Chicken Goujons with potato wedges Double Chocolate chip muffins 1 chicken breast 1 egg 2 slices of bread 1 medium sized potato Named container with a lid 1 tsp mixed herbs, 140g self raising flour 1 medium size eggs 125ml milk 75ml oil 90g caster sugar 15g cocoa 50g chocolate chips 1tsp baking powder 6 x muffin cases 1.Preheat the oven gas 6, 200 C. 2.Beat egg in a small bowl and prepare breadcrumbs in the food processor. 3.Place breadcrumbs in a small glass bowl. Add seasoning. 4.Cut chicken into strips, dip into beaten egg and coat with breadcrumbs. Place on the baking tray. 5.Wash potato and slice into wedges. Lightly spray with oil. 6.Place on baking tray with the chicken. 7. Place on the baking tray and cook for 20 minutes until golden brown and the core of the chicken reaches 75 C. 1. Oven 200 C / gas 6, place 6 muffin cases in muffin tin. 2. Place the flour, baking powder, sugar and cocoa powder together in the bowl. 3. In a measuring jug mix together the milk, oil and eggs. 4. Add the liquid mixture to the flour and mix gently to a lumpy batter. 5. Add the chocolate chips and gently fold. 6. Add the mixture to the measuring jug. 7. Pour the mixture between the muffin cases and bake for 25-30 minutes until well risen and firm.
Bolognaise Sauce 200-400g minced beef 1 large can tomatoes 1 tablespoon tomato puree 1 onion 100g mushrooms (optional) 1 pepper (optional) 1 tsp mixed herbs, garlic Equipment: Chopping board, saucepan, wooden spoon, plate, tablespoon. 1. Peel and chop the onion. 2. Cook with mince in the saucepan and stir over a low heat until the meat has browned. 3. Stir in the garlic. 4. Wipe and slice mushrooms and add to the pan. 5. Remove the seeds from the pepper, chop and add to the pan 6. Remove saucepan from the heat, add tomatoes, puree, mixed herbs, salt and pepper. 7. Bring to the boil and simmer for 15 minutes or as long as possible. Leave to cool and add to the container. Stuffed Peppers 2-3 even sized peppers 3 rashers bacon 1 onion 100g bread 1 egg Variation: Substitute bacon with 100g cheese, sweetcorn, courgette, medium cooking apple etc. teaspoon mixed herbs Equipment: Chopping board, large bowl, small bowl, plate, wooden spoon, fork. 1. Cut tops off each pepper. Remove core & seeds. 2. Use the food processor to make breadcrumbs. 3. Chop bacon & onion. Fry lightly to soften. Remove from heat and add to mixing bowl. 4. Prepare other ingredient e.g. grate cheese, chop apple. 5. Chop the courgette. 6. Add bread, apple, additional ingredients, herbs and salt and pepper to the bowl stir well. 7. Beat egg in small bowl and add enough to bind the stuffing. 8. Fill the peppers with stuffing and replace tops. 9. Bake for 15 minutes.
Stuffed Peppers 3 even sized peppers 3 rashers bacon 1 onion 100g bread 1 egg Variation: Substitute bacon with 100g cheese, sweetcorn, courgette, medium cooking apple etc. teaspoon mixed herbs Equipment: Chopping board, large bowl, small bowl, plate, wooden spoon, fork. 1. Cut tops off each pepper. Remove core & seeds. 2. Remove crusts from bread, process to crumbs. 3. Chop bacon & onion. Fry lightly to soften. Remove from heat and add to mixing bowl. 4. Prepare other ingredient e.g. peel & chop the apple etc. 5. Chop the courgette. 6. Add bread, apple, additional ingredients, herbs and salt and pepper to the bowl stir well. 7. Beat egg in small bowl and add enough to bind the stuffing. 8. Fill the peppers with stuffing and replace tops. 9. Bake for 15 minutes Stuffed Mushrooms 4 large mushrooms 2 rashers bacon/ham 1 small onion/4 spring onions 1 slice bread (25g) 50g grated cheese 2 teaspoon chopped parsley Optional 1 clove of garlic 25g sweetcorn 25g peas 25g celery 1 teaspoon mixed herbs Equipment: Chopping board, saucepan, large bowl, plate, wooden spoon. 1. Wipe mushrooms. Remove stalks & chop finely. 2. Chop bacon and onion. 3. Fry bacon, onion, garlic and mushroom stalks lightly to soften. Remove from heat add to the mixing bowl. 4. Grate cheese. 5. Remove crusts from bread, process to make crumbs. 6. Add breadcrumbs, cheese, parsley and seasoning to the bowl. 7. Add optional ingredients to the bowl 8. Put stuffed mushrooms in a greased dish, add the filling. 9. Bake for 15 minutes
Sausage Rolls 1 block of puff pastry 1 packet of thick sausages (Vegetarian sausages can be used) Equipment: Rolling pin, plate, small bowl, fork, pastry brush, sharp knife. School will provide Egg wash 1. Preheat the oven, Gas 7, 210ºC. 2. Remove the skins from the sausages. Wash hands. 3. Roll the pastry. Cut into a rectangle about 30cm x 25cm. 3. Cut in two, lengthwise. 4. Place sausages on the pastry as shown 5. Brush the edges with egg and seal them. 6. Knock up the edges with a knife and flute the edge using your fingers. 7. Brush with the beaten egg and/or milk. 8. Cut into 5cm lengths, mark the tops with a knife. 9. Place on the baking tray and cook for about 20 minutes until golden brown and the core of the sausage roll reaches 75 C. 10. Sanitise the probe and clean the work surface thoroughly. Sausage meat Spicy Bean Tagine 1 large onion 2 celery sticks 50g bacon, chopped/chorizo (optional) 1 x 400g can chopped tomatoes 2 garlic cloves, crushed 100g mushrooms Chicken stock cube 1 can chick peas School will provide Spices 1 can black eyed beans (other beans can be used) Casserole dish with a lid Equipment: Saucepan, chopping board, wooden spoon, teaspoon. 1. Preheat oven 190ºC or Gas Mark 5. 2. Chop the onion. 3. Wash and slice celery and mushrooms. 4. Chop the bacon and garlic 5. Make the stock, add 150mls boiling water to a measuring jug and add the stock cube. 6. Heat the oil in the saucepan and add onions, celery, bacon and garlic. Fry over a low heat until soft but not discoloured. 7. Stir in all the spices. Cook for a further minute or two. Add the tomatoes, stock and salt & pepper. Stir well. 8. Rinse the beans and add to the pan. 9. Stir and bring to the boil. Stir in the mushrooms. 10. Cover and simmer for 20 minutes.
Lemon Tray Bake 100g Soft Spread 100g Caster Sugar 100g Self Raising Flour 2 Eggs A foil tray 1 Lemon (Zest/Juice) 50g Lemon Curd (Optional) For the icing: 50g Caster Sugar Equipment: Large bowl, measuring jug, wooden spoon, spatula,. 1. Preheat oven, 180ºC or Gas Mark 4. 2. Place the soft spread and 100g caster sugar into a large bowl. Cream together with a wooden spoon until light and fluffy. 3. Beat in one egg at a time. 4. Sieve the flour into the bowl and fold in. 5. Zest and juice the lemon. 6. Add the zest to the cake mixture. Do not add the lemon juice. 7. Place the mixture into the foil tray and swirl the lemon curd into the mixture using a spoon. 8. Bake for 20-30 minutes until golden brown and firm to the touch. 9. Whilst the cake is baking pour the lemon juice into a measuring jug and add the 50g of caster sugar and stir together. 10. Pour the lemon juice mix over the warm cake and leave to cool. Pasta bake 100g-150g pasta 100g grated cheese 375ml milk 25g plain flour 25g margarine/butter 1 tomato Additions: 1 can tuna 1 can sweetcorn 3-4 slices ham 1 tsp mixed herbs, Equipment: Saucepan, chopping board, plate, wooden spoon, small bowl 1. Half fill a large pan with water add the pasta and boil. Cook until soft (10 minutes). 2. Grate the cheese. 3. Slice the tomato. 4. Drain the pasta add to ovenproof dish. 5. Cheese sauce: Put the milk, flour, margarine, salt, pepper in a pan. Bring to the boil stirring all the time. 6. Remove from the heat and stir in half of the cheese. 7. Add the pasta to the cheese sauce and add any extra ingredients and stir well. 8. Sprinkle the remaining cheese on the top. 9. Place in an ovenproof dish. 10.Garnish with sliced tomatoes.
Mushroom Soup Tomato Soup 25g butter or block fat 1 onion, peeled and chopped 200g button mushrooms 25g plain flour 1 stock cube 500ml water 125ml milk Flask or large airtight container 1 tsp mixed herbs, 2 x 400g tins chopped tomatoes 1 medium onion: chopped 1 medium potato: peeled and grated 1 clove of garlic - crushed 1 chicken stock cube 400ml water Flask or large airtight container 1 tsp basil 1 tablespoon cooking oil 1. Peel and chop the onion. Fry onion in the butter until soft. 2. Slice the mushrooms and add to saucepan. Fry gently for five minutes. 3. Stir in flour, cook for 1 minute. 4. Boil the water and dissolve the stock cubes. 5. Add stock gradually to the sauce pan and stir until thickened. Pour in the milk. 6. Add seasoning bring to the boil, stirring constantly. Simmer for 20 minutes. Liquidise when cool. 1. Peel and chop the onion 2. Peel and grate the potato 3. Gently fry onion in oil, until soft. 2. Add tomatoes, potato, basil and garlic. 3. Dissolve stock cube in boiling water. 4. Add the stock and seasoning. 5. Cover and simmer gently for 15 minutes. 6. Liquidise when cool.
Cheesecake 150g digestive biscuits 75g soft spread/butter 200g cream cheese 125ml whipping cream 50g caster sugar 1 lemon 15-18cm flan dish Optional: Fruit to decorate: strawberries, kiwi fruit, can mandarin oranges. Equipment: Rolling pin, saucepan, large bowl, small bowl, fork, plate, wooden spoon, spatula. 1. Crush the biscuits in plastic bag, use a rolling pin. 2. Melt soft spread/butter, then remove from the heat, add the biscuit crumbs and stir well. 3. Press mixture into the dish. 4. Zest the lemon. Squeeze juice. 5. In a small bowl combine the cream cheese and sugar until soft. Add the lemon zest and juice and lightly mix with a fork. 6. In a large bowl whip the cream to soft peaks. 7. Add the cheese mixture to the cream and whisk until smooth. 8. Gently place the mixture over the biscuit base using a spatula. 9. Decorate with the fruit if time allows.