Food Academy- Sponges and Meringues.

FIELDER'S SPONGE SANDWICH

3 eggs                               1 tsp baking powder

4 ozs (1/2 cup) sugar                       1 dsp flour

2½ heaped tbsp cornflour (must have gluten in it- Homebrand)

Beat egg whites to a stiff froth and add yolks.  Add sugar gradually and beat till stiff and sugar has dissolved.  Add sifted cornflour, flour and baking powder. Slowly mix together. Bake in two 8” sandwich tins at 180^oC for 15 minutes.  Drop both tins on floor when cooked.

MERINGUES (Alison Holst)

1 egg white                        ³/₄ - ⁴/₅ cup sugar

1 tsp vinegar                     1 tsp vanilla

2 tbsp boiling water

Measure all the ingredients in the order given into a small bowl.  Stand in container (sink) filled with very hot water.  Beat until smooth and piled high.  Run a sheet of greaseproof paper under cold tap and place the wet side down on oven tray.  Put small spoons of mixture on paper and bake 130-140^oC for one hour.

Fresh Fruit Kebabs with Chocolate Ganache

A healthy but decadent dessert.

Fresh Fruit kebabs with Ganache (Chocolate sauce)

Equipment

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

·      Large mixing bowl

·      Measuring cup/ spoons

·      Dessert spoon

·      Microwave dish/ ramekin

·      Kebab sticks (4 per pair)

Ingredients

·      Selection of seasonal fresh fruit (4 total)

·      Cream, 2 Tbspn (30 ml)

·      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 measuring cup and heat in the microwave for 30 seconds.

4.    Melt the chocolate in the microwave for 1 minute 20 seconds (in 1 minute bursts).f

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

6.    Pour over the fruit kebabs.

Marinated Chicken and Potato salad.

Marinating meat allows you to add flavour and an acid which tenderizes the meat. We have used chicken tenderloins which are very tender anyway in this recipe. If your chicken has bones in it, you need to marinate it and cook it for longer. Cooked chicken should white all the way through.

 Marinated Chicken with Potato Salad

Equipment

·      Wooden chopping board

·      Sharp knife

·      Tongs

·      3 Pots (per table)

·      Enamel dish for chicken

·      Measuring cup/spoons

·      Peeler

·      Sieve

·      Mixing bowl

Ingredients

·      Chicken breast or a couple of tenderloins

·      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

Oven on to 180⁰C

1.    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.

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

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

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

5.    Slice up spring onion while waiting.

6.    Drain through sieve and let cool down.

7.    Place the eggs in the clean pot, cover with warm water and bring to boil.

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

9.     Peel the eggs and dice up.

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

11.  Remove chicken from the fridge and roast in oven for 20 minutes. Cook until no more blood can be seen and flesh is white. Use the tongs to turn the chicken over.

12. Remove the chicken from oven and slice. Make sure the chicken is cooked properly. Serve slices of chicken on a mound of potato salad.

Homemade Fish and Chips

You can't beat fresh crumbed fish and oven fries.
We microwave the potatoes first to speed up the cooking process.
Crumbing the fish (or "Pane") is a messy but delicate operation. Use 3 bowls as they contain the crumbing stuffs better. Start with the flour (can be seasoned) then into the beaten egg and finally the breadcrumbs (which can also be seasoned).

Homemade Crumbed Fish and Oven Fries

Equipment

·      Chopping board and sharp knife

·      Peeler

·      Oven dish

·      Plates/bowls for crumbing

·      Small frypan

·      Whisk

·      Glass bowl for microwaving

·      Tongs or fish slice

·      Measuring cups/spoons

Ingredients

·      1 Whole fish, to produce 2 fillets, skinned and boned

·      2-3 Potatoes, cleaned and cut into wedges

·      Egg, 1 whisked

·      Breadcrumbs, ½ cup

·      Flour, ½ cup

·      Seasoning (salt, pepper, herbs)

·      Oil for frying

·      Lemon slices

·      Ramekin of Tartare sauce

Method

1.    Ovens on to 175⁰C.

2.    Wash and wedge the potatoes.

3.    Microwave for 8 minutes.

4.    Place into oven dish then oil and season.

5.    Bake for 30-40 minutes

6.    Fillet the fish. Wash the fillets and dry on paper towels.

7.    Set up the crumbing bowls (flour, egg and then seasoned breadcrumbs).

8.    Crumb the fillets by dusting in the flour first, then dunk in the egg and finally roll in the breadcrumbs. Place on a separate plate when finished.

9.    Heat up the fry pan (medium heat) and add some oil. Place the crumbed fillets in the pan and fry until golden brown on either side. Take the fish out of the pan and dry on paper towels.

10. Serve the wedges and crumbed fish on a plate. Garnish with lemon slices and a dollop of tartare sauce.