Carrot & Coriander Soup Page 4

Hospitality National 5

Recipe Booklet

1 Contents Page

Carrot & Coriander Soup page 4 Minestrone Soup page 5 - 6 Vegetable Soup page 7 - 8 Sweet Chilli Salmon Fish Cakes page 9 - 10 Orange Cocktail Delight page 11 Pumpkin Soup page 12 Solferino Soup page 13 Melon Bauble Cocktail page 14

Vegetable Stir Fry/ Bacon Stir fry page 15 BBQ Chicken Marinade page 16 Coriander and Tomato Salsa page 17 Quesidillas page 18 Broccoli + Cheese Flan page 19 – 20 Chilli Chicken Goujons with pepper couscous page 21 – 22 Vegetable Cannelloni page 23 – 24 Cottage Pie page 25 – 26 Chicken strips with roasted vegetable couscous page 27 – 28 Stuffed chicken, carrots and pommes parmentier page 29 – 30 Haggis Pie page 31 – 32 Stovies page 33

2 Chocolate Muffins & trifle sponges page 34 Chocolate and orange trifle page 35 Individual almond sponge tarts page 36 Fruit & lemon sponge tart page 37 – 38 Sticky Toffee Pudding page 39 Scottish Shortbread page 40 -41 Chocolate Mini Tortes page 42 – 43 Chocolate Fondants page 44 Meringue Nests page 45 – 46 Shortbread Fancies page 47 Cranachan Libre page 48 Sponge Kisses page 49

Oven Scones page 50 Almond Fingers page 51 Children in Need Cakes page 52 Basil and orange jellies page 53 Cranberry and orange jellies page 54

Carrot & Coriander Soup Ingredients

3 Oil 10ml Onion 50g Carrot 250g Vegetable stock 500ml Coriander 75ml Crème fraîche 50ml Seasoning as required Garnish Coriander en branche Cream drizzle

Preparation Time: 20 minutes Oven Temperature:/ Cooking Time: 35 minutes Servings/portions: 2

Method 1. Collect all ingredients. 2. Prepare the following ingredients: • Onion – peel and coarsely chop. • Carrot – wash, peel and macedoine. • Coriander – wash and finely chop. • Stock. 3. Melt the oil in a large pan, add the onion and sauté gently for 3 minutes until soft but not coloured. 4. Add the carrots, sweat (with the lid) for 10 minutes. 5. Add the vegetable stock and coriander. Bring to the boil. Cover and simmer for 20 minutes until carrots are soft. 6. Purée soup in blender until smooth. Pass the soup. 7. Rinse out the pan and return the soup into the pan. . Taste the soup and adjust the seasoning if required. 8. Stir in the crème fraîche and reheat soup carefully – do not boil. 9. Garnish with en-branche of coriander. Serve.

N4 N5 CSTP Skills: macedoine, purée, pass, peel Cookery Process: boiling Garnish: en branche UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Minestrone Soup Ingredients Onion 25g 4 Carrot 25g Turnip 25g Celery ½ Cabbage 25g Frozen peas 25g Garlic 1 Back bacon 1 rasher Chopped tomatoes 100ml Water 500ml Vegetable stock cubes ½ Spaghetti 25g Oil 10ml Seasoning as required Garnish Tomato 1 Olive oil 10ml

Preparation Time: 20 minutes Oven Temperature: Nil Cooking Time: 50 minutes Servings/portions: 2

Method 1. Collect all ingredients. 2. Prepare the following ingredients • Onion – peel and finely chop. Garlic – peel and crush. • Bacon - remove the fat from the bacon and snip the flesh into small even-sized pieces. • Carrot, turnip, celery - Wash and cut into 1cm paysanne, 2mm thick. • Cabbage – wash and Chiffonade finely. • Parsley – wash and finely chop and set aside. • Spaghetti -break into 2cm pieces approximately. • Stock-add 500ml boiling water. • Tomato – concasse and mix with oil. Set aside until later. 3. Heat the oil and gently sauté the onions for 2 minutes without colouring. Add the bacon and garlic. Cook for another 2 minutes.

4. Add the carrot, turnip and celery to the pot and sauté for a further 2 minutes, again without colouring. 5. Add the tomatoes and stock to the pot and bring to the boil allow to simmer for 30 minutes. Taste and add seasoning if required. 6. Add the spaghetti and cabbage and cook for 10 minutes. 7. Add the peas and cook for a further 5 minutes. 8. Taste the soup and adjust the seasoning if required. Serve the soup with tomato concasse.

5 N4 N5 CSTP Skills: peel, paysanne, chop, chiffonade, concasse Cooker processes: boiling, sauté. Garnish: Tomato concasse UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Vegetable Soup Ingredients Oil 15ml Onion ½ Leek ¼ Carrot 50g 6 Turnip 25g Celery 25g Peas 25g French beans 25g Vegetable stock 450ml Bouquet garni 1 Seasoning as required Garnish Chopped parsley 10ml

Preparation Time: Oven Temperature:/ Cooking Time: Servings/portions:

Method 1. Collect all ingredients. 2. Prepare the following ingredients • Onion – peel and finely chop. • Leek – wash and chop finely. • Carrot, turnip, celery – wash, peel and cut into paysanne (1cm sided rounds, squares or triangles. • French beans – cut diagonally into 2cm lengths. Blanche. • Chop parsley. • Stock. 3. Heat the oil in a large pan. Add the onions, leeks, carrot, turnip and celery and sauté gently for 3 to 4 minutes – do not colour. 4. Add the stock, bouquet garni, seasoning. Simmer for approximately 20 minutes. 5. Add the peas and green beans. Simmer for 5 minutes or until all the vegetables are cooked. 6. Taste the soup and adjust the seasoning if required. Garnish with chopped parsley.

N4 N5 CSTP Skills: paysanne, blanche, chop Cookery Processes boil Garnish: chopped parsley UUI Selecting/preparing/cooking ingredients to a recipe.

7 Working safe and hygienically.

Sweet Chilli Salmon Fish Cakes

Ingredients Fish Cakes

8 Salmon (tinned) 175g Potatoes 175g Milk 15ml Margarine 25g Egg ½ Parsley 10ml Chilli 5ml Cayenne pepper pinch Seasoning as necessary For coating Egg 1 (beaten) Wholemeal breadcrumbs 75g Garnish Sweet chilli sauce 15ml Lettuce 1 leaf + pupil choice

Preparation Time: 25 minutes Oven Temperature:/ Cooking Time: Potatoes – 20 mins Servings/portions: 2 Fish cakes - 10 mins

Method 1. Prepare the following ingredients  Potatoes - wash, peel and cut into even sized pieces. Boil in a large pan of salted water until soft.  Parsley – chop finely, wash and dry.  Chilli – wash and finely chop (brunoise)  Fish – open, drain and flake into a bowl and store in the fridge.  Lettuce – wash , dry and chiffonade  Other garnish - pupil own choice 2. When the potatoes are soft, drain and mash with the margarine and the milk until smooth. They can also be put through a ricer. Cool and chill. 3. In a large mixing bowl, thoroughly combine the fish, potatoes, egg, parsley, chilli and cayenne pepper together. 4. Form into a long roll. Cut into 4 small even sized fish cakes. 5. Coat with beaten egg and breadcrumbs. 6. Shallow fry for 4 – 5 mins on each side until browned. Keep warm. 7. Serve on warm individual plates with lettuce, chilli sauce and pupil own choice.

9 N4 N5 CSTP Skills: pane, coat, chiffonade, shape, peel, chop, brunoise, flake Cookery Processes: boiling, shallow frying ,bake UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Orange Cocktail Delight Ingredients

Orange 1 Garnish Cherry (fresh or glacé) 1 Chopped nuts 15ml Orange zest 15ml 10 Preparation Time: 15 mins Oven Temperature:/ Cooking Time: Nil Servings/portions: 2

Method

1. Collect all ingredients. 2. Remove the orange zest thinly with a peeler. 3. Blanche for 2 minutes and refresh. 4. Cut into fine julienne. 5. Peel the orange with a sharp knife in order to remove all the white pith and skin. 6. Cut into segments and remove all the pips. 7. The segments and juice from the fruit should be arranged on individual plates and chilled. 8. For serving, sprinkle each with a little julienne of orange. Half a cherry and chopped nuts may be added for decoration.

N4 N5 CSTP Skills: segment, portion, julienne, zest, blanche, Cookery Processes: / Garnish: cherry, chopped nut, orange zest UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Pumpkin Soup Ingredients

Olive oil 2 Tbsp Onion 80g Pumpkin or squash 500g Vegetable stock 350ml Double cream 70ml

11 Natural Yoghurt 10ml Pumpkin Seeds 20g

Preparation Time: 10 minutes Oven Temperature:/N/A Cooking Time:25minutes Servings/portions: 2

Method 1. Finely chop 1 onion. 2. Peel, de-seed and cut the pumpkin or squash. 3. Lightly sweat the onion until softened but not coloured, add the pumpkin and cook for 2 minutes. 4. Pour 350ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil and simmer for 10 minutes until the squash is very soft 5. Dry fry pumpkin seeds. 6. Pour the 70ml pot of cream into the soup; bring back to the boil, then purée with a hand blender. 7. For an extra-velvety consistency strain the soup through a fine sieve into another pan. 8. Serve with a dollop of natural yoghurt and the toasted pumpkin seeds.

N4 N5 CSTP Skills: mirepoix, puree, pass, chop Cookery Processes: sweat, boil, simmer, dry fry. UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Solferino Soup Ingredients

Beef Tomatoes 2 Leeks 150g Potatoes 300g (4-5) reserve one for garnish Carrots 75g Butter 15g

12 Cream 50ml Vegetable stock cube 1 Sodium Bicarbonate 2.5ml

Preparation Time: 30 minutes Oven Temperature: N/A

Cooking Time: Simmer: 30 minutes Servings/portions: 2

Method 1. Wash and peel one potato. 2. With a melon baller make potato balls, par boil the balls until tender not over cooked. Set to side for garnish. 3. Wash parsley finely chop and dry. Set to side for garnish. 4. Concasse tomatoes. 5. Wash and cut leek macedoine. 6. Wash and peel potatoes and cut macedoine. 7. Sauté leeks in butter until translucent. 8. Add tomatoes and cook for 2 minutes. 9. Add potatoes, 1 Lt of water and stock cube. 10. Bring to boil and simmer for 20 minutes 11. When vegetables are soft remove from heat mash soup, then pass through a sieve and add cream. 12. Reheat and add potato balls and parsley and serve in warm bowl with basil and orange jellies. N4 N5 CSTP Skills: macedoine, strain, peel, blanche, concasse, portion, skin, mash Cookery processes: boil

UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically

Melon Bauble Cocktail

Ingredients

Honeydew melon 150g Galia melon 150g Caster Sugar 25g Water 100ml

13 Caster Sugar for dishes 10g Mints leafs 4

Preparation Time:15minutes Oven Temperature: N/A Plus time for cooling syrup Cooking Time: Servings/portions: 2 Boiling Sugar Syrup : 10 minutes

Method

1. Carefully wash and dip mint leaves in sugar and place in freezer. 2. Dip the brim of two cocktail dishes in water and then sugar and place them in the fridge for 10mins. 3. Place sugar and water in a pot and stir until sugar is dissolved. Bring to the boil and simmer for 10 minutes. 4. Remove the syrup from the heat and allow it to cool. 5. With a melon baller fill the two cocktail glasses with alternate melons. 6. Pour over the cooled syrup and store in fridge until time to serve. 7. Serve with frosted mint. (Dip mint in water and coat with sugar place in freezer until required)

N4 N5 CSTP Skills: Portioning, shape Cookery processes: Boiling UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

OCS Preparing dishes according to recipe. Working safely and hygienically. Carry out the task according to the time plan.

Vegetable Stir Fry/ Bacon Stir fry

Ingredients Celery ½ stalk jardinière Carrot 1 julienne Onion 1 slice

14 Beansprouts 25g Pepper ½ jardinière Mushrooms 2 sliced Bacon 1 rasher (optional) Soy Sauce 30ml Vegetable oil 10ml Balsamic glaze drizzle

Preparation Time: 15 minutes Oven Temperature: / Cooking Time: 10 minutes Servings/portions: 2

Method

1. Wash, peel and prepare vegetables as stated above. Tidy table. 2. Cut bacon into cubes if used. Wash hands. 3. Heat the oil in a frying pan add the bacon if used. Stir fry for 2 minutes. 4. Add all the vegetables and stir fry until soft. 5. Add the soy sauce. 6. Serve and garnish the dish. Wash dishes and tidy up.

N4 N5 CSTP Skills: jardinière, julienne, slice, wash, cut Cookery processes: Stir fry Garnish: Balsamic glaze

UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically

BBQ Chicken Marinade

Ingredients Chicken breast ½ Tomato Sauce 30ml

15 Chilli Powder 5ml Mustard Powder 5ml Honey 10ml Brown Sauce 10ml Orange Juice 10ml

Preparation Time: marinate 20 minutes Oven Temperature: 180 C No 6 Cooking Time: 20 – 30 minutes Serving/ Portions: 2

Method

1. Put chicken between two pieces of cling film. 2. Flatten with rolling pin. 3. Mix all sauce ingredients together. 4. Marinate chicken for 20 minutes or more. 5. Cook in oven 20-30 minutes. 6. Serve with coriander and tomato concasse.

N4 N5 CTSP Skills: marinade Cookery process: Bake

UUI Selecting/preparing/cooking ingredients to a recipe.

Coriander and Tomato Salsa

Ingredients Coriander 30 ml chopped finely. Tomato 1

Preparation Time: 15 minutes Oven Temperature: / 16 Cooking Time: / Serving/ Portions: 2

Method 1. Chop coriander finely. Wash and dry. 2. Blanche and refresh tomato. 3. Deseed and roughly chop. 4. Mix with coriander.

N4 N5 CTSP Skills: blanche, refresh, concasse, chop Cookery process: Nil Working safely & hygienically. UUI Selecting/preparing/cooking ingredients to a recipe.

Quesidillas

Ingredients Cheese 50 g Spring onions 2 Pepper ¼ Tortilla wraps. 2

17 Preparation Time: 15 minutes Oven Temperature: Nil Cooking Time: 5 minutes Servings/Portions: 4

Method

1. Grate cheese. 2. Chop spring onion and brunoise pepper. 3. Place one tortilla on a white board. Place an even layer of cheese, pepper and onion filling. Place the second tortilla on top. 4. Dry fry in frying pan. 5. Cut into quarters and serve as individual portions with a simple green salad garnish.

N4 N5 CSTP Skills: chop, brunoise, grate Cookery Process: dry fry UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically OSC Garnish: green salad

Broccoli + Cheese Flan

Ingredients Short crust Pastry

Plain Flour 100g Margarine 25g Lard 25g Water 40-45ml Filling Egg 1 18 Single Cream 75ml Cheddar Cheese 40g grated Broccoli 50 g sliced Onion 25g brunoise Seasoning as required

Preparation Time: 20 minutes Oven Temperature: Blind bake: 200 C /No6 Flan: 180 C / No 5 Cooking Time: Servings/portions: 4 blind bake: 15 mins bake: 20 mins

Method

13. Preheat oven. 14. Sieve flour and rub in margarine and lard until it resembles breadcrumbs. 15. Add sufficient water until it forms a stiff dough and knead. 16. Leave to rest for 5 minutes. 17. Roll out on a floured surface and line a 15cm flan ring. 18. Rest for a further five minutes then trim. 19. Bake blind for 15 minutes. 20. Prepare filling:  Cheese - grate,  Onion - wash and brunoise,  Broccoli - wash, slice and blanche. 21. Beat eggs and cream together. Strain mixture and season. 10. Place onion, broccoli and cheese over base of flan. 11. Pour egg mixture over. 12. Bake for about 20 minutes until well risen and golden. 13. Serve on a hot plate.

N4 N5 CSTP Skills: rub in, slice, brunoise, beat, strain, blanche, line, roll out, grate Cookery processes: blind bake, bake

UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

19 Chilli Chicken Goujons with pepper couscous Ingredients Goujons Chicken 150g–200g Soy sauce 15ml Sunflower oil 10ml Red chilli 10ml Carrots 50g Sticks of celery 1 Sweet chilli sauce 25ml

20 Couscous Green pepper 50g Couscous 70g

Garnish Balsamic glaze drizzle Chilli ¼ julienne

Preparation Time: Oven Temperature:/ Cooking Time: Servings/portions: 2

Method 1. Collect all ingredients. 2. Prepare the following ingredients • Wash the chilli and remove the seeds. Finely chop chilli. • Wipe the chicken and slice into Goujons. Marinate in soy sauce and chopped chilli for 10 minutes or overnight. • Wash the celery and the carrots. Cut into jardinière. • Wash pepper. Cut into brunoise.  3. Heat the sunflower oil in a wok or frying pan and  Fry the goujons until thoroughly cooked.  Remove from pan.  Place on a dish.  Cover with tin foil.  Keep warm in the oven.

4. Add 110ml boiling vegetable stock to the couscous, cover with cling film and let it stand for 5 minutes. 5. Add the carrots and celery to the wok or frying pan and cook for 5 minutes.

6. Stir in the chilli sauce and heat thoroughly. Add the chicken and coat with the sauce. 7. Serve the chicken and couscous on plates. Garnished with balsamic glaze and chilli julienne.

N4 N5 21 CSTP Skills: Marinate, jardinière, chop, julienne Cookery Processes: absorption, fry UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically

Vegetable Cannelloni Ingredients Vegetable Sauce Onion 1 Cloves of garlic 1 Mushrooms 75g Courgette ½ Sweet potato 75g Carrots 100g Chopped tomatoes 100g Tomato purée 15ml 22 Dried oregano 1.25ml Vegetable oil 15ml Cannelloni 3–4 Cheese Sauce Plain flour 25g Margarine 25g Milk 225ml Cheese 37.5g Garnish Parsley chopped 10ml

Preparation Time: 35 mins Oven Temperature: 190 C / No 5 Cooking Time: Bake 20 – 25 minutes Servings/portions: 2

Method 1. Prepare the following ingredients: • Onions and garlic – peel and finely chop. • Mushrooms – wash and slice. • Courgettes – wash and dice (brunoise). • Carrots – wash, peel and cut into dice (brunoise). • Sweet potato – wash, peel and cut into dice (brunoise) • Parsley – chop, wash and dry. Reserve for later. 2. Heat the oil and sauté the onion and garlic for 2 minutes. 3. Add the mushrooms and courgettes and lightly fry for 3 to 4 minutes. 4. Add the sweet potato, dried oregano, carrots, chopped tomatoes and tomato purée. Bring to the boil and stew gently for 10 minutes. 5. Put on the oven No. 5, 190ºC. Grate the cheese. 6. Place the flour, margarine and milk in a pan and make the sauce by the all in one method. 7. Add two thirds of the cheese to the sauce. Set the sauce aside. 8. Assemble the cannelloni in the following way: • Spread the mince onto a piece of tin foil. Divide it into 4 equal areas. • Stuff the cannelloni with the vegetable mixture and place in an ovenproof dish. • Cover the cannelloni with the cheese sauce. Sprinkle the remaining cheese on top. 11. Bake in the oven for 20 to 25 minutes until golden brown. Garnish with chopped parsley.

23 N4 N5 CSTP Skills: slice, brunoise, roux Cookery Processes sauté, stewing, baking Garnish: chopped parsley UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Cottage Pie Ingredients Meat Sauce Mince 100g Onion 50g Carrot 50g Garlic 1 clove Oil 10ml Beef stock 100ml Seasoning as required Topping Potatoes 300g Margarine 25g Milk 60ml Cheese 50g Garnish Parsley 15ml

Preparation Time: 30 minutes Oven Temperature: 190 C , No5

24 Cooking Time: Baked for 30- 35 mins Servings/portions: 2

Method

1. Prepare the following ingredients: Carrot – wash, peel and macedoine. Onion – wash, peel and chop finely Garlic – peel and finely chop Cheese – grated Potatoes – wash, peel and cut into even sized pieces. Parsley – pupil own choice 2. Put large pan of water on. Bring to the boil. 3. Heat oil in a pot. Add onion, carrot and garlic - sauté for 5 minutes. 4. Add mince and cook until browned. Add stock and seasoning. Simmer for 15 minutes. 5. Put potatoes into boiling water. Cook until soft. 6. Place meat sauce into a deep ovenproof dish. 7. Drain potatoes; add milk and margarine and mash.

8. Either pile or pipe potatoes on top of the meat sauce. Sprinkle with cheese 9. Bake in the oven for 30 -35 minutes until the surface is crisp and browned. 10. Garnish with parsley and serve.

N4 N5 CSTP Skills: macedoine, pipe, chop, peel, grate, cut Cooker processes: boiling, stewing, baking Garnish: Parsley UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Chicken Strips with Roasted Vegetable Couscous Ingredients

Chicken breast 150g Courgette 50g Pepper 50g Onion 50g Aubergine Couscous 70g Garlic 1 clove Oil 30ml Vegetable stock (Hot) 110ml Egg, seasoned flour and breadcrumbs for coating chicken

Preparation Time: 20 mins Oven Temperature:/ 180/gas 4 Cooking Time:25mins Servings/portions: 2

Method

26 1. Set oven to 180C/Gas 4. 2. Cut the chicken into strips. 3. Dip in the flour, egg and breadcrumbs (pane). 4. Store in fridge for later. 5. Wash and chop the courgette brunoise. 6. Wash de-seed and chop the pepper brunoise. 7. Wash, peel and rewash onion and finely dice. 8. Peel and crush the garlic. 9. Place 10ml oil onto a baking tray heat in oven for 3 minutes. 10. Add the vegetables and garlic to the hot tray and roast for 20 minutes. 11. Put the rest of the oil in a frying pan and slowly fry the chicken. 12. Add 110ml boiling vegetable stock to the couscous and let it stand for 5 minutes. 13. Remove vegetables from oven and add to couscous. 14. Serve on a hot plate with the chicken.

N4 N5 CSTP Skills, brunoise, slice, pane, assemble Cookery processes; baking, shallow frying, absorption. UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically

27 Stuffed Chicken served with glazed carrots and pommes parmentier and light jus

Ingredients Chicken breast 200g Stuffing mix 70g Potatoes 100g Carrots 75g Vegetable Oil 30ml Honey 25ml Cornflour 2ml

Preparation Time: 30 minutes Oven Temperature: 200 C /No6

Cooking Time: Servings/portions: 2 poaching: 30 minutes bake: 30 minutes

28 Method

1. Preheat oven.

2. Make up stuffing mixture add 200ml boiling water, mix thoroughly and leave to cool.

3. Cut chicken breast in half and flatten between two pieces of cling film with a rolling pin.

4. Wash peel and re-wash carrots and cut into jardinière batons, blanche and refresh and coat with 10ml of oil and all of the honey and set aside on baking tray.

5. Fill the chicken with the cooled stuffing mixture and roll into a tight circle with cling film.

6. Fill pan with water and bring to boil, reduce to a simmer and add the sealed chicken. Poach for 20 to 25 minutes.

7. Wash thoroughly, peel and rewash potatoes cut into macedoine.

8. Place the carrot peelings and potato peelings in a pot add 250ml water and a chicken stock cube and leave to stew for fifteen minutes.

9. Place the rest of oil onto a baking tray and heat in oven for 2 minutes add potatoes and seasoning cook for twenty minutes.

10. Place the carrots in the oven after the potatoes have been cooking for five minutes.

11. Remove the poached chicken from the pan and remove cling film place in the oven to brown for ten minutes.

12. Pass stock mixture through a conical strainer, remove some of the jus and blend with the cornflour return it to the heat and bring to boil.

13. Serve on hot plates with the jus and a cranberry and orange jelly.

N4 N5 CSTP Skills: macedoine, jardinière, strain, peel, blanche, portion, blend, grate, pound, glaze, stuff, assemble 29 Cookery processes: stew poach, bake, boil, UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Haggis Pie

Ingredients Haggis (2 Rounds) 150g Turnip 75g Carrots 75g Potatoes 150g Butter 15g

Preparation Time: 30 minutes Oven Temperature: : 200 C /No6

Cooking Time: : 30 minutes Servings/portions: 4

Method 1. Preheat oven. 2. Mash Haggis and place in the bottom of pie dish. 3. Wash peel and rewash turnip and carrots and cut into macedoine. 4. Place in water and bring to boil, boil for 15 minutes until soft. 5. Wash peel and rewash potatoes cut into macedoine. 6. Place in water and bring to boil, boil for 15-20 minutes until soft. 7. Drain carrot and turnip and mash. 8. Place on top of haggis. 30 9. Drain potatoes and mash with 15g of butter. 10. Put potatoes through a ricer and then pipe onto the carrot and turnip. 11. Place in oven and cook for thirty minutes. 12. Use temperature probe to check haggis is thoroughly cooked. 13. Plate onto a hot plate and serve showing the layered effect, garnish with chopped parsley.

N4 N5 CSTP Skills: macedoine, mash, ricer, pipe, assemble Cookery processes: bake, boil, UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

OCS Working safely and hygienically. Carry out task according to the time plan. Stovies Ingredients Minced beef 50g 2 Square sausage 100g Potatoes 100g Carrots 75g Turnip 75g Onion 75g Beef stock cube 1 Vegetable Oil 20ml

Preparation Time: 30 minutes Oven Temperature: Blind bake: 200 C /No6

Cooking Time: Boiling: 30minutes Servings/portions: 2

Method

1. Wash peel and rewash vegetables. 2. Chop all vegetables into brunoise. 3. Finely dice onion. 4. Chop up sausage meat. 5. Brown mince and sausage meat there should be enough fat not to require oil but if necessary add 10ml of oil.

31 6. Reserve browned mixture keeping it hot. 7. Sweat onions in 10ml of oil until soft 8. Drain and add other vegetables cook for another 2-4 minutes. 9. Add meat back into the pan and add 400ml beef stock. 10. Cook for 20 -30 minutes until soft. 11. Mash down some of the potato in the mixture to help thicken the dish if required.

N4 N5 CSTP Skills: brunoise, dice, chop Cookery processes: browning, sweating, boiling, stewing. UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

OCS Working safely and hygienically. Carry out task according to the time plan.

Chocolate Muffins and Trifle Sponge

Ingredients

SR flour 50g Baking Powder 1.25ml Caster sugar 25g Egg 1 beaten Margarine 25g Cocoa Powder 5 ml Chocolate Chips 15g

Preparation Time: 10 mins Oven Temperature: 190 C / No 6 Cooking Time: 20mins Servings/portions: 6

Method 1. Set oven.

32 2. Make up sponge using the all in one method. 3. Add chocolate chips and mix in carefully 4. Deposit into 6 cake cases. 5. Bake until well risen and spongy to the touch. 6. Remove from oven and serve.

(Remember - 2 have to be reserved for the trifle)

N4 N5 CTSP Skills: mix, deposit, beat Cookery Processes: bake UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically

Chocolate and Orange Trifle

Ingredients

Cocoa Powder 25ml Milk 130ml Cornflour 15ml Chocolate muffins 2 Orange 1 Double or whipping cream 200ml Squares of chocolate 4

Preparation Time: 40 mins Oven Temperature: / Cooking Time: / Servings/portions: 2

Method

1. Zest orange. 2. Segment orange. 3. Whip cream.

33 4. Chop muffins. 5. Grate chocolate. 6. Place orange at bottom of dishes. Reserve some for garnish. 7. Add a layer of muffin. 8. Make chocolate sauce- Blend cocoa powder, sugar and cornflour with a little milk. 9. Heat remaining milk and add blended mixture. Stir until thick. Add orange zest. 10. Pour over orange and chocolate sponge. 11. Assemble another layer and top with cream, orange and grated chocolate.

N4 N5 CSTP Skills: zest, segment, whisk, chop, grate, layer, blend UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically

Individual Almond Sponge Tarts

Ingredients (Vanilla essence can be substituted) Shortcrust Pastry Plain flour 100g Margarine 50g Water 40 – 50ml Filling SR flour 50g Caster sugar 50g Margarine 50g Egg 1 Almond essence 1.25ml Jam 10ml Garnish Icing sugar dusting Pastry shapes pupil own choice

Preparation Time: 20 minutes Oven Temperature:/ 180 C /No 5 Cooking Time: 15 - 20 minutes Servings/portions: 6 Method

34 1. Preheat oven. Sieve flour and rub- in margarine until it resembles breadcrumbs. 2. Add sufficient water until it forms a stiff dough and knead. 3. Roll out and cut into 6 circles. Line pattie tin with pastry. Reserve extra pastry. 4. Make sponge mixture using the all-in-one method. 5. Place a small amount of jam at the bottom of each pastry case. Divide the sponge mixture between all six cases. If time allows- roll out extra pastry and cut small decorate shapes using the cutters provided. Place on top of the sponge mixture. 6. Bake for 15 – 20 minutes or until golden brown. 7. Dust with icing sugar and serve.

N4 N5 CSTP Skills: rub-in, knead, mix, roll, cutters, Cooker processes: baking Garnish: Parsley UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Fruit & Lemon Sponge Tart Ingredients

Shortcrust Pastry Plain flour 150g Margarine 75g Water 60 – 90ml Filling Soft margarine 50g Caster sugar 50g SR flour 50g Egg 1 Mixed fruit 50 g Lemon juice 15ml Garnish Lemon knots/zest Icing sugar dusting

Preparation Time: 20 minutes Oven Temperature: 190 C /No.4 Cooking Time: 10minutes + 30 minutes Servings/portions: 4 Method

35 1. Preheat oven No. 4, 190ºC. 2. Collect all ingredients for the pastry. 3. Rub the margarine into the flour until the mixture resembles breadcrumbs. Add sufficient cold water to form a stiff dough. 4. Lightly flour the table and knead the pastry. 5. Roll out the pastry and line an 18cm flan ring. Leave to relax for 5 minutes and then trim. Blind bake for 10 minutes. 6. Wash lemon and zest. Squeeze juice from lemon. Reserve 7. Beat the margarine, flour, sugar and egg until light and fluffy. 8. Carefully fold in the dried fruit and lemon juice. 9. Fill the pastry case with this mixture, smooth with a knife. 10. Bake 30 minutes until risen, golden brown and firm to the touch. 11. Make lemon garnish. Chill plates 12. Serve on 4 cold plates, lightly dusted with icing sugar and lemon garnish.

N4 N5 CSTP Skills: rub in, knead, mix, roll out, cream, zest, line Cooker processes: blind bake, baking Garnish: Lemon knots /zest UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

36 Sticky Toffee Pudding

Ingredients SR Flour 50g Caster sugar 50g Margarine 15g Eggs ½ Dates 50g Water 75g Bicarbonate of soda 1ml Vanilla essence 1.25ml Garnish Cream 50ml

Preparation Time: 20 minutes Oven Temperature: 180 C No 4 Cooking Time: 20 minutes Servings/portions: 2

Method 1. Preheat oven. Grease two 150ml pudding basins. 37 2. Boil the dates in the water for approx. 5 minutes until soft then add the bicarbonate of soda. Remove from the heat. De- stone if necessary. 3. Cream margarine and sugar together until light and fluffy. Gradually beat in the eggs. 4. Fold in the dates, flour and vanilla essence. 5. Divide the mixture evenly between the two prepared basins. Bake until firm to the touch. 6. Serve on decorated individual plates.

N4 N5 CSTP Skills: cream, fold, beat Cookery Processes bake, boil Garnish: cream drizzle , rosettes UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Scottish Shortbread Treats Ingredients Shortcake Margarine 50g Caster sugar 25g Plain flour 75g

Fruit Cream Mixed fruit berries 50g Whipping cream 75ml Icing sugar 12.5g

Fruit Coulis Mixed berries 50g Icing sugar 15ml Water 10ml

Decoration Whipping cream 50ml Icing sugar dusting Mint leaves 2 Raspberries/ strawberries 8 38 Preparation Time: 50 minutes Oven Temperature: 180 C , No 4 Cooking Time: 10 minutes Servings/portions: 2

Method Shortcake 1. Preheat oven No. 4, 180ºC. Collect all ingredients for the shortcake. 2. Cream margarine and sugar to a light consistency. 3. Gradually work in the flour to form stiff dough. 4. Chill dough for a minimum of 20 minutes. 5. Roll dough out on a lightly floured table, and using a 6cm cutter, cut out four/eight biscuits. 6. Place on a lightly greased baking tray, prick with a fork and bake in the oven for 8 to 10 minutes until lightly browned. 7. Allow to cool and then remove onto a cooling tray.

Fruit Cream 1. Purée the fruit berries then pass through a sieve to remove the seeds 2. Whisk the whipping cream until stiff 3. Fold in the mixed fruit purée and the icing sugar into the whipped cream until evenly mixed. Cover and place in the refrigerator to chill and become firmer

Fruit Coulis 1. Purée the fruit berries then pass through a sieve to remove the seeds. 2. Add the icing sugar and the water and stir until all the sugar has dissolved and the coulis has a smooth consistency. 3. Cover and chill in the refrigerator until required.

Assembling 1. Place a biscuit on each serving dish. Sandwich two of the shortcake biscuits together with the fruit cream. Sprinkle with icing sugar. 2. Using the coulis pour round the shortcakes to form a pool. 3. Decorate the top with piped rosettes and raspberries/strawberries and/or other decoration as wished.

Note: To save time the total amount of mixed berries should be puréed at one time and the total amount of whipped cream should be whipped. 39 N4 N5 CSTP Skills: shape, fold, puree, whisk, pass, pipe, portion. Cookery Process: bake Garnish: coulis, cream rosettes, icing sugar, mint UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Chocolate Mini Tortes

Ingredients Eggs 2 Caster sugar 120g Plain Flour 120g Baking Powder 15ml Margarine 120g Cocoa 30g Boiling water 45ml Milk as required Cherry pie filling 100g Chocolate 100g Whipping cream 150ml

Preparation Time: 30 minutes Oven Temperature: bake: 180 C /No4 Cooking Time: bake: 15-20minutes Servings/portions: 4

Method

1. Set oven prepare baking tray.

40 2. In a large bowl blend cocoa powder and boiling water to make a paste. 3. Leave to cool. 4. Beat eggs add margarine, sugar, eggs, flour and baking powder to the cocoa and beat thoroughly for 2 minutes if mixture is too tight add milk to loosen. 5. Pour mixture into baking tray. 6. Bake for 15 -20 minutes. 7. Cool. 8. Whisk cream and grate chocolate. 9. Cut out 8x 5cm rings of sponges with a cutter. 10. Sandwich together with pie filling and a little cream. 11. Cover outside with cream and coat with chocolate. 12. Pipe rosettes on top or a heart outline.

N4 N5 CSTP Skills: blend, coat, pipe, whisk, grate, fold, portion, drizzle, tempering Cookery processes: bake UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically

41 Chocolate Fondants - (Between 2)

Ingredients Butter 150g Plain flour 1 tablespoon (heaped) Dark Chocolate 150g Eggs 3 Caster sugar 75g Garnish Cocoa Powder/ Icing Sugar dusting

Preparation Time: 20 minutes Oven Temperature: 200 C /No 6 Cooking Time: 12 – 15 minutes Servings/portions: 4

Method 1. Preheat oven. Thoroughly grease the sides and base of 4 moulds. Sprinkle the inside with a little flour. Tip out excess. 2. Gently melt together the chocolate and butter in a heatproof bowl over simmering water. Stir occasionally. Cool slightly 3. In a separate bowl, whisk together eggs and sugar. Beat in the chocolate mixture. Sprinkle sieved flour over the top of the mixture, gently fold in.

42 4. Divide the mixture between the moulds. At this stage the fondants can be refrigerated for several hours or overnight as long as they are brought back to room temperature before cooking. 5. Cook in the middle of the oven for 12 – 15 minutes. The side should be firm, but the middles soft to the touch. 6. Run a sharp knife around the edge then turn onto the serving plate. 7. Decorate as desired and serve immediately.

N4 N5 CSTP Skills: whisking, folding, melting, and mixing. Cookery processes: bake UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically

Meringue Nests Ingredients

Egg whites 2 Caster Sugar 100g Lemon juice 5ml Double cream 100ml Icing sugar 10g Strawberries 50g Raspberries 50g Brandy essence 5ml Chocolate 30g Butter 5g

Preparation Time: 30 minutes Oven Temperature: 110 C /No1 Cooking Time: bake: 2 hours Servings/portions: 4

Method

1. Preheat oven.

43 2. Whisk egg whites and lemon until they double in size and form soft peaks, keep whisk running and add sugar a tablespoon at a time allow the sugar to be totally incorporated before adding more. Whisk until the mixture is glossy and all the sugar has been added. 3. Pipe four circles onto a prepared baking tray lined with baking parchment or a silicone sheet. 4. Bake for 1 ½ to 2 hours. 5. When dried out remove from oven and leave to cool. 6. Whisk cream until stiff, fold in icing sugar and brandy essence. 7. Mix with fruit. Reserve some fruit for decoration. 8. Fill nests and decorate. 9. Melt 20g of chocolate and butter in a double boiler and drizzle over the top of the baskets serve on chilled plates.

N4 N5 CSTP Skills: whisk, fold ,pipe, Cookery processes: bake UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

44 Shortbread Fancies Ingredients

Butter 50g Caster sugar 25g Plain flour 75g Icing Sugar 50g

Preparation Time: Oven Temperature:/180/gas 4 Cooking Time: Servings/portions: 6-8

Method 1. Preheat oven No. 4, 180ºC. Collect all ingredients. 2. Cream margarine and sugar to a light consistency. 3. Gradually work in the flour to form stiff dough. 4. Chill dough for a minimum of 20 minutes. 5. Roll dough out on a lightly floured table, and using, Christmas shaped cutters or cut out by hand cut out four/eight biscuits. 6. Place on a lightly greased baking tray, prick with a fork and bake in the oven for 8 to 10 minutes until lightly browned. 7. Allow to cool and then remove onto a cooling tray. 45 8. Make up the icing with 15ml of water and colour with food colouring. Decorate according to your Christmas theme.

N4 N5 CSTP Skills: cream, shape, roll out, knead Cookery processes; bake Garnish: Christmas theme. UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

OCS Evaluating the prepared dishes in terms of presentation, taste and texture.

Cranachan Libre

Ingredients Double cream 250ml Caster Sugar 25g Raspberries 125g Oatmeal 25g

Preparation Time: 10 minutes Oven Temperature: N/A Cooking Time: Servings/portions: 2 Chilling time: 30 minutes

Method

1. Dry fry oatmeal in a frying pan. 2. Leave to stand and cool for 10 minutes. 3. Whip cream until thick. 4. Fold in sugar and then fold in oatmeal. 5. Put a few raspberries at the bottom of the glass add prepared mixture then add more raspberries creating a layered effect. 6. Chill in fridge for 30 minutes 46 If you wish you could fold honey into the cream mixture.

N4 N5 CSTP Skills: whisk, fold, purée, strain, chop, portion, assemble Cookery processes: Dry fry UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically

OCS Working safely and hygienically. Carry out task according to the time plan.

Sponge Kisses

Ingredients Eggs 2 Caster sugar 50g Plain Flour 50g Baking Powder 2.5ml Melted Butter 18g Icing Sugar 20g Chocolate 30g (To make chocolate hearts) Double Cream 150ml

Preparation Time: 30 minutes Oven Temperature: bake: 180 C /No4

Cooking Time: bake:15-20minutes Servings/portions: 4-6

Method 1. Set oven prepare baking tray. 2. Whisk the eggs and sugar until thick and it leaves a trail on top of the mixture. 3. Sift the flour over the mixture and fold in, trying to keep as much air as possible in the mixture

47 4. Fold in the melted butter. 5. Pour mixture into baking tray and cook for 15-20 minutes. 6. Remove from oven and leave to cool. 7. Whisk cream until stiff and fold in vanilla essence and icing sugar. 8. Grate chocolate. 9. Cut out small heart shapes of sponge with a cutter, sandwich together with the cream and coat sides with cream and chocolate. 10. Pipe rosettes on top or a heart outline. 11. Finish with a chocolate heart prepared earlier. N4 N5 CSTP Skills: whisk, fold, blend, spread, coat, portion, grate Cookery processes: Bake UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Oven Scones

Ingredients

SR Flour 100 g Margarine 25g Caster sugar 25g Baking powder 2.5ml Milk 4 – 6 x 15ml approximately

Preparation Time: 15 minutes Oven Temperature: 210 C / No 7 Cooking Time: 10 - 15 minutes Servings/Portions: 4

Method

1. Switch on oven. 2. Sieve flour, baking powder into a large bowl. 3. Rub margarine into flour mixture using fingertips. 4. Add the sugar and enough milk to make an elastic dough. 5. Knead lightly on a floured surface and roll out to 2cm thick circle. Cut circle into 4. 48 6. Bake until golden brown.

N4 N5 CSTP Skills: rub –in, knead, shape, cut Cookery Process: bake UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically

Almond Fingers Ingredients (Raisins and Vanilla essence can be substituted)) Butter, softened 115g Icing sugar 75g Egg ½ Almond essence 5ml Vanilla essence 5ml Plain flour 175g Baking powder 5ml Whole almonds 50g Strawberry jam 30ml

Preparation Time: 60 minutes Oven Temperature: Blind bake:180C /No5 Cooking Time: Servings/portions: 12 bake: 30 minutes Method

1. Cream the butter, sugar 2. Add the egg, almond essence and vanilla essence. 3. Beat together with an electric mixer; gradually add the flour, baking powder, continually beating. 4. Refrigerate 20 to 30 minutes. 5. Remove dough from refrigerator in small amounts. 6. Scoop 1 heaped teaspoon at a time onto a piece of grease proof paper. 49 7. Use the paper to roll the dough into a thin finger-shaped cookie. 8. Press one almond into one end of each cookie to give the appearance of a long fingernail stick on with a little jam. 9. Squeeze the dough near the tip and again near the center of each to give the impression of knuckles. 10. You can also cut into the dough with a sharp knife at the same points to help give a more finger-like appearance. 11. Arrange the shaped cookies on the baking sheets. 12. Cook in oven for 25 minutes.

N4 N5 CSTP Skills: shaping, folding, creaming, and mixing. Cookery processes: bake. UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

50 Children in Need Cakes Ingredients

SR flour 50g Margarine 50g Caster sugar 50g Egg 1 Fondant Icing 150g

Preparation Time: 10 minutes Oven Temperature: No 5 or 190C Cooking Time: 15-20 minutes Servings/Portions: 6

Method 1. Put on oven at No. 5 or 190 C. Put paper cases into bun tin. 2. Put margarine & sugar into large bowl. Cream until light and fluffy. 3. Beat egg in a cup. 4 Gradually add beaten egg and sieved flour to mixture. 5. Beat well between each addition until all ingredients are used. 6. Add food colouring to cake mixture and mix through. 7 Place a tablespoon of mixture into each paper case. 8. Bake in oven for 15/20 minutes - golden brown. 9. Allow to cool and decorate as per plan.

51 N4 N5 CSTP Skills: deposit, cream, portion Cookery Process: bake Garnish: Pudsey decoration UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

Basil and Orange Jellies

Ingredients Orange Jelly Cubes 65g (6 Cubes) Basil leaves 20g

Preparation Time: 10 minutes Oven Temperature: Cooking Time: Servings/portions: makes about 12 Refrigerate 5 hours jelly cubes.

Method

1. Dissolve cubes in 200ml water. 2. Finely chop basil leaves and add to cube mixture. 3. Fill ice cube tray with mixture and when cool enough place in fridge for 4. 4-5 hours or until set. 5. Serve when required as an accompaniment.

N4 N5 CSTP Skills: chop, portion Cookery processes:

UUI Selecting/preparing/cooking ingredients to a recipe. Working safe and hygienically.

52 Cranberry and Orange Jellies

Ingredients

Orange Jelly Cubes 65g (6 Cubes) Cranberry sauce 60ml

Preparation Time: 10 minutes Oven Temperature:

Cooking Time: Servings/portions: makes about 12 Refrigerate 5 hours or until set jelly cubes.

Method

1. Dissolve cubes in 200ml water. 2. Add cranberry sauce. 3. Fill ice cube tray with mixture and when cool enough place in fridge for 4- 5 hours or until set. 4. Serve when required as an accompaniment.

N4 N5 CSTP Skills: melt Cookery processes:

UUI Selecting/preparing/cooking ingredients to a recipe. 53 Working safe and hygienically.