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Musselburgh Grammar SchoolS3 HospitalityPractical CookeryRecipe BookName:_________________Class:_________________Teacher:_________________331332126343730 Apple Swiss Roll31 Cottage Pie32 Chicken Curry with Rice33 Pizza Pinwheels34 Lentil Soup35 Tomato Soup36 Cheese and Chive Bread37 Haggis Bon Bons38 Shortbread39 Chicken Paella40 Magdalenas41 Baked spring rolls (Teacher Dem)42 Sweet and Sour Chicken with Noodles43Mulligatawny S44 Chicken Tikka Kebabs45 Spaghetti Carbonara 46 Lemon Cheesecake47 Burritos48 Nachos (Teacher Dem)40000030 Apple Swiss Roll31 Cottage Pie32 Chicken Curry with Rice33 Pizza Pinwheels34 Lentil Soup35 Tomato Soup36 Cheese and Chive Bread37 Haggis Bon Bons38 Shortbread39 Chicken Paella40 Magdalenas41 Baked spring rolls (Teacher Dem)42 Sweet and Sour Chicken with Noodles43Mulligatawny S44 Chicken Tikka Kebabs45 Spaghetti Carbonara 46 Lemon Cheesecake47 Burritos48 Nachos (Teacher Dem)Page1 Double Choc Chip Muffins2 Chicken Stir-fry with Noodles3 Peach Sponge4 Spaghetti Bolognese 5 Apple Turnovers6 Minestrone Soup7 Butterfly Cakes8 Sausage Ragout9 Apple Crostata 10 Chilli con Carne11 Apple Crunch12 Pizza13 Raspberry Shortcakes14 Three Cheese Macaroni15 Tuna Pasta Bake16. Truffles 17 Yule Log18 Mini Bakewell Cakes19 Quiche Lorraine20 Risotto21 Apple and Blackberry Crumble 22 Pork and Herb Meatballs23 Chequered Cake24 Pasta Carbonara25 Lasagne26 Eve’s Pudding27 Savoury Pasta28 Pineapple Upside down Pudding29 Chicken FajitasDouble Chocolate Chip Muffins IngredientsEquipment 1 1 Egg- lightly beatenCutlery container90mls sunflower oilBowl110mls MilkSieve 190g S.R.FlourMeasuring jug25g Caster sugarMuffin tins15ml Cocoa powderMuffin paper cases2.5mls Baking powderPlate100g Chocolate piecesMethodCollect equipment and ingredients. Set oven to Gas 5 or 180°C. Place 12 paper muffin cases in a muffin tin.In a bowl, sieve flour, cocoa powder and baking powder together. Add the caster sugar. Add half the chocolate pieces to the mixture.In a measuring jug, whisk together the eggs, milk and oil.Pour the liquid into the dry mixture in the bowl and fold in gently with a metal spoon until only just mixed.Spoon the mixture into the paper cases. Press the remaining chocolate into the top of the muffins. Bake for 20 minutes until risen and springy to touch.Cool on a wire tray for 10 plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneChicken Stir-fryIngredientsEquipment 2100g NoodlesCutlery container? OnionPlate? CarrotLarge pan? Stick celeryWok100g ChickenPot stand25g Beansprouts2 Chopping boards 15ml SweetcornPeeler15ml Oil Colander15ml Soy sauceChopping knife10ml Cornflour50ml WaterSalt and PepperMethodCollect equipment and ingredients.Peel the onion and slice thinly, peel the carrot and cut into matchsticks, wash the celery and cut into matchsticks. Cut the chicken into thin strips on a separate chopping board.Half fill a large pan with water, add salt and bring to the boil.Heat the oil in the wok and add the sliced vegetables and stir-fry for 3 minutes. Keep warm on a plate in the oven.Add the noodles to the boiling water and cook until soft.Stir-fry the chicken for 5 minutes, until there are no pink pieces showing. Return the cooked vegetables to the wok. Add the sweetcorn and beansprouts.Drain the noodles and stir through the stir-fry mixture.Mix the soy sauce, water and cornflour together and stir into the wok. Add salt and pepper and stir plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Peach Sponge 3IngredientsEquipment 100g Caster sugarCutlery container100g Soft margarineBowl, sieve2 EggsMeasuring jug150g S.R.flour 2 Cake tins10ml Vanilla essence Cooling tray30mls Warm water Vegetable Knife 50g Peaches Chopping Board30ml Dream Topping60ml Cold waterMethodCollect ingredients and equipment. Set oven to Gas 6 or 180°C. Grease and line both tins.Put the margarine and sugar together in a bowl and cream with a wooden spoon until light and fluffy.Break the eggs into a jug, add the vanilla essence and beat with a fork.Add ? of the egg to the creamed mixture and beat well. When it is light and fluffy again add another ? of the egg and repeat until all the egg is used.Sieve the flour and add it all at once to the mixture in the bowl. Stir in carefully.Add 2 x 15mls spoon of warm water and mix well.Spoon the mixture into the tins. Bake for 15 - 20 minutes until well risen and golden. Cool on a cooling tray. Sandwich the cakes with half of the peaches and dream topping.Pipe the remaining dream topping on top of the plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneSpaghetti BologneseIngredientsEquipment4100g Minced beefChopping board? OnionChopping knife25g Mushrooms2 pans15mls Tomato puree Measuring jug100ml Chopped tomatoesCutlery container1.25ml Mixed herbsColander125mls Beef stockScissors75g SpaghettiMethodCollect equipment and ingredients.Wash mushrooms and slice thinly.Peel and chop onion.Brown the mince in a large pan.Add the onions and mushrooms and cook for 5 minutes. Add tomato puree, chopped tomatoes, herbs, seasoning and stock.Simmer for 20 minutes.Meanwhile, put lightly salted water on to boil for the spaghetti.Boil the spaghetti for 12 minutes until just cooked through.Drain the spaghetti and place in a serving dish.Pour the mince mixture on plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneApple TurnoversIngredientsEquipment 5225g Puff pastryChopping board1 large cooking appleVegetable knife50g SugarPeeler25g Sultanas - optionalBowl1.25mls Cinnamon - optionalCutlery containerRolling pinPastry brushFlour dredgerMethodCollect equipment and ingredients.Set oven to Gas 7 or 200?C.Wash and peel apple. Cut into quarters, take out the core then slice the apples.Put apples into the bowl with sugar, sultanas and cinnamon and mix well.Roll out pastry and cut into 4 or 8 squares.Divide the apple mixture between the squares.Brush the edges of the pastry with water.Fold the squares in half to form a triangle and seal the edges well.Brush with beaten egg and place on the baking tray.Bake 20 - 25 minutes.Place on a cooling tray and dredge with caster plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneMinestrone SoupIngredientsEquipment6? OnionCutlery tray1 clove GarlicPeeler50g Carrot Measuring jug50g CabbageChopping knife? stick CeleryChopping board1 rasher BaconScissors25g MargarineLarge pan300ml Ham StockGarlic press50g tinned Tomatoes25g Macaroni25g Peasa few sprigs ParsleySeasoningMethodCollect ingredients and equipment.Peel and finely dice the onion.Snip the bacon into small pieces.Dice the carrot and celery . Crush the garlic.Shred the cabbage. Melt the margarine in the pan and saute the onion and bacon for 3 minutes.Add the carrot, celery, garlic and cabbage cook for another 3 minutes.Add the stock, tomatoes and pasta. Bring to the boil.Simmer for 20 minutes, then add the peas.Cook for 3 minutes. Finely chop the parsley.Serve the soup with the parsley sprinkled on plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneButterfly CakesIngredientsEquipment 750g Caster sugarCutlery container50g Soft margarineBowl1 EggMeasuring jug75g S.R FlourBun tin and 6 paper cases15mls Warm waterCooling trayPiping bag and pipeIcingVegetable knife40g Soft margarineSieve100g Icing sugarMethodCollect equipment and ingredients.Set oven to Gas 6 or 180°C.Put the margarine and sugar together in a bowl and cream with a wooden spoon until light and fluffy.Break the egg into a jug and whisk well.Add ? of the egg to the creamed mixture and beat well. When it is light and fluffy again add another ? of the egg and repeat until all the egg is used.Sieve the flour and add it all at once to the mixture in the bowl.Stir in carefully.Add 1 x 15mls spoon of warm water and mix well.Spoon the mixture into 8 paper cases. Bake for 10 – 15 minutes until well risen and golden. Cool on a cooling tray. Meanwhile, make up the butter icing.Decorate the plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneSausage RagoutIngredientsEquipment 82 SausagesCutlery container15ml OilChopping board and knife? OnionPan? Green pepperMeasuring jug1 Garlic cloveGrill pan2.5ml PaprikaBowl100g Tinned tomatoesStew pan100ml StockFoil dish1.25ml OreganoPlate10ml Soft brown sugarColander75g Pasta bows/shellsTongsSeasoningMethodCollect equipment and ingredients. Remove grill-pan and pre heat grill.Prick the sausages with a fork and grill for 10 minutes, turning frequently.Half fill a large pan with salted water and bring to the boil.Peel and dice the onion, crush the garlic and de-seed and slice the green pepper.Heat the oil gently in a stew pan and fry the onion, garlic and pepper. Cook for 2-3 minutes.Add the pasta to the boiling water and cook for 15 minutes or until tender.Remove the sausages from the grill and chop them into 4 pieces. Add them to the stew pan along with the rest of the sauce ingredients. Simmer for 10 minutes.Drain the pasta when cooked. Place the pasta on a serving dish and pour the spicy sausages on plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Apple Crostata 9IngredientsEquipmentPastryLarge bowl100g Plain flourSieve50g MargarineKnifePinch of SaltChopping board 15ml Cold waterCutlery containerRolling Pin FillingPotato Peeler1 Bramley AppleBaking tray and parchment paper15ml Caster Sugar50g Plain Flour25g Margarine15ml Demerara Sugar1.25ml Cinnamon (optional)1.25 Mixed Spice (optional)Egg glazeMethodCollect equipment and ingredients.Set oven to Gas 6 or 180?C.For the Pastry: Sieve flour and salt into a bowl and rub-in the margarine to form breadcrumbs.Add enough water and mix to form a stiff dough. Knead lightly on a floured surface.Roll out the pastry to form a circle. Place on a baking tray.For the filling: Sieve the flour into a bowl and rub-in the margarine. Mix in the Demerara sugar. Mix in the optional mixed spice.Peel, core and quarter the apple. Cut into chunks.Place the apples on top of the pastry, sprinkle on the caster sugar and cinnamon (optional)Glaze the outer edge of the pastry with egg. Gently pull the edges of the pastry up to cover most of the apple and to form an edge. Sprinkle on the crumb mixture.Bake for 20 – 25 minutes, until set and golden plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneChilli con CarneIngredientsEquipment10? OnionCutlery container? Green pepperChopping board1 Clove garlicChopping knife5ml OilLarge measuring jug100g Minced beefSmall measuring jug1.25ml Chilli powderPlate100mlChopped tinned tomatoesSmall bowls5ml Tomato pureeLarge pan75mlBeef stock Stew pan2.5ml Dried mixed herbsColanderSalt/pepperto season50g Tinned kidney beans100g Long grain riceMethod1.Prepare vegetables;- dice onion, dice green pepper, peel & chop garlic2. Heat oil, saute vegetables. Add minced beef and brown.3. Add chilli powder and stir fry for 1 minute.4.Stir in chopped tomatoes, puree, stock, mixed herbs and seasoning.5. Simmer for 25 minutes. Boil salted water in a large pan for the rice.6. Wash rice and add to a pot of boiling salted water.7. Add kidney beans and continue to simmer for a further 5 minutes.8. Boil for 10-12 minutes until tender. Drain. Serve in the base of the dish.9. Adjust seasoning and consistency of meat sauce.10. Serve on top of the plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneApple CrunchIngredientsEquipment11100g Wholemeal FlourCutlery trayPinch SaltBowl65g Rolled Oats Pan x 275g Soft Brown SugarChopping Board & Knife100g Margarine Peeler15ml Golden SyrupFoil dish2.5ml Cinnamon1 Cooking Apple15ml Caster Sugar15ml WaterMethodCollect ingredients and equipment.Set oven at 190?C or gas 6. Place flour, salt and rolled oats into a large bowl.Peel, quarter and slice the apple.Put the apples, caster sugar, cinnamon and water in a pan, lid on and stew gently until soft.Melt the margarine, golden syrup and brown sugar slowly in another pan, stir well.Pour the melted liquid onto the oats and flour and mix well.Press half of the oat mixture into the base of the foil dish.Spoon the stewed apple on top then cover with the remaining mixture. Press down.Bake for 20 minutes or until golden.10. Cool slightly before removing and cutting into plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Pizza 12IngredientsEquipment100g Strong White FlourLarge Bowl2.5mls YeastMeasuring Jug60mls Warm Water Chopping Board15mls Olive OilChopping KnifePinch of SaltGrater1 OnionRolling Pin100mls PassataCutlery Container50g CheeseBaking Tray2.5ml OreganoParchment Paper? Red/Green Pepper Flour Dredger25 MushroomsMethodCollect ingredients and equipment. Set oven at 190 C or Gas 7.Put the flour, yeast and salt into a bowl and stir to combine.Make a well in the centre and add the oil and water.Mix all together with a knife to form a soft, slightly sticky ball. Knead the dough for 5 minutes on a floured surface. Roll out the dough into a circle and place on a baking tray lined with parchment paper.Prepare vegetables: peel and chop the onion, de-seed and slice the peppers, wipe the mushroom with a damp paper towel and quarter the mushrooms.Grate the cheese.Spread passata onto pizza base. Place vegetables on top.Cover with grated cheese and oregano.Bake for 20 minutes. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Raspberry Shortcakes 13IngredientsEquipment100g ButterCutlery Tray50g Caster Sugar2 Bowls150g Plain flour6cm Cutters125ml Double creamRolling pin4 RaspberriesBaking trayPalette knifePipe and piping bagMethodCollect ingredients and equipment.Set oven at 180C or Gas 4.Cream the butter and sugar to a light consistency.Gradually work in the flour to give a stiff dough.If time chill for 20 minutes.Roll dough on a lightly floured table to 6mm and cut out 8 biscuits using a 6cm cutter.Place on a lined baking tray, mark with a fork and bake until golden brown.Allow to cool slightly then place on a cooling tray.Chop the raspberries. Whisk the cream and fold in the chopped raspberries.Sandwich two biscuits together with the cream and decorate the tops with piped cream. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Three Cheese Macaroni 14Ingredients Equipment250ml MilkCutlery Tray25g MargarineLarge and small pans25g Plain FlourGrater75g Macaroni Strainer1.25ml SaltMeasuring Jug50g Cheddar Cheese Whisk25g Edam Cheese25g Strong CheddarMETHOD1.Collect ingredients and equipment. 2.Half fill the large pan with cold water and bring to the boil on a high heat.3.Grate the three cheeses.4. Cook the pasta in boiling water for 12 minutes5.Put the margarine, milk and flour in the small pan, put on a medium heat and whisk all the time until the sauce boils and becomes thick.6.Add ? of the cheese and stir until melted.7.Drain the water from the pasta over the sink.Add the pasta to the sauce, stir well and place in the foil dish.Sprinkle the last of the cheese on top. Grill until golden plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Tuna Pasta Bake 15Ingredients50g Pasta Shells 10ml OilEquipment? Onion Chopping Board and Knife15ml Tomato Puree Cutlery Tray 50g chopped Tomatoes Strainer1 clove Garlic2 Pans 100ml Water Grater Pinch Sugar Measuring Jug25g Cheese50g TunaSalt and Pepper METHOD 1. Preheat oven to 180°C gas no.6. Collect ingredients and equipment. 2.Half fill the large pan with cold water and bring to the boil on a high heat.3.Grate the cheese.4. Cook the pasta in boiling water for 12 minutes5.Dice the onion, crush the garlic. Heat the oil in a small pan, sauté the onion and garlic. Add tomatoes, puree and water, pinch of sugar. Simmer for 10 minutes.6.Drain the water from the pasta over the sink.Add the pasta to the sauce, along with the tuna, stir well and place in the foil dish.Sprinkle the cheese on top. Bake for 15 minutes. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneTRUFFLESIngredientEquipment16100g ChocolateCutlery tray1.25ml Orange essenceGlass bowl50g ButterPan60g Icing SugarBowl25g Ground AlmondsPlate25g Rich Tea Biscuits Paper cases75g Chocolate for coatingMethod:Place 100g of the chocolate and the orange essence in the glass bowl and melt over a pan of hot water.Crush the biscuits.Remove the chocolate from the heat and stir in the butter.Mix in the icing sugar, almonds and biscuits. Place the mixture in the fridge to harden.Melt the rest of the chocolate.Roll the mixture into balls and place in paper cases.7. Spoon a little chocolate on top of plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneYULE LOGIngredients Equipment 17 Sponge:Cutlery container3 Eggs Bowl75g Caster Sugar Sieve50g S.R. FlourPlate 25g Cocoa Swiss Roll TinElectric WhiskFilling: 75g Margarine125g Icing Sugar 25g Cocoa MethodCollect ingredients and equipment. Set oven at 180?C or Gas 6.Brush Swiss roll tin with oil, line with greaseproof paper then brush it with oil.Put eggs and caster sugar into bowl and whisk with mixer until very thick and creamy. Sieve the flour and add it all at once to the mixture.Use a tablespoon and carefully fold the flour into the mixture.Pour into the Swiss roll tin and bake for 8-10 minutes until golden brown and springy.Turn sponge out of tin and onto sugared greaseproof paper. Trim edges, place a piece ofgreaseproof paper on the sponge and roll. Cream together the margarine, icing sugar and cocoa. When the sponge is cold, unroll and carefully spread 1/3 of the butter cream on the sponge.Carefully roll up the sponge and cover with the remaining buttercream. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Mini Bakewell Cakes 18IngredientsEquipment Shortcrust pastry: Cutlery container100g Plain flour Bowl50g Margarine Measuring jug15ml WaterRolling pinFlour dredgerSponge:Bun tins50g Caster sugarPlate50g Soft margarineCooling tray1 Egg50g Ground almonds1.25ml Almond essence25g JamMethodCollect equipment and ingredients. Set oven to Gas 5 or 180°C.2. Sieve flour and salt into a bowl and rub-in the margarine.3. Add enough water to form a stiff dough. Knead lightly.4. Roll out pastry and cut to size using a round cutter. Line bun tins with circles.5. Cream margarine and sugar in bowl and add the whisked egg gradually.6. Mix in ground almonds and almond essence.7. Place a small amount of jam in each pastry case.8. Fill each case with creamed mixture until ? full.9. Bake for 15-20 minutes until lightly browned and cracked on plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneQuiche LorraineIngredientsEquipment19PastryLarge bowl100g Plain flourSieve50g MargarinePlatePinch SaltMeasuring jug15ml Cold waterChopping board and knifeFillingCutlery container1 EggGrater1 rasher BaconFoil flan dish25g Cheese50ml MilkMethodCollect equipment and ingredients.Set oven to Gas 6 or 180?C.Sieve flour and salt into a bowl and rub-in the margarine.Add enough water and mix to form a stiff dough. Knead lightly.Roll out the pastry and line the flan tin. Pierce the base with a fork.Bake blind for 10 minutes and then remove from the oven.Beat the egg and milk together.Chop the bacon, grate the cheese and place them in the pastry case.Pour the egg mixture into the foil dish.Bake for 15 - 20 minutes, until set and golden brown. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneRisottoIngredientsEquipment 20? OnionCutlery container25g MushroomsVegetable knife50g BaconChopping board25g MargarineSieve100g Long grain riceMeasuring jug375ml StockGrater25g PeasPlate12?g CheeseLarge potMethodCollect equipment and ingredients.Peel and chop the onion. Chop the bacon. Wipe the mushrooms with a damp paper towel and slice. Melt the margarine in the pot over a low heat. Add bacon, onions and mushrooms. Stir and cook gently for about 3 minutes.Put rice into sieve, wash under cold tap. Drain well.Add rice to onion and mushrooms. Stir well.Add 250ml of the stock. Stir. Put on lid.Bring pot to the boil then lower the heat to simmer. Gradually add the rest of the stock as it is absorbed.Add the peas and cook for another 3 minutes.Take pan off the heat. Put risotto in the foil dish. Grate the cheese and stir plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Apple and Blackberry Crumble 21IngredientsEquipment1 Cooking appleCutlery Tray50g BlackberriesChopping board25g Caster SugarVegetable knife50g Wholemeal FlourPotato Peeler25g PorridgeBowl 25g MargarineMedium Foil Tray25g Demerara SugarMethodCollect equipment and ingredientsPreheat the oven to 200C or gas mark 6.Place the flour, porridge oats and butter into a bowlRub the margarine into the flour mixture until it resembles fine breadcrumbs.Add the Demerara sugar.Peel, core and thinly slice the apple.Mix the apples and blackberries together and place in the foil dish. Sprinkle over the sugar.Cover the fruit with the topping mixture.Bake until golden brown and cooked through, approx. 25 minutes. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygienePork and Herb Meatballs in Tomato SauceIngredientsEquipment 22MeatballsCutlery container 125g Minced porkChopping knife15mls BreadcrumbsChopping board20g Cheddar cheeseGarlic crusher5ml Mixed herbsPlate1 Clove garlicLiquidiser Seasoning Wok 10ml Oil for fryingColanderTomato SauceGrater10ml OilMeasuring Jug? Onion Large pan? Stick celery100ml tinned Tomatoes5ml Tomato puree ? Carrot100ml Water75g SpaghettiMethodCollect ingredients and equipment.Chop herbs, crush garlic and grate cheese.Mix all meatball ingredients well. Shape into 8 meatballs, place on a plate and chill.Chop onion, slice celery and dice carrot.Liquidise the tomatoes, puree and water together.Put 300ml water in a pan and bring to the boil. Cook spaghetti for 12 minutes.Heat oil in a pan and sauté onion, carrot and celery. Add pureed tomatoes and simmer.Heat oil in a wok and fry meatballs until sealed – in 2 or 3 batches.Return all meatballs to the wok, pour the sauce on top and continue to cook for 15 minutes.Drain spaghetti, place in dish and place meatballs and sauce on top. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneChequered CakeIngredientsEquipment23100g S.R. flourCutlery container100g Caster sugarLarge bowl 100g Soft margarineMeasuring jug2 EggsPlate15ml Cocoa powderSieve15ml Warm water2 x 15cm round cake tinsPalette knifeFrostingCooling tray25g Cocoa powderPlain cutters x 22 x 15ml Hot waterSmall bowl25g Margarine100g Icing sugarMethodCollect equipment and ingredients. Set oven to Gas 5 or 170?C. Prepare two cake tins.Cream margarine and sugar until light and fluffy.Add sieved flour and beaten egg alternately. Place half the mixture in one tin and level off.Add sieved cocoa powder to the remaining mixture and the warm water and place into second tin.Bake for 20 minutes or until springy to tough. Cool on a wire tray.Frosting – Put cocoa, hot water and margarine in a small bowl and beat until smooth. Gradually add inthe sieved icing sugar a spoonful at a time.Cut both cakes with the two cutters, swapping the middle circles of both cakes.Use 15ml of the frosting to sandwich the cakes together and the rest to coat the top and sides ofthe cake. Chill to allow the frosting to plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygienePasta CarbonaraIngredientsEquipment24100g Pasta bowsCutlery container2 Rashers baconLarge pan1 Garlic cloveSmall pan? OnionMeasuring jugPinch of Mixed HerbsChopping board25g MargarineChopping knife50 ml Crème FraicheColanderSeasoningGrater25g Cheddar cheeseMethodCollect equipment and ingredients.Half fill the large pan with salted water and bring to the boil.Cut the bacon into 1cm pieces.Peel and chop the garlic and the onion. Grate the cheese.Add the pasta to the boiling water and boil for 13-15 minutes.Melt the margarine in the small pan and fry the bacon, garlic and onion gently for 5 minutes.Remove from the heat and add the mixed herbs and seasoning.Test and drain the pasta and mix into the bacon mixture.Take the pan off the heat. Stir in the cheese and crème plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneLasagneIngredientsEquipment253 sheets LasagneCutlery container25g CheeseChopping boardPeelerMeat sauceMeasuring jug75g MinceChopping Knife1 Small onionStew pan1 CarrotSauce pan1 tbsp Tomato pureeGrater1 Tinned tomato100ml WaterPinch salt, pepper and oreganoWhite sauce25g margarine25g Flour250mls MilkMethodCollect ingredients and equipment. Set oven to Gas 6 or 180?C.Grate cheese onto a plateMeat SaucePeel the onion and carrot and chop.Brown the mince in a stew pan. Add onion and carrot. Add the tomato paste, chopped tomato, juice, water, salt, pepper, oregano .Cover and stew gently for 15 minutes.White saucePut flour, margarine and milk in a saucepan and heat. Stir all the time until the sauce thickens. Addsalt and pepper.Putting it togetherPut a small layer of meat sauce on the bottom of the serving dish. Cover with a layer of lasagnethen a small layer of sauce. Repeat this until all the meat sauce, lasagne and white sauce are used up.Make sure you end with a layer of white sauce.Sprinkle cheese on top. Bake for 25 minutes. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneEve’s PuddingIngredientsEquipment2675g MargarineBowl75g Caster sugarSieve75g SR FlourCutlery container1 EggPeeler1 Cooking appleChopping board and knife1 x 15ml Caster sugarFoil dishMethodCollect ingredients and equipment. Put on oven at 190?C or Gas 6.Sieve the flour and 75g caster sugar into a large bowl. Add the soft margarine and the egg.Beat with a wooden spoon until the mixture is light and creamy.Peel the apple, quarter and remove core. Slice thinly.Place the apple in layers in the bottom off an ovenproof dish and sprinkle with 15mls sugar.Spread the sponge mixture over the apples making sure they are completely covered.Cook in oven until sponge has risen and is golden plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneSavoury PastaIngredientsEquipment27100g MacaroniCutlery container1 rasher Back BaconLarge pot? OnionSmall pot25g MushroomsChopping board25g MargarineChopping knife25g FlourVegetable knife300mls MilkGraterSalt & PepperColander2·5mls Mixed herbs/MustardOvenproof dish50g CheeseMethodCollect equipment and ingredients. Set oven to Gas 6 or 180?C.Half fill the large pan with water, add ? teaspoon salt, put on lid and bring to the boil on a high heat.Add the macaroni when the water is boiling. Boil for 12-15 min. until soft. Leave the lid off the pot.Peel the onion and chop finely. Wipe and slice the mushrooms. Chop the bacon. Grate the cheese.Drain the macaroni when it is ready.Melt the margarine in a large pot over a low heat.Add the onions and bacon and cook gently until soft - 3 minutes. Add the mushrooms, stir and cook for 2 minutes.Stir in the flour. Take off the heat. Gradually stir in all the milk mixing well.Bring to boil stirring all the time until thick. Take off the heat; add salt, pepper, herbs/mustard and half of the cheese. Stir well.Add the drained macaroni to the sauce and stir well.Pour the mixture into the ovenproof dish and sprinkle on the remaining cheese.Put the dish onto a baking tray and bake for 15 -20 minutes until light plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygienePineapple Upside Down PuddingIngredientsEquipment283 Pineapple ringsCutlery container1? CherriesBowl15ml SyrupSieveSponge Sandwich tin50g Caster sugarPlate50g MargarineJug75g S.R FlourCooling tray1 EggBaking tray15ml Warm waterMethodCollect equipment and ingredients.Set oven to Gas 6 or 180?C. Grease tin and line with paper.Add syrup and arrange pineapple slices on top. Add a cherry to the centre of each pineapple ring.Sieve flour. Beat egg in jug.Cream margarine and sugar until light and fluffy.Add egg and flour alternately to creamed mixture until all ingredients are mixed well.Carefully spoon all of the mixture into the tin. Spread evenly over the pineapple rings using a knife. Put onto baking tray.Bake for 20-25 minutes until golden brown and springy to the touch.Turn out carefully onto the cooling plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneChicken FajitaIngredientsEquipment29100g Chicken BreastCutlery container? CarrotPeeler? Red pepper2 Chopping Boards ? Yellow Pepper Chopping Knife? OnionWok15ml OilGlass bowl10ml Spice Mix1 TortillaMethod:Collect ingredients and equipment.Using a meat chopping board cut the chicken into strips.Place them in a glass bowl and coat with the spice mix, cover and marinate for 15 minutes. Peel and cut the carrot into matchsticks (julienne).Deseed and wash the peppers and cut into thin strips (jardinière). Finely slice the onion.Add the oil to the wok and heat. Cook the peppers, carrot and onion for 3 minutes. Place on a plate.Add the chicken to the wok and stir-fry for 5 minutes.Add the reserved vegetables and seasoning, stir well.10. Place the tortilla on a plate, place the filling on top and fold plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneApple Swiss RollIngredientsEquipment 301325880-1270003 EggsCutlery container90g Caster sugar spongeBowl90g S.R FlourSieve1 Cooking applePlate25g Caster sugarChopping board and knife30ml Dream topping Swiss roll tin60ml Cold waterElectric mixerPiping bag and pipe MethodCollect equipment and ingredients. Set oven to Gas 6 or 180?C.Brush Swiss roll tin with oil, line with greaseproof paper then brush it with oil.Put eggs and caster sugar into bowl and whisk with mixer until thick and creamy – like hair mousse.Sieve the flour and add it all at once to the mixture.Use a tablespoon and carefully fold the flour into the mixture.Pour into the Swiss roll tin and bake for 8-10 minutes until golden brown and springy to touch.Wash, peel, quarter, core and slice the apple. Place in a pan with 25g sugar and 100ml water. Gently stew the apples until tender.Make up the Dream Topping.Turn sponge out of tin onto sugared greaseproof paper. Trim the edges. Take off greaseproof paper and carefully place the apples slices on top and spread half of the Dream Topping over them.Roll the sponge up carefully.Decorate the top with the rest of the Dream plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Cottage Pie 31IngredientsEquipment500g PotatoCutlery container45ml Semi-skimmed milk Grater12?g MargarinePeeler100g OnionChopping knife75g CarrotChopping board200g Minced beefLarge pan150ml Beef stockStew pan10ml FlourPlate10ml Worcestershire sauceBowlSalt & pepperMeasuring jug25g Cheddar cheeseMasherColanderMethodCollect equipment and ingredients. Set oven to Gas 6 or 180°C.Wash, peel and rewash the potatoes. Dice into small, even sized pieces.Place in boiling salted water and boil for approx. 10-15 minutes until soft.Peel, wash and dice the onion finely. Wash, peel and rewash the carrot. Dice finely.Brown the mince. Add the onion and carrot. Cook for 2 minutes with the lid on.Stir in the flour, stock, Worcestershire sauce and seasoning. Stew for 15 minutes.Drain the potatoes and return briefly to the heat to dry.Mash the potatoes with the margarine and enough milk to give a soft, dropping consistency. Taste and season accordingly.Taste the mince, adjust seasoning and consistency if required.Pour the mince into an ovenproof dish and completely cover with the potatoes.Grate the cheese and sprinkle on top of the pie.Clean the dish and place in the oven for 20 minutes until cheese is golden brown in colour.Clean the dish if required and serve plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneChicken Curry and RiceIngredientsEquipment32100g ChickenCutlery container? Onion2 x Chopping boards15ml OilChopping knife5ml Curry powder2 x Large pans5ml FlourMeasuring jug15ml SultanasPlate100ml StockColander5ml Tomato pureeSeasoning75g Long grain riceMethodCollect equipment and ingredients. Peel and chop onion. Cut the chicken into bite sized pieces.Heat the oil in a large pan and seal the chicken, add chopped onion. Cook gently for 2 minutes.Add the curry powder, flour and sultanas. Stir well.Add the stock and tomato puree. Bring to the boil then lower the heat and stew for 25 minutes with the lid tightly on the pan.Half fill the large pan with salted water and bring to the boil.Put the rice in and boil for 12-15 minutes. Drain when tender.Serve the rice on the serving dish with the chicken curry on plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygienePizza PinwheelsIngredientsEquipment 33175g self-raising flour SievePinch of salt Mixing Bowl50g margarine cut into cubes Cutlery Tray75mls milk approx. Rolling Pin2 x 15mls tomato ketchupVegetable Knife1/2 onion choppedMeasuring Jug75g grated cheddar cheeseGrater2.5mls mixed herbsBaking TrayMethod:1.Preheat oven to 200°C gas no.7.2.Sift the flour and salt into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. 3.Add the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. 4.Turn the dough onto a lightly floured bench and gently knead until smooth. If the dough is sticky sprinkle with a little more flour.5.Roll dough into a 20cm x 30 cm rectangle and spread with tomato ketchup. Sprinkle with herbs, onion and cheese.6.Turn the dough so the long end is in front of you and roll up. Slice into 10-12 pieces and place side-by-side on the tray.7.Bake for 15-20 minutes. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneLentil SoupIngredientsEquipment34400ml Water Cutlery Tray? Ham Stock CubeLarge Pan50g LentilsMeasuring Jug150g Carrots Chopping Board and Knife? OnionPeelerSalt and Pepper GraterMethod:1.Collect ingredients and equipment.2.Measure the water into the pan, add stock cube and lentils and bring to the boil.3.Wash and peel the carrot and grate onto the chopping board.4.Peel and chop the onion. Add the vegetables to the pan.5.Add a good shake of pepper.6.Cook until the vegetables are soft.7.Liquidise the soup and adjust for plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Tomato Soup 35IngredientsEquipment? OnionCutlery container10mls Cornflour Plate15ml WaterLarge measuring jug15g MargarineSmall bowl1 Ham stock cubeLarge pan400mls WaterSmall measuring jug200g Tinned chopped tomatoes Blender15ml Tomato Puree Pinch of sugar2.5mls Dried basil (optional)1.25mls Balsamic vinegarSeasoningMethod1.Collect ingredients and equipment. 2.Peel and dice the onion finely.3.Blend the cornflour with 15mls cold water to form a paste.4.Melt the margarine in a pan and sauté the onion, with a lid on, until soft. Take care not to colour.5.Remove from the heat. Add the stock cube, water, tomatoes, tomato puree, sugar, vinegar and cornflour paste to the pan. Add dried basil if wished.6.Return to the heat. Bring the soup to the boil, stirring all the time.7.Simmer with the lid on for 15 minutes.8.Remove the soup from the heat, puree until smooth and pass through a sieve.9.Place in plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Cheese and Chive Bread 36IngredientsEquipment100g self raising flourSievePinch of saltMixing bowl2.5ml mustard powderPlate50g cheeseGrater1 x 5ml chivesMeasuring jug2 x 15ml egg beatenRound foil dish1 x 15ml butter Cutlery Tray75 ml milkMethod1.Collect equipment and ingredients. Switch on oven to 190°C/Gas Mark 5.2.Collect Muffin tin and 6 cake cases.3.Sieve the flour, salt and mustard powder into a large mixing bowl. Rub in the butter.4.Grate the cheese.5.Keep 15 ml of the grated cheese for sprinkling over the top of bread before baking in theoven.6.Stir the remaining cheese into the bowl along with the chives. Mix well.7.Add the beaten egg and milk and stir the mixture thoroughly.8.Put the mixture into the foil dish. Sprinkle over the reserved grated cheese.9.Bake in the oven for 15mins approx.10.Leave the bread to plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Haggis Bon Bons 37IngredientsEquipment 200g Macsween HaggisCutlery container1 egg, beaten with a little milk (egg wash)Plate25g plain flourTeaspoon50g plain breadcrumbs3x small bowlsWokMethodCollect equipment and ingredients. Remove the haggis from its bag and divide into small pieces, then roll into balls.Lay out three bowls: one with flour, one with the egg wash and one with the breadcrumbs.Coat the haggis balls in flour, dip into the egg to coat, then finally roll in the breadcrumbs.Store in the fridge before cooking.Deep-fry in vegetable oil for 3 minutes, and then drain on kitchen paper before serving. Serve with salad leaves and sweet chilli plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene38SHORTBREADIngredientsEquipment 150g Plain flourCutlery container100g ButterPlate 50g Caster sugarSieveBaking tray Foil DishMethod1.Collect ingredients and equipment. Set the oven at Gas 4 or 160°C.2.Cream together margarine and sugar.3.Gradually work in the flour to form a stiff dough.4.Press into a foil dish and prick with a fork5.Bake for 15-20 minutes until pale gold.6.Dredge with caster sugar and allow to cool for 5 minutes. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Chicken Paella 39IngredientsEquipment? onionMeasuring jug? red pepperVegetable knife100 ml chopped tomatoesVegetable chopping boardClove garlicMeat chopping board75 g chicken breastGarlic crusher10 ml oilLarge pan? Chicken stock cubePlate250ml Water Sieve75 g Paella rice2 x 15 ml frozen peasMethod1.Collect ingredients and equipment.2.Peel and dice onion. Dice red pepper. Crush garlic. Dice chicken.3.Heat the oil in the saucepan and fry the chicken lightly until white in colour.4. Add the onion, red pepper and garlic fry lightly for 3 minutes.5. Wash rice, add to pan and stir to combine with all the other ingredients. 6.Add tomatoes, water and stock cube. 7.Cover and simmer gently until all liquid has been absorbed. Stir occasionally to prevent mixture sticking to the pan (for approx. 15 mins)8. Add peas 5 minutes before fully cooked.9. When cooked serve risotto in foil dish. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Magdalenas 40IngredientsEquipment50 g margarineCutlery container50 g sugarBowl75 g plain flourBun tin1 egg6 paper cases15 ml milkSpatula5ml baking powderZester? lemon Sieve15 ml caster sugarPlate Method1. Collect ingredients and utensils. Light oven at Gas 5 or 180oC.2.Zest the lemon on to a plate.3. Place the margarine and sugar in the bowl.4.Cream them together with a wooden spoon until the mixture looks light and fluffy.5.Beat the egg with a fork then add a little at a time to the mixture.6.Carefully stir in the sieved flour, lemon zest and add a tablespoon of milk.7.Spoon the mixture into 6 paper cases. Sprinkle caster sugar on top of each cake and then sprinkle with water.8.Bake for 15 minutes until well risen and golden.9.Cool on a wire tray.10. Dust with icing plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Baked spring rolls (Teacher Dem) 41IngredientsEquipment10ml oil, plus extra for brushingCutlery container? red pepperChopping board1 small carrotVegetable knife2 mushrooms Peeler1 spring onion Garlic crusher1 clove garlic Wok5ml sesame oilBaking tray? piece gingerPastry brush? red chilli50g beansprouts1 sheet filo pastry 15 ml sweet chilli sauceMethodCollect ingredients and equipment. Cut the red pepper and carrots into thin strips (julienne).Wash and slice mushrooms.Thinly slice spring onion and crush garlic.Peel ginger and finely chop. Finely chop chilli.Preheat oven to 190?C/Gas 5.Heat the sunflower oil in a wok, and stir-fry the pepper, carrots and mushrooms on a high heat until just tender. Add the spring onions, garlic, sesame oil, ginger, chilli and beansprouts. Cook for a further 2 minutes. Leave to cool for 5 minutes. Cut filo pastry into 4 rectangles (approx 15cm x 12cm).Brush the wraps with sunflower oil, and spoon some of the cooked vegetables into the centre of each. Fold the top and bottom edges over the vegetables, and then roll up tightly.Place seam-side down on a baking tray and cook for 12-15 minutes or until crisp and golden brown. Serve when piping hot with sweet chilli sauce. Sweet and Sour Chicken 42IngredientsEquipment25 g Carrot Peeler 25 g Green pepperChopping Board x2 1/2g Onion Large Knife7.5 ml Cornflour Saucepan x275ml Water Colander100 g Skinless chicken breast Small measuring jug7.5 ml Sunflower oil 7.5 ml Demerara sugar 75 ml Pineapple juice 15 ml White malt vinegar 7.5 ml Soy sauce 1 Canned pineapple ring (drained weight)1 noodlesSeasoningMethod1. Cut the carrot into jardinière.2. Cut the pepper into 3 mm wide strips.3. Slice the onion thinly.4. Blend the cornflour with 7.5 ml of the water.5. Cut the chicken into bite-sized pieces.6. Heat the oil in a saucepan and seal the chicken.7. Add the onion and carrot and cook for 2 minutes.8. Add the sugar, pineapple juice, vinegar, soy sauce and the remaining water.9. Bring to the boil. Reduce the heat and simmer, covered for 15 minutes.10. Half fill the small saucepan with water and put onto boil.11. Add noodles to boiling water and cook until soft.10. Add the green pepper and pineapple pieces and simmer for a further 3 minutes. Drain noodles.11. Stir the blended cornflour into the chicken. Cook for 1 minute to give a coating consistency.12. Taste and adjust seasoning if required. Serve Sweet and Sour Chicken with noodles. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneMulligatawny Soup 43IngredientsEquipment1 small carrotCutlery container1 small potatoChopping board1 small onionVegetable knife? cooking applePeeler15 ml vegetable oilGarlic crusherClove garlicLarge pan2.5 ml curry powderMeasuring jug50 ml chopped tomatoBlender5 ml tomato puree400 ml vegetable stock15 ml chopped corianderMethodCollect ingredients and equipment.Wash, peel, rewash carrot and potato. Dice carrot and potato (macédoine) Dice onion and apple. Crush garlic.Heat oil in pot and gently fry onion and apple (do not brown). Add carrot and potato and sweat on a low heat for 2-3 minutes.Add remaining ingredients, except coriander.Bring to the boil.Reduce heat and simmer for 20 minutes.Use a stick blender to blend the soup until smooth. Garnish with chopped plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Chicken Tikka Kebabs 44IngredientsEquipment50g chicken breastCutlery container? onionGlass bowl1.25 ml dried corianderVegetable knife1.25 ml dried turmericVegetable chopping board1.25 ml dried gingerMeat chopping board1.25 ml powdered gingerGrater15 ml oilGrill pan25 ml natural yoghurtPlate2.5 ml lemon juice1 drop red food colouring2 x 6 inch kebab skewers4 x cherry tomatoes1 x flat breadMethodSoak kebab skewers in water.Cut chicken into 2.5 cm dice, add to glass bowl.Peel onion and grate into glass bowl.Add the lemon juice and all the spices.Add yoghurt, oil and food colouring to the bowl and mix well, cover and put into fridge for 15 minutes, if time allows.Turn on grill, full heat.Skewer the chicken and tomatoes onto the kebab skewers.Place the kebabs under the grill and cook for 5 minutes each side, split a bit of chicken to test for readiness, if it is white in the middle then it is ready.Serve with flat breadComplete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Spaghetti Carbonara 45IngredientsEquipment100g spaghettiCutlery container2 Rashers baconLarge pan1 Garlic cloveSmall pan? OnionMeasuring jugPinch of Mixed HerbsChopping board25g MargarineChopping knife50 ml Crème FraicheColanderSeasoningGrater25g Cheddar cheeseMethodCollect equipment and ingredients.Half fill the large pan with salted water and bring to the boil.Cut the bacon into 1cm pieces.Peel and chop the garlic and the onion. Grate the cheese.Add the pasta to the boiling water and boil for 13-15 minutes.Melt the margarine in the small pan and fry the bacon, garlic and onion gently for 5 minutes.Remove from the heat and add the mixed herbs and seasoning.Test and drain the pasta and mix into the bacon mixture.Take the pan off the heat. Stir in the cheese and crème plete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygieneLemon Cheesecake 46IngredientsEquipmentBase:50 g butter or margarineSaucepan100 g digestive biscuits (crushed)Rolling PinFilling:75 g cream cheeseMixing Bowl x225 g caster sugar Round Foil Dish? small pot thick set yoghurt (lemon) Cutlery Tray150 ml Double creamDecoration:? lemon zestedMethodMelt the butter/margarine and then mix in the crushed biscuits.Press the mixture into the base of a round foil dish and press it down with the back of a metal spoon.Place in the fridge to chill.Place the cream cheese and sugar into a small bowl and mix until smooth.Mix in the yoghurt into the cream cheese and sugar mixture.In a separate bowl, whisk the cream until it reaches the soft peak stage. Fold the cream into the yoghurt mixture using a metal spoon.Pour the mixture over the biscuit base, smooth and place in the fridge to set.When set decorate the cheesecake with the zest of the lemon. Complete the following boxesBlendChopCreamDiceFoldGlaze GrateKneadMarinateMixPeelPureeRub-inRoll outShapeSliceWhiskBakingBoilingGrilling Steaming StewingStir fryingScalesMeasuring JugMeasuring SpoonsGarnishSafety/hygiene Burritos 47IngredientsEquipmentMeat sauce:Cutlery container100g minceChopping board? onionGarlic crusherClove garlicVegetable knife2 x 15 ml kidney beansGrill pan100ml tinned tomatoesGrater10ml tomato pureePot1.25 ml chilli powderBowl1.25 ml corianderLarge foil containerSalsa4 x 15ml chopped tomatoes5 ml tomato puree15 ml finely chopped onion1/4 red pepperfresh coriander1 flour tortilla25 g cheeseMethodCollect ingredients and equipment.Peel and finely chop onion (save 15 ml for salsa). Crush garlic.Brown mince, add onion, garlic, chilli powder and coriander. Stir well.Add the tinned tomatoes, tomato puree and kidney beans. Bring to the boil, reduce the heat and then cover and simmer for 20 minutes.Salsa:Dice pepper finely. Chop coriander.Mix all salsa ingredients in a small bowl. Season and stir well.Grate cheesePlace tortilla on a chopping board. Carefully place meat sauce in the middle, roll up and put in foil dish. Place salsa over the top and sprinkle with cheese.Brown under preheated grill. Nachos (Teacher Dem) 48IngredientsEquipmentGuacamoleCutlery container1 avocadoChopping board? onionVegetable knife1 tomato2 x bowl5 ml lemon juiceLemon juicerPinch chilli powderSalt and pepperSalsa2 tomatoes25 g cucumber? red onion? red chilli? lime10ml olive oil15 ml fresh corianderTortilla chipsSoured creamCheeseMethodFor the guacamole- half the avocado, remove the stone and scoop the flesh into a large bowl.Finely dice onion. Remove skin from tomato (gas burner/ boiling) and chop.Place all ingredients together and mash with a fork. Season to taste.For the salsa- cut the tomatoes in half, then quarter. Remove the seeds from the tomatoes and dice. Peel the cucumber, cut in half, then quarter, then dice.Dice the onion. Remove the seeds from the chilli and finely dice.Finely chop the corianderCombine all ingredients and stir well. ................
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