FOOD TECHNOLOGY 2016/2017
Basic Ingredients for Year 9( Mrs Bryant/ Mr Clay rotation 1)
Bread
Date:8.9.16
If single practical session use half quantity
500g Strong plain flour
25g fat or 1x 15 ml spoon oil
1 level tsp salt
1 pkt Easi- blend yeast
250-300ml warm water
Container to take home in
(See gluten free option)
High Fibre Bread Based Pizza
28.9.16
Date
Base500g Strong Wholemeal plain flour
25g fat or 1x 15 ml spoon oil
1 level tsp salt
1 pkt Easi- blend yeast
250-300ml warm water
Topping2-3 tablespoon Tomato pizza sauce/
puree
Other topping ingredients to increase the fibre
content of your pizza.
(See gluten free option)
Selection of breakfast dishes.
Date:14.9.16
Green breakfast smoothie
1 handful spinach (about 50g/2oz), roughly
chopped
100g broccoli florets, roughly chopped
2 celery sticks
4 tbsp. desiccated coconut
1 banana
300ml rice milk (see Tip)
¼ tsp spirulina or 1 scoop of greens powder or
vegan protein powder (optional)
Kedgeree with poached egg
300g long grain rice
2 tbsp. olive oil
1 onion, finely chopped
2 garlic clove, finely chopped
390g pack fish pie mix, defrosted if frozen
1 heaped tbsp. mild or medium curry powder
Juice 1 lemon
¼ small pack parsley, chopped
4 Eggs
Tropical breakfast smoothie
Green fritters
3 passion fruit
1 banana, chopped
1 small mango, peeled, stoned and chopped
300ml orange juice
Ice cubes
Spanish Tortilla
1 red pepper
1 yellow pepper
2 tomatoes
1 small onion
2 medium potatoes (cooked)
4 large eggs
6x 15ml spoons water
Ground black pepper
Small bunch fresh parsley
4 x 15ml spoons olive oil
Ingredients
140g courgettes, grated
3 medium eggs
85g broccoli florets, finely chopped
Small pack dill, roughly chopped
3 tbsp. gluten-free flour or rice flour
2 tbsp. sunflower oil, for frying
Soup
Date:22.9.16
Own choice of a recipe which matches your
product specification as a result of soup
disassembly/research.
Possible suggestions:
Golden Vegetable
1 Onion
1 potato
1 carrot
1 tablespoon oil
750ml water
Chopped parsley
2 sticks of celery or 1 leek
1 stock cube
Salt & Pepper
1 level tablespoon plain flour or cornflour
Or
Leek & Potato
2 tablespoons oil
1 onion
3 potatoes
2 leeks
700ml water
1 stock cube
1 rounded teaspoon salt
Pepper
125ml milk
1 rounded tablespoon cornflour
Or
Carrot & Coriander
1 medium onion
150g sweet potato
400g carrots
20g fresh coriander or 15ml dried coriander
400ml water
1 vegetable stock cube
400ml semi-skimmed milk
15ml vegetable oil
Ground black pepper
Or
Butternut Squash Soup
1 Butternut squash
1 cooking apple
25g butter
1 onion
5-10ml curry powder
900ml chicken or vegetable stock
1 tsp chopped fresh sage
150ml apple juice
Container to take it home in.
Salt & freshly ground black pepper
Savoury Flan/Quiche Date: 6.10.16
Short crust pastry base
150g Plain flour
75g mixed hard margarine/lard or vegetable
equivalent
Pinch of salt
6 tsps. water
Choice of filling
Quiche
2-3 rashers of bacon
1 onion
50g mushrooms
2 eggs
125ml milk
75g grated cheese
Seasoning
Or
Tuna Quiche
1 tin tuna
1 rasher bacon
50g mushrooms
2 eggs
125ml milk
50g grated cheese
Seasoning
Or
Provencal Quiche
3 tbsp. olive oil
2 red peppers
2 green peppers
1 egg
125ml double cream
2 courgettes
Seasoning
Or
Goats Cheese/Asparagus Quiche
250g asparagus
1 tbsp. veg oil
1 red onion
200g goat’s cheese
4 tbsp. single cream
Seasoning
A 215mm foil flan dish to cook in.
Flan dish & Container to take it home in.
(See gluten free option)
Whisked Sponge Flan 12.10.16
Date:
2 eggs
50g caster sugar
50g self-raising flour
1 tin of fruit e.g. peaches or mandarins
1 pk quick gel or 2tsp arrowroot
Container to take it home in
Pasta Investigation: Date: 20.10.16
Penne Fiorentina
1 red pepper
1 onion
1 clove garlic
350g penne pasta
1x15ml spoon oil
2 x 400g cans chopped tomatoes
Fresh basil leaves or 1 x 5ml spoon
dried basil.
200g baby spinach
Black pepper
100g mozzarella
20g grated parmesan cheese.
Container to cook in/take home in
Dish to demonstrate layering/ knowledge &
understanding of the function of ingredients in
sauce making.
Date: 2.11.16
Turkey and Spinach Lasagne
Tomato Sauce:
1 can chopped tomatoes
1 onion
1 clove garlic
3tbs tomato puree
¼ tsp dried oregano
1 vegetable stock cube (125ml)
White Sauce:
1½ tbsp. corn flour
350mls skimmed milk
100g grated cheese
350g frozen spinach
450g minced turkey
Lasagne sheets
15 - 25g parmesan cheese for top (optional)
Sauce making choice continued:
LASAGNE
200g (approx.) lasagne sheets
450g – 500g minced beef/lamb or
Quorn
1 small carrot
1 stick celery
1 small – medium onion
2 rashers streaky bacon
1 clove garlic
50g (2 tbsp.) tomato puree
100g mushrooms
125 mls beef stock (use a good quality
stock cube)
+ 500 mls cheese sauce for top (made
with 50g Marg, 50g flour, 500mls milk,
100g grated cheese and a studded
onion)
Vegetable lasagne
2 onions
2 courgettes
1 red pepper or 1 aubergine
1 vegetable stock cube
1 tin chopped tomatoes
1-2 tbsp. tomato puree
½ teaspoon mixed herbs
Lasagne sheets
Cheese sauce:
50g Marg
50g flour
500 mls milk
100g-150ggrated cheese
Aubergine ‘cannelloni’
3 - 4 aubergines
200g mozzarella cheese (the firm one
is easier to use)
1 tub ricotta or cream cheese
Fresh basil leaves (if wanted)
Olive oil
Tomato Sauce
2 tins chopped tomatoes
2 onions
1 – 2 cloves garlic
½ teasp mixed dried herbs
Topping
3 - 4 slices bread made into crumbs
150g grated cheese
25g Parmesan cheese (for extra
flavour)
Café Culture 10.11.16
Possible ideas
Beetroot brownies Date:

500g whole raw beetroot (3-4 medium
beets)

100g unsalted butter, plus extra for the
tin

200g bar plain chocolate (70% cocoa)

1 tsp. vanilla extract

250g golden caster sugar

3 eggs

100g plain flour

25g cocoa powder
Biker’s chocolate brownies
200gbutter, plus extra for greasing
175gcaster sugar
175gsoft light brown sugar
4 large free-range eggs
100g plain flour
50g cocoa powder
125g plain dark chocolate
125g white chocolate
100g packet dried sour cherries or
similar
“Cast the net wider”
Chosen Fish dish
Date:24.11.16
Possible ideas
Fish cakes &Creamy peas
400g potatoes
25g butter
Salt & pepper
350 white fish fillets (such as Coley or Pollock)
2 tbsp. plain flour
1 beaten egg
150g breadcrumbs (made from 4-5 slices of bread)
1 tbsp. olive oil
For the creamy peas
25g butter
1 onion
300g frozen peas
100g cream cheese.
Sardine and kale spaghetti

300g/10½oz spaghetti

2 x 120g/4¼oz tin sardines in olive oil

1 onion, chopped

salt and black pepper

1 garlic clove, finely sliced

½ tsp. chilli flakes

200g/7oz curly kale, chopped

1 lemon, juice only
Mediterranean Fish
Serves 4
1 medium onion
2 cloves garlic
1x 15 ml spoon oil
2x 400g cans chopped tomatoes
1 bay leaf
4 x 100g Pollock steaks or other white fish
Ground black pepper
Small bunch flat leaf parsley
A cultural dish/meal reflecting
research/ investigation into cultural
ready meals. Date: 16.11.16
Possible suggestion:
Potato and mushroom curry
Ingredients
1 x 15ml spoon oil
1 onion
1 large potato
1 aubergine
250g button mushrooms
2-4 x 15ml spoons curry paste (depending on
how hot you like it)
150ml reduced salt vegetable stock
400ml can reduced-fat coconut milk
Chopped coriander, to serve
Quick vegetable spring rolls
Ingredients
1 carrot
¼ cabbage or pak choi
1 pepper
1 garlic clove
1cm piece of fresh ginger
½ red chilli
1 x 15ml spoon oil
1 x 5ml spoon reduced salt light soy sauce
1 x 5ml spoon rice wine vinegar
2 sheets filo pastry
Oil
Choux Pastry
Date;30.11.16
Possible recipe
65g Plain Flour
50g hard Marg
125ml water
2 medium eggs
Filling
125ml double cream
Topping
100g cooking chocolate.
Please note
You will need to bring ingredients in for
the Practical sessions and suitable
containers to take your finished products
home in. Some recipes will also you require
to bring a container to cook them in.
Where a recipe requires a small quantity
of an ingredient which you would not
normally use at home e.g.
1tsp-2tsp of salt/pepper/ herbs or
spice
1tsp -2tsp of baking powder/
bicarbonate of soda
1tsp-2tsp of arrowroot
1tbsp of oil
These will generally be available in
school.
The following website is useful reference when you are searching for recipe ideas.
http://www.childrensfoodtrust.org.uk/lets-get-cooking-at-home/hundreds-ofrecipes/recipe-collections/
Gluten Free suggestions
Gluten free flour can be used for both the whisked sponge flan & choux pastry, corn flour can be used as a
thickening in the sauces lesson along with gluten free pasta
Soft milk bread rolls
Gluten free white bread flour blend
made up from:
70g GF brown rice flour
70g GF white rice flour
140g potato starch
60g GF tapioca flour/starch
60g cornflour
2 level tsp Xanthan gum
1 tsp salt
1 tbsp. caster sugar
7g GF fast action yeast
150 ml warm milk
150 ml warm water
2 medium eggs
2 tsps. cider vinegar
3 tbsp. olive oil
Polenta Pizza
750ml vegetable stock
175g instant polenta (dry)
40g fresh grated parmesan
75g tomato puree
1-2 tbsp. olive oil
1-2 tsp dried oregano
125g ball buffalo mozzarella
200g vegetable antipasti (mixture
of grilled artichokes, roasted
peppers & sunblush tomatoes
Large handful of rocket leaves to
garnish
Leek & Gruyere Quiche
140g GF sorghum flour blend, plus
extra for dusting.
50g GF cornflakes
½ level tsp Xanthan gum
Pinch salt
90g Marg
40g yoghurt or soured cream
1 tbsp. white wine vinegar
2 eggs
For the filling
2-3 tbsp. vegetable oil
2 medium leeks
2 garlic cloves
2 tbsp. chopped parsley
150 gruyere cheese
2 eggs
½ tsp nutmeg
Pinch ground pepper
40g GF cornflakes lightly crushed.