Year 9 Recipes

w/c 18 January – Butternut Squash Quesadilla with Avocado Dip

Ingredients

Butternut Squash Quesadillas

250g mashed butternut squash – use fresh or frozen, cook and mash at home
1 avocado – soft
1 clove garlic - crushed
2 limes
Salt and pepper
1 small tin of black beans drained and rinsed
2 spring onions finely sliced including green stems
1 tbsp barbecue fajita seasoning
40g cheddar grated
BBQ sauce

Tortillas

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

w/c 25 January – Coconut Chickpea Curry and Potato Cake

Ingredients

400g tin chickpeas drained
½ tsp turmeric – supplied at school
400g tinned chopped tomatoes
40g root ginger, peeled and finely grated
½ tsp chilli powder
2 tbsp desiccated coconut
Small bunch of fresh coriander - roughly chopped

Potato Cakes
Grated cooked potato – at home jacket bake 2 large potatoes, when cool peel skin off and grate
4 tsp garam masala
Handful of chopped coriander
½ tsp dried chilli flakes
1 tbsp flour for dusting and shaping 

w/c 1 February – Mini Jam Roly Polys and Custard

Ingredients

225g self-raising flour
115g veg suet
Approx 8 tbsp of cold water
4 tbsp raspberry jam - warm through if too stiff
1 egg beaten with milk to glaze
Caster sugar

Custard
480ml whole milk
1 tsp vanilla extract
½ tsp butter
2 eggs
30g caster sugar
1 heaped tbsp cornflour 

w/c 8 February – Master Chef Practical

Plan, prepare, cook and present a dish that could be served in a high-end restaurant