Year 7 Recipe Booklet 2017/2018 - Royton and Crompton Oldham

2017/2018

            Year 7 Recipe
               Booklet

IMPORTANT INFORMATION.

Your child will have a food lesson every week throughout the whole of year 7 and they will cook every
fortnight. They will be expected to provide all their own ingredients unless specified by their food
teacher. Where only small amounts of ingredients are required, your child will be informed that these
can be purchased from school for a nominal amount. Your child will also need to bring their
ingredients weighed BEFORE the lessons. This can be done, either at home or in school before the
lesson starts. It is important that your child is prepared every week for their lesson as food is a
compulsory subject at KS3. Your child will also require a plastic box to take home their food.
If your child is unable to cook they must have a note. If the reason for not cooking is financial please
contact your child’s teacher who will discuss the available options with you. If you child fails to cook
on 2 occasions they will be placed in after school detention for 30 minutes. If this continues the
detention will increase to a maximum of 1 hour and you will be brought into school to meet with the
Head of Department and your child’s Head of Year.

During Key Stage 3 your child will be learning about the designing and making of dishes using a variety
of ingredients but also about industrial practice (where appropriate), food hygiene and health and
safety. Food studies will also help to develop your childs understanding of nutrition and healthy
eating.

Pupils will complete a number of practical ‘design and make’ tasks throughout the year and it is
essential that we ensure that the dishes your child makes are as safe to eat as possible. An
important aspect of food safety is temperature control and therefore it will be necessary for pupils
to place their high risk ingredients (meat, fish and dairy) in the fridges in the food room before the
start of the school day. High risk ingredients not placed in the fridge will not be used. Low risk
ingredients (flour, sugar, dried fruit, canned foods, fruit, vegetables and eggs) should also be stored
in the food room until required but on the shelves provided. In addition, pupils will be required to
store their finished dishes in the fridge, or on the shelves in the food room, and collect them at the
end of the school day. They will not be allowed to take dishes away to eat for lunch. Any dishes,
spare ingredients and containers not collected after two days will be disposed of. Pupils will be
actively discouraged from eating during a practical lesson unless it is to taste their products using a
suitable utensil.

Personal hygiene is also an important consideration and therefore pupils must not wear jewellery,
watches or nail varnish or false nails, they must tie their hair back and must wear a clean apron.

My food teacher is ……………………………………………………………………………………………………………………………..

They can be contacted by email ……………………………………………………………………………………………………………………

My Cooking schedule is:

Sept - Oct       Nov- Dec          Jan- Feb          Feb - March      March- May        June -July

Recipe 1
Vegetable couscous salad

Ingredients
175ml water, boiling
1 vegetable stock cube
100g couscous
1 medium tomato
1 spring onion
¼ cucumber
½ yellow pepper
4 dried apricots
1 tablespoon parsley (optional)
2 x tablespoons low fat dressing

Equipment
Kettle, measuring jug, measuring spoons, weighing scales, large bowl, fork, chopping board, sharp
knife, can opener, scissors, mixing spoon.

Method
1. Make up the stock by dissolving the stock cube in the boiling water.
2. Pour the stock over the couscous in a large bowl.
3. Fluff with a fork and leave to stand for 5 minutes.
4. Chop the tomato and cucumber into small chunks.
5. Slice the pepper into small strips.
6. Slice the dried apricots and parsley into small pieces.
7. Add all the vegetables to the couscous and snip the spring onions into the bowl using the scissors.
8. Stir everything together.
9. Add the dressing.
Top tips
        Vary the vegetables in the couscous dish, e.g. use celery, sweetcorn, peas, olives or
        mushrooms.
        Try adding some chickpeas, chopped cooked chicken, ham, tuna or chunks of feta cheese.
        Use raisins instead of the dried apricots.

Skills
Using a kettle   Bridge hold       Claw grip       Combining

Lesson 2
Spicy tomato soup

Ingredients
1 onion
1 carrot
1 potato
1 x can chopped tomatoes (400g)
500ml water
1 stock cube
1/2 teaspoon dried chilli flakes or 5p
1 x tablespoon tomato puree

Equipment
Chopping board, vegetable peeler, knife, can opener, saucepan, measuring spoons, wooden
spoon, liquidiser/blender, ladle.

Method
1. Prepare the vegetables:
           peel and slice the onion;
           top and tail, peel and slice the carrot;
           peel and cut the potato into 8.
2. Put all the ingredients into a saucepan.
3. Stir everything together, bring to the boil and then simmer for 20 minutes.
4. Ladle the mixture into the liquidiser and blend until smooth.
5. Serve.

Top tips
    Place a cloth over the liquidiser to prevent any soup from splashing out.
    Use a range of different vegetables, e.g. leeks, peppers, mushrooms.

Recipe 3
Apple & Sultana Crumble

Ingredients
100g plain flour
50g butter or margarine
50g oats
25g sugar
2 eating apples
50g sultanas (can be removed but you will need and extra apple)
Can bring a teaspoon of cinnamon or mixed spice (optional)
or can pay 5p to buy from school.
If you have no dish bring 20p and you can buy a foil container.

Equipment
Weighing scales, sieve, mixing bowl, wooden spoon, chopping board, knife, ovenproof dish, baking tray.

Method
1. Preheat the oven to 190oC or gas mark 5.
2. Rub in the butter or margarine into the flour until it resembles breadcrumbs.
3. Stir in the oats and sugar.
4. Cut the apples into quarters and remove the core. Slice thinly.
5. Arrange the apple slices in the oven-proof dish, and then add the sultanas.
6. Sprinkle the crumble topping over the apple slices.
7. Bake for 25-30 minutes, until the apple is soft and the crumble is golden.

Top tips
       You may wish to put the dish onto a baking tray when placing it in the oven.
       Be creative and experiment with other fruits, such as blackberries, apricots, raspberries,
       peaches, nectarines or plums.
       Try mixing different fruits, e.g. pear and plum.
       You may wish to use canned apple or another type of canned fruit.

Skills
Using an oven    Rubbing in      Combining        Coring

Recipe 4
Pizza toast

Serves 2

Ingredients
A readymade pizza base or 2 slices bread (or a bagel or a piece of French stick sliced in half)
2 tablespoons tomato pizza sauce or tomato puree
½ yellow pepper
1 spring onion
1 mushroom
30g hard cheese, e.g. Cheddar, Edam, Gruyere
½ x teaspoon mixed herbs (optional)

Equipment
Chopping board, knife, grater, fish slice, measuring spoons, dessert spoon.

Method
  1. Preheat the grill.
  2. Slice the pepper, spring onion and mushroom.
  3. Grate the cheese.
  4. Place the bread under the grill and toast one side.
  5. Remove the bread from the grill and place on the chopping board uncooked side-up.
  6. Spread the tomato sauce over the bread.
  7. Arrange the pepper, mushroom and onion over the slices.
  8. Sprinkle the cheese and mixed herbs over the bread.
  9. Place under the grill until the cheese bubbles.

Top tips
Why not add cooked sausage or chicken, or canned tuna?
Add a spoon of pickle or chutney for extra bite.

Skills
Grating        Bridge hold     Claw grip      Using the       Spreading
                                              grill

Recipe 5
Chicken or Fish sticks

Ingredients
2 x table spoon plain flour
1 small pot of plain yogurt
2 x table spoon oats or 10p
2 slices wholemeal or white bread
1 x teaspoon mixed herbs (optional)
pinch of ground black pepper
1-2 fillets (250–300 g) of fish, such
as haddock, pollock or salmon or 2 breasts of chicken

Equipment
3 metal plates
Red or blue chopping board and corresponding knife
Mini Chopper
Table spoon
Lined baking tray
Pan stand

Method

1. Preheat the oven to 200°C or gas mark 6.
2. Put the flour on one plate, and the yogurt on a second plate.
3. Mix the oats, breadcrumbs, herbs and black pepper
together on the third plate.
4. Cut the fish into ‘fingers’ – thin strips you can easily bake.
5. Dust the fingers in the flour so the fish is lightly coated.
6. Dip the fingers into the yogurt so that they are
slightly sticky.
7. Roll the fingers in the breadcrumb mix until they
are covered evenly.
8. Place on the baking tray and bake for 10-15 minutes.

Skills
measuring       Using an oven       Understanding
                                   the term:
                                   Goujons
Handling raw    Adding a coating
meat or fish

Recipe 6
Breakfast berry banana muffins

Ingredients
75g porridge oats
150g low fat natural or Greek yogurt
1 very ripe banana
3 x tablespoon semi skimmed milk
3 x tablespoon vegetable oil
1 large egg
75g sugar
150g self-raising flour
100g berries (can be frozen)
12 muffin cases

Equipment
Muffin tray, 12 muffin cases, weighing scales, measuring spoons, mixing bowl, fork, small bowl, sieve,
mixing spoon, two spoons, cooling rack.

Method

   1. Preheat oven to 200C/Gas mark 6.
   2. Line a 12 hole muffin case with paper cases.
   3. In a large bowl, mash the banana with a fork or a potato masher.
   4. Add the oats, yogurt, banana and milk to the large bowl and mix together.
   5. In a separate bowl mix together the oil, egg and sugar together.
   6. Sieve the flour into the bowl containing the oat, yogurt, banana and milk mixture.
   7. Add the oil, egg and sugar mixture into the large bowl.
   8. Stir the mixture together, taking care not to over mix.
   9. Fold in the berries to the mixture.
   10. Divide the muffin mixture equally among the muffin cases. Add toppings, if desired.
   11. Bake for 18-20 minutes.
Tips:

       Try using a variety of berries that are in season, such as raspberries, blackberries or
        blueberries.
       You could add extra toppings to the muffins, such as chopped nuts, desiccated coconut or
        pumpkin seeds. Try adding extra flavour by sieving ground spice, such as ginger, cinnamon or
        mixed spice with the flour.

Recipe 7
Fajitas
Ingredients

 1 clove garlic
1xtablespoon oil
1 small chicken breast (or 3-4 thighs boned)
1/2 onion
2 tortillas wraps
small bag of stir fry vegetables
fajita spice mix or curry powder
25g Cheddar cheese
1x tablespoon guacamole (or salsa), optional

Equipment
Chopping boards, knives, juice squeezer, garlic press, mixing bowl, grater, wok or saucepan, measuring
spoon, 2 metal spoons, weighing scales.

Method

1. Remove any skin from the chicken and cut into strips. Mix with the spice mix and place a bowl, until
needed.
2. Prepare the remaining ingredients with a fresh knife on a clean chopping board:
         slice the onion
         crush the garlic clove;
         grate the cheese.
3. Add the marinated chicken to the wok or frying pan and stir-fry for about 4 minutes. Check that
the chicken is cooked.
4. Add the onion and stir fry mix and continue to cook for a further 2 minutes.
5. Spread a little chicken in the centre of the tortilla, add some tomato, cheese and guacamole, then
roll up.

Top tips
       Warm the tortillas in the microwave oven for 20 seconds.
       Go for extra vegetables for a vegetarian alternative.
       Other types of meat could be used, e.g. thin strips of beef or turkey.

Skills
Using the hob        Making a marinade    Rolling-up            Stir-frying /
                                                                Squeeze

Recipe 8
Koftas

Ingredients
1 small onion
1/2 red chilli
200g lamb mince
1 clove of garlic
1 sprig of parsley, mint and coriander (optional)
1 x teaspoon cumin or 5p
2 wooden skewers or 10p

Equipment
Two chopping boards, two knives, fork, food processor, flour dredger, skewers.

Method
  1. Peel the onion and cut in half.
  2. Peel the garlic.
  3. Cut off the top of the chilli and remove the seeds.
  4. Put the onion, chilli and garlic into the food processor and blitz together.
  5. Add the mince, cumin and herbs, then blitz together.
  6. Sprinkle a little flour onto a chopping board, then divide and shape the mixture into 8
      balls.
  7. Thread the meat balls onto the skewers.
  8. Carefully place the skewers onto a grill pan.
  9. Grill for 10-15 minutes, turning occasionally to ensure even cooking. (The meat balls
      should be thoroughly cooked – no pink.)
  10. Serve in a pitta with salad.

Top tips
     If you don’t have a food processor, prepare the onion, chilli and garlic by hand. Mix
      everything together in a mixing bowl.

Recipe 9
Savoury rice

Ingredients
1 onion
3 mushrooms
1/2 red pepper
1 tomato
 150g long grain rice (uncooked)
550ml water, boiling
1 stock cube
50g peas (frozen preferably)
1 x 1table spoon curry powder or 10p

Equipment
Chopping board, knife, saucepan, wooden spoon, weighing scales, measuring jug, measuring spoons.

Method
1. Prepare the vegetables:
    peel and chop the onion;
    slice the mushrooms;
    dice the red pepper;
    chop the tomato.
2. Fry the onion in oil until soft.
3. Add the mushrooms and red pepper and cook for a further 2 minutes.
4. Stir in the rice.
5. Mix the stock powder with the water.
6. Add the stock, peas and curry powder.
7. Simmer for 15 minutes, until the rice is tender.
8. To serve place the rice in a bowl and sprinkle the chopped tomato on top.

Skills
Using the hob        Onion preparation    Bridge hold / Claw   Frying/Simmering
                                          grip

Recipe 10
Mini carrot cakes

Ingredients
75g margarine
125g carrots
100g sugar
1 large eggs
100g plain flour
1 x teaspoon cinnamon or 5p
1 x teaspoon baking powder or 5p
65g sultanas (if leaving these out MUST bring 65g of extra carrot)
12 bun cases

Equipment
Chopping board, knife, vegetable peeler, grater, measuring spoons, weighing scales, small
bowl, mixing bowl, wooden spoon, sieve, muffin tray, 12 muffin cases, 2 large metal spoons.

Method
1.   Preheat the oven to 200oC or gas mark 6.
2.   Melt the margarine in the microwave.
3.   Top and tail, and then peel and grate the carrots.
4.   Combine the carrots, sugar and margarine in the mixing bowl.
5.   Sift in the flour, cinnamon and baking powder.
6.   Beat the eggs in a small bowl, and then add to the mixture.
7.   Mix in the sultanas and nuts.
8.   Divide the mixture equally between the muffin cases, using the two metal spoons.
9.   Bake for 20 minutes.

Top tips
     When the mini-carrot cakes are cool, you may wish to make a cream cheese topping.
      Combine 50g cream cheese and 25g icing sugar together.

Recipe 11
Pizza wheels

Ingredients
150g strong bread flour
½ x 5ml spoon instant yeast (from a sachet or a tub)
½ x 5ml spoon salt
½ x 15ml olive oil
25g tomato purée
50g low fat cheese, grated
1 tomato sliced
3 mushrooms sliced
1 onion sliced
1 x 5ml spoon dried herbs

Equipment
Baking tray, baking parchment, mixing bowl, mixing spoon, chopping board, vegetable knife, rolling pin,
palette knife,

Method
  1. Preheat oven to 200oC, gas mark 6 and grease a baking tray.

   2. Put the flour into a large bowl, then stir in the yeast and salt.

   3. Make a well and pour in 200ml of warm water and the olive oil and bring together with a
      wooden spoon. It should form a soft and fairly wet dough.

   4. Turn the dough onto a lightly floured surface and knead for 5 minutes until smooth.

   5. Cover the dough with a tea towel and set aside.

   6. Slice the tomatoes, mushroom and onions and put to one side.

   7. Grate the low fat cheese.

   8. Roll out the dough into a rectangle.

   9. Spread the tomato puree, tomato, mushrooms and onion over the base.

   10. Sprinkle the cheese and the herbs on top.

   11. Roll up the dough and cut into 4cm slices. Place on the lined baking tray cover lightly and leave
       to prove.

   12. Bake for 15-20 minutes, until golden.

   13. After baking, place on a cooling rack.

Tips:

       Try using half wholemeal and half white flour for extra fibre and flavour.
       Add dried herbs to the dough.
       Try using snipped spring onions or chives instead of an onion.

Recipe 12
Mini cheese and vegetable frittatas

Ingredients
2 spring onions
50g cheese
fresh coriander or chives (optional)
3 eggs
40ml milk
80g sweetcorn
6 muffin cases

Equipment
Chopping board, vegetable knife, grater, plate, mixing bowl, muffin tin, jug, fork

Method
1. Pre heat the oven to 200C or gas mark 6
2. Peel and slice the spring onions.
3. Grate cheese onto a plate.
4. Chop the fresh herbs.
5. Break the eggs into the mixing bowl and whisk with a fork then add the milk.
6. Stir in the cheese herbs and black pepper.
7. Add 6 muffin cases to the tin and then pour the mixture into 6 cases.
8. Bake in the oven for 15-20 mins or until the egg is cooked.