Method 1. Bring a large pan of water to the boil, add the pasta and cook for minutes

Transcription

1 Year 9 Recipes

2 Penne Fiorentina 1 red pepper 1 onion 1 clove garlic 200g penne pasta 1 x 15ml spoon oil 1 x 400g cans chopped tomatoes Fresh basil leaves or 1 x 5ml spoon dried basil 100g baby spinach Black pepper 50g mozzarella 20g grated parmesan cheese (optional) 1. Bring a large pan of water to the boil, add the pasta and cook for minutes 2. Deseed and chop the red pepper. 3. Peel and chop the onion. 4. Peel and crush the garlic. 5. Heat the oil in a saucepan, add the peppers, onion and garlic and cook gently for about 5 minutes until the peppers and onion are soft. 6. Stir in the chopped tomatoes and basil. Simmer for 5 10 minutes. 7. When the pasta is cooked remove from the heat 8. Drain the pasta saucepan. 9. Stir in the tomato sauce and spinach and mix. Season with black pepper. 10. Place the pasta sauce in a shallow ovenproof dish. Slice the mozzarella cheese and lay on top of the pasta. Add the grated parmesan cheese. 11. At home heat the grill. Place the dish under the grill and cook until lightly browned. Alternatively, bake in the oven for mins until golden.

3 Spring Rolls 1 large handful of beansprouts 25g melted butter 1 large carrot 4 mushrooms Handful of spinach or cabbage Half finger-length fresh root ginger Small bunch coriander 100g prawns or 1 cooked chicken breast, diced finely (optional) 2 tbsp sweet chilli sauce, plus extra to serve 8 sheets filo pastry 1. Heat oven to 220C/fan 200C/gas 2. Prepare the vegetables; peel and thinly matchstick the carrot, finely dice the mushrooms, chiffonade the spinach/cabbage. Peel and finely grate the ginger. Finely chop the coriander. 3. Heat 1 tsp veg oil in a large wok or non-stick frying pan. Stir-fry the vegetables and ginger for 3-4 mins until almost cooked, but still with a little crunch. Add prawns/chicken if using for 30 secs, then stir in the sweet chilli sauce and coriander leaves, then remove from the heat. 4. Brush 1 sheets of filo with a little butter, then cover with another sheet 5. Pile a quarter of the mixture along the narrow edge of each sheet, fold over the edges, then roll up to give you 4 large spring rolls. 6. Brush with the remaining butter, then bake on a baking sheet, seam-side down, for 15 mins until golden and crisp. Serve with a green salad, and a good dollop of extra chilli sauce on the side.

4 Calzone 225g Strong white flour 1 level teaspoon salt 1 level teaspoon sugar 15ml Olive Oil 1 sachet (7g) easy blend dried yeast 160 ml warm water - NOT HOT! Tomato puree A selection of meats, cheeses and vegetables of your choice Fresh or dried herbs 1. Pre heat oven to 200 C 2. Put the flour, oil, sugar and salt into a mixing bowl and stir 3. Add in the yeast and stir well 4. Add all the tepid water at once and stir with a wooden spoon. 5. When the dough starts to get tough, then use your hands. If too sticky add more flour. 6. Bring to a ball and place onto a floured work surface 7. Knead well for at least 5 minutes; stretching and pulling the dough. Sprinkle with flour if it becomes too sticky. 8. Depending on if you want to make 1 large calzone or 2 smaller ones, either divide the dough mixture in half, roll each piece into a ball and then roll out each ball into a circular shape. (If just making one large calzone, roll entire dough out into circular shape. 9. Brush olive oil around the edge of your dough. 10. Spoon over the whole base your tomato topping, but only put your meat/veg/cheese onto half of your rolled out dough. 11. Lift over the side without the toppings and seal it by pinching with your fingers, or pressing down firmly with a fork to secure the edges (what you have now should resemble a large pasty shape). By crimping the edges, none of the filling can spill out. Place the calzone side by side on a floured baking sheet, (use 2 if needed). 12. Cook for 10 to 15 minutes in a preheated oven until the dough is puffed up and golden on top and the filling is hot.

5 Mini Savoury Tartlets Pastry: 100g Plain flour 50 g BLOCK Margarine or butter 2 tbsp. cold water 50g grated cheese Filling: 1 egg 100ml milk 20g cheese (of your choice) Plus 2 extra ingredients of your choice eg. olives/mushrooms/peppers/tomato/ peas/ham/mint/basil 1. Pre heat oven to 200 C or gas mark 7 2. Sift flour into bowl. 3. Cut up fat into small pieces 4. Add to flour and rub in until it resembles breadcrumbs, remember COLD HANDS! 5. Add 1 tbsp COLD water at a time and mix with a knife to form soft, NOT STICKY dough. 6. Wrap in cling film and chill in the fridge. 7. Finely dice your extra ingredients. Lightly fry in a splash of oil. Leave to cool 8. Beat egg and milk together in a jug, add seasoning. 9. Grate cheese into a bowl. 10. Roll out pastry, cut into rounds and line a cupcake tin with 12 rounds. 11. Place a teaspoon of filling mix into each case, fill nearly to the top with egg & milk mix. Sprinkle with cheese. 12. Bake in the oven for minutes, until golden brown

6 Lemon Drizzle Cake 115g Margarine or butter, softened 115g Caster Sugar 2 eggs Finely grated zest 1 lemon 115g Self-Raising Flour FOR THE DRIZZLE TOPPING Juice 1 Lemon 40g Caster Sugar 1. Heat oven to 180C/fan 160C/gas Beat together the Margarine and Caster Sugar until pale and creamy. 3. Add eggs, one at a time, slowly mixing through. 4. Sift in the Self Raising Flour 5. Add the finely grated zest of 1 lemon and mix until well combined. 6. Spoon in the mixture into foil container/cake tin and level the top with a spoon. 7. Bake for mins until a thin skewer inserted into the centre of the cake comes out clean. 8. While the cake is cooling in its tin, mix together the juice of 1 lemon and remaining Caster Sugar to make the drizzle. 9. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. 10. Leave in the tin until completely cool, then remove and serve.

7 Stuffed Chicken 1 skinless chicken breasts, 25g cream cheese 3 rashers of bacon or parma ham Optional Sun dried tomato Chilli powder 1. Working on a board, stuff the chicken breasts. To do this, start by pulling back the loose fillet on the back of the breast put your knife in the opposite direction and slice to create a long pocket. 2. Open the pocket up with your fingers, push the cream cheese and additional fillings into the pocket. Fold and seal back the chicken, completely covering the filling and giving you a nice neat parcel. 3. Preheat the oven to 180 C/350 F/gas Place the bacon/ham onto a chopping board side by side slightly overlapping. 5. Place the stuffed chicken breast on top and roll up. 6. Place onto a lined baking sheet and place in the oven for mins. Test with a temperature probe and check core temperature is 75 C.

8 Sweet and Sour Chicken 2 chicken breasts (Mushroom, Quorn or Tofu) ½ onion 1 small carrot ½ pepper 1 clove of garlic 3cm knob of ginger 2 pineapple rings 1 veg stock cube 2 tbsp tomato puree 2 tbsp honey 4 tbsp white wine vinegar 2 tbsp cornflour Oil Salt and pepper 1. Cut chicken into 2cm cube pieces. 2. Peel the onion, garlic, ginger and carrot. Deseed the pepper. 3. Slice the onion, carrot, pepper into fine strips and finely chop the garlic and ginger. Place in a bowl 4. Make up the stock in a jug with 200ml of hot water. 5. Blend the corn flour in a jug with a little cold water. 6. Place oil in the pan and heat. Add chicken pieces and seal until white all over. Add onion, carrot, pepper, garlic and ginger. Cook for 2-3 mins 7. Add white wine vinegar and stock to the pan. 8. Add honey and tomato puree. Stir. 9. Bring to the boil, slowly add cornflour till you achieve the correct consistency. 10. Chop the pineapple rings into chunks and add to the sauce. 11. Using a temperature probe, check the chicken is cooked. It must be 75 C Put in a container with the sauce.

9 Swiss Roll 3 eggs 75g caster sugar 75g plain flour 4 tbsp jam/lemon curd 1 tbsp caster sugar 2 A4 pieces of greaseproof paper 1. Preheat oven Reg 7/ 220 C 2. Grease and line a baking tray 3. Using the whisk attachment, whisk egg and sugar together until thick and creamy, when ready it should hold a trail on the surface for 10 seconds. 4. Gently fold in the sieved flour into the mixture using a metal spoon. 5. Pour the mixture into the tin and bake for mins. 6. While the cake is baking sprinkle 1 tbsp. caster sugar over a piece of greaseproof paper & soften the jam. 7. When the swiss roll is cooked, turn out onto the paper and peel off the greaseproof paper. 8. Quickly spread jam/lemon curd over the cake. Using a sharp knife trim off the edges and roll up using the paper to help you.

10 Portuguese Tarts 1 whole egg (large) 2 egg yolks (large) 115g caster sugar 2 tbsp cornflour 400ml milk 2 tsp vanilla extract 1 sheet ready rolled puff pastry 1. Lightly grease a 12 hole muffin tin and pre-heat oven to 200C/180C fan/gas Put egg, yolks, sugar & cornflour in a pan and mix well together then gradually add the milk until mixture is well mixed and smooth. 3. Place pan on medium heat and stir constantly until mixture thickens and comes to the boil. Remove pan from heat and stir in vanilla extract. 4. Put custard in a bowl to cool, beat occasionally to avoid a skin forming.cut pastry sheet into two pieces and place them on top of each other. Roll the pastry tightly, from the short side, into a log and cut the log into 12 even sized rounds. 5. On a lightly floured board, roll each round into a disc (approx. 10cm) and press the pastry discs into the muffin tin. 6. Spoon in the cooled custard and bake for 20 mins until golden on top. 7. Leave to cool in the tin for 5mins then move to a cooling rack to finish cooling although they can be eaten warm

11 1. Put a large saucepan of water on to boil. 6. Layer the brie and cheese on top. Bake in the oven for minutes or until the cheese is golden-brown and bubbling Tartiflette You will need a small ovenproof dish to serve 2 (recipe can be doubled to suit a larger dish but may have to be cooked at home due to time constraints) 500g Charlotte potatoes 125 g smoked bacon, sliced (lardons are ideal) or Mushrooms (v) 1 onion 1 garlic clove 150 ml double cream Salt and pepper 100g Brie, thinly sliced 100g Cheese own choice (not cheddar) grated or sliced 2. Cook the potatoes the boiling water for 5-10 minutes, or until tender 3. Drain, rinse under cold water and set aside to cool slightly. 4. Fry the bacon, onions and garlic for 4-5 minutes, or until goldenbrown. 5. Slice the potatoes thinly and layer into an ovenproof dish with the bacon mixture. Pour over the double cream. Season with salt and pepper.

12 1. Set oven to 180 C. 2. foil take away cartons work great for this practical. 3. To make the meat sauce, heat the oil in a frying pan, fry the onion and garlic for 2 minutes. Add the beef and cook for about 10 mins until browned all over. 4. Pour over the passata or tinned tomatoes, add the tomato puree, herbs, then season. Bring up to the boil, then simmer for 30 mins until the sauce looks rich. Classic Lasagna 8 lasagne sheets For the meat sauce 250g lean beef mince 1 onion - peeled + chopped 1 clove garlic - peeled + crushed 1 tin toms/passata 1tsp mixed herbs Grated cheese/mozzarella to sprinkle on top 5. Make the béchamel sauce: Melt butter in a saucepan. Stir in an equal amount of flour and cook the mixture for just under a minute - known as a roux. 6. Stir in milk, a little at a time, making sure to stir well so that no lumps form. 7. Bring the mixture to the boil, stirring constantly, so that the mixture thickens and becomes glossy. Boil for a couple of minutes. 8. To make a cheese sauce, add grated cheese off the heat. Season well. For the béchamel sauce 30g butter 30g plain flour 300ml milk Salt and freshly ground black pepper, to taste 100g grated cheddar 9. Heat oven to 180 C/fan/160C/gas 4. Lightly oil a small ovenproof dish Spoon half the meat sauce into the dish, then cover with lasagna sheets. Pour over half of your béchamel sauce. 10. Repeat and with the remaining white sauce, making sure you can t see any pasta poking through. 11. Scatter the mozzarella over the top. Bake for 45 mins until the top is bubbling and lightly browned.