Year 10 Recipes 

w/c 24 February – There is no practical lesson this week 

w/c 3 March – Brandy Snap Baskets

Ingredients:

55g butter
55g demerara sugar
55g golden syrup – supplied at school
50g plain flour
½ level tsp ground ginger – supplied at school
½ tsp lemon juice – supplied at school

A named, sealable container to take your brandy snap baskets home in

w/c 10 March – Jam & Tuile Biscuits

Ingredients:

For the Jam

450g strawberries
3 tbsp. lemon juice (1½ lemons approx.)
450g jam sugar

You will also need to bring 1 x 500g (large) glass jar or 2 x 250g (small) glass jars with lids eg old jam jars from home 

For the Tuile Biscuits

67g flour
2 egg whites
67g sugar

A named, sealable container to take your Tuile biscuits home in 

w/c 17 March – MasterChef Dessert Practical

Plan, prepare, cook and present your own dish - your teacher will explain more about this in lessons

NB: NO NUTS OR NUT PRODUCTS SHOULD BE BROUGHT INTO SCHOOL

A named sealable container to carry your dish home in 

w/c 24 March – Fresh Pasta

Ingredients

100g ‘00’ flour (or plain flour if you can’t get ‘00’ flour)
1 egg

A named sealable container to carry your pasta home in 

w/c 31 March – Chicken Portioning

Ingredients

1 whole chicken to portion in class

A named sealable container to take your chicken pieces home in 

*HOMEWORK* Use your chicken pieces to make tarragon chicken 

Ingredients

3 tbsp oil
1 small onion, finely chopped
3 tbsp tarragon vinegar

(you can make tarragon vinegar at home by adding some sprigs of tarragon to a bottle of white wine vinegar and leaving for a few hours)

330ml chicken stock
25g soft butter
25g plain flour
2tbsp double cream
1 tbsp freshly chopped tarragon (or a tsp dried)