Sunday, June 24, 2012

Crepes (last lesson)

This is it folks, the last lesson for this term.
It has been a long term with me getting sick half way through and lots of other things going on at school.
This bunch of year 7's have been generally well behaved and enthusiastic. Some of the assessment dishes have been wonderful and it is a delight to see the enjoyment and satisfaction come from these students.
This Crepes recipe was done without my instruction or demonstration and it was done well! We started with Pancakes and we end with Crepes.
Good stuff, year 7's, see you next year for another term of intense cooking.


Crepes

Equipment
·      Large bowl
·      Wooden spoon
·      Whisk
·      Small frying pan
·      Spatula
·      Measuring cup/spoon

Ingredients
·       1 cup all-purpose flour
·       2 eggs
·       1/2 cup milk
·       1/2 cup water
·       1/4 teaspoon salt
·       2 tablespoons butter, melted
·       A little oil for frying

Method
1.     In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and melted butter; beat until smooth.
2.     Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3.     Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.


Wednesday, June 20, 2012

Year 7 Cooking Assessment

Now we shall see the real cooking ability of this terms Food Spec.
Each student has chosen a dish and practiced it at home before cooking it at school for assessment.
They have an hour and a half to prepare and present the dish.

It is assessed on:
a) Using the right equipment and good food safety,
b) Using the correct techniques (from the recipe),
c) Presentation of the dish on a plate.


Some of the students are very organised and confident while others are reluctant to take this seriously. Their final product will be a good indicator of what they have learnt in this class.

Here is a selection of some of the better dishes:


Vanessa and her Sweet and Sour Chicken dish.
Leila and the Cookie Monster Muffins.
Cheyenne and her Chocolate cake. 
Lucy and her supreme Cauliflower cheese dish.
More to come!

Wednesday, June 13, 2012

Eggs Benedict

This breakfast dish is a popular one in Cafe's. But it needs to be a treat as the Hollandaise sauce is fat laden. You can swap the bacon for spinach and smoked salmon to create Eggs Florentine.
Poaching eggs is a skill that will improve with practice. Remember, lots of hot water (more the better as it hold the heat for longer) and easy with the cracking of the eggs. Leave to poach for 5-10 minutes until it reaches the desired "runnyness". Dry on a slotted spoon over a tea towel.


Eggs Benedict

Equipment
Small pot
Slotted spoon
Small Fry pan
Tongs
Oven tray
Butter knife
Measuring cups

Ingredients (per pair)
Eggs, 4 (2 per person)
Vinegar, 2 tsp
Bacon, 2 rashers
English Muffins, 2 (1 each, halved)
Cream cheese, 2 tsp
Hollandaise sauce, 2 tsp

Method
Poaching the eggs.
1.    Fill the small pot ¾ full of hot water and bring to the boil.
2.    Add the vinegar to the water.
3.    Take off the heat and make a whirlpool using a spoon.
4.    Crack the egg close to the surface of the water, in the middle of the whirlpool. Allow the egg to roll around the bottom of the pot.
5.    Crack another egg in the hot water.
6.    Leave for 5-10 minutes for the eggs to poach. The eggs should have set on the outside and the yolk will still be a bit runny.
7.    Carefully remove the poached eggs from the hot water with a slotted spoon and dry on a paper towel.
8.    Remove any loose egg white from the pot and reheat the water for the next 2 eggs.

The bacon needs to be fried in the small fry pan with a little oil.
The muffins needs to be cut in half and toasted carefully under the grill.
Spread the cream cheese on the toasted muffins.
Place the bacon on top.
Carefully place the poached egg on the bacon.
Spoon the Hollandaise sauce on the top of the egg.
Serve and eat.


Monday, June 11, 2012

Chocolate Weetbix slice.

This recipe has a warning: it contains a lot of butter and sugar. It is a simple recipe which can be modified to suit your taste.


Chocolate Weetbix Slice

Equipment
Small pot
Wooden spoon
Measuring cups/spoons
Baking tray
Baking paper
Sieve
Large Bowl

Ingredients (per pair)
Butter, 100g
Sugar, ¼ cup
Flour, 3/4 cup
Weetbix, 2, crushed
Baking powder, 1/2 tsp
Cocoa, 2 tsp
Coconut, ½ cup
Hot water, 2 Tbsp

Icing
Icing sugar, ½ cup
Cocoa, 1 tsp
Knob of butter
Hot water to right consistency

Method
Oven on to 1800C.
1.    Melt the butter and sugar in a small pot. Don’t burn the butter!
2.    Sieve the dry ingredients (flour, cocoa, baking powder) into a large bowl.
3.    Add the crushed weetbix and coconut.
4.    Pour over the melted butter and sugar and mix together well. Add the water too.
5.    Lay the baking paper in the bottom of the baking tray.
6.    Scrape the slice mix into the tin and press down to compact it.
7.    Bake for 15-20 minutes.
8.    Make the chocolate icing.
9.    Remove the slice from the oven and let cool down in the tin for a bit before removing.
10.  Place on a plate and ice with chocolate icing.



Thursday, June 7, 2012

Sushi Nori

This traditional japanese dish is now a global phenomenon. You can find sushi bars everywhere. Usually made with raw fish, we use tinned salmon and tuna in this recipe but smoked salmon, Teriaki  chicken and avocado can also be used.


Sushi Nori

Ingredients (per pair)
2 sheets of Nori
½ cup sushi rice
2 tsp rice vinegar
2 tsp sugar
¼ tsp salt

Fillings
2 Carrot sticks
2 Cucumber sticks
1 Egg (beaten and fried)
1 Tbsp tinned tuna/salmon

Dipping
1Tbsp soy sauce
Small dab of Wasabi
4 slices of pickled ginger

Method
1.    Wash the rice through a sieve.
2.    Place the rice in a pot and cover with water (1 cup). Put a lid on.
3.    Bring to boil for 2 minutes.
4.    Reduce heat and cook for 20 minutes on a low heat. Keep lid on.
5.    Mix up the vinegar, salt and sugar while you are waiting.
6.    Take pot off the heat and remove lid. Place a dry tea towel over the rice and replace lid. Let sit for 10 minutes.
7.    Spread rice on to a tray.
8.    Sprinkle the vinegar mixture and mix through. Allow to cool.
9.    Prepare the Filling and Dipping.
10. Place Nori on the bamboo rolling mat, rough side up.
11. Using wet fingers, spread the rice over the Nori leaving a 2-3 cm space at the top.
12.  Arrange the fillings 3-4 cm from the nearest edge. Make into a clean line across the rice.
13. Using the bamboo mat, roll the Nori over the top and make a cylinder of the Nori with the rice and filling in the middle.
14. Use water to stick down the edge of the Nori.
15. Carefully slice using a wet knife into 2cm sections.
16. Serve with wasabi, soy sauce and pickled ginger.