Online Safety Workshop

On Monday 26th September, we will be holding a Internet Safety evening for all parents, starting at 6:30pm and yo can reserve your place here.

The evening will be led by Tim Rogers who is one of the leading authorities in the UK for the protection of children and is a former Detective for Warwickshire Police, responsible for the management of child sex offenders.

He graduated from The CEOP (Child Exploitation and Online Protection) Academy and gained a Postgraduate Certificate in The Forensic Psychology of Child Sex Offenders.  He has an unrivalled track record in the management and understanding of child sex offenders, using his knowledge of how they think and behave combined with his understanding of how children think and behave, to help us protect our children in the world they are growing up in today.

Tim is now a Senior Associate Consultant for the NSPCC and for Balance Education Consultancy, as well as an Associate Consultant for the Catholic Safeguarding Advisory Service and for Child Protection Training UK.  He also works for a number of NGOs (Non-Governmental Organisations) and charities in the field of safeguarding and child protection, investigating allegations and carrying out risk assessments as an expert witness.

online-safety-poster

 

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Pan Fried Chicken with Tomato Pesto

RootstoFood logo.jpgThe following recipe was created by Miss Pearce and the ‘Orange Team’.  If you make this at home, I’d love to see a photograph of it – feel free to Tweet @theflitchgreen – #orangeteam.

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Pan Fried Chicken in a Tomato Pesto Sauce

Served with Steamed Pasta and Wilted Greens

INGREDIENTS

Diced Chicken Fillet – 360g

Chunky Diced Fresh Tomatoes – 2

Fresh Basil – 10 leaves

Finely Chopped Fresh Garlic – 2 cloves

Fine Diced Spanish Onions – 1 large

Vegetable Oil – 50ml

Black Pepper – 2 pinches

Frozen Garden Peas – 80g

Pre Cooked Pasta Shells – 200g

Chopped Tomatoes Tinned – 400g

Fresh Spinach Leaves – 240g

Sliced Spring Onions – 60g

Sour Cream – 50 ml

Method

  1. Heat half the oil in a wok or saucepan, add the chicken and pan fry until golden brown and cooked thoroughly.
  2. In a separate wok or small saucepan heat the remainder of the oil and lightly cook the garlic being careful not to brown it, add the onions until they go soft, add the fresh chopped tomatoes and cook for 2 minutes, add the chopped tinned tomatoes and bring to a simmer, add the fresh basil leaves and turn off the heat.
  3. Place the spinach, peas and spring onion into a steamer for 5 minutes until the spinach turns dark green and wilted in appearance also place the cooked pasta into a separate tear of the steamer or cover in boiling water to heat.
  4. Add the cooked chicken to the sauce and stir until thoroughly combined.
  5. Place the hot pasta onto a warm plate, place the chicken and sauce onto the pasta and serve the wilted greens on the side. Spoon lightly the sour cream over your dish

 

Serves 4 portions

Cheese and Chive Salmon Cakes

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The following recipe was created by Mr Middleton and the ‘Green Team’.  If you make this at home, I’d love to see a photograph of it – feel free to Tweet @theflitchgreen – #greenteam

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Cheese and Chive Salmon Cakes, with Steamed Citrus Scented Rice

Served with Oriental Stir Fry Vegetables

INGREDIENTS

Fresh Salmon Diced – 400g

Parmesan Cheese – 2tbls

Fresh Ginger Finely grated – 15g

Whole Egg – 1

Spring Onions sliced thinly – 125g

Fresh White Breadcrumbs – 100g

Vegetable Oil – 50ml

Long Grain Rice cooked – 200g

Fresh Lemon cut in half – 1

Light Soy Sauce – 75 ml

Red Pepper thinly sliced – 1

Green Beans or Broccoli – 100g

Method

  1. Place the salmon into a steamer or oven at 180c for 8 minutes or until thoroughly cooked
  2. Place the cooked rice and squeeze the lemon onto the rice and steam for 10 minutes until piping hot
  3. When the salmon is cooked place carefully into a food processor with the egg, breadcrumbs, parmesan cheese and the green part of the spring onion, blend until thoroughly mixed, divide into 4 and pan fry each side in a frying pan with half the oil until golden brown
  4. In a wok or saucepan pour the remainder of the oil and heat, add the ginger stir gently being careful not to burn, add the red pepper remainder of the spring onion and green beans or broccoli and stir fry for 2 minutes add the light soy sauce and stir.
  5. Place the hot rice into a small teacup or ramekin and turn out onto a plate just on the side, place the fish cake on the plate with the stirfry.

Serves 4 portions

Roots to Food

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We recently welcomed Darren from ‘Roots to Food’ into school for the day…and what a day it was!  In the afternoon, Darren worked with our children in Reception and Key Stage 1  looking at how the body uses energy when we exercise and then helping the children to create healthy fruit smoothies to replenish the lost energy.

The morning saw Darren invite two teams to complete against one another in a ‘Ready, Steady, Cook’ type event.  The teams, led by Miss Pearce (Orange Team) and Mr Middleton (Green Team) worked to cook a healthy meal from scratch within 20 minutes.  As you’ll see from the photos below, both teams produced amazing dishes and I had the fortune to be able to test both!

If you would like to recreate either of these dishes at home, you can find the recipes here:

Cheese and Chive Salmon Cakes (Green Team)

Pan Fried Chicken with Tomato Pesto (Orange Team)

Keira’s Amazing Art

Here is Keira’s fantastic sketch of a Poisonous Dart Frog, which is found living in the rainforest.  She used sketching pencils to recreate the photograph. I’m sure you’ll agree it is quite an impressive pencil sketch!