gcse home economics - ballyclare secondary...

Ballyclare Secondary School

GCSE Home Economics

Recipe Book

September 2018

1

Starters

Pg 1 Carrot & Coriander Soup

Pg 20 Pizza

Pg 2 Tomato & Basil Soup

Pg 21 Sweet and Sour Chicken

Pg 3 Parsnip & Apple Soup

Pg 22 Parsnip Champ

Pg 4 Carrot & Orange Soup Pg 23 Firecracking Sausage and Onion

casserole

Sweet Treat

Pg 5 Mini Savoury Muffins

Pg 24 Apple Fingers with Blackberry Sauce

Pg 6 Carmelised Onion and Sun dried

Tomato bread

Pg 25

Pg 26

Carrot Muffins with Orange Topping

Cranberry Orange Zest Muffins

Pg 7 Carrot & Courgette Salad

Pg 8

Pg 9

Pg 10

Stuffed Peppers

Chinese Noodle Salad

Sweet Potato Salad

The Main Event

Pg 11 Home- made Beef Burger

Pg 27 Crepes

Pg 12 Mediterranean Vegetables and Crispy

Potato Wedges

Pg 28

Pg 29

Apple and Blackberry Crumble

Light & Luscious Strawberry Vanilla

Cheesecake

Pg 13 Lasagne

Pg 30 Fruit Tartlets

Pg 14 Italian Beef

Pg 31 Crėme Patisserie Filling for tartlets

Pg 15 Butternut squash and chickpea curry

Pg 16 Chicken and Broccoli bake

Pg 17 Creamy Chicken and Pear Curry

Pg 18 Chicken or Pork enchiladas with

cheats cheese sauce

Pg 19 Sweet Plum Stir-Fry with Fire

Cracker Rice

4

Carrot & Coriander Soup

Ingredients:- Equipment:-

1 tbsp vegetable oil 1 kettle

½ onion 1 vegetable peeler

½ tsp ground coriander 1 tablespoon

1 small potato 1 teaspoon

250g carrots 1 measuring jug

500ml vegetable stock 1 garlic crusher

1 clove garlic 1 green chopping board

Fresh coriander for garnish 1 vegetable knife

1 saucepan

1 wooden spoon

1 hand blender

1 pot stand

1 ladle

Presentation plate/bowl

Method

1. Boil kettle and make 500mls vegetable stock.

2. Heat the oil in the saucepan.

3. Chop the onion and crush garlic and add to the saucepan then fry for 5

minutes until softened. Stir in the ground coriander.

4. Wash and peel the carrot and potato. Then chop finely and add to the

onion and garlic.

5. Add the vegetable stock to the vegetables in the saucepan.

6. Cover and allow to cook for 15-20mins or until the carrots are tender.

7. Allow to cool slightly then blend using the hand blender.

8. Serve in a bowl with chopped coriander to garnish.

5

Tomato and Basil Soup

Ingredients: Equipment:

1 tablespoon oil 1 large saucepan

1 onion 1 pot stand

100g bacon 1 wooden spoon

50g flour 1 red chopping board

400ml milk 1 green chopping board

125mls chicken stock 1 chopping knife

2 x 397g tin tomatoes 1 vegetable knife

1 bay leaf 1 measuring jug

1 teaspoon basil 1 ladle

Hand blender

Soup bowl & plate for presentation

Whipping cream may be used for garnish

Method:

1. Boil kettle and make 125mls of stock.

2. Chop onion and bacon.

3. Heat oil in saucepan and fry onion and bacon.

4. Add flour and cook for 2 minutes.

5. Gradually add milk stirring continuously until sauce cooks and thickens.

6. Add stock, tomatoes, bay leaf and basil and simmer for 10 minutes.

7. Remove bay leaf.

8. Allow to cool slightly, and then blend until smooth.

9. Serve with a swirl of cream or garnish with chopped parsley.

NB Half the quantity of these ingredients when making the soup in a practical exam.

6

Parsnip and Apple Soup


1 garlic crusher

10g butter 1 saucepan

350g parsnips 1 green chopping board

1 small cooking apple 1 vegetable peeler

500ml vegetable stock 1 measuring jug

2 bay leaves 1 teaspoon

¼ tsp dried sage 1 garlic crusher

1 clove garlic 1 vegetable knife

75mls single cream 1 apple corer

1 clove 1 hand blender

1 pot stand

1 ladle

1 wooden spoon

Presentation plate and bowl

Method:

1. Boil kettle and make 500ml vegetable stock.

2. Melt butter in saucepan.

3. Wash and peel the apple and parsnips then chop finely. Crush garlic.

4. Add the chopped parsnips, apple and garlic to the melted butter in the

pan.

5. Cover and cook gently for 10 mins stirring occasionally.

6. Add 500mls of vegetable stock the dried sage and bay leaves a clove

to the apple and parsnips.

7. Bring to the boil, cover and simmer for 30 mins or until parsnips are

soft.

8. Remove the bay leaves and clove and puree the soup using the hand

blender.

9. Add the cream and serve.

7

Carrot & Orange Soup


1 grater

1 wooden spoon

10g butter 1 saucepan

½ onion 1 pot stand

250g carrots 1 vegetable peeler

25g plain flour 1 vegetable knife

280ml milk 2 measuring jugs

300ml chicken stock 1 kettle

Pinch ground nutmeg 1 orange juicer

1 orange 1 ladle

Salt & pepper 1 green chopping board

1 hand blender

Presentation plate and bowl

Method:

1. Boil the kettle to make the chicken stock.

2. Wash and peel the carrots. Chop the onion and the carrots finely.

3. Melt the butter in the saucepan add the onion and carrots and cook

gently.

4. Stir in the flour and cook for 1-2 minutes.

5. Gradually add the milk and chicken stock.

6. Season and add the nutmeg, bring to the boil stirring constantly then

simmer for 20 -30 minutes.

7. Take the rind off the orange and cut the orange in half. Squeeze on an

orange juicer.

8. Liquidise the soup using the hand blender.

9. Add 1 tbsp. orange rind and juice and reheat gently.

10. Serve with a little fresh cream or chopped parsley for garnish.

8

Mini Savoury Muffins


Basic Muffin Mix (makes 20) 3 mini muffin trays 180g self raising flour 1 teaspoon

1 tbsp caster sugar 1 whisk

½ tsp salt 1 small white bowl

50ml vegetable oil 1 sieve

1 large egg 1 measuring jug

150ml buttermilk 1 green chopping board

1 tablespoon

Cheese & Chive 1 white chopping board

30g cheddar cheese

3 tbsp chopped chives

2 tbsp mixed seeds (optional)

Or for a meaty alternative try

Bacon, Cheese & Onion 50g cheddar cheese

5 slices bacon

½ onion

Method: 1. Preheat oven to 180° C /Gas 5 and grease three mini muffin trays.

2. Chop the cheese into small cubes. Wash and finely cut the chives.

3. Sieve flour, sugar and salt into a bowl. Whisk together the oil, eggs and

buttermilk, and then fold into the flour.

4. Add the cheese and chives to the muffin mix.

5. Divide the mixture into the muffin trays.

6. Sprinkle with the mix seeds the bake in the oven for 10 minutes until

risen and golden.

9

Carmelised Onion and Sundried Tomato bread

Ingredients Equipment

225g soda bread flour 1 pot stand

½ tsp salt 1 chopping board

50g sundried tomatoes 1 vegetable knife

1 small red onion 1 small saucepan

25g brown sugar 1 pastry brush

25g butter or margarine 1 wooden spoon

50g cheddar cheese 1 grater

150ml buttermilk 1 measuring jug

1 baking bowl

1 rolling pin

1 baking tray

1 flour dredger

1 fish slice

1 bread knife

1 serving plate

Method

1.Turn on oven to 170 C or Gas mark 5.

2. Chop red onion into thin slices. Melt butter in saucepan over a medium heat.

Add sugar and then the onions. Cook slowly until onions have softened. Remove

from heat.

3. Grate cheese and chop sundried tomatoes.

4. Place flour and salt in a bowl. Mix in chopped sundried tomatoes.

5. Make a well in centre and pour in most of the buttermilk. Mix to a soft dough.

Place on a floured work surface and roll out to form a square 18cm in diameter.

6. Spread onions and grated cheese over the dough.

7. Roll up like a swiss roll.

8. Place on lightly oiled baking tray.

9. Cook for 20-25 minutes until golden brown.

10

Carrot and courgette salad


2 carrots 1 vegetable peeler

1 courgette 1 grater

2 tablespoons French dressing 1 vegetable knife

1 dessertspoon roasted pumpkin seeds 1 frying pan

1 tsp poppy seeds 1 baking bowl

1 tablespoon of orange juice 1 tablespoon

1 tablespoon of chopped coriander 1 dessertspoon

Presentation plate

Method

1. Peel and grate the carrots finely.

2. Wash the courgette and grate finely. Finely chop the coriander

3. Heat a frying pan to a moderate heat, do not add oil. Lightly roast the

pumpkin seeds.

4. Place the carrots and courgette into a baking bowl and add the French

dressing, seeds, coriander and orange juice. Mix well.

5. Serve garnished with coriander.

11

Stuffed Peppers

Ingredients:

Equipment: 1 measuring jug

2 tbsp oil 1 kettle

50g long grain rice 1 garlic crusher

2 garlic cloves 1 vegetable knife

300ml vegetable stock 1 sauté pan

4 spring onions 1 grater

50g cherry tomatoes 1 green chopping board

50g light mozzarella cheese 1 white chopping board

25g cheddar cheese 1 tablespoon

2 tablespoons chopped basil 1 oven proof dish

2 red and 2 yellow peppers 1 pastry brush

1 potstand

1 wooden spoon

Presentation plate

Method

1. Boil kettle and make 350ml of vegetable stock.

2. Crush garlic, chop cherry tomatoes in half and chop basil.

3. Heat oil in sauté pan. Add rice and fry until glossy. Stir in the garlic and

add the vegetable stock. Cover and cook for 10 minutes until the rice is

tender.

4. Grate cheddar cheese and cut the mozzarella cheese into small cubes.

Chop the spring onion.

5. Cut the stalk from one pepper, remove and set aside. Remove seeds and

membrane. Repeat with all peppers.

6. Taste rice and check it is soft. Remove from heat and allow to cool

slightly. Stir in the spring onions, cherry tomatoes, cheese and basil.

Season well.

7. Spoon some filling into the pepper cavity, taking care not to overfill.

Place lid on top.

8. Lightly brush the outside of the pepper with oil.

9. Place in ovenproof dish and cook for 25-30 minutes.

Serve with a green salad and mini savoury muffins.

12

Chinese Noodle Salad


2 tablespoons of oil 1 medium saucepan

2 garlic cloves 1 pot stand

2cm piece of root ginger 1 colander

4 tablespoons of light soy sauce 1 garlic crusher

40g (2 nests of sharwoods noodles) egg noodles 1 green chopping board

½ red pepper 1 vegetable knife

½ yellow pepper 1 tablespoon

50g mangetout 1 frying pan

2 spring onions 1 wooden spoon

1 serving bowl

Method

1. Boil the kettle and then half fill a medium saucepan with boiling water. Cook

the noodles for 3 minutes and then drain.

2. Crush the garlic and peel and finely chop the ginger.

3. De-seed the red and yellow peppers and cut into thin strips.

4. Wash the mangetout and then slice into strips.

5. Trim the spring onions and slice at an angle.

6. Gently heat the oil in a frying pan. Add the garlic and ginger. Saute for 2

minutes. Remove from heat and add the noodles and soy sauce. Mix well.

7. Add the peppers, mangetout and spring onions.

8. Mix well and place in serving bowl. Chill until ready to serve.

NB Optional additions: Cooked chicken or prawns and cashew nuts

13

Sweet Potato Salad


3 medium sweet potatoes vegetable peeler

1 tablespoon of olive oil vegetable knife

Green chopping board

For the dressing 2 white bowls

½ small red onion 1 baking tray

4 spring onions 1 pot stand

3 tablespoons of balsamic vinegar 1 fish slice

1 tablespoons of olive oil 1 tablespoon

1 tablespoon of honey 1 balloon whisk

1 presentation bowl

Garnish – chopped chives

Method

1. Heat oven to 180C, Gas 6.

2. Peel the sweet potatoes and cut into even chunks.

3. Toss the sweet potato chunks with the olive oil and spread on a baking

parchment lined baking tray. Roast for 20-30 minutes until tender. Cool

4. Chop the red onion very finely.

5. Wash and finely slice the spring onions.

6. In a bowl whisk together the balsamic vinegar, olive oil, honey red onion and

spring onions. Add to the roasted sweet potato. Use your hands when adding the

dressing to avoid the chunks breaking up.

7. Present in a white bowl and garnish with chopped chives

14

Homemade Beef Burgers with Mediterranean Style Vegetables

Served with crispy potato wedges

Ingredients Equipment (between 4 )

200g lean minced beef green chopping board

½ small onion vegetable knife

½ small carrot grater

2 slices wholemeal bread vegetable peeler

1 small egg Food processor

½ teasp. mixed herbs baking bowl

Pinch of ground allspice 2 white bowls

Salt and pepper red chopping board

1 fork

To serve: 2 baking trays

4 soft rolls or ciabatta rolls foil

serving tongs

serving dishes

Method:

1. Chop onion very finely. Wash, peel and grate carrot.

2. Crack egg into a bowl and beat lightly. Make breadcrumbs in blender.

3. Mix together the minced beef, onion, carrot, breadcrumbs, egg, herbs,

allspice and salt and pepper.

4. Divide mixture into 4 parts approximately. Shape into a round and flatten

slightly. (if very soft place in the fridge for a short time.)

5. Grill for 5-10 minutes each side or place onto a baking tray and bake in

the oven until golden brown, approximately 15-20 minutes.

6. Serve attractively on open rolls alongside the roasted vegetables and

potato wedges.

15

Mediterranean style vegetables

Ingredients Equipment 1 red onion roasting tin

1 courgette green chopping board

1 yellow pepper 2 chopping knives

1 red pepper

2 sprigs fresh thyme

2 sprigs of fresh rosemary

1 tbsp olive oil

Method

1. Pre heat the oven to 180 ˚C, Gas 6.

Place 1 tbsp of oil into the roasting tin and then place in the oven to preheat.

2. Cut the red onion into thick slices.

3. Wash and slice the courgette.

4. Cut the peppers into rings.

5. Place vegetables into the roasting dish. Add sprigs of thyme and rosemary.

Drizzle with olive oil. Cook for 25-30 minutes.

Crispy Potato Wedges


2 baking potatoes baking tray

Vegetable oil for greasing green chopping board

2 tablespoons of olive oil pastry brush

Salt and pepper 1 fish slice

½ teaspoon turmeric baking bowl

tablespoon

Method 1. Pre heat oven to 180˚C, Gas 6.

2. Clean wash and scrub potatoes thoroughly. Slice each potato into 8 equal

sized wedges.

3. Grease baking tray with vegetable oil.

4. Put potatoes into a bowl. Add olive oil, ½ teaspoon tumeric salt and pepper

and toss gently until potatoes are evenly coated.

5. Place potatoes on baking tray and cook for 20 minutes. Turn wedges over

on the tray and cook for a further 20 minutes depending on the thickness.

16

LASAGNE

Makes 2 foil dishes – 4 portions Cooking Time: 30 minutes


For the Ragu: large saucepan

1 tbsp vegetable oil pot stand

375 g minced beef wooden spoon

2 slices bacon, cut into small pieces kitchen scissors

1 onion, roughly chopped green chopping board

1 clove garlic, crushed vegetable knife

4 mushrooms, diced garlic crusher

1 dsp plain flour measuring jug

100 mls beef stock teaspoon

2 tbsp tomato puree dessertspoon

1 tsp mixed herbs tablespoon

1 x 400g can chopped tomatoes

White sauce:

25 g butter / margarine small saucepan

25 g plain flour pot stand

300 mls semi skimmed milk wooden spoon

50 g cheddar cheese measuring jug

Salt and pepper grater

baking tray

4 lasagne sheets 2 foil dishes

Method

1. Preheat oven to 170˚C

2. For the Ragu: Place 1 tbsp vegetable oil in large saucepan. Add mince and

cook until browned. Add 1 tsp mixed herbs, cut up bacon, crushed garlic,

diced mushrooms and roughly chopped onion. Cook for further 5 minutes until

softened. Stir in 2 tbsp tomato puree and 1 dsp plain flour. Add stock and can

of chopped tomatoes. Stir and simmer for 20 minutes with lid on.

3. For the white sauce: Melt butter in a small saucepan. Add the flour and cook

over heat for 1 minute. Gradually pour in milk. Stir to ensure no lumps form.

Season with salt and pepper. Add ½ grated cheese. Reserve the rest of the

cheese for lasagne topping.

4. To make up lasagne: Place 1/3 ragu mix in base of foil dish, spoon 1/3 of

white sauce on top and a sheet of lasagne on top. Spoon ½ remaining ragu mix

on top and then ½ of white sauce. Put another lasagne sheet on top, then

remaining ragu mix and remaining white sauce. Sprinkle reserved cheese over

the top. Place on baking tray and oven at 170˚C for 30 minutes.

Serve with garlic bread or wheaten bread and salad of your choice.

17

ITALIAN BEEF

Makes 2 foil dishes – 4 portions Cooking Time: 30 minutes


1 x 400g can chopped tomotoes large saucepan

1 tbsp vegetable oil pot stand

375 g minced beef wooden spoon

1 onion, roughly chopped green chopping board

1 clove garlic, crushed vegetable knife

4 mushrooms, diced garlic crusher

100 mls beef stock teaspoon

2 tbsp tomato puree dessertspoon

1 tsp mixed herbs tablespoon

medium saucepan

White sauce: collander

25 g butter / margarine small saucepan

25 g plain flour pot stand

300 mls semi skimmed milk wooden spoon

50 g cheddar cheese measuring jug

Salt and pepper grater

baking tray

75g cooked pasta twists 2 foil dishes

Method

1. Preheat oven to 170˚C

2. For the Beef: Place 1 tbsp vegetable oil in large saucepan. Add mince and

cook until browned. Add 1 tsp mixed herbs, crushed garlic, diced mushrooms

and roughly chopped onion. Cook for further 5 minutes until

softened. Stir in 2 tbsp tomato puree. Add stock and can of chopped

tomatoes. Stir and simmer for 20 minutes with lid on.

3. For the white sauce: Melt butter in a small saucepan. Add the flour and cook

over heat for 1 minute. Gradually pour in milk. Stir to ensure no lumps form.

Season with salt and pepper. Add ½ grated cheese. Reserve the rest of the

cheese for Italian beef topping.

4. To cook pasta: ½ fill saucepan with cold water bring to the boil. Add pasta

twists and cook for 12 minutes. Drain using a colander.

5. To make up Italian Beef: Add cooked pasta to beef and mix together. Place

½ of this mix in the base of a foil dish, pour half white sauce over the top.

Place remaining beef mix on top and finish with layer of white sauce. Add

reserved grated cheese on top. Place on baking tray and oven at 170˚C for

30 minutes.

Serve with garlic bread or wheaten bread and salad of your choice.

18

Butternut squash and chickpea curry


1 tbsp sunflower oil 1 vegetable knife

3 tbsp Thai yellow curry paste, 1 Cooks knife

1 onion vegetable peeler

3 large stalks lemongrass, green chopping board

6 cardamom pods saute pan

1 tbsp mustard seed pot stand

1 small butternut squash wooden spoon

350ml vegetable stock measuring jug

200ml reduced-fat coconut milk lemon squeezer

400g can chickpea, drained and rinsed tablespoon

1 lime

large handful mint leaves

naan bread, or boiled rice to serve

Method

1. Peel and cut the butternut squash in half. Scoop out the seeds. Cut into small

cubes.

2. Finely chop the onion.

3. Boil kettle and make 250ml vegetable stock.

4. Bash the lemongrass with the back of a knife or if using lemongrass puree

measure 2 tablespoons.

5. Heat the oil in the saute pan. Lightly fry the onions for 2 minutes and add 3

tbsp curry paste, lemon grass, 6 cardamom pods and mustard seeds. Cook for a

further 2-3 minutes.

6. Stir in the squash and coat in the paste. Pour in the stock, coconut milk and

stir. Bring everything to a simmer and add the chickpeas. Cook for 10 minutes

until the squash is tender.

7. Squeeze the juice of ½ lime into the curry.(keep other half for garnish)

8. Garnish with mint leaves and lime wedges.

9. Serve with boiled rice or naan bread.

19

Chicken and Broccoli bake


1 large chicken breast Red chopping board

1 tbsp oil Cooks knife

1 chicken stock cube tablespoon

200ml semi skimmed milk measuring jug

30g margarine saute pan

30g plain flour pot stand

Salt and pepper wooden spoon

½ head of broccoli green chopping board

2 slices of wholemeal bread vegetable knife

75g cheddar cheese food processor

Garnish oven proof dish

Chopped parsley Bread knife

2 white bowls

grater

Method

1. Preheat the oven to 180C, Gas 6.

2. Slice chicken into even sized cubes.

3. Boil kettle and make 150ml chicken stock.

4. Heat oil in saute pan and cook chicken until lightly brown. Add chicken

stock and cook for a further ten minutes.

5. Cut up the head of broccoli into even sized florets. Place in white plastic

bowl and add 4 tbsp of cold water. Cook broccoli in microwave oven for 1

½ minutes. Test broccoli with a fork and if hard cook for a further 30

seconds.

6. Check the chicken and if cooked lift the chicken out of the saute pan and

place in a white bowl. Keep the stock for the sauce.

7. Place margarine in a small saucepan and melt over a medium heat. Add the

flour and stir well. Remove from heat and add chicken stock, mix well and

add 200ml of milk. Return to heat and cook gently until thickened. Add

salt and pepper.

8. Add chicken and broccoli to the white sauce and place in ovenproof dish.

9. Cut the crusts off the bread and cut into four squares. Place bread in a

food processor to make breadcrumbs. Scatter the breadcrumbs over the

chicken and broccoli bake.

10. Grate cheese and place over the breadcrumbs evenly.

11. Cook at 180C, Gas 6 for 20 minutes until golden brown.

20

Creamy Chicken and Pear Curry


4 dessertspoons lemon juice 1 red chopping board

1 dessertspoons olive oil 1 dessertspoon

salt and pepper 1 Cook’s knife

500g chicken pieces (4 chicken breasts) 1 baking bowl

Sauce

1 onion 1 vegetable peeler

1 cooking apple 1 vegetable knife

1 ripe pear 1 green chopping board

50g sultanas 1 large saucepan

4 dessertspoons mango chutney 1 pot stand

1 dessertspoon tomato puree 1 wooden spoon

2 dessertspoons tikka paste 1 measuring jug

250ml vegetable stock kitchen paper

125ml coconut milk serving dishes

100g rice to serve colander

Method

1. Mix the lemon juice, oil and seasoning together in a baking bowl.

2. Cut the chicken into bite size pieces and add to the marinade.

3. Place in fridge for 15 minutes. (if time allows)

4. Finely chop and dice the onion. Peel, core and dice the cooking apple and

pear.

5. Boil a kettle and make 250ml of vegetable stock.

6. In a sauté pan heat a dessertspoon of oil until hot. Add chicken and lightly

fry for 2-3 minutes.

7. Add onion and cook for 2 minutes and then add apple and pear. Cook until

soft.

8. Add sultanas, mango chutney, tomato puree and tikka paste. Stir well.

9. Add the stock and milk. Cook for 20-30 minutes until the sauce has

thickened.

10. Cook Rice: Place boiling water into saucepan until half full. Add a little

salt and 100g rice. Cook for 15 minutes until soft. Drain in a colander.

21

Chicken or Pork enchiladas with cheats cheese sauce


2 chicken breasts or Red chopping board

350g pork pieces Cooks knife

½ teaspoon of Cumin frying pan

1 teaspoon of Chilli powder (or less if you prefer) pot stand

2 Garlic cloves or 1 teaspoon garlic powder wooden spoon

½ medium onion green chopping board

1 medium bell pepper sliced vegetable knife

½ tin tomatoes garlic crusher

25g grated cheese Measuring jug

4 tortillas or taco if you prefer hand whisk

white bowl

Cheese Sauce grater

(all in one method) dinner plate

baking tray

oven proof dish

75g cream cheese, 25g grated cheese, 25g flour, knob margarine, 250 ml milk, ¼

chicken stock cube, and pinch pepper.

Method:-

1. Slice chicken or pork and place in a preheated non stick pan.

2. While meat is cooking prepare vegetables. Roughly slice onion and pepper

and crush garlic.

3. Add the cumin and chilli to the canned tomatoes.

4. Add the garlic, canned tomatoes and prepared vegetables. Cook until

mixture thickens.

5. Prepare cheese sauce.

6. All in one method: place all the sauce ingredients into a measuring jug,

then into the microwave on full power for one minute, then whisk, then

microwave on full power for another minute, whisk, then full power for

another minute.

7. Finishing the dish

8. Preheat the grill or can be oven baked if you are not in a hurry.

9. Fill the 4 tortillas or taco trays with the meat mix.

10. Place them into an oven proof dish.

11. Cover with the cheese sauce, sprinkle with cheese and grill/ bake until

golden brown.

Serving idea: If baking you could make homemade wedges at the same

time. Serve with traditional salsa, crunchy salad or sour cream.

22

Sweet Plum Stir- Fry with Fire Cracker Rice (For 4 people)

Ingredients: Equipment: 225 g lean beef grilling /frying steak large saucepan

( cut into strips ) garlic crusher

2 cloves garlic crushed wooden spoon

2 tomatoes chopped pot stand

3 tablespoons plum sauce tablespoon

1 tablespoon tomato ketchup medium saucepan

1 red pepper wok

(deseeded and chopped finely) green chopping board

1 small tin sweetcorn vegetable knife

2 spring onions chopped 2 wooden spatulas

1 tablespoon sweet chilli sauce red chopping board

1 tablespoon lemon juice. Small white bowl

200g rice colander

Serving dish

Method :-

1. Prepare the rice by cooking in boiling salted water for 10 minutes. Drain

2. In a large saucepan, fry the meat and garlic cloves until browned 3-4

minutes.

3. Add tomatoes, plum sauce and tomato ketchup and cook for a further 3-4

minutes.

4. Heat oil in wok. Place the rice, 1 red pepper, sweetcorn, spring onions, sweet

chilli sauce and lemon juice in the wok and cook for 4-5 minutes, until piping

hot.

5. Serve immediately.

23

Pizza Base Equipment

200g strong bread flour 1 baking bowl

1 sachet of dried yeast (7g) (Allinson’s easybake) 1 measuring jug

25g margarine 1 flour dredger

100ml of tepid water 1 palette knife

1 baking tray

Topping 1 rolling pin

8 tbsps. of passatta or tomato ketchup 1 tablespoon

75g cheddar cheese 1 white bowl

1 teasp. mixed herbs 1 grater

Then choose from the following: 1 green chopping board

Hawaiian 1 vegetable knife

2 slices of pineapple 1 pyrex plate

2 slices of ham 1 presentation plate

Or Vegetable

¼ of small red onion

¼ of red and green pepper

1 tablespoon sweetcorn

Garnish: fresh basil

Method

1. Turn on oven to 180°C or Gas 6.

2. Prepare the base. Sieve flour into baking bowl. Rub in margarine. Sprinkle

on yeast.

3. Add 2 tablespoons of boiling water into a measuring jug and make up to

100ml with cold water.

4. Add the tepid water to the bowl and mix with a palette knife to a soft

consistency. Take care to mix in all the liquid well to form a dough. Knead

on a floured work surface. Shape into a large circle and place on a baking

tray or stone circle. (This will make two 7 inch pizzas between 2 pupils)

5. Grate the cheese.

6. Prepare the ingredients for the topping:

Slice the red onion and peppers very thinly.

Cut the ham neatly into squares.

7. Spread the passatta over the base. Arrange the topping ingredients over

the passsatta and then cover with cheese and mixed herbs.

8. Bake in the oven for 15 minutes until golden brown. Garnish with basil.

9. Serve with a baked potato or potato wedges and a side salad.

NB In class this recipe is between two pupils, in a GCSE practical make one large pizza.

24

Sweet and Sour Chicken

Ingredients

Marinade Sauce Equipment

1 clove garlic 2tbsp soft brown sugar red chopping board

3 tbsp dark soy sauce 1 tbsp runny honey cooks knife

1 tbsp soft brown sugar 1 clove garlic garlic crusher

450 g chicken breasts 1 tsp grated ginger 2 white bowls

1 tsp olive oil 1 tbsp tomato ketchup tablespoon

1 red pepper 1 tsp sweet chilli sauce green chopping board

50g sugar snap peas 200 ml unsweetened vegetable knife

50g baby corn pineapple juice wok

4 pineapple rings 1 teaspoon cornflour pot stand

100g bamboo shoots 2 wooden spatulas

or beansprouts teaspoon

small white bowl

Allow 50 g noodles per person saucepan

Colander

Measuring jug

Method :- serving plate

1. Thinly slice the chicken into strips and cover with dark brown sugar and

crushed garlic. Leave to marinade for 20 minutes.

2. Combine the sauce ingredients in a separate bowl.

3. Slice the red pepper into thin strips.

4. Heat the oil in wok. Remove chicken from marinade, draining off as much

of the liquid as possible. Stir fry chicken until cooked through.

5. Add babycorn and cook for 2-3 minutes. Add remainder of the

ingredients and cook briskly for 3-4 minutes.

6. Give the sauce a stir to distribute the cornflour. Add to the pan. Stir

gently for 2-3 minutes to thicken the sauce and to cook the cornflour.

7. Serve immediately with rice or noodles and garnish with spring onion

25

Parsnip Champ


500g potatoes (4 large) 2 medium saucepans

200g parsnips (2 medium) 1 pot-stand

10g butter 1 measuring jug

1 or 2 spring onions 1 green chopping board

75mls milk 1 vegetable knife

1 small saucepan

1 kettle

1 potato masher

Method

1. Boil the kettle

2. Wash and peel the potatoes and cut into chunks. Place in the saucepan

with boiling water and boil for 20- 25 minutes or until tender and drain

off the excess water.

3. Wash and peel the parsnips and cut into chunks. Steam for 15-20 minutes

or until cooked thoroughly. Drain off the excess water.

4. Gently heat the milk in the small saucepan, add the butter and chopped

spring onions for 1 minute. Mix with the potato and parsnips and mash

with the potato masher.

5. Garnish with a few spring onions.

26

Firecracking Sausage And Onion Casserole


10g butter 1 sauté-pan

1 tsp olive oil 1 garlic crusher

2 cloves garlic 1 frying pan

1 red onion 1 green chopping board

½ onion 1 vegetable knife

1 piece fresh ginger 1 tablespoon

450g sausages 1 measuring jug

2 red apples 1 casserole dish

2 green apples

1 tbsp soft brown sugar

155ml apple juice

1 tbsp chilli sauce

Method:

1. Crush the garlic, cut the onions into wedges and finely chop the ginger

2. Core and slice apples. ( keep some red and green slices of apple for

garnishing-dip the slices in lemon juice) Heat a little oil in the frying pan

over a medium heat. Fry the sausages in the pan until they are lightly

golden in colour. Add the garlic, onions and ginger.

3. Add the apples and cook until softened slightly. Sprinkle the sugar over

the apples and the sausages and cook for a further minute. Pour in 155ml

of apple juice. Mix in the chilli sauce and stir well. Simmer over a low heat

until all the ingredients combine and the apple softens.

4. Serve on a bed of Parsnip Champ.

27

Apple fingers with Blackberry Sauce. (Between 2)

Ingredients : Equipment :

250g Self Raising Flour 1 small baking tray bowl scraper

125g soft brown sugar pastry brush palette knife

1 egg baking bowl serving plate

125 g margarine vegetable peeler sieve

1 cooking apple green chopping board saucepan

1 tbsp milk wooden spoon pot stand

¼ tin of blackberries and juice measuring jug Fork

vegetable knife white bowl

Method:

1. Preheat oven to 200ºC / Gas No 7

2. Sieve flour into a baking bowl. Cut margarine into small cubes then rub

into the flour.

3. Peel, core and chop the apple into small cubes.

4. Add the sugar and chopped apples to the flour/margarine mix.

5. Crack egg into a white bowl, beat gently with a fork. Then add the beaten

egg to the mix.

(If the mixture is very dry at this point you may add a little milk)

6. Grease a swiss roll tin, and then place the mixture in the tin.

Spread the mixture evenly to ensure even cooking.

7. Place into the oven and bake 20-25 minutes until golden brown.

Sauce :-

1. Take out 1 or 2 whole blackberries which you will use for presentation.

2. Place the remainder of the blackberries into a saucepan with 2

tablespoons of sugar and boil until the mixture has become thick and

sauce like.

( Check with back of spoon )

3. Strain into a measuring jug using a sieve.

Presentation : Cut using pastry cutter or knife to desire shape, dust with icing

sugar and serve with blackberry sauce.

28

CARROT MUFFINS WITH ORANGE TOPPING

Makes: 12

Cooking Time: 30 minutes


180g butter (softened at room temperature) 1 muffin tin

180g soft brown sugar 12 muffin cases

180g self raising flour (sieved) baking bowl

1 tsp nutmeg mixer

1 tsp cinnamon sieve

30g sultanas grater

200g grated carrot vegetable peeler

3 eggs vegetable knife


Topping: wooden spoon

200g full fat Philadelphia cheese palette knife

85g icing sugar

1 dsp orange zest

Method

1. Preheat oven to 180 °C. Place muffin cases in tin.

2. In a baking bowl cream the butter and brown sugar together.

3. Add egg one at a time until fully combined.

4. Gradually add the sieved flour, nutmeg and cinnamon and mix.

5. Add grated carrot and sultanas and mix.

6. Place mixture in muffin case. Fill each case well.

7. Bake for 30 minutes until they have risen and bounce back if lightly

pressed.

8. Remove from oven and place on cooling rack.

9. Beat the icing sugar, cream cheese and orange zest together until creamy

(using a low speed).

Looks well decorated with a carrot as shown below.

29

CRANBERRY ORANGE ZEST MUFFINS

Makes: 12

Cooking time: 20 minutes


Lemon squeezer

250g self raising flour 1 muffin tin

100g caster sugar 12 muffin cases

1 egg, lightly beaten baking bowl

250mls semi-skimmed milk mixer

75g butter sieve

100g dried cranberries grater

1 dessertspoon orange rind vegetable peeler

3 dessertspoons orange juice vegetable knife


wooden spoon

palette knife

Method

1. Preheat oven to 180ºC. Place muffin cases in tin.

2. Sieve flour into a bowl and stir in sugar.

3. Whisk together milk, egg and melted butter. Pour into dry ingredients and

mix until just combined.

4. Add cranberries, orange juice and rind and mix. Be careful not to over –

mix.

5. Spoon mixture into muffin cases and bake for 20 minutes or until golden

and cooked through. Place on cooling rack when removed from oven.

NB Instead of using orange juice and rind this may be replaced

with 50g of chopped white chocolate.

30

Crepes

Ingredients :- Equipment :-

Batter Batter

1 measuring jug

50g plain flour 1 omelette pan

1 tablespoon caster sugar 1 plastic spatula

1 dessertspoon cocoa powder 1 pot stand

1 size 3 eggs 1 sieve

125 ml milk 1 baking bowl

1 tbsp oil 1 tablespoon

1 hand whisk

Raspberry Coulis greaseproof paper

1 fish slice

200g raspberries 2 tablespoons icing sugar

Filling & Coulis

1 rotary whisk

1 large white bowl

Filling 1 hand blender

125ml whipping cream 1 chopping board

50g mixed summer fruits (frozen) or 1 small jug for coulis

Fresh raspberries 1 plate for presentation

Method :-

1. Sieve flour and cocoa powder into baking bowl

Add the egg, oil and milk and beat until smooth.

2. Heat a little oil in an omelette or pancake pan and coat the bottom of the

pan with a thin coat of the pancake mixture. Cook until the under side is

brown and flip over to brown the other side. Repeat the process until all

the mixture is used.

Stack the pancakes between layers of greaseproof paper.

3. Blend the raspberries and icing sugar together. Put through a sieve to

remove the seeds

4. Whip the cream. Fill the pancakes with the cream and fruit and roll up or

fold in quarters. Drizzle coulis over the top.

31

Apple and Blackberry Crumble

Ingredients 100g plain flour

25g porridge oats

75g margarine

25g caster sugar

Filling

1 large or 2 small cooking apples

25g caster or granulated sugar

½ small tin blackberries (or summer fruits)

For presentation

1 tin custard

1 scoop of ice cream or sorbet

Method

1. Turn on oven to 180°C, Gas 6.

2. Rub the margarine into the flour and porridge oats until the

mixture looks like fine breadcrumbs.

3. Add sugar and mix well.

4. Peel apples. Cut into quarters and slice each quarter into thin

pieces.

5. Place a few slices of apple and some blackberries into the

bottom of a ramekin dish. Add 1 tablespoon of sugar. Cover

with crumble mixture.

6. Place the rest of the apples and blackberries into a foil dish.

Add 2 tablespoons of sugar. Cover with crumble mixture.

7. Bake in the oven for 20-25 minutes until golden brown.

8. Turn out the ramekin dish onto a rectangular white serving

plate. Place a small jug of custard beside it. Decorate with one

small scoop of sorbet or ice cream.

Equipment

1 Foil dish

2 ramekins

1 Baking bowl

1 Apple corer

1 Vegetable peeler

1 Vegetable knife

1 Tablespoon

1 Baking tray

32

Light & Luscious Strawberry Vanilla Cheesecake

Ingredients:

150gReduced fat digestive biscuits

75g Reduced fat butter

3 sheets leaf gelatine

100g strawberries

200g light cream cheese

200g Onken fat free strawberry yogurt

50g caster sugar

Few drops vanilla essence

Strawberry Sauce

1 teaspoon icing sugar

100g chopped strawberries

Equipment:

White plastic bowl 1 teaspoon 1 palette knife

Baking bowl 1 tablespoon 2 foil dishes

1 food mxer plate rolling pin

1 small saucepan wooden spoon 1 green chopping board

1 vegetable knife 1 pastry brush 1 hand blender

Method:

1. Crush the biscuits with the rolling pin in a plastic bag.

2. Melt the butter in the microwave. Add the melted butter to the crushed

biscuits. Divide between 2 greased foil dishes and pack down with a

palette knife. Place in the fridge for 10 minutes to set.

3. Place the gelatine in a small saucepan with 4 tablespoons of water. Soak

for 10 minutes until softened, and then heat very gently until melted. Do

not boil. Remove from the heat.

4. Place the cream cheese, yogurt, sugar and vanilla essence in a baking bowl

Mix together with the food mixer. Add the strawberries and gelatine and

mix again.

5. Pour over the biscuit base and place in the fridge to set for 1 hour.

6. Make the strawberry sauce by blending 100g of strawberries with the

icing sugar. Blend until smooth.

7. When the cheesecake has set, top with a few strawberries for

presentation and the strawberry sauce.

33

Fruit Tartlets

Ingredients (makes 4) Equipment: Sweet Short Crust Pastry 1 sieve

125g plain flour 1 baking bowl

60g margarine 4 tartlet tins

2 tbsp cold water 1 tablespoon

1 dsp caster sugar 1 dessertspoon

1 knife

Filling food processor

75ml natural Greek yogurt 1 vegetable knife

2 dsp lemon curd 1 flour dredger

75g strawberries or 1 rolling pin

75g mixed berries cling film

1 fork

1 cooling wire

Method for Pastry 1 white bowl

1. Pre-heat the oven to 180°C.

2. Sieve the flour into a baking bowl, add the margarine.

3. Rub the margarine into the flour with your fingertips until it starts to

look like breadcrumbs, work quickly to prevent the dough becoming warm.

4. Add the water slowly to the pastry and mix with a knife until it forms

dough. You can add more water if the pastry is too dry.

5. Alternately make the dough using a food processor. Place the flour and

margarine in the food processor bowl. Switch on and combine add the

water through the funnel while mixing to form a dough.

6. Wrap the dough in cling film and place in the fridge for 30mins – if time

allows.

7. On a lightly floured tabletop roll out the dough using a rolling pin.

8. Line the pastry in your mini tart tins, prick the base with a fork and bake

in the oven for 20 minutes.

9. When baked remove from the oven and place on a cooling wire.

10. To make the filling, mix the yogurt and lemon curd together and spoon

into the pastry cases. Do not over fill them or the mixture will overflow

when the fruit is added.

11. Arrange the mixed berries or sliced strawberries on each tartlet.

34

Crème Patisserie Filling

for Fruit Tartlets

Makes filling for 4 tartlets

Ingredients Equipment 2 egg yolks glass bowl

30 g caster sugar food mixer

13 g plain flour small saucepan

1 tsp cornflour wooden spoon

140 ml semi skimmed milk pot stand

balloon whisk

cling film

Method 1. Beat the egg yolks and sugar for a few minutes until pale and slightly

thickened.

2. Whisk in the flours (plain flour and cornflour).

3. Heat the milk in the saucepan until starting to boil.

4. Whisk the milk into the egg mix.

5. Put the whole lot back into the pan, stirring all the time until thick and

boiling.

6. Take the pan off the heat – cover with cling film to prevent a skin from

forming.

7. Spoon crème patisserie into the tartlet cases. Do not over fill them or the

mixture will overflow when the fruit is added.

8. Arrange the mixed berries or sliced strawberries on each tartlet.

35

Smoothie Bar Recipes

Strawberry blush

1 spelga low fat strawberry yogurt

475ml Yazoo strawberry flavoured milk

30g vanilla ice cream

8 strawberries

Blueberry and banana burst-

3 spelga low fat blueberry yogurts

200ml semi skimmed milk

75g vanilla ice cream

Half a banana

36

Tortilla Chips and Dips

Ingredients: 2 tortilla wraps

1 teaspoon Curry powder or

2 tablespoons Sweet chilli sauce or

2 tablespoons Tomato puree

1 teaspoon Mixed herbs

25g grated cheese

2 tablespoons Vegetable oil

Method :-

1. Preheat oven to 200º C or Gas No 6.

2. Place wrap on chopping board and brush both sides with the vegetable

oil.

3. Sprinkle or spread the topping over the wrap ( this must be thin if the

topping is too thick they wrap will not crisp in the oven)

4. Cut the wraps into triangles and place onto baking tray. Make sure

they are spread out so they cook evenly.

5. Place in the hot oven for 3-5 minutes until they are golden brown and

crisp. Watch the timing carefully.

6. Serve hot or cold with dips.

Cheese & Chive Dip Marie Rose Dip

50g grated cheese 2 tablespoons mayonnaise

4 or 5 finely chopped chives 1 teaspoon tomato puree

100ml sour cream Pinch paprika

2 tablespoons mayonnaise 1 dessertspoon tomato sauce

Pepper

Garlic & Herb Mayonnaise Dip Salsa

1 clove garlic crushed 2 tomatoes

pinch mixed herbs ¼ red onion

2 tablespoons mayonnaise ½ red pepper

1 clove of garlic

Juice of ½ a lime

Salt and pepper

Fresh corriander

37

Naan bread


225g self raising flour 1 baking bowl

1 teaspoon of salt 1 measuring jug

2 tablespoons natural yogurt 1 tablespoon

100ml lukewarm water Plate or bowl

for presentation

Method

1. Place the flour, salt and yogurt in a bowl and add the water a little at a time,

mixing all the time until you have a sticky dough.

2. Knead the dough for a minute and then place in a bowl and cover with a damp

tea towel. Leave in a warm place for 30 -40 minutes.

3. Pre heat a grill.

4. Divide the dough into 8 pieces. Form each piece into a ball and roll out into an

oval shape. Repeat with all 8 pieces.

5. Place the naans under a hot grill until they puff up and are mottled and brown

(about 30 secs). Flip over and cook on the other side.

6. Place warm in a bowl and garnish with coriander.

Serve with curry.

gcse home economics - ballyclare secondary...

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