Recipes

Egg mayonnaise starter

Click here and go through the presentation on 'Presenting Food Attractively'. The ingredients that you need to bring are listed at the end of the presentation. Remember that you do need to make the mayonnaise from scratch at home the day before the practical following the recipe which you can access by pressing 'click here' on the actual presentation. You must submit photographic evidence showing this.

Equipment from home: An apron and a container.

Buddha Bowl

 The idea behind this recipe is to practice knife skills by cutting different vegetables.  Click here for more information

Equipment from home: An apron and a container.

Vegetable Soup

Click here for the recipe.  The idea behind this recipe is to practice knife skills by cutting different vegetables. Alternatively you can also make a salad with a range of vegetables that you can cut for example Moroccan Salad or a crunchy vegetable salad.

Equipment from home: An apron and a leak proof container.

Roly Poly Bread

Click here for the recipe.  Bread come come in many shapes and forms. It is important to be creative in your design and think about how the final dish is going to be presented.  This bread recipe explores using different flavours that can be used to enhance the bread.

Equipment from home: An apron and a container.

Cinnamon Buns 

This is a bread based cinnamon bun as it uses yeast, unlike the one you made in year 9.  Click here for the recipe.  Bread come come in many shapes and forms. It is important to be creative in your design and think about how the final dish is going to be presented.  This bread recipe explores using different flavours that can be used to enhance the bread.

Equipment from home: An apron, greasproof paper and a container.

Argentinian Empanadillas

Click here to open the recipe. The filling could be meat or chicken based. However you must mince the meat in school. You must also demonstrate knife skills when dicing the vegetables and you will also have to decorate/garnish the dish too.

Once the pastry is done and the filling is ready too you will then roll, fill and shape them. You should not simply use a fork to seal them. Click here to view how to crimp and seal your empanadillas.

Equipment from home: An apron and a container.

Stuffed deboned chicken and chips

Click here for the recipe.

Click here to watch a video on how to debone a chicken thigh.

If you fancy a challenge chose to make an additional side or sauce, not both as you will not have enough time during the lesson.

Equipment from home: An apron, 2 sheets of greaseproof paper and a container.

Kinder Dessert

Click here to open the recipe. Make sure you halve the recipe as you will only be making 6.

For those of you who cannot eat gelatine, Agar Agar is a sea weed based 'gelatine' alternative. We have this in stock in school.

Equipment from home: An apron, 6 shot glasses or similar and container to fit them in.

Christmas Chocolate House 

Click here to open the recipe. Please note that you will be doing the 'Week 1' stage of the recipe. At the end of the lesson we will be freezing the sponge cake and 'Week 2' will be done at a later date closer to Christmas.

Equipment from home: An apron and a sheet of greaseproof paper.

Battered fish and chips

Ideally bring in a whole white fish (head, guts and all) such as cod, haddock, hake, bream, sea bass or similar. Research and select a suitable batter. We will not allow the typical dip in flour and fry method.

You must also make a side and include some form of salad.

Click here to get tips on how to buy fresh fish and click here to see how to fillet fish like a fishmonger.

Equipment from home: An apron, a sheet of greaseproof paper and a container.

High fibre Bolognese

Research recipe that is high in fibre and rich in vitamins and minerals.

You will be making the pasta from scratch.

Equipment from home: An apron and a container.

Easy Lasagne

This will be done over two lessons.

Single lesson:  Roux and reduction sauce.  This will be frozen in zip lock bags

Double lesson:  Pasta making and layering of the lasagne.

Recipe for a meat lasagne is found here.  Alternatively you can make any filling you wish. You will be expected to mince any meat using the mincer in school.

Please click here and here to watch 2 videos to familiarise yourself with how to use a pasta machine.

Remember you are making a lasagne for 2, maximum 3 people due to time constraints.

If you cannot find 00 flour you are able to use strong plain flour as this also has a high gluten content.

Equipment from home: An apron and a loaf tin or small oven proof dish.

Choux pastry eclairs or profiteroles

Eclairs or profiteroles can usually be filled with whipped double cream or a  creme patisserie which is much more high in skill. 

You can follow the following recipe or bring your own.

Equipment from home: An apron, a sheet of greaseproof paper and a container.

Lemon meringue tart

We will be making the shortcrust pastry for the tart, the meringue for the topping and the lemon curd for the filling.   Click for the recipe here

You will have to grease and line the pastry case and bake blind using baking beads which we have in school. Whilst these are in the oven you should make the meringue and perhaps even a fruit coulis or honeycomb to help you present this dish.

You should ideally pipe the lemon curd and the meringue to raise the skill level of the dish. Perhaps even use our blowtorch to caramelize the meringue and add colour and texture to your dish.

There's a lot to be done during the lesson so please note that we will start during registration/ break in order to avoid running out of time.

Equipment from home: An apron and a container.

Burger and brioche bun

Find a suitable burger recipe (for the meat patty) and scale it down so it simply makes 1, maximum 2 burgers. You will also have to research a suitable bread recipe (must be a brioche bun) to make the buns from scratch. Due to time constraints you will have to make the brioche buns at home. You will however have to upload evidence of making these from scratch. To make the patty you will have to mince the meat in school (anyone who brings in meat already minced will not be allowed to do the practical as you need to learn this skill). For the bun, your bun recipe should be one that uses the biological raising agent, yeast.

Please research recipes for both the meat patty and the bun. Scale it down and learn the method. Have the recipe printed in front of you so you know exactly what you are doing. Please make sure they are quick recipes, not ones that take way too long.

Feel free to bring any sauces or extra ingredients to use as a filling.

‌Equipment from home: An apron and a container.

Sous vide steak and side

Use the sous vide steak and chips’ recipe which can be found in the recipe booklet in the year 9 section on the Food Resource Centre.

You must use sous vide to denature protein and tenderise meat. You will need to come up with your own side (side does not mean it has to be chips, be creative) and sauce to accompany the dish.

Equipment from home: An apron and a container.

All Recipes UK.

BBC Food.

BBC Good Food.

Delicious magazine.

Great british chefs.