Year 9 FDT Recipes

practical W/C 5 February – Redraft any dish from the practical lessons completed in Year 9 – 9S, 9U and 9V ONLY

Ingredients as per the recipes for the practical lesson

practical W/C 19 February – Enzymic Browning Experiment

Ingredients will be provided at school

practical W/C 26 February – Chinese Stir Fry


4 chicken thighs or 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

practical W/C 5 March – 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.

practical W/C 12 March - Samosas


1 small potato (finely diced, 5-10mm cubes)
1 small carrot (finely diced, 5-10mm cubes)
1 clove of crushed garlic
1/2 medium onion (finely diced)
75g of frozen peas
1 tsp of curry powder
1 vegetable stock cube
1 packet of filo pastry

A named sealable container to carry it home in

practical W/C 19 March – Cheese Pasties


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

practical W/C 26 March – Meatball and Tomato Sauce – 9S ONLY

For the Meatballs:

500g mince (beef, pork, lamb, turkey, chicken)
1 egg
50g breadcrumbs
1 small onion or 2 spring onions
1-2 garlic cloves

Optional Ingredients

Choose from:

Spices – 1 tsp mustard, curry powder or chilli
Herbs (fresh or dried) – sage, mint or parsley
1 small red pepper

For the Tomato Sauce:

Large tin (400g) of tomatoes
1 onion
1-2 Cloves of garlic


50g Mushrooms
¼ Red pepper
1 tsp herbs or spices (chilli flakes)
1 tbsp capers or olives
Small tin of Anchovies
50g-100g bacon or ham (any diced cooked meat)

Vegetarian Beanballs (alternative to meatballs)

1 slice of bread (25g fresh breadcrumbs / 50g dry breadcrumbs)
400g can red kidney beans
½ onion
1 medium green chilli
1 tsp ground chilli powder
1 tsp dried herbs

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

practical W/C 16 April – 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, julienned
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 extra (25g ham/chopped peppers/chopped onion)


Vegetable and Halloumi Kebabs

1 pack Halloumi
1 courgette, thickly sliced
5 mushrooms, halved
1 yellow pepper, thickly sliced
8 cherry tomatoes, whole
1 x 10ml oil
1 garlic clove, crushed
1 x 5ml mixed herbs
6 wooden skewers

practical W/C 23 April  - Fine Dining Practical Test

A named container to take your food home in


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 e.g. 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

practical W/C 30 April - Swiss Roll


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