Beaumont School Food Technology Department
Recipe title: Pasta or Rice Salad
Please bring from home:
A container (2 pint) or 40p for a foil container
250g Cooked and cooled pasta or 100g rice, cous- cous or quinoa
150g (up to) Any salad vegetables (e.g. cucumber, peppers, tomato, sweetcorn, mushrooms, onion, carrot) as a single or mixed quantity
4 Tbsp. Any oil based or low fat salad dressing (e.g. mayonnaise, salad cream, french)
100g (up to) Cooked/prepared meat (or a vegetarian equivalent) e.g. ham, fish e.g. tinned tuna or salmon, or cheese
2 tsp. (up to) Seasoning ingredients e.g. salt*, pepper*, herbs*, spices
Method
1. Prepare all of the flavouring ingredients (meat, cheese, veg) as required. Remember to wash carefully any vegetables required and use the colour coded chopping boards for cooked meat, dairy and veg as appropriate.
2. Add the pasta to the salad dressing. With a metal spoon or spatula, carefully coat one with the other.
3. Either add most of the other ingredients to the pasta mix and serve, or layer the pasta and other ingredients into your container.
4. Clean the edges of the dish with wet paper towel and garnish as desired.
Thursday, 30 July 2009
Year 8/9 - Tomato Sauce and Pasta
Beaumont School Food Technology Department
Recipe title: Chicken Noodle Salad
Please bring from home:
A medium plastic container with lid
100g Cooked & chilled noodles*
75g (approx) Cooked chicken
¼ Cucumber, washed
1 handful (50g) Sugar snap peas, washed
2 Spring onions, washed (optional, garnish only)
Method
1. On a green chopping board, cut the cucumber into thin strips
2. On the same chopping board, slice the spring onions diagonally or into thin strips
3. On a blue chopping board, cut the chicken into slices
4. In a mixing bowl, place the all of the ingredients - noodles, chicken, sugar snap peas, cucumber and the salad dressing. Toss (mix) thoroughly.
5. To make the salad dressing - mix the soy sauce, sesame oil, rice vinegar with a pinch of sugar in a measuring jug.
6. Transfer the salad mix into your container to take home. Garnish with the spring onion.
Recipe title: Chicken Noodle Salad
Please bring from home:
A medium plastic container with lid
100g Cooked & chilled noodles*
75g (approx) Cooked chicken
¼ Cucumber, washed
1 handful (50g) Sugar snap peas, washed
2 Spring onions, washed (optional, garnish only)
Method
1. On a green chopping board, cut the cucumber into thin strips
2. On the same chopping board, slice the spring onions diagonally or into thin strips
3. On a blue chopping board, cut the chicken into slices
4. In a mixing bowl, place the all of the ingredients - noodles, chicken, sugar snap peas, cucumber and the salad dressing. Toss (mix) thoroughly.
5. To make the salad dressing - mix the soy sauce, sesame oil, rice vinegar with a pinch of sugar in a measuring jug.
6. Transfer the salad mix into your container to take home. Garnish with the spring onion.
Year 7 - Chicken Noodle Salad
Beaumont School Food Technology Department
Recipe title: Chicken Noodle Salad
Please bring from home:
A medium plastic container with lid
100g Cooked & chilled noodles*
75g (approx) Cooked chicken
¼ Cucumber, washed
1 handful (50g) Sugar snap peas, washed
2 Spring onions, washed (optional, garnish only)
Method
1. On a green chopping board, cut the cucumber into thin strips
2. On the same chopping board, slice the spring onions diagonally or into thin strips
3. On a blue chopping board, cut the chicken into slices
4. In a mixing bowl, place the all of the ingredients - noodles, chicken, sugar snap peas, cucumber and the salad dressing. Toss (mix) thoroughly.
5. To make the salad dressing - mix the soy sauce, sesame oil, rice vinegar with a pinch of sugar in a measuring jug.
6. Transfer the salad mix into your container to take home. Garnish with the spring onion.
Recipe title: Chicken Noodle Salad
Please bring from home:
A medium plastic container with lid
100g Cooked & chilled noodles*
75g (approx) Cooked chicken
¼ Cucumber, washed
1 handful (50g) Sugar snap peas, washed
2 Spring onions, washed (optional, garnish only)
Method
1. On a green chopping board, cut the cucumber into thin strips
2. On the same chopping board, slice the spring onions diagonally or into thin strips
3. On a blue chopping board, cut the chicken into slices
4. In a mixing bowl, place the all of the ingredients - noodles, chicken, sugar snap peas, cucumber and the salad dressing. Toss (mix) thoroughly.
5. To make the salad dressing - mix the soy sauce, sesame oil, rice vinegar with a pinch of sugar in a measuring jug.
6. Transfer the salad mix into your container to take home. Garnish with the spring onion.
Year 7 - Scone Base Pizza
Beaumont School Food Technology Department
Recipe title: Scone Base Pizza
Please bring from home:
A large plastic or metal container with lid or 35p
50g Tomato sauce* (see below)
75g (2 handfuls, approx.) Grated cheese*
Flavourings* (as desired, but please prepare these at home ready to use directly)
Method
1. Pre-heat the oven to 190 oc. Grease a baking tray.
2. Place the scone mix, in a mixing bowl with dried herbs you might like to use.
3. Pour in 20ml (1 tablespoon) of oil and 50ml (3 tablespoons) of water, cutting/stirring the mix with a knife until a ‘plasticine’ or ‘play dough’ texture is achieved (sticky enough to stick to itself, not too wet or too dry). You may need to add a little extra flour or water to correct the mixture at this stage.
4. On the baking tray, spread out the mixture with your hands to a thickness of 1cm.
5. Use a metal spoon to spread the tomato layer on the scone base, leaving the crust of the pizza plain (without the tomato, the idea is to cover the crusts with cheese and flavourings to prevent the tomato layer, especially puree from burning).
6. Place the flavouring ingredients on in a flat layer to the edges of the crust).
7. Sprinkle on the cheese to the edges of the flavours.
8. Bake for 10-12 mins, until the cheese and any remaining crust you can see are golden brown in colour.
Depending on time, you may be asked to bake the pizza at home. 190 oc is gas mark 5.
Recipe title: Scone Base Pizza
Please bring from home:
A large plastic or metal container with lid or 35p
50g Tomato sauce* (see below)
75g (2 handfuls, approx.) Grated cheese*
Flavourings* (as desired, but please prepare these at home ready to use directly)
Method
1. Pre-heat the oven to 190 oc. Grease a baking tray.
2. Place the scone mix, in a mixing bowl with dried herbs you might like to use.
3. Pour in 20ml (1 tablespoon) of oil and 50ml (3 tablespoons) of water, cutting/stirring the mix with a knife until a ‘plasticine’ or ‘play dough’ texture is achieved (sticky enough to stick to itself, not too wet or too dry). You may need to add a little extra flour or water to correct the mixture at this stage.
4. On the baking tray, spread out the mixture with your hands to a thickness of 1cm.
5. Use a metal spoon to spread the tomato layer on the scone base, leaving the crust of the pizza plain (without the tomato, the idea is to cover the crusts with cheese and flavourings to prevent the tomato layer, especially puree from burning).
6. Place the flavouring ingredients on in a flat layer to the edges of the crust).
7. Sprinkle on the cheese to the edges of the flavours.
8. Bake for 10-12 mins, until the cheese and any remaining crust you can see are golden brown in colour.
Depending on time, you may be asked to bake the pizza at home. 190 oc is gas mark 5.
Year 7 - Scones
Beaumont School Food Technology Department
Recipe title: Sweet Scone s
Please bring from home:
25g Sugar
75ml Milk*
Method
1. Pre-heat the oven to 190 oc. Grease a baking tray.
2. Place the scone mix, sugar and fruit in a mixing bowl.
3. Pour in the milk a little at a time, cutting/stirring the mix with a knife until a ‘plasticine’ or ‘play dough’ texture is achieved (sticky enough to stick to itself, not too wet or too dry). You may need to add a little extra flour or milk to correct the mixture at this stage.
4. Pat with your hands or roll out the dough to a thickness of 3cm. Cut into portions.
5. Glaze with beaten egg or leftover milk.
6. Bake for 10-12 mins, until golden brown. Cool on a wire cooling rack.
Depending on time, you may be asked to bake these scones at home. If so, follow instructions 1 and 6. Serve these with jam, butter and/or clotted cream!
Recipe title: Sweet Scone s
Please bring from home:
25g Sugar
75ml Milk*
Method
1. Pre-heat the oven to 190 oc. Grease a baking tray.
2. Place the scone mix, sugar and fruit in a mixing bowl.
3. Pour in the milk a little at a time, cutting/stirring the mix with a knife until a ‘plasticine’ or ‘play dough’ texture is achieved (sticky enough to stick to itself, not too wet or too dry). You may need to add a little extra flour or milk to correct the mixture at this stage.
4. Pat with your hands or roll out the dough to a thickness of 3cm. Cut into portions.
5. Glaze with beaten egg or leftover milk.
6. Bake for 10-12 mins, until golden brown. Cool on a wire cooling rack.
Depending on time, you may be asked to bake these scones at home. If so, follow instructions 1 and 6. Serve these with jam, butter and/or clotted cream!
Year 7 - Scone and Pizza Mix
Beaumont School Food Technology Department
Recipe title: Scone Mix
Please bring from home:
400g Self-raising flour*
100g Butter or margarine
If you can put these two ingredients in a plastic food bag to store in the fridge together (tied or sealed so we can open and re-use it to freeze the contents, marked clearly with your name – that will save time, help the contents keep cool which they need to be to rub in and save packaging!)
Method
1. Place the flour and butter or margarine in mixing bowl, add 1 level teaspoon (3g) salt.
2. Use a knife to cut the fat into small pieces.
3. Use your hand to ‘rub in’ the fat until you can shake the bowl and find lumps no bigger than your little finger nail in the mix!
4. Divide this mixture into 2 bags with your name on, ready to make scones and pizza.
5. Freeze.
At home, if you are absent from this lesson you can follow the instructions above to make the mix. Bring it in to school anytime (we can freeze it for you). If you have a food processor you can blend the fat with the flour in this. Alternatively, you can freeze your fat and use a grater to ‘shred’ it into the mix.
Recipe title: Scone Mix
Please bring from home:
400g Self-raising flour*
100g Butter or margarine
If you can put these two ingredients in a plastic food bag to store in the fridge together (tied or sealed so we can open and re-use it to freeze the contents, marked clearly with your name – that will save time, help the contents keep cool which they need to be to rub in and save packaging!)
Method
1. Place the flour and butter or margarine in mixing bowl, add 1 level teaspoon (3g) salt.
2. Use a knife to cut the fat into small pieces.
3. Use your hand to ‘rub in’ the fat until you can shake the bowl and find lumps no bigger than your little finger nail in the mix!
4. Divide this mixture into 2 bags with your name on, ready to make scones and pizza.
5. Freeze.
At home, if you are absent from this lesson you can follow the instructions above to make the mix. Bring it in to school anytime (we can freeze it for you). If you have a food processor you can blend the fat with the flour in this. Alternatively, you can freeze your fat and use a grater to ‘shred’ it into the mix.
Year 7 - Bruschetta
Beaumont School Food Technology Department
Recipe title: Bruschetta
Please bring from home:
Container e.g. Tub or tin with lid or 35p
½ Ciabatta loaf (or ½ french stick or 4 breakfast muffins)
1 pack Cherry tomatoes (or equivalent in any tomato variety)
1 bunch Fresh basil*
1 clove Garlic*
Method
1. Preheat the oven to 170C.
2. Use a white chopping board Slice the loaf into 2cm thick slices. Lay the slices in a single layer on a large baking sheet and bake the bread for 10mins until it is pale golden and crisp. (*You can rub a cut clove of fresh garlic on the bread before baking).
3. Wash the tomatoes and drain them in a colander. Use a green chopping board chop the tomatoes. Tear the basil. Add ½ teaspoon or salt and ½ teaspoon of pepper (with ½ teaspoon of dried garlic, if used). Mix.
4. Scatter the tomato mix over the bread.
At home, you can serve your dish hot or cold, (follow the instructions to prepare the bread in stage one, gas mark equivalent is 3). Add mozzarella or cheese if you wish. Serve with a drizzle of olive oil!
Recipe title: Bruschetta
Please bring from home:
Container e.g. Tub or tin with lid or 35p
½ Ciabatta loaf (or ½ french stick or 4 breakfast muffins)
1 pack Cherry tomatoes (or equivalent in any tomato variety)
1 bunch Fresh basil*
1 clove Garlic*
Method
1. Preheat the oven to 170C.
2. Use a white chopping board Slice the loaf into 2cm thick slices. Lay the slices in a single layer on a large baking sheet and bake the bread for 10mins until it is pale golden and crisp. (*You can rub a cut clove of fresh garlic on the bread before baking).
3. Wash the tomatoes and drain them in a colander. Use a green chopping board chop the tomatoes. Tear the basil. Add ½ teaspoon or salt and ½ teaspoon of pepper (with ½ teaspoon of dried garlic, if used). Mix.
4. Scatter the tomato mix over the bread.
At home, you can serve your dish hot or cold, (follow the instructions to prepare the bread in stage one, gas mark equivalent is 3). Add mozzarella or cheese if you wish. Serve with a drizzle of olive oil!
Subscribe to:
Posts (Atom)