Sunday, October 30, 2016

Banana cake with Chocolate icing

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, October 26, 2016

Marinated Chicken with Potato salad.

 Marinated Chicken with Potato Salad

Equipment
·      Wooden chopping board
·      Sharp knife
·      Tongs
·      3 Pots (per table)
·      Enamel dish for chicken
·      Oven tray
·      Peeler
·      Sieve
·      Large 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, 2 lengths of stalk
·      Eggs, 2
·      Mayonnaise, 1 Tbsp
·      Salt/pepper, 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.


Monday, October 24, 2016

Chicken Risotto.

Chicken Risotto

Equipment
·      Sharp knife and chopping board
·      Wooden spoon
·      Small frypan
·      Small pot
·      Measuring cup/spoons

Ingredients
·      Onion, ½, diced finely
·      Garlic, 1 clove, chopped up
·      Oil, 2 Tbsp
·      Arborio rice, 1 cup
·      Chicken stock, 3 cups (2 cubes to 3 cups hot water)
·      Parmesan cheese, 1 Tbsp
·      Salt and pepper, to taste
·      Cooked Chicken pieces, 1 ramekin
·      Parsley, 1 sprig, chopped

Method
1.    Gently fry the onion and garlic in the oil (3 on the big element) in a small frypan until soft and translucent.
2.    Add the rice and stir fry for a couple of minutes.
3.    Heat the stock in a pot until it is steaming.
4.    Add ½ cup of hot stock to the rice in the fry pan. Stir until absorbed (no liquid left).
5.    Continue to add hot stock ½ cup at a time, always stir until absorbed before adding the next.
6.    When the rice is soft and cooked, remove from the heat.
7.    Add the cooked chicken and Parmesan cheese and stir through.
8.    Add salt and pepper to taste.

9.    Garnish with parsley and serve.