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Menus from September 2017

In September 2016 we brought our catering in house, our staff have received high quality training and will work with our new Catering Manager, Harry Marquart, who will oversee the kitchen and make sure all the menus are healthy and nutritionally balanced. All infant school meals will continue to be compulsory and free of charge and all Junior Meals will cost £2-20. You will receive a monthly bill for school meals via Eezee Trip. Snack is served each morning at break-time and children will need approximately 50p to purchase this. All meals will be prepared from scratch onsite using as many local ingredients as possible. Our meat is supplied by Cowards of Frodsham and please take time to read the information below:

H.E. Coward Traditional Butchers have started supplying the meat for school this year and we just thought we would introduce ourselves.

We are a family run business and have been trading in the village of Frodsham for over 90 years.

Our beef and lamb is sourced from the Dee Valley just over the Welsh border, this is home to some of the finest protected grazing land in the UK and we have been proudly dealing with farmers in this area for over 40 years. Our pork is from Cheshire and poultry from Cheshire and Shropshire all from long standing quality suppliers.

Everything we sell is butchered on site which ensures full traceability and quality control. Our meat products and pies are made using only the best ingredients.

It has been a pleasure working with Harry who has developed a balanced menu for the children. Our butchers have been dedicating extra time and attention to ensure everything is the right size to suit smaller mouths. One of our butchers Mike has handmade all of the burgers on this week’s menu and he hopes they get a big thumbs up!! 

We hope that with our meat coupled with the other quality ingredients Harry has sourced, you are all excited for the children to try the new meals.

If you require any more information or have any questions, go on our website www.hecoward.co.uk or contact us via email This email address is being protected from spambots. You need JavaScript enabled to view it. or phone 01928733233.

Many thanks

Elly

 (Max & Ted’s mum Hatchmere and Blakemere)

Our New school Menus

 

 

 

We are introducing some new recipes to our menu and would like to share them with you to try at home.

Please lets us know what you think?                                                                                                                                                       

 We value your feedback as a way forward to providing the children with meals that they look forward to each day. We are constantly thinking of ways to inspire the children and to get them excited about their food. To be more aware about what they eat, making meal times fun and interesting.

They are gently encouraged to explore and experience new tastes, textures and a variety of food; in the way it is cooked, presented and served to them.

More importantly during these cold winter months, the children need to fully enjoy the health benefits of a well-balanced nutritional meal at school. So we are revving up the vitamin C, vamping up the fruit and piling on the veg, openly and in hidden places not even the fussiest child would find?

So this cold winter term they can wrap themselves around the warmth of some delicious comfort food with friends and enjoy some traditional home cooked family meals.

Here goes: ENJOY!

1.      CLASSY CHICKEN CURRY – Serves 6.

This is really easy and a firm favourite at home. (Freezes well too.)

 

3 Chicken Breasts, skinned and boned.

¼ tsp. Pepper

3 tbsp. Oil

10oz Fresh Broccoli

10oz. Can of Cream of Chicken Soup

125ml Mayonnaise

1 tsp. Curry Powder

1 tsp. Lemon Juice

4oz Grated Cheddar Cheese.

 

Cut chicken into bite-size pieces and sprinkle with pepper.

Sauté in oil over medium heat until opaque, about 6 mins. Drain.

Cook the broccoli (steam or boil) until tender crisp; drain and arrange in the bottom of a buttered casserole. Scatter the chicken pieces on the top.

Mix together the soup, mayonnaise, curry powder and lemon juice and pour over the chicken and broccoli.

Sprinkle with the cheddar cheese and bake, uncovered at 350 f (180c) for 30 – 35 mins.

Serve on its own or to make it go further, stir through cooked pasta or rice?

 

2.      VEGETABLE or BEEF COTTAGE PIE – Serves 6.

An easy cottage pie that’s great for getting your five a day.

 

1 Broccoli, cut into florets.

1 Cauliflower, cut into florets.

1 Leek, sliced.

2 Carrots, diced.

500g Lean Mince Beef (If meat option))

OR 1 tin of lentils or mixed beans. (If vegetarian option)

8 Potatoes, peeled and cut into chunks.

200ml Milk

1 teaspoon Butter

1 tbsp. Olive Oil

1 large onion, chopped

2 Red Peppers, chopped

1 Vegetable or Beef Stock Cube

2oz Grated Cheddar Cheese

Good pinch Black Pepper

Good pinch Mixed Herbs

 

Boil or steam broccoli, cauliflower, leek and carrots for 15 to 25 minutes.

Separately, boil the potatoes until soft. Drain and mash with milk and butter.

Meanwhile, add olive oil to a frying pan.

Fry meat until brown, then add onion and peppers and fry until just soft.

Add can of lentils or beans (your choice)

Crumble in the vegetable stock cube.

Mix all the vegetables together with a splash of water into a casserole dish.

Top with mash potato and sprinkle grated cheese, black pepper and mixed herbs.

Bake at 350f /180c until hot and bubbly.

 

3.      CREAMY RED PEPPER AND BUTTERNUT SQUASH SOUP – Serves 4

A warm soup with amazing colour and flavour. Refrigerate up to 3 days, or freeze up to 3 months.

 

1oz, Butter

1 Large Onion, chopped

2 Crushed Garlic Cloves

1 Large Butternut Squash, peeled, deseeded and chopped into chunks.

2 Red Peppers, deseeded and chopped

2 Vegetable Stock Cubes, dissolved in 450ml hot water

200g Cream Cheese

450ml Milk

2 tbsp. chopped chives

Salt and freshly ground Black Pepper.

 

Melt the butter in a very large saucepan. Add the onion and fry it gently for about 3 minutes, until softened, but not brown.

Add butternut squash, red pepper and veg stock. Heat until the mixture is simmering, then turn to low heat and cook gently for 20 minutes, partially covered, until the vegetables are soft and tender.

Add the cream cheese, milk and half the chopped chives.

Blend altogether until smooth with a hand blender.

Add seasoning to taste.

Serve hot with chopped chive garnish and warm bread.

 

4.      RHUBARB AND STRAWBERRY CRUMBLE – Serves 8

Dare you not to have seconds?

 

For the Topping-

6oz Pecan halves, toasted (Optional - We don’t use nuts in school)

12oz Flour

12oz Brown Sugar

4oz Orange Zest

¼ tsp. Nutmeg

4oz Butter

 

For the filling-

16oz. 1 inch pieces of Rhubarb.

8oz. sliced Strawberries

3 tbsp. Flour

4oz Sugar

 

To make the topping – Preheat the oven to 350f/180c.

Spread pecan nuts onto a baking tray and place in the oven for 5-6 minutes or until lightly toasted. (Watch they don’t burn) Remove and let cool. Coarsely chop nuts and set aside.

 

Stir together flour, brown sugar, orange zest and nutmeg.

Add the flour mixture to the softened butter and mix with a fork to form a crumbly mixture; add pecans and stir into mixture until evenly distributed.

 

To make filling- Place cut fruit in a shallow dish, add flour and sugar and toss until well coated. Sprinkle with the topping and bake at 350f/180c for 35-40 minutes.

Serve hot with ice cream or whipped cream.

 

5.      SUNSHINE MUFFINS – Makes 16 medium muffins.

So quick you won’t believe it!!

 

1 Orange – cut the whole orange into 8 pieces.

125ml Orange Juice

1 Egg

60ml Sunflower Oil

12oz. Plain Flour

6oz. Sugar

1 tsp. Bicarbonate of Soda

1 tsp. Baking Powder

1 tsp. Salt

4oz Raisins

4oz. Chopped Nuts (Optional- We don’t use nuts in School.)

 

Put the cut-up orange (that’s right – the whole orange!), orange juice, egg and oil into a food processor. Blend until smooth.

Add the flour, sugar, baking powder, bicarbonate of soda and salt. Blend.

Add raisins and nuts. Blend just until mixed. (Do not over mix)

Pour mixture into prepared muffin tins and bake at 375f/190c for 15-20 minutes.

(Tried this recipe with dried cranberries over Christmas…yum!…...might try some cheeky chocolate chips this Easter?)

 

We hope you enjoy these recipes - Fingers crossed the children will give them a try and enjoy them too.

 

For us, cooking for the children at school is an almost magical process; sometimes our magic works and sometimes it doesn’t? But for the best part, we aim to please and thoroughly appreciate the moments when children come rushing back all smiles for seconds.

Or the fleeting comments about the good smells coming from the kitchen, the happy eager little faces that appear at our hatch and especially the individual children who take the time to come back at the end of their meal time to quietly comment and say thank you for a lovely lunch. Simply warms the heart and makes us smile every time. The children are really just the best! J

 

All these recipes freeze brilliantly, so make a large batch (double up/triple up) and portion to pull out on those cold nights or for when the food fairy has a night off?

 

Ultimate comfort food is always guaranteed to get everyone tucking in – here goes….let’s give it a try! J

 

Angie and Kelly

 (The food fairies at Delamere)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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