S2 Dietary Diseases and Conditions

CHILLI NON CARNE

Ingredients

1 small onion
1-2 teaspoons sunflower oil
100g Quorn mince
1/2 teaspoon (2.5ml) chilli powder
1/2 teaspoon (2.5ml) oregano
Pinch ground cumin
2 teaspoons (10ml) tomato puree
200g tin chopped tomatoes
240ml water
1 teaspoon vegetable stock powder
50g red kidney beans
1 cube plain chocolate

Skills

Vegetable preparation
Using the hob – frying and simmering
Cooking a meat alternative
Seasoning

Method

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Peel and finely chop the onion on a chopping board.
Heat the oil in a large saucepan, add the onion and fry for about 5 minutes or until light golden brown.
Add the Quorn to the onion mixture and cook for 1-2 minutes, stirring regularly.
Stir in the chilli powder, oregano and cumin, and cook for a further 3 minutes.
Stir in the tomato puree, tinned tomatoes, water and stock powder. Gently cook by simmering on the hob for 15-20 minutes.
Check regularly to make sure that the mixture does not become too dry, adding more water if necessary.
Stir in the red kidney beans and dark chocolate.
Cook for a further 5 minutes.
Serve hot with cooked rice and salad

CHILLI NON CARNE

Did you know?

Chilli con carne, disclaimed by Mexicans as "a detestable food with a false Mexican title" is nevertheless, a true Mex-American child of the border. It originated in towns like San Antonio, where poor Mexican families made a little meat go a long way with lots of chilli.

J. C. Cooper, first described the dish in 1828 as a "kind of hash with nearly as many peppers as there are pieces of meat." In the 1880s, however, the dish became fashionable when sporting ladies known as "chilli queens" dished out chilli from open-air stalls around Alamo Plaza at night for San Antonio on the prowl for a hot dish. The Texas fashion went national when Texas set up a state chilli booth at the 1893 Columbian Exposition in Chicago and when a German, named William Gebhardt, who had operated a cafe in New Braunfels, Texas, exploited the new taste in 1908 by canning the stuff. Ever since then, prize-winning recipes at the annual Chilli Cook-offs in rival Tropico, California, and Terlingua, Texas, rely heavily on canned tomatoes and premixed commercial chilli powder. New Mexicans, on the other hand, insist on freshly made chilli pulp or at least pure ground chilli.

San Antonio

EVALUATION OF CHILLI NON CARNE

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I think .........

EBI - even better if ....
Next time, I will .........

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DEMONSTRATION OF BRIDGE HOLD & CLAW GRIP
Worked independently, safely and with accuracy

ACCURATE MEASURING OF SPICES
Worked independently, safely and with accuracy

ABLE TO OPEN A TIN CAN
Worked independently, safely and with accuracy

SIMMERING
Worked independently, safely and with accuracy using the correct technique to ensure the Chilli do not stick and burn

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BANANA PANCAKES

Ingredients

120g wholemeal plain flour
2 teaspoons (10ml) baking powder
Pinch of cinnamon
1 egg
250ml milk
1 tablespoon (15ml) vegetable oil
2 ripe bananas

Skills

Weighing
Measuring
Mashing
Whisking
Frying

Method

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Combine flour, baking powder and cinnamon.
Peel and mash the banana with a fork until very smooth.
In a separate bowl, crack the egg. Check for any pieces of shell and beat with the fork.
Add the milk, vegetable oil and bananas to the egg.
Stir flour mixture into banana mixture; if desired blend with a whisk.
Heat a lightly oiled frying pan over medium-high heat.
Pour or scoop the batter onto the pan, using a tablespoon for each pancake.
Cook until pancakes are golden brown on both sides.
Repeat until all the batter is used up.

EVALUATION OF BANANA PANCAKES

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I think .........

EBI - even better if ....
Next time, I will .........

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ACCURATE MEASURING OF BAKING POWDER & CINNAMON
Worked independently, safely and with accuracy

ABLE TO CRACK AN EGG
Worked independently, safely and with accuracy

FRYING
Worked independently, safely and with accuracy using the correct technique

PORTION CONTROL
Worked independently, safely and with accuracy to ensure the pancakes are all the same size

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STICKY TOFFEE CUPCAKES

Ingredients

Skills

Method

For the Cakes
100g dates
85g light brown sugar
45g butter
50g wholemeal self-raising flour
100g self-raising flour
110ml milk
1 medium egg
1 teaspoon vanilla

For the Sauce
35g butter
70g light brown sugar
1 teaspoon black treacle
50ml double cream

Accurate weighing and measuring
Using the hob – boiling
Mixing and achieving the correct consistency
Dividing
Using the oven - baking

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Preheat the oven to 170C or Gas Mark 5 and line a 12 hole muffin tin with cases..
Chop the dates into small pieces and put the dates in a SMALL saucepan with 75ml (5 tbs) water. Bring to the boil, cover and simmer gently for about 5 minutes until soft.
Remove from the heat, STIR IN 1 TEASPOON OF BLACK TREACLE and mix well. Leave to cool slightly.
Crack the egg into a cup and lightly beat with a fork.
In a mixing bowl, beat the butter with the sugar until creamy in texture. Stir in the cooled date mixture, milk, vanilla essence and beaten egg.
Put the flour on top of the date mixture. Gently stir until well blended.
Divide the mixture equally between the 12 paper cases and place on a baking tray.
Bake for 20-25 minutes until well risen and firm to the touch
In the meantime, make the sauce. Melt the butter, sugar and treacle over a very low heat in a heavy-based saucepan.
Once the butter has melted, stir gently until everything else is melted too.
Now stir in the cream, then turn up the heat and when it’s bubbling and hot, take it off the heat.
Divide between the 12 cupcakes.

EVALUATION OF STICKY TOFFEE CUPCAKES

Answer these questions in full sentences.

WWW - what went well?
I think .........

EBI - even better if ....
Next time, I will .........

Read the statements below and copy and paste the face which best fits.

BOILING & SIMMERING
Worked independently, safely and with accuracy using the correct technique to ensure the dates do not stick and burn

ABLE TO CRACK AN EGG
Worked independently, safely and with accuracy

PORTIONING/DIVIDING
Worked independently, safely and with accuracy to ensure the cupcakes are all the same size

HEAT CONTROL
Worked independently and timely to control the heat when cooking the sauce

BAKING
Worked independently, safely and with the correct techniques to check for readiness

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