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 document explained.

Chicken Curry.

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.

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, 1 1/2, peeled, cored and sliced

Lemon juice, 1/2 tsp

Cinnamon, 1/4 tsp

Rolled oats, ½ cup

Wholemeal 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.

"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 gravy powder into the hot water.

2. Microwave for 30 seconds, stir, microwave for another 30 seconds and stir again.

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.