Kids Cook Cookbook - Preview

© Dalton Corporation 2002 2015 Kids Cook! Home Cooking Course 2


Welcome to the Kids Cook Cookbook

Kids Cook has been developed for everyone that wants a practical introduction to cooking skills and knowledge for their kids so they have more confidence in the domestic kitchen.

The classes are held in an environment that is fun but informative, by teachers who are casual yet professional, in classes that are a mix of hands on and demonstration.

as daunting as they feared, and really relax and enjoy themselves, especially when they eat what they have created with their kids!

This series of cookbooks has been developed for those that benefits of our down to earth, practical approach to cooking instruction and culinary skill development.

The cookbooks also allow those who have been to our classes to expand thier range of dishes so they can show off at home at dinner parties, spend time exploring cooking with the kids or simply keep the family fed with new some new day to day dishes.

The recipes on this CD have been selected not just from the Kids Cook classes, but from a wide range of our cooking classes. They have have been chosen on the basis of three criteria:

1. If possible, easy to pick up, hold and eat as kids love to eat this way

2. Easy for kids to help mum and/or Dad to cook

3. Not too much chilli or spice

The recipes are (mostly) organized alphabetically, with matching side dishes and condiments included next to the recipe they refer to where possible.

Generally, where a word is in italics, it means that there is a definition for your reference in the Glossary at the back.

Also included are a Weight ConversionTable from Metric to Imperial, and a Temperature Conversion Table.

Other books in the series include:

Authentic Asian

Delicious Desserts

Easy European

Meat Game and Poultry

Sensational Seafood

Versatile Vegetarian

BBQ Whisperers

More details about who we are and what we do can be found at our website: http://www.kidscook.com.au

http://www.kidscook.com.au/


Contents

Welcome to the Kids Cook Cookbook ........................................................................................................................................................................... 3

Contents ............................................................................................................................................................................................................................................. 4

Alioli (Garlic Mayonnaise) ........................................................................................................................................................................................................ 7

BBQ Beef Skewers with Ranch Dressing ....................................................................................................................................................................... 8

Calamares Fritos (Fried Squid) .......................................................................................................................................................................................... 11

Chicken Quesadillas ................................................................................................................................................................................................................. 12

Chorizo al Vino (Spanish Chorizo Sausage with Wine) ................................................................................................................................... 14

Farfalle Primavera (Spring Vegetable Pasta in a Light Cream Sauce) .................................................................................................... 15

Grilled Lamb Cutlets with Grilled Baby Potatoes and Rocket Lettuce ................................................................................................. 18

Mushroom Risotto .................................................................................................................................................................................................................... 21

Penne Pasta with a Basil Pesto Sauce .......................................................................................................................................................................... 24

Pint Sized Pizza ............................................................................................................................................................................................................................ 26

Poached Egg and Asparagus Salad with Bruschetta ........................................................................................................................................ 29

Potato Gnocchi with Tuscan Ragout and Pancetta .......................................................................................................................................... 32

Poulet en Papiotte (Chicken Breast Baked in a Bag) ......................................................................................................................................... 36

Pumpkin & Fetta Ravioli with Parmesan, Garlic & Lemon Thyme in a Pinenut & Basil Cream Sauce ............................. 38

Prosciutto Wrapped Grissini with a Basil Pesto .................................................................................................................................................... 42

Pumpkin Frittata with Chorizo and Tomato Salad ............................................................................................................................................. 43

Rack of Lamb with Garlic Mashed Potato and Baked Carrots .................................................................................................................... 44

Ricotta Al Fungi (Stuffed Mushrooms with Ricotta and Basil) .................................................................................................................... 46

Roasted Chicken Breast with Garlic Mashed Potato and Agresto Sauce ........................................................................................... 47

Steamed Snapper with Pickled Garlic Lime and Mint ..................................................................................................................................... 50

Threaded Chicken Skewer with Preserved Lemon ............................................................................................................................................ 51

Tortilla Espanola (Spanish Potato Omelette) .......................................................................................................................................................... 54

Vegetable Lasagne with Roasted Capsicum, Eggplant and Basil ............................................................................................................ 55

Whole Salt Baked Snapper with Mediterranean Marinade .......................................................................................................................... 58

Zucchini Frittata with Crispy Pancetta and Tomato Salad ........................................................................................................................... 59

Salad Recipes ................................................................................................................................................................................................................................ 63

Caesar Salad .................................................................................................................................................................................................................................. 64

Pasta Avocado Salad ............................................................................................................................................................................................................... 67

Potato Salad .................................................................................................................................................................................................................................. 69

Three Leaf Green Salad with Cherry Tomatoes .................................................................................................................................................... 71


Rice & Pasta .................................................................................................................................................................................................................................... 73

Coconut Rice ................................................................................................................................................................................................................................ 74

Jasmine Rice (absorption method) ............................................................................................................................................................................... 77

Saffron Rice .................................................................................................................................................................................................................................... 78

Fresh Noodle / Pasta Dough Recipe ............................................................................................................................................................................ 80

Desserts ............................................................................................................................................................................................................................................ 82

Apple and Pear Galette with Vanilla Ice Cream .................................................................................................................................................... 83

Baked Cheesecake with Flamed Blueberries.......................................................................................................................................................... 85

Chocolate Soufflé Cakes ....................................................................................................................................................................................................... 88

Chocolate Tart with Raspberries and Fresh Cream ........................................................................................................................................... 90

Crème Caramel ........................................................................................................................................................................................................................... 93

Lemon and Lime Tart with Clotted Cream .............................................................................................................................................................. 95

Lemon Sorbet .............................................................................................................................................................................................................................. 98

Raspberry and Chocolate Ripple with Mint ............................................................................................................................................................ 99

Glossary of Terms.................................................................................................................................................................................................................... 102

Weight Conversion Table ................................................................................................................................................................................................. 104

Temperature Conversion Table .................................................................................................................................................................................... 105


Alioli (Garic Mayonnaise)


Alioli (Garlic Mayonnaise)

INGREDIENTS 1 CUP 1 egg (best if used at room temperature)

1 lemon

1 garlic clove

1 cup extra virgin or Spanish olive oil

½ teaspoon white vinegar (optional)

½ teaspoon salt

EQUIPMENT

Braun Multiquick (or similar) Hand Blender (these are also known as a stick blender)

Braun Multiquick Hand Blender Beaker

Mortar and Pestle or Garlic Crusher

Juicer

METHOD

1. Thoroughly wash hands and dry them completely

2. Peel and crush raw garlic clove into a thin paste

3. Break the egg into the beaker

4. Take sticker off the lemon. Ensure the depression where the stem attaches the fruit to the tree is on the

side so you can Halve lemon at an angle through You get more juice cutting the fruit

this way

If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap

it in the microwave for 10 seconds which will help get the juices flowing

5. Add the lemon juice, along with salt

6. Blend all the above ingredients with the Braun Multiquick Hand Blender for a few seconds until all mixed

7. With the motor running, slowly drizzle in the oil in a steady stream into the beaker until the sauce

emulsifies and thickens forming the mayonnaise

8. Mix/blend the freshly homemade mayonnaise with the peeled and crushed raw garlic clove

9. If the mayonnaise is too thick you can add a little water until to desired consistency

CHEF’S TIPS ABOUT OL IVE OIL

Extra Virgin Olive Oil (EVOO) is cold-pressed, thus it is designed for use in cold applications like salads, etc.

is not really ideal for frying.

Use a vegetable or canola oil for frying, or blend vegetable oil with olive oil if you want more flavour.

olive oil has got nothing to do with fat levels, or healthy alternatives. Olive oil is good for you already

got less elegant flavours and aromas, and is a bit rougher, thus it should be a cheaper than EVOO.

.


BBQ Beef Skewers with Ranch Dressing

INGREDIENTS SERVES 4

Beef Skewers

500g rump steak

2 x tablespoons olive oil

1 x teaspoon Worcestershire sauce

sea salt

cracked black pepper

Ranch Dressing

½ cup whole egg mayonnaise

½ cup sour cream

1 bunch chives

1 x tablespoon Worcestershire sauce

1 x tablespoon wholegrain mustard

2 x teaspoons water

sea salt


EQUIPMENT

BBQ

Chopping Board

Chef Knife

Tongs

Small Non-Metallic Mixing Bowl

Mixing Bowl

Wooden Spoon

Skewers

METHOD

1. Thoroughly wash hands with soap, rinse and dry completely

2. Trim the steak and cut into cubes

3. Place the steak, olive oil, Worcestershire sauce, salt and pepper in a non-metallic bowl and mix to combine

4. Cover and refrigerate for 1 hour

5. Meanwhile, chop chives

6. Place the mayonnaise, sour cream, chives, Worcestershire sauce, mustard, water, salt and pepper in a

bowl and stir to combine to form dressing

7. Thread beef cubes onto skewers

8. Heat BBQ or grill to high heat

9. Cook the skewers on the BBQ for 1-2 minutes each side or until cooked to your liking

10. Spoon dressing over skewers to serve


BBQ Beef Skewers with Ranch Dressing


Calamares Fritos (Fried Squid)


Calamares Fritos (Fried Squid)

INGREDIENTS SERVES 2 350g calamari rings or

2 - 4 medium squid tubes / bodies cut into rings or 2 fresh whole squid

3 cups spanish olive oil

2 cups plain flour

pinch salt and pepper

1 lemon and / or mayonnaise or alioli to serve with (please refer to seperate recipe on how to make this)

EQUIPMENT

Medium Saucepan

Pasta Plate For Flour

Sieve

Slotted Spoon

Plate With Paper Towel

Serving Plate

METHOD


2. If buying whole squid clean and prepare the squid by removing the heads, tentacles, ink bags, fins and skin.

Wash the remaining squid parts thoroughly under running water

3. Drain them and slice squid into rings. (tentacles and fins can be used for frying as well if you want)

4. If using squid tubes cut into 0.5 -1cm thick rings

5.

6. While the oil is heating up season the squid rings, tentacles and fins with salt

7. In the pasta plate mix the squid and salt and pepper in the flour to coat the calamari and shake them

through the sieve to remove any excess flour

8. Fry them (a small batch at a time) in plenty of hot olive oil until they begin to turn golden brown

9. Remove with slotted spoon once golden brown and set aside to drain on paper towels

10.

when your guests squeeze them over their meal. Place in a bowl to share and set on table

11. Serve hot with lemon wedges and/or homemade mayonnaise or alioli

CHEF’S TIPS WITH PREPARING SQUID

If you are firm but gentle, the head of the squid will come away in one piece. Run fingers around the inside side of the body, gently seperating the central section of the fish from the outside body.

Gently but firmly grasp central section just below the head, above where the tentacles all come together. Place fish on its spine, seperating the head from the central section.

Slowly twist and retract spine from the body. It should come out in one long, clear piece. If it appears broken, reach in with fingers to the base and remove the rest.


Chicken Quesadillas

INGREDIENTS MAKES 4 2 x chicken breast (single)

125g tomatoes (vine ripened or tinned chopped Italian)

250g grated tasty cheese

80g sour cream

8 x flour tortillas

cooking spray

EQUIPMENT

Chopping Board

Small Mixing Bowl

Measuring Cup

Wooden Spoon

Large Non Stick Frypan

Spatula

Pizza Cutter

METHOD


2. Wash, top and tail, and chop tomatoes into a fine dice

3. Prepare chicken fillets by removing tough tendons and trim excess fat

4. Cook the chicken fillets, then let them rest

5. Fine dice the chicken, add tomato and Mild Salsa, then set aside in fridge until required

6. Lightly spray one side of a tortilla and place on frypan

7. Place ¼ of the salsa mix on the tortilla and spread evenly around the tortilla, using the back of the spoon

8. Sprinkle 125g of the cheese evenly over the salsa

9. Place second tortilla on top of the cheese, forming the quesadilla

10. Lightly spray the top side

11. Cook in frypan on medium-high heat for about 2 minutes, then flip over and cook for another minute or so

12. The quesadilla should be golden brown on both sides, and the cheese in the middle should be melted

13. Using spatula, take quesadilla out of the frypan and place on cutting board

14. Repeat for rest of ingredients, making another 3 quesadillas

15.

16. Serve with sour cream, or more salsa


Chicken Quesadillas


Chorizo al Vino (Spanish Chorizo Sausage with Wine)

INGREDIENTS SERVES 1 OR 2 PEOPLE 1 x chorizo (Spanish sausage)

150ml Fino wine or Dry White or Red wine

(enough wine to cover up to half way of the chorizo in the small saucepan)

EQUIPMENT

Chopping Board

Paring Knife

Tongs

Small Saucepan With Lid

Serving Plate / Dish

METHOD

1. Wash your hands thoroughly and dry them completely

2. Place the chorizo in the small saucepan and add the wine to half cover

3. Heat the small saucepan on a medium heat

4. Cover and cook until the wine has almost all evaporated

5. Turn chorizo occassionally so they are cooked evenly

6. Shake the pan occasionally so as the juices all mix with the wine (the chorizo will cook in its own juices and wine therefore there is no need to add oil)

7. Take the chorizo out of the small saucepan and cut into small bite sized pieces and serve immediately on a plate

8. Serve with Italian style crusty bread

CHEF’S TIPS WITH CHOPPING BOARDS

On the bench where you are doing your prep, fold a damp (not soaking wet) chux to slightly smaller size and shape as your chopping board. Even better are the special mats you can get for this purpose, as they are more reliable and more hygenic, as long as you clean them after each use.

Place chux or mat under the board so the board is flat and now secured to the bench. This means there will be one less object moving around as you try to chop, dice and julienne!

Enusre that you thoroughly clean your board after using to prepare raw seafood or meat. NEVER allow vegetables, cooked seafood or meat to come into contact with a board that has not been cleaned, otherwise you and/or your guest might get sick from cross contamination.

After cleaning your board, always ensure that it is completely dry before putting away.


Farfalle Primavera (Spring Vegetable Pasta in a Light Cream Sauce)


Pasta

200g Farfalle pasta (butterfly shaped)

2 tablespoons fresh continental parsley leaves

2 tablespoons fresh grated parmesan cheese

1 tablespoon olive oil

salt and pepper

Sauce

3 tablespoons double cream

25g butter

1 head broccoli

1 zucchini

150g asparagus spears

75g snow peas

75g peas (fresh if possible)

2 tablespoons vegetable stock

pinch of nutmeg

EQUIPMENT

Boiler

Frypan

Colander

Chopping Board

Medium Pasta Bowl


Pasta Primavera (Spring Vegetable Pasta in a Light Cream Sauce)


Farfalle Primavera (Spring Vegetable Pasta in a Light Cream Sauce) continued

METHOD


2. Cut broccoli into small florets

3. Slice zucchini thinly

4. Trim asparagus spears and snow peas

5. Wash, pick and chop parsley leaves

6. Boil a medium pot of salted water and cook linguini for 7 minutes or until the pasta is al dente

7. Drain and set aside

8. Preheat pan and put in butter and olive oil

9. Add broccoli, asparagus, zucchini, snow peas and peas

10. Cook for 2 minutes

11. Add cream, stock and nutmeg

12. Add salt and pepper to taste (season)

13. Add pasta to pan and mix through

14. Serve in large bowl with parmesan and parsley leaves


Grilled Lamb Cutlets with Grilled Baby Potatoes and Rocket Lettuce

INGREDIENTS SERVES 4 12 lamb cutlets, trimmed (frenched)

1 cup greek yoghurt

1kg chat (baby) potatoes

1 lemon

2 spring onions

1 bunch rocket

1 cup mint leaves

1 sprig rosemary

½ teaspoon ground cumin

½ teaspoon ground coriander

1 tablespoon olive oil for raw meat marinade

olive oil for brushing potatoes

sea salt


EQUIPMENT

BBQ

Plastic Mixing Bowl

Large Pot

Chopping Board

Wooden Spoon

Pastry Brush

Vegetable Knife

Juicer


Grilled Lamb Cutlets with Grilled Baby Potatoes and Rocket Lettuce


Grilled Lamb Cutlets with Grilled Baby Potatoes and Rocket Lettuce continued

METHOD


2. Remove leaves from sprig of rosemary

3. Pick mint leaves and chop

4. Chop spring onions

5. Take sticker off the lemon. Ensure the depression where the stem attaches the fruit to the tree is on the side so you can You get more juice cutting the fruit this way

If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap it in the microwave for 10 seconds which will help get the juices flowing

6. Place the lamb, cumin, coriander, rosemary, lemon juice, olive oil, salt and pepper in a non-metallic bowl and toss to coat

7. Cover and allow to marinate for at least 30 minutes in the fridge

8. Place the potatoes in a large pot of cold water

9. Bring to the boil, then reduce heat to simmer for 10 -15 minutes or until cooked through (test with fork or skewer they should be firm, but not hard)

10. Drain and refresh, then set aside

11. Heat BBQ over medium heat

12. Cook the lamb for 3 - get crusty!)

13. Remove from heat and allow the cutlets to rest

14. Slice potatoes and brush with oil (must be separate from the oil and brush used for raw meat)

15. Cook for 2 -3 minutes each side or until golden

16. Place the yoghurt, mint and spring onions in a bowl and stir to combine to form the sauce

17. To serve place the lamb, potatoes and rocket on a plate and spoon the sauce over the cutlets


Mushroom Risotto

INGREDIENTS SERVES 2 100g risotto rice (Arborio only)

250ml chicken stock

60g butter

20g grated parmesan cheese

150g field mushrooms (not button mushrooms)

10g dried Porcini mushrooms (will be 20g when soaked)

½ brown onion

1 clove garlic

½ bunch chives

¼ lemon to serve with dish

125ml white wine

30ml olive oil

EQUIPMENT

Medium Pot

Chopping Board

Tablespoon For Tasting

2 x Mixing Bowls

Grater or Microplane

Paring Knife

Wooden Spoon


Mushroom Risotto


Mushroom Risotto continued

METHOD


2. Soak Porcini mushrooms in warm water for 10 minutes or until soft

3. In a medium pot, bring chicken stock and white wine to boil with lid on then bring down to simmer for 5 minutes with the lid off

4.

5. Trim hard ends of onion, peel, and dice

6. Trim hard ends of garlic, peel, and dice finely with a paring knife

7. field mushrooms and roughly chop

8. Top and tail chives and chop finely

9. In the pot you used for the chicken stock, gently sauté garlic and onions in half of the butter and 30ml olive oil on a low heat until golden brown

10. Slightly increase heat, add rice to pot, stir and cook for 2 minutes

11. Add chopped field mushrooms, mix well and cook for another 2 minutes

12. Remove Porcini mushrooms from water, chop roughly and add to pot, cook for another 2 minutes retain the soaking water

13. Combine mushroom soaking water with stock you set aside earlier

14. Add stock a little at a time to pot until all absorbed. Mix it in well each time. Take your time, this should take about 3 or 4 goes over 12 minutes

15.

16. chuck all the stock in at once at the start

17. When all liquid is absorbed and rice is cooked (taste to check firmness), add chopped chives, parmesan and remaining half of the butter, mix gently until butter is absorbed

18. Season to taste and serve immediately with a squeeze of lemon if you want to lift the aromas and flavours

wine amounts by the same factor. Roughly just double if you are serving three times as much as an example.


Penne Pasta with a Basil Pesto Sauce

INGREDIENTS FOR 2 ENTRÉES 200g penne pasta

50g pine nuts

50g Parmesan cheese

100g fresh picked basil (1 bunch)

1 clove raw garlic

50g (approx.) olive oil

black pepper

EQUIPMENT

Chopping Board

Paring Knife

Food Processor

Grater

Strainer / Colander

4ltr Saucepan

Spatula

Wooden Spoon

Frypan / Bowl

METHOD

1. Bring at least 2ltr water to the boil on a high heat adding salt once water is boiling, not before


3. Add pasta, reduce heat slightly and slow boil until al dente (the packet will tell you exactly how long)

4. While pasta is cooking dry-roast

5. Pick basil leaves from bunch, place in processor

6. Slightly crush whole garlic cloves, trim ends and peel, then add to processor

7. Add roasted pinenuts, raw garlic, grated cheese, and 50ml olive to the processor

8. Blend to a coarse consistency

9. You may choose to add a small amount of water from the pot you cooked the pasta in to achieve a less oily consistency in the pesto sauce

10. Drain the pasta through the colander and place in bowl or sauté pan to mix with pesto sauce

11. Each serve should be about 100g


Penne Pasta with a Basil Pesto Sauce


Pint Sized Pizza

INGREDIENTS

Pizza base

1 teaspoon yeast (dried)

1 teaspoon caster sugar

½ cup warm water

1 cup plain flour

pinch salt

Pizza topping

80g tomato sauce or paste

100g bocconcini (fresh from the deli, not processed from the supermarket!)

it)

50g Parmesan cheese (Pecorino from the deli, not the powdered stuff in a can from the supermarket!)

4 vine ripened tomatoes

¼ bunch basil

1 teaspoon salt

EQUIPMENT

Mixing Bowl

Rolling Pin

Oven Tray

Chopping Board

Wooden Spoon


Pizza Cutter

Spatula to serve pizza


Pint Sized Pizza


Pint Sized Pizza continued

METHOD


2. Mix yeast, sugar and water together in a mixing bowl

3. Leave to sit in a warm place for about 7 minutes (until yeast and sugar has dissolved)

4. Add flour and salt and mix to make a firm dough (adding extra flour as necessary)

5. Using a rolling pin on a floured surface, roll out making the pizza base

6. Place base on a greased thin oven tray (or tray can be the tray) and cook for about 10 minutes at 180°C to crisp it up

7. While the base is cooking, wash the tomatoes and slice thinly. Sprinkle with just a little salt and set aside

8. Thinly slice bocconcini and set aside

9. Wash, pick and tear basil leaves (do not cut with a knife as the basil will bruise)

10. Grate the cheese and set aside

11. By now base will be ready, so spread tomato sauce or tomato paste on first

12. Add the tomato and bocconcini and arrange evenly around the pizza base so that they slightly overlap

13. Spread basil leaves in the gaps

14. Add grated cheeses, spread evenly over the top

15. Place in oven and bake until cheese melts

16. Once cheese is melted and pizza is cooked the way you like it, remove and place on chopping board

17. Drizzle with a little olive oil, then using a pizza cutter, slice pizza and serve

18. Be careful as cheese will still be quite hot for a while out of oven

CHEF’S TIP

This is just an example topping, you could add ham (or grilled and chopped bacon), mushrooms, diced tomatoes, pineapple or anything else that you and the kids like!


Poached Egg and Asparagus Salad with Bruschetta


Asparagus Salad

2 fresh, free range eggs

1 bunch asparagus

small amount of mixed salad

(small amount of watercress, ½ bunch chopped chives)

10ml balsamic vinegar

30ml extra virgin olive oil

50ml white vinegar

sea salt flakes & pepper

ice to refresh asparagus

Bruschetta

3 slices toasted crusty Italian bread or sourdough

25ml olive oil

1 clove garlic

salt and pepper

EQUIPMENT

Asparagus Salad

Chopping Board

Colander / Strainer

Peeler

Medium Pot

Side Plate

Tea Towels

Perforated Spoon

2 x Mixing Bowls

Bruschetta

Chopping Board

Bread Knife

Pastry Brush

Dinner Plates or Platter To Serve

CHEF’S TIPS ABOUT ASPARAGUS

Green asparagus is the most common type. White asparagus is seasonal, and is grown in the ground. It has an earthier, nuttier flavour that is quite different to green asparagus

Store asparagus ends in water if they are not going to be eaten on the day of purchase. Fresh asparagus should snap when bent.

You may want to peel ends, and remove any branches from the asparagus spear for better presentation.


Poached Egg and Asparagus Salad with Bruschetta


Poached Egg and Asparagus Salad with Bruschetta continued

METHOD

Asparagus Salad

1. Put water on to boil in a medium pot


3. Trim and peel the asparagus. Snap off

4. Blanch the asparagus and refresh with iced water

5. Add white vinegar to a pot of boiling water, and turn down the heat so to a simmer

6. Stir the water as the swirling action will help shape the egg whites nicely

7. Crack eggs onto a small plate one at a time and slide them into the middle of the swirling water in the pot and poach for 2 -3 minutes, with no more than 2 in the pot at any one time

8. Place the asparagus in the middle of the plate, top with watercress and chives

9. When the eggs are poached remove them with perforated spoon and place them on a dry clean tea towel to dry and remove any excess egg white threads. Ideally egg yolk should be quite runny

10. Place egg on top of the asparagus and drizzle with oil, vinegar

11. Season to taste and serve

Bruschetta


2. manageable (bite sized is called crostini)

3. Brush slices of bread with olive oil and toast

4. Trim hard ends of garlic, slightly crush and peel

5. Rub toasted bread with whole peeled garlic

6. Put on dinner plate or platter

7. Place asparagus on top of toasted slices of bread (bruschetta)

8. Place egg on top of asparagus

9. Serve with watercress and chives

10. forget napkins!

CHEF’S TIPS FOR POACHING EGGS

A fresh egg will have a convex yolk, the higher it rises when sitting on a plate, the fresher it is. Always crack an egg onto a separate plate before adding to a recipe just in case it is spoiled.

When poaching the egg, let the water simmer, not boil.

Stir the water just before placing egg in as the whirlpool effect.


Potato Gnocchi with Tuscan Ragout and Pancetta


3 slices Pancetta (pancetta is cured spiced Italian back bacon. Regular bacon is an OK substitute)

½ tin (200g) chopped tomato (Italian is best)

1 tablespoon tomato paste

40g Parmesan cheese (Pecorino is fine)

50g frozen or fresh peas

350g waxy potatoes (select Desiree or Coliban - an Australian type)

1 long red chilli

½ brown onion

2 cloves garlic

10 basil leaves

100ml red wine

50ml olive oil

160g plain flour (80g for bench, 80g for mix)

pepper

salt

EQUIPMENT

Chopping Board

Ricer / Potato Masher

Can Opener

Small Saucepan

Wooden Spoon

Paring Knife

Frypan

Mixing Bowl

Fine Mesh Strainer

Slotted Spoon

CHEF’S TIPS WITH GNOCCHI:

The tricky part is how much flour to use. Too much and the gnocchi will be tough. Too little and the gnocchi will break up when you cook it.

Practice will make perfect, so expect to make this recipe three times before you get it exactly right.

Remember to poach (not boil or simmer) the gnocchi, as too much turbulence in the pot will result in the gnocchi breaking up.

temperature will drop dramatically and impair the result.


Potato Gnocchi with Tuscan Ragout and Pancetta


Potato Gnocchi with Tuscan Ragout and Pancetta continued

METHOD

Gnocchi


2. cook all the way through

3. Boil potatoes in salted water until just before they are fully cooked. Poke the potato with a fork to see if they are ready. The fork will stay in for just a second, and then release

4. Meanwhile, grate fresh parmesan, beat eggs and sift flour. Make sure all ingredients are ready for use

5. Drain cooking water through a colander into a medium pot (retain water and keep on low heat to cook gnocchi at end)

6. Place potatoes on a roasting tray and put in hot oven (200°C) for 15 minutes to dry out thoroughly

7. For the next steps its important to work quickly because if the potatoes get cold or overworked they will become gluey. This is a good time to make the sauce so its ready at same time as gnocchi

8. Take potatoes out of oven and remove peel if yoabout peeling as the peel will be left behind in the ricer

9. Add ¾ of the sifted flour, ¾ of the cheese and the salt and pepper to the mashed potato

10. In mixing bowl gently knead the mix together, working it as little as possible

11.

12. Roll dough into a 1cm wide cylindrical shape on a floured bench

13.

14. Place gnocchi in rows on a floured tray

Tuscan Ragout with Pancetta

1. Peel garlic, trim hard ends and finely dice

2. Peel onion, trim hard ends and finely dice

3. Finely slice chilli if using fresh. R

4. To avoid irritation of eyes, nose or other parts, wash and dry hands immediately after handling chillies

5. In frypan heat olive oil slightly and add onion, garlic, chilli

6. Add pancetta

7. Sweat (cook without colour) until soft and fragrant

8. Add tomato paste and cook for 2 minutes

9. Add red wine and reduce by half

10. Add chopped tomatoes and the peas and simmer for 10 minutes

All Together

1. Cook gnocchi in boiling salted water until they float to the surface. This should take about two minutes

2. Finish sauce by adding torn basil leaves

3. Remove cooked gnocchi using a slotted spoon and place in sauce and coat all over

4. Season to taste and serve with remaining parmesan


Poulet en Papiotte (Chicken Breast Baked in a Bag)


Poulet en Papiotte (Chicken Breast Baked in a Bag)


2 x 140g skinless chicken breasts

1 tablespoon mustard

100g butter

10g dried porcini mushrooms

1 lemon

2 medium potatoes (Desiree are good for this recipe)

1 clove garlic

150g mixed mushrooms (field, oyster, shiitake)

2 sprigs fresh thyme

150ml white wine

touch of olive oil

salt and pepper

EQUIPMENT

Peeler

Medium Pot

Chopping Board

Paring Knife

Mixing Bowl

Aluminium Foil

Roasting Tray

Juicer


Poulet en Papiotte (Chicken Breast Baked in a Bag) continued

METHOD

1. Pre-heat oven to 220°C


3. Take required amount of butter out of fridge so it will be at room temperature when you need it

4. Place potatoes in a medium sized pot with cold salted water, when the potatoes slide off your skewer or fork when you stick them

5. Once cooked, strain through a colander and air dry potatoes for a few minutes

6. Once they have cooled enough to handle, slightly flatten and peel with your fingers

7. Meanwhile, pick the leaves of thyme, rinse under warm water to start of release of oils

8. Tear up the fresh mushrooms

9. Peel and slice garlic

10. Remove sticker from the lemon and zest. The zest contains essential oils that have heaps of flavour and

as will spoil the flavour. A zester is a specialized tool that makes this task easy

11. Ensure the depression where the stem attaches the lemon to the tree is on the side. Halve lemon at an You get more juice cutting the fruit this way

12. Prepare chicken by removing tendon and any excess fat, then score

13. In a bowl gently mix potato, thyme, garlic, butter, mustard, dried mushroom, lemon zest and chicken all together


15. Take large piece of alfoil (about 36cms long) and fold in half

16. Fold in half again, creating a double thick bag with a closed end

17. Fold the side edges over twice, creating two sealed edges and leaving one side open

18. Place chicken mixture into the bag, including all the liquids (wine, olive oil and lemon juice), ensuring you foil

19. Close the final edge, making sure the bag is tightly sealed and secure on all sides and carefully slide on to a roasting tray

20. Place tray in oven on high heat (250°C) for about 5 minutes, then bake in middle of pre-heated oven for about 25 minutes at 220°C

21. Remove from oven, place the bag on a big plate, then take to table and break open foil to serve with loads of crusty bread


Pumpkin & Fetta Ravioli with Parmesan, Garlic & Lemon Thyme in a Pinenut & Basil Cream Sauce


300g fresh pasta sheets (thin, lasagna sheets are too thick) or 16 fresh wonton pasta sheets

35g fetta cheese

75g parmesan cheese

120ml cream

25g butter

1 egg

100g butternut pumpkin (pre-peeled is easier)

1 clove garlic

1 brown onion

30g pine nuts

¼ bunch fresh basil

¼ bunch lemon thyme

10g pinch of nutmeg

olive oil

salt

pepper

EQUIPMENT

Chopping Board

Paring Knife

Pasta Cutter

Pastry Brush

Saucer

Frying Pan

Strainer

Mixing bowl


Pumpkin and Fetta Ravioli with Parmesan in a Pinenut, Sage and Basil Cream Sauce


Pumpkin and Fetta Ravioli with Parmesan in a Pinenut, Sage and Burnt Butter Sauce continued

METHOD

1. Turn oven on and set to 200°C


3. Pick the leaves of thyme, rinse under warm water to start of release of oils

4. Peel and dice pumpkin into small 2cm cubes, toss in olive oil and thyme leaves, season and roast in the oven for 12 minutes or until the cubes are soft

5. Meanwhile, dry fry pinenuts to get a nicely toasted flavour keep an eye on them as it will only take a few minutes!

6. Trim hard ends of onion and garlic, peel, and dice

7. Pick basil leaves and tear into smaller pieces, leaving a couple of leaves whole for the garnish

8. Fry onion and garlic in the pan on a low heat until soft and translucent

9. Cube fetta into small 1cm squares and add to the pan

10. Add the cooked pumpkin to the pan

11. Add basil and half of the toasted pinenuts

12. Mix and season

13. Take pan off the heat, remove mix and set to one side to cool and drain off fluids

14. If making fresh pasta, please refer to separate recipe. Otherwise cut pre-made fresh pasta sheet into 7cm squares or use wonton sheets

15. Lightly whisk an egg yolk in a clean, dry mixing bowl

16. Brush inside of three sides of pasta with whisked egg yolk using pastry brush

17. Place cooled filling in center of each square, and place second sheet on top to form a parcel Be careful not to overfill as pasta parcels will split open

18. Press press sides of pasta together using tines of a fork, ensuring that no air is trapped inside. Trim if necessary to form a neat, square packet

19. Bring large pot of water to the boil, then add some salt

20. Cook ravioli in boiling water till pasta is soft and rises to the surface. This should take about two minutes

21. Meanwhile, grate parmesan with a microplane or grater

22. In a frying pan, melt the butter, 10g nutmeg, and the remaining half of pinenuts on a medium heat

23. Add cream a little at a time and let reduce to a nice creamy texture, and season to taste

24. Immerse cooked ravioli in sauce briefly to coat all over and to re-heat

25. Quickly plate the ravioli, and sprinkle with parmesan cheese and top with a couple of basil leaves


Prosciutto Wrapped Grissini with a Basil Pesto


Prosciutto Wrapped Grissini with a Basil Pesto

INGREDIENTS MAKES 24

12 slices Prosciutto

75g Parmesan cheese (Pecorino is fine)

100g fresh picked basil leaves (1 bunch)

2 tablespoons raw garlic

50g pine nuts

olive oil

EQUIPMENT

Chopping Board

Non-Stick Frypan

Paring Knife

Food Processor


Wooden Spoon or Rubber Spatula

Serving Platter

METHOD


2. Dry-

3. Pick basil leaves from bunch, place in processor

4. Slightly crush whole garlic cloves, trim ends and peel, then add to processor

5. Add roasted pinenuts, raw garlic, grated cheese, and 50ml olive to the processor

6. Blend to a coarse consistency

7. You may choose to add a small amount of water to achieve a less oily consistency in the pesto sauce

8. Lay prosciutto out flat, smear with pesto so it lightly covers the prosciutto from end to end (prosciutto

can easily tear, so take it easy)

9. Cut the prosciutto in half vertically with a sharp knife

10. Tuck one end of prosciutto under grissini stick, and roll up tightly

11. Place grissini seam side down, and arrange attractively on platter or plate


Pumpkin Frittata with Chorizo and Tomato Salad

INGREDIENTS SERVES 2 ½ Spanish chorizo

¼ cup (85ml) pouring cream (not thickened)

70g fetta cheese

4 eggs

100g peeled butternut pumpkin

1 small brown onion

1 med truss tomato or two roma tomatoes

25g picked basil leaves

¼ bunch continental (also known as Italian) parsley

¼ bunch oregano

15ml extra virgin olive oil to fry onion

20ml olive oil for salad dressing


salt and pepper

EQUIPMENT

Peeler

Oven Proof Frypan

Mixing Bowls

Chopping Board

Whisk

Wooden Spoon

Spatula

METHOD

1. Preheat oven at 160 (moderate heat)


3. Wash, pick and chop parsley and pick oregano

4. Peel onion, trim hard ends off and dice

5. Chop chorizo into small pieces

6. Peel and dice pumpkin into 1cm cubes

7. Heat a little oil in frypan, add the onion and the chorizo and cook slowly until golden, then remove from pan to drain off excess oil

8. In remaining oil in the frypan, fry pumpkin until golden

9. Season with salt and pepper and add cooked onion and chorizo

10. Mix whole eggs and cream with chopped oregano until smooth, and pour over the pumpkin, chorizo and onion in the pan

11. Sprinkle fetta over the top and bake until firm

12. Meanwhile, dice tomato and add to chopped parsley, add a splash of olive oil and balsamic, salt and pepper to form salad

13. Portion frittata and lever out of the dish onto a plate with tomato salad NB Be careful with frypan as it will still be hot long after it has come out of the oven


Rack of Lamb with Garlic Mashed Potato and Baked Carrots

INGREDIENTS SERVES 2 2 x 3 bone racks of lamb

200ml milk

100g butter

400g potatoes (Desiree are best for mash)

1 clove garlic

6 - 8 dutch carrots

½ bunch baby rocket lettuce (washed)

2 sprigs fresh thyme

pinch nutmeg

1 tablespoon honey

50ml vegetable oil

pepper

salt

EQUIPMENT

Frying Pan

Medium Pot

Potato Masher

Aluminium Foil

Chopping Board

Strainer / Colander

METHOD


2. Wash carrots and place on to a sheet of foil, add honey, thyme and butter

3. Fold foil into a bag, place into the oven and bake for 5 -10 minutes

4. Meanwhile, from cold water start in medium pot, boil whole potatoes with the skin on, and use a colander to drain when they are cooked so they can air dry. This gives a lighter, fluffier mash

5. Once the potatoes have cooled a bit, flatten slightly to break skin, peel and return to pot

6. Add milk and crushed garlic, bring to the boil

7. Add salt and nutmeg to the potato mix and then mash

8. For a real fluffy mash, whisk rapidly until smooth or use hand blender for a minute. Cover and set aside

9. Season lamb, coat on vegetable oil and place in a hot frypan to seal lamb until the racks are browned

10. Remove browned racks from pan and place on lined roasting tray

11. Roast browned racks in the oven on 170°C. It should take about 25 minutes, depending on your oven and how rare you like it. Generally, when cooking lamb, allow 20 minutes per ½ kilo

12. Once lamb is cooked, allow to rest for about 5 - 10 minutes

13. Place mash on to a plate, add rocket, cut lamb into cutlets and place on top

14. Garnish with carrots and the juice from the carrots


Ricotta Al Fungi (Stuffed Mushrooms with Ricotta and Basil)


Ricotta Al Fungi (Stuffed Mushrooms with Ricotta and Basil)

INGREDIENTS SERVES 4 100g bread crumbs

200g ricotta (full cream)

30g Parmesan cheese

50g butter

1 egg

4 medium cup mushrooms

8 fresh basil leaves

200g rocket lettuce

50ml balsamic vinegar to drizzle

pepper

salt

EQUIPMENT

Mixing Bowl Medium

Cooks Knife

Tongs

Medium Frying Pan

METHOD


2. De -stalk mushrooms then chop up finely

3. Wash, pick and tear basil leaves (do not cut with a knife as the basil will bruise)

4. Place ricotta, basil, salt, pepper and egg in bowl and mix together

5. Place the filling into the mushrooms

6. Heat up the frypan and melt the butter

7. Place the mushrooms into the pan base down

8. Wait until they collapse then turn over for 30 seconds then take off heat

9. Place on plate then dress with rocket lettuce drizzled with the balsamic vinegar


Roasted Chicken Breast with Garlic Mashed Potato and Agresto Sauce


2 x small chicken breasts

3 medium potatoes (Desiree or Sebago)

40g butter

¼ cup pouring cream

salt

pepper

Agresto Sauce

½ clove garlic

½ bunch flat leaf parsley

¼ bunch basil

65g almonds

65g walnuts

40ml verjus

40ml olive oil

EQUIPMENT

Chopping board

Peeler

Medium Pot with Lid

Multi Mixer

Mixing Bowls

Colander

Masher

Whisk

Medium Frypan

Tongs


Roasted Chicken Breast with Garlic Mashed Potato and Agresto Sauce


Roasted Chicken Breast with Garlic Mashed Potato and Agresto Sauce continued

METHOD


2. From cold water start in medium pot, boil potatoes, and use colander to drain when they are cooked

3. Once they have cooled a bit, peel and return to the pot and keep them warm


5. In frypan, heat ½ the milk and 20g soft butter

6. Add garlic, bring to the boil and immediately strain mix onto the potatoes in the pot

7. Add salt and nutmeg to the potatoes and then mash

8. Add more milk to get desired consistency. For a real fluffy mash, whisk or use hand blender on the mix rapidly for a minute

9. For the agresto sauce, place nuts and peeled garlic into blender and pulse until fine then transfer to a mixing bowl

10. Pick and chop herbs and place in bowl with olive oil and verjus

11. Mix well and season, and set sauce to one side

12. Trim chicken of excess fat, skin and sinew

13. Season to taste with salt and pepper and a little olive oil

14. In a hot pan place chicken breasts and roast until brown, turning occasionally until cooked

15. This should take about 7 minutes

16. Serve chicken on a bed of mash potato and give a healthy spoonful of agresto sauce over the top


Steamed Snapper with Pickled Garlic Lime and Mint


1 snapper weighing around 700g

3 bulbs of pickled garlic

2 tablespoons pickled garlic brine

1 bulb of fresh garlic

3 coriander root

2 red fresh chillies

4 tablespoons lime juice

1½ tablespoons light soy

2 green shallots

1 bunch mustard green

2 spring onion bulbs

5 oyster mushrooms

a few sprigs of mint

3 large dried red chillies

EQUIPMENT

Steamer

Chopping Board

Mortar and Pestle

Juicer

METHOD


2. Scale, clean and wash the fish, and score both of its sides with three slashes

3. On a different or cleaned chopping board, top and tail spring onion and chop

4. Chop the mustard greens

5. Brush clean (never rinse with water) and tear up oyster mushrooms

6. Roughly lay out mustard greens with the oyster mushrooms on a dish

7. Place the fish on top

8. Sprinkle with a little soy over the fish and place in the steamer

9. Steam over a high heat for 20 minutes

10. Meanwhile, fine dice the pickled garlic, retain the brine that it comes in

11. Take sticker off the lime. Ensure the depression where the stem attaches the fruit to the tree is on the side so you can You get more juice cutting the fruit this way

12. If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap it in the microwave for 10 seconds which will help get the juices flowing

13. In the pestle and mortar pond the fresh garlic, the hot chillies, coriander root, until a paste is formed

14. Place over fish after it has come out of the steamer

15. Next, spoon the pickled garlic brine and the lime juice over the fish

16. Garnish with broken roasted dried chillies, mint leaves, slice of chillies and chopped spring onion, and serve immediately


Threaded Chicken Skewer with Preserved Lemon

INGREDIENTS MAKES 10 SERVES 2 chicken breasts

1 tin Italian chopped tomato

½ jar preserved lemon

10 skewers

1 teaspoon brown sugar

1 small brown onion

1 clove garlic

1 sprig of rosemary (use

1 tablespoon olive oil for marinade

1 tablespoon olive oil for sauce


sea salt

EQUIPMENT

BBQ or Grill or Oven

Chopping Board

Tongs

Small Saucepan

METHOD


2. before the chicken is cooked

3. Prepare chicken by removing tendon and trimming excess fat

4. Slice the chicken across the grain into 2cm cubes and set aside in covered bowl in the fridge until just before use

5. Remove and discard flesh from preserved lemon (rind is what is being used). You could use the flesh for the BBQ e it

6. Peel garlic, remove hard tip and crush

7. Place chicken, preserved lemon, garlic, olive oil, salt and pepper in a bowl and combine

8. Thread the chicken onto the skewers

9. Cover and marinate in a non-metallic dish for 1 hour in fridge

10. Pick and chop rosemary

11. Peel and dice onion

12. Heat a small saucepan over medium heat

13. Add a little oil, onion and rosemary and cook for 1 minute or until onion is soft

14. Add the tomatoes, brown sugar, salt and pepper

15. Bring to the boil the reduce heat to low and simmer for 8-10 minutes or until thickened slightly

16. Heat a BBQ or grill to medium heat

17. Cook the chicken on the BBQ for 2 -3 minutes each side or until cooked through

18. Spoon the tomato sauce over the chicken, and serve as a starter or with rocket salad


Threaded Chicken Skewer with Preserved Lemon


Tortilla Espanola (Spanish Potato Omelette)


Tortilla Espanola (Spanish Potato Omelette)

INGREDIENTS SERVES 2 4 eggs

2 medium / large potatoes

1 medium brown onion (optional)

½ cup Spanish olive oil

salt to taste

EQUIPMENT

Chopping Board

Potato Peeler

Paring Knife

Whisk

Plastic Turner / Spatula

Colander

Mixing Bowl

Small Non Stick Frying Pan

Dinner Plate

Serving Round Plate

METHOD


2. Wash potatoes, peel them and cut them into thin slices

3. Slice the brown onion into ½ cm slices, add salt to taste

4. Place the olive oil into the frying pan and heat the oil. Once hot add the potatoes and onions which have been salted

5. While the potatoes and onions are frying crack and beat the eggs in a mixing bowl

6. When the potato and onion mix is soft and slightly golden, remove from heat

7. Drain mix well in the colander and then combine with the beaten eggs

8. Put this mixture in a non-stick frying pan coated with a very thin film of olive oil on a low heat

9. Spread the mixture over the bottom of the pan with a spatula and shape the edges while on the stove

10. After approximately 3 minutes, (or until golden brown rim forms all the way around the outside) invert the tortilla in the pan with help of a plate or lid of a pot

11. Cook the other side (but not for as long) in the same way

12. Remove from heat and place on a large dinner plate

13. May be served hot or room temperature

CHEF’S TIP

The tortilla must be golden brown outside, well shaped and juicy in the centre.

side for.


Vegetable Lasagne with Roasted Capsicum, Eggplant and Basil


Lasagne

200g fresh pasta lasagne sheets

1 can chopped tomatoes (Italian are best)

1 capsicum

1 medium eggplant

1 onion

1 clove garlic

¼ bunch basil

pepper

salt

Béchamel Sauce

50g Parmesan cheese grated

500ml milk

50g butter

50g flour

olive oil

balsamic vinegar

EQUIPMENT

Chopping board

Sauté (fry) Pan

Sauce Pan

Baking Dish


Vegetable Lasagne with Roasted Capsicum, Eggplant and Basil


Vegetable Lasagne with Roasted Capsicum, Eggplant and Basil continued

METHOD

Vegetables


2. Place capsicum on a tray in pre-heated oven, drizzle with a little olive oil and seasoning

3. Roast for about 15 minutes. Take out and de-seed and peel when ready

4. golden. Season to taste

Tomato Sauce


6. Trim hard ends of onion, peel, and dice

7. Panfry onion and garlic until soft and translucent

8. Add the tinned tomatoes and simmer until thick

9. Add torn basil leaves and season to taste

Béchamel

10. Make a small quantity of cheesy béchamel sauce by cooking butter and flour together until bound (roux) and adding heated milk to the roux

11. Stir and simmer for 10 minutes. Season to taste

Making the Lasagna

12. In baking dish place a layer of pasta sheets at the bottom then a layer of tomato sauce then a layer of vegetables, then a layer of béchamel sauce

13. Repeat this sequence until you are at the top of the dish with 3 layers of pasta

14. Place a final layer of béchamel sauce on top and sprinkle with cheese

15. Bake on 180°C for 25 to 30 minutes until top is golden

16. Serve with tossed mixed green salad


Whole Salt Baked Snapper with Mediterranean Marinade

INGREDIENTS

1 whole Snapper (around 1kg, ask for the fish to be cleaned and scaled)

Marinade

3 eggs whites only

50g mini capers in salt

½ ripe tomato

½ cup chopped parsley

½ onion

2 lemons

2 cloves

1 teaspoon cumin

1 teaspoon paprika

50ml olive oil

salt and pepper

EQUIPMENT

Almunium Foil or Baking Paper

Mixing Bowl

Chopping Board

Rubber Spatula

Fish Slice

Juicer

Roasting Tray

METHOD

1. Thoroughly wash hands with soap, rinse and dry them completely

2. Dice the tomato

3. Remove stickers, zest and juice the lemons. Ensure no seeds are in the juice


5. Wash then pick parsley leaves

6. Peel and brunoise (fine dice) onion

7. In a bowl combine all marinating ingredients and taste for seasoning

8. Score fish in 3 incisions along the body ½ ways through to spine on both sides and rub with oil from the marinade

9. Light oven or BBQ and set to high (200°C)

10. Separate egg yolk and whites

11. Mix all the salt with the egg whites using a rubber spatula, this will it easier to crack it open at the end

12. Line roasting tray or porcelain serving platter with aluminium foil or baking paper and then lay out 1½cms of salt over entire base covering the foil

13. Place fish on salt and cover with remaining salt to totally enclose it

14. Place fish in centre of oven or BBQ for about 40 minutes

15. Once cooked, place on serving platter and crack open at the table. Discard the salt, it cannot be re-used


Zucchini Frittata with Crispy Pancetta and Tomato Salad

INGREDIENTS SERVES 2 4 eggs

4 shavings Parmesan cheese

2 slices pancetta

2 medium zucchini

1 small brown onion

1 medium tomato or 2 roma tomatoes

¼ bunch continental (also known as Italian or flat) parsley

25g picked basil leaves


20ml olive oil for frying

15ml extra virgin olive oil for salad dressing

pepper

salt

EQUIPMENT

Peeler

Frypan

3 x Mixing Bowls

Chopping Board

Whisk

Wooden Spoon

Spatula

Loose base quiche flan or dish, or ovenproof porcelain baker


Zucchini Frittata with Crispy Pancetta and Tomato Salad


Zucchini Frittata with Crispy Pancetta and Tomato Salad continued

METHOD

1. Preheat oven at 160 (moderate heat)


3. Trim hard ends of onion, peel, and chop

4. Wash, pick and chop parsley leaves Thinly slice the zucchini

5. Heat the oil add the onion and the zucchini and cook slowly until soft (sweat)

6. Season with salt and pepper and layer into greased bakers

7. Crack and whisk the eggs, add parsley and pour over the zucchini

8. Bake in oven for about 15 minutes or until it is just set (it should be just a little wobbly in the middle)

9. Meanwhile, roughly dice tomato and set aside

10. Pick basil leaves and set aside

11. Lightly fry or grill pancetta until it is slightly crispy

12. Portion frittata and lever out of the dish onto a plate

13. Garnish with pancetta, roughly diced tomato, fresh basil leaves and parmesan shavings, then drizzle with oil and vinegar



Salad Recipes

At , we want you to eat better and healthier, and often a good serving of salad is an excellent way to add colour and flavour to a meal.

By bumping up your salad intake, you can reduce the size of the main, or the amount of sauce or bread thus reducing your intake of kilojoules, carbohydrates, salt and /or fat.

Here are four salads that really turn a meal into a feast!


Caesar Salad


Salad

1 cos lettuce

1 tablespoon grated Parmesan cheese

2 x rashers bacon or pancetta

2 slices wholegrain bread

3 -6 to taste anchovies in real olive oil (optional)

Dressing

1 egg

1 clove garlic

1 lemon

1 teaspoon Dijon mustard

1 tablespoon white vinegar

200 250mls vegetable oil

1 pinch sugar

1 teaspoon salt

Taste

black pepper

salt

2 or 3 anchovies in olive oil

EQUIPMENT

Paring Knife

Measuring Jug or Spoon

Mixing Bowl

Chopping Board

Roasting Pan / Oven Tray

Frypan

Spatula

Grater / Microplane

Blender

Juicer


Caesar Salad


Caesar Salad continued

Salad

1. Turn oven on and set to 200°C

2. Thoroughly wash hands with soap and dry them completely

3. Wash and dry lettuce leaves and place pieces in bowl

4. Cut crust from bread and cut into 1 cm cubes

5. Place on oven tray

6. Roast bread cubes until golden brown, making croutons

7. This will take about 10 minutes. Use the oven timer to remind you, and check them as the roasting time will vary from oven to oven

8.

9. Grate parmesan using a microplane or grater function on your four sided grater

10. Slice bacon / pancetta into small pieces and pan fry

Dressing

1. Take sticker off the lemon. Ensure the depression where the stem attaches the fruit to the tree is on the side so you can Halve lemon at an angle through the You get more juice cutting the fruit this way


2. Strain juice into a small container so no seeds go in your dressing

3. Introduce hand blender such as a Bamix to base of beaker

4. Add one third of the vegetable oil and all of the egg

5. Slowly move up and down to combine the ingredients well, adding a little vegetable oil at a time until the mix emulsifies (thickens to a creamy consistency). The time this takes will vary each time you do it, so you will need to watch carefully for when emulsification occurs

6. Once you have a right texture, add sugar, salt, vinegar, mustard, garlic and teaspoon of lemon juice and combine with a small rubber spatula

7. Add dressing to leaves in a mixing/ serving bowl and scatter on anchovies, bacon / pancetta, croutons and parmesan cheese

8. Season to taste

9. Add to salad and eat immediately


Pasta Avocado Salad


Salad

500g penne pasta

200g leg ham

1 large, ripe avocado

1 large spanish (red) onion

1 red capsicum

1 large firm ripe tomato

¾ cucumber

Dressing

60ml fresh lime juice

30g picked coriander leaf

60ml light soy sauce

40ml extra virgin olive oil

30ml red wine vinegar

EQUIPMENT

Chopping Board

Saucepan

Peeler

Paring Knife

Mixing Bowl

Salad Bowl

Salad Servers

Juicer

METHOD


2. Cook pasta according to instructions and drain

3. Dice avocado

4. Cut spanish onion into julienne strips

5. Dice capsicum and tomato and ham

6. Peel cucumber and dice

7. Combine pasta with vegetables and ham in a large bowl

8. Take sticker off the limes. Ensure the depression where the stem attaches the fruit to the tree is on the side so you can h


9. Pick and chop coriander leaves, try to avoid the stalks as they can be bitter

10. Combine ingredients listed for dressing in a jar, close lid and shake well

11. Pour half of salad dressing over the pasta and toss well

12. Add remaining dressing if desired


Pasta Avocado Salad


Potato Salad

INGREDIENTS SERVES 4 100g bacon or pancetta

4 tablespoons sour cream

1 teaspoon Dijon mustard

2 teaspoons seeded mustard

1 tablespoon red wine vinegar

500g potatoes

1 tablespoon chives

black pepper to taste

pinch salt

EQUIPMENT

Chopping board

Saucepan

Peeler

Paring Knife

Frypan

Mixing Bowl

Wooden Spoon

METHOD


2. Boil whole potatoes from a cold water start until tender

3. Let them cool and air dry in a colander for 10 minutes, then using fingers peel and cut into small cubes and place in a medium sized bowl for serving

4. Meanwhile, chop bacon or pancetta into 1cm pieces

5. Fry bacon gently until crisp

6. Combine bacon with sour cream, mustards, vinegar and salt, stirring into mix

7. Deglaze hot frypan with a little water, and add to mix

8. Finely chop chives

9. Pour mix over potato, lifting and stirring until well combined

10. Scatter chives over the top at the end for presentation

11. Season to taste with freshly ground black pepper

12. Serve at room temperature


Potato Salad


Three Leaf Green Salad with Cherry Tomatoes

INGREDIENTS SERVES 4 1/3 butter lettuce

1/3 iceberg lettuce

1/3 cos lettuce

1 spanish (red) onion

1 ripe tomato (recommend truss tomato) or 8 cherry tomatoes

1 carrot

30ml olive oil


Taste

salt and black pepper

EQUIPMENT

Paring Knife

Screwcap Jar

Mixing Bowl / Salad Bowl

Chopping Board

Salad Servers

METHOD


2. Wash and dry lettuce leaves and tear into bite sized pieces

3. Wash and cut tomato into wedges and place with lettuce leaves into a large salad bowl

4. Peel, top and tail and slice carrots thinly and place in salad with tomato

5. Trim hard ends, peel, and slice onion very thinly

6. Lay onion over the top of lettuce leaves and tomatoes in salad bowl

7. Combine vinegar and olive oil in jar to make the dressing. The proportion is 2 parts olive oil to 1 part vinegar

8. Place salad bowl on table and toss with dressing added just before serving

9. Season to taste with salt and freshly ground pepper

sun-dried tomatoes or Dijon mustard to taste


Three Leaf Green Salad with Cherry Tomatoes


Rice & Pasta


Coconut Rice


2 cups (500ml) jasmine rice

2 cups coconut cream

1 packet dried deep fried onions / shallots

2 pandanus leaves

2 tablespoons white sugar or palm sugar

1 cup water

pinch of salt

EQUIPMENT

Large Pot with Lid

Wooden Spoon

Mixing Bowl

Colander / Strainer

METHOD


2. Rinse rice and soak in plenty of water for at least 2 hours

3. Drain rice and put into heavy base pan

4. In mixing bowl, mix coconut cream with water

5. Add salt and sugar stir until dissolved

6. Add pandanus leaves

7. Pour mixture over rice and bring slowly to boil

8. Stir to prevent cream separating

9. When it has just come to boil cover and turn down to simmer

10. After 15 minutes check rice is not burning

11. If cooked remove from heat

12. If rice is not cooked stir and leave on heat for another minute or two, and allow rice to cool

13. Sprinkle with fried shallots and serve


Coconut Rice


Jasmine Rice


Jasmine Rice (absorption method)

INGREDIENTS

Jasmine Rice (unwashed) x 3 parts (allow for 1/3 of a cup per person)

Water x 4 parts

pinch of salt

EQUIPMENT

Pot with Lid

Wooden Spoon

METHOD


2. Always wash rice 3 times

3. Place the jasmine rice and water into a suitably sized saucepan. Basically you have rice and water level is at your next knuckle

4. Add salt and bring to a rapid boil with pot uncovered

5. Once to boil, immediately reduce heat to the lowest possible setting, cover with a lid and let cook for 10 minutes, never stirring

6. Cook until water to the level of the rice, and there are little holes in the rice bed

7. Remove from the heat keeping the lid firmly on and let rest for at least 10 minutes

8. Loosen the rice grains with the tongs of a fork or a rice spoon prior to serving

Many flavour variations can be achieved by the addition of kaffir lime leaves, ginger, chilli etc.


Saffron Rice

INGREDIENTS

2 cups jasmine rice unwashed

400ml water

1 pinch ground tumeric

1 pinch saffron threads

½ stick cinnamon

1 sprig curry leaf

sea salt

EQUIPMENT

Heavy based pot with tight fitting lid

METHOD


2. Wash rice, place into pan and strain off water

3. Measure water in with rice until it comes up to the first knuckle of the middle finger and add spices

4. Add tumeric, saffron, cinnamon and curry leaf

5. Bring rice rapidly to the boil, then turn low and keep a tight fitting lid on for about 15 minutes until rice is steamed and tender


Saffron Rice


Fresh Noodle / Pasta Dough Recipe


3 eggs (55g)

10ml oil

pinch of salt

pinch of black pepper

METHOD

Method 1

1. Thoroughly wash hands and dry them completely. Remove jewellry

2. Sift the flour into a bowl and form a bay in the middle

3. Whisk the eggs in a clean dry bowl and pour into the bay. For a more richer colour, you could use the yolks only of 4 eggs

4. Add the oil, pepper and salt

5. Gradually incorporate the flour into the egg to form the dough

6. Knead the dough with the base of your hands for 3 - stick to your hand. If the dough gets too dry before you are finished, add a couple of tablespoons of water

7. If you are going to add a flavour such as spinach, or a colour such as saffron to the pasta, do it while kneading

8. Wrap in plastic and refrigerate for ½ hour, or for 1 hour at room temperature

9. When the dough is ready, knead again, then roll through pasta machine as desired

10. s the widest setting

11. Press dough through the machine, sprinkling with flour and guiding it out as it emerges

12. Fold flattened dough ½ on ½ , sprinkle dash of plain flour over the dough and the machine and pass the dough through again

13. Reduce setting on machine sequentially and pass dough through twice on each setting

One way to save time and effort is after second setting, wet the ends of the flattened pasta sheet and join or remove the

pasta

14. When you have finished, resist the urge to clean the pasta machine thoroughly with soap and water. All this will do is clog up the machine with glue-like balls of flour. Simply wipe the machine with a clean dry tea towel to remove most of the flour and store in a cool dry space

15. If you are purchasing a pasta machine, spend a little more to get a much better quality machine such as

wood under the clamp when you attach it to your kitchen bench, as this will help to avoid the clamp

Method 2


2. Alternatively sift flour into a food processor, add the egg, oil and salt and process until smooth

3. Wrap in plastic and refrigerate for ½ hour, then follow steps from 9 above



Desserts


Apple and Pear Galette with Vanilla Ice Cream

INGREDIENTS SERVES 4 25cm x25cm puff pastry sheets x 4

1 large granny smith apple

1 large packham pear

2 stalks mint

2 tablespoons butter

2 tablespoons brown sugar

1 tablespoons vanilla essence

honey to serve

vanilla ice cream to serve

EQUIPMENT

Corer

Small Saucepan

2 x Mixing Bowls

Chopping Board

Small Piece Of Baking Paper

Roasting Tray

Pastry Brush

METHOD

1. Preheat the oven to 180C


3. Melt butter on low heat

4. De-core and slice the apples and pears

5. Marinate in the vanilla and a little of the sugar and butter

6. Cut 4 circles from the puff pastry

7. Place on a lightly buttered pastry tray

8. Place the apples and pears over lapping on the pastry

9. Brush with the remaining melted butter and sprinkle with remaining sugar

10. Bake for 20 -25 minutes until the pastry is golden

(this will vary from oven to oven, so keep an eye on them)

11. To serve drizzle with a little honey and ice cream on the top or on the side

12. Garnish with mint stalks


Apple and Pear Galette with Vanilla Ice Cream


Baked Cheesecake with Flamed Blueberries

INGREDIENTS MAKES CAKE THAT SERVES UP TO 12

Biscuit Base

100g butter

Cheesecake Filling

675g cream cheese or Neufchatel cheese

300ml cream

2 eggs

2 lemons

5ml vanilla extract

3 tablespoons cornflour

225g caster sugar

butter or veg oil to grease cake tin

Flamed Blueberries

1 punnet blueberries or 1 pkt (300g) frozen blueberries if not in season

¼ cup (60g) icing sugar

2 tablespoons Grand Marnier

EQUIPMENT

Mixing Bowl

Frypan

Fire Starter / Match

Whisk

Zester

Spatula

Wooden Spoon

23cm Spring Release Cake Tin

Food Processor / Blender


Baked Cheesecake with Flamed Blueberries


Baked Cheesecake with Flamed Blueberries continued

METHOD

Biscuit Base Ingredients


2. Blend ingredients in blender such as the Braun Multiquick

3. Grease spring release cake tin with butter

4. Pour mix from blender into greased cake tin

5. Press down to form base

Cheesecake Filling Ingredients


2. Bring cream cheese out of fridge so it will be at room temperature when you need it

3. Take sticker off the lemon and zest. The zest contains essential oils that have heaps of flavour and

skin underneath off as well, as this tends to be quite bitter

as will spoil the flavour. A zester is a specialized tool that makes this task easy

4. Mix cream cheese, eggs, cornflour, vanilla extract, lemon zest and caster sugar (not cream yet) together in

bowl with wooden spoon to form a smooth texture

5. fold into mix

6. Pour mix into the cake tin on top of biscuit base

7. Bake for about 15 20 minutes (NB: this will vary from oven to oven, so check occasionally and use oven

timer to remind yourself!)

Flamed Blueberries

1. Put frypan on high heat

2. Add blueberries and sugar, reduce heat to medium

3. Simmer until sugar dissolves

4. Add Grand Marnier and light with a match or fire starter Warning: Can flare up, so stand back a bit

5. You will see a blue flame appear, cook until flame ceases

6. Allow to cool

7. Serve blueberries draped over cheesecake


Chocolate Soufflé Cakes

INGREDIENTS MAKES 4 SMALL CAKES 120g bittersweet chocolate the better the quality the better the cake

½ cup butter, plus some for buttering the moulds

2 eggs

2 egg yolks

¼ cup sugar

2 teaspoons plain flour, plus a little more for dusting

EQUIPMENT

4 Small Ramekins or Soufflé Dish

1 Baking Tray That Fits In Your Oven

Double Boiler

Whisk

Spatula

METHOD

1. Preheat the oven to 225 -250°C


3. Lightly butter the moulds and dust with flour place on a baking dish and then into the refrigerator to set the butter and ma

4. In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted

5. While the chocolate and butter are melting, beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is smooth

6. Mix the melted chocolate and egg mixture togetherchocolate flavoured scrambled eggs

7. Add in the flour and mix this through until combined to a smooth batter

8. Pour the batter into the moulds ¾ to top

9. Bake in the oven for 6 - 8 minutes

10. Invert onto a small plate and serve immediately


Chocolate Soufflé Cakes


Chocolate Tart with Raspberries and Fresh Cream

INGREDIENTS SERVES 6 TO 8

Chocolate Tart

150g chocolate (not milk chocolate)

1 pre-baked pastry flan case (about 18cm diameter)

1 egg

125ml pouring cream

85ml double thick cream

60ml milk

Coulis

1 punnet raspberries (or 150g frozen berries)

1 vanilla bean or ½ teaspoon vanilla extract

½ cup (125g) sugar

EQUIPMENT

Small Saucepan

Wooden Spoon

Mixing Bowl

Whisk

Roasting Tray

Rubber Spatula

Pastry Brush

METHOD



3. In saucepan, warm combined milk and pouring cream

4. Place broken pieces of chocolate inside saucepan, and stir until chocolate is melted and well blended.

5. Cool to lukewarm (about 5-10 minutes)

6. Slightly beat egg and add to cooled mix, stir until well combined NB: if you add egg before mixture cools to lukewarm, it will scramble

7. Brush a thin layer of chocolate into the tart case first, set in oven for 5 minutes

8. Pour remaining mix into the pre-baked pastry case

9. Bake at 150°C for 40 - 45 minutes, until the centre is slightly firm but still trembling in the centre

10. Remove from oven and after short cooling period, place the tart onto a clean, dry chopping board and remove from alfoil casing

11. , so you get a clean edge every time for each serve. Serve with the raspberries (or any berries in season) and a spoonful of double cream or crème fraiche


Chocolate Tart with Raspberries and Fresh Cream


Chocolate Tart with Raspberries and Fresh Cream continued

Alternative Tart Garnish – Raspberry Coulis

1 x punnet raspberries or frozen berries if not in season

1 x vanilla bean or ½ teaspoon vanilla extract

½ cup (125g) sugar

½ cup (125ml) water

EQUIPMENT

Small Pot

Wooden Spoon

Measuring Cup

Teaspoon

Chopping Board

METHOD


2. Boil sugar and water until sugar has dissolved

3. Add raspberries and vanilla extract and stir

4. Reduce until its a nice smooth texture

5. Allow to cool at room temperature

6. Spoon over tart with some creative flair!

CHEF’S TIPS – CHOCOLATE TART

Chocolate - We use and recommend Cadbury Old Gold Chocolate as it is readily available and not a texture). Generally you want a dark chocolate

that has more than 70% cocoa for this dish

Vanilla Bean - If you are using a vanilla bean, slice lengthways and scrape out the seeds and flesh inside. Add the split bean whole just like the extract. Keep the byou get a really nice vanilla sugar combo

Crème Fraiche is an alternative to double cream that is just a touch sour, and thus goes really well with the sweetness of the chocolate, and slight bitterness of the raspberries

Cooking time will vary from oven to oven, so use the oven timer and keep an eye on it!

Cooking the chocolate mix in the mousse away from direct heat is called au bain marie. By using the boiling water to melt the mix, you avoid burning the chocolate and making it bitter, grainy and dry

Chop the chocolate into small pieces before melting in pot chocolate burns easily so keep an eye on it!


Crème Caramel

INGREDIENTS SERVES 2 125ml milk

1 x egg

2 drops vanilla essence

30g sugar for the caramel

12g sugar for egg mix

25ml water

EQUIPMENT

2 Saucepans

Mixing Bowl

Dariole Moulds

Baking Dish (Deep Sided)

Silicone Paper

Food Processor

Scale

Baking Sheet

Whisk

METHOD


2. In a saucepan, add the sugar (30g) to the water and heat until caramelized

3. Remove from the stove and add a few drops of water to stop the caramelizing

4. Pour caramel into the dariole mould ed to grease the mould

5. Add egg sugar (12g) and vanilla together in a bowl and mix lightly

6. In the other saucepan, bring the milk to the boil and slowly pour onto the egg mixture whisking thoroughly (NB; do not beat eggs too much as you do not want egg mix to rise)

7. Pour egg mix into a jug and skim off any foam. Allow to cool a little

8. Pour egg mix into greased dariole moulds

9. Place into a baking dish filled with hot water and bake for 35 - 45 minutes in an oven at 165°C

10. When cooked remove from the oven, let them cool a bit then refrigerate for at least 2 hours

11. To serve, run a paring knife around inside of mould and lightly shake free onto a plate


Crème Caramel


Lemon and Lime Tart with Clotted Cream

INGREDIENTS MAKES 2 TARTS THAT SERVE UP TO 8 2 pre-cooked tart cases

150ml double cream (42% fat) for the tart filling

150ml clotted cream to serve

2 eggs

4 lemons

3 limes

75g caster sugar

EQUIPMENT

Juicer

Whisk

Mixing Bowl

Wooden Spoon

Strainer

METHOD



3. Take sticker off the lemons and limes and ensure the depression where the stem attaches the fruit to the tree is on the side so you can hway

4. Juice to make 100ml of lemon juice and 50ml of lime juice

5. If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap it in the microwave for 10 seconds which will help get the juices flowing

6. In a clean, dry bowl whisk eggs and sugar

7. Add lemon and lime juice to egg and sugar mix

8. Slowly add double cream and strain and strain again

9. The mixture should have smooth texture

10. Place tart cases on a lined roasting tray

11. Pour mixture into tart cases (try not to overfill)

12. Place roasting tray in oven for approximately 25 minutes. This will vary from oven to oven, so set the oven timer at 15 minutes and keep an eye on it.

, then its been overcooked, or been cooked too quickly

13. Allow one to cool and serve with clotted cream, the other you can freeze

Clotted cream is cream that has been heated to a point (37°C) and then cooled quickly to allow the butter solids to separate from the milk solids, hence the layer of fat at the top

14. At your next dinner party take the second one out of freezer the day before to thaw in the fridge


Lemon and Lime Tart


Lemon Sorbet


Lemon Sorbet

INGREDIENTS SERVES 2 125ml lemon juice

125g caster sugar

125ml white wine

125ml water

1 x egg white

4 x strawberries

EQUIPMENT

Small Pan

Shallow Baking Dish To Freeze Sorbet

Wooden Spoon

Whisk

Fork

Glass For Serving

Zester

Juicer

METHOD


2. Take sticker off the lemon and zest (take off outer skin of a fruit). The zest contains essential oils that have

tends to be quite bitter as will spoil the flavour. A zester is a specialized tool that makes this task easy

3. With the zested lemon, ensure the depression where the stem attaches the fruit to the tree is on the side so you can You get more juice cutting the fruit this way


4. Place sugar, lemon juice, water and wine in a small sauce pan

5. Heat over low heat until sugar is dissolved, bring to boil, simmer for 5 minutes

6. Allow to cool

7. Strain mixture into a shallow dish and freeze until mixture is just firm

8. Beat the egg white till stiff

9. Remove mixture from freezer, fold egg white in with spatula

10. Return to the freezer until firm

Serve in a glass and garnish with strawberries


Raspberry and Chocolate Ripple with Mint

INGREDIENTS MAKES 10 SERVES 300ml pouring cream

1 pkt pavlova nests

1 pkt Maltesers

250g fresh raspberries if in season, otherwise frozen is OK

1x bunch mint to decorate (optional)

50g caster sugar

icing sugar, to dust

EQUIPMENT

Electric Whisk or Blender

Rubber Spatula

Wooden Spoon

Fork

Mixing Bowl

Serving Glass

Entrée Plate

Teaspoon

METHOD


2. Whisk the cream with 1 tablespoon of the sugar in a bowl, using a balloon whisk or an electric beater, until soft peaks form

3. Place the raspberries in a separate bowl with the remaining sugar and, using a fork, lightly crush and mix together

4. less mess

5. -mix here, but gently fold the raspberries into the cream with crushed meringue and Maltesers, until you get a rippled effect

6. Spoon the mixture into serving glasses set on plates, decorate with mint sprigs and dust with icing sugar


Raspberry and Chocolate Ripple with Mint



Glossary of Terms

al dente

bain marie to cook or melt something off direct heat by placing in a bowl above boiling water

baton to cut an item into 5mm square, 5cm lengths

blanch to briefly plunge vegetables in boiling water

caramelized (for onions, leeks etc) to cook on low heat for a long time. The item will lose moisture and volume, turning into a light brown colour

chop to coarsely cut into small pieces

compound chocolate a less expensive chocolate replacement made from a combination of cocoa, vegetable fat, and sweeteners

convex to have a gentle curve up and outwards, as opposed to being flat or depressed (concave)

coulis a sauce made from cooked fruit and sugar

crème fraiche slightly soured cream with bacterial culture, but is less sour, and thicker, than sour cream. French is best for this

crimp to press to sides together to form a water tight seal

crouton small piece of sautéed or rebaked bread , often cubed and seasoned

dariole French term meaning a small, cylindrical mold. It also refers to the dessert that is baked in the mold

de-beard to remove the tendon that attaches a mollusk to a rock. The best way is to grab the exposed tip firmly, twist and pull up against the side of the shell

de-glaze to lift meat sediment from the bottom of the pan by adding liquid, bringing to the boil and stirring to blend flavours

dice to cut into fine, small cubes about 5mm square

drizzle to lightly pour a liquid over a dish in a zig-zag and/or circular fashion

dry fry or dry roast to lightly fry in a pan (preferably teflon coated) or oven without any liquid

emulsify thicken to a creamy consistency

flambé to add alcohol to hot pan and ignite. Burning off alcohol is essential for better flavour

floured lightly sprinkle the prep surface with flour to avoid sticking

fold to gently incorporate an ingredient or mix to another by tumbling over each other, usually in a mixing bowl

garnish ornament or decorate food

grease t

julienne to cut an item into small matchstick sized pieces

marinate to immerse an ingredient in a liquid to tenderize prior to cooking

http://en.wikipedia.org/wiki/Chocolate

http://en.wikipedia.org/wiki/Souring

http://en.wikipedia.org/wiki/Microbiological_culture


Glossary of Terms continued

oxidise exposed fruit will go brown very quickly, which will detract from the lifted aromas and fresh flavours

pancetta Italian type of dry cured meat

panna cotta an Italian phrase,

pick to remove leaves of a vegetable from root

pin-boned cosmetic ones, or your pliers from the shed!

poach to cook at a temperature less than boiling to avoid damage to delicate foods

puree a pulp made by forcing cooked food through a strainer

quenelle small egg shaped size, formed by using 2 tablespoons

ragout French term for combination of ingredients to form a wet dish or sauce

reduce as water evaporates, the remaining flavours are concentrated in the smaller volume of liquid

refresh briefly dipping veggies in ice cold water to stop the cooking process and bring out the colour

sauté to cook in oil or butter to soften without colour

seal to use high heat for a short time to cauterize (seal) the exterior surface

season add salt and pepper to desired taste

score to lightly cut surface of an ingredient to form ridge or pocket

sift by passing an ingredient or mix through a fine mesh (sifter) solids are removed to give a uniform, smooth texture

simmer there should be continuous movement of water in the pot, but just below a slow rolling boil

slow boil boiling liquid that has only slight surface movement

slurry a thick suspension of solids in liquid, usually by mixing powdered item with liquid to enable a better mix or combination

strain to pass a liquid through a fine mesh to block solids

sweat to cook slowly on a low heat without letting the ingredient colour

top and tail to cut the top and end off so you get a neat square item

translucent to be see through, without colour

vinaigrette blend of vinegar or similar acid base with oil, used to flavour salads or served warm as a dressing. The best ratio for vinaigrette is three parts oil, one part vinegar.

zest to take the outer layer of skin off fruit. This layer has lots of flavour and nutrients from the essential oils. The next layer is white and is called the pith, and is usually avoided as it can be quite bitter


Weight Conversion Table

Metric Imperial

teaspoon 5ml teaspoon 1/6oz

tablespoon 20ml tablespoon 2/3oz

cup 250ml cup 8oz

30g 1oz

50g 1 2/3oz

200g 7oz

250g 8oz

400g 14oz

500g 16oz

600g 21oz

650g 23oz

700g 25oz

750g 26oz

800g 28oz

1kg 35oz

100ml 3 fl oz

120ml 4 fl oz

150ml 5 fl oz

300ml 10 fl oz

800ml 26 fl oz

850ml 28 fl oz

900ml 1 qt

1L 35 fl oz


Temperature Conversion Table

Celsius F/heit Gas Mark Description

110 225 1/4 Very cool

130 250 1/2 ---

140 275 1 cool

150 300 2 ---

170 325 3 very moderate

180 350 4 moderate

190 375 5 ---

200 400 6 moderately hot

220 425 7 hot

230 450 8 ---

240 475 9 very hot

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