Tuesday, 18 November 2014

Weeks 5 and 6 Term 4 2014

Our current menu is one of my favourites!
Sicilian Toast
Pasta with a Vegetable Sauce
Broad Bean and Potato Salad
Seasonal Vegetables
Pizza of the Imagination

Sicilian Toast
25 slices crusty bread
12 eggs
100g parmesan cheese
6 tablespoons parsley
1 ½ cups olive oil

·        Whisk eggs
·        Grate cheese
·        Chop parsley
·        Mix cheese, parsley, salt and pepper
·        Dip bread into egg mixture for 30 seconds
·        Fry until golden on each side
·        Repeat with remaining slices
·        Keep toast warm

Pasta with Vegetable Sauce
Pasta dough (see separate recipe)
1kg vegetables
1 tin chopped tomatoes
2 cloves garlic
½ cup basil leaves or 1 tsp dried basil
Salt and pepper
1 cup Parmesan cheese

·        See separate recipe for pasta
·        Choose vegetables
·        Peel and crush garlic
·        Peel and chop vegetables
·        Fry vegetables
·        Add tomatoes & simmer until all is tender
·        Taste and add salt and pepper, as needed
·        Add to cooked pasta
·        Grate cheese and serve separately

Basic Pasta Recipe
3 cups pasta flour
2 teaspoons salt
4 eggs
Flour for dusting

·        Place everything into food processor
·        Blend until a soft dough is produced – you may need to add one or even two more eggs if the dough feels too dry
·        Cover in plastic wrap and leave for at least one hour
·        Break into 6 pieces
·        For each piece:
o   Flatten
o   Make into rectangle
o   Run through machine on widest setting 6 times – folding it back to original size each time
o   Change to next setting and roll once
o   Repeat to second thinnest setting (cut in half if it gets too long)
o   Dust with flour if pasta gets sticky
·        Repeat with other 5 pieces
·        Use machine attachment to cut pasta of your choice
·        Rest pasta for as long as possible
·        Boil in salted water 5 minutes

Potato Salad with Broad Beans and Herbs
2kg potatoes
1kg broad beans (in their pods)
4 spring onions
1 cup chives

·        Peel and chop potatoes
·        Boil potatoes until tender (about 15 minutes) and then drain
·        Remove beans from pods
·        Boil beans for 1 minute
·        Rinse beans in cold water
·        Chop herbs and onions
·        Mix potatoes, beans, herbs, mayonnaise and lemon juice
·        Add salt and pepper to taste

(makes 2 pizzas)
Pizza dough (see separate recipe)
2 cups vegetables
1 onion
1 clove garlic
1 cup Mozzarella Cheese
Olive oil
Fresh basil or other seasonal herbs
2 cups tomato paste

·        Turn oven on to 200 degrees
·        Roll out dough into 2 rectangles
·        Place on lined trays
·        Spread with tomato paste
·        Choose vegetables
·        Chop, slice or tear vegetables
·        Crush garlic
·        Grate cheese
·        Cover with vegetables, garlic and cheese
·        Bake 25 minutes
·        Chop fresh herbs
·        Sprinkle fresh herbs on top of cooked pizza

Pizza Dough
 (makes 2 pizzas)

3 cups (400g) bread flour
1 teaspoon salt
1 teaspoon sugar
4 teaspoons yeast
4 teaspoons oil
1 ¼ cup water

·        Place ingredients into bread maker in the order listed above
·        Press MENU to setting PIZZA
·        Press START
·        Dough will be ready in about 45 minutes

If you do not have a bread machine:
·        Mix ingredients as above & knead for 10 minutes
·        Cover with plastic wrap and leave in a warm place to rise for about 1 hour (until double in size)

Seasonal Vegetables:

Students choose from the following recipes
Stir-fried Vegetables
2kg seasonal vegetables
1 tablespoon soy sauce
2/3 cup oyster sauce

·        Peel and chop vegetables
·        Fry vegetables
·        Add oyster sauce and soy sauce
·        Cook for 5 minutes

Cheesy Vegetables
2kg seasonal vegetables
80g butter
3 cups milk
4 tablespoons plain flour
Pinch nutmeg (finely grated)
300g grated cheese
1 cup breadcrumbs
Salt and pepper to taste
Topping: 1 cup grated cheese
·        Choose vegetables
·        Chop vegetables
·        Boil vegetables for about 15 minutes, until tender
·        Drain
·        Put vegetables into two baking dishes
·        Make sauce in microwave
o   Melt butter in microwave
o   Add flour and stir
o   Add 2 cups milk and stir
o   Add nutmeg and grated cheese
o   Microwave on high for 1 minute then stir
o   Repeat microwaving for 1 minute and stirring until sauce is thick, smooth and cooked
o   Add more milk if necessary – sauce should just pour
o   Add salt and pepper to taste
·        Pour over vegetables
·        Sprinkle 1 cup grated cheese and 1 cup breadcrumbs over vegetables
·        Bake in oven 200 degrees for 15 minutes
·        Grill for 2 to 3 minutes until crisp and brown

Vegetable Curry
2kg vegetables
1 tin coconut milk
1 packet curry paste

·        Peel and chop vegetables
·        Fry vegetables
·        Add coconut milk and curry paste
·        Simmer for 30 minutes, adding water if necessary

Roasted Vegetables
2 kg vegetables
¼  cup dried herbs
2 cloves garlic

·        Add oil to roasting tin and place in oven to heat (200 degrees)
·        Peel and chop vegetables
·        Crush garlic
·        Add everything to roasting tin
·        Mix gently
·        Bake for about 30 minutes

Mashed Vegetables
2kg vegetables
100g butter
1 cup milk
·        Peel and chop vegetables
·        Boil vegetables  for about 30 minutes
·        Drain the vegetables
·        Mash vegetables with butter and milk

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