MGrid - Middlesbrough Education Grid for Learning

Tuna Pasta Special

Preparation time 20 mins, Cooking time 15 mins, Serves 1

• 50g (2 oz) pasta shapes
• 10ml (2 tsp) cornflour
• 175ml (6 fl oz) fresh milk
• pinch of ground nutmeg
• salt and freshly ground pepper
• 40g (1 ½ oz) Double Gloucester cheese, grated
• 25g (1 oz) mushrooms, sliced
• ¼ green pepper, seeded & sliced
• ¼ red pepper, seeded & sliced
• 50g (2 oz) canned sweetcorn, drained
• 99g (3.5 oz) can tuna, drained & flaked

1. Cook pasta in boiling water for 10 – 12 minutes. Drain well.
2. Meanwhile, blend cornflour with a little cold milk. Stir in remaining milk.
3. Heat, whisking continuously until sauce boils, thickens and is smooth. Cook for a minute. Add nutmeg and season to taste
4. Add cheese, vegetables, tuna and pasta. Mix well and heat through.
5. Pour into a serving dish and serve immediately.

Family Fish Pie

Preparation time 40 mins, Cooking time 15 mins, Serves 4 - 6

• 50g (2 oz) butter
• 50g (2 oz) flour
• 568ml (1 pint) fresh milk plus extra for mashing
• 450g (1 lb) smoked haddock, skinned and cubed
• 100g (4 oz) frozen peas
• 198g (7 oz) can sweetcorn, drained
• 2 eggs hard boiled, shelled and chopped
• 15ml (1 tbsp) chopped parsley
• 350g (12 oz) potatoes diced and freshly cooked
• 225g (8 oz) swede, diced and freshly cooked
• 50g (2 oz) Red Leicester cheese, grated
• parsley to garnish

1. Place butter, flour and milk in a saucepan.
2. Heat, whisking continuously until sauce thickens, boils and is smooth. Cook for a minute.
3. Add fish, peas, sweetcorn, egg and parsley.
4. Cook for 2 – 5 minutes.
5. Pour into a large flamed proof dish.
6. Mash warm potato and swede with a little extra milk. Spoon on to fish mixture.
7. Sprinkle cheese over and place under a hot grill for a few minutes until cheese has melted.
8. Garnish with a sprig of parsley.

Sponge Pudding

Preparation time 25 mins, Cooking time 2 hours, Serves 4

• 100g (4 oz) self raising flour
• pinch of salt
• 100g (4 oz) butter
• 100g (4 oz) caster sugar
• 2 eggs, beaten
• 30 ml (2 tbsp) fresh milk
• fresh cream or sweet sauce to serve

1. Sift flour and salt into a bowl.
2. Cream butter & sugar until light and fluffy.
3. Add eggs a little at a time with a spoonful of flour, beating well after each addition.
4. Fold in remaining flour alternately with milk.
5. Transfer to a greased and base lined 900 ml (1 ½ pint) pudding basin.
6. Cover with buttered greaseproof paper or foil. Pleat once to allow pudding to rise.
7. Secure with string. Using extra string to make a handle for ease of removal.
8. Place in a steamer over a pan of boiling water and cover. Alternatively place on a metal trivet in a large saucepan and add boiling water to come half way up sides of basin. Add pudding and cover.
9. Steam steadily for 1 ½ - 2 hours or until well risen and firm.
10. Turn out onto a warm plate and decorate.
11. Serve with fresh cream or a sweet sauce.

Eves Pudding

Preparation time 20 mins, Cooking time 1 ¼ hours, Serves 4 - 5

• 450g (1lb) cooking apples, peeled, cored and sliced
• 75g (3 oz) caster sugar
• sponge pudding (see sponge pudding recipe above)
• fresh double cream to serve

1. Arrange apples in layers, in a 1.4 litre (2 ½ pint) greased, oven proof dish, sprinkling sugar between layers.
2. Cover with sponge pudding mixture.
3. Bake at 180 o C (350 o F) Gas Mark 4 for 1 – 1 ¼ hours or until wooden cocktail stick, inserted into centre of sponge mixture comes out clean.
4. Serve with fresh double cream.

Alternatively gooseberries, rhubarb, apple mixed with blackberries, plums or damsons may be used instead of apples.

Ginger Cake

• 18oz plain flour
• 1oz cinnamon
• 1oz ginger
• pinch of salt

1. Sieve the above ingredients into a mixing bowl.
• 14 oz margarine
• 6oz soft brown sugar
• 20oz golden syrup
2. Melt the ingredients in a pan (do not boil).
3. Add the melted syrup mixture to the dry ingredients in the mixing bowl and whisk in.
4. Mix half an oz of bi-carb with 8 fl oz of warm water, add to the mixture and whisk in.
5. Add 2 beaten eggs to the mixture whisk in well then pour into a 8/9 inch greased lined tin.
6. Bake in the lower shelf of an oven on gas mark 3 for about 70 - 80 mins.