PREP TIME: 15 minutes
COOK TIME: 15-20 minutes
INGREDIENTS
10x large field mushrooms, wiped
400g low fat soft cheese
1x garlic clove, peeled and crushed
2tsp mixed herbs
75g plain flour
2x medium eggs, beaten
175g Harvest Home® Cornflakes, lightly crushed
OTHERWISE KNOWN AS CRUNCHY STUFFED MUSHROOMS
METHOD
1. Preheat the oven to 160ºC fan/gas mark 4.
2. Remove the stalks from the mushrooms.
3. Mix the soft cheese, garlic and herbs together.
4. Fill each mushroom with soft cheese mixture.
5. Place the flour, eggs and Harvest Home® Cornflakes into 3 separate bowls.
6. Carefully dip each mushroom into the flour, eggs and Cornflakes.
7. Place on a baking sheet lined with baking parchment and bake for 15-20 minutes until the mushrooms are just tender.
8. Serve a crisp fresh salad.
SERVES 10 '
PREP TIME: 20 minutes
COOK TIME: 12-15 minutes (+1 hour to marinate chicken)
INGREDIENTS
750g chicken fillets
2tsp black pepper
4tbsp barbecue seasoning
100g plain flour
3x medium eggs, beaten
150g Harvest Home® Cornflakes
1. Cut the chicken into 4cm cubes and place in a mixing bowl.
2. Season the chicken with black pepper and mix in the barbecue seasoning. Cover the bowl and refrigerate for 1 hour to marinate the chicken.
3. Preheat the oven to 170ºC fan/ gas mark 5.
4. Place the flour, eggs and Harvest Home® Cornflakes into 3 separate bowls.
5. Coat the chicken in small batches by dipping into the flour, eggs and Cornflakes.
6. Place on a baking sheet lined with baking parchment and bake for 12-15 minutes until golden brown and cooked through.
7. Serve with a mixed salad.
SERVES 10 '
SPACE WEEK
PREP TIME: 20 minutes
COOK TIME: 15-20 minutes
INGREDIENTS
500g chicken fillets
75g plain flour
2x medium eggs, lightly beaten
100g Harvest Home® Cornflakes, lightly crushed
2tsp Cajun spice
10x large wheat wraps
120g soured cream
3x baby gem lettuces, washed and shredded
3x medium tomatoes, chopped
OTHERWISE KNOWN AS CRISPY CHICKEN FAJITAS
METHOD
1. Preheat the oven to 160ºC fan/gas mark 4.
2. Cut the chicken into 2cm strips.
3. Place the flour, eggs and Harvest Home® Cornflakes into 3 separate bowls.
4. Mix 1tsp of Cajun spice into the flour and mix the remaining Cajun spice into the Cornflakes.
5. Coat the chicken in small batches by dipping into the flour, eggs and Cornflakes.
6. Place on a baking sheet lined with baking parchment and cook for 15-20 minutes until golden and cooked through.
7. Spread each wrap with soured cream, then top with lettuce, tomato and chicken strips.
8. Roll up and serve hot or cold.
FEED their IMAGINATIONS with NESTLE CEREALS & HARVEST
SERVES 10 '
SERVES 10
1. Preheat the oven to 160ºC fan/gas mark 4.
2. Chop the potatoes into small, even sized cubes and place in a pan of water. Cover the pan and bring to boil for about 10 minutes until the potatoes are tender.
3. Drain the potatoes, then add the butter, milk and seasoning. Mash until smooth.
PREP TIME: 30 minutes
COOK TIME: 40-45 minutes
INGREDIENTS (MASH)
2kg Maris Piper
Potatoes, peeled
50g butter
150ml semiskimmed milk
Seasoning
INGREDIENTS (SAUCE)
50g butter
2tbsp olive oil
INGREDIENTS (FISH)
375g cod loin
375g smoked haddock fillet
1ltr semi-skimmed milk
1x onion, peeled
6x cloves
2x bay leaves
4. Place the fish in a pan with the milk. Stud the onion with cloves and add to the pan with bay leaves. Bring the pan to boil and then reduce the heat and simmer for 5-6 minutes until the fish is just tender.
5. Remove the fish from the pan and set aside. Discard the onion and bay leaves and pour the milk into a jug, keeping it for the sauce.
6. Heat the butter and olive oil together and fry the leeks over a medium heat for about 5 minutes until softened but not browned.
7. Add the flour to the leeks and cook for 1 minute, stirring regularly.
8. Remove the pan from the heat and gradually blend in the milk.
9. Return to the heat and bring to boil, stirring continuously until the sauce has thickened. Reduce the heat and cook for a couple more minutes.
400g leeks, washed and finely chopped
100g plain flour
150g tenderstem broccoli, chopped and blanched in boiling water for 1 minute
100g frozen peas
1tsp white pepper
TOPPING
100g Harvest Home® Cornflakes, lightly crushed
10. Remove the sauce from the heat. Flake the fish and add to the sauce with the broccoli, peas and pepper.
11. Spoon the sauce into a shallow ovenproof dish. Top with the mashed potatoes and sprinkle with Harvest Home® Cornflakes.
12. Bake the fish pie for 30-35 minutes until golden brown and the core temperature has been reached. Serve a tasty, tender fish pie.
We’ve done the leg work, so you don’t have to! Our 2023/24 events calendar has all of the events that you will need to feed imaginations during this school year.
ORDER your NESTLE cereal from your favourite RTM SUPPLIER.
