Year 9 FDT Recipes

W/c 7 May – Enzymic Browning Experiment

Ingredients will be provided at school

w/c 14 May – Chinese Stir Fry

300g chicken breast meat
2 shallots
1 small green pepper (or alternative vegetables – see below)
1 small red or yellow pepper (or alternative vegetables – see below)
1 tbsp black bean sauce (or alternative sachet of stir fry sauce eg sweet and sour)
2 tbsp oyster sauce
1 tbsp sugar

You may bring alternative stir fry vegetables eg mange tout, mushrooms, broccoli, courgette if you prefer

A named container to take your food home in

W/c 21 May – Cheesecake

Basic Ingredients:
100g digestive biscuits
50g butter or margarine
200g cream cheese               
125ml fresh double cream or fromage frais or mascarpone or crème fraiche
Grated rind and juice of 1 lemon or orange or lime

Extra Ingredients:
Students should bring alternative biscuits, flavouring and toppings to develop their own design.


18-20cm flan case or dish to make it in and hold its shape.  A named container to take your food home in

w/c 4 June - Samosas

1 small potato (finely diced, 5-10mm cubes)
1 small carrot (finely diced, 5-10mm cubes)
1 clove of crushed garlic
½ medium onion (finely diced)
75g of frozen peas
1 tsp curry powder
1 vegetable stock cube
1 packet of filo pastry

A named sealable container to carry it home in

w/c 11 June – Cheese Pasties (9S ONLY)

50g Cheddar cheese
100g plain flour
50g butter or margarine
2 – 3 x 15ml spoons cold water
1 egg

Add either:
½ small onion or 35g ham, or both

A named container to take your food home in

W/c 18 June - Swiss Roll (9S, 9T AND 9V ONLY)

3 medium eggs
75g self-raising flour
75g caster sugar
4-6 tbsp of jam or lemon curd or a small pot of fromage frais / cream cheese and 200g soft fruit

A named container to take your food home in

W/C 25 June - Street Food Practical Test

You will need to bring in a large named sealable container to take your food home in


Chicken Spring Rolls

1 tbsp oil
200g/7oz skinless chicken breast fillets, chopped into small pea-sized pieces
4 mushrooms, finely chopped
1 tbsp light soy sauce
1 tbsp five-spice powder
1 tsp grated fresh root ginger
75g/3oz beansprouts
2 large spring onions, finely sliced lengthways
1 small carrot, julienne
1 tbsp oyster sauce
½ tbsp light soy sauce
sea salt and ground white pepper
packet of filo pastry
1 egg, beaten


Pizza Whirls


250g self raising flour
50g hard margarine
2 tbsp of milk
2 tbsp of tomato puree
100g grated cheese

Optional extras:
25g ham / chopped peppers / chopped onion


Vegetable and Halloumi Kebabs


1 pack Haulomi
1 courgette, thickly sliced
5 mushrooms, halved
1 yellow pepper, thickly sliced
8 cherry tomatoes, whole
1x10ml spoon oil
1 garlic clove, crushed
1 x 5ml spoon mixed herbs
6 wooden skewers

A named container to take your food home in

W/c 2 July - Fine Dining Practical Test

Choose either:

Mini Whisked Sponges


25g butter, melted and cooled, plus extra butter for greasing
5 eggs
140g caster sugar
125g self-raising flour or 25g cocoa powder and 100g self-raising flour
Filling and items to decorate eg jam, fresh fruit, cream, chocolate etc


Mediterranean Veg Filo Baskets


1 aubergine
6 sheets filo pastry
115g butter
1 red pepper,1 yellow pepper,1 orange pepper
400g courgettes
15ml olive oil
1 onion
2 cloves garlic
1 tsp sugar
1 tsp balsamic vinegar
8 fresh basil leaves


Cranberry and Chicken Cups


6 sheets filo pastry
3 chicken breasts
1 tbsp cranberry sauce
3 tbsp crème fraiche
2 spring onions
½ tsp grated lemon rind
Fresh coriander
Lemon zest


Fresh Fruit Tartlets


200g plain flour
100g butter
50g caster sugar
1 tin custard
Fresh fruit