Year 8 Recipe Book 1

Transcription

1 Year 8 Recipe Book 1

2 Bolognaise Sauce FOOD SAFE FOCUS! Heat your meat to 73oc to kill bacteria Always store meat in a fridge 225g / 8oz minced beef 1 medium size onion 1 pepper 110g /4oz mushrooms 1 garlic clove (optional) 1 large can chopped tomatoes 1 stock cube 1 teaspoon mixed herbs 1 tablespoon tomato puree (optional) Large container to take it home in! 1. Peel and chop the onion. De-seed and chop the pepper. Wipe and slice the mushrooms. Crush the garlic clove. Place all these ingredients onto a metal plate. 2. Put the minced beef into a large saucepan. Heat the saucepan over a medium to low heat and fry the meat until it is brown, stirring with a spoon. 3. Add the garlic and stir in. Remove the saucepan from the heat and add the remaining vegetables. 4. Return the saucepan to the cooker and stir gently over the heat for 5 minutes. 5. Crumble the stock cube into a small measuring jug and add a small amount of water to dissolve it. Add to the saucepan. 6. Add the tomatoes and herbs. Bring to the boil and then turn down to a low heat. 7. Simmer gently for 20 minutes, stirring occasionally. Add the tomato puree when it is cooked. 8. Serve at home with cooked pasta, jacket potato or garlic bread VEGETARIAN ALTERNATIVE Use Quorn mince, TVP or add a variety of beans or chick peas to the tomato sauce. 2

3 Chilli Con Carne Equipment 225g /8oz minced beef large saucepan 1 onion chopping board 1 green pepper vegetable knife 1 tablespoon tomato puree tablespoon 1 level teaspoon chilli powder teaspoon 1 small can red kidney beans can opener 1 garlic clove garlic crusher 1 large can chopped tomatoes 1 stock cube (meat or vegetable) 1. Peel and chop the onion. De-seed and chop the pepper. Peel and crush the garlic clove. 2. Put the mince into a large saucepan and gently fry in its own juice until brown all over. Stir well. 3. Remove the saucepan from the heat and add the onion, pepper and garlic. 4. Return the saucepan to the heat and cook gently for 5 minutes, stirring all the time. 5. Add the tomatoes, stock cube, tomato puree, kidney beans and chilli powder. Stir thoroughly. If necessary add a little water to make it moist. 6. Bring the mixture to the boil and then turn down to a very low heat to simmer. Put a lid on the saucepan. 7. Cook for minutes, stirring occasionally. 8. Taste the mixture WHEN IT IS COOKED and add black pepper and more chilli powder if needed. Serve with boiled rice or jacket potatoes at home. VEGETARIAN ALTERNATIVE Use Quorn mice, TVP or add a variety of beans or chick peas to the chilli sauce. 3

4 Vegetable Risotto Equipment 75g / 3oz long grain rice sieve 100g / 4oz mushrooms chopping board 50g / 2oz sweetcorn vegetable knife 50g / 2oz peas garlic crusher 1 tablespoon oil frying pan 1 onion wooden spoon 1 clove garlic (optional) measuring jug 1 vegetable or chicken stock cube 375ml /1 pint hot water 1 tablespoon of Worcestershire sauce 1 handful of Parmesan or Gran Padano cheese Large container to take it home in. 1. Peel and chop the onion. Wipe and slice the mushrooms. Crush the garlic clove. Store the vegetables on a plate. 2. Wash the rice in a sieve and put to one side. 3. Heat the oil in a frying pan or large saucepan and fry the onion and garlic gently. 4. Dissolve the stock cube in a jug with the water. 5. Add the rice into the pan and stir round to absorb the juice. 6. Add the stock cube and bring to the boil. Turn the heat down and simmer for 20 minutes, stirring occasionally. 7. After 10 minutes stir in any remaining vegetables. 8. When the rice is cooked and all the stock has been absorbed stir in the Worcestershire sauce and serve. VARIATIONS You can add cooked chicken or frankfurter sausages at the same time as the vegetables to make it a meat dish. 4

5 Tiramisu Large pot double cream 250g Mascarpone cheese 5tbsp caster sugar 2tbsp coffee granules 300ml boiling water 175g pack sponge fingers 25g chunk dark chocolate 2 tsp cocoa powder 1. Weigh and measure out ingredients 2. Put the cream, mascarpone and sugar in a large bowl. 3. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream. 4. Get your serving dish/container ready. 5. Make the coffee with the boiling water 6. Put a layer of sponge fingers into the dish and pour over some of the coffee so that the fingers become evenly covered but not soggy. 7. Spread half the cream mixture over the sponge fingers 8. Using the coarse side of the grater, grate over most of the chocolate. 9. Layer some more sponge fingers onto the cream mixture and soak with the remainder of the coffee 10. Then spread over the other half of the creamy mixture. 11. Sprinkle with the cocoa powder and chill. Extend Yourself Can you make chocolate curls for the top? Can you make your own sponge fingers? FOOD SAFE FOCUS! Refrigerate your cream Refrigerate your product when complete! 5

6 Winter Vegetable Soup 1 onion 1 carrot 1 leek 1 potato 1 celery stick 1 x 10ml spoon oil 600ml stock (water and stock cube) 1 x 15ml spoon coriander, chopped Equipment Chopping board, knife, vegetable peeler, measuring spoons, saucepan, wooden spoon, measuring jug. 1. Peel and chop the onion. 2. Top and tail the carrot, then peel and dice. 3. Top and tail the leek, then slice. 4. Peel and cube the potato. 5. Slice the celery. 6. Heat the oil in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes. 7. Add the stock to the saucepan and bring to the boil. 8. Add the potatoes and simmer for 20 minutes. 9. Stir in the chopped coriander and serve. 10. Wait to cool. Use a stick blender to liquidize if required. Top tips Try using a sweet potato. Vary the types of vegetables used depending on what is in season. Add canned or frozen sweetcorn or a can of beans. EXTEND YOURSELF.. Find your own winter soup recipe which uses seasonal ingredients. 6

7 Sweet and Sour Chicken 2 chicken breasts 2-3 spring onions or ½ small onion 1 carrot ½ green pepper ½ can pineapple 1 small piece of ginger, peeled and finely chopped Sauce: 2 tablespoons of soy sauce 1 tablespoon of vinegar 2 teaspoons of cornflour 4 tablespoons of water or pineapple juice 1 tablespoon of sugar (only if water is used) 1. Peel and slice the carrot into thin strips. Slice the onion and pepper into thin slices. Put onto a plate. 2. Cut the chicken into 1 cm chunks. 3. In a small mixing bowl or jug blend the sauce ingredients. 4. Heat the oil in a frying pan and stir in the chicken. Cook until it goes white all over. 5. Add the onion and ginger and cook for 2-3 minutes. 6. Stir in the pepper, pineapple chunks, carrot and pepper and cook for a further 2-3 minutes. 7. Add the pineapple and sauce ingredients and stir well until the sauce has thickened. If it is too thick add some more water. Vegetarian Alternative Use Quorn fillets or Tofu instead of the chicken or use a range of vegetables such as peas, French beans or mange tout as well. 7

8 FOCCACIA BREAD ITALIAN INGREDIENTS: 1 teaspoon white sugar 1 packet dry yeast 100ml warm water (38oc) 250 gms white bread flour 1 tablespoons olive oil 1/4 teaspoon salt Rosemary sprigs METHOD 1. Preheat the oven to 220C/425F/Gas 7. 2.Place the flour, salt, sugar, yeast, olive oil and 100ml of the water into a large bowl. 3. Add optional ingredients (rosemary) you can chop up some olives very finely and add them to the dry dough mixture!) 4..Gently stir with your hand or a wooden spoon to form a dough then knead the dough in the bowl for five minutes, gradually add extra water if required. 5. Knead the dough by hand on the work surface for 5 10 minutes 6. Place dough in an oiled bowl and leave on the window ledge for 5 mins. Your dough should grow!!!! 7. Tip the dough onto an oiled work surface and continue kneading for 3 more minutes. 8.Tip the dough out of the bowl and divide into two portions. 9.Flatten each portion onto a baking sheet, sprinkle with herbs and brush with oil. 10.Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes. 10. Brush with olive oil to finish. 8

9 Vegetable Chow Mein Equipment 1 carrot vegetable peeler 1 red pepper chopping board 75g / 3oz mange tout or green beans vegetable knife 100g / 4 oz egg noodles saucepan 1 tablespoon of oil wok 2 tablespoons of soy sauce wooden spoon 1 tablespoon rice wine (optional) colander 1. Cook the noodles (if necessary) in boiling water for 4-5 minutes. Drain in a colander and rinse under the hot tap. Leave to drain over the saucepan on the sink. 2. Peel and slice the carrot into matchsticks. De-seed and finely slice the pepper. 3. Heat the oil in the wok and stir fry the vegetables for 5 minutes, stirring all the time. 4. Stir in the soy sauce and rice wine. 5. Add the noodles and stir well to blend the flavours for no more than 2 minutes. 6. Serve straight away. N.B. You can add chicken, pork or prawns to the recipe. For a vegetarian option add cashew nuts, tofu or Quorn. 9

10 Chicken Korma Equipment 2 chicken breasts chopping board Small carton set natural yoghurt vegetable knife Small piece of fresh ginger garlic crusher 1-3 garlic cloves tablespoon 1 large/2 medium onions small bowl 2 tablespoons of oil or ghee frying pan 50g / 2oz almonds wooden spoon Small pot single cream 1 tablespoon korma spice (or mix your own, recipe below) 1. Chop the chicken into small chunks. 2. Peel and finely chop the ginger. Peel and crush 3. Place in a bowl with the yoghurt, ginger and garlic. Mix thoroughly and leave to marinate overnight. 4. Peel and chop the onions 5. Heat the oil and gently fry the onions until they are soft but not brown. 6. Stir in the spices and cook for a further 2 minutes. Stir in the meat mixture and heat gently. Leave to cook for 20 minutes, stirring occasionally. 7. Add the almonds and stir in the cream. Warm the mixture through but DO NOT BOIL IT! 8. If the sauce is too thick add some warm water. 9. Garnish with fresh, chopped mint. Spice mixture 1 tablespoon coriander seeds 4 cardamon pods 5 black peppercorns 1-2 dried red chillies Half teaspoon cinnamon Half teaspoon ground mace Grind the spices to a fine powder in a pestle and mortar. 10

11 Vegetable spring rolls 3 tbsp vegetable oil 2 skinless chicken breast fillets, finely chopped 4 spring onions, trimmed and thinly sliced 2 carrots, peeled and coarsely grated 1 large courgette, coarsely grated 150g bean sprouts 2 tbsp soy sauce 6 sheets filo pastry 1. Preheat the oven to 190 C/gas 5 2. Heat 1 tbsp of the vegetable oil in a large frying pan over a moderate heat. 3. Add the chicken and fry, stirring constantly, for about 5 minutes until almost cooked through. 4. Chop up the spring onions, grate the carrot, and slice the courgette. 5. Add the spring onions with the grated carrots and courgette top the frying pan. Stir well to mix. reduce the heat to low and cook, stirring occasionally, for 2/3 minutes. 6. Stir in the bean sprouts and cook, uncovered, for a further 2/3 minutes, stirring occasionally. 7. Stir in the soy sauce and remove from the heat. 8. Unroll the filo, keeping the sheets in a stack. Then, using a sharp knife, cut the pastry widthways into 3 strips, each measuring about 16 x 24cm. Lay these 18 strips in a stack. Cut along these lines 9. Lightly oil the end to seal. Place the roll seam-side down on a baking sheet and brush lightly all over with oil. Repeat with the remaining filo strips and filling. 10. Bake the rolls for minutes until golden and crisp. Transfer to a wire rack and allow the rolls to cool slightly before serving. 11

12 Samosas 1 packet of filo pastry 100g / 4oz cooked new potatoes (Skin on) 1 small onion Half a pepper 1 teaspoon of curry powder or curry paste Half a can of chopped tomatoes 1 teaspoon of pickle e.g. Branston (optional) 1. Set the oven to Gas Mark 6, 200ºC. Lightly grease a baking tray. 2. Chop the potatoes, onion and pepper into small chunks. Place in a small mixing bowl. 3. Drain the juice from the tomatoes and stir into the vegetables. 4. Add the curry powder or paste and pickle. Stir well and put to one side. 5. Open the filo pastry. Take out one sheet and wrap the rest in cling film. 6. Fold the pastry in half lengthways, as shown in the diagram below. 7. Place a tablespoon of the curry mixture in the bottom corner of the pastry, as shown in the diagram. Carefully fold into triangles trapping the mixture inside. Brush the edge with oil to seal the pastry. Brush over the top to help it go brown in the oven. 8. Bake for minutes until golden brown. 12

13 Fruit Galette 200g flaky puff pastry (homemade) 4 tbsp. Jam (any flavour) 1 egg 1 tbsp. caster sugar OPTIONAL: Some fresh fruit of your choice 1. Unwrap the pastry and allow to thaw before using 2. Preheat the oven to 220C/Gas7 3. Break the egg into small bowl and beat with a fork 4. Roll the pastry into an oblong shape 5. Spread filling on centre of pastry 6. Using the sharp knife cut strips at an angle to the centre of pastry 7. With cold water, brush the ends of the pastry 8. Fold strips of pastry over the fillings making a plait and sealing the edges as you go 9. Transfer plait to baking tray, brush with beaten egg and sprinkle on a little sugar 10. Bake for approx 20 minutes until golden brown and crisp 11. Cool and sprinkle with rest of sugar. 13

14 Cheese Straws 14

15 Paul s mum s jam tarts 85g/3oz unsalted butter or margarine 170g/6oz self raising flour, plus extra for dusting 20 tsp jam, or to taste 1. Preheat the oven to 200C/400F/Gas Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. 3. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 15 circular shapes. 4. Put each pastry case into an individual cupcake tray. Add a teaspoon of jam to each case not too much or it will ooze everywhere. 5. If there is any leftover pastry, re roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids. 6. Put the tray of tarts into the oven and cook for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes). 15

16 SAFETY ALERT Please make sure that there is an adult at home to supervise you cooking to help avoid accidents. 16

17 Banoffi Pie Equipment 100g digestive biscuits medium size bowl 50g / 2oz butter or margarine rolling pin 1 can caramelised condensed milk saucepan and pan stand 2 fair trade bananas wooden spoon Small pot double cream chopping board 1 teaspoon instant coffee (optional) vegetable knife Chocolate/sprinkles/edible decorations whisk FLAN DISH, FOIL CONTAINER OR CAKE TIN TO SET IT IN 1. Break the biscuits and place into a medium bowl. Use the end of the rolling pin to crush them. 2. Melt the butter or margarine in a saucepan. Take off the heat and add the biscuit crumbs. 3. Push the biscuit mixture into the bottom of the container. Press down firmly and put in the refrigerator to set for approx. 15 minutes. 4. Put the cream into a CLEAN medium size mixing bowl and whisk until thick and standing up in soft peaks. TAKE CARE NOT TO OVER WHISK THE MIXTURE. 5. If you wish dissolve the instant coffee in one or two teaspoons of hot water and stir into the cream. 6. Peel and slice the bananas. 7. Place the bananas onto the biscuit base. 8. Spread the condensed milk over the bananas. 9. Spread the cream over the top of the bananas and condensed milk and fork a pattern. 10. Decorate with chocolate curls or other decorations. N.B. This dish was invented in 1972 at The Hungry Monk restaurant in Polegate, East Sussex, so it is a local dish. 17

18 Sweet pepper couscous 100 g couscous 600 ml boiling water 50 ml oil 1 onion roughly chopped 1 red pepper de-seeded and chopped ½ yellow pepper de-seeded and chopped 1 lemon rind grated and juice extracted 1 clove garlic chopped seasoning a few chives chopped 1. Place the couscous in a large bowl and pour over the boiling water. Leave to stand for 5 minutes or until the grains have absorbed all the water. Fork over to separate the grains. 2. Heat 15 ml oil in a frying pan. Cook the chopped onion until tender. Add the chopped peppers and cook until tender. 3. Mix together the grated rind of the lemon, lemon juice and the remaining oil, the chopped garlic and season with salt and pepper. 4. Add to the pepper mixture in the pan, heat through gently then add to the couscous. Stir in the chopped chives and adjust the seasoning to taste. 5. Cover and keep the couscous warm in a low oven until you are ready to serve it. 18