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P a g e | 1
INDEX
PAGE RECIPE
STARTERS/SIDE DISHES
3 Vegetable soup
4 Potato rosti
5 Honey glazed carrots
6 Roasted vegetables
7 Potato wedges
8 Pasta salad
9 Rice salad
11 Coleslaw
12 Vegetable samosas
MAIN COURSES
13 Stir fry
15 Pasta bake
16 Beef curry
17 Vegetable curry
19 Chilli con carne
21 Pizza
23 Short crust pastry
24 Quiche
25 Spaghetti Bolognese
27 Fajitas
28 Lasagne
30 Cheese straws
31 Bread rolls
32 Melting meatballs
33 Shepherd pie
35 Fish pie
37 Fish cakes
P a g e | 2
PAGE RECIPE
DESSERTS/CAKES
39 Fruit salad
40 Cheesecake
41 Shortbread
42 Chelsea buns
43 Bakewell tart
45 Lemon meringue pie
47 Pate sucre tartlets
48 Muffins
49 Scones
50 Profiteroles
52 Victoria sandwich
53 Fruit gateau
54 Swiss roll
55 Drop scones
56 Yule log
57 Mince pies
P a g e | 3
VEGETABLE SOUP
Skill Rating
Ingredients
1 onion
1 potato
2 carrots
1 leek
1 stock cube
2 tsp mixed herbs
1 pint water
1 tblsp vegetable oil
Equipment
Chopping board
Sharp knife
Vegetable peeler
Sieve
Jug
Teaspoon
Saucepan
Blender
Method
1. Wash and peel vegetables. Chop finely. Grate carrot.
2. Add oil to a large saucepan.
3. Add onion – fry until soft. Add rest of vegetables, and sweat for 5-10
minutes stirring with a wooden spoon.
4. Add stock cube and 1 pint water and simmer for 20-30 minutes.
5. Season and blend until desired consistency.
P a g e | 4
POTATO ROSTI
Skill Rating
Ingredients
1 potato
Pinch salt
Pepper
Equipment
Chopping board
Sharp knife
Frying pan
Sieve
Grater
Vegetable peeler
Mixing bowl
Spatula
Method
1. Peel and grate potato
2. Add salt and leave for five minutes
3. Squeeze out excess water.
4. Season well.
5. Heat oil until potato sizzles.
6. Place a layer of potato neatly in the pan and fry until the potato on top
looks translucent.
7. Turn potato over and cook other side until brown.
P a g e | 5
HONEY GLAZED CARROTS
Skill Rating
Ingredients
1 large carrot
1 tblsp honey
1 dstsp parsley
15g butter or margarine
Salt and pepper
Equipment
Chopping board
Sharp knife
Small saucepan
Wooden spoon
Sieve
Tablespoon
Vegetable peeler
Method
1. Chop parsley and cut carrot into batons.
2. Simmer gently until just soft
3. Drain carrots and melt the margarine in a pan. Add honey, parsley and
seasoning.
4. Toss carrots in honey sauce.
P a g e | 6
ROASTED VEGETABLES
Skill Rating
Ingredients
1 courgette
1 onion
1/4 butternut squash
1 parsnip
Spray oil
Thyme, rosemary or sage
Equipment
Chopping board
Sharp knife
Baking tray
Vegetable peeler
Method
1. Chop vegetables into pieces.
2. Lay in tin and spray with oil.
3. Add seasoning and herbs.
4. Cook at 200oC for 20—30 minutes
P a g e | 7
POTATO WEDGES
Skill Rating
Ingredients
1 potato
Cajun seasoning
Oil
Equipment
Chopping board
Sharp knife
Baking tray
Method
1. Chop potato into wedges of even sizes.
2. Spray over oil and seasoning.
3. Cook at 200oC for 30—40 minutes
P a g e | 8
PASTA SALAD
Skill Rating
Ingredients
100g pasta shells
1 large tomato
½ red pepper
½ green pepper
50g sweecorn
4 raw mushrooms – washed and sliced
Dressing
3 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp chopped fresh mint
2 tsp grainy mustard
Salt and pepper
Equipment
Chopping board
Sharp knife
Large pan
Colander
Wooden spoon
Mixing bowl
Jug
Method
1. Bring to boil ½ saucepan of water
2. Add pasta – cook for 10 minutes until pasta is ‘al dente’
3. Drain pasta and put into bowl
4. Chop all vegetables and add to cold pasta
5. Mix together with dressing
6. Serve chilled
P a g e | 9
RICE SALAD
Skill Rating
Ingredients
150g long grain rice
50g peas (frozen)
2 spring onions
Small red pepper
225g tin sweetcorn
Dressing
75ml olive oil
1 tbsp lemon juice
Small clove garlic
1/2 teaspoon sugar
Sprig of parsley or mint to garnish
Equipment
Chopping board
Sharp knife
Large pan
Small saucepan
Sieve
Wooden spoon
Tablespoon
Small bowl
Hand whisk
Teaspoon.
Method
1) Wash and slice spring onions on chopping board using sharp knife.
2) Wash red pepper, cut in half, remove seeds, cut into strips and then into
1cm squares.
3) Fill large pan 2/3 full with cold water and put on to boil.
4) When water is boiling (large bubbles) add rice and stir. Cook on medium
heat for approx. 15 mins until tender.
5) Add peas to pasta and cook for approx. 3 minutes.
6) Drain in sieve and cool.
7) Drain in sieve and cool in cold water.
P a g e | 10
8) To make the salad dressing, put olive oil into small bowl, add lemon juice,
garlic and sugar and whisk.
9) In mixing bowl place rice, peas, spring onion, red pepper and sweetcorn
and mix. Add salad dressing and mix again.
10) Put into serving dish and chill in fridge before serving.
11) Garnish with fresh herbs, e.g. mint or parsley.
P a g e | 11
COLESLAW
Skill Rating
Ingredients
¼ hard white cabbage
2 carrots
1 small onion
25g sultanas
3-4 tbsps mayonnaise
Salt and pepper
25g peanuts (optional)
Equipment
Grater
Vegetable peeler
Chopping board
Sharp knife
Small bowl
Method
1. Peel and grate carrot into bowl
2. Peel and finely chop onion
3. Shred cabbage
4. Mix altogether with sultanas and nuts if used. Mix in mayonnaise.
5. Garnish with parsley or paprika.
P a g e | 12
VEGETABLE SAMOSA
Skill Rating
Ingredients
1 potato
½ onion
50g peas
2 tsp curry powder
¼ pint water
1 packet filo pastry
50g margarine or butter
Salt and pepper
Equipment
Chopping board
Sharp knife
Jug
Mixing bowl
Flour dredger
Tablespoon
Pastry brush
Frying pan
Kitchen paper
Method
Filling:
1. Heat the oil
2. Fry the onion and potato for 5 minutes
3. Add peas and curry powder
4. Add water and cook until potatoes are soft. Season to taste.
5. Allow to cool
Samosa
1. Lay out filo pastry sheet and brush with melted margarine
2. Place 1 tablespoon of filling mix into the corner of the filo pastry
3. Fold the samosa into triangle shape
4. Place on a baking tray and bake for 10-15 minutes.
P a g e | 13
STIR FRY
Skill Rating
Ingredients
100g noodles
50g bean sprouts
4 spring onions
1 carrot
1 pepper
1 courgette
2 tbsps oil
1 tbsp soy sauce
1 tsp Chinese 5 Spice
250g chicken/beef/turkey/lamb or meat alternative such as quorn
Any other vegetables of own choice may be used
Equipment
Chopping board
Sharp knife
Vegetable peeler
2 Large pans
Sieve
Small saucepan
Sieve
Wooden spoon
Tablespoon
Serving dish
Method
1. Put large pan of water on to boil, ready for the noodles
2. Peel the carrot, wash the bean sprouts and onions, and trim the ends of
the onions
3. Cut all the vegetables (except the bean sprouts) into batons.
4. Heat the oil in a saucepan or wok. The oil should be hot. Add the meat
until cooked thoroughly.
P a g e | 14
5. Add the vegetables except the bean sprouts and spring onions and fry
over a high heat for 2 minutes. Add the bean sprouts and spring onions
and cook for a further minute.
6. Add the soy sauce, 5 Spice.
7. Simmer noodles until soft for approximately 5 minutes. Drain and add to
stir fry.
P a g e | 15
PASTA BAKE
Skill Rating
Ingredients
100g pasta
25g plain flour
250ml milk
75g cheese
Salt and pepper
25g margarine
Equipment
Chopping board
Sharp knife
Large pan
Small pan
Grater
Plate
Sieve
Jug
Wooden spoon
Oven proof dish
Hand hisk
Method
1. Bring a pan of salted water to the boil and boil pasta for 12-15 minutes.
2. Grate cheese onto plate.
3. Melt margarine and add the flour. Cook for ½ minutes and then add the
milk gradually. Stir continuously until it thickens.
4. Stir in most of the cheese and season with salt and pepper.
5. Pour the sauce over the pasta in the dish, sprinkle with the rest of the
cheese.
6. Place under the grill to brown the top.
P a g e | 16
BEEF CURRY
Skill Rating
Ingredients
200g beef
1 onion
1 apple
1 tbsp curry powder
1 tin chopped tomato
1 vegetable stock cube
1 tbsp tomato puree
½ pint water
1 small carton yoghurt
1 tblsp vegetable oil
Equipment
Chopping board
Sharp knife
Large pan
Wooden spoon
Jug
Method
1. Cut beef into even size cubes
2. Peel and chop onion
3. Peel and chop apple
4. Put one tablespoon of oil in a wok/large pan
5. Add onion, apple, curry powder and tomato puree to oil. Fry gently for 5
minutes.
6. Add beef and cook gently for a further 10 minutes.
7. Add vegetable stock cube and ½ pint water. Stir well and bring to the boil
8. Cover and simmer for 30-40 minutes (check consistency, add more water
if required).
9. Stir in yoghurt and simmer for a further 5 minutes.
10. Serve with rice.
P a g e | 17
VEGETABLE CURRY
Skill Rating
25ml vegetable oil
1 onion
2 cloves garlic
1 large potato
1 carrot
1 celery stalk
225g chickpeas (tin-drained)
100g cauliflower
50g mushrooms
½ apple
2 vegetable stock cubes
2 teaspoons curry powder
½ tsp ground ginger
½ tbsp tomato purée
2 tsp garam masala
20g raisins.
Equipment
Large saucepan with lid
Wooden spoon
Chopping board
Sharp knife
Measuring jug.
Method
1. Peel and chop onion (on chopping board using sharp knife).
2. Peel and chop potato into cubes.
3. Peel and chop carrot into cubes.
4. Wash and slice celery.
5. Wash and cut cauliflower into florets (similar sizes to the other
vegetables).
6. Wash and slice mushrooms.
7. Chop apple into pieces (remove core first).
8. Peel and crush cloves of garlic.
9. Put stock cubes into measuring jug and mix with 250ml hot water.
10. Put oil into pan and fry onion and garlic for 2–3 mins, until they soften.
P a g e | 18
11. Add celery and apple to pan and cook gently for 3–4 mins (medium to low
heat).
12. Add curry powder and ginger and cook gently for 1 min.
13. Add all other ingredients except garam masala.
14. Bring to boil, reduce heat, cover pan with lid and cook for approx. 40
minutes.
15. Stir in garam masala.
P a g e | 19
CHILLI CON CARNE
Skill Rating:
Ingredients
200g minced beef
1 onion
1 215g tin red kidney beans
2 tbsp cooking oil
1 green or red pepper
1 beef stock cube
400g tin chopped tomatoes
Chilli powder (amount varies
according to taste – 1 tsp at a
time)
150g long grain or basmati rice.
Equipment
Large saucepan
Medium saucepan
Wooden spoon
Chopping board
Sharp knife
Sieve
Teaspoon
Tablespoon
Method
1. Fill large saucepan with cold water and boil. Switch off when boiled.
2. Peel & chop onion on chopping board with sharp knife.
3. Wash green/red pepper. Cut in half, remove seeds, then cut into strips
and finally into pieces.
4. Put cooking oil into medium saucepan, add onions and fry on medium heat
for approx. 2 mins until translucent (clear in colour).
5. Add minced beef and fry until brown (approx 5 mins).
6. Add green/red pepper and cook for a further 3 mins until slightly
softened.
7. Open and drain can of kidney beans into the sink, using the sieve.
P a g e | 20
8. To the minced beef add the tin of tomatoes, crumbled stock cube, chilli
powder and kidney beans. Bring to boil, cover and simmer (cook gently)
for approx. 25 mins.
9. Reheat water in large saucepan until it is boiling, then add rice and cook
on a medium heat for 15–20 mins.
10. Drain rice in sieve over sink and arrange around edges of serving
plate/dish.
11. Place chilli mixture in.
P a g e | 21
PIZZA
Skill Rating
Ingredients
150g strong flour
Pinch salt
12.5g yeast
½ tps sugar
¼ tsp vitamin C
1 tblsp vegetable oil
125ml warm water
1 tbsp dried milk powder
½ onion
1 tin chopped tomato
2 tsps mixed herbs
½ tsp salt and pepper
100g grated cheese
Toppings:
50g mushrooms
or 50g bacon
or 50g pineapple
Equipment
Chopping board
Sharp knife
Baking tray
Jug
Small bowl
Table knife
Greaseproof paper
Flour dredger
Rolling pin
Method
1. Preheat oven to 220oC/Gas 7
2. Chop onion finely and fry in oil.
3. Add tomatoes, herbs and seasoning. Simmer for 10 minutes for form a
thick sauce.
P a g e | 22
4. Cream yeast with sugar, add vitamin C, vegetable oil and warm water in a
jug.
5. Add to flour, milk powder and salt slowly, mixing with a table knife until it
forms a dough.
6. Knead the dough on a floured board for 5 minutes or until it becomes
smooth and elastic.
7. Roll out and shape dough.
8. Place onto a baking tray with greaseproof paper.
9. Spread over sauce.
10. Sprinkle on cheese and other toppings.
11. Bake for 20-25 minutes.
P a g e | 23
SHORTCRUST PASTRY
Skill Rating
Ingredients
100g plain flour
25g hard margarine
25g lard
4 tsps cold water
Pinch of salt
Equipment
Food processor
Round-bladed knife
Method
1. Mix flour and salt in a mixing bowl and rub margarine and lard until it
resembles fine breadcrumbs and looks slightly yellow.
2. Add cold water a little at a time, and mix with a round-bladed knife until
it forms a stiff paste.
P a g e | 24
QUICHE
Skill Rating
Ingredients
Pastry:
150g plain white flour
37g lard
37g butter
6 tsp cold water
Pinch of salt
Filling:
40g grated cheese
1 egg
1/8 pint milk
Pinch salt and pepper
Possible fillings:
¼ onion
¼ pepper
25g rashers of bacon
25g ham
25g goats cheese
1 tomato
Mixed herbs
Method
Make Pastry
1. Rub fat and flour together with fingertips. Add cold water slowly until
pastry is formed.
2. Roll out pastry and cut into small discs with a cutter.
3. Grease a bun tin and place pastry discs into tray
Make Filling
1. Mix egg and milk together with a fork. Add salt and pepper.
2. Place chosen fillings of quiche into pastry cases. Pour over milk and egg
mixture.
3. Sprinkle over cheese
4. Bake for 15 – 20 minutes at 200oC
P a g e | 25
SPAGHETTI BOLOGNESE
Skill Rating
Ingredients
250g minced beef
1 onion
100g mushrooms
1 small green pepper (optional)
2 tbsp cooking oil
450g can chopped tomatoes
1 beef stock cube
Pinch of mixed herbs
Salt and pepper
100g dried spaghetti
Sprig of parsley to garnish.
Equipment
Chopping board
Sharp knife
Measuring jug
Wooden spoon
Colander
Medium saucepan and lid
Large saucepan
Tablespoon.
Method
1. Peel and chop onion and pepper on chopping board, using a sharp knife.
Remove seeds from pepper.
2. Wash and slice mushrooms.
3. Put cooking oil in medium saucepan and fry onion on medium heat for 2
mins.
4. Add mince and fry, stirring gently with wooden spoon, until it is brown
(approx 5 mins).
5. Add mushrooms and pepper and fry for approx. 5 mins, until slightly
softened.
6. Add chopped tomatoes and sprinkle in stock cube.
7. Add mixed herbs and salt and pepper.
P a g e | 26
8. Bring to boil and then simmer very gently with lid on, stirring occasionally,
for 30 mins.
9. Fill large pan ¾ full with water and bring to boil. Add pinch of salt.
10. When water boils, add spaghetti and cook for 10–15 minutes.
11. Drain spaghetti in colander over sink and arrange around the edges of the
dish/plate, leaving a hollow in centre for Bolognese sauce.
12. Pour sauce in hollow and garnish with parsley.
P a g e | 27
FAJITAS
Skill Rating
Ingredients
2 tortilla wraps
100g chicken (1 breast)
1/4 pepper
1/4 onion
4 tblsp chopped tomato
1 tsp chilli or fajita mix
optional
25g grated cheese
2 dstsp sour cream
Equipment
Chopping board
Sharp knife
Large pan
Wooden spoon
microwave
Method
1. Chop the vegetables into strips.
2. Chop the meat into strips.
3. Fry the onion in dstsp of cooking oil until soft.
4. Add the meat and fry until cooked through.
5. Add the peppers and fry for a further 3—4 minutes.
6. Add the tomato and seasoning and heat through.
7. Place each tortilla wrap in the microwave for 10 secs.
8. Assemble the fajitas.
P a g e | 28
LASAGNE
Skill Rating
Ingredients
Meat sauce
200g minced beef
450g can chopped tomatoes
25g cooking oil
1 medium onion
½ green pepper (optional)
1 beef stock cube
1 clove garlic
Pinch mixed herbs
Pinch black pepper
75g lasagne sheets.
Cheese sauce
25g margarine
25g plain flour
375ml milk
100g Cheddar cheese
Parsley to garnish.
Equipment
Chopping board
Sharp knife
Cheese grater
Tin opener
2 wooden spoons
2 pans – medium and small
Measuring jug
Metal plate
Oblong ovenproof dish.
Method
1. Preheat oven to 190ºC/Gas 5.
2. Peel and chop onion.
3. Grate cheese.
4. Dice vegetables.
P a g e | 29
5. Take medium pan, add 25g cooking oil, put on medium heat and add
chopped onion.
6. Cook onion for 2 mins until translucent (clear) in colour.
7. Add minced beef to onions and cook, stirring continuously, until beef is
brown in colour (approx. 5 mins).
8. Add green pepper (if using) and cook for further 2 mins, stirring