Chilli Con CarneIngredients 250g Fresh beef Mince1 large onion1 clove of garlic1 green pepper1 x 400gm can of chopped tomatoesx 400gm can of red kidney beansBeef stock cubeProvided in school *1 x ½ tsp. (2.5ml) Chilli powder *1 x 150ml water

Equipment Blue tray, white chopping board, vegetable knife, wok, wooden spoon, can opener, measuring jug, fork, colander, scrap bowl and newspaper, small saucepan, metal plate.Method

1 Firstly empty the contents of the kidney beans into the small saucepan including the water / sauce. Cook for 5 mins stirring frequently.

2 Once the kidney beans are cooked drain the water from the kidney beans. Place the kidney beans onto the metal plate

3 Chop onion, garlic, pepper. 4 Open the tomatoes. 5 Put 150ml of water into a jug.6 Fry the pepper in some oil in the wok until soft and golden brown. 7 Remove the pepper from the wok and place onto the metal plate with

the kidney beans.8 Put the onion, garlic and mince in to the wok stirring frequently for 9 5 minutes until the onion and mince are brown.10 Stir in the tomatoes, pour in the water and crumble the stock cube in. 11 Bring to the boil. Then reduce the heat and simmer. 12 Stirring frequently for about 15-20 minutes.13 Return the kidney beans and peppers from the metal plate into the wok. 14 Stir then and add chilli powder. Cook for 5 mins. Place in container to take

home

Extension - At home serve with tacos / tortilla or rice for a different dish. Serve with accompaniments such as cheese, soured cream, guacamole and salsa and a healthy saladTomato salsa 4 spring onions, thinly sliced, 125 g diced ripe tomatoes, 1 medium fresh green chilli, seeded and chopped, or to taste 2 tbsp tomato passata, 2 garlic cloves, chopped, ½ tsp ground cumin, lemon juice to taste, combine all the ingredientsAlso make guacamole  Mash and chop 2 avocados peeled remove stone, stir 1 small chopped red onion and 1 finely chopped garlic, 1 finely chopped tomato and juice of 1 lime add salt and freshly ground black pepper to taste

Recipe Booklet

Name:Form:

Potato FarlsIngredients250gm peeled and cooked potatoes25g butter

Food and NutritionYear 9

Please a container to take your chilli home in

25gm pain floursProvided in school *Milk if needed *Salt & Peper *Spray oil *EquipmentLarge bowlSmall bowlSieveLarge tablespoon (15ml)Flour dredger (1 between 2)Table knifePotato masherFrying pan Fish sliceMethod

1 Put the cooked potatoes into a large bowl.2 Put the butter in a small bowl and melt in microwave for 1 min to melt.

Add to potatoes3 Using a masher, mash the potatoes.4 Sift the flour into the mash potato using a large tablespoon stir to combine

forming a dough. Season to taste (salt & pepper).5 The dough should come together and away from the sides of the large

bowl, forming a ball. (If it’s too wet add a little flour from the flour dredger and a little milk if it is too dry).

6 Flour your work surface using the flour dredger and turn out the mixture. 7 Mould it into a rough circle – (roughly a diameter of about 15 cm and a

thickness of 5mm to 1cm). Cut the circle into quarters.8 (There will be a small amount of butter/oil in your small frying pan).

Transfer the four pieces to the pan and cook for around 3 minutes or until golden brown.

9 Flip over and cook the other side for another 3 minutes. 10 Transfer to your take home container.

How to serve your farls - For breakfast - top with crisp bacon. Or serve instead of fried bread. Top them with smoked salmon (or fried mushrooms) and a soft poached egg. Tea time - served simply, with just butter and salt or jam. Lunch or supper serve with smoked fish, grated beetroot salad and horseradish just plain with butter and melted cheese,

Lamb Kofta KebabsIngredients1 small onion1 clove of garlic200g lamb mince2 sprigs of fresh parsley, mint or coriander 2 tbsp (2 x 15ml spoon)Salt & pepper (season to taste) * provided in schoolChilli flakes pinch (optional)Pitta Bread/flatbread/wrap to serve (optional)EquipmentRed & white chopping board

Large bowlWooden spoonVegetable knifeScrap bowl & newspaperFlour dredgerMethod15 Chop the onion, garlic and fresh herbs finely. 16 Then put the onion and garlic and fresh herbs as well as the lamb mince and cumin (chilli flakes as well if you are using them) into the large bowl. 17 Season (salt & pepper) to taste. 18 Mix well using a wooden spoon or with your hands so that all the ingredients are evenly distributed19 Using the flour dredger sprinkle a little flour onto the chopping board or work surface. 20 Turn out the mixture and divide into eight. Roll the lamb mixture into 8 balls. (Size of golf balls)21 Carefully place the Lamb Kofta Balls onto a grill pan. Grill for 10-15 minutes, turning occasionally to ensure they cook evenly and both sides a well-browned. Watch them to ensure they don’t overcook. They should be cooked thoroughly – No pink22 Place in bread if usingOptional Extension Dressing A Dressing B1-2 tbsp (15ml spoon) natural yoghurt 1-2 tbsp (15ml spoon) natural yoghurt½ cucumber small bunch of fresh mint leaves

½ tsp toasted cumin seeds1 tbsp lemon juice (1/2 lemon)

Salt & pepper to taste (provided in school Salt & pepper to taste (provided in schoolDRESSING METHOD - For option A finely chop the cucumber and mix well with the yoghurt. For Option B Chop the mint finely add the remaining ingredients and mix well. Taste and adjust the seasoning as necessary. Serve the Koftas warm with the dressing on the side.

Chicken Goujons Ingredients2 boneless raw chicken breasts2 eggs4 slices of bread60g of parmesan cheese or any other hard cheese of your choiceSalt & Pepper * provided in schoolEquipmentMeasuring jugMetal plateGraterRed chopping boardScissorsWhite chopping board

Remember a container to take your farls home in

Remember a container to take your Lamb Kofta Kebabs home in and a small pot for your dressing.

Remember a container to take your Chicken Goujons home in

Fork Tablespoon (15ml)Baking tray with greaseproof paperMethod

1. Pre-heat oven to 2000c or Gas 62. Whisk the egg in a jug with a fork. Then add salt and pepper (to your

taste) to the jug. 3. Next transfer the mixture to a metal plate (use one plate between two).

Put the breadcrumbs and the grated cheese onto another metal plate and mix together (use one plate between two)

4. On the red chopping board using the scissors cut the chicken into finger-like slices / strips.

5. Dip one chicken slice /strip into the egg mixture, then roll in the breadcrumbs and place on the baking tray. Repeat this until all the chicken in coated. WASH YOUR HANDS

6. Bake in the oven for 20 mins or until golden brown and check that the chicken is cooked.

7. Transfer to your take home container

Presentation Idea: any additional healthy ingredients. Add tsp paprika, chilli powder, mixed herbs or coriander to breadcrumb mixtureMake a salsa using 1 tomato, ¼ cucumber, 75g sweetcorn, few sprigs of coriander.

Kentucky-Style ChickenIngredients500g chicken breasts3 eggs3 tbsp. self-raising flour100gm cornflakes1 sachet powdered tomato soup2 tsp mixed herbs1 tsp paprika

Provided by school - 1 tsp garlic powder, cooking oil sprat salt & pepperEquipmentBaking tray with greaseproof paperForkRolling PinPlastic BagTablespoon (15ml)ScissorsRed chopping boardSmall bowlMetal plateMethod

1. Place the paprika, garlic powder, mixed herbs, powdered soup, cornflakes, flour and seasoning (to taste) into a bag, roll the rolling pin over the bag until the mixture becomes like fine crumbs this should take about 5 minutes. Make sure the mixture is combined. Empty the mixture onto the plate.

2. Heat the oven to 200°C/180°C fan/Gas 6. Then line a baking tray with greaseproof paper and grease. Whisk the egg whites in a small bowl with a whisk until foamy.

3. Cut each chicken breast into 3 bite-sized pieces using the scissors on the red chopping board.

4. Using a fork, dip each chicken piece into the egg whites then into the crumb mixture to coat.

5. Spray lightly all over with cooking spray and push off the fork onto the baking tray, repeat with all the chicken pieces. Bake for 20 minutes until they are cooked through and the coating is crunchy.

Presentation Idea: any additional healthy ingredients. Make a salsa using 1 tomato, ¼ cucumber, 75g sweetcorn, few sprigs of coriander.

Thai Green Chicken Curry

Ingredients3 spring onions1 clove of garlic80g sugar snap peas1 small chicken breast2 x 15ml Thai green curry paste 200ml full cream milk / coconut milk1/2 limeSmall bunch of coriander1 x 10ml spoon oil * (provided in school)EquipmentBlue tray, white/red chopping boards, scissors, vegetable knife, wok, wooden spoon, can opener.Method1. Prepare the vegetables Finely slice the spring onions cut sugar snap peas in half crush the garlic2. Cut the chicken into small chunks on the red chopping board.3. Fry the spring onions, garlic and chicken in the oil for 3-4 minutes.4. When the chicken has turned ‘white’, stir in the curry paste followed by the sugar snap peas5. Pour in the milk and simmer for 10-15 minutes.

Remember a container to take your Kentucky style chicken home in

6. Squeeze the lime and pour over the curry. 7. Tear the coriander and add to the curry8. Take off heat and add the coriander.9. Put in your take home container

Top Tips extension Use a range of different vegetables such as broccoli, spinach or courgetteUse frozen vegetables like pea’s runner beans or soy beans.

At home serve with boiled rice, why not go for a mix of white, brown and wild rice?

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Strawberry Cheesecake PotsIngredients125gms digestive biscuits (approx 8)50gm butter300g soft cheese150ml double cream50g icing sugar200g strawberries or other fruitEquipmentBlue TrayPlastc Bag, Rolling PinSmall bowl ( glass or ceramic only)Metal spoonMeasuring jugVegetable knifeWhite chopping boardMethod1. Put the biscuits into a plastic bag. Seal the bag. 2. Using the rolling pin, place the bag on the white chopping board and gently roll the rolling pin over the bag to crush the biscuits until they resemble fine crumbs.3. Melt the butter in the small bowl in the microwave for a minute. Only use a glass or ceramic bowl. Stir the biscuit crumbs into the butter with the spoon and mix well.4. Using a metal spoon, place an even amount of mixture into the base of your pots or container. 5. Then press the mixture flat with the end of your rolling pin.6. Place the soft cheese, icing sugar into a bowl and mix with an electric whisk until smooth.7. Tip in the double cream and continue mixing until the mixture is completely combined.

8. Evenly spoon the creamy mixture over the biscuit bases. 9. Place in a box or container tray and chill in fridge for 30 minutes. 10. Wash, prepare and chop the fruit. THINK ABOUT THE DECORATION OF DESSERT USNG THE FRUITS / ICING SUGAR AND PERHAPS CRUSHED BISCUITS.11. Put to one side until the pots or container has chilled. Once chilled decorate the cheesecakes 12. Put the cheesecake pots or container in your take home container or box, cover if necessary.13. Then put back in the fridge. Presentation Idea: use different fruit to decorate. Make a whole cheesecake

Fresh Bread Pizza & Calzone BaseIngredients 200g strong Bread Flour 1 pinch salt½ pkt dried yeast Provided by school Just under 150 ml water

Large Bag (to put dough in)

Equipment – Large mixing bowl, measuring jug, spatula, flour dredger,

Method1 Put flour, salt and yeast into large mixing bowl.2 Measure water in a jug. Make sure it is WARM not hot.3 Make a well in the flour and add the water.4 Mix well using plastic spatula to form a soft, pliable dough.5 Turn onto floured table, knead well until smooth and elastic-like for a minimum of 15 minutes. Remember the ‘window test’6 Put dough in a named bag in the fridge

Remember a container to make a whole cheesecake or 6 plastic cups or similar (e.g.ramekin dishes) to make your cheesecake in. Also a take home container to put cups in.

Fresh Bread Pizza & Calzone - Ingredients A) Tomato Sauce (2 per table) 1 small tin chopped tomatoes 1 tbsp. tomato puree 1 small onion and 1 clove of garlic 1 teaspoon mixed herbsB) Choose 3 toppings from list – Cooked meats only Ham /Pepperoni/ olives/Sausage/Pineapple/Tomato/Chicken/peppers, onions, chorizo, sweetcorn, /mushroom C) 200g CheeseFresh Bread Pizza Equipment – food processor rolling pin, spoon, vegetable knife, white chopping board, graterFresh Bread Pizza Method 1. Turn on oven on Gas mark 8 / 230oc.2. To make tomato puree – Finely chop onion, then crush and finely chop garlic. Open tin of tomatoes then add the tomatoes, tomato puree, onion, garlic & herbs to food processor. Combine until smooth.3. Turn the dough onto floured table, knead well until smooth and elastic-like for at least 5 minutes. Remember the ‘window test’4. Using a rolling pin, roll out the dough to fit the baking tray.5. Spread the tomato topping over the top leaving a 2 cm edge.6. Cut ingredients and place on top of the tomato topping. Grate cheese and sprinkle over the top. Bake for 10-15mins until risen, golden brown. Transfer to your take home container.Calzone Equipment food processor rolling pin, spoon, vegetable knife, white chopping board, grater, pastry brushCalzone Method 1. Turn on oven on Gas mark 8 / 230oc.2. To make tomato puree – Finely chop onion, then crush and finely chop garlic. Open tomato tin then add the tomatoes, tomato puree, onion, garlic & herbs to food processor. Combine until smooth.3. Turn the dough onto floured table, knead well until smooth and elastic-like for at least 5 minutes. Remember the ‘window test’4. Divide the dough into four equal portions and roll into balls.5. Place each ball onto a floured surface and roll out to about the size of template/side plate 6. Put the tomato base and ¼ of your topping ingredients into one half of each dough circle leaving a 2cm gap round the edge.7. Brush the edges with water. Fold the sides over to cover the filling and pinch the edges shut. 8. Bake for 10-15mins until risen, golden brown. Transfer to your take home container