YEAR 9 RECIPE BOOKLET

SHEPHERDS PIE. 400g minced beef 1 small onion 1 carrot 50g mushrooms 1 oxo cube 1 tblsp cornflour 800 – 1000 g potato 25g margarine 2 tblsp milk 25g grated cheese. METHOD. 1. Put all ingredients onto white tray. Sanitise the work surface. Put apron on and tie long hair back. Wash hands. 2. Collect all the equipment you need: - 2 x SAUCEPANS, CHOPPING BOARD, SHARP KNIFE, VEGETABLE PEELER, MEASURING JUG, WOODEN SPOON, POTATO MASHER AND GRATER 3. Preheat oven Regulo 6 or 200°C. 4. Peel and chop onion, chop mushrooms, peel and dice carrot. Make stock with oxo cube and 250ml boiling water from the kettle. 5. Dry fry the meat in a saucepan over a high heat until grey brown in colour. Keep it moving so that it does not stick and burn. 6. Add onion and cook for a further 2 minutes until the onion starts to soften. 7. Add the mushrooms and carrot and cook for another 2 minutes. Add stock and seasoning. Leave to simmer ON A LOW HEAT for at least 15 minutes. 8. Peel and dice potatoes and place into a large saucepan with just enough water to cover them. Add ½ tsp salt and boil for 15-20 minutes until soft. 9. Drain potatoes. Mash until smooth. Add butter and beat in well. Add milk and beat in so that the potatoes are smooth and creamy. 10. Mix cornflour with 2 tblsp water to a smooth paste. Pour into meat mixture and stir until thickened. Remove meat mixture from the heat put into your oven proof dish using a slotted spoon to remove most of the meat juices. 11. Cover the meat with the potato mixture. Smooth down and decorate the surface. Sprinkle the grated cheese over the top. 12. Place onto a baking tray and bake in the oven for 20 minutes until golden. VEGETARIAN SHEPHERDS PIE

1400g tin green or brown lentils 100g cooked split peas 25g butter 2 sticks celery 1 onion 2 carrots 1 green pepper 1 clove garlic ½ tsp mixed herbs 1/4 tsp cayenne pepper Salt and pepper 200g tomatoes 700g potatoes 25g butter 2 tblsp milk 25g grated cheddar cheese METHOD 1. Preheat oven gas mark 5 or 190°C .Open the lentils and drain. Mix with the split peas. 2. Slice the celery thinly. Peel and finely chop the onion. Peel and coarsely grate the carrot. Deseed and finely dice the pepper. Peel, crush and finely chop garlic. Peel and dice the potatoes. 3. Put potatoes onto boil in a large saucepan with a pinch of salt. 4. Melt 25g butter in a pan add all of the chopped vegetables and cook gently for 4-5 minutes until soft. 5 Add the lentil mixture and mix thoroughly with the vegetables. Add the herbs, spices and seasoning. 6. Spoon the mixture into a large dish. Leave to one side. 7. Drain and mash potatoes. When smooth add butter and milk beat in with a wooden spoon. 8. Arrange sliced tomatoes over the top of the lentil mixture. Spoon potatoes over the top and smooth over. Decorate with the back of a spoon. Put grated cheese over the top. Bake in oven for 20-25 minutes until golden.

LASAGNE 400g minced beef 1 onion 1 clove garlic 50g mushrooms 1 pepper 1 tin tomatoes 1-2 tblsp tomato puree Salt and pepper Mixed herbs 6-8 sheets of lasagne Cheese sauce. 400 ml milk 2 tblsp cornflour 25g margarine 75g cheddar cheese (grated) Pinch mustard powder Salt and pepper

OVENPROOF DISH

METHOD 1. Put all ingredients onto a white tray. Wash table top. Tie long hair back put an apron on and wash hands. 2. Peel and chop onion. Peel crush and chop garlic. Chop mushroom and pepper. Open tin of tomatoes. 3. Dry fry minced beef until grey brown in colour. Add the tomato puree and cook with the beef for 1-2 minutes. Add chopped onions and garlic; continue to cook for a further 3-4 minutes. 3. Add peppers and mushrooms mix in then continue to cook over a medium heat. Stir in tomatoes, add seasoning and herbs. 4. Continue to cook over a low heat for 20 – 30 minutes. 5. Make cheese sauce: - Put milk, cornflour and margarine into a small saucepan. Whisk together over a medium heat. Continue to whisk until the sauce boils and goes thick. 6. Remove from the heat. 7. Stir in half of the grated cheese and a pinch of mustard powder and stir in well. 8. Make up lasagne. Layer pasta sheets, meat sauce, pasta, meat sauce and finally cheese sauce. 9. Sprinkle with remaining cheese. 10. Bake in the oven 200°C, Regulo 6 for 25 – 30 minutes until golden brown

VEGETABLE LASAGNE. 300g courgettes 200g mushrooms 1 onion 1 clove garlic 1 red or green pepper 1-2 tblsp oil 400g tin tomatoes 1-2 tblsp tomato puree Salt and pepper Pinch mixed herbs 75g grated cheddar cheese 400 ml milk 1 heaped tblsp cornflour 25g butter or margarine 1 tsp mustard 8-9 sheets lasagne

OVEN PROOF DISH

METHOD. 1. Slice courgettes and mushrooms. 2. Peel crush and finely chop garlic. Peel and finely chop onion. Finely dice pepper. 3. Open the tin of tomatoes. 4. Fry onion and garlic together in the oil until soft. Take care not to burn. Add tomato puree, cook for 30 seconds 5. Add courgettes and peppers. Cook stirring gently from time to time for 5 minutes. 6. Add tinned tomatoes and seasonings. Cook on a low heat for 30 minutes. 7. Put the milk, cornflour and butter into a small saucepan. Whisk over the heat until boiled and thick. Stir in half of the grated cheese. Leave on a pan stand to cool. Cover with a lid to prevent a skin forming. 8. Grease an oblong ovenproof dish.9. Put in a layer of lasagne, half of the vegetable mixture, lasagne, remaining vegetable mixture, final layer of lasagne and finally cover with the cheese sauce. 9. Sprinkle remaining cheese on top. 10. Bake in oven Gas mark 5 / 190°C for 35 – 40 minutes until golden brown on top.

SPICY POTATO CAKES WITH CHILLI AND CORIANDER 400g potatoes 1 egg yolk Half a small bunch coriander 5 spring onions 1 lemon -zested 75g grated cheddar cheese 1 red chilli 75g fresh breadcrumbs 3-4 tblsp vegetable oil METHOD 1. Peel and cut the potatoes into about six pieces. Put into a saucepan and cover with boiled water from the kettle. Add a pinch of salt. 2. Boil for 12 – 15 minutes until the potatoes are tender. 3. Chop coriander finely, slice spring onions finely, zest the lemon and finely chop the chilli. 4. Drain and mash the potatoes until smooth. 5. Add the egg yolk and beat in well. Add the coriander, spring onions, salt and pepper, lemon zest, cheddar and chilli. 6. Mix in well. Shape into six cakes. 7. Put the breadcrumbs onto the plate. Roll each cake firmly in the breadcrumbs 8. Heat 2 tblsp oil in a frying pan. Brown the cakes lightly on both sides .

400g potato 150g fish (cod or salmon) 2 spring onions 1 tblsp chopped herbs (parsley, chives) Salt and pepper Grated zest 1 lemon 1 egg 25g plain flour

FISH CAKES

METHOD 1. Put all ingredients onto a white tray. Wash work surface. Tie long hair back, put an apron on and wash hands. 2. Collect all the equipment you will need: CHOPPING BOARD, VEGETABLE PEELER, SHARP KNIFE, TABLESPOON, POTATO MASHER, PASTRY CUTTER, BAKING TRAYAND PASTRY BRUSH. 3. Peel and dice potato. 4. Slice spring onions finely. 5. Chop herbs finely. 6. Pre heat oven 200º. Wrap fish in foil. Bake in oven 15 minutes. 7. Cover potato in a saucepan with boiling water from the kettle. Boil over a high heat for 20 minutes until soft. Add ½ tsp salt if wanted. 8. Drain potatoes and mash until smooth. Flake the cooked fish into the potato. Add chopped herbs and spring onions and grated zest of 1 lemon. Stir to combine. Season to taste. 9. Add a little of your beaten egg. Stir in well. DO NOT MAKE THE MIXTURE TOO WET. 10. Divide the mixture into 3 or 4 equal pieces. Shape into 3 or 4 equal circles using large pastry cutters on a well floured work surface. 11. Brush a baking tray with oil; place the fish cakes onto the tray. Brush the tops of the fish cakes with oil. Bake in oven for 20-25 minutes until golden. Serve with potato wedges and a crisp green salad

CHICKEN TIKKA MASALA 4 skinless chicken breast or 5-6 boneless thighs 2.5 cm piece fresh root ginger 1 clove garlic 1 tsp chilli powder 1 tsp paprika Salt and pepper ½ bunch fresh coriander 1 lime 2 tblsp oil 1 tblsp tomato puree 1 onion 1 red chilli 1 tsp ground turmeric 250 ml double cream or yoghurt ½ lemon METHOD 1. Put all ingredients onto white tray. Clean and sanitize the work surface. Put apron on and tie long hair back. Wash hands. 2. Peel and grate the ginger. Peel crush and finely chop garlic. Peel and finely chop onion. 3. Chop coriander finely. Deseed and finely chop chilli. Squeeze lime. 4. Cut chicken into bite sized pieces. Put into a large mixing bowl. 5. Put ginger, garlic, chopped red chilli, salt, pepper, coriander, lime juice and 1 tblsp oil into bowl with the chicken. Mix in well. 6. Put chopped onion into a small bowl. 7. Heat 1 tblsp oil in a large saucepan then add the onion and cook for 1-2 minutes until soft. 7. Add the tomato puree, turmeric, paprika, chilli powder and cook for 1 minute. Do Not Burn 8. Add the chicken mixture and cook for 5-10 minutes until the chicken is cooked through. 9. Stir in the double cream or yoghurt and simmer for 5-10 minutes. Taste for seasoning and add a squeeze of lemon juice to taste.

GREEN THAI CHICKEN CURRY 2 tblsp oil 1 bunch spring onions 1 clove of garlic 1 green pepper 2-3 chicken breast or Quorn pieces 2 x 15ml Thai green curry paste 200ml coconut milk (reduced fat) 1 lime Small bunch of coriander METHOD 1. Put all ingredients onto white tray. Put bags and boxes away 2. Wash hands, put apron on and tie long hair back. Wash down the work surface. 3. Collect all the equipment you will need: - SHARP KNIFE, CHOPPING BOARD, TABLESPOON, WOODEN SPOON, MEASURING JUG, GRATER AND LEMON SQUEEZER. 4. Remove the outer layer of the spring onions. Then slice thinly. Peel crush and chop garlic finely. Remove seeds from the pepper and slice finely. Put into a small bowl Measure the coconut milk Zest the lime then cut into half and squeeze the juice Chop the coriander very finely. Put into a small bowl. Cut chicken into bite sized pieces. 5. Put the chicken, spring onions and garlic together into a medium sized mixing bowl 6. Heat the oil in a medium saucepan. Fry spring onions garlic and chicken together. Do not have the heat too high. When the chicken has turned white add the curry paste. Stir so that all the chicken is covered. 7. Pour in the coconut milk and peppers leave to simmer for 15-20 minutes. 8. Add the coriander and lime juice. Heat until all is hot.

KERALAN VEGETABLE CURRY ½ cauliflower 2 tablespoons vegetable oil 1 heaped teaspoon black mustard seeds } 1 heaped teaspoon fenugreek seeds } you can get these from 1 heaped teaspoon turmeric } Mrs Vaughan 1 small handful dried curry leaves } 1 thumb-sized piece of ginger or 2 tsp ginger paste 1 clove garlic 6 spring onions 1 fresh red chilli 1 large bunch fresh coriander 2 ripe tomatoes 1 x 400 g tin of light coconut milk 1 x 400 g tin of chickpeas 1 x 227 g tin of pineapple chunks in juice 1 lemon METHOD 1. Remove the outer leaves from the cauliflower, then slice it 1cm thick . 2. Chop tomatoes roughly 3. Measure all spices. Put into a small bowl together. 4. Open tins. Drain the chick peas. 5. Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the mini processor until fine. 6. Put cauliflower onto a hot griddle pan. It must just be golden brown on both sides. 7. Pour the oil into the large saucepan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves 8. Add the chopped tomatoes . 9. Pour in the coconut milk, add the drained chickpeas, and then tip in the pineapple chunks and their juices. Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil. 10. Once boiling turn heat down to low and leave to simmer 11. Stir in the juice of the lemon to taste. You may only need a couple of teaspoons. Taste as you add it.

STIR FRY BEEF OR CHICKEN 100g noodles 1 x chicken breast (or 3-4 thighs) OR 150 g beef skirt 1 clove garlic 1cm fresh ginger ½ red onion 1 pak choi (optional) 1/2 yellow pepper 3 mushrooms 1x10ml spoon oil 1x10ml spoon soy sauce (reduced salt) METHOD 1. Put all ingredients onto a white tray. Sanitise the work surface. Tie long hair back. Put on apron and wash hands. 2. Get out all the equipment you need: - CHOPPING BOARD, SHARP KNIVE, GRATER, WOK OR FRYING-PAN, WOODEN SPOON, SAUCEPAN, COLANDER, MEASURING SPOON, SERVING DISH, and WEIGHING SCALES. 3. Cook the noodles in boiling water for 4 minutes. Check the packet for details. 4. While the noodles are cooking, remove any skin from the chicken and cut into strips. 5. Prepare the vegetables with a fresh knife on a clean chopping board: Peel, crush and chop the garlic; de-seed and slice the chilli; peel and slice the ginger; slice the onion, pepper and mushrooms; Shred the pak choi. (if using) 6. Drain the boiling hot water away from the noodles into a colander in the sink 7. Heat the oil in the wok or frying pan. 8. Add the onion, garlic, chilli and ginger. Allow to cook for 1 MINUTE. 9. Add the chicken or beef and stir-fry for 3-4 minutes. Check that the chicken is cooked. 7. Add the remaining vegetables and soy sauce and continue to cook for a further 2 minutes. 9. Stir in the cooked noodles and cook for 2 minutes until hot. Stir well to mix the ingredients together 10. Serve. VEGETABLE CHOW MEIN 1 nest of dried egg noodles per person or 400g packet a ready to wok noodle 3 spring onions 1 green pepper 50g button mushrooms 1 tin bamboo shoots 1 pack baby sweet corn/mangetout 50g bean sprouts 1 tblsp soy sauce 2 tblsp water 2 tblsp oil METHOD 1. Slice spring onions finely. Cut peppers into julienne strips. Open the bamboo shoots and drain. Cut the sweet corn into halves. Cut mushrooms into halves or quarters. Slice the mange tout into julienne strips diagonally. 2. Mix the soy sauce and water together in a small bowl 3. Put the noodles into a large saucepan. Cover them with hot water from the kettle. Bring to the boil then remove from the heat and leave to one side for 4-5 minutes. Drain well in the colander. 4. Heat the oil in a wok. Add the spring onions and cook for 1-2 minutes. Add the remaining prepared vegetables and stir fry for 4 minutes. 5. Add the noodles and mix in well. Pour over the soy sauce mixture and add the bean sprouts. Stir until hot through. Serve straight away.

DUTCH APPLE CAKE. 100g caster sugar 100g soft margarine 2 eggs 100g self raising flour 1 x 5ml spoon baking powder 1 eating apple 1 x 5ml spoon cinnamon 1 x 5ml spoon demerara sugar METHOD 1. Put ingredients onto a white tray. Wash the work surface. Tie long hair back, put an apron on and wash hands. 2. Collect all the equipment you need: - CHOPPING BOARD, SHARP KNIFE, VEGETABLE PEELER, MIXING BOWL, TABLESPOON, WHISK, TEASPOON, MIXING BOWL, ELECTIC MIXER AND SPATULA. 3. Preheat the oven to 180ºC or gas mark 4. 4 Grease the baking tin or foil trays. Put the cinnamon and demerara sugar together in a small bowl. Put to one side for use later. 5. Put margarine, caster sugar, eggs, self raising flour and baking powder into a mixing bowl. 6. Whisk together using the electric mixer on the lowest setting until all the dry ingredients are mixed in. 7. Continue to beat together with the electric whisk until you have a soft smooth mixture. 8. Spread the mixture in the cake tin 9. Core the apple and slice thinly. 10. Arrange the apple slices over the cake mix. 11. Mix the cinnamon and demerara sugar together and sprinkle over the top of the cake mixture. 12. Place in the oven and bake for 35-40 minutes, until golden brown and springy to the touch. 13. Remove from the oven and allow to cool.

MARBLED PEAR TRAY BAKE 100g caster sugar 100g soft margarine 2 eggs 100g self raising flour 1 x 15ml spoon cocoa powder 1 x 5ml spoon baking powder 1 pear METHOD 1. Put ingredients onto a white tray. Wash the work surface. Tie long hair back, put an apron on and wash hands. 2. Collect all the equipment you need: BAKING TIN (20CM SQUARE) OR FOIL TRAY, WEIGHING SCALES, MIXING BOWL, MEASURING SPOONS, ELECTRIC HAND WHISK, SMALL BOWL, SIEVE, METAL SPOON, KNIFE, FORK, CHOPPING BOARD, SPATULA, COOLING RACK. 3. Preheat the oven to 180ºC or gas mark 4. 4. Grease the baking tin or foil tray. 5. Put the margarine, sugar, eggs, flour and baking powder into a mixing bowl. 6. Beat together using the electric mixer on the lowest setting until all the dry ingredients are mixed in. 7. Turn the mixer onto the highest setting and continue to mix until soft and light. 8. Core and chop the pear into small pieces. Scatter pieces of pear into the lined cake tin. 9. Spoon half of the plain cake mixture into the tin. Put spoonfuls in a random pattern over the pear 10. Stir-in the cocoa to the remaining cake mixture. 11. Spoon the chocolate mixture into the baking tin in the spaces between the plain mixture. Then swirl the two mixtures together to create a marble effect. 12. Place in the oven and bake for 35-40 minutes, until golden brown and springy to the touch. 13. Remove from the oven and allow to cool.

PINEAPPLE UPSDIDE DOWN PUDDING. 1 small tin pineapple rings 4 glace cherries 2 tblsp soft brown sugar 100g butter or margarine (Not low fat spread!) 100g caster sugar 2 eggs 100g self raising 1 x 5ml spoon baking powder 8” cake tin Clean teatowel METHOD. 1. Put ingredients onto a white tray. Wash the work surface. Tie long hair back, put on an apron and wash hands. 2. Collect all the equipment you will need: GREASE POT AND BRUSH, TIN OPENER, MIXING BOWL, ELECTRIC MIXER, SIEVE, MEASURING SPOONS, CHOPPING BOARD, SMALL KNIFE, SPATULA AND BAKING TRAY. 3. Preheat the oven to 180˚C or gas mark 4. 4. Grease the cake tin. 5. Open the pineapple rings and drain the syrup. Place the pineapple rings into the base of the cake tin. Put a cherry half in the centre of each pineapple ring and any other spaces. Make sure the cut surface is facing upwards. Fill all the gaps with the brown sugar. 6. Put the butter, caster sugar, eggs, self raising flour and baking powder into a mixing bowl. 7. Beat together using an electric mixer on the lowest setting until all the dry ingredients are mixed in. 8. Turn the mixer onto the highest setting and continue to mix until soft and light. 9. Spoon the mixture carefully over the pineapple rings in the cake tin. Carefully spread out taking care mot to move the fruit in the base. 10. Place the tin onto a baking tray. Bake in the oven for 35-40 minutes until golden brown and springy to the touch. 11. Remove from the oven and allow to cool. Turn out onto a plate. PUERTO RICAN CHICKEN 90g basmati rice 2 tbsp sunflower oil 4 chicken pieces salt and pepper 1, onion, roughly chopped 1 red pepper, deseeded and thinly sliced 1 green pepper, deseeded and thinly sliced 2 garlic cloves, finely chopped ½ tsp ground all spice 1 teaspoon of turmeric 2cm fresh root ginger 1 hot chilli, ideally scotch bonnet. 300ml chicken stock 1 bay leaf 50g pitted green olives, ideally stuffed with pimento Casserole dish METHOD. 1. Wash the rice in a sieve, until the water runs clear. Season the chicken with salt and pepper. 2. Heat the oil in a frying pan and brown the chicken on all sides. 3. Remove the chicken from the pan and put into your casserole dish 4. Fry the onion, peppers and garlic and fry gently until peppers soften. 5. Add the allspice, turmeric, ginger and chilli and cook for a minute longer. 6. Add the vegetables to the chicken in the casserole dish. 7. Pour the rice round the chicken, add the stock, thyme, bay leaf and season well. 8. Oven cook for 40 minutes at gas mark 5/6, 9. 15 minutes before the end of cooking time add the olives. When it is done there should be a golden crust of rice on the top, the stock should be absorbed and the chicken cooked through, check this by piercing to make sure the juices run clear. Serve with lime wedges to squeeze over.

VEGETARIAN PUERTO RICAN CASSEROLE

90g basmati rice 2 tblsp sunflower oil 1 sweet potato, peeled and cut into bite sized pieces salt and pepper 1, onion, roughly chopped 1 red pepper, deseeded and thinly sliced 1 green pepper, deseeded and thinly sliced 1 courgette thickly sliced 1 tin chick peas 1 tin kidney beans 2 garlic cloves, finely chopped ½ tsp ground all spice 1 teaspoon of turmeric 2cm fresh root ginger 1 hot chilli, ideally scotch bonnet. 300ml vegetable stock 1 bay leaf 50g pitted green olives, ideally stuffed with pimento 1-2 sprigs thyme CASSEROLE DISH METHOD. 1. Wash the rice in a sieve, until the water runs clear. 2. Heat the oil in a frying pan and fry all the vegetables together. 3. Add the allspice, turmeric, ginger and chilli and cook for a minute longer. 4. Add the vegetables to the casserole dish. Stir in the drained chick peas and kidney beans 5. Pour the rice round the vegetables, add the stock, thyme, bay leaf and season well. 6. Oven cook for 40 minutes at gas mark 5/6, 7. 15 minutes before the end of cooking time add the olives. When it is done there should be a golden crust of rice on the top, the stock should be absorbed and the vegetables cooked until tender. Serve with lime wedges to squeeze over.

ULTIMATE CHOCOLATE CHIP COOKIES

125g dark chocolate 150g plain flour 30g cocoa powder 1 tsp bicarbonate of soda ½ tsp salt 125g soft butter 75g soft brown sugar 50g caster sugar 1 tsp vanilla extract 1 egg 2 bags chocolate chips PLEASE BRING AN ICE CREAM SCOOP IF YOU HAVE ONE METHOD. 1, Preheat the oven gas mark 4 / 180°C Line a baking sheet with bakewell parchment 2. Melt the chocolate in a plastic bowl in the microwave for 1 minute. 3. Mix the butter, brown sugar, caster sugar together with an electric mixer. Add the melted chocolate and beat in well. 4. Add the egg, vanilla extract. Beat well. 5. Add the flour, bicarbonate of soda, cocoa powder and chocolate chips. Stir in well. 6. Scoop out 12 equal sized portions using an ice cream scoop and place about 6mm apart onto a lined baking sheet. 7. Cook for 8-10 minutes until set. Leave to cool on the tray until it is cool enough to handle then lift off the cookies with a fish slice. Place onto a cooling rack to cool and harden.

VEGETABLE SAMOSA 1/2 potato 1/2 carrot 1/2 onion, chopped 1 tblsp spoon oil ½ red chilli, chopped 1 tsp spoon garam masala 1 tsp ground cumin ½ 5ml spoon turmeric 2-3 tblsp spoons water 25g peas (frozen) 1tblsp chopped fresh coriander 1 pack filo pastry 2-3 tblsp oil METHOD 1. Preheat oven to 200ºC or gas mark 6. 2. Peel and dice the potato and carrot (pea sized). 3. Par-boil for 5-8 minutes. 4. Fry the onion in the oil for 4-5 minutes. 5. Add the chilli and spices and cook for a further 1 minutes. 6. Drain the potatoes and carrots in a colander. 7. Add the potatoes, carrots and water to the onion mixture, fry gently for 5 minutes. 8. Add the peas and coriander. 9. Remove from the heat and allow to cool. 10. Lay 2-3 sheets of filo pastry on the work surface. 11. Cut into 10 cm wide strips. Brush with melted butter. 12. Place tblsp of filling in the bottom left-hand corner. Fold over to make a triangle. Repeat this process. 13. Place on a baking sheet and repeat the process. Brush the samosas with melted butter and bake for 10 minutes.