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

Ingredients:

25 slices crusty bread

12 eggs

100g parmesan cheese

6 tablespoons parsley

1 ½ cups olive oil

Method:

·        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

Ingredients:

Pasta dough (see separate recipe)

1kg vegetables

1 tin chopped tomatoes

2 cloves garlic

½ cup basil leaves or 1 tsp dried basil

Oil

Salt and pepper

1 cup Parmesan cheese

Method:

·        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

Ingredients:

3 cups pasta flour

2 teaspoons salt

4 eggs

Flour for dusting

Method:

·        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

Ingredients:

2kg potatoes

1kg broad beans (in their pods)

4 spring onions

1 cup chives

Method:

·        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

Pizza

(makes 2 pizzas)

Ingredients:

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

Flour

2 cups tomato paste

Method:

·        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)

Ingredients:

3 cups (400g) bread flour

1 teaspoon salt

1 teaspoon sugar

4 teaspoons yeast

4 teaspoons oil

1 ¼ cup water

Method:

·        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

Note:

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

Ingredients:

Oil

2kg seasonal vegetables

1 tablespoon soy sauce

2/3 cup oyster sauce

Method:

·        Peel and chop vegetables

·        Fry vegetables

·        Add oyster sauce and soy sauce

·        Cook for 5 minutes

Cheesy Vegetables

Ingredients:

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

Method:

·        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

Ingredients:

2kg vegetables

1 tin coconut milk

1 packet curry paste

Method:

·        Peel and chop vegetables

·        Fry vegetables

·        Add coconut milk and curry paste

·        Simmer for 30 minutes, adding water if necessary

Roasted Vegetables

Ingredients:

2 kg vegetables

¼  cup dried herbs

2 cloves garlic

oil

Method:

·        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

Ingredients:

2kg vegetables

100g butter

1 cup milk

Method:

·        Peel and chop vegetables

·        Boil vegetables  for about 30 minutes

·        Drain the vegetables

·        Mash vegetables with butter and milk