Foods From Around the World
Lebanese Foods
Nathan Mitchell
Reasons for Choice
I chose Lebanese foods because my family on my mothers side are from the Middle East and as i grew up i was often made exotic meals ranging from Lebanese to Persian. Lebanese food was always my favourite as it was what my family reallly excelled at cooking. I really enjoy all the different types of flavours and the large range of food types that Lebanese foods provide.
Design Brief.
Empires have fallen, temples have been desecrated, battles won and lost and families divided, but still the great recipe of the world have survived. Each generation may have an influence on these recipes but some are essentially the same as ages ago. They thus link us to the generation past.
Each individual country is identified with the fods they prepare, the ingredients they use, the coocking methods and presentation of their food.
This year then 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.
Shopping List
Olive Oil
12 eggs
Sumac
Salt and Pepper
Chick pease
Spring Onions
Garlic Cloves
Parsley
Ground Coriander
Phyllo Dough
Chopped Nuts
Butter
Ground Cinanmon
White Sugar
Vanilla Extract
Hone
Eggs in Oil with Sumac Ingredients :
4 tbs Olive oil
6 x Eggs
1 tbs Sumac
Salt and freshly ground
Black pepper to taste
Method :
Heat a 12-inch non-stick frying pan and add the oil. Break the eggs into the oil, being careful not to break the yolks. Sprinkle the sumac and salt and pepper on top. Cover and slowly cook until done to taste.
Falafel Recipe
Ingredients
1 1/4 cup chick peas, Soaked overnight
4 spring onions, chopped
2 cloves garlic, chopped
3 tablespoons water
4 large parsley sprigs
1/2 teaspoon ground cummin
1 teaspoon ground coriander
Salt and pepper
Oil for deep frying
1. Drain the chick peas and place in a blender/food processor with the spring onions, garlic, water and parsley. Blend to a puree.
2. Stir in the remaining ingredients, with salt and pepper to taste, then turn into a bowl and leave for 1-2 hours (To dry out slightly)
3. Form the mixture into walnut sized balls and flatten slightly
4. Heat the oil in the pan/deep dryer, add falafel and fry for about 4 minutes (Or until golden)
5. Drain on kitchen paper and serve hot.
Recipe for Baklava
Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Directions
Preheat oven to 175 degrees C. Butter the bottoms and sides of a 9x13 inch pan.
Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.
Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.
Lebanese Foods
Nathan Mitchell
Reasons for Choice
I chose Lebanese foods because my family on my mothers side are from the Middle East and as i grew up i was often made exotic meals ranging from Lebanese to Persian. Lebanese food was always my favourite as it was what my family reallly excelled at cooking. I really enjoy all the different types of flavours and the large range of food types that Lebanese foods provide.
Design Brief.
Empires have fallen, temples have been desecrated, battles won and lost and families divided, but still the great recipe of the world have survived. Each generation may have an influence on these recipes but some are essentially the same as ages ago. They thus link us to the generation past.
Each individual country is identified with the fods they prepare, the ingredients they use, the coocking methods and presentation of their food.
This year then 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.
Shopping List
Olive Oil
12 eggs
Sumac
Salt and Pepper
Chick pease
Spring Onions
Garlic Cloves
Parsley
Ground Coriander
Phyllo Dough
Chopped Nuts
Butter
Ground Cinanmon
White Sugar
Vanilla Extract
Hone
Eggs in Oil with Sumac
Ingredients :
4 tbs Olive oil
6 x Eggs
1 tbs Sumac
Salt and freshly ground
Black pepper to taste
Method :
Heat a 12-inch non-stick frying pan and add the oil. Break the eggs into the oil, being careful not to break the yolks. Sprinkle the sumac and salt and pepper on top. Cover and slowly cook until done to taste.
Falafel Recipe
Ingredients
1 1/4 cup chick peas, Soaked overnight
4 spring onions, chopped
2 cloves garlic, chopped
3 tablespoons water
4 large parsley sprigs
1/2 teaspoon ground cummin
1 teaspoon ground coriander
Salt and pepper
Oil for deep frying
1. Drain the chick peas and place in a blender/food processor with the spring onions, garlic, water and parsley. Blend to a puree.
2. Stir in the remaining ingredients, with salt and pepper to taste, then turn into a bowl and leave for 1-2 hours (To dry out slightly)
3. Form the mixture into walnut sized balls and flatten slightly
4. Heat the oil in the pan/deep dryer, add falafel and fry for about 4 minutes (Or until golden)
5. Drain on kitchen paper and serve hot.
Recipe for Baklava
Ingredients
1 (16 ounce) package phyllo dough1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
Directions