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GCSE AQA 2019 - 2020 Name……………..………………..
Food Preparation and Nutrition Recipe book
Please note that sometimes the class will all cook the same dish and other times
students will be expected to decide what to cook form a choice of recipes or
based upon a brief with your own choice of recipe.
A copy of this recipe file can be found on the school website on the noticeboard.
We aim to cook most double lessons although there will be some food
science experiments and special practical’s where school may provide the
ingredients.
It is essential that you write your homework down and check the show my
homework system.
If you fail to bring ingredients to class you will be doing written work about
the practical.
If you forget your ingredients on more than one occasion you will receive a
lunch time detention as this constitutes forgetting homework and not being
prepared for the lesson.
Please ensure all ingredients are weighed and measured out at home. (YOU
SHOULD BE DOING THIS YOURSELF but getting an adult to help you and
check your measurements are accurate if you are unsure)
Please remember to bring with you the correct container tub or dish to
take your food home in. Usually all of your ingredients should fit into it so
you can carry them into school in it. Please label your tub and all of your
ingredients before you come to school.
(Tip… keep a permanent marker pen in your cool bag or recipe file)
Put high risk foods in the fridge before morning registration.
You do not need to bring in any equipment (except tubs or oven proof
dishes)
You should be cooking lots at home now you have chosen the subject for
GCSE!
I would expect you to practice anything that you find hard or think you
might struggle with so that you can work as skillfully and as independently
as possible.
Aim high, believe in yourself and practice lots!
Year 10 Recipe File Contents PAGE No. PAGE No. 1 FRONT COVER AND NOTES 30 Pineapple Upside Down Cake and custard 2 CONTENTS PAGE 31 Christmas Cake 3 Mushroom Risotto 32 Chocolate and orange cake 4 Paella 33 Duchess potatoes (make with something else like chicken roulade or deboned chicken thigh or a fillet of fish bread crumb coated) 5 Jambalaya 34 Fish Pie 6 Chicken Brjani 35 Shepherd’s Pie 7 Stuffed Vegetables 36 How To fillet a fish 8 Seasonal Soup 37 Hollandaise Sauce 9 Tomato soup recipe 38 Basic Swiss Roll 10 Vegetable soup 39 Decorated Swiss Roll 11 Irish Soda bread 40 Sponge Fruit Flan 12 Savoury Scones 41 Fruit pavlova or meringue nests. 13 Bread Rolls 42 Queen of puddings 14 Pizza 43 Lemon Curd 15 Chelsea buns 44 Flaky Pastry (Make into sausage rolls ) 16 Filleting a chicken 45/46 Puff Pastry make into: Chicken en croute (or beef or salmon or veggie alternative) or make any savory pie filling with the puff pastry as the top) 17 Chicken soup 47 Profiteroles (choux pastry) 18 Chicken pie 48 Pasta and Tomato Ragu 19 Chicken Goujons 49 Lasagne 20 Spicy BBQ chicken wings and drumsticks 50 Basic traditional Roux Fillings For Ravioli 21 Panna Cotta with fruit sauce 51 Mincemeat Burgers 22 Shortbread 52 Fish cakes/veggie burgers/Croquet potatoes 23/24 Short Crust Pastry 53 Scotch Eggs 25 Quiche 54 Coleslaw With homemade Mayonnaise 26 Cheese Potato and onion pie 55 Basic Biscuit Mixture 27 Pasties 56 Food Safety Rules 28 Custard Tart 29 Creamed cake mixture and buttercream
Paella tbsp olive oil 1 onion chopped 1 tsp each hot smoked paprika and dried thyme 300g paella or risotto rice 3 tbsp white wine vinegar 400g can chopped tomatoes 900ml chicken stock 2 00g chicken cubed 200g chorizo skinned and sliced/cubed. juice ½ lemon, half cut into wedges handful flat-leaf parsley, roughly chopped Tin of peas
- Heat 1 tbsp olive oil in a large frying pan or wok. Add 1 chopped onion and soften for 5 mins.
- Add the chicken and keep stiring until cooked through.
- Add the chorizo
- Stir in 1 tsp hot smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice, stir for 1 min, then splash in 3 tbsp white wine vinegar, if using.
- Once it has evaporated, stir in a 400g can of chopped tomatoes with garlic.
- Gradually add the chicken stock until it has all been absorbed.
- Season and cook, uncovered, for about 15 mins, stirring now and again until rice is tender.
- Add the tinned peas and warm through.
- Squeeze over the juice of ½ lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.
Jambylaya
Stuffed Vegetables. Ingredients. Container to take them home in (tub or oven proof dish with a lid) 2 or 3 big hollow vegetables (depending on size) to stuff such as: Beef tomatoes, Peppers, or Giant Mushrooms 2 tsp olive oil (school will provide this) 50g risotto rice 2 spring onions, chopped 1 small courgette, chopped 50g mushrooms, washed and sliced vegetable stock cube 250ml water to make the stock ½ tsp dried mixed Italian herbs Method
- Preheat the oven 170C
- Slice the tops off the peppers and scoop out and throw away the seeds from inside a. - or remove the stalk from the giant mushrooms, b. - or if using tomatoes cut off the tops then scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
- Place the prepared large vegetables and their tops on a greased oven proof dish and place in the oven to cook whilst you make the filling.
- Chop all other vegetables
- Heat the oil in a medium saucepan and add the spring onions, courgette and mushrooms and fry gently for 2 minutes.
- Tip in the rice. Fry gently over a low heat for 2 minutes, stirring constantly to stop the rice from browning.
- Pour in the stock then stir in the dried herbs, tomato pulp and seeds if using tomato– the seeds will add fibre, and won’t be noticeable in the finished dish.
- Cook gently for about 15 minutes, stirring frequently until the rice is tender and the stock has been absorbed – add extra stock or water if necessary.
- Turn off the heat
- Carefully get big vegetables out of the oven and place in your container to take them home in.
- Fill each large vegetable (tomato, pepper or giant mushroom) generously with the rice mix. Replace tomato or pepper tops
SEASONAL SOUP
Ingredients you will need: A big leak proof container! A potato to thicken the soup A vegetable stock cube Choose 3 ingredients from the following chart thinking about what is in season now. Method
- Wash and peel all vegetables. Chop into even sized pieces.
- Boil kettle pour out 600ml into measuring jug, add stock cube.
- Add stock and all ingredients to pan and bring to boil
- Turn down heat and put lid on pan and simmer for ½ an hour, or until veg are tender.
- Stir occasionally
- Season with salt and pepper.
- Liquidize if necessary. Spring (March, April & May) Summer (June, July & August) Autumn (September, October & November) Winter (December, January & February) Asparagus Cauliflower Broccoli Radishes Savoy Cabbage Spinach Spring Onion Watercress Aubergine Beetroot Broccoli Carrots Courgettes Fresh Peas Green Beans Salad Onions Tomatoes Watercress Beetroot Carrot Celeriac Fennel Mushrooms Kale Leeks Marrow Potatoes Pumpkin Squashes Sweetcorn Tomatoes Watercress Beetroot Carrot Brussels Sprouts Cabbage Cauliflower Celeriac Fennel Artichoke Kale Leeks Parsnips Red Cabbage Swede Turnips Equipment you will need Large pan Knife Chopping board Potato peeler Measuring jug Bowl (for peelings) Wooden spoon
Vegetable soup Ingredients 1 carrot 1 onion 1 potato 1 stick celery or 1 small piece of leek 1 turnip 25g frozen peas 2 good quality stock cubes 1 tablespoon tomato puree 1 tablespoon cooking oil or 1/2 oz marg or butter 1 - 2 teaspoons cornflour ( if soup is greasy) Method
- Wash, peel and re-wash all vegetables. 2 “Square off” the vegetables. Slice thinly, cut into julienne strips and then into brunoise i.e. tiny dice.
- Peel the onion, cut in half through the root, then cut into tiny dice.
- Place the oil, butter or marg in a large pan and add all the vegetables except the peas.
- Place over a LOW heat and cook gently until the vegetables look glazed (shiny).TAKE CARE NOT TO LET THE VEGETABLES BROWN – KEEP THE HEAT LOW.
- Remove from the heat. Add the two stock cubes ( there is no need to dissolve them) and one pint of hot water. Add the tomato puree.
- Place pan back onto the heat and bring slowly up to the boil. Add peas.
- Reduce the heat carefully until soup is barely simmering. Allow to simmer for at least 20 minutes. You should be able to add at least another 1/2 to 1 pint of water depending on the amount of vegetables you have.
- If at the end of 20 minutes the soup looks greasy, blend a rounded teaspoon of cornflour with a little cold water to make a runny paste. Carefully add this to the soup stirring all the time. Remember the saying “ A soup boiled is a soup spoiled”. Keep the heat low at all times. If the soup is bubbling you will burn your tongue and not be able to taste the soup properly.
Irish Soda Bread Ingredients 125g plain white flour 125g plain wholemeal flour 50g porridge oats ½ tsp bicarbonate of soda 1 tsp salt 15g butter, cut in pieces 250ml buttermilk Method 1.Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. 2.Mix the dry ingredients in a large bowl, then rub in the butter. 3.Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it intoa flat, round loaf measuring about 13cmin diameter. 4.Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) 5.Bake for 20-25 minutes until the bottom of the loafsounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more. 6.Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. 7.To serve,break into quarters. Eat very fresh, with butter.
Bread Rolls You may wish to bring in some dried fruit and or seeds. Ingredients 250g (1/2 lb Strong white flour 1 level teaspoon salt 15g (1/2oz) margarine 1 rounded teaspoon quick acting dried yeast (1/2 sachet) 125ml (1/4pt) water A tub to take your bread home METHOD
- Pre-heat the oven at 230^0 C.
- Grease a baking tray.
- Sieve flour & salt together into a bowl, rub in the margarine and stir in the yeast.
- Put 4 tablespoons of boiling water into a measuring jug. Add enough cold water to make 125ml (1/4 pt.) the water should be about as warm as your hands.
- Pour into the flour and mix together with a wooden spoon. The dough must be soft at this stage. If it seems dry, add another 2-3 tablespoons of water.
- Knead firmly for 10 minutes roll into a sausage then cut into 8 pieces.
- Shape each piece into a bread bun and arrange in the tin.
- Glaze with milk or egg.
- Put the tin in a warm place like the grill part of the oven to rise (sometimes called proving).
- Leave for approx. 10 mins to rise
- Bake in the oven for 10-15 minutes.
- To see if they are cooked tap them underneath, if done they will sound crisp and hollow.
- Leave to cool on a wire rack. Key terminology Yeast Knead Rise Proving Dough Glaze Maillard Reaction Browning
** DON’T FORGET A CONTAINER TO TAKE YOUR BREAD HOME IN **
Equipment you will need Baking tray Measuring jug Wooden spoon Large bowl
PIZZA You could do a stuffed crust or Calzone for more skill marks!
Making your own tomato reduction sauce also adds marks.(see ragu recipie)
Ingredients Base 250g (1/2 lb Strong white flour 1 level teaspoon salt 15g (1/2 oz) margarine 1 rounded teaspoon quick acting dried yeast (1/2 sachet) 125ml (1/4pt) water Toppings Small jar of Tomato pizza sauce or tomato bolognaise sauce or tomato puree or chopped tomatoes drained and mixed with tomato puree. 150 grams grated cheese Own choice of toppings for example:Cooked meats i.e. ham, chicken, chorizo etc. Additional cheeses like feta or buffalo mozzarella. Vegetables/fruit i.e. pineapple, mushrooms, spring onions, sweetcorn, peppers etc. METHOD (same as bread rolls dough)
- Pre-heat the oven at 230^0 C.
- Put tin foil on a pizza baking tray and grease it.
- Sieve flour & salt together into a bowl, rub in the margarine and stir in the yeast.
- Put 4 tablespoons of boiling water into a measuring jug. Add enough cold water to make 125ml (1/4 pt.) the water should be about as warm as your hands.
- Pour into the flour and mix together with a wooden spoon. The dough must be soft at this stage. If it seems dry, add another 2-3 tablespoons of water.
- Knead firmly for 10 minutes roll into a sausage then cut into 8 pieces.
- Shape into a ball roll out into a square or a circle and put onto the greased tin.
- Put the tin in a warm place like the grill part of the oven to rise (sometimes called proving).
- Leave for approx. 10 mins to rise
- Spread on tomato sauce
- Sprinkle some cheese on
- Arrange toppings
- Sprinkle a little more cheese to stop the toppings burning.
- Bake in the oven for 10-15 minutes. Equipment you will need Baking tray Measuring jug Wooden spoon Large bowl Chopping board Knife Rolling pin
Filleting a chicken Ingredients 1 whole chicken FOUR LARGE FOOD BAGS
Chicken soup chicken carcass stock cube (make up to a pint hot water) 1 large onion diced 3 celery sticks, diced 1 leek sliced 2 sprigs thyme 2 bay leaves ½ tsp ground white pepper (optional) 3 0g plain flour or corn flour small pot double cream Method
- Disolve a stock cube in a pint of hot water
- Put the chicken carcass in a large sauce pan, Cover with boiling water to just cover it. Boil rapidly for 30 mins.
- In another large pan pile in all the veg and herbs and pepper. Make up the stock cube in a jug with a pint of hot water. Cover the pan and simmer for 30 mins until the veg is tender. Take out the bay leaves and thyme sprigs and leave to cool.
- Remove chicken carcas from the stock, then strip the meat from the bones. Sieve/strain the stock into the large pan with the veg in it.
- Put all of the chicken back into the pan. Blitz the soup with a hand blender or in batches in a food processor until very smooth, then return to the pan.
- Blend the flour and cream together with a couple of ladles of the soup, then stir the creamy mixture into the rest of the soup and heat, stirring continuously until thickened. You can blitz again if it looks a little lumpy. Scatter with thyme leaves, to serve.
Chicken Goujons Ingredients 200 - 250g chicken breast fillets 1 egg 1 tablespoon of milk 180g fine white breadcrumbs (for an even healthier version, use wholemeal breadcrumbs) Method
- Preheat oven to 220°C
- Prepare self and area
- In your glass bowl, pour out the fine breadcrumbs.
- In a measuring jug beat together egg and milk.
- Cut your chicken fillets in to even strips.
- Dip the strips of chicken into the egg/milk mixture and then roll in the breadcrumbs and place on baking tray.
- Place tray in preheated oven for 20-25 minutes, and chicken strips are golden brown and cooked throughout (temperature must be above 72°C)
- Place in container and enjoy at home with your family.
Spicy BBQ chicken wings and drumsticks Ingredients 1/2 cup all-purpose flour 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon salt 2 chicken wings and 2 drumsticks 1/4 cup melted butter 1/4 cup hot pepper sauce Method
- For the marinade, put all of the marinade ingredients into a large bowl and stir to combine. Add the chicken pieces (drumsticks and wings) and allow to marinate ( minutes) while you preheat the oven to 200C/180C Fan/Gas 6.
- Put the chicken drumsticks on a roasting tray and roast for 20-30 minutes, or until the skin is golden and the chicken is cooked through. (To check, pierce the drumstick at its thickest part, next to the bone. The juices should run clear and use a food probe to check the temperature).
