YEAR 9
SUMMER
RECIPES 2016
ALL INGREDIENTS SHOWN IN GREEN WILL BE PROVIDED BY LOGS
PLEASE DO NOT FORGET A DISH/CONTAINER AS DIRECTED IN THE
RECIPE
LESSON ONE - HOME MADE ROUGH PUFF PASTRY SAUSAGE ROLLS/PLAIT
INGREDIENTS
300g Plain Flour
1 pack of sausage meat or 6 sausages
170g butter [120g frozen]
Salt
METHOD
Mix the flour and salt together in a bowl. Rub in the chilled butter using your
fingertips until the mixture resembles breadcrumbs. Gradually add enough water to
form dough (about 4-6 tablespoons of water).
Roll the dough out into a rectangle on a lightly floured work surface.
Grate half of the frozen butter over the bottom two thirds of the dough. Fold down
the top third and fold up the bottom third as if folding a letter.
Turn the folded dough through 90 degrees and roll it out into a rectangle again.
Repeat the process of adding the remaining frozen butter and fold as before.
Wrap the dough in cling film and leave to rest in the fridge for 10 minutes before
using.
Squeeze the sausage meat out of the sausage skins and mix into one ball.
Roll out the pastry to a large rectangle, the depth of a one pound coin. Place the
pastry with the narrow edges top and bottom onto a metal baking tray.
PLAIT
Place the sausage meat in a long, thin mound down the centre of the rectangle.
Use a sharp knife to make diagonal incisions, like this / and \. Fold alternate strips of
pastry over each other to create a plaited effect all the way down. Trim the two
ends to neaten up the finished product and egg wash.
Bake on a baking tray for 30 minutes until golden brown and crisp.
SAUSAGE ROLLS
Place the sausage meat to one side of the centre line of the pastry. Brush a little
water down the long edge of the pastry.
Bring the far side of the pastry over the sausage meat and line up the 2 long edges.
Crimp the edges.
Egg wash then cut into sausage rolls before placing on a baking tray to bake for 20
minutes. Remove from oven and cool. Pack away in a named container and chill in
the fridge.
LESSON TWO – SUMMER TRIFLE
INGREDIENTS
1 tub of 0% fat Greek yoghurt or half-fat crème fraiche
1 tub of fresh custard
A mixture of summer fruits e.g. berries, peaches, mango etc
[A carton of ready prepared fruit salad is fine]
One of either a cheap sponge cake/Swiss roll (not chocolate)/ trifle sponges
METHOD
Choose 6 pieces of fruit for decoration-put to the side
Place the rest of the berries into a bowl-Gently crush them with a fork.
Cut your sponge/sponge fingers to fit and line your dish.
Place half of your berry mixture on top of the sponge.
Place half of your custard on top and spread it.
Repeat with fruit layer then custard layer until; all used up.
Top the trifle with 0% fat Greek yoghurt and your reserved raspberries for
decoration.
Cling film, label and chill.
LESSON THREE – BAKED TOMATO, GRUYERE AND POTATO GRATIN
INGREDIENTS
A few knobs of butter plus extra for greasing
4-5 thyme sprigs
100g Gruyère, grated
50g Parmesan (or vegetarian alternative), finely grated
1 small pot double cream
1 vegetable or chicken stock cube made into stock for the whole class by the
teacher
4 large potatoes, thinly sliced
2 round shallots or 2 banana shallots, thinly sliced
2 fat garlic cloves, finely chopped
1 pack of 6 tomatoes
5 tbsp. dried breadcrumbs
AN OVEN-PROOF DISH TO BAKE IT IN
METHOD
Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof
dish. Strip the leaves from 3 of the thyme sprigs.
On your chopping board, mix the grated Gruyère with all but 2 tbsps. of the grated
Parmesan.
In a jug mix the double cream with some stock from your teacher.
Thinly slice the potatoes and tomatoes.
Finely chop the garlic and shallots.
Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme
leaves, cheese plus plenty of seasoning. Drizzle a little of the cream mixture over
each layer too
When you have layered in half of the ingredients, top with half of the tomatoes.
Continue layering the rest of the ingredients, finishing with the last of the cream.
Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the
remaining Parmesan and enough thyme to look pretty. Add a few knobs of butter,
and then cover with foil. Bake for 35 mins. Cool, wrap, label and chill.
At home, bake for a further 40 minutes until potatoes are soft.
LESSON FOUR - SODA BREAD AND HOMEMADE STRAWBERRY JAM
SODA BREAD INGREDIENTS
STRAWBERRY JAM INGREDIENTS
500ml carton of natural yoghurt or buttermilk
250g plain flour
250g plain whole meal flour
100g porridge oats
1tsp bicarbonate of Soda
Half tsp salt
25g butter
1 large punnet strawberries approx.
250g
250g granulated sugar
1 lemon
1 large or 2 small jam jars with lids
SODA BREAD METHOD
1.
2.
3.
4.
5.
6.
7.
8.
Preheat oven to 180 degrees
Place all dry ingredients in a large bowl
Using finger tips only, rub in the butter
Add the yoghurt/buttermilk and mix it into the dry mixture with a pallet knife.
Get your hands in and gently knead the mixture together.
Shape it into a large oval loaf and place it on a floured baking tray.
Cut a large cross on the top (to let the faeries out) and bake it for 35mins.
When fully cooked, it will sound hollow and vibrate when tapped on its bottom.
WHILST THE BREAD IS IN THE OVEN
STRAWBERRY JAM METHOD
1. Put your small jars or one 250ml capacity jar/glass in oven and leave there until
needed. WITHOUT THE LIDS!
2. Put 2 small plates in freezer to chill (TEACHER).
3. Put the strawberries in a large saucepan and crush with a masher.
4. Add the sugar and 1 tsp lemon juice.
5. Heat gently, stirring with a wooden spoon until all the sugar has dissolved.
6. Bring to the boil and time for 5 minutes, stirring occasionally.
7. Test a drop of jam on a chilled plate and place in the fridge for 30 seconds. Run
your finger through the drop and if tacky it’s ready. If not, boil for another minute
and retest until ready (TEACHER).
8. Skim any scum off the top with a spoon and add a knob of butter to disperse
any remaining scum if you wish.
9. Ladle into 2 small 125ml clip top jars or 1 250ml jar and seal with lid/s immediately.
You can alternatively use a glass with a wax paper disc, leave to cool and then
put cellophane on with a rubber band.
NAME AND LABEL. LEAVE THEM ON THE TROLLEY TO COOL.
LESSON FIVE - SUMMER BERRY MOUSSE CAKE
INGREDIENTS
For the Mousse Cake
4 sheets leaf gelatine
1 small carton single cream
500g carton 0% fat Greek Yoghurt or fromage frais
70g golden caster sugar
Finely grated zest 1 small orange
4 tbsp orange juice
400g raspberries
1 medium carton double cream
For the Biscuit Base
200g digestive biscuit
100g butter, melted
AT HOME for the sauce and decoration
200g mixture of strawberries, raspberries, blueberries
3 tbsp orange juice
2 tbsps. golden caster sugar
Icing sugar, for dusting
A LOOSE BOTTOMED DISH
METHOD
Put the biscuits in a plastic food bag and crush using a rolling pin. Melt the butter in
a medium pan, and then stir in the biscuits. Tip this mixture into a loose-bottomed
24cm round cake tin, about 5cm deep and press down evenly.
Chill.
Make the mousse: submerge the gelatine leaves in a large bowl of cold water and
leave to soak for 5 minutes.
Heat the single cream in a small pan until it just comes to the boil. Take off the heat.
Lift the gelatine leaves out of the water and give them a good squeeze to get rid of
the water. Stir into the hot cream one by one – they will dissolve immediately. Leave
to cool slightly.
Beat together the yoghurt/ fromage frais, sugar, orange zest and juice with a whisk
or wooden spoon. Stir in the cooled cream and gelatine mixture and the
raspberries. Crush just a few of the raspberries against the sides of the bowl and stir
again to ripple through, leaving most whole.
Whip the double cream lightly to soft peaks, and then fold it into the raspberry
mixture. Pour into the cake tin and leave to chill in the fridge.
AT HOME - make the sauce; blitz all the ingredients in a food processor or blender.
Chill until ready to serve. Pile chopped fruits on top of the mousse and serve with the
sauce.