Sushi Nori.

This is an art form in Japan. Try to make each grain of rice perfect!
You will need special sushi rice, a bamboo rolling mat and rice vinegar to make this dish. You also need some good japanese soy sauce, wasabi and pickled ginger to complete this dish.

Sushi Nori

Equipment

Sharp knife and chopping board

Small pot and lid

Small fry pan

Sieve and whisk

Measuring cups/spoons

Oven tray

Ingredients (per pair)

2 sheets of Nori

½ cup sushi rice

1 cup cold water

2 tsp rice vinegar

2 tsp sugar

¼ tsp salt

Fillings

1 Carrot  or cucumber stick

2 spring onion 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.

Vanilla Cupcakes.

This is a simple recipe for you to get used to follow.
Creaming means mixing fast and hard.
Having 1 tsp of Baking powder for 1/2 cup flour means that each cupcake will rise a lot.
Allow to cool before icing.
Be careful with the food colouring, it stains everything.

Cup cakes

Equipment

Mixing Bowl

Wooden spoon

Whisk

Sieve

Measuring cup/spoons

Cupcake cases (12 small or 6 large)

Small or large muffin tray

Cooling rack

Ingredients (per pair- makes 6 large or 12 small cupcakes)

Butter, soft, 50g

Sugar, ¼ cup

Flour, ½ cup

Baking powder, 1 tsp

Egg, 1

Vanilla essence, ½ tsp

Milk, 3 Tbsp

Icing

Icing sugar, 1/2 cup

Melted butter, ½ tsp

Hot water, 2 tsp

Food colouring, 2 drops

Method

Oven on to 190⁰C.

1.    Cream butter, vanilla and sugar until light and fluffy.

2.    Add the egg, beating well.

3.    Sift the flour and baking powder together.

4.    Fold into the creamed mixture.

5.    Stir in the milk.

6.    Place the cases into the tins.

7.    Spoon the mixture evenly into the paper cases.

8.    Bake for 15 minutes or until the cake springs back when lightly touched.

9.    Remove from oven and place cupcakes on the cooling rack.

10. Make up the icing with the required colour.

11. Use a spoon and ice the cupcakes when they are cool.

12. Share the icing around the class so everybody gets different colours.

Homemade Pizza.

Making your own pizza base is so easy, once you know how.
Let the yeast activate for 15 min in a warm spot.
Use High grade flour only, it has lots of gluten in it.
Knead the dough for at least 10 solid minutes until it is smooth, stretchy and warm.
Allow to rise again (I put mine in the warmer drawer).
Roll out on oven tray and put toppings on.

Homemade Pizza

Equipment

Small bowl

Large bowl

Measuring cup/spoons

Rolling pin

Oven tray, oiled

Sharp knife and chopping board

Base Ingredients (per pair)

Dried yeast, 2 tsp

Lukewarm water, ½ cup

High grade flour, 1 ½ cups

Sugar, 1 tsp

Olive oil, 1 tsp

Salt, 1/2 tsp

Toppings

Tomato paste, 1 Tbsp

Onions, ½, sliced fine

Garlic, 1 clove, crushed and chopped

Cheese, Mozzarella, half cup grated

Plus toppings of your own choice (meats, sauces, vegetables)

Method

Oven on to 200⁰C and warmer drawer on

1.    Mix yeast with warm water and sugar in a small bowl. Leave for 5-10 minutes to activate.

2.    Sieve the dry ingredients (flour and salt) in a large bowl and make a well in the middle.

3.    Pour activated yeast and oil into the dry ingredients and mix to form a dough.

4.    Knead the dough on a clean, floured bench until smooth and elastic (10 minutes solid).

5.    Place back in an oiled bowl and let rise in the warmer drawer for 20 minutes.

6.    Prepare the toppings while you wait.

7.    After 20 minutes, remove the dough from the bowl and knock back.

8.    Using a floured rolling pin, roll out the dough to a circular shape.

9.    Place the pizza dough on the oiled oven tray.

10.  Smear the tomato paste on the base.

11. Arrange the toppings and cheese.

12. Bake for 15-20 minutes.

13. Slide off the oven tray onto a chopping board and slice up.

Food Academy- Homemade Fish and Chips.

Cooking "Fish and Chips" this way is far easier on your pocket and stomach.

Microwaving the chips first speeds up the cooking (done in 30-45min). Don't forget to shake the tray every 15 minutes to stop the chips from sticking.

I have used Silver Warehou for this recipe but most types of fish will do (no flakey fish though).
Set up your crumbing bowls (flour, egg and breadcrumbs) and try to use different hands for each section.

Brown the crumbed fish in a frypan and then cook your fish through on a tray in the oven. Don't overcook it.

Homemade Crumbed Fish and Oven Fries

Equipment

·      Chopping board and sharp knife

·      Peeler

·      Oven dish

·      Plates/bowls for crumbing

·      Small frypan

·      Whisk

·      Glass bowl for microwaving

·      Tongs or fish slice

·      Measuring cups/spoons

Ingredients

·      1 Whole fish, to produce 2 fillets, skinned and boned

·      2-3 Potatoes, cleaned and cut into wedges

·      Egg, 1 whisked

·      Breadcrumbs, ½ cup

·      Flour, ½ cup

·      Seasoning (salt, pepper, herbs)

·      Oil for frying

·      Lemon slices

·      Ramekin of Tartare sauce

Method

1.    Ovens on to 175⁰C.

2.    Wash and wedge the potatoes.

3.    Microwave for 8 minutes.

4.    Place into oven dish then oil and season.

5.    Bake for 30-40 minutes

6.    Fillet the fish. Wash the fillets and dry on paper towels.

7.    Set up the crumbing bowls (flour, egg and then seasoned breadcrumbs).

8.    Crumb the fillets by dusting in the flour first, then dunk in the egg and finally roll in the breadcrumbs. Place on a separate plate when finished.

9.    Heat up the fry pan (medium heat) and add some oil. Place the crumbed fillets in the pan and fry until golden brown on either side. Take the fish out of the pan and dry on paper towels. Keep warm in the oven.

Serve the wedges and crumbed fish on a plate. Garnish with lemon slices and a dollop of tartare sauce