Technology Show Master Class Recipes

1. Technology Show Master Class Recipes

2. 30 minute fish pie served with crunchy green beans Ingredients Beans 350g fine green beans , trimmed 1 bunch radishes , finely sliced into rounds juice of 1/2 lemon Olive oil Ingredients Pie 3 sheets filo pastry 1 tbsp butter 1 tbsp flour 250ml semi-skimmed milk 1 bay leaf 350g skinless white fish or salmon fillets, or both, cut into cubes 100g small cooked prawns 100g mushrooms a handful of parsley , chopped Equipment Pie dish Balloon whisk Sauce pan x 2 Large bowl Sieve Pastry brush Lemon squeezer Knife • Method • Heat the oven to 180C/fan 160C/gas 4 • Lay the filo sheets on top of each other on a baking tray, and scrunch them up into a size that will fit the top of the pie dish you want to use. • Bake for 8 minutes or until the filo has cooked and turned golden. • Place the fish and mushrooms into a bowl, cover with cling film and pierce. Cook in a microwave for two minutes. • Meanwhile, add the butter, milk, flour and bay leaf into the saucepan. Whisk on a medium heat until thickened. Fold in the fish, mushrooms, prawns and parsley, and cook gently for 5 minutes or until the fish has cooked through. • Tip into a warmed pie dish and sit the filo on top. • Bring a saucepan of water to the boil and cook the green beans for 4-5 mins until tender. • Drain and toss with the radishes, drizzle over the oil and lemon juice and season with a little salt and black pepper

3. For the kids! Ingredients Pie 3 sheets filo pastry 100g ham 25g mushroom Half an onion Olive oil Equipment Baking tray Pastry brush Knife Chopping board Tips* The samosas can be frozen in advance for a party or celebration. * Use different fillings such as vegetables, bacon or chicken. * Add chilli and a glove of garlic for extra kick!

4. Orange & caramel custard tart Ingredients 3 egg yolks 85g caster sugar 1 tbsp plain flour 1 heaped tbsp cornflour 250g skimmed milk zest 1 orange FOR THE BASE AND TO DECORATE 1 egg white 3 large sheets filo pastry , halved 3 oranges , skin and pith removed, sliced into rounds 50g caster sugar Serves 8 low fat • Method • 1 Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. • 2 Heat the milk and orange zest in a saucepan. Once it's starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. (Can be made up to 2 days ahead) • Heat oven to 200C/fan 180C/gas 6. • Brush the filo sheets one by one with egg white and use to line a 23cm loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you'll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. (Can be made up to 1 day ahead) • The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. • To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. • Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.