1. Food Preparation & Nutrition
Recipe Leaflet
Showing Skills and preparation of Food
From April – July 2017
For all recipes please remember to bring ingredients and a suitable container
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2. CONTAINER TO TAKE HOME IN
Victoria Sponge
Ingredients:
175 g butter or margarine, softened
175 g caster sugar, plus extra to dust
3 eggs, at room temperature
175 g self-raising flour
1-2 tbsp milk
4-6 tbsp jam
CONTAINER TO TAKE HOME IN
Method:
Preheat oven to 180°C/gas 4. Lightly brush two 18cm sandwich tins with a little oil and line the base with a disc of baking parchment.
Using an electric whisk, cream the butter and sugar in a large bowl until pale, light and fluffy.
Break the eggs into a small bowl and beat lightly with a fork until broken up. Gradually add the egg into the sugar and butter in several additions, beating well after each addition.
Once all the egg has been added, sift the flour over the surface and gently fold in using a large metal spoon. Add 1-2 tbsp of milk, if necessary to make the mixture ‘dropping’ consistency.
Divide the mixture between the tins and smooth tops using a spatula. Bake for about 20 minutes until risen, golden and springs back when pressed gently.
Allow to cool for a few minutes the turn out onto a wire rack to cool completely before peeling off the paper.
Sandwich the cooled cakes with jam and dust the top with caster sugar

3. Chicken Tikka Masala & Naan Bread Serves 2
Chicken Tikka Masala Ingredients:
1 tsp each of ground cumin & ground coriander*
½ tsp each of turmeric, paprika & garam masala*
150ml natural yogurt
2 boneless, skinless chicken breasts
2 tbsp vegetable oil*
25g butter
1 large onion
2 garlic cloves
4 cm piece of fresh ginger
1 green or red chilli
1 red pepper
1 x 200g can chopped tomatoes
2 tbsp tomato purée
Fresh coriander leaves (optional)
*School to provide
CONTAINER TO TAKE HOME IN
Naan Bread Ingredients
225 g strong bread flour, plus extra to roll out
½ tsp fast action yeast*
½ tsp salt*
175 ml warm water
1 tbsp (15 ml) oil*

4. Naan Bread Method Chicken Tikka Masala Method
Preheat oven to 220°C/ Gas 8
Mix the ½ of the dry spices together with 2 tbsp of yoghurt.
Cut the chicken into 2cm chunks and add to the yoghurt mixture and stir.
Place chicken onto a baking tray and cook for minutes.
Finely chop the onion, garlic and chilli and peel and grate the ginger.
Heat the oil and butter in a saucepan on a medium low heat and add the onions. Cook for 10 minutes until well softened.
Add the garlic, ginger, chilli and the rest of the dry spices and cook gently for a further 5 minutes.
Add the chopped tomatoes and tomato puree and 150ml water. Simmer for 10 minutes.
Add the cooked chicken and simmer for 5-10 minutes. Garnish with coriander.
Naan Bread Method
Mix the flour in a large bowl with ½ tsp salt and the yeast. Make a well, add the water and oil, then mix to a rough dough. Leave to sit for 5 minutes as it is.
Flour the work surface and hands, then knead the dough for 5 minutes until smooth and springy.
Leave to sit for 10 minutes in a warm place.
Cut the dough into 4 even pieces, roll each one out into a thin circle.
Heat the grill to high. Dust a baking sheet with flour, then grill the breads for 1½–2 minutes on each side until puffed and golden. You’ll need to do this in a few batches.

5. Sweet & Sour Chicken & Spring Rolls serves 2
Sweet and sour chicken ingredients
2 chicken breasts
20g cornflour
2 tbsp soy sauce*
2 tbsp vinegar*
2 tbsp brown sugar
2 tbsp tomato ketchup or puree
1 onion
1 pepper
1 carrot
1 clove garlic
2cm piece fresh ginger
1 x 425g can pineapple pieces in juice
Chinese five-spice powder (optional)
2 tbsp oil*
When reheating must be piping hot throughout
Spring roll ingredients
1 packet cooked rice noodles or 1 packet beansprouts
1 red pepper
1 carrot
2 spring onions
1 tbsp soy sauce*
½ tsp Chinese five-spice powder (optional)
1 packet of filo pastry (ideally not frozen)
1 egg
Sweet chilli sauce for dipping (optional)
*School to provide
2 CONTAINERS TO TAKE YOUR FOOD HOME IN

6. Sweet and Sour Chicken Method Peel the onion and cut into 8 wedges
De-seed the pepper and cut into chunks.
Peel the carrot and cut into even strips
Peel and crush the garlic, grate the ginger.
Drain the pineapple over a measuring jug to catch the juice
Make the juice up to 300 mls with cold water
Chop the pineapple into even pieces
Cut the chicken into small even sized pieces
Heat the oil in a wok and stir-fry the chicken for a few minutes until slightly golden all over.
Add the onion, carrot, pepper, garlic and ginger and stir-fry for a few minutes, add the five-spice powder. Turn off the heat.
Place the cornflour into a mixing bowl and add 2 tbsp of the pineapple juice and stir until a smooth paste is formed.
Add the soy sauce, vinegar, sugar and ketchup/puree to the cornflour then add the rest of the pineapple juice.
Pour this mixture over the chicken and vegetables and simmer over a medium heat until the mixture thickens.
Add the pineapple and simmer until the chicken is cooked, about 10 minutes.
Spring Roll Method
Heat oven to 200C/gas 6.
Pour boiling water over the rice noodles and leave for 5 minutes to soften.
Cut the pepper, carrot and spring onion into strips.
Put the vegetables (and beansprouts) in a large bowl.
Add the soy sauce and a sprinkling of five-spice.
Drain the rice noodles and add to the vegetable mixture.
Mix very well and ensure it is all coated with the seasonings.
Lay down a sheet filo pastry (ensure they are cut into squares).
Spoon the filling at one end of the square sheet.
Brush beaten egg around the edges of the square.
Roll them up neatly by folding both sides over the filling, then rolling them up.
Place the spring rolls onto a baking tray, seam side down and brush with a little more egg
Bake the rolls for mins or until golden.

7. Profiteroles with Crème Patisserie Makes approx. 12
Crème Patisserie ingredients
300 ml whole milk
A few drops of vanilla extract
3 egg yolks
50 g caster sugar
15 g plain flour
15 g cornflour
Choux pastry ingredients
145 g water
55 g butter
70 g plain flour
Pinch of salt
2 eggs, at room temperature
Chocolate Sauce Ingredients
100g dark or milk chocolate
150 mls single cream

8. Profiteroles with Crème Patisserie
Choux Pastry Method
Preheat the oven to 200C/Gas 6 and grease a baking tray.
Sift the flour and salt twice. Once into a bowl then onto a piece of greaseproof paper.
Put the water and butter into saucepan, gradually heat until the butter melts and then increase the temperature. As soon as the water reaches a brisk boil, lower the heat again and tip in all of the flour. Beat quickly until the mixture forms a ball and leaves the sides of the pan clean.
Remove the pan from the heat and cool slightly.
Break the eggs into a jug and whisk lightly with a fork. Add the egg one tbsp at a time and beat well in between additions.
Once three quarters of the egg is added, check the consistency. It should have a reluctant dropping consistency
Spoon 12 equal balls of the mixture onto the baking tray, spaced well apart.
Bake in the oven for minutes, or until golden-brown and puffed up. Take out and pierce a hole in each pastry at the bottom.
Turn the oven down to 170C/Gas 3 and put the choux back in for 5 minutes.
Transfer to a wire rack to cool.
Crème Patisserie Method :
Whisk the egg yolks and sugar until they are nearly white.
Gradually stir in the flour and cornflour and then the milk.
Pour into a saucepan and bring to the boil slowly on a medium heat until thickened.
Simmer for 2-3 minutes then stir in the vanilla extract.
Place a ‘cartouche’ (see teacher demo) on top of the crème patisserie and leave to cool.
Assembling the Profiteroles:
Pipe the crème patisserie into the choux pastry.
Heat the chocolate and cream in a bowl placed over a pan of simmering water until melted - do not allow the water to touch the bottom of the bowl. Stir to combine.
Serve the warm chocolate sauce drizzled over the filled profiteroles.

9. Mini Pavlovas with Homemade Jam
Homemade Raspberry Jam
250 g raspberries (frozen, defrosted)
200 g jam sugar
Finely grated zest and juice 1 lemon
Makes: 400 g (about one jar)
Plus a clean, empty jar with a lid
Meringue Recipe
3 egg whites
150 g caster sugar
1 tsp cornflour
1 tsp lemon juice
300 ml double cream (not Elmlea)
1 punnet of fresh berries
A CONTAINER TO TAKE YOUR FOOD HOME IN

10. Mini Pavlovas with Homemade Jam
Meringue Method
Whisk egg whites until they are stiff and dry.
Whisk in half of the sugar until stiff and shiny.
Fold in remaining sugar, lemon juice and cornflour.
Spoon or pipe onto a baking sheet lined with parchment.
Bake in the oven set at 140°C until firm and crispy on the outside and slightly gooey in the middle for approximately 30–40 minutes
Whisk the cream until thickened.
Add 2 tbsp of jam and fold through the cream to create a ripple effect.
Spoon onto the meringues.
Top with fresh berries.
Jam Method:
Prepare jam jars before you start making the jam. Soak off old labels and wash thoroughly. Sterilise by placing the clean jars in the oven at 150°C/Gas mark 2 for 20 minutes.
Put the raspberries in a large saucepan and heat gently. Press the raspberries with the edge of a wooden spoon to break them up, then stir in the sugar and lemon zest and juice. Heat gently until the sugar dissolves, stirring frequently.
Bring the mixture to the boil and boil for about 5–6 minutes until setting point is reached.
To test the setting point, place a teaspoon of the jam on a small plate and chill for 2 minutes. The surface should wrinkle when pushed with a finger. If necessary, boil the jam a little longer.
Skim off any foam with a slotted spoon. Ladle the jam into sterilised jars and cover with waxed discs and lids. Label and store for up to 12 months.

11. Notes / Adaptations

12. Notes / Adaptations