1. 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!!

2. 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!!