This week, our year 11 Carnegie learners completed their cooking assessments. We were all so impressed by how professionally they worked and how delicious their dishes looked.
Each learner chose a specific cuisine and created three dishes from their inspiration.
Check out the finished products below:
Chef - Alex
Cuisine - Japanese
Starter - Vegetable Sushi
Steamed rice wrapped in nori (seaweed paper) with a centre of mixed veggies, ranging from cucumbers to mushrooms.
Main - Tofu Katsu Curry
A simple Japanese katsu curry paired with fried tofu covered in breadcrumbs.
Dessert - Mochi
A traditional Japanese rice cake, made with glutinous rice among other ingredients and flavoured with various fruits. The mochi I will be serving will have various fruits in the centre, including strawberries and peaches.
Chef - Freya
Cuisine - Spanish
Starter - Asparagus Tempura
Main - Patatas Bravas
Dessert - Creme Brulee
Chef - Connor
Cuisine - American
Starter - Crispy Chicken Tender with Garlic Chili Dip
This dish is made with the finest chicken from Texas and is marinade with a sweet garlic chili sauce.
Main - Next Level Fried Chicken
Is the pride and joy of America, this chicken is tender, crispy and made with the best spices around and comes with a side of homemade wedges.
Dessert - Pecan Pie
This pecan pie has a rich distinctive burst of flavour which captures the taste of America drizzled with caramel and warm cream (it contains nuts).
Chef - Ella
Cuisine - Mexican
Starter - Mexican Lime Chicken
Tantalise your taste buds with this zesty dish. Succulent chicken marinade in fresh lime juice and coriander. Cooked to perfection and served with fresh lime wedges.
Main - Chicken Enchiladas
Enchiladas for those who need a something to satisfy a healthy appetite. Made with free range chicken and beans in a tomato sauce scattered with peppers and finished with a crispy cheese topping.
Dessert - Churro
Indulge yourself in this traditional Mexican dessert. A crispy deep fried pastry, finished with a sweet cinnamon and sugar coating. Served with melted chocolate.
Chef - Carys
Cuisine - Korean (Street Food)
Course One - BBQ Chicken
This chicken has a delicious barbecue sauce with succulent chicken pieces served with sticky rice.
Course Two - Korean Fried Chicken
This is chicken pieces coated in a sticky glaze, it is sweet and spicy with a crispy coat. Served with chicken noodles.
Course Three - Chicken Bibimbap
This dish is served with freshly cut vegetables that are sautéed with chicken pieces in a red chili sauce served with a fried egg.
Chef - Millie
Cuisine - Welsh
Starter - Chicken Rarebet
Grilled skinless chicken breast in a Dijon mustard and cream cheese sauce.
Main - Chicken and Leek Casserole
Traditional Welsh dish made with chicken breast and Welsh leeks.
Dessert - Monmouth Pudding
Traditional Welsh pudding made with warm raspberry jam, breadcrumbs and meringue.
We hope you enjoyed reading their menus and looking at their delicious meals!