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Add boi1ing water to barely cover the rice p 60

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Add bo’i1ingwater to barely cover the ricep•(60 minutes)1.Place the bowl into a steamer and cook for 30-40 minutes. The top layer of rice will retain achewy, nutty texture2.Mix the sugar and salt with thecoconut milk andbringtothe boil.Spoon half of the mixture overthe riceand mix through. Let it stand forawhile to absorbtheflavours3.Toast the sesame seeds1.Spoon the rice into small bowls and sprinkle the sesame seeds over the topmil
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n«ps://a usiraiianrraining prooucts.coassemDIe. com/supportmateriaI/recipe/1?b//print/4'2. Serie the remaining coconut mills on the sideGarnishes: StrawberrieshttDS://austraIlantrainingproducts.coassemble.com/supportmateriaI/recipe/1267/print/42/2
!fi Skill:Boiling, pan-fryingEQff fpntent needed.-Chefs knife, moulds, pan, wooden spoonCOIISCOUSingredients for 2serveRedcapiscumGreen capiscum30 g30 gButter30 g20 gCouscous100gChickenStock100 mLPreparation(5 minutes)1. Finely dice the capsicum'Key Ingredi’cut:Couscous2.Peel and finely dice the onionCooling(5 minutes)1.Heat the butter in a pan. Add the onion and sweat. Add the capsicum and sweat. Add the stock andbringto the boil2.Addthe couscousand stir through. Bring to the boil, reduce the heat and put a lid on to steam thecouscousfor5 minutes.Season to tastePlating1.Place into moulds and turn onto a pre-warmed plate. Garnish as desiredGarnishes:Chilli, fresh herbsps://austraIIantrainlngproducfs.coassemble.com/supportmater1aI/recipe/1284/orint/2• •
ttps://australiantrainingproducts.coassembIe.com/supportmaterial/recipe/1140/print/21/2UUKey ingredient:Fettuccine, baconKey Skill:Boiling, pan-fryingEquipment needed:Chefs knife, pan, potDifficulty:*Fettuccine Carbonara'’ingredients far2serve’’Fettuccine 250 gButtononion30 gBacon100 gButter30 gCream50 mLEggs2ShavedParmesan10 g,Prepariition(10 minutes)11. Boil salted water in a pot (Ratio of water to pasta is 10:1). Add the fettuccine and stir through.Boil for10minutes for dried pasta or 3-5 minutes for fresh pasta2.Peel and finely slice the onion3.Slice the bacon into strips'C“ooking(10 minutes)1. Heat the butter in a pan. Add the bacon and sweat. Add the onion and sweat. Reduce the heat2. Drain and refresh the pasta. Add to the pan and stir through3. Whisk the egg and cream mixture. Add to the pan and stir through. Do not cook too long or the dish willbetoo dry. Season to tastePlating
ttps://australiantrainingproducts.coassembIe.com/supportmaterial/recipe/1140/print/21/21. Use tongs to place the pasta onto a pre-warmed plate and garnish with shaved ParmesanGarnishes: Fresh herbs, Parmesan
ittps://australiantrainingprcducts.coassembIe.com/supportmateriaI/recipe/1307/print/41/2ingredients for 4 serveKipflerpotatoesFl300 g80 gButter15 gEggEggyolkNutmegSaltKey ingredient:Flour, eggs, potatoesKey Skill:Gnocchi productionEquipment needed:Paring knife, masher, gnocchi board, pans, pot***Gnocchi PiémontaisePreparation & Cookinp•1. Wrap the potatoes in foil and bake in the oven at 180°C for 30 minutes until soft. Alternatively,steamthe potatoes until soft2. Peel and mash the potatoes while hot. Add the flour, butter, egg, egg yolk, nutmeg and salt, thencombine3. Pipe or roll the mixture into a sausage shape. Cut into 3cm long pieces and roll them down a gnocchiboard or over the back of a fork4. Poach gently for 3-5 minutes and drain in a colander

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Term
Summer
Professor
KP Gharti
Tags
Vegetable, Potato, Nova Institute of Technology

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