Recipe Index
Cream of corn soup
Bean and pasta soup
Broccoli bake
Potato wedges
Sweet pepper couscous
Kebabs with rice
Brown rice salad
Tuna with mushrooms and rice
Smoked fish burger
Chinese stir-fry with broccoli
Malay style chicken
Vegetable cobbler
Smoked haddock risotto
Italian smoked fish
Cheese meatballs with tomato and herb sauce
Mexican mince
Spanish omelette
Steamed sponge pudding
Baked apple with crunchy chocolate filling
Oatmeal scones
Coconut bananas
Orange festival bites
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
1
Cream of corn soup
Ingredients
1 rasher bacon
½ small onion
1 large potato
½ stalk celery
25 g margarine
½ chicken stock cube
seasoning
1
3 can sweetcorn, drained
1  5 ml spoon cornflour
125 ml skimmed milk
1  5 ml spoon chopped parsley
(2  15 ml spoons of single cream)
Method
1.
Wash vegetables. Prepare and chop onion, potato and
celery.
2.
Chop and fry bacon and onion until clear, then add potato
and celery.
3.
Add stock and simmer with lid on until potato and other
vegetables are soft.
4.
Add corn.
5.
Blend cornflour with a little milk and then add the rest of the
milk.
6.
Add cornflour to the corn mixture and bring to the boil,
stirring all the time.
7.
Taste and season.
8.
Simmer for 5 minutes.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
2
9.
Liquidise or make smooth with a hand blender.
10. Serve garnished with parsley. Croutons may be served.
(2  15 ml spoons of single cream could be added to the
soup at this stage.)
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
3
Bean and pasta soup
Ingredients
½ large onion (sliced)
500 ml brown stock
37½ g pasta shapes
1  15 ml spoon tomato puree
seasoning
25 g All Bran cereal
140 g red kidney beans (tinned), drained and rinsed
50 g broad beans (tinned), drained and rinsed
7½ ml spoon chopped parsley
Method
1.
Simmer the onion and stock in a large covered pan for 10
minutes.
2.
Add the pasta and tomato puree and boil for 10 minutes.
3.
Add the remaining ingredients, season and cook for a further
5 minutes.
4.
Garnish with the parsley.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
4
Broccoli bake
Ingredients
200 g potato
150 g broccoli
2 slices of bread (crumbed)
300 ml semi skimmed milk
20 g flour
20 g margarine
50 g cheese
Method
1.
Crumb bread using a food processor.
2.
Cook broccoli, drain using a colander.
3.
Peel and slice potato, cook in boiling water for 3 minutes.
Drain.
4.
Layer potato and broccoli in a suitable dish.
5.
To make the white sauce, melt margarine, add flour and
make a roux.
Cool slightly and gradually add the milk. Return to the heat
and slowly bring to the boil, stirring all the time.
6.
Grate the cheese and add half.
7.
Mix the rest of the cheese with the breadcrumbs.
8.
Pour sauce over the broccoli and potato.
9.
Add breadcrumbs cheese mixture to the top.
10. Brown until golden under the grill.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
5
Potato wedges
Ingredients
2 medium-size potatoes
1  15 ml spoon water
25 g margarine – melted
50 g cheese, grated
Method
1.
Wash potatoes and cut each into 8 wedges.
2.
Microwave with the water for approximately 8 minutes (high
power).
3.
Brush with melted margarine and sprinkle with grated
cheese.
4.
Grill until golden brown.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
6
Sweet pepper couscous
Ingredients
100 g couscous
600 ml boiling water
50 ml oil
1 onion – roughly chopped
1 red pepper – de-seeded and chopped
½ yellow pepper – de-seeded and chopped
1 lemon – rind grated and juice extracted
1 clove garlic – chopped
seasoning
a few chives – chopped
Method
1.
Place the couscous in a large bowl and pour over the boiling
water. Leave to stand for 5 minutes or until the grains have
absorbed all the water. Fork over to separate the grains.
2.
Heat 15 ml oil in a frying pan. Cook the chopped onion until
tender. Add the chopped peppers and cook until tender.
3.
Mix together the grated rind of the lemon, lemon juice and
the remaining oil, the chopped garlic and season with salt
and pepper.
4.
Add to the pepper mixture in the pan, heat through gently
then add to the couscous. Stir in the chopped chives and
adjust the seasoning to taste.
5.
Cover and keep the couscous warm in a low oven until you
are ready to serve it.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
7
Kebabs with rice
Ingredients
2 sausages
2 rashers of bacon
2 mushrooms
1 medium tomato
½ green pepper
1 medium onion
1  15 ml spoon oil
75 g long grain brown rice
Method
1.
Pre-heat the grill.
2.
Place rice in a pan of boiling water. Cook until tender (20 –
25 minutes).
3.
Cut the sausages into 3 cm pieces. Cut the bacon in half
and roll up.
4.
Wash the mushrooms and cut in half. Cut the tomato into
wedges.
5.
Wash pepper, de-seed and cut into squares.
6.
Thread all the foods alternatively onto skewers, starting and
finishing with the pepper.
7.
Brush all the food with oil.
8.
Grill, turning occasionally, until food is cooked (15–20
minutes).
9.
Drain rice and arrange on a heated serving dish.
10. Slide kebabs carefully off the skewers and arrange on the
rice.
11. Serve.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
8
Brown rice salad
Ingredients
100 g brown rice
1 small onion
100 g frozen peas
1 red pepper, de-seeded
20 g salted peanuts
100 ml vinaigrette dressing
freshly ground pepper
small tin sweetcorn
Method
1.
Cook the rice in boiling water for 25 minutes until tender.
2.
Add the peas and sweetcorn and simmer for a further 5
minutes.
3.
Dice the onion and pepper.
4.
Drain the rice and transfer with the peas and sweetcorn to a
bowl.
5.
Add half the dressing while the rice and vegetables are still
hot. Toss well to mix and leave to cool.
6.
Add the onion and pepper and the remaining dressing a nd
mix well.
7.
Serve cold.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
9
Tuna with mushroom and rice
Ingredients
500 ml packet mushroom soup mix
20 g tuna in brine
150 g long grain rice
1 large egg
2 tomatoes
Method
1.
Hard-boil the egg. Cool and shell.
2.
Slice the egg. Peel and slice the tomatoes.
3.
Cook the rice until tender. Drain.
4.
Make the soup following the instructions on the packet, but
only use half the water.
5.
Flake the tuna with a fork. Add to the soup. Heat gently for
4–5 minutes.
6.
Arrange the rice round the edge of the dish. Pour the sauce
in the middle.
7.
Garnish with slices of tomato and egg.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
10
Smoked fish burger
Ingredients
Burgers
150 g smoked haddock
4  15 ml spoons cold water
25 g mushrooms
½ stick celery
½ small onion
25 g wholemeal breadcrumbs
1  5 ml spoon lemon juice.
1  10 ml spoon chopped parsley
seasoning
½ egg
Coating
½ egg
dried breadcrumbs
oil for shallow frying
Garnish
½ lemon
1 small tomato
parsley
Method
1.
Place fish in a pan, add water and poach gently for 5
minutes until fish is tender. Drain and flake fish.
2.
Wash and finely chop mushrooms and celery. Peel and
finely chop onion.
3.
Mix together all ingredients for the burger. Beat the egg and
use half to bind the mixture. Set aside to chill.
4.
Divide the mixture into four and mould into burger shapes.
5.
Coat with the remainder of the egg and dried breadcrumbs.
6.
Heat the oil in a frying pan. Fry fish burgers for 4 minutes
approximately on each side until evenly golden brown.
Drain.
7.
Prepare the lemon and tomato (for garnish) by cutting into
wedges.
8.
Arrange the fish burgers and garnish with lemon and tomato
and parsley.
9.
Serve.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
11
Chinese stir-fry with broccoli
Ingredients
50g rice
1 boneless, skinless chicken breast
1  15 ml spoon sunflower oil
½ clove garlic – crushed
1  1.25 ml spoon ginger
3 spring onions
125 g broccoli
100 g canned bamboo shoots (optional)
1  2.5 ml spoon cornflour
1  15 ml spoon soy sauce
2  15 ml spoons water
seasoning
Method
1.
Half fill a large pan with water. Bring to boil. Add rice and
cook for 25 minutes or until tender.
2.
Wash, trim and slice the spring onions. Wash the broccoli
and cut into chunks.
3.
Cut the chicken into thin strips.
4.
Pour the oil into a deep-sided frying pan or wok. Place over a
high heat.
5.
Add the garlic and ginger and stir-fry for 1 minute. Add the chicken
and stir-fry for 2–3 minutes until there are no pink pieces showing in
the flesh.
6.
Remove the chicken from the pan or wok and keep to one
side.
7.
Add the spring onions, broccoli and bamboo shoots if using.
Stir-fry for 2 minutes.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
12
8.
Mix the cornflour with the soy sauce, water and seasoning.
Return the chicken to the pan and pour the soy sauce
mixture over the top.
9.
Cover and cook for 2–3 minutes.
10. Serve with boiled rice.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
13
Malay style chicken
Ingredients
1  15 ml spoon sunflower oil
1  2.5 ml spoon of cumin, coriander and turmeric
1 small onion
½ green or red pepper
¼ clove of garlic
1 boneless, skinless chicken breast
25 g creamed coconut
125 ml stock
125 g tinned pineapple – drained
50 g long grain brown rice
Method
1.
Peel and slice onion, wash, de-seed and chop pepper, crush
garlic.
2.
Heat the oil in a wok or frying pan.
3.
Fry the spices for ½ minute.
4.
Add the onion, pepper, garlic and chicken and fry for 2 –3
minutes.
5.
Add all the remaining ingredients and bring to the boil.
6.
Simmer, uncovered for 20–30 minutes.
7.
Place a large pan of water on to boil. Add rice and cook for
25 minutes or until tender.
8.
Drain rice and place on serving dish. Pour Malay chicken on
top of the rice.
9.
Serve.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
14
Vegetable cobbler
Ingredients
1 small potato
1 carrot
1 small leek
2 small tomatoes
15 g margarine
seasoning
1  10 ml spoon tomato puree
200 ml vegetable stock
1  10 ml spoon cornflour
1  15 ml spoon vegetable stock
Topping
50 g plain flour
50 g wholemeal flour
1  5 ml spoon baking powder
1  2.5 ml spoon mixed herbs
25 g margarine
50g Edam cheese, grated
pepper
50 ml milk – approximately
milk to glaze
sprig parsley
Oven:
Time:
210°C/Gas 7
15–20 minutes
Method
1.
Prepare potato and carrot and cut into 1 cm cubes. Wash
leek and cut into 1 cm pieces. Skin tomatoes and chop
roughly.
2.
Melt the margarine in a pan and sauté the vegetables for 5
minutes.
3.
Add salt, pepper and tomato puree. Add 200 ml stock.
Bring to boil and simmer for 10 minutes.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
15
4.
Set oven.
5.
Sieve plain flour into a bowl and add the wholemeal flour,
baking powder and mixed herbs.
6.
Add the margarine and rub into the dry ingredients. Add
grated cheese and pepper.
7.
Add milk and mix to an elastic dough.
8.
Roll out dough to approximately 1 cm thickness and cut out
circles using a 5 cm cutter.
9.
Blend the cornflour with 15 ml of stock. Add to vegetable
mixture and bring to boil, stirring constantly.
10. Pour the mixture into an ovenproof dish. Overlap scone
circles on top. Glaze with milk.
11. Bake until topping is well risen and golden brown. Garnish.
12. Serve.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
16
Smoked haddock risotto
Ingredients
1 small onion
1 stick celery
2 rashers streaky bacon
1  15 ml spoon oil
125 g long grain rice
300 ml fish or vegetable stock
125 g smoked haddock
1  2.5 ml spoon dried dill
25 g frozen peas
1 pineapple ring
seasoning
Garnish
1  10 ml spoon chopped parsley
1 pineapple ring
Method
1.
Peel and chop onion finely.
2.
Wash and slice celery.
3.
Chop bacon roughly.
4.
Heat oil in pan and cook onion, celery and bacon for 3 –5
minutes until onion is soft.
5.
Wash rice, drain and stir into vegetable and bacon mixture in
pan. Bring to boil, cover and simmer carefully for 20–25
minutes, stirring occasionally, until liquid is absorbed and
rice is tender.
6.
Steam fish for 10 minutes on a plate, covered by a lid, over a
pan half filled with boiling water until fish begins to flake.
7.
Drain fish; remove any skin and bones. Flake fish.
8.
Add fish, dill and peas to rice mixture.
9.
Cut pineapple ring into small chunks and stir into risotto.
Cook for 3 minutes. Season to taste.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
17
10. Arrange in the centre of serving dish.
11. Garnish with parsley and pineapple.
12. Serve.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
18
Italian smoked fish
Ingredients
1 smoked haddock/cod fillet
1  10 ml spoon sunflower oil
½ red pepper
50 g mushrooms
100 g low fat soft cheese with garlic and herbs
125 ml milk
100 g pasta
fresh parsley – to garnish
Method
1.
Wash, pat dry and cube the fish.
2.
Wash, de-seed and slice the pepper, wash and slice the
mushrooms.
3.
Place a pan of water on to boil. Cook the pasta for 12
minutes. Drain.
4.
Heat the oil in a shallow pan.
5.
Cook the pepper and mushrooms for 3–4 minutes.
6.
Add the fish, cheese and milk, cover and simmer for 8 –10
minutes, stirring occasionally.
7.
Stir in the cooked pasta. Cook for 1–2 minutes.
8.
Serve, garnished with parsley.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
19
Cheese meatballs with tomato and herb sauce
Ingredients
Burgers
50 g All Bran cereal
½ egg
25 ml milk
pinch pepper
100 g minced beef
½ onion – chopped
50 g cheese – grated
Sauce
175 g chopped fresh tomatoes
1  7.5 ml spoon chopped onion
1  7.5 ml spoon chopped green pepper
½ small clove garlic – crushed
1  2.5 ml spoon cornflour
1  2.5 ml spoon sugar
pinch oregano
1  2.5 ml spoon fresh parsley
Method
1.
Combine the All Bran, egg, milk, pepper and cheese. Mix
well. Leave to stand for 5 minutes.
2.
Combine all the sauce ingredients, except the parsley, in a
small pan.
3.
Cook over a medium heat, stirring constantly until the
mixture boils and thickens.
4.
Reduce the heat and cook for about 5 minutes, stirring
frequently.
5.
Stir in chopped onions and parsley.
6.
Add the mince to the All Bran mixture. Mix well.
7.
Divide the mixture into three and mould each into burger
shapes.
8.
Grill the burgers for 3–5 minutes on each side.
9.
Serve with hot tomato and herb sauce.
This dish can be served with noodles.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
20
Mexican mince
Ingredients
150 g minced beef or lamb
1 small onion
2  15 ml spoons tomato ketchup
1 small can chopped tomatoes
1  5 ml spoon chilli powder
1 small can red kidney beans, drained and rinsed
150 ml stock
2  15 ml spoons sweetcorn
seasoning
50 g long grain brown rice
Method
1.
Bring a pan of water to boil, add rice and cook for 25 minutes
or until tender. Drain.
2.
While rice is cooking, peel and chop the onion.
3.
Place the mince and onion in a pan and dry fry until
browned.
4.
Add all remaining ingredients, except the rice.
5.
Bring to the boil and simmer for 15 minutes, stirring
occasionally.
6.
Serve with the boiled rice.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
21
Spanish omelette
Ingredients
2 eggs
5 g margarine
pinch salt and pepper
1  10 ml spoon oil
1 onion – finely sliced
4
1
red pepper – finely diced
8
1 small tomato – chopped
1  5 ml spoon parsley – chopped
Method
1.
Lightly fry the onion and pepper in the oil until tender. All ow to
cool.
2.
Break the eggs into a small bowl and add the seasoning.
3.
Beat with a fork until well mixed.
4.
Add the onion, pepper and chopped parsley. Mix well.
5.
Heat the margarine in the frying pan/omelette pan. Pour off any
surplus fat.
6.
Pour the eggs into the pan and shake the pan gently while stirring
the eggs.
7.
Continue this process until a smooth, very light set mixture is
obtained.
8.
Remove the pan from the heat and loosen the outer edges of the
omelette with a fork.
9.
Brush round the edges of the pan down to the omelette with a
little oil.
10. Shake the pan gently until the omelette slides free.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
22
11. Bring the omelette to the bottom of the pan opposite the handle.
12. Toss over onto the other side and cook lightly.
13. Slide carefully onto a serving dish.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
23
Steamed sponge pudding
Ingredients
25 g plain flour
25 g wholemeal flour
1  2.5 ml spoon baking powder
50 g caster sugar
50 g polyunsaturated soft margarine
1 egg
2  15 ml spoons jam
Time:
45 minutes
Method
1.
Quarter fill a large pan with water, place lid on pan and bring
to the boil.
2.
Lightly grease a pudding basin and place the jam in the base.
3.
Sieve the flour and baking powder into a bowl. Add the
sugar, margarine and egg to the bowl and beat well until light
and fluffy.
4.
Place the mixture over the jam and smooth until level.
5.
Cover the pudding basin using either aluminium foil or
greased greaseproof paper/silicon paper with string.
6.
Gently lower the pudding basin into the boiling water,
ensuring that the water only comes halfway up the side of
the pudding basin.
7.
Bring the water back to the boil, lower the heat and steam for
45 minutes.
8.
Test for readiness.
9.
Turn onto a warmed plate and serve whilst still hot.
* See next page for variations.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
24
Variations
The following ingredients can be substituted for the jam. Follow
the instructions below.
Steamed sultana pudding: add 50 g sultanas to the sponge at
stage 3. Do not use the jam.
Steamed date pudding: add 50 g chopped dates to the sponge at
stage 3. Do not use the jam.
Steamed apple pudding: add ½ chopped eating apple at stage 3.
Do not use the jam.
Steamed cherry pudding: add 50 g washed and chopped glacé
cherries at stage 3. Do not use the jam.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
25
Baked apple with crunchy chocolate filling
Ingredients
1 large cooking apple
7.5 ml spoon chocolate chips
5 ml spoon chopped unsalted peanuts
5 ml spoon muesli
5 ml spoon raisins
1  15 ml spoon natural, low fat yoghurt
Oven:
Time:
210°C/Gas 7
25–30 minutes
Method
1.
Set the oven to the required temperature.
2.
Slit the skin of the apple round the middle with a knife.
3.
Remove the core with an apple corer.
4.
Mix all the remaining ingredients and spoon into the centre
of the apple, pushing the mixture well down.
5.
Place on a shallow baking tray/ovenproof dish and bake
covered in foil.
6.
Remove the foil and serve.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
26
Oatmeal scones
Ingredients
100 g medium oatmeal
150 ml skimmed milk
150 g self-raising flour
1  5 ml spoon baking powder
1  2.5 ml spoon salt
Oven:
Time:
180°C/Gas 4
20 minutes
Method
1.
Soak the oatmeal in the milk in a large bowl and leave to
stand.
2.
Set the oven and grease a baking tray lightly.
3.
Sieve the remaining ingredients into the bowl and mix to a
soft dough.
4.
Turn onto a floured board and knead lightly.
5.
Roll out to 15 mm thickness and cut into 6 scones.
6.
Place on the prepared baking tray and bake until risen and
golden brown.
7.
Cool on a wire tray.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
27
Coconut bananas
Ingredients
2 bananas
½ egg white
25 g desiccated coconut
1 small orange
1  15 ml spoon soft brown sugar
1  15 ml spoon vegetable oil
Method
1.
Peel each banana and slice in half through the length of the
banana. Cut each length in half.
2.
Lightly beat the egg white with a fork for about 30 seconds.
3.
Dip each banana piece in the egg white followed by the
coconut, ensuring each banana piece is well coated. Leave
aside.
4.
Grate the rind of the orange to give 5 ml quantity. Squeeze
the juice.
5.
Warm the oil over a gentle heat in a frying pan. Add the
banana pieces and fry gently on each side until golden
brown.
6.
Remove the banana.
7.
Add the remaining ingredients to the pan and bring to the
boil. Boil for 1 minute.
8.
Pour the syrup over the coconut bananas.
9.
Serve.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
28
Orange festival bites
Ingredients
125 g plain flour
1  5 ml spoon baking powder
1  1.25 ml spoon bicarbonate of soda
pinch salt
25 g sugar
25 g All Bran
75 ml milk
25 ml orange juice
1  15 ml spoon lemon juice
1  15 ml spoon grated lemon rind
25 ml oil
1 egg
2  15 ml spoons marmalade/apricot jam for decoration
2  15 ml spoon chopped nuts/coconut for decoration
Oven:
Time:
200°C/Gas 6
20 minutes
Method
1.
Set the oven.
2.
Mix the flour, baking powder, bicarbonate of soda, salt and
sugar. Set aside.
3.
Mix the All Bran, milk, orange juice, lemon juice and lemon
rind together. Leave to stand for 5 minutes.
4.
Add the egg and the oil to the All Bran mixture. Beat well.
5.
Add the flour mixture, stirring only until combined.
6.
Divide the mixture evenly between 6 greased bun tins.
7.
Bake until lightly browned.
8.
Cool.
9.
Top with hot marmalade or apricot puree and sprinkle with
chopped nuts or coconut.
COOKERY PROCESSES: AN INTRODUCTION, RECIPES (ACC 3)
© Learning and Teaching Scotland 2003
29