Year 9 FDT Recipes

practical W/c 27 November – Chicken in Black Bean Sauce

Ingredients:

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
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 4 December -  Samosas


Ingredients:

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 of curry powder
1 vegetable stock cube
1 packet of filo pastry

A named sealable container to carry it home in.

practical W/C 11 December – 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.

Note: No nuts or nut products should be brought into school

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 1 January – Enzymic Browning Experiment

Ingredients will be provided at school

practical W/C 8 January – Sausage Rolls

Ingredients:

100g plain flour (or 50g plain, 50g wholemeal)
25g baking margarine
25g white fat, e.g. lard,
Half a pack of quality sausages

A named container to take your food home in.

practical w/C 15 January – Cheese Pasties

Ingredients:

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 22 January - Swiss Roll

Ingredients:

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.

practical W/C 29 January – Party Food Practical Test (two lessons)

Ingredients needed for both lessons this week

Students have to design and make a popular dish as a fast food and a restaurant standard dish. This can be sweet or savoury.
They have to produce a recipe for this then either make one of the foods in each lesson or make parts of the two dishes ready to assemble in the next practical e.g. Make short crust sweet pastry, form into shape and chill.

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