YR9 RECIPE BOOKLET FOR GCSE FOOD HALFTERM 2/3
NAME = YR9 BAKEWELL TART
INGREDIENTS IT NEEDS TO BE BLOCK BUTTER • 250g PLAIN FLOUR, RATHER THAN “SPREADABLE”. • 75g BUTTER, YOU CAN BUY THE BLOCK BUTTER • 50g COOKEN, FROM SCHOOL FOR 50P IF YOU • 50g SUGAR, WANT. YOU CAN BUY THE COOKEN FROM SCHOOL FOR 20P • 1 EGG YOLK, • 4TSPS COLD WATER, • 4TBSPS OF RASPBERRY JAM OR LEMON CURD, • 125g BUTTER, • 125g CASTER SUGAR, • 125g GROUND ALMONDS, • 1 EGG, • 1/2TSP ALMOND ESSENCE, • 50g FLAKED ALMONDS (OPTIONAL)
METHOD
• PREHEAT THE OVEN AT 190°C OR GAS MARK 5.
• PLACE THE PLAIN FLOUR IN A LARGE MIXING BOWL,
• ADD THE BUTTER AND COOKEN FAT AND CUT INTO CHUNKS USING A TABLEKNIFE,
• USING YOUR FINGERTIPS RUB THE FATS INTO THE FLOUR UNTIL THE MIXTURE RESEM- BLES FINE BREADCRUMBS, USING A TABLE KNIFE STIR IN THE SUGAR,
• SEPARATE THE EGG WHITE AND EGG YOLK - RETAIN THE EGG YOLK AND ADD TO THE MIXING BOWL. DISCARD THE EGG WHITE. STIR IN THE EGG YOLK USING A TABLE KNIFE,
• ADD SUFFICIENT COLD WATER TO TURN THE MIXTURE INTO A BALL OF DOUGH - DO NOT MAKE THE PASTRY TOO STICKY,
• LIGHTLY FLOUR THE WORK SURFACE AND KNEAD THE DOUGH FOR 2 MINUTES. LEAVE THE PASTRY TO REST,
• ROLL OUT THE PASTRY INTO A LARGE RECTANGLE APPROX. 3MM DEEP ON A LIGHTLY FLOURED WORK SURFA CE,
• LIGHTLY GREASE THE TARTLET TINS,
• CUT OUT THE PASTRY INTO CIRCLES USING A PASTRY CUTTER,
• PRESS THE PASTRY CIRCLES INTO THE GREASED TRAY,
• SPREAD THE PASTRY CASES GENEROUSLY WITH THE JAM,
• SOFTEN THE BUTTER IN A MIXING BOWL AND THEN CREAM TOGETHER WITH THE SUG- AR,
• STIR IN THE GROUND ALMONDS & ALMOND EXTRACT,
• CRACK THE EGG INTO THE BOWL & MIX WELL,
• DIVIDE THE FILLING AMONGST THE PASTRY CASES CONTAINING THE JAM AND SPREAD OUT,
• SPRINKLE THE FLAKED ALMONDS ON THE TOP IF YOU ARE USING THEM,
• BAKE FOR 20 MINUTES UNTIL GOLDEN BROWN IN COLOUR AND SPONGY TO THE TOUCH.
SAUSAGE PLAITS (WITH HOMEMADE FLAKY PASTRY
INGREDIENTS
• 225g PLAIN FLOUR, • PINCH OF SALT, SCHOOL WILL PROVIDE THESE INGREDIENTS • 125g BUTTER, FOR £1.50 • 50g COOKEN VEGBTABLE FAT, • SQUEEZE OF LEMON JUICE, • 100ml ICE COLD WATER
• 400g SAUSAGES OR SAUSAGEMEAT, • 1 EGG
OTHER OPTIONS YOU CAN ADD
CHOOSE FROM THE LIST BELOW:
• 1 ONION, • GARLIC PUREE AND/OR CHOPPED HERBS, • 100g CHEESE, • SMALL TIN OF BEANS, • JAR OF APPLE SAUCE, • BOX OF STUFFING MIX, • 50g BLACK PUDDING,
METHOD FOR FLAKY PASTRY
• MIX FLOUR & SALT TOGETHER IN A MIXING BOWL,
• CHOP UP THE FATS (BUTTER & WHITE VEGETABLE FAT) INTO SMALL CUBES,
• DIVIDE THE CUT UP FAT INTO 4 PORTIONS,
• RUB ONE PORTION OF THE FAT INTO THE FLOUR/SALT,
• ADD THE LEMON JUICE TO THE MIXING BOWL AND ENOUGH ICE COLD WATER TO MAKE AN ELASTIC BALL OF DOUGH, USING A TABLE KNIFE,
• FLOUR A WORKSURFACE,
• TURN THE DOUGH OUT ONTO THE WORKSURFACE AND ROLL INTO A RECTANGULAR SHAPE. BRUSH OFF ANY SURPLUS FLOUR,
• COVER 2/3 OF THE PASTRY WITH ANOTHER PORTION OF THE MIXED FAT, DOTTING IT OVER THE SURFACE OF THE PASTRY,
• FOLD THE PASTRY INTO 3 - BRING THE END WITHOUT FAT TO THE CENTRE AND THEN FOLD DOWN THE OTHER THIRD,
• PRESS TOGETHER THE PASTRY EDGES WITH THE ROLLING PIN, GIVE THE PASTRY HALF A TURN, AND ROLL OUT LIGHTLY INTO A RECTANGLE,
• REPEAT THE ABOVE PROCESS ANOTHER TWICE. ALLOW TO REST FOR AN HOUR.
• PREPARE ANY OF THE FILLING OPTIONS - SUCH AS TOP, TAIL AND PEEL THE ONION, GRATE THE CHEESE, ETC.
• PREHEAT THE OVEN AT 200°C OR GAS MARK 6,
• LIGHTLY GREASE A BAKING TRAY,
• LIGHTLY FLOUR THE WORKSURFACE,
• PLACE THE PASRTY ONTO THE FLOURED WORKSURFACE AND FORM INTO A RECTANGULAR SHAPE - TRY AND ROLL THE PASTRY OUT ONLY ONCE AS KEEP REROLLING WILL AFFECT THE RISING CAPABILITIES OF THE PASTRY.
• CUT THE PASTRY RECTANGLE IN HALF AND ROLL OUT 2 RECTANGLES TO A DEPTH OF APPROX 3MM,
• PLACE THE FILLING INGREDIENTS DOWN THE CENTRE OF EACH OF THE PASTRY RECTANGLES - SHARE OUT THE FILLING EQUALLY,
• CUT THE PASTRY INTO DIAGONAL STRIPS AT EITHER SIDE OF THE FILLING ON BOTH PIECES OF PASTRY,
• CRACK THE EGG INTO A MEASURING JUG AND BEAT WITH A FORK,
• BRUSH THE PASTRY STRIPS WITH BEATEN EGG,
• PLAIT THE PASTRY STRIPS OVER THE FILLING TO FORM A NEAT PAT- TERN,
• PLACE THE PLAITS ONTO THE GREASED BAKING TRAY,
• BRUSH BEATEN EGG OVER THE TOP OF THE SAUSAGE PLAITS,
• BAKE FOR 25-30 MINUTES UNTIL GOLDEN BROWN AND WELL RISEN.
SAVOURY TARTLETS
INGREDIENTS
• 250g PLAIN FLOUR, • 75g BLOCK BUTTER (YOU CAN BUY THIS FROM SCHOOL FOR 50p) • 50g COOKEN (YOU CAN BUY THIS FROM SCHOOL FOR 20p) • 1 EGG YOLK, • 4TSPS COLD WATER, • GOOD PINCH OF SALT. • 2 EGGS, • 150ML MILK OR SINGLE CREAM.
FILLING OPTION 1 - CHORIZO, CHEESE & RED ONION
• 1 RED ONION, • 150g CHEDDAR CHEESE, • 200g CHORIZO.
FILLING OPTION 2 - TOMATO, CHEESE & CHUTNEY
• 100g CHERRY TOMATOES, • 150g WENSLYDALE CHEESE, • 75g CHUTNEY.
FILLING OPTION 3 - BACON, ONION & CHEDDAR
• 150g BACON, • 150g CHEDDAR CHEESE, • 1 ONION.
VARIATIONS
• YOU CAN ADD ANY OTHER INGREDIENTS SUCH AS OTHER VEGETABLES - SPRING ON- IONS, MUSHROOMS, SPINACH, ETC.
• OR YOU CAN ADD OTHER INGREDIENTS SUCH AS HAM, SAUSAGE, ETC.
• YOU COULD VARY THE CHEESES BY USING FETA, PARMESAN, ETC OR YOU COULD ADD CHOPPED HERBS OR SLICED TOMATO TO THE TOP OF YOUR TARTLETS.
METHOD
• PREHEAT THE OVEN AT 190°C OR GAS MARK 5.
• PLACE THE PLAIN FLOUR IN A LARGE MIXING BOWL WITH A GOOD PINCH OF SALT,
• ADD THE BUTTER AND COOKEN FAT AND CUT INTO CHUNKS USING A TABLEKNIFE,
• USING YOUR FINGERTIPS RUB THE FATS INTO THE FLOUR UNTIL THE MIXTURE RESEM- BLES FINE BREADCRUMBS,
• SEPARATE THE EGG WHITE AND EGG YOLK - RETAIN THE EGG YOLK AND ADD TO THE MIXING BOWL. DISCARD THE EGG WHITE.
• STIR IN THE EGG YOLK USING A TABLE KNIFE,
• ADD SUFFICIENT COLD WATER TO TURN THE MIXTURE INTO A BALL OF DOUGH - DO NOT MAKE THE PASTRY TOO STICKY,
• LIGHTLY FLOUR THE WORK SURFACE AND KNEAD THE DOUGH FOR 2 MINUTES. LEAVE THE PASTRY TO REST,
• CRACK THE 2 EGGS INTO A MEASURING JUG AND BEAT WITH A FORK. ADD THE MILK OR SINGLE CREAM AND BEAT AGAIN. SEASON WITH SALT & PEPPER,
• PREPARE THE FILLINGS - DICE ANY VEGETABLES, GRATE THE CHEESE, ETC.
• ROLL OUT THE PASTRY INTO A LARGE RECTANGLE APPROX. 3MM DEEP ON A LIGHTLY FLOURED WORK SURFA CE,
• LIGHTLY GREASE THE TARTLET TINS,
• CUT OUT THE PASTRY INTO CIRCLES USING A PASTRY CUTTER,
• PRESS THE PASTRY CIRCLES INTO THE GREASED TRAY,
• EQUALLY DIVIDE THE FILLING MIXTURE AMONGST THE PASTRY CASES,
• EQUALLY SHARE THE BEATEN EGG/MILK MIXTURE AMONGST THE PASTRY CASES - DO NOT OVERFILL THE CASES,
• BAKE IN THE OVEN FOR APPROX 20 MINUTES UNTIL THEY ARE GOLDEN BROWN IN COL- OUR AND THE FILLING IS SET.
YR9 GCSE FOOD CHRISTMAS RECIPES BUTTERY CHRISTMAS SHORTBREAD
INGREDIENTS • 225G BUTTER (IT MUST BE BUTTER) • 110G CASTER SUGAR • 225G PLAIN FLOUR • 110G CORNFLOUR
METHOD
• PREHEAT THE OVEN TO 170°C OR GAS MARK 3.
• LIGHTLY GREASE A BAKING TRAY AND COVER WITH BAKING PARCHMENT.
• PLACE BUTTER & SUGAR INTO A MIXING BOWL AND CREAM TOGETHER WITH A WOODEN SPOON UNTIL LIGHT AND FLUFFY
• SIFT THE PLAIN FLOUR & CORNFLOUR INTO THE MIXING BOWL AND MIX WELL TO FULLY COMBINE WITH THE BUTTER/SUGAR MIXTURE.
• TIP THE BISCUIT DOUGH ONTO A LIGHTLY FLOURED WORKSURFACE. KNEAD THE DOUGH FOR 2-3 MINUTES - DO NOT OVER HANDLE THE DOUGH.
• ROLL OUT THE BISCUIT DOUGH UNTIL IT IS THE THICKNESS OF A £1.00 COIN.
• CUT OUT THE BISCUITS EITHER INTO RECTANGLES OR WITH A BISCUIT CUTTER AND PLACE ONTO THE BAKING TRAY.
• RE ROLL THE SCRAPS OF BISCUIT DOUGH ONE MORE TIME AND CUT OUT MORE SHORTBREAD BISCUITS.
• PRICK THE BISCUITS WITH A FORK AND SPRINKLE WITH ADDITIONAL CASTER SUG- AR.
• BAKE FOR 20 MINUTES UNTIL THEY ARE JUST TURNING GOLDEN BROWN AT THE EDGES AND FIRM TO THE TOUCH.
VARIATIONS
• TO THE BISCUITS YOU COULD ADD 1TSP OF FRESHLY CHOPPED LAVENDAR.
• YOU COULD ADD 25G OF CHOCOLATE CHIPS TO THE SHORTBREAD.
CHRISTMAS GINGERBREAD
INGREDIENTS
• 350G PLAIN FLOUR • 1TSP BICARBONATE OF SODA • 2TBSPS GROUND GINGER • 1TBSP GROUND CINNAMON • 150G CHILLED BUTTER • 175G LIGHT MUSCOVADO SUGAR • 2TBSPS GOLDEN SYRUP • 1 EGG
YOU CAN BUY THE SPICES FROM SCHOOL FOR 25P IF YOU WANT TO.
METHOD
• PREHEAT THE OVEN TO 190°C OR GAS MARK 5.
• LIGHTLY GREASE A BAKING TRAY AND COVER WITH BAKING PARCHMENT.
• MIX THE FLOUR, BICARBONATE OF SODA, GROUND GINGER AND GROUND CINNAMON TOGETHER IN A LARGE MIXING BOWL.
• ADD THE BUTTER, CUT INTO CHUNKS WITH A TABLE KNIFE AND RUB THE BUTTER INTO THE FLOUR USING YOUR FINGERTIPS UNTIL THE MIXTURE RESEMBLES FINE BREAD CRUMBS.
• STIR IN THE SUGAR AND GOLDEN SYRUP.
• CRACK THE EGG INTO THE MIXING BOWL AND ADD 1 TBSP OF COLD WATER. USING YOUR HANDS BRING THE MIXTURE TOGETHER INTO A BALL OF DOUGH.
• KNEAD THE MIXTURE ON A LIGHTLY FLOURED WORKSURFACE FOR 2-3 MINUTES UNTIL SMOOTH.
• ROLL OUT THE BISCUIT DOUGH UNTIL IT IS THE THICKNESS OF A £1.00 COIN.
• CUT OUT THE BISCUITS WITH A BISCUIT CUTTER AND PLACE ONTO THE BAKING TRAY.
• RE ROLL THE SCRAPS OF BISCUIT DOUGH ONE MORE TIME AND CUT OUT MORE GINGER- BREAD BISCUITS.
• BAKE FOR 10-12 MINUTES UNTIL JUST GOLDEN BROWN AT THE EDGES AND FIRM TO THE TOUCH.
CHRISTMAS COOKIE
INGREDIENTS
• 125G BUTTER (PROPER BUTTER IN A BLOCK) • 100G CASTER SUGAR • 125G SOFT BROWN SUGAR • 1 EGG • 1TSP VANILLA ESSENCE • 225G SR FLOUR • 200G CHOCOLATE CHIPS
METHOD
• PREHEAT THE OVEN TO 190°C OR GAS MARK 5.
• LIGHTLY GREASE A BAKING TRAY AND COVER WITH BAKING PARCHMENT.
• IN A LARGE MIXING BOWL BEAT TOGETHER THE BUTTER AND THE TWO SUGARS WITH A WOODEN SPOON UNTIL LIGHT AND CREAMY.
• CRACK THE EGG INTO THE BOWL AND ADD THE VANILLA ESSENCE AND MIX WELL UNTIL FULLY INCORPORATED.
• FOLD IN THE FLOUR, A LITTLE AT A TIME.
• ADD THE CHOCOLATE CHIPS AND MIX WELL TO FORM A BALL OF BISCUIT DOUGH.
• PLACE THE DOUGH ONTO THE BAKING TRAY LINED WITH PARCHMENT AND USING A LIGHTLY DUSTED ROLLING PIN, ROLL OUT THE DOUGH TO THE SIZE OF THE TRAY.
• USE A TEMPLATE TO SHAPE YOUR LARGE COOKIE.
• BAKE FOR 15-20 MINUTES UNTIL TURNING GOLDEN BROWN AT THE EDGES AND FIRM TO THE TOUCH.
• ALLOW TO COOL.
DECORATION IDEAS
• YOU COULD MAKE BUTTERCREAM TO DECORATE YOUR COOKIE - 100G BUTTER AND 200G ICING SUGAR. YOU CAN FLAVOUR AND/OR COLOUR YOUR BUTTERCREAM,
• YOU COULD USE FONDANT ICING TO DECORATE YOUR COOKIE,
• YOU CAN USE CHOCOLATE, SWEETS, SPRINKLES, ETC. TO DECORATE YOUR COOKIE,
• YOU CAN USE ICING PENS TO DECORATE YOUR COOKIE.
CHOCOLATE PIE INGREDIENTS • 150g BISCUITS - HOBNOBS, SHORTBREAD, DIGESTIVES, COOKIES, ETC. • 75g BUTTER, • 300ml DOUBLE CREAM, • 300g CHOCOLATE - MILK OR DARK, • 75g BUTTER, • 200g STRAWBERRIES OR RASPBERRIES OR 2 FRESH ORANGES OR TIN OF MANDARIN ORANGES, • 50g CHOCOLATE - MILK, DARK OR WHITE. • 50g CHOPPED NUTS - THESE ARE OPTIONAL AS YOU COULD USE THEM TO DECORATE THE TOP, • 50g CHOCOLATE CHUNKS - THESE ARE OPTIONAL AS YOU COULD ADD THEM TO THE FILLING.
YOU CAN BUY A CIRCULAR FOIL TRAY FROM SCHOOL FOR 20P OR BRING A GLASS OR METAL DISH FROM HOME.
METHOD
• PLACE BISCUITS INTO THE MIXING BOWL AND CRUSH INTO A FINE CRUMB USING THE END OF THE ROLLING PIN,
• MEANWHILE MELT THE 75g BUTTER GENTLY, ONCE MELTED ADD TO THE CRUSHED BIS- CUITS AND MIX WELL,
• PRESS THE BISCUIT BASE INTO THE FOIL TRAY/TIN,
• MEASURE OUT 150ml OF CREAM INTO A MEASURING JUG,
• BREAK UP THE 300g OF CHOCOLATE INTO CHUNKS,
• IN A SAUCEPAN MELT THE 75g BUTTER GENTLY, WHEN THE BUTTER IS ALMOST MELTED ADD THE 150ml OF CREAM AND HEAT GENTLY FOR 1 MINUTE THEN REMOVE FROM THE HEAT,
• ADD THE CHOCOLATE CHUNKS TO THE SAUCEPAN AND STIR GENTLY TO MELT THE CHOCOLATE,
• IF USING ADD THE CHOCOLATE CHUNKS AND/OR CHOPPED NUTS TO THE FILLING AND STIR WELL,
• POUR THE FILLING ONTO THE BISCUIT BASE & PLACE INTO THE CHILLER,
• PREPARE THE FRUIT BY PEELING, CHOPPING, ETC,
• WHIP THE REMAINING DOUBLE CREAM UNTIL IT STANDS IN SOFT PEAKS AND PLACE INTO THE PIPING BAG,
• DECORATE THE TOP OF THE CHOCOLATE PIE WITH PIPED CREAM & FRUITS,
• FINISH THE CHOCOLATE PIE WITH CHOCOLATE SHAVINGS. FRIED RICE DISHES
EGG FRIED RICE SPECIAL FRIED RICE
• 1 EGG • 2 TBSP VEGETABLE OIL
• 2 TSP SESAME OIL • 1 TBSP SESAME OIL • 2 TBSP VEGETABLE OIL • 1 CLOVE GARLIC, CHOPPED • 200G LONG-GRAIN RICE • 1 TBSP FRESH GINGER, CHOPPED (UNCOOKED WEIGHT), COOKED • 2 FREE-RANGE EGGS AND LEFT TO GO COLD • 225G PRE-COOKED CHILLED LONG • 100G/4OZ FROZEN PEAS, DE- GRAIN RICE FROSTED • 3 SPRING ONIONS, FINELY CHOPPED • 4 SPRING ONIONS, FINELY • 100G FROZEN PEAS, THAWED AND CHOPPED DRAINED • 1-2 TSP SOY SAUCE • 50G COOKED HAM, DICED • GROUND WHITE PEPPER • 50G COOKED CHICKEN, DICED
• SALT AND PEPPER
METHOD
• HALF FILL A LARGE SAUCEPAN WITH WATER & PLACE ON THE HEAT TO BOIL AND PLACE THE RICE IN THE SAUCEPAN AND BOIL UNTIL AL DENTE,
• PEEL AND FINELY CHOP THE SPRING ONIONS INTO THE SAME SIZED PIECES,
• IF YOU ARE MAKING THE SPECIAL FRIED RICE - PREPARE THE GARLIC BY PEELING AND CRUSHING IT AND PEEL THE ROOT GINGER AND GRATE IT ON THE SMALL SIDE OF THE GRATER,
• IF YOU ARE MAKING THE SPECIAL FRIED RICE - PREPARE THE COOKED HAM AND COOKED CHICKEN INTO DICED PIECES,
• DRAIN THE AL DENTE RICE THROUGH THE SIEVE, SHAKE WELL TO REMOVE THE WATER AND PLACE ON THE TRAY TO COOL,
• HEAT THE OIL IN THE FRYING PAN UNTIL ITS SHIMMERING,
• ADD THE RICE AND STIRFRY FOR 3-4 MINUTES,
• ADD THE PEAS & SPRING ONIONS AND STIRFRY FOR 3-4 MINUTES,
• MEANWHILE, BEAT THE EGG & SESAME OIL IN A JUG,
• MOVE THE RICE TO ONE SIDE OF THE PAN AND ADD THE BEATEN EGGS TO THE OTHER SIDE OF THE PAN, LEAVE FOR 10 SECONDS AND THEN QUICKLY STIRFRY UNTIL THE EGGS HAVE SET,
• IF YOU ARE MAKING THE EGG FRIED RICE—STIR IN THE SOY SAUCE AND COOK FOR 1 MINUTE.
• IF YOU ARE MAKING SPECIAL FRIED RICE - STIR IN THE COOKED HAM AND CHICKEN.
YOU CAN BUY THE SESAME OIL FROM SCHOOL - 2TSPS = 20P OR 1TBSP = 25P YR9 SWEET AND SOUR CHICKEN
3 OR 4 CHICKEN BREASTS SMALL TIN OF PINEAPPLE CHUNKS IN JUICE OR SYRUP 1tbsp OIL ½tsp GROUND GINGER 1tbsp CORNFLOUR IF YOU WOULD LIKE TO BUY THESE SAUCE 1tbsp SUGAR INGREDIENTS FROM SCHOOL BRING 50p 1tbsp VINEGAR 1tbsp SOY SAUCE 1tbsp TOMATO PUREE
METHOD
1. CUT THE CHICKEN INTO CUBES USING A PAIR OF KITCHEN SCISSORS.
2. PLACE 1TBSP OF OIL INTO A LARGE FRYING PAN. ADD THE CHICKEN TO THE PAN AND COOK FOR 10-15 MINUTES UNTIL GOLDEN BROWN ON THE OUTSIDE AND WHITE ON THE INSIDE. REMOVE THE CHICKEN FROM THE PAN INTO A SMALL BOWL.
3. DRAIN THE SYRUP/JUICE FROM THE TIN OF PINEAPPLES INTO A MEASURING JUG. LOOK AT THE LIQUID MEASUREMENT ON THE SIDE OF THE JUG AND ADD ENOUGH WATER TO MAKE THE LIQUID UPTO A MEASUREMENT OF 250ML AND SAVE TO MAKE THE SAUCE.
4. ADD THE PINEAPPLE CHUNKS TO THE FRYING PAN (THAT YOU USED TO FRY THE CHICKEN) WITH THE GROUND GINGER AND GENTLY FRY FOR 5 MINUTES.
5. TO THE MEASURING JUG CONTAINING THE 250ML OF LIQUID ADD THE CORNFLOUR, SUGAR, VINEGAR, SOY SAUCE AND TOMATO PUREE AND MIX WELL UNTIL SMOOTH.
6. CAREFULLY POUR THE CONTENTS OF THE MEASURING JUG INTO THE FRYING PAN WITH THE PINEAPPLE. BRING THE MIXTURE TO THE BOIL (IT SHOULD THICKEN) STIRRING ALL THE TIME. ADD THE MEAT AND COOK FOR 5 MINUTES
VARIATIONS
• YOU COULD ADD ANY EXTRA VEGETABLES TO THE ABOVE RECIPE SUCH AS ONIONS, PEPPERS, BABYCORN, MANGETOUT, MUSHROOMS, BEANSPROUTS, ETC.
• OR YOU CAN MAKE A VEGETARIAN VERSION WITH AN ASSORTMENT OF VEGETABLES (PLEASE SEE ABOVE LIST) AND QUORN PIECES. CHOWMEIN INGREDIENTS • 300g DRIED EGG NOODLES OR FRESH EGG NOODLES, • 1 CLOVE OF GARLIC, • 2CM PIECE OF FRESH GINGER, • 2 CHICKEN BREASTS, • 1 TBSP DARK SOY SAUCE, • 1 TBSP RED WINE VINEGAR, SCHOOL CAN PROVIDE THESE SAUCE IN- • 1 TBSP RICE WINE, GREDIENTS FOR THE SAUCE FOR 60p IF • 1 TSP CHILLI SAUCE, YOU WOULD LIKE TO BUY THEM. • 1 TBSP CHICKEN STOCK, • 1 TSP CASTER SUGAR, • 2 TSPS CORNFLOUR.
A SELECTION OF VEGETABLES—BRING AT LEAST 4 VEGETABLES: • 2 SPRING ONIONS, • 2 PEPPERS - RED, ORANGE, YELLOW OR GREEN, • 75g MUSHROOMS OR 75g TENDERSTEM BROCCOLI OR 75g BABY- CORN OR 75g SUGAR SNAP PEAS, • 1 LARGE CARROT.
ADDED EXTRAS - IF YOU LIKE: • 50g CASHEW NUTS, • 50g SESAME SEEDS.
METHOD
1. COOK THE NOODLES IN A PAN OF BOILING WATER FOR 2-3 MINUTES UNTIL AL DENTE. DRAIN, THEN RINSE UNDER COLD RUNNING WATER AND DRAIN AGAIN. DRIZZLE WITH A DASH OF SESAME OIL AND TOSS THROUGH TO PREVENT THE NOODLES FROM STICKING TO EACH OTHER.
2. PREPARE THE VEGETABLES BY CUTTING THEM INTO THIN STRIPS (JULIENNE STYLE), PREPARE THE GARLIC AND PREPARE THE GINGER BY PEELING & GRATING IT.
3. CUT THE CHICKEN INTO THIN STRIPS.
4. MIX TOGETHER THE SAUCE INGREDIENTS APART FROM THE CORNFLOUR IN A SMALL BOWL AND SET TO ONE SIDE.
5. GENTLY DUST THE CHICKEN STRIPS IN THE CORNFLOUR,
6. GENTLY FRY THE GARLIC & GINGER WITH THE CHICKEN UNTIL THE CHICKEN IS GOLDEN BROWN AND COOKED THROUGH,
7. STRIFRY THE VEGETABLES FOR 3-4 MINUTES THEN ADD THE COOKED NOODLES AND STIRFRY FOR A FURTHER 1 MINUTE.
8. ADD THE SAUCE INGREDIENTS TO THE PAN AND MIX WELL TO FULLY COAT THE NOO- DLES, VEGETABLES & CHICKEN. STIRFRY FOR 1 MINUTE,
9. TOP WITH SESAME SEEDS OR CASHEW NUTS.
CHICKEN TIKKA MASALA
INGREDIENTS
• 1 ONION • 2 CLOVES OF GARLIC • 3CM PIECE OF FRESH GINGER ROOT • 1tbsp GROUND CORIANDER • 1tbsp GROUND CUMIN • 2tsps GARAM MASALA • 1tsp CHILLI POWDER • 400g CHICKEN • 400g CAN OF CHOPPED TOMATOES • 330ml CRÈME FRAICHE
METHOD IF YOU WANT TO BUY THE SPICES • PEEL BOTH THE ONION AND GARLIC. FROM SCHOOL BRING 40P CHOP UP INTO SMALL PIECES.
• PLACE 1TBSP OF OIL INTO A LARGE FRY- SERVE AT HOME WITH PILAU RICE, ING PAN. ADD THE ONION AND GARLIC CHAPATIS OR NAAN BREAD AND FRY UNTIL SOFT FOR BETWEEN 3-4 MINUTES.
• PEEL AND GRATE THE FRESH GINGER ROOT AND ADD TO THE PAN WITH THE ONIONS AND GARLIC. COOK FOR 2-3 MINUTES UNTIL SOFTENED.
• MEANWHILE, USING KITCHEN SCISSORS CUT THE CHICKEN INTO CHUNKS.
• ADD THE GROUND CORIANDER, GROUND CUMIN, GARAM MASALA AND THE CHILLI POWDER TO THE PAN AND COOK FOR 2-3 MINUTES, STIRRING CONTINUOUSLY.
• ADD THE CHICKEN, STIR WELL TO COAT THE CHICKEN IN THE SPICE MIX. COOK THE CHICKEN FOR 5-6 MINUTES UNTIL WHITE ON THE OUTSIDE.
• ADD THE WHOLE TIN OF CHOPPED TOMATOES AND THE CRÈME FRAICHE MIX WELL, BRING TO THE BOIL, REDUCE THE HEAT AND SIMMER FOR 10-15 MINUTES.
VARIATIONS
• TO CREATE A SAUCE WITH MORE KICK YOU COULD ADD CHILLIES OR CHILLI POWDER. • YOU COULD ADD CHOPPED HERBS SUCH AS CHOPPED FRESH CORIANDER. • YOU COULD MAKE A VEGETABLE TIKKA MASALA - ONIONS, PEPPERS, GARLIC, POTATO, CAULIFLOWER, CARROT, MUSHROOMS, ETC.
CREAMY CHICKEN KORMA
INGREDIENTS
• 1 ONION • 400g CHICKEN • 4 WHOLE CLOVES • 4 CARDAMON PODS CRUSHED • 2 CLOVES OF GARLIC • 4CM PIECE OF FRESH GINGER • 1TSP GROUND CORIANDER • 1TSP GROUND CUMIN • 1/2TSP TURMERIC • 1TSP CHILLI POWDER • 2TSPS TOMATO PUREE • 75g GROUND ALMONDS • 1 CHICKEN STOCK CUBE • 250ML BOILING WATER IF YOU WANT TO BUY THE SPICES FROM • 200ML WHIPPING CREAM SCHOOL BRING 40P
METHOD
• PEEL BOTH THE ONION AND GARLIC. SERVE AT HOME WITH PILAU RICE, CHOP UP INTO SMALL PIECES. CHAPATIS OR NAAN BREAD
• PLACE 1TBSP OF OIL INTO A LARGE FRY- ING PAN. ADD THE ONION, WHOLE CLOVES AND CRUSHED CARDAMON PODS AND FRY UNTIL SOFT FOR BETWEEN 3-4 MINUTES.
• PEEL AND GRATE THE FRESH GINGER ROOT, ADD THE CHICKEN, GARLIC AND GINGER TO THE PAN AND COOK FOR 4 MINUTES UNTIL SOFTENED.
• ADD THE REST OF THE SPICES - CORIANDER, CUMIN, TURMERIC AND CHILLI POWDER. STIR WELL INTO THE CHICKEN AND VEGETABLES TO RELEASE THE FLAVOURS.
• BOIL THE KETTLE, CRUSH THE STOCK CUBE IN A MEASURING JUG AND ADD 250ML OF BOILING WATER AND STIR TO DISSOLVE THE STOCK CUBE.
• ADD THE TOMATO PUREE, GROUND ALMONDS, WHIPPING CREAM AND STOCK TO THE FRYING PAN. BRING TO THE BOIL AND REDUCE TO A SIMMER, SIMMER FOR 10-15 MINS TO ACHIEVE THE CONSISTENCY OF DOUBLE CREAM.
VARIATIONS
• YOU COULD ADD CHOPPED HERBS SUCH AS CHOPPED FRESH CORIANDER. • YOU COULD MAKE A VEGETABLE TIKKA MASALA - ONIONS, PEPPERS, GARLIC, POTATO, CAULIFLOWER, CARROT, MUSHROOMS, ETC. CLASSIC SPANISH PAELLA
INGREDIENTS
• 3TBSPS OLIVE OIL, • 400-500g CHICKEN BREASTS, • 125g CHORIZO, • 1 ONION, • 2-3 GARLIC CLOVES, • 1 RED PEPPER, • 2TSPS PAPRIKA or SMOKED PAPRIKA • 250g PAELLA RICE or ARBORIO RICE (RISOTTO PAPRIKA IS AVAILABLE FROM SCHOOL RICE) FOR 10P • 4 MEDIUM TOMATOES, • 75g FROZEN PEAS, • 150-200g PRAWNS (IF FROZEN DEFROST) - OPTIONAL • 1 OR 2 CHICKEN OR VEGETABLE STOCK CUBES
METHOD • CUT UP THE CHICKEN INTO CHUNKS & ROUGHLY CHOP UP THE CHORIZO INTO CHUNKS,
• PEEL AND FINELY CHOP THE ONION & THE GARLIC. DESEED AND CHOP UP THE PEPPER.
• HEAT 1 TABLESPOON OF THE OIL IN A LARGE DEEP FRYING PAN, TIP IN THE CHORIZO AND FRY FOR ABOUT 3 MINUTES UNTIL IT’S CRISP AND THE SPICY RED OIL HAS BEEN RELEASED. REMOVE AND DRAIN ON KITCHEN TOWEL.
• STIR THE CHOPPED CHICKEN PIECES INTO THE PAN AND FRY OVER A HIGH HEAT FOR ABOUT 8 MINUTES, OR UNTIL THE MEAT IS STARTING TO TURN GOLDEN AROUND THE EDGES. TRANSFER THE CHICKEN TO A BOWL AND SET ASIDE.
• POUR ANOTHER TABLESPOON OF OIL INTO THE PAN, TIP IN THE CHOPPED ONION AND GARLIC AND STIR-FRY FOR 4-5 MINUTES, UNTIL THE ONION IS SOFTENED AND JUST STARTING TO COLOUR. STIR IN THE PEPPER AND PAPRIKA WITH THE REMAINING TA- BLESPOON OF OIL AND STIR-FRY FOR A FURTHER 1-2 MINUTES. BY NOW THE PAN SHOULD HAVE LOTS OF BROWN CRISPY BITS ON THE BOTTOM, WHICH WILL ALL ADD FLAVOUR.
• BOIL THE KETTLE AND MAKE UP 600ML OF STOCK IN A JUG. PUT TO ONE SIDE.
• WITH THE HEAT STILL QUITE HIGH, QUICKLY STIR IN THE RICE SO IT GETS WELL COATED IN THE OIL, THEN POUR IN THE INFUSED STOCK PLUS 450ML (¾PINT) OF BOIL- ING WATER, SCRAPING UP THE STICKY BROWN BITS FROM THE BOTTOM OF THE PAN WITH A WOODEN SPOON. RETURN THE BROWNED CHICKEN PIECES TO THE PAN. ROUGHLY CHOP UP THE TOMATOES THEN ADD TO THE PAN. COVER THE PAN AND COOK ON A MEDIUM HEAT FOR 10 MINUTES, STIRRING ONLY VERY OCCASIONALLY AND THE CHICKEN IS COOKED THROUGH UNTIL NO PINK IS SHOWING. SCATTER THE PEAS, PRAWNS AND FRIED CHORIZO OVER THE TOP, COVER AGAIN AND LEAVE TO COOK A FURTHER 5 MINUTES, OR UNTIL THE RICE IS JUST COOKED AND MOST OF THE LIQUID IN THE PAN HAS BEEN ABSORBED. REMOVE THE PAN FROM THE HEAT.
STICKY TOFFEE PUDDING
SPONGE PUDDING INGREDIENTS TOFFEE SAUCE INGREDIENTS
• 160G WHOLE DATES, STONED AND • 225G LIGHT MUSCOVADO SUGAR ROUGHLY CHOPPED • 100G UNSALTED BUTTER, SOFTENED • 150ML BOILING WATER • 275ML DOUBLE CREAM • 1 TSP VANILLA EXTRACT • 1 TBSP BLACK TREACLE
• 90G BUTTER, • 150G LIGHT MUSCOVADO SUGAR • 2 LARGE FREE-RANGE EGGS
• 2 TBSP BLACK TREACLE
• 175G SELF-RAISING FLOUR • 1 TSP BICARBONATE OF SODA • 100ML WHOLE MILK
METHOD
• PUT THE DATES IN A MIXING BOWL WITH THE WATER. LEAVE FOR 30 MINUTES UNTIL COOL, THEN MASH WITH A FORK TO A ROUGH PULP. STIR THROUGH THE VANILLA AND SET ASIDE. BUTTER A 1.2 LITRE OVENPROOF DISH AND SET ASIDE.
• HEAT THE OVEN TO 170°C OR GAS MARK 3.
• WHILE THE DATES ARE SOAKING, USE AN ELECTRIC MIXER OR WOODEN SPOON TO BEAT THE 90G BUTTER AND 150G SUGAR UNTIL LIGHT AND CREAMY.
• ADD THE EGGS ONE AT A TIME, BEATING WELL BEFORE ADDING THE NEXT.
• BEAT IN THE BLACK TREACLE, THEN MIX THE FLOUR WITH THE BICARBONATE OF SODA AND GENTLY FOLD IN ONE THIRD USING A METAL SPOON OR BALLOON WHISK.
• FOLD IN A THIRD OF THE MILK, THEN REPEAT UNTIL ALL THE FLOUR AND MILK ARE USED UP. STIR THE SOAKED DATES, WITH THEIR LIQUID, INTO THE BATTER – IT MAY CURDLE, BUT DON’T WORRY. SPOON INTO THE PREPARED DISH.
• BAKE FOR 40 MINUTES UNTIL WELL RISEN & FIRM.
• MEANWHILE, MAKE THE TOFFEE SAUCE. PUT THE 225G SUGAR, 100G BUTTER AND HALF THE CREAM IN A LARGE, HEAVY-BASED PAN AND HEAT GENTLY. WHEN THE SUGAR HAS DISSOLVED, TURN UP THE HEAT, STIR IN THE TREACLE AND BUBBLE, STIRRING, FOR 2-3 MINUTES UNTIL THE MIX IS A RICH TOFFEE COLOUR. TAKE THE PAN OFF THE HEAT AND STIR IN THE REST OF THE CREAM. CHOCOLATE PUDDING
SPONGE PUDDING INGREDIENTS CHOCOLATE SAUCE INGREDIENTS
• 200g DARK CHOCOLATE, • 250g BUTTER, • • 250g SUGAR, 175ml MILK, • 4 EGGS, • 2TBSPS DOUBLE CREAM, • 250g SR FLOUR, • 30g CASTER SUGAR, • 1 TSP BAKING POWDER, • 30g BUTTER. • 2 TBSPS COCOA POWDER, • 50g DARK CHOCOLATE, • 1 TSP VANILLA ESSENCE,
• 125ml MILK.
METHOD
• HEAT THE OVEN TO 170°C OR GAS MARK 3.
• CREAM TOGETHER THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY,
• GRADUALLY ADD THE EGGS BEATING WELL AFTER EACH ADDITION,
• ROUGHLY CHOP THE CHOCOLATE,
• SIEVE SR FLOUR, BAKING POWDER & COCOA INTO THE MIXTURE. ADD THE GRATED CHOCOLATE AND GENTLY FOLD IN ALL THE INGREDIENTS.
• WARM THE MILK,
• ADD THE VANILLA ESSENCE AND ENOUGH WARM MILK TO MAKE A SMOOTH MIXTURE WITH A DROPPING CONSISTENCY,
• POUR INTO A GREASED TIN & BAKE IN THE OVEN FOR 30-35 MINUTES.
• MEANWHILE, MAKE THE SAUCE. CHOP UP THE CHOCOLATE AND SLOWLY MELT EITHER IN A BOWL OVER A PAN OF WATER,
• COMBINE THE MILK, CREAM & SUGAR IN A SAUCEPAN, WHISK AND BRING TO THE BOIL,
• WHILE WHISKING POUR THE BOILING MILK ONTO THE MELTED CHOCOLATE. POUR THE MIXTURE BACK INTO THE SAUCEPAN AND BRING TO THE BOIL,
• TURN OFF THE HEAT AND WHISK IN THE BUTTER A LITTLE AT A TIME. SPANISH MEATBALL & BEAN STEW
INGREDIENTS
• 400g PORK MINCE, • 1 SMALL WHITE ONION, • 1 RED ONION, • 75g CHOPPED CHORIZO SAUSAGE, • 2 GARLIC CLOVES, • 2 PEPPERS (RED OR ORANGE), • 1TBSP SWEET SMOKED PAPRIKA, • 400g CHOPPED TOMATOES OR PASSATA, • 1 VEGETABLE STOCK CUBE, • 250ml BOILING HOT WATER, • 400g BUTTER BEANS, CANNELLINI BEANS OR MIXED BEANS, SCHOOL CAN PROVIDE THE SWEET • SMALL BUNCH OF PARSLEY (OPTIONAL) SMOKED PAPRIKA FOR 10p
METHOD
• PEEL, CHOP AND FINELY DICE THE SMALL WHITE ONION,
• PLACE THE DICED ONION AND PORK MINCE INTO THE FOOD PROCESSOR AND BLITZ FOR 1-2 MINUTES,
• PLACE THE MEAT MIXTURE ONTO A LIGHTLY FLOURED WORKSURFACE AND FORM THE MEATBALLS USING YOUR HANDS (APPROX. 18 MEATBALLS),
• HEAT 2TSPS OF OIL IN A LARGE FRYING PAN AND ADD THE MEATBALLS AND COOK GEN- TLY FOR 5-10 MINUTES UNTIL GOLDEN BROWN ALL OVER,
• MEANWHILE, PEEL AND FINELY SLICE THE RED ONION AND GARLIC AND FINELY SLICE THE PEPPERS. SLICE THE CHORIZO SAUSAGE INTO SMALL CHUNKS,
• PUSH THE MEATBALLS TO ONE SIDE OF THE LARGE FRYING PAN AND ADD THE CHORIZO SAUSAGE AND COOK FOR 5 MINUTES UNTIL IT RELEASES THE OIL,
• ADD THE RED ONION, PEPPERS AND GARLIC AND COOK FOR 5-10 MINUTES UNTIL THE VEGETABLES SOFTEN,
• ADD THE SMOKED PAPRIKA AND COOK FOR 1-2 MINUTES,
• FILL THE KETTLE AND PLACE ONTO BOIL. CRUMBLE THE STOCK CUBE INTO A MEASUR- ING JUG AND ADD 250mL OF BOILING HOT WATER AND STIR TO DISSOLVE THE STOCK CUBE AND ADD TO THE FRYING PAN,
• ADD THE CHOPPED TOMATOES OR PASSATA AND MIX WELL,
• SIMMER FOR 5 MINUTES TO THICKEN THE SAUCE,
• DRAIN THE BEANS AND RINSE IF NECESSARY AND ADD TO THE FRYING PAN AND SIM- MER FOR A FURTHER 5-10 MINUTES TO THICKEN THE SAUCE,
• TOP WITH THE CHOPPED PARSLEY.
SERVING SUGGESTION - SERVE WITH CRUSTY BREAD.