YEAR 9 SPRING TERM 2021 WORLD FOOD
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YEAR 9
SPRING TERM 2021
WORLD FOOD
Please note – any text in green means that we will provide that ingredient.
Any text in red is a reminder of what container/cooking vessel your son/daughter
will need to bring in.
All ingredients in black text are what your son/daughter will need to buy and bring
in to the HE lessons. Please could you encourage your son/daughter to only bring
in the quantities required for the recipe. Also we are happy for you to
increase/decrease the portion size, add/takeaway ingredients to suit the needs of
your family.
NAME ……………………………………….. TUTOR GROUP……………….
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 1163491
YEAR 9 RECIPES
Cuisine YEAR 7 YEAR 8 YEAR 9
BRITAIN Vegetable Stew Shepherd’s Pie Scotch Eggs and
with herby cobbler Pineapple Upside-
Down Pudding
Treacle Tart and
homemade
custard
ITALY Pizza Margherita Italian sausage Lasagne
meatball and
macaroni bake
Cannelloni and
focaccia
FRANCE Tarte Tartin Baked Camembert French
with breadsticks Onion Tarte Tartin
Profiteroles
CHINA Spring Rolls Chow Mein Crispy Chilli Beef
and Egg Fried Rice
Lemon Chicken
MEXICO Homemade Tacos Mexican Bean or Chilli Con Carne
with guacamole Beef Burgers and Mexican
and tomato salsa potatoes
Mexican Bean
Soup
CARIBBEAN Caribbean patties Fruity Caribbean Jerk chicken with
curry rice and peas
Pineapple and
Coconut
Cheesecake
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456LESSON ONE -BRITAIN
SCOTCH EGGS and PINEAPPLE UPSIDE DOWN CAKE
Ingredients
SCOTCH EGGS
1 pack of sausages or sausage meat
4 Eggs
Breadcrumbs
VEGGIE VERSION - bring the eggs, one onion and a tin of chickpeas. School will
provide everything else.
CAKE
1 tin of pineapple rings
Glacé cherries
2 Eggs
100g of flour, sugar and butter
AN OVENPROOF DISH OR CAKE TIN PLUS A CONTAINER TO TAKE THE SCOTCH EGGS
HOME IN.
Method
Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and
sugar together until creamy. Spread over the base and a quarter of the way
up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top,
then place cherries in the centres of the rings.
Place the cake ingredients in a bowl along with 2 tbsp of the pineapple
syrup and, using an electric whisk, beat to a soft consistency. Spoon into the
tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins.
Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a
scoop of ice cream.
Whilst the cake is baking, make your scotch eggs.
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 1163491Scotch Eggs Method
1. Bring a pan of salted water to a rapid boil, then lower the eggs into the pan
and simmer for 7 mins 30 secs exactly. Scoop out and place in a bowl of iced
water, cracking the shells a little (this makes them easier to peel later). Leave
them to cool completely, then peel and set aside. Can be boiled the day
before.
2. Put the sausagemeat, and herbs in a small bowl, mix to combine, then divide
into 4 equal balls. Squash one of the balls between a piece of cling film until
it’s as flat as possible (step 1-2). One at a time, lightly flour each cooked egg,
then use the cling film to help roll the sausagemeat around the egg to
completely encase (step 3). Repeat with the remaining sausageballs and
eggs.
Veggie VERSION
1. While the eggs cool, put the oil, onions and garlic in a frying pan. Fry very
gently until really soft and just starting to turn golden. Add the spices and fry
for a few mins more. Tip into a food processor and whizz to a paste, then add
the chickpeas and coriander leaves, and pulse until finely chopped but not
pasty. Stir in the wholemeal breadcrumbs, flour and final egg, beaten first with
a fork, with a good amount of seasoning.
2. Beat the remaining egg and put on a plate. Put the flour and breadcrumbs
on 2 separate plates. Roll the encased eggs in the flour, then the beaten egg
and finally the breadcrumbs/stuffing.
3. To cook the eggs, place them onto a baking tray and bake in the oven for 25
mine. Drain on kitchen paper, leave to cool.
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456LESSON TWO-BRITAIN
TREACLE TART AND HOMEMADE CUSTARD
Ingredients
TART
250 g Plain Flour
125 g cold butter
Cold water
Strawberry jam
75 g golden caster sugar
75 g butter
150 g cornflakes
75 g golden syrup
CUSTARD
1 small pot of double cream
200ml whole milk
2 large eggs
1.5 tbsp cornflour
100g caster sugar
1 tsp vanilla extract
A DISH TO MAKE THE TART IN AND A LEAK-PROOF CONTAINER FOR THE CUSTARD
Method
1. Rub butter and flour together. Add enough water to make a dough. Chill.
2. Roll out and line your tin. Blind bake at 170C for 15 minutes.
3. Melt sugar, butter and golden syrup in a pan. Add cornflakes and coat
entirely in the mix.
4. When tart case is cool, spread with jam, add cornflakes on top and bake at
170C for 15 minutes.
5. Let cool completely before cutting.
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 11634916. Put the cream and milk into a large pan and gently bring to just below boiling
point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla.
Gradually pour the hot milk mixture onto the sugar mixture, whisking
constantly.
7. Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring
with a wooden spoon until the custard is thickened, but before any lumps
form. Eat hot or cold.
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456LESSON THREE-ITALY
LASAGNE
Ingredients
1 tbsp olive oil
2 rashers smoked streaky bacon (optional)
1 onion, finely chopped
1 celery stick, finely chopped
1 medium carrot , grated
2 garlic cloves, finely chopped
500g beef mince or Quorn mince
1 tbsp tomato purée
1 x 400g cans chopped tomatoes
500g pack fresh or dried lasagne sheets
400ml crème fraîche or vegan equivalent
125g ball mozzarella, roughly torn
50g freshly grated parmesan
large handful basil leaves, torn
AN OVENPROOF DISH
Method
1. Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into
small pieces, or use a sharp knife to chop it on a chopping board. Add the
bacon to the pan and cook for just a few mins until starting to turn golden.
Add the onion, celery and carrot, and cook over a medium heat for 5 mins,
stirring occasionally, until softened.
2. Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and
breaking it up with a wooden spoon, for about 6 mins until browned all over.
3. Stir in the tomato purée and cook for 1 min, mixing in well with the beef and
vegetables. Tip in the chopped tomatoes. Fill each can half full with water to
rinse out any tomatoes left in the can, and add to the pan. Add the honey
and season to taste. Simmer for 20 mins.
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 11634914. Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of
the ragu sauce into the bottom of the roasting tin or casserole dish, spreading
the sauce all over the base. Place 2 sheets of lasagne on top of the sauce
overlapping to make it fit, then repeat with more sauce and another layer of
pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer
of pasta.
5. Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and
make a smooth pourable sauce. Pour this over the top of the pasta, then top
with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins
until golden and bubbling. Serve scattered with basil, if you like.
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456LESSON FOUR-ITALY
CANNELONI and ROSEMARY FOCCACIA
Ingredients
175g strong bread flour
Dried yeast
Rosemary sprigs
1 pack lean minced beef or Quorn
1 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, crushed
1 x 660g jars passata with basil
Large pinch caster sugar
400g dried cannelloni tubes
For the topping
1 carton of creme fraiche or plant-based equivalent
140g parmesan
AN OVENPROOF DISH
Method
1. Make the foccacia. Leave to prove whilst you make the cannelloni.
2. For the filling, dry-fry the beef in a non-stick pan on a medium-high heat, breaking
up with a wooden spoon until browned – about 10 mins. Remove and set aside. Add
the oil and cook the onion for 5 mins, until soft. Add the garlic for 1 min more, then
tip in the beef and the jar of the passata sauce and the sugar. Simmer for 20 mins
while you make the white sauce.
3. Add a little water to the tub of creme fraiche and stir well. Grate the cheese into the
tub.
4. To assemble, pour a little of the ragu into the bottom of the ovenproof dish. Spoon
the beef into the cannelloni tubes using a teaspoon and lay on top of the sauce.
Pour on the white sauce, then sprinkle with Parmesan. If freezing, allow to cool, then
freeze wrapped well in cling film. To eat straight away, heat oven to 200C/180C
fan/gas 6 and cook for 40-45 mins.
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 1163491LESSON FIVE-FRANCE
FRENCH ONION TARTE TARTIN
Ingredients
400g beetroot, cut into wedges (optional but tastes delicious)
1 red onion, cut into wedges
3 tbsp olive oil
2 tbsp rice wine vinegar
2 tbsp soft brown sugar
2 star anise
Flour, for rolling
500g block puff pastry (we used vegan Jus-Rol)
1 orange, zested
Peppery green salad, to serve
A CONTAINER TO TAKE IT HOME IN
Method
1. Heat oven to 200C/180C fan/gas 6. In a bowl, toss the beetroot and onion in 2
tbsp of the oil, the vinegar and sugar. Add the star anise and season well. Heat
the rest of the oil in a large, ovenproof non-stick frying pan, then nestle in the veg
so that they cover the surface of the pan. Sauté them for ten minutes to soften.
2. On a well-floured surface, roll the pastry to a thickness of 0.5cm and cut out a
circle the same size as your frying pan. Carefully take the pan out of the oven,
remove the foil and wiggle the beets and onion around in the pan to make a
compact layer. Put the pastry on top, tucking it in all around the edges, then
return the pan to the oven and bake for 35 mins or until the pastry has puffed up
and is a deep golden brown.
3. Slide a palate knife around the edge of the tart, then put a plate on top of the
pastry, serving side down. Flip the pan over to turn the tart out onto the plate –
be careful not to burn yourself with the handle. Top with the orange zest and a
sprinkle of sea salt, then serve with a peppery salad on the side.
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456LESSON SIX-FRANCE
PROFITEROLES
Ingredients
50g butter (preferably unsalted), cut into cubes
2 tbsp caster sugar
75g strong white flour, sifted with a pinch of fine sea salt
2 eggs, lightly beaten
300ml double cream
Few drops vanilla extract
For the sauce
50g cocoa powder
175g caster sugar
**** As these don’t always succeed, school will provide all of the ingredients! ****
AN AIRTIGHT CONTAINER FOR THE PROFITEROLES
Method
1. Heat the oven to 220C/200C fan/gas 7. To make the profiteroles, put the
butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place
the pan over a low heat until the butter and sugar have melted, then bring
to the boil. Take off the heat, add the flour all at once and beat
energetically with a wooden spoon until the dough comes away from the
sides of the pan.
2. Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stiff,
glossy mixture. Rinse two baking trays with cold water, shaking off any excess
so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons,
spoon blobs of the mixture onto the baking trays. Then place in the oven
and cook for about 18-20 mins until well risen and brown. Remove the
profiteroles from the oven and cut a small slit in the base of each one so
they don’t collapse. Cool on a wire rack.
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 11634913. When they’re cold, whip the cream lightly until just holding its shape.
Sweeten to taste with remaining sugar and a few drops of vanilla extract.
Cut the profiteroles in half, fill them with the sweetened cream and pile them
up on a plate. You can refrigerate them for 1-2 hrs at this point but not for
any longer as the pastry will go soggy.
4. To make the sauce, sift the cocoa powder into a bowl. Put the sugar in a
pan with 100ml water and warm over a low heat until dissolved. Bring to the
boil, cook for 1 min, then pour over the cocoa powder and stir well until
smooth. Return the sauce to the pan, cook for 1 min then set aside for 15
mins before drizzling over the profiteroles
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456LESSON SEVEN-CHINA
CRISPY CHILLI BEEF AND NOODLES
Ingredients
350g thin-cut minute steak, very thinly sliced into strips or an aubergine for the
veggie version.
3 tbsp cornflour
2 tsp Chinese five-spice powder
100ml vegetable oil
1 red pepper, thinly sliced
1 red chilli, thinly sliced
4 spring onions, sliced, green and white parts separated
2 garlic cloves, crushed
thumb-sized piece ginger , cut into matchsticks
4 tbsp rice wine vinegar or white wine vinegar
1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup
1 heaped tsp Chinese five-spice powder
1 pack of dried noodles
ONE LARGE OR TWO MEDIUM CONTAINERS WITH LIDS
Method
1. Put the beef in a bowl and toss in the cornflour and five-spice. Heat the oil in
a wok or large saucepan until hot, then add the beef and fry until golden and
crisp. Scoop out the beef and drain on kitchen paper. Pour away all but 1
tbsp oil.
2. Add the pepper, half the chilli, the white ends of the spring onions, garlic and
ginger to the pan. Stir-fry for 3 mins to soften, but don’t let the garlic and
ginger burn. Mix the vinegar, soy, chilli sauce and ketchup in a jug with 2 tbsp
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 1163491water, then pour over the veg. Bubble for 2 mins, then add the beef back to
the pan and toss well to coat. Serve the beef on noodles with prawn crackers,
if you like, scattered with the remaining chilli and the green parts of the spring
onion.
To make the egg fried rice
3. Half fill the same saucepan with water, bring to the boil and tip in the noodles.
Cook TIL soft, drain and toss in the Chinese 5-spice.
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456LESSON EIGHT-CHINA
STICKY LEMON CHICKEN
Ingredients
1 tbsp soy sauce
2 chicken breasts, cut into chunks or Quorn pieces
1 tbsp cornflour
1 tsp vegetable oil
2 carrots, finely sliced
1 red pepper, cut into chunks
140g sugar snap peas
Honey
Lemon
Stock
A LIDDED CONTAINER
Method
1. In a jug, mix together the honey, lemon, stock and soy, then set aside. Toss
the chicken with the cornflour so it’s completely coated. Heat the oil in a non-
stick frying pan, then fry the chicken until it changes colour and starts to
become crisp around the edges.
2. Add the carrots and red pepper, then fry for 1 min more. Pour the stock into
the pan, bring to a simmer, then add the sugar snap peas and bubble
everything together for 5 mins until the chicken is cooked and the veg are
tender. Serve with noodles.
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 1163491LESSON NINE-MEXICO
CHILLI CON CARNE AND MEXICAN POTATOES
Ingredients
1 tbsp oil
1 large onion
1 red pepper
2 garlic cloves, peeled
1 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
1 tsp paprika
1 tsp ground cumin
500g lean minced beef or Quorn mince
1 beef stock cube
400g can chopped tomatoes
½ tsp dried marjoram
1 tsp sugar
2 tbsp tomato purée
410g can red kidney beans
200g potatoes
1 tbsp olive oil
1 onion , finely chopped
1 garlic clove, finely chopped
½ tsp mild chilli powder
½ tsp paprika
1 tsp cumin
½ tsp cayenne pepper
ONE LARGE OR TWO MEDIUM CONTAINERS WITH LIDS
Method
1. Prepare your vegetables. Chop 1 large onion into small dice, about 5mm
square. The easiest way to do this is to cut the onion in half from root to tip,
peel it and slice each half into thick matchsticks lengthways, not quite cutting
all the way to the root end so they are still held together. Slice across the
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456matchsticks into neat dice. Cut 1 red pepper in half lengthways, remove stalk
and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.
2. Start cooking. Put your pan on the hob over a medium heat. Add the oil and
leave it for 1-2 minutes until hot (a little longer for an electric hob). Add the
onions and cook, stirring fairly frequently, for about 5 minutes, or until the
onions are soft, squidgy and slightly translucent. Tip in the garlic, red pepper,
1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika
and 1 tsp ground cumin. Give it a good stir, then leave it to cook for another
5 minutes, stirring occasionally.
3. Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to
the pan and break it up with your spoon or spatula. The mix should sizzle a bit
when you add the mince. Keep stirring and prodding for at least 5 minutes,
until all the mince is in uniform, mince-sized lumps and there are no more pink
bits. Make sure you keep the heat hot enough for the meat to fry and become
brown, rather than just stew.
4. Making the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this
into the pan with the mince mixture. Open 1 can of chopped tomatoes (400g
can) and add these as well. Tip in ½ tsp dried marjoram and 1 tsp sugar, if
using (see tip at the bottom), and add a good shake of salt and pepper. Squirt
in about 2 tbsp tomato purée and stir the sauce well.
5. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a
lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20
minutes.
6. Bring on the beans. Drain and rinse 1 can of red kidney beans (410g can) in a
sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble
without the lid for another 10 minutes, adding a little more water if it looks too
dry. Taste a bit of the chilli and season. It will probably take a lot
more seasoning than you think. Now replace the lid, turn off the heat.
Now make your Mexican Potatoes
1. Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently
fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
2. Drain the potatoes and tip into the onion mix. Turn up the heat and shake the
potatoes around so that they are all covered. Cook for 10 mins more until
tender, then serve with soured cream, sprinkled with a little cayenne.
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 1163491LESSON TEN-MEXICO
MEXICAN BEAN SOUP WITH CRISP FETA TORTILLAS
Ingredients
1 tbsp vegetable oil
1 onion, chopped
1 heaped tbsp chipotle paste
500g carton passata
500ml vegetable stock
400g can kidney beans, drained and rinsed
400g can black beans, drained and rinsed
200g feta cheese (optional)
2 garlic cloves, crushed
4 large or 8 small flour tortillas
Small pack coriander, roughly chopped, to serve
A WATER TIGHT CONTAINER FOR THE SOUP
Method
1. Heat the oil in a large pan and cook the onion over a medium heat for 10
mins to soften. Stir in the chipotle paste, passata, stock and all the beans.
Season, bring to the boil, then gently simmer for 5 mins.
2. Meanwhile, in a bowl crumble the feta and mix with the garlic. Divide
between the tortillas, spreading over one half of each, then sprinkle over a
little pepper. Fold the uncovered side over and press down. Heat a dry frying
pan and cook the tortillas on both sides for a couple of mins until the feta
has melted and the tortillas are crisp.
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456LESSON ELEVEN-CARIBBEAN
JERK CHICKEN WITH RICE AND PEAS
Ingredients
12 chicken thighs, bone in (or aubergine, sweet potato for veggie version)
1 lime, halved
For the jerk marinade
1 big bunch spring onions, roughly chopped
Thumb-sized piece ginger, roughly chopped
3 garlic cloves
½ a small onion
2 chillies, deseeded if you want less heat
½ tsp dried, or 1 tbsp thyme leaves
Juice 1 lime
2 tbsp soy sauce
2 tbsp vegetable oil
3 tbsp brown sugar
1 tbsp ground allspice
For the rice & peas
200g basmati rice
400g can coconut milk
1 bunch spring onions, sliced
2 large thyme sprigs
2 garlic cloves, finely chopped
1 tsp ground allspice
1 x 410g cans kidney beans, drained
ONE LARGE OR TWO MEDIUM CONTAINERS WITH LIDS
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 1163491Method
1. To make the jerk marinade, combine all the ingredients in a food
processor along with 1 tsp salt, and blend to a purée. If you’re having trouble
getting it to blend, just keep turning off the blender, stirring the mixture, and
trying again. Eventually it will start to blend up – don’t be tempted to add
water, as you want a thick paste.
2. Taste the jerk mixture for seasoning – it should taste pretty salty, but not
unpleasantly, puckering salty. You can now throw in more chillies if it’s not
spicy enough for you. If it tastes too salty and sour, try adding in a bit more
brown sugar until the mixture tastes well balanced.
3. Make a few slashes in the chicken thighs and pour the marinade over the
meat, rubbing it into all the crevices. Cover and leave to marinade.
4. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in
a roasting tin with the lime halves and cook for 45 mins until tender and
cooked through.
5. While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty
of cold water, then tip it into a large saucepan with all the remaining
ingredients except the kidney beans. Season with salt, add 300ml cold water
and set over a high heat. Once the rice begins to boil, turn it down to a
medium heat, cover and cook for 10 mins.
6. Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins
until all the liquid is absorbed. Squeeze the roasted lime over the chicken and
serve with the rice & peas, and some hot sauce if you like it really spicy.
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456LESSON 12 - CARIBBEAN
PINEAPPLE AND COCONUT CHEESECAKE
Ingredients
For the base
40g butter
100g Nice or digestive biscuits, crushed to crumbs
25g toasted desiccated coconut
For the topping
425g can pineapple in natural juice, drained
5 gelatin leaves
250g tub reduced fat mascarpone
500g tub fromage frais (full fat)
160g can coconut cream
Grated zest ½ lemon
A FOIL OR CERAMIC DISH TO MAKE THE CHEESECAKE IN
Method
1. Melt the butter in a pan and stir in the biscuit crumbs and all but 1 tbsp of the
coconut. Mix well then press very firmly onto the base of a lightly oiled 21cm
spring-form tin to make a firm layer. Chill.
2. Finely chop a slice of pineapple then pulse the remainder to a pulp in a food
processor or with a hand blender. Soak the gelatin in cold water to soften it.
In a bowl beat together the mascarpone and fromage frais.
3. Very gently warm the coconut cream in a small pan. Squeeze the excess
moisture from the gelatin, add to the warm coconut and stir until melted. Stir
into the mascarpone mixture with the crushed and chopped pineapple and
lemon zest then pour onto the biscuit base and chill until set.
4. Carefully remove from the tin, slide onto a plate, and decorate with the
reserved coconut round the edge.
A company owned by the Trustees of Lewes Old Grammar School Trust. Registered in England and Wales Number 9561129
Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS - Charity Number 1163491You can also read
