1. Chef:DT Group: 1 pint = 586ml 1 teaspoon = 5ml 1 tablespoon = 15ml 1ounce (oz) = 25g 1lb = 453g 1k = 1000g 1l = 1000ml 1fluid oz = 30ml 20fl = 1 pint BrownVegetables grown below ground GreenVegetables above ground RedRaw meat and poultry BlueRaw fish WhiteBread and pastry YellowAll cooked meats My Year 8 Cookery Book Bridge Claw Oven Temperatures Chopping Boards Bring this book to all your Food Tech lessons Conversions Always wash your hands before handling food and in situations where there is risk of cross-contamination, such as when handling meats. Traffic lights are a system use to indicate the content of key nutrients associated with healthy living within a recipe. A red light indicates that the recipe contains a high level of that particular nutrient. It is not an indication of danger but it advises that if these high levels were maintained on a regular basis, medical conditions could result such as diabetes, obesity and coronary illnes. They are used by all the major supermarkets on their packaging, except Tesco’s. www.juniorchefs.co.uk for recipe details If you cannot bring ingredients to a lesson please ask your parent/guardian to sign in the notes section below the recipe concerned

2. Picture here 1.2.3.4. 5.6.7.8. Notes Picture here 1.2.3.4. 5.6.7.8. Notes Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. Poached eggsReady Steady Cook 2 Ingredients 1 apple, apple sauce or apple puree Your choice of additional ingredients to make your dish Ingredients 1-2 eggs Bread for toasting (preferably brown) Optional Ham Cheese Smoked salmon Fill frying pan 2/3 full water. Add 1 tsp of vinegar and bring to boil. Crack egg gently into a dish. Reduce water to a simmer and gently lower egg into water. Do not stir Cook on a gentle simmer until egg white sets. Cook a little longer if you like the yolk set also. Meanwhile, place toast in toaster. When done, butter an place on a plate. When the egg is cooked remove with a fish slice place onto tissue paper to absorb water. Place egg on toast. Garnish with any additional ingredients

3. Picture here 1.2.3.4. 5.6.7.8. Notes Picture here 1.2.3.4. 5.6.7.8. Notes Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. Ready Steady Cook 1Sweet Pepper Humus Ingredients Onion or member of onion family like spring onion or leek Tomato – fresh, tinned, or paste Your choice of additional ingredients to make your dish Ingredients 1 400g tin of chick peas 50ml Olive oil 1-2 cloves garlic, 1 lemon 3 tbsp of Tahini paste (peanut butter will do) ¾ tsp cumin, 1 lemon 1 Bell pepper Pitta bread, cheese Drain the tin of chick peas and tip into a food processor. Blitz quickly. Swap tomatoes and basil for the pepper. Swap in spinach and Feta, remove cumin. Swap in a jalapeno pepper remove cumin. Swap in black olives. Swap in sundried tomato and parsley, remove cumin and tahini. Swap in cooked pumpkin or sweet potato. Add chilli, lemon juice Add the other ingredients and while blitzing gently pour in the olive oil. TASTE and adjust flavours Blend until you have thick paste consistency not too much however it you like a slightly crunch texture Meanwhile grate cheese onto pitta bread and place under grill. Heat cheese until melted. Keep an eye on this as it can burn quickly Slice pitta into fingers and serve with a small portion of humous

4. Picture here 1.2.3.4. 5.6.7.8. Notes Picture here 1.2.3.4. 5.6.7.8. Notes Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. Dhal with Spinach and Sweet PotatoFrench Toast & Poached Fruit Ingredients 1 egg 50ml of milk 2 tbsp caster sugar 2 slices of bread or brioche 25g butter 1 lemon 100g stone fruit – peaches, plums, nectarine or apricots. Chopped 1-2 tbsp crème fraiche Ingredients 100g red lentils 1 small (sm) onion Sm tin of chopped tomatoes ½ tsp tumeric, and cumin 1 sm sweet potato Sm bunch of spinach leaves (optional) fresh chilli Sm bunch of coriander (Optional ) Yoghurt, nuts Prepare vegetables. Wash, peel and dice potato. Finely dice onion. Place 1 tbsp of oil in a frying pan. Add onion and fry gently for 3-4 minutes. Add spices and fry for 1-2 minutes. Add tomato and then lentils. Fill tomato can with water and add Bring to boil. Turn down to simmer and add dice potato. Cook for 10 mins Test lentil to see if cooked. If cooked add spinach and coriander. Cook for 1-2 mins Present a small quantity top with nuts and yoghurt if using Mix egg, lemon zest 1 tbsp of sugar and milk in a bowl, mix. In a sauce pan add rest of sugar, lemon juice and butter. Melt gently. Melt butter in a frying pan and add bread. Place cook bread on plate and serve with cooked fruit. Top with creme fraiche. Place in sliced bread and leave to soak for 5 mins Add chopped fruit and cook gently until soft. Transfer to plate Cook on low heat until golden then flip over. Cook other side.

5. Picture here 1.2.3.4. 5.6.7.8. Notes Picture here 1.2.3.4. 5.6.7.8. Notes Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. Kidney Bean BurgerEnchiladas Ingredients 1 can (400g) kidney beans 1 egg 50g breadcrumbs 1 chilli, Fresh coriander 1 lime, 75ml yoghurt Wholemeal burger bun Ready made Salsa or pepper, onion, tomato, lime and ketchup Salad leaves Ingredients 2 tortillas (or flat breads) 1 sm onion, diced 1 sm aubergine, diced ½ pepper, diced Sm tin of tomatoes Sm tin of beans (kidney) 50g cheese (topping) Selection of spices, chilli Prepare vegetables. Clean, peel and chop into small dice Add oil to frying pan. Add onions and gently fry until soft. Add spices and cook for 2-3 mins Add other vegetables and fry gently for 5 mins Add beans and tomato. Continue to cook for 5- 10mins. Taste and season Line a baking tray with foil. This saves on cleaning and the enchies can be wrapped in it Spoon mix into centre of wrap. Do not over fill. Roll up, folding in sides to stop mix falling out Cover with grated cheese and place in hot oven for 10 mins until cheese melts Pre heat grill. Place beans into bowl and crush with potato masher Add bread crumbs, ½ coriander, chilli, salsa and egg and mix together to form a paste Wet hands. Divide mix into two and shape into patties. Place on baking tray line with foil. Place under grill for 4-5 mins until crisp and golden Place yogurt, lime and remainder of coriander into bowl and mix to make dressing Place the salad leaves on a bun then the burger. Top with salsa and yoghurt dressing

6. Picture here 1.2.3.4. 5.6.7.8. Notes Picture here 1.2.3.4. 5.6.7.8. Notes Wash hands and put on an apron. Weigh out your ingredients and collect equipment. Clear area ready to start. Scone Based PizzaSweet & Sour Stir Fry Ingredients 150g Self raising flour 25g butter 1 egg 50ml of milk Topping of your choice Ingredients 2-3 pineapple rings 1 tbsp cornflour 1 tbsp ketchup 1 tsp brown sugar & soya 1 tbsp vinegar 1 red pepper 2-3 spring onions 100g chicken or pork 75g noodles or rice Pre heat oven to 200. Sieve flour with ½ tsp of salt into a bowl. Add butter to bowl and rub into the flour with finger tips to form a sandy texture. Measure milk into a jug and crack in an egg. Mix together Gradually add liquid to flour to form a dough. You might not need all of the liquid. Roll out dough to about ½ inch thick. Place on a baking tray dusted with a little flour. Spread out your tomato sauce and add your other toppings. Place in oven and bake for 10-15 mins until dough has cooked. Chop meat and vegetables into bite size pieces