Today the group did some work towards their Arts Award.
Traditionally a beef Wellington uses a fillet of beef, which is very expensive so we found a thrifty alternative using mince beef.
We then added the cooled meatloaf on top and wrapped the pastry around it.
Firstly we had to prepare the tomatoes by washing and cutting them into quarters. We then had to cut out any hard cores out of the tomatoes to help make a nice smooth soup.
After an intense warm up the group started learning some new choreography. The new piece focuses on floor work and working with different levels.
The group wanted to make a vegetarian curry so our new volunteer found this recipe which everyone seemed to want to try.
We served the curry with cous cous.
The group came up with this as a starter but is also great for a snack too. We used Filo pastry and seasoned the broccoli with mustard seeds, garam masala, salt and pepper.
Every one liked the parcels, and enjoyed the flavours and textures.
First we started with the topping. We melted 50g of butter with 50g of soft brown sugar.
We then beat in two eggs…
It then had 25- 30 mins in the oven at 180 degrees.
Warming casseroles are great during the winter months and the group found this simple recipe for a beef and onion casserole.
Everyone enjoyed the casserole and agreed it was perfect for a cold day.