mince chow mein

Mince chow mein

Yesterday we made a mince chew mein but things didn't go to plan because someone had taken our left over mince from when we had made burgers and we were running out of time so we had to rush things and go a bit fast. We had made a lot and people from other classes had some because we had to much. Here is a recipe and ingredients for our mince chew mein.

350g noodle, instant, boiled, drained

You can substitute the chow mein noodles with rice or vermicelli noodles.

2 tsp cornflour

2 tbsp soy sauce

1 tbsp oyster sauce

1 cup beef stock

1 bunch bok choy

Or use baby bok choy or cabbage.

1 onion sliced

1 celery stalk sliced

2 carrots thinly sliced

1. Cook your noodles in a pot or pan

2. Cut your veggies

3. Brown your mince

4. Mix your soy sauce and cornflour

5. Then when your mince is browned add your veggies and sauces in

6. Then add your noodles

7. And serve

scones

Last week we made scones for food technology and we cold bring our own ingredients and that's exactly what I did. We worked in buddies and my buddy and I worked well together. We made ham and cheese scones which were very good but very hot. We completed our scones in the time frame given which was also a plus. Here is the recipe we used and a photo of our scones.

• 3 cups Edmonds standard grade flour

• 6 tsp Edmonds baking powder  

• ¼ tsp salt                                       

• extra Meadow Fresh milk

• 75g butter

• 1 to 1 ½ cups Meadow Fresh milk, approximately

• Preheat the oven to 220ºC. Grease or flour a baking tray.

• Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

• Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.

• Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk.

• Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.