Year 9R (Miss Cooper) Food Practical Dates and Recipes

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Presentation transcript:

Year 9R (Miss Cooper) Food Practical Dates and Recipes Ingredients Thai Green Curry 18th January 15ml spoon oil 3 spring onions 1 clove of garlic 80g sugar snap peas 1 small chicken breast 2 x 15ml Thai green curry paste 200ml coconut milk (reduced fat) 1/2 lime Small bunch of coriander 100g jasmine rice Air tight container Apple Lattice Pie 1st February Pastry: 300g flour 150g butter 100g sugar 1 large egg Filling: 3 large cooking apples or 5-6 granny smith apples. 1 tbsp. cornflour 4 tbsp. sugar 2 tbsp. water 1 tsp cinnamon 1 tbsp. of lemon juice 1 egg Air tight container or oven proof pie dish Swiss Roll 15th February 15ml vegetable oil for greasing 125g golden caster sugar plus extra to dust 125g plain flour plus extra to dust 3 large eggs ½ jar of strawberry or raspberry jam Lasagne 8th March 8 lasagne sheets Salt and pepper to season Red Sauce: 1 onion, chopped 1 clove garlic, crushed 1 tbsp olive oil 450 g lean minced beef 400 g tin chopped tomatoes, drained salt & pepper White Sauce (Béchamel) 50 g butter 40 g flour 460 ml milk 80g grated cheddar cheese Air tight container or oven proof dish January - March Remember to always bring your own container that is suitable to take your cooking home. If you cannot get the ingredients you need to bring a note with the reason why to a member of the Design and Technology department before the day you are due to cook. NOT ON THE SAME DAY!!

Practical Date Ingredients Profiteroles 22nd March For the profiteroles: 60 g strong plain flour 1 teaspoon golden caster sugar 50 g butter, cut into small pieces 2 large eggs, beaten For the filling: 275 ml double cream, whipped until thick (or one small pot) For the hot chocolate sauce: 175 g dark chocolate (70-75% cocoa solids) Air tight container (also 2 smaller ones if possible to take home extra whipped cream and chocolate. Samosas TBC 1 small potato 1 carrot 1 clove garlic 1 small onion 75g frozen peas 2tbsp curry powder 1 packet filo pastry 80 ml vegetable oil Air tight container Remember to always bring your own container that is suitable to take your cooking home. If you cannot get the ingredients you need to bring a note with the reason why to a member of the Design and Technology department before the day you are due to cook. NOT ON THE SAME DAY!!