This booklet has been produced to assist Food teachers delivering GCSE Hospitality (WJEC) specification. The recipes included are ideal when preparing a buffet for a group of 20 people. The recipes are pupil friendly and have been adapted to make them easier to follow. A shopping list is included at the back. Top Tips When planning for events, Try to use similar ingredients in a range of dishes as this will cut down on the cost. Buy foods in season Shop when the supermarkets are selling off produce close to sell by date Get students to ask for a discount Remember recipes are adaptable and can be changed if you can get a cheaper ingredient Prepare some foods in advance and freeze if you can Use ingredients from the store that pupils have donated to reduce the cost Use stores own brand products as they are often cheaper Have fun and I hope these recipes will help.
Contents Baked sweet potatoes Mini Cream Cheese Frittatas (V) Crab and ricotta tartlets Spicy Chicken Wings Chicken Goujons Oven crisp asparagus rolls (V) Filo baskets with Mediterranean vegetables (V) Cheese stuffed mushrooms (V) Onion Tartlets (V) Mini Quiches Pronto Puff Pizzas (V) Spinach and Feta Parcels (V) Crudités (V) Cranberry Chicken cups Satay Beef sticks Mini Brochettes Mini Pavlovas Fresh fruit tartlets Carrot Cakes Cheesecake Brownies
BAKED SWEET POTATOES 5 sweet potatoes 200g Cream cheese 4 rashers bacon 10 cherry tomatoes Pinch black pepper Preheat oven to 200 C, gas 6. Prick the potatoes with a fork and microwave on high for 5 mins. Transfer the potatoes to preheated oven and cook for a further 20 mins Grill the bacon cut into small pieces Cut up the tomatoes Cut cooked potatoes in half Scoop out the potato with a spoon and mash in the cream cheese Stir in the bacon and tomato, season with black pepper Fill the potato shells Heat the grill to medium Place potatoes under the grill until brown on top Cut in half. Present on a platter with salad garnish. Top Tip: You could change the bacon to grilled peppers to make a vegetarian alternative.
MINI CREAM CHEESE FRITTATAS 200g cream cheese 1 small red onion 50g baby spinach 50g plain flour 4 eggs 3 sun dried tomatoes Preheat oven to 200 C, gas 6. Lightly grease 2 bun tins Peel and chop onion Shred spinach Chop sun dried tomatoes Beat eggs in a jug Combine the cream cheese, onion, spinach and flour in a bowl Gradually add half the beaten egg mix and combine well Add the remaining egg mix and combine well Divide the mixture into the greased tins Top each frittata with chopped sun dried tomato Bake for 15-20 min until set and golden Leave to cool slightly before removing from the tin Serve warm or cold Top Tip: Use silicone bun cases to prevent the frittatas sticking to the tin, remove from the silicone cases before serving
CRAB AND RICOTTA TARTLETS 225g plain flour 115g butter, diced 225g ricotta cheese 25g onion 50g grated parmesan cheese ½ teaspoon mustard powder 2 eggs plus 1 egg yolk 225g crabmeat 2 tblspn chopped parsley 2 tspn lemon juice Salt and cayenne pepper Preheat oven to 200 C, gas 6. Sift flour into bowl, add butter and run in to resemble breadcrumbs Stir in 3-4 tblspn cold water to make a firm dough Turn out onto floured surface, roll out, cut into circles and place into a bun tray Prick with a fork and chill Bake blind for ten mins Peel and grate onion. Chop parsley Place ricotta, onion, parmesan and mustard powder in a bowl beat until soft Gradually add beaten eggs and egg yolk Fold in the crab meat and parsley Add lemon juice a pinch of salt and pinch of cayenne pepper Spoon filling into prepared cases and bake for 20 mins until golden brown. Top Tip: Don t over work the pastry or it will shrink
SPICY CHICKEN WINGS 1 tblspn soy sauce 15g brown sugar 5 tblspn honey 1 tspn cornflour 50ml water 1 tblspn grated fresh ginger 2 cloves garlic 1 tspn chilli sauce 1 pkt chicken wings Prepare chicken wings by removing the tips and cutting wings into two along the join Put in fridge Preheat oven to 200 C, gas 6. Peel and grate the ginger, peel and chop the garlic Combine the soy sauce, sugar and honey in a pan, bring to the boil Combine the cornflour and water in a jug mix well Add to the boiling honey sauce and stir, cook for 1 minute Remove from the heat, add the ginger, garlic and chilli sauce Arrange the chicken wings in an ovenproof dish Pour over the sauce, coating all the chicken wings evenly Cook for 30-40 mins until golden brown basting occasionally Serve hot or cold Top tip: Change the chilli sauce to BBQ sauce for a more subtle flavour.
CHICKEN GOUJONS 4 boneless chicken breasts 175g fresh breadcrumbs 1 tspn ground coriander 2 tspns ground paprika ½ tspn ground cumin 3 tblspn plain flour Pinch salt, pinch black pepper 2 eggs Oil for deep frying DIP 300mls Greek yoghurt 2 tblspn lemon juice 4tblspn chopped coriander 4 tblspn chopped parsley Divide the chicken breasts into two natural fillets Place between cling film and roll out to 5mm thick Cut into diagonal strips 2.5cm wide Mix the breadcrumbs with the coriander, paprika and cumin Put the flour into a bowl add a pinch of salt and black pepper Beat the eggs in another bowl Dip the chicken strips into flour then egg then breadcrumbs Prepare the dip, by chopping the coriander and parsley Combine with Greek yoghurt and lemon juice Chill until required Heat the oil until a cube of bread tossed into the oil sizzles on the surface. Fry the chicken Goujons in batches until they are golden and crisp. Drain on kitchen paper Top Tip: For a healthier option bake Goujons in the oven
OVEN CRISP ASPARAGUS ROLLS 16 asparagus spears 230g butter, softened 2 tblspn coarse grain mustard Grated rind of 1 lemon 16 slices of bread with crusts removed Salt and black pepper Trim the asparagus spears Blanch (cook quickly) in a pan of salted boiling water Drain and refresh (dip into) cold water Pat dry Preheat oven to 190 C, gas 5 Blend two thirds of the butter with the mustard, lemon rind and a pinch of salt and pepper Spread the butter mixture over the bread Lay asparagus spears on the edge of each slice of bread with the tips sticking out Roll up the slice of bread around the asparagus Place onto a baking tray with join side underneath Melt remaining butter and brush over the asparagus rolls Bake in oven for 12-15 minutes until the bread is golden and crisp Top Tip: Use the trimmings of the bread to make breadcrumbs for the Goujons
FILO BASKETS WITH MEDITERRANEAN VEGETABLES 1 aubergine 6 sheets filo pastry 115g butter 1 red pepper,1 yellow pepper,1 orange pepper 400g courgettes 15ml olive oil Top tip: Arrange the 1 onion filo squares at angles 2 cloves garlic to create an attractive 1 tspn sugar 1 tspn balsamic vinegar star shape basket 8 fresh basil leaves Preheat oven to 180 C, gas 4. Thinly slice aubergine, place on a cloth, sprinkle with salt, cover with a cloth and leave for 20 min Cut 2 sheets filo pastry into 15cm squares, brush each with melted butter Arrange in a bun tin, one layer on top of the other, 4 layers each Repeat with remaining pastry Bake for ten mins until golden brown, cool in tins Cut the peppers into strips, slice the courgettes and rinse and dry the aubergine, cut aubergine slices in half, chop onion and garlic Heat the oil in a wok, add the prepared vegetables, thyme and sugar Cook on a low heat for 20 mins. Stir in balsamic vinegar, remove thyme Remove baskets from tin and fill, decorate with fresh basil
CHEESE STUFFED MUSHROOMS 200g button mushrooms 1 clove garlic 120g cream cheese 2 tblspn chopped fresh herbs (parsley, chives, thyme) 1 tspn lemon juice Salt and black pepper Sun dried Tomato Remove any dirt from the mushrooms with a clean cloth Cut the stems out and discard Peel and finely chop the garlic Chop the fresh herbs In a bowl mix the cream cheese, garlic, herbs and lemon juice Season generously with salt and black pepper Put cheese mixture into a piping bag Pipe mixture into centre of mushrooms Place mushrooms on a platter Add garnish Add a small diamond of sun dried tomato, or fresh parsley to each mushroom Cover and chill until required Top Tip: If making large quantities it is quicker to fill the mushrooms using a piping bag; smaller quantities can be filled with a teaspoon.
ONION TARTLETS Pastry 200g plain flour 40g butter 2 egg yolks 4tblson water Filling: 30g butter 2onions 1 bay leaf 2 sprigs thyme 160ml double cream 4 eggs 4 egg yolks Pinch nutmeg Grease two bun trays Sift flour into a bowl and rub in butter to form breadcrumbs Make a well and add 2 egg yolks and 3-4 tblspn water Mix well to form a ball. Cover and chill for 20 mins Peel and chop onion Melt 30g butter in a pan, add onion, bay leaf and thyme Cover and cook slowly for 15 min, remove the cover and cook until onions are dark golden colour Remove the bay leaf and thyme, set aside to cool Preheat oven to 180 C gas 4 Roll out the pastry to 2mm thick, using a round cutter cut circles slightly bigger than bun tray holes, place in bun tray Chill pastry cases fro ten mins Whisk together cream, eggs, egg yolks, nutmeg, salt and pepper Divide onion mixture between pastry cases and cover with egg mix Bake for 12-15 mins until golden brown Top Tip: Replace onion with mushroom for a variation in filling
MINI QUICHES 200g plain flour 100g butter 4 tblspn water 3 eggs 100mls milk 150g cheese 1 onion Preheat oven to 200 C, gas 6. Sift flour into bowl, add butter and run in to resemble breadcrumbs Stir in 3-4 tblspn cold water to make a firm dough Turn out onto floured surface, roll out, cut into circles and place into a bun tray Prick with a fork and chill Bake blind for ten mins Peel and chop onion Grate cheese Mix eggs and milk together in a jug Put cheese and onion into prepared pastry cases Cover with egg and milk mix Bake for 12-15 mins until egg mix has set Top Tip: Use any left over vegetables to the mixture for a different range of quiches
PRONTO PUFF PIZZAS 1 pkt puff pastry 1 egg 1 red pepper 1 yellow pepper 1 courgette 3 tomatoes 2 mozzarella balls Mixed herbs Preheat oven to 200 C, gas 6. Roll out pastry on a floured surface to 3mm thick Place on a baking tray and brush with beaten egg Place in fridge to chill Grill the peppers and remove the skins Slice the courgette lengthways and grill Cut the prepared peppers and courgette into strips Using a 5cm cutter, cut circles from the pastry Place on two greased baking trays Slice the tomato thinly and place on top of pastry Chop the mozzarella into 1cm cubes Add the peppers, courgette and cheese to the tomato Sprinkle with mixed herbs Bake for 8-10 mins until puffed and slightly brown Top Tip: Use any kind of topping on the pizza, try ham and pineapple, or pepperoni
SPINACH AND FETA PARCELS 75g butter, melted 1 tblspn olive oil 250g spinach 120g feta cheese 60g ricotta cheese 1 egg, beaten 1 tblspn chopped parsley 1 tblspn chopped basil 6 sheets filo pastry Grease two baking trays Preheat oven to 190 C gas 5 Heat oil in a pan add spinach and cook for 2 mins stirring continuously Stir in the ricotta and feta until they become soft and coat the spinach Remove pan from heat, season with salt and black pepper Cool slightly then stir in the beaten egg and chopped herbs Set aside for 15 mins to cool completely Lay a sheet of filo pastry on the work surface Brush with melted butter, lay second sheet on top and brush with more melted butter Repeat to produce 2 double sheets Cut each sheet into 8cnm squares Put 1 teaspoon spinach mixture into middle of each square Draw up the sides and pinch on top Place parcels onto prepared baking tray and cook for about 15 mins until golden brown Top tip: Keep filo pastry covered with a damp tea towel to prevent it drying out
CRUDITES Dips: 150mls cream cheese Chopped herbs 100mls mayonnaise 25g parmesan 1 tspn lemon juice 1 tspn grain mustard Selection of vegetables e.g. cucumber, celery, peppers, carrots, baby corn, mange tout, cherry tomatoes Dips can be made using a range of ingredients such as cream cheese, mayonnaise, herbs and spices Mix together and season Vegetables should be cut into batons Arrange on platter with garnish and dips Top Tips: Use any appropriate fillings you have left as dips
CRANBERRY CHICKEN CUPS 6 sheets filo pastry 3 chicken breasts 1 tblspn cranberry sauce 3 tblspns crème fraiche 2 spring onions ½ tspn grated lemon rind Fresh coriander Lemon zest Preheat oven to 200 C gas 6 Prepare chicken breast (trim fat off) wrap in foil and cook to core temp 75 Remove from foil and cut into 1 cm cubes (macedoine) Peel and chop spring onions Lay filo pastry on work surface and brush with melted butter Place a second sheet on top and brush with melted butter Repeat a third time Do the same with the remaining 3 sheets of filo pastry Using a 7cm cutter cuts round and place into a greased bun tray Bake blind for ten minutes until golden brown Leave to cool in tins Combine the chicken, cranberry sauce, crème fraiche, spring onions, lemon rind and a pinch of salt and black pepper Spoon into the pastry cases Garnish with fresh coriander and lemon zest Top Tip: To bake pastry blind cover with greaseproof paper rounds and put baking beans on top. If you don t have baking beans use rice or pasta.
SATAY BEEF STICKS ¼ tspn cumin 1 tspn ground turmeric 1 tspn ground coriander 1 small onion 1 clove garlic 1.5 cm piece ginger 1 tblspn brown sugar 35ml olive oil 1 tspn soy sauce 200g beef fillet Satay sauce 1 clove garlic 80g smooth peanut butter 40mls coconut milk 3 drops tobasco sauce 2 tspns honey 2 tspns lemon juice 2 tspns soy sauce Soak 20 short wooden skewers in water for1 hour Peel and finely chop onion and garlic Peel and grate ginger Make the marinade by mixing together cumin, turmeric, coriander, onion, garlic, ginger, brown sugar, soy sauce and olive oil Cut the beef into thin strips cover with marinade and place in fridge Peel and chop the garlic, place in a pan Add the peanut butter, coconut milk and 60mls water. Stir over a medium heat for 1-2 min until smooth and thick Add Tabasco sauce, honey, lemon juice and soy sauce Stir until thoroughly blended, put into dish, cover and place in fridge Thread the beef onto the skewers Cook for 2 mins on each side turning regularly Serve with Satay sauce Top Tip: If Satay sauce separates in the pan stir in 1 or 2 teaspoons water.
MINI BROCHETTES 180 mls chicken stock 2 cloves garlic 2 tspns chopped fresh ginger 1 tblspns soy sauce 2 tspns olive oil 2 chicken breast fillets Top Tip: It is ½ red pepper important to marinade ½ yellow pepper 2 spring onions the meat to add 1 tspn cornflour flavour and make sure the meat is tender Soak 20 skewers in water for 1 hour Pour the stock into a pan and simmer until it has reduced by a third and is syrupy Peel and chop garlic and ginger Combine the stock with the garlic, ginger, soy sauce and olive oil Leave to cool Cut the chicken into 3cm cubes Chop the peppers into 2 cm pieces, chop the spring onions Thread the chicken, peppers and onions onto the skewers Place in a shallow dish cover with half of the marinade and place in the fridge Make the dipping sauce by heating the remaining marinade in a pan Mix the cornflour with a little water and add to the marinade, cook until it thickens Place in a dish and keep warm Preheat grill, drain the brochettes and place under the grill for 3 mins turning occasionally until the meat is cooked Serve with the dipping sauce
MINI PAVLOVAS 1 egg white 500g icing sugar 1 carton double cream Fresh fruit Separate the egg and put the white into a bowl Sieve the icing sugar into the bowl and mix well Keep adding the icing until you have made a large ball of fondant Cut some baking parchment into squares Place 2 walnut sized pieces of the icing fondant onto the baking parchment Put into microwave on full for 40-50 seconds Remove from the microwave, leave to cool and remove from the parchment Whip the cream Place a spoonful of cream o top of the meringue Add fresh fruit Top Tip: It may take a few attempts to get the timing right for the meringue. When made they can be stored in an air tight container for up to 2 weeks.
FRESH FRUIT TARTLETS 200g plain flour 100g butter 50g caster sugar 1 tin custard Fresh fruit Make the pastry by rubbing the butter into the flour Add the caster sugar Add 3-4 tblspns cold water mix to from a dough Roll out on a floured surface Cut rounds slightly bigger than the holes in the bun tray Put pastry into bun tray Bake blind for 15 mins until golden brown Leave to cool Prepare and chop fruit Put custard into pastry case Top with fresh fruit Store in fridge until required Top Tip: Change the custard to fresh whipped cream or mascarpone cheese with a little icing sugar mixed in.
CARROT CAKE 2 eggs separated 225g brown sugar 175 g butter 150g wholemeal flour 1 tspn baking powder ½ tspn mixed spice 25g chopped walnuts 25g sultanas 175 g carrots grated Topping: 200g cream cheese 50g icing sugar Grated zest of 1 lemon Preheat oven to 190 C gas 5 Grease and line a swiss roll tin Peel and grate carrots Melt butter Cream together egg yolks, sugar and melted butter Stir in 2 tblspns warm water Place remaining ingredients in a bowl, make a well in centre Add the egg mixture and mix well Whisk the egg whites until forms soft peaks Fold in to cake mixture Pur mixture into prepared tin and cook for 30-35 mins until a skewer inserted in the centre comes out clean Turn out onto cooling tray Cream together the cream cheese and icing sugar until soft and creamy Add the lemon zest. Swirl over the cake Decorated with grated lemon zest Top Tip: Decorate with carrots made from fondant icing if you have time
CHEESECAKE BROWNIES 125g butter 125g dark chocolate 200g brown sugar 3 eggs 50g plain flour 50g cocoa powder ¼ tspn baking powder 200g cream cheese 50g caster sugar Preheat oven to 180 C gas 4 Grease and line a swiss roll tin Melt the butter, brown sugar and chocolate over a pan of boiling water Lightly beat the eggs in bowl Mix eggs into melted chocolate mixture Add the flour, cocoa and baking powder mix well Pur into prepared tin Mix the cream cheese and caster sugar in a bowl Spoon cream cheese mixture randomly over the chocolate mixture and swirl with a knife Bake for 35-40 mins Allow to cool before slicing Top Tip: When removing bowl from the pan of boiling water always bring the bowl toward you to prevent stem hitting you in the face
Shopping List Ingredient Quantity Ingredient Quantity Sweet potatoes 5 Plain flour 1 kilo Cream cheese 800g Eggs 24 bacon 1 pack Sun dried tomatoes 1 jar Cherry tomatoes 2 punnets Butter 1050g Salad leaves 2 bags Dark chocolate 125g Red onion 1 Brown sugar 1 kilo Baby spinach 2 bags Caster sugar 1 kilo Wholemeal flour 150g carrots 300g Walnuts 50g Icing sugar 500g Baking powder 2 tspns lemon 3 Mixed spice 1 tspn salt 2 tspns thyme 1 bunch nutmeg 1 tspn Double cream 400mls Olive oil 300mls cocoa 50g Black pepper 2 tspns sultanas 25g Bay leaf 1 Feta cheese 120g Filo pastry 3 packs Ricotta cheese 285g Puff pastry 1 block parsley 2 plants peppers 7 mixed basil 1 plant celery 1 bunch babycorn 1 pkt Soy sauce 1 bottle Mange toute 1 pkt Root ginger 7.5cm Chicken breasts 8 Chicken oxos 2 Cranberry sauce 1 jar cornflour 25g Crème fraiche 75mls Parmesan cheese 150g Spring onions 1 bunch crabmeat 225g termeric 1 tspn Chilli sauce 25mls Beef fillet 200g Chicken wings 400g garlic 1 bulb bread 1 loaf Peanut butter small jar paprika 1 tspn Coconut milk 1 tin cumin 4 tsons honey 1 jar coriander 3 tspns
Ingredient Quantity Ingredient Quantity Greek yoghurt 50mls Balsamic vinegar 1 bottle Coriander plant 1 aubergine 1 asparagus 16 spears courgette 400g Grain mustard 25g Raspberry jam 50g custard 1 tin Raspberries 1 punnet Strawberries 2 punnets Blackberries 1 punnet Juice 4 cartons Water 4 bottles Coffee 1 jar teabogs 80 Granulated sugar 1 kilo Flowers 1 bunch You might also need table covers and napkins.