Wednesday, September 6, 2017

Sushi Nori.

Sushi Nori

Learning intentions
Japanese foods – Rice and fish/shellfish, Boiling the rice, Cooling and seasoning the rice, Preparing the filling, Rolling the Nori, Slicing and presenting (soy sauce, wasabi and pickled ginger).
Equipment
Sharp knife and chopping board
Small pot and lid
Small fry pan
Sieve and whisk
Measuring cups/spoons
Oven tray
Ramekin for water and for dipping
Ingredients (per pair)
2 sheets of Nori
½ cup sushi rice
1 cup cold water
2 tsp seasoned rice vinegar or sushi seasoning
Fillings
1 Carrot or cucumber stick
1 spring onion stick
1 Egg per table (beaten and fried)
1 Tbsp tinned tuna or salmon
Dipping
1 Tbsp soy sauce
Small dab of Wasabi
4 slices of pickled ginger
Method
1. Wash the rice through a sieve.
2. Place the rice in a pot and cover with water (1 cup). Put a lid on.
3. Bring to boil for 2 minutes.
4. Reduce heat and cook for 20 minutes on a low heat. Keep lid on.
5. Take pot off the heat and remove lid.
6. Spread rice onto a tray.
7. Sprinkle the vinegar mixture and mix through. Allow to cool.
8. Prepare the Filling and Dipping.
9. Place Nori on the bamboo rolling mat, rough side up.
10. Using wet fingers, spread the rice over the Nori leaving a 2-3 cm space at the top.
11.  Arrange the fillings 3-4 cm from the nearest edge. Make into a clean line across the rice.
12. Using the bamboo mat, roll the Nori over the top and make a cylinder of the Nori with the rice and filling in the middle.
13. Use water to stick down the edge of the Nori.
14. Roll together inside the rolling mat.
15. Carefully slice using a wet knife into 2cm sections.
16. Serve with wasabi, soy sauce and pickled ginger.

Monday, September 4, 2017

Chocolate Cake.

Chocolate Cake

Learning Intentions
To be able to read and understand the recipe, to be able follow the instructions with good accuracy, to use the correct techniques, to be able to identify when the cake is cooked, to be able to present a quality product.
This is all practice for their assessment. The students will complete this recipe without a demonstration. A slice of each cake will be presented for judging.

Equipment
·      Cake tin and baking paper to fit
·      Large mixing bowl
·      Wooden spoon
·      Measuring cup/ spoons
·      Sieve
·      Spatula
·      Cooling rack

Ingredients
·      Butter, 75g (soft)
·      Sugar, 3/4 cup
·      Golden syrup, 1 Heaped Tbsp
·      Egg, 1
·      Flour, 1 cup
·      Salt, ¼ tsp
·      Baking soda, 1 tsp
·      Baking powder, 1 tsp
·      Cocoa, 2 Tbsp
·      Milk, ½ cup
·      Vanilla essence, ½ tsp

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

Method
1.    Cream butter and sugar together until light and fluffy, using a wooden spoon.
2.    Beat in the Golden syrup.
3.    Beat in the egg.
4.    Sieve in the dry ingredients and slowly fold in.
5.    Carefully mix in the milk and vanilla.
6.    Pour the mixture into a prepared tin (lined with baking paper).
7.    Bake the cake at 1600C for 30 minutes, until spongy in the middle.
8.    Cool on a cooling rack before turning out.

9.    Ice with chocolate icing.