FOOD & NUTRITION
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Recipe Booklet ,
Year 9
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Name: Form: Grou : Teacher: Book Replacement
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Cost - 50 pence
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Expectations •
Long hair to be tied back and nail varnish to be removed for all practical lessons. Long sleeves to be rolled up.
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Wear an apron. I
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Blazers in cupboards.
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Wash hands before practical lessons.
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Leave ingredients in Food Technology room before m~rning registration. ingredients should be stored in the fridge.
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Collect cooking after school.
Practical Lessons •
Work as a team.
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Use hot water and soap. Return equipment CLEAN and to its correct
place.
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Wipe down work surfaces.
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Leave sink clean and dry.
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Place cloths and tea towels in basket provided. Wipe cooker tops to an acceptable
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standard.
Cuts or boils covered with a waterproof Report to teacher/technician
plaster.
if any accident occurs during the lesson.
Spillages must be wiped up immediately and reported teacher/technician.
to the class
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Fruit Pancakes Ingredients 125g self-raising flour lx15ml spoon sugar 180ml milk 1 egg 50g fruit egoBlueberries, raspberries banana Oil for frying Equipment Chopping board Knife Sieve Whisk Bowl
Measuring jug Non-stick frying pan Fish slice Metal spoon
Method 1. Chop the fruit into small chunks or keep whole (depending 2. 3. 4. 5. 6. 7. 8.
on size of fruit) Sift the flour into a bowl and add the sugar. Whisk in the egg and milk. Stir in the fruit. Heat the frying-pan and add a little oil. Pour in 2x15ml spoons of mixture for each pancake. Cook for 2 minutes, until golden, and turn over. Cook for a further minute.
9. Serve.
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Porridge Ingredients 50g oats 200ml water 200m I milk 25g blackberries .r or half a banana or pear x5ml spoon of cinnamon lx5ml spoon of sugar/honey
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Equipment Saucepan Measuring jug Wooden spoon Serving dishes Measuring spoons Method 1. Put the oats into a saucepan. 2. Stir in the water and milk and bring to the boil. 3. Allow to simmer for 10 minutes.
4. Pour the porridge into 2 bowls. 5. Stir in the fruit, cinnamon and sugar/honey Tips *If in a hurry, make a microwave porridge sachet and add a handful of fruit, egoChopped banana, berries or canned peaches. * Add a handful of muesli to the porridge.
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Cheesy Potato Cakes
Ingredients lkg potatoes 4 tbsp milk 100g unsaturated
margarine
2 leeks 1 onion 175g mature Cheddar cheese 1 tbsp chopped parsley 1 tbsp chopped chives 2 tbsp water 85g fresh bread crumbs 25ml vegetable oil
Eguil2ment Large saucepan Wooden spoon Colander Fish slice Small bowl 2 plates Cheese grater Sharp knife Pastry brush Chopping board Baking tray
salt and pepper
Alternative Ingredients Sweet potato Sweetcorn Red onion Shallots Spring onion Red pepper Red Leicester Double Gloucester Parmesan Emmenthal Mozzarella
1 egg
Thyme Basil Coriander Oregano Rosemary
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Method 1. 2. 3. 4. 5. 6.
Wash hands and put apron on. Put oven on at 200째C. Wipe down work area. Collect equipment. Weigh and measure out ingredients. Wash, peel and cut potatoes into small pieces. Put the potatoes in a large pan of boiling water. Bring back to the boil and simmer over a medium heat for 20 minutes until tender. 7. Drain in a colander, put back into pan and mash them with the milk and margarine. 8. Wash, trim and chop the leeks into finely chopped pieces on a chopping board. 9. Peel onion and' chop into small pieces. 10. Cook leeks and onion in a small pan of boiling water for about 10 minutes until tender. Drain well and leave to cool. 11. Combine the leeks.and onion with the mashed potato, grated cheese and season with chopped chives, parsley, salt and pepper. 12. Beat egg with 2 tbsp water in a small bowl. 13. Sprinkle breadcrumbs into a separate shallow bowl or plate. 14. Shape the potato mixture into 12 even-sized patties (rounds). Brush each with the egg mixture (or dip the pattie into the egg mix). 15. Coat completely with the breadcrumbs. 16. Shake off any excess breadcrumbs. 17. Place potato cakes on an oiled and greaseproofed baking tray and bake for approximately 15 minutes. 18. Serve warm,
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Cheese Pasties Optional Ingredients 1 small chopped onion 1 small chopped pepper Chopped mushrooms 2 slices cooked ham Grated carrot Small tin tuna/prawns .Frozen peas/ sweetcorn
Ingredients 200g Plain Flour 100g Margarine
(hard)
150g Cheese (grated) 1 Egg
Bring a container to put your product in
Method 1
Put flour and a pinch of salt into a large mixing b_owl.
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Add margarine,
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Add a little
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Roll out pastry and cut out circles.
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Beat egg an~ add half of it to cheese and mix.
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Mix in any optional fillings.
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Divide filling
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Fold circles
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Use remainder
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Place on a baking sheet and bake until golden, about 15
cut into small pieces.
Rub fat into flour.
cold water and mix to a firm deugh.
between pastry circles. in half and seal edges. of egg to glaze pasties.
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Vegetable Spring Rolls/Samosas Ingredients 1 Packet of mixed stir-fry vegetables 1 sachet of stir-fry sauce such as black bean or sweet and sour 20 Spring roll wraps or a packet of filo pastry
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Optional Extras 100g cooked chicken or pork 100g cooked prawns 100g cooked beef Iturkey
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Method 1. Pre-heat oven to 200 or Gas mark 6. 2. Prepare all vegetables by chopping and slicing finely. 3. Put the vegetables and sauce in a big bowl and mix thoroughly. 4. Place a spring roll wrapper or a 20cm square sheet of filo diagonally on a work surface and put a tablespoonful of mixture along the bottom corner as shown - fold as .shown. Use a pastry brush to seal the edge. 5. Brush with oil or melted butter if desired. 6. Place on a baking tray and bake for 10 minutes. 7. Evaluate products in your groups. 0
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How to m(lke/fold samosas 1. Have a rectangle of filo or spring roll/samosa pastry ready on a work surface.
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2. Fold to make and equilateral triangle - a" sides equal length.
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3. Fold again to make a pocket.
4. Fill withmixture
and fold over again.
5. Wet remaining pastry and fold over to seal.
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Victoria Ingredients
(Creaming Method)
Sandwich
Date of Practical:-
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100g Self-Raising Flour 100g Margarine (soft- check it is suitable for baking) 100g Caster Sugar 2 Eggs 2 tbsp Jam (for filling) VARIATIONS: A plate and container with a lid to take your food home. Chocolate Sponqe
1 tbsp Cocoa Powder 2 tbsp Chocolate Spread (for filling)
Oranqe Sponqe
Lemon Sponqe
Grated rind & juice of an orange 2 tbsp marmalade (for filling)
Grated rind of a lemon 2 tbsp lemon curd (for filling)
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*For a large layered cake bring double METHOD 1. Heat the oven to Gas 5/1900C. L____:t.:..:h=.e:.:_in:;;;L...;.re::..:d:.:..::ie:.:_:n.:..:ts=--- --'
2. Prepare 2 cake tins by greasing lightly and lining with greaseproof paper. 3. With a wooden spoon cream margarine and sugar together until light and fluffy. 4. Beat in eggs one at a time. 5. Fold in flour with a metal spoon. 6. Divide mixture between both tins, smooth over with a palette knife. 7. Bake in oven for 20 minutes until golden brown in colour and 'spongy' to the touch. 8. Turn out onto a cooling rack, peel off paper. 9. When cold, spread with filling and sandwich together. 10. Place onto a plate and dust with icing sugar.
Variations Substitute 1 tbsp cocoa powder for 1 tbsp flour for chocolate sponge. Orange and lemon sponge, add grated rind and juice after creaming sugar and margarine.
Iced Fingers I
Ingredients 250g Plain Flour Pinch of Salt 1 tbsp Sugar 150ml Water 1 tbsp Oil 100g Icing Sugar
Date of Practical:-
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ltsp yeast A suitable container with a lid Method
1. Heat the oven to Gas 7/220째C. Grease a baking tray. 2. Put flour in mixing bowl. Stir in salt, sugar and yeast. 3. Put 4 tbsp of boiling water into a measuring.jug and add cold water to make 150 ml. Add the oil. 4. Pour liquid into flour and mix to make a soft dough. 5. Kneadfor 10 minutes and then divide into 8 pieces. 6. Shape each piece into a finger and place on baking tray. 7. Bake for 15-20 minutes. Coolon a wire tray. 8. Sieve icing sugar into a small bowland mix with 1 tbsp water. 9. Decorate fingers with icing.
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MINI _QUICHES Ingredients: Ready made puff pastry 1 small onion (fried) 40g cheddar cheese (grated) 25g ham (chopped) 75ml milk 1 egg Salt and pepper Method:
1. Turn oven on to 180째C 2. Roll out pastry on a floured surface. Use the largest cutter t cut rounds to line a bun tin tray. 3. Prepare ham and grate cheese. Break the egg into a basin; add milk and pinch of salt and pepper. Whisk together with fork. 4. Put a little onion in each pastry case (if using). Continue with a little ham and cheese. 5. Pour some egg mixture into each pastry case. Be careful not to overfill them. 6. Bake for approximately 20 minutes until set and golden brown.
You will need a container to take your food home in
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I Curry
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Ingredients
Optional
2tbsp Oil 1 Onion, chopped 2 Cloves garlic 250g Chicken pieces/Turkey/Beef/Pork/Quorn 1 Medium apple 1tsp Ground Ginger ltbsp Tomato puree 1tbsp curry powder 250ml Hot water
Mushrooms, Peppers Single cream, Yoghurt, Coconut Milk pieces/Lamb
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Coriander or Parsley to garnish Container to take dish home in. Method: 1. Wash hands and put apron on. 2. Wipe down work area. Collect equipment. 3. Weigh and measure out ingredients. 4. Peel and chop onion and garlic. Peel apple and chop. 5. Chop meat into pieces - using a sharp knife. 6. Put oil in saucepan and fry onions for 2-3 minutes. Add raw meat and cook on a medium heat until browned. 7. Add chopped apple and garlic and cook for a further 2 minutes. 8. Stir in curry powder, ginger, tomato puree and water. Stir with a wooden spoon. Ad salt and pepper. 9. Bring to the boil, stirring constantly. 10. Once curry mixture has boiled, SIMMER GENTLY for 20-25 minutes, stirring occasionally. 11. Season with salt and pepper if necessary. 12. Serve with basmati rice. 13. Clear up. Wipe down tables and complete washing up.
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Thai green chicken curry Equipment
Ingredients
Two chopping boards, two knives, garlic press, frying pan, weighing scales, wooden spoon, can opener, juicer.
1 x 10ml spoon oil 3 spring onions 1 clove of garlic BOg sugar snap peas 1 small chicken breast 2 x 15ml Thai green curry paste 200ml coconut milk (reduced fat) 1/2 lime Small bunch of coriander
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2.
5.
Prepare the vegetables: slice the spring onions;
O~ a separate clean chopping board, and usmq a separate clean knife, cut the chicken into small chunks.
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3.
cut the sugar snap peas in half;
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crush the garlic.
Fry the spring onions, garlic and chicken in the oil for 3-4 minutes. 4. When the chicken has turned 'white', stir in the green curry paste, followed by the sugar snap peas.
P?ur in the coconut milk and simmer for 15 minutes.
6. Squeeze the lime and pour over the curry. 7.
Tear the coriander and add to the curry.
B. Serve.
spmacn, potato
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Ingredients
Equipment
1 onion 1 clove garlic 1 large potato 1 x 5ml spoon oil 2 x 15ml spoons curry paste 300ml water 1 can chopped tomatoes (400g) 1 can chickpeas (41 Og), drained 3 handfuls of fresh spinach
Knife, chopping board, garlic press, frying pan, measuring spoons, measuring jug, wooden spoon, can opener.
nethod 1.
Prepare the onion, garlic and potatoes: slice the onion;
peel and crush the garlic;
peel and cut the potatoes into 1cm cubes
3. Stir in the curry paste, potatoes and water. 2. Fry the onion and garlic for 2 minutes in the oil.
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4. Add the tomatoes and chickpeas, then allow to simmer for 20 minutes, until the potato is tender.
5. Stir in the fresh spinach, and allow to cook for a further 2 minutes.
Lamb korma ,,' Ingredients
Equipment
1 clove 1 clove of garlic 1 black peppercorn 1 cardamom pod 1 x 10ml spoon oil 200g lamb leg steaks 1/2 small cauliflower 1/2 green chilli 1/2 x 5ml spoon turmeric 1/2 x 5 ml spoon ground cumin 1/2 x 5ml spoon chilli powder 4 x 15ml spoons plain yogurt pinch black pepper 1 x 15ml spoon coriander
Weighing scales, 2 chopping boards, 2 knives, frying pan, measuring spoons, garlic press, wooden spoon, spoon, small bowl.
Method 1.
break the cauliflower into florets.
Prepare the garlic, chilli and cauliflower: peel and crush the garlic;
de-seed and slice the chilli;
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On a clean chopping board, using a clean knife, cut the lamb into cubes. 3. Fry the clove, peppercorn and cardamom in the oil until they sizzle.
5. Add the lamb and cauliflower, cover and slowly cook for about 10 minutes.
4. Stir in the garlic and chilli.
6. Mix the turmeric, chilli powder, pepper and cumin into the yogurt in a small bowl. 7. Increase the heat and stir in the yogurt mix to tn frying pan.
8. Allow to cook for a further 10 minutes. 9. Chop the coriander and stir into the karma.
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PROTEIN-RICH RECIPE (MEAT)
Meatballs in tomato sauce Equipment
Ingredients 125g dried egg noodles
For the meatballs: 500g minced lean pork, lamb, chicken or turkey 2 level teaspoons of dried herbs 1 egg 25g plain flour 50ml vegetable oil
For the tomato sauce: 1 onion 1 clove of garlic 400g can of chopped tomatoes. . 1 tablespoon of fresh chopped basil (or ~ teaspoon dried basil) 25ml vegetable oil 1 tablespoon of tomato puree salt and pepper to taste
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Mixing bowl Chopping board White tray Wooden spoon (or plastic) Measuring jug Paper towel Fork Garlic crusher Sharp knife Frying pan or large saucepan Colander Tablespoon Fork Fish slice Plate
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Process/method 1)
Wash hands and put apron on.
2)
Wipe down work surfaces.
3)
Collect ingredients and equipment.
To make the meatballs: 4) Put the meat into a mixing bowl and break it up with a fork. 5)
Crack the egg into a measuring jug and beat with a fork.
6)
Add beaten egg, plain flour and dried mixed herbs to meat and mix together with a fork.
7)
Make 16 meatballs by dividing the mixture into 16 pieces and shape into a ball using your hands (they should be approximately the size of a table tennis bali). Place meatballs on a chopping board or white tray.
8)
Heat the vegetable oil in a frying pan and add eight meatballs, cook them on a medium to low heat and turn them often with a fish slice until they are brown all over.
9)
Put a paper towel onto a plate and lift the browned meatballs onto it.
10) Cook the other eight meatballs and put them on the plate. *Afways keep raw meat and cooked meat apart to avoid CROSS-CONTAMINATION
To make the sauce: ,11) Chop the onion and the garlic on a chopping board using a.sharp knife. 12) Heat the oil in a pan and add the onion and garlic and cook gently for approximately 5 minutes until they are soft. 13) Add the tinned tomatoes, basil, tomato puree, salt and pepper and mix. 14) Bring to the boil, turn down the heat and simmer gently for 10 minutes. 15) Add the meatballs to the tomato sauce and put a lid on the pan and leave the sauce to bubble gently for 20 minutes, stirring occasionally. . 16) Meanwhile, half-fill a second pan with water and bring to the boil. 17) Add the noodles, let the water boil again, then simmer for the time it says on their packet. Drain over the sink using a colander and place onto serving plate/dish. 18) Place meatballs in tomato sauce on top of noodles.
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Viennese Rosettes or Fingers Ingredients
Date of Practical:175g ~
margarine
50g Caster Sugar 175g Self Raising Flour Few drops of VanillaEssence (school will provide) 1 bag Chocolate Chips or a few Glace Cherries (decoration) A suitable container with a lid Method
2. Cream the margarine and sugar. Stir in the flour and essence. 3. Place the mixture into a piping bag with a large star nozzle and pipe into 7.5 cm lengths or rosettes on to a baking tray. Add a small piece of cherry to rosettes. Bake for about 20 minutes. 4. If using chocolate, put unopened bag in hot water to melt. 5. Allowto cool and dip the ends of the fingers in melted chocolate.
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IMPORTANT
VOLUME & LIQUID MEASUREMENTS
READ each recipe carefully before you write a shopping list. NOTE the fcllowlno inqredients may differ for each recipe. FLOUR: .
Plain Self-raising Strong
FAT:
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~ SU6AR:
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Butter (1Iitb salt) Unsalted bulfer Hard Mtrt;pr<~ STORK, Supermarket own Soft ~ (NOT flora, Gold or Olivia) lan:f Al:iraG. "a: IREX Q ~o.b.e fat instead of Lard Oil I O''w; Oil (but not for baking)
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Gnlrrk=1 Ctscer
Icirr;z !.\ILK:
Floz 5 15
WEIGHTS
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Ounces
Equivalent Grams
I 2 4 10 15 16/llb
25 50 100 250 375 400 Ikg = 1000g O.5kg = 5009
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I EGGS:
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SiaI:ln!ec UH"T Small Meddll
ABBREVIATIONS teaspoon tsp tbsp tablespoon grams g millitres ml
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Large
. CREAM:
MI 150 450 600 1 litre
Double Whipping UHT
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