YR10 RECIPE BOOKLET FOR GCSE FOOD TERM 2 - NAME = - Castleford Academy
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YR10
RECIPE BOOKLET
FOR GCSE FOOD
TERM 2
NAME =
SUET PASTRY BEEF PIE
INGREDIENTS - PIE BASE
450g MINCED BEEF,
1 ONION,
1 CARROT,
ANY OTHER VEGETABLES SUCH AS A STICK OF CELERY, 50g MUSHROOMS, 1
LEEK, ETC.
1TBSP PLAIN FLOUR,
1 BEEF STOCK CUBE,
300ml BOILING WATER,
1TSP WORCESTERSHIRE SAUCE (OPTIONAL),
INGREDIENTS - SUET CRUST
250g SR FLOUR,
150g SUET - EITHER STANDARD OR VEGETARIAN OPTION,
1/2TSP BAKING POWDER,
1/2TSP SALT,
GOOD PINCH OF DRIED MUSTARD POWDER - OPTIONAL,
GOOD PINCH OF DRIED HERBS SUCH AS ROSEMARY, THYME, ETC. - OPTIONAL,
1 EGG.
PLEASE NOTE = YOU WILL REQUIRE A SHALLOW OVENPROOF DISH OR BAKING TIN
OR 20p TO BUY A FOIL TRAY FROM SCHOOL TO MAKE YOUR SUET PASTRY PIE IN.
METHOD
1. TO MAKE THE PASTRY, MIX TOGETHER THE SR FLOUR, SUET, BAKING POWDER,
SALT, MUSTARD POWDER AND DRIED HERBS IN A MIXING BOWL,
2. MEASURE OUT 150ML OF COLD WATER INTO A MEASURING JUG,
3. ADD 3/4 OF THE COLD WATER TO THE MIXING BOWL & STIR WITH A TABLE
KNIFE TO ACHIEVE A SOFT BUT NOT STICKY DOUGH,
4. ADD MORE WATER IF REQUIRED - YOU MAY NOT NEED TO USE ALL OF THE
WATER,
5. WRAP THE BALL OF DOUGH IN CLINGFILM AND PLACE IN THE FRIDGE TO CHILL
UNTIL REQUIRED,
6. USING YOUR CHOPPING BOARD & KNIFE PREPARE THE VEGETABLES - PEEL &
CHOP THE CARROT & ONION INTO SMALL CHUNKS AND ANY OTHER VEGETA-
BLES THAT YOU ARE USING IN YOUR PIE SUCH A CELERY, LEEK, ETC.
7. PREHEAT THE OVEN TO 180° OR GAS MARK 4,
8. ADD 1TSP OF OIL INTO THE FRYING PAN & PLACE ON THE HOB TO WARM UP,
9. ADD THE MINCE, ONION, CARROT & ANY OTHER VEGETABLES THAT YOU ARE
USING & SAUTE FOR 10 MINUTES UNTIL THE MINCE BROWNS,
10. MEANWHILE FILL & PLACE THE KETTLE ONTO BOIL,
11. PLACE THE STOCK CUBE INTO THE JUG & ADD 300ML OF BOILING WATER &
STIR TO DISSOLVE THE STOCK CUBE,
12. DRAIN THE FAT FROM THE FRYING PAN & ADD THE PLAIN FLOUR & MIX WELL.
POUR THE STOCK INTO THE PAN AND COOK FOR 5-10 MINUTES UNTIL THE
MEAT FILLING THICKENS. ADD THE WORCESTERSHIRE SAUCE IF USING.
POUR THE FILLING INTO THE OVENPROOF DISH,
13. FLOUR THE WORKSURFACE AND PLACE THE PASTRY ONTO THE FLOUR,
14. PRESS PASTRY DOUGH FLAT WITH THE PALM OF YOUR HAND,
15. ROLL OUT CAREFULLY TO JUST BIGGER THAN YOUR OVENPROOF DISH - THE
PASTRY SHOULD BE APPROX 1/2 CM THICK,
16. CRACK AN EGG INTO YOUR MEASURING JUG & BEAT WITH A FORK,
17. BRUSH THE EDGE OF THE OVENPROOF DISH WITH A LITTLE BEATEN EGG,
18. LIFT THE PASTRY UP ON YOUR ROLLING PIN AND LAY OVER THE PIE FILLING,
19. PRESS ONTO THE EDGES OF THE PIE DISH & TRIM OFF THE EXCESS PASTRY
USING A TABLE KNIFE - YOU COULD USE THIS EXCESS PASTRY TO CREATE A
PASTRY DECORATION FOR THE TOP OF YOUR PIE,
20. BRUSH THE SURFACE OF THE PASTRY WITH MORE BEATEN EGG & MAKE A HOLE
FOR THE STEAM TO ESCAPE,
21. BAKE THE PIE FOR 30-35 MINUTES OR UNTIL THE TOP OF THE PASTRY IS
GOLDEN & CRISP.
MILLIONAIRE’S SHORTBREAD
INGREDIENTS = BASE
190g BUTTER,
85g SUGAR,
250g PLAIN FLOUR.
INGREDIENTS = TOFFEE/CARAMEL FILLING
200g BUTTER,
3TBSPS CASTER SUGAR,
4TBSPS GOLDEN SYRUP,
1 X 397g TIN OF CONDENSED MILK.
YOU WILL EITHER NEED TO
INGREDIENTS = TOPPING BRING A 9X9” SQUARE CAKE
TIN TO THE LESSON OR
200g MILK OR DARK CHOCOLATE, BRING 20P TO BUY A FOIL
100g WHITE CHOCOLATE, TRAY FROM SCHOOL.
50g DECORATIONS SUCH AS WHITE CHOC
STARS, SPRINKLES, CHOC DROPS, ETC.
METHOD
PREHEAT THE OVEN TO 180°C OR GAS MARK 4 & GREASE A 9 X 9 DEEP SQUARE
TIN,
PLACE THE BUTTER & SUGAR INTO A MIXING BOWL & CREAM TOGETHER,
ADD THE FLOUR & STIR WELL WITH A MIXING SPOON TO FULLY COMBINE,
EMPTY THE BASE MIXTURE INTO THE GREASED TIN, LEVEL OUT WITH THE
BACK OF THE SPOON AND PRESS DOWN FLAT WITH YOUR FINGERTIPS,
BAKE IN THE OVEN FOR 20-25 MINUTES UNTIL GOLDEN BROWN. ONCE BAKED
REMOVE FROM THE OVEN. PLACE TO ONE SIDE,
MEANWHILE, PLACE THE BUTTER, CASTER SUGAR, GOLDEN SYRUP & THE CON-
DENSED MILK INTO A SILVER SAUCEPAN. GENTLY, MELT ON A MEDIUM HEAT
UNTIL THE SUGAR IS FULLY DISSOLVED - STIR CONTINUOUSLY TO STOP THE
MIXTURE STICKING TO THE BOTTOM OF THE PAN,
ONCE THE SUGAR HAS DISSOLVED, INCREASE THE HEAT & LET THE MIXTURE
COME TO THE BOIL. BOIL FOR 5-7 MINUTES UNTIL THE MIXTURE THICKENS.
STIR CONTINUOUSLY TO STOP THE MIXTURE STICKING TO THE BOTTOM OF
THE PAN,
POUR THE CARAMEL ONTO THE BAKED SHORTBREAD BASE,
BREAK UP THE TWO DIFFERENT CHOCOLATES INTO TWO SEPERATE BOWLS,
EITHER MELT THE CHOCOLATES IN THE MICROWAVE ON A MEDIUM HEAT OR
ALTERNATIVELY, MELT IN A BOWL OVER A PAN OF SIMMERING WATER,
SPREAD THE MILK/DARK CHOCOLATE CAREFULLY OVER THE CARAMEL FILLING,
DROP TEASPOONFULS OF WHITE CHOCOLATE ONTO THE TOP OF THE MILK/
DARK CHOCOLATE (SPACE THEM OUT) THEN USING A COCKTAIL STICK DRAG
THE WHITE CHOCOLATE THROUGH THE MILK/DARK CHOCOLATE TO CREATE A
MARBLED EFFECT. DO NOT FULLY COMBINE.
CHINESE CHICKEN BALLS, NOODLES & SAUCE
INGREDIENTS FOR CHICKEN BALLS
3TBSPS CORNFLOUR,
SEASONING,
2-3 CHICKEN BREASTS,
100g PLAIN FLOUR,
1 DESSERT SPOON BAKING POWDER,
SEASONING,
1TSP SESAME OIL,
125ML WATER.
YOU WILL NEED 1 LITRE OF VEGETABLE OR SUNFLOWER OIL.
INGREDIENTS FOR NOODLES
120g PLAIN FLOUR,
PINCH OF SALT,
1/2TSP BAKING SODA (PREMIXED WITH 1TSP COLD WATER),
1 EGG,
1TBSP COLD WATER (YOU MAY NOT NEED ALL OF THIS).
CHOOSE EITHER OF THE TWO SAUCES BELOW:
SWEET & SOUR SAUCE LEMON SAUCE
2 TBSPS CORNFLOUR, 1 CHICKEN STOCKCUBE,
250G TIN OF PINEAPPLES IN 250ML BOILING WATER,
JUICE, 4 TBSP CASTER SUGAR,
100ML COLD WATER, 4 LEMONS, ZEST AND JUICE,
50ML LIGHT SOY SAUCE, 1 TBSP CORNFLOUR,
75ML RICE WINE VINEGAR, SALT AND FRESHLY GROUND
60G BROWN SUGAR, BLACK PEPPER.
50ML TOMATO KETCHUP/PUREE,
FRESHLY GROUND BLACK PEPPER
METHOD FOR CHICKEN BALLS
1. MIX TOGETHER THE PLAIN FLOUR, BAKING POWDER AND SALT. DRIZZLE IN
SESAME OIL AND GRADUALLY ADD WATER, WHISKING CONSTANTLY UNTIL YOU
GET A SMOOTH BATTER, THE CONSISTENCY OF CREAM,
2. PLACE THE BATTER INTO A SMALL TUB AND LABEL, PLACE IN THE CHILLER,
3. HALF FILL A DEEP SAUCEPAN WITH OIL AND PLACE ON A MEDIUM HEAT UNTIL
SMALL BUBBLES APPEAR IN THE PAN,
4. MEANWHILE, PLACE THE CORNFLOUR INTO A SMALL BOWL & SEASON, DUST
THE CHICKEN PIECES IN THE CORNFLOUR & THEN DIP THE CHICKEN PIECES IN-
TO THE BATTER TAKING CARE TO EVENLY COAT THE CHICKEN,
5. TRANSFER 3 OR 4 PIECES OF THE BATTERED CHICKEN TO THE HOT OIL TAKING
CARE NOT TO BURN YOURSELF AND GENTLY FRY THE CHICKEN BALLS FOR 4-5
MINUTES UNTIL GOLDEN BROWN & FULLY COOKED. SCOOP OUT THE CHICKEN
BALLS AND PLACE THE COOKED BALLS ONTO BLUE TISSUE,
6. REPEAT THE PROCESS WITH THE REMAINING CHICKEN & BATTER,
METHOD FOR LEMON SAUCE
1. ZEST & JUICE THE 4 LEMONS INTO A MIXING BOWL,
2. HALF FILL THE KETTLE & PLACE ONTO BOIL. MEANWHILE CRUMBLE THE
STOCKCUBE INTO A MEASURING JUG. ONCE BOILED, ADD 250ML OF BOILING
WATER TO THE JUG, MIX WITH A FORK TO DISSOLVE THE STOCK CUBE,
3. PLACE THE CHICKEN STOCK, SUGAR, LEMON ZEST & JUICE INTO A SAUCEPAN,
BRING TO THE BOIL AND CONTINUE TO COOK FOR 4-5 MINUTES,
4. MIX TOGETHER THE CORNFLOUR AND A LITTLE WATER TO MAKE A SMOOTH
PASTE,
5. WHISK THE CORNFLOUR PASTE INTO THE SAUCEPAN UNTIK A SMOOTH THICK-
ENED MIXTURE IS ACHIEVED,
6. SEASON WITH SALT & FRESHLY GROUND PEPPER.
METHOD FOR SWEET & SOUR SAUCE
1. PLACE THE CORNFLOUR INTO A MEASUING JUG, GRADUALLY ADD THE 100ML OF
COLD WATER AND MIX CONTINUOUSLY TO FORM A SMOOTH LIQUID. POUR
INTO A SAUCEPAN,
2. ADD THE BROWN SUGAR, SOY SAUCE, RICE WINE VINEGAR, THE WHOLE TIN
OF PINEAPPLES (INCLUDING THE JUICE) AND KETCHUP TO THE PAN,
3. PLACE ON A MEDIUM HEAT AND GENTLY BRING TO THE BOIL, WHISKING
CONTINUOUSLY FOR 5-6 MINUTES TO ACHIEVE A THICKENED SMOOTH SAUCE,
4. SEASON TO TASTE.
METHOD FOR NOODLES
1. MIX FLOUR & SALT TOGETHER IN A MIXING BOWL,
2. CRACK THE EGG INTO A JUG & BEAT WELL WITH A FORK,
3. DISSOLVE THE BAKING POWDER IN THE 1TSP COLD WATER—MIX WELL TO EN-
SURE THERE ARE NO LUMPY BITS & TO GIVE YOU AN ALKALINE LIQUID.
4. ADD THE BAKING POWDER LIQUID TO THE EGG & MIX WELL,
5. ADD THE EGG & BAKING POWDER MIXTURE TO THE MIXING BOWL & USING
YOUR HAND BRING THE MIXTURE TOGETHER INTO A BALL OF DOUGH. IF THE
MIXTURE DOES NOT FORM A BALL OF DOUGH ADD A LITTLE OF THE ADDI-
TIONAL 1TBSP COLD WATER A LITTLE AT A TIME TO CREATE A BALL OF
DOUGH,
6. PLACE THE DOUGH ON A LIGHTLY FLOURED SURFACE & KNEAD FOR 1 MINUTE &
THEN ALLOW THE DOUGH TO REST FOR 15 MINUTES,
7. AFTER RESTING THE DOUGH BEAT IT FOR 2 MINUTES WITH A ROLLING PIN ON
EVERY SIDE THEN ALLOW TO REST AGAIN FOR 10 MINUTES,
8. ROLL OUT THE DOUGH ON A LIGHTLY FLOURED WORKSURFACE INTO A THIN
RECTANGLE, THEN FEED THROUGH THE PASTA MACHINE ON SETTING 1 THEN
ON SETTING 4,
9. CUT THE DOUGH INTO THICK STYLE NOODLES ON THE TAGLIATELLE CUTTER
OR CUT INTO THINNER STYLE NOODLES ON THE SPAGHETTI CUTTER,
10. HALF FILL A PAN WITH WATER & PLACE ON THE HOB TO BOIL, ONCE BOILING
REDUCE THE HEAT TO A SIMMER & ADD THE NOODLES & SIMMER FOR 2 TO 3
MINUTES (ITS BETTER TO SLIGHTLY UNDERCOOK RATHER THAN OVERCOOK THE
NOODLES TO LEAVE THEM SOME “BITE”).
11. DRAIN THE NOODLES & ADD TO YOUR CONTAINER.
MERINGUE PIES
INGREDIENTS
1 READY MADE SHORTCRUST PASTRY CASE
(BAKING AISLE AT THE SUPERMARKET),
2 EGGS,
100g CASTER SUGAR,
1 LEMON OR 2 LIMES OR 1 ORANGE,
25g CORNFLOUR,
150ML BOILING WATER,
125g CASTER SUGAR.
METHOD
1. SEPARATE THE EGGS - PLACE THE 2 EGG YOLKS INTO A SAUCEPAN AND THE 2
EGG WHITES INTO A CLEAN MIXING BOWL (WASH IN HOT SOAPY WATER BE-
FORE USE),
2. PLACE THE 100g OF CASTER SUGAR INTO THE SAUCEPAN WITH THE 2 EGG
YOLKS - PUT THE BOWL SAFELY TO ONE SIDE FOR LATER,
3. ZEST & JUICE THE CITRUS FRUIT (EITHER THE LEMON, LIMES OR ORANGES)
AND ADD THE ZEST & JUICE TO THE SAUCEPAN,
4. PLACE THE CORNFLOUR INTO A SMALL BOWL & ADD SUFFICIENT WATER TO
MAKE A SMOOTH PASTE. POUR THE SMOOTH PASTE INTO THE SAUCEPAN,
5. BOIL THE KETTLE & MEASURE OUT 150ML OF BOILING WATER INTO A MEAS-
URING JUG & PLACE INTO THE SAUCEPAN,
6. PLACE THE SAUCEPAN ONTO A MEDIUM HEAT AND WHISK UNTIL THE MIXTURE
THICKENS. ONCE THICK POUR INTO THE PREMADE PASTRY CASE,
7. USING AN ELECTRIC WHISK - WHISK THE EGG WHITES UNTIL THEY STAND IN
STIFF PEAKS,
8. WHISK THE CASTER SUGAR INTO THE EGG WHITES 1TSP AT A TIME UNTIL
ALL OF THE SUGAR HAS BEEN WHISKED INTO THE MIXTURE,
9. SPOON THE MERINGUE MIXTURE ONTO THE TOP OF THE FILLING AND PEAK
WITH THE BACK OF A SPOON,
10. BAKE THE 15-20 MINUTES AT 190⁰C UNTIL MERINGUE IS GOLDEN & CRISPY.
STUFFED PANCAKES
INGREDIENTS FOR PANCAKES
100G PLAIN FLOUR,
2 EGGS,
300ML MILK,
1TBSP VEGETABLE OR SUNFLOWER OIL,
SEASONING.
CHEESE SAUCE INGREDIENTS
50G PLAIN FLOUR,
50G BUTTER,
1 PINT OF MILK,
150G CHEDDAR CHEESE.
CHOOSE BETWEEN OPTION 1 OR OPTION 2:
FILLING INGREDIENTS - OPTION 1
YOU WILL EITHER NEED TO
240G SPINACH LEAVES, BRING AN OVENPROOF DISH
OR BRING 20P TO BUY A FOIL
125G RICOTTA CHEESE,
TRAY FROM SCHOOL.
125G MASCARPONE CHEESE.
FILLING INGREDIENTS - OPTION 2
150G MUSHROOMS,
150G HAM OR COOKED CHICKEN,
200G CREAM CHEESE (COULD USE FLAVOURED, E.G. GARLIC & HERB)
YOU COULD ADD/MODIFY THESE TWO FILLING OPTIONS BY USING ALTERNATIVE
INGREDIENTS AS LONG AS THE FILLING ADDS UPTO APPROX. 500G SO YOU COULD
USE BACON, TIN OF TUNA, VEGETABLES SUCH AS SWEETCORN, ONION, LEEK, ETC.
METHOD
1. PLACE THE PLAIN FLOUR INTO A MIXING BOWL & ADD THE SEASONING,
2. CRACK 2 EGGS INTO THE MIXING BOWL AND ADD 1 TBSP OF OIL INTO THE
BOWL,
3. MEASURE OUT 300ML OF MILK AND ADD TO THE MIXING BOWL,
4. USING A BALLOON WHISK, WHISK TOGETHER THE CONTENTS OF THE BOWL
TO ACHIEVE A SMOOTH BATTER,
5. SET THE BATTER ASIDE FOR APPROX 30 MINUTES TO REST,
6. PREPARE THE FILLINGS SUCH AS GRATE THE CHEESE, CHOP UP THE VEGETA
BLES, DRAIN THE TUNA, ETC. IN A MIXING BOWL, MIX TOGETHER THE FILL
ING INGREDIENTS REALLY WELL TO FULLY COMBINE,
7. PLACE A LARGE FRYING PAN ONTO A MEDIUM HEAT AND ADD 1TSP OF OIL
AND ALLOW TO HEAT UP,
8. PLACE A 1/8TH OF THE PANCAKE MIXTURE INTO THE HOT PAN, SWIRL
AROUND THE BATTER AND ALLOW TO COOK FOR 1 MINUTE, FLIP OVER AND
COOK FOR A FURTHER MINUTE UNTIL THE PANCAKE IS GOLDEN BROWN ON
EACH SIDE,
9. REMOVE THE PANCAKE FROM THE PAN ONTO THE PIECE OF GREASEPROOF PA-
PER,
10. IF REQUIRED, ADD A LITTLE MORE OIL TO THE PAN, ALLOW TO HEAT AND
REPEAT THE ABOVE PROCESS TO MAKE 7 MORE PANCAKES,
11. WHILE THE PANCAKES ARE COOKING, PLACE AN 1/8TH OF THE FILLING ONTO
EACH COOKED PANCAKE AND ROLLUP INTO A CYLINDER SHAPE AND PLACE
EACH ONE NEXT TO EACH OTHER IN AN OVENPROOF DISH (CONTINUE UNTIL
ALL 8 ARE ROLLED UP IN THE DISH),
12. PLACE THE BUTTER, PLAIN FLOUR AND MILK INTO A SAUCEPAN,
13. PLACE ON A MEDIUM HEAT AND WHISK CONTINUOUSLY WITH A BALLOON
WHISK UNTIL THE SAUCE MIXTURE THICKENS TO THE CONSISTENCY OF CUS-
TARD,
14. ADD HALF OF THE GRATED CHEESE AND WHISK,
15. POUR THE CHEESE SAUCE OVER THE TOP OF THE FILLED PANCAKES AND
SPRINKLE OVER THE REMAINING CHEESE,
16. BAKE THE STUFFED PANCAKES AT 200°C OR GAS 6 FOR 20-25 MINUTES UNTIL
GOLDEN BROWN.MANCHESTER TART
INGREDIENTS
250g PLAIN FLOUR,
65g COLD BUTTER,
60g WHITE VEGETABLE FAT,
20g ICING SUGAR,
150g SEEDLESS RASPBERRY JAM,
100g DESSICATED COCONUT,
450ml WHOLE MILK,
3 EGG YOLKS,
60g CASTER SUGAR,
30g PLAIN FLOUR,
WHITE VEG FAT CAN BE BOUGHT
2 TSPS VANILLA ESSENCE. FROM SCHOOL FOR 20p.
BRING 20p FOR A FOIL TRAY OR
METHOD BRING AN OVENPROOF SHALLOW
DISH/TIN FROM HOME.
1. PREHEAT THE OVEN TO 200°C OR GAS 6,
2. PLACE THE 250g PLAIN FLOUR INTO A MIXING BOWL, ADD THE BUTTER AND THE
WHITE VEGETABLE FAT AND CUT UP INTO SMALL CHUNKS USING A TABLE
KNIFE,
3. RUB THE FATS INTO THE FLOUR USING YOUR FINGERTIPS UNTIL THE MIXTURE
RESEMBLES FINE BREADCRUMBS,
4. ADD THE ICING SUGAR AND MIX WITH THE TABLE KNIFE,
5. ADD 2-3 TBSPS OF COLD WATER TO BRING THE MIXTURE TOGETHER INTO A
BALL OF DOUGH. WRAP UP THE DOUGH IN CLINGFILM AND CHILL FOR 30
MINUTES,
6. FLOUR THE WORKSURFACE AND ROLL OUT THE PASTRY UNTIL IT IS 3-4MM DEEP.
GREASE A FLAN TIN. PLACE THE PASTRY INTO THE FLAN TIN, FIT TO THE
SIDES OF THE TIN, LEAVING THE EXCESS PASTRY ON THE EDGE OF THE TIN,
7. PRICK THE BASE OF THE PASTRY CASE WITH A FORK, LINE WITH BAKING PAPER
AND BAKING BEANS, THEN BAKE FOR 15 MINUTES,
8. REMOVE THE BAKING PAPER AND BEANS AND BAKE FOR A FURTHER 5-10
MINUTES UNTIL THE PASTRY CASE IS DRY AND CRISP,
9. PLACE THE SEEDLESS RASPBERRY JAM INTO A SMALL BOWL AND LOOSEN UP
WITH A FORK. SPREAD THE JAM ONTO THE BASE OF THE PASTRY CASE,
10. SCATTER HALF OF THE DESSICATED COCONUT ONTO THE JAM,
11. PLACE THE EGG YOLKS, CASTER SUGAR AND PLAIN FLOUR INTO A SMALL BOWL
AND MIX UNTIL SMOOTH,12. HEAT THE MILK ON A MEDIUM HEAT UNTIL JUST BELOW BOILING POINT,
13. CAREFULLY POUR THE MILK INTO THE SMALL BOWL, WHISKING CONTINUOUS-
LY TO AVOID A LUMPY CUSTARD,
14. RINSE AND DRY THE SAUCEPAN AND POUR THE CUSTARD MIXTURE BACK INTO
THE PAN FROM THE SMALL BOWL, BRING SLOWLY TO THE BOIL, STIRRING
CONTINUOUSLY UNTIL THICKENED, SHOULD TAKE AROUND 2 MINUTES,
15. ADD THE VANILLA ESSENCE AND MIX IN,
16. ALLOW THE CUSTARD TO COOL SLIGHTLY, THEN POUR INTO THE TART CASE,
17. SPRINKLE THE TOP OF THE CUSTARD WITH THE REMAINING COCONUT AND
CHILL TO SET.PROFITEROLES
INGREDIENTS FOR THE CHOUX PASTRY
60G STRONG PLAIN FLOUR,
1TSP CASTER SUGAR,
50g BUTTER
150ML COLD WATER,
2 EGGS.
INGREDIENTS FOR THE FILLING
300ML DOUBLE OR WHIPPING CREAM, SCHOOL WILL PROVIDE THE
2 DROPS OF VANILLA ESSENCE, INGREDIENTS IN RED FOR
2TSPS ICING SUGAR, 40p
INGREDIENTS FOR THE TOPPING
100G DARK CHOCOLATE (MINIMUM 39% COCOA SOLIDS)
30G BUTTER,
4TBSPS WATER,
150G ICING SUGAR.
METHOD
1. SIFT THE FLOUR ONTO A PIECE OF FOLDED PAPER,
2. CHOP UP THE BUTTER INTO SMALL PIECES,
3. PLACE 150ML OF COLD WATER INTO A SAUCEPAN, WITH THE BUTTER. PLACE
ON A MEDIUM HEAT AND STIR WITH A WOODEN SPOON UNTIL THE BUTTER
MELTS,
4. ONCE THE BUTTER HAS MELTED, BRING THE PAN TO THE BOIL, ONCE BOILING
TURN OFF THE HEAT IMMEDIATELY,
5. IMMEDIATELY TIP ALL OF THE FLOUR INTO THE PAN WITH ONE HAND WHILE
YOU VIGOUROUSLY BEAT THE MIXTURE INTO A SMOOTH BALL OF PASTE WITH
THE OTHER HAND,
6. PLACE THE MIXTURE INTO A MIXING BOWL,
7. CRACK THE EGGS INTO A JUG & BEAT WITH A FORK,
8. ADD THE EGG INTO THE MIXING BOWL, A LITTLE AT A TIME WHILE WHISK-
ING CONTINUOUSLY, UNTIL YOU ACHIEVE A SMOOTH GLOSSY PASTE,
9. HOLD A GREASED BAKING TRAY UNDER A COLD TAP AND RUN COLD WATER
OVER THE TRAY TO LEAVE DROPLETS OF WATER ON THE TRAY,
10. PLACE TEASPOONFULS OF THE CHOUX PASTRY ONTO THE BAKING TRAY,
11. BAKE FOR 10 MINS AT 160°C OR GAS 4 THEN INCREASE THE HEAT TO 220°C
OR GAS 7 FOR 20 MINUTES UNTIL GOLDEN BROWN IN COLOUR,
12. PLACE ON A COOLING RACK TO COOL,13. FOR THE FILLING - WHIP THE CREAM WITH THE VANILLA ESSENCE & ICING
SUGAR UNTIL THICK AND IT STANDS IN SOFT PEAKS,
14. PLACE A NOZZLE IN A CLEAN PIPING BAG,
15. FILL THE PIPING BAG WITH WHIPPED CREAM,
16. CUT THE PROFITEROLES IN HALF,
17. PIPE CREAM INTO EACH PROFITEROLE,
18. HALF FILL A SAUCEPAN WITH WATER AND PLACE ONTO BOIL. THE MIXING
BOWL MUST NOT TOUCH THE WATER,
19. PLACE THE BROKEN UP CHOCOLATE, THE BUTTER AND THE 4TBSPS OF WATER
INTO A MIXING BOWL AND PLACE OVER THE PAN OF WATER. STIR OCCA-
SIONALLY TO MELT THE CONTENTS OF THE BOWL,
20. ONCE THE CONTENTS OF THE BOWL ARE MELTED, SIEVE THE ICING SUGAR IN-
TO THE MELTED MIXTURE AND BEAT WELL WITH A MIXING SPOON TO
ACHIEVE A SMOOTH GLOSSY SAUCE,
21. USING A SPOON TOP THE PROFITEROLES WITH THE CHOCOLATE SAUCE.VANILLA PANNACOTTAS WITH FRUIT COULIS & SHORTBREAD
INGREDIENTS - PANNACOTTA
3 GELATINE LEAVES,
250ml MILK,
250ml DOUBLE CREAM,
1 VANILLA POD OR 1TSP VANILLA EXTRACT,
25g SUGAR.
INGREDIENTS - FRUIT COULIS
250g BERRY FRUITS - STRAWBERRIES, RASPBERRIES,
BLACKBERRIES OR TROPICAL FRUITS (YOU CAN USE DE-
FROSTED FROZEN FRUITS)
50g SUGAR,
1/2tsp VANILLA ESSENCE.
INGREDIENTS - TO DECORATE
100g BERRY FRUITS OR TROPICAL FRUITS - TO SERVE,
MINT LEAVES OR DESSICATED COCONUT - OPTIONAL.
YOU NEED TO BRING WITH YOU THE FOLLOWING:
4 TO 6 SMALL GLASSES, TUMBLERS (AS SEEN BELOW) OR BRING 30p AND I
WILL SUPPLY SOME PLASTIC BEAKERS.
SHORTBREAD
90g BUTTER,
85g SUGAR,
1TSP BAKING POWDER,
150g PLAIN FLOUR,
1 EGG YOLK,
1TSP VANILLA EXTRACT.METHOD
1. HALF FILL A SMALL BOWL WITH COLD WATER & ADD THE GELATINE LEAVES.
PUSH THE GELATINE LEAVES UNDER THE WATER TO SOAK,
2. PLACE THE MILK, DOUBLE CREAM, VANILLA POD & SEEDS (OR VANILLA EX-
TRACT) INTO A SAUCEPAN & HEAT GENTLY TO BRING TO A SIMMER. REMOVE
THE VANILLA POD & DISCARD.
3. SQUEEZE THE WATER OUT OF THE GELATINE LEAVES & ADD TO THE SAUCE-
PAN, REMOVE THE PAN FROM THE HEAT AND STIR UNTIL THE GELATINE
LEAVES ARE FULLY DISSOLVED,
4. DIVIDE THE MIXTURE BETWEEN 4 GLASSES,
5. PLACE THE GLASSES INTO THE FRIDGE TO SET,
6. PREPARE THE FRUIT FOR THE COULIS - RESERVE AT LEAST 4-8 FRUITS FOR
THE DECORATION OF THE PANNACOTTAS,
7. PLACE THE PREPARED FRUITS INTO A SAUCEPAN WITH 75ML OF WATER OR
LIQUID FROM THE FRUITS,
8. ADD THE SUGAR TO THE SAUCEPAN, STIR & GENTLY BRING TO THE BOIL,
THEN REDUCE THE HEAT & SIMMER FOR 5 MINUTES,
9. STIR IN THE VANILLA ESSENCE & LEAVE TO COOL FOR 5 MINUTES,
10. TIP THE CONTENTS OF THE PAN INTO A MEASURING JUG & HAND BLEND INTO
A PUREE,
11. STRAIN & PUSH THE PUREE THROUGH A SIEVE TO MAKE IT SMOOTH,
12. PLACE THE PUREE INTO A SMALL BOWL & CLINGFILM WITH YOUR NAME ON
IT,
13. PREHEAT THE OVEN TO 180°C OR GAS MARK 4,
14. GREASE & LINE A BAKING TRAY WITH PARCHMENT PAPER,
15. CREAM TOGETHER THE BUTTER & SUGAR IN A MIXING BOWL,
16. ADD THE FLOUR & BAKING POWDER & MIX WELL,
17. SEPARATE THE EGG YOLK & EGG WHITE - DISCARD THE EGG WHITE & PLACE
THE EGG YOLK INTO THE MIXING BOWL & MIX WELL TO FORM A BALL OF
DOUGH,
18. KNEAD THE SHORTBREAD DOUGH TOGETHER WITH YOUR HAND IN THE MIXING
BOWL,
19. LIGHTLY FLOUR THE WORK SURFACE AND ROLL OUT THE DOUGH TO THE
THICKNESS OF 3-4MM,
20. CUT OUT THE SHORTBREAD ROUNDS AND PLACE ON THE GREASED & LINED
BAKING TRAY,21. PRICK HOLES IN THE TOP OF THE SHORTBREAD & SPRINKLE WITH CASTER
SUGAR & BAKE FOR 10-12 MINUTES UNTIL GOLDEN BROWN IN COLOUR,
22. PLACE THE PUREE ON TOP OF THE PANNACOTTAS & DECORATE WITH THE RE-
SERVED FRUITS, MINT OR DESSICATED COCONUT,
23. ONCE BAKED, REMOVE THE SHORTBREAD FROM THE OVEN & ALLOW TO COOL
FOR 5-10 MINUTES,
24. PLACE THE PANNACOTTAS IN THE FRIDGE.CHICKEN, HAM & LEEK PIE
INGREDIENTS - HOT WATER CRUST PASTRY
375G PLAIN FLOUR,
1/2 TSP SALT,
1 EGG,
65G BUTTER,
60G LARD,
1 EGG YOLK - FOR GLAZING,
INGREDIENTS - FILLING
1 BAY LEAF,
1/2 TSP BLACK PEPPERCORNS,
SPRIG OF ROSEMARY & THYME,
300ML BOILING WATER,
1 CHICKEN STOCK CUBE, YOU CAN BUY THE BAYLEAF &
5 OR 6 CHICKEN THIGHS WITH THE BONE, PEPPERCORNS FROM SCHOOL
1 LEEK, FOR 10p IF REQUIRED.
40G BUTTER,
40G PLAIN FLOUR,
50ML DOUBLE CREAM, YOU WILL NEED TO BRING AN
1TSP ENGLISH MUSTARD, OVENPRROF DISH FROM HOME
50G MATURE CHEDDAR CHEESE, OR BRING 20p FOR A FOIL TRAY
150G SMOKED HAM, TO BAKE YOUR PIE IN.
SALT & PEPPER.
METHOD
1. FILL THE KETTLE AND PLACE ONTO BOIL. BREAK THE STOCK CUBE UP INTO A
MEASURING JUG, ADD 300ML OF BOILING WATER AND STIR WELL TO
DISSOLVE THE STOCK CUBE,
2. PUT THE BAY LEAVES, PEPPERCORNS, THYME AND ROSEMARY ON A SQUARE OF
MUSLIN, DRAW UP THE EDGES AND TIE TIGHTLY WITH KITCHEN STRING TO
ENCLOSE THE FLAVOURINGS. PUT IN A SAUCEPAN AND POUR ON THE CHICKEN
STOCK. BRING TO A SIMMER, THEN INFUSE OVER A LOW HEAT FOR 5
MINUTES.
3. ADD THE CHICKEN THIGHS TO THE PAN, BRING BACK TO A SIMMER AND COOK
GENTLY FOR 25 MINUTES.
4. PREPARE THE LEEK BY TRIMMING OFF THE LEAVES AND THE ROOT, REMOVE A
LAYER OF SKIN AND CUT THE LEEK INTO 30MM PIECES. ADD THE LEEKS AND
COOK FOR 15 MINUTES UNTIL SOFT,
5. STRAIN THE STOCK INTO A CLEAN BOWL, AND SET ASIDE THE CHICKEN AND
LEEKS TO COOL. WHEN COOL ENOUGH TO HANDLE, PULL THE CHICKEN OFF
THE BONES AND SET ASIDE IN A SMALL BOWL,
6. ADD THE BUTTER, PLAIN FLOUR AND RESERVED CHICKEN STOCK INTO A LARGE
SAUCEPAN AND PLACE OVER A MEDIUM-LOW HEAT. USING A BALLOON WHISK,
WHISK CONSTANTLY TO KEEP THE SAUCE SMOOTH UNTIL THE SAUCE
THICKENS,7. GRATE THE CHEDDAR CHEESE AND CUT UP THE HAM INTO SQUARES,
8. REMOVE FROM THE HEAT AND ADD THE CREAM, MUSTARD AND CHEDDAR AND
STIR UNTIL THE CHEESE HAS MELTED,
9. ADD THE CHICKEN, LEEKS, AND HAM HOCK AND SEASON WITH SALT AND PEP-
PER. TRANSFER TO A LARGE BOWL AND ALLOW TO COOL. ONCE COOLED
REFRIGERATE UNTIL NEEDED,
10. TO MAKE THE HOT WATER CRUST PASTRY, PLACE THE FLOUR AND SALT IN
THE BOWL OF A STAND MIXER FITTED WITH THE PADDLE ATTACHMENT. MAKE
A WELL IN THE CENTRE AND POUR IN THE EGGS. MIX ON A MEDIUM SPEED
UNTIL WELL INCORPORATED – THE DOUGH WILL BE CRUMBLY ONCE THE EGG
HAS BEEN WORKED IN,
11. MELT THE BUTTER, LARD AND 250ML WATER IN A SMALL SAUCEPAN OVER A
MEDIUM HEAT. TURN THE MIXER TO A LOW SPEED AND GRADUALLY POUR IN
THE HOT LIQUID, STOPPING AS SOON AS A DOUGH FORMS,
12. TAKE THE DOUGH OUT OF THE BOWL AND DIVIDE INTO TWO PIECES, ONE
TWICE THE SIZE OF THE OTHER: ONE-THIRD FOR YOUR PIE LID, AND THE
LARGER PORTION TO LINE THE PIE TIN,
13. ON A LIGHTLY FLOURED SURFACE, ROLL OUT THE LARGER PIECE TO A ROUND,
5MM THICK. USE TO LINE THE BASE AND SIDES OF A PIE TIN, PUSHING THE
PASTRY INTO THE SIDES. LET THE EXCESS OVERHANG THE RIM AND BRUSH
THE PASTRY WITH BEATEN EGG YOLK,
14. ROLL OUT THE OTHER PIECE OF PASTRY TO A ROUND, 5MM THICK, FOR THE
PIE LID. SPOON THE COOLED FILLING INTO THE PASTRY-LINED PIE TIN.
COVER WITH THE PASTRY LID AND CUT AWAY THE OVERHANGING EXCESS
PASTRY FROM THE EDGE. (THERE WILL BE QUITE A LOT OF TRIMMINGS.)
PRESS THE EDGES TOGETHER WITH YOUR FINGERTIPS, TO SEAL AND CRIMP,
15. BRUSH THE SURFACE EVENLY WITH BEATEN EGG YOLK AND CUT A SMALL
HOLE IN THE MIDDLE OF THE TOP, TO ALLOW THE STEAM TO ESCAPE,
16. MEANWHILE, PREHEAT THE OVEN TO 200C/180C FAN/GAS 6,
17. BAKE THE PIE IN THE OVEN FOR 25-30 MINUTES OR UNTIL THE PASTRY IS
GOLDEN AND CRISP.ICED FINGERS
INGREDIENTS FOR SWEET YEAST DOUGH INGREDIENTS FOR FILLING &
(LESSON 1) TOPPING (LESSON 2)
500g STRONG PLAIN FLOUR, 300ml DOUBLE CREAM,
1 SACHET OF YEAST, 1tsp VANILLA ESSENCE,
1/2 tsp OF SALT 100g JAM OR LEMON CURD,
50g SUGAR 300g ICING SUGAR,
120ml WARM WATER, 4tsp COLD WATER,
170ml MILK, FOOD COLOURING (IF DESIRED)
40g BUTTER,
1 EGG,
YOU NEED TO BRING THE INGREDIENTS
IN BLACK SCHOOL WILL PROVIDE THE
ONES IN RED FOR 80p
METHOD
1. PLACE THE FLOUR, SUGAR & SALT INTO A LARGE MIXING BOWL AND STIR,
2. MAKE A WELL IN THE CENTRE & POUR IN THE YEAST,
3. WARM THE MILK, WATER & BUTTER GENTLY IN A SMALL PAN UNTIL THE BUTTER
IS MELTED & THE MILK/WATER IS LUKEWARM,
4. POUR INTO THE FLOUR MIXTURE, ADD THE EGG AND STIR THOROUGHLY TO
FORM A SOFT DOUGH,
5. KNEAD THE DOUGH ON A LIGHTLY FLOURED WORKSURFACE FOR 5 MINUTES UN-
TILSMOOTH & ELASTIC,
6. PLACE THE DOUGH INTO AN OILED BOWL & LEAVE TO RISE UNTIL DOUBLED IN
SIZE,
7. DIVIDE INTO 6/8 PIECES OF EQUAL SIZED DOUGH. ROLL THE BALLS INTO SAU-
SAGE SHAPES.
8. PLACE ON A GREASED BAKING TRAY AND LEAVE TO PROVE UNTIL THEY HAVE
DOUBLED IN SIZE.
9. MEANWHILE, WHIP THE CREAM UNTIL THICK & STIR IN THE VANILLA ESSENCE.
10. MAKE THE GLACE ICING, MIX TOGETHER THE ICING SUGAR AND WATER UNTIL
THICK.
11. WHISK THE JAM OR LEMON CURD UNTIL SMOOTH.
12. BAKE THE BREAD ROLLS FOR 10-12 MINUTES UNTIL GOLDEN BROWN.
13. LEAVE TO COOL THEN SLICE IN HALF, FILL WITH WHIPPED CREAM AND JAM
AND TOP WITH THE GLACE ICING.You can also read
