Mango Lassi Recipe

Mango Lassi Recipe

INGREDIENTS

1 cup plain yogurt

1/2 cup milk

1 cup chopped mango (peeled and stone removed) 

or - tinned is ok if you remove the syrup

4 teaspoons sugar, to taste

A dash of ground cardamom (optional)

METHOD

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Yield: Makes about 2 cups.

Curried Sausages

Curried Sausages

Ingredients

2 teaspoons oil

8 sausages

1 onion, chopped

2 small apples

1 teaspoon curry powder

1 tablespoon Edmonds plain baking flour

3/4 cup beef stock

Preparation

Slice sausages

Chop onions and dice apple.

Heat oil in a frying pan

Add onion and cook until clear. 

Add apple

Stir in curry powder and cook for 30 seconds

Stir in flour and cook for 30 seconds

Gradually add stock, stirring constantly until mixture boils

Reduce heat and add sausages

Cook for a further 5 minutes to heat through

serve with rice

Spicy Filo Triangles

Spicy Filo Triangles

2 sheets filo pastry1 tbsp sunflower oil

½ tsp coriander seeds, coarsely crushed

Vegetable filling

1 potato,  peeled and diced

1 small carrot, peeled and diced

1 cup of frozen peas

1 tbsp curry powder

1 tbsp chopped fresh coriander

pinch of salt

Cook the diced potato and carrot in a saucepan of boiling water for 5 minutes. 

Add the peas and cook for a further 2 minutes.
Drain well and tip the vegetables into a bowl. 

Stir in the curry paste, coriander and salt, 

mash the mixture slightly to combine. 

Leave to cool.

Preheat the oven to 200°C (400°F, gas mark 6). 

Taking one sheet of filo pastry at a time (keeping the other sheet covered to prevent it from drying out), 

cut widthways into 6 equal strips, 

Brush them with a little of the oil.

Lay one of the pastry strips lengthways in front of you and put a rounded tbsp of the filling in the middle of the end nearest to you. 

Pick up one end corner and fold it diagonally over the filling to make a triangular shape, flattening the filling slightly. 

Continue folding the strip over in a triangular shape until you come almost to the end. Trim off excess pastry from the end. 

Repeat with the remaining filo pastry and filling to make 12 triangles in all.

Place the filo triangles on a non-stick baking sheet, brush the tops with the remaining oil and scatter over the crushed coriander seeds. Bake for 10–15 minutes or until golden.

Week 8 - Cooking challenge Number 2

Well done again to our teams
We had a number of our group members away today, which meant that we all had to work extra hard to get our food ready on time.

Team 1 - Vegetarian Samosa
Team 2 - Curried Sausages
Team 3 - Mango Lassi

Again it was boys team who won. their curried sausages were tasty and ready in good time.
I wonder if they will make it 3 out of 3 next week as they head into their dessert challenge.

There were some interesting conversations going on during the session, especially about whether or not it was sensible to eat pre-cooked foods (Like sausages) before they have been reheated.
Some of the other conversations today were about why you might want to be a vegetarian.  Some of the group found the vegetarian options lacking in flavour and had plenty of sensible suggestions as to how they could have fixed this.  Vegetarians in the group have also made it very clear that being a vegetarian is not just about eating salads.

Chocolate Tart

Ingredients

450g/1lb sweet pastry

1x20cm/8in tart ring

300g/10½oz dark chocolate

110g/4oz unsalted butter

110ml/4fl oz double cream

4 eggs

1 egg, yolk only

110g/4oz sugar

Preparation method

1. Line the tart ring with sweet pastry and bake blind.
2. Melt the chocolate, butter and cream in a bowl over boiling water.
   Technique: Melting chocolate 
3. In a mixer, whisk the eggs, yolk and sugar on full speed until thick, light and fluffy.
4. Fold the eggs through the melted chocolate mix very carefully and fill the tart mould to the top.
5. Cook in a cool oven at 150C/300F/Gas 2 for 10 minutes. Allow to cool completely. 
6. Do not refrigerate. Serve with orange or passion fruit sorbet.

Vegetarian Penne Pasta with Tomato and Red Capsicum Sauce

Penne pasta

2 tsp olive oil

1 chopped onions

2 crushed cloves of garlic

2 red capsicums cut into small pieces.

1 tin crushed tomatoes

salt and pepper to taste.

Cook pasta as per instructions on the packet.

In pan heat oil and saute onions until transparent.

Add garlic and cook for further 2 minutes (without burning)

Add tinned tomatoes and capsicum pieces.

Cook until capsicum is soft and liquid has reduced.

Add salt and pepper to taste.

Drain pasta and toss through tomato and capsicum sauce.

Serve with fresh salad.

Chinese Dumplings 

Ingredients

60 premade dumpling wappers

300g Pork Mince

2 spring  onions

2 cloves garlic

1 bunch Ong choy (Chinese water spinach)

2 tbsp Chinese cooking wine

2 tbsp soy sauce

Small amount sesame oil

2 tbsp oyster sauce.

Finely chop spring onions and ong choy.

Mix with Pork mince.

Add sauces and mix until totally combined.

Take small amount of mixture and place in centre of dumpling wrapper.

Fold and set aside for cooking

Follow this Link for instructions on how to fold dumplings

http://www.steamykitchen.com/5849-chinese-boiled-pork-dumplings.html

Preheat electric frypan or saucepan full of water.  When boiling add dumplings.  

Dumplings will float when cooked.

Serve with Chinese red vinegar.

Ready Steady Cook!

Today
Each team had a different dish to cook, they were given a recipe and some instructions and they were off.

Group 1 - Chinese Dumplings

Group 2 - Vegetarian Penne Pasta with a tomato and red capsicum sauce

Group 3 - Chocolate Tart


The results were awesome.  Group 1 winning todays cook off, the boys were super organised, and worked well as a team.  A special well done to Luke who took leadership seriously and shared the skills he has learnt cooking at home with his mum with the group.

We thought we should include the recipes on our blog so that we can cook them another time, or at home for our friends and family.

Getting Organised

Our first cooking club session was all about getting organised.
What are we going to do? How are the sessions going to run?

Some of us obviously watch a few of the current cooking shows, and we decided that we would like to run our sessions a little bit along the lines of 'My Kitchen Rules'

We have split into groups and each group with cook a different dish each week.  We will cook and entree, a main and a dessert.  At the end of each session we will sit down and taste each others dishes and give feedback to each other.  Mrs Hanlon and her helpers will also be looking at, and tasting the food and choosing the best dish of the day.
They will be looking at group dynamics - how the group can work together and how organised the group is. The taste of the food, and where time allows, how the food is presented.

Next week we are going to be making Chinese Dumplings, Vegetarian Pasta and Chocolate Tart!

Food technology is focused on developing knowledge and skills about the use of living organisms and ingredients to process, preserve, pack and store products.

In home economics, students develop an understanding of the factors that influence the well-being of individuals and families within the home and community and of the actions people take to enhance and sustain those environments.

In the context of food and nutrition, students evaluate current issues and theories of nutrition, identify and reflect on factors that influence people’s choices and behaviours, and use this knowledge to make informed decisions.

Through the processes of selecting, preparing, cooking, and serving food, students develop their creativity and experience a sense of accomplishment. At the same time, they develop personal and interpersonal understandings and skills that contribute to well-being.