SITHCCC005 Prepare Dishes Using Basic Methods of Cookery

Assessment Task 1: Knowledge Test                                       

Provide your response to each question in the box below.

Q1a:

Match the following major food groups with their characteristics and add an example.

Satisfactory response

Yes ☐

No ☐

Major            food types

Answer

Characteristics

Examples

Meat

a. comprise a large group with milk, yoghurt, and cheese produced from cows, sheep, goats, or buffaloes.

Poultry

b. Any part of a herbaceous plant that can be eaten, either raw or cooked.

Seafood

c. Flash freezing, or quick freezing helps preserve the product’s quality, texture, and nutrition by generating smaller ice crystals.

Vegetable

d. refers to all feathered birds, farmed or processed for human consumption.

Fruit

e. also referred to as dry store items

Dairy

f. animals bred and slaughtered for human consumption. Traditionally hunted in the wild, but now mostly farmed.

Dry goods

g. are broken down into Crustaceans, Molluscs and Cephalopods

Frozen goods

h. the ripened ovaries of a flowering plant.

Q2:

Match the following general food items with their characteristics and add an example.

Satisfactory response

Yes ☐

No ☐

General food items

Answer

Characteristics

Examples

Batters

a. a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish.

Coatings

b. are food items placed around or on the main dish for adornment or relish.

Condiments And Flavourings

c. is a process that consists of applying a liquid or a powder onto the surface of an edible product to convey new sensory properties.

 

	Garnishes			d. generally used in baking for tenderising or shortening the product, to trap air during creaming, improving texture and volume, assisting in the prevention of curdling and to add flavour.
	Oils			e. is a flour mixture with liquid and other ingredients such as sugar, salt, and leavening.
	Sauces			f. are commercially made or ready- made and are generally used during functions and events.
Q3:		a)   Explain the basic application of the following knives in one (1) or two (2) sentences each. ·         Chef’s knife ·         Boning knife ·         Paring knife b)  Write down six (6) different cuts used for preparing a dish.				Satisfactory response
						Yes ☐	No ☐
Insert the required/ model answers here
Q4:		Mise-en-place is important in the kitchen. Explain the importance and requirements of mise en place to produce dishes in a kitchen. Write your answer in 50-100 words.				Satisfactory response
						Yes ☐	No ☐
Q5:		Complete the following table relating to the common methods of cookery, providing details for:   Ø  The definition and principles Ø  A menu example for each method of cookery using protein or dairy as a main ingredient Ø  A menu example for each method of cookery using vegetables, farinaceous or fruit as a main ingredient				Satisfactory response
						Yes ☐	No ☐

 

Q6:	Below are examples of a few commonly used food labels in the hospitality industry. Please explain below terms (30 to 50 words) what the labels tell you.	Satisfactory response
		Yes ☐	No ☐
a.  Best before:   b.  Use by:   c.  Use first:   d.  What is FIFO, and why do you use stock rotation in the Food Service. (30 to 50 words)
Q7:	What is a standard recipe? What are the six (6) stages for food preparation and production in a commercial kitchen?	Satisfactory response
		Yes ☐	No ☐

 

Q8:	(a)    Why do you need to calculate ingredient amounts according to the requirement of the dish? Answer in 50-100 words.   (b)   The recipe below yields 3 portions. Calculate the required ingredients to yield 18 portions:	Satisfactory response
		Yes ☐	No ☐
Q9:	Discuss the various methods to weigh and measure ingredients according to the recipes. Answer in 50-100 words	Satisfactory response
		Yes ☐	No ☐
Q10:	List seven (7) tips to reduce waste and increase profitability of food produced.	Satisfactory response
		Yes ☐	No ☐
Q11:	What does FIFO stand for in commercial cookery? Write in 20 to 30 words.	Satisfactory response

 

food contact PPE (personal protective equipment) switch off manufacturers cord operator’s manual

 

		Yes ☐	No ☐
Q12:	List any four (4) signs of spoilage and contamination in perishable items.	Satisfactory response
		Yes ☐	No ☐
Q13:	(a)    List 5 safety aspects which must be considered to prevent injuries when using equipment.   (b)   List five safety measures you must take while operating this machine (50 to 60 words)   1.  Read and understand                                  before using the machine. 2.  Wear any required                                  provided by employer when using the machine. 3.  Follow                                instructions for machine usage and cleaning.	Satisfactory response

 

4.  A                                 surface is referred as the surface of equipment or utensil with which food normally comes in contact.   5. Always                 the machine and unplug the                    before removing the attachments or cleaning the machine.

 

Q14:	How can you ensure that you use equipment safely and hygienically? Answer in 50-100 words.	Satisfactory response
		Yes ☐	No ☐
Q15:	What are the standard safety features on a commercial mixer? List any three (3).	Satisfactory response
		Yes ☐	No ☐
Q16:	Mention at least two (2) culinary terms for the cookery methods listed in the spreadsheet below.	Satisfactory response
		Yes ☐	No ☐

 

Ingredients  Tools 1. Rice   2. Salt   3. Oil   4. Chicken breast   5. Salmon

 

	Cookery Methods		Culinary Terms
	Stewing
	Roasting
	Poaching
	Grilling
	Shallow-Frying
	Deep-Frying
	Braising
Q17:		(a)   What is a portion, and how is portion size important? Answer in 30-40 words.   (b)   Select the correct tool below to measure the following ingredients Measuring cups / Measuring spoons / Measuring jugs / Digital Weighing Scales   (c)  Identify the following cuts of vegetables and add a description and purpose related to preparing vegetable, fruit, egg, and farinaceous dishes. 1.                                2.                                 3.                               4.		Satisfactory response
				Yes ☐	No ☐

 

Basic cuts of vegetables Description and Purpose 1.                             Chop   2.                             Slice   3.                             Julienne   4.                             Chiffonade   5.                             Brunoise   6.                             Mince   7.                             Cube   8.                             Payasanne

 

	5.                                     6.                               7.                               8.
Q18:	In relation to cooperatively working in a team to ensure that dishes are completed on time.   (a)    Explain team building. List the features and characteristics of successful teamwork.   (b)     Teamwork will only be successful if there is a cooperative working environment. List conditions of a cooperative working environment.   (c)   List some negative consequences of not maintaining positive and effective working relationships.	Satisfactory response
		Yes ☐	No ☐

 

 

Q19:		a)   List any five (5) different types of garnishes commonly used for a standard recipe. b)   Mention any eight (8) different types of accompaniments widely used for standard recipes.	Satisfactory response
			Yes ☐	No ☐
Q20:		What are the ten (10) steps that need to be taken to clean the kitchen equipment and premises safely and according to food safety standard?	Satisfactory response
			Yes ☐	No ☐
1.
Q21:		Suppose lunch service has concluded. You have various foods in left your mise en place and your workstation needs to be cleaned for the next shift. List eight (8) steps to dispose of or store re-usable by-products according to the organisational procedures and environmental considerations to ensure food safety.	Satisfactory response
			Yes ☐	No ☐

 

Q22:	List any five (5) suitable service-ware that can be used to present a dish.	Satisfactory response
		Yes ☐	No ☐
Q23:	a)   Write four (4) steps you need to follow to use a microwave in a planned and logical manner. b)   Mention three (3) safe and hygienic work practices you need to follow for steaming.	Satisfactory response
		Yes ☐	No ☐

 

Q24:	Explain the corrective action for the problems in the cookery methods listed in the table below.	Satisfactory response
		Yes ☐	No ☐

 

	Cookery Method	Problem	Corrective Action
	Baking	Food is too dark
	Shallow-frying	The yolk on a fried egg breaks
	Boiling	Cloudy stock
	Baking	Egg custard not set properly
	Grilling	Fish dry and with a bad appearance
	Braising	Loss of liquid or over-thickening
	Poaching	The food breaks up

Assessment method-based instructions and guidelines: Project

Assessment type

·         Project – Develop a production plan

Instructions provided to the student:

Assessment task description:

·         This is the second (2) assessment task you must successfully complete to be deemed competent in this unit of competency. ·         This assessment task requires you to complete a project. ·         You are required to develop a production plan in this assessment task. ·         This assessment task consists of three (3) parts. §   Part A: Select ingredients §   Part B: Select equipment §   Part C: Workflow Plan. ·         You will receive your feedback within two weeks, and you will be notified by your trainer/assessor when results are available. ·         You must attempt all activities of the project for your trainer/assessor to assess your competency in this assessment task.

Applicable conditions:

·         This project is untimed and is conducted as an open book assessment (this means you are able to refer to your textbook). ·         You must read and respond to all the criteria of the project. ·         You may handwrite/use computers to answer the criteria of the project. ·         You must complete the task independently. ·         No marks or grades are allocated for this assessment task. The outcome of the task will be Satisfactory or Not Satisfactory. ·         As you complete this assessment task, you are predominately demonstrating your practical skills, techniques and knowledge to your trainer/assessor. ·         The trainer/assessor may ask you relevant questions on this assessment task to ensure that this is your own work.

Resubmissions and reattempts:

·         Where a student’s answers are deemed not satisfactory after the first attempt, a resubmission attempt will be allowed. ·         The student may speak to their trainer/assessor if they have any difficulty in completing this task and require reasonable adjustments. ·         For more information, please refer to the Training Organisation’s Student Handbook.

 

Location:

·         This assessment task may be completed in:  ☐  a classroom ☐  learning management system (i.e. Moodle), ☐  workplace, ☐  or an independent learning environment. ·         Your trainer/Assessor will provide the student with further information regarding the location for completing this assessment task.

Purpose of the assessment

The purpose of this assessment task is to assess the students’ skills and knowledge essential to select and prepare ingredients, equipment, cookery and food storage methods:   ·         Skill to develop a production plan. ·         Skill to select ingredients for sauces and desserts. ·         Skill to select equipment for desserts and sauces. ·         Skill to use prepare a workflow plan that includes the following: o     Production step o     Cooking temperature and timing o     Cooking method o     Hygiene consideration o     Quality checks

Task instructions

·         This is an individual assessment. ·         To ensure your responses are satisfactory, you should consult a range of learning resources and other information such as handouts, textbooks, learner resources etc. ·         This assessment task requires students to take on the role of/act as Chef. ·         You must carefully analyse the recipes given in Appendix D provided. ·         You must use the provided templates while writing your answers. ·         You must be concise, to the point and write answers according to the given word limit to each question and not provide irrelevant information. ·         You must write your responses in your own words. ·         You will be required to complete all parts of this assessment task.

Assessment Task 2 – Project

Project task:

 “My Kitchen” Restaurant is located in Ballarat Victoria. The restaurant is popular with locals and tourist as it offers fresh, locally sourced products at a competitive price. You are working as Head chef.

The restaurant’s menu covers a broad spectrum of cuisines. They further want to add some new on their menu. They have provided you with the following information regarding the new dishes:

• New dishes to be included in the
• Major food types to be
• Cookery methods and complete mise en place activities for each
• Standard (Appendix D)

Major food types to be used	Dishes	Cooking method
Dairy Products Vegetables	Baked Asparagus and Yellow Capsicum Frittata	Bake/Blanch/Shallow frying (Saute)
Dry Goods	Chickpea & Peanut Stew	Stewing
Frozen Goods	Custard Icecream with Dried Apricots	Boiling
Fruit	Roast Chicken with Balsamic Peaches Italian Fried Olives	Roasting Deep frying
Meat	Grilled and braised Pot Roast	Braising/grilling
Poultry Vegetables	Poached while chicken with crunchy steamy vegetables   Roast Chicken with Balsamic Peaches	Poaching/steaming Roasting
Seafood	Microwave lemon basil fish with crunchy steamed vegetables Shallow fried fish	Microwave/steaming Shallow frying

 

Vegetables

Baked Asparagus and Yellow Capsicum Frittata

Bake/Blanch/Shallow frying (Saute)

The restaurant owner wants you to develop a production plan for these dishes. The purpose of preparing the production plan is to ensure that the preparation processes for the recipes are consistent.

Task: Develop a Production Plan

 This task requires you to prepare a production plan.

The purpose of this task is to assess your ability to select and prepare ingredients, equipment, cookery and food storage methods.

To prepare the ‘Production Plan’, you need to complete ingredients and equipment lists and a workflow chart, for the given dishes, before commencing your mise en place and cooking.

You must develop a “Production Plan” using the provided below. If you do not understand any part, ask your assessor/trainer.

To develop a production plan, you need to complete the following parts:

Part A: Select ingredients

This part requires you to confirm the quantity and serving requirements from the food preparation list and standard recipes with your trainer/assessor.

Considering the information given in the recipes (Appendix D), you are then required to calculate ingredient amounts.

Note: You must adjust the quantity of the ingredients considering the number of ‘serves’ you are cooking and minimise wastage by selecting the right quantity of ingredients.

Part B: Select equipment

Part B requires you to select the equipment required to prepare the dishes listed in the case study. For each of the dish to be prepared, you need to:

• Select the type of equipment suitable for
• Document the safety measures to operate

Part C: Workflow Plan

Part C requires you to prepare a workflow plan for the dishes listed in the case study. This part requires you demonstrate your:

• Planning and organising skills to efficiently sequence the stages of food preparation and
• Self-management skills to manage own speed, timing and
• Locate information in food preparation lists and standard recipes to determine food preparation

When writing a plan for each dish; keep in mind to include the following:

• Production step
• Cooking times and
• Cooking method
• Food storage methods

Assessment method-based instructions and guidelines: Skills Test

Assessment Task 3 – Skills Test                                               

Skills Test:

 This task must be completed in a commercial kitchen or a simulated work environment servicing customer. A simulated work environment in this context means a space that has been set up with all the equipment and facilities used in a commercial kitchen.

Note: Please refer to the (Appendix C) for the list of equipment, resources, organisational specifications, and cleaning material to utilise in the process of preparing the dishes according to the industry standard.

Scenario:

The production plan was approved. The dishes were added to the menu. You have received the following six (6) customer orders.

Customer orders
Customers	Dishes	Type of order	Special dietary requirements
Sam	1X Baked Asparagus and Yellow Capsicum Frittata   1X Chickpea & Peanut Stew   1X Custard Ice-cream with Dried Apricots	Dine-in.
Elizabeth	1X Roast Chicken with Balsamic Peaches   1X Italian Fried Olives	Take away
Frank	1X Grilled and braised Pot Roast   1X Poached while chicken with crunchy steamy vegetables	Dine-in.
Helen	1X Roast Chicken with Balsamic Peaches   1X Microwave lemon basil fish with crunchy steamed vegetables	Take away	Diabetic

 

Robin	1X Shallow fried fish   1X Baked Asparagus and Yellow Capsicum Frittata	Dine-in.
Anders	1X Custard Icecream with Dried Apricots   1X Grilled and braised Pot Roast   1X Microwave lemon basil fish with crunchy steamed vegetables	Dine-in.	Client has nut allegy

Note: When preparing the dishes, you need to ensure that:  ·         Meet the time constraints.  o     Your trainer/assessor will provide you time constraints and deadlines for completing this task.  ·         The dishes reflect the required quantities to be produced.  ·         You follow procedures for portion control and food safety practices when handling and storing food.  ·         Customer requests and dietary requirements are met.  o     Take into consideration the special customer requirements and adjust the ingredients accordingly.

You are required to use the basic cookery methods (specified in Assessment task 2) to prepare dishes by focusing on any special dietary requirements; serve the prepared to customers according to organisational standards. Your trainer will act like the customer for each of the six (6) orders or will allocate the roles of the customers to the staff members. You need to present these dishes to the customer for each order.

As you have developed a production plan in assessment task two (2); you need to put this production plan into action and prepare the ordered dishes.

When preparing the customer orders; you must:

• Follow the standard recipes provided in Appendix
• Follow the portion control procedures:
• Ensure all portions are of a consistent standard and
• Portions are evenly distributed and tastefully presented on the
• Correct garnish is served with each food
• Follow the procedures for Food safety practices when handling and storing Refer to the Food Safety program provided along with this unit.

A kitchen hand will be provided to you to complete this task. You need to instruct the kitchen hand to complete specific tasks.

The role of the kitchen hand will be allocated to a staff member by your trainer/assessor.

Your assessor will judge your performance according to the checklist provided for this assessment tasks. To prepare the customer orders in a commercial kitchen, you need to complete the following activities:

Activity 1: Select ingredients

In this activity, your trainer/assessor will take you to different stores such as a cold room or storeroom where the ingredients required will be available. At the stores, you need to identify and select the products and other ingredients from stores according to recipe, quality, freshness and stock rotation requirements.

These requirements are given below:

• Follow stock rotation requirements:
• Locate and read date codes and rotation labels on food products
• Check expiry dates of the
• Select items based on the first in first out
• Check the quality of the product and its impact on the
• Check freshness of the fresh
• Check perishable supplies for spoilage or contamination prior to

Note: You can use the production plan prepared in Assessment task 2 to identify ingredients.

When selecting the ingredients, you are required to demonstrate skills to evaluate the quality of ingredients considering the requirements specified above.

You must complete the templates provided below when completing the task.

Activity 2: Portion and prepare ingredients; cook, present and store dishes

In this activity, you are required to portion and prepare ingredients; cook, present and store dishes for the customer orders given in the case study.

You must prepare the dishes according to the standard recipes and production plan. The production plan prepared includes the details of the:

• Production

Note: ·         Your trainer/assessor will provide you with the following details regarding the customer orders:  o     Time constraints and deadlines for completing different customer order.  o     Priority sequence of customer orders.  ·         You must prepare the dishes using basic cookery methods specified in the case study (Assessment task 2).  ·         You must prepare the dishes, considering the special dietary requirements.

For each dish to be prepared, you must follow each step documented in the checklists provided below and place a tick mark in the checkboxes after completion:

• Checklist 1: Portion and prepare ingredients
• Checklist 2: Cook the dishes specified in the customer
• Checklist 3: Present the dine-in orders and store the takeaway

Appendix C: Equipment, resources, organisational specification and required cleaning material for this task

 Fixtures and large equipment:

• commercial grade workbenches (1.5 m/person)
• commercial ovens and trays (one per two persons)
• commercial refrigeration facilities:
  • cool room and/or fridge
  • freezer
• designated storage areas for dry goods and perishables
• double sink
• gas, electric or induction stovetops (two burners per person)
• commercial:
  • blenders and food mills
  • planetary mixers
• deep-fryer
• hot plate or griddle
• lifting and transporting equipment
• microwave
• the salamander or other forms of griller (one per four persons)

Small equipment:

• baking sheets and trays
• colander
• containers for hot and cold food
• cutting boards
• food handler gloves
• graters
• juicers
• knife sharpening equipment
• sharpening steels and stones
• knives:
  • bread knives
  • carving knives
  • filleting knives
  • palette knives
  • utility knives
• measurers:
  • metric calibrated measuring jugs
  • measuring spoons
  • portion control scoops
• mortar and pestle
• mouli
• oven mitts
• pots and pans
• service-ware:
  • platters, dishes, and bowls

• cutlery and serving utensils

• salad spinner
• scoops, skimmers and spiders
• scales
• slicing machine
• stainless steel bowls
• small utensils:
  • flour and drum sieves
  • peelers, corers and slicers
  • strainers and chinois
  • scrapers
  • spatulas
  • pastry brush
  • tongs and serving utensils
  • whisks:
    • fine stainless steel wire
    • coarse stainless steel wire
  • steamers
  • spoons:
    • large plain and slotted metal spoons
    • ladles in a variety of sizes
    • wooden spoons
  • temperature probes
  • thermometers

Cleaning materials and equipment:

• cleaning cloths
• commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
• dustpans and brooms
• garbage bins and bags
• hand towel dispenser and hand towels
• mops and buckets
• separate hand basin and antiseptic liquid soap dispenser for hand washing
• sponges, brushes and scourers
• tea towels

Organisational specifications:

• equipment manufacturer instructions
• mise en place lists, menus and standard recipes
• ordering and docketing paperwork
• food safety plan
• guidelines relating to food disposal, storage and presentation requirements
• safety data sheets (SDS) for cleaning agents and chemicals
• temperature recording charts
• workflow schedules
• cleaning schedules

a diverse and comprehensive range of perishable food supplies for commercial cookery and catering operations as specified in the performance evidence

industry-realistic ratios of kitchen staff to customers; these can be:

• staff and customers in an industry workplace during the assessment process; or
• individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training

Appendix B: Food recipes

1. BAKED ASPARAGUS AND YELLOW CAPSICUM FRITTATA Serves 12 Ingredients

• 8 kg thin asparagus
• 2 large yellow capsicums
• 3 shallots
• 1 medium zucchini
• 3 spring onions
• 1 tablespoon unsalted butter
• 10 large eggs
• 1/2 cup heavy cream
• 3 tablespoons chopped fresh flat-leafed parsley leaves
• 1 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Directions

1. Preheat oven to 175°. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
2. Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut capsicums into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and spring onions into thin slices.
3. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop Drain asparagus well in colander and pat dry.
4. In a large skillet cook bell peppers and shallots in butter over moderately low heat, occasionally stirring, until peppers are softened, about 10 In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, capsicum mixture, zucchini, and scallions. Pour custard into the baking dish and bake in middle of oven until golden and set about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

2. GRILLED AND BRAISED POT ROAST Serves 6 Ingredients

• 4 carrots, coarsely chopped, divided
• 4 stalks celery, coarsely chopped, divided
• 2 tbsp flour
• 500 gm boneless chuck shoulder pot roast, at room temperature
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup beef broth
• 1/4 cup dry red wine, optional
• 2 tsp Worcestershire sauce
• 1 tbsp English Prime Rib Rub spice blend
• 1 tbsp dried finely chopped rosemary leaves
• 1 tbsp dried thyme leaves
• 4 large shallots, peeled and quartered
• 2 medium onions, peeled and sliced thickly lengthwise (from root to tip)
• 1 medium red capsicums, coarsely chopped
• 4 to 6 medium red-skinned potatoes, halved
• 1 bay leaf

Directions

1. Preheat grill to medium-high Place half the chopped carrots and celery in the centre of a covered roasting pan large enough to hold the roast and vegetables, creating a base for the roast to sit on. Sprinkle vegetables with the flour and set aside. (The flour will help thicken the broth slightly, making a sauce to serve with the meat.)
2. Season both sides of the beef roast with salt, pepper, garlic, and onion Place over direct heat on the grill and cook until well browned (without burning) on the first side, about 10 minutes. Using tongs, flip over and cook the second side until well browned, about 10 minutes more. Transfer to the prepared roasting pan, setting on top of the carrots and celery.
3. Preheat oven to 150°.
4. In a measuring cup, blend the beef broth, wine and Worcestershire sauce. Pour over roast in a pan. Combine English Rub and thyme leaves; sprinkle half over roast. Sprinkle with salt to taste. Cover with lid and cook for 15 Reduce heat to 135° and cook for 2-1/2 hours.
5. Remove roast from the oven; carefully lift off the lid and place the remaining carrots and celery, the shallots, onions, capsicums and potatoes around the roast. Tuck bay leaf between the veggies and Sprinkle vegetables with remaining herb mixture and season to taste with salt and pepper. Add 1 cup water if needed to keep the roast and vegetables moist and make a pan sauce. Cover pan and return to the oven. Continue cooking for another 1 to 1-1/2 hours or until the vegetables are soft and the meat is fork-tender.
6. Transfer vegetables to a medium bowl. Move pot roast to a cutting board, tent with foil and let rest for 15 Carve into slices. Serve with roasted vegetables and pan juices.

POACHED WHOLE CHICKEN WITH CRUNCHY STEAMED VEGETABLES                                    Serves 6

Ingredients poached chicken

• 1 (1 ½ kg) whole chicken
• 4 tsp salt
• 5cm piece ginger, sliced
• 3 cloves garlic, smashed
• 3 spring onions, tied into a knot
• 2 tsp sesame oil

Directions

• Trim extra fat from the chicken and rinse under cold running water then pat Rub all over with 2 teaspoons salt, including inside the cavity.
• In a large saucepan add enough water (about 3 litres) to cover the Add the ginger, garlic, spring onions and remaining salt. Bring to a boil.
• Gently lower the chicken into the stock and bring back to a boil. Reduce the heat to low and simmer for another 15 minutes, skimming off any scum. Cover and turn off the heat. Let the chicken sit in the saucepan for about 1 hour and 20
• Poke chicken in the thigh using a If the juices run clear, chicken is done. If the chicken isn’t done, return it to the saucepan and simmer over low heat for a few more minutes. Carefully remove chicken from the stock and drain.
• Transfer chicken to a chopping board and allow to cool slightly. Rub sesame oil over the chicken before using a cleaver to cut through the bone into small
• Serve with chilli sauce or red vinegar.

Ingredients Crunchy Steamed Vegetables

• 6 carrots
• 1 or 2 broccoli heads
• 1 cauliflower
• 1 lemon
• freshly ground black pepper

Directions

• Fill a pot with hot water and bring to the boil. Cut the cauliflower, broccoli and carrot into pieces. It is best to slice the carrot not to thin; otherwise, it will get soft. Steam the cauliflower, broccoli and carrots in a steaming pod on top of the (almost boiling) water.
• Gently toss everything after about 5 minutes and check if they’re still It takes about 10 minutes to steam them al dente, but it is important that you keep checking.
• While the veggies are steaming squeeze the juice of 1 lemon into a big bowl with a bit of freshly ground black When the vegetables are ready, just combine gently with the lemon juice.

MICROWAVE LEMON BASIL FISH WITH CRUNCHY STEAMED VEGETABLES

Ingredients Lemon Basil Fish                   Serves 2]

• 2 (200g each) blue-eye fish fillets
• 1 garlic clove, crushed
• 1/4 cup lemon juice
• 1/3 cup chicken stock
• 2 tbsp chopped fresh basil leaves
• 1 tsp celery salt
• 2 large carrots, cut into thick matchsticks
• 1 large red capsicum, thickly sliced
• 1 large zucchini, cut into thick matchsticks
• 25g butter, chopped
• 1/4 cup flaked almonds, toasted

Directions

1. Place fish in a large, heatproof, microwave-safe Combine garlic, lemon juice, stock, basil and celery salt in a jug. Season with pepper. Pour over fish. Cover and microwave on medium (50%) for 2 minutes.
2. Remove Using tongs, carefully turn fish over. Microwave, covered, on medium (50%) for 2 minutes 30 seconds or until fish is cooked to your liking. Set aside for 3 minutes.
3. Meanwhile, place carrot, capsicum and 2 teaspoons cold water in a heatproof, microwave-safe Cover and microwave on high (100%) for 1 minute. Remove cover. Add zucchini. Microwave, covered, on high (100%) for 1 minute 30 seconds or until vegetables are tender. Remove cover. Add butter and almonds. Stir to combine.
4. Place fish on Drizzle with cooking liquid. Serve with vegetables.

ITALIAN FRIED OLIVES                 Serves 2 – 3 as tapas Ingredients

• 1 crumbled gorgonzola cheese
• 1 ricotta cheese
• ½ dried thyme
• ½ grated lemon zest
• 10 large pitted green olives
• ¼ cup all-purpose flour
• ¼ cup plain breadcrumbs
• 1 large egg
• vegetable oil for frying

Directions

• In a small bowl, mash gorgonzola, ricotta, thyme, and lemon zest with a fork until no lumps of gorgonzola remain. Spoon mixture into a small pastry bag fitted with a 1/4-inch-round plain tip (or spoon into a plastic 1-quart food storage bag; gather the mixture into one corner of the bag and snip off a small opening). Pipe cheese mixture into each
• Put flour and bread-crumbs on separate pieces of baking paper. Lightly beat an egg in a small Dredge each olive in flour, then coat in an egg; remove olive from egg with a fork, letting excess drip off, then roll in breadcrumbs to coat.
• Heat 1-1/2 cups of oil in a heavy-bottomed 1-quart saucepan over medium heat, until a deep- frying thermometer registers 175°. (If you don’t have a thermometer, toss in a cube of bread when you start heating the oil; it will brown in about 3 minutes–when it does, the oil is ready.) Fry olives for 30 to 45 seconds each, until golden Drain olives on paper towels. Cool for at least 5 minutes before serving.

SHALLOW FRIED FISH                    Serves 2

Ingredients

• 2 white fish fillets
• 75g plain flour
• 1 tsp baking powder
• generous pinch of salt
• freshly milled black pepper
• 100ml chilled water or pale ale
• peanut oil to fry to the level of 1cm (about 300ml)

Directions

1. Sift the flour, baking powder, salt and pepper into a mixing bowl, then gradually add the water, whisking continuously until the batter is smooth and free from
2. Heat the oil on high
3. Meanwhile, pat the fish dry with some kitchen paper and remove any stray bones. Then put the fillets into the batter and turn them over a few times to make sure they are evenly coated with the batter (a rubber spatula is useful here).
4. To check if the oil is hot enough, drop half a teaspoon of batter into the oil. If the batter immediately rises to the surface and the oil bubbles all around it and it turns golden within sixty seconds the oil is hot enough to
5. Now take one of the fillets and turn it over in the batter again and then holding it at either end, lay it flat in the hot oil, skin side up, then quickly do the same with the second
6. Next, reduce the temperature down a little and set the timer for 3 minutes. When the time is up using a fish slice to lift up the fillet and if it’s golden, turn it over with the slice, and a fork to help steady it so that the oil doesn’t splash. Then do the same with the second fillet and give them another 3 – 4
7. Remove with a fish slice and drain on some kitchen paper and serve on warm plates with some salt and malt

SHALLOW FRIED CHICKEN                        Serves 2

Ingredients

• 1 (1.5 – 8kg) chicken
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 4 peaches, quartered (peeled, if desired)
• 4 small shallots, halved
• 1 tablespoon balsamic vinegar
• 6 sprigs fresh thyme

Directions

1. Heat oven to 200 °.
2. Pat the chicken dry with paper towels. Rub the chicken with 1 tablespoon of the oil and season with 1 1/2 teaspoons of the salt and 1/4 teaspoon of the Place in a roasting pan or baking dish.
3. In a small bowl, combine the peaches, shallots, vinegar, thyme, and the remaining oil, salt, and
4. Scatter the peach mixture around the chicken. Roast until the chicken is cooked through and a thigh registers 75° on a meat thermometer, about 1 hour, 10 minutes. Let rest for 10 minutes before Serve with the peaches and pan sauce.

CHICKPEA & PEANUT STEW                      Serves 4 – 6

Ingredients

• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 -2 chilli pepper, minced (use hot or mild depending on your tastes)
• 2 cups vegetable broth
• 5 -6 tablespoons peanut butter
• 1 small can tomato
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 1 teaspoon turmeric powder
• 1 zucchini, chopped
• 1 capsicum, chopped
• salt & pepper

Directions

1. Cook onion till almost soft in broth or a little
2. Add garlic and other veggies and cook for a couple of
3. Add all remaining ingredients- use only as much broth as needed to make it a stew-like
4. Bring to a boil and then let simmer about 10 minutes or depending on how crisp or tender you like your veggies.
5. Great with added cayenne for extra

CUSTARD ICE CREAM WITH DRIED APRICOTS                          Serves 4

Ingredients

• 2 1/2 cups regular milk
• 1 tablespoon vanilla flavoured custard powder
• 1/3 cup white sugar
• 1/2 cup fresh cream
• 1 cup dried apricots, soaked for 4 to 6 hours

Directions

1. Bring the apricots in their soaking liquid to the boil, then drain, cool and chop
2. Dissolve the custard powder in 1/2 cup cold milk and set In a non-stick saucepan, combine the milk and sugar and bring to a boil. Add the custard powder mixture and simmer for 3-4 minutes until the custard is thick.
3. Strain the mixture if it appears Cool completely, add the cream and apricots and mix well. Pour into a shallow container, cover and freeze till almost set.
4. Divide it into 2 batches and churn each batch separately in a blender till the ice crystals break Transfer to a shallow container. Cover and freeze until firm.