Year 9 Recipe Book 2013-14 - Sullivan Upper School

Year 9 Recipe Book2013-14RASPBERRY AND ROSEWATER FOOL[Between 2]School will provide plastic glasses to serve this recipe.Ingredients150g fresh or frozen raspberries50g caster sugar125g of virtually fat free quark or mascarpone (don’t use Philadelphiacream cheese as it is too thin)100g carton of Greek yoghurt1teaspoon rosewater (available in school)Method1. Keep back a good handful of raspberries, tip the remainder into foodprocessor with rosewater and ¾ of sugar. Blitz until smooth then sieveinto large bowl.2. In a separate large bowl beat the quark with the remaining sugar, thenbeat in yoghurt, then raspberry puree. Spoon into 2 glasses (1 perperson) and scatter the remaining raspberries over the top. Serveimmediately or chill for up to 8 hours.Page 3 of 19

HERBY SALMON AND COUSCOUS PARCELS[Between 2]Year 9 Recipe Book2013-14Please bring a suitable container to carry this home.Ingredients100g pack of flavoured couscousA handful of fresh parsley4 spring onions4 sun blush or sundried tomatoes2 salmon fillets – approx 140g each1 tablespoon of olive oil (available in school)2 large sheets of grease proof paper (available in school)Method1. Place couscous in a large bowl and pour on 200ml of boiling water.Add olive oil and leave to stand for ten minutes.2. Slice spring onions, chop tomatoes and chop parsley usingmezzaluna or scissors chop parsley.3. Loosen the grains of couscous with a fork and add parsley, springonions and tomatoes.4. Divide couscous between two large sheets of grease proof paper.Place salmon on top. Fold paper and twist edges to seal. Placeparcels on a baking sheet and cook for 15min at as mark 6 /200˚C (for fan-assisted ovens reduce the temperature by 10˚C).Making in the microwaveCook parcel for 3 min on High then leave to stand for 2 minutes.Making it with chickenUse 2 sliced skinless chicken breasts. Bake for 15-20 minutes ormicrowave on High for 4 min, leave to stand for 2 min.Page 5 of 19

Year 9 Recipe Book2013-14APPLE PUFFS[Between 2]Please bring a suitable container to carry this home.Ingredients1 ready rolled puff pastry sheet3 small/medium red skinned eating apples such as Cox’s2-3 tablespoons caster sugar for sprinklingMethod1. Preheat oven to 220ºC (200ºC for fan assisted ovens)/Gas Mark 7.Unroll pastry sheet onto a lined baking sheet, with a sharp knife trimedges then cut the sheet in half lengthways, and then each half into 3equal pieces. Separate the pieces slightly.2. Halve and core the apples leaving the skin on, then thinly slice theapple halves, keeping the slices together in the original shape. Placeone sliced apple half, cut face down, in the centre of each pastrypiece.3. Bake for 12 – 14 minutes until pastry is risen and golden. Sprinkle witha little more sugar and serve warm or cold.Page 6 of 19

Year 9 Recipe Book2013-14ONE PAN SPICY RICEIngredients1 garlic clove125g basmati rice200g can of chickpeas1 vegetable stock cube2 tablespoons sultanas (optional)100g of baby leaf spinach1 tablespoon of curry paste (available in school)Pepper (available in school)1 tablespoon vegetable oil (available in school)Method1. Crush garlic, drain and rinse chickpeas, boil kettle and make 200mls ofstock.2. Heat the oil in wok, then fry the garlic and curry paste over a mediumheat for 1 minute, until it smells toasty.3. Tip the rice into the pan with the stock, chickpeas and raisins and stirto stop the rice from clumping. Season pepper and bring to the boil.Reduce to a medium heat and simmer for 12-15 minutes or until all theliquid has been absorbed and the rice is tender.4. Tip spinach into the pan along with 2 tbsp of hot water and fluff upthe rice with spoon, making sure the spinach is mixed in well.Serve drizzled with natural yogurt if you like.Page 7 of 19

Year 9 Recipe Book2013-14PAVLOVAPlease bring a biscuit tin or a large lunch box to carry the pavlovahome.Ingredients2 egg whites - separate at home100g caster sugarMethod1. Check that your bowl is dry, free of grease and spotlessly clean orthe egg whites will not beat.2. Whisk the egg whites and half the sugar at full speed until themixture forms stiff dry peaks.3. Add the rest of the sugar by folding in or whisking at a very slowspeed.4. Turn out on to baking paper sheet and using a knife shape it into a circle.5. Bake at gas mark 1/120ºC for 1-1½ hours (for fan-assisted ovensreduce temperature by 10 ºC).6. When cool decorate with fresh cream and fruit.The pavlova will keep for a few days in an airtight container orwrapped in cling film or tinfoil. It can also be frozen for up to 1month.Page 8 of 19

Year 9 Recipe Book2013-14QUICK BANOFFI CHEESCAKEIngredientsBase200g crushed digestive biscuits100g butterFilling1 carton of toffee flavoured yoghurt200g tub Philadelphia soft cheese125 ml whipping cream2 bananas50g soft brown sugar (available in school)Method1. Melt butter in the microwave, add the crushed biscuits, mix well andpress into dish and then refrigerate.2. Whip the cream, sugar, cheese and yoghurt with an electric whisk untilthick.3. Thinly slice the bananas and arrange on top of the biscuit base.4. Pour the cream mixture over the base and chill to set.VariationsOrange cheesecake Substitute the yogurt and bananas for 250gmascarpone cheese and the zest of 3 oranges to make orange cheesecake.Decorate the top with slices of orange.Berry Cheesecake Substitute the yogurt and bananas for 200gmascarpone cheese and 300g fresh or frozen berries. Decorate the topwith some of the berries.Page 9 of 19

Year 9 Recipe Book2013-14CHICKEN CHOW MEIN(Between 2)Please bring a 1 litre container to carry this home.Ingredients250g COOKED chicken (optional)150g Amoy Straight to Wok noodles1 small piece fresh root ginger1 red onion100g bean sprouts OR 4 spring onions100g mange tout OR peas4 tablespoons sweet chilli sauce (available in school)4 tablespoons soy sauce (available in school)1 tablespoon vegetable oil (available in school)Method1. Prepare the vegetables -thinly slice the red onion and spring onion.Grate or finely chop the ginger. Halve the mange tout lengthways,wash the bean sprouts thoroughly.2. Shred the cooked chicken.3. Heat the oil in a wok. Fry the vegetables for 3-4 minutes. Add the soysauce, sweet chilli sauce and noodles. Stir for 2-3 min.4. Add the shredded chicken if eating immediately, if not add chickenwhen reheating.TO REHEATAdd chicken and reheat gently in a wok, microwave or oven. Reheat untilthe food is piping hot in the centre. Remember cooked chicken can only bereheated once.Page 10 of 19

Year 9 Recipe Book2013-14PAN GRILLED TUNA WITH MANGO SALSAPlease bring a 1 litre container to carry this home.Ingredients1 tuna steak or 1 piece of any unskinned fish½ tsp olive oil (available in school)For the salsa¼ mango2 spring onions½ fresh red chilli1 limehandful fresh coriander1. Peel and dice the mango. Thinly slice the spring onions, diagonally.Deseed and finely chop chilli. Zest and juice lime. Toss together.2. Rub oil all over the fish and season well.3. Heat a griddle pan until quite hot. Place the fish flesh side down onthe pan. Cook for a minute or so and then turn the fillet so that thereare criss-cross markings on the fish. Reduce the heat and cook for afurther 3-4minutes depending on the thickness of the fish.4. Turn the fish over gently and continue to cook on the skin side untilcrisp and golden.Page 13 of 19

Year 9 Recipe Book2013-14SUSHI ROLLSIngredients150g Sushi rice1 tablespoon rice vinegar½ tablespoon sugar½ teaspoon salt2 sheets nori½ cucumber½ pepperMethod1. Rinse the rice in cold water and drain well. Place the rice in amicrowave rice cooker, cover with water and steam for 10 minutes.2. Combine the rice vinegar, sugar and salt in a small bowl. Stir themixture into the drained cooked rice when warm. Put rice in a largebowl and allow to cool.3. Deseed and cut pepper into long strips. Peel cucumber and cut intolong thin strips.4. Place 1 sheet of nori on a sushi mat. Place half the rice along one endof the nori, leaving a 2cm border around the other 3 sides. Arrangethe pepper or cucumber down the centre of the rice.5. Using the sushi mat as a guide, roll up firmly from the bottom,enclosing the filling in the rice. Lightly dampen the edge of the nori toseal. Place in the fridge for 10-15 minutes to firm up.6. Using a sharp knife, cut the roll into 2.5 cm rounds. Serve the sushirolls with soy sauce, wasabi and pickled ginger.Page 14 of 19

Year 9 Recipe Book2013-14MEDITERRANEAN BREADPlease bring a clean tea towel to carry your bread home.Ingredients200g soda bread flour (available in school)150ml milk (available in school)½ teaspoon dried mustard (available in school)¼ teaspoon cayenne pepper (available in school)1 teaspoon dried or fresh thyme (available in school)50g sundried tomatoes25g feta cheeseTea towel1. Chop the sun dried tomatoes and crumble the feta cheese.2. Sieve flour into a baking bowl, add the vegetables and cheese and stir.3. Add the thyme, mustard & cayenne pepper.4. Add the milk and mix until it forms a soft dough.5. Shape into a flat round and place on a floured baking tray. Markwith a deep cross.6. Bake at gas mark 6/200°C for 20-25 min (for fan-assisted ovens reducethe temperature by 10˚C). Leave to cool.7. Wrap in tea towel and place on cooling tray.Page 15 of 19

Year 9 Recipe Book2013-14CAESAR SALADPlease bring a suitable container with a lid to carry this home.IngredientsSalad1 cos lettuce2 tablespoons mayonnaise1 tablespoon olive oil (available in school)1 tablespoon lemon juice (available in school)(can also add cooked bacon or chicken)Croûtons2 thick slices crusty bread1 tablespoon grated Parmesan cheese1 tablespoon olive oil (available in school)Method1. Make the croutons. Cut or tear the bread into large chunks.2. Mix the bread in a bowl with 1 tablespoon of the olive oil and theparmesan cheese.3. Place on a baking sheet and place on the top shelf at gas mark4/180˚C for 10 min (for fan-assisted ovens reduce thetemperature by 10˚C).4. TIME CAREFULLY – THEY BURN EASILY!5. Make the dressing: Whisk together mayonnaise, olive oil, lemonjuice and season.6. Wash leaves and tear into large pieces. Place in a large servingbowl.7. Add croûtons and mix.Drizzle with dressing and serve with extra parmesan if desired.Page 16 of 19

Year 9 Recipe Book2013-14GREEK SALADPlease bring a suitable container with a lid, to carry this dish home.Ingredients4 large vine tomatoes1 cucumber½ red onion16 Kalamata olives85g feta cheese1tsp dried oregano (available in school)4 tbsp extra virgin olive oil (available in school)Method1. Cut tomatoes into irregular chunks. Peel, deseed and roughly chopcucumber.2. Thinly slice red onion and cut feta cheese into chunks.3. Place all ingredients in a large bowl and lightly season.4. This salad can be served with crusty bread.Page 17 of 19

Year 9 Recipe Book2013-14COLESLAWPlease bring a suitable container with a lid, to carry this home.Ingredients¼ small white or red cabbage¼ onion or 1 small apple1 medium carrot2 tablespoons mayonnaise1 tablespoon of olive oil (available in school)Method1. Shred the cabbage, chop or grate the onion or apple, grate the carrot.2. Blend all the ingredients with mayonnaise and olive oil and add sparingly to thevegetables.You can also add grated cheese or for extra flavour add one teaspoon of currypowder to the mayonnaise.Page 18 of 19

Year 9 Recipe Book2013-14BERRY PUFF STACKS (Between 2)Ingredients1 puff pastry block, thawed125ml carton whipping cream1 small punnet strawberries or berries of your choiceMethod1. Preheat oven to gas mark 7/220˚C (for fan-assisted ovens reduce thetemperature by 10˚C).2. Roll out the pastry until it is approximately the size of the oven tray. Brushthe pastry with beaten egg and sprinkle with sugar and then cut out 20 discs.3. Lay discs on a lined baking sheet. Bake for 8-10 minutes until risen andgolden brown. Hull, wash and thinly slice the strawberries. Lightly whip thecream4. Remove disc from oven and allow to cool on a cooling tray.5. Cut pastry discs in half horizontally and sandwich together with lightlywhipped cream and the sliced strawberries or berries.Page 19 of 19