1. Year 9 Food Recipes

2. Stir Fry Ingredients: 1 Chicken breast
3 vegetables – ( your choice, e.g. pak choi, carrots, peas, broccoli, peppers, corn, beans)
1 packet of pre-cooked noodles
1 garlic clove and 2cm piece of ginger
1 tablespoon oil
1 Tablespoon each of soy & oyster sauce or 2 table spoons of sweet chilli
Method
Wash and prepare all vegetables.
Dice garlic and grate grate ginger.
Slice chicken into strips. Use red chopping board.
Open noodles.
Add 1table spoon of oil to large saucepan and heat on medium low temperature for 30 seconds.
Add garlic, ginger and chicken to pan and cook for 4 minutes using a wooden spatula to stir.
Add vegetables and sauce, cook for 5 minutes or until vegetables are tender. Measure 1tbs soy and 1tbs oyster sauce
Add noodles to pan and stir continuously for 3 minutes.

3. Indian Curry ingredients Method
1 large onion
2cm piece of ginger
1 can chopped tomatoes
1 skinless boneless chicken breast.
1 clove garlic
1tsp turmeric
1tsp chilli powder
1 tsp coriander powder
1 tsp cumin
1 tablespoon oil
Method
1. Peel and chop the garlic, ginger and lastly onions (less crying time!)
2. Slice chicken, using a red chopping board.
3. Heat 1 tablespoon oil over a medium heat in a large saucepan.
4. Add the onions. Cook until the onions become transparent.
5. Add the garlic and ginger and cook for a further 2 minutes.
6. Add 1 tin of chopped tomatoes, all the other spices ( 1tsp turmeric, 1 tsp chilli, 1tsp cumin 1 tsp coriander powder) and stir.
7. Add the chicken and simmer over a medium to low heat for 20 minutes.
8. Allow to cook for 20 minutes.

4. Thai Curry Method 1. Wash and chop the vegetables.
Ingredients:
2-3 tablespoons red curry paste
1 or 2 skinless boneless chicken breast
400ml coconut milk
3 vegetables (one green, one red, one yellow)
1 table spoon sweet chilli sauce.
1 table spoon oil
Method
1. Wash and chop the vegetables.
2. Slice chicken, using a red chopping board.
3. Heat the 1 tablespoon oil over a medium heat in a large saucepan.
4. Add the 2 -3 tablespoons curry paste. Heat for 30 seconds, stirring constantly or until fragrant. Add the coconut milk and stir.
5. Add the chicken, stir and cover with a lid. Simmer over a medium to low heat for 10 minutes.
7. Add the vegetables to the pan. Cover and simmer for a further 10 minutes.
8. Add in 1tbsp of your sauces
9. Allow to cook for 20 minutes.

5. Raita dip Ingredients: ¼ cucumber, grated ¼ carrot, grated
4tbs natural yogurt
1tsp crushed mustard seeds
2 pinches salt
1tsp garlic
Juice of ½ lemon
Method:
1. Grate the ¼ cucumber and ¼ carrot.
2. Squeeze the water out of them
with your hands and put into your container
3. Add 6 tbsp yogurt to the bowl.
4. Add 1 tsp crushed mustard seeds.
5. Add 2 pinches of salt.
6. Add 1 tsp crushed garlic.
7. Mix all together.
8. Garnish with ½ tsp crushed cumin seeds, ½ tsp sliced fresh green chillies and/or fresh coriander.

6. Naan Bread Ingredients: Method: 75 ml milk 1tsp caster sugar
1tsp dried yeast
225g strong white bread flour
1/4 tsp salt
1/2 tsp baking powder
1 egg
2tbs natural yogurt
Method:
Pre heat oven to 220 degrees/8
Put 75ml warm milk in a liquid measuring jug and warm it in the microwave.
Add 1 tsp of caster sugar and 1 tsp dried yeast. Stir to mix and leave in a warm place until the mixture has turned frothy.
Sift 225g flour, 1/4 tsp salt and 1/2 tsp baking powder into a large mixing bowl. Add the liquid mixture.
In a jug Add I egg, 1tbsp vegetable oil and 2 tbs of yogurt to the yeast mixture and stir make a well in the flour mixture and add.
Mix and form into a ball of dough. Tip onto a floured surface. Knead for 10 minutes. Form into a ball.
Place it back into the mixing bowl and leave in a warm place to rise (should double in size).
Place a baking tray in the oven and pre-heat to the highest temperature.
Knead the dough again and divide into 4 equal balls. Roll out each ball into a tear shaped naan.
Place naans on the baking tray (take care – it’s hot!) Lightly sprinkle with water and add any dry toppings.
Return tray immediately to the oven for 5 minutes till naans are puffed up and slightly golden brown on the top.

7. Chocolate Brownies Ingredients: Preheat oven to 180⁰c or gas mark 5.
150g self raising flour
40g cocoa powder
250g caster sugar
2 eggs
150g butter
Handful of added dry ingredients e.g nuts, choc chips, 50g grounded almonds
¼ tsp baking powder
Preheat oven to 180⁰c or gas mark 5.
Line baking tray with parchment paper.
Melt 150g butter in a small pan over low heat. Turn off and leave as soon as butter melts.
Sift 150g flour, ¼ tsp baking powder and 40g cocoa powder and any added ingredients into a mixing bowl. Add 250g sugar. Stir to combine.
Break 2 eggs into a measuring jug and lightly beat them.
Make a well in the centre of the mixing bowl and add the butter and eggs. Using a metal spoon stir mixture until smooth.
Pour mixture into baking tray and bake for 20 – 25 minutes.
Allow brownies to cool, then lift from the baking tray, holding on to the parchment paper.

8. Short crust pasties 2. Pre heat oven to 180 degrees/ gas mark 5
Ingredients
175g Plain Flour
85g Block Butter
2/3 table spoons cold water
For Sweet Filling:
Apple, dried fruit, pie filling
For Savoury Filling:
Cheese, onion, herbs
2. Pre heat oven to 180 degrees/ gas mark 5
3. In a bowl weigh 175g of plain flour, then add 85g block butter. Using your finger tips rub in the butter into the flour. Do this until it goes into a breadcrumbs texture.
4. Add 3 table spoons of cold water and using a palette knife to mix.
5. Use your hands to form a dough. Leave in a bowl to rest in the fridge for 20 minutes.
6. Whilst your pastry is in the fridge, wash equipment and dry and put away.
7. Prepare filling and leave to one side. After pastry has rested in fridge flour surface and roll pastry until ½ cm thick.
8. Using a saucer to cut out the shape of a circle, on one side of the circle add the filling the fold over to make a semi circle shape. Using a fork press to connect the pastry together.
9. Place on baking paper on a baking tray, place you pasties.
10. Cook for 20-25minutes.

9. Panna Cotta
Ingredients:
For the panna cotta
3 gelatine leaves
250ml milk
250ml double cream
1 teaspoon of vanilla paste
25g caster sugar
For the sauce
90g caster sugar
90mls water
175g raspberries or mixed berries- this can be frozen berries.
For the panna cotta, soak the gelatine leaves in a little cold water until soft in a small bowl.
Place the milk, cream, vanilla paste and seeds and sugar into a pan and bring to a simmer.
Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
For the sauce, place the sugar and water into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
Pass the sauce through a sieve into a bowl and stir in the remaining fruit. Put in to your container.