Empires have fallen, Gods have tumbled, temples have been desecrated, battles won and lost, and families divided , but still the recipes of the world have survived. Each generation has influences on these recipes but some recipes are never changed they link us to the generations past.Each country is identified with the food they, the ingredients they use, the cooking methods and presentation of their food. This year the theme of the Luncheon competition will be Foods From Around The World . Each pupil will design and make a three course meal using a specific country as their inspiration. It will be held on the Week two Tuesday 27th July The presentation of the entry will be presented as a blog created in My house it will include the following criteria.
I have chosen Mediterranean food is becaue I have found some beautiful and tateful recipes. I have always wanted to go to the Med for A holiday and learn about the cultures and foods they have there. Mediterreanean food is so full of flavor and thats whyI have chosen Mediterranean food.
Salt and Peper Squid with Lime and Chilli Dipping Sauce
4 squid hooks
4 tablespoons vegetable oil
· 40g (1/4 cup) plain flour
· 2 teaspoons salt
· 2 teaspoons ground white pepper
· 4 tablespoons Egg Mayonnaise
· 1 lime juice and zest
· I finely chopped red chilli
Method
Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
Combine the Mayonnaise, lime juice, zest and chilli for dipping sauce
Heat the oil in a frying pan over medium heat
Meanwhile, combine the flour, salt and pepper. Add the squid and toss gently to coat.
Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain.
Serve immediately with Dipping Sauce
MAIN COURSE: Chicken and Prawn Paella
Ingredients
· Olive Oil for frying
· 300 g Chorizo Sausages
· 1 Diced Red capsicum 1cm cubes
· 200 g Stringless green beans 3cm lengths
· 200 g peeled Tiger Prawns tails on
· 500 g chicken thighs cut into small pieces
· 1 teaspoon Smoked Paprika powder
· 1 Onion finely diced
· 2 chilli's
· 5 Garlic Cloves finely chopped
· 4 sprigs Thyme
· 2 cups Spanish Rice or risotto rice as a substitute
· ½ cup white wine
· 5½ cups Heated chicken stock with 1 tsp saffron
Method
Put a splash of olive oil in the pan & fry the chorizo until it starts to release all the Spanish flavours then remove and put aside.
Seal the prawns and remove.
Coat the chicken in the paprika & fry till half cooked and remove.
Add the capsicums, beans & artichokes to the same pan & sauté until brown, put aside, keeping the vegies separate from the meat.
Lightly fry onions, chilli & garlic for a few minutes then add the rice and cook for a further minute until rice is well coated in all the flavours.
Spread rice evenly over base of pan and then layer precooked ingredients on top. I always start with the meats to ensure they get cooked all the way through as you don’t stir the paella whilst cooking.
Place down chorizo, chicken then vegies then pour over wine & most of hot stock, save a little to add towards end if needed.
Top with the prawns & simmer on low for 10 mins.
Turn off the flame, cover it with foil and let it sit for a minute or so.
DESSERT: Dark Chocolate Mousse Ingredients
1 medium egg yolk
15g/ 1/2 oz melted butter
2 medium egg whites
1 tablespoon sugar
125ml/4fl oz double cream
175g/6oz dark chocolate, melted and kept warm
4 tablespoons grated White Chocolate
Melt the dark chocolate in a heatproof bowl over a pan of gently simmering water. Beat in the egg yolk, butter and 3 tablespoons of the cream. In a large bowl, whip the remainder of cream until it holds its own shape on the surface, then fold carefully into the chocolate mousse mixture.
In a separate bowl, whisk the egg whites until they form soft peaks. Gradually whisk in the castor sugar and continue whisking until stiff but not dry. Gently fork the egg whites, a little at a time, into the chocolate mixture until well combined. Spoon the mousse into a large piping bag fitted with a star nozzle and set aside.
Foods from around the world!
Design Breif
Empires have fallen, Gods have tumbled, temples have been desecrated, battles won and lost, and families divided , but still the recipes of the world have survived. Each generation has influences on these recipes but some recipes are never changed they link us to the generations past.Each country is identified with the food they, the ingredients they use, the cooking methods and presentation of their food. This year the theme of the Luncheon competition will be Foods From Around The World . Each pupil will design and make a three course meal using a specific country as their inspiration. It will be held on the Week two Tuesday 27th July The presentation of the entry will be presented as a blog created in My house it will include the following criteria.
I have chosen Mediterranean food is becaue I have found some beautiful and tateful recipes. I have always wanted to go to the Med for A holiday and learn about the cultures and foods they have there. Mediterreanean food is so full of flavor and thats whyI have chosen Mediterranean food.
Salt and Peper Squid with Lime and Chilli Dipping Sauce
4 squid hooks
4 tablespoons vegetable oil
· 40g (1/4 cup) plain flour
· 2 teaspoons salt
· 2 teaspoons ground white pepper
· 4 tablespoons Egg Mayonnaise
· 1 lime juice and zest
· I finely chopped red chilli
Method
Use a sharp knife to cut through 1 side of each squid hood lengthways. Open out flat with inside surface facing up and score surface diagonally. Cut into 3.5cm squares and pat dry with paper towel.
Combine the Mayonnaise, lime juice, zest and chilli for dipping sauce
Heat the oil in a frying pan over medium heat
Meanwhile, combine the flour, salt and pepper. Add the squid and toss gently to coat.
Remove half of the squid from the flour mixture and shake off any excess. Add to the oil and cook, turning with a slotted metal spoon, for 2 minutes or until the squid just turns golden and curls. Use the slotted spoon to transfer the squid to a large plate lined with paper towel to drain.
Serve immediately with Dipping Sauce
MAIN COURSE: Chicken and Prawn Paella
Ingredients
· Olive Oil for frying
· 300 g Chorizo Sausages
· 1 Diced Red capsicum 1cm cubes
· 200 g Stringless green beans 3cm lengths
· 200 g peeled Tiger Prawns tails on
· 500 g chicken thighs cut into small pieces
· 1 teaspoon Smoked Paprika powder
· 1 Onion finely diced
· 2 chilli's
· 5 Garlic Cloves finely chopped
· 4 sprigs Thyme
· 2 cups Spanish Rice or risotto rice as a substitute
· ½ cup white wine
· 5½ cups Heated chicken stock with 1 tsp saffron
Method
Put a splash of olive oil in the pan & fry the chorizo until it starts to release all the Spanish flavours then remove and put aside.
Seal the prawns and remove.
Coat the chicken in the paprika & fry till half cooked and remove.
Add the capsicums, beans & artichokes to the same pan & sauté until brown, put aside, keeping the vegies separate from the meat.
Lightly fry onions, chilli & garlic for a few minutes then add the rice and cook for a further minute until rice is well coated in all the flavours.
Spread rice evenly over base of pan and then layer precooked ingredients on top. I always start with the meats to ensure they get cooked all the way through as you don’t stir the paella whilst cooking.
Place down chorizo, chicken then vegies then pour over wine & most of hot stock, save a little to add towards end if needed.
Top with the prawns & simmer on low for 10 mins.
Turn off the flame, cover it with foil and let it sit for a minute or so.
DESSERT: Dark Chocolate Mousse
Ingredients
1 medium egg yolk
15g/ 1/2 oz melted butter
2 medium egg whites
1 tablespoon sugar
125ml/4fl oz double cream
175g/6oz dark chocolate, melted and kept warm
4 tablespoons grated White Chocolate
Melt the dark chocolate in a heatproof bowl over a pan of gently simmering water. Beat in the egg yolk, butter and 3 tablespoons of the cream. In a large bowl, whip the remainder of cream until it holds its own shape on the surface, then fold carefully into the chocolate mousse mixture.
In a separate bowl, whisk the egg whites until they form soft peaks. Gradually whisk in the castor sugar and continue whisking until stiff but not dry. Gently fork the egg whites, a little at a time, into the chocolate mixture until well combined. Spoon the mousse into a large piping bag fitted with a star nozzle and set aside.
Place in glasses and refrigerate.
Serve with cream and grated white chocolate.