Year 9 Recipes

£2 for fish and chips container, presentation practical and sundry ingredients for this half term 

w/c 13 September and w/c 20 September – Beef Burgers

Ingredients:

250g minced beef steak
1 egg
1 onion, diced – supplied at school
1 tbsp Dijon mustard – supplied at school
25g/1oz chopped coriander – supplied at school
1 tbsp olive oil – supplied at school
salt and freshly ground black pepper

A named sealable container to carry your burgers home in

w/c 11 October and w/c 18 October – Curry

Ingredients:

45ml olive oil – supplied at school
1 medium onion
400g chicken fillet
2 cloves of garlic
1 green chilli or green pepper
¼ tsp salt – supplied at school
¼ tsp turmeric– supplied at school
½ tsp ground cumin – supplied at school
¼ tsp ground coriander – supplied at school
1 tsp tomato purée – supplied at school
¼ tsp garam masala or 1 tsp curry paste – supplied at school
30ml double cream

A named sealable container to carry your curry home in 

w/c 1 November and w/c 8 November – Butternut Squash Quesadilla

Ingredients

Butternut Squash Quesadillas

250g mashed butternut squash / sweet potato – use fresh or frozen, cook and mash at home
1 clove garlic - crushed
1 lime
Salt and pepper – supplied at school
1 small tin of black beans drained and rinsed
1 spring onion finely sliced including green stems
1 tbsp barbecue fajita seasoning – supplied at school
40g cheddar grated
BBQ sauce (supplied at school)

Tortillas

160g plain flour, plus a little more for dusting
2tsp vegetable oil
Pinch salt

A named sealable container to carry your quesadillas home in 

w/c 15 November and w/c 22 November – Final Assessed Dish

EITHER
Bread Bun & Falafels with Tomato Relish

Ingredients

Bread Buns

200ml whole milk plus extra for brushing
50g unsalted butter
500g plain flour, plus extra for dusting
7g sachet fast-action dried yeast
1 egg beaten
1tbsp caster sugar – supplied at school

Falafels

400g can of Chickpeas
2 to 3 garlic cloves
1 tsp cumin, 1 tsp ground coriander, and chilli powder to taste
Fresh herbs coriander, parsley.
1 egg
40g Plain flour
50g grated carrot - squeezed

Tzatziki
½ cucumber
150ml / 5fl oz greek or plain yoghurt
1tsp lemon juice
1 clove garlic, crushed

Optional:
add a dash of olive oil, fresh herbs such as mint or coriander, or season with paprika

Named sealable containers to carry your food home in

OR

Kebab, Flatbreads and Tzatziki

Ingredients:

Kebabs

Marinade at home over night with diced meat:

1 large garlic clove
1 x 15ml spoon dried oregano or mint
2 x 5ml spoon olive oil
Freshly ground black pepper
1 chicken breast/ 250g lean boneless lamb leg, shoulder or steaks
½  yellow pepper OR ½ courgette
1 onion
Handful mushrooms (optional)
8 cherry tomatoes

Flatbreads

100g natural yoghurt
125g self-raising flour
1/2 teaspoon baking powder – supplied at school
Pinch of salt – supplied at school 

Tzatziki

½ cucumber
150ml / 5fl oz greek or plain yoghurt
1 tsp lemon juice
1 clove garlic, crushed

Optional:
add a dash of olive oil, fresh herbs such as mint or coriander, or season with paprika 

Named sealable containers to carry your food home in