Tuesday, February 20, 2018

Grilled Steak with Garlic Mushroom sauce.

Grilled Steak with Garlic Mushroom sauce
·      Small fry pan
·      Chopping board and sharp knife
·      Measuring cup/spoons
·      Tongs
·      Serving plate
·      Ramekin for sauce
·      Rump steak, 2 portions, needs to be trimmed of fat and silver skin
·      Mushrooms, 2, sliced
·      Garlic, 1 clove or ¼ tsp, crushed and diced finely
·      Cream, 1/8 cup (3 Tbspns)
·      Seasonings (salt/pepper/herbs)
·      Butter for mushrooms.
·      Oil for frying
1.    Slice up the mushrooms and crush/dice the garlic.
2.    Heat up the small fry pan (medium heat) and add butter.
3.    Quickly add garlic, then mushrooms.
4.    Toss and fry until soft.
5.    Add the cream, reduce the heat and simmer until thick.
6.    Pour out the sauce into a mixing bowl and keep warm. Season if required.
7.    Clean the fry pan and reheat.
8.    Wait until the pan is hot before adding a small amount of oil.
9.    Fry the steak one piece at a time, waiting for the blood to come through before turning over.
10.  Test for “degrees of doneness” before removing from pan. Poke the meat with your finger.
11. Rest the meat on a plate for 5 minutes before serving with the sauce.

Things to remember when cooking steak:
·      The steak should be at room temperature before cooking (bring out of the fridge at least 30 minutes before cooking).
·      Trim the steak of fat and silver skin.
·      Heat up the pan to medium hot.
·      Add a little oil. Grilled, not deep fried.
·      Season the steak after cooking.
·      Flip only once. Wait for the cooking juice to come through before flipping.
·      Cook to correct Degrees of Doneness
1.    Blue (very rare)
2.    Rare
3.    Medium rare
4.    Medium
5.    Well done
6.    Very well done
See the pictures below for a better idea. Also use the finger poke test. Fatter steak will take longer to cook in the middle.

·      Resting the meat for 5 minutes after cooking allows the muscle fibers to relax which means the meat is more tender and easier to cut/chew. This should be applied to all meats after cooking.

Sunday, February 18, 2018

Sponge Cake.

Sponge Cake
·      Large mixing bowls
·      Whisk
·      Measuring cup/spoons
·      Cake tin (round or square)
·      Sieve
·      Baking paper or flour dusting
·      Cooling rack
·      Wooden spoon or spatula

·      Eggs, 3
·      Sugar, 3/4 cup
·      Flour, 3/4 cup
·      Baking powder, 1 tsp
·      Salt, pinch
·      Butter, 25g, melted
·      Cream, 1/4 cup, whipped
·      Jam, 1 Tbspn

Oven on to 1750C.
1.    Beat the eggs and salt together.
2.    Add sugar and beat until thick and foamy.
3.    Sift flour and baking powder together.
4.    Carefully add to egg mixture.
5.    Fold in the butter.
6.    Pour into a greased and lined deep cake tin.
7.    Bake for 20-30 minutes or until cake springs back.
8.    Drop the cake on the bench to knock out some of the air and trap the rest.
9.    Leave for 10 minutes to cool down in tin before turning out onto a cooling rack. Carefully cut in half.
10. Whip the cream.
11. Carefully spread the jam on the top of the sponge.
12.  Serve with the cream.

Wednesday, February 14, 2018

Marinated Chicken and Potato Salad.

Marinated Chicken with Potato Salad

·      Wooden chopping board
·      Sharp knife
·      Tongs
·      3 Pots (per table)
·      Enamel dish for chicken
·      Oven tray
·      Peeler
·      Sieve
·      Large Mixing bowl
·      Chicken breast (one per pair) or legs (2 per pair)
·      Selection of marinades (acids, sauces, seasonings)
·      Potatoes, 1 large or 2 medium or 3 small per group
·      Spring onion, 2 lengths of stalk
·      Eggs, 2
·      Mayonnaise, 1 Tbsp
·      Salt/pepper, to taste
Oven on to 1800C
1.    Mix up marinade (no more than ¼ cup) and pour into the enamel dish. Roll the chicken in the marinade and leave on your workstation.
2.    Fill up a pot ½ full of hot water and bring to the boil (high heat). Add a pinch of salt.
3.    Wash, peel and wash the potatoes. Dice up (1-2 cm2 ) and place in pot.
4.    Boil potatoes until just soft (10-15 minutes).
5.    Slice up spring onion while waiting.
6.    Drain the potatoes through a sieve and let cool down.
7.    Place the eggs in the clean pot, cover with hot water and bring to boil.
8.    Boil for 8 minutes and then run under cold water for 2 minutes.
9.    Peel the eggs and dice up.
10.  Add cooled potatoes, egg and spring onion together in a bowl with the mayonnaise and mix together.
11.  Roast chicken in oven for at least 30 minutes on the oven tray. Cook until no more blood can be seen and the flesh is white. Use the tongs to turn the chicken over.
12. Remove the chicken from oven and leave to rest for 5 minutes. Make sure the chicken is cooked properly by inspecting the flesh around the bone. Serve the chicken on a mound of potato salad.

Monday, February 12, 2018

Banana Cake.

Banana Cake with Chocolate Icing
·      Small cake tin (greased and floured)  
·      Sharp knife
·      Mixing bowl
·      Measuring cups/spoons
·      Wooden spoon
·      Whisk
·      Sieve
·      Cooling rack

·      Butter, 75g, soft
·      Sugar, ½ cup
·      Eggs, 1
·      Soft banana, 1/2 large mashed (or 1 small mashed)
·      Vanilla essence, ¼ tsp
·      Flour, 1 cup
·      Baking soda, ½ tsp
·      Salt, ¼ tsp
·      Cinnamon, 1/4 tsp
·      Milk, 1/4 cup
·      Lemon juice, ½ tsp

1.    Cream butter and sugar until light.
2.    Beat in the egg.
3.    Stir in mashed banana and vanilla.
4.    Sieve in the dry ingredients (flour, cinnamon, salt and baking soda).
5.    Fold into creamed mixture with milk and lemon juice.
6.    Pour into the greased and floured cake tin.
7.    Bake at 1800C for 20-30 minutes until cooked.
8.    Remove from oven and let cool down before turning out.
9.    Ice with chocolate icing.
·      Icing sugar, ½ cup
·      Cocoa, 1 tsp
·      Butter, 2 knobs, melted
·      Hot water, 2-3 tsp

Tuesday, February 6, 2018

Warm Salad (Bacon, Eggs and Croutons)

Warm Salad (Bacon, Egg and Croutons)
  • Chopping board
  • Oven tray
  • Sharp knife
  • Peeler
  • Large mixing bowl
  • Small fry pan and fish slice/tongs
  • Small pot
    Mesclun salad, 1 tong full
    Carrots, 1, peeled and cut julienne style
  Tomato, 1, sliced
  Capsicum, ½, sliced finely
  Cucumber, peeled and sliced finely
    Spring onions, ½ stem, sliced on the angle
   Parsley sprig, chopped up finely
    Bacon, 3 slices or 1 ramekin, fried
    Bread, 1 slice, toasted, diced and fried
    Eggs, 2, diced
    Oil for frying
1.    Add eggs to a pot of hot water. Bring to the boil for 8 minutes. Pour out the hot water and fill pot with cold water.
2.    Peel the eggs and chop up. Add to the mixing bowl.
3.    Toast the bread in the oven for 10 minutes on an oven tray. Slice up the bread into cubes.
4.    Slice up the bacon in small pieces.
5.    Fry bacon in oil until crisp. Add the bread and toss through until bread has absorbed the oil and gone crispy.
6.    Place into mixing bowl to cool down.
7.    Slice the carrot into julienne (matchstick sized pieces), after peeling.
8.    Slice up spring onion into thin slices. Chop up the parsley.
9.    Chop up the remaining salad vegetables (tomato, cucumber, capsicum)
10. Add all to the mixing bowl.
11. Add the Mesclun salad to the other ingredients in the bowl.
12. Toss the salad together, mixing all the ingredients through.
13. Serve with tongs onto a plate and eat.