Year 9 Recipe Book Leek and Potato Soup Ingredients: * Swirl in single cream to serve and sprinkle with chopped fresh chives for a luxurious finish * Serve with herby bread crouton accompaniments 50g butter (see Jamie Oliver video link below) 1 small onion https://www.youtube.com/watch?v=xIWQAwcyMX0 1 clove garlic 1 leek 1 medium potato 1 vegetable or chicken stock cube 300 ml boiling water Black pepper to season Add in a carrot or some celery to turn this into a mixed vegetable soup. Method 1, Peel and dice the onion on a 2, Top and tail the leek, then slice 3, Crumble the stock cube in a jug vegetable chopping board. Peel and wash thoroughly to remove any of hot water, stir to dissolve and crush the garlic soil. Wash, peel and dice the potato fully. Heat butter in a saucepan to 2cm cubes. and fry all the vegetables (except potatoes) for 5 minutes 4, Pour in the stock and add the 5, Season with black pepper. Take 6, Pour soup into your container, potatoes to the saucepan. Bring to off the heat to cool slightly. allow to cool. Keep chilled in the boil. Once bubbling, turn down Decide on the consistency you want fridge for up to 3 days. Reheat the heat low (hob 2) and simmer leave the vegetables whole if you thoroughly before serving. See for about 20 minutes like your soup chunky and hearty. serving suggestions below Or use a stick blender to blitz the soup to a velvety-smooth texture. Carrot and Coriander Soup Ingredients: 500g carrots 1 medium sized potato 1 onion small bunch of fresh coriander OR 1 tsp dried coriander 1 tbsp oil 1 litre of water 1 vegetable stock cube Seasoning (salt and black pepper) VIDEO DEMONSTRATION Carrot and Coriander Soup: https://www.youtube.com/watch?v=8mBErjaaWJ0 Method 1, Peel and thinly slice the potato 2, Add the sliced carrot, potatoes 3, Whist frying, crumble the and carrots. Dice the onion finely. and seasoning. Cook for a further 5 stock cube into a jug of water Heat oil in a large saucepan. minutes. and stir to dissolve. Pour the Gently fry onion and coriander for liquid into the pan. a few minutes. 4, Bring to the boil. When 5, Use a stick blender to create the 6, Add the finely chopped fresh bubbling, turn down the hob and desired consistency. Blend for just coriander before serving. To simmer until the vegetables are a few seconds to just break up the reheat at home simmer until soft and tender. Then, take the large chunky vegetables. Blitz well piping hot. pan off the heat to cool slightly. to give a silky-smooth texture. Fajitas Ingredients: VIDEO DEMONSTRATIONS: Making chicken fajitas: https://youtu.be/btYv3Pv_I-g How to wrap tortillas: https://www.youtube.com/watch?v=PEg064ozG7U&feature=youtu.be 1/2 lime 1 clove garlic 1/2 green chilli Small bunch coriander 1 x 10ml spoon oil 1 small chicken breast (or 3-4 thighs) 1/2 onion 1/2 green pepper 1 tomato 25g Cheddar cheese 2 tortilla wraps Optional: 1 x 15ml spoon guacamole – or – tomato salsa – or – sour cream. Method 1, In a small bowl prepare the 2, De-seed and crush the chilli, add 3, Add the oil and stir, your marinade. Peel and crush the this to the bowl. Wash and finely marinade is now ready. Chop the garlic. Use a juicer to juice the chop the coriander. Add this to the chicken into thin strips on a red lime, add this to the bowl. bowl. chopping board. Add to marinade. 4, WASH THE CHOPPING 5, Add the marinated chicken to 6, Microwave the tortillas for 15 BOARD TO AVOID CROSS- the wok and fry until chicken is seconds to warm them up, or CONTAMINATION. Slice the white throughout. Now, add the sprinkle with water and place onion and pepper into thin strips. onion and green pepper and under the grill for 1-2 minutes. Chop the tomato. Grate the continue to cook for a further 2 Spread a little chicken in the cheese. minutes. centre of the tortilla. Add tomato, cheese, pepper and guacamole. Roll and tuck in! Thai Green Curry Ingredients: 1 x 10ml spoon oil 3 spring onions 1 clove of garlic 80g sugar snap peas/mange tout/green beans 1 small chicken breast (meat) OR – Quorn pieces (vegetarian) OR – Tofu block/aubergine (vegan) 2 x 15ml Thai green curry paste 200ml coconut milk (reduced fat) 1/2 lime Experiment with a range of vegetables, such as: Small bunch of coriander to garnish. broccoli, spinach or courgette. Even frozen veg, like garden peas, runner beans or soybeans. Serve with VIDEO DEMONSTRATION Thai Green Curry: boiled rice – why not go for a mix of white, brown https://youtu.be/TpZZZCg_CUU and wild? Method 1, First, prepare the vegetables: 2, On a red chopping board, cut the 3, Fry the spring onions, garlic peel and crush the garlic; slice the chicken breast into 2cm bite-sized and chicken (or vegetarian spring onions; then cut the mange chunks. If using tofu or aubergine, options) in the oil for 5 minutes. tout / sugar snap peas / green dice into 2cm cubes on a vegetable When the chicken has turned beans in half. chopping board. ‘white’ all over (or Quorn / tofu / aubergine has started to crisp on the outside), stir in the green curry paste. 4, Add the peas/beans/mange 5, Squeeze the lime in a juicer. Pour 6, To Cook Rice Allow 50g of rice tout and pour in the coconut milk. over the curry and stir in. Take the per person. Place rice into pan of Stir to combine fully. Turn down pan off the heat. Tear the boiling water & cook for 10- the heat and simmer for 15 coriander and add to the top to 15minutes (check packet minutes, stirring occasionally to garnish. instructions!) Drain through a prevent sticking sieve Herby Flatbread Ingredients: 175g Self-raising flour (plus extra for dusting) ½ tsp baking powder (2g) 175g natural yoghurt Garlic and herb butter 1 clove of garlic 20g Butter Mix of herbs, Parsley, Tarragon, Basil, Dill Method 1, Add all the flatbread 2, Knead for a few minutes (this is 3, Peel the garlic clove and either ingredients into a mixing bowl. Mix not a traditional bread recipe, so chop very finely or use a garlic with a wooden spoon. Use your you do not need to knead it for crusher. Pick off the herb leaves, hands to scoop round the bowl and long) just enough to bring discarding the stalks. Chop finely. bind everything together. everything together. Place the Melt the butter in a small pan dough into a flour-dusted small over a low heat. Stir through bowl and cover with a plate. Leave garlic and herbs to infuse their aside whilst you make the garlic and flavour. Then, remove the pan herb butter. from the heat and set aside. 4, Dust work surface with flour. 5, pat and flatten each dough ball 6, Place a frying pan/griddle on a Divide the dough in half. Then, with your hands. Then, use a rolling high heat. Once hot, cook each divide each half in to three, so pin to roll each piece into 12cm flatbread for 2 minutes on each that you end up with 6 equal golf rounds (roughly 3mm thick). Use a side so they puff up slightly. Turn ball sized pieces. knife to score 6 lines in the centre over with tongs. Place on a board of each, leaving 3cm each end. and brush all over with herby butter whilst still hot. Cornish Pasties Ingredients: A packet shortcrust or puff pastry (300g) 100g/3oz braising steak, chopped finely. OR – minced beef (meat) OR – Quorn mince (vegetarian) OR – sliced mushrooms (vegan) 1 medium potato 1 carrot 1 small onion, finely chopped ½ tsp spoon salt Freshly ground black pepper Milk or beaten egg to glaze Method 1, Heat oven to 220°C / Gas Mark 2, Add the meat/mince/mushrooms 3, Roll out each into a circle, 7. Wash and cut potato and carrot and cook for a further 5 minutes to about 0.5 cm thick. Alternatively, into small 1cm cubes. Peel and release their flavour. Remove the roll out all your pastry and trim finely dice the onion. Fry all diced pan from the heat and set aside. around a saucer, X 4 times. veg in a little oil for 3-4 mins until (Add tbsp. gravy if veg/vegan). the onion turns a golden amber Divide the pastry into 4 equal colour. Season with salt & pepper. pieces. 4, Spoon your filling into the 5, Then, draw up one side of the 6, Brush all over with beaten egg centre of the rounds of pastry. pastry circle up and over the filling or milk. Pierce a hole in the top of Do not over fill, as you need to until all the pastry edges meet each pasty. Bake in a hot oven leave enough room to close the neatly. Firmly press the edges (220°C) for about 10 minutes. pastry over the top of the filling together with a fork to create a Reduce the heat to 180°C or Gas to contain it. Brush the inside lined pattern and firmly seal. Or Mark 4 and bake for a further 10 edges of the pastry with milk/egg flute edges of the pastry with minutes. Remove from the oven to help seal. fingers and thumb to create a using oven gloves and place on a scalloped crust edge.