Contents

Page

2000Lentil Soup 1

Macaroni Au Gratin with Bechamel Sauce2/3

Poached Pears with Chocolate Sauce4/5

2001Tuna Fish Pate serve with wholemeal toast6

Vegetable Curry with Braised Rice7/8

Mandarin Gateaux9

2002Minestrone Soup10/11

Meatballs in Barbecue Sauce12

Pineapple Cream Shortcakes13

2003Garlic Mushrooms with Wholemeal

Toasted Croutons14

Savoury Lasagne with White Sauce15/16

Individual Raspberry Cream Roulade17

2004Cream of Lentil Soup18

Tart Provencale19/20

Tart Provencale – using a microwave21/22

Chocolate Cake23

2005Savoury Toasts24

Sweet and Sour Turkey with Fried Rice25/26

Kiwi and Orange Pavlova27

2007 Potato and Leek Soup28

Chilli Beef with Boiled Rice 29/30

ChouxTowers with Butterscotch Sauce31/32

2008 Chicken Tikka Skewers33/34

Vegetable Lasagne35/36

Individual Chocolate and Raspberry Torte37/38

2009Savoury Smoked Fish Flan39/40/41

Turkey Koftas with Rice 42/43/44 Chocolate & Orange Meringue Roulade 45/46

2010Sweet Potato and Red Pepper Soup47

Moroccan Chicken with Couscous 48/49/50

Cranachan Shortcake51/52

2011Sweetcorn Pancakes with Chakalaka Relish53/54

Fish Pie 55/56/57

Chocolate and Red Berry Pavlova58

2000

Lentil Soup

Ingredients

Lentils200g

White Stock1 litre

Carrot50g

Onion50g

Bouquet Garni

Bacon50g

Tomato Puree1 tsp

Salt and Pepper

Garnish:50g brunoise of carrot

10g finely chopped parsley

Method
  1. Weigh and wash lentils
  2. Place in thick-bottomed pot, cover with stock, bring to the boil and skin
  3. Add remainder of ingredients and season; simmer until tender, skimming as necessary
  4. Remove Bouquet Garni and bacon
  5. Liquidise then pass through a medium chinois
  6. Reboil and pour into tureen
  7. Garnish with cooked brunoise of carrot, sprinkle with fresh, finely chopped parsley

2000

Macaroni Au Gratin

Ingredients

Macaroni100g

Butter 25g

Grated Cheese100g

Thin Bechamel500ml

Diluted English Mustard1tsp

Salt and Pepper

Branch Parsley

Method
  1. Plunge the macaroni into a saucepan containing plenty of boiling, salted water
  2. Allow to boil gently and stir occasionally with a wooden spoon
  3. Cook for approx 15 minutes and drain well in a colander
  4. Return to a clean pan containing the butter
  5. Mix with half the cheese and add the bechamel and mix
  6. Place in an earthenware dish and sprinkle with the remainder of the cheese
  7. Brown lightly under the salamander and serve
  8. Garnish with branch parsley

2000

Macaroni Au Gratin

(Bechamel Sauce)

Ingredients

Margarine50g

Method

  1. Melt margarine in a thick bottomed pan
  2. Add the flour and mix in
  3. Cook for a few minutes over gentle heat without colouring
  4. Remove from heat to cool roux
  5. Gradually add in warm milk – stir till smooth
  6. Add onion ‘cloute’
  7. Simmer for 30 minutes
  8. Remove onion – pass through chinois
  9. Cover with melted butter/margarine to stop a skin forming

2000

Poached Pears

Ingredients

4 Firm Pears (conference)

Water½ ltr

Sugar150g

Lemon Juice¼ lemon

Cinnamon StickSmall piece

Method

  1. Peel pears and remove core
  2. Boil water, sugar, lemon juice and cinnamon
  3. Place pears in microwave ovenproof dish, pour over cooking liquor, cover with cling film then cook in microwave until tender. Cook quickly and drain when cold

2000

Poached Pears

(Chocolate Sauce)

Ingredients

Cornflour10g

Milk250ml

Cocoa Pwoder10g

Sugar65g

Butter5g

Method

  1. Dilute the cornflour with a little of the milk, mix in the cocoa
  2. Boil the remainder of the milk
  3. Pour a little of the milk on to the cornflour
  4. Stir to the boil
  5. Mix in the sugar and butter

N.B. Grated chocolate can be used in place of cocoa powder

2001

Tuna Fish Pate served with Wholemeal Toast

Ingredients

Canned Tuna100g

Butter 20g

Low fat cream cheese 50g

Lemon juice 5ml

Fresh dill 5ml

Seasoningas required

Garnish

Wholemeal Bread4 slices

Lemon

Fresh Parsley

Method

  1. Drain tuna fish and flake with a fork
  2. Melt the butter and leave to cool
  3. Chop the fresh dill
  4. Add cream cheese, butter and lemon juice to the tuna fish and mix thoroughly with a fork (a food processor can be used)
  5. Stir in the chopped dill
  6. Season to taste
  7. Shape * and chill for ½ hour
  8. Serve with wholemeal toast and garnish with lemon and frsh parsley

* Shaping of the pate for presentation

The pate can be presented:

piped or

presented as quenelles i.e. mixture is formed into small oval/egg shapes using two metal spoons

2001

Vegetable Curry

Ingredients

Onion1 medium

Potatoes400g
Carrots100g
Green Pepper¼
Mushrooms50g
Vegetable Oil15ml
Cinnamon2cm
Cloves2
Bay leaf1 / Green cardamoms4 small
Ground ginger2.5ml
Garlic powder2.5ml
Ground turmeric2.5ml
Ground chilli2.5ml
Ground cumin2.5ml
Water200ml
Chopped tomatoes200ml
SaltPinch
Creamed coconut25g

Method

  1. Peel and dice onion
  2. Peel and dice potato (1cm)
  3. Cut carrot and green pepper (baton/jardiniere)
  4. Slice mushrooms
  5. Heat oil in a stewpan and saute onion
  6. Stir in the cinnamon, cloves, bay leaf, cardamoms and fry for 1 – 2 minutes
  7. Stir in the ginger, garlic, chilli powder, turmeric and cumin. Fry for 1 – 2 minutes
  8. Add potato, green pepper and carrot. Stir to coat the vegetables with spices
  9. Stir in the water, chopped tomatoes and salt
  10. Bring to the boil and simmer, with a lid on, for 15-20 minutes
  11. Add the creamed coconut and mushrooms. Simmer for a further 5 minutes
  12. Taste and adjust seasoning and consistency if required

2001

Braised Rice (Microwaved)

Ingredients

Long grain rice150g

Onion1 small

White vegetable stock300 mls

Butter75g

Salt and pepperto season

Method
  1. Dice the onion finely
  2. Sweat the onion in 50g of butter in the microwave oven for approx *50 seconds at HIGH
  3. Add the rice and mix well to coat the grains with butter
  4. Add the stock and seasoning and cover with a lid
  5. Cook until liquid is absorbed and rice is tender – approx 7 minutes * at HIGH
  6. Allow to stand for 4 minutes
  7. Add remaining butter and fork to lose

*timings are approximate and will depend on the power rating

of the microwave oven

2001

Mandarin Gateaux

Ingredients

Sponge:

Eggs3

Caster Sugar75g

Flour75g

Decoration:

Whipping/double cream125ml

OR

Synthetic powdered cream(as per manufacturers instructions to 125ml)

Coconut50g

Mandarin Oranges100g

Oven:180C/Gar mark 4

Method:

  1. Grease and flour two 15cm sandwich tins. Line the base with greaseproof paper
  2. Whisk eggs and sugar in a large bowl until light and fluffy
  3. Carefully fold in the flour with a metal spoon
  4. Divide the mixture evenly between the two prepared tins
  5. Bake for 15-20 minutes until golden brown and springy to the touch
  6. Allow to cool slightly in tins before turning out
  7. Remove greaseproof paper and cool on a wire tray
  8. Toast the coconut until lightly browned
  9. Fill, coat side and decorate as required

2002

Minestrone Soup

Ingredients

Onion50g

Back Bacon1 rasher

Garlic1 clove

Olive Oil10ml

Carrot50g

Turnip50g

Celery1 stick

Tinned Chopped

Tomatoes200g

Stock1 litre

Spaghetti25g

Cabbage50g

Frozen peas25g

Parsleya few sprigs

Toasted flutes4

Seasoningas required

Method

  1. Wash and peel vegetables
  2. Finely chop the onion and crush the garlic. Remove the fat from the bacon and snip the flesh into small even sized pieces
  3. Heat the oil and sweat off the onion for 2 minutes without colouring. Add the bacon and garlic and cook for a further 2 minutes
  4. Whilst this is taking place, cut the carrot, turnip and celery into 1cm paysanne*, 2mm thick
  5. Add these vegetables to the pot and saute for a further 2 minutes, again without colouring
  6. Shred the cabbage and break the spaghetti
  7. Add the tomatoes and stock to the pot, bring to the boil and simmer for 30 minutes. At this point add seasoning
  8. Add the spaghetti and cabbage and cook for a further 15 minutes
  9. Add the peas 5 minutes before the end of cooking time
  10. Chop the parsley
  11. Taste the soups for seasoning and alter accordingly
  12. Serve the tureen/bowl, accompanied by four toasted flutes **and garnished with chopped parsley

* There are at least four accepted methods of cutting paysanne. In order to cut economically, the shape of the vegetable should decide which method to choose. All are cut thin

  • 1cm sided triangles
  • 1cm sided squares
  • 1cm diameter rounds
  • 1cm diameter rough-sided rounds

** Toasted flutes are prepared by cutting 1½cm slices of french bread and toasting them lightly on both sides

2002

Meatballs in Barbecue Sauce

Ingredients

Meatballs:

Onion ½
Breadcrumbs 40g
Minced Beef 150g
Worcester Sauce 2.5ml
Mixed herbs pinch
Egg 15ml
Seasoning as required / Sauce:
Margarine 15g
Onion ½
Vinegar 30ml
Mustard Powder 2.5ml
Brown sugar 15ml
Lemon juice 10ml
Worcester sauce 2.5ml
Tinned chopped
tomatoes 120ml
Tomato puree 5ml
Seasoning as required

Method

  1. Chop the onion very finely (half the onion is for the meatballs and half for the sauce)
  2. In a large bowl, combine half the onion, breadcrumbs, minced beef, Worcester sauce, mixed herbs, egg and seasoning. Divide the mixture into eight and shape into balls
  3. Place in an ovenproof dish and cook, uncovered, in a pre-heated oven for 10 minutes
  4. Place the remaining half onion with the margarine in a deep bowl. Cover with clingfilm and pierce. Microwave on full power for 3* minutes
  5. Mix all the remaining ingredients into the cooked onions. Cover and microwave on full power* for 2 minutes. Leave to stand for 2 minutes, then taste for seasoning
  6. Remove meatballs from the oven and pour over the sauce. Cook for a further 15 minutes in the oven
  7. Serve with appropriate garnish

*timings are approximate and will depend on the power rating of the microwave oven

2002

Pineapple Cream Shortcakes

Ingredients

Margarine100g

Caster sugar50g

Plain flour150g

Whipping/Double cream100ml

OR

Synthetic cream to give equivalent quantity

Crushed pineapple50g

Oven: 180C/350F – Gas mark 4

Method

  1. Cream margarine and sugar to a light consistency
  2. Gradually work in flour to give a stiff dough
  3. Chill dough for a minimum of 20 minutes
  4. Roll dough out on a lightly floured table using a 6cm cutter, cut out eight biscuits
  5. Place on a prepared baking tray, prick with a fork and bake in a pre-heated oven for 8-10 minutes until lightly browned
  6. Allow to cool and remove onto a wire rack
  7. Drain the crushed pineapple and whisk the cream. Mix together
  8. Use the cream to sandwich two biscuits together. Repeat with the other biscuits
  9. Serve on individual plates and decorate as required

2003

Garlic Mushrooms with Wholemeal Toasted Croutons

Ingredients

Mushrooms250g

Garlic1 clove

Parsley1 x 15ml spoon

Vegetable or Olive oil30ml

Butter12.5g

Wholemeal bread4 slices

Method

  1. Wash, dry and peel mushrooms if necessary
  2. Slice mushrooms thickly (1/4 to 1/2cm slice)
  3. Finely chop the parsley
  4. Peel and crush the garlic
  5. Heat the oil and the butter. Saute the garlic, but do not brown it
  6. Add mushrooms to the pan and stir fry until cooked through
  7. Sprinkle the parsley onto the mushrooms and gently stir through
  8. Serve onto a clean, hot dish, accompanied by croutons
Croutons
  1. Heat the grill
  2. Cut 4 x 7cm circles of bread from the slices
  3. Toast the bread under the grill until it is a golden brown colour
  4. Keep warm until ready to serve
  5. Serve as full circles or cut in half as preferred

2003

Savoury Lasagne

Ingredients

Olive Oil7.5ml

Small onion1

Carrot50g

Celery25g

Minced beef200g

Tomato puree15ml

Tinned chopped

Tomatoes150g

Garlic1 clove

Seasoning

Dried mixed herbspinch

Sheets of lasagne4 – this may vary depending on type used

Cheddar cheese25g

Preheat oven to 150C/300F/Gas Mark 6

Method

  1. Prepare the onion, carrot, celery and garlic
  • onion – peel and dice
  • carrot – wash, peel, wash and dice
  • celery – wash, trim as necessary and dice,
  • garlic – peel and crush
  1. Gently heat the oil in a thick-bottomed pan. Add the carrot and celery and cook for 5 minutes.
  2. Add the minced beef, increase the heat and stir until lightly browned.
  3. Remove from heat. Stir in chopped tomatoes, puree, garlic, seasoning & herbs. Bring to boil and simmer for 20 minutes.
  4. Grate the cheese.
  5. Make the white sauce.
  6. Cover the bottom of an ovenproof dish with a layer of the meat sauce.
  7. Add a layer of lasagne and cover with half of the white sauce.
  8. Repeat the layers once more and sprinkle with cheese.
  9. Bake for 30 minutes in a pre-heated oven.
  10. Remove from the oven, clean the dish and serve.
White Sauce

Ingredients

Margarine 25g

Flour25g

Milk – semi skimmed250ml

Salt and pepper to taste

Method

  1. Place margarine, flour and milk in a microwavable container.
  2. Cook on a high power, stirring frequently for 5 minutes.* To avoid lumps, pay attention for the first two minutes of cooking, stirring frequently.
  3. Allow to stand for one minute then season to taste.

*Times will vary depending on the microwave setting.

2003

Individual Rapsberry Cream Roulade

Ingredients

Plain flour – sieved75g

Caster sugar75g

Eggs3

Whipping cream or

synthetic to equivalent quantity100ml

Raspberry jam25g

Preheat the oven to 220OC/400 OF/Gas Mark 7

Method

  1. Grease a Swiss roll tin, line with greaseproof paper then grease the paper.
  2. Whisk the eggs and sugar until very thick and creamy.
  3. Fold in the sieved flour very gently with a metal spoon.
  4. Pour the mixture into the prepared tin.
  5. Bake for 8-10 minutes until golden brown and risen.
  6. Remove from the oven and cool slightly until it can be handled.
  7. Turn the sponge onto sugared greaseproof paper and trim the edges.
  8. Cover with another piece of greaseproof paper and roll up immediately.
  9. Secure the roll and allow to cool.
  10. Whisk the cream until thick.
  11. Carefully unroll the sponge, spread with a little jam and cover with the cream.
  12. Carefully re-roll and slice into individual portions.
  13. Serve on four plates and decorate as desired.

2004

Cream of Lentil Soup (4 portions)

Ingredients

Onion75g

Carrots100g

Turnip100g

Fresh Parsley10ml

Vegetable stock1 litre

Lentils150g

Salt and Pepperto season

Garnish

Fresh Parsley5ml

Method

  1. Wash, peel, rewash and roughly chop the onion, carrot and turnip.
  2. Wash, chop, rewash and dry parsley.
  3. Place stock, lentils and vegetables in large pan and bring to the boil.
  4. Skim
  5. Simmer for 30 minutes until vegetables are soft.
  6. Leave to cool.
  7. Puree. Stir in 10ml chopped parsley.
  8. Re-heat and adjust seasoning.
  9. Serve in a clean, hot tureen, garnished with remaining parsley.

2004

Tart Provencale (4 portions)

Ingredients

Pastry

Plain flour75g
Wholemeal flour25g
SaltPinch
White Vegetable fat25g
Margarine25g
Cold water20ml (approx) / Filling

Tomato 50g

Leek 50g
Courgette 50g
Olive oil 5ml
Garlic 5ml
Egg – medium 1
Milk 75ml
Oregano/Basil pinch
Cheddar Cheese 25g

Oven:Pastry: 200c/Gas 6

Filling: 180c/Gas 4

Note:The temperatures need to be adjusted to suit fan

assisted ovens

Method

  1. Sieve flours and salt into a large bowl. Add grains from sieve to the flours.
  2. Rub in fats until the mixture resembles fine breadcrumbs.
  3. Add water to make a stiff dough. Knead well. Cover and leave to rest in fridge for 30 minutes.
  4. Roll pastry to fit 15cm flan ring. Bake blind for 5-10 minutes until pastry is firm.
  5. Skin tomato. De-seed and dice flesh (concasse).
  6. Wash leek and courgette, cut julienne into thin strips (approx) 1mm thick. Finely chop garlic.
  7. Heat oil in a frying pan and saute leek for 2 minutes. Add garlic and courgette, saute for 1 minute. Add tomato, remove from heat.
  8. Grate Cheese
  9. Beat egg: add enough milk to egg to give 125ml of liquid.
  10. Strain egg mixture. Add oregano, basil, grated cheese, seasoning and vegetables to the egg mixture.
  11. Pour into pastry flan case.
  12. Bake for 20 minutes until set and golden brown.
  13. Serve on a clean, hot dish.

2004

Tart Provencale (4 portions)

Ingredients

Pastry

Plain flour75g
Wholemeal flour25g
SaltPinch
White Vegetable fat25g
Margarine25g
Cold water20ml (approx) / Filling

Tomato 50g

Leek 50g
Courgette 50g
Olive oil 5ml
Garlic 5ml
Egg – medium 1
Milk 75ml
Oregano/Basil pinch
Cheddar Cheese 25g

Oven:Pastry: 200c/Gas 6

Filling: 180c/Gas 4

Note:The temperatures need to be adjusted to suit fan

assisted ovens

Method

  1. Sieve flours and salt into a large bowl. Add grains from sieve to the flours.
  2. Rub in fats until the mixture resembles fine breadcrumbs.
  3. Add water to make a stiff dough. Knead well. Cover and leave to rest in fridge for 30 minutes.
  4. Roll pastry to fit 15cm flan ring. Bake blind for 5-10 minutes until pastry is firm.
  5. Skin tomato. De-seed and dice flesh (concasse).
  6. Wash leek and courgette, cut julienne into thin strips (approx) 1mm thick. Finely chop garlic.
  7. Place oil and leek in a microwavable dish, cover and cook on full power for 2 minutes minutes. Add garlic and courgette, saute for 1 minute. Add tomato, remove from heat.
  8. Grate Cheese
  9. Beat egg: add enough milk to egg to give 125ml of liquid.
  10. Strain egg mixture. Add oregano, basil, grated cheese, seasoning and vegetables to the egg mixture.
  11. Pour into pastry flan case.
  12. Bake for 20 minutes until set and golden brown.
  13. Serve on a clean, hot dish.

2004

Chocolate Cake (4 portions)

Ingredients

Sponge

Cocoa30g
Boiling Water3 x 15ml
Plain flour120g
Baking Powder1 x 5ml
Margarine120g
Caster Sugar120g
Egg – medium2
Milkas required / FillingFruit pie-filling150g
Whipping cream150ml
or
Synthetic Powdered Cream
as manufacturers instructions to give 150ml
Chocolate50g

Oven:Preheat to 180C/Gas 4

Note:The temperatures need to be adjusted to suit fan

assisted ovens

Method

  1. Prepare 2 x 15ml sponge tins and line.
  2. In a large bowl, blend the cocoa with the boiling water to make a paste.
  3. Leave to cool.
  4. Sieve flour and baking powder.
  5. Beat eggs.
  6. Add margarine, sugar, eggs, flour and baking powder to the cocoa and beat thoroughly for 1-2 minutes. Adjust consistency if required with milk.
  7. Divide mixture between tins.
  8. Bake for 10-15 minutes until well risen and springy to touch.
  9. Cool.
  10. Whisk cream.
  11. Sandwich sponges together with pie filling.
  12. Grate chocolate.
  13. Coat sides with cream and grated chocolate.
  14. Decorate top as required.
  15. Serve four portions on individual plates.

2005

Savoury Toasts