Wednesday, May 28, 2014

Food Academy- "Boil up"

Boil up”

A Maori favourite. This is a hearty meat and vege soup with dumplings.

Equipment
Large pot (per 4 students)
Chopping board and sharp knife
Peelers
Wooden spoon
Measuring cup/spoons
Mixing bowl

Ingredients
Bacon bones/pork bones/brisket bones
Star anise
Kumara/potato/carrots
Watercress/spinach/cabbage/silverbeet
Doughboys (dumplings)
Crusty bread (french stick)

Method
1.    Bring a third of a pot of water to the boil.
2.    Place 1 star anise in the water for 3 minutes and then remove.
3.    Add the bacon bones and bring to the boil. Cook for 20 minutes.
4.    Peel the kumara/potato/carrots, cut into large chunks and add to the pot.
5.    Bring to the boil. Cook for 20 minutes.
6.    Wash and slice up the green vegetables, add to the pot.
7.    Bring to the boil.
8.    Turn down heat and simmer for 15 minutes.
9.    Make the doughboys and add 10 minutes before serving.
10. Serve in a soup bowl with crusty bread.

“Doughboys”
Ingredients
2 cups flour
2 tsp baking powder
A good pinch of salt/herbs
1 cup of milk

Method
1.    Sieve flour into a bowl.
2.    Add the baking powder
3.    Add the salt and herbs
4.    Slowly add the milk and mix to make a dough.
5.    Roll into golf ball size balls.
6.    Place on top of the liquid in the pot and cook for 10 minutes.


Macaroni Cheese.

"Oooh, I like this!"
This is a kiwi kids favourite dish. Full of carbohydrates, dairy products and fat. It tastes so good and provides you with lots of energy.
Make sure you cook the pasta properly (or the mafia will get you!).
Remember not to burn your butter.

Macaroni (Maccheroni) Cheese
Equipment
Pot
Small fry pan
Wooden spoon
Wooden board
Sharp knife
Measuring cup/spoons
Sieve
Large bowl

Ingredients (per pair)
Maccheroni pasta, 1 cup
Salt, pinch
Butter, 25g
Onion,1/2, finely diced
Flour, 2 Tbsp
Bacon, 3 rashers, diced
Mustard powder, 1/4 tsp
Milk, 1 cup
Cheese, tasty, 1/4 cup (1 ramekin)
Salt & Pepper for seasoning
Parsley, 1 tsp, finely chopped

Method
1.    Fill the pot ¾ full of hot water and bring to the boil (high heat)
2.    Add a pinch of salt.
3.    Add the pasta when the water is rapidly boiling. Stir to stop the pasta sticking.
4.    Boil until the pasta is “al dente” (soft but firm). Taste to check.
5.    Drain through sieve and place in large bowl
6.    Heat up the fry pan (moderate heat).
7.    Add the butter and melt.
8.    Add the diced onion and bacon and cook until onion goes clear and soft.
9.    Add the flour and stir in for 1 minute (making a roux).
10. Add mustard powder.
11. Take the pan off the heat and add the milk gradually, a bit at a time. Stir constantly.
12. Place back on the heat and bring to the boil, stirring all the time. The sauce should thicken up.
13.  Add the cheese and stir through.
14. Take of the heat and season with salt and pepper. Add chopped parsley.
15. Pour the sauce into the bowl with the pasta and mix through.

16. Serve and eat

Sunday, May 25, 2014

Apple Crumble and Custard.

This is a perfect winter dessert. Hot and tasty.
I have used Granny Smith apples for this recipe but most other apples will do. You could also use pears, rhubarb, berries etc.
Remember the cinnamon in with the apples and the cloves in with the crumble.

Apple Crumble and Custard

Equipment
Wooden Chopping board
Sharp knife
Peeler and Corer
Wooden spoon
Measuring cups/spoons
Glass Baking dish
Large Bowl for mixing

Ingredients (per pair)
Apples, 2, peeled, cored and sliced
Lemon juice, 1/2 tsp
Cinnamon, 1/4 tsp
Rolled oats, ½ cup
Flour, 1/4 cup
Coconut, 1/4 cup
Brown sugar, 3 Tbsp
Butter, 50g, melted
Cloves, 1/4 tsp

Method
Oven on to 1800C
1.    Peel, core and slice up the apples.
2.    Mix with the lemon juice and cinnamon.
3.    Microwave in the glass baking dish for 2-3 minutes.
4.    Mix all the dry ingredients together (flour, oats, coconut, brown sugar and cloves).
5.    Add the melted butter and mix with wooden spoon to make a breadcrumb texture.
6.    Arrange the cooked apple on the base of the baking dish.
7.    Pour the crumble mix on the top and smooth over.
8.    Bake for 15 minutes or until the crumble topping is golden brown.
9.    Serve with custard.

Custard
Small pot
Measuring cup/spoons
Wooden spoon
Mixing bowl

Custard powder, 2 Tbspn
Sugar, 2 tsp
Milk, 1 cup, heated in microwave

1.    Mix the custard powder and sugar into a bowl, add ¼ cup milk and mix to a paste.
2.    Add rest of the milk (3/4 cup) and mix well.
3.    Pour into a pot and heat on medium heat.
4.    Stir constantly until custard boils and thickens up.
5.    Take off the heat and pour around the apple crumble.




Wednesday, May 21, 2014

Chicken & Potato Curry and rice

This is a simple version of an Indian Curry. You can replace the chicken with other meats, like pork, lamb or beef. I have used "Brindavin" curry powder for this recipe.
Add your Garam Masala and the chilli powder at the end of the cooking.

Chicken Curry and Rice

Equipment
Chopping boards (wooden for vegetables and white plastic for chicken)
Sharp Knife
Small Pot
Sieve
Small fry pan
Measuring cups/spoons
Wooden spoon
Microwave bowl (for potatoes)

Ingredients (per pair)
White rice, long grain, 3/4 cup
Salt pinch

Onion, sliced, 1/2
Garlic, ½ tsp or 1 clove, crushed and diced
Oil for frying
Curry powder, 1 tsp
Chicken stock, ¼ tsp
Chicken, 1 thigh/breast, diced,
Potato, 1 medium, peeled, diced and microwaved for 4 minutes
Tomato puree, 3 tsp in 3/4 cup of hot water
Garam Masala, 1/4 tsp
Chilli powder, ¼ tsp (optional)
Salt for seasoning

Method
Chicken
1.    Place small fry pan on medium heat (6 o’clock).
2.    Add a little oil
3.    Fry the onions until soft, then add the garlic.
4.    Mix the curry powder and chicken stock together and pour over the onions and garlic. Don’t burn it, take it off the heat if it is.
5.    Add the chopped chicken and fry with the onion for 2 minutes.
6.    Then add the microwaved diced potato.
7.    Mix up the tomato paste with the hot water and add to the fry pan.
8.    Bring to boil then simmer (turn the heat to low) for 10-15 minutes.
9.    Turn off heat and add Garam masala and Chilli powder if needed, stirring through.
10. Season to taste with salt.
11. Serve on white rice.

Rice
1.    Bring 3 cups of hot water to the boil.
2.    Wash 3/4 cup of rice in a sieve until the water runs clear.
3.    Slowly stir in the rice to the boiling water (Be careful!) and add a pinch of salt.
4.    Bring back to the boil and boil uncovered for 10-15 minutes. Try the rice to check if it is cooked.
5.    Drain through sieve and leave in pot until ready to serve.