1. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 bbq fenzy

2. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 aims and objectives aim to make great dishes for a summer barbeque objectives * work in pairs * make tandoori chicken, kebabs and burgers * use a kitchen equipment safely * make 3 barbeque recipes, which can also be cooked inside

3. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 setting the scene * this module is about creating dishes that could be cooked at a summer barbeque, or inside if the weather turns * we all need variety in our diet – barbeques are often have the same food, let’s be creative! * look at ways in which fruit and vegetables can be added – spicy homemade tomato salsa anyone? What salad will you make?

4. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 recipes you will make: tandoori chickenburgershaoulmi kebabs Serve with a green salad.

5. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 food skills and techniques you will: prepare barbeque dishes safely peel, chop, slice, shape, thread, barbeque or grill marinade chicken in tandoori paste prepare and shape kebabs or burgers make a salad (optional) cook tandoori chicken, kebabs or burgers on a barbeque or under a grill

6. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 shopping list 8 chicken legs, 2 x 15ml spoons Tandoori paste, 4 x 15ml spoons plain yogurt, ½ lemon 400g minced beef, 1 red onion, 1 small egg, black pepper, flour (for dusting) Haulomi cheese, 1 courgette, 5 mushrooms, 1 yellow pepper, 8 cherry tomatoes, 1 garlic clove, oil for 2 peoplefor 10 people 40 chicken legs, 10 x 15ml spoons Tandoori paste, 20 x 15ml spoons plain yogurt, 5 lemons 2Kg minced beef, 5 red onions, 5 small eggs, black pepper, flour (for dusting) 5 x Haulomi cheese, 5 courgettes, 25 mushrooms, 5 yellow peppers, 40 cherry tomatoes, 5 garlic cloves, oil

7. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 plan of action review recipes to be cooked prepare Tandoori chicken (1-2 hours in advance) – chill prepare the kebabs or burgers – chill start to cook the chicken cook the kebabs and burgers serve the food for the barbeque ensure that you collect your equipment before you start to cook weigh and measure your ingredients accurately keep your work surfaces clean and tidy – wash up as you go

8. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 information healthier eating remove the skin from the chicken to reduce the fat content serve plenty of different salads and breads make homemade burgers and kebabs – you can ensure that you don’t use too much added salt, fat or sugar when you cook

9. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 information budgeting chicken legs are inexpensive and tasty freeze extra burgers for another night keep pitta bread in the freezer and reheat on the barbeque only what you need buy seasonal salad vegetables – they are often cheaper

10. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 information food safety and hygiene ensure that chicken or beef is cooked thoroughly check date marks on all food wash fresh fruit and vegetables use a separate chopping board for raw meat be careful turning food over or removing it from a barbeque or grill

11. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 information cooking for the future tandoori chicken use the paste on other types of meat or fish serve this chicken with boiled rice or naan and a salad – a good sociable meal you and your friends haolumi kebabs add interest by adding varying the vegetables once cooked, dip the cheese and vegetables into sweet chilli dipping sauce – a fun starter

12. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 information cooking for the future burgers add chopped mushrooms, fresh herbs or chilli to the burger mix use lamb, pork or turkey mince for a change shape into balls and serve with a rich tomato sauce on pasta summer salad vary the selection of vegetables to give a colourful mix at any time of the year – try adding fruit, nuts and cheese

13. © British Nutrition Foundation 2006 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 11 © British Nutrition Foundation 2006