Year 10 Recipes
Monday 19 February - There is no practical lesson this week
Monday 26 February – Fresh Pasta
Ingredients:
100g ‘00’ flour (or plain flour if you can’t get ‘00’ flour)
1 egg
A named sealable container to carry your pasta home in
Monday 4 March – Brandy Snap Baskets
Ingredients:
55g butter
55g demerara sugar
55g golden syrup – supplied at school
50g plain flour
½ level tsp ground ginger – supplied at school
½ tsp lemon juice – supplied at school
A named, sealable container to take your brandy snap baskets home in
Monday 11 March – Chicken Portioning
Ingredients:
1 whole chicken to portion in class
A named sealable container to take your chicken pieces home in
*HOMEWORK*
Use your chicken pieces to make tarragon chicken
*HOMEWORK*
Ingredients:
3 tbsp oil
1 small onion, finely chopped
3 tbsp tarragon vinegar (you can make tarragon vinegar at home by adding some sprigs of tarragon to a bottle of white wine vinegar and leaving for a few hours)
330ml chicken stock
25g soft butter
25g plain flour
2 tbsp double cream
1 tbsp freshly chopped tarragon (or a tsp dried)
Monday 18 March – Fish Parcels and Filleting a Whole Fish
Ingredients:
1 whole sea bass, sea bream or other white fish – to fillet and debone in class
1 small courgette
1 red pepper
1 lemon
15ml olive oil – supplied at school
Pinch of salt and pepper – supplied at school
Fresh tarragon / dill – supplied at school
A named sealable container to take your fish parcels home in
Monday 25 March – Jam and Tuile Biscuits
Ingredients:
For the Jam
450g strawberries
3 tbsp. lemon juice (1½ lemons approx.)
450g jam sugar
You will also need to bring 1 x 500g (large) glass jar or 2 x 250g (small) glass jars with lids eg old jam jars from home
For the Tuile Biscuits
67g flour
2 egg whites
67g sugar
A named, sealable container to take your Tuile biscuits home in