Sunday, February 26, 2017

Apple Crumble and Custard.

Apple Crumble and Custard

Learning Intentions
How to use a speed peeler,  Slicing apples,  Cooking until soft on stovetop,  Correct process for making custard,  How to stir custard and recognize the endpoint (velvet consistency), Plating up.

Equipment
Wooden Chopping board
Sharp knife
Peeler
Wooden spoon
Measuring cups/spoons
Pot and lid
Large Bowl for mixing
Small baking dish
Ingredients (per pair)
Apples, 2, peeled, cored and sliced
Lemon juice, 1/2 tsp
Cinnamon, 1/4 tsp
Rolled oats, ½ cup
Flour, 1/4 cup
Coconut, 1/4 cup
Brown sugar, 3 Tbsp
Butter, 50g, melted
Chocolate chips, small amount
Cloves, 1/4 tsp
Method
Oven on to 1800C
1.    Peel, core and slice up the apples.
2.    Mix with the lemon juice and cinnamon.
3.    Place in pot with a little butter and heat on low until apples are soft.
4.    Mix all the dry ingredients together (flour, oats, coconut, brown sugar, chocolate chips and cloves).
5.    Add the melted butter and mix with wooden spoon to make a breadcrumb texture.
6.    Arrange the cooked apple on the base of the baking dish.
7.    Pour the crumble mix on the top and smooth over.
8.    Bake for 15 minutes or until the crumble topping is golden brown.
9.    Serve with custard.
Custard
Small pot
Measuring cup/spoons
Wooden spoon
Mixing bowl

Ingredients
Custard powder, 2 Tbspn
Sugar, 2 tsp
Milk, 1 cup
1.    Mix the custard powder and sugar into a bowl, add ¼ cup milk and mix to a paste.
2.    Add rest of the milk (3/4 cup) and mix well.
3.    Pour into a pot and heat.
4.    Stir constantly until custard boils and thickens up.
5.    Take off the heat and pour around the apple crumble.


Wednesday, February 22, 2017

Chicken Curry and rice.

Chicken Curry and Rice

Learning Intentions
Hygienic work practices with chicken,  Washing the rice to remove the starch, Process of curry making (flavour rich onions), Seasoning (Garam Masala), Warning on levels of spice heat

Equipment
Chopping boards (wooden for vegetables and white plastic for chicken)
Sharp Knife and peeler
Small Pot
Sieve
Small fry pan
Measuring cups/spoons
Wooden spoon
Microwave bowl (for potatoes)
Ingredients (per pair)
White rice, long grain, 1 cup (to 3 cups of hot water)
Salt pinch
Onion, sliced, 1/2
Garlic, ½ tsp or 1 clove, crushed and diced
Oil for frying
Curry powder, 1 tsp
Chicken stock, ¼ tsp
Chicken, ½ breast, diced,
Potato, 1 medium, peeled, diced and microwaved for 4 minutes
Tomato puree, 3 tsp in 3/4 cup of hot water
Garam Masala, 1/4 tsp
Chilli powder, ¼ tsp (optional)
Salt for seasoning






Method
Chicken
1.    Place small fry pan on medium heat (5 on the dial).
2.    Add a little oil
3.    Fry the onions until soft, then add the garlic.
4.    Mix the curry powder and chicken stock together and pour over the onions and garlic. Don’t burn it, take it off the heat if it is.
5.    Add the chopped chicken and fry with the onion for 2 minutes.
6.    Then add the microwaved diced potato.
7.    Mix up the tomato paste with the hot water and add to the fry pan.
8.    Bring to boil then simmer (turn the heat to low) for 10-15 minutes.
9.    Turn off heat and add Garam masala and Chilli powder if needed, stirring through.
10. Season to taste with salt.
11. Serve on white rice.
Rice
1.    Bring 3 cups of hot water to the boil.
2.    Wash 1 cup of rice in a sieve until the water runs clear.
3.    Slowly stir in the rice to the boiling water (Be careful!) and add a pinch of salt.
4.    Bring back to the boil and boil uncovered for 10-15 minutes. Try the rice to check if it is cooked.
5.    Drain through sieve and leave in pot until ready to serve.


Sunday, February 19, 2017

Carrot Cake with Cream Cheese icing.

Carrot Cake with Cream Cheese Icing
 
Learning Intentions
Why carrots in a cake?    What does the oil replace.    Skewer testing cakes,    Cooling the cake before icing,  Making icing
Equipment
Small round cake tin and baking paper
Large and small bowl
Whisk
Peeler
Grater
Wooden spoon
Measuring cups/spoons
Cooling rack
INGREDIENTS (per pair)
1/2 cup white sugar
3/4 cup plain flour
1/2 cup carrot (grated)- use 1/2 a big carrot
2 eggs (beaten)
1/4 cup oil
1/4 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp vanilla essence

ICING
1 Tbsp cream cheese
1/4 tsp lemon juice
½ cup icing sugar
METHOD
1. Preheat oven to 180°C.
2. Line a small round cake tin with baking paper.
3. Place all ingredients into a large bowl and beat well.
4. Pour mixture into cake tin.
5. Bake for approximately 20-30 minutes until a skewer inserted into the cake comes out clean.
6. Remove the cake from oven and allow to cool for 5 minutes before removing from the tin.
7. Add the icing ingredients together in a small bowl and beat until smooth.
8. When the cake is cool, ice with the cream cheese icing.

Wednesday, February 15, 2017

"Bangers and Mash"

Bangers and Mash with Caramelized Onions
Learning Intentions
          Wash, peel, wash potatoes and boiling/drying/mashing techniques,  Chopping up parsley, Frying safely, How to use microwaves,  Plating up (making food look good on the plate).
Equipment
Potato peeler
Pot and lid
Sharp knife & chopping board
Potato Masher (1 per table)
Fry pan
Tongs
Measuring cup/spoons
Oven tray (for sausages)
Sieve
Ingredients
Mash
Potato's, 2-3 medium size, washed, peeled and chopped into chunks
Salt, pinch
Parsley, 1 tsp, chopped finely
Cheese, grated, 1 Tbsp
Butter, 1 tsp
Bangers
4 sausages per pair
Oil for frying
Caramelized onions
Onion, 1 sliced
Balsamic vinegar/ Worcester sauce, 1/2 tsp
Brown sugar, 1 tsp
Oil for frying, 1 tsp
Gravy
Bistro gravy, 1 tsp
Water, 50ml, hot
Method
Potatoes
1. Wash, peel and chop up potatoes.
2. Place in pot and bring to boil (enough water to cover the potato's).
3. Add a good pinch of salt.
4. Boil until potatoes are soft (when a fork can go through them).
5. Drain and let sit in hot pot (off the heat) for 5 minutes.
6. Mash until fluffy.
7. Add butter and chopped parsley/cheese and mix through.
8. Season with salt/ pepper.

Sausages & Onions
1. Fry the sausages in a little oil until they are brown all over. Remove from pan, put on tray and place in oven on a low heat to keep warm.
2. Fry onion in the same fry pan until they have gone soft and begin to brown.
3. Add balsamic vinegar and brown sugar, stir through the onions and simmer (low heat) for 5 min.

Gravy
1. Mix bistro gravy powder into the hot water.
2. Microwave for 30 seconds, stir again and let stand for 2 min.
Serving
Place a dollop of mash in the centre of the plate.
Arrange sausages lying on the mash on an angle.
Top with the caramelized onions.
Drizzle the gravy around the mash and over the sausages/ onions.