Year 9 FDT Recipes

W/C 5 June - Burgers

Choose a burger recipe from one of the following:

Cheese Beef Burger
500g lean beef mince
1 egg
50g breadcrumbs                                                                
1 carrot                                                                                  
40g cheddar                                                                         
1 red pepper  

Turkey Burger
450g of turkey mince
2 tblsp of cranberry sauce (optional)
50g of breadcrumbs
1 egg
4 spring onions

Spicy Bean Burger
1 slice of bread (25g fresh breadcrumbs / 50g dry breadcrumbs)
400g can red kidney beans
½ onion
1 medium green chilli
1 tsp ground chilli powder
1 tsp dried herbs

You will need to bring in a large named sealable container to carry the burgers home in.

W/C 12 June - Stir fry – 9S, 9U and 9V only

Choose which one you want to make

Chow Mein
200g chicken/turkey/pork/Quorn or frying steak diced
150g dried/fresh noodles
1 clove garlic
⅓ green pepper
⅓ yellow pepper
2 spring onions or small onion
4 mushrooms
100g bamboo shoots
1 x 15ml spoon soy sauce

Optional:
50g bean sprouts
100g spinach leaves or pak choi or
4 broccoli florets
1 small red chilli
1 small piece fresh ginger

Fajitas
200g chicken/turkey/pork/Quorn or frying steak diced
1 clove garlic
1 small red pepper
1 small yellow pepper
2 spring onions or small onion
4 broccoli florets
4 mushrooms

Optional:
1 x 15ml spoon chilli or BBQ sauce
50g bean sprouts
100g spinach leaves or pak choi or
1 small red chilli
1 small piece fresh ginger
1 small tin of sweetcorn

A named container to take your food home in.

W/C 19 June - Samosas - 9S, 9U and 9V ONLY

Ingredients:
1 small potato (finely diced, 5-10mm cubes)
1 small carrot (finely diced, 5-10mm cubes)
1 clove of crushed garlic
½ medium onion (finely diced)
75g frozen peas
1 tsp curry powder
1 vegetable stock cube
1 packet of filo pastry

A named sealable container to carry it home in.

W/C 26 June - Layered Meat Dish: Choose Lasagne or Moussaka

Lasagne 

Bolognese Sauce (for 4 people):
400g lean minced beef/pork (or Vegetarian alternative)
1 medium onion
1-2 cloves garlic
100g mushrooms
1 large carrot grated
1 stick of celery (optional)2 tins (400g) of tomatoes/passata
2 tbsp tomato purée/sauce
1 level tsp dried mixed herbs

Optional:
1-2 tbsp capers
1-2 tbsp olives

Sauce:
25g butter
25g plain flour
1 pint of milk
200g cheese

Lasagne sheets:  8-12

Moussaka

Meat Base:
350g lean mince lamb
1 onion, finely chopped
1 glove garlic, peeled and crushed
400g can chopped tomatoes
1 large potato (200g)
1 large aubergine – thinly sliced
1 tbsp tomato puree
100mls stock (cube)
1 tsp oregano
1 tsp ground cinnamon

Sauce Topping:
50g butter
50g flour
50g mature cheddar cheese grated
500mls milk
Pinch of nutmeg
2 eggs

To finish:
Sprinkling of Parmesan Cheese

An oven proof dish to construct the Lasagne or Moussaka in then bake it. A suitable, named container to take your food home in.

W/C 3 July - Practical Design Test

Students have to design and make a popular street food or restaurant standard. This can be sweet or savoury.  They have to produce a recipe for this dish, then make and present it in their lesson.

W/c 10 July - 9S and 9V – Chocolate Brownies

Ingredients:
140g soft margarine
185g caster sugar
2 eggs
40g cocoa powder
50g self-raising flour
75g plain/milk/white chocolate cut into chunks

Students must choose a fruit / fruit flavouring to add to their brownies.  E.g. Finely grated zest of 1 orange or lemon or lime, dried fruit e.g. raisins, cranberries.

A rectangular/square cake tin to cook your brownies in. A named container to take your dish home in.

9T & 9U – Choose from the following three dishes:
 

  • Swiss Roll (from w/c15 May)
  • Cheesecake (from w/c 22 May)
  • Samosas (from w/c19 June)

Make this dish again showing how your skills have improved over the module