Food Technology Year 8 Recipe Booklet 2 2015-2016 Introduction Design and Technology is all about designing and making products for anyone and everyone to use. Products can be made from paper, metal, plastic, textiles, food and a whole range of other materials. In food technology we will, of course, be designing and making with food as a material. As you work through key stage 3 (years 7-9) you will need to build up your skills and knowledge of food as a material. We have tried to include as many practical activities as possible, but this may not always be making a product to take home, it may be an experiment, a tasting analysis or evaluating products already on the market. Whatever you do will be helping you to learn how and why food products arrive on supermarket shelves or on restaurant menus. All of the recipes in this booklet can be completed within the time of the lesson, including the clearing up of the work area. The clearing up at the end of the lesson is an important part of your learning and you are constantly assessed by your teacher on your time management, hygiene and safety practices. Your teacher will go through the recipe booklet each week with you in time for your next practical lesson, so that you can organise your ingredients to bring into the lesson. Participating within the practical lessons is compulsory. You may not make all of the recipe s during your Food module, however we have included some that you may wish to try at home. We have been mindful to keep the cost of the recipes within this booklet as low as possible. In all of the recipes we have indicated the healthiest option ingredient, however as a department we encourage students to adapt recipes/ingredients to suit individual preferences. E.g. Wholemeal plain flour can be adapted to white plain flour etc. Walton High School For hygiene and safety reasons all students are expected to tie up their hair if it is long. Students are not allowed to wear nail varnish for practical lessons. Nut Free as far as is practical we try to make our recipes nut free. We ask that all parents check through the recipe booklet and inform the school if there are any ingredients that your child may be allergic to. We hope that you enjoy the course. Ms J.Byrne
A word about measurements Metric measurements have been used for the recipes in this booklet but because not everyone uses metric, imperial measurements have been added. Generally in cooking 1 ounce (oz) = 25 grams (g) 1oz = 25g 2oz = 50g 3oz = 75g 4oz = 100g 8oz = 200g 12oz = 300g Liquids are measured in litres parts of litres are millilitres. Imperial measurements are measured in pints parts of pints are fluid ounces. 1 fluid ounce = 30ml (millilitres) ¼ pt = 5 fluid oz = 150ml ½ pt = 10 fluid oz = 300ml 1pt = 20 fluid oz = 600ml Temperature conversion chart Degrees Celsius tsp = teaspoon tbsp = tablespoon Gas Mark 140 1 150 2 160/170 3 180 4 190 5 200 6 220 7 230 8 240 9 Fajitas 1/2 lime 1 clove garlic Suitable container to carry food 1/2 green chilli home in these can be re heated Small bunch coriander at home in microwave. 2 teaspoons oil 1 small chicken breast (extra veg or kidney beans veg option) 1/2 onion 1/2 green pepper 1 tomato 25g /1oz grated cheese 2 tortillas 1 tablespoon guacamole (or salsa) optional During this practical lesson you will be shown how to assemble one fajita but you will assemble yours at home when ready to eat to prevent the tortillas going soggy. Collect equipment, organise work area Prepare the marinade squeeze the lime, peel and crush the garlic, de-seed and slice the chilli, chop the coriander and stir everything together in a small bowl with the oil. Remove any skin from the chicken and cut into strips. Mix with the marinade and place in the fridge whilst you prepare the other ingredients. Prepare the remaining ingredients slice the onion and green pepper, chop the tomato and grate the cheese. Into a large saucepan or wok place the marinated chicken and stir fry for approximately 4 minutes, check the chicken is cooked. Add the onion and green pepper and cook for a further 2 mins. Spread the chicken in the centre of the tortilla, add some tomato, cheese, guacamole or salsa, then roll up.
Sausage Plait 12oz Ready to roll puff pastry (pkt) 8oz/200g Sausage meat/cheese/corned beef 1 onion 1 egg (beaten) Mixed herbs/salt/pepper to taste *Large baking tray and foil *Tin to carry home in Oven Temp 200oC Vegetarian Option Gas mark 6 8oz/200g Cheese/tomato/onion/mushrooms Time 20 30 minutes Collect equipment, organise work area Pre heat oven 200oC, Gas mark 6 Chop the onion Mix the sausage meat (cheese/corned beef), onion and herbs together in a bowl Roll out the pastry into a rectangle 30cm x 20cm and place on a large Baking tray Place the sausage mix down the centre of the pastry Cut the edges of the pastry diagonally into 2cm strips Brush the edges of the strips with the egg Fold the ends of the pastry strips over the sausage mixture, then fold alternate strips of pastry across Brush top of plait with egg Bake on top shelf of hot oven 200oC, gas mark 6 for 25 35 minutes it is vital that the sausage meat is cooked thoroughly Lemon Cheesecake 9 Large Digestive Biscuits 6 ½ or 16cm loose bottomed tin 50g Butter or Margarine Container to carry home in. Juice and Rind of 1 Lemon 300g Soft Cheese (Philadelphia or light soft cheese) 45g Caster Sugar 125ml Whipped Cream Half a Packet unflavoured POWDERED Gelatine Do not bring leaf gelatine as this is NOT suitable for this recipe *Powdered Gelatine can be purchased from school for 20p please see your class teacher if this is required To Garnish Fresh Soft Fruit to garnish ( Strawberries, Raspberries, kiwi Fruit ) Collect equipment, Organise work area. Grease tin. Crush biscuits in a food processor or using a rolling pin and a bowl. Melt butter and stir into crushed biscuits until they stick together. Place biscuits in base of tin and press down firmly to smooth with the back of a spoon. Place in fridge to harden. Grate the lemon rind and squeeze the juice into a large bowl. Add the cheese and the sugar and mix thoroughly to combine. Whip the cream using electric whisk, until soft peaks form and add to the mixture. DO NOT over whisk cream. Boil kettle and measure 3 Tablespoons of water into a small bowl and add the Gelatine. Stir until the Gelatine has melted and the mixture is clear. Leave to cool slightly and add to cheesecake filling and mix thoroughly. Pour the cheesecake mixture into the tin and smooth the top of the cheesecake. Place in fridge to set Decorate with fruit of your choice. Remove from tin when set. Serve with extra fruit or cream if desired.
Italian Mince (serves 4 6) 450g / 1lb minced meat Deep casserole or pie dish 100g / 4oz mushrooms Tin to carry home in 15oz tinned tomatoes (chopped) 1 onion Oven Temp. 200oC 1 oxo cube dissolved in 150ml boiling water Gas 6 Salt and pepper 1 tablespoon flour Topping: 200g / 8oz S.R flour 50g / 2oz margarine 6 8 tablespoons milk Pinch of mixed herbs Collect equipment, organise work area Light oven 200oC/Gas 6, check shelf position Chop onions and mushrooms Time 30 40 minutes Dry fry mince in a saucepan over a gentle heat until brown. Add onion and mushrooms and fry for a further 2 minutes Add flour, then the oxo and tomatoes and season well Simmer for 20 minutes Make topping, sieve flour, add herbs, rub in margarine, add milk to form a stiff dough Roll scone topping to 1/2 inch / 1cm thick and cut out using a small cutter Pour mince mixture into pie dish and arrange scones around the edge, slightly overlapping Glaze scones with milk and bake at 200oC Gas 6 for 30 40 minutes until the scones are golden and well risen Marble Pear Tray Bake 100g caster sugar 20 cm square baking tray or foil container 100g soft margarine Tin to carry home in 2 eggs 100g self raising flour 1 tablespoon cocoa powder 1 teaspoon baking powder Oven Temp. 180oC 1/2 pear Gas 4 baking parchment/greaseproof paper Time 20 minutes Collect equipment, organise work area Light oven 180oC/Gas 4 Grease and line the baking tin or foil tray In a large bowl cream the sugar and margarine together, ideally using an electric hand whisk, until light and fluffy. In a small bowl beat the eggs with a fork. Add the beaten egg a little at a time, to the margarine and sugar and mix. Sieve the flour and baking powder. With a metal spoon fold the flour and baking powder into the mixture. Core and chop the pear into small pieces. Scatter pieces of pear into the lined tin. Spoon half of the plain cake mixture into the tin. Stir in the cocoa to the remaining cake mixture. Spoon the chocolate mixture into the baking tin and then swirl the two mixtures together to create a marble effect. Place in the oven and bake for 20 mins, until golden brown and springy to the touch. Remove from the oven and allow to cool.
Thai green chicken curry (serves 2) You may choose to double the ingredients for a family meal or use a range of vegetables such as broccoli, spinach or courgette. Notes 1 tablespoon oil Container to carry home in 3 spring onions 1 clove of garlic 75g/3oz sugar snap peas 1 small chicken breast 1 tablespoon Thai green curry paste (depending on strength) 200ml coconut milk (reduced fat) 1/2 lime Small bunch of coriander Collect equipment, organise work area Prepare the vegetables slice the spring onions, cut the sugar snap peas in half, crush the garlic Cut the chicken into small chunks. In a large saucepan or wok fry the spring onions, garlic and chicken in the oil for 3-4 mins. When the chicken has turned white, stir in the green curry paste, followed by the sugar snap peas. Pour in the coconut milk and simmer for 15 mins. Squeeze the lime and pour over the curry. Tear the coriander and add to the curry. Serve. Serve with boiled rice
Notes