mac and cheese
Ingredients
sea salt
freshly ground black pepper
20g butter
20g flour
5 cloves garlic, peeled and finely sliced
3 bay leaves
500ml milk
300g dried macaroni
1/2 tin tomatoes
75g Cheddar cheese, freshly grated
50g Parmesan cheese, freshly grated
a few sprigs fresh thyme, leaves picked
1 splash Worcestershire sauce, optional
1 cup breadcrumbs
olive oil
METHOD
Get a large pot of salted water on the boil for your pasta. Heat your milk in a small saucepan and transfer to a pouring jug.
Melt the butter in the small saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Add all the sliced garlic – don't worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce.
Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC.
Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper.
Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, diced tomatoes and thyme leaves. Add a little Worcestershire sauce now if you like.
Transfer it to a deep baking dish. Sprinkle with the breadcrumbs and thyme and drizzle with olive oil. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
sea salt
freshly ground black pepper
20g butter
20g flour
5 cloves garlic, peeled and finely sliced
3 bay leaves
500ml milk
300g dried macaroni
1/2 tin tomatoes
75g Cheddar cheese, freshly grated
50g Parmesan cheese, freshly grated
a few sprigs fresh thyme, leaves picked
1 splash Worcestershire sauce, optional
1 cup breadcrumbs
olive oil
METHOD
Get a large pot of salted water on the boil for your pasta. Heat your milk in a small saucepan and transfer to a pouring jug.
Melt the butter in the small saucepan over a low heat, then add the flour and turn the heat up to medium, stirring all the time, until you get a paste – this is your roux. Add all the sliced garlic – don't worry about the amount because each slice will caramelise like toffee in the roux. Keep cooking and stirring until golden and the garlic is nice and sticky. Add the bay leaves and slowly whisk in the milk a little at a time to ensure you get a nice smooth sauce.
Bring the mixture to the boil, then leave it on a low heat to simmer and tick away, stirring occasionally. Preheat your oven to 220ºC.
Add the pasta to the pan of boiling salted water and cook according to the packet instructions. Meanwhile, roughly chop the tomatoes on a board and season them well with salt and pepper.
Drain the pasta and add it immediately to the sauce. Give it a good stir and take the pan off the heat. Stir in your grated cheeses, diced tomatoes and thyme leaves. Add a little Worcestershire sauce now if you like.
Transfer it to a deep baking dish. Sprinkle with the breadcrumbs and thyme and drizzle with olive oil. Bake it for 30 minutes in the oven, until golden, bubbling, crispy and delicious.
FOOD TECH REFELCTIONS
Working with a partner, make a video about Food Technology this semester to help introduce next semester students to the subject. Some questions you might like to ask your partner are listed below.
What did you enjoy most about Food Tech this semester?
What did you learn?
Why is it important to be safe?
What safety tips can you give?
Why is hygiene important?
What hygiene tips can you give?
What were the top three things you cooked this semester?
The best videos will be posted online and shared with next semesters students. Have fun!!
What did you enjoy most about Food Tech this semester?
What did you learn?
Why is it important to be safe?
What safety tips can you give?
Why is hygiene important?
What hygiene tips can you give?
What were the top three things you cooked this semester?
The best videos will be posted online and shared with next semesters students. Have fun!!