Tuesday, April 12, 2016

Marinated Chicken with potato salad.

 Marinated Chicken with Potato Salad
Equipment
·      Wooden chopping board
·      Sharp knife
·      Tongs
·      2 Pots (per table)
·      Enamel dish for chicken
·      Oven tray
·      Measuring cup/spoons
·      Peeler
·      Sieve
·      Mixing bowl
Ingredients
·      Chicken breast, 1
·      Selection of marinades (vinegars, sauces, seasonings)
·      Potatoes, 1 large or 2 medium or 3 small per group
·      Spring onion, 1 stalk
·      Eggs, 2
·      Mayonnaise, 1 Tbsp
·      Salt, to taste
Method
Oven on to 1800C
1.    Mix up marinade (no more than ¼ cup) and pour into the enamel dish. Roll the chicken in the marinade and place in the fridge. Take note of where you leave it.
2.    Fill up a pot ½ full of hot water and bring to the boil (high heat). Add a pinch of salt.
3.    Wash, peel and wash the potatoes. Dice up (1-2cm2) and place in pot.
4.    Boil potatoes until just soft (10-15 minutes).
5.    Slice up spring onion while waiting.
6.    Drain through sieve and let cool down.
7.    Place the eggs in the clean pot, cover with warm water and bring to boil.
8.    Boil for 8 minutes and then run under cold water for 2 minutes.
9.     Peel the eggs and dice up.
10.  Add cooled potatoes, egg and spring onion together in a bowl with the mayonnaise and mix together.
11.  Remove chicken from the fridge and roast in oven for 20 minutes on the oven tray. Cook until no more blood can be seen and flesh is white. Use the tongs to turn the chicken over.

12. Remove the chicken from oven and slice. Make sure the chicken is cooked properly. Serve slices of chicken on a mound of potato salad.

Sunday, April 10, 2016

Banana cake.

Banana Cake with Chocolate Icing

Equipment
·      Small cake tin (greased and floured)     
·      Sharp knife
·      Mixing bowl
·      Measuring cups/spoons
·      Wooden spoon
·      Whisk
·      Sieve
·      Cooling rack
Ingredients
·      Butter, 75g, soft
·      Sugar, ½ cup
·      Eggs, 1
·      Soft banana, 1/2 large mashed (or 1 small mashed)
·      Vanilla essence, ¼ tsp
·      Flour, 1 cup
·      Baking soda, ½ tsp
·      Salt, ¼ tsp
·      Cinnamon, 1/4 tsp
·      Milk, 1/4 cup
·      Lemon juice, ½ tsp
Method
1.    Cream butter and sugar until light.
2.    Beat in the egg.
3.    Stir in mashed banana and vanilla.
4.    Sieve in the dry ingredients (flour, cinnamon, salt and baking soda).
5.    Fold into creamed mixture with milk and lemon juice.
6.    Pour into the greased and floured cake tin.
7.    Bake at 1800C for 20-30 minutes until cooked.
8.    Remove from oven and let cool down before turning out.
9.    Ice with chocolate icing.

Icing
·      Icing sugar, ½ cup
·      Cocoa, 1 tsp
·      Butter, 2 knobs, melted
·      Hot water, 2-3 tsp





Wednesday, April 6, 2016

Warm Salad (bacon, eggs and croutons)

Warm Salad (Bacon, Egg and Croutons)

Equipment
·      Chopping board
·      Sharp knife
·      Peeler
·      Large mixing bowl
·      Small fry pan and fish slice/tongs
·      Small pot

Ingredients
·      Mesclun salad, 1 cup
·      Carrots, 1
·      Spring onions, ½ stem
·      Celery, 1 stalk
·      Bacon, 3 slices
·      Bread, 1 slice, diced
·      Eggs, 2
·      Oil for frying

Method
1.    Add eggs to a pot of hot water. Bring to the boil for 8 minutes. Pour out the hot water and fill pot with cold water.
2.    Peel the eggs and chop up. Add to the mixing bowl.
3.    Slice up the bread into cubes.
4.    Slice up the bacon in small pieces.
5.    Fry both in oil until crisp. Place into mixing bowl to cool down.
6.    Slice the carrot into julienne (matchstick sized pieces), after peeling.
7.    Slice up celery on the angle and spring onion into thin slices.
8.    Add all to the mixing bowl.
9.    Add the Mesclun salad to the other ingredients in the bowl.
10. Toss the salad together, mixing all the ingredients through.
11. Serve with tongs onto a plate and eat.