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© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
bbq fenzy
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
aims and objectives
aim
to make great dishes for a summer barbeque
objectives
* work in pairs
* make tandoori chicken, kebabs and burgers
* use a kitchen equipment safely
* make 3 barbeque recipes, which can also be cooked inside
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
setting the scene
* this module is about creating dishes that could be cooked at a summer barbeque, or inside if the weather turns
* we all need variety in our diet – barbeques are often have the same food, let’s be creative!
* look at ways in which fruit and vegetables can be added – spicy homemade tomato salsa anyone? What salad will you make?
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
recipes
you will make:
tandoori chicken burgershaoulmi kebabs
Serve with a green salad.
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
food skills and techniques
you will:
• prepare barbeque dishes safely
• peel, chop, slice, shape, thread, barbeque or grill
• marinade chicken in tandoori paste
• prepare and shape kebabs or burgers
• make a salad (optional)
• cook tandoori chicken, kebabs or burgers on a barbeque or under a grill
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
shopping list
8 chicken legs, 2 x 15ml spoons Tandoori paste, 4 x 15ml spoons plain yogurt, ½ lemon
400g minced beef, 1 red onion, 1 small egg, black pepper, flour (for dusting)
Haulomi cheese, 1 courgette, 5 mushrooms, 1 yellow pepper, 8 cherry tomatoes, 1 garlic clove, oil
for 2 people for 10 people
40 chicken legs, 10 x 15ml spoons Tandoori paste, 20 x 15ml spoons plain yogurt, 5 lemons
2Kg minced beef, 5 red onions, 5 small eggs, black pepper, flour (for dusting)
5 x Haulomi cheese, 5 courgettes, 25 mushrooms, 5 yellow peppers, 40 cherry tomatoes, 5 garlic cloves, oil
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
plan of action
review recipes to be cooked
prepare Tandoori chicken (1-2 hours in advance) – chill
prepare the kebabs or burgers – chill
start to cook the chicken
cook the kebabs and burgers
serve the food for the barbeque
ensure that you collect your equipment before you start to cook
weigh and measure your ingredients accurately
keep your work surfaces clean and tidy – wash up as you go
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
information
healthier eating
• remove the skin from the chicken to reduce the fat content
• serve plenty of different salads and breads
• make homemade burgers and kebabs – you can ensure that you don’t use too much added salt, fat or sugar when you cook
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
information
budgeting
chicken legs are inexpensive and tasty
freeze extra burgers for another night
keep pitta bread in the freezer and reheat on the barbeque only what you need
buy seasonal salad vegetables – they are often cheaper
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
information
food safety and hygiene
ensure that chicken or beef is cooked thoroughly
check date marks on all food
wash fresh fruit and vegetables
use a separate chopping board for raw meat
be careful turning food over or removing it from a barbeque or grill
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
information
cooking for the future
tandoori chicken• use the paste on other types of meat or fish• serve this chicken with boiled rice or naan and a salad – a good sociable meal you and your friends
haolumi kebabs• add interest by adding varying the vegetables• once cooked, dip the cheese and vegetables into sweet chilli dipping sauce – a fun starter
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
information
cooking for the future
burgers• add chopped mushrooms, fresh herbs or chilli to the burger mix• use lamb, pork or turkey mince for a change• shape into balls and serve with a rich tomato sauce on pasta
summer salad• vary the selection of vegetables to give a colourful mix at any time of the year – try adding fruit, nuts and cheese
© British Nutrition Foundation 2006 – BNF Food Life Skills www.nutrition.org.uk
Module Number: 11
© British Nutrition Foundation 2006