Tuesday, December 1, 2015

Food Academy- Gourmet Burgers

Food Academy Gourmet Burgers

Job:
You are to make quality burgers for the teachers (and for yourself).
Each pair will make 4 burgers, of which 2 will be for the teachers.

Make the patties first from the meat available. You will get some Beef and Pork or Chicken. Choose your own herbs/seasoning/sauces to go in the patties. Use the breadcrumbs and egg to bind the patties or to crumb the chicken.

Fry (brown) in the small frypan and finish in the oven (160 degrees Celcius) until cooked through. Make sure the chicken is cooked properly.

Carefully slice the buns in half. You can toast or have plain.

The burger must contain a pattie, some salad mix and a sauce. You can add extras. Make sure the burgers are the same.

Plate the burgers with a skewer to hold together.

Label the teachers burger with the ingredients, seasoning and who made it. The label will go on the skewer.

Mr Skipworth will check quality control for all burgers for the teachers. Make sure to show him the product before sending it out.

Either take the burger to the teacher or leave in the staff room.


Wednesday, November 25, 2015

Lasagne

Lasagne
Equipment
·      Pot and lid
·      Sieve
·      Sharp knife and chopping board
·      Small fry pan
·      Measuring cups/spoons
·      Oven dish
·      Mixing bowl
Ingredients
·      Lasagna pasta, 2 cup
·      Salt, a pinch
·      Beef mince, 1 ramekin
·      Onion, ½ sliced
·      Garlic, 1-2 cloves, crushed and chopped
·      Tomato puree, 3 tsp in ½ cup water
·      Oil, a small squirt
·      Seasonings (salt/pepper)
·      Butter, 25g
·      Flour, 2 Tbsp
·      Milk. 1 cup
·      Cheese, 3 Tbsp
·      Herbs/smoked paprika, pinch
·      Breadcrumbs, 1/3 cup
Method
1.    Preheat oven to 1750C.
2.    Bring a pot ¾ full of water to the boil. Lid on.
3.    Add a pinch of salt.
4.    Add the pasta, stir and bring back to the boil.
5.    Boil, uncovered for 15 minutes or until pasta “al dente”. Drain through sieve and leave in mixing bowl. Squirt a little oil onto the pasta to stop sticking.
6.    Heat up the fry pan with a little oil (medium heat).
7.    Add the onion and fry until soft.
8.    Add the mince, garlic and seasonings and cook through (5-10 minutes). Add tomato puree with water. Leave to reduce on low heat.
9.    Place the butter in the pot and melt.
10.  Add the flour and cook for 2 minutes until frothy.
11. Take off the heat and add the milk, stirring all the time. Return to heat.
12. When the sauce is thick, add the cheese and herbs. Mix through and remove from the heat.
13. Layer the pasta, meat and sauce in the oven dish.
14. Sprinkle the breadcrumbs over the top and bake for 15 minutes.


Tuesday, November 24, 2015

Food Academy- Brandy Snaps

Brandy Snaps

Ingredients
·      Butter, 50g
·      Golden Syrup, 2 Tbspn
·      Caster sugar, ¼ cup
·      Ground ginger, 1 tsp
·      Flour, 1/4 cup
·      Rum essence, 1/2 tsp
·      Lemon rind, ¼ tsp, finely chopped

Method
1.    Melt butter and Golden syrup in a pot on a low heat.
2.    Remove from heat and add flour, sugar, ginger, rum essence and lemon rind. Mix together.
3.    Drop teaspoons of mix onto an oven tray covered with baking paper. Allow 5cm between each drop.
4.    Bake in a 2000C oven for 5-7 minutes. Pull them out when they are a dark golden brown.
5.    Place on the stove top and allow to cool for 30 seconds. Gently lift with a knife and roll around a greased round handle (or over a small ramekin to make baskets).
6.    Let to cool and gently remove the snap from the handle.

Filling
·      Cream, ½ cup
·      Vaniila essence, 3 drops
·      Icing sugar, 1 Tbspn

Whip the cream with the other ingredients. Scoop into a piping bag with a nozzle and carefully pipe into the brandy snaps.

Arrange nicely on a plate.

Sunday, November 22, 2015

Pumpkin Pie

Pumpkin Pie

Equipment
·      Pie dish (flan ring)
·      Sharp knife and chopping board
·      Rolling pin
·      Small pot and lid
·      Sieve
·      Whisk/ potato masher
·      Measuring cups/spoons

Ingredients
·      Sweet pastry, 1 sheet or half a block
·      Pumpkin, 1/8 (peeled, boiled and dried)
·      Eggs, 2, beaten
·      Condensed milk, 2 Tbspn (or 1 heaped Tbspn)
·      Castor sugar, ¼ cup
·      Cinnamon, ½ tsp
·      Ginger, ¼ tsp
·      Cloves, pinch

Method
1.    Cut out the base of the pie from the pastry, mold into shape in the pie dish and then use the excess pastry for the sides. Chill in the fridge.
2.    Peel the pumpkin with the knife, cut into cubes and boil in 1 cup of water until soft (about 10 minutes).
3.    Drain the pumpkin through the sieve, dry on paper towels then puree with whisk or potato masher in a mixing bowl. Allow to cool down a bit.
4.    Mix the egg, condensed milk, sugar and spices into the pumpkin puree.
5.    Pour into the pastry base and bake at 1800C for 30 minutes. A knife should come out clean.

6.    Cool on wire rack.