Year 9 Recipe Booklet 2019

1. Berry pavlova2. Roast chicken3. Pastry scrunchies / Spring rolls4. Pasties5. Sausage rolls6. Profiteroles7. Lemon tarts8. Fresh pasta9. Chocolate orange sponge cake10. Meatballs 11. Reflection recipe

Always remember!!!!To bring your ingredients to the food room as soon as you arrive in school.To store high risk foods in the fridge labelled with your nameA labelled container to take your food home inIf reheating your cooking at home REHEAT

TOROUGHLY!

Notes;At times I may explain different versions of recipes to choose and cook i.e. sweet or savoury scones.I have added guidance for containers throughout this booklet.

1. Berry pavlovaIngredients

• FOR THE MERINGUE

3 large free-range egg whites (Bring 3 eggs)

150 g caster sugar

1 pinch sea salt

• FOR THE PAVLOVA

200 g fresh strawberries and raspberries

200 ml double cream

(Or 100 ml double cream and 100 ml fat-free natural yoghurt)

Tsp. vanilla essence

A few sprigs fresh mint –optional

Method 1. Preheat the oven to

150°C/300°F/gas 2. Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.

2. With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.

3. Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 10cm in diameter. Put both trays into the oven and bake for 40 minutes until the meringues look slightly golden and are fluffy in the middle.

4. Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Whip the cream with the sugar until it forms soft peaks, then stir in the yoghurt and fold in the vanilla seeds. Spoon half the cream mixture on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the cream mixture. Place the other meringue on top and press down gently to stick them together. Spread the remaining cream mixture over the top layer and sprinkle the remaining berries on top. Scatter over a few small mint leaves and enjoy!

Ingredients

Method 2.

3. Pastry scrunchiesSkills

Weighing/

measuring

Using a oven Combining/

Mixing

Dividing wrapping pastry Bridge and claw

chopping skills

Ingredients2 apples, 75g dried fruit, 3 tbsp. honey, 1tsp. cinnamon/nutmeg, 4 sheets of filo pastry.

EquipmentMuffin baking tray, pastry brush, measuring jug, fork, mixing bowl

Top tipsCarefully wrap the filo pastry so that it doesn’t break, and don’t make it too thick.

1. Preheat the oven to 200˚C or gas mark 6.

2. Peel and chop the apples, place into a mixing bowl.

3. Add dried fruit to the mixing bowl (75g).

4. Add 3 tbsp. honey and 1tsp. cinnamon/nutmeg to the mixing bowl. Make your you stir throughout the apple and dried fruit.

5. Cut your filo sheets into squares (A similar size to your planner)

6. Take three squares of filo pastry, brush them with oil on one side and place them like the diagram.

7. Place the filo pastry that now looks like a star into your hand. Place a heaped tbsp. of the fruit, honey and spice mixture into the middle of the filo pastry.

8. Bring the filo pastry around the filling. Brush with oil. Place a square of baking parchment into a hole of the muffin tin (stop them from sticking) and place your pastry scrunchie on top of the baking parchment.

9. Repeat until you have 12 pastry scrunchies. Bake for 10-15 minutes or until golden brown.

4. Pasties Skills

Weighing/

measuring

Using a oven Combining/

Mixing

Dividing

Method1. Preheat the oven to 200C

2. Line a baking tray with parchment paper.

3. Prepare the pastry. Put the flour in a bowl and rub in the butter using your hands.

4. Stir in 2-3 tablespoons of cold water and bring the mixture together with your hands.

5. Knead the dough lightly and wrap in cling film, leave to chill in the fridge while cooking the filling. Make sure you label this so you don’t lose yours.

6. Cook the leek and sweetcorn in a saucepan with 25ml water for 5 mins, drain and cool

7. Divide the pastry in 2 and roll out, shaping into circles

8. Mix the vegetables with cheese and share between the pastry circles

9. Brush the edges with beaten egg and fold over to make a semi circle. Seal and crimp the edges together

10. Put on the baking tray and brush with beaten egg

11. Bake for 25 mins until golden brown

12. Leave to cool and serve

Ingredients200g plain flour 100g butter 2-3 tablespoons water

Filling – Optional fillings;½ leek thinly sliced 50g sweetcorn 50g cheddar cheese Pepper Egg to glaze

EquipmentMixing bowl, saucepan, baking tray, food processer, tablespoon, pastry cutters, rolling pin, pastry brush

Top tips

Slowly add the water to your pastry mixture, otherwise this gets too wet and sticky and the gluten stretches and makes the pastry tough!

5. Sausage rolls

1 Pack of ready made puff pastryPlain flour, for dusting1 free-range egg, beaten4 sausagesSalt and freshly ground black pepperSmall handful fresh thyme leaves -optional

1. Preheat the oven to 200C/400F/Gas 6.2. Roll the pastry out on a floured surface

to a rectangle of about 48x32cm/19x12½in and bash the pastry with the rolling pin a bit. Puff pastry is made of fine layers and normally you have to be very delicate with it. For sausage rolls the pastry needs to be slightly puffed, but not too much, so bashing it with a rolling pin reduces the amount it puffs up.

3. Cut the large rectangle in half lengthways, then cut both smaller rectangles into eight equal sections. You now have 16 rectangles in total. Brush one end of each rectangle with a little of the beaten egg, lay a piece of sausage at the other end, then season the sausage with salt and freshly ground black pepper and sprinkle with thyme leaves. Roll the sausage up in the pastry to enclose and repeat with all the sausages. Put the sausage rolls in the fridge for 10 minutes for the pastry to harden.

4. Once the pastry is hard, remove the sausage rolls from the fridge and score the tops with a sharp knife for decoration, or prick with a fork. Brush well all over with the rest of the beaten egg and bake in the oven for 25–30 minutes, or until the pastry has turned golden-brown and looks crisp.

5. Remove from the oven and leave to cool slightly before serving.

Ingredients Method

6. Profiteroles Skills

Weighing/

measuring

Using a oven Combining/

Mixing

Dividing Aerating

Method1. Preheat the oven to 200C and line a

baking tray with parchment paper

2. Melt the butter or margarine in a saucepan with the water and then bring to boil.

3. Add the flour quickly into the boiling water and beat the pastry mixture vigorously with a wooden spoon until its smooth and leaves the bottom of the pan. This takes about 5-10mins.

4. Cool for 2-3 mins then gradually beat in the eggs to make a smooth, shiny paste.

5. Using a dessert spoon, put spoonful's of the mixture on the baking tray.

6. Bake for 12 mins, then reduce the oven temperature to 180C and bake for 12 more mins until puffed up and golden brown with a crisp bottom.

7. When cooked, pierce holes in the top to let out the steam and bake for 2 more minutes to dry them out.

8. Leave on a cooling rack and prepare filling and decorations if time.

Ingredients55g butter 150ml water (weighed)75g plain flour2 eggs, beaten

Filling/topping = This can only be done if timings in practical are adhered to! Be prepared to have to do this at home.100ml whipped double cream 30g melted chocolate – Do not bring cadburys!

EquipmentSaucepan, baking tray, wooden spoon, whisk/fork, dessert spoon, cooling rack

Top tipsWhen the mixture splits in the saucepan, this is meant to happen – don’t think that it’s gone wrong!

7. Tarts – bring a tart tin to bake these in

so they don’t break

SkillsWeighing/

measuring

Using a oven Combining/

Mixing

Dividing Blind baking

Method1. Preheat the oven at 200C

2. Rub 50g of butter into the flour and mix to a dough with cold water

3. Roll the pastry out until 5mm thick and shape and shape in to a circle to fit you baking tin

4. Place the pastry in to the tin and neaten the edges

5. Add the lemon curd mixture to the pastry – careful not to overfill

6. Bake in the oven for 20 minutes

7. Leave to cool once browned on top

Ingredients

For the pastry;100g plain flour 50g butter 1-2 tablespoons water

Filling; Jar lemon curd/jam/apple sauce

EquipmentSaucepan, wooden spoon, sharp knife, teaspoon, rolling pin, chopping board, cooling rack, pastry brush

Top tipsSlowly add the water to your pastry mixture, otherwise this gets too wet and sticky and the gluten stretches and makes the pastry tough!

8. Fresh pasta Skills

Weighing/

measuring

Using a oven Combining/

Mixing

Dividing Rolling pasta

Method1. Pour the flour into a bowl

and max a well in the centre, pour the eggs into the well and use a fork to slowly mix the flour into the egg mixture until this forms a dough

2. Once pasta dough is made, roll in a ball and leave to chill in the fridge while making sauce

3. Roll out the pasta dough as thinly as you can and then use a sharp knife to cut it into strips – spaghetti or tagliatelle

4. Boil in a sauce pan of salted water for 5 minutes and drain

5. Once drained, pour over chopped tomatoes and herbs in saucepan and leave to simmer for 1 minute

6. Take off of heat and serve

IngredientsPasta 140g ’00’ flour 2 eggs; 1 whole, 1 yolk

Pasta sauce – only bring if times are considered with pasta and you can complete by the end of the lessonTin chopped tomatoes Fresh herbs

EquipmentKnife, chopping board, garlic press, measuring spoons, saucepan, wooden spoon, saucepan, colander, rolling pin

Top tipsAdd ½ red chilli, for a sauce with a kick. Add 75g mushrooms and 75g courgette, after stage 2, for a simple veggie sauce.

9. Chocolate orange cake

Method1. Preheat the oven to 180ºC. Grease 2 x

20cm round sandwich tins and line the bases with baking paper.

2. To make the sponges, measure the cocoa and boiling water into a large bowl and mix to a paste. Add the remaining ingredients and beat again until combined.

3. Divide the sponge mixture evenly between the prepared tins. Bake in the preheated oven for about 20-25 minutes until the sponges are well risen and shrinking away from the sides of the tin.

4. Remove the sponges from the oven, turn out of their tins onto a cooling rack and leave to cool completely.

5. For the icing and filling, put the chocolate and cream in a bowl, then stand over a pan of simmering water for 10 minutes until melted (don’t let the bowl touch the water), stirring from time to time.

6. Set aside to cool until it thickens to a spreadable consistency.

7. To finish, spread the tops of both sponges with the apricot jam. Spread the top of one sponge with half the icing and put the other sponge on top.

8. Cover the top of the cake with the remainder of the icing, then, with a small palette knife, make large S shapes in the icing to give a swirl effect. Scatter the top liberally with the chocolate curls and enjoy!

Ingredients

100g unsalted butter, softened, plus extra for greasing50g good quality cocoa powder90ml warm water3 large free-range eggs175g self-raising flour, sifted150g caster sugarFinely grated zest and juice of 1 orange – optional

For the icing and filling150g quality chocolate, broken into small pieces150ml double cream3 tbsp apricot jam - optional

For decoration – Optional 100g good quality dark chocolate (55-60 per cent cocoa solids) made into curls

10.

Alternative ingredientsFor students that are allergic to eggs, please see ingredient ideas below—If you know how to adapt these ingredients otherwise, then please follow what you already know/use at home. For students that are vegan/vegetarian, please also use similar products and adapt meat recipes to own choice—Can be quorn, tofu, vegetables etc. For students allergic to gluten, please use gluten free flour and xanthum gum to substitute for gluten.Some recipes may need to be completely adapted with Miss shannon, student to have a discussion as and when. (i.e. no other pastry options)No recipes contain nuts.