Year 9 Recipe Book Name:... Form:.... Teacher:... Weeks Skills Date of Practical Marinade Chicken BBQ and coleslaw Chicken Stir Fry Sausage Pasta Honey Roast Vegetables Chilli Con Carne Fruit Frisbees Jam Tarts Macaroni cheese Carrot cake Str Fry Boiling Roasting Dry fry Microwave Grilling Braising Poaching Apple crunch Own Recipe Own Recipe Scratch against Buying Leftovers Adapting a recipe to meet the eat well plate Modifiying Recipes 1
Marinade Chicken and Coleslaw 1/ 2 Chicken breasts 1 jar marinade (your choice spicy, sweet etc.) Small piece/¼ white cabbage, shredded 1 large carrot, grated 1 small red onion 2-3 tbsp Mayonnaise or salad cream Pre heat oven to 190 C Gas mark 5 Stab chicken with a fork all over. Place chicken breast in bowl and cover with the peri peri chicken. Leave to marinade for 10 mins. Bake in the oven, check they are thoroughly cooked using temperature probe. It should reach 72 c Shred cabbage into thin strips, finely chop onion and put into a bowl with the grated carrot and add mayonnaise and mix. You will need 2 dishes to take this home in. 2
Stir Fry Basic sauce recipe 1 tsp Cornflour 1 tbsp Light soy sauce 2 tbsp Water 2 tbsp oil Pinch of sugar A range of vegetables e.g. 1 Carrot 1 pepper 1 courgette 25g Peas 4 spring onions 1 clove garlic 100g bean sprouts 2 tbsp oil If you wish you can add meat e.g. 1 Chicken breast 250g Lean pork 250g Rump steak 250g Sausage 1. Peel the carrot, remove the seeds from the pepper, peel and crush the garlic. 2. Slice all the vegetables into batons (Thin slices), expect the onions which need cutting diagonally. 3. Wash the meat and cut into thin slices. 4. Put the cornflour into a small basin; add a few drops of water to make a paste. Stir in the rest of the sauce ingredients. 5. Heat the 2 tbsp of oil in a wok for 1 minute; add the meat, fry until coloured, add the carrot, pepper and courgette. Cook for 3 minutes. 6. Add the garlic and the other vegetables. Cook for a further 3 minutes. 7. Stir the sauce into the pan, until the sauce thickens. 3
Sausage Pasta This can be made with sausage chicken, or vegetables 1 tbsp olive oil packet of pork sausages cut into chunky pieces 1 large onion, chopped 2 garlic cloves, crushed 1 tsp chilli powder (optional) 400g can chopped tomatoes 250g short pasta such as fusilli or farfalle (any shape you like!) Remember to bring a named container to carry it home in. 1. Put a large pan of water on to boil. Heat the oil in a large frying pan and fry the sausage chunks on a fairly high heat until they are golden brown all over. Now turn the heat down and add the onion and garlic, cooking them until they have softened. 2. Stir in the chilli powder and tomatoes with the sausages, bring the sauce to the boil then turn the heat down and let it bubble for about 10 minutes while you cook the pasta. 3. Drop the pasta into the pan of boiling water and cook according to the pack instructions. Drain the pasta, then tip it into the frying pan with the sausage sauce, mixing well to coat. 4
Honey Roast Vegetables Carrots Parnip Sweet potato Carrots Parnip Sweet potato Remember to bring a named container to carry it home in. 1. Peel the onion and garlic and chop. Slice the mushrooms 2. Put the oil into the wok and heat. Add the mince and brown well 3. Add the garlic and onion, fry for 5 minutes 4. Add the mushrooms, Fry. 5. Add the chopped tomatoes, kidney beans, tomato puree and chilli powder. Stir and simmer for 20 minutes 6. Transfer into your own container. Cool and then put in the fridge. 5
Cowboy Bean Bake 225g Sausage 2 Tbsp Oil 1 tin Tomatoes 1 Onion 225g Streaky Bacon 450g tin haricot or red kidney beans 1 Tbsp Brown sugar 1 Tsp Ready made mustard Remember to bring a named container to carry it home in. 1. Peel the onion and slice. Cut the bacon into cubes. 2. Cut the sausages into chunky slices. Open the tin of beans and drain away the liquid. 3. Put the oil into the wok and heat. 4. Add the onion, bacon and sausage together until the onions are golden brown 5. Add the chopped tomatoes, brown sugar and mustard. 6. Stir. Heat the sauce until it bubbles. 7. Turn the heat down and let the sauce simmer for about 30 minutes. 8. Stir it occasionally 9.Add the drained beans to the sauce. Stir. 10.Cook a few more minutes until the beans are hot. 11. Transfer into your own container. Cool and then put in the fridge. 6
Fruit Frisbees 250g ready-made puff pastry 25g caster sugar 25g butter Selection of small fruits (e.g. pear, apple, plum, peach, banana, blueberries) 1. Set oven to 220ºC or Gas Mark 7. 2. Roll out the pastry on a floured surface until about 3mm thick. 3. Cut circles out of the pastry using a large cutter. 4. Wash, dry and slice the fruit. 5. Melt the butter and using a pastry brush, brush the pastry with it. 6. Arrange slices of fruit on the circles. 7. Brush the fruit with butter and sprinkle sugar on top. 8. Bake the tarts for 20 minutes, until the pastry is crisp and the fruit cooked. 9. Put them on a wire rack to cool. 10. When the tarts have cooled, brush the fruit with a little melted, sieved apricot jam, to glaze the tarts this can be done at home so they don t all stick together when transporting home. PLEASE BRING A SUITABLE CONTAINER 7
Jam Tarts 200g Plain flour 8-10tsp water (at school) Jar of flavoured jam or lemon curd 100g hard margarine 1. Put the oven on at 190 C Gas mark 5. 2. Sieve the flour into large bowl. 3. Cut the margarine into small pieces and add to flour. 4. Rub in with fingertips to resemble breadcrumbs 5. Add water mix together with a palette knife into dough (add extra water if mixture not sticking) 6. Flour the table and roll out the dough thinly and evenly 7. Cut out the pastry with the large pastry cutter 8. Place each cut out pastry circle in the tart tray 9. Add 1tsp of jam into the centre of each pastry circle 10. Cook in oven for 10-14mins PLEASE BRING A SUITABLE CONTAINER 8
Macaroni Cheese 100g Macaroni 25g Butter/margarine 25g Plain Flour 250ml Milk 100g Grated Cheese Remember to bring a named ovenproof container to carry it home in. 1. Boil a pan of water and cook the pasta; you will know if it is cooked if when you cut a piece open it does not have a white line through it. This should not take longer than 10 minutes 2. Put the butter, flour and milk into a pan. Stir with a wooden spoon until the sauce thickens and boils. This could take at least 5 minutes. The sauce should coat the back of the spoon. This method is the all in one method 3. Grate the cheese on a plate 4. Add most of the cheese to the sauce 5. Drain the pasta through a colander and put into your dish. Pour the sauce over it. Sprinkle on the rest of the cheese grill until golden brown 6. Cool and then put in the fridge. 9
Apple Crunch 450g Cooking Apples 25g Butter 2 Tbsp Sugar 1 lemon Topping 3 Slices Bread 50g Butter 5 Tbsp Demerara Sugar You could use blackberries or other fruit if preferred Remember to bring a named oven proof container take it home in. 1. Peel, slice and core the apples 2. Melt 25g butter in a sauce pan. Add the apples and 1 Tbsp of sugar and fry until they go soft 3. Grate the lemon rind and add to the pan. Spread the mixture at the bottom of your ovenproof dish 4. Clean the saucepan to use again 5. Cut the bread into 7mm cubes. Melt the 50g butter in the pan. Add bread cubes, Demerara sugar and fry 6. Put on top of fruit and grill on a medium heat until golden brown Cool and then put in the fridge 10
Your Own Recipe 11