Meatballs with spaghetti and tomato sauce
Meatballs
1/2 medium onion finely chopped (put half into sauce mix)
1 clove garlic finely diced (put half into sauce mix)
20g white breadcrumbs
150g mince
Pinch salt and freshly ground black pepper
Drizzle of oil for frying
Tomato Sauce
Use half the onion from above
½ clove garlic, crushed
200g chopped tomatoes
1 dsrt sp tomato puree
Dash Worcester sauce
Pinch oregano and basil
75g spaghetti per person cooked in groups
Meatballs and spaghetti recipe
METHOD
Meatballs
1/2 medium onion finely chopped (put half into sauce mix)
1 clove garlic finely diced (put half into sauce mix)
20g white breadcrumbs
150g mince
Pinch salt and freshly ground black pepper
Drizzle of oil for frying
Tomato Sauce
Use half the onion from above
½ clove garlic, crushed
200g chopped tomatoes
1 dsrt sp tomato puree
Dash Worcester sauce
Pinch oregano and basil
75g spaghetti per person cooked in groups
Meatballs and spaghetti recipe
METHOD
- Get out your metal bowl and put the mince beef into it.
- Diced the onion and finely dice the garlic.
- Half the onion and garlic mixture. Place half of the mixture in a bowl for the meatballs and half into a measuring jug for the tomato sauce.
- To make the meatballs, add salt, pepper and breadcrumbs into your bowl which has the mince, onion and garlic in it, mix together.
- Shape into 8 meatballs around the size of a 2p piece. To do this, half you mixture, then keep halving the balls until you have 8 equal balls.
- Place into a frying pan and turn on heat. Carefully brown on all sides, moving gently with a wooden spoon if required. (Don’t move too much or they will break up). When brown turn off heat.
- To make the sauce, add the chopped tomatoes, tomato puree, Worcester sauce and herbs to your jug with onion and garlic. Stir.
- Place all the sauce ingredients into a pan and add 100ml of water. Gently stir trying not to break the meatballs. Bring to the boil and then simmer.
- Taste and add salt and pepper of required.
- Simmer for 8 to 10 minutes uncovered.
- Add the spaghetti and toss with the sauce and meatballs.
Week 17 - Thai Green Curry
Per class
3 whole green chilli
3x 6cm length lemongrass
4 cloves garlic 1st Ingredients
6cm cube ginger
4tblsp vegetable oil
Small bunch fresh coriander
Per person
100g chicken breast diced
¼ large green pepper
2-3 baby sweetcorn
5-6 sugar snap peas
1/2 medium onion
1/2 green chilli
1 clove garlic chopped finely and add to bowl with veg
1cm cube ginger
Juice 1 lime wedge
½ tblsp fish sauce 2nd Ingredients place in a jug with paste
200ml coconut milk
Method
As a class
Roughly chop the first set of ingredients, and put into a food processor. Add oil and blend to a paste.
On your own
Fry chicken in a little oil to brown. Chop pepper and onion into chunks and half baby corn. Add chopped chilli, garlic and ginger. Fry 2-3 minutes or until coloured.
Stir in paste and second ingredients and bring to boil. Reduce heat to low and simmer, check chicken to see if cooked, season with more fish sauce if necessary.
(Serve with: rice – cooked ready for your dish)
Per class
3 whole green chilli
3x 6cm length lemongrass
4 cloves garlic 1st Ingredients
6cm cube ginger
4tblsp vegetable oil
Small bunch fresh coriander
Per person
100g chicken breast diced
¼ large green pepper
2-3 baby sweetcorn
5-6 sugar snap peas
1/2 medium onion
1/2 green chilli
1 clove garlic chopped finely and add to bowl with veg
1cm cube ginger
Juice 1 lime wedge
½ tblsp fish sauce 2nd Ingredients place in a jug with paste
200ml coconut milk
Method
As a class
Roughly chop the first set of ingredients, and put into a food processor. Add oil and blend to a paste.
On your own
Fry chicken in a little oil to brown. Chop pepper and onion into chunks and half baby corn. Add chopped chilli, garlic and ginger. Fry 2-3 minutes or until coloured.
Stir in paste and second ingredients and bring to boil. Reduce heat to low and simmer, check chicken to see if cooked, season with more fish sauce if necessary.
(Serve with: rice – cooked ready for your dish)
Week 15 - Chicken and vegetable chow mein
INGREDIENTS
METHOD
INGREDIENTS
- 1 small chicken breast diced
- 80g fine Chinese egg noodles
- 1 tbsp vegetable oil
- 1 garlic clove, peeled and crushed
- 2 medium mushrooms sliced
- 4-5 sugar snap peas
- ½ small red pepper, cut into thin strips
- 2 baby sweetcorn cut into quarters lengthways
- 1 spring onion, sliced in strips
- 1dessert spoon beansprouts
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp soft brown sugar
METHOD
- Chop all the vegetables according to ingredients list and place in a bowl.
- Put noodles into a measuring jug. Pour boiling water from the kettle onto the noodles, just covering them, then set aside.
- Heat the vegetable oil in a wok or large frying pan and stir fry the chicken until almost cooked.
- Drain water from the noodles (using a colander) and leave in jug.
- Add all the vegetable mix and continue to cook, stirring occasionally until cooked through but crunchy.
- Mix together the soy sauce, vinegar and brown sugar.
- Add the noodles together with the marinade. Stir fry for one to two minutes or until the noodles are heated through.
Basic muffin recipe
SWEET SAVOURY
Ingredients (makes 8) Ingredients (makes 8)
1 medium eggs 1 medium eggs
60ml vegetable oil 60ml vegetable oil
125ml semi-skimmed milk 125ml semi-skimmed milk
100g caster sugar 200g self-raising flour
200g self-raising flour Salt & pepper
(Students own sweet: 100g of filling eg. chocolate chips, dried fruit: sultanas/ cherries)
(Students own savoury: 100g of filling eg. Cheddar cheese, bacon, chilli)
Method
Heat oven to 200C/180C fan/gas 6.
Line your muffin trays with 8 paper muffin cases. In a large bowl beat the eggs lightly for 1 min.
Add the oil and milk and beat until just combined then add the sugar and whisk until you have a smooth batter.
Stir in the flour then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried fruit if using.
Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean.Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
SWEET SAVOURY
Ingredients (makes 8) Ingredients (makes 8)
1 medium eggs 1 medium eggs
60ml vegetable oil 60ml vegetable oil
125ml semi-skimmed milk 125ml semi-skimmed milk
100g caster sugar 200g self-raising flour
200g self-raising flour Salt & pepper
(Students own sweet: 100g of filling eg. chocolate chips, dried fruit: sultanas/ cherries)
(Students own savoury: 100g of filling eg. Cheddar cheese, bacon, chilli)
Method
Heat oven to 200C/180C fan/gas 6.
Line your muffin trays with 8 paper muffin cases. In a large bowl beat the eggs lightly for 1 min.
Add the oil and milk and beat until just combined then add the sugar and whisk until you have a smooth batter.
Stir in the flour then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. Stir in the chocolate chips or dried fruit if using.
Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean.Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
Tuna and sweetcorn fishcakes
200g (approx.) potatoes
½ tbs onion diced
1tbsp sweetcorn
75g drained tuna
30g grated cheese
1 dash tabasco sauce (optional)
1 egg whisked in a tray
50g flour in a tray
50g breadcrumbs
Method
Preheat oven to 180°C/350°/Gas mark 4
200g (approx.) potatoes
½ tbs onion diced
1tbsp sweetcorn
75g drained tuna
30g grated cheese
1 dash tabasco sauce (optional)
1 egg whisked in a tray
50g flour in a tray
50g breadcrumbs
Method
Preheat oven to 180°C/350°/Gas mark 4
- Peel and dice the potatoes. Place the potatoes into a suitable pan and cover with cold water and a pinch of salt, bring to the boil and cook until tender.
- Meanwhile, dice the onion
- Mix in the tuna,cheese and sweetcorn. (and tabasco if using)
- Once cooked, drain the potatoes and return back to the pan and allow to dry. Mash until smooth
- Stir in the tuna mixture
- Form into 3-4 fishcakes
- Dip the fishcakes into egg and then flour mixture and place onto a baking tray.
- Bake for 10-15 minutes.
Scotch eggs
Ingredients
Preparation method
Ingredients
- 2 boiled eggs
- 200g sausage meat
- ½ tsp thyme
- ½ tsp parsley
- 50g flour seasoned with salt and pepper
- 1 egg, beaten Egg coating – this may be set out in class
- 50g breadcrumbs
Preparation method
- Preheat the oven 180oC
- Mix the sausage meat with the thyme & parsley
- Peel the eggs
- Divide the sausage meat mixture into 2 and flatten each out on a clean surface into ovals about 1 cm thick.
- Place the seasoned flour onto a plate, then dredge each boiled egg in the flour.
- Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg.
- Dip each sausage meat-coated egg in the seasoned flour, then the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
Scone Based Pizza (adapted from food fact of life)
Ingredients
For the scone base….
150g plain flour
½ tsp salt
1 tsp baking powder
25g butter, chopped
1 eggs
2 tbsp milk
For the sauce ….
2 tablespoons pasatta
1 clove garlic finely chopped/pureed - optional Pizza sauce
Topping…
Mixed
30g cheddar, grated
20g mozzarella grated
Sprinkle of basil and oregano
+ 3 items from the demo area (optional)
Method
Ingredients
For the scone base….
150g plain flour
½ tsp salt
1 tsp baking powder
25g butter, chopped
1 eggs
2 tbsp milk
For the sauce ….
2 tablespoons pasatta
1 clove garlic finely chopped/pureed - optional Pizza sauce
Topping…
Mixed
30g cheddar, grated
20g mozzarella grated
Sprinkle of basil and oregano
+ 3 items from the demo area (optional)
Method
- Heat oven to 220C/fan 200C/gas 7.
- Mix the flour, salt and baking powder in a bowl, then rub in the butter until it turns to breadcrumbs.
- Mix the eggs and milk together, then stir into the dry ingredients to make a soft dough. Do not overmix.
- Shape into a round on a lightly floured surface, lift onto a non-stick baking tray, then press out to a circle about 24cm across to make the pizza base.
- Finely chop or puree the garlic and mix with the passata and herbs to form a sauce
- Spread the tomato sauce over the pizza base, then evenly tip over the cheese.
- Choose 3 toppings from the selection that is at the demo station. Chop on board
- Bake for 15 - 20 mins until golden.
Easy Stovetop Mac N’ Cheese
Ingredients
150g macaroni
1 veg stock cube in:
200ml water
200ml milk
1 tablespoon cornflour dissolved in a little COLD water
100 g cheddar cheese
Salt and pepper to taste
40g peas and sweetcorn mix (optional)
Method
Ingredients
150g macaroni
1 veg stock cube in:
200ml water
200ml milk
1 tablespoon cornflour dissolved in a little COLD water
100 g cheddar cheese
Salt and pepper to taste
40g peas and sweetcorn mix (optional)
Method
- Put macaroni in the pan with stock, water and milk mixture. Bring to the boil and simmer until pasta is just slightly undercooked.
- Return the pan to the boil. Stir the cornflour with a little cold water until you form a paste, drizzle into the pan stirring all the time until the cornflour mix is incorporated.
- Reduce to a simmer, stir in cheese until melted. Add salt and pepper to taste. If adding, also stir in sweetcorn and peas now.
Mince pies
Sugar pastry
1 egg
50g white sugar
125g butter
200g soft flour
Pinch salt
Add all ingredients to the bowl and mix thoroughly. Mix to smooth paste, (time allowing chill in a cool place for ½ hour). Roll and cut as desired.
Mince pies
150g mincemeat (approx.)
Milk for brushing
Sugar for sprinkling
Bake for 20 mins (approx) at 200oc/gas 5.
Sugar pastry
1 egg
50g white sugar
125g butter
200g soft flour
Pinch salt
Add all ingredients to the bowl and mix thoroughly. Mix to smooth paste, (time allowing chill in a cool place for ½ hour). Roll and cut as desired.
Mince pies
150g mincemeat (approx.)
Milk for brushing
Sugar for sprinkling
- Roll out pastry dough to about thickness of a £1 coin.
- Cut out 12 tops and bottoms of mince pies.
- Grease/ oil a ‘fairy cake tin’ and place in the mince pie bottoms.
- Place 1 teaspoon mincemeat in each dish.
- Brush the top of the pastry with a little milk, top with lids an press down
- Brush with milk and sprinkle with white sugar.
Bake for 20 mins (approx) at 200oc/gas 5.
Tomato and cheese quiche
For the pastry
100g flour
25g margarine
25g lard
For the filling
1 tablespoon tomatoes
1 tablespoon chopped onions
40g cheese
1 egg
100ml milk
Method
Pre-heat the oven to 180oC
Mix the butter, lard and flour into breadcrumbs. Add 1-2 tablespoons COLD water and mix to a dough. Roll out into a circle and line the flan tin.
In a bowl whisk the egg and add the cheese, milk, onions and tomatoes. Add a pinch of salt and pepper.
Pour into the flan case and bake for approx. 20 mins or until set.
For the pastry
100g flour
25g margarine
25g lard
For the filling
1 tablespoon tomatoes
1 tablespoon chopped onions
40g cheese
1 egg
100ml milk
Method
Pre-heat the oven to 180oC
Mix the butter, lard and flour into breadcrumbs. Add 1-2 tablespoons COLD water and mix to a dough. Roll out into a circle and line the flan tin.
In a bowl whisk the egg and add the cheese, milk, onions and tomatoes. Add a pinch of salt and pepper.
Pour into the flan case and bake for approx. 20 mins or until set.
Potato Wedges with Garlic Dipping Sauce
POTATO WEDGE INGREDIENTS
1 large potato, part baked in the microwave and cut into wedges slightly larger than 1cm thick. 1 tablespoon of oil Pinch salt 1tsp Cajun spice GARLIC DIPPING SAUCE
INGREDIENTS
2 tablespoons mayonnaise 1 tablespoon plain yogurt 1 clove garlic finely chopped 1/4 teaspoon dill
DIRECTIONS
Pre-heat your oven to 200oc Chop potato into wedges and put into bowl, toss in oil, salt and Cajun spice until coated evenly. Transfer the seasoned potatoes to the prepared baking tray. Bake for 10 minutes, then turn once, and continue baking for anywhere from 10-15 minutes longer, or until the potatoes are crispy and golden brown.
While the potatoes bake, make the garlic dipping sauce.
In your bowl combine the mayonnaise with the yogurt, finely chopped garlic, dill and mix until all stirred though.
Light Minestrone Soup
Ingredients
1 carrot
½ onion
½ courgette
1 stick celery
1 clove garlic
¼ green cabbage
1 tin chopped tomatoes
500ml vegetable stock (1 cube)
50g dried spaghetti – broken into small pieces (you can use small pasta pieces)
1 tsp paprika
1 tsp Worcester sauce
Salt & Pepper to taste – AT THE END OF COOKING
Method
Ingredients
1 carrot
½ onion
½ courgette
1 stick celery
1 clove garlic
¼ green cabbage
1 tin chopped tomatoes
500ml vegetable stock (1 cube)
50g dried spaghetti – broken into small pieces (you can use small pasta pieces)
1 tsp paprika
1 tsp Worcester sauce
Salt & Pepper to taste – AT THE END OF COOKING
Method
- Dice the onion, celery, courgette and carrot and put into the pan with the vegetable stock.
- Grate in the garlic and add the tomatoes, paprika and Worcester sauce and bring to the boil. Simmer with lid on for 10 minutes.
- Add the pasta and cook for a further 10 minutes
- WHILE the soup is cooking finely shred the cabbage and add the cabbage for the final 2 minutes.
- Taste and add salt and pepper as required.
Deli Coleslaw Recipe
Ingredients
¼ white cabbage
1 carrot
1/5 red pepper
1/5 green pepper
½ stick celery
½ onion
1 dessert spoon raisins/sultanas (optional)
2 tablespoon mayonnaise
Method
Adding all the ingredients to the bowl as you go…
Ingredients
¼ white cabbage
1 carrot
1/5 red pepper
1/5 green pepper
½ stick celery
½ onion
1 dessert spoon raisins/sultanas (optional)
2 tablespoon mayonnaise
Method
Adding all the ingredients to the bowl as you go…
- Slice/shred the cabbage
- Peel and grate the carrot
- Dice the peppers and the celery
- Dice the onion
- Add raisins/sultanas if using
- Then when all ingredients are in the bowl, add mayonnaise and mix until all combined
- Transfer to your dish, seal, label and put in the fridge