Year 10 Recipes

w/c 7 September – Tagliatelle

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

w/c 14 September – Chicken and Fennel Cassoulet with a Red Pepper Aioli

Ingredients:

Cassoulet:

1 kg chicken thighs (with bone and skin)
2 tbsp oil
2 garlic cloves (crushed)
400 ml chicken stock
450g potatoes

Aioli

150g roasted red peppers
2 garlic cloves, peeled & chopped
1 egg yolk at room temperature
120ml veg oil

Two named sealable containers to carry your cassoulet and aioli home in

w/c 21 September – Blueberry and Oat Crumble Tart

Ingredients:

290g plain flour (200g for pastry and 90g for crumble)
50g white lard e.g. Flora, Cookeen
140g butter (50g for pastry and 90g for crumble)
25g icing sugar
300g blueberries
120g caster sugar
Grated zest half small orange
90g oats
180g granulated sugar

20cm flan dish supplied from home 

A named sealable container to carry your tart home in or disposable container

w/c 28 September – Spinach Roulade with Sweet Pepper Filling

Ingredients:

450g fresh/frozen spinach – cooked and drained
4 eggs
200g soft cream cheese
230g roasted red peppers (1/2 jar)
small bunch fresh dill, basil or chives - chopped

w/c 5 October, 12 October and 19 October – NEA1 Practice

All ingredients will be supplied at school for these weeks