Risotto 75g (3oz) Rice 1 Onion 200g (8oz) minced beef/chicken/ pork or quorn 200ml beef stock use other flavours as appropriate ¼tsp herbs Salt & Pepper 100g (4oz) Mushrooms 2-4 Tomatoes Parsley Cook rice in boiling water from a kettle for approx 12-15mins (read label on packet). Chop onion and brown mince & onion in pan. Stir in stock and seasoning. Bring to boil, add chopped mushrooms and tomatoes, simmer for 20 mins. Drain rice and stir into mince mixture. Cook for a further 10 mins. Serve, sprinkled with chopped parsley. Curry 200g (8oz) minced beef/chicken/ turkey/pork or quorn 1 Onion 15g (½oz) flour 1-2 teaspoon curry powder (Take care!) 250ml (½pt) stock (stock cube+ boiling water) 1 apple 25g (1oz) sultanas 1 Dessert spoon chutney 1 tsp jam ½ tsp salt 1 tbsp lemon juice 75g (3oz) rice Prepare all fruits & vegetables. Heat fat, fry mince and onion. Add the flour and curry powder. Stir and cook for 3 mins slowly adding the stock. Add all the other remaining ingredients. Simmer for 20 mins. Cook rice in boiling salted water from kettle for approx 10-15 mins (read label on the pack). Serve on a hot dish on a bed of cooked rice. Decorate with tomato/parsley
Cheesy Potatoe Pie 500g (1¼lb) potatoes 15g (½oz) margarine 50ml milk 100g (4oz) cheese pinch of nutmeg 1 small onion 50g (2oz) button mushrooms 15ml oil 2 tomatoes (skinned if preferred) Peel and chop potatoes into even sizes. Pieces approx 3cm². Boil kettle and place in boiling salted water for 15-20 mins. Check with a fork to ensure they are soft. Drain potatoes in a colander, mash with margarine, milk and half the grated cheese Sauté onion and mushrooms in an oiled frying pan until soft. Put half potato mixture in an ovenproof dish. Cover with onions and mushrooms and layer of sliced tomato. (They could be skinned). Top with remaining potato and sprinkle with nutmeg and rest of cheese. Bake in oven Gas Mark 5, 190 C or 375 F for 15-20 minutes or brown under grill. Chicken Mexico 2 chicken breast portions 1 Tbsp oil 1 Lrg onion 1 clove garlic ½ green pepper ½ chilli pepper 1 small can tomatoes 125ml (¼pt) stock (1 stock cube + boiling water) 50g (2oz) sweet corn 2 Tbsp natural yoghurt 50g (2oz) mushrooms 1 Tbsp tomato purée parsley Light oven gas4/180 C. Prepare all vegetables Brown the chicken in the oil. Place in dish. Add tomatoes, tomato purée, stock and vegetables to pan for 3-5 mins Pour over the chicken, stir in yoghurt and cook at 180 C/350 F/gas 4 or microwave for 6 mins. (2pt ovenproof dish with no metal for use in the microwave). Serve garnished with parsley/tomato or with piped potato around the serving dish.
Spaghetti Bolognese 100gm (4oz) spaghetti 50g (2oz) grated cheese 200g (8oz) minced beef/quorn 1 small onion 50g (2oz) mushrooms 1 stick celery or 1 pepper 125ml (¼pt) stock (1 stock cube + boiling water) 4 tinned tomatoes 1Tbsp tomato purée Mixed herbs, salt & pepper Grate or finely chop onion, celery, pepper and mushrooms. Heat pan & fry meat and onions. Add vegetables and fry for 5 mins. Add tomatoes, cook for 2-3 mins. Add stock, herbs, seasoning. Simmer for 20 mins until tender. Taste and re-season if necessary. Boil spaghetti in salted water from a kettle for 10-20 mins until tender. Drain and pour boiling water over it to remove the starch if time is available. Place spaghetti around dish. Pour sauce in the middle. Serve with grated cheese. Stir Fry Chinese Vegetables 100g Fish, meat, quorn 100gm (4oz) Bean sprouts 4 Spring onions ½ green pepper ½ red pepper ¼ cucumber 1 Tbsp oil 2 Tbsp soy sauce a few drops of sesame seed oil salt to taste Other vegetables such as courgettes, mange tout, French beans etc can also be used in this recipe in similar amounts. Meat could also be added e.g. chicken, beef pork etc. NOTE. If using meat cook this first. Slice the vegetables into thin sticks or strips. Heat the oil in a wok or thin based frying pan, when oil is hot add the meat or fish and cook for 3-5 mins depending upon size/type being used. Add the onions and peppers and stir fry for 1 min, be sure to stir the vegetables all the time or they will burn. Add the remaining vegetables except the bean shoots and fry for another minute. Add the bean shoots and continue to heat for another min. Remove from the heat and add the soy sauce, salt and sesame seed oil and mix thoroughly. Serve straight away.
Basic recipe 250g (8oz) S.R. flour Pinch of salt ¼tsp baking powder 50g(2oz) margarine ¼pt milk or 1 egg plus milk to give a total of ¼pt /125ml 75g (3oz) flavourings Options: Currants, sultanas, bananas, cherries, Coconut, nuts, seeds, chocolate, Dried apricots/tomato, apples, fruit rinds, Marmite, cheese, onion, bacon, mushrooms, chillies, herbs, spices. Tips If you require a sweet scone you will need to add a sweetener such as sugar or a dried fruit etc. Do not choose a liquid such as honey. Take care when using very strong flavours such as marmite, cinnamon, curry powder etc. To make the scones more interesting you can also sprinkle on a topping e.g. sesame seeds etc. Light the oven at gas mark 7 or 210 C. Sieve the flour, baking powder and salt into the mixing bowl. Add the margarine to the bowl and cut into small pieces using a round bladed knife. Rub in the fat using your fingertips until the mixture resembles fine breadcrumbs. Prepare the optional ingredients and add to the bowl. If using an egg, beat with the milk. Add enough liquid to the flour mixture to form a soft dough. LIQUID CANNOT BE REMOVED. TAKE CARE! Place the dough on a lightly floured work surface and knead gently until smooth. Roll out until the mixture is 1.5cm thick. Cut into the required shapes. Place on a lightly greased tray. Brush with beaten egg and add toppings if being used. Bake for 8-10 mins until the scones are well-risen and golden brown.
BASIC SKILLS CREAMING METHOD Small Cakes Flavourings 2oz/50g margarine 25-35g fruit sultanas, currants, 2oz/50g caster sugar apricots, dates etc 3oz/75g S.R. flour or 15g cocoa instead of 15g flour 1 egg plus a little milk if needed 6-8 paper cases Light oven Gas5/180 C. Place a maximum of 8 paper cases into a bun/tart tray. Cream the fat and sugar together using an electric mixer or wooden spoon. Beat the egg. Add to the mixture slowly and beat in well after each addition. Fold in the flour with a metal tablespoon very carefully. Test by flicking wrist, mixture should drop off easily. Add any flavouring plus milk if needed to reach soft dropping consistency (test as shown). Divide mixture into cases. Bake on the middle shelf for 15-20 mins. When cooked the cakes will spring/bounce back into position when lightly pressed. Eves Pudding Basic recipe for small cakes, Plus 400g/1lb fruit e.g. blackberries, plums, apples, raspberries etc Sugar or sweetener as required 750-1Litre /1½-2pt oven proof dish (15-17cm /6-7 inch, top surface only). Optional Dried fruit spices e.g. cinnamon 1. Prepare the fruit and place in the oven proof dish with enough sugar to sweeten add a small quantity of water if required. 2. Make the cake mixture as shown above. Carefully place on top of the fruit. Place in the oven at Gas 4/170 C and cook for 30-40 mins until fruit is tender Up-side down pudding Basic recipe for small cakes. Plus: 2Tbsp syrup 5 pineapple rings, peaches or pears Glace cherries for decoration 7inch/ 17-20cm cake tin without a loose base please. Grease the tin and place syrup and fruit in the base. Make the creamed mixture, carefully place on top of the fruit. Cook for 30-40 minutes at Gas 4/ 170 C.
Sponge pudding Basic recipe for small cakes, Plus: 1 Tbsp milk 2 Tbsp jam or 50/75g or 2-3oz dried fruit 500ml/1pt pudding bowl (non metal suitable for a microwave) Grease the pudding bowl. If using jam place into the bottom of the bowl. Make the creamed mixture add extra milk and fruit if required. Carefully place into the bowl. Microwave on high for 3 minutes. (It may need 1 more minute check first.) Short Crust Pastry 6oz/150g Plain flour 1½oz/40g White fat (vegetable if possible) 1½oz/40g Margarine Pinch of salt 2-3Tbsp of water (This will depend upon the flour and texture. Ask for advice from your teacher). Place all ingredients except the water into a bowl/processor. (The blade must be in position first). Rub fat into flour using your fingertips or place in a machine and switch on full power for a count of 10 only. Add water, mix with a knife or if using a machine switch on for a count of 5 only. Gently knead into a rectangle (like a block of butter). Use as required or freeze. Take care when adding the water, it cannot be removed! Each quiche will require egg mixture, decoration and a choice of filling from the list below or from the optional ingredients. This will fill a flan of no larger that 7 inches or 18 cm. A container to cook it in should be brought from home. Egg Mixture Quiche Lorraine Cheese & Onion 2 eggs 1 Tomato, 50g mushrooms 50-75g cheese ¼pint/125ml milk ½ onion 1 Onion Herbs 1-2 slices of cooked ham Mustard if liked 25g cheese Decoration 25g Cheese Bacon & Leek Ham & Cheese Sliced tomato 50-57g smoked ham or bacon 50-75g smoked ham Parsley 1 lrg or 2 small leeks 50g cheese
Design a Soup Basic White Roux sauce 25g/1oz butter or margarine25g/1oz 25g/1oz Plain flour 250ml/½pt milk You will need a heatproof container to carry your soup home in that holds 1½ Litres. Flavourings 300g vegetables of your choice. (it s a good idea to use at least 50g of onion to give flavour). 500ml/1pt stock (2 cubes makes up to 500ml or the stock could be freshly made. Seasoning e.g. salt/pepper At least one of the other ingredients of your choice e.g. herb, nut, fruit etc. 1. Prepare and chop all vegetables and any other ingredients which require preparation. 2. Make stock using boiling water. If using fresh stock no need to heat up first. 3. In a large pan add vegetables, stock, seasoning and any additional ingredients. 4. Bring to the boil and simmer until the vegetables are just tender. 5. Make a sauce. Melt the margarine/butter over a medium heat. Add the flour. Stir until well mixed and heat for a very short time. Remove from heat. Slowly add the liquid stirring well with a wooden spoon all the time. If the liquid is added too quickly lumps will form that will be difficult to remove later. When all the liquid has been added, return soup to the heat, stirring all the time. Bring to the boil and cook for 2 minutes. The sauce should be slightly bubbling in the middle. 6. When the vegetable base is cooked, check with a fork to ensure they are tender. Pour the roux sauce into the vegetable mixture. 7. Blend with a hand blender to the required texture/consistency. Hold the blender vertically, depress the button and rotate around the pan. The longer you blend the finer/smoother the soup will be. Take care this can be dangerous. 8. Check seasoning is correct. 9. Pour soup into your heat proof, secure container