Year 9 recipes

Go Task:

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

(Hair, Bag, Blazer, Apron, Hands)

Golden Question: Why do we only use 1 hand to do the rubbing in technique?

What happens if the dough is too wet or dry?

Method

Raspberry buns

Skills: Baking/ Rubbing in

This recipe makes 1 portion

58p per portion

£104 per year group

Ingredients

100g Self Raising Flour

50g caster sugar

50g butter

½ egg

½ tsp vanilla essence

Equipment

• Mixing bowl

• Mixing spoon

• Baking tray

• Scales

• Measuring jug

• Weigh out the Self Raising flour, Caster sugar and butter into a metal mixing bowl.

• Use the rubbing in method to combine into bread crumbs.

• Crack 1 egg between 2 into measuring jug and whisk with a fork.

• Add half an egg to the mixture and ½ tsp then combine until it forms a dough.

• Shape into a roll then divide into 6.

• Shape into a ball place on baking tray place a thumb imprint in the centre.

• Fill with a little jam and Bake 12 minutes 180°C.

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 Question: How will I know when my Risotto is cooked? What does Al Dente mean? What rice is used for Risotto?

Method

1. Weigh 100g of Arborio rice into a mixing bowl.

Risotto

Skills: Simmering Weighing/ Measuring

This recipe makes 2 portions

£1.32 per pair 66p per portion £119 per year group

Ingredients

1/2 onion

1 cloves garlic

1/3 Courgette

3 or 4 broccoli florets

3 Tablespoons

100g risotto rice (Arborio)

50g cheddar cheese grated

1 x 5ml vegetable stock cube

Salt and pepper

Equipment

• Chopping board

• Knife

• Garlic press

• Weighing scales

• pan

• Wooden spoon

• Kettle

• Measuring jug

2. Add 500ml of boiling water into a measuring jug with a stock cube.

3. Prepare the vegetables: peel and chop the onion, chop the ends of the garlic, peel then crush the garlic. Place into the sauce pan with a drizzle of oil.

4. Wash and dice the courgette. Select the broccoli, ensuring leaves are peeled and stem trimmed.

5.Fry the onion and garlic in the oil until softened. Add the rice and fry for another 2 minutes.

6.Add a little of the stock until it has absorbed into the rice, stirring constantly

7.Add the broccoli, courgette and 3 tablespoons of peas.

8.Continue adding the stock until the rice cooks – this will take 20 – 25 minutes. The rice should be soft, but still remain AlDente.

9.Stir in the cheddar cheese. Season to taste with salt and pepper.

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: What temperature does the mince have to be when cooked?

Chilli Con Carne

Skills:

Measuring/ Weighing Simmering

This recipe makes 2 portions

£1.65 per pair

83p per portion £149 per year group

Ingredients

100g Minced Beef – Mixing bowl

Half Onion – Sauce pan

Oil

½ tin chopped tomatoes

Beef stock

200g Kidney beans

1 Tablespoon tomato puree

1 Teaspoon of Chilli Powder

1 Tablespoon of Flour

Equipment

• Sauce Pan

• Mixing spoon

• Tablespoon

• Mixing bowl

• Weighing scales

• Chopping board

• Vegetable knife

Method

1. Weigh out 100g minced beef into a metal mixing bowl.

2. Cut the ends off the onion, cut in half. Peel and dice the onion. Place into saucepan.

3. Add 200ml of boiling water into a measuring jug with a stock cube.

4. Drain a tin of kidney beans. You will need half a tin each.

5. Fry the onion in the oil until transparent.

6. Add the minced beef and cook on a low heat until browned.

7. Stir in the Flour. (This will help thicken up the Chilli)

8. Pour in the stock. Add half a tin of kidney beans to the minced beef.

9. Stir in Tomato puree, ½ tin of chopped tomatoes and Chilli powder.

10. Bring to the boil and simmer for 25 minutes. Check with a temperature probe that the mince is 75°C.

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:

• 60g Butter/ Margarine

• 60g Caster Sugar

• 60g Self Raising Flour

• 1 egg

• 1 Teaspoon Vanilla Extract

For the filling:

• 25g Butter/Margarine

• 50g Icing sugar

• 2 Tablespoons Jam

Equipment:

• Scales

• Mixing bowl

• Aluminium tray

• Mixing spoon

• Takeaway bag

• Measuring jug

• Fork

Go task:

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

Golden Question: How will we know when the cake is ready? What technique is used to make a sponge cake?

Method:

1. Preheat the oven to 180°C.

Victoria Sponge cake

Skills: Creaming/Folding Baking

This recipe makes 1 portion

63p per portion

£113 per year group

2. Weigh out 60g Caster sugar and 60g butter/margarine into the mixing bowl

3. Cream the margarine and sugar together in a bowl until pale.

4. Crack an egg into a measuring jug and whisk with a fork.

5. Beat in the eggs a little at a time and stir in the vanilla extract.

6. Fold in the flour using mixing spoon.

7. Spoon the mixture into the Tray and level.

8. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer cake to check it comes out clean.

9. Whilst baking, Cream icing sugar and margarine together.

10. When the sponge has cooled, cut in half, spread jam and butter cream.

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

Go Task:

Thai green curry

Skills: Frying/ Simmering

This recipe makes 2 portions

£2.39 per pair

£1.20 per portion £216 per year group

Ingredients

• 100g Diced chicken

• Clove of Garlic

• Half an spring Onion

• 25g Mangetout

• Half can Coconut milk (200ml)

• 1 Tablespoon Curry paste.

• Oil

• Coriander

Equipment

Scales

Frying pan

Mixing spoon

Takeaway tray

Temperature Probe. Knife.

Method

1. Weigh 100g chicken into a mixing bowl

2. Slice your spring onion using, bridge and claw method and put into a sauce pan.

3. Cut the ends off the garlic, peel and crush your garlic clove using a garlic press then place into sauce pan.

4. On a low heat, fry you spring onions and garlic, until soft and translucent. (Don’t allow them to brown)

5. Add your Chicken and cook until no longer pink.

6. Add the paste, followed by Coconut milk.

7. Add the green beans and simmer until cooked. Check the chicken is over 75ºC with temperature probe.

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:

What consistency should the soup be and how can we thicken the soup?

What other ingredients could you include?

Where do we import tomatoes from?

Spicy Tomato soup

Skills: Peeling/ Measuring Simmering/ Boiling

This recipe makes 2 portions

Ingredients

• 1 onion

• 1 carrot

• 1 potato

• 1/2 tin of chopped tomatoes

• 500ml water

• 1 vegetable stock cube

• ½ tsp of chilli flakes

• 1 tbsp tomato puree

Method

Equipment

• Chopping board

• Knife

• Peeler

• Tin opener

• ½ tsp measure

• 1 tbsp measure

• Sauce pan

60p per pair

30p per portion

£54 per year group

1. Cut the ends of the onion, peel then cut into half using the bridge and claw technique, then dice evenly.

2. Wash then chop the ends off the carrot. Peel and chop evenly.

3. Wash and peel the potato. Dice into small even cubes.

4. Add the vegetables to a sauce pan then add the chopped tomatoes, stock with water, chilli and tomato puree.

5. Stir the ingredients, bring to the boil (large bubbles) then allow to simmer (Small bubbles) for 20 minutes.

6. When the vegetables are soft, pour into the blender and blend until smooth. If you would prefer a chunky soup, pour straight into your takeaway tub.

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 questions

How will we know when they are baked? Why would we have to blind bake the pastry if the dish was bigger?

Method

Jam tart

Skills: Rolling/ Shaping Baking

This recipe makes 1 portion

30p per portion

£54 per year group

Ingredients for the shortcrust pastry

•80g Flour

•40g margarine

•1 tablespoons of water

•Jam

Equipment

• Mixing bowl

• Scales

• Muffin tray

• Rolling pin

• Table spoon

• Sieve

• Pastry cutter

1.Weigh of 80g plain flour into a mixing bowl.

2.Cut Margarine into chunks

3.Using the rubbing in method to bind together.

4.Add the water and combine into a dough using the creaming method.

5.Flour your bench and roll out your dough. (Don’t over flour as it will become too dry)

6.Use the cutter to cut the bases of your pies. (Large cutters for the base)

7.Place into the bases into baking tray.

8.Spoon 1 teaspoon of jam into each pie.

9.Bake 10-15 mins or until golden brown.

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 Question:

What ingredients are used for tortilla wraps?

Why are they served with salsa and crème fraiche?

Where are fajitas from?

Fajitas

Skills:

Frying/ chopping

Weighing/ Assembling

Method

This recipe makes 2 portions

Ingredients

• 1 Tsp lime

• 1 clove garlic

• Coriander

• 1 tbsp oil

• 100g chicken

• ½ onion

• ½ pepper

• 1 tomato

• Cheese

• 2 tortilla wraps

• ½ tsp chilli powder

• 1 tbsp salsa

Equipment

Juicer

Garlic press

Chopping board

Knife

Mixing bowl

Mixing spoon

Scales

Grater

Frying pan

1. Chop the ends off the garlic, peel and crush into the frying pan.

£2 per pair

£1 per portion

£180 per year group

2. Cut the ends off the onion, peel and dice then add to the frying pan, add a drizzle of oil and fry on a medium heat 3-4.

3. Weigh out the chicken into a mixing bowl then pour into the frying pan and cook until golden brown.

4. Add the chilli powder and coriander to the frying pan.

5. Wash and dice the tomato and pepper, ready to add to the pan.

6. Wash, cut in half and squeeze the lime (Or 1 teaspoon of lime juice).

7. Add the tomato, pepper & lime to the frying pan and continue to fry for 3-4 minutes.

8. Use a temperature probe to check the chicken is cooked over 75°C.

9. On a clean chopping board, assemble 2 fajita wraps. Put your chicken and vegetable mixture into the centre of the tortilla, add salsa and grated cheese then roll.

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 Question:

Which country grows the most chickpeas? What is a Chickpea?

What does aromatic mean and what ingredient is aromatic in this dish?

Method

Chickpea curry

Skills: Measuring Simmering/ frying

This recipe makes 2 portions

Ingredients

1. Weigh 100g chickpeas into a mixing bowl.

2. Measure 150ml water into a measuring jug.

1 tsp oil

• 2 tsp curry paste

• 150ml water

• ½ chopped tomatoes

• 100g chickpeas

• Spinach

3. Chop the ends off the onion, peel then dice. Add to a sauce pan.

4. Chop the ends off the garlic, peel and crush into the sauce pan.

5. Add the oil and fry the onion and garlic for 2 minutes.

6. Stir in the curry paste then add the water to the sauce pan

7. Add the ½ tin of tomatoes and chickpeas to the sauce pan.

92p per pair

46p per portion £82 per year group

Equipment

• Chopping board

• Knife

• Garlic press

• Sauce pan

• Tsp measure

• Tbsp measure

• Measuring jug

8. Simmer for 15 minutes until the chickpeas are soft and the curry is thick. If the water over reduces but ingredients are cooked, add more water to stop it burning.

9. Add the spinach and cook for a further 2 minutes.

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 Question:

How will we know when the cake is ready?

What technique is used to make a sponge cake?

Sicilian lemon loaf

Skills:

Creaming/ Folding

Baking

Method:

This recipe makes 1 portion

42p per portion

£149 per year group

Ingredients:

• 60g Butter/ Margarine

• 60g Caster Sugar

• 60g Self Raising Flour

• 1 egg

• 1 tablespoon lemon juice

• Juice/Zest of 1 lemon Equipment:

• Scales

• Mixing bowl

• Aluminium tray

• Mixing spoon

• Takeaway bag

• Measuring jug

• Fork

1. Preheat the oven to 180°C.

2. Weigh out 60g Caster sugar and 60g butter/margarine into the mixing bowl

3. Cream the margarine and sugar together in a bowl until pale.

4. Crack an egg into a measuring jug and whisk with a fork.

5. Wash the lemon in warm water and zest with a grater. Add the zest to the egg. Cut the lemon in half and juice. Add the juice from the lemon and 1 tablespoon of lemon juice into the egg.

6. Add the egg and lemon mix to the butter and sugar bit at a time.

7. Fold in the flour using mixing spoon.

8. Spoon the mixture into the Tray and level.

9. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer cake to check it comes out clean.

10. If time allows in pairs weigh 125g icing sugar and 1 tablespoon of water, mix until silky smooth. Add 1 teaspoon of lemon juice then drizzle/pipe across the top of the loaf.

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: What temperature should the mince be when cooked?

How could we improve the presentation of the dish?

Cottage Pie

Skills: Peeling/ Measuring Simmering/ Baking

This recipe makes 2 portions

Mince

1/2 onion

100g minced beef

1 tbsp Tomato puree

1 tbsp plain flour

Mixed herbs

200ml Beef stock

Salt and black pepper

Mashed potato

2 potatoes

Milk Butter Pepper

Equipment

• Sauce pan x 2

• Mixing spoon

• Chopping board

• Knife

• Scales

• Measuring jug

Method – Mashed Potato

1. Wash and peel 2 potatoes, dice and boil. (If you complete this before your partner completes their steps, help them whilst potatoes boil.)

2. Meanwhile, the potatoes should be cooked by now, check they are soft using a fork.

3. Drain the water using a colander carefully.

4. Place the potatoes back into the pan. Season with pepper, add milk and butter then mash.

5. Make sure you half the beef into 2 aluminium trays then spoon the potatoes across the top.

Method - Mince

1.Weigh 100g beef into a bowl.

2.Peel & dice 1/2 onion.

3.Heat the oil in a large pan on a low heat.

4. Add the onion and cook until softened.

£1.24 per pair 62p per portion £112 per year group

5. Add the mince & fry for a few minutes, or until browned all over.

6.Add the tomato puree & mixed herbs, stir and cook for another minute. Stir in the flour.

7.Add the stock & peas and simmer for 20 minutes, or until the mince is tender and the mixture has thickened. Season to taste with salt and pepper.

8.Check the mince is cooked to 75°C.

1. If you have time during lesson, you can oven bake for 8-10 mins until the potatoes goes golden brown.

2. If not, take your cottage pie home and oven bake until piping hot.

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

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