Empires have fallen, temples have been destroyed, battles won and lost families divided, but still the great recipes of the world have survived. Each generation may have an influence on these recipes but some are essentially the same ages ago. They thus think link us to the generations past. Each individual country is identified with the foods they prepare, the ingredients they use, the cooking methods and presentation of their food. This year the theme of the Pittwater House Luncheon competition will be 'Foods from around the World'. Each pupil is required to design and make a three course meal using a specific country as their inspiration. The competition will be held in Term 3 week 2 (Tuesday 27th July). Why did I choose Italian? I chose Italian because it has different variety of foods and the majority of people in the food world choose Italian as a tasty and quick food choice. Italian food is one of my favourites, I like the herbs they use in their pasta and pizzas.
Method
Combine 3/4 cup warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Sift flour into a bowl. Add yeast mixture and oil. Mix to form a soft dough. Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 25 to 30 minutes or until dough has doubled in size.
Pizza Toppings: Ingredients :
1 x 500g pkt rectangular
625ml (2 1/2 cups) Italian tomato sauce (see related recipe)
300g bocconcini, thinly sliced
12 slices prosciutto
20g baby rocket leaves
Salt & freshly ground black pepper
Method
Preheat oven to 210°C. Place 2 baking trays in the oven.
Spread pizza bases with the tomato sauce and top with mozzarella. Place the pizzas on the preheated baking trays and bake in oven for 10 minutes or until bases are crisp and mozzarella begins to melt.
Top pizzas with prosciutto and rocket.
Season with salt and pepper and serve immediately.
Main:
Fettuccine Arrabiata
Ingredients
1. 2 tsp olive oil
2. 1 small brown onion, coarsely chopped
3. 2 garlic clove, crushed
4. 1 fresh red chilli, finely chopped
5. 6 rashers rindless bacon, coarsely chopped
6. 2 x 400g cans diced tomatoes
7. 2 x 375g pkts Latina Fresh Egg Fettuccine
8. Fresh basil leaves, to serve
Method:
Heat the oil in a saucepan over medium heat. Add the onion, garlic, chilli and bacon and cook, stirring, for 4 minutes.
Stir in the tomato. Cook for 5 minutes or until the sauce thickens slightly. Season with salt and pepper
Meanwhile, cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Divide the pasta and sauce among serving dishes. Top with basil to serve.
Dessert:
Pistachio Gelato
Ingredients:
1. 2 cups of shelled unsalted pistachios
2. 4 cups of milk 3. 1 cup of sugar 4. Tablespoons cornstarch
Method:
Finely grind pistachios in a food processor, and transfer them to a bowl
Place 3 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer.
Combine remaining 1 cup of milk, sugar and cornstarch in a bowl, then stir into the hot milk.
Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes.
Stir the hot milk mixture into the bowl of pistachios. Allow to cool to room temperature, cover and refrigerate overnight.
Strain the mixture through a fine mesh strainer into a bowl, pressing pistachios with the back of a spoon. Discard the pistachios and process the custard in an ice cream maker according to manufacturer's directions.
Shopping list and pricing:
Dairy
Groceries
Butcher
Small Things
Boconcini $36.28 per kg
4 cups of milk $1.54 per L
20g Baby rocket leaves $3.99
1 brown onion $0.25
2 garlic cloves $0.67 per ea
1 red chilli $0.85
800g caned dice tomatoes $1.58 ea
2x375 latina fresh egg fettuccine $4.52 ea
12 slices prosciutto$5.77
6 rashes of bacon $9.90 per kg
7g dry yeast $7.46 / 100 g
1 teaspoon caster sugar $3.04
1/2 teaspoon salt $0.02 per 10 g
2 cups flour $1.04
4 table spoons olive oil $1.87 per 100 mL
2 cups pistachios $6.97
1 cup of sugar $0.09 per 100 g
2 teaspoons Cornflour $2.13
Prices based on coles.com.au
Day Before
On the day
Make pistachio gelato (let it set over night)
Make pizza base
While waiting for pizza base to rise; make sauce for fettuccine
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'Foods From Around The World'
Design Brief:
Empires have fallen, temples have been destroyed, battles won and lost families divided, but still the great recipes of the world have survived. Each generation may have an influence on these recipes but some are essentially the same ages ago. They thus think link us to the generations past. Each individual country is identified with the foods they prepare, the ingredients they use, the cooking methods and presentation of their food. This year the theme of the Pittwater House Luncheon competition will be 'Foods from around the World'. Each pupil is required to design and make a three course meal using a specific country as their inspiration. The competition will be held in Term 3 week 2 (Tuesday 27th July). Why did I choose Italian? I chose Italian because it has different variety of foods and the majority of people in the food world choose Italian as a tasty and quick food choice. Italian food is one of my favourites, I like the herbs they use in their pasta and pizzas.
Entrée:
Prosciutto, Bocconcini and Rocket PizzasPizza Base:
Ingredients:
7g sachet dry yeast
1 teaspoon caster sugar
1/2 teaspoon salt
2 cups plain flour
2 tablespoons olive oil
Method
Combine 3/4 cup warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.
Sift flour into a bowl. Add yeast mixture and oil. Mix to form a soft dough. Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 25 to 30 minutes or until dough has doubled in size.
Pizza Toppings: Ingredients :
1 x 500g pkt rectangular
625ml (2 1/2 cups) Italian tomato sauce (see related recipe)
300g bocconcini, thinly sliced
12 slices prosciutto
20g baby rocket leaves
Salt & freshly ground black pepper
Method
Preheat oven to 210°C. Place 2 baking trays in the oven.
Spread pizza bases with the tomato sauce and top with mozzarella. Place the pizzas on the preheated baking trays and bake in oven for 10 minutes or until bases are crisp and mozzarella begins to melt.
Top pizzas with prosciutto and rocket.
Season with salt and pepper and serve immediately.
Main:
Fettuccine Arrabiata
Ingredients
1. 2 tsp olive oil
2. 1 small brown onion, coarsely chopped
3. 2 garlic clove, crushed
4. 1 fresh red chilli, finely chopped
5. 6 rashers rindless bacon, coarsely chopped
6. 2 x 400g cans diced tomatoes
7. 2 x 375g pkts Latina Fresh Egg Fettuccine
8. Fresh basil leaves, to serve
Method:
Heat the oil in a saucepan over medium heat. Add the onion, garlic, chilli and bacon and cook, stirring, for 4 minutes.
Stir in the tomato. Cook for 5 minutes or until the sauce thickens slightly. Season with salt and pepper
Meanwhile, cook the fettuccine in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
Divide the pasta and sauce among serving dishes. Top with basil to serve.
Dessert:
Pistachio Gelato
Ingredients:
1. 2 cups of shelled unsalted pistachios
2. 4 cups of milk3. 1 cup of sugar
4. Tablespoons cornstarch
Method:
Finely grind pistachios in a food processor, and transfer them to a bowl
Place 3 cups of the milk in a medium saucepan over medium heat. Remove from the heat when milk just begins to simmer.
Combine remaining 1 cup of milk, sugar and cornstarch in a bowl, then stir into the hot milk.
Return pan to medium heat and cook, stirring until mixture thickens, approximately 10 minutes.
Stir the hot milk mixture into the bowl of pistachios. Allow to cool to room temperature, cover and refrigerate overnight.
Strain the mixture through a fine mesh strainer into a bowl, pressing pistachios with the back of a spoon. Discard the pistachios and process the custard in an ice cream maker according to manufacturer's directions.
Shopping list and pricing:4 cups of milk $1.54 per L
1 brown onion $0.25
2 garlic cloves $0.67 per ea
1 red chilli $0.85
800g caned dice tomatoes $1.58 ea
2x375 latina fresh egg fettuccine $4.52 ea
6 rashes of bacon $9.90 per kg
1 teaspoon caster sugar $3.04
1/2 teaspoon salt $0.02 per 10 g
2 cups flour $1.04
4 table spoons olive oil $1.87 per 100 mL
2 cups pistachios $6.97
1 cup of sugar $0.09 per 100 g
2 teaspoons Cornflour $2.13
Prices based on coles.com.au