Year 7 Recipe booklet 2017/2018 Miss Shannon

Transcription

1 Year 7 Recipe booklet 2017/2018 Miss Shannon 1. Fruit salad 2. Couscous salad 3. Pizza Toast 4. Apple crumble 5. Cheesy Scones/Fruit Scones 6. Muffins 7. Tomato Ragu 8. Savoury Rice 9. Stir fry 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 name A labelled container to take your food home in 10. Fajitas 11. Macaroni Cheese 12. Bolognese Extension recipes 13. Risotto 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.

2 1. Fruit salad Make sure your container wont leak! 1 clementine/orange 6 red grapes 6 green grapes 1 kiwi fruit 1 banana 1 apple 2 x15ml spoons orange juice 1. Peel the Clementine and separate into segments. 2. Cut the grapes in half and remove any seeds. 3. Peel the kiwi fruit and slice. 4. Peel the banana and slice carefully. 5. Quarter the apple, remove the core and slice. 6. Place all the fruit in a bowl. 7. Add the orange juice and mix together. Try using different types of fruit such as sliced peaches, chunks of fresh mango or canned pineapple pieces. Use other types of fruit juice instead of orange juice. Cut the fruit into very small, even sized pieces to make a fruit cocktail. Bridge hold Claw grip Stirring Measuring Peeling 2. Vegetable couscous salad 175ml water, boiling 1 vegetable stock cube 100g cous cous 1 medium tomato 1 spring onion ¼ cucumber ½ yellow pepper 4 dried apricots - optional 1 x 15ml spoon parsley (Tablespoon) 2 x 15ml spoons low fat dressing optional Vary the vegetables in the couscous dish, e.g. use celery, sweetcorn, peas, olives or mushrooms. Try adding some chickpeas, chopped cooked chicken, ham, tuna or chunks of feta cheese. 1. Make up the stock by dissolving the stock cube in the boiling water. 2. Pour the stock over the couscous in a large bowl. 3. Fluff with a fork and leave to stand for 5 minutes. 4. Chop the tomato and cucumber into small chunks. 5. Slice the pepper into small strips. 6. Slice the dried apricots and parsley into small pieces. 7. Add all the vegetables to the couscous and snip the spring onions into the bowl using the scissors. 8. Stir everything together. 9. Add the dressing. Using a kettle Bridge hold Claw grip Combining

3 3. Pizza toast Serves 2 2 slices bread (or a bagel or a piece of French stick sliced in half) 2 x tablespoons (15ml) spoons tomato puree ½ yellow pepper 1 spring onion 1 mushroom 30g hard cheese, e.g. Cheddar, Edam, Gruyere ½ x 5ml spoon mixed herbs Optional Why not add cooked sausage or chicken, or canned tuna? Add a spoon of pickle or chutney for extra bite. 1. Preheat the grill/oven. 2. Slice the pepper, spring onion and mushroom and any other vegetables. 3. Grate the cheese. 4. Place your bread, Soft side up, on your chopping board. 5. Spread the tomato sauce over the bread with the back of a spoon or a butter knife. 6. Arrange the pepper, mushroom and onion over the slices. 7. Sprinkle the cheese and mixed herbs over the bread. 8. Place under the grill until the cheese goes golden brown and crispy Around 5-10 minutes. 9. Get your washing up done and present your work! Grating Bridge hold Claw grip Using the grill Spreading 4. Apple and Sultana Crumble Bring a baking tray with you to bake this in and take home with you (Leftover Chinese metal containers are perfect for this) 80g plain flour 60g butter or margarine 40g oats 30g brown or white sugar 2 eating apples 50g sultanas 1. Preheat the oven to 190 o C or gas mark Rub in the butter or margarine into the flour until it resembles breadcrumbs. 3. Stir in the oats and sugar. 4. Cut the apples into quarters and remove the core. Slice thinly. 5. Arrange the apple slices in the oven-proof dish, and then add the sultanas. 6. Sprinkle the crumble topping over the apple slices. 7. Bake for minutes, until the apple is soft and the crumble is golden. Using an oven Rubbing in Combining Coring You may wish to put the dish onto a baking tray when placing it in the oven. Be creative and experiment with other fruits, such as blackberries, apricots, raspberries, peaches, nectarines or plums.

4 250g self raising flour 1x5ml spoon mustard powder/25g Sugar 40g butter or margarine 75g hard cheese/dried fruit 125ml semi-skimmed milk 5. Cheesy/Fruit scones. (To be adapted for sweet scones) 1. Preheat the oven to 220 o C or gas mark Prepare a baking tray, e.g. greased and lined. 3. Sieve the flour and mustard into the bowl. 4. Rub in the butter or margarine into the flour until it resembles breadcrumbs. 5. Grate the cheese. 6. Stir in the cheese. To make fruit scones, add 25g sugar and 75g currants or sultanas before the milk and leave out the cheese. Traditionally, fluted scone cutters are used for sweet scones and plain cutters for savoury 7. Make a well in the middle of the flour and carefully pour in the milk. (Save just a little of the milk.) 8. Mix to form a soft dough. 9. Place the dough on a lightly floured work surface. 10. Roll out the dough to about 1½cm thick. 11. Shape the scones using a cutter. 12. Place the scones on a baking tray and brush each top with a little milk. 13. Bake for minutes, until golden brown. 14. Allow to cool on a cooling rack. Using the oven Rubbing in Forming a dough / Shaping Grating Rolling out 6. Breakfast muffins 125g self raising flour 75g caster sugar 85ml milk ½ tsp vanilla extract 1 egg 45g mixed fruit 1. Preheat the oven to 180C. 2. Prepare a baking tray, e.g. greased and lined with cupcake cases. 3. Sieve the flour into a bowl. 4. Whisk the egg with a fork, in a measuring jug. 5. Add sugar, milk, egg and vanilla to the bowl. Mix until smooth with a wooden spoon. 6. Add the fruit to the cake mixture and mix thoroughly with wooden spoon. 7. Using a table spoon, half way fill each of your muffin cases. 8. Bake for 25 minutes, until golden brown. 9. Remove from the oven and allow to cool on a cooling rack. Using the oven All in one method Portioning

5 1 onion 1 clove garlic 1x15ml spoon oil 2 x 400g canned chopped tomatoes Handful of fresh basil Black pepper. 7. Tomato ragu 1. Peel and chop the onion and peel and crush the garlic. 2. Fry the onion and garlic in the oil for 5 minutes, until soft. 3. Add the tomatoes and tear in the basil leaves. 4. Add a few twists of black pepper, then allow to simmer gently for 30 minutes (longer if possible). Optional You may wish to serve the tomato ragu with pasta if so: after 15 minutes, put a large saucepan of water on to boil. When rapidly boiling, add the pasta and cook for around 10 minutes until al dente. Drain; mix the cooked pasta and tomato sauce together. Using the hob Onion preparation (Bridge hold / Claw grip) Simmering (heat control) Use dried herbs if you do not have fresh. Add ½ red chilli, for a sauce with a kick. Add 75g mushrooms and 75g courgette, after stage 2, for a simple veggie sauce. Add and brown 200g minced beef after stage 2 for a simple meat sauce. Stir-in black olives and tuna. Pour the basic sauce over white fish, sprinkle with cheese and bake for 20 minutes until golden. 8. Savoury rice 1 onion 3 mushrooms 1/2 red pepper 1 tomato 1 x 10ml spoon oil 150g long grain rice 550ml water, boiling 1 x 5ml spoon vegetable stock powder 50g peas 1 x 10ml spoon curry powder Using the hob Onion preparation Bridge hold / Claw grip Frying/ Simmering 1. Prepare the vegetables: peel and chop the onion; slice the mushrooms; dice the red pepper; chop the tomato. 2. Fry the onion in oil until soft. 3. Add the mushrooms and red pepper and cook for a further 2 minutes. 4. Stir in the rice. 5. Mix the stock powder with the water. 6. Add the stock, peas and curry powder. 7. Simmer for 15 minutes, until the rice is tender. 8. To serve place the rice in a bowl and sprinkle the chopped tomato on top.

6 9. Sizzling stir-fry. 100g noodles 1 x chicken breast (Need to be boneless) ½ red chilli optional, you will need to take care cutting up! 1 clove garlic 1cm fresh ginger ½ red onion Handful of mange tout or 1 bok choi optional 1/2 yellow pepper 3 mushrooms 1x10ml spoon oil 1x10ml spoon soy sauce You can change vegetables if you wish Bean sprouts Red onion Spring onion Sweetcorn Water Chestnuts 1. Cook the noodles in boiling water. Check the packet for details. 2. While the noodles are cooking, remove any skin from the chicken and cut into strips. Place in the fridge, covered, until needed. 3. Prepare the vegetables with a fresh knife on a clean chopping board: peel and crush the garlic; de-seed and slice the chilli; peel and slice the ginger; slice the onion, pepper and mushrooms; shred the bok choi 4. Heat the oil in the wok or frying pan. 5. Add the onion, garlic, chilli and ginger. Allow to cook for 1 minute. 6. Add the chicken and stir-fry for 3-4 minutes. Check that the chicken is cooked. 7. Add the remaining vegetables and soy sauce and continue to cook for a further 2 minutes. 8. Drain the boiling hot water away from the noodles into a colander in the sink 9. Stir in the cooked noodles and cook for 2 minutes until hot. 10. Serve. 10. Fajitas

7 100g macaroni 100g Cheddar cheese 25g soft margarine 25g plain flour 250ml semi-skimmed milk 11. Macaroni cheese 1. Bring a saucepan of water to the boil, and then add the macaroni. Cook for about minutes, until al dente. 2. Grate the cheese. 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. Try different varieties of pasta shapes, such as rigatoni or shells. Add fresh herbs to the sauce, like chopped parsley or basil. 12. Spaghetti bolognese 250g minced beef / Quorn Mince 1 onion 200ml tinned chopped tomatoes 1 clove garlic 1 tsp. of mixed herbs 1 beef stock cube / vegetable stock cube 150ml water 1 tbsp. tomato puree Pinch black Pepper Oil 100g spaghetti pasta Grating Using a hob Making a savoury sauce Combining Claw grip Draining 1. Peel and chop onion peel and crush garlic. 2. On a medium heat fry onion and garlic together until softened and then add the minced beef and fry until browned. 3. Fill a saucepan half way with boiling water and put on a hot hob to boil, add the spaghetti and leave to cook for 15 minutes. Drain once cooked. 4. Make the stock using the cube and 150 ml of boiled water. 5. Add the stock, tinned toms, tom puree and mixed herbs. 6. Bring to the boil (highest heat setting) and then simmer for approx. 20 minutes stirring every now and then, until the meat is cooked. Taste and season with pepper if required.

8 150g button mushrooms 1 onion 2 cloves garlic 1 x 15ml spoon olive oil 250g risotto rice 1 x vegetable stock cube litres water, boiling 1 x 15ml spoon parmesan, grated 1 x 10ml spoon thyme, chopped Equipment 13. Extension recipe; Mushroom risotto Chopping board, knife, garlic press, weighing scales, measuring spoons, frying pan, wooden spoon, kettle, measuring jug. 1. Prepare the vegetables: peel and chop the onion; slice the mushrooms; peel and crush the garlic. 2. Fry the onion and garlic in the oil until softened. 3. Add the mushrooms, and fry for another 2 minutes. 4. Stir in the rice. 5. Mix the stock powder with the water. 6. Add a little of the stock to the rice - a little at a time. Wait for the stock to be absorbed, stirring constantly. 7. Continue adding the stock until the rice cooks this will take minutes. The rice should be soft, but still retain a nutty bite. 8. Stir in the parmesan and thyme into the rice. Try using different ingredients, such as chicken, prawns or Mediterranean vegetables. Use different herbs and spices e.g. basil, parsley or chilli Using the hob Bridge-hold Claw-grip Onion preparation

9 Alternative ingredients For 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.