Year 11 Recipes 2015–16

Our talented Year 11 pupils have been creating Recipes which are available to read online


SHEPHERDS PIE – Sean Benn

Ingredients

Serves: 4

•    4 large potatoes, peeled and cubed
•    1 tablespoon butter
•    1 large onion, finely chopped, divided
•    120g grated Cheddar cheese, divided
•    1 tablespoon olive oil
•    3 carrots, peeled and diced
•    450g minced lamb (preferably local) 
•    2 tablespoons plain flour
•    Stock

Method

Prep: 10min  ›  Cook: 35min  ›  Ready in: 45min  

  1. Bring a large pot of water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, 1 or 2 tablespoons of finely chopped onion and half of the grated cheese. Season with salt and pepper to taste; set aside.
  2. Preheat oven to 190 degrees C (Gas mark 5.)
  3. Heat oil in a large frying pan. Add remaining onion and diced carrots; cook until tender. Add lamb and cook until well browned. Stir in flour and cook 1 minute. Add lamb stock. Bring to a boil, reduce heat and simmer for 5 minutes.
  4. Spread the lamb mixture in an even layer on the bottom of an ovenproof casserole dish. Top with the mashed potato mixture and sprinkle with remaining grated cheese.
  5. Bake in the preheated oven for 20 minutes, or until golden brown

SWISS ROLL – Sean Benn

Ingredients

Serves: 8

•    Vegetable oil or butter for greasing
•    3 large eggs (ideally at room temperature) 
•    125g caster sugar
•    125g plain flour
•    1 tablespoon warm water
•    Half a jar of raspberry or strawberry jam, about 200g
•    Extra caster sugar or icing sugar for dusting 

Method

Prep: 25min  ›  Cook: 10min  ›  Ready in: 35min  

  • Preheat the oven to 200 C / 180 C fan / Gas 6.
  • Cut a piece of greaseproof paper to fit the base of a Swiss roll tin approx 30x25cm. If you do not have a Swiss roll tin a roasting tin will do just fine. Grease the bottom of the tin, then put in the paper and grease that too, dust with caster sugar and a little flour.
  • Beat the eggs and caster sugar in a large bowl with an electric whisk for about ten minutes. The mixture will almost triple in volume and become paler in colour, it will be thick enough so that when you lift the whisk out of the mixture it will leave a visible trail on the surface (you will notice this more prominently if you leave the mixture to stand for a minute or so). Sift in the flour in three parts, very gently folding it in until the flour is blended in completely, it is important to go slowly and not to be too vigorous or you will lose some of the air in the sponge. Fold in a tablespoon of warm water.
  • Pour the mixture into the prepared tin and smooth it out evenly to the edges. Bake in the middle of the oven for 10 to 12 minutes until lightly golden and just firm to the touch. Put the jam in a bowl and stir it so it is spreadable; heat it up a little in the microwave if necessary.
  • Lay out a clean damp cloth or a couple of sheets of damp kitchen paper on your work surface - this is to stop the paper slipping when you roll the cake. Place a large piece of greaseproof paper that's at least 5cm bigger than the Swiss roll on top of the cloth. Dust it with caster sugar.
  • Loosen the sponge with a knife and then turn it out quickly onto the dusted paper (topside down). You may need to support the sponge with your hand as your turn it out. Peel the paper off the sponge. Trim the edges so you have a tidy rectangle.
  • Using a spoon, spread the jam evenly onto the sponge, leaving about 2cm clear around the edges as the jam will spread when rolling.
  • Make a little incision at the edge of the sponge (not all the way through) about 1cm in from the end of the sponge, and another cut opposite this on the other side. This just helps with the rolling - you will be rolling the shorter side inwards.
  • Now you're ready to roll! The cuts at the edges are to help you start rolling. Use the paper to keep the roll tight, I find it best to the take the paper between your index finger and thumb, and use the rest of your fingers to push the roll over. I will try and upload a picture of this! Leave the roll with the seam side down to cool.
  • Dust with a little caster sugar or icing sugar and serve.

Chicken CHOW MEIN – Marco Masella

Ingredients

Serves: 4

•    250g (9 oz) medium egg noodles
•    2 tablespoons oil
•    1 tablespoon sesame oil
•    2 garlic cloves, peeled and finely chopped
•    4 chicken breasts, cut into thin strips
•    1 large red pepper, thinly sliced
•    110g (4 oz) tinned sweetcorn
•    8 spring onions, trimmed and cut into thin strips
•    3 tablespoons light soy sauce

Method

Prep: 25min  ›  Cook: 15min  ›  Ready in: 40min  

  • Put a large pan of water on to boil, then add the noodles. Boil for 4 minutes or until just tender.
  • Heat both of the oils in a large saucepan or wok, add the garlic and stir-fry for about 30 seconds.
  • Add the chicken and stir-fry for 5 minutes or until cooked. Remove from the pan with a draining spoon and set aside.
  • Add the pepper and stir-fry for 4 minutes, then add the sweetcorn and stir-fry for 1 minute. Add the spring onions and stir-fry for 1 minute. Return the chicken and heat through, tossing to mix for 2 minutes.

Pasta Bake – Emily Clapham

Ingredients

Serves: 4

•    220g macaroni pasta or pasta shapes of your choice
•    olive oil as needed
•    1 large onion, peeled and sliced
•    1 clove garlic, crushed or finely chopped
•    4 slices smoked streaky bacon, chopped
•    250g lean beef mince
•    1 red chilli, finely chopped
•    1 pinch dried mixed herbs
•    1 pinch Cayenne pepper
•    1 pinch paprika
•    salt and pepper
•    squirt tomato puree
•    1 tin chopped tomatoes
•    2 handfuls sliced mushrooms
•    1 mozzarella cheese ball, drained and sliced
•    1 tablespoons grated Parmesan cheese
•    1 handful dried breadcrumbs 

Method

Prep: 15min  ›  Cook: 45min  ›  Ready in: 1hr  

  1. Bring a pan of salted water to the boil and cook the pasta until al dente. Drain and set aside.
  2. Meanwhile, heat a fry pan with a little olive oil and add the onions and cook until translucent, about 5 minutes. Add the garlic and bacon, stir for a minute then add the mince. Stir well with a wooden spoon, breaking up any lumps until browned off.
  3. Stir in the chilli, herbs, Cayenne, paprika, salt and pepper. Add the tomato puree, white wine and tinned chopped tomatoes. Bring just to the boil. Reduce heat and simmer for 10 minutes.
  4. In a large bowl stir together the drained pasta and mince mixture. Stir in the mushrooms. Transfer mixture into an ovenproof casserole dish. Scatter over the mozzarella, Parmesan and breadcrumbs. Cover with foil. At this point either allow the mixture to cool and then place in the fridge until required, or bake.
  5. Preheat the oven to 190 C / Gas 5.
  6. * If chilling before baking - remove from the fridge at least 30 minutes before baking.
  7. Bake, covered, for 25 minutes. Remove the foil and bake until

TIRAMISU – Emily Clapham

Ingredients

Serves: 8

•    500g mascarpone cheese
•    6 eggs, separated
•    30 lady fingers
•    350ml espresso coffee, cooled
•    3 tablespoons sugar
•    4 tablespoons unsweetened cocoa powder 

Method

Prep: 20min  ›  Extra time: 4hr chilling  ›  Ready in: 4hr20min  

  1. Add the sugar to the egg yolks. Beat well until the mixture is light and creamy. Add the mascarpone, and beat well.
  2. With clean utensils, beat the egg whites until stiff. Fold the beaten egg whites into the mascarpone mixture.
  3. Pour espresso into a shallow dish along with the remaining cognac and 1 teaspoon of the cocoa powder. Stir well. Quickly dip each lady finger in the espresso mixture, working one at a time, and line the bottom of a glass dish, approximately 20cm round or square.
  4. Once the bottom of the dish is covered in an even layer of espresso-soaked lady fingers, top with 1/2 of the mascarpone mixture. Dust with 1/2 of the cocoa. Repeat with another lady finger layer, then finally the remaining mascarpone and a final dusting of cocoa powder.
  5. Chill in the fridge for about 4 hours, then serve!

Spagetti Bolognaise – Charlie Smith

Ingredients

Serves: 4

•    2 tbsp olive oil
•    500g lean minced beef
•    1 large onion, finely chopped
•    1 carrot, peeled and finely chopped
•    2 celery sticks, finely chopped
•    4 garlic cloves, crushed
•    400g can chopped tomatoes
•    450g jar or carton tomato passata
•    good pinch of dried oregano
•    400g spaghetti
•    grated Parmesan cheese, to serve 

Method

Prep: 10min  ›  Cook: 18min  ›  Ready in: 28min  

  • Heat a wok or large, deep frying pan with the olive oil. Crumble the beef into the pan and stir-fry over a high heat for 2 minutes to break up the meat and brown it.
  • Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes and the passata. Stir well, then add the oregano and seasoning. Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 15 minutes or until thick.
  • While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain and turn into a warmed serving bowl.

Chocolate Brownies – Charlie Smith

Ingredients

Serves: 12

•    110g butter, melted
•    200g caster sugar
•    2 eggs
•    60g self-raising flour
•    30g unsweetened cocoa powder
•    1/4 teaspoon salt
•    1 teaspoon vanilla extract
•    60g chopped walnuts (optional) 

Method

Prep: 10min  ›  Cook: 25min  ›  Ready in: 35min  

  • Preheat oven to 180 C / Gas 4. Grease and flour a 20cm square tin.
  • In a medium bowl, beat together the butter and sugar. Add eggs and mix well. Combine the flour, cocoa and salt; stir into the sugar mixture. Mix in the vanilla and stir in walnuts, if using. Spread evenly into the prepared tin.
  • Bake for 25 to 30 minutes in the preheated oven or until edges are firm. Cool before cutting into squares.

Chicken Kiev – Olly Morris

Ingredients

Serves: 2

•    3 or 4 slices crusty bread, or 100g breadcrumbs
•    50g butter
•    2 garlic cloves, quartered
•    1 heaped tablespoon freshly chopped parsley
•    1 tablespoon fresh lemon juice
•    salt and pepper
•    2 large chicken breasts
•    1 egg, beaten in a wide bowl 

Method

Prep: 15min  ›  Cook: 30min  ›  Ready in: 45min  

  • Preheat the oven to 190 degrees C / Gas 5.
  • Use a food processor to blitz the bread into breadcrumbs. Transfer to a flat plate and set aside.
  • Either by hand or in a food processor - blend the butter, garlic, parsley and lemon juice untill well combined. Seaon with salt and pepper. Transfer to a piece of clingfilm, roll up and freeze for 5 or 10 minutes until hardened.
  • Make a slit in each chicken breast that creates a pocket. Divide the chilled garlic butter between the two chicken breasts, wrapping the chicken fillet around it. Dip into the beaten egg, turning it over to make sure it's well coated. Then cover with breadcrumbs.
  • Heat oil over medium-high heat, and brown the chicken, for about 2 minutes on each side. Transfer to oven-proof dish and cook for an additional 15 minutes or until cooked through.

Cherry Bakewell Cake – Olly Morris

Ingredients

Makes: 12 cupcakes 

•    100g butter or margarine, softened
•    100g caster sugar
•    2 medium eggs, beaten
•    100g self raising flour
•    1 tablespoon almond essence
•    12 tablespoons cherry jam
•    125g icing sugar
•    15ml warm water
•    6 glace cherries, halved 

Method

Prep: 20min  ›  Cook: 18min  ›  Ready in: 38min  

  • Preheat the oven to 180 C / Gas 6. Place cupcake cases into a cupcake tin, ready for later.
  • In a bowl, cream together the butter and caster sugar with a wooden spoon. Next add the eggs and sieve in the self raising flour. Now add the almond essence. Mix well until everything is combined and there are no lumps.
  • Using a tablespoon, fill each of the cupcake cases so they are about one-third full. Then put one teaspoon of cherryjam into each of the cupcakes. Now add the remaining cake mixture to the cases so that the cherry preserve is covered.
  • Bake in the preheated oven for about 18 minutes or until golden brown, or if you stick a knife in one of the cakes it should come out with no raw cake mixture on it. Leave the cakes to cool.
  • Whilst the cakes are cooling, make the icing by sieving the icing sugar into a bowl and gradually mixing in the water until it is runny enough to run off a spoon, but still reasonably thick.
  • Once the cakes are cool, spread the icing on - it works well if you use a spoon. Then put half a glace cherry on top of each cupcake. Store in an airtight container and consume within 3 to 4 days. Enjoy!