5 Toast the coconut 6 Spoon the curry into a serving dish sprinkle with the

5 toast the coconut 6 spoon the curry into a serving

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5 Toast the coconut. 6 Spoon the curry into a serving dish, sprinkle with the toasted coconut and garnish as desired.
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Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Couscous Key Ingredient: Couscous Key Skills: Boiling and mixing Preparation Time: 5 mins. Cooking Time: 5mins. Equipment Needs: Pot and bowl Yield: 2 Quantity 30g 30g Red capsicum 30g Green capsicum 30g Button onion 20g Butter 20g Couscous 100g White chicken stock 100ml Salt pepper Method Preparation Steps 1 Finely dice the capsicum. 2 Peel and finely dice the onion. Cooking Steps 1 Heat the butter in a pan. Add the onion and sweat. Add the capsicum and sweat. Add the stock and bring to the boil. 2 Add the couscous and stir through. Bring to the boil, reduce the heat and put a lid on to steam the couscous for ~5 minutes. Season to taste. 3 Place into moulds and turn onto a pre-warmed plate. Garnish as desired.
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Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Braised lamb shanks Key Ingredient: Lamb Key Skills: Roasting Preparation Time: 20mins. Cooking Time: 2hrs. Equipment Needs: Frying pan Yield: 1 Quantity 1 Lamb shank 25g Onion 2g Garlic 25g Carrots 25g Turnip 13g Leek 13g Celery 2g Basil 2g Thyme 2g Parsley Salt Pepper 5ml Olive oil 5g Tomato paste 20ml Red wine 88g Brown beef stock Method Preparation Steps 1 French the lamb shanks. 2 Peel and dice the onion. Peel and chop the garlic. 3 WPRW the carrots and turnips. Wash the leek and celery. Cut into paysanne. 4 Pick and finely slice the herbs. 5 Pre-heat the oven to 180°C. Cooking Steps 1 Heat the oil in a pan. Season and seal the lamb shanks. Remove from the pan once browned. 2 Add the onion and garlic to the pan and sweat for 2 minutes. Add the paysanne and sweat. Add the tomato paste and roast. Deglaze with half the wine. 3 Add the herbs and return the lamb to the pan. Add the stock, bring to the boil and put a lid on. Cook in the oven at 180°C for ~1½ hours until tender. 4 Remove the meat and keep warm, then deglaze the pan with the remaining red wine. Strain the sauce over the meat. 5 Place onto a pre-heated plate and spoon the sauce over.
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Jennica Abbygale T. Inovejas 12240 R E C I P E C A R D Recipe Name: Potato puree Key Ingredient: Potatoes Key Skills: Mashing Preparation Time: 5mins. Cooking Time: 30mins. Equipment Needs: Ricer and pot Yield: 2 Quantity 400g Potatoes 80ml Cream 60ml Milk 15g Butter Salt Pepper Nutmeg Method Preparation and Cooking Steps 1 WPRW the potatoes and cut into even-sized pieces 2 Place the potatoes into a pot of cold, salted water and bring to the boil. Reduce the heat and simmer for ~20 minutes until tender. Heat the milk and cream in a pot. 3 Drain and mash the potatoes. For very fine puree, push the potatoes through a sieve. 4 Season to taste and add the milk and cream. Whisk rapidly to ensure aeration. Add the butter and combine.
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  • Summer '20
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  • Jennica Abbygale T. Inovejas

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