GCSE Food Technology Recipe Booklet

 
 
GCSE Food Technology Recipe Booklet
GCSE Food Technology
           Recipe Booklet
Name              Teacher:

Form:             Group:
GCSE Food Technology Recipe Booklet
Recipe:          Omelette                                                                                        Fillings
Ingredients:
    2 eggs                                                                            Cheese
                                          Cheese filling
    Black pepper                                                                      Add 50g of grated cheese to the omelette (see main
                                           50g cheese
    Pinch of salt
    ½ teaspoon of mixed herbs                                                         recipe).
    ½ teaspoon of oil
                                                                                       For a stronger flavour, as well as the cheese filling
                                                                                       serve the cooked omelette with grated parmesan.
Method
1. Pre-heat the grill
2. Grate the cheese and prepare any other fillings                                     Reduced fat cheese omelette
3. Break the eggs into the bowl, add the salt, pepper, herbs and half the cheese,      Add 10g of grated parmesan—half to the egg
     gently combine with a fork—do not over beat!                                      mixture and half sprinkled over the top.
4. Turn the hob to medium, place the frying pan on the hob and let it get hot
     (about 30 seconds with gas, longer with electric).                                Mushroom
5. Turn up the heat and add the oil, tilt the pan so the base gets coated. Now         Add 40g of sliced, cooked mushrooms to the
     add the egg mixture.                                                              omelette just before you fold it in half.
6. When a bubbly frill appears round the edge tilt the pan and use the fish slice
     to allow the uncooked egg to flow under the cooked egg to the surface of the      Ham
     pan (see demonstration).                                                          Add 40g of cooked, cubed ham to the omelette just
7. When there is just a little liquid egg left, sprinkle the remaining grated cheese   before you fold it in half.
     onto top and place frying pan with the omelette in under the pre-heated grill
     to cook until bubbling.                                                           Variations
8. Place pan on pan stand and not on the work surface!                                 Try different cheeses eg blue or Gruyère etc.
9. Fold the omelette in half and tip onto the plate. Serve immediately.                Try different meats eg salami, cooked bacon etc.
                                                                                       Try different vegetables eg cooked onions,
GCSE Food Technology Recipe Booklet
Recipe:         Beef Casserole                                           Recipe:         Chicken Casserole
Ingredients:                                                             Ingredients:
  450g stewing beef                                                       4 chicken pieces                Optional
  1 x 15ml tablespoon of oil                                                                               50g — 100g mushrooms
                                                                           100g bacon
  1 beef stock cube                                                       1 onion
  25g plain flour                                                         2 x 15ml tablespoons of oil
  400 ml water                                                            25g plain flour
  Salt and pepper                                                         Salt and pepper
  300g vegetables — a selection of the following:                         Stock — 400ml of water and 1 chicken stock cube
   carrots, onions, celery, parsnips, potato, small pieces of swede        Parsley to garnish
   or turnip                                                               1 x 15ml tablespoon of tomato pureé
Large casserole dish                                                     Large casserole dish

Method                                                                   Method
1. Pre-heat oven to 170°C/Gas Mark 3 .                                   1. Pre-heat oven to 170°C/Gas Mark 3 .
2. Dissolve stock cube in 400ml of hot water.                            2.   Peel and chop onion, remove the rind from the bacon and cut
3. Prepare vegetables: peel and slice onions, carrot and potato.              into small pieces.
    Peel and dice swede and parsnip. Scrub and slice celery              3.   Dissolve stock cube in 400ml of hot water.
4. Cut meat into cubes, trimming off excess fat.                         4.   Fry chicken in oil until brown. Remove chicken from pan,
5. Fry meat in oil until browned. Remove from heat                            draining fat off the chicken. Put in the casserole dish.
6. Stir in flour and cook for 1 minute stirring. Remove from heat.       5.   Fry bacon and onion in the same fat until lightly browned.
7. Stir in stock gradually. Return to heat. Bring to the boil stirring   6.   Stir in flour, cook for 1 minute Remove from heat, add stock
    all the time.                                                             gradually, stirring all the time.
8. Add seasoning and vegetables.                                         7.   Add salt and pepper, slice mushrooms and tomato puree.
9. Put into casserole. Cover and cook for 1½—2 hours until the           7.   Return to heat, bring to the boil, stirring all the time.
    meat is tender.                                                      8.   Pour sauce over the chicken. Cover, cook for 45 minutes.
10. Cook at home for at least 1 hour.
Recipe: All-in-one cake                                                  Recipe: Gingerbread

Ingredients:                                                             Ingredients:                         School will provide:
                                        Also:                                                                
    150g self raising flour                                                 115g plain flour                   80g black treacle
                                         2 x 18cm sandwich tins                                                35g golden syrup
    150g soft fat                       Tin / container to take your       50g soft spread/ butter           25g soft brown sugar
    150g sugar                           cake home                          1 egg                             1 x 5ml spoon ground ginger
    3 eggs                                                                  25g sultanas (optional)           1 x 2.5ml spoon mixed spice
    2 tablespoon (50g) jam                                                                                     1 x 2.5ml spoon bicarbonate of soda
                                                                                                                75 ml milk
    1 teaspoon (5g) sugar (to sprinkle on to top)

                                                                         Also:
                                                                          Tin / container to take your gingerbread home.




Method                                                                   Method
1.    Set oven 180°C/Gas 4.     Grease & line 2 x 18cm tins.             1.    Set oven at 150°C/ Gas Mark 2.
                                                                         2.    Grease cake tin.
2.    Put soft fat, sugar, eggs & flour in large bowl. Beat until soft
      with a wooden spoon, or electric whisk.                            3.    Sieve together, flour, ginger, spice and bicarbonate of soda.
                                                                         4.    Melt fat, sugar, treacle and syrup gently. Gradually
3.    Divide between two tins.
                                                                               beat in milk and allow to cool.
4.    Bake 20 minutes until golden brown and firm to touch.              5.    Add the beaten egg and mix well. Stir treacle
5.    Remove from tin. Cool.                                                   mixture into the flour and add sultanas.
                                                                         6.    Pour mixture into prepared tin and bake for about 20-30
6.    Sandwich together with jam.
                                                                               minutes.
7.    Sprinkle 1 teaspoon sugar onto top.
Recipe: Swiss roll                                                  Recipe: Jam Tarts


Ingredients:                                                        Ingredients:
       2 large eggs                                                  200g plain flour
       50g caster sugar                                              100g butter or block fat
       50g self raising flour                                        (2 tablespoons of cold water)
       2-3 tablespoons jam                                           1/2 jar of jam
       Extra sugar for rolling

Tin or container to take your product home                          Tin or container to take your product home



Method                                                              Method
1.       Set oven at 200°C / Gas Mark 6.                            1.   Prepare oven 200°C/Gas Mark 6.
2.       Grease & line the Swiss roll tin.                          2.   Rub fat into flour until it resembles breadcrumbs.
3.       Make sponge mixture. Whisk eggs & sugar to a thick foam.   3.   Gradually add water and mix to a soft dough
4.       Fold in sieved flour carefully using a metal tablespoon.   4.   Roll out pastry thinly.
5.       Bake for 8-10 minutes until golden & firm.                 5.   Cut out 12 circles with a large cutter.
         DO NOT OVERCOOK.                                           6.   Place the large circle in the base of a bun tin.
6        Whilst cake is cooking spread extra sugar on the           7.   Place 1 teaspoon of jam in each (do not overfill!).
         greaseproof paper and stir the jam to soften it.           8.   Bake for 15 minutes until golden brown.
7        Turn out cake onto sugared paper, remove paper, trim
         edges.
8.       Spread with jam & roll up.
Recipe: German Mince Pies


Ingredients:                                               Ingredients:
Pastry                                                     Topping
  100g plain flour                                          225g Plain flour
  75g butter/ block fat                                     225g Soft fat
  15g icing sugar                                           50g Icing Sugar

Filling
½ jar mincemeat                                             Tin or container to take your product home



Method                                                     Method
Pastry                                                     Topping.
(Stages   1 to 4 can be done in the food processor)        1.   Prepare oven 180°C / Gas 4
1.   Sieve the icing sugar and plain flour together.       2.   Soften the fat.

2.   Cut the butter into chunks and add to the flour.      3.   Sieve the flour and icing sugar together.

3.   Rub the butter into the flour.                        4.   Gradually add to the fat and beat until soft.

4.   Bring together with your hand and knead until soft.   5.   Add the mixture to a piping bag.
                                                           6.   Pipe around the edge of the pastry leaving a small hole in
5.   Wrap in cling film and chill for 30 minutes.
                                                                the middle.
6.   Roll out the pastry, cut out 12 bases using the       7.   Cook 180°C / Gas 4 for 20-25 minutes until golden.
     largest cutter and gently place in the bun tins.
                                                           8.   When cooled sieve icing sugar on the surface.
7.   Add one teaspoon of mincemeat to the pastry.
Recipe: Rough Puff Pastry                                     Recipe: Sausage plait/Jalouise

Ingredients:                                                  Ingredients:           Fillings
 225g strong plain flour                                                             Sausage plait                      Cheese Jalouise
 150g butter / block fat (or 75g butter/ block fat and 75g   Pastry
                                                                                       400g sausage meat/ 8 sausages     150g Cheese
  lard)                                                        1 x quantity of
                                                                                       2 tomatoes                        1 small onion (100g)
 2.5g salt                                                     rough puff pastry
                                                                                       1/2 teaspoon herbs                1 egg
 Cold water to mix (approximately 100mls)                     Egg to glaze
                                                                                       1 onion (100g)

                                                              Container to take your product home


Method                                                        Method                            Plait
                                                                                                                                         Jalouise

1.   Cut the fat into small pieces (or grate).                1. Set oven at 210°C/Gas Mark 7
2.   Mix flour and salt, and add the fat, stir with a         2. Prepare fillings:
                                                                 Sausage Plait - Slice tomatoes and chop the onion. Mix onion with the
     palette knife (do not rub in).                               sausage meat.
3.   Mix to a stiff dough with the water.                        Jalouise - Grate cheese & onion. Season. Add enough beaten egg to bind.
4.   Roll out on a floured surface to a rectangle.            3. Roll pastry to a 25cm square. Trim.
                                                              4. Plait cut 7cm slits 1.5cm apart down each side of pastry. Place on baking tray,
5.   Fold in three.
                                                                 put filling in centre and arrange sliced tomato on top.
6.   Give a quarter turn so one of the open ends is              Dampen cut ends of strips with beaten egg and plait by folding alternately
                                                                 from each side at an angle across the filling and sealing firmly in the middle.
     towards you and roll out again, Do this 3 times
                                                                 Jalouise cut pastry into 2. Put one piece onto baking tray, arrange filling on
     in all.                                                     top, dampen edges.
7.   Cover and leave to rest in the refrigerator for             Fold remaining piece in half lengthwise and cut at 1cm intervals across the fold
                                                                 leaving 2.5cm uncut each side. Place on top of filling and seal firmly on all 4
     20—30 minutes.                                              sides.
                                                              5. Brush with egg. Bake 20-25 minutes until risen and golden brown.
                                                              6. Probe the sausage meat when cooked to ensure it reaches a temperature of
                                                                 75°C.
Recipe: Meat Lasagne                                              Recipe: Vegetable Lasagne

Ingredients:                                                      Ingredients:
                                  Cheese sauce                                                           Cheese sauce
Meat Sauce                                                        Vegetable Sauce
                                                                                                          500ml milk
 400g minced beef                 500ml milk                     750g selection of vegetables (onion,
                                                                                                          50g soft fat/ butter
 1 tin (400g)tomatoes             50g soft fat/ butter            celery, carrot, mushroom, pepper)
                                                                                                          50g plain flour
 50g tomato puree                 50g plain flour                15ml oil
                                                                                                          100g cheese (grated)
 50g mushrooms                    100g cheese (grated)           1 medium tin tomatoes (400g)

 1 onion                                                            50g tomato puree
                                  Lasagne                            Salt & pepper                         Lasagne
 Herbs
                                                                     Herbs                                  150g lasagne sheets
Optional ingredients:              150g lasagne sheets
                                  Large ovenproof dish                                                      Large ovenproof dish
Pepper, carrot, courgette

Method                                                            Method
1. Fry mince and chopped onion in a pan.                          1. Prepare & chop vegetables.
2. Add tinned tomatoes, puree, chopped mushrooms, vegetables      2. Lightly fry onion, carrot & celery in oil for 5 minutes.
  & seasoning.                                                    3 Add tinned tomatoes with juice & remaining vegetables. Season.
3. Cook meat sauce and simmer for 10 minutes.                         Simmer 10 minutes.
4. Make cheese sauce by the all-in –one method. Put milk, flour   4. Make cheese sauce by the all-in-one method. Put milk, flour &
  & fat in a pan. Bring to the boil stirring all the time.            fat into pan. Bring to the boil stirring all the time.
5. Add ½ the cheese.                                              5. Add ½ the cheese.
6. Put layer of meat sauce, then lasagne sheets, then cheese      6. Put layer of veg. sauce, lasagne sheets, cheese sauce, into an
  sauce, into an ovenproof dish. Repeat. Finish with a layer of       ovenproof dish. Repeat. Finish with a layer of cheese sauce.
  cheese sauce.                                                   7. Sprinkle with remaining cheese.
7. Sprinkle with remaining cheese.                                8. At home bake at 200°C/ Gas Mark 6 for 40 minutes until golden
8. At home bake at 200°C / Gas Mark 6 for 40 minutes until        brown.
  golden brown.
Recipe: Quiche                                                     Recipe: Sweet and Sour

Ingredients:                                                       Ingredients:
                                                                                                                         School will provide
Pastry                               Filling                            250g-400g uncooked chicken fillets/breasts      1 tablespoon oil
                                                                       1 onion                                         ½ level teaspoon ginger
 150g plain flour                       2 eggs
                                                                       1 pepper                                        1 level tablespoon cornflour
 75g block fat                          150ml milk
                                                                       1 can of pineapple pieces                       1 level tablespoon sugar
 1-2 tablespoons cold water             75g grated cheese
                                        1 slice ham/bacon (50g)        1 level tablespoon tomato                       1 tablespoon vinegar
                                        1 tomato (25g)                  puree                                           1 tablespoon soy sauce
                                        1 onion (100g)
Flan tin (20cm) and container           ½ teaspoon mixed herbs
                                                                        Container with a lid to take your product home
to take product home



Method                                                             Method
1.    Set oven 200°C/Gas Mark 6.                                   1.     Cut the chicken into bite sized pieces using scissors and place in the
2.    Put flour & fat in bowl. Rub fat into flour.                        saucepan with 1tbsp oil.
3.    Add water & mix to a stiff dough, adding more water if       2.     Gently cook the chicken over a low heat.
      needed.                                                      3.     Finely chop the onion and cook with the chicken.
4.    Turn pastry onto floured table, knead lightly until          4.     Drain the pineapple juice into a jug and top up with water to make
      smooth.                                                             250mls.
5.    Roll pastry, line flan dish.                                 5.     Add the cornflour, ginger, sugar, soy sauce, vinegar and
6.    Chop onion, mushrooms & ham. Put into pastry case.                  tomato puree to the jug.
7.    Add grated cheese.                                           6.     Blend before carefully pouring into the saucepan.
8.    Beat egg & milk. Pour over filling.                          7.     Bring to the boil stirring all the time and then simmer for 10 minutes.
7.    Add sliced tomato & herbs.                                   8.     Cut the pepper into strips and add to the pan with chopped pineapple
10    Bake 20 minutes, until set.                                         and simmer.
                                                                   9.     Remove from the heat and pour into container.
Recipe: Fruit Buns                                                Recipe: Pizza

Ingredients:                                                      Ingredients:
Sweet yeast dough                       School will provide           30p for 250g Pizza dough
  30p or:                              Sugar glaze                   20cm tin or oven proof tray
     250g strong plain flour                                         Flavouring for your pizza base
     15g fresh yeast                                             Topping
     25g sugar                                                       50g tomato puree
     2.5g salt                                                       100g grated cheese
     5g mixed spice                                                  1 tsp mixed herbs
  175ml warm water                                                   Selection from:-
  100g dried fruit (cherries, sultanas, apricots etc)                 Bacon, ham, tuna, onion, salami, mushroom, pepper, pineapple


Container to take the Fruit Buns home                             Tin/ tray/ pizza tin and container to take pizza home


Method                                                            Method
1.   Set oven 220°C/Gas Mark 7. Grease baking tray.               1.    Set oven 220°C/Gas Mark 7. Grease tin.
2.   Make dough by mixing flour, salt, sugar and dried fruit.     2.    Grate cheese
3.   In a measuring jug, add yeast to warm water and mix.         3.    Peel and chop other ingredients.
4.   Add to flour mixture and mix to a soft dough.                4.    Knead the flavouring into the dough
5.   Turn dough onto a floured surface and knead for 5 minutes.   5.    Shape the dough by rolling or gently easing it into the
6.   Divide into 6, shape and place on a greased tray.                  desired shape and place on a grease baking tray. It is very
7.   Cover with oiled cling film and prove for 15 minutes in a          elastic so you may need to ease it back into shape on the tray.
     warm place.                                                  6.    Assemble pizza - tomato puree first and then the remaining
8.   Bake for 10—15 minutes.                                            topping ingredients.
9.   Brush with sugar glaze whilst warm.                          7.    Bake 10-15 minutes until golden.
Recipe: Chelsea Buns

Ingredients:                                                         Ingredients:
Sweet yeast dough                                                    Fruit filling                       School will provide
                                                                                                         Sugar glaze

    250g strong plain flour                                             25g butter
    15g fresh yeast                                                     50g sugar
    25g sugar                                                           100g mixed dried fruit and mixed peel
    ½ teaspoon salt
    1 teaspoon mixed spice
    25g butter                                                      Container to take the Chelsea Buns home
    100ml milk
    1 egg                                                           Method
                                                                     1.    Set oven 200°C/Gas Mark 7. Grease tin.
                                                                     2.    Melt butter
Method                                                               3.    Knead dough.
                                                                     4.    Roll into a rectangle 30cm by 20cm.
1.     Make dough by mixing flour, salt and sugar.
                                                                     5.    Spread with melted butter.
2.     Rub butter into the flour.
                                                                     6.    Sprinkle the sugar and dried fruit over the dough.
3.     Gently warm the milk and butter.
                                                                     7.    Roll up (like a Swiss Roll)
4.     Add the warm (not hot) milk to the yeast, add the egg and
                                                                     8.    Cut into 9 equal slices.
       mix well.
                                                                     9.    Place on a greased tray cut side down.
5.     Add the yeast mixture to the flour and mix to form a dough.
                                                                     10. Cover with oiled cling film and prove in a warm place for 30
5.     Turn dough onto a floured surface and knead for 5 minutes.
                                                                           minutes, until doubled in size.
6.     Cover with oiled cling film and prove for 30 minutes in a
                                                                     11. Remove the cling film and bake 15-20 minutes until golden.
       warm place.
                                                                     12. Brush with sugar glaze, whilst still warm.
Recipe: Fish Pie                                                             Recipe: Biscuits

Ingredients:                                                                 Ingredients:                      Optional ingredients
 350g white fish (or salmon or tuna or a mixture)                               100g Soft fat                Chocolate
 4 large potatoes                                                               50g Sugar                    15g cocoa
 15g butter or block fat                                                        125g Plain Flour             Chocolate chip
 15ml milk (school will provide)                                                1/4 tsp Vanilla Essence      50g chocolate/ chocolate chips
Sauce
                                                                                                               Melting moments
 50g butter of block fat
                                                                                                               50g coconut or oats
 50g flour                                                                                                    4 cherries
 500ml milk
 100g cheddar cheese
                                       Shallow ovenproof dish                Container to take biscuits home
 Tomato and parsley to garnish


Method                                                                       Method
   Fish and Sauce                                                            1.    Prepare oven 190°C/Gas Mark 5. Grease baking tray.
1. Set oven 190°C/ Gas Mark 5.
2. Wrap the fish in foil and bake in the oven for 15 minutes.                2.    Cream fat and sugar until soft.
3. Make the sauce: Place the butter, milk and flour into a saucepan. Bring   3.    Stir in flour and vanilla essence. Add extra ingredients
   the sauce to a simmer, whisking it all the time until it has thickened.
4. Stir in ½ of the grated cheese.
                                                                             4.    Shape into 16 rounds. Put on to tray. Flatten lightly with
5. Add the flaked fish to the sauce and pour into the dish.                        a fork dipped in cold water.
   Potatoes and assembly of the dish
                                                                             5.    Bake 10-15 minutes until pale golden.
6. Put a large pan of water, with a lid on to boil.
7. Peel and dice the potato into 1cm cubes.                                  Melting Moments:
8. Add potatoes to the water, bring back to the boil and simmer for 20       1.    Roll biscuits in coconut or oats.
   minutes until cooked.
9. Drain potatoes and mash with butter and milk.
                                                                             2.    Flatten lightly with a fork dipped in cold water.
10. Put, or pipe the mashed potato on top and sprinkle with the cheese.      3.    Decorate with chopped cherry.
11. Bake for 15– 20 minutes until golden brown.
                                                                             4.    Bake 10-15 minutes until pale golden.
12. Garnish with tomato and parsley.
Recipe: Mushroom Soup                                              Recipe: Tomato Soup

Ingredients:                                                       Ingredients:
  25g Butter or block fat                                             750g tomatoes or 2 large tins chopped tomatoes
  1 small onion, peeled and chopped                                   1 medium onion: chopped (100g)
                                           Optional:                   1 medium potato: peeled and grated (100g)
  200g button mushrooms sliced            Parsley to garnish          1 clove of garlic - crushed
  25g plain flour                                                     1 chicken stock cube
  2 chicken stock cubes                                               250ml water
  500ml boiling water                                                 125ml milk
                                                                       1 teaspoon dried basil
  125ml milk
                                                                       1 tablespoon cooking oil
  Salt and pepper                                                     Salt and freshly milled black pepper


Flask or large airtight container                                  Flask or large airtight container



Method                                                             Method

1. Fry onion in the butter until soft.                             1.    Gently fry onion in cooking oil, until soft.
2. Add mushrooms, sauté (fry gently) for five minutes.             2.    Add tomato, potato, basil and garlic.
3. Stir in flour, cook for 2 minutes.                              3.    Dissolve stock cube in boiling water.
4. Dissolve stock cubes in boiling water. Add stock gradually to   4.    Add the stock and seasoning.
  the mushrooms. Pour in the milk.                                 4.    Cover and simmer gently for 15 minutes.
5. Add seasoning bring to the boil, stirring constantly.           5.    Add milk
6. Simmer for 20 minutes. Liquidise when cool.                     6.    Liquidise when cool.
7. Garnish with chopped parsley.
Recipe: Cheesecake                                              Recipe: Tiramisu

Ingredients:                                                    Ingredients:
    150g digestive biscuits                                         50g dark chocolate (grated)
    75g butter or soft fat                                          200g mascarpone cheese
    200g cream cheese                                               200g fromage frais
    125ml whipping cream                                            50g caster sugar
    50g caster sugar                                                300ml hot water
    1 lemon                                                         25g instant coffee granules
    fresh fruit to decorate                                         20 sponge fingers or box of trifle sponges

     18cm cake tin or flan dish and a container to take the          4 individual glass dishes/ 1 large dish and a container to take
                        cheesecake home                                                    the tiramisu home


Method                                                          Method
1.  Crush the biscuits in plastic bag, use a rolling pin.
                                                                1.     Whisk the two cream cheeses (mascarpone &
2.  Melt butter, then remove from the heat, add the biscuit
    crumbs and stir well.                                              fromage frais) and sugar together in a bowl.
3. Press mixture into the dish.                                 2.     Pour water and coffee into a small bowl and mix.
4. Zest the lemon. Squeeze juice.
                                                                3.     Grate chocolate.
5. In a small bowl mix the cream cheese and sugar until soft.
6. Add the lemon zest and juice and mix with a fork.            4.     Break sponge fingers in half, dip them into the
7. Whip the cream to soft peaks.                                       coffee and place a layer on the bottom of each dish.
8. Add the cheese mixture to the cream and whisk until
                                                                5.     Cover with a layer of cream cheese.
    smooth.
9. Gently place the mixture over the biscuit base using a       6.     Sprinkle with a little chocolate.
    spatula.                                                    7.     Repeat with the layers of sponge, cream & chocolate.
10. Decorate with the fruit if time allows.
                                                                8.     Cover and chill in the fridge for 2 — 3 hours.
Recipe: Fish cakes                                                              Recipe: Ratatouille

Ingredients:                                                                    Ingredients:
   350g potatoes                                                                  25ml vegetable oil
   200g tinned tuna/ cooked fish                                                  1 large onion (100g)
                                         1 tablespoon      tomato
                                                  School will provide:                                                    School will provide:
   25g butter or block fat                       Salt and pepper                  1 or 2 cloves of garlic               5g fresh basil
   1 egg                                 puree (25g)                              1 aubergine (100g)                    Salt and black pepper
   Small bunch of parsley               1 teaspoon sugar (5g)                    1 courgette (50g)
   200g dried breadcrumbs or stale bread (grate or crumb in the food           
                                         Black pepper
                                                                                    green pepper (50g)
    processor at school)                                                           red pepper (50g)
                                         1 tsp mixed herbs                        large tin tomatoes (400g)               Large container with lid
    Container with lid                    (dried) or fresh basil                   1 tablespoon of tomato pureé


Method                                                                          Method
1. Peel potatoes and cut into 1cm dice.                                         1. Peel & chop onion, peel and crush garlic.
2. Place in a large pan, cover with cold water and bring to the boil.           2. Wash green & red pepper. Cut in half, remove stalk & seeds. Slice and
     Simmer for 20 minutes until potatoes are soft.                                  cut into cubes.
3. Open tin, place tuna/ cooked fish on a plate and flake.                      3. Wash & slice courgettes.
4. Wash parsley, remove stalks and chop finely.
                                                                                4. Wash & chop aubergine into 2-3cm cubes.
5. When potatoes are cooked, drain and mash with potato masher until
                                                                                5. Put oil into pan & heat up.
     smooth.
                                                                                6. Add onion & cook gently for 5 minutes (onion should not be brown),
6. Add butter, salt, pepper, fish and parsley and mix well with a tablespoon.
                                                                                     stir with a wooden spoon.
7. Crack egg into a small bowl and beat with a fork.
                                                                                7. Add aubergine, courgettes, pepper & garlic & cook for a further
8. Place breadcrumbs on a plate (or piece of greaseproof paper).
                                                                                     2-3 minutes until they begin to soften slightly.
9. Sprinkle flour on your chopping board and hands. Shape fish mixture into a
                                                                                8. Stir in tinned tomatoes, tomato puree, basil, salt & pepper.
     sausage shape and then cut and shape into 8 even sized pieces.
                                                                                9. Put lid on pan & simmer gently for approx. 15 minutes, stirring
10. Dip each fishcake into the egg mixture, brushing with pastry brush.
                                                                                     occasionally.
11. Remove with palette knife, place into breadcrumbs, coat each side.
                                                                                10. Add the basil at the end of the cooking process.
12. Bake on a greased baking tray for 15—20 minutes at 200o C/Gas 6.
Recipe: Lemon Meringue Pie

Ingredients:                                               Ingredients:
 I ready made pastry case (standard component)              Filling
                                                             2 large lemons                                   Meringue
 Or a base made at home and brought into school                                                                 3 large egg whites
                                                             250ml cold water
                                                             30g (2 rounded tablespoons cornflour)             100g caster sugar
Pastry base                 or      Biscuit base
                                                             25g caster sugar
 150g plain flour                   8—10 digestive
                                                             40g butter/ block fat
 75g butter or block fat             biscuits
                                                             2 large egg yolks
 1-2 tablespoons water              75g butter/block
                                      fat

Container to take your pie home                            Method
                                                           1. Oven on 150°C/Gas Mark 2.
Method                                                     2. Zest and juice the lemons.
                                                           3. Carefully crack the eggs and separate, putting the whites in a clean large glass bowl and
Pastry
1 Set oven 200°C/Gas Mark 6.                                  two of the yolks in a small glass bowl.
2 Put flour & butter in bowl. Rub fat into flour.          4. In a measuring jug add lemon juice, zest and make up to 250ml with water.
3 Add water & mix to a stiff dough, adding more water if      Add cornflour and sugar (25g) and blend.
    needed.                                                5. Put the saucepan on the hob and bring to the boil, stirring all the time. As soon as the
4 Turn pastry onto floured table, roll out.                   mixture has boiled and thickened remove from the heat.
5 Line flan dish.                                          6. Add the butter to the saucepan and finally the egg yolks. Do not put back on the heat.
6 Place flan dish on baking tray and bake blind for 15     7. Place the lemon filling into the pastry case/ biscuit base and spread out evenly.
    minutes.                                               8. Whisk the egg whites until they form soft peaks.
                                                           9. Beat in 1 tablespoon of sugar at a time until all is added and it forms stiff peaks. Stop
Biscuit base                                                  whisking when all the sugar is in to prevent over beating.
1. Melt the butter/ fat in the microwave for 20 seconds.   10. Spread or pipe the meringue mixture over the filling.
2. Crush the biscuits and mix with the melted fat.         11. Cook for 45 minutes until the meringue has turned pale beige and is crisp on the
3. Press into the flan dish                                   outside and with a marshmallow texture in the middle.
Recipe: Petal Cake

Ingredients:                                                         Ingredients:
Cake                                                                 Filling
    3 eggs                                                            250g strawberries
    75g caster sugar                                                  200ml to 300ml of double or whipping cream
    75g self raising flour                                            1 level tablespoon of icing sugar
 2 x 18cm cake tins                                                   Tin to carry petal cake home


Method                                                               Method

1.     Light oven Gas Mark 6, 200°C.                                 1.   Put 6 pieces of fruit for decoration onto a plate, Chop the
2.     Put a circle of greaseproof paper in each tin and grease           remaining fruit.
       well.                                                         2.   Whip cream carefully with hand whisk. Put 2 tablespoons
3.     Put eggs and sugar into a large bowl and whisk until thick         into a piping bag.
       and pale.                                                     3.   Fold chopped fruit into the cream,
4.     Sieve flour onto a plate.                                     4.   Cut 1 cake into 6 pieces.
5.     VERY carefully, use a tablespoon to fold the flour into the   5.   Spread cream and fruit on the uncut cake.
       egg mixture.                                                  6.   Arrange cake pieces on top of the cream.
6.     Put into tins and bake for 10—15 minutes until golden         7.   Sieve icing sugar onto of the cake
       brown and firm to the touch.                                  8.   Pipe a rosette of cream onto each piece of cake, top with a
                                                                          piece of fruit.
Recipe: Minced Beef Cobbler                                                      Recipe: Fruit Flan

Ingredients:                                                                     Ingredients:
Base                                                                                 2 large eggs
   400g minced beef                       Topping                                   50g caster sugar
   1 clove garlic (optional)              200g self raising flour                   50g Self Raising flour
   1 large can tomatoes                   50g margarine
                                                                                     1 small tin fruit e.g. mandarins, peaches, pineapple
   I stock cube/ 200ml water              125ml milk
   1 tablespoon tomato puree              75g grated cheese                         2 glace cherries (optional)
   1 onion                                1 teaspoon herbs                          1 Quick Jel of matching colour (supplied by school)
   100g mushrooms
                                                                                 Tin to take your fruit flan home
1 litre casserole dish or container


Method                                                                           Method
1.     Set oven, 200ºC or Gas No 6.
2.     Base: Peel and chop the onion and garlic.                                 1.   Light oven Gas 6, 200°C.
3.     Add mince to the saucepan and stir over a low heat until the meat has
       browned.                                                                  2.   Lightly grease and line sponge flan tin.
4.     Add the onion and garlic.
5.     Wash and slice mushrooms and add to the pan.                              3.   Sieve the flour onto a plate.
6.     Make the stock with boiling water
7.     Remove saucepan from the heat, add tomatoes, puree, stock, mixed          4.   Whisk the eggs and sugar until thick and whisk leaves a trail.
       herbs, salt and pepper.                                                        Gently fold in the flour with a metal spoon. Pour into the tin.
8.     Bring to the boil and simmer for 15 minutes.
9.     Topping: Rub fat into flour                                               5.   Bake for about 20 minutes until firm and golden brown.
10.    Make a well in the centre                                                      Leave in the tin for a few minutes, then turn onto a wire tray
11.    Gradually pour in half the milk, mix with a knife, continue to add milk        to cool.
       to form a soft dough (you may not need all the milk). Add the grated
       cheese.                                                                   6.   Drain syrup from fruit. Arrange fruit in case.
12.    Turn onto floured table.
                                                                                 7.   Make Quick Jel according to packet using syrup from fruit.
13.     Press out to 3cm thick. Cut into eight equal pieces.
14.    Add the meat to the dish and arrange the scones around the edge.          8.   Coat fruit and leave to set.
15.    Bake for 20 minutes
Next part ... Cancel