Young Cook Finalist Recipes 2011

Cooking Challenge:

Students are invited to plan a surprise two-course meal for Mothers day; this can be any meal throughout the day. The meal should be prepared for a family of four and should include locally produced ingredients from Northern Ireland


Smoked Bacon and Cheese Soup
Serves 4

Ingredients
  • 200g Northern Ireland smoked bacon, chopped
  • 1 red onion, chopped
  • 1 ham stock cube
  • 250ml water
  • 100g Northern Ireland reduced-fat cheddar cheese, grated
  • 300ml Northern Ireland skimmed milk
  • 20g Northern Ireland half-fat butter
  • Fresh parsley to garnish
Nutrition: 245 kcal per serving
Student: Shannon Nixon
Category: Special Education
School: Sperrinview Special School, Dungannon
Teacher: Mrs Geraldine Mullin


Method
  • Melt the butter in a saucepan, add the chopped onion and lightly fry.
  • Remove the onion and fry the bacon for 5 minutes.
  • Add the onion back along with the stock and cook for 10 ? 15 minutes.
  • Add the milk and when this begins to boil, remove from the heat and add the grated cheese.
  • Garnish with parsley.
  • Serve with wheaten bread and butter curls.