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Description

Aim: To develop cooking skills. Introduction: There are some key issues to bear in mind when undertaking cooking with young people: • When using the church kitchen you will need to ensure that all the health & safety requirements are fulfilled — please check what guidelines and procedures your church has laid down before commencing any preparation / cooking. • The young people must wash their hands before they start any
or cooking. Care must be taken with any sharp utensils. preparation • Operation of an oven and lighting of gas should be done by a leader. • Hot appliances must be used with great care. • Hygiene i an absolute priority. Taken from the BB Company Section Discoverer Pro Pack, Skills, Life skills M1

Resources

Activity 1
• Kitchen knives
• Large bowl
• Measuring spoons/cups
• Deep frying pan or deep-fat fryer

Activity 2
• Potato peeler
• Kitchen knives
• Saucepans
• Frying pan
• Chopping boards

Activity 3
• Kitchen scales
• Saucepan
• Mixing spoons
• Grater
• Measuring spoons
• 14cm x 14cm baking tin

Activity 4
• Cutting board
• Kitchen knives / scissors
• Grater and bowl
• Baking sheet
• Wire cooling rack
• Measuring spoons
• Small spatula or spoon
• Pizza cutter (optional)
• Oven gloves

Activity 5
• Skewers
• Kitchen knives

Activity 6
• Cling film
• 20cm (8in) square tin
• Rolling pin
• Plastic bag
• Heatproof bowl
• Saucepan
• Mixing spoon
• Potato masher
• Kitchen scale

Instructions

Activity 1 - Bhajis

Aim: To enjoy cooking.

Instructions:

Ingredients:
• 200gjram flour (or 1 large cup)
• 1 potato
• 1 onion a
• 1 teaspoon curry powder (or other spice)
• 1/2 teaspoon fennel seeds
• 1 heaped teaspoon baking powder
• 1 cup cold water (150m1-200m1)
• 1/2 litre vegetable oil for frying
• Optional extra vegetables, e.g. spinach, aubergine, grated carrot? broccoli, cauliflower, courgette, peppers etc.

Method:
1. Chop vegetables quite finely.
2. Put all ingredients in a large bowl (except the oil). Mix together until vegetables are coated in a smooth batter (you may need a little extra flour or water to adjust the batter).
3. Drop several spoonful's of the mixture into the hot oil. They will rise up.
4. Fry for 4/5 minutes or until pale golden. Lift and drain on to absorbent paper.
5. Serve with minty yogurt.

Tips / Advice:
• Although fried, These popular snacks are a great way of getting children to eat vegetables, especially unusual ones.
• Bhajis can have endless variations with different combinations of vegetables and spices.
• The gram flour is high in protein, and as the vegetables are raw, initially the batter seals in the flavours and vitamins. The seeds have digestive qualities.

Safety Issues / Risk Assessment:
Wash the vegetables thoroughly.

Activity 2 - Chicken and Potato Tortilla

Aim: To enjoy cooking.

Instructions:
Ingredients for 4 people:
• 450g / lib potatoes, peeled and diced
• 1 courgette, thinly sliced
• 1 onion, finely chopped
• 1 red pepper, diced
• 2 large eggs, beaten
• 2 boned chicken breasts
• 1 garlic clove
• 2 tsp chopped fresh herbs (or a sprinkling of dry herbs)
• Salt and ground black pepper

Method:
1. Cook potatoes in boiling water for bout 5 minutes.
2. Skin the chicken breasts. Pour the stock into a large shallow saucepan. Bring the liquid up to simmering point. Poach the chicken breasts for about 15 minutes until cooked thoroughly.
3. When cooked, remove from the pan and allow to cool before cutting into bite-sized chunks.
4. Heat the oil in a large frying pan which can also be used under the grill.
5. Add the onion and pepper and cook gently for 3-4 minutes until they begin to soften.
6. Add potatoes, garlic and courgettes to the pan.
7. Add the cooked chicken slices.
8. Cook for about 5 minutes, shaking the pan occasionally to prevent the potatoes from sticking to the bottom of the pan, until the potatoes are lightly browned and the courgettes are softened.
9. Stir the herbs into the eggs and season. Pour the mix over the ingredients in the frying pan and cook over moderate heat until the tortilla is set.
10. Meanwhile, preheat the grill.
11. Place the pan under the grill and cook for a few minutes until the top of the tortilla is cooked.
12. Cut into wedges and serve from the pan, with a fresh green salad.

Safety Issues / Risk Assessment:
Make sure you use separate chopping boards for vegetables and meat. Wash the vegetables thoroughly. If the dish is taken home by the children recommend that it is eaten the same evening or otherwise is
kept refrigerated and reheated through the following day.

Activity 3 - Flapjacks

Aim: To enjoy cooking.

Instructions:
Ingredients:
• 150g porridge oats
• 2 tablespoons desiccated coconut
• 1 tablespoon sunflower seeds
• 1 tablespoon sesame seeds
• 25g chopped dates
• 3 tablespoons golden syrup
• 1 grated apple
• 100g butter, cut into pieces

Method:
1. Preheat oven to gas 4 / 180°c / 350°f.
2. Mix all the dry ingredients together in a saucepan.
3. Add the grated apple, syrup and butter.
4. Heat gently over a low flame until the butter and syrup have melted, stir the ingredients.
5. Press a lightly greased 14cm by 14cm tin and bake for about 25-30 minutes.
6. Cut into fingers and leave to cool in the tray.

Tips / Advice:
Store the flapjacks in an air-tight container and eat within a few days. Be aware of possible allergies with the coconut and seeds.

Activity 4 - Top Hat Pizza

Aim: To enjoy cooking.

Instructions:
Ingredients — serves 1:
• 1 whole-wheat pitta bread
• 3 tablespoons prepared pizza sauce
• 1/2 green or red bell pepper
• ‘/2 small onion
• ½ teaspoon dried Italian herb seasoning
• 1/2 ounce mozzarella cheese (2 tablespoons grated)
• ‘/2 teaspoon grated Parmesan cheese

Method:
1. Peel and chop the onion. Measure out 2 teaspoons and set aside.
2. Rinse the bell pepper and place it on a cutting board- Remove the seeds and white pith from inside the pepper. With a small, sharp knife, chop the bell pepper. Measure out 1 tablespoon and set aside.
3. Grate the cheese if it is not pre-grated.
4. Preheat oven to 400°f.
5. Using kitchen scissors cut a circle from the top layer of the pitta bread, leaving 1 inch all around to form an edge or border. Save the cut out circle.
6. Place the bottom of the pita bread on the baking sheet. Using oven gloves, put it on the middle rack in a hot oven and bake for 5 minutes.
7. With oven gloves, carefully remove from the oven and place pan on wire cooling rack. Cook slightly.
8. Place the cooled pitta on a cutting board. Using a small spatula or spoon, spread the pizza sauce evenly on top and also under the edge of the pita bread. Sprinkle bell pepper, onion, Italian seasoning, and mozzarella cheese evenly on top of the sauce. Top with reserved circle of pita bread to form a ‘hat’.
9. Return the completed pizza to a baking sheet. Bake in a hot oven for 8-9 minutes.
10. With oven gloves, carefully remove the pan from the oven to a cooling rack.
11. Sprinkle with Parmesan cheese and leave to stand for a few minutes.
12. Place the pizza on a cutting board. Cut in half and serve hot.

Activity 5 - Lunch on a Stick

Aim: To enjoy cooking.

Instructions:

Ingredients:
For the Turkey & Cheese Kebab:
• Cooked turkey, chopped
• Sliced cheese
• Cucumber, chopped
• Cherry tomatoes

For the Fruit Kebab:
• Strawberries, halved
• Peach or nectarine, chopped
• Kiwi, chopped
• Apple, chopped
• Dried apricot, chopped

Method:
Thread your chosen foods onto a skewer until full, leaving just enough room at each end to hold it.

Activity 6 - Chocolate Fridge Cake

Aim: To enjoy cooking.

Instructions:

Ingredients (makes 12 squares):
• 250g/8oz digestive biscuits
• 150g/5oz milk chocolate
• 150W5oz dark chocolate
• 100g/3 1/2oz unsalted butter
• 150g/5oz golden syrup
• 100g/3 1/2oz dried apricots
• 75g/2 1/2oz raisins
• 60g/2oz pecans, chopped (optional)

Method:
1. Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
2. Bash the biscuits into pieces using a rolling pin (put them in a plastic bag first so they don’t go everywhere!).
3. Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
4. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
5. Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
6. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
7. Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

Tips / Advice:
Try this recipe using as many fair trade ingredients as possible.

For full details see the BB Company Section Discoverer Pro Pack, Skills, Life skills M1

Tags

• cake
• company
• cooking
• croissants
• discoverer
• flapjacks
• kebab
• Life skills
• pizza
• skills
• tortilla

Badge Links

• Cook - Cook
• International - Food
• World - Foreign activity