INGREDIENT SHEET FOR STUDENTS 2018-19
See timetable on page 3 for dates
1) Chicken Tikka Masala
For the paste:
2 garlic cloves
Small piece root ginger
1 small red chilli
1 tsp cumin
1 tsp ground coriander
½ tsp turmeric
½ tsp paprika
½ tsp garam masala
2 cardamom pods
Spices from school 20p
For the curry sauce:
2 tablespoon oil
20g butter
1 onion
1 red pepper
4 chicken thighs (with bones)
400g cans chopped tomatoes
2 tbsp tomato purée
1 tbsp mango chutney (optional)
150ml natural yogurt
chopped coriander leaves, to serve (optional)
2) Lemon Surprise Pudding
2 eggs
50g butter
110g caster sugar
2 lemons
50g self-raising flour
150mls milk
3) Croquettes – coating
Home preparation: boil and mash the potatoes
500g potatoes (3 medium)
25g butter/margarine
For the croquettes:
3 eggs
30g strong hard cheese, such as cheddar, Emmental or gruyere
25g plain flour
3 slices bread (for breadcrumbs)
4) Portugese Custard Tarts
250mls double cream
150mls milk
1 lemon
1 tsp vanilla extract
4 egg yolks
2 tablespoons cornflour
125g caster sugar
1 packet puff pastry
5) Red Berry Meringue Roulade
For the roulade:
4 egg whites **remember your egg whites have been frozen**
250g caster sugar
1 tsp cornflour (school)
1 tsp white wine vinegar (school) – both 10p)
For the filling:
300mls double cream
4 tbsp lemon curd
100g raspberries
100g strawberries
(students can choose their own fruit filling the above is a suggestion)
6) Chicken and Mushroom Pie
For the pastry:
225g plain flour
150g butter
For the filling:
4 boneless chicken thighs or 1 chicken breast
4 rashers smoked streaky bacon
1 onion
100g mushrooms
1 tsp dried thyme or 1 small handful fresh thyme
1 tbsp plain flour
1 chicken or veg stock cube
1 egg
(You will need a medium pie dish or 20p for foil container)
7) Gougere filled with Béchamel sauce
For the Béchamel sauce:
25g butter
40g plain flour
250mls milk
For the choux pastry:
250mls milk
50g butter
100g plain flour
3 eggs
75g hard cheese eg cheddar, gruyere (including cheese for topping)
2 tsp Dijon mustard
8) French Apple Tart
Pastry
170g plain flour
75g butter
40g caster sugar
1 egg yolk
Filling
2 cooking apples
25g butter
50g sugar
1 lemon
For the topping:
2-3 dessert apples
Glaze:
1tbsp caster sugar
2tbsp apricot jam
9) Potato Salad
For the mayonnaise:
1 egg yolk
1 teaspoon Dijon mustard
250ml oil (vegetable, rapeseed or groundnut)
1 tablespoon white wine vinegar
½ lemon
250g new potatoes
Fresh parsley or chives (optional)
