Poaching

Thai red curry:

Finished curry

Ingredients:

• 800g fish
• 500ml fish stock
• 1 red chili
• 8 shallots
• 2 T brown sugar
• 4 T Thai red curry paste
• 400g egg noodles
• 1 bunch coriander

Quality of food:

• All food must be used before the best before date



Picture of fish poaching in sauce

• Fresh fish, shallots, chili, and coriander
• When coriander is fresh it will be a bright color and will not weep
• Fresh fish will be odor-less, fresh fish is firm and has a specific consistency and appearance. When pressed it should bounce back. Soft, grey and inelastic fish are old or bad.

 Method of cooking:

After the sauce has simmered and reduced for several minutes add-in fish fillets and let cook for 3-5 minutes until fish is cooked. You will know if it's cooked when the fish starts to flake and it is white all the way through.

Presentation:

Finish off by placing egg noodles at the bottom of a bowl and placing fish on top. Add a spoon of the sauce from the pan over the fish and add coriander.

Vanilla poached pears:

Finished poached pears

Ingredients:

• 4 brown pears
• lemon juice
• 2 cups of sugar
• 6 cups of water
• vanilla bean

Quality:

• All products used before best before date
• Fresh pears and vanilla 
• Ensure all blemishes are removed from pears
• A fresh pear should be slightly soft

Picture of the pears being poached

Method of cooking:

After pears have had blemishes removed and decored place them in our water along with the dissolved sugar and vanilla bean. Leave to poach in water just below boiling and take out when fully cooked. You will know if it's fully cooked if you can easily cut through it.

Presentation:

Once pears are cooked place them in a bowl along with a big spoon of the vanilla and sugar syrup from the pot. Besides the pear place the vanilla bean as decoration.

Egg benedict:

Ingredients:

                Finished Egg benedict.               

• white vinegar
• 4 eggs
• 2 toasted muffins
• 4 pieces of bacon
• Hollandaise sauce
• Spinach

Quality of food:

• All products used before best before date
• Fresh eggs e.g no bad odor, a way to find out if an egg is fresh is if it sinks in cold water.
• Ensure the eggs being used are clean
• Spinach must be fresh e.g fresh color and no weeping

 Method of cooking:

Picture of eggs halfway through poaching

After eggs have been washed crack them into a small bowl. When the water in the pot is just below boiling quickly pore in eggs into the center of the pot. Leave to poach for 3 minutes and carefully scoop them out using a spoon. You will know they are cooked when they bounce back and are soft to touch. 

Presentation:

Place the two halves of the toasted muffin of a plate, add the bacon and spinach then carefully place the poached egg on top. You can add salt and pepper alongside with the hollandaise sauce 

Baking

Apple and cinnamon hand pies:

Ingredients:

• 400g of canned sliced apple
• 1/4 t grounded cinnamon
• 1 1/2 T sugar
• 2 sheets of puff pastry
• 1 egg yolk
• 1 t water

Quality:

• The pastry should be flakey when cooked
• Sheets of pastry should not be dry or stiff before being cooked
• The can of apples shouldn't be dented and no holes
• All products used before the best before date 

Appearance:

Colour: Pastry should be a golden brown after being cooked
Texture: Flakey light pastry 

Degree of cooking:

Temp: 220°C

Time cook: 25 min

How to know if cooked: Pastry should be a golden brown and no sign of a soggy underneath

Presentation:

Served on a plate dusted with icing sugar and a scoop of ice cream

Apple turnovers:

Ingredients:

• 2 sheets of puff pastry
• 2 green apples
• 2 T sugar
• 2 t cinnamon

Quality:

• The pastry should be flakey when cooked
• Sheets of pastry should not be dry or stiff before being cooked
• The can of apples shouldn't be dented and no holes
• All products used before the best before date 

Appearance:

Colour: Pastry should be a golden brown after being cooked
Texture: Flakey light pastry 

Degree of cooking:

Temp: 190°C

Time cook: 20 minutes

How to know if cooked: Pastry should be a golden brown and no sign of a soggy underneath

Presentation:

Served on a plate dusted with icing sugar and a scoop of ice cream

Carrot cake:

Ingredients:

• 4 eggs
• 1 t vanilla essence
• 1 1/2 cups brown sugar
• 1 1/2 vegetable oil
• 2 cups flour
• 1 T cinnamon
• 2 t baking soda
• 3 cups grated carrot

Cream cheese icing ingredients:

• 125g butter
• 125g cream cheese
• 2 cups icing sugar

Quality:

• All products used before best before date
• Fresh carrots e.g no blemishes, bright colour and no wilting
• Fresh eggs
• No lumps in the flour or sugar

Colour: Brown

Texture: Bouncy, moist 

Degree of cooking:

Temp: 180°C

Time cook: 60 minutes

How to know if cooked: If you insert a cake tester and it comes out clean.

Presentation:

Carrot cake can be finished by adding cream cheese icing and chopped nuts

Lamingtons:

Ingredients:

• 1 cup Edmonds flour
• 2/3 cups sugar
• 3 eggs 
• 3 T butter
• 2 t milk
• 2 t Edmonds baking powder
• Desiccated coconut 
• strawberry crystals or chocolate

Quality:

• All products used before the best before date
• Fresh, clean eggs 
• No lumps in the flour or sugar

Appearance:

Colour: the loaf should look golden brown after being baked

Texture: should be soft and bounce back once cooked

Degree of cooking:

Temp: 190°C

Time cook: 15-20 minutes

How to know if cooked: If you insert a cake tester and it comes out clean.

Method of icing:

Cut lamington loaf into squares and dip 1cm of each side into either chocolate or strawberry icing. Before the icing has set roll the coated lamington in coconut.

Presentation:

After the lamington has cooked and cooled down ice them then you can cut them in half and add jam and whip cream in-between the two halves.

Chelsey buns:

Ingredients:

Scone dough:

• 2 cups of self-raising flour
• 1/4 t salt
• 30g butter
• 160 ml of milk

Filling:

• 30 g butter
• 1 1/2 t cinnamon
• 3 T brown sugar

Icing:

• 1/2 cups icing sugar
• 1 T boiling water
• 1 drop pink food colouring

Quality:

• All products used before best before date
• No lumps in the flour or sugar

Appearance:

Colour: golden brown

Texture: light and fluffy

Degree of cooking:

Temp: 200°C

Time cook: 20-25 minutes

How to know if cooked: If it is cooked the bun will be golden brown, not doughy all the way through

Presentation:

Once the Chelsey buns have cooled down drizzle your icing on top of the Chelsey buns and plate to present.