Remove from oven and set aside for 30 minutes to cool

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Remove from oven and set aside for 30 minutes to cool. 2. Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper. 3. Place the pumpkin, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined. Serve immediately. Easy Cold Pasta Salad Recipe Cold Pesto Dressing Method: 1. Pulse basil and pine nuts in a food processor: Place the basil leaves and pine nuts into the bowl of a food processor and pulse a several times. 2. Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula. 3. Stream in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor. 4. Stir in salt and freshly ground black pepper, add more to taste. Pasta Salad Method: 1. Bring 4 quarts of water and 1 tablespoon salt to a boil. Add pasta and 1- minute pasta al dente, about 8 minutes. Drain well, rinse with cold water, and drain again. 2. Meanwhile, combine broccoli florets, bell peppers, and onion in a large bowl. Stir in cold pasta. Add Parmesan cheese and pesto dressing and toss until uniformly combined. 3. Place in a serving bowl and cover with plastic wrap. Chill at least 2 hours before serving. Warm lamb salad Warm Method: 1. Preheat a barbecue or char-grill plate on medium-high heat. Using a meat mallet, lightly pound lamb to flatten slightly then brush lightly with 1 tablespoon oil. 2. Cook lamb for 1-2 minutes each side or until cooked to your liking. Season to taste with salt and pepper, set aside. 3. Slice boiled chat potatoes and place in a large bowl together with avocado, olives, watercress, pesto and remaining oil. Season to taste. Using your hands, mix gently to combine. Divide lamb and potato mixture among plates. Serve.
Name of document: Assessment Task 2 Version 1 Page 20 of 28 Name of the RTO: American College RTO No: # 31897 CRICOS#03149K Document uncontrolled when printed ©Universal Training Solutions All rights reserved. No part of this work may be produced, published, communicated to the public or adapted without permission Section 6: Dressings, sauces and garnishes for salads 6.1 For the following recipe outline below, identify the correct dressing or sauces applicable. A list of sauces and dressings have been provided for you to select from. Tartare sauce Italian dressing Mayonnaise dressing Vinaigrette dressing Sour cream dressing Sweet Chilli Lemon Sauce Sauce verde ingredients Method Dressing or sauce 150 ml vegetable oil 50 ml white vinegar 5 gm Dijon mustard Pinch salt Pinch white pepper Place all ingredients in a suitable sized bowl and whisk together.

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