Wednesday, September 6, 2017

Sushi Nori.

Sushi Nori

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

Monday, September 4, 2017

Chocolate Cake.

Chocolate Cake

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

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

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

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

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

9.    Ice with chocolate icing.

Wednesday, August 30, 2017

Homemade Pizza.

Homemade Pizza
Learning intentions

High grade versus standard flour, Using yeast (activating and growing), Dough making and kneading, Rising the dough, Topping prep, Setting up the pizza, Baking and slicing, Students can compare a slice of their pizza combo with the others in the class.

Small bowl
Large bowl
Measuring cup/spoons
Rolling pin
Oven tray, oiled
Sharp knife and chopping board

Base Ingredients (per pair)
Dried yeast, 2 tsp
Lukewarm water, ½ cup
High grade flour, 1 ½ cups
Sugar, 1 tsp
Olive oil, 1 tsp
Salt, 1/2 tsp

Tomato paste, 1 Tbsp
Onions, ½, sliced fine
Garlic, 1 clove, crushed and chopped
Cheese, Mozzarella, half cup grated
Plus toppings of your own choice (meats, sauces, vegetables)
Oven on to 2000C.
1.    Mix yeast with warm water and sugar in a small bowl. Leave for 5-10 minutes to activate on warm stove top.
2.    Sieve the dry ingredients (flour and salt) in a large bowl and make a well in the middle.
3.    Pour activated yeast and oil into the dry ingredients and mix to form a dough.
4.    Knead the dough on a clean, floured bench until smooth and elastic (10 minutes solid).
5.    Place back in an oiled bowl and let rise on stove top for 20 minutes.
6.    Prepare the toppings while you wait.
7.    After 20 minutes, remove the dough from the bowl and knock back.
8.    Using a floured rolling pin, roll out the dough to a circular shape.
9.    Place the pizza dough on the oiled oven tray.
10.  Smear the tomato paste on the base.
11. Arrange the toppings and cheese.
12. Bake for 15-20 minutes, until the base is brown and crispy.
13. Slide off the oven tray onto a chopping board and slice up.

Sunday, August 27, 2017

Chocolate Weetbix (Energy) slice.

Energy (Chocolate Weetbix) Slice
Learning intentions
No demo: students read the recipe and do it themselves. Judging the best presented.
Making a slice, Icing the slice, Cutting the slice. Cooking Assessment check.
Small pot
Wooden spoon
Measuring cups/spoons
Loaf tin and cooling rack
Baking paper
Large Bowl
Ingredients (per pair)
Butter, 100g
Sugar, ¼ cup
Flour, 3/4 cup
Weetbix, 2, crushed
Baking powder, 1/2 tsp
Cocoa, 2 tsp
Coconut, 1/4 cup
Hot water, 3 Tbsp
Icing sugar, ½ cup
Cocoa, 1 tsp
2 knobs of butter, melted
Hot water, 3 tsp
Oven on to 1800C.
1.    Melt the butter and sugar in a small pot. Don’t burn the butter!
2.    Sieve the dry ingredients (flour, cocoa, baking powder) into a large bowl.
3.    Add the crushed weetbix and coconut.
4.    Pour over the melted butter and sugar and mix together well. Add the water too.
5.    Lay the baking paper in the bottom of the loaf tin.
6.    Scrape the slice mix into the tin and press down to compact it.
7.    Bake for 15-20 minutes.
8.    Make the chocolate icing.
9.    Remove the slice from the oven and let cool down in the tin for a bit before removing.
10.  Place on a plate and ice with chocolate icing.