Homemade Chicken Burger

Ingredients

500g chicken breast
4 tabsp. plain flour
2 eggs, beaten
300g breadcrumbs
Olive oil

Method

1. preheat oven to 120 degrees/gas mark 5
2. Cut uncooked chicken breasts into pieces (either strips for chicken fingers or chunks for chicken nuggets)
3. Dip the chicken into flour, then beaten eggs and finally into breadcrumbs.
4. Brush with a little oil and cook under the grill for 10-15 minutes or bake in the oven for 10-20 minutes, turning halfway through.
5. Serve with homemade chunky oven chips.

Tips

Make breadcrumbs by putting day-old bread in a blender or buy ready made breadcrumbs from the supermarket.

The Late Late Toy Show

This Friday the 2nd of December at 9:35 p.m (don't think its a.m. )

 Ryan Tubridy comes to our screens with books, games, toys, dancers, Fancy Christmas jumpers (ooh fancy) and much more!

We'll see him  gawking at toys which children demonstrate.And we will all be envious of the audience.

Check this out for more info

                   MAKE SURE TO WATCH IT!  

BY Fionn  🎆Szymon 🎆 and Vishnu🎆

 FlapJacks 

Ingredients
225g/8oz Porridge Oats
125g/4oz Margarine
125g/4oz Brown Demerera Sugar
75g/3oz Golden Syrup

Method 

1 Preheat the oven to 180oC/350oF/Gas 4 and grease and line an 8"/20cm square tin
2 Melt the margarine with the sugar and syrup
3 Stir in the oats
4 Turn into the prepared tine. Smooth top and press down well
5 Back for 20 to 30 minutes
6 When baked, cool in tin for 5 minutes. Cut into fingers
7 Cool completely before removing from tin.

Scones

                                                   Scones                                              

Ingredients 

255g/8oz Self Raising Flour 

150ml 1/4 pint Milk (approx) 

Pinch Salt

25g/1oz Caster Sugar 

25g/1oz Margarine 

Method 

1. Sieve the flour and salt into a bowl,Stir in sugar, if used

2. Rub in margarine.

3. Add sufficient milk to make a soft dough

4. Turn onto a floured board and gently knead to remove any cracks.

5. Roll out lightly to 1 inch in thickness. Cut into scones with a cutter dipped in Flour. 

6. Place on a floured pre-heated baking sheet/tray, Glaze if liked with beaten egg or milk

7. Bake in a pre heated oven 425oF/220oC/Gas 8 on upper shelf position for 10 mins. approx. 

8. Cool on wire tray.

Beauty Behind The Walls

A former tradition of students visiting Castlemartin was restored today as the children from sixth class in Scoil Bhríde made the short journey across the road and spent a couple of hours learning about Castlemartin House and Estate. For years we wondered what lay behind the walls and Patricia Higgins, the estate manager, organised for Jim Kelly to kindly guide us around this peaceful and beautiful setting. He taught us all about the trees and planting regime and as we strolled along the banks of the Liffey, the spectacular autumn colours evident on the trees and underfoot were a sight to behold. We also visited the old boat dock which is currently being restored and the current owner, John Malone, has requested that every effort be made to source labour and materials locally. We also visited the ice house, a remnant of life in the 18th century and finally, we enjoyed a quiet moment in the small and quaint St Mary’s Church. Here Jim explained the restoration process and showed us the hiding place located in the floor. We thoroughly enjoyed visiting this secret garden and are very grateful to John Malone and Patricia Higgins for letting us learn about local heritage here in the heart of the Kilcullen.

National Day of Prayer for Children

On Friday 14th of September, we had a prayer service for children and missionaries from all over the world. All the pupils and staff gathered in the main hall and Mr O Raoghaill taught us all about Europe, The Americas, Oceania, Asia and Africa. We also said a decade of the rosary for

each area, sang songs and learned about missionaries. 

Maths Week

Maths week will take place throughout Ireland from 15-23 October. During this week, there will be lots of fun games and activities that encourage children to develop their problem solving and reasoning skills and also contribute to developing a positive attitude towards Maths.

Friendship Week

Friendship week always takes place in September and we like to focus on a positive statement of "Friendship" rather than "Anti-bullying". All classes engaged in lessons that encouraged the children to promote tolerance, friendship and forgiveness. Dr. Maureen Griffin, a Forensic Psychologist came to our school and talked to the third to sixth class children. She spoke about issues around social media, the internet and mobile phone safety and we wrote about this on our blog pages. Friendship week has proved very beneficial in previous years, in particular at this stage of the year. 

Beginning of Year School Mass

Our pupils and staff from all mainstream classes as well as Sonas two and three gathered in the school hall for a beautiful mass. Fr Harte spoke on the importance of listening to our hearts, minds and bodies and also reminded the children of God's love for all of us. The choir and many teachers including Ms Nolan, Ms Clifford, Ms. Lucey, Ms Reynolds and Ms Moran performed various pieces of music on a wide variety of instruments. 

Sonas 3- Recipe of the Week

Barm Brack 

Stage 1 

12fl.oz (350ml) cold strong tea 

7 oz (200g) Dark Brown Sugar 

12 oz (350g) mixed fruit (sultanas, raisins, currants) 

1 tsp mixed spice 

Stage 2

10 oz (300g) self-raising flour 

1 egg 

Prep time 10 minutes

Cooking time 1 hour 40 mintues 

Oven Setting temp 170 C/350 F - gas mark 4

Method 

Stage 1 Put tea, sugar, dried fruit and mixed spice in a large bowl, cover with cling film and leave to soak overnight. 

Stage 2 Grease the loaf tin or line with parchment paper 

Mix the soaked fruit and sugar and spice mixture well add flour and stir in well with large spoon

Add the beaten egg to make a smooth mixture

Turn into the greased or lined tin and add coins / rings or other wrapped items (use Parchment Paper) into the mixture if desired at this stage. 

Back in a moderate oven 170 C for about 1 hour 40 minutes 

Turn out and cool on a wire tray.