Thai Green Curry. Method:

Transcription

1 Mr Gardner

2 Thai Green Curry Ingredients to serve 4: 1 or 2 x tablespoons of oil 3 or 4 x cloves of garlic 1 x onion 1 x red pepper 1/2 x packet of baby corns 1/2 x packet of mushrooms 1/2 x jar of green curry paste 1 x tin of coconut milk 1 x packet of rice 1 x sharp knife (for chopping) 1 x chopping board 1 x large frying pan 1 x wooden spoon 1 x tin opener 1 x saucepan (for rice) 1. Chop the garlic (fine), onion, pepper (strips), mushrooms (slices) & baby corns (chunks). 2. Put the oil into the frying pan and heat to a medium high temperature. 3. Add the garlic to the pan and fry for a minute. 4. Add the onion and pepper fry for 3 minutes. 5. Add the baby corns and mushrooms and fry for a further 2 minutes. 6. Add half the jar of green curry paste, stir in and fry for 2 minutes. 7. Add the coconut milk, stir in and turn down heat. Simmer for around 20 minutes. 8. While the curry is simmering, prepare the rice. 9. Boil 30 ml (about 2 tablespoons) of water in the saucepan and then add the rice. 10. Cover and simmer for 3 minutes, then stir the rice well before serving.

3 Mixed Bean Chilli Ingredients to serve 4: 3 or 4 x cloves of garlic ½ tbs sea salt 1 x onion 1 x red pepper 1 x tin of kidney beans 1 x tin of mixed beans 1 x tin of tomatoes 1 x tin of peas 1 x tin of sweet corn Chilli flakes to taste (1 x teaspoon for hot, ½ teaspoon for medium) Chopping board Sharp knife Tin opener Large frying pan Wooden spoon Cooking oil Teaspoon 1. Chop the garlic (finely), the onion (quite fine) and the pepper (quite fine). 2. Put a tablespoon or so of oil into the pan and add the garlic on a medium heat. 3. Once the garlic starts to sizzle, add the onion and pepper. 4. Fry for 3 to 4 minutes until it softens and then add the cans of beans and tomatoes, breaking up the tomatoes into bits with the wooden spoon. 5. Add the chilli flakes to taste, mix together in the pan and simmer for 10 to 15 minutes. 6. Add the cans of peas and sweet corn and simmer for a further 10 minutes. 7. Taste and add more chilli flakes, salt and pepper to taste.

4 Mac and Cheese Ingredients to serve 4: Salt 250g of macaroni 40g of butter 40g of plain flour 1 pint (568ml) of milk 250g of grated cheddar 50g of grated parmesan 2 Large saucepans Colander Scales Large bowl for weighing Wooden spoon Whisk 4 Metal takeaway trays 1. Boil some salted water in a large saucepan enough to fit your macaroni. 2. Add the macaroni when water is boiling and cook for 8 10 mins (until al dente). 3. Melt the butter in another saucepan over a medium heat. Add the flour and stir in to form a roux, cooking for a few minutes. 4. Gradually whisk in the milk, a little at a time and cook for minutes until the sauce is thick and smooth. Meanwhile, preheat the grill to hot. 5. Remove the sauce from the hob and add 175g of the cheddar and stir until the cheese is well combined and melted. 6. Add the macaroni to the sauce, mix together well and pour into the takeaway trays. 7. Sprinkle over the remaining cheddar and parmesan and put under the grill until the cheese is browned and bubbling. Enjoy!

5 Brownie Ingredients for 12 brownies: 110g butter, melted 200g caster sugar 2 eggs 60g self-raising flour 30g cocoa powder 1/4 teaspoon salt 1 teaspoon vanilla extract 60g chopped walnuts (optional) 20cm square tin 2 x Medium bowls Measuring jug and spoons Weighing scales Sieve 1. Preheat oven to 180 C / Gas Grease and flour a 20cm square tin. 3. In a medium bowl, beat together the butter and sugar. 4. Add the eggs and mix well. 5. Combine the flour, cocoa and salt in a separate bowl; stir into the sugar mixture. 6. Mix in the vanilla and stir in walnuts and marshmallows, if using. 7. Spread evenly into the prepared tin. 8. Bake for 25 to 30 minutes in the preheated oven or until edges are firm. 9. Cool before cutting into squares. 10. Top with some fresh raspberries and enjoy.

6 Chocolate Fondant Ingredients for 4 fondants: 85g of Caster sugar 150g of butter, chopped, plus a little extra for greasing 150g of chocolate, roughly chopped 3 whole eggs 3 egg yolks 1 tablespoon of plain flour Squirty cream (optional at the end) Scales 4 metal fondant moulds 2 Glass bowls Saucepan Electric whisk Wooden spoon Baking tray 1. Preheat the oven to 170C (fan oven) and grease your metal moulds with butter. 2. Simmer some water in the saucepan. 3. Place the sugar, butter and chocolate into the glass bowl and place over the water. 4. Heat gently until the butter and chocolate have melted, then remove from the heat. 5. Add the eggs and yolks and whisk together for 30 seconds or until all egg is combined. 6. Fold in the flour gently. 7. Pour the mixture from the bowl into a jug. 8. Pour into the moulds and place in the fridge for minutes. 9. Put straight into the oven and cook for 8 9 minutes. 10. Allow to rest for a minute or two then turn out on plates and add cream if you wish.

7 Fruit Crumble Ingredients to serve 4: 120g of plain flour 60g sugar 60g butter, room temperature 1 tin of peaches (or fruit of choice) 1 tin of pears (or fruit of choice) Cinnamon (to taste) Baking Tray Large bowl Weighing scales 1. Preheat oven to 170 degrees Celsius. 2. Put the sugar and flour into the mixing bowl. 3. Cut the butter into bits and add to the bowl, mixing everything together with your fingertips. 4. Sprinkle the mixture evenly over a baking tray and bake for 15 minutes or until lightly coloured. 5. Remove the crumble and pour back into the mixing bowl. Spread the fruit out over the baking tray and warm in the oven for 5 minutes. 6. Take the fruit out of the oven and cover with the crumble mixture. Sprinkle some cinnamon over the top to taste. 7. Return to the oven and bake for a further 10 or until the crumble turns brown and crispy. Enjoy!

8 Gingerbread People Ingredients to make 10 gingerbreads: 350g of plain flour, plus extra for rolling 1 teaspoon of bicarbonate of soda 2 teaspoons of ground ginger 1 teaspoon of ground cinnamon 125g of butter 175g of light brown sugar 1 egg 4 tablespoons of golden syrup Large and small plastic mixing bowls Sieve Wooden spoon Fork Clingfilm 2 Baking trays Pastry cutter, knife or shapes 1. Sieve together the flour, bicarbonate of soda, ginger and cinnamon into the bowl. 2. Add the butter and whisk until it looks like breadcrumbs. 3. Stir in the sugar. 4. Lightly beat the egg and golden syrup together with a fork in the small mixing bowl. 5. Add to the large bowl and whisk together until the mixture clumps together. 6. Tip the dough out, knead until smooth, wrap in clingfilm and put in fridge for 15 mins. 7. Preheat the oven to 170C (fan oven). 8. Roll out the dough on a slightly floured surface and cut out the ginger person shapes. 9. Put on baking trays and bake for minutes until lightly golden brown. 10. Leave for 10 mins and then transfer to a wire rack to finish cooling. Decorate and enjoy!

9 Crispy Peanut Butter Cups Ingredients to make 10 cups: Chocolate chips for melting and decorating 315g peanut butter 56g butter, room temperature 140g icing sugar 1 teaspoon vanilla extract 40g rice krispies Glass bowl Saucepan Small cake cases Tray Mixing bowl Wooden spoon 1. Get a glass bowl and put it on a pan over some boiling water to put the chocolate chips in the bowl to melt. 2. When melted, evenly share the chocolate among some cake cases (on a tray), putting around a cm depth of chocolate in each one. 3. Put the cake cases in the fridge to harden, this will take at least 5 minutes. 4. Weigh out and mix the peanut butter and butter together just using a wooden spoon, then mix in the powdered sugar and vanilla. Finally stir in the rice krispies. 5. Evenly divide the peanut butter mixture between the cake cases, pressing down into the cup and smoothing the tops with a spoon or making them into a shape you want. 6. Add some decoration to the top of each (chocolate chips, for example) and put them back in the fridge until the peanut butter firms up, this takes about 15 minutes or so. 7. They taste good right out of the fridge or after sitting on the counter for 10 minutes or so. Enjoy!

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