TomR

TOM ROBB
G9







LUNCHEON COMPETITION MENU

Entree: Chicken Caeser Salad

​Main: Pizza
Dessert: Sherry Triffle

I chose to do Italian style cuisine for my Luncheon Competition because i personally really like pasta and pizza but also it has become a part of Australian cuisine. The dishes i have decided to cook

CHICKEN CAESAR SALAD RECIPE
Ingredients

• 2 chicken breasts (approximately 1 pound), brined (explained above)
• 6 romaine hearts, washed and thoroughly dried
• 2 slices organic rye bread
• 3 garlic cloves, divided
• 3 oz Parmesan cheese, grated
• 1/4 cup + 2 tbsp extra virgin olive oil, divided
• 1 tbsp lemon juice
• 1/2 tsp Dijon mustard
• 1 + 1/2 tsp Worcestershire sauce
• 3 tbsp buttermilk
• salt and pepper

Method

1. To prepare the croutons, preheat your broiler. Cut each slice into small cubes, place on a baking sheet and broil until golden. Mash a clove of garlic with some salt to a smooth paste. Place into a frying pan together with a tablespoon of olive oil and heat just to warm. Toss with croutons and set aside.
2. Place the remaining 2 garlic cloves, mustard, buttermilk, Worcestershire sauce and lemon juice in a blender and puree until smooth.
3. While the blender is working, drizzle ?? cup of olive oil from the feeding tube.
4. Add the grated Parmesan cheese and puree until thoroughly combined.
5. Add salt and pepper to taste. Set aside.
6. Drain the brined chicken breasts and pat dry with a paper towel. Transfer to a bowl and rub with a tablespoon of olive oil and salt & pepper.
7. Heat a frying pan (preferably cast iron) over medium-high heat. Add the chicken and cook for 8-10 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain..
8. Toss the romaine hearts with the Caesar dressing and arrange on your serving plates.
9. Top with chicken pieces and croutons and serve warm.

Veal parmesan with mozzarella cheese and tomato sauce, a veal cutlet recipe.

Ingredients:

• 4 veal cutlets (about 1 pound)
• salt and pepper
• 1/2 cup all-purpose flour
• 8 ounces sliced Mozzarella cheese
• 1 cup dry seasoned bread crumbs
• 2 eggs, beaten
• olive oil for frying
• 1 can tomato sauce (8 ounces)
• 1/4 teaspoon dried basil

Preparation:

Sprinkle cutlets with salt and pepper, lightly dredge in flour. Dip cutlets in beaten egg, then seasoned breadcrumbs. Heat oil over medium heat; place breaded cutlets into hot pan; fry for about 4 minutes on each side, or until browned. Place cutlets in baking dish; spoon tomato sauce over and sprinkle with basil. Place Mozzarella slices over cutlets; bake at 350° for 10 to 15 minutes. Serve with spaghetti and Parmesan cheese and a tossed salad.
Serves 4.

Ingredients:

To Make the Custard:

• 600 ml milk
• 4 egg yolks
• 2 tbsp corn flour
• 1 tsp vanilla essence
• 75 g caster sugar

For the Trifle:

• 6 trifle sponges
• 3 tbsp raspberry or strawberry jam
• 6 tbsp sherry
• Juice of 1 orange
• 450 g of mixed berries (tinned fruit is acceptable)
• 425 ml double cream
• 1 tbsp icing sugar
• 2 tbsp of chopped nuts

How to Make The Trifle

1. In a large mixing bowl, whisk the egg yolks, corn flour, vanilla and sugar together with 2 tbsp of the milk. Put the remaining milk in a non-stick pan and slowly bring to the boil.
2. When the milk is boiling, pour it onto the egg yolk mixture and stir well. Rinse out the saucepan, then pour the milk and egg mixture back in the pan. Cook gently until the mixture is thick enough to coat the back of a spoon; do not boil. Pour the mixture back into the bowl and cover the surface with greaseproof paper, leaving the mixture to cool.
3. Split the trifle sponges, spread with the jam and then sandwich together. Cut each sponge in to two pieces and scatter over the base of a large glass dish. Scatter the fruit over the sponge. Mix the sherry and orange juice together and sprinkle over the fruit. Cover with the custard.
4. Whip the cream and icing sugar together until they form soft peaks. Spoon the mixture on top of the custard and scatter over the chopped nuts.
5. Chill in the refrigerator until ready to serve. Trifle can be kept for a couple of days, but is at its best when freshly prepared.
6. Trifle will follow any menu with ease, as its combination of sweet and tart flavours renders it a perfect accompaniment to most dishes. Serve it with cream if required for a richer dessert, or allow it to stand alone in all its traditional and well-loved glory!

Design Brief

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