YEAR 8 SUMMER 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 EIGHT SUMMER 2018 ALL STUDENTS IN OUR YEAR 8 CLASSES ARE EXPECTED TO BRING INGREDIENTS AND CONTAINERS EACH WEEK EVEN IF THEY ARE NOT DOING H.E NEXT YEAR Year seven Year Eight Year Nine Jerk chicken and couscous Shortbread and Fresh Fruit Salad Scones and homemade jam Caribbean Fruity Curry Fresh Pasta and homemade pesto Shortcrust pastry jam tarts and fresh custard Hand Made Pizzas and Garlic Bread Swiss Roll with buttercream or cream/fruit filling Brie and Cranberry Puff Tart with optional bacon/parma ham Fresh Pasta with homemade Tomato Sauce Handmade Puff Pastry Cheese Twists Homity Pie Bread and homemade jam Vegetable Pilaf Sausage Plait with handmade pastry White Chocolate and raspberry Blondies Handmade pizzas and garlic bread Mille Feuilles Stacks Thai Chicken or Tofu Curry Summer Fruit Tart with Crème Patisserie Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456
LESSON ONE HANDMADE PIZZAS AND GARLIC BREAD Ingredients olive oil, for the tray 200g plain flour 7g packet easy-blend dried yeast 1 tsp sugar 125ml warm water A small carton of passata or tapenade or tube of tomato puree CHOOSE TOPPINGS FROM: Pepperoni Prosciutto Mushrooms Cherry tomatoes Pineapple Olives Anything else that you fancy! Plus... one pack of mozzarella small bunch basil Garlic cloves AN AIRTIGHT BOX TO BRING THEM HOME IN IF STUDENT HASN'T EATEN THEM ALREADY!
Method 1. Heat oven to 180c. Line a baking tray with greaseproof paper. 2. Mix the flour, yeast, ¼ tsp salt and the sugar in a bowl, then stir in the water. Bring the mixture together, knead until smooth, cut into one-thirds and twothirds. Stretch and press them both onto a large oiled tray. 3. Spread passata/pesto or purée over the pizza dough, leaving a thin border round the edge. Season this covering then sprinkle with the pizza toppings then finally the mozzarella and the basil. 4. Spread the garlic bread dough with butter and finely chopped garlic. 5. Bake for 15-20 mins or until cooked through. Scatter with the remaining basil and serve with a side salad. Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456
LESSON TWO SWISS ROLL Ingredients 4 free-range eggs 115g/4oz caster sugar, plus extra to dust 1 vanilla pod/ vanilla extract 75g/3oz self-raising flour 1 pot of whipping/double cream/0% fat Greek yoghurt 1 small tub of strawberries or raspberries AN AIRTIGHT CONTAINER TO BRING IT HOME IN Method 1. For the sponge, preheat the oven to 190C/375F/Gas 5 and line a 23x33cm/9x13in Swiss roll tin with baking parchment. 2. Place the eggs, sugar and vanilla seeds into a bowl and whisk until very light, fluffy and thickened. Sift the flour over the mixture and fold in carefully. 3. Pour the mixture into the lined tin and smooth it out with a spatula until evenly spread. Bake the sponge for 10-12 minutes, or until just firm to the touch. 4. Place a sheet of baking parchment that is slightly bigger than the tray onto the work surface and dust with some caster sugar. 5. Turn the sponge out onto the parchment paper, then peel off the parchment on the bottom of the sponge. Set aside to cool slightly. Roll up using the baking parchment to help you. Leave to cool. 6. Whip the double cream to soft peaks with the vanilla extract using a hand whisk. Slice most of the washed fruit into the cream and fold in. Keep a few whole berries. 7. To assemble the roll, spread the over the cooled sponge, leaving a 2cm/1in gap around the edge.
8. Spread the whipped fruity cream over the top then sprinkle over the whole raspberries/strawberries. 9. Take the longest edge, then using the parchment paper underneath, roll up the sponge quite tightly, making sure the filling stays inside. Roll the sponge off the parchment, dust with extra caster sugar and chill. Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456
LESSON THREE BRIE AND CRANBERRY PUFF TART [WITH BACON IF YOU WISH] Ingredients 320 g sheet ready rolled puff pastry 1 medium egg, lightly beaten 175 g (6oz) cranberry sauce (from a jar) 1 tbsp balsamic vinegar 200 g (7oz) brie, thickly sliced 1 pack of bacon/parma ham [optional] Small bunch fresh thyme, leaves stripped from stalks Honey, to drizzle AN AIRTIGHT CONTAINER TO BRING IT HOME IN Method 1. Preheat oven to 190 C (170 C) mark 5. Line a large baking tray with baking parchment. 2. Unroll pastry and lift sheet on to the lined tray. Use a knife to score a 1.5cm (⅔in) border around edge of the pastry (do not cut all the way through). Brush border with some beaten egg. Cook in oven for 15min. 3. Use scissors to cut up bacon. Fry off your bacon in a small pan. Carefully remove tray from oven and, with the back of a spoon, gently press down the pastry inside the border. 4. In a small bowl, mix the cranberry sauce with the balsamic vinegar. Spread on pastry inside border. Lay brie slices on top, spaced apart. Add
the cooked bacon or torn strips of Parma ham. Scatter over thyme leaves and some freshly ground black pepper. 5. Cook tart for a further 10min in oven or until brie is temptingly melted and pastry is golden. Transfer to a board. Drizzle with some honey. Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456
LESSON FOUR HAND MADE PASTA WITH A FRESH TOMATO SAUCE Ingredients 80g strong bread flour or plain flour, plus extra to dust 1 medium eggs 50 ml (2 fl oz) olive oil 1 tin of chopped tomatoes 1 pack of fresh tomatoes 1 small onion Garlic A SEALABLE JAR FOR THE SAUCE AND A FOOD BAG FOR THE FRESH PASTA Method 1. Put the flour, egg and a tiny pinch of salt onto the work top. Make a crater and crack the egg on not it. Mix the egg with a fork then use your hand to mix the dry with the wet. Use a circular action and just one hand. Bring together and knead well for a few minutes - it will be stiff. Wrap in clingfilm and chill for 30min. 2. Whilst the pasta dough is resting, make your tomato sauce. Finely chop your onion and garlic. Sauté them gently in olive oil over a medium heat. Roughly chop your fresh tomatoes-add them to the pan to cook and soften. Add your tinned tomatoes to the pan. Rinse the tin through with a little water and pour it into the pan. Stir everything through and bring to the boil. Taste and season. 3. When your dough has rested, it is time for the rolling. To roll your pasta by machine (if rolling by hand, see below), take ⅓ of the dough (keeping the
rest covered) and knead a few times to help work the elasticity. Dust with a little type 00 flour and form into a rough rectangle. Feed it through the thickest setting of the pasta machine a few times, folding it and turning it to get it into a regular shape. (This is important, as it will also improve elasticity.) 4. Start feeding your pasta through the machine, narrowing the setting after each rolling. Try to support the pasta with the back of your hand as its coming through to prevent it ripping, and dust with a little more flour if sticking. You want to get the dough thin enough that you can see your hand through it when you hold it underneath. 5. Put the rolled-out dough on a lightly floured surface and flour the pasta. Lightly roll pasta from each end to meet in the middle. Cut across the rolls into strips of your chosen size. Unroll the long strips and trim to about 30.5cm (12in) lengths (don't worry if they're irregular, you won't notice once they're cooked). Alternatively, cut the pasta into whatever shape you like. 6. Hang your pasta ribbons to dry over two cooling racks leaned together, on clean coat hangers or on floured trays. Leave other shapes of pasta to dry on baking trays lined with parchment paper. Repeat rolling, cutting and drying with remaining dough. The pasta is ready when it feels leathery. Bag and chill. Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456
LESSON FIVE CHEAT'S PUFF PASTRY AND CHEESE TWISTS Ingredients 300g/10½oz plain flour pinch salt 50g/1¾oz butter, chilled and cut into cubes 120g/4½oz butter, frozen 1 small pack of cheddar cheese 1 small block of Parmesan 1 small jar of tapenade or sun-dried tomato paste 1 pack of streaky bacon or Parma ham[optional] A CONTAINER TO TAKE IT HOME IN Method 1. Mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips until the mixture resembles breadcrumbs. Gradually add enough water to form a dough (about 4-6 tablespoons of water). 2. Roll the dough out into a rectangle on a lightly floured work surface. Grate half of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third as if folding a letter. 3. Turn the folded dough through 90 degrees and roll it out into a rectangle again. Repeat the process of adding the remaining frozen butter and fold as before. 4. Wrap the dough in cling film and leave to rest in the fridge for 15 minutes before using.
5. Whilst the pastry is resting, grate your cheeses onto your green chopping board. Remove your pastry from the fridge and roll it out as thinly as possible. Spread your pastry with the tapenade, sprinkle over the two cheeses. 6. Cut your pastry sheet into strips [place a strip of bacon/ham onto teach strip] then twist each strip and place on a large baking tray. Cook for 20 mins. Cool and chill. Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456
LESSON SIX HOMITY PIE Ingredients 1 bag of waxy salad potatoes (such as Charlotte) 50 g (2oz) unsalted butter 1 large onion 1 leek 1 garlic clove, crushed 4 thyme springs, leaves picked 1 small pot of double cream 175 g (6oz) mature Cheddar cheese, grated 200 g (9oz) plain wholemeal flour, plus extra to dust 100g unsalted butter, chilled and diced 1 large egg 1 large egg, beaten, to glaze AN OVEN PROOF PIE DISH E.G. FOIL OR CERAMIC Method 1. In a large pan cover the potatoes in cold water. Bring to the boil, then simmer for 15min until tender. Drain in colander and set aside to cool. In the empty pan heat the butter and gently cook the onion, covered, for 5min. Add the leeks for 5min then the garlic and thyme for 1min. Add the cream and simmer for 2min until thickened and coating vegetables. Remove from heat and stir in 125g (4oz) cheese and season to taste. Set aside to cool completely. Fold in cooled potatoes. 2. Make the pastry: in a large bowl, rub the flour and butter with fingertips until it resembles breadcrumbs. In a small bowl, stir together the egg yolk and 2tbsp
ice-cold water. Add to the flour and mix again until pastry just comes together (add up to 1/2tbsp water if the mixture still looks dry). Tip on to a work surface, break 1/3 off pastry, wrap both portions in cling film and chill for 20min. 3. On a floured surface, roll larger pastry portion to thickness of a 1 coin. Line a round 20.5cm (8in), 5cm (2in) deep pie dish. Trim excess pastry (reserve trimmings). Preheat oven to 220 C (200 C fan) mark 7, with a baking sheet on middle shelf. 4. On a floured surface, roll remaining pastry and trimmings to thickness of a 1 coin. Cut out leaf shapes with a 4cm (1½in) cutter. Spoon cooled filling into lined pie dish and sprinkle with remaining cheese. Brush rim with beaten egg. Press leaves on to rim, overlapping. 5. COOL, CHILL AND CLINGFILM. AT HOME: PRE HEAT OVEN to 190 C (170 C fan) mark 5 and bake for 40min until golden (covering with foil towards end if pastry is too brown). Cool in dish on a wire rack for 10min before serving. Registered Office: Tyne House 140 High Street Lewes East Sussex BN7 1XS A company owned by the Trustees of Lewes Old Grammar School Trust Registered Charity No: 801456