Year 9

Recipe Book

Name: ____________ Group: _____

Year 9 Mapping Sheet 2018 - 19

Week 1 and 2 Introduction to Year 9. Health and safety.

Breakfast Muffins.

Week 3 and 4 Food Poisoning. Sweet and Sour Chicken. QMA 1

Week 5 and 6 Protein nutrition. Chicken Escalope.

Week 7 and 8 Omelette Challenge. Mini Savoury Tarts.

Week 9 and 10 Carbohydrates - Sugars. Melting Moments.

Week 11 and 12 Carbohydrates - Starch. Swiss Roll.

Week 13 and 14 Pasta Making. Lasagne or Macaroni Cheese.

Week 15 and 16 Pastry Background. Demonstrate Quick Apple Tarts

Quick Apple Tarts.

Week 17 and 18 Fat nutrition. Shortbread.

Week 19 and 20 Multicultural cooking. Spring Rolls. QMA 3

Week 21 and 22 The Apprentice. Thai Curry.

Week 23 and 24 The Apprentice continued. Chickpea Ketchup Curry or Chilli.

Week 25 and 26 The Apprentice presentations. Spiced Lamb Pittas.

Week 27 and 28 Zest Test. Lemon Drizzle Cake.

Week 29 and 30 Food presentation skills. Key Lime Pie. QMA 5

Week 31 and 32 Ready Steady Cook planning. Ready Steady Cook.

Week 33 and 34 Rationing. Corned Beef Hash Challenge.

Week 35 and 36 Demonstrate Oreo Cupcakes. Oreo Cupcakes - decorate at home!

Week 37 and 38 Student survey etc. Free choice in groups!

Breakfast Muffins

120ml milk 60ml oil 1 egg 100g caster sugar 200g plain flour 2tsp baking powder A pinch of salt Flavour options: Freeze dried raspberries and 50g white chocolate chips 1 small ripe banana and 50g chocolate chips 1 dessert apple and 2tsp cinnamon 100g blueberries

Method 1. Prepare self and area. Preheat the oven to 200°C or Gas 6 . 2. Sift the flour, baking powder, sugar and salt in to a large mixing bowl. 3. Measure 120ml milk into a measuring jug and crack the egg and add oil. 4. Mix the liquid together with a fork breaking up the egg until smooth. 5. Add the additional ingredients into the dry ingredients bowl. 6. Transfer the liquid ingredients to the dry and

mix until combined. Don’t overmix it should be lumpy.

7. Divide the mixture into the muffin cases and

place into the oven and bake for 20—25 minutes

8. Wash up. At home: Store in an airtight container until ready to eat. These should be eaten within 2-3 days.

You will also need: Apron Container to take the Muffins

home Muffin cases (not small fairy

cake cases)

Sweet and Sour Chicken 1 onion - chop in school 1 green pepper - chop at home 1 small carrot - chop at home 250g chicken or turkey - chop in school 1 small can of pineapple pieces 2 tbsp. sugar 2 tbsp. vinegar (provided by school) 1 tbsp. soy sauce (provided by school) 1 tbsp. tomato puree or ketchup (provided by school) 1 tbsp. cornflour (provided by school) How to adapt this recipe: Use Quorn instead of the meat. Use king prawns instead of the meat for an exotic touch! Swap the vegetables for baby sweetcorn and mange tout.

Method 1. Peel, chop and gently fry the onion, stirring occasionally. 2. Cut the chicken into cubes and add to the pan. Cook for 5 mins stirring all the time. 3. Add the pepper and carrot and turn the heat down. 4. Drain the juice from the pineapple into a jug. Add enough water to make it up to 250 ml. Add the pineapple to the chicken. 5. Add all the remaining ingredients to the jug and mix until smooth. Pour into the pan and bring to the boil stirring until the sauce thickens. 6. Turn the heat down and simmer for 10 mins. 7. Wash up. At home: Store in the fridge until ready to eat. Reheat until piping hot either on the hob or in the microwave. Serve with rice or noodles.

You will also need: Apron Dish to present your

food in and take it home

Chicken Escalope

1. Set the oven to 200°C or Gas 6. Beat the egg in a small bowl.

2. Remove any skin from chicken and pound thin.

3. Dip the chicken in flour, then dip in beaten egg and then breadcrumbs. Season.

4. Sauté the escalopes in oil until golden - approximately 2 minutes each side. Remove from

pan and drain on kitchen paper.

5. Chop onion and garlic finely and fry until soft. Add the tomatoes and basil.

6. Place the chicken in your ovenproof dish. Spoon the tomato sauce over each escalope.

7. Place a round of mozzarella on top and sprinkle with parmesan cheese.

8. Bake for approximately 10 minutes until chicken is cooked and cheese is melted and

golden.

9. Wash up.

At home: Store in the fridge until ready to serve. Reheat at Gas 5 or 190°C for 15 minutes.

Cover with foil for the first 10 minutes to stop it burning. Make sure it is piping hot!

2 chicken breasts 1 egg Salt and pepper 50g plain flour 100g breadcrumbs 1 ball mozzarella 25g grated parmesan Tomato sauce: 1 small onion 1 clove garlic 125g cherry tomatoes ½ tsp mixed herbs - provided by school Salt and pepper

You will also need: Apron Oven-proof dish Adaptation: You could swap the chicken fillet for pork fillet. For a vegetarian alternative use Halloumi cheese and don’t use the mozzarella on top of the sauce!

Mini Savoury Tarts

For the pastry 150g plain flour 75g butter not margarine Filling ingredients 4 rashers of cooked bacon or 100g ham 50g cheese, grated 2 spring onions - chopped (optional) 1 egg 50 ml milk

Method

1. Prepare self and area. Preheat the oven to Gas 6 or 200°C.

2. Cube the butter and combine with the flour by rubbing with your fingertips until it resembles breadcrumbs/sand. Add a teaspoon of water and stir with a rounded knife. Repeat until a dough is formed. It should require 6-8 teaspoons of cold water.

3. Roll out the pastry on a floured surface to the thickness of a pound coin. Cut into 12 circles and place into a jam tart tin.

4. Place a little of the filling ingredients in each pastry case. 5. Beat the egg and milk together in a jug and carefully pour into the cases. 6. Bake for 15 to 20 minutes until the pastry is golden and the filling is set. 7. Wash up. 8. Wash the trays and criss cross on top of the cooker. At home: Store in the fridge until ready to eat. Can be served hot or cold.

You will also need: Apron Container to take

food home.

How to adapt this recipe: Remove the meat for a veggie version and use some chopped peppers or cooked broccoli instead.

Melting Moments

65g margarine

40g lard

75g caster sugar

1/2 medium egg

1 tsp vanilla essence

150g self raising flour

Oats

Glace cherries

How to adapt this recipe: If you prefer not to use lard, just use 105g of butter instead. Leave the cherries out if you prefer, or add desiccated coconut to the oats when rolling.

You will also need: Apron Suitable container to take the

biscuits home.

1. Set the oven to 180°C or Gas 4.

2. Cream the margarine, lard and sugar until very light and fluffy.

3. Beat in the egg and vanilla essence.

4. Stir in the flour and mix well.

5. Roll walnut sized pieces of the mixture into balls and toss and roll in the oats.

6. Place on a baking tray, flatten slightly and place a small piece of cherry on top.

7. Bake for 10-15 minutes or until golden brown.

At home: Store in an airtight container.

Swiss Roll

3 eggs 75g caster sugar 75g SR flour 4tbsp jam

How to adapt this recipe: Use lemon curd or chocolate spread in the middle instead of the jam.

1. Set the oven to Gas 6 or 200°C. 2. Place the eggs and sugar in a large bowl and whisk with an electric mixer until

white and creamy. 3. Sieve the flour into the bowl and gently fold into the mixture using a metal

spoon. 4. Grease and line a Swiss Roll tin and pour the mixture into it. 5. Bake for 10 - 15 minutes. Set up your area with a fresh sheet of greaseproof

paper with a sprinkle of sugar on top. Stir the jam until it is runny enough to spread. Collect a sharp knife and a butter knife.

6. Wash up. 7. Once the cake comes out of the oven, carefully tip onto the greaseproof

paper. Peel the paper off and spread with the jam. Trim off the long edges and roll up tightly.

8. Finish washing up. At home: Store in an airtight container until ready to eat.

You will also need: Apron Container to take Swiss

roll home in.

Lasagne

To do at home and bring in: Meat sauce 500g minced beef 1 onion 1 tin chopped tomatoes 2 tbsp. tomato puree 1 beef stock cube 75mls water a pinch of mixed herbs (provided by school)

In School: 10 sheets of lasagne Cheese sauce: 375mls milk 25g butter 25g plain flour 100g grated cheese - not mozzarella!

How to adapt this recipe: Add garlic and extra vegetables such as celery and carrots to the meat sauce. Swap the meat for Quorn. Omit the meat and use a selection of Italian vegetables instead.

Method 1. Peel and chop the onion. 2. Dry fry the minced beef. 3. Add chopped onion, fry until soft then add tomato puree, mixed herbs, tinned tomatoes and

stock. Mix well. Gently simmer for 15 minutes. Bring into to complete practical in lesson.

4. Prepare self and area. Set oven to Gas 5 or 190°C.

5. Make cheese sauce using the all-in-one method: put milk, butter, flour and salt and pepper into a saucepan. Stir continuously until the mixture thickens. 6. Remove from the heat and add half of the grated cheese. Stir until melted and smooth. 7. Put layers of meat sauce, cheese sauce and lasagne into dish finishing with a layer of cheese sauce. 8. Sprinkle the remaining cheese on top. 9. Bake in the oven for about 30 minutes until golden and bubbling. 10. Wash up and check your area. At home: Store in the fridge until ready to eat. Reheat in the oven until piping hot.

You will also need: Apron Square or rectangular

ovenproof dish Pre-made meat sauce

Macaroni Cheese Ingredients You will also need: 200g macaroni Apron 100g Cheddar cheese Ovenproof dish 1 tomato 25g butter 25g plain flour 375 ml semi-skimmed milk Black pepper Alternatives: Try different varieties of pasta shapes, such as rigatoni or shells. Add fresh herbs to the sauce, like chopped parsley or basil. During the last 2-3 minutes of cooking the macaroni, add a range of small piece of vegetables, such as broccoli, cauliflower, courgette or peppers. Method 1. Bring a saucepan of water to the boil, and then add the macaroni. Cook for about 10-12 minutes, until al dente. 2. Grate the cheese and slice the tomato. 3. While the pasta is cooking, make the sauce. Place the butter or margarine, flour and milk into a small saucepan. Bring the sauce to a simmer, whisking it all the time until it has thickened. Reduce the heat and allow to simmer for 2 minutes. Stir in 75g of the grated cheese. 4. Drain the boiling hot water away from the macaroni into a colander in the sink. 5. Stir the drained macaroni into the cheese sauce and add a few twists of black pepper. 6. Pour the macaroni into an oven-proof dish or foil tray. 7. Arrange the tomato slices over the macaroni. 8. Sprinkle over the remaining cheese. At home: Store in the fridge until ready to eat. Reheat until piping hot either in the oven (Gas 6 or 200°C) or in the microwave.

Apple Tarts

Ingredients: You will also need: 150g ready made puff pastry Apron 2 medium eating apples Named tub to take tarts home in 25g butter 1tbsp sugar Apricot jam - for use at home.

Method 1. Set the oven to Gas 7 or 220°C. 2. Cut the pastry in half and roll out each square big enough to cut out a circle of

pastry 16cm diameter. Place the circles on a greased baking tray. 3. Peel and core the apples, then slice thinly. 4. Prick the pastry with a fork and arrange the apples on top in a fan - leave a 2cm

edge for the pastry to rise. 5. Brush the apples and pastry with butter without letting any drip over the edge

and sprinkle with sugar. 5. Bake for 15 mins until golden. 6. Wash up. Criss cross the clean trays on top of the cooker. At home: Brush the tarts with apricot jam. Return to the oven for 5 more minutes.

Shortbread Fingers Ingredients: 150g plain flour 100g butter 50g caster sugar

Method

1. Prepare self and area, preheat oven to 160°C or Gas 4. 2. Mix the flour and sugar in a large bowl. 3. Rub in the butter, then start to squeeze together to form a dough. 4. Shape the mixture into a rectangle and carefully roll out to 1cm thickness. 5. Cut into equal sized fingers and place on a greased baking tray. 6. Prick the tops 3 times with a fork, then bake for 20 minutes - they must be

golden NOT brown! 7. Wash up. 8. Leave to cool on the tray for a few minutes so the biscuits harden up. Wash

tray. At home: Store in an airtight container.

You will also need: Apron

Suitable container to take the biscuits home

Spring Rolls

Ingredients: 1 packet of Filo pastry 1 packet of fresh bean sprouts or 1 tin of bean sprouts 3 vegetables of choice e.g. carrots, peppers, mushrooms Flavouring of your choice: soy sauce or 1 sachet of stir fry sauce e.g. chow mein or black bean.

Method

1. Prepare self and area. Set the oven to 200°C or Gas 5.

2. Julienne the vegetables.

3. Sauté the vegetables in a frying pan with a little oil and flavouring of your choice. Cook for approximately 5 minutes until ‘al dente’ (slightly hard / under cooked). Cool the mixture.

4. Take 2 pieces of filo pastry layered on top of each other and cut into 4 equal squares.

5. Brush the edges of the pastry with oil. Place the square in front of you like a diamond. Place a small amount of the vegetable mixture towards the bottom point of the pastry square. Fold pastry to make a spring roll.

6. Place on a greased baking tray and brush with oil.

7. Bake in the oven for 15 to 20 minutes until golden brown.

8. Wash up and check the area.

9. Wash the tray and criss cross on top of the cooker.

At home: Store in the fridge until ready to eat. Reheat in the oven until piping hot or deep fry for a crispier and more golden finish.

You will also need: Apron

Suitable container to take the Spring Rolls home

Thai Curry Ingredients: 1 tbsp. oil 3 spring onions 1 clove of garlic 80g sugar snap peas Small packet of baby sweetcorn 2 small chicken breasts 2 tbsp. Thai green curry paste 200ml coconut milk (reduced fat) ½ lime - optional How to adapt this recipe: Add additional vegetables such as a red pepper, mushrooms or aubergine. Take the chicken out and replace with Quorn or Tofu for a vegetarian version.

Method 1. Prepare the vegetables:

slice the spring onions; cut the sugar snap peas in half; crush the garlic.

2. On a separate clean chopping board using a separate clean knife, cut the chicken into small chunks.

3. Fry the spring onions, garlic and chicken in the oil for 3-4 minutes. When the

chicken has turned ‘white’, stir in the green curry paste, followed by the sugar snap peas and mange tout.

4. Pour in the coconut milk and simmer for 15 minutes. Start to wash up. 5. Squeeze the lime and pour over the curry. 6. Wash pan up.

At home: Store in the fridge until ready to eat. Reheat until piping hot either on the hob or in the microwave. Sprinkle with chopped coriander. Serve with rice or noodles.

You will also need: Apron

Container with a tight fitting lid to take the Thai Curry home in.

Chickpea Ketchup Curry Ingredients: 2tbsp oil 1 small onion 2cm piece of ginger grated - optional A pinch of dried chilli flakes - provided by school 1 garlic clove, crushed 2 heaped tsp curry powder or paste of your choice 400g tin of chickpeas 5 tbsp. tomato ketchup Coriander to garnish How to adapt this recipe: Make into a chilli instead by swapping the chickpeas for kidney beans or mixed beans. Add 2 tsp of paprika instead of the curry powder.

Method

1. Prepare self and area. Peel and slice the onion. 2. Heat the oil in a frying pan and add the onion. Sweat for 5 minutes until soft

and golden, then stir in the ginger, chilli flakes, garlic and curry powder. Fry, stirring, for 1 to 2 minutes more.

3. Add the drained chickpeas, tomato ketchup and just enough water to loosen to

a thick sauce consistency. Simmer gently for 5 minutes. 4. Add salt and pepper to taste and scatter with chopped coriander leaves. 5. Wash up. At home: Store in the fridge until ready to eat. Reheat until piping hot either on the hob or in the microwave. Serve with plain rice, naan breads or in a wrap with mango chutney and some shredded lettuce.

Taken from: River Cottage Veg Everyday by Hugh Fearnley - Whittingstall

You will also need: Apron

Container with a tight fitting lid to take the Chickpea Curry home in.

Spiced Lamb Pittas Ingredients: 2tbsp oil 1 small onion 1 garlic clove, crushed 2 tbsp curry powder or paste of your choice 250g minced lamb 1 large potato 75g frozen peas To serve at home: 4 pitta breads and Greek natural yoghurt or raita to drizzle. How to adapt this recipe: Use a different variety of minced meat if you prefer. Use chickpeas in place of the mince. Add some chilli for a bit of heat!

Method

1. Prepare self and area. Peel and chop the onion. 2. Heat the oil in a frying pan and add the onion. Sweat for 5 minutes until soft

and golden. Add the garlic and stir round. 3. Add the curry powder and the mince. Break up into small pieces and stir

occasionally whilst you prepare the potato. 4. Peel and chop the potato into small dice. Add to the pan with 100ml water

and leave to simmer for 10 minutes. 5. Start to wash up. 6. Add the peas and cook for a further 2 minutes until the potatoes are tender.

Season with salt and pepper. 7. Place in your tub and finish washing up. At home: Store in the fridge until ready to eat. Reheat until piping hot either on the hob or in the microwave. Toast the pitta breads and fill with the spiced lamb mix and drizzle with the natural Greek yoghurt or raita.

You will also need: Apron

Container with a tight fitting lid to take the mixture home in.

Lemon Drizzle Cake Ingredients: 2 eggs 100g caster sugar 100g margarine Rind of 1 lemon - finely grated 100g SR flour For the drizzle: 100g caster sugar Juice of 1 lemon How to adapt this recipe: Use a different variety of citrus fruits based on the investigation completed in class. For a less crunchy drizzle, use icing sugar instead of caster.

Method

1. Prepare self and area. Set the oven to Gas 4 or 180°C. Grease and line your cake tin with greaseproof paper.

2 Place the eggs, caster sugar, margarine and flour in a mixing bowl and beat

hard until smooth and fluffy. Stir in the lemon rind then spoon into the prepared cake tin, smoothing level.

3. Bake for 20 –25 minutes, or until golden brown and firm to the touch. Remove

from the oven and stand the tin on a wire rack. 4. Make the syrup, place the remaining 100g of caster sugar and the lemon juice

in a small saucepan and heat gently, stirring until the sugar has dissolved. Do not boil.

5. Prick the warm cake all over with a skewer, and spoon the hot syrup evenly

over the top, allowing it to be absorbed. Wash up. 6. Leave the cake to cool completely in the tin. At home: Cut into 12 pieces and dust with a little icing sugar or drizzle with glacé icing before serving. Serve with a bit of whipped double cream or mascarpone cheese if serving as a dessert.

You will also need: Apron 20cm square cake tin

Key Lime Pie

150g digestive biscuits 75g butter/margarine - not low fat spread 2 limes - wash at home 150mls double cream 1 small tin condensed milk Decoration of your choice - try and be adventurous! 20cm flan dish or cake tin Apron

1. Prepare self and area. Crush digestive biscuits finely in food processor.

2. Place butter/margarine in a small saucepan and heat gently until melted.

3. Add melted butter/margarine to crushed biscuits and mix well.

4. Pour biscuit mixture into flan dish. Press down well using a metal spoon. Chill.

5. Remove rind using a grater.

6. Cut limes in half. Squeeze out the juice.

7. Place whipping cream into a large mixing bowl. Whip until soft peaks are formed. Add condensed milk, lime curd, lime rind and juice. Mix well.

8. Pour onto biscuit base.

9. Decorate attractively.

10. Chill. Wash up and check area.

At home: Store in the fridge until ready to eat.

Oreo Cupcakes Ingredients: For the cupcakes: 100g plain flour 20g cocoa powder 120g caster sugar 1½ tsp baking powder 40g butter 1 egg 100ml milk 1 tsp vanilla essence 9 whole Oreos For the buttercream frosting - to do at home: 90g butter 175g icing sugar ½ tsp vanilla essence 1 tbsp. milk 2 crushed Oreos and 4 cut in half to decorate the tops! You could use mini Oreos if you prefer…..

You will also need: Apron Named tub to take cupcakes

home in 9 paper cake cases

Method

1. Prepare self and area. Set the oven to Gas 4 or 180°C. 2. Sieve the flour, cocoa powder and baking powder into a small bowl and mix around. 3. Beat the butter and sugar together in a large bowl until it combines then add the vanilla and the egg. Mix well. 4. Add half the milk and mix. Add half the flour mixture and stir again. Add the rest of the

milk and mix again! Add the rest of the flour and stir fully until smooth. 5. Place a whole Oreo in the bottom of the paper case. Divide the cake mixture between the

cases and bake for 18 - 20 minutes. Wash up. 6. At home: Make the buttercream by beating the butter until soft and creamy. Add the

icing sugar in 3 goes and beat well after each addition. Crush the Oreos! Add the vanilla essence and crushed Oreos to the buttercream and mix. Add a drop of milk if it seems too stiff.

7. Make sure the cakes are fully cooled. Pipe the buttercream on top and finish off with half an Oreo. At home: Store in an airtight container.

How to adapt this recipe: Omit the cocoa powder (replace with 20g of extra flour) and the Oreos from the cupcakes and replace the Oreos with mini marshmallows. Alternatively, replace the cocoa with flour and Oreos with lemon zest for the cupcakes and top with lemon flavoured buttercream and jelly lemon slices!