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Musselburgh Grammar School Hospitality: Practical Cookery Recipe Book National 4/5

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Musselburgh Grammar School

Hospitality: Practical CookeryRecipe Book

National 4/5

Name: _________________Class: _________________Teacher: _________________

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Cookery Skills, Techniques and Processes UnitChecklist (1)

1.1Weigh and measure

1.2Food Preparation Techniques

Dish Scal

esM

easu

ring

jug

Mea

suri

ng

Peel

Skin

Chop

Slic

eD

ice

Cut

Cut

bato

nsSe

gmen

tBl

anch

ePu

ree

Mar

inat

eSt

rain

Pass

Gra

teCo

atM

ixBl

end

Whi

skCr

eam

Fold

Rub-

inKn

ead

Roll

out

Port

ion

Shap

eLi

neBa

ke b

lind

Gla

zePi

pe Achi

eved

Sweet & Sour Chicken

*

*Orchard SpongeStrawberry ShortcakesPoached Pear CrunchChicken KebabsMandarin GateauMalay ChickenPineapple Upside DownOrange BakewellRed Lentil SoupDanish PastriesChicken GoujonsVegetable CurryGarlic BreadFarmhouse Leek Flan

Achieved

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Cookery Skills, Techniques and Processes (National 5) UnitChecklist (2)

2.1Cooking ingredients2.2Controlling cookery processes and testing for readiness

1.32.4

2.3

Dish Baki

ng

Boili

ng

Gri

lling

Poac

hing

Shal

low

fr

ying

Stea

min

g

Stew

ing

Hyg

iene

an

d sa

fety

Gar

nish

es/

deco

rati

ons

AchievedSweet & Sour Chicken

Orchard Sponge

Strawberry Shortcakes

Poached Pear Crunch

Chicken Kebabs

Mandarin Gateau

Malay Chicken

Pineapple Upside Down

Orange Bakewell

Red Lentil Soup

Danish Pastries

Chicken Goujons

Vegetable CurryGarlic BreadFarmhouse Leek Flan

Achieved

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Index

1. Raspberry Cheesecake2. Chicken Stir Fry3. Sweet Potato and Pea Puffs4. Strawberry Shortcake5. Red Lentil Vegetable Soup 6. Garlic Bread 7. Chicken Kebabs with Pitta Breads8. Pear Crunch9. Farmhouse Leek Flan10. Mandarin Gateau11. Mandarin Gateau12. Malay Style Chicken13. Orchard Sponge14. Sweet and Sour Chicken15. Orange Bakewell Pudding16. Danish Pastries17. Chicken Goujons with Sweet Potato Chips18. Vegetable Curry – Teacher Demonstration

19.

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Raspberry Cheesecake

Ingredients EquipmentBase: 50 g butter or margarine Saucepan

100 g digestive biscuits (crushed) Rolling Pin

Filling: 75 g cream cheese Mixing Bowl x225 g caster sugar Round Foil Dish½ small pot thick set yoghurt (raspberry) Cutlery Tray150 ml Double cream

Decoration: Four raspberries

Method1. Melt the butter/margarine and then mix in the crushed biscuits.2. Press the mixture into the base of a round foil dish and press it down with the back of a

metal spoon.3. Place in the fridge to chill.4. Place the cream cheese and sugar into a small bowl and mix until smooth.5. Mix in the yoghurt into the cream cheese and sugar mixture.6. In a separate bowl, whisk the cream until it reaches the soft peak stage. 7. Fold the cream into the yoghurt mixture using a metal spoon.8. Pour the mixture over the biscuit base, smooth and place in the fridge to set.9. When set decorate the cheesecake with the raspberries to show four portions.

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Chicken Stir-fryIngredients Equipment 100g Noodles Cutlery container¼ Onion Plate½ Carrot Large pan½ Stick celery Wok100g Chicken Pot stand25g Beansprouts 2 Chopping boards 15ml Sweetcorn Peeler15ml Oil Colander15ml Soy sauce Chopping knife10ml Cornflour50ml WaterSalt and Pepper

Method1. Collect equipment and ingredients.2. Peel the onion and slice thinly, peel the carrot and cut into matchsticks, wash the celery and

cut into matchsticks. 3. Cut the chicken into thin strips on a separate chopping board.4. Half fill a large pan with water, add salt and bring to the boil.5. Heat the oil in the wok and add the sliced vegetables and stir-fry for 3 minutes. Keep warm

on a plate in the oven.6. Add the noodles to the boiling water and cook until soft.7. Stir-fry the chicken for 5 minutes, until there are no pink pieces showing. Return the cooked

vegetables to the wok. Add the sweetcorn and beansprouts.8. Drain the noodles and stir through the stir-fry mixture.9. Mix the soy sauce, water and cornflour together and stir into the wok. Add salt and pepper

and stir well.

Sweet Potato and Pea Puffs

Ingredients EquipmentSweet potatoes (peeled) 60g (prepared weight) Chopping BoardOnion (peeled) 25g (prepared weight) Sharp KnifeFresh coriander 5ml (prepared volume) Saucepan

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Sunflower oil 5ml Potato PeelerCumin seeds 5ml Rolling PinFrozen peas 35g Measuring JugCrushed chillies 1.25ml Baking TrayGaram masala 2.5ml Turmeric 1.25mlWater 100mlLemon juice 2.5mlSalt and pepperPuff pastry 250gBeaten egg Appox ½Sesame seeds 7.5ml

Oven 200°C/Gas Mark 6 — temperature may vary if using a fan-assisted oven

Method1. Finely dice the sweet potato and the onion.2. Finely chop the coriander.3. Heat the oil in a pan.4. Add the cumin seeds and fry for one minute.5. Add the onion, sweet potato, peas, crushed chillies, garam masala and turmeric.6. Add the water, lower the heat and simmer gently for 8-10 minutes until the water has evaporated.7. Remove from the heat, stir in the coriander and lemon juice then season to taste. 8. Leave to cool completely.9. Roll out half of the pastry on a lightly floured surface to a 20cm x 20cm square.10. Cut the pastry into 4 equal squares. Repeat with the other half of the pastry.11. Divide the filling equally amongst the eight squares, placing it in the middle.12. Lightly brush along edges of the pastry with the beaten egg.13. Fold over to form a triangle, pressing firmly along the edges with a fork to seal.14. Place on a baking tray, lightly brush with egg and sprinkle with sesame seeds.15. Chill for at least 10 minutes.16. Bake for 20 minutes until well risen and golden brown.17. Serve hot on 4 individual, clean warm plates and finish with an appropriate dressing.

Strawberry Shortcakes

Ingredients Equipment100g Butter Cutlery Tray50g Caster Sugar 2 Bowls150g Plain flour 6cm Cutters125ml Double cream Rolling pin4 Raspberries Baking tray

Palette knifePipe and piping bag

Method1. Collect ingredients and equipment.2. Set oven at 180C or Gas 4.3. Cream the butter and sugar to a light consistency.

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4. Gradually work in the flour to give a stiff dough.5. If time chill for 20 minutes.6. Roll dough on a lightly floured table to 6mm and cut out biscuits using a 6cm cutter.7. Place on a floured baking tray, mark with a fork and bake until golden brown.8. Allow to cool slightly then place on a cooling tray.9. Wash and slice the strawberries and keep back 1 sliced strawberry per shortcake (4 slices).10.Whisk the cream and fold in the sliced strawberries.11.Sandwich two biscuits together with the cream and decorate the tops with piped cream and

sliced strawberry..

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Red Lentil and Vegetable Soup

Ingredients Equipment100g Onion (peeled) Chopping Board5ml Garlic (peeled) (prepared volume) Sharp Knife15ml Red chilli (de-seeded) (prepared volume) Saucepan15ml Fresh root ginger (peeled) (prepared volume) Potato Peeler100g Sweet potatoes (peeled) (prepared weight) Garlic Crusher75g Carrots (peeled) (prepared weight) Blender50g Parsnips (peeled) (prepared weight)15ml Olive oil2.5ml Turmeric1 litre Vegetable stock 125ml Red lentils15ml Fresh coriander (prepared volume)Salt and black pepper to taste

Method

1. Chop the onion, crush the garlic, finely chop the red chilli and grate the ginger.

2. Chop the sweet potatoes and carrots and grate the parsnips.

3. Heat the olive oil in a pan, add the onions, ginger and garlic and sweat until softened.

4. Add the turmeric and the chilli and cook for 2 minutes.

5. Add the sweet potatoes, carrots, parsnips, stock and lentils. Stir well and bring to the boil.

6. Reduce the heat and simmer for 30 minutes or until vegetables and lentils are softened.

7. Liquidise until smooth.

8. Taste and adjust the seasoning if required.

9. Finely chop the coriander.

10. Serve hot in a clean, hot bowl garnished with the chopped coriander.

Garlic BreadIngredients Equipment½ Baguette Chopping Board

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25g Butter Sharp Knife1 Clove of Garlic Small mixing bowl2.5ml Dried Parsley (optional) Cutlery Tray

Baking trayTin foil

Method1. Set oven at 180°C or Gas 6.2. Peel and finely chop the garlic.3. Mix the chopped garlic and butter together.4. Slice the top of the baguette 4 times. Remembering not to cut all the way through

the baguette. 5. Spread the garlic butter in between each cut.6. Wrap the baguette in foil and bake for 10-15 minutes.

Chicken Kebabs with Pitta BreadIngredients Equipment1 × 15 ml spoon soy sauce Chopping board and knife1 small chicken breast Meat chopping board Small piece lemongrass stalk Measuring jug½ lime Garlic crusher1 clove garlic Bowl

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1 × 5 ml spoon dried coriander Skewer 1 tomato Grill pan3 lettuce leaves1 pitta bread

Method1. Chop lemongrass finely, zest and juice lime and crush garlic. Place in a large bowl.2. Add soy sauce and dried coriander and mix.3. Cut chicken into cubes, add to bowl with a pinch of salt and pepper. Leave to marinate for

10–15 minutes.4. Place the tomato in the measuring jug and cover with boiling water (blanch). Leave for 30

seconds. Remove from jug, pierce skin and remove. Cut the tomato into quarters and remove all the seeds and dice.

5. Wash, dry and chiffonade the lettuce.6. Turn the grill on to full. Place the chicken pieces onto a skewer.7. Grill the chicken, turning when golden brown. 8. Check the chicken is cooked properly. Remove from the skewer and place in the pitta bread

with the lettuce and tomato.

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Poached Pear Crunch

Ingredients Equipment1 Pear Chopping board and knife125mls Water Peeler15ml sugar Cutlery tray 2.5ml Lemon juice Small pan50g Porridge oats Large bowl50g Caster sugarPinch salt40g Margarine

Method1. Collect ingredients and equipment.2. In a small pan place the water, lemon juice and 15ml of sugar and gently bring to simmer.3. Peel, quarter and core the pears then place in the pan, gently poach for 10 minutes.4. Set oven to Gas mark 6 / 180C .5. Remove pear from pan and allow to cool for a few minutes.6. In a large bowl mix together oats, salt and sugar.7. Melt the margarine and mix into the large bowl.8. Assemble by slicing the pear and placing it in the bottom of a foil dish and sprinkle the oat

mixtureover the top.

9. Bake for 20 minutes.

Farmhouse Leek Flan

Ingredients EquipmentPastry: 75g Plain flour Cutlery tray25g Wholemeal flour Large bowl,

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50g Margarine Rolling pin25g Cheddar cheese Grater15ml Cold water Measuring spoonsPinch salt Sieve

Filling: 50g Carrot Plate50g Leek Measuring jug1 Egg Baking tray75ml Milk Peeler25g Cheddar cheese Vegetable knife15g Margarine PanSeasoning

Method1. Collect equipment and ingredients. Set oven to 200ºC or Gas 6.2. Grate both pieces of cheese.3. Pastry: Sieve both flours and salt into large bowl and rub in 50g piece of margarine.4. Add 25g grated cheese and stir well. Add water and mix with a knife to make a stiff dough.

Kneadwell on a lightly floured table.

5. Roll out pastry and line flan ring/foil dish. Prick pastry base with a fork, line with tin foil and BAKE

BLIND for 10 minutes. Remove tin foil carefully and bake for a further 5 minutes.6. Filling: Wash, peel and grate carrot and chop leek. Remove flan from oven.7. In the pan – Melt the margarine over a low heat and cook the carrot and leek for 5 minutes.8. In the jug – Beat the egg and milk together and add seasoning.9. Place the cooked vegetables into the pastry case, strain in the egg mixture over the

vegetables andsprinkle with the remaining grated cheese.

10. Bake for 25-30 minutes until set and golden brown.

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Mandarin GateauIngredients EquipmentSponge: Cutlery container3 Eggs Large bowl90g Caster sugar Sieve90g Plain flour Plate

Measuring jugFilling & Decoration: Small bowls90mls Dream Topping Powder Piping bag and pipe135mls Cold water 2 x 15cm sandwich tins50g Toasted coconut Greaseproof paper50g mandarins (drained)½ orange

Method1. Collect ingredients and equipment. Set oven at 180°C or Gas 6.2. Grease 2 x 15cms sandwich tins. Line base with greaseproof paper grease again then flour it.3. Whisk eggs and sugar in a large bowl until light and fluffy.4. Carefully fold in the double-sieved flour with a metal spoon.5. Divide the mixture evenly between the two prepared tins.6. Bake for 15-20 minutes until golden brown and springy to the touch.7. Allow to cool slightly in tins before turning out.8. Remove greaseproof paper and cool on a wire rack. Whisk the Dream Topping powder with

water.9. Filling – carefully mix in the mandarins to enough Dream Topping to sandwich cakes together.10. After sandwiching cakes together, coat sides in dream topping and toasted coconut.11. Lightly cover top of gateau with a little cream.12. Skin and segment the orange13. Pipe with remaining Dream Topping and decorate with segmented oranges.14. Cut into 4 portions.

Malay Style ChickenIngredients Equipment1 x 15ml and 1 x 5ml Oil Cutlery Tray2.5ml each Cumin, Coriander, Turmeric 2 Chopping Boards and Knife½ Onion Glass Bowl

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¼ Red Pepper Colander½ Carrot Measuring Jug1 clove Garlic Large pan150g Chicken Breast Wok25g Creamed Coconut150ml Chicken Stock2 Pineapple Rings50g Long Grain Rice

Method1. Collect ingredients and equipment.2. Blend the spices in the glass bowl with 5ml of oil. 3. Chop the chicken into strips and marinate with the spices for 15 minutes.4. Peel and slice the onion. Peel and wash the carrot and cut into batons.5. Wash, de-seed and cut pepper into matchsticks. Cut the pineapple into wedges.6. Crush the garlic. Heat water in the large pan for the rice.7. Heat 15ml oil in a wok and cook the onion and carrot for 2 minutes.8. Add the pepper and garlic and cook for 2 minutes.9. Add the chicken and continue to cook for 5 minutes. 10. Add the remaining sauce ingredients and simmer for 20 minutes.11. Cook the rice for 12 minutes. Meanwhile tidy up.12. Drain the rice and place in the dish. Pour the Malay chicken on top and serve.

Orchard Sponge

Ingredients Equipment1 Cooking apple 2 Sandwich tins15ml Caster Sugar Cutlery tray15ml Water Sieve100g Caster sugar Peeler100g Soft Margarine Chopping board and Knife2 Eggs Large bowl100g S.R Flour Piping bag and nozzle5ml Cinnamon3 x 15 dream topping4 x 15ml water

Method1. Collect ingredients and equipment. Set oven at 190C or gas 7.

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2. Grease and line 2 sandwich tins.3. Sieve the flour and cinnamon onto a plate.4. Wash, peel, quarter and core the apple. Cut into thin slices.5. Gently stew the apples with 15ml sugar and water, lid on, until soft.6. Cream margarine and sugar. Beat eggs and stir into creamed mixture.7. Fold in the flour and cinnamon with a metal spoon.8. Divide the mixture between the tins and bake for 15-20 minutes until well risen.9. Beat the apples to a pulp, then pass through a sieve to get a smooth result. 10. Turn cakes out and allow to cool. Make up dream topping by whisking dream topping and

water together until thick and creamy.11. Assemble cake - sandwich the sponges together with the apple puree, spread some of the

dream topping over the top of the sponges and use the rest to pipe rosettes on top.

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Sweet and Sour Chicken with Rice

Ingredient Equipment100g Long grain rice Stew pan100g Chicken Large panSauce - Measuring jug½ Onion Chopping board¼ Green pepper Cutlery tray2 Pineapple rings Chopping knife12½g Margarine Plate50ml Juice + 125ml Water Sieve10ml Demerara sugar5ml Worcester sauce15ml Tomato ketchup10ml Cornflour15ml Vinegar

Method1. Collect ingredients and equipment.2. Wash vegetables. Peel and dice onion.3. Take seeds out of the green pepper and cut into matchsticks. Chop pineapple into pieces.4. Blend all the sauce ingredients in a jug.5. Melt margarine in stew pan over a low heat. Fry onion and pepper till soft.6. Take off heat and stir in the pineapple. Slowly stir in the sauce ingredients.7. Return to heat. Bring to the boil stirring all the time.8. Add salt and pepper. Turn heat to low. Simmer gently for 20 minutes.9.10. Half fill pot with water, add ½ tsp salt and bring to boil. Add the rice and cook for 12 to 15

minutes.11. Add to sauce and stew for 5 minutes.12. Drain rice and put in serving dish. Pour sausages and sauce on top.

Orange Bakewell Pudding

Ingredients EquipmentPastry : Cutlery container100g Plain flour Large bowlPinch of Salt Sieve50g Margarine Plate15ml Cold water Small bowl

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Filling: Plate20ml Orange marmalade Measuring 50g Soft margarine Foil flan dish50g Caster sugar Baking tray50g Flour 1.25ml Baking powder 1 Egg 1.25ml Orange extract

Method1. Collect ingredients and equipment. Set oven at Gas 6 or 180ºC. 2. Sieve flour and salt into a large bowl. Rub in margarine until mixture resembles

breadcrumbs.3. Make a well in the centre, add the water and mix to form a firm dough. 4. Knead lightly. Rest for 10 minutes. Roll pastry and line a 15cm flan ring. Trim.5. Rest for 5 minutes. Bake blind for approximately 10 minutes. 6. Reduce the oven temperature to Gas 5 or 170ºC7. Beat the margarine, caster sugar, flour, baking powder, egg and orange extract in a large

bowl until smooth and glossy.8. Spread marmalade over base of pastry.9. Spread sponge mixture over the marmalade.10. Bake until risen and golden brown.11. Cut into 4 portions.

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Danish Pastries

Ingredients Equipment 225g Puff Pastry Cutlery container50g Chocolate spread Rolling pin1 Pear Flour dredger125mls Water Large knife15ml sugar Chopping board and knife2.5ml Lemon juice Peeler100g Icing sugar Cutlery tray10ml WaterEgg for glazing

Method1. Collect ingredients and equipment. Set oven to Gas 6 or 180°C. 2. In a small pan place the water, lemon juice and 15ml of sugar and gently bring to simmer.3. Peel, quarter and core the pear then place in the pan, gently poach for 10 minutes.4. Roll out the pastry until it is slightly larger than the recipe book. 5. Trim the edges and divide into 8 squares.6. Remove pear from pan and allow to cool for a few minutes. Cut into 8 pieces. 7. Spread the chocolate spread on the square.8. Place a piece of the pear in the middle of the square of pastry.9. To make tivolis:

Cut a slit at corner and fold into the centre. Fold over the opposite corner and push it through the slit to seal it. To make windmills: Cut diagonally from the corners towards the centre. Fold every second corner in to overlap on the pear.

10. Glaze each pastry with beaten egg and bake for 20 minutes until golden.11. Meanwhile make up the icing to a soft consistency.12. Drizzle icing over each pastry and leave to set.

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Chicken Goujons with Sweet Potato Chips

Ingredients Equipment ½ Breast of Chicken Chopping Board x 210ml Mayonnaise Sharp Knife30g Rice Crispies Bowl½ Sweet Potato Potato Peeler10ml Cajun Spice (optional) Baking Tray10ml Oil

Method1. Set oven to Gas 6 or 180°C.2. Slice the chicken into 4 strips.3. Dip each strip of chicken into the mayonnaise to coat.4. Dip the chicken into the rice crispies, pressing to ensure thoroughly coated.5. Transfer to a baking tray.6. Peel the Sweet Potato and cut into chips. Coat with Cajun spices and oil.7. Place on baking tray with chicken and bake in the oven for 20 – 25 minutes.

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Vegetable Curry

Ingredients Equipment1/3 Cauliflower Vegetable Knife½ Broccoli Chopping Board1 red onion Steamer 1/4 green Chilli Small Saucepan1 clove garlic Colander150ml Chopped Tomatoes + 15ml Tomato Puree Measuring Spoons1 tbsp oil Measuring Jug1.25ml ground cumin 1.25ml ground coriander 1.25ml ground ginger2.5ml curry powder 1.25ml Chilli flakes 15ml fresh coriander 100g Rice

Method1. Put water in the steamer and put onto boil.2. Remove leaves form Cauliflower and cut into even size florets.3. Cut Broccoli into even size pieces (Similar to Cauliflower)4. Peel and dice the onion.5. Finely chop the chilli.6. Crush the garlic.7. Put a saucepan of water onto boil.8. Add the cauliflower and broccoli to the steamer and cook until tender.9. Add the oil to the saucepan and gently fry the onion, garlic and chilli until soft and

translucent.10.Add all the spices and cook for 1-2 minutes.11.Add the rice to the boiling water and cook the rice for 10 – 15 minutes. 12.Add the tomatoes, tomato puree and simmer for 10 minutes.13.Remove the cauliflower and broccoli from the steamer and addto the saucepan and

cook for a further 2 minutes.14.Drain the rice and serve the vegetable curry with the rice.

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