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Hospitality & Catering

Curriculum Leader: Ms Amanda Cahill

Recipes for Year 7 

Practical

Recipes for Year 7

Vegetarian/Vegan/Options

01

Fruit Salad

  • 1 banana
  • 4-5 strawberries
  • 1 kiwi
  • 1 orange
  • 1 apple
  • 10 grapes
  • 250ml orange juice

Other fruit can be used: pear, blueberries etc

Any fruit juice can be used: apple, pineapple etc

Skills used:  Knife skills and healthy eating

Ingredients available in school: N/A

02

Rock Buns

  • 200g self-raising flour
  • 75g block margarine
  • 75g caster sugar
  • 75g dried fruit
  • 1 egg

Dried fruit can be left out

Margarine must be soft

For vegan version replace margarine with dairy free and egg with 3 tablespoons apple puree mixed with ½ teaspoon baking powder

Skills used:  Creaming method, weighing and portion control

* Ingredients available in school: N/A

03

French Pizza Bread

  • 1 small French stick
  • 2-3 tablespoon tomato puree
  • 1 slices ham
  • 1 tomato
  • 25g cheese
  • 1 tablespoon mixed herbs*

Vegan/vegetarian cheese can be used

Meat can be left out and veg added eg: sweetcorn, peppers etc.

Pepperoni can be added

Tomato puree can be replaced with BBQ sauce

Skills used:  Portion control, knife skills  and healthy eating

* Ingredients available in school: Mixed herbs

04

Pasta Salad

  • 100g pasta
  • 25g canned sweetcorn
  • 1 tomato
  • ½ red pepper
  • 25g cheese or sliced ham
  • 50g nuts
  • 50g sultanas
  • 2” cucumber
  • 2 tablespoons mayonnaise

Nuts and sultanas are optional

Salad cream can be used instead of mayonnaise

For vegan version ham can be left out, vegan mayonnaise and cheese can be used

Skills used:  Hob, knife skills and healthy eating

* Ingredients available in school: N/A

05

Fruit Crumble

  • 1 tin cooked fruit (pie filling)
  • 75g caster sugar
  • 100g plain flour
  • 50g hard margarine

Any fruit filling can be used eg: apple, plum, cherry, rhubarb etc (Princes.co.uk)

For vegan version replace margarine with dairy free

Skills used:  Rubbing in method, weighing and baking

Important! An ovenproof dish must be brought in.

06

Spaghetti Bolognese

  • 300g minced beef
  • 1 onion
  • 1 garlic clove
  • 1 tin tomatoes or passata
  • 1 carrot
  • 3-4 mushrooms
  • 1 stock cube
  • 100ml water
  • 1 teaspoon mixed herbs*

 

Skills used:  Cooking on the hob

  *Ingredients available in school: Mixed herbs

07

Sweet and Sour Chicken

  • 1 onion
  • 250g chicken
  • 1 small tin pineapple
  • 2 tablespoons sugar*
  • 2 tablespoons vinegar*
  • 1 tablespoon soy sauce*
  • 1 tablespoon tomato ketchup/puree

Chicken can be replaced with Quorn or soya

Skills used:  Using high risk food, hob, measuring and knife skills

*Ingredients available in school: Sugar, vinegar & soy sauce

08

Fairy Cakes

  • 100g self-raising flour
  • 100g soft margarine
  • 100g caster sugar
  • 2 eggs
  • 12 paper cases

Margarine must be soft (take out of the fridge the night before)

For vegan version replace margarine with dairy free and eggs with an egg replacement such as Orgran No Egg

Skills used:  All in one method and weighing

Ingredients available in school: N/A

09

Chicken Stir Fry

  • 1 Uncooked chicken breast
  • 3 spring onions
  • 1 garlic clove
  • 50g beansprouts
  • 1 pack ‘ready-made noodles’ (not dry)
  • 1 tablespoon oil*
  • 2-3 tablespoons soy sauce*
  • 2-3 vegetables

 

Skills used:  Heat control and using a wok

Ingredients available in school: Oil & Soy sauce

10

Shortbread

  • 150g/6oz plain flour
  • 100g/4oz margarine or butter
  • 50g/2oz caster sugar

 

Skills used:  Rubbing in Method

Ingredients available in school: N/A

11

Jam Tarts

  • 200g plain flour
  • 50g block margarine
  • 50g white cooking fat
  • 3-4 tablespoon’s jam

 

Skills used:  

Ingredients available in school: N/A

Recipes for Year 8 

Practical

Recipes for Year 8

Vegetarian/Vegan/Options

01

Chicken Curry

  • 1 uncooked chicken breast
  • 1 onion
  • 1 garlic clove
  • 1 tin tomatoes
  • 100ml coconut milk
  • 1 tablespoon curry powder
  • 1 tablespoon oil
  • 2-3 vegetables (pepper, mushrooms, peas etc)

Chicken can be replaced with Quorn or soya

If bringing coconut milk it should only be a small tin

 

Skills used:  Using high risk food, hob, measuring and knife skills

Ingredients available in school: Curry powder & Oil

02

Chicken Fajitas

  • 1 uncooked chicken breast
  • 1 red onion
  • 1 red pepper
  • 1 tablespoon paprika
  • 1 tablespoon coriander
  • Pinch cumin
  • 2 medium garlic cloves
  • 1 lime
  • 4-5 tortilla wrap

Large tortilla wraps are easier to use

Skills used:  Using high risk food, hob, measuring, knife skills and marinating

Ingredients available in school: Paprika, Coriander & Cumin

03

Beef Burgers

  • 300g fresh minced beef
  • ½ onion
  • 1 garlic clove
  • 1 teaspoon mixed herbs
  • 3-4 rolls (optional)
  • 3-4 slices cheese (optional)
  • 3-4 lettuce leaves (optional)

Rolls, cheese and lettuce can be brought in if pupil is having burger for lunch

For vegetarian/vegan version see next recipe

Skills used:  Using high risk food, knife skills and portion control

Ingredients available in school: Mixed herbs

03

Veggie Burger (Vegetarian)

  • 400g tin chickpeas
  • 2 spring onions
  • 75g mushrooms
  • 3 cloves garlic
  • 1 ½ teaspoon curry powder
  • ½ teaspoon cumin powder
  • 50g dried breadcrumbs
  • 2 egg whites
  • Small handful of parsley
  • Small handful of coriander
  • Oil for frying

The amount of garlic and curry powder can be changed depending on taste

For vegan version drain the chickpea liquid (aquafaba) into a bowl, whisk and use as egg whites

Skills used:  Safe use of food processor, measuring and portion control

Ingredients available in school: Curry powder, Cumin & Oil

04

Pizza

  • 250g Strong flour
  • ½ Sachet quick action dried yeast
  • 1 tablespoon oil
  • 2-3 tablespoons tomato puree
  • 100g grated cheese
  • 2-3 toppings (pepperoni,  chicken, ham, peppers, sweetcorn, mushrooms, tomato etc)

White flour can be replaced with wholemeal flour

Strong flour can be replaced with plain flour.

Vegan/vegetarian cheese can be used

Tomato puree can be replaced with BBQ sauce

Skills used:  Kneading  and knife skills

Ingredients available in school: Oil & Yeast

05

Brownies

  • 200g butter
  • 2 eggs
  • 110g plain flour
  • 100g chocolate chips
  • 40g cocoa powder
  • 265g soft brown sugar
  • 1 teaspoon vanilla essence

For vegan version replace eggs with pureed silken tofu.

¼ cup silken tofu = 1 egg

Skills used:  Melting method and weighing

Ingredients available in school: Vanilla

06

Flap Jacks

  • 175g butter
  • 125g soft light-brown sugar
  • 55g golden syrup
  • 350g porridge oats
  • Dried fruit/nuts of choice

 

Skills used:  

Ingredients available in school: N/A

07

Scones

  • 250g Self raising flour
  • 40g Block margarine
  • 25g caster sugar
  • 75g dried fruit (optional)
  • 125ml Milk

 

Skills used:  

Ingredients available in school: N/A

08

Savoury Tarts

  • Ready made shortcrust pastry
  • 2 Eggs
  • 150ml single cream

Optional fillings: 

  • 1 leek, 5 slices bacon, 100g cheddar cheese.
  • 100g ham, 100g grated cheese, 2 tsp mustard.

 

Skills used:  

Ingredients available in school: N/A

09

Chilli

  • 1 onion
  • 1 garlic clove
  • 250g Minced beef
  • 1 tin kidney beans
  • 300ml Water
  • 1 teaspoon chilli powder*
  • 1 tablespoon tomato puree
  • 1 tablespoon oil*

 

Skills used: Cooking on the hob

Ingredients available in school: Chilli powder and oil

Recipes for Year 9 

Practical

Recipes for Year 9

Vegetarian/Vegan/Options

01

Scone Based Pizza

Base

  • 200g self raising flour
  • 50g of margarine
  • 6 table spoons of milk

Toppings

  • 1 large tablespoon of tomato puree
  • Mixed herbs
  • 50g grated cheese
  • 2 toppings of your choice

Tomato puree can be replaced with BBQ sauce. 

Example of toppings: tomato, mushroom, peppers, pepperoni, etc...

Fresh basil would be best to use.

Ingredients available in school: Mixed herbs

02

Summer Sausage Rolls

  • 1 Packet Puff Pastry
  • 2 Skinless Chicken Breasts (cut up) or 200g Turkey Mince
  • 1 Garlic Clove (crushed)
  • 3 Rashers of Bacon
  • 4 Sundried Tomatoes or Tomato Puree or 1 Red Pepper
  • 1 ½ tbsp Basil
  • 1 Egg Yolk
  • 25g Sesame Seeds

 

Ingredients available in school: 

03

Rough Puff Pastry

  • 250g strong plain flour
  • 1 tsp fine sea salt
  • 250g butter
  • 150ml cold water

 

Ingredients available in school: 

04

Sausage Plait

  • 400g pack pork and apple sausage - about 6 fat sausages
  • 1 roasted red pepper from a jar, patted dry with kitchen paper
  • 1 large egg
  • ½ tsp chilli flakes (optional)
  • 2 tbsp tomato purée

 

Ingredients available in school: 

05

Apple Strudel

 

Ingredients available in school: 

06

Spring Rolls (Filo pastry)

  • 1 Packet Ready Made Filo pastry
  • 1 Small Bag Mixed Stir Fry Vegetables
  • 1 tbsp Soy Sauce
  • 1 tsp Chinese Five Spice or Ground/Fresh Ginger
  • 1 tbsp Oil
  • 1 tbsp Butter
  • Sesame Seeds (optional)

 

Ingredients available in school: 

07

Profiteroles (Choux Pastry)

Choux Pastry

  • 70g Plain Flour
  • 1 tsp Caster Sugar
  • 55g Butter (cut into small pieces)
  • 2 Eggs (well beaten)
  • 150ml Water

 

Filling and topping

  • 275ml Double Cream (whipped until thick)
  • 225g Plain Chocolate

 

Ingredients available in school: 

08

Sundried Tomato Bread

  • 250g Strong White Bread Flour
  • 1 tspSalt
  • 25 grams Sundried Tomatoes Chopped and drained
  • 2 tbsp Sundried Tomato Paste
  • 1 tbsp Oregano dried or fresh
  • 7g sachet Fast action yeast
  • 125 ml Water Warmed
  • Optional
  • 1 Rosemary (sprigs)
  • 40g Parmesan cheese Freshly grated

 

Ingredients available in school: 

09

Pitta Bread

  • 250g white plain flour
  • 1 tsp fine-ground sea salt
  • 1 tsp white sugar
  • 1sachets (7g) fast-action dry yeast
  • 150ml tepid water
  • 1 tbsp oil

 

Ingredients available in school: 

10

Bread

 

 

Ingredients available in school: 

11

Beef Burgers

  • 300g Fresh minced beef/chicken mince
  • ½ onion
  • 1 garlic clove
  • 1 teaspoon mixed herbs
  • 3-4 rolls (optional)
  • 3-4 slices cheese (optional)
  • 3-4 lettuce leaves (optional)

 

 

Ingredients available in school: 

12

Veggie Burgers

  • 1 tablespoon olive oil
  • 2 spring onions, chopped
  • 75g (3 oz) mushrooms, diced
  • 1 (400g) tin chickpeas, undrained
  • 3 cloves garlic, chopped
  • small handful chopped fresh coriander
  • small handful chopped fresh parsley
  • 1 1/2 tablespoons curry powder
  • 1/2 teaspoon ground cumin
  • 50g (2 oz) dried breadcrumbs
  • 2 egg whites
  • 2 tablespoons olive oil for frying, or as needed

 

Ingredients available in school: 

13

Pasta

  • 140g/5oz plain flour or Italian '00' flour
  • 2 medium eggs, 1 whole and 1 yolk

 

Ingredients available in school: 

14

Spaghetti Bolognese

  • 300g minced beef
  • 1 onion
  • 1 garlic clove
  • 1 tin tomatoes/passata
  • 1 carrot
  • 3-4 mushrooms
  • 1 stock cube
  • 100ml water
  • 1 teaspoon mixed herbs

 

Ingredients available in school: 

15

Lasagne

  • 300g minced beef
  • 1 onion
  • 1 garlic clove
  • 1 tin tomatoes/passata
  • 1 carrot
  • 3-4 mushrooms
  • 1 stock cube
  • 1 teaspoon mixed herbs
  • 4-6 sheets of pasta
  • Béchamel sauce
  • 300ml milk
  • 25g butter
  • 25g plain flour
  • 40g cheese

 

Ingredients available in school: 

16

Butterfly Cakes

  • 150g soft margarine
  • 150g caster sugar
  • 3 eggs
  • 150g self raising flour
  • 12 paper cases
  • Butter icing:
  • 100g icing sugar
  • 50g margarine or butter
  • ½ teaspoon water

 

Ingredients available in school: 

17

Swiss Roll

  • 75g Caster Sugar
  • 75g Self Raising Flour.
  • 3 Eggs.
  • Small tub double cream (optional)
  • Strawberry Jam, nutella or lemon curd

 

Ingredients available in school: 

18

Brownies

  • 200g Butter
  • 2 Eggs
  • 110g Plain Flour
  • 100g Chocolate Chips
  • 40g Cocoa powder
  • 265g Soft Brown Sugar
  • 1 Tsp Vanilla Essence

 

Ingredients available in school: 

19

Muffins

  • 200g Plain flour
  • 200g Caster sugar
  • 20g Baking powder
  • 5g (1 tsp) Salt
  • 100ml Vegetable oil
  • 200ml Milk
  • 4 eggs
  • 200g Blueberries (fruit of your choice or chocolate chips)
  • 12 Muffin cases

 

Ingredients available in school: 

20

Flapjacks (Melting method)

  • 200g Butter
  • 150g Golden Syrup
  • 450g Porridge Oats
  • 75g Light Brown Sugar
  • 150g Raisins
  • 200g Dark Chocolate

 

Ingredients available in school: 

21

Sun dried tomato & cheese scones

  • 225g self-raising flour, plus extra for dusting
  • 55g butter, cubed
  • ½ tsp salt
  • 150ml milk, plus extra for brushing
  • 2 tbsp chopped sun-dried tomatoes
  • 50g hard cheese

 

Ingredients available in school: 

22

Cottage Pie

  • 250g lean minced beef
  • 1 medium onions, chopped
  • 1tbsp tomato purée
  • 250ml beef stock, made with 1 beef
  • Stock cube
  • 1tbsp Worcestershire sauce
  • 1tsp dried mixed herbs
  • 2tsp cornflour
  • 1tbsp cold water
  • Freshly ground black pepper
  • For the potato topping:
  • 2-3 large potatoes
  • 25g butter
  • ground black pepper
  • 50g grated cheese

 

Ingredients available in school: 

23

Easter Rocky Road

For the base:

  • 390g milk chocolate
  • 75g butter
  • 5tbsp golden syrup
  • 200g shortbread
  • 50g chocolate mini eggs or mini cream eggs
  • 125g fudge
  • 100g mini pink and white marshmallows

For the topping:

  • 150g milk chocolate
  • 50g Mini Eggs or mini cream eggs
  • 15g butter
  • 50g fudge

 

Ingredients available in school: