Year 10 Updated sept 2013 1
One Pot Chicken Pilaff 1 tsp vegetable oil 2 chicken fillets (or chicken thighs can be used) 1 medium onion 1 tblsp curry paste (your favourite) 150g Basmati rice 500 ml Chicken stock 100g Frozen mixed vegetables 1. Chop onion, cut chicken into bite size pieces. 2. Heat oil in wok or medium saucepan. 3. Heat oil in wok / saucepan, add onion and fry for 5 minutes until soften. 4. Add chicken pieces, fry for 3 minutes, add curry paste and rice stir thoroughly and cook for 1 minute. 5. Pour in stock, add frozen vegetables, bring to the boil, reduce and leave to simmer for 10 minutes or until rice is tender. Updated sept 2013 2
Burger and potato wedges 400g lean minced steak 1 small onion 1-2 rounds wholemeal breadcrumbs 1 beaten egg salt and pepper 1 Put minced steak in small bowl. 2 Peel and chop onion finely. 3 Add onion, breadcrumbs, salt, pepper and beaten egg to minced steak and mix well. 4 Dampen hands and shape mixture into a round flat cake. Preheat grill. 5 Place on a grill pan lined with foil. Grill under a medium heat for 10-15 mins turning over half way through cooking time. 6 Serve in a burger bap with cheese and a little tossed salad. Potato Wedges 2 large baking potatoes, left unpeeled *2 tablespoons sunflower oil *1-2 tablespoons paprika *salt 1. Scrub the potatoes well, rinse under cold water and pat dry with a tea towel 2. Cut each potato length ways into 8 wedges 3. Place the potato wedges on a baking sheet 4. Drizzle over the oil and toss well to coat 5. Sprinkle over the paprika and season with salt 6. Place the potatoes in the top of a preheated oven - 220 C/gas mark 7 and roast for 35 minutes until tender and brown Updated sept 2013 3
Tortellini with Creamy Bacon Sauce 500g tortellini pasta 1tbsp olive oil 4 rashers back bacon (chopped) 4 spring onions (chopped) 35g sun dried tomatoes 125ml half fat cream 125ml low fat sour cream 60ml water 40g low fat cheese 1tbsp chopped basil 1. Heat oil in pan, add bacon and cook until crisp 2. Add onions and tomatoes, cook until tender 3. Remove and reserve half bacon mixture for serving 4. Stir cream, sour cream, water, cheese and basil into remaining bacon mixture in pan, stir until heated through 5. Combine tortellini and cream mixture, tossing well 6. Serve sprinkled with remaining bacon mixture Updated sept 2013 4
Cinnamon Scones 200g self raising flour 50g flora 125ml milk 50g caster sugar 1 tsp. ground cinnamon 1 tsp baking powder Filling 50g flora 75g caster sugar 75g sultanas 2 tsp ground cinnamon 1. Place all filling ingredients in a microwavable bowl and microwave on high for 1 minute to melt flora. Mix well and leave to cool. 2. Sieve flour and baking powder, rub in flora and add enough milk to make soft dough. 3. Knead gently and roll into a rectangle (20 x 30 cm). Spread filling all over dough and roll long side to long side. Leave an edge free and paint with water or milk to help seal. 4. Cut into 1.5 cm and place flat side down on lined baking tray (they look like small Catherine wheels). 5. Bake for 10-15 minutes at 180c. Delicious served immediately from the oven. Updated sept 2013 5
Jammy Scones 200g self raising flour 50g flora 125ml milk 50g caster sugar 1 tsp baking powder Filling ¼ jar of good quality jam flavour of your choice 6. Sieve flour and baking powder, rub in flora and add enough milk to make soft dough. 7. Knead gently and roll into a rectangle (20 x 30 cm). Spread filling all over dough and roll long side to long side. Leave an edge free and paint with water or milk to help seal. 8. Cut into 1.5 cm and place flat side down on lined baking tray (they look like small Catherine wheels). 9. Bake for 10-15 minutes at 180c. Delicious served immediately from the oven. Updated sept 2013 6
PARSNIP SOUP 2 large parsnips, sliced 1 onion, chopped 50g flora 1 clove garlic, crushed 1 potato 1 tsp curry powder ½ tsp cumin 1 stock cube (made up to 400ml stock) salt and pepper 125mls milk chopped parsley to garnish 1. In a large saucepan, melt flora, add parsnip, onion and garlic and saute gently for 10 mins. 2. Add curry powder and cumin and mix well. 3. Gradually blend in the stock. 4. Bring to boil and simmer for 20 mins. 5. Liquidise, season and add milk. 6. Reheat without boiling. 7. Serve with chopped parsley (garnish) Updated sept 2013 7
SAVOURY SCONES 100g self raising flour 100g wholemeal flour 1x5ml baking powder 40g flora 1x5mls dry mustard 1 small onion, chopped 100g grated cheese 1.5x5ml mixed herbs 125mls semi-skimmed milk 60g cooked bacon black pepper 1. Rub flora into flour, mix in mustard and black pepper. 2. Add onion, herbs, cheese and chopped bacon. 3. Mix with milk to a soft dough, cut into scones. 4. Bake at gat 7, 210C. Updated sept 2013 8
Fricassée de Poulet (Chicken Fricasse) 2 tablespoons butter 2 tablespoons olive oil 1 onion, peeled and chopped 2 cloves of garlic, peeled and minced or crushed 4 chicken breast /2 teaspoon pepper 1/2 teaspoon salt 40g flour 500ml milk 200g mushrooms 3 medium carrots, *3 tsp tarragon 1. Melt the butter and olive oil together in a medium saucepan on a medium heat. Add the chopped onion and crushed garlic and cook for five minutes stirring occasionally. 2. Wash and prepare vegetables, slice mushrooms and chop carrots into thin Julienne strips. 3. Add the chicken and brown on all sides - about five minutes. Stir in salt and pepper. Bring saucepan back to your table. 4. Sprinkle the top of the chicken with the flour and stir for 1 minute, thoroughly coating the chicken with the flour. Stir in milk and then the prepared mushrooms, carrots and tarragon. Return to heat - Bring to a low boil, simmer on low heat for 5 minutes or just until the vegetables are cooked as you like them. STIRRING ALL THE TIME. Updated sept 2013 9
Pork Pineapple Stir Fry 450g pork fillet / 3 4 chicken fillets 1 clove garlic 4 spring onions ½ red pepper ½ green pepper 1 small tin pineapple chunks ½ tsp.dried thyme ½ tsp ground ginger salt and pepper 25g flour 250ml / ½ pint milk 1. Prepare pork fillet by cutting into thin slices; cut chicken into bite size pieces. 2. Wash and slice vegetables, crush garlic, open and drain pineapple chunks. 3. Pre-heat a little oil in a wok and add pork / chicken and cook quickly to brown and seal, add spring onion and crushed garlic. Cook for a further minute. 4. Add the pepper, pineapple, ginger, thyme and salt and pepper. 5. Sprinkle on the flour and stir, then add milk stirring until sauce thickens. 6. Simmer for 10 minutes making sure mixture does not stick. Serve on a bed of rice or noodles. Updated sept 2013 10
Paella 1 tblsp olive oil 1 leek or onion, sliced 110g pkt chorizo sausage, chopped 1 tsp turmeric 300g long grain rice 1l fish or chicken stock 200g frozen peas 400g frozen seafood mix, defrosted 1. Heat oil in saucepan or wok, fry leek / onion for 5 minutes until softened do not brown. Add chorizo and cook until it releases its oils. 2. Stir in turmeric and rice until coated by the oils. Pour in stock. Bring to the boil and simmer for 15 minutes, stirring occasionally. 3. Tip in peas and cook for 5 minutes, then stir in seafood and heat through for a final 1 2 minutes or until rice is cooked. Updated sept 2013 11
Apple spice muffins Large container 12 Muffin cases 255g plain flour 3tsps baking powder ½ tsp salt ½ tsp mixed spice 100g granulated sugar 1 egg 170g apple 150ml milk 90mls veg oil 75g raisins Topping: 2 tblsp Demerara sugar 1. Pre-heat oven to 190c. Prepare muffin tins. 2. In a large bowl sieve together all dry ingredients (flour, baking powder, salt, mixed spice) 3. In a measuring jug, measure out oil, milk and beat in egg using a fork. 4. Peel, core and chop apple and add to measuring jug. 5. Pour wet ingredients into dry. Stir until just combines, add raisins. Mixture will be thick. 6. Spoon into muffin cases. 7. Sprinkle with topping. 8. Bake for 20 minutes until browned and spring back when pressed gently. 9. Remove from oven and allow to cool on a cooling tray. Updated sept 2013 12
Macaroni Cheese For the cheese sauce 500ml milk 40g margarine 40g plain flour 150g strong cheddar cheese or 100g cheddar + 50g Parmesan 1 teaspoon dried mustard salt and freshly ground black pepper For the rest 150g macaroni 4 smoked bacon rashers 2 tomatoes Optional extra 1 leek 1. Bring a medium saucepan of water to boil, add macaroni and simmer for 8 10 minutes (or according to instructions). Drain and leave to one side. 2. Cut bacon rashers into small pieces. In a medium saucepan melt margarine and fry off bacon until crispy. 3. Remove from heat. Add flour, dried mustard, salt and pepper, stir in to form a roux (paste). 4. Gradually add milk stirring all the time to avoid lumps forming. When milk is all added return to the cooker. 5. Place saucepan on a high heat and stir all the time, when sauce begins to thicken reduce temperature and add half the grated cheese (half the cheddar and half the parmesan). Stir until cheese has melted. Remove from heat. 6. Stir in cooked pasta. Garnish with sliced tomato and sprinkle with remaining grated cheese. 7. Bake in oven at 180c for 15 minutes. Updated sept 2013 13
Banoffi Cheesecake 200g crushed digestive biscuits 100g margarine 1 carton toffee flavoured yogurt 200g Philadelphia cheese 50g soft brown sugar 125ml whipping cream 2 bananas 1. Melt margarine, add crushed biscuits mix well and press into dish / cake tin. Refrigerate. 2. Whip the cream, sugar, cheese and yoghurt until thick. 3. Thinly slice the bananas and arrange on top of biscuit base. 4. Pour the cream mixture over the base and chill to set. Updated sept 2013 14
Bolognese Sauce (adapted recipe) A large lunchbox is required to take this home 150g lean minced beef 1 onion 50g mushrooms 1 green pepper ½ carrot ½ courgette 1 clove garlic, crushed 1 tsp. oregano 1 X400g tin chopped tomatoes 4tblsp. Tomato puree 1. Brown mince. Wash and prepare vegetables. Grate carrot. 2. Add chopped onion, sliced mushrooms, sliced pepper, carrot and courgette and all other ingredients. Mix thoroughly, bring to simmering point and leave to simmer for 40 mins. Season to taste. 3. Serve with pasta. Updated sept 2013 15
Chicken Curry 1 tblsp veg oil 1 large onion 2 cloves garlic 1 large tomato 1 tblsp tomato puree 1 medium chilli ¼ tsp coriander ¼ tsp coriander ¼ cumin powder ¼ tsp tumeric powder 2 tblsp water 250g boneless chicken, chopped 1 tblsp yoghurt 1. Chop onion, peel and crush garlic, chop large tomato into cubes. 2. Heat oil in a saucepan and fry onion until soft. Add garlic, tomato, tomato puree, chopped chilli and spices. Cook for few minutes and then add 2 tblsp water and allow to reduce. 3. Add chicken and cook for 10 15 minutes on a medium heat, then add yoghurt stirring slowly. Season with black pepper and simmer for a further 5 minutes. Serve with basmati rice Updated sept 2013 16
Malteser Traybake Easter Treat. 100g margarine 200g milk chocolate 3 tblsp golden syrup 225g finely crushed digestive biscuits 225g maltesers 1. Melt the margarine, chocolate and syrup carefully in a saucepan on a low heat. 2. Cut maltesers in half and add to crushed biscuits. Add this mixture to the melted choc mixture and mix in thoroughly. 4. Pour mixture into a swiss roll tin and leave to set. 5. Cut into traybakes and enjoy!! Updated sept 2013 17
Fish Crumble 200g salmon / cod (or fish of your choice) 1/2 small onion 300ml semi-skimmed milk 25g plain flour 25g margarine 75g low fat cheese (grated) 2 slices wholemeal bread (crumbed) parsley seasoning METHOD 1. Heat oven to 190 oc, gas mark 5. 2. Wash fish, remove skin and visible bones. 3. Cut the fish into large pieces and chop onion. 4. Place onion and fish in a saucepan and add the milk. 5. Poach gently for 10 minutes. Drain the fish from the milk (keep milk for sauce). Flake the fish and remove any bones. Strain milk. 6. Melt margarine in a small saucepan, add flour. 7. Stir in milk gradually and bring to the boil. Cook for 3 minutes. 8. Add 2/3rds of grated cheese to sauce, stir in fish. 9. Pour into greased pie dish. Sprinkle the breadcrumbs and the remaining cheese on top. 10. Bake in a hot oven for 20 minutes. 11. Garnish with a sprig of parsley. Updated sept 2013 18
Beef chow Mein 150 ready-to-wok noodles 1 tblsp oil 200g lean beef steak 1 green pepper 1 carrot 1 celery stick 4 spring onions 1 tsp dark brown sugar 1 tblsp soy sauce Few drop chilli sauce 1. Wash and slice green pepper, wash and chop celery, peel carrot and using a veg peeler cut carrot into ribbons. 2. Cut beef into strips. 3. Heat oil in wok, ad beef strips and fry for 5 minutes, stirring all the time. 4. Add the pepper, carrot and celery and spring onions. Stir fry for 3 minute. 5. Add sugar, soy sauce and sweet chilli sauce, stirring for 1 minute. 6. Stir in noodles and toss until coated and heated through. Updated sept 2013 19
Chocolate Cake (made between two) Icing 150g self-raising flour 200g icing sugar 150g caster sugar 45g margarine 150g margarine 3tblsp. cocoa 3 large eggs 2 tblsp. milk 25g cocoa 1tsp. baking powder 1. Line 2 7 cake tins with grease-proof paper. Pre-heat oven to 180c 2. Place all ingredients into the baking bowl (except, of course for the icing ingredients) and beat well using electric beaters for 2 mins. 3. Spoon mixture into prepared tins and bake in the oven for 20 25mins. To prepare the icing: Put the margarine, milk and cocoa powder into a small saucepan and simmer on the hob for 10 mins. Meanwhile sieve your icing sugar onto a tin plate and LEAVE Aside. After 10 mins take mixture off the hob and stir in icing sugar. Ice and decorate both cakes when they are cooled. Updated sept 2013 20