Calderside Academy S1-S2 Third Level. Recipe Pack

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1 Calderside Academy S1-S2 Third Level Recipe Pack 0 P a g e

2 Main Courses Contents Page 7 Spicy noodles Page 8 Pizza Page 9 Pizza pinwheels Page 10 Vegetable stir-fry Page 11 Bombay potato Page 12 Chicken tortilla wrap Page 13 Mini quiche Page 14 Carbonara Penne/spaghetti Page 15 Tuna Pasta Page 16 Moroccan rice Page 17 Indian Curry (vegetable) Page 18 Pasta with Tomato and Herb Sauce. Page 19 Fried rice 0 P a g e

3 Spicy noodles (Between 2) Noodles 2 blocks Mushrooms 2 Onion 1 Pepper 1/4 Tomato ketchup 15ml Soy sauce 15ml Oil 15ml 1. Half fill a small pot with water and bring to the boil. Add noodles and cook until soft. 2. Prepare all vegetables. Finely chop mushrooms and onion. Slice pepper finely. 4. Collect ketchup and soy sauce. 5. Add oil to wok and pre-heat. Drain noodles. 6. Stir fry vegetables until soft. REDUCE HEAT and add drained noodles and sauces. Stir through all ingredients. 7. Serve. 1 P a g e

4 Pizza Base (bread) Quick acting yeast Oil Plain flour Salt Water (warm) Choice of TOPPINGS Cheese Tinned tomatoes Tomato puree ½ sachet 5ml 100g ½ teaspoon 50ml 50g 30ml 5ml Oven : 200 C/Gas No 6 1. Sieve flour into a large bowl, add yeast 2. Add oil and salt and stir. 3. Gradually add warm water (body temp) stir until mixture forms a soft dough, knead for a few minutes. 4. Place dough mixture out onto a floured table and roll into a circle and shape 5. Place onto a baking tray ready for the toppings 6. Spread tomato puree/tinned tomatoes onto the base of your pizza 7. Prepare all other toppings of your choice Grate cheese/chop vegetables or pineapple 8. Place chosen toppings and arrange onto the top of your pizza base. Place into the oven and cook for mins or until golden brown 2 P a g e

5 Pizza pinwheels Scone: Self-raising flour Margarine Milk powder 100g 25g 1 x 10ml Topping: Chopped tomatoes Mixed herbs Cheddar cheese, grated 60ml pinch 50g Oven 180C / Gas 7 1. Rub margarine into flour, stir in milk powder and add enough water to make a dough. 2. Roll out to a rectangle 30 cm x 20 cm. 3. Spread chopped tomatoes and mixed herbs over top. 4. Add grated cheese. 5. Roll from one long end to another. You will have a long sausage shape. 6. Now cut 2 cm thick slices and turn upwards. You will see the pinwheel shape. 7. Place on a baking tray and bake for 10 minutes. 3 P a g e

6 Vegetable stir-fry Between 2 75g cooked pasta 1 carrot 1 onion 1-2 mushrooms 2.5mls crushed garlic 2.5mls crushed ginger 15mls soy sauce 15mls cooking oil 1. Boil water. Add pasta and boil for mins. 2. Leave pasta in sieve on top of saucepan in order to drain thoroughly. 3. Wash mushrooms. Finely chop 4. Peel and chop carrot and cut into fine strips. Peel and chop onion finely 5. Collect ginger and garlic 6. Heat oil in wok or large frying pan. Add ginger and garlic. Stir fry for 2-3 mins. Add all other vegetables stirring all the time 7. Fry all ingredients until soft and cooked 8. Add cooked pasta and soy sauce to stir fry. Heat thoroughly 9. Serve. 4 P a g e

7 Bombay potato (between 2) Onion 1 Potatoes 2 Oil 15ml Curry paste 20ml Vegetable stock 250ml Long grain rice 100g 1. Half fill a pot with water and bring to the boil 2. Peel onion and potatoes. Chop onion and dice potato 3. Put rice into boiling water and cook for minutes 4. Heat oil in a medium sized pan. Fry vegetables for 1 minute 5. Add curry paste and cook for 1 more minute 6. Add stock and simmer for about 15 minutes, stirring occasionally 7. Check rice after 12 minutes. It should be soft. Drain using a sieve and place in container 8. Taste curry the sauce should have thickened and the potato should be soft 9. Serve 5 P a g e

8 Turkey (chicken) Tortilla Wrap Marinade: lemon juice tikka paste low fat yoghurt garlic paste dried coriander 1x5ml 1x15ml 1x15ml 1x2.5ml 1x5ml breast chicken 1/2 lettuce leaves 1 tortillas 1 low fat yoghurt 1x5ml dried mint pinch 1. Mix all marinade ingredients in a bowl. 2. Cut the chicken into thin strips and add to the marinade. Mix well. 3. Wash the lettuce leaves and shred. 4. Place foil on the grill pan and place chicken on top of foil. 5. Place grill pan under grill and cook for approximately 8 minutes turning half way through the cooking process. 6. Spread the yoghurt onto the tortilla. Sprinkle with mint and shredded lettuce. Add chicken. Roll up and cut diagonally. 6 P a g e

9 Mini Quiche (makes 4) Pastry Plain flour Wholemeal flour Margarine Water to mix 40g 40g 40g Filling Grated cheese 25g Onion (finely chopped) ¼ Tomato (sliced) ½ Lean cooked ham (chopped) 25g Egg 1 Cornflour 5ml Milk 100m Seasoning Oven 200C / Gas 6 1. Make pastry by rubbing fat into flour and adding water till you achieve firm dough. 2. Roll out dough, cut to size with pastry cutter and line 4 small foil cases. 3. Prepare vegetables, cheese and ham as above and place them in the pastry cases. 4. Blend cornflour with a little milk, add the rest of the milk and the egg. Beat together. 5. Bake in the oven until the pastry is cooked and the filling is set and golden brown, approx. 20 minutes. 7 P a g e

10 Spaghetti Carbonara Penne/spaghetti Carbonara Penne/spaghetti Oil Bacon, finely diced Egg Double cream Cheese grated Salt and black pepper. Parmesan 150g 15ml 2 rashers 1 egg 100 ml 50g 5ml 1. Cook the penne in a large saucepan of salted boiling water for about 8-10 minutes, or according to the packet instructions, until just tender. Drain. 2. Meanwhile, heat 1 tbsp of the oil in a frying pan, add the bacon and fry until crisp. 3. In a large bowl, beat the egg yolks with the cream and grated cheese. Season well salt and ground pepper. 4. Add the freshly drained pasta to the egg yolk mixture, together with the remaining oil, the grated cheese and the fried bacon. Toss together immediately. Season to taste with sea salt and freshly ground pepper. Transfer to a warmed serving bowl. Top with the Parmesan and serve at once. 8 P a g e

11 Tuna Pasta (Between 2) Pasta Green pepper chopped Red apple cored and chopped Sweet corn Tuna Mayonnaise Red onion - peeled and chopped quantities 100g ¼ ½ 50g ½ can 30ml ½ 1. Place the pasta in boiling water for 12 minutes. 2. Prepare all vegetables. 3. Add mayonnaise and pasta to a large bowl and mix well. 4. Drain pasta and place in a large glass bowl. 5. Stir in remaining ingredients. 6. Divide between 2 containers. 9 P a g e

12 Moroccan rice Onion, chopped 1 Chopped tomatoes 150ml Clove garlic, crushed 1 Water 50ml Ground coriander 2.5 ml Oil 15ml Cinnamon 2.5 ml Chickpeas 50g Chilli powder / paprika 2.5 ml Rice 120g Dried apricots, finely chopped 2 1. Fry onions and garlic till soft but not brown. 2. Add spices and cook for a further minute. 3. Put on water for rice 4. Add remaining ingredients bring to the boil. Reduce heat and cover. Simmer for 20 minutes until the sauce thickens. 5. Add rice to boiling water. Cook for 12 minutes then drain. 6. Sauce can be served on a bed of rice or mixed through cooked, drained rice 10 P a g e

13 A Taste of India (Between 2) Vegetable Curry Rice 150g Onion ½ Mixed frozen vegetables 150g Tinned tomatoes 150m Tomato puree 1x10ml Curry paste 2x15m Coriander powder 1x2.5ml Chilli powder 1x2.5ml Water 150m Vegetable stock cube 1 1. Half fill a medium pot with cold water, and bring to the boil. 2. Chop onion into small pieces. 3. Once water is boiling add rice to the pot and cook for minutes. 4. Collect tinned tomatoes, tomato puree, curry paste, water, spices, stock cube and chopped onion. Place in pot, bring to the boil then simmer. 5. Collect vegetables in a small bowl, then add to the tomato sauce mixture and simmer for minutes. 6. Collect cumin powder, coriander powder, chilli powder on a small plate. Add to the vegetable sauce mixture, stir and simmer for a further 5 minutes. 7. When rice is cooked, drain and equally divide into tin foil containers. Pour Curry mixture on top. 11 P a g e

14 A Taste of Italy (Between 2) Pasta with Tomato and Herb Sauce. Pasta Shapes 150g Onion 1 Tinned tomatoes 150ml Water 150ml Vegetable stock cube 1 Tomato puree 1 x 10ml Mixed herbs 1 x 10ml Pinch of garlic salt and pepper 1. Half fill a medium pot with water and bring to the boil. 2. Add pasta shapes and cook for minutes. 3. Chop onion. 4. Heat tinned tomatoes, water, stock cube, onion, tomato puree, herbs, garlic salt and pepper in a pot. 5. Bring the sauce to the boil. Reduce the heat and simmer for 10 minutes. 6. Drain and arrange pasta shapes into a tin foil container. Pour tomato & herb sauce neatly on top. 12 P a g e

15 Chinese Fried Rice A Taste of China Fried Rice (between two) water 500mls rice 100g oil 1 tablespoon spring onions 2 mushrooms 2 green pepper ¼ soy sauce 10-15mls egg 1 1. Half fill a medium pot with water and bring to the boil. 2. Add rice and cook for minutes. 3. Leave rice in sieve on top of saucepan in order to drain thoroughly. 4. Wash and chop all vegetables finely on chopping board. 5. Beat egg with a fork in measuring jug. 6. Heat oil in a wok or frying pan. Add egg. 7. When set carefully turn the cooked egg using a fish slice. 8. Cook for a few minutes. When cooked remove from frying pan and transfer to plate. 9. Using a knife and fork cut egg into small pieces. 10. Add vegetables to frying pan and stir for 3-4 mins. 11. Add rice and stir fry for a few minutes. 12. Add soy sauce. Stir egg into rice and place into foil container. 13 P a g e