Wednesday, May 31, 2017

Quiche Lorraine.

Quiche Lorraine
Learning intentions
Blind baking of pastry (docking the pastry and weighing it down), Coagulation of eggs, Shaking the quiche to check if set, and careful removal from the tin.
Equipment
Flan ring
Chopping board
Sharp knife
Baking paper
Large bowl
Whisk
Small fry pan
Wooden spoon
Measuring cup/spoons
Ingredients
Short pastry, 1 sheet
Ham (and/or spinach/mixed vege), chopped, 1 slice
Onion, ½, finely diced and fried
Oil for frying
Cheese, mild, 1 Tbsp
Egg, 3-4, whisked up
Cream, 3 Tbsp
Salt, pinch
Cayenne pepper,  pinch
Parsley, chopped, 1 tsp
Method
Ovens on to 1900C.
1. Cut the pastry out to fit the flan ring. Mould the pastry in the base and around the sides.
2. Dock with a fork and bake blind (baking paper with rice in it) until lightly set (15 minutes in the oven). Remove from oven.
3. Fry the onion in a little oil until soft.
4. Whisk the eggs then add the cream, salt and cayenne pepper.
5. When the pastry is ready, add the ham, spinach/ mixed vege, onions and parsley.
6. Carefully pour the egg mix over the top.
7. Bake until golden and set (about 15 minutes).
8. Remove from the oven and sprinkle the cheese over the top. Let cool down, then cut into slices and serve.

Sunday, May 28, 2017

Vanilla Cupcakes.

Cup cakes
Learning intentions
Creaming the mix, Folding the dry into the wet, Spooning mix out even into cases, Baking and testing if done, Making the icing and practicing the decorating, Students can be creative with the icing and the class can look at the variety of products, Warning about excessive sugar intake.

Equipment
Mixing Bowl
Wooden spoon
Whisk
Sieve
Measuring cup/spoons
Cupcake cases (12 small or 6 large)
Small or large muffin tray
Cooling rack

Ingredients (per pair- makes 6 large or 12 small cupcakes)
Butter, soft, 50g
Sugar, ¼ cup
Flour, 3/4 cup
Baking powder, 1 tsp
Egg, 1
Vanilla essence, ½ tsp
Milk, 4 Tbsp

Icing
Icing sugar, 1/2 cup
Melted butter, ½ tsp
Hot water, 2 tsp
Food colouring, 2 drops
Method
Oven on to 1900C.
1.    Cream butter, vanilla and sugar until light and fluffy.
2.    Add the egg, beating well.
3.    Sift the flour and baking powder together.
4.    Fold into the creamed mixture.
5.    Stir in the milk.
6.    Place the cases into the tins.
7.    Spoon the mixture evenly into the paper cases.
8.    Bake for 15 minutes or until the cake springs back when lightly touched.
9.    Remove from oven and place cupcakes on the cooling rack.
10. Make up the icing with the required colour.
11. Use a spoon and ice the cupcakes when they are cool.
12. Share the icing around the class so everybody gets different colours.

Thursday, May 25, 2017

Macaroni Cheese.

Macaroni (Maccheroni) Cheese

Learning Intentions
How to cook pasta without being killed by the mafia,  Making a roux (white sauce) successfully, Discussing the energy found in pasta (carbohydrates).

Equipment
Pot
Small fry pan
Wooden spoon
Wooden board
Sharp knife
Measuring cup/spoons
Sieve
Large bowl
Ingredients (per pair)
Maccheroni pasta, 1 cup
Salt, pinch
Butter, 25g
Onion,1/2, finely diced
Flour, 2 Tbsp
Bacon, 3 rashers or 1 ramekin bacon pieces, diced
Mustard powder, 1/4 tsp
Milk, 1 cup
Cheese, tasty, 1/4 cup
Salt & Pepper for seasoning
Parsley, 1 tsp, finely chopped
Method
1.    Fill the pot ¾ full of hot water and bring to the boil (high heat)
2.    Add a pinch of salt.
3.    Add the pasta when the water is rapidly boiling. Stir to stop the pasta sticking.
4.    Boil until the pasta is “al dente” (soft but firm). Taste to check.
5.    Drain through sieve and place in large bowl
6.    Heat up the fry pan (moderate heat).
7.    Add the butter and melt.
8.    Add the diced onion and bacon and cook until onion goes clear and soft.
9.    Add the flour and stir in until it goes frothy (making a roux)
10. Add mustard powder.
11. Take the pan off the heat and add the milk gradually, a bit at a time. Stir constantly.
12. Place back on the heat and bring to the boil, stirring all the time. The sauce should thicken up.
13.  Add the cheese and stir through.
14. Take of the heat and season with salt and pepper. Add chopped parsley.
15. Pour the sauce into the bowl with the pasta and mix through.
16. Serve and eat.


Sunday, May 21, 2017

ANZAC Biscuits.

Anzac Biscuits
Learning Intentions
The history of ANZAC’s in WW1 (Gallipoli), The amazing oat biscuit which could survive the 3 months without refrigeration. What is golden syrup?, Getting the right consistency of the biscuit dough and cooking to right colour.

EQUIPMENT:
Measuring cup/spoons
Baking tray
Baking paper
small pot
Wooden spoon
Large bowl
INGREDIENTS: per pair
1 cup plain flour
1/4 cup sugar
1/2 cup rolled oats
1/4 cup desiccated coconut
50g butter
75ml boiling water
1 Tbsp golden syrup
1/2 tsp baking soda
METHOD:
1.   Preheat oven to 180ºC and line baking tray with paper.
2.   In a large bowl, combine all the dry ingredients.
3.   In a small saucepan over a medium heat, combine the butter and golden syrup until the butter has melted.
4.   In a small jug, combine the boiling water and bicarbonate of soda.
5.   Add the baking soda and water mixture with the melted butter and golden syrup.
6.   Combine all ingredients in a large bowl and mix thoroughly.
7.   Roll the mixture in your hands to make balls then flatten onto the greased baking tray, leaving room for them to spread.
8.   Bake for 12 minutes, or until golden brown.
9.   Remove from oven and allow to cool and harden.

Cooking Assessment explained and paperwork given out.

Wednesday, May 17, 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 or 1/2 oxo cube
Chicken, ½ breast diced,  or 2 drumsticks, sliced off the bone
Potato, 1 medium, peeled, diced and microwaved for 2 minutes
Tomato puree, 3 tsp in 1 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/sliced 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 15-20 minutes, until the chicken is cooked through.
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.