YR9 RECIPE BOOKLET FOR GCSE FOOD HALFTERM 2/3 - NAME
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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
1 EGG YOLK,
COOKEN FROM SCHOOL FOR 20P.
YOU MUST BRING A CONTAINER
4TSPS COLD WATER,
TO TAKE YOUR PRODUCT HOME
4TBSPS OF RASPBERRY JAM OR LEMON CURD,
IN.
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 BRING A CONTAINER TO TAKE YOUR SAU-
SAGE PLAITS HOME IN.
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.
BRING A CONTAINER TO TAKE YOUR TARTLETS HOME IN.
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.
BRING A CONTAINER TO TAKE YOUR SHORTBREAD HOME IN.
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.
BRING A CONTAINER TO TAKE YOUR GINGERBREAD HOME IN.
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.
YOU CAN BUY A PIZZA BOX (THE PERFECT SIZE) TO TAKE YOUR COOKIE HOME
IN FOR 20PCHOCOLATE PIE
INGREDIENTS
200g BISCUITS - HOBNOBS, SHORTBREAD, DIGESTIVES,
COOKIES, ETC.
100g 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 FOIL TRAY FROM SCHOOL FOR 30P 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 = 25PYR9 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 60p
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.
BRING A CONTAINER FROM HOME TO PUT YOUR RICE & SWEET & SOUR DISH IN.
YOU MAY WANT TO BRING 2 CONTAINERS ONE FOR YOUR RICE & ONE FOR YOUR
SAUCE—ITS YOUR CHOICE.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 70p 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.
BRING A CONTAINER TO TAKE YOUR CHOWMEIN HOME IN.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.
BRING A CONTAINER TO TAKE YOUR CHICKEN TIKKA MASALA HOME IN.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,
CAUL
BRING A CONTAINER TO TAKE YOUR CHICKEN TIKKA MASALA HOME IN.
IFLOWER, CARROT, MUSHROOMS, ETC.
BRING A CONTAINER TO TAKE YOUR CHICKEN KORMA HOME IN.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.
BRING A CONTAINER TO TAKE YOUR PAELLA HOME IN.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.
YOU WILL NEED EITHER A RECTANGULAR BAKING TIN FROM HOME OR 25p FOR A
RECTANGULAR FOIL TRAY FROM SCHOOL TO BAKE YOUR PUDDING IN.
BRING A CONTAINER TO TAKE YOUR TOFFEE SAUCE HOME IN.CHOCOLATE PUDDING
SPONGE PUDDING INGREDIENTS CHOCOLATE SAUCE INGREDIENTS
250g BUTTER, 200g DARK CHOCOLATE,
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.
YOU WILL NEED EITHER A RECTANGULAR BAKING TIN FROM HOME OR 25p FOR A
RECTANGULAR FOIL TRAY FROM SCHOOL TO BAKE YOUR PUDDING IN.
BRING A CONTAINER TO TAKE YOUR CHOCOLATE SAUCE HOME IN.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.
BRING A CONTAINER TO TAKE YOUR SPANISH STEW HOME IN.You can also read
