Marinated Chicken and Potato Salad

Remember where your chicken and eggs come from?
Try to buy free range chicken and eggs for a sustainable future.

 Marinated Chicken with Potato Salad

Equipment

·      White chopping board (for chicken)

·      Wooden chopping board

·      Sharp knife

·      Tongs

·      Pot

·      Enamel dish for chicken

·      Microwave plate

·      Measuring cup/spoons

·      Peeler

·      Sieve

·      Mixing bowl

Ingredients

·      Chicken drumsticks, 2

·      Selection of marinades (vinegars, sauces, seasonings)

·      Potatoes, 1 large or 2 medium or 3 small per group

·      Spring onion, 1 stalk

·      Eggs, 2

·      Mayonnaise, 1 Tbsp

·      Salt, to taste

Method

1.    Remove the skin from the drumsticks with your fingers.

2.    Score the chicken with the knife length wise

3.    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.

4.    Fill up a pot ½ full of hot water and bring to the boil (high heat). Add a pinch of salt.

5.    Wash, peel and wash the potatoes. Dice up (1-2cm²⁾ and place in pot.

6.    Boil potatoes until just soft (10-15 minutes).

7.    Slice up spring onion while waiting.

8.    Drain through sieve and let cool down.

9.    Place the eggs in the clean pot, cover with cold water and bring to boil.

10. Boil for 8 minutes and then run under cold water for 2 minutes.

11.  Peel the eggs and dice up.

12.  Add cooled potatoes, egg and spring onion together in a bowl with the mayonnaise and mix together.

13.  Remove chicken from the fridge and microwave for 3 minutes before roasting in oven for 20 minutes in the enamel dish. Cook until no more blood can be seen and flesh around the bone is white. Use the tongs to turn the chicken over.

14. Place cooked chicken on a clean plate and serve with potato salad.

Fresh Fruit Kebabs with Ganache.

This is a simple and effective dessert. The combination of the crisp, juicy fruit and the smooth, rich chocolate sauce is a winner. However, don't eat too much of the ganache as it contains cream and possibly sugar depending on what sort of dark compound chocolate you use.
Don't use cheap dairy milk chocolate, this does not melt well.

Fresh Fruit kebabs with Ganache (Chocolate sauce)

Equipment

·      Wooden chopping board and sharp knife (large or small)

·      Peelers/ Corer

·      Large mixing bowl

·      Measuring cup

·      Small pot

·      Wooden spoon/ dessert spoon

·      Microwave dish/ ramekin

·      Kebab sticks (4 per pair)

Ingredients

·      Selection of seasonal fresh fruit (1 of each)

·      Cream, 1/8 cup

·      Dark Chocolate, ramekin

Method

1.    Select the fruit then wash and peel and slice/dice into medium size chunks.

2.    Carefully skewer on the kebab sticks in a regular pattern and place on a clean plate.

3.    Pour the cream into the small pot and heat until nearly boiling. Take off the heat.

4.    Melt the chocolate in the microwave for about 1-2 minutes.

5.    Whisk the melted chocolate into the cream until silky smooth.

6.    Pour over the fruit kebabs.

Chocolate (Theobroma cacao)

Food product made from the fermented, dried, roasted and ground beans of the tropical cocoa tree, native to Mexico and South America. The Mayans and Aztecs used it in religious ceremonies and the beans were used as currency. It is now grown mostly in central Africa.

Chocolate comes in several forms, including powder (cocoa/cacao), liquid and solid.

The type of chocolate depends on the amount of cocoa butter (oil from cocoa bean), milk powder, lecithin and vanilla are added. The higher the cocoa butter content, the smoother and richer the chocolate.

Couverture has a high proportion of cocoa butter and is used for dipping, moulding and for making professional quality chocolates.

Yr 8 term 2 Menu

This may be modified through out the term.

2012 Yr 8 Menu List

1.    Food safety revision/ Sustainability in food production / American Brownies

2.    Marinated chicken and potato salad. - chicken production, battery hens

3.    Fresh Fruit kebabs with chocolate ganache - chocolate production

4.    Warm salad (bacon and croutons) – pork production

5.    Banana cake with lemon icing *- banana’s imported to NZ.

6.    Grilled Steak with mushroom garlic sauce- Beef production in NZ vs US.

7.    Apple & Cinnamon turnover with Chantilly cream- dairy production

8.    Rice Risotto – rice production

9.    Sponge cake *-flour milling

1. Seafood chowder- mussel aquaculture

1. Cheesecake- making cheese

1. Filo parcels (feta & pumpkin/ cheese and spinach)-

1. Apple pie *- apple production

1. Fish cakes and sauce- sustainability in fisheries

1. Slice

1. Lasagne with basic tomato sauce- tomato production

1.  Hot cross buns/ breads

1.  Individual cooking for assessment

1.  Individual cooking for assessment

2. Extension class meal

Self assessment forms for 3 recipes

Homework for final assessment

American Brownie (term 3 begins)

The year 8's have returned. Full of enthusiasm and with empty bellies. I gave them a review of the routines and duties before talking about the term topic of "Sustainability".
Finally they got into the cooking after a bit of the warning about the American way of life.


American Brownies

Equipment

·      Small pot

·      Wooden spoon

·      Measuring cups/spoons

·      Mixing bowl

·      Baking dish, greased

·      Chopping board and sharp knife

·      Sieve

·      Whisk

·      Cooling rack

Ingredients

·      Butter, 100g

·      Sugar, ½ cup

·      Vanilla, 1 tsp

·      Eggs, 2

·      Cocoa, 2 Tbsp

·      Baking powder, ¼ tsp

·      Salt, pinch

·      Flour, ½ cup

·      Chocolate chips, ramekin

Method

1.    Oven onto 180⁰C bake.

2.    Melt the butter in a pot on low heat. Cut up butter into small pieces first to make the melting easier.

3.    Stir in the sugar and vanilla.

4.    Take off the heat.

5.    Beat in the eggs, one at a time.

6.    Mix cocoa, baking powder and salt together in a mixing bowl.

7.    Pour in the melted ingredients and mix together well with wooden spoon.

8.    Sieve in the flour and stir in chocolate chips.

9.    Pour into a greased baking dish.

10. Bake at 180⁰C for 15 minutes (should spring back when touched).

11. Remove from oven and leave to cool for 5-10 minutes.

12. Cut into shapes and eat.

Term 2 Foods Extension Class

This term, the food extension class created a mid-winter feast for the staff.
Each syndicate (3 students) was to plan, prepare and serve a certain part of the menu.

Brief:

We have been asked to provide a mid winter feast (Christmas like) for a group of 30+ people.

It will be a buffet type serving.

We need to have:

·      Roast meats and gravy (4 separate roasts [2 chicken/ 2 lamb or pork]- 2 groups)

·      Roast vege selection (1 group)

·      Salads (2-3 types- 1 group)

·      Soup & breads (1 group)

·      Desserts (2 types- 1 group)

Each syndicate team (3 people) will be in charge of a dish.

They will need to:

            Thursday

1.    Plan the dish (find one that will work for us)

2.    Find a suitable recipe.

3.    Work out how much ingredients they need.

4.    Purchase the ingredients.

5.    Prepare the ingredients.

Friday

6.    Cook the dish.

7.    Plate up and cover the dish.

8.    Create a label for the dish (what is it? And who made it? And a feedback section)

9.    Transport to the staff room by 12pm Friday.

1. Collect the empty serving dishes at 1.30pm.

1.  Clean the dishes and kitchen down.

  This group of students tackled the above tasks with enthusiasm and vigour. The staff were very impressed with their meal and there was lot's of left overs for the students to gorge themselves on. 

   Mr Skipworth was pleased with the professionalism and effort of his class. They have set the bar even higher for the Year 8 classes.

   Well done, Term 2 extension class. 

Ready for action.

An impressive spread, excellent work extension class.