Year 10 Recipes 

w/c 28 April  – Fish Parcels and Filleting a Whole Fish

Ingredients

1 whole sea bass, sea bream or other white fish – to fillet and debone in class

1 small courgette
1 red pepper
1 lemon
15ml olive oil – supplied at school
Pinch of salt and pepper – supplied at school
Fresh tarragon / dill – supplied at school 

A named sealable container to take your fish parcels home in 

w/c 5 May – Swiss Roll 

NB 10W will cook on Wednesday this week

Ingredients

3 eggs
75g self-raising flour
75g caster sugar
4-6 tbsp of jam or lemon curd 

A named sealable container to carry your Swiss roll home in 

w/c 12 May – Puff Pastry

Ingredients

300g plain flour 
Pinch salt - supplied at school
50g butter chilled and cut into cubes
120g butter, frozen

A named sealable container to carry your puff pastry home in 

** HOMEWORK ** students will turn their puff pastry into apple turnovers

Ingredients

Plain flour for rolling out
55g soft brown sugar
25g butter
1 apple, cored, halved, thinly sliced
25g raisins
½ tsp ground cinnamon
1 egg (for glaze) 

w/c 19 May  – Meringue Kisses

Ingredients

2 large eggs
100g caster sugar

A named, sealable container to take your meringues home in