Hospitality Recipe book

Preston Lodge High School

Hospitality Recipe Book

CONTENTS Section 1 – Soups and Starters 1.

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Carrot and Orange Soup Chilli and Garlic Mushrooms on Toast Curried Carrot and Apple Soup Garlic Pasta Lentil and Coriander Soup Melba Toast Root Vegetable Soup Savoury Smoked Fish Flan Smoked Mackerel Dip Smoked Mackerel Pate Spiced Leek and Potato Soup Spiced Tomato and Coconut Soup Sweet Potato and Red Pepper Soup Sweetcorn Pancakes Chakalaka Relish Thousand Island Prawns with Marie Rose Sauce Tomato and Mozzarella Toasts Tomato and Orange Soup

Section 2 – Main Meals and Snacks 19.

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B.L.T. Wraps Bean and Pesto Pasta Broccoli Pasta Bake Chicken and Vegetable Rice Chicken Caesar Salad Chicken Curry with Boiled Rice Chicken Polynesian Style Chilli Con Carne Chinese Style Stir Fry Vegetables with Noodles Coronation Chicken Curry Fish Cakes with Tomato Sauce Fish Pie Fisherman’s Lasagne French Bread Pizza

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Ham and Mushroom Risotto Kaleidoscope Couscous Lemon Chicken Lasagne Mexican Fish Tacos Mexican Mince Tacos Moroccan Chicken with Couscous Parmesan Chicken Bake Paella Pasta Bolognese Plaice Goujons with Thousand Island Dressing Pork Satay Savoury Beef Cannelloni Savoury Flat Bread Savoury Flan Savoury Mince with Pesto Pinwheels Smoked Fish Baguette Spaghetti with Ham Sauce Spaghetti with Pesto Sauce Spicy Beef Nachos Spicy Chicken with Savoury Rice Stir Fry Sweet and Sour Sweet and Sour Chicken with Fried Rice Sweet and Sour Vegetables Tagliatelle Bolognese Tagliatelle Carbonara Turkey Koftas with Boiled Rice Vegetable Biryani Vegetable Lasagne

Section 3 – Puddings 64.

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Border Tart Butterscotch Flan Chocolate and Orange Meringue Roulade Chocolate and Red Berry Pavlovas Chocolate Bar Gateau Cranachan Shortcake Crunchy Apple Crumble Eve’s Pudding Ginger Lemon Chiffon Hot Swiss Trifle Lemon and Caraway Roulade Mandarin Gateau Orange Bakewell Pudding Orange Cake Orange Cheesecake with Orange Segments Peach Trifle Pear and Ginger Tart Pineapple and Ginger Cheesecake Pineapple Upside Down / Chocolate Pear Upside Down Poached Pears Spiced Apple and Raisin Crumble Steamed Chocolate Pudding Sticky Toffee Pudding with Butterscotch Sauce Tiramisu Trifle White Chocolate and Lime Cheesecake

Section 4 – Baking 90.

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Apple and Cinnamon Parcels Banana Loaf Chocolate Chip Cookies Chocolate Chip Muffins Chocolate Fudge Slice Custard Creams German Biscuits Gingerbread Gingerbread Muffins Swiss Roll Gateau

Section 5 – Miscellaneous 100.

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Barbecue Dip Barbecue Sauce Carrot and Raisin Salad Creamy Tomato Sauce for Pasta Garlic Bread Lemon Curd Naan Bread Shortcrust / Wholemeal / Cheese Pastry Sauté Potatoes White Sauce

Section 1 Soups and Starters

Recipe 1 Carrot and Orange Soup (2 portions) Ingredients Carrot Onion Chives Butter Vegetable stock UHT/fresh orange juice Salt and black pepper Reduced fat crème fraiche

250 g (prepared weight) 25 g (prepared weight) 15 ml (prepared weight) 10 g 250 ml 75 ml 25 ml

Method 1. Wash, peel and rewash the carrots. Slice into even sized pieces.

2. Peel and roughly chop the onion.

3. Chop the chives.

4. Melt the butter, add the onion and lightly season. Cook gently with a tight fitting lid until soft but not coloured.

5. Add the carrots, cover and cook gently for 5 minutes.

6. Add the stock and bring to the boil.

7. Cover and simmer for 20 minutes.

8. Purée the soup and strain.

9. Add the orange juice and adjust the seasoning.

10. Stir in the crème fraiche and gently reheat the soup. Adjust the consistency appropriately if required.

11. Stir in ½ of the chives.

12. Ladle into a clean, hot tureen or serving bowl.

13. Garnish with the remaining chives and serve.

Recipe 2 Chilli and Garlic Mushrooms on Toast (2 Portions) Ingredients Closed cap mushrooms Red Chilli Parsley Garlic (peeled) French stick Sunflower oil Butter Seasoning

50 g 2.5 ml (prepared volume) 7.5 ml (prepared volume) 1 clove enough to cut 2 × 2 cm slices 10 ml 7.5 g

Method 1. Wash, cut in half and slice the mushrooms.

2. Remove any seeds from the red chilli and finely dice.

3. Remove the stalks from the parsley and finely chop the leaves.

4. Crush the garlic.

5. Cut 2 × 2 cm slices from the French stick.

6. Toast both sides of the bread until golden brown.

7. Heat the oil and quickly sauté the mushrooms for 2 minutes and light golden in colour.

8. Add the garlic and chilli and cook for a further 2 minutes.

9. Add the butter and parsley; remove from the heat.

10. Taste and season if required.

11. Divide the mushrooms equally onto the 2 toasts.

12. Serve warm on 2 individual, clean, warm plates and garnish appropriately.

Recipe 3 Curried Carrot and Apple Soup (2 portions) Ingredients Lentils Carrot (peeled) Onion (peeled) Cooking apple Sunflower oil Medium curry powder Hot ham stock Fresh flat leaf parsley (washed) Seasoning

40 g 100 g (prepared weight) 50 g (prepared weight) 35 g (prepared weight) 7.5 ml 5 ml 375 ml 2.5 ml (prepared volume)

Method 1. Wash the lentils and allow to drain.

2. Chop the carrot into even sized pieces.

3. Chop the onion.

4. Peel, core and chop the apple.

5. Heat the oil in a large pan.

6. Add the onion, cover and sweat for 2 minutes.

7. Add the curry powder and stir to coat the onion, cook for 1 minute.

8. Remove the pan from the heat.

9. Add the lentils, carrot, apple and hot stock to the pan.

10. Bring to the boil, reduce the heat and simmer for 30 minutes.

11. Finely chop the parsley and reserve for garnish.

12. Cool the soup slightly and puree until smooth.

13. Reheat the soup and adjust the consistency if required.

14. Taste and season if necessary.

15. Serve hot in a clean, hot tureen or bowl.

16. Garnish with the reserved parsley.

Recipe 4 Garlic Pasta Ingredients Quick cook macaroni Cheese Red pepper Green pepper Yellow pepper Dressing Olive oil White wine vinegar Garlic Freshly milled black pepper

100 g 50 g 1/8 1/8 1/8

2 x 15 ml sp 1 x 10 ml sp ½ clove

Method 1. Half fill a large pan with salted water and bring to the boil.

2. Cook pasta for 8 minutes, drain and cool down with cold water.

3. Dice the cheese and peppers.

4. Mix thoroughly with the cold pasta.

5. Crush the garlic.

6. Mix all dressing ingredients together in a sealed container (jam jar). Shake until well mixed.

7. Pour dressing over pasta and coat thoroughly. Serve.

Recipe 5 Lentil and Coriander Soup (2 Portions) Ingredients Carrot Onion Butter Ground coriander Red lentils Ham stock

75 g (prepared weight) 50 g (prepared weight) 7.5 g 5ml 40 g 500ml

Garnish Wholemeal bread Fresh coriander leaves

½ slice (medium cut) 2.5 ml (prepared volume)

Method 1. Wash, peel and rewash the carrot.

2. Cut the carrot into evenly sized pieces.

3. Chop the onion.

4. Melt the butter in a large pan and sweat the carrot and onion, without colour, for 3 minutes.

5. Add the ground coriander and cook for 1 minute.

6. Wash the lentils.

7. Remove from the heat, add the lentils and stock.

8. Bring to the boil, skim if necessary and simmer for 20 minutes until the lentils and vegetables are soft.

9. Heat the grill and toast the bread on both sides until golden brown.

10. Allow the toast to cool and remove the crusts. Cut into 8 evenly sized pieces.

11. Finely chop the coriander leaves.

12. Cool the soup slightly.

13. Puree the soup and reheat in a clean pan.

14. Adjust the seasoning and consistency if required.

15. Serve in a clean, hot tureen or bowl garnished with the toast and chopped coriander leaves.

Recipe 6 Melba Toast (2 portions) Ingredients White bread

1 slice (medium cut)

Method 1. Pre-heat the grill.

2. Toast the bread until pale golden brown on both sides.

3. Remove the crusts.

4. Holding the toast flat on a chopping board, slide the knife between the toasted sides to give 2 thinner slices.

5. Rub off any loose crumbs from the untoasted sides.

6. Cut each thin slice into 2 triangles.

7. Toast the uncooked side until pale golden brown.

8. Leave to cool and serve on a plate at room temperature.

Recipe 7 Root Vegetable Soup (2 Portions) Ingredients Oil Onion Leek Carrot Turnip Potato Parsnip Vegetable stock Water Seasoning

15 ml 50 g (prepared weight) ¼ 50 g (prepared weight) 25 g (prepared weight) 25 g (prepared weight) 25 g (prepared weight) ½ stock cube 400 ml

Garnish Melba toast Chopped parsley

1 slice white bread (medium cut)

Method 1. Peel and finely chop the onion. Wash and finely chop the leek.

2. Wash, peel and cut the carrot into matchsticks.

3. Peel the turnip and potato, wash and cut into dice.

4. Peel, wash and cut the parsnip into batons.

5. Heat the oil in a large pan. Add the onion, leek, carrot and parsnip and sauté gently for 3-4 minutes – do not colour.

6. Remove from the heat, add the potato, turnip and stock.

7. Bring to the boil, skim if necessary and simmer for 20 minutes until the vegetables are soft.

8. Make the Melba Toast (see Recipe 6).

9. Finely chop the parsley.

10. Cool the soup slightly.

11. Puree the soup and reheat.

12. Adjust the seasoning and consistency if required.

13. Serve in a clean, hot bowl garnished with the chopped parsley along with the Melba Toast.

Recipe 8 Savoury Smoked Fish Flan (4 Portions) Ingredients Plain flour Wholemeal flour Margarine Water Shallot (peeled) Leek Undyed smoked white fish Butter Egg * Whole Milk * Whipping cream * Finely snipped chives Mature white cheddar Salt and white pepper

50 g 25 g 40 g 15-20 ml approximately 25 g (prepared weight) 15 g (prepared weight) 75 g (prepared weight) 5g 1 50 ml 50 ml – beaten together * 5 ml (prepared volume) 25 g (grated)

Oven: Baking blind 200 °C /Gas Mark 6 Filled flan 180 °C / Gas Mark 4 Method 1. Sieve the flours and a pinch of salt into a large bowl then add grains.

2. Rub in the margarine until the mixture resembles fine breadcrumbs.

3. Add enough water and knead to make a smooth pastry.

4. Roll the pastry, line a 15cm plain flan ring then leave to rest.

5. Bake blind.

6. Wash the shallot and leek and pat dry.

7. Dice shallot and julienne leek.

8. Dice fish into approximately 0·5 cm sized pieces.

9. Sweat the shallots and leek in the butter, season lightly.

10. Strain the egg mixture and season lightly.

11. Spread the shallot mixture evenly on the base of the baked pastry case.

12. Spread the diced fish evenly over the shallot mixture.

13. Sprinkle the chives over the fish and top with grated cheese.

14. Fill the flan with the egg mixture.

15. Bake for 15-20 minutes until set and golden in colour.

16. Remove and allow to rest on a cooling tray.

17. Serve warm on four individual warm, clean plates with appropriate garnish.

Recipe 9 Smoked Mackerel Dip Ingredients Smoked mackerel fillets Fromage frais Creamed horseradish Dried dill or parsley Pepper

100 g 50 g 5 ml 2.5 ml

Method 1. Peel and skin the fish fillets.

2. Place in a glass bowl and roughly flake with a fork.

3. Beat in the remaining ingredients until well blended.

4. Serve with tortilla chips, bread sticks and chopped raw vegetables or spread on biscuits or toast.

Recipe 10 Smoked Mackerel Pate Ingredients Smoked mackerel Yoghurt Cottage cheese Lemon juice Salt and pepper Ground nutmeg Method 1.

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6.

1 medium fillet 5 x 15 ml sp 50 g 3 x 15 ml sp pinch

Scrape the mackerel fillet from the skin.

Flake the fish.

Place the fish, cottage cheese, yoghurt and lemon juice in a liquidiser.

Blend until completely mixed together.

Add the seasoning and mix well.

Place the mixture in individual dishes and smooth the top. Chill if possible.

7. Garnish with parsley/lemon wedge/cayenne pepper.

8. Serve with toast.

Recipe 11 Spiced Leek and Potato Soup (2 Portions) Ingredients Oil Onion Leek Potato Mild curry paste Vegetable stock Water Single cream Seasoning Garnish Chopped parsley

10 ml 50 g (prepared weight) 125g (prepared weight) 125 g (prepared weight) 5 ml ½ stock cube 400 ml 50 ml

10 ml

Method 1. Peel and finely chop the onion.

2. Wash and finely chop the leek.

3. Wash, peel, rewash and finely chop the potato.

4. Make stock.

5. Heat the oil in a large pan and sauté the vegetables with the curry paste for 2–3 minutes or until they start to soften and colour.

6. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 15–20 minutes or until all the vegetables are soft.

7. Allow to cool slightly.

8. Finely chop the parsley.

9. Puree the soup until smooth.

10. Adjust the seasoning and consistency if required.

11. Serve in a clean, hot bowl. Swirl the cream on top of the soup as a garnish and sprinkle with chopped parsley.

Recipe 12 Spiced Tomato and Coconut Soup (2 Portions) Ingredients Dried cumin seeds Sunflower oil Onion (peeled) Garlic (peeled) Creamed coconut (block) Ground turmeric Ground cumin Dried crushed chillies Dried bay leaf Tomato puree Canned chopped tomatoes in juice Ham stock Sugar Seasoning

0.5 ml 12.5 ml 50 g (prepared weight) 7.5 ml (prepared volume) 40 g 2.5 ml 2.5 ml 0.5 ml 1 25 ml 200 ml 325 ml 0.5 ml

Method 1. Dry fry the cumin seeds for 1-2 minutes until the colour changes and they become fragrant.

2. Remove from the heat, add to 2.5 ml of the oil and allow to infuse.

3. Dice the onion and finely chop the garlic.

4. Roughly chop the creamed coconut.

5. Heat the remaining sunflower oil in a large pot, add the onion and garlic, cover and sweat until soft and transparent.

6. Add the turmeric and ground cumin to the pot and stir to coat the onions.

7. Add the chillies and bay leaf, cover and cook gently for 4 minutes.

8. Add the tomato puree and continue to cook gently for 1 minute.

9. Add the chopped tomatoes, stock, creamed coconut and sugar. Bring to the boil, cover and simmer for 20 minutes.

10. Remove the soup from the heat and allow to cool slightly.

11. Remove the bay leaf.

12. Puree the soup until smooth.

13. Reheat the soup in a clean pot, adjust the consistency if necessary and season to taste.

14. Serve the soup hot in a clean, hot tureen or bowl, drizzled with the reserved cumin seed oil.

Recipe 13 Sweet Potato and Red Pepper Soup (2 Portions) Ingredients Sweet potato Floury white potato Red pepper Onion Garlic Sunflower oil Vegetable stock

125 g (prepared weight) 75 g (prepared weight) 35 g (prepared weight) 40 g (prepared weight) ½ clove 2.5 ml 350 ml

Method 1. Wash, peel, rewash and pat dry the potatoes.

2. Roughly dice the potatoes, red pepper and onion and crush the garlic.

3. Heat the oil in a large pan, add the onion and red pepper and sweat for approximately 5 minutes until soft.

4. Add the garlic and cook for a further minute.

5. Add the potatoes and vegetable stock.

6. Bring to the boil, cover and simmer for 20 minutes until the potatoes are tender, skim as necessary.

7. Allow the soup to cool appropriately before blending and passing.

8. Reheat the soup in a clean pot and adjust the consistency and seasoning if necessary.

9. Serve in a clean hot tureen or bowl and garnish appropriately.

Recipe 14 Sweetcorn Pancakes (2 Portions) Ingredients Red onion Fresh parsley Egg yolk Flour Baking powder Canned sweetcorn Salt and black pepper Sunflower oil

25 g 2.5 ml (prepared volume) 1 30 g 1.25 ml 125 g (drained weight) 5 ml approximately

Method 1. Finely chop the onion and parsley.

2. Mix together the onion, parsley, egg yolk, flour, baking powder, 100 g of the sweetcorn and the seasoning. Process in a food processor or with a hand blender until a batter is formed.

3. Mix in the remaining sweetcorn.

4. Heat the oil in a frying pan over a medium heat and place spoonfuls of the mixture into the hot oil to make 4 pancakes.

5. Cook for 2–3 minutes on each side until golden brown.

6. Remove from the pan and keep warm until the pancakes are ready to serve.

7. Serve the warm pancakes on a clean, warm plate with the warm Chakalaka relish (see Recipe 15) and garnish appropriately.

Recipe 15 Chakalaka Relish (2 Portions) Ingredients Onion Root ginger (peeled) Garlic Red pepper Green pepper Courgette Carrot Sunflower oil Medium curry powder Chopped canned tomatoes Fresh parsley Salt and black pepper

20 g 5g ½ clove 15 g (prepared weight) 15 g (prepared weight) 25 g (prepared weight) 25 g (prepared weight) 5 ml 5 ml 50 ml with juice 2.5 ml (prepared volume)

Method 1. Finely dice the onion and root ginger. Crush the garlic.

2. Cut the red and green peppers into small dice.

3. Grate the courgette and cut the carrot into matchsticks.

4. Heat the oil and sweat the onion until tender.

5. Add the curry powder and cook for 1 minute.

6. Add the remaining prepared vegetables, ginger and garlic. Cook for 4 minutes.

7. Add the tomatoes, bring to the boil and stew for 20 minutes, adjusting the consistency as required.

8. Finely chop the parsley.

9. Remove the relish from the heat and stir in the parsley. Taste and season.

Recipe 16 Thousand Island Prawns Ingredients Prawns Pear or apple Lemon juice Cucumber Marie Rose sauce Cayenne Pepper Fresh mint or parsley to garnish

75 g ½ 10 ml small piece 15 ml (see below)

Method 1. Wash, core and dice the apple or pear.

2. Quarter and slice the cucumber.

3. In a bowl mix together the apple or pear with the lemon juice.

4. Stir in the prawns and the cucumber and spoon into individual dishes.

5. Top with the Marie Rose sauce and sprinkle with cayenne pepper.

6. Garnish with mint or parsley.

7. Serve with brown bread and butter.

Marie Rose Sauce Ingredients Natural Yoghurt Mayonnaise Tomato Sauce Method 1. Mix all ingredients together.

5 x 15 ml sp 2 x 15 ml sp 2 x 15 ml sp

Recipe 17 Tomato and Mozzarella Toasts Ingredients Ciabatta Sun dried tomato paste Mozzarella cheese Dried oregano or mixed herbs Olive oil Ground black pepper

1 small loaf 75 ml 100 g 2.5 ml 10 ml

Oven: 220째C / Gas Mark 7 Method 1. Pre-heat the oven to 220째C / Gas Mark 7 and pre-heat the grill.

2. Cut the ciabatta on the diagonal into slices, discarding the ends. (Approx.

12 slices).

3. Grill each slice until lightly toasted on both sides.

4. Spread the sun dried tomato paste on one side of each slice of toast.

5. Thinly slice the mozzarella and arrange over the tomato paste.

6. Place each slice on a baking tray, sprinkle with herbs and pepper to taste and drizzle with olive oil.

7. Bake for 5 minutes or until the mozzarella has melted and is bubbling.

8. Leave the toasts to settle for a few minutes before serving.

Recipe 18 Tomato and Orange Soup (2 portions) Ingredients Tomatoes, fresh or chopped tinned Carrot Onion Orange Bay leaf Oil Plain flour Chicken stock Water Sugar Double cream (optional) Salt and black pepper

300 g 50 g ½ 1 1 10 ml 12.5 g ½ stock cube 450 ml a little 50 ml

Method 1. Fresh tomatoes – place in boiling water to remove the skins.

Remove the seeds and chop the flesh.

2. Peel and finely chop the onion.

3. Wash, peel and cut the carrots into small dice.

4. Thinly peel approx. ¼ of the orange zest. Blanch the zest in boiling water for 2 minutes – refresh and reserve for garnish.

Grate the remaining zest.

Squeeze the juice from the orange and strain.

5. Make the stock.

6. Heat the oil and sauté the onions and carrots for a few minutes.

7. Add the flour and blend well.

8. Stir in the tomatoes, bay leaf and stock. Bring to the boil, cover and simmer for 15 minutes.

9. Add the strained juice of the orange and the zest to the soup.

10. Purée the soup with a blender until smooth.

11. Return the soup to the pan, add a little sugar to taste. Simmer for another 5 minutes. Cut the reserved orange skin into very fine matchsticks.

12. Ladle into a clean, hot bowl and swirl the cream on top of the soup.

13. Sprinkle the orange matchsticks on top.

Section 2 Main Meals and Snacks

Recipe 19 B.L.T. Wraps Ingredients Lean back bacon Tortilla wraps Mayonnaise Chopped lettuce Tomato

2 rashers 2 1 x 10 ml sp 2 x 15 ml sp 1 large

Method 1. Grill the bacon rashers under a pre-heated grill for 3-4 minutes.

2. Remove the bacon from the grill and cut into bite-size pieces.

3. Spread each tortilla wrap with a 5 ml spoon of mayonnaise leaving about a 2cm border at the edge.

4. Thinly slice the tomato.

5. Scatter half the lettuce over each wrap and cover with slices of tomato.

6. Sprinkle the cooked bacon over the top of the tomato and lettuce.

7. Roll up making sure that all the filling is completely covered.

8. Serve with extra salad if desired.

Recipe 20 Bean and Pesto Pasta Ingredients Pasta shapes Salt and pepper Ground nutmeg Olive oil Butter beans (drained) Pesto sauce Single cream Pine nuts Edam cheese Fresh basil

100 g pinch 1 x 15 ml sp 100 g 2 x 15 ml sp 75 ml 1 x 15 ml sp 25 g 1 leaf

Method 1. Fill a large pot half full with water and bring it to the boil. Add salt and cook the pasta in boiling water until soft but with a little bite (al dente).

2. Drain, then return pasta to the pot, season with salt and pepper, and stir in the nutmeg and olive oil.

3. Heat the beans in a small pan with the pesto and cream, stirring until it begins to simmer.

4. Add the beans and pesto into the pasta and mix well.

5. Serve topped with pine nuts, grated Edam cheese and fresh basil.

Recipe 21 Broccoli Pasta Bake Ingredients Pasta shapes Hard margarine Plain flour Semi-skimmed milk Edam cheese Salt and pepper to season Broccoli florets Lemon juice Wholemeal breadcrumbs

75 g 25 g 25 g 250 ml 50 g 100 g 1 x 10 ml sp 25 g

Method 1. Fill a large pot half full with water and bring it to the boil. Add salt.

2. Cook the pasta for 8 minutes. Add the broccoli to the pasta and cook for the last 5–6 minutes.

3. Blend the flour with the milk in a small pan, add the margarine and bring to the boil, stirring continuously until the sauce thickens.

4. Remove the pan from the heat and stir in half the cheese.

5. Drain the pasta and broccoli and place in the bottom of an oven-proof dish.

6. Sprinkle the lemon juice over the pasta and broccoli.

7. Cover with the cheese sauce.

8. Mix the remaining cheese and breadcrumbs together. Sprinkle over the pasta.

9. Place under a hot grill until golden brown.

Alternative 50g cooked chicken may be added at stage 5.

Recipe 22 Chicken and Vegetable Rice (2 portions) Ingredients Basmati rice Green pepper Red pepper Courgette Mushrooms Onion Fresh garlic Chicken breast Sunflower oil Whole cumin seeds Medium curry powder Hot chicken stock Salt and black pepper Coriander (finely chopped) Method 1.

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100 g 40 g 40 g 25 g 25 g 75 g 1 clove 100 g 1 x 10 ml sp 1 x 1.25 ml sp 1 x 5 ml sp 200 ml 1 x 10 ml sp

Wash the rice and add to 250ml of water and leave to soak for 10 minutes.

Drain and leave in a sieve until required.

Wash the peppers and the courgette. Wipe the mushrooms.

Dice the onion, pepper and courgette. Slice the mushrooms.

Crush the garlic.

Dice the chicken.

Heat 5ml of oil in a pan over a medium heat and sizzle the cumin seeds for 5-6 seconds.

Add the garlic and onion and lightly fry until soft.

Add the vegetables and continue to fry for 2 minutes.

Remove the vegetables from the pan and reserve.

Heat the remaining oil in the pan. Add the chicken and seal.

Add the curry powder. Fry for 30 seconds.

Reduce the heat and add the drained rice and reserved vegetables. Stir to coat rice and vegetables with the spices.

Add the chicken stock and bring to the boil.

Cover the pot very tightly, reduce the heat and simmer for 10 minutes.

Test the rice for readiness.

Turn off the heat and let the pan sit, covered and undisturbed for another 5 minutes.

Stir in the coriander. Taste and season if required.

Serve hot in a clean, warm dish with the appropriate garnish.

Recipe 23 Chicken Caesar Salad Ingredients Ciabatta loaf Chicken breast Olive oil Cos lettuce Dressing Lemon juice Dijon mustard Worcestershire sauce Garlic (crushed) Black pepper Mayonnaise Olive oil Fresh grated parmesan

2 thick slices 1 small 2 x 15 ml sp 4 – 6 leaves

1 x 10 ml sp 1 x 1.25 ml sp 1 x 1.25 ml sp ½ clove 2 x 15 ml sp 1 x 50 ml sp 2 x 15 ml sp

Oven: 180°C / Gas Mark 4 Method 1. Pre-heat the oven.

2. Place the chicken between 2 sheets of cling film and gently flatten with a rolling pin.

3. Heat 1 x 15 ml sp of olive oil in a frying pan and fry the chicken for 2–3 minutes on each side, until the chicken is browned and cooked thoroughly.

Remove the pan from the heat - leave the chicken in the pan juices to rest.

4. Cut the Ciabatta slices into large croutons and spread out on a baking tray.

5. Sprinkle with 1 x 15 ml sp of olive oil and rub it into the croutons. Season with a little salt.

6. Bake for 8–10 minutes, turning a few times, until they brown evenly.

7. To make the dressing put the lemon juice, mustard, Worcestershire sauce, garlic, black pepper and mayonnaise into a blender and blend until smooth.

8. Gradually add 1 x 50 ml sp of olive oil and blend until well mixed. Add the parmesan cheese and mix well. If the dressing is too thick add some water to thin it.

9. Wash, dry and tear the lettuce leaves and place in a large bowl.

10. Cut the chicken into thin strips and add half of them to the bowl along with half the croutons.

11. Add most of the dressing and mix together with your hands.

12. Place the mixture into a serving bowl and scatter the remaining chicken and croutons and drizzle the remaining salad dressing on top.

Recipe 24 Chicken Curry (2 Portions) Ingredients Onion Red pepper Skinless chicken breast Salt and pepper Sunflower oil Medium curry powder Passata Chicken stock Tomato puree Mango chutney

50 g (prepared weight) 25 g (prepared weight) 150 g 15 ml 5 ml 50 ml 100 ml 10 ml 15 ml

Method 1. Peel and finely chop the onion.

2. Wipe, de-seed and roughly chop the pepper.

3. Cut the chicken into bite-size pieces and season with a little salt and pepper.

4. Heat the oil in a pan and seal the chicken. Remove from the pan onto absorbent paper and set aside.

5. Using the same pan, sautĂŠ the onion and pepper until soft.

6. Stir in the curry powder and fry for 1 minute.

7. Remove the pan from the heat and stir in the passata, chicken stock, tomato puree and mango chutney.

8. Return to the heat and bring to the boil. Add the reserved chicken, cover and simmer for 20 minutes.

9. Adjust the seasoning and consistency if required.

10. Serve in a clean, hot dish and garnish appropriately.

Boiled Rice Ingredients Long grain brown rice Salt Coriander

75 g 2.5 ml (prepared volume)

Method 1.

Wash the rice and add to a pot of boiling, salted water. Boil until tender.

2.

Finely chop the coriander to fill a 2.5 ml spoon.

3.

Drain the rice and stir in the coriander.

4.

Adjust the seasoning if required.

5.

Serve in a clean, hot dish.

Recipe 25 Chicken Polynesian Style Ingredients Chicken drumsticks Vegetable oil Pineapple ring Pineapple juice Soy sauce Celery Tomato Green pepper Long grain rice Cornflour Water Salt and pepper

2 1 x 10 ml sp 1 50 ml 1 x 15 ml sp 1 stick 1 1/6 100 g 1 x 10 ml sp 1 x 15 ml sp

Oven: 180째C / Gas Mark 5 Method 1.

Pre-heat the oven.

2.

Heat the oil and brown the chicken for a few minutes. Keep the pan with juices.

3.

Place the chicken drumsticks in an oven-proof dish and bake in the oven for approx. 30 minutes.

4.

Wash and finely chop the celery.

5.

Wash and finely slice the tomato and pepper.

6.

Drain the pineapple and make the juice up to 300 ml with water.

7.

Cut the pineapple into small pieces.

8.

Add the pineapple juice/water mixture and the soy sauce to the pan and return to the heat.

9.

Add the salt and pepper and celery. Simmer gently for approx. 20 minutes.

10. Fill a large pan half full with salted water and bring to the boil. Add the rice and boil for 15 minutes.

11. Blend the cornflour with 15 ml of water and add to the pan with the celery, stirring all the time.

12. Add the pineapple, tomato and green pepper. Cook for 5 minutes.

13. Drain the rice.

14. Remove the chicken from the oven and serve on a bed of rice. Pour the sauce over the top of the chicken.

Recipe 26 Chilli Con Carne Ingredients Onion Green pepper Minced beef Chilli powder Water Beef stock Malt vinegar Tinned, chopped tomatoes & juice Tomato purée Red kidney beans Long grain rice Fresh parsley

1 small ¼ 75 g 1 x 1.25 ml sp 75 ml ¼ stock cube 1 x 10 ml sp 100 g 1 x 5 ml sp 75 g 75 g

Method 1. Peel and finely chop the onion.

2. Wash the green pepper, remove the seeds and cut into small dice.

3. Brown the mince in a small pan with the onions and the green pepper.

4. Stir in the chilli powder and continue to cook for 1 minute.

5. Stir in the water, stock cube, vinegar, tomatoes and tomato purée.

6. Bring to the boil, reduce heat, cover and simmer for 20–25 minutes, stirring occasionally.

7. Half fill a large pan with salted water and bring to the boil.

8. Add rice and cook for 15 minutes.

9. Finely chop the parsley.

10. Add the drained kidney beans to the mince and simmer for a further 5 minutes to heat through.

11. Drain the rice and arrange on a warm serving dish.

12. Spoon the chilli mixture on top of the rice and garnish with parsley.

Recipe 27 Chinese Style Stir Fry Vegetables with Noodles (2 portions) Ingredients Beansprouts Button mushrooms Carrots Celery Cauliflower Broccoli Baby sweetcorn French beans Red pepper Green pepper Sunflower oil Root ginger Soy sauce Seasoning Noodles

50 g 50 g 50 g 50 g 50 g 50 g 25 g 25 g 25 g 25 g 50 ml 2.5 ml 30 ml ½ sheet

Method 1.

Prepare the following ingredients:  Mushrooms – wipe and slice.  Carrots – wash and peel. Cut into matchsticks.  Celery – wash and cut into matchsticks.  Cauliflower – wash and cut into bite-sized florets.  Broccoli - wash and cut into bite-sized florets.  Baby sweetcorn – cut diagonally into 3 pieces.  French beans – wash, top and tail. Cut in half.  Peppers – wash and slice.  Ginger – peel and grate.

2.

Blanch the celery, cauliflower, broccoli and French beans for 2 minutes and refresh.

3.

Boil the noodles in salted water for approx. 4 minutes. Drain well.

4.

Heat the sunflower oil in a wok or frying pan and add all the vegetables. Fry for 3 minutes, stirring continuously.

5.

Add the grated ginger and cook for 1 minute.

6.

Add the soy sauce and noodles and stir well.

7.

Taste and season if required. Serve in a warm bowl and garnish appropriately.

Recipe 28 Coronation Chicken Ingredients Cooked fresh chicken Natural yoghurt Curry powder Chutney/pickle Raisins/sultanas Banana Cucumber Red pepper Salt and paprika pepper Lettuce leaves Lemon slices to garnish

75 g 4 x 15 ml sp 1 x 5 ml sp 1 x 15 ml sp 2 x 15 ml sp 1 small small piece Âź 4 leaves

Method 1.

Dice the chicken thickly (about 1.5cm cubes).

2.

Mix the yoghurt, curry powder, chutney and raisins in a medium sized glass bowl.

3.

Season with a little salt and paprika pepper.

4.

Peel and chop the banana into slices.

5.

Wash and cut the cucumber and the pepper into thick dice.

6.

Add the chicken, banana, cucumber and pepper to the yoghurt mixture.

7.

Serve on a bed of lettuce and garnish with lemon slices.

Recipe 29 Curry Ingredients Minced beef/chicken/turkey/Quorn Vegetable oil Onion

100 g 1 x 10 ml sp ½

Curry sauce Curry powder Plain flour Cooking apple Stock cube Water Lemon juice Chutney Sultanas Coconut

1 x 10 ml sp 1 x 15 ml sp ¼ ½ 125 ml 1 x 5 ml sp 1 x 5 ml sp 1 x 15 ml sp 1 x 15 ml sp

Rice Long grain rice Salt

75 g 1 x 5 ml sp

Method 1.

Peel and finely chop the onion.

2.

Peel, core and chop the apple coarsely.

3.

Heat the oil in a small pan and brown the meat and the onion.

4.

Stir in the curry powder and flour and fry for a few minutes.

5.

Add the apple, stock, lemon juice, chutney, sultanas and coconut.

6.

Stir until it starts to boil. Reduce the heat and simmer for 20–25 minutes approx., stirring occasionally.

7.

Half fill a large pan with salted water and put on to boil.

8.

Add the rice and cook for 12-15 minutes. Drain.

9.

Serve the curry in a border of rice.

Accompaniments Yoghurt and cucumber Tomato and onion salad Sliced banana in lemon juice Naan bread

Pappadums Toasted coconut Mango chutney

Recipe 30 Fish Cakes with Tomato Sauce (2 portions) Ingredients Fresh fish Potatoes Milk Hard margarine Egg Parsley Lemon juice Garlic clove Cayenne pepper Seasoning For coating: Beaten egg Wholemeal breadcrumbs Garnish: Lemon wedges Parsley

175 g 175 g 30 ml 25 g ½ 10 ml 10 ml 1 small pinch

1 50 g 2 sprigs

Method 1.

Prepare the following ingredients:  Wipe the fish.  Potatoes – wash, peel and cut into 4 (depending on size of potato)  Garlic – crush  Parsley – finely chop.

2.

Boil the potatoes in salted water in a large pan. At the same time steam pieces of fish, either between two plates on top of the pan or in a steamer.

3.

When the potatoes are soft, drain and mash with the margarine and milk until smooth. Taste and season.

4.

Flake the fish, ensuring any bones are removed.

5.

In a large bowl combine the fish, potatoes, egg, parsley, lemon juice, garlic and cayenne pepper. Taste and season if required.

6.

Chill the mixture for 30 minutes in the refrigerator.

7.

Meanwhile, prepare the tomato sauce.

8.

To make the fish cakes: lightly flour the working surface and form fish mixture into a long roll 5cm in diameter.

9.

Cut into 6 fish cakes.

10. Coat with the beaten egg and breadcrumbs.

11. Pre-heat the grill and cook the fish cakes for 4–5 minutes on each side, until browned.

12. Serve on warm plates with the tomato sauce and garnish with lemon wedges and parsley.

Tomato Sauce (2 portions) Ingredients Olive oil Onion Celery stick Red pepper Garlic Chopped, tinned tomatoes Water Vegetable stock cube Tomato purée Caster sugar Fresh basil Parsley

10 ml ½ ½ ½ 1 small clove 200 ml 75 ml ¼ 10 ml 5 ml 10 ml 10 ml

Method 1.

Prepare the following ingredients:  Onion – peel and finely chop.  Celery – wash and cut into fine dice.  Red pepper – wash, remove seeds and cut into fine dice.  Garlic – peel and crush.  Basil and parsley – finely chop.  Make vegetable stock.

2.

Heat the oil in a small pan and gently fry the onion, celery, pepper and garlic until tender.

3.

Add the tomatoes with their juice, vegetable stock, tomato purée, sugar, basil and parsley. Season to taste and bring to the boil. Simmer for 30 minutes until thick, stirring occasionally.

4.

Serve the tomato sauce with the fish cakes.

Recipe 31 Fish Pie (2 Portions) Ingredients White floury potatoes* Hard margarine Plain flour Semi-skimmed milk White fish Undyed smoked fish Mushrooms Onion Fresh spinach (washed) Sunflower oil Frozen garden peas (defrosted) Dried tarragon Cooked, peeled prawns Wholegrain mustard Cheddar cheese (grated) Salt and white pepper

375 g 25 g 25 g 325 ml 50 g 25 g 25 g (prepared weight) 50 g (prepared weight) 25 g 2.5 ml 25 g 1.25 ml 25 g 7.5 ml 20 g

* Maris Piper, King Edward, Desiree for example Oven: 200 째C / Gas Mark 6 Method 1.

Peel and cut the potatoes into evenly sized pieces.

2.

Place in cold, salted water, bring to the boil and cook until the potatoes are soft.

3.

Melt the margarine, add the flour and stir to make a roux. Cook for 1 minute, remove from the heat and allow to cool.

4.

Bring the milk to a simmer, place the white and smoked fish into the milk and poach gently for 2 minutes.

5.

Remove from the heat and reserve the fish in the warm milk for 5 minutes.

6.

Remove the fish from the milk, flake and reserve in a large bowl.

7.

Strain and reserve the milk for the white sauce.

8.

Add the reserved milk gradually to the roux, stirring continuously over a low heat.

9.

Bring to the boil and simmer gently for 10 minutes. Season to taste and adjust the consistency.

10. Wipe and slice the mushrooms and finely dice the onion.

11. Roughly chop the spinach.

12. Heat the oil and sweat the onions until tender. Add the mushrooms and cook for 2 minutes.

13.

14.

15.

16.

17.

18.

19.

20.

21.

Add the spinach and wilt. Remove from the pan and reserve with the fish.

Add the peas, the tarragon and the prawns to the reserved fish and vegetables. Gently mix together.

Pass the white sauce over the reserved fish and vegetables and fold carefully to coat.

Pour into an oven-proof dish, 11 cm Ă— 21 cm approximately. Leave to cool slightly.

Drain the potatoes and return briefly to the heat to dry.

Mash the potatoes and mix in the mustard. Adjust the consistency with milk and season. Allow to cool.

Pipe the potatoes to cover the fish filling completely and sprinkle evenly with the cheese.

Place in the oven for 30 minutes until golden in colour.

Clean the dish and serve hot in the cooking dish.

Recipe 32 Fisherman’s Lasagne (2 portions) Ingredients Courgette Garlic (peeled) Onion (peeled) Sunflower oil Canned chopped tomatoes Passata Sugar Vegetable stock Red pepper Broccoli florets White cheddar cheese Green pesto Canned sweetcorn Canned tuna fish Lasagne sheets Seasoning

40 g (prepared weight) 5 ml (prepared weight) 50 g (prepared weight) 10 ml 200 ml (including liquid) 50 ml 2.5 ml 50 ml 25 g (prepared weight) 25 g (prepared weight) 50 g 15 g 25 g (drained weight) 75 g (drained weight) 2

Oven: 200 °C / Gas Mark 6 Method 1.

Wash, dry and grate the courgette.

2.

Finely chop the garlic.

3.

Finely chop the onion.

4.

Heat the oil in a large pan.

5.

Add the garlic and onion, cover and sweat for 3 minutes.

6.

Remove from the heat; add the courgette, chopped tomatoes, passata, sugar and the stock to the pan.

7.

Bring to the boil; reduce the heat and simmer for 10 minutes.

8.

Chop the red pepper into small even sized pieces.

9.

Cut the broccoli into bite-sized florets.

10. Grate the cheese and reserve.

11. Remove the sauce from the heat, add the pesto, stir and taste for seasoning.

12. Adjust seasoning if required.

13.

14.

15.

16.

17.

18.

19.

20.

Spread a thin layer of the tomato sauce on the bottom of an oven-proof dish, 11 cm Ă— 21 cm approximately.

Add the red pepper, broccoli, sweetcorn and tuna fish to the remaining tomato sauce.

Place a layer of lasagne on top of the tomato sauce in the oven-proof dish.

Spread half of the tuna mixture evenly on top of the lasagne.

Cover with the remaining lasagne sheet.

Spread the remaining tuna mixture over the lasagne.

Cover with the grated cheese and bake for 20 25 minutes.

Clean the dish and serve hot, garnished appropriately.

Recipe 33 French Bread Pizza Ingredients French stick Filling Hard margarine Onion Mushrooms Tinned, chopped tomatoes Red or green pepper Sweetcorn Ham sausage Cheese Mixed herbs Salt and pepper

15 cm

15 g 1 small 25 g 3 x 15 ml sp small piece 1 x 15 ml sp 2 slices 25 g pinch

Method 1.

Pre-heat the grill.

2.

Cut the French stick in half, lengthwise 3.

Peel and finely chop the onion, wipe and slice the mushrooms.

4.

Wash and finely dice the pepper.

5.

Melt the margarine in a small pan and fry the onion for 2 minutes.

6.

Add the mushrooms and pepper and fry for a further 2 minutes.

7.

Add the chopped tomatoes, sweetcorn and seasonings. Cook for 2-3 minutes.

8.

Spread the mixture on top of the bread.

9.

Grate the cheese and sprinkle on top.

10. Slice the sausage and place on top of the cheese.

11. Grill for 3 minutes or until the mixture is bubbling.

Recipe 34 Ham and Mushroom Risotto Ingredients Long grain rice Chicken stock cube Boiling water Hard margarine Onion Green pepper Mushrooms Back bacon Cheddar cheese Salt and pepper Soy sauce

50 g ½ 150 ml 25 g 1 small 25 g 50 g 2 rashers 15 g

Method 1.

Peel and finely chop the onion.

2.

Wash and finely dice the pepper.

3.

Wipe and slice the mushrooms.

4.

Cut the bacon into small pieces.

5.

Melt the margarine in a small pan. Fry the onion, pepper and bacon for 3–4 minutes.

6.

Stir in the rice. Remove from the heat.

7.

Gradually add the hot chicken stock, stirring all the time. Bring to the boil, cover and simmer for 10 minutes, stirring occasionally.

8.

Grate the cheese.

9.

Add the mushrooms and cook for a further 5 minutes adding more water if required.

10. Place the mixture in a warm serving bowl.

11. Sprinkle the grated cheese on top.

12. Serve sprinkled with soy sauce.

Recipe 35 Kaleidoscope Couscous Ingredients Couscous Hot vegetable stock Fresh coriander Black pepper Vinaigrette dressing Red pepper Green pepper Yellow pepper Spring onion Sweetcorn Cherry tomato

60 g 100 ml 7.5 ml (prepared volume) 10 ml sp small piece small piece small piece ½ 1 x 15 ml sp 1

Method 1.

Place the couscous into a large bowl and add the vegetable stock.

2.

Stir well and cover with cling film and leave to stand for 5 minutes.

3.

Wash and finely dice the peppers.

4.

Wash and finely slice the spring onion.

5.

Wash the cherry tomato and quarter it.

6.

Fork up the couscous and stir in the vinaigrette and all the vegetables.

7.

Finely chop the coriander and reserve for garnish.

8.

Season the couscous with the black pepper.

9.

Serve in a bowl and garnish with chopped corriander.

Recipe 36 Lemon Chicken Ingredients Chicken breast Mushrooms Onion Vegetable oil Chicken stock cube Water Lemon Dried dill Parsley Freshly ground black pepper Long grain rice

1 3 ½ 1 x 15 ml sp ½ 75 ml ½ pinch 1 x 5 ml sp 75 g

Method 1.

Cut the chicken into strips and gently fry in the oil until golden brown, then carefully remove and put on a plate.

2.

Wipe and slice the mushrooms and finely chop the onion and gently fry in the oil for a few minutes. Add the chicken stock and bring to the boil. Simmer over a low heat and add a pinch of dill.

3.

Grate the lemon zest, extract the juice and finely chop the parsley. Add to the pan and season with ground black pepper.

4.

Continue to simmer gently until the sauce has reduced by half and then put the chicken back in the pan. Cook for a further 15–20 minutes, until the chicken is cooked through.

5.

Half fill a large pan with salted water and bring to the boil.

6.

Add the long grain rice and cook for 12–15 minutes.

7.

Drain the rice and serve along with the lemon chicken.

Recipe 37 Lasagne Bolognese Sauce Onion Vegetable oil Mince Red & green pepper Mushrooms Carrot Garlic Tinned, chopped tomatoes Tomato purée Water Beef stock cube Dried oregano

1 1 x 15 ml sp 100 g small piece of each 25 g 1 small ½ clove 4 x 15 ml sp 1 x 15 ml sp 125 ml ½ 1 x 1.25 ml sp

Lasagne sheets

2

Method 1.

Peel and finely chop the onion.

2.

Wash and peel the carrot – cut into small matchsticks.

3.

Wash and dice the peppers.

4.

Wipe and slice the mushrooms.

5.

Peel and crush the garlic.

6.

Heat the oil in a large pan and fry the onions until soft. Remove from the pan and put on a plate.

7.

Brown the mince, stirring with a wooden spoon.

8.

Return the onions to the pan and add the carrots, peppers, mushrooms and garlic.

9.

Add the beef stock, tomatoes, tomato purée and oregano.

10. Put a lid on the pan and simmer for 25 minutes, giving the sauce an occasional stir.

Cheese Sauce Plain flour Hard margarine Milk Cheddar cheese Salt and pepper

20 g 20 g 200 ml 50 g

Method 1. Grate the cheese.

2. Put the flour, margarine, salt, pepper and milk in a small pan.

3. Stir continuously over a low heat until the mixture begins to bubble.

4. Turn the heat right down and simmer for 2 minutes, still stirring, until the sauce thickens slightly. Take the pan off the heat.

5. Stir 2/3 of the grated cheese into the sauce.

Oven: 200°C / Gas Mark 6 Baking 1.

2.

3.

4.

5.

Put half the Bolognese sauce in the bottom of the foil dish.

Put 1 lasagne sheet on top followed by half the cheese sauce.

Repeat the layers again, finishing with cheese sauce.

Sprinkle the remaining cheese on top.

Cook in the oven for 15–20 minutes until bubbling and golden brown on top.

Recipe 38 Mexican Fish Tacos Ingredients Haddock Sunflower oil Onion Green pepper Garlic purée Kidney beans (drained) Chilli powder Chopped tomatoes Tomato purée Tacos Shredded lettuce Cucumber

1 small fillet 10 ml 1 small ¼ 1 cm 100 g 1.25 ml 30 ml 10 ml 2 small piece

Method 1.

Peel and finely chop the onion.

2.

Wash and finely dice the green pepper.

3.

Cut the fish into small chunks.

4.

Heat the oil in a small pan and fry the onion and pepper until soft.

5.

Stir in the kidney beans, chilli powder, tomatoes and tomato purée.

6.

Add the fish and stir carefully. Cover and simmer gently for 5–6 minutes until the fish is cooked.

7.

Prepare the salad vegetables.

8.

Serve the sauce in the tacos with a side salad.

Recipe 39 Mexican Mince Tacos Ingredients Vegetable oil Minced beef/turkey/chicken Onion Tinned, chopped tomatoes Water Chilli powder Baked beans Salt and pepper Taco shell

1 x 5 ml sp 50 g ½ 3 x 15 ml sp 75 ml 1 x 1.25 ml sp 4 x 15 ml sp 1

Oven: 180°C / Gas Mark 4 Method 1.

2.

3.

4.

5.

6.

7.

8.

9.

Peel and finely chop the onion.

Heat the oil in a small pan and fry the onion gently for 2–3 minutes.

Add the mince and stir well until browned.

Add the tomatoes, water, chilli powder and seasoning. Mix well.

Cover and simmer gently for 20 minutes.

Pre-heat the oven.

After 15 minutes add the baked beans to the mince.

Warm the taco shell in the oven for 4–5 minutes, Serve in the warm taco shell.

Mexican mince may also be served in a baked potato, with boiled rice or in a pitta bread.

Recipe 40 Moroccan Chicken (2 Portions) Ingredients Garlic Ground ginger Ground cumin Ground paprika Chicken breast Onion Carrot Ready to eat dried apricots Ready to eat dried prunes Sunflower oil Cinnamon stick Tinned chopped tomatoes Chicken stock Tinned chickpeas Salt and black pepper

1 clove 2.5 ml 2.5 ml 2.5 ml 100 g 50 g (prepared weight) 40 g (prepared weight) 25 g 15 g 15 ml 1 cm 75 ml (including juice) 75 ml 25 g (drained weight)

Method 1.

Crush the garlic and mix with the ginger, cumin and paprika.

2.

Cut the chicken into even, bite-sized pieces.

3.

Coat the chicken pieces with the garlic and spices.

4.

Cover and marinade for at least 15 minutes, appropriately stored.

5.

Peel and finely chop the onion.

6.

Peel and cut the carrot into small dice.

7.

Dice the apricots and the prunes.

8.

Heat 7.5 ml of the oil in a small pan and seal the chicken pieces. Remove and reserve appropriately.

9.

Add the rest of the oil to the pan then add the onion. Stir to coat the onion with the residual spices in the pan and sautĂŠ until soft.

10. Add the carrot, apricots, prunes, cinnamon stick, tomatoes, chicken stock and chickpeas.

11. Bring to the boil, reduce the heat, cover and simmer for 20 minutes.

12. Add the reserved chicken and simmer for a further 10 minutes until cooked.

13. Remove the cinnamon stick and adjust the consistency and seasoning if necessary.

14. Serve hot in a clean, hot dish and garnish appropriately.

Couscous (2 Portions) Ingredients Couscous Hot chicken stock Fresh coriander Salt and pepper

60 g 100 ml 7.5 ml (prepared volume)

Method 1. Finely chop the coriander and reserve for garnish.

2. Place the couscous into a large bowl and add the chicken stock.

3. Cover with cling film and leave to stand for 5 minutes.

4. Fork up the couscous and stir through the coriander.

5. Taste and adjust the seasoning if necessary.

6. Serve warm in a clean, warm dish.

Recipe 41 Parmesan Chicken Bake (2 portions) Ingredients Chicken fillets Plain flour Olive oil Seasoning

2 30 ml 30 ml

Tomato Sauce Olive oil Onion Celery stick Red pepper Garlic Chopped tinned tomatoes Water Chicken stock cube Tomato purée Caster sugar Fresh basil Parsley

10 ml ½ ½ ½ 1 small clove 200 ml 75 ml ¼ 10 ml 5 ml 10 ml 10 ml

To assemble: Mozzarella cheese (sliced) Parmesan cheese (grated) Breadcrumbs

100 g 30 ml 15 ml

Garnish: Tomato

1

Oven: 180°C / Gas Mark 4 Method 1.

Prepare the following ingredients for the tomato sauce:  Onion – peel and finely chop.  Celery – wash and cut into fine dice.  Red pepper – wash, remove seeds and dice.  Garlic – peel and crush  Basil and parsley – finely chop.  Make stock.

2.

Heat 10 ml of olive oil in a large pan and gently fry the onion, celery, pepper and garlic in the oil until tender.

3.

4.

5.

6.

7.

8.

9.

10.

11.

Add the tomatoes with their juice, the chicken stock, tomato purĂŠe, sugar, basil and parsley. Season to taste and bring to the boil. Simmer for 30 minutes until think, stirring occasionally.

Pre-heat the oven.

Wash or wipe the chicken fillets and divide into two lengthwise. Place between sheets of cling film and flatten to a thickness of 5mm.

Season the flour. Coat the chicken breasts in the flour, shaking to remove any excess.

Heat 30 ml of olive oil in a frying pan and cook the chicken quickly in batches for 3-4 minutes until coloured. Remove and keep warm in the oven while frying the rest of the chicken.

Slice the Mozzarella cheese and grate the Parmesan cheese.

To assemble: layer the chicken pieces with the cheeses and thick tomato sauce, finishing with a layer of cheese and breadcrumbs on top.

Bake, uncovered, for 20–30 minutes or until golden brown.

Garnish with the tomato.

Recipe 42 Paella Ingredients Onion Green pepper Cooked chicken Long grain rice Vegetable oil Chicken stock Water Turmeric Mixed herbs Frozen peas Tuna (drained) Parsley to garnish

1 small Ÿ 50 g 100 g 15 ml ½ stock cube 175 ml 2.5 ml 1.25 ml 30 ml 50 g

Method 1. Peel and finely chop the onion.

2. Wash and dice the pepper.

3. Dice the cooked chicken.

4. Wash the rice under running cold water.

5. Heat the oil in a large pan and fry the onion and chicken for 3 minutes.

6. Add the rice, peas, pepper, stock, turmeric and herbs and bring to the boil.

7. Reduce the heat, cover and simmer for 20 minutes, until all the liquid is absorbed.

8. Flake the tuna and add to the rice mixture. Heat through thoroughly.

9. Wash and finely chop the parsley.

10. Serve the paella, sprinkled with the parsley.

Recipe 43 Pasta Bolognese Ingredients Minced beef/chicken/turkey/Quorn Onion Mushrooms Red or green pepper Garlic purée Vegetable oil Oregano Tinned, chopped tomatoes Tomato purée Stock cube Water Salt and pepper Pasta – shells, twists, spaghetti

100 g 1 small 25 g small piece 1 cm 1 x 10 ml sp 1 x 1.25 ml sp 3 x 15 ml sp 1 x 10 ml sp ½ 125 ml 100 g

Method 1. Put a large pan of salted water on to boil.

2. Peel and finely chop the onion.

3. Heat the oil in a small pan, fry the onions and garlic purée until soft. Brown the mince.

4. Wipe and slice the mushrooms, wash and finely dice the pepper.

5. Add the mushrooms, peppers, tomatoes, tomato purée, seasoning, herbs and stock and bring to the boil. Simmer for 20–25 minutes.

6. After 10 minutes, add the pasta to the boiling water and cook for 12–15 minutes.

7. Drain the pasta and mix with the Bolognese sauce.

8. Serve in an oven-proof dish.

9. Garnish with grated Parmesan cheese if desired.

Recipe 44 Plaice Goujons with Thousand Island Dressing Ingredients Plaice fillet Plain flour Salt and pepper Egg White breadcrumbs Vegetable oil Thousand Island Dressing Mayonnaise Tomato ketchup Lemon juice Worcestershire sauce

½ 2 x 15 ml sp ½ 2 x 15 ml sp 2 x 15 ml sp

2 x 15 ml sp 1 x 5 ml sp 1 x 1.25 ml sp dash

Method 1.

Mix all thousand island dressing ingredients together in a small glass bowl.

2.

Cut the plaice fillet into goujons.

3.

Coat the fish in seasoned flour, then the beaten egg and finally in the breadcrumbs.

4.

Heat the oil in a frying pan and fry the goujons for 2–3 minutes on either side, until golden brown.

5.

Serve the place goujons with the thousand island dressing.

Recipe 45 Pork Satay Ingredients Peanut butter Onion Water Ham stock cube Chilli powder Lean pork fillet Rice or noodles Salt

1 x 15 ml sp 1 small 150 ml ½ pinch 100 g 50 g 1 x 2.5 ml sp

Method 1. Half fill a large pan with water and the salt. Bring to the boil.

2. Peel and finely chop the onion and mix with the peanut butter in a small pan.

3. Add the water, ½ stock cube and chilli powder to the pan and cook gently for approx. 10 minutes.

4. Pre-heat the grill.

5. Add the rice or noodles to the boiling water and cook for the appropriate time.

6. Dice the pork fillet, grill for a few minutes then stir into the sauce.

7. Test the rice/noodles for readiness, drain, then arrange in the serving dish.

8. Pour the satay mixture on top and serve immediately.

Recipe 46 Savoury Beef Cannelloni (2 Portions) Ingredients Carrot 40 g (prepared weight) Red pepper 25 g (prepared weight) Green pepper 25 g (prepared weight) Onion (peeled) 75 g (prepared weight) Garlic (peeled) 1 clove Mature cheddar cheese 40 g Smoked back bacon ½ rasher Sunflower oil 15 ml Lean minced beef 100 g Tomato puree 10 ml Beef stock 150 ml Dried oregano 5 ml Canned chopped tomatoes 200 ml Passata 50 ml Sugar Pinch Dried cannelloni tubes 6 Seasoning Oil for greasing the oven-proof container Oven: 180 °C / Gas Mark 4 Method 1. Peel and grate the carrot.

2. Wash and cut the peppers into small dice.

3. Finely dice the onion and finely chop the garlic.

4. Grate the cheddar cheese.

5. Cut the bacon into small even pieces.

6. Heat 7.5 ml of sunflower oil in a small pan and sweat 25g of the onion for 5 minutes.

7. Add the carrot and peppers and cook for a further 2 minutes. Remove from the pan and reserve until required.

8. Return the pan to the heat and when hot brown the mince. Drain off any excess fat.

9. Add the bacon and cook for a further 2 minutes.

10. Add the tomato puree and cook for 1 minute.

11. Return the reserved vegetables to the mince, add 75 ml of the beef stock and 1.25 ml of the oregano. Stir well and simmer uncovered until the liquid has evaporated.

12. Taste and season if required, remove from the heat.

13. Heat the remaining oil in another pan.

14. Sweat the remaining onion for 5 minutes until soft.

15. Add the garlic to the onion and continue to cook for 2 minutes.

16. Add the chopped tomatoes, passata, sugar, the remaining beef stock and oregano. Simmer for approximately 15 minutes. Allow to cool slightly.

17. Fill the cannelloni tubes evenly with the mince mixture and place in a single layer in a lightly oiled oven-proof container, 11 cm Ă— 21 cm approximate.

18. Taste and season the tomato sauce if required. Pour over the filled cannelloni.

19. Sprinkle the cheese evenly over the tomato sauce.

20. Bake for approximately 20–25 minutes until the pasta is cooked.

21. Clean the dish and serve hot, in the cooking dish, garnished appropriately.

Recipe 47 Savoury Flat Bread (2 portions) Ingredients Topping Smoked back bacon Small mushrooms Green pepper Mature white cheddar cheese Edam cheese Dried basil Onion Sunflower oil Passata Canned tuna in water Tomato

½ rasher 20 g (prepared weight) 25 g (prepared weight) 25 g 15 g 1.25 ml 40 g (prepared weight) 15 ml 75 ml 35 g (drained) ½

Base S.R. wholemeal flour S.R. flour Cayenne pepper Hard margarine Semi skimmed milk

25 g 50 g pinch 20 g 50 ml (approximately)

Garnish Chopped parsley

2.5 ml (prepared weight)

Oven: 200°C / Gas Mark 6 Method 1. Topping: Roughly chop the bacon.

2. Wipe and slice the mushrooms.

3. Wipe, de-seed and roughly chop the green pepper.

4. Grate both cheeses and mix with the dried basil.

5. Peel and chop the onion.

6. Wash and slice the tomato. Reserve for garnish.

7. Heat the oil in a frying pan and add the bacon, mushrooms, green pepper and onion.

8.

Fry gently for 1 minute.

9.

Add the passata to the vegetable mixture and simmer for 2–3 minutes until reduced. Adjust the seasoning.

10. Base: Sieve the dry ingredients into a large bowl.

11. Rub the margarine into the flour. Make a well in the centre, add the milk and stir until a dough is formed.

12. Knead the mixture and roll into a square approximately 11cm Ă— 11cm.

13. Form an edge around the base and place on a floured baking tray.

14. Spread the tomato mixture on top of the base.

15. Break up the tuna and arrange on top.

16. Sprinkle the cheese over the tuna and arrange the tomato slices on top.

17. Bake for 20–25 minutes until golden brown.

18. Serve on a hot, clean dish garnished with the parsley.

Recipe 48 Savoury Flan Ingredients Shortcrust or wholemeal pastry Egg Cheddar cheese Milk Salt and pepper

75g (see Recipe 107) 1 50 g 100 ml

Optional Onion Mushrooms Streaky bacon Vegetable oil

1 small 2 small 2 rashers 1 x 10 ml sp

Garnish Parsley

small sprig

Oven: 190째C / Gas Mark 5 Time: 25 minutes Method 1. Roll the pastry out into a circle on a lightly floured surface and line a round tinfoil dish.

2. Peel and finely chop onion. Wipe and slice the mushrooms.

3. Cut the streaky bacon into small pieces.

4. Heat the oil and fry the onions, mushrooms and bacon until soft.

5. Grate the cheese.

6. Mix all the filling ingredients together and pour into the pastry case.

7. Bake for 25 minutes until golden brown.

8. Garnish with parsley.

Recipe 49 Savoury Mince with Pesto Pinwheels (2 Portions) Ingredients Onion, peeled Fresh garlic, peeled Minced beef Dried mixed herbs Tinned chopped tomatoes Beef stock Tomato puree Plain flour Baking powder Hard margarine Semi-skimmed milk to bind Edam cheese Green pesto Canned haricot beans

50 g (prepared weight) 2 cloves 150 g 5 ml 100 ml (with liquid) 100 ml 15 ml 75 g 1.25 ml 20 g 20 g 15 ml 25 g (drained weight)

Oven: 200 °C / Gas Mark 6 Method 1. Finely dice the onion and crush the garlic.

2. Brown the minced beef in a hot pan.

3. Add the onion and garlic and cook for 2 minutes with the lid on.

4. Remove from the heat and add the mixed herbs, tomatoes, stock and the tomato puree.

5. Stir well and return to the heat.

6. Bring to the boil, reduce the heat and stew for 15 minutes.

7. Sieve the flour and baking powder into a large bowl. Rub in the margarine.

8. Add enough milk to form a stiff dough.

9. Turn onto a floured table and knead lightly. Rest the dough for 5 minutes.

10. Grate the cheese.

11. Evenly roll the dough into a rectangle of 15cm × 10cm approximately.

12. With the long side facing you, spread pesto evenly onto the rolled dough.

13. Sprinkle the cheese evenly on top of the pesto.

14. Roll up the dough tightly to give a 15cm long roll.

15. Trim the edges of the roll and cut into 8 evenly sized slices.

16. Add the haricot beans to the mince mixture and adjust the consistency and seasoning.

17. Pour the mince mixture into an oven-proof dish.

18. Arrange the pinwheels on top of the mince mixture, (cut side up) to show 2 portions.

19. Bake for 15–20 minutes until golden brown.

20. Clean the dish and serve hot in the cooking dish.

Recipe 50 Smoked Fish Baguette Ingredients Baguette Smoked haddock or cod Soft margarine Fresh chives Mozzarella Pepper

1 part-baked 200 g 20 g 1 x 10 ml sp 30 g

Oven: 220°C / Gas Mark 7 Method 1. Carefully cut the baguette in half lengthwise.

2. Finely chop the chives. Slice the filleted fish. Thinly slice the mozzarella.

3. Cream together the margarine and chives, spread over the baguette halves.

4. Arrange the sliced fish along the baguette halves and season with pepper.

5. Top with the cheese and place on a baking tray.

6. Bake for 7–8 minutes or until the baguette is golden brown.

7. Serve hot with a side salad.

Recipe 51 Spaghetti with Ham Sauce Ingredients Onion Back bacon Tinned, chopped tomatoes Mushrooms Vegetable oil Tomato purée Ham stock cube Mixed herbs Salt and pepper Spaghetti or pasta shapes Salt Parsley for garnish

1 small 2 rashers 100 ml 50 g 1 x 15 ml sp 1 x 2.5 ml sp ¼ 1 x 2.5 ml sp 75 g 1 x 1.25 ml sp

Method 1. Peel and finely chop the onion. Wipe and slice the mushrooms.

2. Cut the bacon into small pieces.

3. Heat the oil in a small pan, add the onions and fry slowly until soft.

4. Add the bacon and cook slowly for a few minutes.

5. Add the chopped tomatoes, mushrooms, tomato purée, stock cube, herbs and seasoning to the mixture.

6. Reduce the heat and simmer for 10 minutes.

7. Place the spaghetti in boiling, salted water and boil for 10 minutes, until cooked.

8. Drain the spaghetti and place in an oven-proof dish.

9. Place the bacon mixture on top and garnish with parsley.

Recipe 52 Spaghetti with Pesto Sauce Ingredients Olive oil Red onion Cooked ham Haricot or butter beans Fresh pesto sauce Spaghetti Fresh basil leaves Grated parmesan

1 x 5 ml sp ½ 50 g 100 g 2 x 15 ml 100 g a few

Method 1. Fill a large pot 2/3 full with salted water and bring to the boil.

2. Peel and dice the red onion.

3. Heat the oil in a small pan, add the onion and cook gently for 3 minutes until soft.

4. When the water boils, add the spaghetti and cook for 12 minutes until soft.

5. Cut the cooked ham into small strips. Add to the onion and cook until browned.

6. Drain the spaghetti.

7. Add the beans, pesto and cooked spaghetti to the onion mixture.

8. Mix together until heated through.

9. Garnish with the basil leaves and grated parmesan.

Recipe 53 Spicy Beef Nachos Ingredients Minced beef Onion Chilli powder Vegetable oil Tinned, chopped tomatoes Nachos Soured cream Cheddar cheese Salt and pepper

50 g 1 small 1.25 ml 5 ml 60 ml 50 g 75 ml 20 g

Method 1. Peel and finely chop the onion. Grate the cheese.

2. Heat the oil in a small pan and fry the mince and onion – stirring all the time until the mince is browned.

3. Add the chilli powder and fry for 2 minutes.

4. Add the chopped tomatoes and some salt and pepper.

5. Pre-heat the grill.

6. Arrange the nachos in an oven-proof dish.

7. Spoon the minced beef mixture on top of the nachos. Top with dollops of soured cream and sprinkle with the grated cheese.

8. Grill under a hot grill for 2–3 minutes or until the cheese is bubbling.

9. Serve immediately.

Recipe 54 Spicy Chicken (2 portions) Ingredients Fresh root ginger Garlic (peeled) Natural yoghurt Medium curry powder Skinless chicken breast Onion (peeled) Sunflower oil Garam masala Ground coriander Hot chicken stock Clear honey Tomato puree Canned chopped tomatoes Seasoning

2.5 ml (prepared volume) ½ clove 50 ml 2.5 ml 150 g 50 g (prepared weight) 10 ml 2.5 ml 0.5 ml 100 ml 7.5 ml 15 ml 200 g

Method 1. Peel and finely chop the root ginger.

2. Crush the garlic.

3. Mix the yoghurt, 1.25 ml of the ginger, the garlic and the curry powder together.

4. Cut the chicken into even, bite-size pieces.

5. Add the chicken to the yoghurt marinade, cover and refrigerate for at least 15 minutes.

6. Finely chop the onion.

7. Heat the oil and sweat the onion for 5 minutes.

8. Stir in the garam masala, ground coriander and the remaining ginger and cook for 30 seconds.

9. Remove from the heat and add the stock, honey, tomato puree and canned tomatoes. Stir.

10. Cover, return to the heat and bring to the boil. Simmer for 20–25 minutes until the sauce has thickened.

11. Taste and season if required.

12. Remove the chicken from the marinade, arrange on a tray and grill for 8–10 minutes, turning once during cooking.

13. Add the cooked chicken to the sauce and simmer for 2 minutes.

14. Serve in a clean, hot dish and garnish appropriately.

Savoury Rice (2 portions) Ingredients Basmati rice Green pepper Onion (peeled) Sunflower oil Hot chicken stock Butter Seasoning

75 g 15 g (prepared weight) 25 g (prepared weight) 10 ml 150 ml 7.5 g

Method 1. Rinse the rice with cold water.

2. Cut the green pepper into small, even size pieces.

3. Finely chop the onion.

4. Heat the oil and sweat the onion for 5 minutes.

5. Add the washed rice and stir to coat with the oil.

6. Add the hot chicken stock and stir.

7. Bring to the boil, cover and cook on a low heat until all the stock has been absorbed and the rice is cooked. Avoid removing the lid for the first 8 minutes.

8. Remove from the heat, stir in the green pepper and fork in the butter.

9. Cover and leave to stand for 5 minutes.

10. Taste and season if required.

11. Serve in a clean, hot dish.

Recipe 55 Stir Fry Ingredients Onion Red and green pepper Carrot Mushrooms Turkey/beef/chicken/Quorn Vegetable oil Sweetcorn Peas Soy sauce Water

1 small small piece of each 1 small 25 g 75 g 1 x 15 ml sp 1 x 15 ml sp 1 x 15 ml sp 1 x 15 ml sp 1 x 15 ml sp

Serve Long grain rice Chinese noodles

50 g ½ strip

Method 1. Half fill a large pan with salted water and bring to the boil.

2. Peel and slice the onion, wipe and slice the mushrooms and wash and cut the peppers into strips.

3. Wash, peel and cut the carrot into matchsticks.

4. Cut the meet into small bite-sized pieces.

5. Heat the oil in a frying pan or wok. Fry the meat for 5 minutes. Add the onion and carrot and fry for 3 minutes. Add the mushrooms and peppers and fry for 2 minutes.

6. Add the peas, sweetcorn, soy sauce and water. Heat through for 5 minutes.

7. Noodles – place the noodles in the boiling water and leave for 4 minutes.

Drain the noodles and add to the stir fry and heat through for a further 5 minutes.

8. Rice – cook the rice in the boiling water for 12 minutes. When ready drain and rinse with cold water. Leave to cool. Add the cold rice to the stir fry and heat through for a further 5 minutes.

9. Serve immediately.

Meats could be omitted and your own choice of vegetables added.

Recipe 56 Sweet and Sour Ingredients Onion Green pepper Hard margarine Tinned pineapple and juice Demerara sugar Worcestershire sauce Tomato ketchup Chutney Vinegar Cornflour Salt Long grain rice Turkey/chicken or pork/beef sausages Parsley

1 small ¼ 10 g 100 g 1 x 10 ml sp 1 x 5 ml sp 1 x 5 ml sp 1 x 10 ml sp 1 x 15 ml sp 1 x 10 ml sp 1 x 1.25 ml sp 75 g 75 g 1 sprig

Method 1. Peel and finely chop the onion. Wash, slice and dice the green pepper.

2. Cut the pineapple into small pieces. Make up the juice to 175 ml with water.

3. Melt the margarine in a small pan and fry the onion and green pepper lightly until soft. Remove the pan from the heat.

4. In a jug mix together the cornflour, Worcestershire sauce, tomato ketchup, chutney, Demerara sugar, pineapple and vinegar. Add the mixture to the pan and then gradually add the pineapple juice and water.

5. Put the pan back on the heat and stir until the mixture thickens. Season if required.

6. Lower the heat and simmer gently for 30 minutes.

7. Sausages – grill under a medium heat until ready, turning occasionally. (approx. 10–15 minutes) 8. Half fill a large pan with salted water and bring to the boil.

9. Cook the rice for approx. 10–15 minutes.

10. When the sausages are ready, cut into bite-sized pieces and add to the sauce. Cook for 5 minutes.

11. Drain the rice and arrange round the edge of a serving dish. Pour the sweet and sour into the centre and garnish. Serve.

If using turkey or chicken fry at step 3 before the onion.

Recipe 57 Sweet and Sour Chicken (2 Portions) Ingredients Carrot (peeled) Green pepper Onion (peeled) Cornflour Water Skinless chicken breast Sunflower oil Demerara sugar Pineapple juice White malt vinegar Soy sauce Canned pineapple pieces Seasoning

25 g (prepared weight) 25 g (prepared weight) 40 g (prepared weight) 7.5 ml 75 ml 125 g 7.5 ml 7.5 ml 75 ml 15 ml 15 ml 25 g (drained weight)

Method 1. Cut the carrot into batons.

2. Wash and cut the pepper into 3mm wide strips.

3. Slice the onion thinly.

4. Blend the cornflour with 7.5 ml of the water.

5. Cut the chicken into bite-sized pieces.

6. Heat the oil in a small pan and seal the chicken.

7. Add the onion and carrot and cook for 2 minutes.

8. Add the sugar, pineapple juice, vinegar, soy sauce and the remaining water.

9. Bring to the boil. Reduce the heat and simmer, covered for 15 minutes.

10. Add the green pepper and pineapple pieces and simmer for a further 3 minutes.

11. Stir the blended cornflour into the chicken. Cook for 1 minute to give a coating consistency.

12. Taste and adjust seasoning if required.

13. Serve hot in a clean, hot dish garnished appropriately.

Fried Rice (2 Portions) Ingredients Frozen peas Basmati rice Egg Spring onion Sunflower oil Soy sauce Seasoning

25 g 75 g ½ 15 ml (prepared volume) 15 ml 2.5 ml

Method 1. Blanch the peas for 2 minutes and refresh under cold water.

2. Wash the rice.

3. Boil the rice in boiling, salted water until cooked.

4. Drain and refresh under cold water. Drain well, removing as much water as possible.

5. Beat the egg.

6. Slice the spring onions.

7. Heat the oil in a wok or frying pan.

8. Add the cooked rice and peas, stir fry until rice is piping hot.

9. Add the spring onion and egg. Mix until the egg is cooked.

10. Add the soy sauce and mix thoroughly.

11. Taste and season as required.

12. Serve hot in a clean, hot dish garnished appropriately.

Recipe 58 Sweet and Sour Vegetables Ingredients Onion Pepper Carrot Courgette Cauliflower Mushrooms Vegetable oil Chutney Tomato purée Tinned chopped tomatoes Pineapple juice Water Vegetable stock cube Soft brown sugar Vinegar Cornflour Long grain rice

1 small small piece 1 small small piece 4 florets 2 1 x 15 ml sp 1 x 10 ml sp 1 x 10 ml sp 2 x 15 ml sp 100 ml 150 ml ½ 1 x 10 ml sp 1 x 15 ml sp 1 x 10 ml sp 50 g

Method 1. Peel and finely chop the onion.

Wash and slice the courgette.

Wipe and slice the mushrooms.

Wash the cauliflower and break into small florets.

Wash, peel and cut the carrot into matchsticks.

Wash and cut the peppers into strips.

2. Heat the oil in a small pan and fry the onion until soft.

3. Add all the vegetables to the pan and cook for 2–3 minutes, stirring all the time.

4. Mix all the sauce ingredients together (except the cornflour) and add to the pan.

5. Stir well, put lid on and cook for 15–20 minutes until all the vegetables are cooked but still crisp.

6. Meantime fill a large pan half full with salted water and bring to the boil.

Add the rice and cook for 12-15 minutes.

7. Blend the cornflour with 1 x 15 ml sp of water in a small bowl. Carefully stir quickly into the sauce, and cook for 1 minute stirring all the time until the sauce thickens.

8. Drain the rice and serve on a warm plate with the sweet and sour vegetables on top.

Recipe 59 Tagliatelle Bolognese (2 Portions) Ingredients Celery Carrot Onion Fresh garlic (peeled) Minced beef Tomato purée Tinned chopped tomatoes Dried mixed herbs Beef stock Dried tagliatelle Salt and black pepper if required

40 g (prepared weight) 40 g (prepared weight) 50 g (prepared weight) 1 clove 100 g 10 ml 100 ml (including juice) 10 ml 50 ml 100 g

Method 1. Wash the celery. Pat dry.

2. Wash, peel and rewash the carrot. Pat dry.

3. Cut the celery and carrot into small dice to give 40g each.

4. Peel and dice the onion to give 50g.

5. Crush the garlic.

6. Heat the pan, add the mince and brown.

7. Add the onion and garlic and cook for a further 2-3 minutes until soft.

8. Add the celery, carrot, tomato purée, chopped tomatoes, mixed herbs and stock and bring to the boil.

9. Reduce the heat and simmer for 30 minutes.

10. Add tagliatelle to a pot of boiling, lightly salted water.

11. Bring back to the boil, simmer until “al dente” then drain well.

12. Skim and taste the mince, season if required.

13. Serve the Bolognese sauce with the tagliatelle in a clean, warm dish and garnish appropriately.

Recipe 60 Tagliatelle Carbonara Ingredients Egg Crème Fraiche Butter Streaky bacon Tagliatelle Cheddar cheese Salt and freshly ground pepper Parsley to garnish

1 40 ml 10 g 50 g 75 g 25 g

Method 1.

Fill a large pan half full with salted water and bring to the boil.

2.

Finely chop the parsley.

3.

Cut the bacon into small pieces.

4.

Grate the cheese.

5.

In a small bowl, beat together the egg and Crème Fraiche.

6.

Add the tagliatelle to the boiling water and cook until tender.

7.

Melt the butter in a frying pan and fry the bacon until crisp.

8.

Drain the tagliatelle and add it to the frying pan.

9.

Cook for 1 minute stirring all the time.

10. Remove from the heat and add the egg mixture. Mix well.

11. Stir in half the cheese and season. Place in a warm serving dish and serve immediately. Sprinkle on the remaining cheese and garnish with finely chopped parsley.

Recipe 61 Turkey Koftas with Boiled Rice (2 Portions) Ingredients Onion (peeled) Ground cumin Madras curry paste Sunflower oil Fresh coriander Turkey mince Fresh wholemeal breadcrumbs Beaten egg to bind Plain flour for shaping Garlic (peeled) Chopped tinned tomatoes (with juice) Passata Chicken stock Mango chutney Salt and pepper

50 g (prepared weight) 2.5 ml 7.5 ml 25 ml 5 ml (prepared volume) 150 g 15 g

1 clove 100 ml 50 ml 25 ml 25 ml

Method 1.

Finely dice the onion.

2.

Heat 5 ml of oil in a small pan.

3.

Sweat 25 g of the onion until soft with 1.25 ml of ground cumin and 2.5 ml of the madras curry paste.

4.

Leave the onion mix to cool.

5.

Finely chop the coriander.

6.

Mix the mince, onion mix, 2.5 ml of the coriander and the breadcrumbs together.

7.

Season with salt and pepper and add enough egg to bind.

8.

Divide the mixture into 6 even portions.

9.

With lightly floured hands, shape into 6 koftas and chill until required.

10. Crush the garlic.

11. Heat 5 ml of oil in a small pan.

12. Sweat the garlic and remaining onion, cumin and curry paste for 2 minutes.

13. Add the chopped tomatoes, passata, stock and chutney.

14. Bring to the boil, cover and simmer for 5-10 minutes.

15. Heat the remaining oil in a pan, and carefully seal the koftas until golden brown and firm. Use tongs for turning.

16. Using a slotted spoon lift the koftas into the prepared sauce and simmer gently for 10 minutes.

17. Skim, add the remaining coriander and season to taste.

18. Serve in a clean, hot serving dish.

Boiled Rice (2 Portions) Ingredients Long grain rice Pinch salt Red pepper Salt and white pepper

100 g 7.5 ml (prepared volume)

Method 1. Wash the rice, add to a pot of boiling, lightly salted water and boil until tender.

2. Wash and cut the red pepper into small dice.

3. Drain the rice, stir in the red pepper and season to taste.

4. Serve hot in a clean, hot dish.

Recipe 62 Vegetable Biryani (2 portions) Ingredients Long grain rice Whole clove Seeds of cardamom pod Water Vegetable stock cube Garlic clove Onion Cumin seeds Ground coriander Ground turmeric Chilli powder Potato (large) Carrots Cauliflower French beans Fresh coriander Lime juice Seasoning

75 g 1 1 225 ml ½ 1 small ½ 2.5 ml 2.5 ml 1.25 ml 1.25 ml ½ 1 100 g 25 g 15 ml 15 ml

Garnish: Chopped parsley or coriander Method 1.

Make the vegetable stock.

2.

Wash the rice. Put the rice, cloves and cardamom seeds into a large pan and pour over the stock. Bring to the boil.

3.

Reduce the heat, cover and simmer for 20 minutes until all the stock has been absorbed.

4.

Prepare the following ingredients:  Onion - peel and cut roughly.  Potato – wash, peel, rewash and dice into 2.5 cm cubes.  Carrots – wash, peel and slice.  Cauliflower – wash and cut into florets.  French beans – wash and cut into matchsticks.  Parsley and coriander – finely chop.  Garlic – crush.

5.

6.

7.

8.

9.

10.

Place the garlic, onion, cumin seeds, ground coriander, turmeric, chilli powder and seasoning into a blender with 15 ml water. Blend to a smooth paste.

Transfer the spicy paste to a large pan and cook for 2 minutes over a low heat.

Add the potato, carrot, cauliflower, French beans and 45/90 ml water into the pan. Cover and cook over a low heat for a further 12 minutes, stirring occasionally. Add the chopped coriander. Transfer to an oven-proof dish.

Remove the cloves and spoon the rice over the vegetables. Sprinkle the lime juice over the rice.

Cover with tinfoil and cook in the oven for 25 minutes or until the vegetables are tender.

Fluff up the rice with a fork before serving and garnish with chopped parsley or chopped coriander.

Recipe 63 Vegetable Lasagne (2 Portions) Ingredients Closed cap mushrooms Green pepper Carrot Parsnip Onion Sunflower oil Canned chopped tomatoes Tomato purée Vegetable stock Mixed herbs Garlic powder/granules Hard margarine Plain flour Semi-skimmed milk Salt and pepper Lasagne sheets Grated white mature cheddar Fresh wholemeal breadcrumbs Parsley

75 g 75 g (prepared weight) 100 g (prepared weight) 100 g (prepared weight) 75 g (prepared weight) 15 ml 100 ml (including liquid) 7.5 ml 100 ml 7.5 ml 5 ml 25 g 25 g 300 ml 2 15 g 15 g

Oven: 190°C / Gas Mark 5 Method 1.

Wipe and slice the mushrooms.

2.

Wash, de-seed and cut the green pepper into batons.

3.

Wash, peel and rewash the root vegetables.

4.

Cut the root vegetables into fine dice.

5.

Peel and dice the onion.

6.

Heat the oil in a large pan and sweat the onions with a tight fitting lid for 2-3 minutes.

7.

Add the remaining vegetables and continue to sweat for a further 2 minutes.

8.

Stir in the tomatoes, tomato purée, vegetables stock, mixed herbs and garlic powder/granules. Season to taste.

9.

Bring to the boil and simmer for 15 minutes or until the root vegetables are tender.

10.

In a small pan melt the margarine, add the flour and stir to make a roux.

Cook for 1 minute, remove from the heat and allow to cool slightly.

11. Warm the milk.

12. Add the warm milk gradually to the roux, stirring continuously over a low heat.

13. Bring to the boil and simmer gently for 5 minutes. Season to taste.

14. Pour half the vegetable sauce into an oven-proof dish. Cover with half of the white sauce then 1 sheet of lasagne.

15. Pour the remaining vegetable sauce into the dish and cover with the other sheet of lasagne.

16. Pour on the remaining white sauce.

17. Mix the grated cheese with the breadcrumbs and sprinkle evenly over the top of the lasagne.

18. Cook in a pre-heated oven for 25–30 minutes until golden brown.

19. Finely chop the parsley.

20. Clean the dish and serve hot, garnished with parsley.

Section 3 Puddings

Recipe 64 Border Tart Ingredients Shortcrust pastry Plain flour Hard margarine Water

100 g 50 g 4 x 5 ml (approx.)

Filling Soft margarine Caster sugar S.R. flour Egg Mixed dried fruit Chopped cherries Almond essence

50 g 50 g 50 g 1 50 g 25 g few drops

Oven: 180째C / Gas Mark 4 Time: 10 minutes baking blind, 30 minutes filled.

Method 1.

Pre-heat the oven.

2.

Make the pastry: rub the margarine into the flour until the mixture resembles fine breadcrumbs. Add sufficient cold water to form a stiff dough.

3.

Lightly flour the table and knead the pastry.

4.

Roll out the pastry and line a 17cm flan ring or the round tinfoil dish. Leave to rest for 5 minutes and then trim. Roll out the scraps to make neat strips.

5.

Bake blind for 10 minutes.

6.

Beat the margarine, sugar, flour and egg until light and fluffy.

7.

Carefully fold in the dried fruit, cherries and almond essence.

8.

Fill the pastry case with this mixture, smooth with a knife and arrange the pastry strips over the top in a neat pattern.

9.

Bake in the oven for approx. 30 minutes until well risen, golden brown and firm to the touch.

10. Serve warm or cold, lightly dusted with icing sugar.

Recipe 65 Butterscotch Flan 100 g creamed pastry Plain flour Soft margarine Caster sugar Beaten egg

100 g 50 g 25 g 1 x 15 ml sp

Filling Soft brown sugar Plain flour Water Milk Margarine Vanilla essence Egg yolk

75 g 3 x 15 ml sp 3 x 15 ml sp 60 ml 40 g 1 x 5 ml sp 1

Meringue Egg white Caster sugar

1 50 g

Oven: Pastry 180°C / Gas Mark 4 Meringue 150°C / Gas Mark 2 Method 1. Make the pastry – cream the margarine and sugar together in a large bowl.

Gradually work in the beaten egg and the flour to make a stiff dough.

2. Knead and roll out the pastry on a floured board. Line flan ring.

3. Bake blind for 20–25 minutes.

4. Separate the egg and put the white into a glass bowl.

5. Make the filling – mix the brown sugar and flour in a small bowl, then blend in the water.

6. Heat the milk, margarine and vanilla essence in a small pan.

7. Add the sugar mixture and heat slowly until thick, stirring all the time.

8. Remove the pan from the heat and add the egg yolk. Mix well then pour the mixture into the cooked flan case.

9. Reduce the oven temperature to 150°C. 10. Make the meringue – whisk the egg white until stiff. Whisk in half the caster sugar. Fold in the remaining caster sugar.

11. Pipe or pile the meringue on top of the filling and bake in oven until lightly browned – approx. 20 minutes.

Recipe 66 Chocolate and Orange Meringue Roulade (4 Portions) Ingredients Plain dessert chocolate Large eggs Caster sugar Caster sugar for dredging Medium orange Whipping cream Icing sugar Vanilla essence Icing sugar for dusting

120 g 4 120 g 1 150 ml 15 ml 2-3 drops

Oven: 180掳C / Gas Mark 4 Method 1. Grease and line a Swiss Roll tin (20 cm x 30 cm) 2. Melt the chocolate.

3. Separate the eggs.

4. Whisk the egg whites until they hold their own shape. Chill.

5. Whisk the egg yolks together with the caster sugar until pale and creamy.

6. Whisk the melted chocolate into the egg yolks.

7. Fold 1 spoonful of egg white into the chocolate mixture to loosen.

8. Gently fold in the remaining egg white.

9. Pour into the prepared tin and bake for 20 minutes until spongy to the touch.

10. Place a sheet of greaseproof paper on a work surface and sprinkle with caster sugar.

11. Cool the roulade for 5 minutes, turn out onto the sugared paper. Peel the paper from the roulade.

12. Trim 0路5 cm from the sides, place a new sheet of paper over the roulade, cover with a damp dishtowel and leave to cool for at least 30 minutes.

13. Skin and segment the orange, chop into bite-size pieces and drain thoroughly.

14. Whip the cream, icing sugar and vanilla essence to soft peak.

15. Spread the cream over the roulade.

16. Arrange the orange pieces evenly over the cream.

17. Roll up the roulade from one short end, using the paper to help.

18. Dust with icing sugar.

19. Serve whole on a clean cool plate, decorated appropriately.

Recipe 67 Chocolate and Red Berry Pavlovas (2 portions) Ingredients Egg white Caster sugar White malt vinegar Vanilla extract Cornflour Cocoa powder Arrowroot Fresh whipping cream Icing sugar Frozen red berries (defrosted)

1 medium 50 g 2.5 ml 2.5 ml 2.5 ml 7.5 ml 1.25 ml 50 ml 7.5 ml 75 g (with juice)

Parchment or silicon paper with 2 × 8 cm circles marked on it.

Oven: 220 °C / Gas Mark 7 then 150 °C / Gas Mark 2 Method 1. Pre-heat the oven to 220 °C / Gas Mark 7.

2. Place the egg white in a large, clean bowl and whisk until the mixture forms stiff peaks.

3. Add the caster sugar gradually, in tablespoons, whisking continuously until all the sugar is added and the mixture is glossy and thick.

4. Add the vinegar and 1.25 ml of the vanilla extract to the mixture. Sieve in the cornflour, cocoa powder, arrowroot and fold in.

5. Spoon the mixture to cover the 2 marked out circles equally. Make a slight dip in the centre of each pavlova.

6. Turn the oven to 150 °C / Gas Mark 2 and bake for approximately 1 hour until crisp on the outside and soft in the centre.

7. Transfer the pavlovas with the paper to a wire rack. Leave to cool.

8. Whisk the cream until it stands in soft peaks. Whisk in 2.5 ml of the icing sugar and the remaining vanilla extract.

9. Sweeten the red berries with the remaining icing sugar.

10. Divide the cream equally among the two pavlovas and top with the red berries.

11. Serve on 2 individual, clean plates at room temperature, decorated appropriately.

Recipe 68 Chocolate Bar Gateau (4 portions) Ingredients Plain flour Cocoa Eggs Caster sugar Tinned mandarin orange segments Fresh double cream Orange essence/flavouring Grated dessert milk chocolate

60 g 15 g 3 medium 75 g 50 g (drained weight) 250 ml 1·25 ml 60 g

Oven: 220°C / Gas Mark 7 Method 1. Grease, line and grease a Swiss roll tin (20 cm × 30 cm approx.).

2. Sieve the flour and cocoa together.

3. Whisk the eggs and sugar until thick and creamy.

4. Sieve the flour and cocoa on top of the egg mixture and carefully fold in.

5. Pour the mixture into the prepared tin.

6. Bake in a pre-heated oven for 8-10 minutes until well risen and springy to touch.

7. Turn onto sugared paper, remove the lining paper and leave to cool completely.

8. Trim 0·5 cm from the sides and cut the sponge into 3 equal pieces, 9·5 cm × 19 cm approximately, as per diagram below.

9. Chop the mandarin oranges and re-drain if necessary.

10. Whisk the cream to a piping consistency then stir in the orange essence.

11. Carefully stir the chopped fruit into a third of the cream, which will be used to sandwich the sponges together. Reserve the remaining cream until required.

12. Layer the three pieces of sponge with the fruit cream to give a three tier gateau.

13. Spread a little of the remaining cream thinly round the sides of the gateau.

14. Coat the sides with the grated chocolate.

15. Spread a little of the reserved cream on top of the gateau and finish by piping the remaining cream and decorating appropriately.

16. Serve on a clean, cool plate.

Recipe 69 Cranachan Shortcake (2 Portions) Ingredients Medium Oatmeal Unsalted butter Plain flour Caster sugar Egg Frozen raspberries Fresh double cream Clear honey

30 g 50 g 75 g 25 g ½ medium 25 g (defrosted) 75 ml 7.5 ml

Oven: 180°C / Gas Mark 4 Method 1. Dry-fry 5 g of the oatmeal over a medium heat until golden. Set aside to cool.

2. Sieve the flour into a large bowl, add the remaining oatmeal and rub in the butter.

3. Stir in the sugar and add enough beaten egg to bind to a smooth paste.

4. Bring the paste together into a ball and flatten slightly. Wrap and chill for up to 30 minutes.

5. Roll out the paste on a lightly floured surface to a thickness of about 5mm.

6. Using a 7 cm round cutter, cut out 4* circles. Store remaining paste appropriately.

7. Transfer circles carefully onto a baking tray and bake for 10-15 minutes until golden brown, leave to cool.

8. Drain the raspberries.

9. Whisk the cream to soft peak.

10. Incorporate the honey, being careful not to over whisk.

11. Fold in the toasted oatmeal and raspberries.

12. Sandwich 2 biscuits together with half of the raspberry cream.

13. Repeat to give 2 creamed shortcakes.

14. Serve on 2 individual, cool plates and decorate appropriately. * Additional circles may be cut and baked to provide spares.

Recipe 70 Crunchy Apple Crumble Ingredients Cooking apple Granulated sugar Water

1 large 1 x 15 ml sp 4 x 15 ml sp

Topping Margarine Wholemeal breadcrumbs Porridge oats Demerara sugar

25 g 50 g 25 g 25 g

Oven: 190째C / Gas Mark 5 Time: 15 minutes Method 1. Peel, core and slice the apple. Put into a small pan with the granulated sugar and 4 x 15 ml sp of water. Stew over a low heat until the apples are soft.

2. Place the fruit in the bottom of an oven-proof dish.

3. Mix the breadcrumbs, oats and Demerara sugar together in large bowl.

4. Melt the margarine in the small pan used to stew the apples. Pour the melted margarine into the breadcrumb mixture and mix well.

5. Sprinkle the topping over the fruit.

6. Bake in the oven until the topping is crisp.

Recipe 71 Eve’s Pudding Ingredients Filling Cooking apple Granulated sugar Water

1 large 50 g 3 x 15 ml sp

Sponge Topping Soft margarine Caster sugar S.R. flour Baking powder Egg

50 g 50 g 75 g 1 x 1.25 ml sp 1

Oven: 180°C / Gas Mark 4 Time: 25-30 minutes Method 1. Peel, core and slice the apple. Put into a small pan with the granulated sugar and 3 x 15 ml of water. Stew over a low heat until the apples are soft.

2. Put the stewed apples into the bottom of an oven-proof dish.

3. Place all the sponge ingredients into a large bowl and beat with a wooden spoon until mixture is light and creamy and drops easily from the spoon.

4. Spread it gently over the apples with a knife.

5. Bake in the oven until sponge is golden and well risen.

6. Sprinkle a little caster sugar over the pudding before serving.

Recipe 72 Ginger Lemon Chiffon Ingredients Lemon meringue pie mix Ginger biscuits Egg

1 packet 75 g 1

To decorate – whipping cream, grated chocolate or flaked almonds Method 1.

Make up the sauce as per the packet instructions.

2. Separate the egg and beat the yolk into the lemon mixture. Leave to cool.

3. Crush the ginger biscuits.

4. Whisk the egg white in a glass bowl until it forms stiff peaks.

5. Fold the egg white into the cooled lemon sauce and blend well together.

6. Spoon into individual glasses with alternate layers of biscuit crumbs.

7. Decorate as required.

Recipe 73 Hot Swiss Trifle Ingredients Swiss roll 2 fruits Custard powder Egg (separated) Granulated sugar Milk Caster sugar

1/3 100 g 1 x 15 ml sp 1 1 x 10 ml sp 250 ml 50 g

Oven: 180°C / Gas Mark 4 Method 1.

Slice the Swiss roll and place in the bottom of an oven-proof dish.

2. Spread the fruit over the Swiss roll.

3. Blend the custard powder, egg yolk and granulated sugar together with a little of the milk.

4. Heat the remaining milk in a small pan and when nearly boiling pour over the custard mixture.

5. Return the mixture to the pan and bring to the boil, stirring continuously. When thick pour over the fruit.

6. Make the Meringue – whisk the egg white until stiff peaks are formed. Whisk in half the caster sugar and fold in the remainder.

7. Pipe or spread the meringue on top of the custard.

8. Bake in the oven until the meringue is crisp and golden (approx. 20 minutes).

Recipe 74 Lemon and Caraway Roulade (4 Portions) Ingredients Caraway seeds Butter Plain flour Eggs Caster sugar Lemon extract Fresh whipping cream Icing sugar Vanilla essence Lemon curd Caster sugar for dredging

5 ml 25 g 75 g 3 (medium) 75 g 1·25 ml 150 ml 5 ml 1·25 ml 75 g

Oven: 200 °C / Gas Mark 6 Method 1. Grease, line and grease a Swiss roll tin, (20 cm × 30 cm approximately).

2. Dry-fry the caraway seeds for 1–2 minutes until the colour changes and they become fragrant. Leave to cool.

3. Melt the butter and remove from the heat.

4. Sieve the flour onto greaseproof paper.

5. Whisk the eggs and caster sugar until thick and creamy.

6. Re-sieve the flour on top of the egg mixture, sprinkle on the caraway seeds and carefully fold in.

7. Fold the melted butter and lemon extract into the sponge mixture.

8. Pour evenly into the prepared tin and bake for 8–10 minutes until golden brown and well risen.

9. Turn the sponge out onto lightly sugared greaseproof paper and trim the edges.

10. Cover with another piece of greaseproof paper, roll up immediately and leave to cool.

11. Whisk the cream to soft peak, fold in the icing sugar and vanilla essence to give a piping consistency.

12. Reserve one third of the cream for piping.

13. Carefully unroll the sponge, spread with the lemon curd and cover with the remaining whipped cream.

14. Carefully re-roll and pipe the reserved cream along the length of the roulade. Decorate appropriately.

15. Serve on a clean plate at room temperature.

Recipe 75 Mandarin Gateau (4 portions) Ingredients Plain flour Eggs Caster sugar Canned mandarin oranges Fresh whipping cream Icing sugar Vanilla essence Juice from the canned fruit Toasted coconut

50 g 2 (medium) 50 g 75 g drained 200 ml 10 ml 1·25 ml 10 ml 30 g

Oven: 200 °C / Gas Mark 6 Method 1. Grease, line and grease 2 × 15 cm sandwich tins.

2. Sieve the flour.

3. Whisk the eggs and sugar until thick and creamy.

4. Re-sieve the flour on top of the egg mixture and carefully fold in.

5. Divide the mixture evenly between the two prepared tins.

6. Bake for approximately 15 minutes until golden brown and springy to the touch.

7. Allow to cool slightly in the tins, turn out onto a wire rack and remove the greaseproof paper.

8. Whisk the cream to soft peak then fold in the icing sugar and vanilla essence to give a piping consistency.

9. Carefully stir the mandarins into a third of the cream; this will be used to sandwich the sponges together. Reserve the remaining cream.

10. Sprinkle the juice evenly over the base of the sponges.

11. Sandwich the sponges together with the mandarin and cream mixture.

12. Spread a little of the remaining cream thinly round the side of the gateau and coat with the toasted coconut.

13. Spread a little of the reserved cream on top of the gateau.

14. Finish the gateau by piping the remaining cream to show 4 even portions.

15. Serve on a clean plate at room temperature.

Recipe 76 Orange Bakewell Pudding (4 portions) Ingredients Pastry Plain flour Hard margarine Cold water

75g 40g 15ml (approx.)

Filling Orange marmalade Soft margarine Caster sugar Plain flour Baking powder Egg Orange extract

20ml 50g 50g 50g 1.25ml 1 1.25ml

Oven: Pastry 200째C / Gas Mark 6 Filling 180째C / Gas Mark 4 Method 1 Sieve the flour into a large bowl.

2 Rub in the margarine until the mixture resembles breadcrumbs.

3 Make a well in the centre, add the water and mix to form a firm dough.

4 Lightly flour worktop. Knead lightly. Rest for 10 minutes.

5 Roll out pastry and line a 15cm fluted flan ring. Trim.

6 Rest for 5 minutes. Bake blind for approx. 10 minutes.

7 Reduce the oven temperature.

8 Beat the margarine, caster sugar, flour, baking powder, egg and orange extract in a large bowl until smooth and glossy.

9 Spread the marmalade over the base of the pastry.

10 Spread the sponge mixture over the marmalade.

11 Bake until risen and golden brown.

12 Dredge with icing sugar.

13 Serve warm on a clean, warm plate.

Recipe 77 Orange Cake (4 portions) Ingredients Soft margarine Caster sugar Eggs S.R. flour Orange, juice and grated zest Double cream

100 g 100 g 2 (medium) 100 g 1 (plus ½ orange for decoration) 250 ml

Decoration Icing sugar, orange segments and fine matchsticks of orange zest Oven: 180°C / Gas Mark 4 Method 1. Pre-heat the oven. Grease and line 2 × 15 cm sandwich tins.

2. Remove half the orange zest by peeling thinly and set aside.

Grate the other half of the orange zest finely.

Squeeze out all the juice and divide in half.

3. Cream the margarine and sugar together until light and fluffy.

4. Separate the eggs and beat the egg yolks into the mixture with 15 ml of the S.R. flour, one half of the orange juice and all the grated zest.

5. In a glass bowl, whisk the egg whites until stiff, but not dry.

6. Fold into the egg yolk mixture with the remaining flour and spoon into the prepared cake tins.

7. Bake in the oven for 20–30 minutes until golden brown and springy to touch.

Turn out and cool.

Filling and decoration 8. Cut the remaining orange zest into thin matchsticks.

9. Whisk the cream stiffly, fold in the remaining half of the orange juice and some of the zest matchsticks – reserve some for decoration.

10. Peel the other orange with a sharp knife in order to remove all the white pith and skin (between 2). Cut into segments and remove all the pips.

Assembling 11. Sandwich the cooled cakes together with the cream filling.

12. Dust thickly with icing sugar and decorate with the orange segments and the remaining orange zest.

Recipe 78 Orange Cheesecake with Orange Segments Ingredients Base Digestive biscuits Hard margarine

100 g 40 g

Filling Cream cheese Orange jelly Water Fresh orange juice Caster sugar Egg (separated)

100 g ½ 2 x 15 ml sp 1 x 15 ml sp 1 x 15 ml sp 1

Decoration Orange Whipping cream

½ 150 ml

Method 1. Dissolve the jelly in the water and orange juice (use the microwave to dissolve the jelly). Cool.

2. Melt the margarine. Crush the biscuits and add to the margarine. Mix well and press firmly into the flan ring or round tinfoil dish. Chill.

3. Beat together the cream cheese and caster sugar. Beat in the egg yolk.

Add the cooled jelly and mix well.

4. Whisk the egg white in a clean glass bowl until stiff. Fold gently into cheese mixture.

5. Pour the mixture into flan ring/tinfoil dish and place in the fridge to set.

6. Remove the orange zest thinly with a peeler.

7. Blanch for 2 minutes and refresh.

8. Cut into fine matchsticks.

9. Peel the orange with a sharp knife in order to remove all the white pith and skin.

10. Cut into segments and remove all the pips.

11. Whip the cream until thick and place in a piping bag.

12. When set, remove the cheesecake from the flan ring/tinfoil dish and place on a plate. Decorate with rosettes of cream and orange segments.

Recipe 79 Peach Trifle (2 portions) Ingredients Tinned peaches Trifle sponges Jam Egg yolks Caster sugar Cornflour Milk Whipping cream

200 g 3 10 ml 2 15 ml 2.5 ml 150 ml 150 ml

Method 1. Drain the peaches – reserve the peach juice. Slice thinly and set aside.

2. Cut the trifle sponges in half horizontally and sandwich the halves together with the jam. Cut each trifle sponge into 12 pieces and line the bottom of the serving dish. Arrange the peaches on top. Drizzle over the reserved peach juice. Set aside to soak.

3. Custard: in a small glass bowl blend together the egg yolks, caster sugar and the cornflour. Warm the milk in a small pan and pour into the egg yolk mixture, stirring all the time. Pour the mixture back into the small pan and return to a low heat. Stir all the time, until the mixture thickens. Leave to cool slightly.

4. Pour the custard over the fruit and sponge in the serving dish. Cover the surface with a layer of cling film to prevent a skin from forming. Chill until set.

5. Whip the cream until thick. Place some of the cream in a piping bag.

Spread the remainder over the custard carefully.

6. Decorate with rosettes of cream.

7. Serve chilled.

Recipe 80 Pear and Ginger Tart (4 Portions) Ingredients Plain flour Butter Caster sugar Water Canned pear Egg Baking powder Ground ginger Soft margarine Light brown sugar Ginger preserve Warmed apricot glaze

125 g 35 g 5 ml 15 ml approximately ½ 1 1·25 ml 5 ml 50 g 50 g 15 ml 15 ml

Oven: Pastry 200°C / Gas Mark 6 Sponge 180°C / Gas Mark 4 Method 1. Sieve 75 g of the flour into a large bowl.

2. Rub in the butter until the mixture resembles breadcrumbs. Stir in the caster sugar.

3. Add enough water and mix to make a smooth pastry.

4. Knead and roll the pastry, line a 15cm plain flan ring and leave to rest.

5. Trim and bake blind.

6. Cut the pear into 8 equal slices and reserve.

7. Beat the egg.

8. Double sieve the remaining flour, baking powder and ground ginger together.

9. Cream the margarine and light brown sugar.

10. Gradually add the egg and flour mixture alternately, mixing well between each addition.

11. Spread the ginger preserve over the base of the pastry.

12. Spread the sponge mixture over the preserve.

13. Bake for 10-12 minutes, remove from the oven and arrange the pear on top of the sponge.

14. Return to the oven and continue baking until the sponge is golden and springy to the touch.

15. Immediately brush with the apricot glaze and remove the flan ring.

16. Serve at room temperature on 4 individual, clean plates and decorate appropriately.

Recipe 81 Pineapple and Ginger Cheesecake (4 Portions) Ingredients Nice biscuits Unsalted butter Stem ginger in syrup Cream cheese Caster sugar Lemon juice Double cream Ginger syrup from jar Crushed pineapple Apricot jam Whipping cream Icing sugar

125 g 60 g 1 piece 150 g 15 g 1路25 ml 100 ml 5 ml 50 g (drained weight) 5 ml 100 ml 10 ml

Method 1. Crush the biscuits.

2. Melt the butter and stir into the biscuit crumbs.

3. Mix well, press into a 15cm plain flan ring and chill until required.

4. Warm the pineapple and jam together, cover and leave to cool.

5. Finely chop the stem ginger.

6. Whisk the cream cheese, caster sugar and lemon juice together.

7. Add the double cream and whisk until the mixture forms peaks.

8. Fold the stem ginger and ginger syrup into the cheese mixture.

9. Place the filling on top of the prepared biscuit base and chill.

10. Whisk the whipping cream to a piping consistency and fold in the icing sugar.

11. Remove the ring from the cheesecake and pipe the cream around the top edge of the cheesecake.

12. Spoon the pineapple and jam mixture into the centre of the cheesecake and spread evenly.

13. Serve on a cool plate.

Recipe 82 Pineapple Upside Down

Chocolate Pear Upside Down

Sponge S.R. flour Caster sugar Soft margarine Egg

75 g 50 g 50 g 1

Sponge S.R. flour Cocoa Caster sugar Soft margarine Egg

To line tin Soft margarine Soft brown sugar

25 g 1 x 15 ml sp

Pineapple rings Glacé cherry

2 small rings ½

Pears

50 g 1 x 15 ml sp 50 g 50 g 1

2 pear slices

Oven: 180°C / Gas Mark 4 Method 1. Pre-heat the oven.

2. Grease the tin with 25 g soft margarine and sprinkle in 15 ml of brown sugar.

3. Drain the fruit and arrange over the base of the tin. Place the cherry or pears cut side up.

4. Place all the sponge ingredients in a large bowl and beat with a wooden spoon until the mixture is smooth and lighter in colour.

5. Spread the mixture over the fruit.

6. Bake in the oven until well risen and light brown (25-30 minutes approx.).

7. To serve – turn the cake out onto a plate.

Recipe 83 Poached Pears (2 portions) Ingredients Eating pears (fairly hard) Fresh or frozen raspberries Caster sugar Water

2 100 g 25 g 50 ml

Method 1. Half fill a small pan with water – place on to boil.

2. Wash and dry the pears on a paper towel.

3. Peel and core the pears from the base upwards. Keep the stems on pears.

4. Place the pears carefully into the boiling water, turn down the heat and poach the pears for about 10 minutes until soft and tender. Test with a skewer.

5. Drain the pears and allow to cool.

6. Reserve 4 raspberries for decoration and place the remaining raspberries in the 50 ml of water and stew for 10 minutes.

7. Strain or purĂŠe the raspberries.

8. Place the pears on serving dishes and pour the raspberry coulis over them.

9. Decorate with raspberries and serve.

Recipe 84 Spiced Apple and Raisin Crumble Ingredients Cooking apple Soft brown sugar Ground cinnamon Raisins Water

1 large 1 x 15 ml sp 1 x 2.5 ml sp 40 g 60 ml

Crumble Mixture Wholemeal flour Porridge oats Soft brown sugar Hard margarine Baking powder

50 g 50 g 75 g 35 g 1 x 2.5 ml sp

Oven: 180째C / Gas Mark 4 Method 1. Pre-heat the oven.

2. Peel, core and slice the apple.

3. Place the apple, raisins, sugar and cinnamon in a small pan and sprinkle with 60 ml of water. Cook gently until the apples are soft.

4. Spoon the apple mixture into the bottom of a tinfoil dish.

5. Place the flour, oats and baking powder in a large bowl.

6. Add the margarine and rub it into the flour until it resembles breadcrumbs.

7. Add the sugar and stir well.

8. Sprinkle the crumble over the fruit.

9. Bake in the oven for approx. 30 minutes or until the top is golden brown and crisp.

Recipe 85 Steamed Chocolate Pudding (4 portions) Ingredients Sponge Mixture: S.R. flour Caster sugar Cocoa Soft margarine Eggs Vanilla essence

75 g 75 g 25 g 75 g 2 10 ml

Chocolate Sauce: Plain chocolate Double cream Semi-skimmed milk Butter

150 g 150 ml 75 ml 12½ g

Decoration: Chocolate sauce, icing sugar/cocoa powder, chocolate shapes Method 1. Grease 4 ramekin dishes or teacups.

2. Cream the margarine and caster sugar until light and fluffy.

3. Add the beaten egg a little at a time.

4. Fold in the sieved flour, cocoa powder and vanilla essence.

5. Divide the mixture equally between the 4 dishes.

6. Cover with greaseproof paper or tinfoil, making sure the puddings are well sealed.

7. Place the puddings in a pan of boiling water – the water should come halfway up the dishes/cups. An electric steamer may also be used.

8. Steam for 30 minutes and then check for readiness.

9. Allow the puddings to cool slightly before turning out.

10. For the chocolate sauce melt the chocolate in a glass bowl over hot water.

11. Warm the double cream, milk and butter in a small pan over a low heat. Do not allow to boil.

12. Stir the cream mixture into the melted chocolate.

13. Serve the chocolate puddings on individual plates and drizzle with chocolate sauce.

14. Decorate appropriately.

Recipe 86 Sticky Toffee Pudding with Butterscotch Sauce (4 portions) Ingredients Sticky Toffee Pudding: S.R. flour Caster sugar Soft margarine Egg Dates (stoned) Water Bicarbonate of soda Vanilla essence

100 g 100 g 30 g 1 100 g 150 ml 1.25 ml 1.25 ml

Butterscotch Sauce: Double cream Butter Demerara sugar

125 ml 30 g 50 g

Decoration: Whipping cream Icing sugar/cocoa powder

100 ml

Oven: 180°C / Gas Mark 4 Method 1. Pre-heat the oven.

2. Grease and line an 18cm sandwich tin or 4 individual ramekin dishes.

3. Chop the dates finely and boil in the 150ml of water for approx. 5 minutes until soft. Add the bicarbonate of soda and remove from the heat.

4. Cream the margarine and sugar together until light and fluffy.

5. Gradually add the beaten egg.

6. Fold in the dates, flour and vanilla essence. Stir well.

7. Divide equally between the individual dishes or place in the sandwich tin.

8. Bake until well risen and firm to the touch. Approx. 25–30 minutes for individual dishes and approx. 30–40 minutes for the sandwich tin.

9. Whip the whipping cream to soft peak – suitable for piping.

10. Make the sauce - boil the cream, whisk in the butter and sugar and simmer for 3 minutes.

11. Carefully portion the sticky toffee pudding and serve on individual plates.

12. Decorate with rosettes of cream and icing sugar/cocoa powder. The sauce may be used as part of the decoration or poured over the sticky toffee puddings.

Recipe 87 Tiramisu Ingredients Strong black coffee Sherry Trifle sponges Mascarpone cheese Double cream Icing sugar Plain chocolate

90 ml 3 x 15 ml sp 4 125 g 140 ml 2 x 15 ml sp 25 g

Method 1. Mix together the coffee and the sherry.

2. Split the trifle sponges in half lengthwise to give 8 pieces.

3. Place 4 pieces of trifle sponge in a serving dish and pour over half the coffee mixture.

4. Lightly whip the cream and add the Mascarpone cheese and the icing sugar.

Mix well and spoon half of the mixture over the trifle sponges.

5. Place the remaining 4 pieces of trifle sponge on top and pour over the remaining coffee mixture.

6. Top with the rest of the Mascarpone mixture and smooth the surface.

7. Grate the chocolate and sprinkle over the top.

8. Chill for at least 2–3 hours.

Recipe 88 Trifle Ingredients 2 fruits Trifle sponges Red jam Milk Custard powder Granulated sugar

4 x 15 ml sp 2 1 x 15 ml sp 250 ml 2 x 15 ml sp 2 x 10 ml sp

Whipping cream to decorate Method 1. Split the trifle sponges.

2. Spread with jam and sandwich back together again.

3. Cut each sponge into 8 pieces and place in the bottom of a glass dish or 2 sundae dishes.

4. Pour the fruit and juice over the sponge.

5. Make the custard – blend together a little of the measured milk, the custard powder and sugar in a small bowl. Pour the rest of the milk into a small pan. Heat until almost boiling, then pour onto the blended mixture.

Return the mixture to the pan, bring to the boil stirring all the time and cook for 1 minute.

6. Allow the custard to cool, then pour it over the sponge.

7. Decorate with piped cream.

Recipe 89 White Chocolate and Lime Cheesecake Ingredients Ginger nut biscuits Unsalted butter Lime Low fat cream cheese Caster sugar Double cream White chocolate Appropriate decoration

100 g 40 g 1 100 g 20 g 150 ml 75 g

Method 1. Crush the biscuits.

2. Melt the butter in a small pan and mix in the biscuit crumbs.

3. Press the mixture into a 15cm flan ring and chill.

4. Wash then grate the zest of the lemon and squeeze out the juice. Reserve until required..

5. Beat the cream cheese and sugar together.

6. Whisk the double cream until it is a soft peak consistency.

7. Melt the chocolate and mix with the cream cheese.

8. Add the lime zest and 15ml of juice to the cream cheese mixture and beat to incorporate.

9. Fold in half of the whipped cream to the cream cheese mixture. Reserve the remaining cream for piping.

10. Spoon the cream cheese mixture over the biscuit base and chill until firm.

11. Remove the flan ring and place the cheesecake on a cold plate.

12. Pipe with the remaining cream, decorate appropriately and serve.

Section 4 Baking

Recipe 90 Apple and Cinnamon Parcels Ingredients Shortcrust pastry Eating apple Dates (stoned) Apricots Milk Sultanas Cinnamon Lemon juice

75 g 1 25 g 25 g 1 x 15 ml sp 1 x 15 ml sp 1 x 15 ml sp 1 x 2.5 ml sp

Oven: 200째C / Gas Mark 6 Time: 15 minutes Method 1. Pre-heat the oven.

2. Divide the pastry into 2 equal parts and roll each one into a square.

3. Peel, core and grate the apple. Chop the dates and apricots finely.

4. Place the grated apple, dates, apricots, sultanas and cinnamon in a bowl.

Mix well.

5. Spoon some of the apple mixture into the centre of each square. Leave some mixture.

6. Brush the edges of the pastry with water and bring each corner into the centre. Pinch each pastry edge together.

7. Place a small hole through the centre and spoon a little of the fruit mixture on top.

8. Sprinkle the lemon juice over the apple.

9. Brush with milk and bake until golden brown.

Recipe 91 Banana Loaf Ingredients Soft margarine Caster sugar Egg (beaten) S.R. flour Bicarbonate of soda Ripe Banana

75 g 100 g 1 175 g 1 x 1.25 ml sp 1 large

Oven: 180°C / Gas Mark 4 Time: 50–60 minutes Method 1. Pre-heat the oven.

2. Cream the margarine and sugar together until light and fluffy.

3. Gradually beat in the egg.

4. Sieve and stir in the flour and bicarbonate of soda.

5. Mash the banana and add to mixture. Mix well.

6. Place the mixture in the tinfoil dish and bake until firm and golden brown.

Recipe 92 Chocolate Chip Cookies Ingredients Soft margarine Soft brown sugar Egg Vanilla essence S. R. flour Chocolate chips

75 g 75 g 1 few drops 150 g 75 g

Oven: 180째C / Gas Mark 4 Time: 10-15 minutes Method 1. Pre-heat the oven.

2. Cream the margarine and sugar until light and creamy.

3. Beat the egg and essence together in a small bowl.

4. Add the egg mixture in small amounts to the creamed mixture. Beat well after every addition of egg.

5. Stir in the flour and the chocolate chips.

6. Place in small spoonfuls on a greased baking tray.

7. Bake until golden brown.

8. Leave on tray to cool down and firm up.

Recipe 93 Chocolate Chip Muffins Ingredients S.R. flour Baking powder Dark soft brown sugar Milk Margarine (melted) Egg (beaten) Vanilla essence Chocolate chips

150 g 1 x 5 ml sp 50 g 125 ml 40 g 1 few drops 100 g

Oven: 200°C / Gas Mark 6 Time: 20-25 minutes Method 1. Pre-heat the oven. Line a muffin tin with 6 muffin cases or a bun tin with 12 paper cases.

2. Sieve the flour and baking powder into a bowl.

3. Mix the sugar, milk, margarine, egg and vanilla essence in another bowl.

4. Lightly fold the flour mixture, using a metal spoon, into the sugar mixture.

5. Add the chocolate chips. Do not over mix.

6. Spoon the mixture into the paper cases.

7. Bake in the oven for 20–25 minutes until well risen and firm to the touch.

8. Leave in the tin to cool for a few minutes then transfer to a cooling tray.

9. Serve warm or cold.

Recipe 94 Chocolate Fudge Slice (This is a double recipe) Base Digestive biscuits Hard margarine Caster sugar Condensed milk Syrup

200 g 100 g 100 g ½ large tin 2 x 15 ml sp

Topping Cooking chocolate

100 g

Method 1. Grease a 15-20cm square or round tin.

2. Crush the digestive biscuits.

3. Place the margarine, sugar, condensed milk and syrup in a small pan and melt over a low heat, stirring all the time.

4. Bring to the boil and simmer for 7 minutes until the fudge is golden and coming away from the sides of the pan. Stir all the time.

5. Pour the fudge carefully into the biscuits and stir together.

6. Press into the prepared tin and flatten with a palette knife.

7. Melt the chocolate and pour over the warm fudge.

8. Leave to set (do not put in the fridge).

9. Cut into squares.

Recipe 95 Custard Creams Ingredients Biscuits Soft margarine Icing sugar Plain flour Custard powder

150 g 50 g 150 g 50 g

Oven: 190°C / Gas Mark 5 Time: 15 minutes Method 1. Pre-heat the oven and lightly grease a baking tray.

2. Cream the margarine and icing sugar together until light and creamy.

3. Sieve the flour and custard powder and work into the creamed mixture.

4. Knead well on a lightly floured board. Roll into a long sausage shape and divide evenly.

5. Form each slice into a small ball, place on the tray well apart and press down with the prongs of a fork.

6. Bake for 10–15 minutes until golden.

7. Cool on a wire tray.

Butter Icing Soft margarine Icing sugar

25 g 50 g

Method 1.

2.

Cream the margarine and icing sugar together until light and creamy.

Use to sandwich the biscuits together.

Recipe 96 German Biscuits Ingredients Plain flour Soft margarine Caster sugar Decoration Jam Icing sugar Water Glace cherries

150 g 100 g 50 g

100 g 1 x 15 ml sp

Oven: 180°C / Gas Mark 4 Time: 10-12 minutes Method 1.

Pre-heat the oven and grease 2 baking trays.

2.

Cream the margarine and sugar together in a large bowl.

3.

Gradually work in the flour.

4.

Knead well, roll out to 0.5cm thickness and use a scone cutter to cut into biscuits.

5.

Bake for approx. 10–12 minutes until pale golden brown.

6.

Cool on a wire tray.

7.

Make glace icing and cut cherries into small pieces.

8.

When the biscuits are cold, sandwich together with jam.

9.

Ice with the glace icing and decorate with a piece of cherry.

Recipe 97 Gingerbread Ingredients Hard margarine Treacle Syrup Milk Egg Plain flour Soft brown sugar Bicarbonate of soda Ground ginger Mixed spice

50 g 3 x 15 ml sp 1 x 15 ml sp 75 ml 1 100 g 25 g 1 x 2.5 ml sp 1 x 5 ml sp 1 x 2.5 ml sp

Oven: 170°C / Gas Mark 3 Time: 30–35 minutes Method 1. Pre-heat the oven.

2. Place the margarine, treacle and syrup into a small pan and warm over a low heat.

3. Add the milk and allow to cool.

4. Beat the egg in a small bowl and add to the cooled mixture.

5. Sieve the dry ingredients together into a large bowl. Add the cooled mixture and blend together with a wooden spoon.

6. Place the mixture in a tinfoil dish and bake until well risen and firm to touch.

Recipe 98 Gingerbread Muffins Ingredients Plain flour Baking powder Bicarbonate of soda Ground ginger Cinnamon Egg Soft brown sugar Vegetable oil Black treacle Milk

125 g 1 x 5 ml sp 1 x 1.25 ml sp 1 x 2.5 ml sp 1 x 2.5 ml sp 1 70 g 3 x 15 ml sp 2 x 10 ml sp 75 ml

Oven: 190°C / Gas Mark 5 Time: 20-25 minutes Method 1. Line a muffin tin with 6 muffin paper cases.

2. In a large bowl, sieve together the dry ingredients apart from the sugar.

3. In a separate bowl, beat the egg. Stir in the sugar, oil, treacle and milk.

Continue beating until well mixed.

4. Pour the wet mixture into the dry mixture and stir gently until well mixed.

Do not beat.

5. Spoon into 6 muffin paper cases in the muffin tin.

6. Bake in oven for 20–25 minutes until the tops feel quite firm.

Recipe 99 Swiss Roll Gateau Ingredients S.R. flour Caster sugar Eggs Hot water Jam

75 g 75 g 2 1 x 15 ml sp 2 x 15 ml sp

Caster sugar for rolling the Swiss Roll Decoration – mandarin oranges and whipping cream Oven: 220°C / Gas Mark 7 Time: 7-10 minutes Method 1. Pre-heat the oven.

2. Grease and line the Swiss Roll tin.

3. Sieve the flour onto a plate.

4. Whisk the eggs and sugar in a glass bowl until thick and creamy.

5. Sieve the flour again and lightly fold into the egg mixture.

6. Add the warm water and gently fold in.

7. Pour into the prepared tin and bake for 7–10 minutes.

8. When firm and golden brown, turn onto sugared paper.

9. Trim the edges and spread with jam. Roll up.

10. Whip cream to piping consistency.

11. When cool, decorate with mandarin oranges and piped cream.

Section 5 Miscellaneous

Recipe 100 Barbecue Dip Ingredients Spring onions Red cheddar cheese Tomato ketchup Worcestershire sauce Salt and pepper Green pepper Natural yoghurt Mayonnaise Tabasco sauce

3 100 g 1 x 15 ml sp 1 x 2.5 ml sp ½ 125 g 1 x 15 ml sp

Method 1. Wash and finely chop the spring onions and the green pepper.

2. Grate the cheese using a fine grater.

3. Combine all the ingredients together in a bowl.

4. Add tabasco, salt and pepper to taste.

5. Mix well and chill.

Recipe 101 Barbecue Sauce Ingredients Tomato sauce Vinegar Soft brown sugar Worcestershire sauce

2 x 15 ml sp 2 x 15 ml sp 2 x 15 ml sp 1 x 10 ml sp

Method 1. Mix all the ingredients together in a small pan.

2. Heat gently – do not boil.

3. Use as required.

Recipe 102 Carrot and Raisin Salad Ingredients Carrot Raisins Orange and honey dressing

1 50 g 30 ml

Method 1. Wash, peel and grate the carrot 2. Add the raisins and dressing and mix well.

3. Serve as a side dish with pasta, sandwiches, toasties or baked potatoes.

Recipe 103 Creamy Tomato Sauce for Pasta Ingredients Olive oil Onion Garlic Chopped tomatoes Red wine (optional) Fresh Basil Sugar Black pepper Single cream

10 ml 1 very small 1 small clove 125 ml 1 x 15 ml sp 1 x 10 ml sp 1 x 1.25 ml sp 100 ml

Method 1. Finely chop the onion. Chop or crush the garlic.

2. Heat the oil in a small pan, add the chopped onion and garlic. Cook until the onion is soft.

3. Stir in the tomatoes, wine, chopped basil, sugar and pepper and bring to the boil.

4. Blend or process the mixture until smooth. Return to a clean pan.

5. Stir in the cream and heat until hot.

6. Mix with the pasta of your choice and serve.

Note The pasta can be a filled type such as tortellini.

Recipe 104 Garlic Bread Ingredients Small French stick Butter or margarine Garlic Fresh herbs (parsley & chives) or dried mixed herbs

½ 30 g 1 clove 1 x 15 ml sp 1 x 2.5 ml sp

Oven: 200°C / Gas Mark 6 Method 1. Soften the butter or margarine.

2. Crush the garlic and finely chop the fresh herbs.

3. Mix the butter, garlic and herbs.

4. Using a sharp or serrated knife make diagonal cuts along the loaf. (Do not slice all the way through the loaf, it should stay joined at the base.)

5. Spread each slice with butter on both sides.

6. Any extra butter can be used to spread on the top and sides of the loaf.

7. Wrap in tinfoil and bake for 10–15 minutes.

8. Serve hot along with pasta or rice dishes or as a starter on its own.

Recipe 105 Lemon Curd Ingredients Caster sugar Unsalted butter Lemons (zest and juice) Eggs (sieved)

225 g 75 g 2 3

Method 1. Put the butter in a large glass bow and microwave on high for 1 minute.

2. Add the rest of the ingredients to the melted butter. Microwave on high for 3 minutes. Stir the mixture each minute.

3. Microwave on high for 90 seconds. Stir the mixture each 30 seconds.

4. As the mixture thickens it needs brisk stirring to keep it smooth.

5. Leave to cool. Pour into glass jars and cover when cool.

Recipe 106 Naan Bread Ingredients Hand hot water Caster sugar Dried active yeast Plain flour Salt Melted butter Natural yoghurt

40 ml 1 x 2.5 ml sp 1 x 2.5 ml sp 60 g pinch 2 x 15 ml sp 1 x 10 ml sp

Method 1. In a medium-size glass bowl stir together the water, sugar and yeast.

2. Allow to stand for 5–10 minutes until frothy.

3. Add the flour, salt, half of the butter and the yoghurt.

4. Using a table knife mix all the ingredients together.

5. Knead the mixture until the dough is smooth and elastic (about 3–5 minutes).

6. Cover the bowl with cling film and sit in a warm place for 45–60 minutes, or until double its size.

7. Punch the dough down and knead gently. Divide equally into 2 balls. Roll out into tear shapes, making them quite thin.

8. Brush a frying pan with oil and wipe with a paper towel.

9. Heat to a medium heat, add one naan at a time and wait until it unevenly puffs up (about 3–4 minutes). Brush some of the melted butter onto 5 or 6 random spots before turning it over to cook for a further 2 minutes or until the spots have turned brown.

10. Transfer to a clean tea towel and keep it warm while you do the same with the other naan.

11. Serve with curry and sprinkle with chopped coriander.

Recipe 107 Shortcrust Pastry Ingredients Plain flour Hard margarine Salt Cold water

100 g 50 g pinch 4 x 5 ml sp

Wholemeal Pastry Ingredients Plain flour Wholemeal flour Hard margarine Salt Water

75 g 25 g 50 g pinch 4 x 5 ml sp

Cheese Pastry Ingredients Plain flour Hard margarine Salt Water Cheese

100 g 50 g pinch 4 x 5 ml sp 25 g

100g of pastry is sufficient to line a 7�/17 cm sandwich tin or ring.

75g of pastry e.g. Shortcrust is required for the small round tinfoil dish: Plain flour 75 g Hard margarine 30 g Salt pinch Water 3 x 5 ml sp Method 1. Sieve the flour(s) and salt into a bowl.

2. Rub in the margarine until it resembles fine breadcrumbs.

3. (For the cheese pastry – stir in the grated cheese.)

Add the water gradually and mix with a knife until a soft dough is formed.

4. Turn the pastry out onto a lightly floured board or worktop and knead gently.

5. Roll out and use as required.

Recipe 108 SautĂŠ Potatoes Ingredients Potato Salt Vegetable oil

1 large 2 x 15 ml sp

Method 1. Wash, peel and rewash the potato.

2. Cut the potato into small cubes and place in a small pan.

3. Cover with water, add some salt and bring to the boil. Boil for 3 minutes, then drain and dry the potatoes on paper towels.

4. Heat the oil in a frying pan until hot then add enough potato cubes to cover the base of the pan.

5. Reduce the heat to medium/hot and sautÊ the potatoes – do not stir until they start to go brown underneath.

6. Turn them all evenly 2-3 times until they are brown all over (approx. 7 minutes).

7. Lift out of the frying pan with a draining spoon and place on paper towels to drain the oil.

8. Sprinkle with a little salt and serve.

Recipe 109 White Sauce Ingredients Plain flour Hard margarine Milk Salt and pepper

25 g 25 g 250 ml

Additions – 50 g grated cheese and a pinch of mustard 2 x 15 ml sp chopped parsley

Sauce - all–in-one method 1.

Place the milk, margarine, flour and seasoning in a small pan.

2.

Over a low heat, stir all the time until the sauce has thickened.

Sauce 1.

2.

3.

4.

5.

6.

7.

8.

- Roux method Melt the margarine in a small pan and add the flour.

Stir with a wooden spoon and cook over a low heat for 1 minute.

Remove the pan from the heat and gradually add the milk, stirring all the time. Add the seasoning.

Return the sauce to the heat and bring to the boil, stirring all the time.

Boil for 3 minutes, until the sauce is thick.

Remove the pan from the heat.

Add the cheese and mustard or the parsley if using.

Check the seasoning and adjust if necessary.