Name:Form:Class:GCSE Food OptionsRecipe BookletPlease keep this booklet in a safe place.Bring it to every lesson.When cooking, keep it in a protective plastic wallet.Always check with the teacher or another member of the class which recipeyou are cooking if you are absent for a lesson.Always bring a suitable container with you to take your product home.Check with the teacher if there are ingredients which you are not keen on,rather than just leave them out or not cook at all.Keep this recipe book in a safe place so you can refer to it throughout yourGCSE course.You may not use all of these recipes during the course; some are presentsimply for reference. There is also space for you to record some of your ownrecipes at the back.This document is also available as a PDF from Mr Isaacs and is also in the Idrive.S Isaacs

NotesS Isaacs

ContentsContents . 3Stocks . 5Fish Stock . 5Vegetable stock . 5Chicken Stock . 6Beef or Mutton Stock . 6Sauces . 7Plain White Sauce – Roux Method . 7Plain White Sauce – All in One Method . 7Hollandaise Sauce . 8Apple Sauce. 8Proper Custard . 9Mayonnaise . 9Macaroni Cheese . 10Cauliflower Cheese . 10Soups . 11Carrot and Coriander Soup . 11Chilled Tomato and Basil Soup . 11Canellini Bean soup with Sizzling Chorizo . 12Prawn Bisque. 12Yeast mixtures and Quick Breads . 13Bread Rolls . 13The Ultimate Pizza Sauce . 13Pizza . 14Chelsea Buns . 15Naan Bread . 16Lardy Cake . 16Ciabatta. 17Sodabread . 17Pastry . 18Shortcrust Pastry . 18Pate Sucre . 18Choux Pastry . 19Flaky Pastry . 20Vol au Vents . 20Suet Crust Pastry . 21Chantilly Cream . 21Pastry Cream (Crème Patisierre) . 22Quiche Lorraine. 23Mince Pies . 24Sausage Rolls . 24Starters and snacks . 25Coronation Chicken Salad . 25Caramelised Shallot & Mushroom Toasts . 25Indian Potato Pancakes. 26Onion Bhajias . 26Vegetable Samosas . 27Sauteed Squid with Olive Oil, Parsley and Garlic . 27Main Courses. 28Sweet and Sour Chicken . 28GCSE Food Options Recipe Book3

Kedgeree. 29Honey and Mustard Belly Pork with Prune Rosti . 29Beef Wellington . 31Lamb burger with roast garlic and chunky chips . 32Creamy Cardamom Chicken with Chilli Flatbreads . 33Cheese and Herb Topped Trout . 34Spaghetti Bolognese . 34Lasagne. 35Pasta Carbonara . 36Chicken Tikka Masala . 37Chilli . 37Biscuits, Desserts and Cakes . 38Shrewsbury Biscuits . 38Viennese Fingers . 38Rich Biscuits . 39Shortbread Spirals . 39Melting Moments . 40Chunky Chocolate and Oat Cookies . 41Jammie Dodgers . 42Red Fruit Filo Baskets . 43Apple Strudel. 43Apple Soufflé . 44Choux Buns (Éclairs and Profiteroles) . 45Chocolate Pear Tart . 45Lemon Meringue Pie . 46Normandy Apple Flan . 47Small Cakes . 48All in One Sandwich Cake . 48Victoria Sponge Cake. 49Black Forest Style Swiss Roll . 50Scones. 51Dark Chocolate Brownies . 51Lemon Strawberry Stacks . 52Carrot Cake . 53Apple Tart Fine . 54Crème Brulee. 54My Recipes . 55(Some pages for you to record your own recipes)GCSE Food Options Recipe Book4

StocksFish StockIngredientsEquipment1kg fish bones and skinSharp knife1 carrot, peeled and roughly choppedLarge saucepan1 onion, peeled and quarteredLarge spoon / Ladle1 stalk celery, roughly chopped½ bulb fennel, roughly chopped6 black peppercorns1 dried bay leaf3 fresh parsley stalksOven Temperature: C / GasMethod1. Put all the ingredients into a large pan and cover with water.2. Bring to the boil and skim off any scum that has formed.3. Cover and simmer very gently for 20-30 minutes.4. Strain into a large bowl and allow to cool.5. Use as directedVegetable stockIngredientsEquipment2 carrots, peeled and roughly choppedSharp knife2 onions, peeled and quarteredLarge saucepan2 stalks celery, roughly choppedLarge spoon / Ladle½ bulb fennel, roughly choppedstalk from a head of broccoli, roughlychopped2 tomatoes8 button mushrooms, halved6 black peppercorns1 dried bay leaf3 fresh parsley stalksOven Temperature: C / GasMethod1. Put all the ingredients into a large pan and cover with water. Bring to the boil.2. Cover and simmer very gently for 20-30 minutes.3. Strain into a large bowl and allow to cool.GCSE Food Options Recipe Book5

Chicken StockIngredientsEquipmentbones from a cooked chicken carcassSharp knifeincluding skinLarge saucepan1 carrot, peeled and roughly choppedLarge spoon / Ladle1 onion, peeled and quartered1 stalk celery, roughly chopped6 black peppercorns1 dried bay leaf3 fresh parsley stalks1 sprig fresh thymeOven Temperature: C / Gas