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Food Technology Recipe Book Year 9

STCLARES Y9FT · Web view(If using flaky or rough puff pastry reduce heat to 180C Reg 5 after 10-15 minutes when the pastry is cooked) When cooled cover with cling film or foil and

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Text of STCLARES Y9FT · Web view(If using flaky or rough puff pastry reduce heat to 180C Reg 5 after 10-15...

STCLARES Y9FT

Food Technology

Recipe Book

Year 9

 

Shortcrust pastry flan

Ingredients

Equipment

Large mixing bowl

Sieve

Kitchen knife

Teaspoon

Fork

Tablespoon

Small mixing bowl

Flour dredger

8" ovenproof dish

Pastry:

150g plain flour

75g hard marg.

6 tspns. Cold water

Filling:

3 tbspns. Jam or lemon curd

Or 1 tin of pie filling or 400g stewed fruit

Method

1. Prepare yourself and your work area. Collect the equipment that you need.

2. Put the oven on gas no. , electric 200ºc, (fan oven - 180ºc).

3. Sieve the flour into the mixing bowl.

4. Cut the margarine into small pieces with a kitchen knife and add to the flour.

5. Rub the margarine into the flour until the mixture looks like breadcrumbs.

6. Add 6 tspns. Cold water and stir well to make a stiff dough.

7. Handle gently and make into a round shape on a floured table.

8. Roll out the dough to fit an 8" ovenproof dish.

9. Line dish with the pastry and add the filling. Trim off surplus pastry.

10. Cook for 15-20 minutes until the pastry is golden brown.

Bread

EQUIPMENT

· Large mixing bowl

· Sieve

· Kitchen knife

· Tablespoon

· Measuring jug

· Flour Dredger

· Baking Tray

· Cooling rack

INGREDIENTS

200g Strong White Flour

1 tspn. Salt

25g hard margarine

1tspn. Easy blend yeast

125ml warm water

METHOD

1. Prepare yourself and work area.

2. Put oven on Gas. No.5, Electric 190 C, (Fan oven-170 C)

3. Sieve the flour and the salt into a mixing bowl.

4. Rub margarine into flour till mixture looks like breadcrumbs.

5. Add the yeast and stir in with tablespoon.

6. Add the liquid, (1 tablespoon at a time) and mix until the mixture sticks together and leaves the side of the bowl.

7. Place the dough onto a floured table and knead thoroughly until the dough is smooth and stretchy. This will take about 10 minutes.

8. Shape the dough.

9. Proving – leave the dough in a warm place until it doubles in size. (This should take around 20 minutes).

10. Baking – Brush with egg or milk for a shiny crust. Bake in the oven for 20-30 minutes.

CHELSEA BUNS

Ingredients:Filling:

225g Strong plain white flour25g Margarine or butter

25g Margarine or butter100g of Currants

25g Caster Sugar25g Brown sugar

½ tsp salt

½ packet easy blend fast action yeast

60ml Milk

1 Egg (beaten)

Glaze:

3 tbsp Honey or Golden Syrup

Method:

1. Sieve the Strong plain flour into a large glass bowl. Add salt and caster sugar and rub in the butter.

2. Stir in the yeast. Warm the milk gently until just warm. Beat the egg in a small plastic bowl.

3. Add the egg and warmed milk to the flour mixture and or stir or mix with a round bladed knife or one hand until a soft (NOT STICKY) dough forms.

4. Knead for 10 minutes on a floured table.

5. Roll out dough into 22cm square, brush with melted butter. Sprinkle with currants and sugar.

6. Roll us as for a Swiss Roll and cut into 2.5cm slices and place fairly close together in a greased 18cm square tin.

7. Prove in a warm place until double in size.

8. Bake Reg 7/220˚c for approximately 15 minutes until golden brown

9.Remove from oven and brush over tops immediately with golden syrup or honey.

Macaroni Cheese

Ingredients

Equipment

100g macaroni

100g Cheddar cheese

1 tomato

25g soft margarine

25g plain flour

250ml semi-skimmed milk

Black pepper

Two saucepans, weighing scales, grater, chopping board, knife, colander, measuring jug, wooden spoon, whisk, ovenproof dish (or foil tray).

Method

1. Bring a saucepan of water to the boil, and then add the macaroni. Cook for about 10 – 12 minutes, until al dente.

2. Grate the cheese and slice the tomato.

3. While the pasta is cooking, make the sauce:

· place the butter or margarine, flour and milk into a small saucepan;

· bring the sauce to a simmer, whisking all the time until it has thickened;

· stir in 75g of the grated cheese.

4. Preheat the grill.

5. Drain the boiling hot water away from the macaroni into a colander in the sink.

6. Stir the drained macaroni into the cheese sauce and add a few twists of black pepper.

7. Pour the macaroni into an oven-proof dish (or foil tray).

8. Arrange the tomato slices over the macaroni.

10. Place under a hot grill until the cheese is bubbling and golden brown.

Puff Pastry Shapes

INGREDIENTSEQUIPMENT

· Baking tray

· Saucepan

· Whisk

· Kitchen knife

· Rolling pin

· Tablespoon

· Measuring jug

· Flour Dredger

· Baking Tray

· Cooling rack

1 packet readymade puff pastry

8 fl.ozs. milk

2 level tbspns. Plain or sauce flour

Choose 1 flavouring

1. 150g cooked chicken and 75g chopped mushrooms.

2. 185g can tuna and 50g sweetcorn.

3. 100g grated cheese and 1 chopped onion.

METHOD

1. Prepare yourself and work area.

2. Put oven on Gas. No.6, Electric 210 ºC, (Fan oven-190º C).

3. Prepare your chosen flavouring.

4. Put the milk and flour in a sauce pan. Place over a low heat and whisk until the flour is mixed in.

5. Continue whisking until the sauce thickens and is smooth.

6. Pour sauce into a small bowl and leave to cool.

7. Roll out the pastry onto a floured surface.

8. Add prepared flavouring to the cold sauce.

9. Add the filling to the pastry and complete shape.

10. Place on a baking tray and cook for 20 minutes until golden brown.

11. Remove from the oven and allow to cool.

CORNISH PASTY RECIPE

IngredientsEquipment

1 Packet of Frozen or Chilled Flaky or Rough Puff PastryBowl

Or 200g shortcrust pastry (see recipe on page 10)Grater

100g Minced Beef or vegetarian alternativeChopping Board

1 small onionKnife

1 small CarrotWooden Spoon

1 small PotatoRolling pin

1 Oxo cubeSaucer

1 EggBasin

Salt and pepperPlate

Pastry brush

Baking sheet

Method

1. Turn oven on to Reg 6/200C if using shortcrust pastry or Reg 7-8/200-240C for rough puff pastry.

2. Cut the onion in half down through the root. Peel back the skin. Cut up towards the root along the green lines taking care not to go through the root. This keeps the onion together. Cut the onion the other way up towards the root. This will give finely chopped pieces of onion. Place into bowl. Peel carrot and potato and grate into the bowl using the large side of the grater.

3. Add mince, to the vegetable mixture and sprinkle on the oxo cube and seasoning. Stir well

4. Roll out pastry on a lightly floured table until about the thickness of a 50 pence piece. Use a saucer or pastry cutter to cut as many circles as possible.

5. Layer the scraps of pastry on top of each other if using flaky or rough puff pastry or mix the shortcrust pastry together and then re-roll and re-cut until all pastry has been used.

6. Divide meat mixture between pastry circles

7. Wet edges and seal. Glaze with beaten egg.

8. Place onto a greased baking sheet and bake for 20-30 minutes. (If using flaky or rough puff pastry reduce heat to 180C Reg 5 after 10-15 minutes when the pastry is cooked)

9. When cooled cover with cling film or foil and refrigerate

10. To re-heat, cook in the oven until piping hot. Alternatively reheat in the microwave until piping hot.

CHEESE AND VEGETABLE PASTIES

IngredientsEquipment

200g Shortcrust pastry (see page 10)

Or 1 pkt frozen or chilled flaky or rough puff pastryMixing bowl

200g CheeseSieve

50g frozen mixed vegetables THAWEDKnife

1 OnionRolling pin

Salt, pepper and mustard if wishedRound ended knife

1 EggFlour dredger

Method:

1. Turn oven on to Reg 6/200C if using shortcrust pastry or Reg 7-8/220-240C for rough puff pastry.

2. Grate cheese and place in a bowl

3. Cut the onion in half down through the root. Peel back the skin. Cut up towards the root along the green lines taking care not to go through the root. This keeps the onion together. Cut the onion the other way up towards the root. This will give finely chopped pieces of onion. Place into bowl.

4. Add mixed vegetables and cheese to the onion and stir. Season with salt and pepper.

5. Roll out pastry on a lightly floured table until about the thickness of a 50 pence piece. Use a saucer or pastry cutter to cut as many circles as possible

6. Layer the scraps on top of each other if using flaky or rough puff pastry or mix the shortcrust pastry together and then re-roll and re-cut until all pastry has been used.

7. Divide cheese mixture between the pastry circles

8. Wet edges and seal.

9. Glaze with egg.

10. Place on greased baking sheet and bake for 20 -25 minutes for shortcrust pastry or 10-15 mins for flaky or rough puff pastry.

11. Serve and garnish with tomato and parsley.

Bakewell Tart

Ingredients:Equipment:

200g plain flour, 50g block marg/

50 g lard or trexMixing bowl

Wooden spoon

FillingTablespoon100g soft margarineKnife100g caster sugar2 eggs50g ground almonds and 50g Self raising flour

(OR 100g ground almonds)

(OR 100g self raising flour)

a few drops of almond or vanilla essence

1-2 tbsp jam or lemon curd

Method:

(Firstly make pastry as page 2)

1. Put the oven on Reg 5/180oC. Line a flan ring or small dish with pastry. If the dish is round, start off with a circle shape. Roll evenly one way and turn the pastry slightly, then again roll evenly one way and repeat until you have the correct size and circle shape.

2. Carefully lift the pastry over the rolling pin and ease the pastry over the dish. Carefully mould the pastry inside the dish to fit, removing any excess with a knife. Neaten the top edge.

3. Put margarine and sugar into the mixing bowl and beat together until light and fluffy. Mixture should be nearly white.

4. Break eggs into a white basin and beat with a fork. Gradually add the egg to the margarine and sugar mixture a dessertspoon at a time, beating well until all the egg is used.

5. Fold in the ground almonds, or sieved flour and ground almonds or sieved flour with a large metal spoon and add the essence.

6. Spoon jam or lemon curd onto the pastry case and spread evenly. Carefully spoon the mixture on top. Spread over carefully. Clean out the bowl.

7. Bake for about 25-30 minutes until golden brown and firm to the touch.

Stir Fry:

Prawns with orange and ginger

Ingredients

250g cooked, peeled prawns

1 x 5ml spoon sesame oil

1 x 5ml spoon vegetable oil

1 red pepper, deseeded and sliced

2 large oranges, segmented

3cm fresh root ginger peeled and

sliced

Equipment

Wok, chopping board, sharp knife,

wooden spoon, measuring spoons and serving plate.

Method

1. Heat the vegetable oil and sesame oil in the wok.

2. Place the grated ginger and red pepper in the wok and stir

fry for 1 minute.

3. Add the prawns and cook for a further minute.

4. Add the oranges and cook for 1 minute.

5. Serve

Handy hints

· Try using other vegetables such as baby corn, mange tout or courgettes.

· Swap the oranges for limes.

· Experiment with other flavours such as soy sauce, fresh or dried chillies, or coriander.

· Serve with rice or egg noodles.

· When cool cover with cling film or foil and refrigerate.Can be reheated in the microwave until piping hot. Add boiling water to the rice and heat up sweet and sour sauce until piping hot. A little water may need to be added. If oven reheating rice may go crisp so keep covered with foil.

Serves 2-4

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