Year 11 Chef School’s all time favourite recipes

Mrs Willett’s  group wanted to share with you their favourite recipes. Please try them at home if you think that sound yummy as they are quick and easy to make and taste delicious….. we promise 🙂

6 thoughts on “Year 11 Chef School’s all time favourite recipes

  1. RECIPE FOR Garlic Mushroom Cannelloni
    THIS IS HOW WE MAKE IT
    300g OF MUSHROOM
    1tsP OF OLIVE OIL
    1onion
    250g OF RICOTTA
    250g OF CANNELLONI
    400g OFCHOPPED TOMATOES
    2 CLOVES OF GARLIC
    PINCH OF OREGANO
    SPRINKLE OF PARMESAN CHEESE
    150ml OF CREME FRAICHE.
    SERVES 4 PEOPLE.

    Heat up 1tsp olive oil in a pan. Chop the onion and garlic and slice the mushrooms and fry until soft. Add the ricotta cheese and season with salt and pepper. Pipe the mixture into the cannelloni tubes and place in a pyrex dish.

    Fry the remaining garlic with the chopped tomatoes and oregano. Pour over the cannelloni.

    Finish the dish with the creme fraiche and cheese.

    PREHEAT THE OVEN TO 180C
    AND BAKE FOR ABOUT 20 to 25 minutes until golden and bubbling.

  2. Pineapple upside-down cake

    for the topping
    50g softened butter
    50g light soft brown sugar
    7 pineapple rings in syrup,drained and syrup
    glace cherry

    for the cake

    100g softened butter
    100g golden caster sugar
    100g self -raising flour
    1tsp baking powder
    1tsp vaniila extract
    2 egg

    1) Heat oven 180c/160cfan/gas 4. For the topping, beat the butter and suger together untill creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange Pineapple rings on top then place cherries in the centres of the rings.

    2) Place the cake ingredients in a bowl along with 2 tsbp of the pineapple syrup and, using an electric whisk, beat to soft consistency. spoon into the tin top of the pineapple and smooth it out so it level. bake for 35 mins. leave to stand for 5 mins, then turn out onto a plate. serve warm with a scoop of ice cream

  3. I Going tell you about the Pork Sausage Tagliatelle With Cheese Sause

    200g Pork Sausge
    1tsp Olive Oil
    half onion
    1/2 can sweetcorn
    5 mushrooms
    250g tagliatelle
    50ml creme fraiche
    clove garic
    300ml milk
    pinch oregano
    75g mature cheddar
    sprinkle parmesan cheese
    1tbs cornflour

    turn on hob
    chop the onion in half
    take off the the skins off the pork sausages then chop the pork sausage
    then add to pan and cook the pork sausage
    chop the mushrooms add to the pan
    then add sweetcorn to the pan
    THE SAUSE
    turn on hop
    put the water on for the pasta
    add milk
    add cornflour and make sure the sause is thick
    add cheese

    put the pasta in the hot water and cook for 8/10 minutes.
    Add the sausage mixture to the pasta and place in a baking dish. Cover the mixture with cheese and creme fraiche and bake in the oven for 20 to 25 minutes.

  4. Taz’s favourite pizza

    Basic pizza dough

    ingredients
    800g strong white bread flour
    200g fine ground semolina flour or strong white bread flour
    1 level tablespoon fine sea salt
    2 x 7g sachets of dried yeast
    1 tablespoon golden caster sugar
    around 650ml lukewarm

    pizza margherita with different toppings

    ingredients

    for the tomato sauce
    2 cloves of garlic
    a small bunch of fresh basil
    olive oil
    4 x 400g tins good-quality plum tomatoes
    sea salt and freshly ground black pepper

    for the topping
    1 x 125g bill mozzarella
    extra virgin olive oil
    180 C 30 minutes

    Method

    Put all the ingredients for the pizza dough and place in a bread maker following the instructions with the bread maker.

    When the dough is ready roll out to 1/4 inch thick and place onto a baking tray.

    Mix the ingredients for the tomato pizza topping and sped over the base. Tear the cheese and place over the tomato sauce and then cover with the remaining ingredients.

    Bake in a 180C oven for 10 to 12 minutes.

  5. Darren and I were lucky enought to sample some of Taz & Amber’s Passionfruit sponge. Very tasty! If you need any taste testers in the future please feel free to let us know!! yum 🙂

  6. Thank you Mrs Willett for letting me try the demonstration passionfruit sponge you baked- it was delicious! I’m sure your students produced equally as good sponges. I’m happy to be a taster any time you need one!

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