Cooking and Nutrition Cooking Method Recipe Book Year 9. Name: Form: Teacher: Recipe Dates Cooking Methods. Roasting. Honey glazed root vegetables

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1 Cooking and Nutrition Cooking Recipe Book Year 9 Name: Form: Teacher: You will learn to prepare and cook a broad range of recipes using many different cooking methods Recipe Dates Cooking s Flapjack Baking Chinese Stir Fry Fresh Pasta Honey glazed root vegetables Drop scones Sponge puddings Kebabs Braised cabbage Pears and chocolate sauce Class experiment Class experiment Choose a recipe and adapt Boiling Roasting Dry fry Microwave Grilling Braising Poaching Scratch against Buying Leftovers Adapting a recipe to meet the eat well plate

2 Golden Syrup Flapjacks 250g Porridge Oats 125g Butter 125g Brown Sugar 2-3 tbsps Golden Syrup (depends how gooey you want it) Turn oven on to 180 C Lightly grease a baking tin with butter Put the butter, sugar and golden syrup in the saucepan. Melt gently on the hob, stirring with the wooden spoon, until the butter and sugar are melted. Take off the heat onto a pan stand and add oats to the pan and mix fully. Spoon in to the greased tin all the mixture.using the back of a spoon press into the corners so the mixture is flat and score the mixture into 12 squares. Place in the oven and bake on 180 C until golden brown (about 20 minutes). Baking

3 Singapore noodles 1 ½ tbsp Soy sauce and 2tbsp water ½ tsp Chinese five-spice powder 2 tsp curry powder 50g chicken chopped very thinly/ or very thinly sliced pork 2 rashers streaky bacon 110g vermicelli noodles 1 tbsp sunflower oil 1 garlic clove 1 onion or 4 spring onions Optional 50g peeled prawns 1 tbsp oil Mix the soy sauce, water, five-spice and curry powder in a glass bowl and add the pork/chicken and marinade. Chop up the bacon garlic and the onions. Set a large non-stick frying pan or wok over a medium-high heat. Add a little oil and the meat, then the vegetables and stir fry until the meat is thoroughly cooked. Tip into the pan the prawns if using, noodles and remaining marinade. Toss together for 2-3 minutes until hot. Stir frying

4 Fresh Pasta 140g/5oz plain flour or Italian '00' flour 2 medium eggs To make the pasta, mix the flour in a large bowl. Make a well in the centre and break in the eggs. Using a fork, gradually mix the flour with the eggs to form a soft dough. With your hands knead the dough for 5 minutes, or until smooth. Shape the pasta by using a pasta maker or rolling thinly and slicing. Cook in boiling water for 3 minutes Boiling

5 Honey glazed root vegetables 2 carrots, peeled and quartered 2 parsnips, peeled and quartered 1 Large potato 2 tbsp olive oil 1 garlic bulb, halved Clear honey Black pepper BRING an ovenproof dish from home. Heat oven to 200C/180C fan/gas 6. Peel and slice the carrots, parsnips and potato. They need to be of a similar size. Add to a pan of boiling water and boil for 10 mins. In a large roasting tin crush the garlic and add to the olive oil, generously grind black pepper and drizzle the vegetables with honey and bake in the oven until golden brown. Roasting

6 Drop scones 25g unsalted butter 140g self-raising flour pinch of fine salt 1 tbsp white caster sugar, plus extra for tossing 1 large egg 1 tsp vanilla extract 150ml semi-skimmed milk Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Melt the butter and add to the batter. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones. Heat a non-stick frying pan, spoon in 2 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Dry Frying

7 Sponge puddings For the sponge: 100g Butter/margarine 100g Caster Sugar 100g S/R Flour 2 Medium Eggs For The Topping: - Pick any one or choose your own 2-3 tbsp Jam 2-3 tbsp Chocolate Spread 1 Banana Sliced 2-3 Peach halves 2-3 tbsp Golden Syrup You will also need: A Bowl - it needs to be microwave proof. Using the all-in-one method add sugar, flour, eggs and butter to a large bowl and whisk together, using electric whisks. Grease the microwavable bowls with a little butter. In the bottom of the microwave bowl put in your topping, (e.g. - Jam). Once the Jam is in the bottom, add the sponge mixture on top of the Jam and level out slightly. Cover with cling film and microwave for about 6-8 minutes Once cooked remove the cling film or plate be careful it will be hot. Microwaving

8 Chicken Kebabs 2 boneless, skinless chicken breasts cut into large chunks 2 tbsp Thai red curry paste (or curry paste of your choice) 2 tbsp natural yogurt 1 red pepper, deseeded and chopped into chunks 1 courgette, halved and cut into chunks 1 red onion, cut into large wedges Pre heat the grill. Cut chicken into cubes add to the curry paste and natural yogurt in a bowl, then mix well until the chicken is evenly coated. Cut vegetables into cubes and thread vegetables and chicken onto skewers. Cook the skewers under the grill for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Grilling

9 Braised cabbage 1 tbsp sunflower oil 200g diced pancetta or smoked bacon pinch of golden caster sugar splash of white wine vinegar 1 large Savoy cabbage, shredded 200ml chicken stock made with a stock cube Heat the oil in a pan and sizzle the pancetta until crispy. Sprinkle over the sugar and splash in the vinegar. Stir the cabbage into the pan, then pour over the stock. Simmer it all for 10 minutes until the cabbage is tender but still slightly crunchy. Braising

10 Pears and chocolate sauce 2 small pears, peeled 2 tbsp clear honey 300ml good quality apple juice 1 cinnamon stick (or powder available at school) Chocolate Sauce: (You could do this at home) 147ml carton double cream 100g bar plain chocolate, broken into pieces Peel and core the pears, place the pears in a saucepan. Add the honey, apple juice and cinnamon stick. Bring to the boil, then simmer until pears are tender, allow the liquid to bubble away until it has turned to a sticky glaze. In a new saucepan add the double cream and chocolate pieces and stir constantly over a gentle heat, until the chocolate has melted. Serve pear with chocolate poured over them. Poaching

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