Food Technology - Year 8


Pizza

Ingredients

  • Base
    • 300g (12 oz) strong plain flour
    • 1 tsp salt1 tbsp olive oil
    • 1 sachet easy-blend yeast
    • 200-250 ml (9 fl oz) hand-hot water 
  • Sauce topping
    • 1 x 400g (14 oz) can chopped tomatoes
    • 2 cloves garlic, crushed
    • 2 tsp dried basil
    • 1 tbsp olive oil
    • 2 tbsp tomato puree
    • 100g (4 oz) Mozzarella cheese, grated
    • 2 tbsp parmesan cheese
    • Salt and pepper

** Bring own choice toppings e.g. peppers, onions, pepperoni.**

**Bring a suitable container to take home in ** 

Pizza

Method

  1. Pre-heat oven: 220ªC; Gas Mark 7
  2. Lightly grease a baking tray.
  3. Make the pizza dough:
    1. Sieve flour and salt together into mixing bowl and add the yeast. Mix well.
    2. Make a well in the centre and add the oil.
    3. Gradually add the water until all the flour is mixed in. (take care not to make the dough to wet!)
    4. Turn the dough out onto a floured surface and knead for 4-5 minutes or until smooth.
    5. Place under a bowl and allow rising for about 30 minutes or until doubled in size.
  4. Make the topping:
    1. Place tomatoes, garlic, dried basil, olive oil and salt and pepper (to taste) in a large frying pan and leave to simmer for 20 minutes or until the sauce has thickened and reduced.
    2. Stir in the tomato puree and leave to cool slightly.
  5. When the dough has doubled in size turn onto a floured surface and knead for 5 minutes. Stretch the dough with your hands, and then place it on a greased baking tray, pushing out the edges until even and to the shape required. The dough should be no more than 6mm (1/4 inch) thick because it will rise during cooking.
  6. Spread the topping evenly over the pizza base. Top with the mozzarella and parmesan cheeses and bake in the pre-heated oven for 20-25 minutes. Serve hot with a green salad.

Spaghetti Bolognese

Ingredients

  • 1 onion 
  • 3 cloves garlic
  • 1 tsp herbs
  • A pack of lean mince
  • 1 tbsp oil
  • 2 tbsp puree
  • Beef stock cube
  • Tin chopped tomatoes

** Bring extra vegetables of own choice e.g., mushroom, peppers, courgettes.** 

Method

  1. Peel and chop onion and garlic prepare any other veg.
  2. Heat oil, add onions and fry gently until onions change colour.
  3. Add garlic and other veg.
  4. Add meat, cook until brown.
  5. Add tomatoes and herbs.
  6. Reduce heat and simmer.
Spaghetti Bolognese

Sweet & Sour

Ingredients

Made with either Chicken or Pork and serves 4 people.

  • 600g chicken or pork
  • 1 large onion
  • 1 clove garlic
  • 1 tbsp tomato puree
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp soft brown sugar
  • ½ pint chicken stock
  • Salt and Pepper
  • 1 tbsp cornflour
  • 2 tbsp vinegar
  • 1 pepper
  • 1 Small tin pineapples 
  • 1 tsp Chinese five spice powder
Sweet and Sour

Method

  1. Finely chop onion, pepper and garlic.
  2. Make stock with boiling water.
  3. Slice meat into bite sized pieces and set aside.
  4. Heat oil in pan and add onions until they turn translucent.
  5. Add meat and cook until it has changed colour.
  6. Add garlic and peppers and cook for a few minutes before adding the remaining sauce ingredients, beginning with the stock.
  7. Cover and simmer gently for 20 minutes.
  8. If necessary, make up a smooth paste with cold water and cornflour and stir into sauce until thickened.

Sweet & Sour

Ingredients

  • 4 chicken breasts
  • 2 garlic cloves
  • 2.5cm fresh ginger or 1tsp ground ginger
  • 400 g can chopped tomatoes
  • 4 Tbsp natural yogurt
  • 1 onion
  • 2 Tbsp vegetable oil
  • 2 Tbsp masala curry paste
  • Salt and black pepper
  • 1 Tbsp plain flour
  • 50ml water
  • 3 Tbsp chopped fresh coriander and Coriander leaves, to garnish
Tikka Masala

Method

  1. Cut the chicken breasts into 2.5cm cubes. Heat the oil, fry the chicken over a medium heat until on all sides until sealed.
  2. Peel and finely chop the garlic and ginger.
  3. Peel and chop the onion. Add the onion to the chicken and fry for 3-4 minutes, stirring constantly.
  4. Stir in the masala curry paste and fry for a further 1 minute over a medium heat stirring once or twice.
  5. Add the tomato mixture to the pan and mix together. Season with salt and pepper. Mix the flour and water together and stir into the pan off the heat.
  6. Return to the heat and bring to the boil, stirring constantly. Cover and cook over a gentle heat for 15 minutes.
  7. Sprinkle in the chopped coriander and serve immediately garnisheed with coriander leaves and accompanied by boiled rice.