Balernohft



National 5 Hospitality

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Pupil Recipe Pack

Unit 1 – Cookery Skills, Processes and Techniques

Vegetable Soup

Ingredients

1 veg stock cube with 500mls water

1 carrot

1 onion

1 small leek

1 parsnip

25g frozen peas

1 tbsp veg oil

Method:

 

1. Boil the kettle and make stock

2. Wash, peel and re-wash the carrot, parsnip and potato

3. Heat 1 tablespoon vegetable oil in a large pan and sauté the vegetables (onion, carrot, parsnip and potatoes) for 5 minutes or until soft.

4. Add the stock and seasoning.

5. Bring to the boil then simmer for 15 minutes.

6. Wash and finely chop parsley.

7. Add the peas and season to taste.

8. Bring the soup back to the boil and simmer for 10 minutes.

9. Serve the soup garnished with the chopped parsley.

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Jam tarts

Ingredients:

100g plain flour

Pinch salt

50g margarine

20 mls spoons water

2-3 tbsp jam

Method:

1. Heat oven 200°C or GM 6.

2. Sieve flour into a large bowl and add a pinch of salt.

3. Add margarine to the bowl and chop it up with the plain knife.

4. Rub the margarine into the flour until it looks like breadcrumbs.

5. Sprinkle the cold water on top and mix it in with a plain knife.

6. Roll out the pastry and use the largest cutter to cut 9 circles.

7. Put the circles in the bun tins and put a teaspoon of jam in each one.

8. Roll out the scraps of pastry and use small cutters to cut shapes for the top of each tart.

9. Glaze with a little milk brushed on the top.

10. Bake the tarts for about 10 minutes until pale golden brown.

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Mini Quiches

Ingredients - Pastry

150g plain flour

75g margarine

4-6 5mls cold water

Method:

1. Heat oven: 200°c or Gas Mark 6.

2. Sieve flour into the large bowl.

3. Add the margarine and rub it into the flour.

4. Use 4-6x 5ml spoons cold water to mix the pastry (use a plain knife).

5. Flour the table lightly and roll out the pastry.

6. Cut approximately 8 large circles. Place into a bun tin and mark with a fork.

7. Bake the pastry blind for 5 minutes.

8. Reduce the oven to 190°C or Gas Mark 5.

9. Finely chop the onion, place in small bowl.

10. Cut bacon into small pieces using scissors.

11. Put the onion and bacon in the small bowl and microwave for 2 minutes.

12. Divide the bacon and onion between the pastry cases.

13. Grate the cheese on to a plate.

14. Break 1 egg into a glass bowl.

15. Add 1 tablespoon single cream and salt and pepper.

16. Whisk the egg mixture with a fork.

17. Stir the cheese into the egg mixture.

18. Pour the egg mixture over the bacon.

19. Bake for about 20mins until set and nicely browned.

20. Garnish with finely chopped parsley.

Border Tart

Ingredients:

Pastry

100g Plain flour

50g Margarine

3x 15ml cold water

Filling

1 egg

15ml SR flour

37g Sugar

25g Margarine

1 cup Mixed Fruit

Method:

1. Set oven 180c/Gas 6

2. Make pastry – rub flour and margarine together

3. Add water and bind together

4. Roll out & line flan dish

5. Tidy up & then trim pastry

6. Make filling for border tart – cream all ingredients together

7. Fill pastry case and bake for 20 minutes until golden brown and set

8. Wash up & check unit

9. Turn oven off and wash flan dish

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Kentucky Flan

Ingredients:

Pastry

100g plain flour

50g margarine

Cold water to mix

 

Filling

2 slices ham

50g sweetcorn

15g flour

15g margarine

150ml milk

50g cheese

Seasoning

Method:

1. Oven – 180 / No 6

2. Make pastry – rub margarine into flour until like breadcrumbs. Add cold water gradually to form stiff dough. Set aside to relax

3. Grate cheese and chop ham

4. Line tin foil dish with pastry and bake blind for 10 – 15 minutes

5. Place margarine milk and flour in saucepan, bring to boil stirring all the time until thickened. Remove from heat and add cheese, ham and sweetcorn

6. Remove baked flan from oven and pour in filling

7. Return to oven for 10 minutes until golden brown

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Scones - Sweet

Ingredients:

200g Self Raising Flour

Pinch of Salt

25g Granulated sugar

25g Margarine

125ml Milk

Method:

1. Sieve S.R Flour and salt into bowl

2. Add margarine, cut into little pieces with table knife and then rub into the flour using your fingertips until the mixture looks like breadcrumbs

3. Measure out the sugar and add to the bowl stirring in using the table knife

4. Add milk to the mixture a little at a time using your knife to form a dough. When a dough is formed STOP ADDING MILK.

5. Turn onto a floured surface and knead to remove the cracks in the dough

6. Roll out using the rolling pin until at least 2cm thick

7. Cut out the scones using the medium or small cutter (don’t twist the cutter)

8. Glaze the scones using the pastry brush and any milk you have left

9. Bake in the oven for approximately 10 minutes until golden brown

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Mince Cobbler

Ingredients:

50g Mince

100g Self Raising Flour

50g Margarine

3 x 15ml spoons Milk – to mix

Pinch of mixed herbs

Method:

1. Get Unit organised and set oven – 180c/Gas 6

2. Finely dice carrot and onion – put on a plate

3. Mix together beef stock cube, puree, water and herbs

4. Gently heat 10ml vegetable oil in a saucepan and brown mince gently

5. Add carrot and onion – cook for 5 minutes until soft

6. Add 5ml corn flour and cook for 1 minute

7. Add stock mixture and bring to the boil – turn down to simmer. Tidy up unit

8. Make dumplings – rub margarine and flour together. Add herbs and seasoning

9. Gradually add milk to make a stiff dough then knead dough gently for 5 minutes

10. Roll out and cut 6 small circular dumplings

11. Place mince mixture in the bottom of a long tinfoil dish

12. Place dumpling on top of mince mixture. Bake for 15 -20 minutes

13. Complete all tidying up check units

14. When dumplings have risen, and are golden brown it is ready

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Four Seasons Pizza

Ingredients:

100g S R flour

50g margarine

2.5ml basil

Milk to mix

3 x 15ml tomato puree

25g cheese

1 mushroom

¼ green pepper

¼ pepperami

Method:

1. Oven 200 / No 6

2. Make base – sieve flour into large bowl. Add herbs. Rub in margarine until like breadcrumbs. Add milk gradually to form elastic dough

3. Place in round tin foil dish and spread out

4. Spread on tomato puree

5. Grate cheese

6. Wipe and slice mushroom

7. Finely dice pepper

8. Slice pepperami

9. Arrange 4 toppings on pizza to give 4 different sections/portions

10. Bake until well risen and brown

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Vegetable Soup

1 Prepared parsnip (Paysanne)

1 Prepared carrot (macedoine)

½ Prepared potato (macedoine)

½ onion (diced)

500ml vegetable stock

Chopped parsley

1. Collect ingredients from pervious lesson

2. Make up stock in a jug

3. Finely dice ½ onion

4. Heat 10ml oil in a large saucepan

5. Sweat the onion until softened

6. Add in remaining vegetables and cook for 5 minutes

7. Remove from heat and vegetable stock

8. Return to the heat and bring to the boil

9. Reduce to a simmer for 20 minutes until vegetables are tender

10. Taste and season soup

11. Garnish with chopped parsley

12. Place in container and wash up

13. Wipe down cooker/work surface

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French Apple tart

100g Plain flour

25g sugar

50g margarine

Pinch cinnamon (optional)

Cold Water to mix

½ cooking apple – cut into very thin slices

15ml soft brown sugar

cubes of margarine

1. Set oven 180c/gas 6

2. Carefully weigh flour and sugar into large bowl (and cinnamon if using). Mix well

3. Add margarine and rub in until fine breadcrumbs are formed

4. Add cold water gradually to breadcrumb mixture until a soft dough is formed

5. Roll into a square and place onto a greased baking tray

6. Form an edge on your tart as shown

7. Peel core and slice apple very thinly

8. Arrange apples around pastry in a fan shape

9. Sprinkle over brown sugar and dot butter over apples

10. Bake for 15-20 minutes until golden and bubbling

11. Dust with icing sugar

12. Tidy up and turn oven off

13. Check units/drawers

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Thai Vegetable Stir Fry with Rice

½ cup rice

½ onion

1 clove garlic

¼ green pepper

¼ red pepper

¼ courgette

1 carrot

50g cooked Chicken

1. Place pan of water onto boil, when boiling add rice and cook until soft

2. Combine sauce ingredients in a jug and set aside

3. Peel and slice onion thinly and crush garlic

4. Wash deseed and cut peppers into julienne

5. Wash and cut courgette into macedoine

6. Peel and cut carrot into ribbons using potato peeler

7. Heat oil, cook chicken until soft

8. Check and drain rice if necessary

9. Fry vegetables until beginning to colour – keep moving them all the time so they don’t burn

10. Add sauce ingredients (stir before adding), heat through until thick and serve with drained rice in dish

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Baked Potato

I large Baking Potato

Method:

1. Heat oven 190 or GM 6.

2. Wash potato and pierce the skin with a fork.

3. Wrap in a paper towel and place in the microwave for 2 minutes.

4. Turn over and cook for a further 1 minute (longer if the potato is large).

5. Carefully remove from microwave and place on a piece of tin foil.

6. Pour 1 tablespoon oil over the potato and a pinch salt.

7. Wrap in tin foil and place on baking tray.

8. Place the potato on the top shelf of the oven and bake for approx 1 hour.

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Curried Coleslaw

Ingredients:

Small piece of cabbage

1 small carrot

3 tbsp mayo

2.5 ml curry powder

1 red onion

Salt/pepper

Method:

1. Wash the cabbage and carrot in the colander.

2. Finely chiffonade the cabbage and red onion

3. Put the cabbage and onion in the large bowl.

4. Peel the carrot. Then grate on to the chopping board.

5. Add the carrot to the bowl.

6. Blend 3 tablespoons mayonnaise with the curry powder salt & pepper, then add to the bowl

7. Mix with a tablespoon and spoon the coleslaw into your container.

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Tagliatelle Bolognese

½ carrot

½ stick celery

½ onion

1 clove garlic

75g Mince

50g Tagliatelle

½ beef stock cube plus 100ml water

100ml tomatoes

1. Put salted water on to boil

2. Paysanne celery & onion and grate carrot. Crush garlic

3. Collect stock and tomatoes

4. Brown mince carefully. Add all veg and cook for 5 minutes until softened

5. Cook pasta for 12 – 15 minutes

6. Add sauce to vegetables & simmer for 15 minutes. Taste & season

7. Drain pasta & put in serving dish

8. Serve tagliatelle in centre of dish with Bolognaise on top

9. Tidy up & wipe down cooker top

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Rhubarb Crumble

Topping

100g Plain Flour

50g Hard Margarine

25g Sugar

Tablespoon of oats

Filling

2 ½ sticks rhubarb

50g sugar

1.25ml cinnamon (optional)

15ml sultanas (optional)

1. Preheat oven to 200c/Gas 7

2. Julienne rhubarb and place in ovenproof dish

3. Sprinkle with 50g sugar. Add cinnamon and sultanas (if using . Lay aside

4. Place flour and margarine into a large bowl

5. Rub the flour and margarine together until they look like breadcrumbs

6. Mix the sugar & oats into the breadcrumb mixture

7. Sprinkle the crumble mixture over the rhubarb

8. Place in the oven carefully and bake for 20 minutes until the crumble is golden brown and the rhubarb is soft underneath (will be bubbling at sides)

9. Clean up and put away any equipment you have used

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Normandy Chicken

75g cooked chicken

1 rasher bacon

2 mushrooms

½ onion

Seasoning

½ cup rice

Method

1. Peel and dice onion. Wash and slice mushroom

2. Dice bacon

3. Heat oil, add onion and mushrooms and fry gently for 2 – 3 minutes

4. Add bacon and chicken and cook for 3 – 5 minutes

5. Add chicken stock, apple juice, bay leaf and seasoning. Bring to the boil and simmer 10 minutes

6. Half fill pot with water and bring to boil

7. Add rice and boil 12 minutes

8. Blend cornflour with 15ml cold water, add a small amount of hot sauce and then add blended mixture to sauce. Bring to boil and cook 1 minute

9. Add crème fraiche and heat through gently. Remove bay leaf.

10. Taste and season

11. Drain rice and place in tin foil dish and tip chicken on top. Garnish appropriately

12. Tidy unit/cooker and put away equipment [pic]

Beef Stroganoff

Ingredients

½ cup basmati rice

50g beef strips

½ onion

¼ red pepper

1 mushroom

Method

1. Put ½ pan of water on to boil – add basmati rice when boiling. Keep checking occasionally

2. Finely dice onion, thinly slice red pepper and mushroom. Put onto a plate

3. Collect beef strips

4. Make up beef stock in a jug

5. Check rice (drain if necessary)

6. Gently heat 15ml oil in a pan – fry beef gently until browned

7. Add veg and fry for 5 minutes

8. Add 15ml flour and coat contents of pan

9. Gradually add beef stock until thickened. Add bay leaf and simmer for 15 minutes

10. Turn off heat, remove bay leaf and stir in crème fraiche

11. Taste and season

12. Drain rice and serve with beef. Garnish if desired

13. Wash up & wipe down cookers

Coronation Pasta

Ingredients

50g pasta shells

10g kidney beans

¼ green pepper

½ red apple

50g low fat mayonnaise

10ml curry powder

5ml lemon juice

Method

1. Collect and weigh out pasta

2. Bring pasta to the boil then simmer for 15min.

3. Collect remaining ingredients.

4. Blend mayonnaise, curry powder and lemon juice.

5. Wash and dry apple and pepper.

6. De-seed pepper, brunoise and add to small bowl.

7. Quarter, core and brunoise apple, add to bowl.

8. Add kidney beans to bowl.

9. Stir to coat vegetables with dressing.

10. Drain pasta shells and rinse with cold water, add to mixture in bowl, stir well.

11. Transfer to serving dish.

Peach Crumble and Custard

Ingredients

Topping

100g plain flour

50g margarine

25g sugar

50g tinned peaches

Method

1. Set oven 180c/Gas 6

2. Place peaches in container/dish in an even layer

3. Rub margarine and flour together until breadcrumbs are formed. Stir in sugar

4. Tip over peaches and bake for 20 minutes until golden

5. Measure out milk

6. Place 30ml of the milk into small bowl

7. Gently warm the remaining milk in a saucepan

8. Weigh out sugar and custard powder into small bowl. Blend until a smooth paste is formed

9. When milk has started to simmer- add custard mixture and begin to stir immediately

10. When thickened – remove from the heat

11. Remove crumble from oven. Pour custard into flask/carton

Sticky Ginger Cake

Ingredients

Topping

25g butter

15g soft brown sugar

15ml golden syrup

4 glace cherries – halved

1 piece stem ginger - chopped

Method

1. Preheat oven to Gas5/180C. Grease and line a small loaf tin.

2. Topping – put butter, brown sugar, syrup into a small pan and melt gently. Add the cherries and stem ginger. Pour into the base of the loaf tin.

3. Cake - Prepare the cake by mixing all the ingredients together in a large mixing bowl using a wooden spoon.

4. Carefully pour the cake mixture over the topping in the loaf tin.

5. Bake for 15-20mins until firm to touch.

6. Turn out whilst still warm and leave to cool on a wire rack.

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Coconut Buns

Ingredients

50g Margarine

50g Caster Sugar

50g Self Raising Flour

1 Egg

150ml whipping cream

15ml icing sugar

25g coconut – toasted

Method

1. Set oven 180c/Gas 6

2. Sieve flour onto plate

3. Cream together margarine and sugar until light and fluffy

4. Add egg and 1 tablespoon of flour – mix

5. Fold in remaining flour

6. Divide between 6 cases and bake until golden and set

7. Wash up and Preheat grill

8. Line grill pan with foil and carefully toast coconut until golden – allow to cool

9. Whisk cream and icing sugar until thick

10. Remove buns when ready and allow to cool.

11. When cooled, pipe cream neatly onto buns as shown and sprinkle with the toasted coconut. Complete a final tidy up

Whisked Sponge

Ingredients

Sponge

75g Plain Flour

3 Eggs

75g Caster Sugar

Method

1. Set oven 180c/Gas 5

2. Correctly line Swiss roll tin

3. Sieve flour onto a plate

4. Crack eggs into large bowl and add sugar. Whisk until they leave a trail (‘S’)

5. Carefully fold in flour ( ½ at a time)

6. Once all folded in, pour into prepared tin and bake for 10-15 minutes until set and golden

7. Turn onto lightly sugared paper and trim the edges

8. Cover with another piece of sugared paper and roll up tightly to cool

9. Wash all dishes

10. Whisk cream with icing sugar until soft peaks are formed

11. Soften jam in a cup then Unroll swiss roll

12. Spread with jam, leaving a gap at the initial rolling end. Repeat with cream

13. Carefully roll Swiss roll and tidy edges if cream is messy

14. Decorate in a way that shows your flair

Tomato Salsa and Wedges

Ingredients

Potato Wedges

1 medium potato

15ml vegetable oil

Salt & pepper

Method

1. Set oven 190c/Gas & put pan water on to boil

2. Cut potato into wedges and place in large bowl. Add oil and seasoning. Mix well

3. Spread wedges onto lined baking tray and bake for approx. 30 minutes until golden and soft. Wash dishes

4. Fill large bowl with very cold water (between 2)

5. Remove stalk and score into 4 lightly through skin of tomato

6. Plunge tomato into boiling water for 2 minutes. Remove and plunge into cold water - leave

7. Finely brunoise onion and pepper. place in small bowl – add cayenne, olive oil and lemon juice.

8. Remove tomato from water and gently peel skin off. Cut in half and remove seeds

9. Cut into brunoise and add to small bowl. Mix well

10. Remove wedges from oven and spoon over salsa. Final tidy up

Chicken Tikka Skewers

Ingredients

1cm Fresh root ginger

1 Garlic clove

30ml Natural yoghurt

1.25ml Ground cumin

Fresh Coriander

Method

1. Soak the wooden skewers until required (if used).

2. Cut the chicken to make 6 even sized pieces and place in a small bowl.

3. Squeeze the lemon juice over the chicken ensuring it is completely coated. Cover appropriately and chill until needed.

5. Peel and grate the ginger. Peel and crush the garlic.

7. Beat the yoghurt until smooth and creamy. Stir in the ginger, garlic, cumin, cayenne pepper and garam masala to make a marinade.

8. Refrigerate until required. Tidy up then strain marinade over the chicken.

10. Stir gently to coat the chicken with the marinade.

11. Cover, chill and leave to marinade for a minimum of 10 minutes.

12. Thread the chicken pieces onto the skewers.

13. Place under a pre-heated grill for 10-15 minutes, turning as required until cooked.

14. Cut the tomato into even sized dice.

15. Chop the coriander. Mix the tomato and the coriander, season lightly. Serve & tidy up.

Chocolate Orange Meringue Roulade

Ingredients

120 g Plain dessert chocolate

4 Large eggs

120 g Caster sugar

Caster sugar for dredging

Method

1. Grease and line a Swiss Roll tin (20 cm x 30 cm)

2. Melt the chocolate then Separate the eggs.

4. Whisk the egg whites until they hold their own shape. Chill.

5. Whisk the egg yolks together with the caster sugar until pale and creamy.

6. Whisk the melted chocolate into the egg yolks.

7. Fold 1 spoonful of egg white into the chocolate mixture to loosen.

8. Gently fold in the remaining egg white.

9. Pour into the prepared tin and bake for 20 minutes until spongy to the touch.

10. Place a sheet of greaseproof paper on a work surface and sprinkle with caster sugar.

11. Cool the roulade for 5 minutes; turn out onto the sugared paper. Peel the paper from the roulade.

12. Trim 0·5 cm from the sides, place a new sheet of paper over the roulade, cover with a damp dishtowel and leave to cool for at least 30 minutes.

13. Skin and segment the orange chop into bite size pieces and drain thoroughly.

14. Whip the cream, icing sugar and vanilla essence to soft peak.

15. Spread the cream over the roulade.

16. Arrange the orange pieces evenly over the cream.

17. Roll up the roulade from one short end, using the paper to help.

18. Dust with icing sugar. Serve whole on a clean cool plate, decorated appropriately.

[pic]

Individual Chocolate and Raspberry Tortes

Ingredients

75g plain flour

3 eggs

75g caster sugar

20g milk chocolate

20g white chocolate

20g plain chocolate

200ml whipping cream + 15ml icing sugar

Method

1. Grease and line Swiss roll tin. Sieve flour onto plate

2. Whisk eggs & sugar until thick and creamy

3. Gently place flour on top and fold in

4. Bake in preheated oven for 8 – 10 minutes until well risen and golden brown

5. Turn sponge onto lightly sugared greaseproof and leave until cold

6. Grate milk and white chocolates and mix together. Make curls with plain chocolate (using vegetable peeler)

7. Whisk cream until soft peak consistency and add icing sugar – taste for sweetness

8. Cut sponge into 8 x 7.5cm circles

9. Sandwich together with whipped cream to give 4 individual tortes

10. Spread a little cream round the sides of the tortes and coat with the grated chocolate

11. Spread a little cream on the top of each torte and sprinkle over the chocolate curls

Burger

Ingredients

75g mince

½ onion

5ml chopped coriander

1 egg yolk – between 2

Seasoning

5ml olive oil

Method

1. Wash hands

2. Place mince in small bowl

3. Finely dice onion and add to mince

4. Chop coriander and add

5. Season well and add olive oil

6. Mix ingredients together with your hand and shape into a burger (Pattie)

7. Preheat your grill to high

8. Line your grill pan and place burger onto it

9. Grill until browned (approx. 8 minutes each side) and then check the centre is cooked thoroughly

10. Slice burger bun & place cooked burger into roll. Keep warm and make salad

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Garden Salad

(side dish for Burger)

Method

1. Wash and pat dry cucumber, tomato and lettuce

2. Shred lettuce finely

3. Slice tomato, red onion and cucumber thinly

4. Carefully mix together olive oil, lemon juice and seasoning

5. Add all salad ingredients into the bowl and toss together to coat in the dressing

6. Serve on your burger or on the side

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Puff Pastry

(for use with Apple Turnovers)

Ingredients

250g plain flour

2.5ml salt

250g butter (cold)

150ml very cold water

Method

1. Sift the flour and salt into a large bowl. Roughly chop the butter up into small pieces, then add them to the bowl and rub them in with your fingers.

2. Make a well in the bowl and pour in about 75ml of the cold water, mixing with your hands until you have a firm dough. Add extra water if needed.

3. Cover with cling film and leave to rest for 20 minutes in the fridge.

4. Turn out onto a lightly floured board, knead gently and form into a smooth rectangle.

5. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don't overwork it; you should have a marbled effect and be able to see bits of butter.

6. Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length.

7. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use.

[pic]

Apple Turnovers

(For use with Puff Pastry Recipe)

Ingredients

Portion of previously made puff pastry

1 small cooking apple

25g soft brown sugar

25g margarine

1.25ml cinnamon

30ml water

Method

1. Set oven 180c/Gas 6

2. Peel, core and dice apple

3. Melt 25g margarine in a saucepan and add apples. Cook for 5 minutes. Add brown sugar, water and cinnamon. Stew for 10 minutes until soft

4. Roll dough into a rectangle and cut into 2 squares

5. Cut each square into 2 triangles (as per diagram)

6. Place apple filling onto 2 of the triangles

7. Brush edges with water and place 2nd triangle over the top

8. Brush with beaten egg and make a small incision into the top of each parcel

9. Bake for 20 minutes until golden. Tidy up & wipe down unit

Leek & Lentil Soup with Melba Toast

Ingredients

½ leek

1 carrot

½ onion

25g lentils

500ml ham stock

1 slice white bread

Method

1. Put ham stock on to boil

2. Dice carrot and onion. Slice leek thinly

3. Add vegetable to boiling stock and stir gently

4. Add lentils. Turn down to simmer for 20 minutes

5. Wash up

6. Preheat grill to medium

7. Grill bread until golden on both sides

8. Remove crusts and carefully slice in two through the middle to form two thinner slices

9. Rub off loose crumbs on untoasted sides and place back under the grill until browned – keep an eye on this!

10. Remove soup from heat and blend carefully. Taste and season

11. Place into container/flask

12. Serve with melba toast

13. Wash grill pan

Chicken Nuggets and Wedges

Ingredients & Method

Chilli Con Carne

Ingredients

200g Mince

1 Onion (diced)

1 Stick of Celery (diced)

¼ of a Green Pepper (diced)

Seasoning

1 x 5ml spoon chilli powder

Method

1. Half fill a large pan with salted water and bring to the BOIL and add the rice. Cook the rice for ten minutes and then drain well.

2. Place mince is a medium sized pan and stir over a low heat until brown. Remove from heat.

3. Prepare all vegetables and add to the pan

4. Add all other ingredients except rice

5. Put mince mixture back on the heat, bring to the BOIL and then SIMMER for 20 minutes.

6. Present dish with a rice border and chilli in the middle of the rice. Garnish with a sprig of parsley.

[pic]

Fried Rice

(to be served with Lemon Chicken)

Ingredients

75g Long grain white rice

1 Medium egg yolks

Seasoning

2 Spring onions

30ml Sunflower oil

15ml Sesame oil (plus an extra dash)

Small dash of Light soy sauce

Method

1. Wash the rice.

2. Cook the rice in boiling, salted water until tender.

3. Drain well, removing much moisture as possible.

4. Beat the egg yolk and seasoning together.

5. Prepare and finely chop the spring onions.

6. Heat the sunflower oil and 15ml of the sesame oil in a frying pan.

7. Add the cooked rice, spring onions and egg. Stir immediately.

8. Continue to stir-fry the rice for 4-5 minutes.

9. Add the soy sauce and a dash of sesame oil and mix thoroughly. Taste and season if required.

10. Serve in a hot dish garnished appropriately.

[pic]

Lemon Chicken

(to be served with Fried Rice)

Ingredients

1 Chicken breast

Salt

15ml Chinese wine vinegar

10ml Light soy sauce

20ml Arrowroot

30ml Chicken stock

Method

1. Wash chicken and cut into 2.5cm slices.

2. Mix chicken pieces in a bowl with the wine, soy sauce, 10ml arrowroot, chicken stock and egg yolk. Marinate for 10 mins.

3. Coat the chicken pieces with plain flour.

4. Heat the oil in a deep fryer until a cube browns in 30 seconds. Add the chicken and deep-fry until golden brown, about 1 min. Remove and drain on paper towels.

5. Add sesame oil to a frying pan and heat. Add the sugar, lemon juice, salt and 10ml of arrowroot blended with the remaining 15ml of chicken stock. Heat until thickened.

6. Pour the sauce over the chicken slices and serve, garnished with the lemon slices and strips of lemon rind.

[pic]

Sweet Potato & Red Pepper Soup

Ingredients

Sweet potato- 250g

Floury white potato- 150g

Red pepper- 75g

Onion- 75g

Garlic- 1 clove

Sunflower oil- 5 ml

Vegetable stock- 700ml

Method

1. Wash, peel and rewash and pat dry the potatoes

2. Roughly dice the potatoes, red pepper and onion

3. Crush the garlic

4. Heat oil in a large pan, add the onion, red pepper and sweat for 5 minutes until soft

5. Add the garlic and cook for a further minute

6. Add the potatoes and stock

7. Bring to the boil, cover and simmer for 20 minutes until the potatoes are tender, skim as necessary

8. Allow the soup to cool before blending and passing

9. Carefully put the soup into your container

10. Final tidy

[pic]

Poached Pears with Sauce/Coulis

Ingredients

150mls water

cinnamon stick

1 tablespoon syrup

2 pears.

125 mls water

100g dark chocolate

Method

Pears:

1. Measure 150mls water and pour it into the saucepan.

2. Add the cinnamon stick and syrup to the pan.

3. Put the pan on a low heat.

4. Wash, peel and core the 2 pears.

5. Poach them in the liquid until they are transparent but firm.

6. Take the pan off the heat and allow the pears to cool in the syrup.

Sauce:

1. Measure 125 mls water and put in the pan.

2. Break up chocolate and add it to the water.

3. Put the pan on a low heat until the chocolate melts.

4. Add 2 teaspoon caster sugar to the chocolate mixture in the pan and simmer the sauce on a very low heat until the sauce thickens slightly.

5. While the sauce is simmering put 2 level teaspoons cornflour in the small bowl.

6. Add 1 tablespoon water to the cornflour and blend it well.

7. Add the blended cornflour to the saucepan and boil for 1 minute.

8. Take the pan off the heat and stir in a very small piece margarine

and 1 x 15ml spoon single cream.

9. Use a draining spoon to lift the pears out of the pan on to a plate.

10. Pat the pears dry with paper towel and arrange them in a serving dish – put the rounded side up.

11. Pour the sauce over the pears and sprinkle 2 teaspoon chopped nuts on top.

[pic]

Spicy Chicken

Ingredients

Fresh root ginger 5 ml

Garlic (peeled) 1 clove

Natural yoghurt 100 ml

Medium curry powder 5 ml

Skinless chicken breast 300 g

Onion (peeled) 100 g

100g white rice (boiled to accompany)

Method

1 Peel and finely chop the root ginger. Crush the garlic.

3 Mix the yoghurt, 2·5 ml of the ginger, the garlic and the curry powder together. Cut the chicken into even, bite size pieces.

5 Add the chicken to the yoghurt marinade, cover and refrigerate for at least 15 minutes. Finely chop the onion.

7 Heat the oil and sweat the onion for 5 minutes.

8 Stir in the garam masala, ground coriander and the remaining ginger and cook for 30 seconds.

9 Remove from the heat and add the stock, honey, tomato puree and canned tomatoes. Stir.

10 Cover, return to the heat and bring to the boil. Simmer for 20–25 minutes until the sauce has thickened. Taste and season, if required.

12 Remove the chicken from the marinade, arrange on a tray and grill for 8–10 minutes, turning once during cooking.

13 Add the cooked chicken to the sauce and simmer for 2 minutes.

14 Serve in a clean, hot dish and garnish appropriately.

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Filling Ingredients

1 onion

2 rashers bacon

50g cheese

1 egg

1 tbsp single cream

1 Carrot – diced ½ an Onion – diced

1 Beef Stock Cube

15ml Tomato Puree

Pinch Mixed Herbs

5ml Corn flour

150ml Water

Sauce

50ml coconut milk

Generous pinch chilli powder

1.25ml brown sugar

1.25ml corn flour

100ml chicken stock

100ml apple juice

1 bay leaf

15ml oil

30ml crème fraiche

15ml corn flour

[pic]

15ml plain flour

150ml water

½ beef stock cube

15ml crème fraiche

Bay leaf

[pic]

[pic]

Custard

25g custard powder

25 g sugar

250ml milk

Cake

50g SR flour

2.5ml baking powder

5ml ground ginger

50g caster sugar

50g soft margarine

1 egg

[pic]

[pic]

Filling

150ml whipping cream

15ml icing suagr

1 tablespoon jam

Decorations of your choice

[pic]

Salsa

1 tomato

¼ green pepper

½ red onion

15ml chopped parsley

1.25ml cayenne pepper

15ml olive oil

2.5ml lemon juice

[pic]

Pinch Cayenne pepper

pinch Garam masala

100g Chicken Breast

¼ of a Lemon

1 Tomato

[pic]

1 Medium orange

150 ml Whipping cream

15 ml Icing sugar

2-3 drops Vanilla essence

Icing sugar for dusting

[pic]

Ingredients

Piece cucumber

1 tomato

Handful lettuce

¼ red onion

10ml olive oil

5ml lemon juice

Salt & pepper

[pic]

Chicken Nuggets

1. Line tray with foil

2. Collect chicken breast and cut into even sized pieces

3. Whisk 1 egg between 2 in a small bowl

4. Place seasoned plain flour on one plate and breadcrumbs on another plate (between 2)

5. Coat chicken in flour and then in beaten egg

6. Coat in breadcrumbs and place on tray

7. Bake for 20-30 minutes until golden

8. Wash tray/ tidy unit

9.

Wedges

1. Set oven 180c/ Gas 6. Line tray with foil

2. Wash potato

3. Cut into wedges & place in large glass bowl

4. Coat in 15ml oil and herbs/spices of your choice

5. Place onto a baking sheet and bake for 15-20 minutes

6. Remove from tray & wash tray

7. Tidy unit

8.

[pic]

1 x 5ml spoon paprika

1 Small can of chopped tomatoes(150ml)

2 Teaspoons of Kidney Beans

½ Beef Stock Cube

100ml Water

100g Long Grain Rice

1Egg yolk

15ml Plain flour

500ml Vegetable oil

10ml Sugar

45ml Lemon juice

5ml Sesame oil

Lemon slices and rind to garnish

2 teaspoon caster sugar

2 level teaspoons cornflour

1 tablespoon water

small piece margarine

1 x 15ml spoon single cream.

2 teaspoon chopped nuts

[pic]

Sunflower oil 15 ml

Garam masala 5 ml

Ground coriander 1·25 ml

Hot chicken stock 200 ml

Clear honey 15 ml

Tomato puree 30 ml

Canned chopped tomatoes 400 g

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