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«Food Technology Year 9 Recipe Book Name Form 9.  Please ensure all ingredients are weighed and measured out at home.  Please remember to bring ...»

Food Technology

Year 9 Recipe Book

Name Form 9.

 Please ensure all ingredients are weighed and measured out at home.

 Please remember to bring with you the correct container tub or dish to

take your dish home in every practical lesson.

 Please label your tub and ingredients before you come to school.

 Please put high risk foods in the fridge before morning registration.

Number Date (write in pencil in case of Dish changes) 1 Spanish tortilla/omelette 2 Jam tarts or fruit pies 3 Ratatoulle 4 Swiss Roll 5 Fish Cakes 6 Savory Cheesy Straws 7 Quick Moussaka or lasagna 8 Lemony Cheese Cake 9 Pasties or a pie (own development savory) 10 Beany Bake/Casserole or Chilli or Pulse dish (own development vegetarian) 11 Smoothie

SPANISH OMELETTE

INGREDIENTS

 300g small potatoes such as Charlotte or new potatoes  Knob of butter  1 onion finely sliced  1 red pepper finely chopped or a courgette or a handful of mushrooms  6-8 eggs  1 x 25g pack chives or dried herbs and or paprika of your choice.

METHOD

1. Thinly slice the potatoes. Put the potatoes in a pan of boiling water boil for 15 mins to soften, when cooked through drain well.

2. Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly 1/2cm slices.

3. Heat a knob of butter or tablespoon of oil in a frying pan over a low heat and cook gently for 10 – 15 mins until starting to go brown, add the peppers and cook for a further 5 mins.

4. Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in alternatively use dried herbs of your choice.

5. Pre-heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath – you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it well become very hot and can burn. Cook for a further minute or two and serve.

SHORT CRUST PASTRY TARTS OR FRUIT PIES OR MINI QUICHES.

Ingredients for approx. 12 tarts/pies:-

Pastry

–  –  –

Fillings Sweet Tin of pie filling i.e. apple or cherry Or jar of jam or lemon curd Or stewed fruit Or mince meat (for mince pies) Savoury (Cheese & Onion) 150g grated cheese 1 small onion grated or finely chopped 1 small egg METHOD Prepare oven gas mark 6/ 2000C.

1.

2. Sieve flour and rub in fat to resemble breadcrumbs.

3. Mix with enough cold water to make dough.

4. Roll out and cut pastry shapes using large cutter.

5. Line bun trays

6. Add filling Cook for 10-15 mins. gas mark 6/ 2000C.

7.

RATATOULLE

INGREDIENTS

Half to a whole aubergine (depending on size)or 6 mushrooms  1 or two courgettes  1 orange, green or yellow pepper  2 large ripe tomatoes  2 tbsp olive oil  Small bunch basil or dried herbs   1 medium onion, peeled and thinly sliced

–  –  –

METHOD

Prepare the veg:

1. Wash everything! Cut the aubergines in half lengthways. Place them on the board, cut side down, slice in half lengthways again and then across into 1.5cm chunks. Cut off the courgettes ends, then across into 1.5 cm slices. Or half the mushrooms. Peel the pepper from the stalk to bottom. Hold upright, cut around the stalk, then cut into 3 pieces. Cut away any membrane, then chop into bite-size chunks. Place in a bowl and put to one side.

2. Score a small cross on the base of each tomato, then put them into a heatproof bowl.

Pour boiling water over the tomatoes, leave to soak.

3. Peel and chop the onion.

Start cooking.

4. Set a large sauce pan over medium heat and pour in 2 tbsp olive oil. Cook the onion in the sauce pan for 5 minutes until clear and a little caramelized (browned).

5. Then remove tomatoes carefully from the hot water. Leave to cool whilst stirring the onion.

6. Add the aubergines, mushrooms, courgettes and peppers to the pan stirring constantly for about five minutes. (Don’t overcook the vegetables at this stage, as they have some more cooking left in the next step.) If they won’t all fit in at once do them in two or three batches putting the cooked ones in a bowl.

7. Add the garlic and fry for a further min. Stir in the vinegar and sugar.

8. Tip in the tomatoes the tin of chopped tomatoes

9. Then peel the tomato skins off. Quarter them, scrape away the seeds with a spoon, and then roughly chop the flesh. Simmer in the pan for ten-15 minutes until everything is softened.

10. Tear up the basil leaves and sprinkle on.

SWISS ROLL Ingredients.

 2 medium eggs  50g/2oz castor sugar  50g/2oz plain flour  Filling  2 Tblsp. Jam or lemon curd  125ml/ ¼ pt double/whipping cream  1 tsp castor sugar to sprinkle  100g butter cream (4oz icing sugar + 2oz butter or margarine) METHOD





1. Light oven gas 7/2200C

2. Grease and line a swiss roll tin

3. Whisk eggs and sugar (+1 tblsp. Boiling water) until light and creamy and leaves a trail.

4. Sieve all flour (and cocoa) on top and fold in GENTLY with a metal spoon.

5. Pour into prepared tin and bake 7-10 mins until golden brown and spongy to touch.

6. Whilst it is cooking prepare a damp tea towel and grease proof paper, dredge with castor sugar.

7. When cooked, turn on to grease proof paper.

8. Trim off edges and spread with jam or lemon curd and Roll up immediately or roll empty and leave to cool before unrolling and adding other types of fillings that melt!

FISH CAKES

INGREDIENTS

 Bring a baking tray to cook them on and transport them home on!

 Tin of tuna or 250g of cooked salmon cod or haddock (note please don’t get tinned salmon that has tons of bones in!)  250g potatoes  25g margarine or butter  1 tsp. lemon juice  (The coating) 1 beaten egg and browned breadcrumbs  (The garnish) Lemon chunks and parsley. (optional)

METHOD

1. Prepare and boil the potatoes in salted water (1 level tsp. salt) until soft.

2. Cook the fish in boiling salted water for approx. 5 mins (1/2 level tsp. salt) or steam between 2 plates above the potatoes.

3. When the fish is cooked remove the skin and bones and flake finely.

4. Cream the potatoes with the marg and add a few shakes of pepper.

5. Mix together the fish, potatoes, lemon juice.

6. Allow to cool then turn out on to a floured table.

7. Shape into a neat roll and divide into 6 portions.

8. Reshape each portion into a neat, flat, round cake.

9. Coat each cake with flour then beaten egg and then breadcrumbs.

10. Bake on a greased baking tray for 10-15 mins turning half way.

11. Serve and garnish.

SAVORY CHEESEY STRAWS

–  –  –

Spring onion Chopped ham olives sundried tomatoes Method

1. Heat the oven to 220C

2. Lightly grease a baking sheet.

3. Mix together the flour and salt and rub in the butter.

4. Stir in the cheese any herbs/spices and then the milk to get a soft dough.

5. Add additional/optional ingredients.

6. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

7. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.

Quick Mousaka or lasagna Ingredients  Medium to large sized oven proof dish to cook it take it home in.

250g lean minced lamb, beef or pork or Quorn 

–  –  –

75g Cheddar cheese, grated.

 Method

1. Pre-heat the oven 2000C, gas mark 6 put the kettle on

2. Slice and boil the potatoes.

3. Fry the mince and onion in a large saucepan for 5 mins.

4. Add the tin of tomatoes any garlic and herbs and tomato puree and cook for 5 mins.

5. Place half the potatoes in the base of a 2 litre ovenproof dish, top with the mince and then layer the remaining potatoes on top.

6. Or for lasagne laver meat with pasta sheets.

7. Mix together the egg and yoghurt and spread over the potatoes or lasagne sheets. Sprinkle over the cheese and bake for 40-45 mins. Until golden brown.

LEMONY CHEESE CAKE

Ingredients  You will need a 7” flan dish pie dish or cake tin For the base  100g digestive biscuits  50g butter  1 level tablespoon castor sugar For the filling  ¼ pt double cream  150g can condensed milk  2 large lemons For the topping  Lightly whipped double cream  Fresh fruit of own choice strawberries and kiwi fruit look great!

METHOD

1. Crush digestive biscuits with a rolling pin.

2. Melt butter in pan, add sugar then blend in biscuit crumbs, mix well.

3. Turn mixture into a 7” flan dish pie dish or cake tin and press down biscuit mixture with the back of a spoon then place in fridge to set.

4. Mix together cream, condensed milk and finely grated lemon rind.

5. Slowly beat in lemon juice.

6. Pour mixture into the case

7. Decorate with fresh fruit.

8. Chill for several hours until firm.

Own Development Work

SHORT CRUST PASTRY PASTIES OR A PIE

Ingredients for approx. 12 tarts/pies: A baking tray or pie dish to cook and take them home in.

Pastry

–  –  –

Fillings of own choice /design.

 egg to glaze (optional)  ___________________________

 ___________________________

 ___________________________

 ___________________________

 ___________________________

–  –  –

Method

1. Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.

2. Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.

3. Spread the mashed potato over the top of the mixture in the dish.

4. Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240°C/475°F/Gas Mark 9. Serve when ready.

VEGETABLE CHILLI

1. In a large sauce pan/frying pan gently fry the garlic, ginger and spices in 1 tbsp of oil. Take care not to burn. Add the chopped tomatoes and the vegetable stock. Bring to a gentle simmer and cook for 2 minutes.

2. Blend in a food processor or liquidizer to create a paste. Keep to one side.

3. In the same pan used before heat the remaining oil and fry the onions for 3 mins, add the mushrooms and fry for 3 mins more.

4. Pour the curry paste over the cooked onions and mushrooms, add the chickpeas and chopped cilantro/coriander. On a gentle heat cook for 15 mins.

5. Finally stir in the creamed coconut and almonds if using. Season to taste with salt and pepper.

Spicy lentil BakeAdd "Spicy lentil bake" to Favourites Ingredients A medium to large oven proof dish or 4 small one portion dishes  1 tbsp olive oil  1 onion, finely chopped  2 garlic cloves, crushed  2 carrots, finely chopped  2 celery stalks, finely chopped  1 red pepper, seeds removed, finely chopped  1 tbsp hot curry powder  1 tbsp tomato purée  300g beluga lentils, rinsed and drained  600ml/1 pint vegetable stock  4 free-range eggs  Seasonings (optional)handful fresh coriander, chopped salt and freshly ground black pepper pinch paprika  Method

1. Heat the oil in a large frying pan with a lid over a medium heat.

2. Add the onion, garlic, carrot, celery and pepper and gently fry, for 8-10 minutes, until softened and starting to take on colour.

3. Add the tomato purée and curry powder and cook for five minutes.

4. Add the lentils and the stock and bring to the boil. Reduce the heat to simmer for 20 minutes, or until the lentils are soft.

5. Make four 'wells' in the lentil mixture and crack an egg into each hole.

6. Cover the pan with a lid for 4-5 minutes, or until the eggs are cooked to your liking.

7. Sprinkle with coriander and season, to taste, with salt and freshly ground black pepper.

8. Add a pinch of paprika to the top of each egg.

9. To serve, carefully spoon a portion of the lentils with an egg onto each plate.

Own development work: Smoothie Ideas Vitamin booster smoothie.

Put all the orange, carrot, celery and mango in the blender, top up with water, then  blitz until smooth Heart helper smoothie.

Put the beetroot, apple, blueberries and ginger in a blender, top up with water then  blitz until smooth.

Breakfast smoothie

Slice the banana into your blender or food processor and add the berries of your choice.

Whizz until smooth. With the blades whirring, pour in juice or water to make the consistency you like. Toss a few extra fruits on top, drizzle with honey and serve.



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