Year 8 Recipes

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Questions:

Why do we take the mixing bowl off the scales before we mix the ingredients together?

How will we know when the biscuits are ready?

Method

Ingredients

• 60g self-raising flour

• 60g porridge oats

• ¼ teaspoon bicarbonate of soda

• 50g butter (or margarine)

• 50g granulated sugar

• ½ tablespoon golden syrup

Equipment

• Pan

• Black spoon

• Tablespoon

• Mixing bowl

• Weighing scales

• Baking tray

• Palette knife

Oaty Biscuits

Skills: Melting Baking

This recipe makes 1 portion

36p per portion

£65 per year group

1. Weigh out the dry ingredients and mix the dry together in a mixing bowl.

weigh in bowl weigh in pan

2. Weigh out the butter, sugar, syrup into a pan and melt.

3. Pour the dry ingredients onto the wet ingredients then mix together.

4. Take spoonful of mix and roll into a ball

5. Place on baking tray and gently press down.

6. Bake at 180°c for 15 minutes, allow to cool remove from tray and place on cooling rack with Palette knife

Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.

Ingredients

1 potato

Drizzle of oil

Sauce

½ onion

1 clove garlic

½ tin chopped tomatoes

1 tbsp tomato puree

1 tsp paprika

½ tsp chilli powder

½ sugar

Equipment

• Chopping board

• Vegetable knife

• Baking tray

• Sauce pan

• Mixing spoon

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Questions: What are parmentier potatoes and why should they be cut evenly? How could you thicken the sauce? Where would you find tapas food traditionally?

Method

Patata Bravas

Skills: Simmering/ roasting Bridge/Claw

This recipe makes 2 portions

78p per pair

39p per portion

£70 per year group

• Wash the potato and dice on a chopping board into small parmentier cubes. (See demo)

• Heat oven to 200C, place the potatoes onto a baking tray and greaseproof paper with a drizzle

of oil.

• Roast until crisp, golden brown and potatoes are soft for 20 minutes. For the sauce

• Peel, slice and dice ½ onion. Cut the ends off the clove of garlic, peel and crush.

• Fry the garlic and onion in a drizzle of oil until softened.

• Add chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally.

• Lower to a simmer and cook for 10 mins until pulpy.

• Place the potatoes in a tray and pour the tomato sauce over the top and serve.

Make sure you wash all of your equipment in hot soapy water.

Please make sure you dry it all with a clean tea towel.

WAGOLL

Go Task:

Shortbread

Skills: Rubbing in method

Rolling/ Baking

Method

This recipe makes 1 portion

42p per portion £76 per year group

1. Weigh out the ingredients into a mixing bowl.

Ingredients

• 90g Plain flour

• 60g margarine or butter

• 30g Caster sugar

Equipment

• Mixing bowl

• Mixing spoon

• Weighing scales

• Baking tray

2. Use the rubbing in process until the ingredients look like fine bread crumbs.

3. Combine the ingredients together to form a dough.

4. Roll out the dough on a floured surface.

5. Cut your dough into shapes using pastry cutters and place onto a baking tray.

6. BAKE at 180°C until baked and lightly coloured (10- 15 minutes)

Lightly dust with caster sugar.

Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Questions: What type of pastry is used to make a pasty? How will I know when it is cooked? What does lamination mean?

Pasty

Skills: Rolling/Glazing Baking

This recipe makes 1 portion

64p per portion £115 per year group

Ingredients

• 1/4 tin of baked beans

• 1 sausage

• ¼ A block of puff pastry

Equipment

• Baking tray

• Mixing bowl

• Pastry cutters

• Rolling pin

• Scales

• Pan

• Mixing spoon

Method

1. Roll out the pastry on a floured table.

2. Cut out pastry into a large circle, roughly to the size of the pasty maker you have chosen using the bevelled edge on the bottom of the pasty maker.

3. Drain the baked beans in a sieve

4. Divide the beans between 4 of you.

5. Cut the sausages up into 2cm lengths and mix with the beans.

6. Place the filling in the middle but don’t overfill.

7. Brush edges with water

8. Fold over and join together

9. Slice the top with a sharp knife

10. Egg wash pasty and bake at 180c for 20/25 minutes depending on pasty size.

Make sure you wash all of your equipment in hot soapy water.

Please make sure you dry it all with a clean tea towel.

Equipment:

Weighing scales

Frying pan

Sauce pan

Mixing spoon

Chopping board

Sharp knife

Colander

Demonstrate high levels of health, safety and (Hair, Bag, Blazer, Apron, Hands)

Chicken & Bacon Pasta

Skills:

How do we know when the meat is cooked?

How do we know when pasta is cooked?

Chopping/ Frying/ Boiling

This recipe makes

2 portions

95p per pair

48p per portion £86 per year group

Bring 500ml of water to the boil in a saucepan. Weigh out 100g pasta ready to boil. When the water is bubbling add your pasta in carefully and boil for 10 - 12 minutes. Weigh out 100g of chicken into a mixing bowl.

Heat up your frying pan with a tablespoon of oil on a medium heat. Add the chicken first then after a few minutes add the bacon. You want to start getting the chicken and bacon golden

Whilst the chicken and bacon fry, check your pasta. You should be able to use a fork to pick up a piece of pasta. For ‘Al dente’ it should be firmer. It may need longer if it’s too firm/crunchy.

6. Once the chicken and bacon is cooked you need to add a tin of chopped tomatoes and 2 pinches of mixed herbs. Allow for the tomatoes and herbs to cook through. If you have a temperature probe you can check the chicken is cooked to 75°C, if not you can cut a piece of chicken in half to see if it’s cooked all the way through. (White not translucent).

7. Drain the pasta using a colander then add the pasta to the sauce and combine, then cook until it thickens up.

Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Questions: Why is it important to ensure all the swirls are similar in size and shape?

How could you adapt this recipe for a healthier choice?

Cinnamon Swirl

Skills: Baking/ Rolling/ Glazing

This recipe makes 1 portion

59p per portion

£106 per year group

Ingredients

• ¼ of a block of puff pastry

• 50g margarine

• 50g sugar

• 1 ½ tbsp. cinnamon

Icing for drizzle

Equipment

• Weighing scales

• Mixing bowl

• Rolling pin

• Baking tray

• Tablespoon

• Mixing spoon

• Palette knife

Method

1. Into a mixing bowl, add the margarine, sugar and cinnamon.

2. Cream to make a smooth consistency.

3. Roll out pastry into an rectangle on a floured bench.

4. Spoon this mixture gently over the pastry, making sure you go right up to the edges and it is even all over.

5. Brush the edges with egg wash to help it seal.

6. Roll the pastry up, starting at one edge so it forms a cylinder shape.

7. Take a sharp knife and cut into sections, around 2cm in length.

8. Bake in the oven for 20 minutes or until golden brown and puffy.

9. Place onto a cooling tray and allow to cool for at least 10-20 minutes.

10. . Drizzle icing sugar on top.

Make sure you wash all of your equipment in hot soapy water.

Please make sure you dry it all with a clean tea towel.

WAGOLL

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands)

Golden Questions: What does Al Dente mean? How do we know when the rice is cooking?

Savoury Rice

Skills: Boiling / Simmering

Bridge/Claw

This recipe makes 2 portions

Ingredients

• ½ onion

• 2 mushrooms

• ½ pepper

• 1 tomato

• Oil

• 75g long grain rice

• Vegetable stock

• 250ml water

• 25g peas

• Teaspoon curry powder

Equipment

• Vegetable knife

• Chopping board

• Sauce pan

• Measuring jug

• Mixing spoon

• Mixing bowl

1. Weigh out 75g rice into a bowl.

2. Peel and dice an onion then add to a pan with a table spoon of oil.

3. Wash and Slice your mushrooms and tomatoes.

£1.21 per pair 61p per portion £110 per year group

4. Add your mushrooms and tomatoes to a mixing bowl, then add 2-3 tablespoons of frozen peppers and 2 tablespoons of frozen peas.

5. Weigh out rice and add into the mixing bowl, then add your curry powder to the rice.

6. Make stock with 250ml boiling water in a measuring jug.

7. Fry onion until soft and translucent.

8. Add mushrooms, tomatoes, peppers, peas, rice, curry powder to the onions and cook for 2 minutes.

9. Add the stock and simmer for 15 minutes until rice is Al Dente.

Make sure you wash all of your equipment in hot soapy water.

Please make sure you dry it all with a clean tea towel.

WAGOLL

What a Gold one looks like

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands) Golden Question: When we know when our Muffins are done? Why do you make sure your don’t open the oven door half way through?

Muffins

Ingredients

In a bowl

•125g plain flour

•60g Caster sugar

•1 Tablespoon (Tbsp) cocoa powder

•1 tsp baking powder

•50g chocolate chips

•In a jug

•100ml milk (Measure first)

•1 large egg

•2 tbsp vegetable oil

Equipment

• Weighing Scales

• Measuring Jug

• Teaspoon (Tsp)

• Tablespoon (Tbsp)

• Mixing spoon

• Mixing bowl

• Muffin cases

Method

Skills:

Baking/Measuring

Weighing This recipe makes 2 portions

£1.15 per pair

58p per portion

£104.40 per year group

• Weigh out the flour, cocoa, chocolate chips, sugar and baking powder into a mixing bowl.

• Mix together the milk, egg and oil together in a jug, then pour into the dry ingredients and mix until combined.

• Spoon the mixture evenly into the cake cases using 2 spoons. If you drip any mixture onto the muffin tray make sure you wipe down.

• Bake for 20-25 mins until a skewer inserted into the middle comes out clean.

• Remove from the oven and leave to cool on a cooling rack.

Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Questions: How can you adapt this recipe?

Why is it important to cut Broccoli to a similar size? What does Al dente mean?

Chow Mein

Skills: Bridge/Claw Boiling / Stir frying

This recipe makes 2 portions

52p per pair

26p per portion £46.80 per year group

Ingredients

• 1 dried noodles nest

• 1 clove garlic

• 1 tsp ginger

• 1 spring onion

• 2 mushrooms

• 2 broccoli florets

• Oil

• 2 tbsp bean sprouts

• 1 x 15ml soy sauce

Equipment

• Chopping board

• Vegetable knife

• Sauce pan

• Frying pan

Method

1. Fill a sauce pan half way with water and bring to the boil then add the noodles cooking for 4 minutes.

2. Cut the ends off the garlic, then peel and crush.

3. Cut the spring onions up.

4. Slice mushrooms & Cut florets into small sizes.

5. Fry garlic, ginger and onions for 1 minute

6. Stir in beansprouts and cook for 2 minutes

7. Add the mushrooms and broccoli and cook for another 3 minutes

8. Add noodles and soy sauce.

9. Stir fry for 1 minute.

Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.

What a one looks like

WAGOLL

What a Gold one looks like

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Question:

What is the best technique to roll the spring rolls? Which methods could we use to cook them and which is the healthier choice?

Method

1. Preheat the oven to 180°C.

Ingredients

• 1x small carrot

• 1 x spring onion

• 1 Tbs beansprouts

• 2 Tbs frozen peas

• 1 x 15ml Soy sauce

• Filo pastry sheets

Equipment

• Chopping board

• Vegetable knife

• Vegetable peeler

• Grater

• Mixing bowl

• Baking tray

• Pastry brush

• Oven gloves

• Sauce pan

Spring rolls

Skills: Bridge/ Claw/ Grating Frying

This recipe makes 2 portions

75p per pair

38p per portion

£68.40 per year group

2. Cut the top and bottom off the carrot then peel. Once peeled, grate the carrot into the pan.

3. Cut the roots of the spring onions, remove any leaves then cut into thin slices and place into the pan.

In

4. Add the beansprouts, peas and Soy sauce into a mixing bowl.

5. Add a drizzle of oil to the pan and gently fry on a low temperature for 1 minute.

6. Add the rest of ingredients to the pan and continue frying until peas soften, then take off the heat. Allow to cool!!!

7. Place the filo pastry sheets on the work surface.

8. Using a square sheet and place it in front of you like this.

9. Spoon a little vegetable mixture in the bottom corner.

10. Roll towards the middle, making sure it’s neat and not too loose.

11. Fold in the two edges.

12. Continue to roll up the spring roll.

13. When you have nearly rolled it up, brush the corner with water/oil then roll.

14. Place on the baking tray, with the oiled corner facing down.

15. Brush the top with a little oil

16. Bake for 10 minutes or until golden.

Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.

Ingredients

•1 large free-range egg

•60 g caster sugar

•1 tablespoons self-raising flour

•1 tablespoons cocoa powder

•50 g milk chocolate

•60 g margarine

Equipment

• Sauce pan

• Mixing bowl

• Weighing scales

• Mixing spoon

• Whisk

• Tablespoon

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery. (Hair, Bag, Blazer, Apron, Hands) Golden Question:

Why have we got to be careful when mixing the melted chocolate with the eggs? How else could we melt the chocolate?

1.Preheat the oven to 180ºC.

Brownies

Skills: Whisking / Melting/ Folding/Baking

This recipe makes 2 portions

88p per pair

44p per portion

£79.20 per year group

2.Weigh 60g caster sugar into a mixing bowl then crack the egg into a large bowl and whisk until light, pale and fluffy.

3.Add the flour, followed by the cocoa into the egg/sugar mixture then gently fold in.

4.Weigh 60g margarine into a sauce pan then melt on a low heat, take it off the heat when melted.

5.When you have melted the butter, stir in the chocolate until melted. This must be on a low heat.

6.Fold the melted chocolate through your mixture. (Hot into cold)

7.Spoon the mixture into the greased foil tray and spread it out evenly.

8.Place 2 foil trays onto a baking tray and Bake for 15- 20 minutes, or until risen and crisp on the outside. Use a cocktail stick to check the middle. If it comes out with liquid mix on, carry on baking.

Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.

Ingredients

• Puff pastry

• Tomato puree

• Grated cheese

Equipment

• Rolling pin

• Spoon

• Butter knife

• Baking tray

Go Task:

Demonstrate high levels of health, safety and hygiene for cookery.

(Hair, Bag, Blazer, Apron, Hands)

Golden Question: How could you customise this dish?

How is puff pastry made? What does lamination mean?

Method

Pizza rolls

Skills:

Rolling/Baking Shaping

This recipe makes 1 portion

1. Roll out your puff pastry with a rolling pin on a lightly floured bench.

2. Ensure the pastry is an even thickness and shape when rolled out.

3. Spread the tomato puree across your pastry base ensuring you go right to the edges.

4. Sprinkle the cheese evenly across the tomato puree.

5. Roll tightly from 1 edge to the other.

6. Slice the roll into 2cm sections.

7. Place with the swirl facing up onto a baking tray which has been lined with greaseproof paper.

8. Cook until the pastry is golden brown and not doughy. This could take 15 minutes dependent on how thick you have cut the rolls.

Make sure you wash all of your equipment in hot soapy water. Please make sure you dry it all with a clean tea towel.