index page recipe starters/side dishes 5 honey glazed carrots 6
TRANSCRIPT
P a g e | 1
INDEX
PAGE RECIPE
STARTERS/SIDE DISHES
3 Vegetable soup
4 Potato rosti
5 Honey glazed carrots
6 Roasted vegetables
7 Potato wedges
8 Pasta salad
9 Rice salad
11 Coleslaw
12 Vegetable samosas
MAIN COURSES
13 Stir fry
15 Pasta bake
16 Beef curry
17 Vegetable curry
19 Chilli con carne
21 Pizza
23 Short crust pastry
24 Quiche
25 Spaghetti Bolognese
27 Fajitas
28 Lasagne
30 Cheese straws
31 Bread rolls
32 Melting meatballs
33 Shepherd pie
35 Fish pie
37 Fish cakes
P a g e | 2
PAGE RECIPE
DESSERTS/CAKES
39 Fruit salad
40 Cheesecake
41 Shortbread
42 Chelsea buns
43 Bakewell tart
45 Lemon meringue pie
47 Pate sucre tartlets
48 Muffins
49 Scones
50 Profiteroles
52 Victoria sandwich
53 Fruit gateau
54 Swiss roll
55 Drop scones
56 Yule log
57 Mince pies
P a g e | 3
VEGETABLE SOUP
Skill Rating
Ingredients
1 onion
1 potato
2 carrots
1 leek
1 stock cube
2 tsp mixed herbs
1 pint water
1 tblsp vegetable oil
Equipment
Chopping board
Sharp knife
Vegetable peeler
Sieve
Jug
Teaspoon
Saucepan
Blender
Method
1. Wash and peel vegetables. Chop finely. Grate carrot.
2. Add oil to a large saucepan.
3. Add onion – fry until soft. Add rest of vegetables, and sweat for 5-10
minutes stirring with a wooden spoon.
4. Add stock cube and 1 pint water and simmer for 20-30 minutes.
5. Season and blend until desired consistency.
P a g e | 4
POTATO ROSTI
Skill Rating
Ingredients
1 potato
Pinch salt
Pepper
Equipment
Chopping board
Sharp knife
Frying pan
Sieve
Grater
Vegetable peeler
Mixing bowl
Spatula
Method
1. Peel and grate potato
2. Add salt and leave for five minutes
3. Squeeze out excess water.
4. Season well.
5. Heat oil until potato sizzles.
6. Place a layer of potato neatly in the pan and fry until the potato on top
looks translucent.
7. Turn potato over and cook other side until brown.
P a g e | 5
HONEY GLAZED CARROTS
Skill Rating
Ingredients
1 large carrot
1 tblsp honey
1 dstsp parsley
15g butter or margarine
Salt and pepper
Equipment
Chopping board
Sharp knife
Small saucepan
Wooden spoon
Sieve
Tablespoon
Vegetable peeler
Method
1. Chop parsley and cut carrot into batons.
2. Simmer gently until just soft
3. Drain carrots and melt the margarine in a pan. Add honey, parsley and
seasoning.
4. Toss carrots in honey sauce.
P a g e | 6
ROASTED VEGETABLES
Skill Rating
Ingredients
1 courgette
1 onion
1/4 butternut squash
1 parsnip
Spray oil
Thyme, rosemary or sage
Equipment
Chopping board
Sharp knife
Baking tray
Vegetable peeler
Method
1. Chop vegetables into pieces.
2. Lay in tin and spray with oil.
3. Add seasoning and herbs.
4. Cook at 200oC for 20—30 minutes
P a g e | 7
POTATO WEDGES
Skill Rating
Ingredients
1 potato
Cajun seasoning
Oil
Equipment
Chopping board
Sharp knife
Baking tray
Method
1. Chop potato into wedges of even sizes.
2. Spray over oil and seasoning.
3. Cook at 200oC for 30—40 minutes
P a g e | 8
PASTA SALAD
Skill Rating
Ingredients
100g pasta shells
1 large tomato
½ red pepper
½ green pepper
50g sweecorn
4 raw mushrooms – washed and sliced
Dressing
3 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp chopped fresh mint
2 tsp grainy mustard
Salt and pepper
Equipment
Chopping board
Sharp knife
Large pan
Colander
Wooden spoon
Mixing bowl
Jug
Method
1. Bring to boil ½ saucepan of water
2. Add pasta – cook for 10 minutes until pasta is ‘al dente’
3. Drain pasta and put into bowl
4. Chop all vegetables and add to cold pasta
5. Mix together with dressing
6. Serve chilled
P a g e | 9
RICE SALAD
Skill Rating
Ingredients
150g long grain rice
50g peas (frozen)
2 spring onions
Small red pepper
225g tin sweetcorn
Dressing
75ml olive oil
1 tbsp lemon juice
Small clove garlic
1/2 teaspoon sugar
Sprig of parsley or mint to garnish
Equipment
Chopping board
Sharp knife
Large pan
Small saucepan
Sieve
Wooden spoon
Tablespoon
Small bowl
Hand whisk
Teaspoon.
Method
1) Wash and slice spring onions on chopping board using sharp knife.
2) Wash red pepper, cut in half, remove seeds, cut into strips and then into
1cm squares.
3) Fill large pan 2/3 full with cold water and put on to boil.
4) When water is boiling (large bubbles) add rice and stir. Cook on medium
heat for approx. 15 mins until tender.
5) Add peas to pasta and cook for approx. 3 minutes.
6) Drain in sieve and cool.
7) Drain in sieve and cool in cold water.
P a g e | 10
8) To make the salad dressing, put olive oil into small bowl, add lemon juice,
garlic and sugar and whisk.
9) In mixing bowl place rice, peas, spring onion, red pepper and sweetcorn
and mix. Add salad dressing and mix again.
10) Put into serving dish and chill in fridge before serving.
11) Garnish with fresh herbs, e.g. mint or parsley.
P a g e | 11
COLESLAW
Skill Rating
Ingredients
¼ hard white cabbage
2 carrots
1 small onion
25g sultanas
3-4 tbsps mayonnaise
Salt and pepper
25g peanuts (optional)
Equipment
Grater
Vegetable peeler
Chopping board
Sharp knife
Small bowl
Method
1. Peel and grate carrot into bowl
2. Peel and finely chop onion
3. Shred cabbage
4. Mix altogether with sultanas and nuts if used. Mix in mayonnaise.
5. Garnish with parsley or paprika.
P a g e | 12
VEGETABLE SAMOSA
Skill Rating
Ingredients
1 potato
½ onion
50g peas
2 tsp curry powder
¼ pint water
1 packet filo pastry
50g margarine or butter
Salt and pepper
Equipment
Chopping board
Sharp knife
Jug
Mixing bowl
Flour dredger
Tablespoon
Pastry brush
Frying pan
Kitchen paper
Method
Filling:
1. Heat the oil
2. Fry the onion and potato for 5 minutes
3. Add peas and curry powder
4. Add water and cook until potatoes are soft. Season to taste.
5. Allow to cool
Samosa
1. Lay out filo pastry sheet and brush with melted margarine
2. Place 1 tablespoon of filling mix into the corner of the filo pastry
3. Fold the samosa into triangle shape
4. Place on a baking tray and bake for 10-15 minutes.
P a g e | 13
STIR FRY
Skill Rating
Ingredients
100g noodles
50g bean sprouts
4 spring onions
1 carrot
1 pepper
1 courgette
2 tbsps oil
1 tbsp soy sauce
1 tsp Chinese 5 Spice
250g chicken/beef/turkey/lamb or meat alternative such as quorn
Any other vegetables of own choice may be used
Equipment
Chopping board
Sharp knife
Vegetable peeler
2 Large pans
Sieve
Small saucepan
Sieve
Wooden spoon
Tablespoon
Serving dish
Method
1. Put large pan of water on to boil, ready for the noodles
2. Peel the carrot, wash the bean sprouts and onions, and trim the ends of
the onions
3. Cut all the vegetables (except the bean sprouts) into batons.
4. Heat the oil in a saucepan or wok. The oil should be hot. Add the meat
until cooked thoroughly.
P a g e | 14
5. Add the vegetables except the bean sprouts and spring onions and fry
over a high heat for 2 minutes. Add the bean sprouts and spring onions
and cook for a further minute.
6. Add the soy sauce, 5 Spice.
7. Simmer noodles until soft for approximately 5 minutes. Drain and add to
stir fry.
P a g e | 15
PASTA BAKE
Skill Rating
Ingredients
100g pasta
25g plain flour
250ml milk
75g cheese
Salt and pepper
25g margarine
Equipment
Chopping board
Sharp knife
Large pan
Small pan
Grater
Plate
Sieve
Jug
Wooden spoon
Oven proof dish
Hand hisk
Method
1. Bring a pan of salted water to the boil and boil pasta for 12-15 minutes.
2. Grate cheese onto plate.
3. Melt margarine and add the flour. Cook for ½ minutes and then add the
milk gradually. Stir continuously until it thickens.
4. Stir in most of the cheese and season with salt and pepper.
5. Pour the sauce over the pasta in the dish, sprinkle with the rest of the
cheese.
6. Place under the grill to brown the top.
P a g e | 16
BEEF CURRY
Skill Rating
Ingredients
200g beef
1 onion
1 apple
1 tbsp curry powder
1 tin chopped tomato
1 vegetable stock cube
1 tbsp tomato puree
½ pint water
1 small carton yoghurt
1 tblsp vegetable oil
Equipment
Chopping board
Sharp knife
Large pan
Wooden spoon
Jug
Method
1. Cut beef into even size cubes
2. Peel and chop onion
3. Peel and chop apple
4. Put one tablespoon of oil in a wok/large pan
5. Add onion, apple, curry powder and tomato puree to oil. Fry gently for 5
minutes.
6. Add beef and cook gently for a further 10 minutes.
7. Add vegetable stock cube and ½ pint water. Stir well and bring to the boil
8. Cover and simmer for 30-40 minutes (check consistency, add more water
if required).
9. Stir in yoghurt and simmer for a further 5 minutes.
10. Serve with rice.
P a g e | 17
VEGETABLE CURRY
Skill Rating
25ml vegetable oil
1 onion
2 cloves garlic
1 large potato
1 carrot
1 celery stalk
225g chickpeas (tin-drained)
100g cauliflower
50g mushrooms
½ apple
2 vegetable stock cubes
2 teaspoons curry powder
½ tsp ground ginger
½ tbsp tomato purée
2 tsp garam masala
20g raisins.
Equipment
Large saucepan with lid
Wooden spoon
Chopping board
Sharp knife
Measuring jug.
Method
1. Peel and chop onion (on chopping board using sharp knife).
2. Peel and chop potato into cubes.
3. Peel and chop carrot into cubes.
4. Wash and slice celery.
5. Wash and cut cauliflower into florets (similar sizes to the other
vegetables).
6. Wash and slice mushrooms.
7. Chop apple into pieces (remove core first).
8. Peel and crush cloves of garlic.
9. Put stock cubes into measuring jug and mix with 250ml hot water.
10. Put oil into pan and fry onion and garlic for 2–3 mins, until they soften.
P a g e | 18
11. Add celery and apple to pan and cook gently for 3–4 mins (medium to low
heat).
12. Add curry powder and ginger and cook gently for 1 min.
13. Add all other ingredients except garam masala.
14. Bring to boil, reduce heat, cover pan with lid and cook for approx. 40
minutes.
15. Stir in garam masala.
P a g e | 19
CHILLI CON CARNE
Skill Rating:
Ingredients
200g minced beef
1 onion
1 215g tin red kidney beans
2 tbsp cooking oil
1 green or red pepper
1 beef stock cube
400g tin chopped tomatoes
Chilli powder (amount varies
according to taste – 1 tsp at a
time)
150g long grain or basmati rice.
Equipment
Large saucepan
Medium saucepan
Wooden spoon
Chopping board
Sharp knife
Sieve
Teaspoon
Tablespoon
Method
1. Fill large saucepan with cold water and boil. Switch off when boiled.
2. Peel & chop onion on chopping board with sharp knife.
3. Wash green/red pepper. Cut in half, remove seeds, then cut into strips
and finally into pieces.
4. Put cooking oil into medium saucepan, add onions and fry on medium heat
for approx. 2 mins until translucent (clear in colour).
5. Add minced beef and fry until brown (approx 5 mins).
6. Add green/red pepper and cook for a further 3 mins until slightly
softened.
7. Open and drain can of kidney beans into the sink, using the sieve.
P a g e | 20
8. To the minced beef add the tin of tomatoes, crumbled stock cube, chilli
powder and kidney beans. Bring to boil, cover and simmer (cook gently)
for approx. 25 mins.
9. Reheat water in large saucepan until it is boiling, then add rice and cook
on a medium heat for 15–20 mins.
10. Drain rice in sieve over sink and arrange around edges of serving
plate/dish.
11. Place chilli mixture in.
P a g e | 21
PIZZA
Skill Rating
Ingredients
150g strong flour
Pinch salt
12.5g yeast
½ tps sugar
¼ tsp vitamin C
1 tblsp vegetable oil
125ml warm water
1 tbsp dried milk powder
½ onion
1 tin chopped tomato
2 tsps mixed herbs
½ tsp salt and pepper
100g grated cheese
Toppings:
50g mushrooms
or 50g bacon
or 50g pineapple
Equipment
Chopping board
Sharp knife
Baking tray
Jug
Small bowl
Table knife
Greaseproof paper
Flour dredger
Rolling pin
Method
1. Preheat oven to 220oC/Gas 7
2. Chop onion finely and fry in oil.
3. Add tomatoes, herbs and seasoning. Simmer for 10 minutes for form a
thick sauce.
P a g e | 22
4. Cream yeast with sugar, add vitamin C, vegetable oil and warm water in a
jug.
5. Add to flour, milk powder and salt slowly, mixing with a table knife until it
forms a dough.
6. Knead the dough on a floured board for 5 minutes or until it becomes
smooth and elastic.
7. Roll out and shape dough.
8. Place onto a baking tray with greaseproof paper.
9. Spread over sauce.
10. Sprinkle on cheese and other toppings.
11. Bake for 20-25 minutes.
P a g e | 23
SHORTCRUST PASTRY
Skill Rating
Ingredients
100g plain flour
25g hard margarine
25g lard
4 tsps cold water
Pinch of salt
Equipment
Food processor
Round-bladed knife
Method
1. Mix flour and salt in a mixing bowl and rub margarine and lard until it
resembles fine breadcrumbs and looks slightly yellow.
2. Add cold water a little at a time, and mix with a round-bladed knife until
it forms a stiff paste.
P a g e | 24
QUICHE
Skill Rating
Ingredients
Pastry:
150g plain white flour
37g lard
37g butter
6 tsp cold water
Pinch of salt
Filling:
40g grated cheese
1 egg
1/8 pint milk
Pinch salt and pepper
Possible fillings:
¼ onion
¼ pepper
25g rashers of bacon
25g ham
25g goats cheese
1 tomato
Mixed herbs
Method
Make Pastry
1. Rub fat and flour together with fingertips. Add cold water slowly until
pastry is formed.
2. Roll out pastry and cut into small discs with a cutter.
3. Grease a bun tin and place pastry discs into tray
Make Filling
1. Mix egg and milk together with a fork. Add salt and pepper.
2. Place chosen fillings of quiche into pastry cases. Pour over milk and egg
mixture.
3. Sprinkle over cheese
4. Bake for 15 – 20 minutes at 200oC
P a g e | 25
SPAGHETTI BOLOGNESE
Skill Rating
Ingredients
250g minced beef
1 onion
100g mushrooms
1 small green pepper (optional)
2 tbsp cooking oil
450g can chopped tomatoes
1 beef stock cube
Pinch of mixed herbs
Salt and pepper
100g dried spaghetti
Sprig of parsley to garnish.
Equipment
Chopping board
Sharp knife
Measuring jug
Wooden spoon
Colander
Medium saucepan and lid
Large saucepan
Tablespoon.
Method
1. Peel and chop onion and pepper on chopping board, using a sharp knife.
Remove seeds from pepper.
2. Wash and slice mushrooms.
3. Put cooking oil in medium saucepan and fry onion on medium heat for 2
mins.
4. Add mince and fry, stirring gently with wooden spoon, until it is brown
(approx 5 mins).
5. Add mushrooms and pepper and fry for approx. 5 mins, until slightly
softened.
6. Add chopped tomatoes and sprinkle in stock cube.
7. Add mixed herbs and salt and pepper.
P a g e | 26
8. Bring to boil and then simmer very gently with lid on, stirring occasionally,
for 30 mins.
9. Fill large pan ¾ full with water and bring to boil. Add pinch of salt.
10. When water boils, add spaghetti and cook for 10–15 minutes.
11. Drain spaghetti in colander over sink and arrange around the edges of the
dish/plate, leaving a hollow in centre for Bolognese sauce.
12. Pour sauce in hollow and garnish with parsley.
P a g e | 27
FAJITAS
Skill Rating
Ingredients
2 tortilla wraps
100g chicken (1 breast)
1/4 pepper
1/4 onion
4 tblsp chopped tomato
1 tsp chilli or fajita mix
optional
25g grated cheese
2 dstsp sour cream
Equipment
Chopping board
Sharp knife
Large pan
Wooden spoon
microwave
Method
1. Chop the vegetables into strips.
2. Chop the meat into strips.
3. Fry the onion in dstsp of cooking oil until soft.
4. Add the meat and fry until cooked through.
5. Add the peppers and fry for a further 3—4 minutes.
6. Add the tomato and seasoning and heat through.
7. Place each tortilla wrap in the microwave for 10 secs.
8. Assemble the fajitas.
P a g e | 28
LASAGNE
Skill Rating
Ingredients
Meat sauce
200g minced beef
450g can chopped tomatoes
25g cooking oil
1 medium onion
½ green pepper (optional)
1 beef stock cube
1 clove garlic
Pinch mixed herbs
Pinch black pepper
75g lasagne sheets.
Cheese sauce
25g margarine
25g plain flour
375ml milk
100g Cheddar cheese
Parsley to garnish.
Equipment
Chopping board
Sharp knife
Cheese grater
Tin opener
2 wooden spoons
2 pans – medium and small
Measuring jug
Metal plate
Oblong ovenproof dish.
Method
1. Preheat oven to 190ºC/Gas 5.
2. Peel and chop onion.
3. Grate cheese.
4. Dice vegetables.
P a g e | 29
5. Take medium pan, add 25g cooking oil, put on medium heat and add
chopped onion.
6. Cook onion for 2 mins until translucent (clear) in colour.
7. Add minced beef to onions and cook, stirring continuously, until beef is
brown in colour (approx. 5 mins).
8. Add green pepper (if using) and cook for further 2 mins, stirring
constantly until slightly softened.
9. Add tinned tomatoes, stock cube, mixed herbs, clove of garlic (crushed
and chopped) and black pepper.
10. Stir ingredients and simmer for 10 mins.
11. Whilst meat sauce is cooking, make cheese sauce by using roux method.
12. Put marg. into small pan and melt gently over low heat.
13. Stir in flour with wooden spoon until mixture forms a roux (paste).
14. Take mixture off heat and add milk, a little at a time, stirring constantly
until all milk is added.
15. Put pan back on heat and heat gently, stirring constantly, until sauce
thickens. Do not leave the pan unattended.
16. When sauce thickens, add ¾ of grated cheese, stir into mixture, then
remove pan from heat.
17. Now make lasagne. Put a layer of meat sauce into bottom of ovenproof
dish. Next add a layer of lasagne sheets, then another layer of meat
sauce, then another layer of lasagne sheets, then the final layer of meat
sauce, finally pour over cheese sauce on top.
18. Sprinkle rest of grated cheese over lasagne and bake in oven for approx.
30 minutes (190ºC/Gas 5).
19. Remove from oven and garnish with parsley.
P a g e | 30
CHEESE STRAWS
Skill Rating
Ingredients
100g self-raising flour
1/4 tsp salt
1/2 tsp mustard
50g margarine
75g Cheddar cheese
1 egg, beaten.
Equipment
Mixing bowl
Teaspoon
Round-bladed knife
Small bowl
Measuring jug
Cheese grater
Baking tray
Flour dredger.
Method
1. Preheat oven 180°C/Gas 4.
2. Grease a baking tray.
3. Sieve the flour, salt and mustard together in mixing bowl.
4. Rub in margarine with fingertips until it resembles fine breadcrumbs.
5. Beat egg with a fork in a small bowl.
6. Grate cheese.
7. Add cheese to breadcrumb mixture and mix.
8. Add egg, a little at a time, and mix until it forms a stiff dough.
9. Roll out thinly and cut into strips with a round-bladed knife.
10. Place onto a baking tray.
11. Bake in oven for 10–15 mins until golden brown.
12. When cooked, allow to cool for a few minutes and very carefully remove
from baking tray and place onto cooling tray, using a palette knife.
P a g e | 31
BREAD ROLLS - SHAPED
Skill Rating
Ingredients
200g strong plain flour
1 tbsp dried milk
½ tsp salt
1 tbsp oil or 25g margarine
25g fresh yeast
1 tsp sugar
½ tsp vitamin C
125ml warm water
Equipment
Chopping board
Teaspoon
Small bowl
Measuring jug
Table knife
Flour dredger
Plastic bag
Pastry brush
Baking tray
Greaseproof paper
Method
1. Preheat oven 220oC/Gas 7
2. Cream yeast with sugar, add warm water and vitamin C. Leave to ferment
for 15 minutes in a warm place.
3. Put flour, dried milk and salt into a bowl. Mix well.
4. Pour yeast liquid into dry ingredients.
5. Mix to an elastic dough with a table knife.
6. Knead for 5 minutes on a floured surface.
7. Shape and place onto a baking tray.
8. Prove in warm place (15 minutes in plastic bag)
9. Brush with egg or milk.
10. Bake 10-15 minutes until golden brown and sounds hollow when tapped.
P a g e | 32
MELTING CHEESE MEATBALLS
Skill Rating
Ingredients
250g lean steak mince
1 small onion
150g carrots
40g cheddar cheese
Salt and pepper
Sauce:
1 tin chopped Tomatoes
2 tbsps tomato Puree
1 onion
1 tsp mixed herbs
1 tbsp oil
Method
1. Preheat oven to 200oC, Gas 6. Finely dice the onion and grate the carrot.
Cube the cheese into 8 pieces.
2. Place mince in a large bowl. Add carrot and onion. Mix together. Add
seasonings.
3. Make 8 meatballs, pressing a cube of cheese into the centre of each one.
Mould firmly into balls. Place on a baking sheet. Cook for 20 minutes until
cooked through completely.
4. Fry the onion in oil until soft. Stir in the tomatoes, tomato puree and
herbs. Heat for 5 minutes.
5. When the meatballs are cooked remove from the oven and add the sauce.
You may serve with spaghetti or mashed potato.
P a g e | 33
SHEPHERDS PIE
Skills Rating
Ingredients
500g potatoes
25g margarine
3 tbsp milk
1 onion
250g minced lamb
2 beef stock cubes
250ml water
Salt and pepper
Pinch mixed herbs
2 tbsp cooking oil
Tomato to garnish.
Equipment
Large pan
Medium pan
Chopping board
Sharp knife
Measuring jug
Potato masher
Wooden spoon
Peeler
Tablespoon
Colander
Mixing bowl
Kettle
Method
1. Preheat oven to 220ºC/Gas 7.
2. Peel and chop onion.
3. Peel and chop potatoes into even sized pieces.
4. Put potatoes in large pan, cover with water, add a pinch of salt, bring to
the boil, then simmer until soft – approximately 20 minutes.
5. Drain potatoes and add salt and pepper, margarine and milk and mash until
potatoes are soft and creamy and free from lumps.
P a g e | 34
6. Whilst potatoes are cooking, put cooking oil into medium-sized pan, add
onion, put on heat and cook for 2–3 minutes until onion is soft.
7. Add minced lamb and cook on a medium heat until brown for
approximately 5 minutes. Stir with wooden spoon.
8. Boil kettle.
9. Crumble lamb stock cubes into measuring jug and add 250ml hot water
and mix.
10. Add stock to minced lamb, add mixed herbs and cook on medium heat for
approx. 20–25 minutes.
11. When minced lamb is cooked, pour into bottom of ovenproof dish.
12. Spoon mashed potato over minced lamb, by starting first around edges
and then spooning into middle of dish. Make sure there are no gaps and
that the minced lamb is evenly covered. Smooth over, then make a ridge
pattern with a fork.
13. Put in oven and bake for 20–25 minutes.
14. Garnish with sliced tomato along top when cooked.
P a g e | 35
FISH PIE
Skill Rating
Ingredients
350g white fish
3 hard-boiled eggs
Pinch of salt and pepper (mustard
powder optional)
4 large potatoes
15g margarine/butter
15ml milk
Roux Sauce:
25g margarine/butter
25g flour
250ml milk
100g Cheddar cheese
Tomato and parsley to garnish
Equipment
Chopping board
Sharp knife
Large saucepan with two metal plates or a steamer
Measuring jug
Mixing bowl
Fork or potato masher
Wooden spoon
Large, shallow, ovenproof dish
Medium saucepan
Baking foil (optional).
Method
1. Preheat oven to 190ºC/Gas 5.
2. Wash the fish and steam it over a pan of simmering water, either using
two metal plates or a steamer, until cooked (approx. 15 minutes) or
alternatively wrap fish in foil and bake in the oven for approx 15 minutes,
190ºC/Gas 5.
3. Flake fish with a fork, leave on plate until needed.
P a g e | 36
4. Hard-boiled eggs – put eggs into boiling water, lower heat and simmer for
5 minutes. Leave to cool and remove shells.
5. Put a large pan of water on to boil.
6. Peel and dice the potato into 1cm cubes.
7. Add potatoes to the water and bring to the boil, then simmer for about
10 minutes until the potatoes are cooked.
8. Drain and mash potatoes.
9. Add 15ml milk and 15g margarine and mash well until thick and creamy
with no lumps, then leave to stand.
10. Make the roux sauce by melting 25g butter/margarine in a pan. Stir in
25g flour and cook gently over heat for 1 min. Take the pan off the heat
and add the milk a little at a time, stirring constantly with a wooden
spoon.
11. Return to the heat (medium heat) and bring to the boil stirring all the
time until it thickens.
12. Put 50g grated cheese (do not use all the cheese) into the sauce. Add any
flavourings e.g. salt, pepper or mustard powder and mix well. Remove from
the heat immediately.
13. Add the flaked fish to the sauce, season and add chopped parsley.
14. Slice eggs.
15. Put fish mixture into a shallow, greased, ovenproof dish and arrange
sliced eggs on top.
16. Put mashed potato on top of the fish mixture and eggs.
17. Sprinkle the rest of the grated cheese on top.
18. Bake in oven 190ºC /Gas 5 for 15–20 minutes until golden brown.
19. Garnish with tomato and parsley.
P a g e | 37
FISH CAKES
Skills Rating
Ingredients
350g potatoes
200g fish fillet or tinned fish
25g butter
1 egg
Small bunch parsley
200g dried breadcrumbs or stale
bread grated
4 tbsp cooking oil
Salt and pepper to season.
Equipment
Large saucepan
Frying pan
Metal plate x 2
Pastry brush
Sharp knife
Pastry cutter
Chopping board
Palette knife
Colander
Flour dredger
Mixing bowl
Tablespoon
Potato masher
1 medium-large grater
Greaseproof paper
Method
1. Peel potatoes and cut into even-sized pieces.
2. Place into large pan and cover with cold water.
3. Bring to boil and simmer for approx. 20 minutes until potatoes are soft.
4. Place fish in cold water. Bring to the boil. Turn off heat and leave for 10
minutes.
5. Chop parsley.
6. Drain potatoes and mash until smooth.
P a g e | 38
7. Stir fish and parsley into potatoes and season well.
8. Make breadcrumbs in food processor.
9. Place potato mixture onto floured surface. Make it into sausage shape and
divide into 8 even pieces. Shape into rounds.
10. Crack egg onto metal plate and beat with fork.
11. Put breadcrumbs onto a piece of greaseproof paper.Dip each fishcake into
beaten egg, then breadcrumbs.
12. The fishcakes can then be fried or oven-baked. If oven-baked, put onto
greased baking tray and bake in oven for 15–20 minutes at 200ºC/Gas 6.
If fried, heat oil in frying pan and cook fishcakes on both sides for
approx. 2 minutes per side until golden brown.
P a g e | 39
FRUIT SALAD
Skill Rating
Ingredients
330ml carton juice
A selection of fruits e.g.
1 banana
1 pear
1 orange
½ pineapple
½ melon
10 grapes
10 cherries
1 apple
10 strawberries
Equipment
Chopping board
Sharp knife
Mixing bowl
Colander
Method
1. Empty juice into a mixing bowl.
2. Wash and chop pear and apple into even pieces. Add to juice
3. Peel and slice the banana, add to juice.
4. Segment the orange.
5. Wash the grapes, cut in two to remove the pips if there are any. Add to
juice.
6. Serve the fruit salad chilled.
P a g e | 40
CHEESECAKE
Skill Rating
Ingredients
225g low fat soft cheese
25g caster sugar
1 lemon
125ml double cream
Biscuit Base:
150g digestive biscuits
75g butter or margarine
Equipment
Chopping board
Sharp knife
Rolling pin
Mixing bowl
Lemon squeezer
Small bowl
Sieve
Hand whisk
Dessert spoon
Container for cheesecake
Method
1. Make the biscuit crumbs in the food processor. Melt the margarine or
butter.
2. Add the biscuit crumbs to the melted margarine and mix well. Place in a
dish and chill in the fridge.
3. Wash and grate the lemon. Squeeze out the juice.
4. Whip the cream with an electric hand mixer, until it starts to thicken.
5. Mix the cream, cheese, sugar, rind and juice for a few seconds.
6. Spread over crumbs
7. Chill and then decorate.
P a g e | 41
SHORTBREAD
Skills Rating
Ingredients
150g plain flour
100g butter/margarine
50g caster sugar
2 drops vanilla essence
Caster sugar for sprinkling.
Equipment
Mixing bowl
Round-bladed knife
Teaspoon
Pastry brush
Baking tray
Palette knife
Wire cooling rack
Flour dredger
5–6 cm cutter.
Method
1. Preheat oven to 160°C/Gas 3.
2. Put flour and sugar into mixing bowl and mix together.
3. Cut the margarine into small pieces and add to the flour and sugar and
rub in with fingertips until mixture “sticks” together.
4. When mixture “sticks” together, add the vanilla flavouring.
5. Gently knead mixture until it forms a soft ball. Remove from bowl.
6. For petticoat tails, shape the dough into a circle (approx. 1cm thick) on
the greased baking tray and cut into 6 even-sized, triangular pieces.
7. Prick all over with a fork and mark the edges with a fork.
8. Bake the shortbread for 15–20 minutes, until it is pale golden brown.
9. Remove from oven, allow shortbread to cool for 5 minutes before
removing from tin.
10. Sprinkle with caster sugar.
P a g e | 42
CHELSEA BUNS
Skills Rating
Ingredients
200g strong flour
Pinch salt
25g sugar
25g butter or margarine
12.5g yeast
¼ tsp vitamin C
125ml warm water
1 tblsp vegetable oil
Filling
50g sultanas or mixed fruit
25g butter or margarine
25g sugar
2 tsp mixed spice
Equipment
Dessert knife
Rolling pin
Pastry brush
Sieve
Flour dredger
Small bowl
Measuring jug
Method
1. Sieve flour and salt into bowl and rub in margarine. Stir in sugar.
2. Blend yeast, oil, sugar, vitamin C and warm water together.
3. Add the yeast mixture to the flour and mix. Knead the dough onto a
floured surface for 5 minutes until the dough is smooth and elastic.
4. Melt the margarine, sugar and spice and add the fruit.
5. Roll out the dough to a 20cm square and spread over the fruit mixture.
6. Roll the dough and cut into 6 even size pieces.
7. Place the rolls into a round tray and prove for 10 minutes.
8. Brush with egg or milk wash. Cook in the oven for 20-30 minutes until the
buns hold their shape when pushed.
P a g e | 43
BAKEWELL TART
Skill level
Ingredients
Pastry
150g plain flour
37g margarine
37g lard/white fat
6 tsp cold water to mix (approx.)
Pinch of salt
Filling
50g margarine
50g caster sugar
50g self-raising flour
25g ground almonds
1 egg
2 tbsp jam
2tsp almond essence
100g icing sugar
4 dstsp cold water
Equipment
Mixing bowl
Plastic/wooden spoon
Round-bladed knife
Teaspoon
Tablespoon
18cm flan ring
Sharp knife
Palette knife
Spatula
Rolling pin
Measuring jug
Flour dredger.
Method
1.
2. Preheat oven to 190°C/Gas 4.
P a g e | 44
3. Using a food processor mix the fat and flour until it looks like
breadcrumbs and slightly yellow.
4. Add approx 6 teaspoons water to form a dough.
5. Roll out on floured surface, using a floured rolling pin, to approx. 0.5cm
thick.
6. Put flan ring on baking tray and grease lightly.
7. Line the flan ring with the pastry and trim edges.
8. Spread base of flan with jam.
9. Make the sponge topping using the ‘all in one’ method. Use an electric
hand mixer.
10. Spread the mixture evenly over the jam
11. Bake in oven for 20–25 minutes until pastry is golden brown.
12. Dust the top of tart with icing sugar or glace icing.
P a g e | 45
LEMON MERINGUE PIE
Skill Rating
Ingredients
Pastry
150g plain flour
37g margarine
37g lard/white fat
125ml cold water (approx.) to mix
Pinch salt
Filling
Grated rind and juice of 2 large
lemons
250ml cold water
50g cornflour
50g caster sugar
2 large egg yolks
40g margarine/butter.
Meringue
2 large egg whites
100g caster sugar.
Equipment
Food processor
Baking tray
Teaspoon
Tablespoon
Wooden spoon
Measuring jug
Small pan
Wooden/plastic spoon
Electric whisk
Palette knife
Spatula
Grater
Juicer
Rolling pin
18cm flan ring
P a g e | 46
Greaseproof paper.
Method
1. Preheat oven to 190°C/Gas 5.
2. Prepare pastry: process fat and flour until it resembles fine
breadcrumbs.
3. Add cold water, a little at a time, and mix with a round-bladed knife until
it forms a stiff paste.
4. Roll out on a floured surface to 0.5cm thick.
5. Line a 18cm flan ring with it (the ring should be placed on a baking tray
and lightly greased).
6. Bake blind for 20 minutes on high shelf or until fully cooked
7. Remove pastry case from the oven, leave to cool, and lower oven
temperature to 150°C/Gas 2 for the meringue.
8. Place cold water, lemon juice and rind, sugar and cornflour into a
saucepan. Heat and stir continuously with a wooden spoon until it thickens.
9. Remove from heat and beat in egg yolks, lemon juice and margarine/
butter.
10. Pour the lemon mixture into the pastry shell and spread it out evenly.
11. For the meringue, use a large clean mixing bowl and whisk the egg whites
until they form soft peaks.
12. Beat in 1 tablespoon of caster sugar at a time until all is added (mixture
should have formed stiff peaks).
13. Spread the meringue mixture all over the filling so it seals the top
completely.
14. Cook in oven (150°C/Gas 2) for 45 minutes until the meringue has turned
pale beige and is crisp on the outside and squashy in the middle.
P a g e | 47
PATE SUCRE TARTLETS
Skill Rating
Ingredients
200g plain flour
100g butter, softened
1 tbsp caster sugar
1 egg yolk
Few drops vanilla essence
2 tsps Water
1 carton Ready-made Custard
200g fruit e.g. raspberries or strawberries
1 sachet quick jel
Equipment
Food processor
Sieve
Tablespoon
Rolling pin
Baking beans
Measuring jug
Small saucepan
Wooden spoon
Method
1 Preheat oven to 180oC, Gas Mark 4
2 Process the fat and flour to make breadcrumbs. Stir in the sugar. Make a
well in the centre.
3 Mix the egg yolk and vanilla.
4 Knead lightly until smooth.
5 Roll out pastry.
6 Cook by blind baking for 15 minutes with baking beans until the pastry is
golden in colour
7 When the pastry is cool pour over a carton of custard.
8 Onto the custard decorate with fruit.
9 Prepare quick gel and pour over custard.
P a g e | 48
MUFFINS
Skill Rating
Ingredients
125g self raising flour
50g caster sugar
1 x 5ml teaspoon baking powder
90ml semi-skimmed milk
1 egg
30ml oil
75g fresh or tinned fruit of any variety
Equipment
Sieve
Mixing bowl
Wooden spoon
Chopping board
Sharp knife
Two tablespoons
Bun tin
Bun cases
Cooling rack
Method
1 Pre heat oven 180oC or Gas No 4
2 Prepare fruit
3 Sieve together Baking powder and flour.
4 Mix all the ingredients together to form a smooth batter
5 Stir in the fruit
6 Divide the mixture equally between the cake cases using 2 spoons
7 Bake for 20-25 minutes, until golden
8 Take out and put on a cooling rack. Leave to cool.
P a g e | 49
SCONES
Skill Rating
Ingredients
200g self raising flour
50g margarine
Pinch salt
¼ pint milk
Sweet: 50g of caster sugar
Fruit: 50g caster sugar and 50g dried fruit
Savoury: 50g grated cheese
Wholemeal: ½ white, ½ brown flour, or all wholemeal
Equipment
Chopping board
Sharp knife
Sieve
Cheese grater
Table knife
Flour dredger
Pastry cutter
Baking tray
Greaseproof paper
Pastry brush
Measuring jug
Method
1. Heat the oven to Gas 7/220oC
2. Sieve the flour and salt into a bowl
3. Rub in the margarine with fingertips until the mixture looks like
breadcrumbs
4. Add other flavourings i.e. fruit, cheese, etc. Make a well in the mixture
and add enough milk to make a dough
5. Knead on a floured board. Pat out to ½ inch thick.
6. Cut into shapes. Put onto a lightly greased baking tray. Glaze with milk.
7. Cook for 10 minutes, until risen and golden and sound hollow.
P a g e | 50
PROFITEROLES
Skill Rating
Ingredients
Choux Pastry
50g plain flour
125ml water
50g margarine
1 large egg
Filling & Icing
¼ pint/125ml double cream
75g plain chocolate
Equipment
Sieve
Plate
2 Saucepans
Small mixing bowl
Wooden spoon
Hand whisk
Piping bag
Sharp knife
Measuring jug
Tablespoon
Wire rack
Method
1 Preheat oven to 200oC, Gas 6. Sieve flour onto a plate. Place water and
margarine in a small saucepan and bring to boil.
2 Remove from heat and stir in flour, beat well. Return to a low heat and
cook for a further 2 minutes, beating continuously with a wooden spoon
until mixture leaves the side of the pan.
3 Remove from heat and allow to cool slightly. Whisk egg and beat into
mixture a little at a time.
4 Place mixture in a piping bag or spoon onto a greased tray. Bake for 30-35
minutes until golden brown, well risen and crisp.
P a g e | 51
5 Remove from oven and pierce each one to allow the steam to escape.
Leave to cool on a wire rack. Whip cream.
6 Melt chocolate by either carefully heating in the microwave, or melting in
a double boiler. To do this, break chocolate into small pieces in a bowl.
Boil a small saucepan of water, remove from the heat and place basin on
top. Leave for 3-4 minutes until the chocolate has melted; stir until
smooth.
7 Fill choux buns with whipped cream when cool. Then coat with chocolate
using a knife.
P a g e | 52
VICTORIA SANDWICH
Skill Rating
Ingredients
100g soft margarine
100g caster sugar
2 eggs
100g self raising flour
jam
Equipment
Two sandwich tins
Two greaseproof circles to fit sandwich tins
Mixing bowl
Tablespoon
Palette knife
Hand mixer
Method
1. Heat the oven to 180oC/Gas 5
2. Grease and line 2 x 6” sandwich tins
3. Make using the Creaming Method. Cream together the sugar and
margarine until pale and fluffy.
4. Whisk the egg with a fork, in a measuring jug and add a little at a time,
mixing well with each addition.
5. Sieve the flour and whisk well, until a soft dropping consistency.
6. Divide the mixture evenly between the tins.
7. Smooth the top with a palette knife.
8. Bake for 20-30 minutes.
N.B. To test if cooked, lightly press with fingertips – if cooked the cake will
spring back. It should also be lightly browned (unless chocolate cake!).
P a g e | 53
FRUIT GATEAU
Skill Rating
Ingredients
75g plain flour
3 eggs
75g caster sugar
½ pint double cream
Decoration possibilities:
Grated chocolate
Coconut
Fruit
Nuts
Equipment
Chopping board
Two sandwich tins
Two greaseproof circles to fit sandwich tins
Hand mixer
Sieve
Mixing bowl
Tablespoon
Wire rack
Method
1 Preheat the oven to 200oC, Gas Mark 6
2 Line the bottom of two circular sandwich tins
3 Put the eggs and sugar into a bowl. Whisk until thick – use the ‘W Test’ to
check
4 Add the sieved flour, and carefully fold into the mixture using a metal
spoon
5 Pour into the tins and bake for 10-15 minutes
6 Tip out onto a wire rack to cool.
7 To decorate: whisk cream until thick, fill each layer with cream , coat
outside edges of cake with cream, place grated chocolate/coconut or
other decoration onto a layer of bakewell paper and roll the edges of the
cake into the decoration, coat the top of the cake with cream and
decorate with fruit.
P a g e | 54
SWISS ROLL
Skill Rating
Ingredients
3 eggs
75g caster sugar
75g plain flour
Jam
Caster sugar
Equipment
Swiss roll tin
Mixing bowl
Wooden/plastic spoon
Greaseproof paper
Spatula
Hand whisk
Method
1. Preheat oven to 200°C/Gas 6. Line and grease a swiss roll tin.
2. Put the eggs and sugar into a bowl. Whisk until thick – use the ‘W Test’ to
check.
3. Add the sieved flour, and carefully fold into the mixture using a metal
spoon.
4. Pour mixture into swiss roll tin. Spread evenly.
5. Bake for 7–8 minutes until cake is firm and springy in the centre and
shrinks slightly away from the side of the tin.
6. Whilst swiss roll is in oven, sprinkle sugar onto a piece of greaseproof
paper.
7. Remove swiss roll from tin and turn out onto sugared greaseproof paper.
Carefully remove greaseproof paper and trim edges with sharp knife.
8. Spread quickly with slightly warmed jam.
9. Make a roll with fingers, drawing the paper away from you over the
sponge.
10. Leave to cool resting on the seam.
11. Dredge with caster sugar.
P a g e | 55
DROP SCONES
Skill Rating
Ingredients
225g self raising flour
½ tsp salt
1 tbsp caster sugar
1 egg
300ml milk
25-50g melted butter
Equipment
Sieve
Mixing bowl
Wooden spoon
Tablespoon
Frying pan
Spatula
Pastry brush
Small bowl
Teatowel
Method
1. Sieve flour and salt into a bowl.
2. Add sugar and then mix to a smooth batter with the egg and half the
milk.
3. Stir in the remaining milk.
4. Lightly brush a frying pan with melted butter and heat.
5. Drop small rounds of scone mixture (about 12 in all) from a tablespoon
into the pan.
6. Cook over a moderate heat until bubbles show on the scone surface.
7. Carefully turn over with a spatula and cook for a further 2 minutes.
8. Repeat until all the mixture is used up. Keep scones warm in a folded tea-
towel.
9. Serve immediately with butter and jam, golden syrup or honey.
P a g e | 56
YULE LOG
Skill Rating
Ingredients
3 eggs
60g plain flour
15g cocoa
75g caster sugar
175g butter or margarine
300g icing sugar
50g cocoa
Christmas decorations
Equipment
Swiss roll tin
Sieve
2 mixing bowls
Spatula
Tablespoon
Greaseproof paper
Damp teatowl
Wooden spoon
Hand whisk
Method
1. Grease and line a swiss roll tin.
2. Whisk sugar and eggs together until the mixture will hold a W.
3. Sieve in flour and cocoa and fold in gently with a metal spoon.
4. Gently pour and spread mixture into tin.
5. Cook at 190oC for 10-15 minutes until firm to touch.
6. Tip out onto a damp tea towel and roll up. Wrap with towel.
7. Cool completely.
8. Cream together margarine, icing sugar and cocoa.
9. Unroll cake and spread with 1/3 butter cream.
10. Cover roll with remaining butter cream, decorate and dust with icing
sugar.
P a g e | 57
MINCE PIES
Skill Rating
Ingredients
150g plain flour
1/2 tsp salt
37g margarine
37g lard/white fat
6 tsp cold water (approx.) to mix
1 egg (beaten)
Filling
400g jar mincemeat
1 rounded tbsp icing sugar to
dust
Equipment
Mixing bowl
Measuring jug
Teaspoon
Round-bladed knife
Rolling pin
Flour dredger
Small bowl
Fork
Pastry brush
1x 6cm cutter
1x 7cm cutter
12 hole bun
Method
1. Preheat oven 200°C/Gas 6.
2. Process fat and flour until it looks like breadcrumbs and is slightly yellow.
3. Add 2 tsp of cold water at a time using a round-bladed knife and mix to a
dough. Dough should be soft but not sticky, however it should not be too
dry.
4. Draw the dough together with one hand and place on work surface, lightly
dredged with flour (use flour dredger for this).
5. Roll out evenly with short strokes until less than 0.5cm thick.
P a g e | 58
6. Cut out circles using a large cutter and put in base of bun tin.
7. Gather remaining pastry together and re-roll, cutting out lids for pies
with smaller cutter.
8. Put 1 tsp of mincemeat filling into each of the pastry cases.
9. Brush edge of cases with cold water. Fold lids gently in half and cut a
small slit with a knife (to release air when cooking). Unfold linds and press
firmly onto top of pastry cases.
10. Glaze the lids with beaten egg, using a pastry brush (to give a golden
brown colour when cooked).
11. Bake for 15 minutes until golden brown.
12. Carefully remove to cooling tray with palette knife.
13. Allow to cool and dredge with sieved icing sugar.