Lunch Menus

Chef’s Yellow Curry Paste

This Mild curry paste is used for our chickpea and pumpkin curry and our Thai style curries. The curry can easily be made hotter by adding chili or a larger quantity of paste. Ingredients 1 tub of good quality yellow curry paste 1 bunch Thai basil 1 bunch mint 1 bunch coriander I head of garlic 1 head of ginger 3 long red chili (optional) 1 small bottle sweet chili sauce Method Sautee garlic, ginger, and optional chili together in a pot until the garlic is golden brown and soft. Pick the leaves off the herbs, keep the coriander stalks but discard the other stalks. Add to the garlic ginger mix. Put the tub of curry paste into a …

On the vegetarian lunch menu

Monday – lentil soup Tuesday – tomato and basil penne pasta Wednesday – salad rolls Thursday – cheese and spinach triangles Friday – sweet corn and pea pancakes …

On the vegetarian lunch menu for Week 2

Monday – penne pasta in a tomato sand basil cream sauce Tuesday – Paprika and garlic potato wedges with sour cream and sweet chili Wednesday – veggie burgers Thursday – Bean nachos with sour cream and guacamole Friday – Puff pastry slice …

On the Vegetarian lunch menu for Week 10

Monday – pea and corn pancakes Tuesday – cauliflower and broccoli bake Wednesday – lentil soup Thursday – last day of term pizza Friday – Closed Good Friday holiday …

On the vegetarian lunch menu for Week 6

Monday – rosemary and garlic roasted potatoes Tuesday – spinach and ricotta ravioli with tomato cream sauce Wednesday – fried rice Thursday – salad rolls Friday – Minestrone soup …

On the vegetarian menu for Week 5

Monday – penne bolognaise Tuesday – bean burritos Wednesday – vegetable lasagne Thursday – salad rolls Friday – puff pastry slice …