Best Kiwi beef fillet steak sandwich
                                                     The 'some' approach
Set your oven to 200 C
'Some'  beef fillet steaks: sprinkle with Tuscan seasoning and 'some'  smoked sweet paprika - don't be shy! Rub in some olive oil and start heating up the element.


Caramelised onion: 'Some'  onion sliced, seared in olive oil. Add a dash of brown sugar and 'some' balsamic vinegar, slowly cook until onions are soft caramelly, taste and add some salt and pepper to taste.


With your element and frying pan smoking hot, sear the fillet on both sides. Be careful the paprika tends to burn quickly. When nicely browned on both sides transport to oven and cook for a further 7minutes. That is if you want it rare to medium.


Build the fillet steak into a sandwich of great fresh homegrown bread sliced and rubbed with garlic and olive oil, fresh salads, soft cheese of your choice and why not finish it off with some of Peter Gordon's roasted feijoa chutney? 

 

Creamy Beetroot Gelato

Zest of 1 lemon

1/3 c sugar

1/3 c water

1 c    cooked beetroot puree

2 T    corn syrup

1/3 c cream, lightly whipped

Method:

1. MIx zest with a little bit of sugar and set aside.
2. Heat sugar and water together in a small sauce pan until sugar has dissolved. Cool.
3. Stir in beetroot puree and zest mixture, stir to help cool down.
4. Transfer to shallow dish and refrigerate until cold.
5. Fold in whipped cream.
6. Use ice cream machine to churn and then place in the freezer.

Trying to find vegetable ice-cream recipes for my Y12 vegetable unit and I couldn't find any that was worth while. So I'll share what I have and see what the students can come up with.

Creamy Pumpkin Gelato

Zest of 1 lemon

1/3 c sugar

1/3 c water

1 c    cooked mashed pumpkin

2 T    corn syrup

1/3 c cream, lightly whipped

Method:

1. MIx zest with a little bit of sugar and set aside.
2. Heat sugar and water together in a small sauce pan until sugar has dissolved. Cool.
3. Stir in pumpkin mash and zest mixture, stir to help cool down.
4. Transfer to shallow dish and refrigerate until cold.
5. Fold in whipped cream.
6. Use ice cream machine to churn and then place in the freezer.

PS. I mash the pumpkin with a stick blender to minimize all graininess. 

How about I share some recipes with you?

In my opinion when a recipe has a little worksheet that my students can complete while I am demonstrating the dish, they tend to pay more attention because I am sharing the answers while I am cooking. Voila, a very focussed class!

Smoked Chicken Confit & Mushroom Tarte tatin
2 frozen puff pastry sheets, thawed
2 smoked chicken breasts ( skin on)
250 g brown mushrooms
15 ml olive oil
2 shallots, finely sliced
50 g creme fraiche
10 g chopped flat leaf parsley
1 egg, lightly beaten
Micro salad leaves for garnishing


Method:

1. Pre-heat the oven to 220 degrees C.
2. Line  and grease 4 x (11cm) tart pans with foil.
3. Cut four rounds of the pastry (same size as the top diameter of tart pans).
4. Refrigerate until needed.
5. Remove chicken skin and set aside.
6. Shred chicken meat and set aside. 
7. Remove mushroom stalks and chop.
8. Cut mushroom caps into 5mm slices and gently sear in oil for two minutes, remove and drain on kitchen paper.
9. Add extra oil to pan and sear mushroom stalks and onion.
10. Add creme fraiche and cook for 30 seconds.
11. Stir in chicken meat, seasoning and parsley. Remove from heat.
12. Arrange mushroom slices on bases of pans, top with filling then pastry circles.
13. Brush pastry with egg wash and bake for 15 minutes.
14. Place chicken skins under grill to crisp.
15. Allow tarts to cool, then invert onto individual plates.
16. Serve topped with salad and pieces of crisp skin.

Food Hygiene Hazards

Give an example of the sources of each of the following hazards:

Chemicals on food:

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Chemicals in the kitchen:

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Vermin:

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Disease carrying insects:

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