Year 9 FDT Recipes

practical W/C 5 February – Redraft any dish from the practical lessons completed in Year 9 – 9S, 9U and 9V ONLY

Ingredients as per the recipes for the practical lesson

practical W/C 19 February – Enzymic Browning Experiment

Ingredients will be provided at school

practical W/C 26 February – Chinese Stir Fry

Ingredients:

4 chicken thighs or 300g chicken breast meat
2 shallots 
1 small green pepper (or alternative vegetables – see below)
1 small red or yellow pepper (or alternative vegetables – see below)
1 tbsp black bean sauce (or alternative sachet of stir fry sauce eg sweet and sour)
2 tbsp oyster sauce
1 tbsp sugar

You may bring alternative stir fry vegetables eg mange tout, mushrooms, broccoli, courgette if you prefer

A named container to take your food home in

practical W/C 5 March – Cheesecake

Basic Ingredients

100g digestive biscuits
50g butter or margarine
200g cream cheese                
125ml fresh double cream or fromage frais or mascarpone or crème fraiche
Grated rind and juice of 1 lemon or orange or lime

Extra Ingredients

Students should bring alternative biscuits, flavouring and toppings to develop their own design.

NB NO NUTS OR NUT PRODUCTS SHOULD BE BROUGHT INTO SCHOOL

18-20cm flan case or dish to make it in and hold its shape

A named container to take your food home in.

practical W/C 12 March - Samosas

Ingredients:

1 small potato (finely diced, 5-10mm cubes)
1 small carrot (finely diced, 5-10mm cubes)
1 clove of crushed garlic
1/2 medium onion (finely diced)
75g of frozen peas
1 tsp of curry powder
1 vegetable stock cube
1 packet of filo pastry

A named sealable container to carry it home in

practical W/C 19 March – Cheese Pasties

Ingredients:

50g Cheddar cheese
100g plain flour
50g butter or margarine
2 – 3 x 15ml spoons cold water
1 egg

ADD either

½ small onion or 35g ham, or both

A named container to take your food home in

practical W/C 26 March – Meatball and Tomato Sauce – 9S ONLY

For the Meatballs:

500g mince (beef, pork, lamb, turkey, chicken)
1 egg
50g breadcrumbs
1 small onion or 2 spring onions
1-2 garlic cloves

Optional Ingredients

Choose from:

Spices – 1 tsp mustard, curry powder or chilli
Herbs (fresh or dried) – sage, mint or parsley
1 small red pepper

For the Tomato Sauce:

Large tin (400g) of tomatoes
1 onion
1-2 Cloves of garlic

Optional:

50g Mushrooms
¼ Red pepper
1 tsp herbs or spices (chilli flakes)
1 tbsp capers or olives
Small tin of Anchovies
50g-100g bacon or ham (any diced cooked meat)

Vegetarian Beanballs (alternative to meatballs)

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 take your food home in

practical W/C 16 April – Street Food Practical Test

You will need to bring in a large named sealable container to take your food home in

EITHER:

Chicken Spring Rolls

1 tbsp oil
200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces
4 mushrooms, finely chopped
1 tbsp light soy sauce
1 tbsp five-spice powder
1 tsp grated fresh root ginger
75g/3oz beansprouts
2 large spring onions, finely sliced lengthways
1 small carrot, julienned
1 tbsp oyster sauce
½ tbsp light soy sauce
sea salt and ground white pepper
packet of filo pastry
1 egg, beaten

OR

Pizza Whirls

250g self raising flour
50g hard margarine
2 tbsp of milk
2 tbsp of tomato puree
100g grated cheese

Optional extra (25g ham/chopped peppers/chopped onion)

OR

Vegetable and Halloumi Kebabs

1 pack Halloumi
1 courgette, thickly sliced
5 mushrooms, halved
1 yellow pepper, thickly sliced
8 cherry tomatoes, whole
1 x 10ml oil
1 garlic clove, crushed
1 x 5ml mixed herbs
6 wooden skewers

practical W/C 23 April  - Fine Dining Practical Test

A named container to take your food home in

EITHER

Mini Whisked Sponges

25g butter, melted and cooled, plus extra butter for greasing
5 eggs
140g caster sugar
125g self-raising flour or 25g cocoa powder and 100g self-raising flour

Filling and items to decorate e.g. jam, fresh fruit, cream, chocolate etc

OR

Mediterranean Veg Filo Baskets

1 aubergine
6 sheets filo pastry
115g butter
1 red pepper,1 yellow pepper,1 orange pepper
400g courgettes
15ml olive oil
1 onion
2 cloves garlic
1 tsp sugar
1 tsp balsamic vinegar
8 fresh basil leaves

OR

Cranberry and Chicken Cups

6 sheets filo pastry
3 chicken breasts
1 tbsp cranberry sauce
3 tbsp crème fraiche
2 spring onions
½ tsp grated lemon rind
Fresh coriander
Lemon zest

OR

Fresh Fruit Tartlets

200g plain flour
100g butter
50g caster sugar
1 tin custard
Fresh fruit

practical W/C 30 April - Swiss Roll

Ingredients:

3 medium eggs
75g self-raising flour
75g caster sugar
4-6 tbsp of jam or lemon curd or a small pot of fromage frais / cream cheese and 200g soft fruit

A named container to take your food home in