YEAR 7 SPRING TERM 2018 H.E. RECIPES Please note any text in green means that we will provide that ingredient. Any text in red is a reminder of what container/cooking vessel your son/daughter will need to bring in. All ingredients in black text are what your son/daughter will need to buy and bring in to the HE lessons. Please could you encourage your son/daughter to only bring in the quantities required for the recipe. Also we are happy for you to increase/decrease the portion size, add/takeaway ingredients to suit the needs of your family.
Year 7 WORLD FOOD Cuisine YEAR 7 YEAR 8 YEAR 9 BRITAIN Vegetable Stew with herby cobbler Shepherd s Pie Scotch Eggs and Pineapple Upside- Down Pudding Treacle Tart and homemade custard ITALY Pizza Margherita Italian sausage meatball and macaroni bake Lasagne Cannelloni and focaccia FRANCE Tarte Tartin Baked Camembert with breadsticks French Onion Soup and Creme Brûlée Profiteroles CHINA Spring Rolls Chow Mein Crispy Chilli Beef and Egg Fried Rice Lemon Chicken MEXICO Homemade Tacos with guacamole and tomato salsa Mexican Bean Burgers Chilli Con Carne and Mexican potatoes Mexican Bean Soup CARIBBEAN Caribbean patties Fruity Caribbean curry Jerk chicken with rice and peas Pineapple and Coconut Cheesecake
Lesson 1 BRITAIN WINTER VEGETABLE STEW WITH HERBY DUMPLINGS 1 tbsp olive oil 6 shallots or 2 onions, peeled and halved lengthways 500g assorted Casserole Vegetables- anything like carrots, potatoes, leeks, sweet potatoes, peas, sweet corn 1 tin of cannelloni, butter or kidney beans 500ml vegetable stock 1 tbsp balsamic vinegar 2 sprigs fresh thyme 100g self-raising flour 40g vegetable suet 3 tbsp chopped mixed herbs, such as fresh parsley, chives and basil OVENPROOF DISH 1. Preheat the oven to 180ºC, gas mark 4. Heat the oil in a large flameproof casserole and add the shallots. Cook until lightly browned then add the casserole vegetables. Fry over a high heat for about 5 minutes until golden. Add the stock, vinegar, thyme and seasoning, bring to the boil then add the rinsed tin of beans. Cover and cook in the oven for 20 minutes. 3. Meanwhile, make the dumplings: sift the flour with plenty of seasoning, stir in the suet and herbs and bind to a firm dough with 4-5 tbsp cold water. With floured hands, roll into 12 balls. 4. Remove the casserole from the oven and stir well. Arrange the dumplings over the surface and return to the oven, uncovered, for 20-25 minutes until the dumplings are puffed up and cooked through. Serve with creamy mashed potato.
Lesson 2 ITALY PIZZA MARGHERITA For the base 300g strong bread flour 1 tsp instant yeast (from a sachet or a tub) 1 tsp salt 1 tbsp olive oil, plus extra for drizzling For the tomato sauce 100ml passata Handful fresh basil or 1 tsp dried 1 garlic clove, crushed For the topping 125g ball mozzarella, sliced Handful grated or shaved parmesan (or vegetarian alternative) Handful of cherry tomatoes, halved To finish Handful basil leaves (optional) AN AIRTIGHT BOX TO TAKE THE PIZZA HOME IN Make the base: Put the flour into a large bowl then stir in the yeast and salt. Make a well, Pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it s not essential for a thin crust. Make the sauce: Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base. Roll out the dough: if you ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets. Top and bake: Heat oven to 240C / fan 220C / gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8 10 minutes until crisp. Serve with a little more olive oil and basil leaves if using. Repeat step for remaining pizza.
Lesson 3 FRANCE TARTE TARTIN 1 pack all butter- puff pastry Plain flour, for dusting 4 dessert apples (about 450g/1lb), such as Braeburn 50g golden caster sugar 45g unsalted butter (30g chilled and diced, 15g melted) A container to take it home in Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the sugar into an ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar and apples for 5-7 mins to a dark amber caramel syrup then turn off the heat and stir in the diced chilled butter. To assemble the Tarte Tatin, re-arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter. Remove your pastry from the fridge and cut out a circle slightly larger than the circumference of the frying pan. Place the pastry lid on top of the apples. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 25 mins until the pastry is golden brown and crisp.
Lesson 4 CHINA SPRING ROLLS 300g pack cooked rice noodles from the chiller cabinet Selection of red peppers, beansprouts, spring onions, mushrooms 140g cooked prawns (optional) 100g cooked chicken (optional) 2 garlic cloves, finely chopped 1 small piece ginger, finely chopped Splash light soy sauce Chinese five-spice powder, for sprinkling 1 box of filo pastry (see tips) 1 egg, beaten A container to take them home in Heat oven to 200C/180C fan/gas 6. Wash hands, put aprons on. Finely chop your vegetables on a green chopping board. Put them into a medium plastic bowl. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together. Lay out a sheet of filo paper onto the chopping board. Spoon the filling down one side of each sheet then brush beaten egg around the edges. Roll them up neatly by folding both sides over the filling, then rolling them up. Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg. Bake the rolls for 20-25 mins or until golden.
Lesson 5 MEXICO HOMEMADE TORTILLA CHIPS WITH GUACAMOLE AND TOMATO SALSA For the tortilla chips 1 pack of tortilla wraps 3 tbsp vegetable oil For the guacamole 2 large ripe avocados Juice 2 limes ½ small red onion Small handful coriander, chopped 2 green chillies, deseeded and finely chopped 2 tsp Tabasco (optional) For the charred tomato salsa 1 pack tomatoes, halved 1 green chilli 4 garlic cloves, unpeeled ½ red onion, finely diced 2 tbsp coriander, roughly chopped 1 lime, juice 1 tsp Tabasco (optional) Containers to bring them home in To make the tortillas, heat oven to 200C/180C fan/gas 6. Brush both sides of the tortillas with the oil, then cut into triangles with scissors. Arrange in a single layer on 1 or 2 baking sheets and bake for 7-8 mins. Remove, sprinkle with salt and set aside. To make the guacamole, halve and stone the avocados, then spoon the flesh into a bowl. Pour over the lime juice and a sprinkle of salt, then crush with a potato masher until puréed but still chunky. Add onion, coriander, chillies and chipotle paste. Stir through and set aside until needed. For the salsa, chop the ingredients finely and mix.
Lesson 6 CARIBBEAN CARIBBEAN PATTIES Drizzle of oil 1 small onion, finely chopped 2 garlic cloves, crushed 250g beef mince or Quorn mince 1 potato, cut into 1cm / ½ in cubes 1 block or roll of readymade shortcrust pastry 2 tsp turmeric 2 tbsp tomato puree Few thyme sprigs 2tbsp Tabasco (optional) 1 egg, beaten A container to take them home in. Heat the oil in a pan, add the onion and cook for 5 mins. Add the garlic and beef, turn up the heat and cook until the meat is browned. Add the potato, half the turmeric, the purée and thyme, plus 200ml water. Cover and simmer for 15 mins, then remove the lid and cook for 5 mins more. Add the hot pepper sauce and leave to cool. Heat oven to 220C/200C fan/gas 7. Roll out the pastry to the thickness of a 1 coin. Cut out 6 x 15cm circles, using a small plate as a guide. Divide the mince between the circles, piling it up on one side. Mix the egg with the remaining turmeric, brush around the edge of each circle, then fold over and use a fork to seal the edges. Arrange on a baking tray lined with baking parchment, brush with a little more egg and bake for 20-25 mins. Serve with a green salad.