YEAR 7 SUMMER TERM 2018 H.E. RECIPES Please note any text in green means that we will provide that ingredient. Any text in red is a reminder of what container/cooking vessel your son/daughter will need to bring in. All ingredients in black text are what your son/daughter will need to buy and bring in to the HE lessons. Please could you encourage your son/daughter to only bring in the quantities required for the recipe. Also we are happy for you to increase/decrease the portion size, add/takeaway ingredients to suit the needs of your family.
YEAR 7 SUMMER 2018 RECIPE BOOKLET Year Seven Year Eight Year Nine Jerk chicken and couscous Shortbread and Fresh Fruit Salad Scones and homemade jam Caribbean Fruity Curry Fresh Pasta and homemade pesto Shortcrust pastry jam tarts and fresh custard Hand Made Pizzas and Garlic Bread Swiss Roll with buttercream or cream/fruit filling Brie and Cranberry Puff Tart with optional bacon/parma ham Fresh Pasta with homemade Tomato Sauce Handmade Puff Pastry Cheese Twists Homity Pie Bread and homemade jam Vegetable Pilaf Sausage Plait with handmade pastry White Chocolate and raspberry Blondies Handmade pizzas and garlic bread Milles Feuilles Stacks Thai Chicken or Tofu Curry Summer Fruit Tart with Crème Patisserie Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456
LESSON ONE JERK CHICKEN WITH COUSCOUS Ingredients 1 pack of chicken thighs, bone in (or aubergine, sweet potato for veggie version) 1 lime, halved For the jerk marinade 1 big bunch spring onions, roughly chopped thumb-sized piece ginger, roughly chopped 3 garlic cloves ½ a small onion 2 chillies, deseeded if you want less heat ½ tsp dried, or 1 tbsp thyme leaves 1 lime 2 tbsp soy sauce 2 tbsp vegetable oil 3 tbsp brown sugar 1 tbsp ground allspice 1 pack of couscous ONE LARGE OR TWO MEDIUM CONTAINERS WITH LIDS 1. To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up don t be tempted to add water, as you want a thick paste.
2. Taste the jerk mixture for seasoning. You can now throw in more chillies if it s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced. 3. Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinade. 4. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through. 5. While the chicken is cooking, prepare the couscous. Squeeze the roasted lime over the chicken and serve with the couscous and some hot sauce if you like it really spicy. Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456
LESSON TWO SHORTBREAD AND FRESH FRUIT SALAD Ingredients 125g/4oz butter 55g/2oz caster sugar, plus extra to finish 180g/6oz plain flour An assortment of fresh fruit to suit your tastes eg strawberries, orange, apple, bananas, grapes TWO CONTAINERS TO TRANSPORT BISCUITS AND SALAD HOME 1. Heat the oven to 190C/375F/Gas 5. 2. Beat the butter and the sugar together until smooth. 3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick. 4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes. 5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack. 6. Make the fresh fruit salad by preparing your fruit as directed. Squeeze cut fruit with lemon juice to prevent enzymic browning.
LESSON THREE SCONES AND HOMEMADE STRAWBERRY JAM Scones 200g self-raising flour 50g butter 50g caster sugar 50g sultanas(optional) Jam 1 punnet of strawberries Caster sugar ONE EMPTY CLEAN JAM JAR WITH A LID PLUS A TUB/TIN FOR THE SCONES 1. Heat the oven to 200c 2. Mix together the flour and salt and rub in the butter. 3. Stir in the sugar and sultanas and then the milk to get a soft dough. 4. Turn on to a floured work surface and knead very lightly. Gently flatten the dough until it is the height of your chosen cutter. 5. Cut your scones out and place them on a floured baking tray. Use all of the dough. 6. Brush the tops of the scones with the beaten egg. Bake for 15-20 mins until golden brown. 7. Whilst the scones are in the oven, place your washed and hulled berries into a saucepan with an equal quantity of sugar. 8. Gently crush the berries with a fork and heat slowly to dissolve the sugar. 9. Bring the mixture to the boil be very careful not to get splashed as it will get really hot. Boil it for about 10 minutes 10. We will come around to show you how to check if it is done or not. 11. We will decant your jam into your jar once it has cooled down. Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456
LESSON FOUR FRUITY CARIBBEAN CURRY Ingredients 2 tsp vegetable or sunflower oil 4 chicken drumsticks (optional). Replace with a sweet potato for a vegetarian version. 2 large red onions, chopped 2 peppers (any colours will do), chopped 3-4 tbsp mild curry powder 425g can pineapple chunks in unsweetened juice 400g can coconut milk 400g can kidney beans, drained 2-4 tbsp hot pepper sauce (depending on how hot you like it) (optional) small bunch coriander, chopped A CONTAINER TO TAKE IT HOME IN 1. Heat the oil in a large frying pan. Add the chicken or sweet potato wedges and brown well on all sides, then transfer to a plate. 2. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. 3. Return the chicken/sweet potato to the pan and sprinkle in the curry powder, and then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 30 mins until the chicken/sweet potato is tender, and the sauce has reduced and thickened a little. 4. Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander.
LESSON FIVE FRESH PASTA AND HOMEMADE PESTO Ingredients for pasta 1 egg 80g plain flour or strong bread flour Ingredients for pesto 1 pack of fresh basil or half basil/half spinach Garlic Parmesan cheese Olive oil NO PINE NUTS ARE ALLOWED IN SCHOOL AN AIRTIGHT CONTAINER E.G. A JAR TO CARRY THE FRESH PESTO AND PASTA HOME IN 1. Place the flour on the worktop. Make a well in the centre and crack the egg into it. Beat the egg with a fork until smooth. Using the tips of your fingers, mix the egg with the flour, incorporating a little at a time, until everything is combined. 2. Knead the pieces of dough together with a bit of work and some love and attention, they ll all bind together to give you one big, smooth lump of dough! Ten minutes kneading to build the gluten up to make your dough stretchy. Chill your dough in the fridge. 3. Use the pasta machines to stretch the dough. Choose spaghetti or tagliatelle. Leave it to dry until the end of the lesson. Bag it and chill. 4. To make your pesto, place all the ingredients into the processor and blend it all until a paste. Use a spatula to put it into your jar. Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456
LESSON SIX SHORTCRUST PASTRY JAM TARTS WITH FRESH CUSTARD Jam Tarts 100g plain flour 50g cold butter A little cold water to mix Jam/curd of your choice To make 1 pint of Custard 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour A TIN FOR THE TARTS AND A WATER-TIGHT CONTAINER FOR YOUR CUSTARD 1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. 2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). 3. Whisk the yolks, sugar and cornflour together in a bowl until well blended. 4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. 6. POUR IT INTO YOUR CONTAINER BROUGHT FROM HOME Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456