Year 9
Making Choices
Recipe Book
Please keep this booklet in a safe place and bring it to every lesson
These recipes are the ones we will use for practical cooking sessions over the coming
weeks. We may not always follow the recipes in the order they are printed in the book.
Always check on the website or with Mrs Dodd which recipe you are cooking if you are
absent for a lesson
Equipment will be provided by the school unless underlined.
Always bring a suitable container with you to take your product home.
On most recipes there are alternatives for you to choose from.
Ingredients in bold will be provided by the school.
If there are ever any problems with getting ingredients please contact Mrs Dodd as
soon as possible. [email protected]
A copy of this Recipe booklet can be found on the Academy website
Name:
Risotto
Ingredients
1 onion diced
1 tablespoon vegetable oil
150g long grain rice
550ml boiling water
1 or 2 stock cubes
Variations:
Chicken, bacon and pea risotto
1 Chicken breast diced
2 rashers bacon chopped
50g peas
Sweet potato, goats cheese and sage
1 small sweet potato peeled and diced
25g goats cheese
1 teaspoon dried sage
Mushroom, parmesan and thyme
Small pack mushrooms chopped
25g parmesan cheese grated
1 teaspoon dried thyme
Equipment
Kettle
Knife
Coloured chopping boards
Vegetable peeler
Large saucepan
Wooden spoon
Measuring jug
Grater
Tablespoon
Teaspoon
Container and lid to take home
Method:
1. Boil water in kettle
2. Prepare all ingredients
3. Gently saute onion in oil until soft but not browned (add chicken and bacon / mushrooms and
fry for a couple of minutes)
4. Stir in rice (and sweet potato)
5. Dissolve stock cubes in boiling water
6. Add stock to pan and bring to the boil. Turn down and simmer for approx 15 minutes or until
water is absorbed.
7. Stir in cheese/herbs/peas
8. Transfer to container
Penne Fiorentina
Ingredients
1 red pepper
1 onion
1 clove garlic
350g penne pasta
1 x 15ml 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
Equipment
Chopping board, vegetable knife, garlic press, large saucepan, frying pan, mixing spoon, colander,
ovenproof dish.
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Deseed and chop the red pepper.
Peel and chop the onion.
Peel and crush the garlic.
Bring a large pan of water to the boil, add the pasta and cook for 10-15 minutes.
Heat the oil in a frying pan, add the peppers, onion and garlic and cook gently for about 5
minutes until the peppers and onion are soft.
Stir in the chopped tomatoes and basil. Simmer for 5 – 10 minutes.
When the pasta is cooked remove from the heat and stir in the spinach and allow to wilt.
Drain the pasta and spinach thoroughly and then return to the saucepan.
Stir in the tomato sauce and mix. Season with black pepper.
Place the pasta sauce in a shallow ovenproof dish. Slice the mozzarella cheese and lay on
top of the pasta. Add the grated parmesan cheese.
This will be done at home
11.
Heat the grill. Place the dish under the grill and cook until lightly browned.
Tagliatelle Bolognese
Ingredients
400g Mince/Quorn
1 clove of Garlic
1 onion
1 pepper
3-4 Mushrooms
454g tin chopped tomatoes
1 tbsp tomato puree
Stock cube to match the mince/Quorn
Salt & Pepper
1tbsp oil
Equipment
Large saucepan
Can opener
Sharp knife
Leak proof container with tight fitting lid
Method
1.
2.
3.
4.
5.
6.
7.
8.
Peel & dice the onion and Garlic.
Wash the mushrooms and Pepper then slice.
Heat the oil and then saute the onion for 3-4 minutes.
Add the garlic to the onion and saute for 1 further minute.
Brown the mince with onion and garlic, taking care to break up any lumps of mince.
Add the pepper and mushroom and cook for 5 mins
Add the chopped tomatoes, stock cube puree, salt & pepper and mix well.
Bring to the boil, then turn down and simmer for 15minutes.
Reheat thoroughly before serving at home.
Serve with Tagliatelle/spaghetti/pasta
Cottage pie
Ingredients
1 small onion
1 garlic clove
1 carrot
1 celery stick
1 x 15ml spoon olive oil
200g lean minced beef
1 x 15ml spoon tomato purée
300ml stock (made with ½ reduced salt beef stock cube)
1 x 5ml spoon Worcestershire sauce
1 x 5ml spoon reduced salt light soy sauce
3-4 potatoes or parsnips
20g reduced fat cheese
Equipment
Chopping board, vegetable peeler, vegetable knife, two saucepans and lid, spatula, potato masher,
colander, spoon, grater. Ovenproof dish
Method
1. Peel and finely chop the onion and the garlic.
2. Peel and slice the carrot.
3. Slice the celery.
4. Heat the oil in a large pan and add the chopped onion, carrot, celery and garlic and stir for 4
minutes or so, until the onion starts to brown.
5. Add the beef mince and cook over a medium heat until the mince has browned.
6. Drain off any excess fat before adding the tomato purée and stock. Add the Worcestershire
sauce and reduced salt light soy sauce.
7. Cover and simmer for 25 minutes, adding more stock if the mince starts to stick to the pan.
8. While the mince is simmering, put a saucepan of water onto boil.
9. Peel and cube the potatoes or parsnips and boil in the water for about ten minutes until they
are soft. Drain over the sink.
10. Mash the potato using either a fork or a potato masher. You may wish to add a small amount of
semi skimmed milk or low fat spread when mashing the potatoes.
11. Pre heat the grill to a medium heat.
12. Spoon the mince into an ovenproof dish and top with the mash. Grate the reduced fat cheese
on top.
13. Grill until the potato and cheese on top starts to brown and turn crisp.
14. Serve with green vegetables such as broccoli and green beans.
Tips:
 Experiment with toppings – use other vegetables to make the mash (e.g. sweet potatoes,
swede, carrots) or add breadcrumbs on top of the mash.
 Add extra vegetables such as cooked leeks to the mashed potato.
 Substitute the minced beef for a vegetarian alternative such as myco-protein or soya mince.
Quick vegetable spring rolls
Ingredients
1 carrot
¼ cabbage or pak choi
1 pepper
1 garlic clove
1cm piece of fresh ginger or teaspoon
½ red chilli
1 x 15ml spoon groundnut oil
1 x 5ml spoon soy sauce
1 x 5ml spoon rice wine vinegar
2 sheets filo pastry
Oil
Equipment
Chopping board, vegetable peeler, knife, garlic press, wok or saucepan, wooden spoons, sieve, bowl,
baking tray, oven gloves.
Method
1. Preheat the oven to 200ºC or gas mark 6.
2. Prepare vegetables for stir-frying:



peel and finely chop carrot;
finely slice cabbage;
deseed and finely slice peppers.
3. Finely chop garlic clove, grate or finely chop fresh ginger and deseed and finely chop the red
chilli.
4. Heat the wok over a high heat and add the oil, garlic, ginger and chilli, then stir-fry for 30
seconds. Add the mixed vegetables, light soy sauce and vinegar and cook for 1 minute. Spoon
the vegetables into a sieve over a bowl and allow to cool slightly.
5. Cut each sheet of filo pastry into 4 rectangles - approximately 15cm x 12cm.
6. Place a spoonful of the cooked vegetable mixture mix at one end of a filo rectangle, in the
centre. Roll the filo around the vegetable mixture until halfway along the filo sheet, then fold
each side of unfilled pastry into the centre. Continue rolling into a cylinder and lightly brush with
oil to seal.
7. Place the rolls on a baking tray and lightly brush with oil. Repeat with the remaining pastry
sheets.
8. Bake for 15-20 minutes until golden and crisp.
Tomato and Basil Tart
Ingredients
Pastry Case
100g plain flour
50g butter or margarine
2-3 x 15ml spoons cold water
Filling
2 tomatoes
50g cheese, e.g. Mozzarella, Gruyere or Cheddar
Handful of basil leaves/dried herbs
2 eggs
125ml semi-skimmed milk
Equipment
Weighing scales, sieve, mixing bowl, measuring spoons, palette knife, flour dredger, rolling pin, fork, chopping
board, knife, grater, measuring jug, baking tray. sandwich tin or 18cm flan ring
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
Preheat the oven to 180 c or gas mark 4
Make up the short crust pastry – Sift the flour into the bowl
Rub the butter/margarine into the flour using your fingertips, until it resembles breadcrumbs
Add the cold water and start to mix together with a palette knife
Mix to a form a firm, smooth dough
Roll out the pastry, onto a lightly floured surface
Line the flan/sandwich tin
Trim the edges of the pastry using a palette knife
Prick the bottom of the pastry with a fork
Slice the tomatoes
Slice the cheese
Whisk the eggs and milk together in the measuring jug using the fork. Add Basil
Pour the egg mixture in the pastry shell
Arrange the tomato slices and cheese over the top
Place on a baking tray and bake for 30minutes until golden and firm
Dutch apple cake
Ingredients
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
Equipment
Weighing scales, mixing bowl, electric hand whisk, small bowl, fork, sieve, spoon, knife, chopping
board, measuring spoons, cake tin or foil trays.
Method
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
Preheat the oven to 180°C or gas mark 4.
Grease and line the cake tin or foil trays
Cream the sugar and margarine together, ideally using an electric whisk until light and fluffy
In a small bowl, beat the eggs with a fork
Add the beaten egg, a little at a time, to the margarine and sugar
Sieve the flour, baking powder into a bowl, or onto a plate or piece of greaseproof paper
Fold the flour and baking powder into the mixture a spoonful at a time
Spread the mixture in the cake tin
Core the apples and slice thinly
Arrange the apple slices over the cake mix and then sprinkle the cinnamon and sugar on top
Place in the oven and bake for approximately 20minutes until golden brown and springy to the
touch
12. Remove from the oven and allow to cool
Lasagne
Ingredients
I onion
1 clove garlic
1 x 15ml oil
250g lean minced beef
2 rashers of bacon
400g canned chopped tomatoes
1 x 15ml spoon tomato puree
100ml water
1 x 5ml spoon mixed herbs
6 lasagne sheets (oven cook)
25g butter/soft margarine
25g plain flour
300ml semi-skimmed milk
50g Cheddar cheese
Equipment
Chopping board, vegetable knife, garlic press, vegetable peeler, large frying pan, mixing spoon, can
opener, measuring jug, small saucepan, grater, ovenproof dish.
Method
1. Preheat the oven to 190°C or gas mark 5.
2. Prepare the vegetables:
 peel and chop the onion;
 peel and crush the garlic;
 peel and slice the carrot.
 Cut the bacon into small pieces
3. Fry the onion, garlic, and bacon, in the oil.
4. Add the meat and cook until the mince is lightly browned.
5. Add the tomatoes, tomato puree, mixed herbs and water and mix all the ingredients together.
6. Bring to the boil, then simmer for 20 minutes.
7. While the meat is cooking, make the sauce.
 Place the butter or margarine, flour and milk into a small saucepan.
 Bring the sauce to a simmer, whisking it all the time until it has thickened.
 Reduce the heat and simmer for 2 minutes.
 Grate the cheese and stir in (leave a little to sprinkle on top).
8. In an ovenproof dish or foil tray, spread some meat mixture in the bottom, cover with lasagne sheets
and a little cheese sauce. Repeat this, finishing with the sauce on top.
9. Sprinkle the remaining grated cheese on top and bake for 20 minutes.
Chicken tagine with apricots
Ingredients
2 medium onions
2 garlic cloves
10 ready-to-eat dried apricots
300ml chicken stock – 1 chicken stock cube
2 x 15ml spoons oil
8 small chicken thighs
1 x15ml spoon ground ginger
1 x 15ml spoon ground cumin
1 x 15 ml spoon ground cinnamon
1 lemon
2 x 15ml spoons honey
Small handful chopped coriander/dried
Couscous to serve
Fresh mixed herbs, chopped
Equipment
Chopping board, vegetable knife, garlic crusher, lemon squeezer, measuring jug, kettle, large
saucepan, spatula,
Method
1. Peel and chop the onions.
2. Peel and crush the garlic.
3. Cut the dried apricots into quarters.
4. Juice the lemon.
5. Make up 300ml of stock. – boil the kettle and dissolve the stock cube
6. In a large saucepan heat 1 x 15ml spoon of the oil.
7. Season the chicken and brown on both sides. Remove from the pan and set aside.
8. Add the remaining oil, onions, garlic and some pepper. Sauté for 10 minutes until softened and
golden.
9. Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half
the coriander.
10. Pour in the water or stock and cook on a low heat for 30 minutes or until the chicken is tender
and cooked through.
11. Cut into a thick chunk of chicken to check that it is cooked through.
12. Sprinkle with the almonds and remaining coriander and serve with warm herby couscous.
Thai Green Curry
Ingredients
1 x 10ml spoon oil
3 spring onions
1 clove of garlic
80g sugar snap peas
1 small chicken breast
2 x 15ml Thai green curry paste
200ml coconut milk (reduced fat)
1/2 lime
Small bunch of coriander
Equipment
1. Two chopping boards, two knives, garlic press, frying pan, weighing scales, wooden spoon,
can opener, juicer.
2. Method
3. Prepare the vegetable – Slice the spring onions
4. Cut the sugar snap peas in half
5. Crush the Garlic
6. On a separate clean chopping board, and using a separate clean knife, cut the chicken into
small chunks
7. Fry the spring onions, garlic and chicken in the oil for 3-4 minutes
8. When the chicken has turned ‘white’ stir in the green curry paste, followed by the sugar snap
peas
9. Pour the coconut milk and simmer for 15 minutes
10. Squeeze the lime and pour over the curry
11. Tear the coriander and add to the curry
12. Serve
Sweet and Sour Chicken
Ingredients
1 tbsp vegetable oil
1 medium onion
2 medium chicken breast – fresh (raw) or quorn or 500g diced mutton or beef
1 red pepper
1 small can pineapple in juice
1 tablespoon soy sauce
1 tablespoon sugar
2 tbsp tomato puree
1 tbsp cornflour
1 tsp chinese 5 spice powder- optional
Optional
Mushroom or other vegetables
Equipment
Chopping board
Vegetable knife
Tablespoon
Pan
jug
Wooden spatula
Garlic crusher
Tin opener
Ovenproof dish to take it home in
Method:
1. Finely chop the onion and fry with the oil until soft. Add the garlic, and chicken (sliced or
chopped) and stir until cooked.
2. Prepare all of the other vegetables and sauté gently for 3-4 mins.
3. Sauce
4. Drain the pineapple juice into a jug and make up to 250ml with water
5. Add the rest of the sauce ingredients except the cornflour and blend until smooth6. Then add the sauce to the pan with the pineapple pieces and simmer gently until the
vegetables are soft and the meat is thoroughly cooked- season with salt and pepper if wanted.
7. Then put cornflour into a small bowl, and add cold water to make a smooth paste- then slowly
add to sauce, until thickness correct- it may not take it all
8. Place into container to take home and put in the fridge.
This sauce must be thoroughly reheated before it is served.