St James School
Food Technology
Year 8
2012-13
Pupil Name;
Tutor Group;
Mushroom Risotto
Ingredients

150g chestnut mushrooms

1 onion

2 cloves garlic

1 x 15ml spoon olive oil

250g risotto rice

1 x 5ml spoon vegetable stock powder

1-1.5 litres water, boiling

1 x 15ml spoon parmesan, grated

1 x 10ml spoon thyme, chopped
Don’t forget a container to take your risotto home in
Method
1.
Prepare the vegetables:
peel and chop the onion;
slice the mushrooms;
peel and crush the garlic.
2.
Fry the onion and garlic in the oil until softened.
3.
Add the mushrooms, and fry for another 2 minutes.
4.
Stir in the rice.
5.
Mix the stock powder with the water.
6. Add a little of the stock to the rice - a little at a time. Wait for the stock to be
absorbed, stirring constantly.
7. `Continue adding the stock until the rice cooks – this will take 20-25 minutes. The
rice should be soft, but still retain a nutty bite.
8.
Stir in the parmesan and thyme into the rice.
Feeling adventurous? You could….

Try using different ingredients, such as cooked ham and peas or Mediterranean
vegetables.

Use different herbs and spices e.g. basil, parsley or chilli
We will learn; knife skills, simmering and mixing and combining ingredients
Cauliflower Cheese
Ingredients

1 head of cauliflower OR 1 head of broccoli OR a mix of both

50g plain flour

500mlmilk

50g butter

100g grated cheese

Black pepper

1-2 tblsp fresh breadcrumbs
Don’t forget a container to take your cauliflower cheese home in
Method
1.
2cm hot water into a pan
2.
Bring to the boil, add the vegetables and cover with a lid
3.
Cook for 5mins maximum then drain using a colander then place them in a dish
4.
Put the butter into a pan and melt it
5.
Add flour and stir to form a paste
6.
Gradually add the milk – keep stiring until it thickens.
7.
Remove from the heat and stir in most of the cheese. Season.
8.
Pour over the veg.
9. Sprinkle on breadcrumbs and the remaining cheese
10. Grill under a hot grill until golden brown.
Feeling adventurous? You could….

Try using different vegetables

Add herbs to the sauce
We will learn; knife skills, simmering and mixing and combining ingredients
Mini Carrot Cakes
Ingredients

150g margarine

250g carrots

200g sugar

2 large eggs

200g flour

2 x 5ml cinnamon

2 x 5ml baking powder

125g sultanas

50g nuts
Don’t forget a container to take your mini carrot cakes home in
Method
1.
Preheat the oven to 200oC or gas mark 6.
2.
Melt the margarine in the microwave.
3.
Top and tail, and then peel and grate the carrots.
4.
Combine the carrots, sugar and margarine in the mining bowl.
5.
Sift in the flour, cinnamon and baking powder.
6.
Beat the eggs in a small bowl, and then add to the mixture.
7.
Mix in the sultanas and nuts.
8.
Divide the mixture equally between the muffin cases, using the two metal spoons.
9.
Bake for 20 minutes.
Feeling adventurous? You could….

When the mini-carrot cakes are cool, you may wish to make a cream cheese
topping. Combine 50g cream cheese and 25g icing sugar together.

Or replace carrot with apple or courgette.
We will learn; the creaming method, mixing & combining ingredients, weighing and
measuring and baking
Pizza
Ingredients

500g white strong bread flour

1x 7g packet or 2 teaspoons fast action dried yeast

1 tablespoon oil

2 teaspoons salt

1 teaspoon sugar

Warm water

3 tablespoons of Tomato puree or 400g tinned tomatoes

A range of toppings ; e.g. sliced peppers,
mushrooms, grated cheddar or sliced mozzarella, cooked bacon, tinned
sweetcorn, sliced ham or
cooked bacon, salami, pineapple.
Don’t forget a container to take your Pizza home in
Method
1.
Preheat the oven at 2200 C or Gas Mark 7
2.
Sieve the flour and salt into a bowl and stir in the dried yeast and sugar
3.
Add the oil and start to add warm water gradually adding a little at a time. With your
hands or a spoon gradually bring the dough together. It should feel slightly sticky. If
it is very sticky add a little more flour, if it is very dry still add a little more warm water.
4.
Flour a work surface and knead the dough until it is smooth and stretchy, at least 5
minutes
5.
Roll the dough out to a large circle and place it onto the baking tray. Place into the
top oven to prove if there is time.
6.
Spoon over the tomato puree if using. If using tinned tomatoes drain off the liquid
We will
learn; them
knifeover
skills,
before
spreading
theBread
pizza dough
base and mixing and combining
7.
Scatter your chosen ingredients over
the pizza base, putting the cheese on last.
ingredients
8.
Bake for 15 minutes until the base looks cooked and the cheese is golden brown .
Feeling adventurous? You could….

Add some herbs to your pizza base with the flour

Try some different toppings combinations

Try some different types of cheeses
Fajitas
Ingredients

1/2 lime

1/2 green chilli

1 clove garlic

1x15ml spoon coriander

1x10ml spoon oil

1 small chicken breast (or 3-4 boneless thighs

1/2 onion

1/2 green pepper

2 tortillas

1 tomato

25g Cheddar cheese

1x15ml spoon guacamole (or salsa), optional
Don’t forget a container to take your Fajitas home in
Method
1. Prepare the marinade:

squeeze the lime;

peel and crush the garlic;

de-seed and slice the chilli;

chop the coriander;

stir everything together with the oil.
2.
Remove any skin from the chicken and cut into strips. Mix with the marinade and place in the
fridge, covered, until needed.
3.
Prepare the remaining ingredients with a fresh knife on a clean chopping board:
4.

slice the onion and green pepper;

chop the tomato;

grate the cheese.
Add the marinated chicken to the wok or frying pan and stir-fry for about 4 minutes. Check
that the
chicken is cooked.
5.
Add the onion and green pepper and continue to cook for a further 2 minutes.
6.
Spread a little chicken in the centre of the tortilla, add some tomato, cheese and guacamole,
then roll up.
Feeling adventurous? You could……

Go for extra vegetables for a vegetarian alternative.
We will learn; knife skills, marinating, stir-frying, and mixing and combining
ingredients