Enrichment - Grub on a Grant - Haberdashers' Monmouth ...
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Enrichment Grub on a Grant
Food Safety and Hygiene Rules
For Food Preparation and Nutrition
• High risk ingredients (meat, fish, and dairy products plus opened bottles, jars
or tubes) must be placed in the fridge in the food room before school starts.
• Low risk ingredients (flour, sugar, dried fruit, canned fruit, vegetables and
eggs) should be stored on the shelves in the food room until required.
• Hair MUST be tied back BEFORE coming into the lesson.
• Remove any jewellery, watches, or nail varnish (even clear) to prevent
bacterial or physical contaminaton. Nail varnish can chip off and end up in
the food.
• Remove your school jumper and roll up long sleeves. Wear a clean apron
• Wash your hands thorougly using anti-bacterial soap and dry on a paper
towel.
• In order to prevent bacterial cross- contamination and food poisoning,
pupils must not eat of lick fingers during lessons. If you wish to taste food,
always use a clean spoon.
• All dishes made must remain in the fridge or on the side in the food room
until the end of the day unless you are told otherwise by your teacher.
• Food may be collected after 4.00pm. Food may not be taken away to eat
for lunch.
• Any dishes, spare ingredients or containers not collected will be disposed of
after two days, so try and remember to collect them on the day you
cooked.
The food room is open for KS4 pupils at lunchtime to enable them to continue
working if necessary.
It is essential that these rules are followed by ALL pupils to prevent bacterial and
physical contamination and ensure that the food is safe to eat. In addition, there
are a number of students with severe allergies and following these rules will help to
prevent any further potential allergic reactions.
Name:-
Signature:-
Date:-
K Lewis 2018 Monmouth School for Girls
Recipes
This course has been developed to enable you build skills for life that will help you cook
nutritious, healthy meals at affordable prices. You will be able to transfer these skills to
make a range of dishes. You will also learn the importance of storing, preparing and
cooking food hygienically and safely.
Week Dish Notes Date
1 Pancakes
2 Stir Fry
3 Egg Fried Rice
4 Quesadilla or
Fajita
5 Victoria Sponge
6 The Curry Secret
7 Pizza
8 Fish Cakes
9 Chicken Pie
10 Pasta with
Meatballs
11 Cottage Pie
12 Pavlova
Pancakes
Ingredients Equipment
100g plain flour Large mixing bowl
2 large eggs Sieve
300ml milk
Measuring Jug
1 tbsp sunflower or vegetable oil,
plus a little extra for frying Frying Pan
Lemon wedges, to serve Palette knife
(optional)
caster sugar, to serve (optional) Container to take home in
Method:
1. Put the flour, eggs, milk, 1 tbsp oil and a pinch of salt into a bowl or large jug,
then whisk to a smooth batter. Set aside for 30 mins to rest if you have time,
or start cooking straight away.
2. Set a medium frying pan or crêpe pan over a medium heat and carefully
wipe it with some oiled kitchen paper. When hot, cook your pancakes for 1
min on each side until golden, keeping them warm in a low oven as you go.
3. Serve with lemon wedges and sugar, or your favorite filling. Once cold, you
can layer the pancakes between baking parchment, then wrap in cling film
and freeze for up to 2 months.
Secret to Success: - don’t turn the pancake too early – it will move on its own when
ready to flip.
K Lewis 2018 Monmouth School for Girls
Bacon and Egg – fried Rice
Serves 2
Ingredients 1
veg oil 1 tbsp.
eggs 2
frozen peas 70g
cold rice 300g
light soy 2 tbsp.
sesame oil 1 tsp
veg oil 1 tbsp.
Method
1. Heat wok over high heat and add veg oil. Tip beaten eggs into wok stir to
scramble, remove and set aside.
2. Put the bacon into same wok and stir fry until browned and slightly crisp
3. Throw in frozen peas and stir-fry for 1 min, add rice and mix well until broken
down
4. Add egg back into wok, season with light soy, sesame and a pinch of white
pepper – serve immediately
Egg – fried Rice serves 4
Ingredients 1
veg oil 2 tbsp.
eggs 2
frozen peas 50g
cold rice 400g
light soy 2 tbsp.
sesame oil 1 tbsp.
Char sui pork 30g
Small Prawns 50g
Method
1. Heat wok over high heat and add veg oil. Tip beaten eggs into wok stir to
scramble, remove and set aside.
2. Put the Char Sui Pork, prawns into same wok and stir fry for 1 minute
3. Throw in frozen peas and stir-fry for 1 min, add rice and mix well until broken
down
4. Add egg back into wok, season with light soy, sesame and a pinch of white
pepper – serve immediately
Stir Fry Options
Chicken Chow Mein
• 150g/5oz dried wheat flour noodles, or medium egg noodles
• dash toasted sesame oil
• 300g/11oz skinless chicken breast fillets, sliced into strips
• 2 tbsp light soy sauce
• 1 tsp five-spice powder
• 1 tsp chilli sauce (optional)
• 1 tbsp cornflour
• 1-2 tbsp groundnut oil
• 1 red pepper, seeds removed and finely sliced
• 150g/5oz bean sprouts
• 1 spring onion, sliced lengthways
freshly ground black pepper
Method
• Cook the noodles in a pan of boiling water for 2-3 minutes until al dente, or
according to packet instructions. 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.
• Put the chicken strips in a bowl and season with a dash of light soy sauce,
the five-spice powder and chilli sauce, if using. Mix well, then lightly dust the
chicken strips with the cornflour.
• Heat a wok until smoking and add the groundnut oil, then add the chicken
and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked
through.
• Add the red pepper and stir fry for 1 minute, then add the bean sprouts and
spring onion and stir fry for 30 seconds. Stir in the cooked noodles and
season with the soy sauce, a dash of sesame oil and freshly ground black
pepper.
• Pile the noodles onto a serving plate and serve immediately.
Prawn Kung Pao
• 1 tsp cornflour
• 2 tbsp light soy sauce
• 400g large raw prawns
2 tbsp Chinese rice vinegar
• 1 heaped tbsp tomato purée
• 1 tsp caster sugar
• 2 tbsp sunflower or groundnut oil
• 85g unsalted, roasted peanuts
• 6 small or 3 large whole dried chillies
2 x 225g cans water chestnuts, drained
• thumb-sized piece ginger
2 garlic cloves, finely chopped
K Lewis 2018 Monmouth School for Girls
Method
• Mix the cornflour and 1 tbsp soy sauce, toss in the prawns and set aside for
10 mins. Stir the vinegar, remaining soy sauce, tomato purée, sugar and 2
tbsp water together to make a sauce.
• When you’re ready to cook, heat a large frying pan or wok until very hot,
then add 1 tbsp oil. Fry the prawns until they are golden in places and
have opened out– then tip them out of the pan.
• Heat the remaining oil and add the peanuts, chillies and water chestnuts.
Stir-fry for 2 mins or until the peanuts start to colour, then add the ginger
and garlic and fry for 1 more min. Tip in the prawns and sauce and simmer
for 2 mins until thickened slightly. Serve with rice.
Easy veggie stir-fry
Ingredients
• 2 tbsp sunflower oil
• 4 spring onions, cut into 4cm/1½in lengths
• 1 garlic clove, crushed
• piece fresh root ginger, about 1cm/½in, peeled and grated
• 1 carrot, cut into matchsticks
• 1 red pepper, cut into thick matchsticks
• 100g/3½oz baby sweetcorn, halved
• 1 courgette, cut into thick matchsticks
• 150g/5½oz sugar-snap peas or mangetout, trimmed
• 2 tbsp. hoisin sauce
• 2 tbsp. low-salt soy sauce
Method
• Heat a wok on a high heat and add the sunflower oil. Add the spring onions,
garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to
not brown the vegetables.
• Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes.
Add the courgette and sugar snap peas and stir-fry for a further 3 minutes.
Toss the ingredients from the centre to the side of the wok using a wooden
spatula. Do not overcrowd the wok and keep the ingredients moving.
• Add 1 tablespoon water, hoisin and soy sauce and cook over a high heat
for a further 2 minutes or until all the vegetables are cooked but not too soft.
Serve with noodles or rice.
Victoria Sponge
Ingredients Equipment
100g Soft Margarine Large mixing bowl
100g Caster Sugar Small basin
2 Eggs Sieve
1/2tsp Baking Powder Wooden Spoon
Table Spoon
Jam for filling Spatula
2 x 6 inch cake tins greased and
Container to take home in lined
Method:
1. Preheat the oven to Gas Mark 5/180’C
2. Cream margarine and sugar together with a wooden spoon
3. Gradually add the eggs, beating with a wooden spoon
4. Sieve the flour and baking powder and fold into the mixture using
a tablespoon
5. Spoon the mixture evenly between two cake tins
6. Bake for 20 minutes or until the cakes are firm to touch
7. Cool cakes on wire rack
8. Spread jam onto one cake and sandwich together
9. Dust with icing sugar
K Lewis 2018 Monmouth School for Girls
Quesadilla
Ingredients
For the quesadilla For the salsa
• 8 ready-made flour tortillas • 150g/5oz sweetcorn
• 250g/9oz mature cheddar, • 20g/¾oz jalapeno chillies,
grated roughly chopped
• 300g/11oz cooked chicken, • 1 green chilli, finely chopped
thickly sliced • 1 lime, juice only
• ½ red onion, finely sliced • 2 tbsp. fresh mint leaves,
• 60g/2½oz jalapeno chillies, roughly chopped
roughly chopped • 2 tbsp. fresh coriander leaves,
• 1 small bunch coriander roughly chopped
leaves and roots • salt and freshly ground black
• 4 tbsp. sour cream pepper
• 2 tbsp. olive oil
Method:
1. For quesadilla, place four of the tortillas onto a board and cover each with
the grated cheese.
2. Divide the chicken, red onion, jalapeno chillies and coriander equally over
the cheese-covered tortillas.
3. Spread the sour cream onto one side of each of the remaining four tortillas
and place sour cream-side down onto the filled tortillas.
4. Heat a frying pan and add the oil. Carefully place a quesadilla into the
frying pan and cook over a medium heat for 3-4 minutes, until crisp and
golden and the cheese filling is melting. Carefully turn the quesadilla over
and cook on the other side for a further two minutes, or until crisp and
golden. Remove from the pan and set aside to keep warm. Repeat with the
remaining quesadillas.
5. Cut the quesadillas into quarters and serve fresh and hot.
6. For the salsa, place all of the salsa ingredients into a food processor and
pulse to combine. Season, to taste, with salt and freshly ground black
pepper.
7. To serve, arrange the quesadillas on a serving plate and place a bowl of
salsa into the middle.
The Curry Secret
The Base
400g Onions
25g ginger
25g garlic
1/2 tsp salt
100g tomatoes
1/2tsp tomato puree
1/2 tsp tumeric
1/2 tsp paprika
750ml water
Method:
1. Peel and rinse the onion, garlic and ginger. Slice the onions and roughly
chop the ginger and garlic
2. Blend the tomatoes, garlic, ginger and onions until smooth using some of the
water
3. In a large saucepan add the blended onion, garlic, ginger and the
remainder of the water with the rest of the ingredients and simmer for 40
mins.
Use immediately or the sauce can be kept chilled for up to 4 days
Type Base Garam Cumin Ground Chilli Cream Salt
Masala Coriander Powder
Korma 200ml ¼ level ½ level 75ml ¾ level
teaspoon teaspoon teaspoon
Tikka 200ml ½ level ¼ level ½ level 75ml ½ level
Masala teaspoon teaspoon teaspoon teaspoon
Do- 200ml ½ level ½ level ¼ level ½ level ½ level
Piaza teaspoon teaspoon tablespoon teaspoon teaspoon
Bhuna 200ml ¾ level ½ level ½ level ¼ level ½ level
Masala teaspoon teaspoon teaspoon teaspoon teaspoon
Moghlai 200ml ¾ level ½ level ½ level
teaspoon teaspoon teaspoon
Makhan 150ml ½ level ¼ level ¼ level ¼ level
teaspoon teaspoon teaspoon teaspoon
1. In a large deep frying pan fry your meat and chosen vegetables
2. Add the curry base and bring to the boil
3. Add the rest of the spices for your chosen curry and reduce until the desired
consistency then add cream if required.
4. Sprinkle with chopped coriander
K Lewis 2018 Monmouth School for GirlsPizza
Ingredients Equipment
250g Strong Plain Flour Large mixing bowl
1/2 level teaspoon salt Sieve
1/2 level teaspoon sugar Measuring Jug
15ml oil Dredger
7g dried yeast Baking sheet
150ml tepid water Tablespoon
Chopping board
Knife
Ideas for toppings:- Grater
Passata, tomato puree,
mozzarella cheese, herbs Container to take home in
Method:
4. Preheat the oven to Gas Mark 6/200’C
5. Sieve the flour in a large bowl
6. Add salt, sugar, dried yeast and oil
7. Add water to form a soft dough
8. Turn onto a floured surface and knead for 10 minutes
9. Roll and shape into a circle to fit baking tray
10. Add tomato puree and spread with the back of a spoon
11. Chop toppings and arrange on the pizza base
12. Cover with grated cheese
13. Bake for 20 minutes until base is cookedChicken Pie.
200g chicken or quorn
Tbsp. plain flour
50g butter
250 ml milk
Optional: Onion, peas, carrot, mushroom, garlic, herbs
Pastry:
300g plain flour
75g lard
75g hard marg
1. Wash hands and tie hair back
2. Pre heat oven to 200C
3. Weigh ingredients
4. Rub fat (marg/lard) into flour until breadcrumbs, then combine with enough
cold water to form pastry. Reserve 1/3rd pastry for top
5. Flour roll pastry and line round foil tin, trim edges, place parchment in centre
and add excess pastry on top. Blind bake for 5 min.
6. Melt butter in saucepan – remove from heat. Add flour and mix. Gradually
add milk until smooth and no lumps. Return to hob and gradually heat
stirring continuously until thickens.
7. In frying pan: - fry onion, garlic, chicken, then add veg. once cooked
through add to white sauce.
8. Remove pastry case from oven – remove parchment and excess pastry
9. Fill pie with filling. Roll top and place on top of pie. Seal edges with
fork/knife. Glaze
10. Place in oven on baking tray 20 mins.
K Lewis 2018 Monmouth School for GirlsPasta and Meatballs
Ingredients For the Sauce
4 good-quality pork sausages
500g beef mince
1 onion, finely chopped
Bunch flat-leaf parsley 2 tbsp. olive oil
40g parmesan, grated 2 garlic cloves, crushed
50g fresh breadcrumbs 2 x 400g cans chopped tomato
1 egg, beaten with a fork 60mll red wine (optional)
olive oil, for roasting 1.5 tbsp. caster sugar
spaghetti, to serve (you'll need Basil leaves - optional
about 100g per portion) Container to take home in
Method:
1. First make the meatballs. Split the sausage skins and squeeze out the meat
into your largest mixing bowl.
2. Add the mince, onion, parsley, Parmesan, breadcrumbs, beaten eggs and
lots of seasoning. Get your hands in and mix together really well – the more
you squeeze and mash the mince, the tenderer the meatballs will be.
3. Heat oven to 220C/200C fan/gas 7.
4. Roll the mince mixture into about 20 golf-ball-size meatballs. Set aside any
meatballs for freezing, allowing about 5 per portion, then spread the rest out
in a large roasting tin – the meatballs will brown better if spaced out a bit.
5. Drizzle with a little oil (about 1 tsp per portion), shake to coat, and then roast
for 20-30 mins until browned.
6. Meanwhile, make the sauce. Heat the oil in your largest pan. Add the garlic
and sizzle for 1 min. Stir in the tomatoes, wine, if using, sugar, parsley and
seasoning.
7. Simmer for 15-20 mins until slightly thickened. Stir in the basil leaves, if using,
spoon out any portions for freezing, then add the cooked meatballs to the
pan to keep warm while you boil the spaghetti.
Spoon the sauce and meatballs over spaghetti, or stir them all together and serve
with extra Parmesan and a few basil leaves, if you like.Ultimate Fish Cakes
Ingredients
For the fish cakes For the tartare-style sauce –optional
450g skinned Icelandic cod or 125ml mayonnaise
haddock fillet, from a sustainable 1 rounded tbsp.. capers, roughly
source chopped (rinsed and drained if
2 bay leaves salted)
150ml milk 1 rounded tsp creamed horseradish
350g Maris Piper potatoes 1 rounded tsp Dijon mustard
½ tsp finely grated lemon zest 1 small shallot, very finely chopped
1 tbsp. fresh white flat leaf parsley, 1 tsp flat leaf parsley, finely
chopped chopped
1 tbsp. snipped chives
1 egg Dish to cook in and take
flour, for shaping home in
85g fresh white breadcrumbs,
preferably a day or two old
3-4 tbsp. vegetable or sunflower oil,
for shallow frying
Method:
1. Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves
in a frying pan. Pour over the milk and 150ml/¼ pint water. Cover, bring to a
boil, then lower the heat and simmer for 4 mins. Take off the heat and let
stand, covered, for 10 mins to gently finish cooking the fish.
2. Meanwhile, peel and chop the potatoes into even-sized chunks. Put them in
a saucepan and just cover with boiling water. Add a pinch of salt, bring
back to the boil and simmer for 10 mins or until tender, but not broken up.
3. Lift the fish out of the milk with a slotted spoon and put on a plate to cool.
Drain the potatoes in a colander and leave for a min or two. Tip them back
into the hot pan on the lowest heat you can and let them dry out for 1 min,
mashing them with a fork and stirring so they don't stick. You should have a
light, dry fluffy mash. Take off the heat and beat in 1rounded tbsp.. of the
sauce, then the lemon zest, parsley and chives. Season well with salt and
pepper. The potato should have a good flavour, so taste and adjust to suit.
4. Drain off liquid from the fish, grind some pepper over it, then flake it into big
chunks into the pan of potatoes. Using your hands, gently lift the fish and
potatoes together so they just mix. You'll only need a couple of turns, or the
fish will break up too much. Put to one side and cool.
K Lewis 2018 Monmouth School for Girls5. Beat the egg on a large plate and lightly flour a board. Spread the breadcrumbs on a baking sheet. Divide the fish cake mixture into four. On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated. Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins. 6. Heat the oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use. Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste),
Cottage Pie
Ingredients
1 onion
1 carrot
3 medium potatoes
¼ Savoy cabbage
250g lean minced beef
1 x 15ml spoon plain flour Dish to cook in and take
1 x 15ml spoon tomato purée
home in
300ml water, boiling
1 x 5ml stock cube
150ml semi-skimmed milk
Method:
• Preheat the oven to 200oC or gas mark 6.
• Prepare the vegetables:
• chop the onion;
• peel and dice the carrots;
• peel and cut the potatoes into chunks
• Place the potatoes in a saucepan of water, bring to the boil and simmer for 20
minutes, until soft.
• Meanwhile, in a non-stick frying pan, dry fry the lamb with the onion and
carrots, until the mince is browned.
• Stir in the flour, tomato purée and Worcestershire sauce.
• Add the stock cube to the water to make up the stock.
• Add the stock to the meat mixture; bring to the boil and then simmer for 5-10
minutes, until the carrots are soft.
• Drain the potatoes and mash with the milk.
• Spread the meat mixture into an ovenproof dish and spoon the mash over the
top.
Cook for 20-25 minutes, until golden brown, or take home and cook in the oven for
this amount of time.
Ø Change the beef to lamb for a Shepherd’s pie
Ø Use lentils and Quorn for a veggie option
Ø Half the potato and add sweet potato or swede
Ø Bulk the sauce with vegetables to increase fibre
K Lewis 2018 Monmouth School for GirlsPavlova
Ingredients
For the meringue
4 egg whites
250g caster sugar
1 tsp white wine vinegar
1 tsp cornflour
1 tsp vanilla extract
For the topping
500g strawberries, hulled and
halved
200g redcurrants, stalks removed
3 tbsp. icing sugar
350ml double cream Dish to cook take home in
Method:
1. Heat oven to 150C/130C fan/gas 2.
2. Using a pencil, mark out the circumference of a dinner plate on baking
parchment.
3. Whisk the egg whites with a hand mixer until they form stiff peaks, then whisk
in the sugar, 1 tbsp. at a time, until the meringue looks glossy.
4. Whisk in the vinegar, cornflour and vanilla.
5. Spread the meringue inside the circle, creating a crater by making the sides
a little higher than the middle.
6. Bake for 1 hr, then turn off the heat and let the Pavlova cool completely
inside the oven.
7. When the meringue is cool, chop 100g of the strawberries. Mix them with half
the redcurrants and 2 tbsp. icing sugar.
Ø Try other fruits such as Mango and Passion Fruit
Ø Make mini individual meringues – ideal for parties and functionsDesign and Technology Room
Rules for Students
The rules for students during D&T lessons are as follows.
Rules for Working in Design & Technology Rooms
The biggest danger in the D&T room is YOU! You are at risk when you don’t
understand the hazards or you are careless, or both. The person most likely to suffer
from your mistakes is YOU! Report any accident, spillage or breakage to your
teacher.
1. Only enter a D&T room when told to do so by a teacher. Never rush about or
throw things in a D&T room. Keep your work area and floor area clear, bags
and coats should not be brought to D&T lessons. Stools should be under
benches when not in use.
2. Follow instructions precisely; only touch or use tools, equipment, machines and
materials when told to do so by a teacher; never remove anything from any
D&T room without permission.
3. Wear eye protection when told to do so and keep it on until you have finished
the work that needs the eye protection.
4. When using naked flames (e.g., gas torches in workshops), make sure that ties,
hair, baggy clothing etc are tied back or tucked away.
5. Always stand up when doing practical work in workshops so you can quickly
move out of the way if you need to.
6. Always wash your hands carefully before handling food and at the end of
lessons in all areas.
8. If you are scalded, burnt or a chemical splashes on your skin, wash the
affected part at once for a prolonged time with lots of water. Tell your teacher
immediately so first aid can be organised and any hazard made safe. Also,
report any cuts or abrasions.
10. Report all spillage of any substance to your teacher.
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