Tuesday, November 29, 2016

Assessment dish: Quick custard squares.


Assessment dish: Quick Custard squares
Equipment
·      Loaf tin and Baking paper to fit
·      Sharp knife
·      Large Mixing bowl
·      Wooden spoon
·      Spatula
·      Whisk
·      Pot
·      Measuring cups/spoons
Ingredients
·      4 plain square cream cracker biscuits
·      4 Tbsp custard powder
·      1 cup milk
·      1/4 cup sugar
·      1/4 teaspoon vanilla essence
Icing
·      1/2 cup Icing sugar
·      2 tsp passionfruit pulp
·      1 and 1/2 tsp hot water
Method
1.    Line a loaf tin with the baking paper.
2.    Use 4 (2 bottom, 2 top) square crackers to line a loaf tin. Adjust the tin to fit the 2 crackers in the bottom.
3.    Mix custard powder to a smooth paste in a bowl, with a little of the milk (1/4 cup). 
4.    Separately heat the rest of the milk in a microwave for 30 seconds.
5.    Pour the hot milk into the custard paste and mix in the sugar.
6.    Pour this mix into a pot and whisk constantly while on a medium heat (5 on the dial).
7.    Take off the heat when the custard thickens up and add the vanilla essence. Take care not to overcook the custard, as it will become rubbery.
8.    Pour it over the 2 crackers on the bottom of the tin and carefully place the remaining 2 crackers on the top. Refrigerate the custard until cool and set.
9.    Icing: Combine the icing sugar with passionfruit pulp and hot water and mix until smooth. 
10. Spread over cooled crackers after custard has set.
11. Place back into the fridge. Cut into squares when icing hardens.
12. Present one square on a plate with a label (Full name and syndicate)


Description: uick Custard Squares with Passionfruit Icing

Assessment Criteria
You will be assessed on:
·      Reading and understanding the recipe,
·      Collecting and using the correct ingredients and equipment,
·      Following good food safety and hygiene practices (includes cleaning up),
·      Using the correct techniques,
·      And the final appearance and presentation of the dish.
Mr Skipworth will take a photo of your dish and email it to your school email.

Wednesday, November 23, 2016

Filo Triangles

Filo Triangles (Mince and Vegetable)

Equipment
·      Oven tray
·      Small fry pan
·      Mixing bowl
·      Wooden spoon
·      Measuring cup
·      Chopping board and knife
·      Pastry brush

Ingredients
·      Filo pastry (4 sheets- 2 per person)
·      Butter, 25g, melted in measuring cup
·      Cheese, 2 Tbspn
·      Mince, 1/4 cup
·      Frozen Mixed vegetables,1/2 cup
·      Tomato sauce, 1 Tbsp
·      Onion, ½ sliced
·      Seasoning (small pinch of salt, pepper, herbs, curry powder)
·      Oil for frying

Method
1.    Slice the onion and fry in a little oil until soft.
2.    Add the mince first, brown then add the mixed vegetables and tomato sauce into the fry pan and cook until soft.
3.    Mix this together with the cheese and seasonings in a mixing bowl. Allow to cool.
4.    Melt the butter in a measuring cup in the microwave.
5.    Lay out the filo pastry and brush each sheet lightly with butter, using the pastry brush.
6.    Lay the 2 sheets of pastry on top of each other and cut 4 strips (down the long side).
7.    Place a small amount of filling on the bottom of the pastry and fold triangles up the strip.
8.    Place folded side down onto a greased oven tray and bake in the oven for 10-15 minutes at 1900C.
9.    Serve with a dipping sauce.





Sunday, November 20, 2016

Chocolate chip Cheesecake.

Chocolate Chip Cheesecake (set method)

Equipment
·      Small round tin
·      Baking paper (to fit in the bottom of tin)
·      Measuring cups/spoons
·      Small mixing bowl
·      Rolling pin
·      Chopping board
·      Whisk/ egg beater

Ingredients
·      Biscuit crumbs (from 7 biscuits)
·      Butter, 50g, melted
·      Cream cheese, 2 Tbsp
·      Icing sugar, 1 heaped Tbsp
·      Cocoa powder, 1 tsp
·      Lemon juice, 1/2 tsp
·      Vanilla essence, ¼ tsp
·      Gelatin, 1 tsp
·      Hot water, 3 Tbsp
·      Cream, 1/3 cup, whipped
·      Chocolate chips, 1 ramekin.

Method
1.    Crush up the biscuit with the rolling pin on the chopping board.
2.    Melt the butter in a measuring cup in the microwave and then mix it with the biscuit crumbs.
3.    Line the bottom of the tin with the baking paper.
4.    Pack the buttery biscuit crumb into the bottom of the tin.
5.    Place into the fridge.
6.    Beat the cream cheese, cocoa and icing sugar until they are soft.
7.    Mix the lemon juice, vanilla essence and hot water together.
8.    Dissolve the gelatin in the lemon juice mixture. Heat in microwave if necessary.
9.    Stir the gelatin mixture in with the cream cheese mixture.
10. Fold in the whipped cream.
11. Add the chocolate chips to this mix and pour into the chilled base from the fridge.
12.  Return to the fridge to set for 20-30 minutes.
13. Carefully remove from the tin, cut up and serve.