Asian Fusion is a combination of traditional Asian recipes with contemporary ingredients and techniques, creating an innovative and delicious meal. I have chosen Asian Fusion for my theme because it is modern and inventive, and I like the idea of blending two or more different cuisine styles to produce a menu that will be appealing to the contemporary diner.
Asian Fusion combines traditional cooking methods with a more contemporary approach to flavours and combinations.
Asian Fusion is a combination of traditional asian culture with modern and contemporary culture to create innovative and immaginative cuisine
About This Menu This menu is a deliciously healthy blend of fresh fruits and vegetables and lean meat, all prepared with fresh Asian herbs and spices.
It is a great lunch menu because it offers a fresh salad as an entree (an exotic mix of shitake and oyster mushrooms, stir fried with garlic, lime and soy, and served warm over a bed of crisp green vegetables), followed by lean and lightly peppered lamb cutlets to complement spicy chilli and ginger rice noodles, and finished with a delicious, refreshing dessert of whole pears poached in a blend of fruit juices and served with a sticky cinnamon syrup and fresh cream. Light, fresh, tasty and healthy, and great for lunch in summer or winter, indoors or alfresco! Fortune cookies would be the perfect end to this meal.
Asian Fusion food is becoming very popular in Australia as it combines the best of traditional Asian flavours with a more contemporary and international preparation and presentation. It is considered innovative and fresh, blending traditional spice-based Asian menus with the complementary fresh flavours that are being sought by contemporary diners. Asian fusion foods cater for a wide range of palates and markets, able to be served at high end restaurants as well as local food stalls. The menu that I have chosen is best suited to a cafe style lunch, preferably alfresco and in a beach location, and catering best for a purpose like a popular luncheon. I could see this menu being offered at any one of Palm Beach’s alfresco lunch time restaurants.
Work Plan: On the Day before the presentation I will prepare the ingredients for cooking by:
Buying the ingredients - fresh from the fruit market, butcher and supermarket.
Wash, chop and slice the vegetables as required for each recipe.
Store prepared vegetables in sealed, airtight bags.
Check all ingredients and set out on bench top in order of use.
On the Day of the Competition I will :
Start with the salad and arrange the salad ingredients into presentation bowl.
Make salad dressing and spoon it over the salad, garnish with corianderm then serve immediately with breadsticks (as an entree)..
Prepare cutlets with oil and crushed black pepper, set on grill to cook.
Place noodles in a pot of boiling water, reduce to simmer for 5 minutes.
Make spicy chilli sauce for noodles by stirfrying all ingredients as per the recipe..
Drain and rinse the noodles with hot water then gently stir them into the spicy chilli sauce. Stir through evenly.
Serve the noodles in a small bowl in the centre of the plate, with the cooked peppered cutlets placed upright against the bowl.
Prepare the blackcurrant and apple tea, then combine it with the apple juice, lemon juice and lemon rind in a saucepan.
Peel the pears and place them into the mixture.
Bring to boil and then leave to simmer for 10 minutes.
Remove pears and keep warm, add sugar and cinnamon sticks to mixture and boil for 5-8 minutes until a syrup is produced.
Place pears on serving dishes, drizzle with the cinnamon syrup and serve with cream. Garnish with a cinnamon stick.
Sweet Poached Pears. My luncheon competition dessert.
To look at my Recipes and also to see images of my meals, click on the link attached below:
1 butter lettuce, washed
1 cucumber, thinly sliced lengthwise
150g bean sprouts, trimmed
100g snow pea sprouts, trimmed
100g snow peas, thinly sliced lengthwise
½ red onion, finely sliced
Small handful of fresh mint leaves, roughly chopped
Small handful of coriander leaves, roughly chopped
½ cup chopped peanuts, toasted Dressing: 60ml vegetable oil
250g shitake mushrooms
250g oyster mushrooms
1 clove garlic, crushed
2 limes, juiced
1 tbl brown sugar
1 tbl soy
¼ cup chicken or vegetable stock
1 tbl fish sauce
Arrange the salad ingredients by laying down a bed of lettuce on a shallow bowl and build up from there.
Heat oil over medium heat and stir fry the mushrooms and garlic for 6 minutes. Add the lime juice, brown sugar, soy, stock and fish sauce, bring it to the boil and remove from heat. Spoon the warm mushroom mixture over the salad and garnish with coriander and chilli bread sticks.
Main: Peppered Lamb Cutlets with Chilli Noodles
Lamb Cutlets with Chilli Noodles Lamb Cutlets: 8-12 lamb cutlets
Oil
Cracked black pepper Chilli Noodles: 1 tbl sesame oil
1 tbl chilli oil
3 red chillies, seeded and chopped
2 tbl shredded ginger
2 cloves garlic, sliced
3 tbl basil
500g fresh rice noodles, rinsed under hot water
Soy sauce to serve Method: Brush the cutlets with oil and sprinkle with pepper. Cook under a hot preheated grill or in a frying pan for 1-2 minutes on each side or until cooked.
While cutlets are cooking, heat sesame and chilli oils in a wok or frying pan over high heat. Add chillies, ginger, garlic and basil and cook for 1 minute. Add the noodles and cook for 3-4 minutes or until heated through. Serve the noodles with the lamb cutlets and small bowls of soy sauce on the side.
Dessert: Sweet Poached Pears with cinnamon syrup and fresh cream.
Sweet Poached Pears
Ingredients:
2 cups (500ml) brewed blackcurrant and apple tea
1 cup (250ml) apple juice
1 tbl lemon juice
1 tbl lemon rind
4 firm pears, peeled with stems left on
½ cup caster sugar
1 cinnamon stick
Thick cream to serve
Method: Place the tea, juices and rind into a large saucepan
Add the pears and bring to the boil. Reduce heat and simmer with lid on for 10 minutes or until pears are tender.
Remove pears from liquid and place onto serving plates.
Add sugar and cinnamon stick to the liquid, stir until sugar dissolves the bring to the boil. Boil for 5-8 minutes or until slightly thickened.
Drizzle pears with a little of the syrup and top with a dollop of thick cream.
To see my full shopping list, click on the Microsoft Office Excel link attached below:
Foods From Around the World - Asian Fusion
An Asian Fusion chef showing his culinary skills.
Asian Fusion is a combination of traditional Asian recipes with contemporary ingredients and techniques, creating an innovative and delicious meal. I have chosen Asian Fusion for my theme because it is modern and inventive, and I like the idea of blending two or more different cuisine styles to produce a menu that will be appealing to the contemporary diner.
My Menu:
Entree: Warm Shitaki Salad.Main: Lamb Cutlets with Chilli Noodles.
Dessert:Sweet Poached Pears
About This Menu
This menu is a deliciously healthy blend of fresh fruits and vegetables and lean meat, all prepared with fresh Asian herbs and spices.
It is a great lunch menu because it offers a fresh salad as an entree (an exotic mix of shitake and oyster mushrooms, stir fried with garlic, lime and soy, and served warm over a bed of crisp green vegetables), followed by lean and lightly peppered lamb cutlets to complement spicy chilli and ginger rice noodles, and finished with a delicious, refreshing dessert of whole pears poached in a blend of fruit juices and served with a sticky cinnamon syrup and fresh cream. Light, fresh, tasty and healthy, and great for lunch in summer or winter, indoors or alfresco! Fortune cookies would be the perfect end to this meal.
Asian Fusion food is becoming very popular in Australia as it combines the best of traditional Asian flavours with a more contemporary and international preparation and presentation. It is considered innovative and fresh, blending traditional spice-based Asian menus with the complementary fresh flavours that are being sought by contemporary diners. Asian fusion foods cater for a wide range of palates and markets, able to be served at high end restaurants as well as local food stalls. The menu that I have chosen is best suited to a cafe style lunch, preferably alfresco and in a beach location, and catering best for a purpose like a popular luncheon. I could see this menu being offered at any one of Palm Beach’s alfresco lunch time restaurants.
Work Plan:
On the Day before the presentation I will prepare the ingredients for cooking by:
On the Day of the Competition I will :
To look at my Recipes and also to see images of my meals, click on the link attached below:
Warm Shitake Salad
1 butter lettuce, washed
1 cucumber, thinly sliced lengthwise
150g bean sprouts, trimmed
100g snow pea sprouts, trimmed
100g snow peas, thinly sliced lengthwise
½ red onion, finely sliced
Small handful of fresh mint leaves, roughly chopped
Small handful of coriander leaves, roughly chopped
½ cup chopped peanuts, toasted
Dressing:
60ml vegetable oil
250g shitake mushrooms
250g oyster mushrooms
1 clove garlic, crushed
2 limes, juiced
1 tbl brown sugar
1 tbl soy
¼ cup chicken or vegetable stock
1 tbl fish sauce
Lamb Cutlets with Chilli Noodles
Lamb Cutlets:
8-12 lamb cutlets
Oil
Cracked black pepper
Chilli Noodles:
1 tbl sesame oil
1 tbl chilli oil
3 red chillies, seeded and chopped
2 tbl shredded ginger
2 cloves garlic, sliced
3 tbl basil
500g fresh rice noodles, rinsed under hot water
Soy sauce to serve
Method:
Brush the cutlets with oil and sprinkle with pepper. Cook under a hot preheated grill or in a frying pan for 1-2 minutes on each side or until cooked.
While cutlets are cooking, heat sesame and chilli oils in a wok or frying pan over high heat. Add chillies, ginger, garlic and basil and cook for 1 minute. Add the noodles and cook for 3-4 minutes or until heated through. Serve the noodles with the lamb cutlets and small bowls of soy sauce on the side.
Sweet Poached Pears
Ingredients:
2 cups (500ml) brewed blackcurrant and apple tea
1 cup (250ml) apple juice
1 tbl lemon juice
1 tbl lemon rind
4 firm pears, peeled with stems left on
½ cup caster sugar
1 cinnamon stick
Thick cream to serve
Method:
Place the tea, juices and rind into a large saucepan
Add the pears and bring to the boil. Reduce heat and simmer with lid on for 10 minutes or until pears are tender.
Remove pears from liquid and place onto serving plates.
Add sugar and cinnamon stick to the liquid, stir until sugar dissolves the bring to the boil. Boil for 5-8 minutes or until slightly thickened.
Drizzle pears with a little of the syrup and top with a dollop of thick cream.
To see my full shopping list, click on the Microsoft Office Excel link attached below:
Bibliography
Hay, Donna. Marie Claire's Food fast. Northern Sydney, NSW: Murdoch Books , Print.
Northern Beaches Christian School, P, . Norhern Beaches Cooks. Perth, Australia, NSW: Lamb Print, Print.
"Parent Involvement." N.B.C.S.. Web. 1 Jan. http://www.nbcs.nsw.edu.au/middle-years/parents/.