Bristol Grammar School Year 7 Activities Recipe book

Bristol Grammar School Year 7 Activities Recipe book Name: House: • • This recipe booklet provides you with the recipes that we will be cooking during your 5/6 week rotation. The ingredients will be provided by the Food and Nutrition department. Some of the recipes have extras that we would like you to bring in. These extra need to be brought in first thing in the morning If you are bringing in ingredients from home, these must be weighed. If you do not have weighing scales at home, you need to contact us for a convenient time where you can come in to prepare. Please remember to bring a clean apron, tea towel and a bag/box to carry your finished product home in every lesson. If you have any food allergies or intolerances please let the food department know; food@bgs. Bristol. sch. uk Start time 2. 10 pm Date What I will be cooking

Fruit Crumble What will I get from school? • 150 g Plain Flour • 75 g Margarine • 50 g Caster Sugar • 50 g Oats • 2 eating apples/300 g plums, rhubarb /peaches or pears • 1 tsp cinnamon • 30 g sultanas Makes: 4 servings What will I need to bring to school? Fresh/frozen berries or fresh raspberries or other berries Oven proof dish Container to carry home in Tea towel to wrap hot food in to carry home Please do not bring in cooking apples Equipment Chopping board, vegetable knife, mixing bowl, sieve, oven proof dish Oven temperature: 180⁰C What to do: Wash your hands, roll your shirt sleeves up put on a clean apron, name badge and collect all the equipment and ingredients, sanitise the surfaces by wiping down with a hot damp cloth and use the spray antibacterial cleanser sparingly. 1. Preheat oven to 180⁰C 2. Sift flour into mixing bowl and rub in the margarine or butter with your finger tips for no longer than 90 seconds. 3. Add all the sugar and oats and stir in with the flat of your hand. 4. Prepare the apples by using the bridge and claw hold to slice the apples. 5. Add fruit to foil dish, add crumble topping on top. 6. Some crumbles can take up to 40 minutes to cook. Bake in oven for 20 -25 minutes until crumble topping is lightly golden & fruit is soft & squidgy. Top Tip You can use a mixture of fresh or canned fruit Serve with custard or cream Reheat for 20 mins at 180⁰c

Cheese and onion triangles Equipment Chopping board, garter, knife, 2 basins, mixing bowl, sieve, palette knife , rolling pin, spoon, fork, pastry brush, baking tray What will I need to bring to school? Dried tomatoes Fresh chillies Cured meat e. g. chorizo, ham, salami What will I get from school? • 50 g Cheddar cheese • ½ small onion • 100 g plain flour • 50 g margarine • 1 egg • 2 -3 X 15 ml cold water • 1 egg What to do: Wash your hands, roll your shirt sleeves up put on a clean apron, name badge and collect all the equipment and ingredients, sanitise the surfaces by wiping down with a hot damp cloth and use the spray antibacterial cleanser sparingly. 1. 2. 3. 4. 5. 6. Preheat the oven to 180⁰C Grate the cheese on a black plate Slice the onion on a brown chopping board Mix the cheese and onion together in a basin Sift the flour into a mixing bowl Rub the fat into the flour, with your fingertips until it resembles breadcrumbs 7. Add the cold water a tablespoon at a time and start to mix together 8. Mix to form a firm, smooth dough 9. Roll out the pastry into a square on a floured surface 10. Cut the square into quarters using the palette knife 11. Spoon some cheese filling in the middle of the square 12. Break the egg into a small owl and beat with a fork, brush the edges of the pastry with the egg 13. Fold over each pastry and pinch them together all the way along 14. Transfer them onto the baking tray 15. Bake for 20 minutes. Top Tip The egg glazes the pastry so it cooks to a golden brown

Mixed veg chilli Makes: 2 – 4 servings What will I need to bring to school? Clean apron, tea towel What will I get from School? • 1 white/red onion • 1 clove of garlic • 1 medium carrot • 1 celery stick • 1 X 15 ml oil • 400 g tin chopped tomatoes • 1 tbsp tomato puree • 5 g dried chilli powder • 1 X tin red kidney beans or other beans Equipment Green chopping board, vegetable knife, saucepan and lid, tin opener, savoury spatula What to do: Wash your hands, roll your shirt sleeves up put on a clean apron, name badge and collect all the equipment and ingredients, sanitise the surfaces by wiping down with a hot damp cloth and use the spray antibacterial cleanser sparingly. 1. Prepare the vegetables as shown 2. Heat the oil in the saucepan and fry the onion and garlic. 3. Add the chopped vegetables and sauté for 3 -4 minutes 4. Add the tomatoes, tomato puree, mixed herbs, spices and water. 5. Mix all the ingredients together. 6. Bring to the boil on 6 then simmer for 20 minutes on 2 -3 with lid on 7. Wash up equipment 8. Add the red kidney beans 5 minutes before serving. Top tip Serve with brown or white rice. Heat until piping hot before serving. Store in refrigerator once cooled. Do not reheat more than once.

Muffins What will I need to bring to school? For topping - 60 g butter 2 tbsp. icing sugar 1 x small orange or lemon or lime curd Box to carry home What will I get from school? • 215 g Self raising flour • 1 tbsp. caster sugar • 1 tsp baking powder • ¼ tsp bicarbonate soda • 1 tbsp. poppy seeds • 90 g butter • 160 g/1/2 cup orange marmalade • 1 egg • 185 ml milk Equipment: Sieve, mixing bowl, jug, fork, spatula, muffin cases, muffin tray, small saucepan Oven temperature: 210⁰C What to do: Wash your hands, roll your shirt sleeves up put on a clean apron, name badge and collect all the equipment and ingredients, sanitise the surfaces by wiping down with a hot damp cloth and use the spray antibacterial cleanser sparingly. 1. Preheat oven to 210⁰C, prepare muffin tin with muffin cases 2. Sieve the flour, sugar, baking powder, bicarb into mixing bowl and using a coloured spatula stir in the poppy seeds. Make a well in the centre. 3. Place the butter and marmalade in a small saucepan, turn heat onto 4 and stir continuously with spatula until the butter has melted. Once melted remove from heat and turn off hob. 4. Measure the milk in a measuring jug and using a fork beat in the cracked egg, add to the well in the mixing bowl. 5. Very carefully pour in the mixture from the saucepan. 6. Pour muffin mixture into muffin cases 7. Place in oven and cook for 12 minutes until golden. 8. Wash up with your partner 9. In a small basin mix the butter and icing sugar, stir in zest 10. Remove from oven, scoop out centre, add icing and lid to muffin Top Tip Fill the cases to ¾ Store in an airtight container

Picnic Bars What will I get from school? • 100 g margarine • 100 g Golden syrup • 75 g Sugar • 200 g Oats • 50 g wholemeal SR Flour • 1 tsp of Cinnamon/ nutmeg/mixed spice • 21 cm. X 12 cm named brownie foil tin Makes: 12 servings What will I need to bring to school? Chocolate chips or 2 tbsp. mixed seeds/nuts or 2 tbsp. mixed fruit e. g. apricots dried bananas Container to carry home Equipment Saucepan, wooden spoon, baking tin, spatula, pallet knife Oven temperature: 180⁰C What to do: 1. Preheat the oven. 2. Place the butter and golden syrup into a saucepan and gently heat until the butter has melted. 3. Turn off the heat, stir in the sugar 4. Then stir in the oats, and extras ingredients you have. 5. Pour the mixture into a non-stick baking tin 6. Pat down the mixture. 7. Bake for 20 minutes, until lightly golden. 8. Remove from the oven and cut into bars, in the baking tin while hot. Top Tip Store in an airtight container

Fajitas Makes: 1 serving What will I need to bring to school? Container to carry home What I will get from school • 1 Chicken Fillet • ½ White Onion • 2 Mushrooms • ¼ Pepper • 1 Spring Onion • 1 Garlic Clove • 1 Tablespoon Cajun Sauce • Seasoning • 2 Fajita Wraps Equipment Chef’s knife, green and red chopping board, wok, black spoon, tablespoon. What to do: On a red chopping board slice the Chicken into thick strips and set aside. On a green chopping board: using a claw grip and bridge hold very carefully slice the vegetables into Julienne and set aside. Chop the garlic and chilli. Heat a little oil in a wok ( Heat-SIX 50 seconds) Then add the Chicken Pieces and season. ( Heat-FOUR 1 min) Turn once or twice Cook for 2 – 3 minutes on TWO then remove from the pan. Add a little more oil to the pan if required, then add the vegetables and garlic. Cook on a medium heat (2 -3) until softened, then add the Cajun Spice. Add the Chicken back to the pan and cook gently until the required temperature 75 degrees Place the mix into the centre of the wrap and fold to a neat parcel. Either serve as a it is, toast under the grill or crisp in the oven.

Shortbread House Challenge What will I get from school? • 150 g Plain Flour • 100 g Butter • 50 g sugar What do I need to bring to school? Extra flavours – for example chocolate chips, dried fruit, strawberries, chocolate for dipping. etc. No squirting cream In fridge in the morning Equipment Mixing bowl, rolling pin, spatula, lined baking tray, cutters Oven temperature: 120⁰C What to do: 1. 2. 3. 4. 5. 6. Preheat oven and line a baking tray with baking parchment Cream the butter and sugar until light and fluffy Add flour Mix with hands until a dough is formed Form into thick sausage shape. Wrap in cling film and chill for 10 min/ or roll out and use a cutter to shape. 7. Slice dough widthways, into roughly 1 cm thick discs and remove cling film. 8. Put shortbread discs on sheet with plenty of space between to allow them to spread when cooking. 9. Sprinkle with demerara or granulated sugar 10. Bake for 15 -16 min, until pale golden. 11. Cool for 10 min on baking sheet before transferring to a wire rack to cool completely.