Frying

 Pakoras:

Ingredients:

• 1 medium cauliflower
• 1 medium broccoli
• sunflower oil 

The batter:

• 150g flour
• 1/2 t baking powder
• 2 t cumin
• 2 t coriander
• 1/2 t turmeric
• cayenne pepper
• 1/2 t fine salt

Quality of food products:

• Fresh vegetables, no blemishes, and bright color
• All products used before the best before date 
• Make sure there are no lumps in the flour batter

 Method of cooking:

After making the batter cut the cauliflower and broccoli into bite-size chunks and coat in the batter. place the pieces of battered vegetables into a pan with 2cm of oil and fry until golden brown

Presentation:

Finish by placing the cooked Pakoras on a plate along with a mango dip and serve.

Prawn stirfry:

Ingredients:

• 1 Carrot
• Prawns
• 1 broccoli
• Half a capsicum
• 2 cups of rice
• Half a red onion
• 3 mushrooms
• Sauce of your choice

Quality of food:

• All food must be used before the best before date
• Fresh Prawns, they should smell fresh and clean, not fishy, and should look moist. Avoid any that look dry or that have broken or cracked shells.
• Vegetables being used should be fresh, have no rotten spots and be bright colors

 Method of cooking:

Start by placing all vegetables into a pan with a small amount of oil. After the vegetables are nearly cooked take them out and place them in a separate bowl. Clean out the prawns and remove their shells if they are still on. Place the prawns into a pan and cook. When the prawns are nearly cooked add the vegetables back in. Cook all together and add a sauce of your choice.

Presentation:

Finish by placing your stirfry on a bed of rice in a bowl. Sever with salt and pepper and more sauce if wanted.

Fish and chips:

Ingredients:

• Fish 
• 3 large potatoes
• Garlic powder
• Salt and pepper
• Panko crumbs
• 2 eggs
• 1 cup flour

Quality of food:

• All food must be used before the best before date
• Fresh and clean potatoes e.g no blemishes or dirt
• Fresh fish. Fresh fish will be odour-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:

Batter your fish by coating it in whisked eggs then coating it in flour and lastly coating it in the panko crumbs. Add oil to the bottom of a pan and place fillets of fish in. While the fish is frying cut up your potato into wedges and cover with salt, pepper, and garlic powder. You will know when your fish is cooked as it becomes opaque and flakes. 

Presentation:

Finish by adding your chips to the bottom of a paper bag cup and place fish on top or sever on a plate with a sauce of your choice.