Year 11 Recipes
Tuesday 17 October – Coloured Pasta
All ingredients will be provided at school this week
Wednesday 18 October – Lemon Curd and Blind Baked Tart Tin
Ingredients
Lemon Curd
4 unwaxed lemons, zest and juice
200g caster sugar
100g unsalted butter, cut into cubes
4 free-range eggs (3 whole eggs and one egg yolk)
Blind Baked Tart Tin
150g plain flour
35g block margarine / butter *
35g white fat / lard *
3-4 tbsp cold water – supplied at school
* or use 70g block margarine / butter
You will also need 1 x 500g (large) glass jar or 2 x 250g (small) glass jars with lids eg old jam jars and a 20cm flan dish supplied from home (we have disposable dishes available if you don’t have one)
Everything will be left at school after this lesson to turn into a lemon meringue pie in your next lesson
Friday 20 October – Finishing Lemon Meringue Pie
Ingredients
2 eggs
50g caster sugar
A named sealable container to carry your pie home in
Tuesday 31 October – Gnocchi and Nut Free Pesto
Ingredients
Gnocchi
500 g Floury potatoes - pre-boiled and mashed at home please
1 egg
115g plain flour
Salt and pepper – supplied at school
Nut Free Pesto
70 g fresh basil leaves
40 g grated pecorino or parmesan cheese
80 ml extra virgin olive oil
3 cloves garlic
Two named sealable container to carry your gnocchi and nut free pesto home in
Tuesday 7 November – Portioning a Whole Chicken and Mayonnaise
Ingredients
1 whole chicken to portion in class
1 large egg at room temperature
1 tbsp Dijon mustard - supplied at school
1 tbsp red or white wine vinegar - supplied at school
½ tsp smoked paprika - supplied at school
¼ tsp salt - supplied at school
240 ml sunflower or other neutral oil
1 tsp fresh lemon juice, optional
Two med sealable containers, one to take your chicken pieces home in and another for the mayonnaise
At home you should make a chicken cassoulet using your pieces
Ingredients
1 tbsp oil
salt and pepper – supplied at school
1 garlic clove (crushed)
½ tsp turmeric – supplied at school
½ tsp fennel seeds – supplied at school
½ tsp dried thyme – supplied at school
1 bay leaf – supplied at school
1 tbsp tomato puree – supplied at school
200ml chicken stock
225g potatoes
Wednesday 8 November - Cheese Gougere
Ingredients
63g cheddar cheese
63g salted butter
¼ tsp salt – supplied at school
70g plain flour
2 medium eggs
A named sealable container to carry your Gougere home in
Tuesday 14 November – Pan Fried Fish Fillet and Asparagus (Filleting Whole Fish)
Ingredients
1 whole sea bass, sea bream or other white fish – to fillet and debone in class
1 lemon
5 asparagus spears
Salt and pepper – supplied at school
A named sealable container to carry your fish home in
Tuesday 12 December – White Forest Meringue Roulade
Ingredients
100g white chocolate
4 large egg whites
1 tsp lemon juice – supplied at school
200g white caster sugar
icing sugar – supplied at school
300g frozen black cherries, saving a few whole ones to decorate
50ml orange juice – supplied at school
100g white caster sugar
pinch of ground cloves – supplied at school
½ tsp cornflour – supplied at school
400ml double cream
50g icing sugar
½ tsp vanilla bean paste or extract – supplied at school
A named sealable container to carry your finished roulade home in