methods of cookery - maja anevska
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Methods of CookeryMaja Anevska
Key words:
Simmering: Boiling gently with gentle surface motion.Blanching: is the pre-cooking or part cooking of food by plunging into boiling water e.g. green vegetablesRefreshing: Is the cooling of food after blanching or boiling by plunging into cold water or running under cold water.Blanc: is the name of the liquid used to cook items where colour may be lost. Lemon juice and flour are added to the cooking water to give a more gentle cooking movement, to prevent breaking up and to discolouration.Al dente: Is from the Italian “to the tooth” usually applied to pasta and describes the point in cooking when the food is still chewy when bitten into.
Methods:
There are two basic methods of boiling:1. Food is placed in cold liquid and then
brought to the boil and cooked.- This method is safer than dropping into boiling
water- It helps tenderise fibrous structure- It helps extract flavour- It prevents items loosing shape- Helps to preserve clarity of the liquid2. Food is placed in boiling liquid and cooked.- Retains as much colour as possible- Reduces enzymic action that destroys
Vitamin C
Boiling is the cooking of foods in a liquid either at or brought to boiling point. Although boiling appears to be a simple method of cookery care must be taken to prepare, time and finish the items.
Suitable foods:
- Eggs- Pasta- Dry beans- Rice- Soups
Suitable Liquids:
- Water- Stock- Court bouillon- Milk
Procedures:
1.Select correct equipment, check it is clean or undamaged and the correct size and type.
2.Collect ingredients in the correct quantities and prepare.
3.Check that the heat source is ready, electric stoves should be pre-heated.
4.Use sufficient liquid - pasta, rice, and eggs should be cooked in large quantities of water so that the water returns to the boil quickly.
5.Decide whether the food should be placed into cold or hot liquid and how long it takes per kilogram.
6.Melt fat and add flour if making a roux. Season, or thicken as appropriate e.g. bouquet garni, salt and pepper.
7.Temperature control - simmer as required, prevent drying out.
8.Skim impurities and fat from the surface as appropriate.
9.Cook evenly to prevent burning, stir if boiling vigorously.
10.Remove food when cooked or blanched - refresh as appropriate, serve or maintain at appropriate temperature.
Techniques:
- Soaking- Blanching- Skimming- Refreshing- Draining- Holding for service- Batch cooking
Boiling
Advantages:
- Older, tougher, cheaper joints of meat and poultry can be made palatable and digestible
- It is appropriate for large-scale cookery- It is economic on fuel- Nutritious, well flavoured stock is produced- It is labour saving, as it required little attention- It is safe and simple- Maximum colour and nutritive value is
retained when cooking green vegetables, provided boiling time is kept to the minimum
Disadvantages:
- Foods can look unattractive- It can be a slow method- There is a loss of soluble vitamins in the water
Safety Rules:
In order to prevent someone getting burnt or it spilling all over you should turn the handle so it’s sticking in not out. Also you should keep the pot on the furthest back stove.
Equipment:
A variety of equipment can be used you have to choose the most appropriate for the item to be boiled:- Stockpots- Saucepans- Boiling pans- Brat pans- Induction pans - contain an electrically
generated magnetic field - heat is created by the changing direction of electric current.
- Steam - jacketed kettles or boilers.
Cleaning: saucepans should be washed in hot water and rinsed in clean not water.
Steam: jacketed kettles, brat pans, and free standing stockpots should be turned off and allowed to cool before cleaning with a mild detergent solution.
Maintenance: check regularly for cracks, oil tilting mechanisms and counterbalanced lids.
Ingredients:- 4 eggs, at room temperature- 4 slices white bread toasted- Reduced-fat spread, to serve
Method:1. Place eggs in a saucepan. Cover with cold
water. Cover and bring to the boil over high heat. Reduce heat to medium. Simmer gently for 3 minutes.
2. Remove pan from heat. Using a slotted spoon, transfer eggs to egg cups. Using a spoon, carefully remove tops from eggs. Serve with toast and spread.
RecipesSoft-Boiled Eggs
Ingredients:- 4 cups jasmine rice, rinsed, drained- 4 cups cold water
Method:1. Place rice and water in a large saucepan.
Cover. Bring to the boil over high heat. Reduce heat to medium-low. Simmer partially covered, for 12 to 15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes.
2. Fluff rice with a fork to separate grains.
Poaching is an effective way of cooking foods for both hot or cold service, not only does it produce healthy food but it enhances flavour. It can however require considerable skill and judgement particularly with complex shallow poached fish dishes.
Purpose:
The main reasons why foods are packed are because:- It is a fast method of cooking tender food- Food is moved as little as possible and does
not break up or fall apart- Poaching liquid can contribute to taste and
make good bases for sauces- Keeps flavour of food well and does not add
fats/oils.
Methods:
1. Deep Poaching - involves covering the food with cooking liquor, and is usually carried out on top of the stove.
2. Shallow Poaching - is where the food is partially covered with cooking liquid. The process is usually started on top of the stove and continued in the oven. The liquid usually comes two thirds of the way up the food. T h e f o o d i s u s u a l l y c o v e r e d b y a “cartouche” and often with a led as well.
Suitable foods:
- Seafood- Poultry- Fruit:- Eggs
Equipment:
Various equipment can be used to poach foods:- Saucepans- Brat pans- Fish Kettles- Round or oval frying pans, “sauteuse” and
“plats a sauter”- Always check equipment for cleanliness,
cracks or defects. Clean by washing in hot water and detergent, rinsing and drying.
Rice
Poaching
Procedures:
1. C o l l e c t e q u i p m e n t a n d c h e c k f o r cleanliness, capacity and lid.
2. Collect ingredients and prepare3. Prepare the cooking liquid4. Add seasonings and flavourings5. Maintain cooking temperature after pitting
food in carefully.6. Pay attention to timing.7. Drain carefully and prepare sauce.8. Garnish
Safety Rules:
In order to prevent someone getting burnt or it spilling all over you should turn the handle so it’s sticking in not out. Also you should keep the pot on the furthest back stove.
Advantages:
- Food is easily digestible when poached
Disadvantages:
- Skill is required when poaching food- For many foods it is not a suitable method
Ingredients:- 1/2 cup dry white wine- 2 dried bay leaves- 1/2 teaspoon whole black peppercorns- 1 medium lemon, thinly sliced- 4 (200g each) salmon fillets, skin on- Steamed chat potatoes- Salad leaves, to serve
Method:1. Place wine, bay leaves, peppercorns, lemon
and 2 litres cold water in a large, deep frying pan over medium heat. Bring to a gentle simmer.
2. Reduce heat to low. Add salmon. Cook, covered, for 10 minutes or until just cooked through. Using a spatula, remove salmon from liquid.
3. Serve with potatoes and salad leaves.
Techniques:
Draining: Take care that food does not fall apart use palette knife or fish slice.Reducing: Shake the pan and stir to prevent burningHolding for service: hold as little as possible - eggs can be refreshed and reheated as required.Use of Cartouche: Defined as grease proof paper placed over shallow poached food.Court-bouillon: Which is a flavoured liquid used mainly for poaching fishFumet: Is a reduced stock used when shallow poaching fish.Skinning: Of poultry prior to poaching or remove from fish prior to service.Eggs: Add a little vinegar to the water break egg into cup and pour into water.Fruit: Cooked in hot syrup often with lemon juice added.Make sure cooking liquor is cool when adding fish: Hot liquid will contract the surface and spoil appearance.Skim: Frequently when cooking meat and poultry to remove impurities.Blanch: Meat before poaching to remove impurities i.e. bring to boil from cold - drain and refresh.
RecipesPoached Salmon
Steaming
Ingredients:- 2 teaspoons white vinegar- 4 eggs, at room temperature- Buttered toast, to serve
Advantages:
- No cross flavours, two or more vegetables can be cooked at the same time
- Food if still and less likely to break up (unless overcooked)
- Fewer water soluble vitamins B and C are lost- Loss of vitamins through contact by air is
reduced- Convenient- Does not require straining- Loading and unloading is easy- Rapid cooking allows food to be cooked
immediately prior to service
Disadvantages:
- Acids are retained and some vegetables are turned a dull colour as a result
- Care with timing must be taken to avoid overcooking of some delicate foods.
Method:1. Pour cold water into a large saucepan until
8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering around the edge).
2. Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 2 to 3 minutes for a soft yolk or 3 to 4 minutes for firm. Using a slotted spoon, remove egg from water.
3. Skim foam from water. Poach remaining eggs. Serve eggs on toast.
Is defined as cooking in water vapour under varying degrees of pressure. As a method it can be often used instead of boiling where it has the advantage of not leaving items in need of draining, there is no liquid movement to break up food.
Methods:
1. Food can be steamed above a saucepan of water where the food is heated by convected condensation
2. In a pressureless steamer with little or no pressure
3. In a pressur ised steamer where the temperature rises to 115-117ºC
Suitable foods:
- Vegetables- Fish- Meat, Offal and Poultry- Rice- Puddings
Poached Eggs
Poaching
Safety:
- Beware steam is boiling hot.- Pressurised containers must be depressurised
prior to opening- Take care with hot equipment- If using a commercial steamer use the door
as a shield when opening- Check manufacturers instructions when using
high pressure steamers and pressure cookers.
Ingredients:- 250g chicken mince- 2cm piece ginger, peeled grated- 2 garlic cloves, crushed- 1 tablespoon soy sauce- 2 teaspoons Chinese rice wine- 1 tablespoon finely chopped fresh chives- 1/2 cup finely shredded wombok (Chinese
cabbage)- 20 gow gee pastry wrappers- Chilli sauce or soy sauce, to serve
Method:1. Using hands, combine mince, ginger, garlic,
soy sauce, rice wine, chives and cabbage in a bowl.
2. Spoon 2 heaped teaspoons mince mixture on 1 half of each wrapper. Brush edge with cold water. Fold wrappers over the enclose filling. Pleat edges together to seal. Place dumplings on a tray lined with baking paper.
3. Place a large steamer lined with baking paper over a work or large saucepan of simmering water. Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Serve with chilli sauce or soy sauce.
Equipment:
- Steamer- Steamer racks, pans or inserts- Tongs, spoons and spatulas- Serving pieces.
Ingredients:- 2 1/2 cups (500g) mixed dried fruit- 1 cup pitted dried dates, chopped- 1 cup raisins, chopped- 1/2 cup red glace cherries, quartered- 1 cup firmly packed dark brown sugar- 125g butter, chopped- 1 teaspoon bicarbonate of soda- 2 teaspoon finely grated orange rind- 2 eggs, lightly beaten- 1 cup plain flour, sifted- 1 cup self-raising flour, sifted- 2 teaspoons mixed spice- 1/4 cup brandy- custard, to serve
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RecipesSteamed Chicken Dumplings
Steamed Pudding
A long, slow method of cooking where food is cut into pieces and cooked in the minimum amount of liquid, water, stock or sauce. The food and the cooking liquid are served together.
Method:
All stews have a thickened consistency- Stewed foods may be cooked in a covered
pan on the stove.- Stewed foods may be cooked in a covered
pan in an oven.
Advantages:
- The meat juices are retained as part of the stew
- Correct slow cooking results in a very little evaporation
- It is economic on fuel- Nutrients are conserved- Tough foods are tenderised- Economical in labour because foods can be
bulk cooked
Disadvantages:
- Slow method
Suitable Foods:
- Fish e.g. bouillabaisse (French fish soup/stew)- Meat e.g. goulash, minced beef, Irish stew,
white stew of veal- Poultry e.g. chicken fricassee, curried chicken- Vegetables e.g. ratatouille
Method:1. Grease an 8 cup-capacity metal pudding
steamer. line base with baking paper. Place mixed dried fruit, dates, raisins, cherries, sugar, butter and 1 cup cold water in a saucepan over medium-high heat. Stir until butter has melted. Bring to the boil. Cook, stirring, for 5 minutes. Remove from heat. Add bicarbonate of soda. Stir to combine. Transfer to a large, heatproof bowl. Cool.
2. Stir in orange rind, egg, flours, spice and brandy. Spoon mixture into prepared steamer. Smooth top. Secure lid. Place in a large saucepan. CArefully pour boiling water into pan until halfway up side of steamer. Cover pan. Place over medium heat. Boil for 4 hours 30 minutes, topping up with boiling water when necessary.
3. Remove pan from heat. Carefully lift steamer from water. Stand for 10 minutes. Remove lid. Turn pudding onto a plate. Serve with custard.
Ingredients:- 1/4 cup plain flour- 1.2kg lamb neck chops, trimmed- 1/4 cup olive oil- 1 brown onion, finely chopped- 1 tablespoon fresh thyme leaves- 2 carrots, peeled, sliced- 1kg desiree potatoes, peeled, cut into 2cm
pieces- 6 cups beef stock- thyme springs and crusty bread, to serve
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Stewing
Irish Stew
Ingredients:- 1 tbs vegetable oil- 1kg gravy beef, cut into 3cm pieces- 2 tbs tomato paste- 2 garlic cloves, crushed- 3cm-piece fresh ginger, peeled, thinly sliced- 2 stems lemon grass, pale section only, finely
chopped- 2 tsp Chinese five spice- 3 whole star anise- 1 cinnamon stick- 1L (4cups) beef stock- 2 tsp brown sugar- 6 French shallots, peeled- 2 carrots, peeled, cut into 2cm-thick slices- Fresh Thai basil leaves, to serve- Steamed green round beans, to serve- Steamed rice, to serve
Method:1. Heat half the oil in a large heavy-based
saucepan over medium-high heat. Add half the beef and cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a bowl. Repeat with remaining oil and beef, reheating the pan between batches.
2. Reduce heat to medium. Add tomato paste and garlic. Cook, stirring, for 1 minute. Return beef to pan. Add ginger, lemon grass, five spice, star anise and cinnamon. Stir to combine. Stir in the stock, fish sauce and sugar. Bring to the boil. Reduce heat to low. Cover and simmer for 1 hour 30 minutes.
3. Add French shallots and carrot. Uncover and simmer for 30 minutes or until shallots and carrot are tender.
Method:1. Place flour and chops in a snap-lock bag.
Seal. Shake until chops are coated. Heat 1 tablespoon oil in a heavy-based saucepan over medium heat. Add onion and thyme. Cook, stirring, for 3 to 4 minutes or until tender. Transfer to a bowl.
2. Increase heat to high. Add 1 tablespoon oil. Add half the chops. Cook for 2 minutes each side or until browned. Transfer to a plate. Repeat with remaining oil and chops. Layer 4 chops and half the carrots, potatoes and onion mixture in pan. Repeat layers with remaining chops, carrots, potatoes and onion mixture. Pour over stock. Bring to the boil, skimming off fat when necessary. Reduce heat to low. Cover. Simmer for 1 hour 30 minutes, skimming off fat when necessary. Remove lid. Simmer for 30 minutes or until chops are very tender and sauce has thickened slightly.
3. Seasons with pepper. Top with thyme springs. Serve with crusty bread.
Braising is defined as the cooking of whole food or large cuts in a covered container with an appropriate amount of liquid which forms the basis of the sauce, to accompany the dish. Braising usually takes place in an oven.
Vietnamese Beef Stew
Braising
Purpose:
- To cook meat that is too tough to roast but does not need to be cut into small pieces. Also to tenderise vegetables which contain tough cellulose.
- Braising like stewing is a long slow process which converts and softens and collagen, it also retains water soluble vitamins and minerals
- Rise can be braised when the liquor e.g. stock is to be absorbed.
- Large cuts of offal are also appropriate for braising.
Methods:
There are two main methods of braising:1. Brown Braising: where the food is browned
beforehand and dark ingredients such as brown stock or other red meat, or red wine are used
2. White Braising: where the food is blanched, refreshed and cooked in a white liquid such as white stock.
Techniques:
Blanching and refreshing: is where the food is covered with cold water, brought to boil, or as in the case of vegetables plunged into boiling liquid and rinsed under cold water to remove sediment and impurities, bitterness, and to stop discolouration.Marinading: is soaking in a mixture of wine, vegetables and seasonings to add flavour and aid tenderisation.Glazing: is achieved by frequent basting with some of the cooking liquor after cooking to achieve a gloss finish to a joint.Larding/Barding: is the threading of thin strips of fat (Larding) through the centre of a joint or the placing of a layer of fat on top (Barding).Browning: can be achieved by flash roasting in a hot oven or in a pan on the top of the stove.
Attention Points:
1. Use thick bottomed pans or overproof dishes with tight fitting lid. Brat pans and jacket boilers are sometimes used.
2. Preheat oven - braising takes place at about 170ºC.
3. Prepare the base Vegetables.4. Bring to boil, skim, cover, and transfer to
oven.5. Baste as appropriate checking temperature
and quantity of liquid.6. When cooked remove food, place in warm
oven.hot cupboard, strain cooking liquor, thicken if white braising with cornflour, arrownroot, or beurre manie. Correct seasoning, degrease.
7. Carve Meats in 5cm, arrange in serving dish or on plate and lightly cover with sauce to prevent drying out.
Advantages:
- Older, tougher, cheaper joints of meat and poultry can be used
- Maximum flavour and nutritive value are retained
- Variety of presentation and flavour is given to the menu
Suitable Foods:
- Farinaceous e.g. rice- Meat e.g. lamb - hearts, chops- Meat e.g. beef - olives, joints, liver- Poultry e.g. duck- Vegetable e.g. celery, onions
Ingredients:
Recipes
Vietnamese Beef Stew Red-Wine Braised Beef with Baby Onions and Carrots
- 1L (4 cups) chicken stock- 500ml (2 cups) light soy sauce- 250ml (1 cup) dark soy sauce- 250ml (1 cup) dry sherry- 2 x 7cm cinnamon sticks- 3 strips orange rind- 6 whole star anise- 6cm-piece fresh ginger, peeled, sliced- 300g (1 1/2 cups, firmly packeD) dark brown
sugar- 1 large (about 2.4kg) whole chicken- Shallots, trimmed, thinly sliced, to serve- Long fresh red chilli, thinly sliced, to serve
Method:1. Combine the stock, combined soy sauce,
sherry, cinnamon, orange rind, star anise, ginger and sugar in a large saucepan or stockpot over high heat. Bring to the boil and stir until the sugar dissolves. Reduce heat to low and simmer for 5 minutes.
2. Rinse the chicken cavity under cold running water. Pat dry with paper towel inside and out. Add the chicken, breast-side down, to the stock mixture. Return to the boil then reduce heat to very low. Cover and simmer for 20 minutes. Turn the chicken over, being careful not to tear the skin. Simmer, covered, for a further 20 minutes.
3. Turn the chicken breast-side down. Cover and set aside for 30 minutes to develop the flavours.
4. Use kitchen scissors to cut the chicken into serving pieces. Arrange on a serving platter. Drizzle over some of the cooking liquid and sprinkle with the shallot and chilli to serve.
Roasting is the method of cookery where food
is cooked in an oven. While it is cooking the item is basted with fat. Basting is when a small amount of fat is poured over the food while cooking to retain moisture and add in colouring. The fat is normally from the item being roasted.
Ingredients:- 2 tsp olive oil- 1kg beef topside roast, excess fat trimmed- 8 baby brown onions, peeled, ends trimmed- 2 large carrots, peeled, coarsely chopped- 125ml (1/2 cup) dry red wine- 250ml (1 cup) beef stock- 6 whole black peppercorns- 3 dried bay leaves- 5 springs fresh thyme- 5 springs fresh curly parsley- Mashed potato, to serve
Method:1. Preheat oven to 160ºC. Heat oil in a
flameproof casserole dish over high heat. Add beef and cook for 1 minute each side or until brown. Transfer to a plate. Add onions and carrot to the dish and cook, stirring, for 5 minutes or until brown. Add wine and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 5 minutes or until sauce thickens. Add stock and cook, stirring, for 2 minutes or until heated through.
2. Return beef to the dish with peppercorns, bay leaves, thyme and parsley. Cover with a tight-fitting led and cook in preheated oven for 3 hours or until beef is tender. Transfer beef, onions and carrot to a heatproof bowl. Cover with foil to keep warm.
3. Place dish containing juices over high heat and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, for 10 minutes. Strain through a fine sieve into a heatproof jug.
4. Carve the beef across the grain into thick slices. Divide the beef, onions and carrot among serving plates. Drizzle with pan juices and serve immediately with mashed potato.
Roasting
Method:
There are two ways of roasting:- Placing prepared foods, e.g. meat poultry, on
a roosting spit over or in front of intense radiated heat
- Placing prepared foods in an oven with either applied dry heat, forced air convected heat, o r c o n v e c t e d h e a t c o m b i n e d w i t h microwave energy
Suitable Foods:
- Meat e.g. lamb, beef, pork, veal- Poultry and game e.g. chicken, duck,
pheasant- Vegetables e.g. potatoes, parsnips
Ingredients:- 750g trim lamb mini topside roasts- 1 tbs olive oil- 1 bunch baby (Dutch) carrots, ends trimmed,
washed- 1 x 400g pkt Woolworths Fresh Baby Potatoes
with Butter and Herbs- 5 springs fresh rosemary- 200g sugar snap peas- 60ml (1/4 cup) Woolworths Select Thick Mint
Sauce- 375ml (1 1/2 cups) water- 40g (1.4 cup) Woolworths Select Traditional-
Flavoured Instant Gravy- 80ml (1/3 cup) red wine
Advantages:
- Good quality meat and poultry is tender and succulent when roasted
- Meat juices from the joint are used for gravy and enhance flavour
- Use of both energy and over temperature can be controlled
- Ovens with transparent doors enable cooking to be observed
- Access, adjustment and removal of items is straightforward
- When roasting on a spit, skill and techniques can be displayed to the public
- Continual basting with the meat juices gives a distinctive flavour
Disadvantages:
- Requires regular attention- Ovens are expensive to heat
Method:1. Preheat oven to 220ºC. Season the lamb
with salt and pepper. Heat the oil in a roasting pan over high heat. Add the lamb and cook for 1 minute each side or until browned.
2. Arrange carrots, potatoes (including butter from the packet) and rosemary around the lamb. Roast for 20 minutes for medium or until cooked to your liking.
3. Meanwhile, cook the sugar snap peas in a small saucepan of boiling water for 2 minutes or until bright green and tender crisp. Drain and return to the pan. Add the mint sauce and stir until well combined. Whisk together the water and gravy in a jug.
4. Transfer the lamb and vegetables to a plate and cover with foil. Place the pan over high heat. Add the wine and cook, stirring, for 1 minute. Add the gravy mixture and cook, stirring constantly, for 1 minute until the gravy thickens.
5. Divide the roast vegetables and sugar snap peas among serving plates. Thickly slice the lamb across the grain. Divide lamb among the plates and drizzle over the gravy to serve.
Recipes30 Minute Lamb Roast
Ingredients:- 2.4kg whole chicken- 1/3 cup olive oil- 2 teaspoons mixed dried herbs- 8 small desiree potatoes, halved- 600g jap pumpkin, peeled, chopped- 2 medium carrots, peeled, chopped- Steamed green beans, to serve.
The cooking of food/food items by convected dry heat in an oven.
Method:
Place foods in a hot oven, usually without any significant amount of fat or liquid this can be varied by the placing of foods into an oveni. With humidity factor introduced i.e. steamii.Within a water bath this helps control the
temperature ensuring that the items in it do not rise above 100ºC - Always check that the oven is set at the correct temperature.
Method:1. Preheat oven to 220ºC/200ºC fan-forced.
Trim fat from chicken. Discard neck. Rinse chicken (including cavity). Pat dry with paper towel. Tie legs with kitchen strings. Brush check with 2 tablespoons oil. Sprinkle with herbs. Season with salt and pepper.
2. Place chicken, breast-side up, on a rack in a roasting pan. Place pan on lowest oven shelf. Roast for 1 hour.
3. Meanwhile, place potato in a heatproof, microwave-safe dish. Cover with plastic wrap. Microwave on high (100%) for 5 minutes. Drain. Transfer to a heavy-based roasting pan. Add pumpkin and carrot. Add remaining oil. Toss to coat.
4. After chicken has roasted for 1 hour, place vegetable pan on highest oven shelf. Roast chicken and vegetables, turning vegetables during cooking, for 45 to 50 minutes or until juices run clear when chicken thigh is pierced with a skewer (cover chicken with foil if over-browning). Serve with beans.
Suitable foods:
1. Basic flour products including sweet and savoury items- Pastries- Yeast dough products - bread, rolls, buns,
savarin, rum babas, pizza- Cakes- Scones- Shortcakes- Biscuits
2. Milk and egg custard based products3. Fruit4. Potato dishes
Attention Points:
1. Temperature control and shelf positioning2. Time control - degree of cooking required3. Safety - use of oven gloves, hot handles,
sleeves rolled down
Herb Roast Chicken
Baking
Advantages:
- A wide range of savoury and sweet foods can be produced
- Bakery products yield appetising goods with eye-appeal and mouth-watering aromas
- Bulk cooking can be achieved with uniformity of colour and degree of cooking
- Baking ovens have effective manual or automatic controls
- There is straightforward access for loading and removal of items.
Method:1. Preheat oven to 180ºC/160ºC fan-forced.
Grease a 24cm fluted ring pan.2. Using an electric mixer, beat butter, lemon
rind and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a large bowl. Add half the yoghurt and half the lemon juice. Stir to combine. Sift half the flours over butter mixture. Stir to combine. Repeat with remaining yoghurt, lemon juice and flours. Spread mixture into prepared pan.
3. Bake for 50 minutes or until a skewer inserted in cake comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack over a baking tray.
4. Meanwhile, make lemon syrup: Combine lemon juice, sugar and 1/4 cup cold water in a saucepan over low heat. Stir for 2 to 3 minutes or until sugar has dissolved. Increase heat to medium. Bring to the boil. Reduce heat to low. Simmer for 3 to 5 minutes or until thickened. Pour hot syrup over hot cake. Top with lemon zest. Serve with yoghurt.
Disadvantages:
- Requires regular attention- Ovens are expensive to heat
Equipment
- Pastry & proving ovens- General purpose oven ranges- Forced air convection ovens- Small equipment and utensils
Ingredients:- 250g butter, softened- 3 teaspoons finely grated lemon rind- 3/4 cup caster sugar- 3 eggs- 1 1/4 cups plain Greek-style yoghurt- 1/4 cup lemon juice- 1 1/2 cups self-raising flour- 1/2 cup plain flour- Plain Greek-style yoghurt and lemon Zest, to
serve
Lemon Syrup:- 1/4 cup lemon juice- 2/3 cup caster sugar
Ingredients:- 185g butter, softened- 1/3 cup caste sugar- 1/3 cup brown sugar- 1 egg- 1 2/3 cups plain flour- 2 tablespoons cocoa powder- 1/2 tablespoons cocoa powder- 1/2 teaspoon bicarbonate of soda- 100g dark chocolate, cut into 1cm piece- 100g white chocolate, cut into 1cm pieces
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RecipesLemon Yoghurt Syrup Cake
Triple-Choc Cookies
Grilling is the method of cookery where food is cooked by radiated heat. Heat can be radiated from above or below and, in some cases from both directions. The heat source can be charcoal, coke, gas or electricity.
Method:
Grilled foods can be cooked in several ways:- Over heat e.g charcoal, barbecues, gas or
electric heated grills- Under heat e.g gas or electric grills, gas or
electric salamanders- Between heat e.g. electrically heated grill
bars or plates
Advantages:
- Speed of grilling enables food to be quickly cooked to order
- Charing foods gives a distinctive appearance and improves flavour
- Control of cooking is aided because food is visible during grilling
- Grills may be suitable in view of customers
Disadvantages:
- More suitable for expensive cuts of meat- Requires skill
Suitable Foods:
- Fish e.g cod, herring, mackerel, plaice- Meat, e.g. brochette, mixed grill, chops, steak- Vegetables e.g. mushrooms, tomatoes- Savories e.g. Welsh rarebit- Toasted items e.g. bread, tea cakes, muffins.
Method:1. Preheat oven to 180ºC/160ºC fan-forced.
Line 3 baking trays with baking paper.2. Using an electric mixer, beat butter and
sugars until light and fluffy. Add egg. Beat to combine. Sift flour, cocoa and bicarbonate of soda over butter mixture. St i r in chocolate.
3. Roll level tablespoons mixture into balls. Place on prepared trays, 5cm apart. Flatten slightly. Bake for 12 to 15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.
Equipment:- You’ll need 8 pre-soaked bamboo skewers
Ingredients:- 750g chicken thigh fillets, trimmed, cut into
4cm pieces- 1 cup sushi rice, washed, drained- Rice bran oil spray- 2 green onions, thinly sliced diagonally- 1 tablespoon sesame seeds, toasted- 1 medium carrot, peeled, cut into thin
matchsticks- 1 Lebanese cucumber, cut into th in
matchsticks- 2 tablespoons coarsely chopped pickled
ginger- 1 tablespoon lemon juice- 2 tablespoons rice wine vinegar- 1 teaspoon sesame oil- Pinch caster sugar
Teriyaki Marinade:- 1 garlic clove, finely chopped- 1/3 cup dark soy sauce- 1 tablespoon mirin- 1 tablespoon caster sugar
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Grilling
Teriyaki Chicken Skewers with Rice Salad
Ingredients:- 200g cherry or grape tomatoes, quartered- 1 eschalot, halved, thinly sliced- 2 tbs olive oil, plus extra to brush- 1 tbs red wine vinegar- 4 fresh corn cobs, husks removed- 1/2 cup basil leaves- 1/4 cup flaked almonds, toasted.
Method:1. Combine the tomato, eschalot, oil and red
wine vinegar in a bowl, season with sea salt and freshly ground black pepper, cover and refrigerate until ready to use.
2. Halve the corn cobs through the core, then cut each piece in two. Brush the corn liberally with olive oil, and sprinkle with sea salt and freshly ground black pepper.
3. Cook the corn pieces, kernel-side down, on a heated chargrill pan or barbecue for 5 minutes until charred slightly, then turn and cook for a further 5 minutes or until the kernels are tender.
4. Meanwhile, add the basil leaves and toasted almonds to the tomato mixture, then toss to combine.
5. Divide the corn among plates, top with salad and serve immediately.
The cooking of food is a small amount of fat or oil in a shallow pre-heated pan, or on a metal surface, at a high temperature. Shallow frying is a skillful process that requires constant care and attention, the resulting product should be crispy and lightly browned with little evidence of fat.
Method:1. Make teriyaki marinade: Combine garlic,
soy sauce, mirin and sugar in a bowl until sugar dissolves.
2. Combine marinade and chicken in a glass bowl. Cover, refrigerate overnight.
3. Place rice in a saucepan over medium-high heat. Add 1 1/2 cups cold water. Bring to the boil. Reduce heat to low. Cover. Simmer for 10 minutes or until liquid is absorbed. Remove from heat. Set aside for 10 minutes. Stir rice with a fork. Rinse under cold water. Drain. Refrigerate for 30 minutes.
4. Drain chicken, reserving marinade. Thread chicken onto prepared skewers. Spray skewers with oil. Heat a barbecue chargrill or chargrill pan on medium heat. Cook skewers, turning and basting with reserved marinade, for 10 to 12 minutes or until browned all over and cooked through.
5. Meanwhile, place rice, onion, sesame seeds, carrot cucumber and ginger in a bowl. Whisk lemon juice, vinegar, sesame oil and sugar together. Pour over salad. Season with salt and pepper. Toss to combine.
6. Serve skewers with rice salad
Purpose:
- To improve the taste of prime foods- To add different texture to food through
browning- To cook food quickly, usually for immediate
consumption.
Barbecued Corn with Tomato and Almond Salad
Shallow Frying
Methods:
DeglazeMeuniere: A classic method of frying fish coat with seasoned flour, place presentation side in pan with heated clarified butter, finish with beurre noisette, lemon, chopped parsleySauter: from the French for ‘jump’ - tossed in a frying-panSaute: also applies to the name of a dish where the main item is fried and the pan is deglazed - the resulting reduction is made into a sauce to which the item is returned and finished.Griddle: this means to cook on a metal surface.Stir Frying: where food is cooked in a Wok or frying pan the food is usually cut into thin strips.
Attention Points:
Since a high temperature is involved and cooking is quick constant attention must be given to:- Temperature control- Timing- Degree of cooking required is related to
quality, thickness, coating of food etc.
Techniques:
Coating: Flour, seasoning - to coat the surface of the food and to enhance flavour, texture, and appearance.Browning: Speed, degree, appearance, and taste are all important factors in browning of food, remember presentation side should always be cooked first.Tossing: Sauter - helps brown food evenly - care must be taken that the food does not break up too much - care must be taken - safety and skills - food kept in constant motion in pan to prevent sticking/burning.Turning: Care must be taken with delicate foods e.g. fillets of fish - use appropriate equipment - fish slice or palette knife for long pieces of food.Holding for service: fried foods do not hold well - food timed to be cooked as close as possible to service - a la carte - cool easily - lose crispness become soft and become overdone.
Suitable Foods:
Shallow frying is one of the quickest methods of cookery and is generally not suitable for tough cuts of meat, poultry or vegetables. The following are considered suitable for shallow frying:- Fresh vegetables- Eggs- Fish- Meat and poultry
Advantages:
- A quick method of cooking prime food- Preserves/enhances flavour of food by
browning- Attractive presentation- Crispness of surface texture
Disadvantages:
- Increased cholesterol levels in food- Food can be easily burnt if care is not taken- Fried food does not usually stay in prime
condition for very long so usually has to be eaten immediately after cooking.
Equipment:
- Shallow frying pan - for eggs, fish, etc.- Saute pan - deep pan for frying chicken etc.
with lid- Brat pan - large scale hinged pan usually with
hinged led and rectangular in shape- Special pans - omelette, crepe, wok, to
prevent stocking these pans should not be washed but wiped out with a dry or slightly damp cloth.
- Griddle - flat metal plate - often with troughs or holes to catch excess fat.
Safety Rules
- Pan correct size and used correctly, not too much fat or over heated.
- Careful choice of containers to prevent fat splashing/spilling
- Careful placing in and removal from hot fat.- Care with fat/oil - use of utensils.- if pan on fire - what should you do to put it
out? Cover it.- Protective clothing and footwear, long
sleeves to protect from splashes.
Ingredients:- 4 (600g) veal leg steaks- 1/2 cup plain flour- 2 eggs- 1 1/2 cups dried breadcrumbs- Rice bran oil or extra-light olive oil, for shallow
frying- Lemon wedges, salad greens and mashed
potato, to serve
Method:1. Place veal between 2 sheets of plastic wrap.
Using a meat mallet, pound until 5mm thick.2. Place flour and salt and peeper on a large
plate. Lightly whisk eggs and 2 tablespoons cold water in a shallow bowl. Place breadcrumbs on a plate. Lightly coat veal in flour, shaking off excess. Dip in egg mixture then breadcrumbs, pressing crumbs on with fingertips to secure. Place schnitzels on a plate. Refrigerate for 30 minutes.
3. Preheat over to 140ºC/120ºC fan-forced. Line a large baking tray with baking paper. Pour oil into a large frying pan until base is covered. Heat over medium-high heat. Reduce heat to medium. Cook 2 schnitzels for 2 to 3 minutes each side for medium or until golden. Drain on paper towel. Place in oven on prepared tray to keep warm. Repeat with remaining schnitzels. Serve with lemon wedges, salad greens and mash.
Ingredients:- 4 eggs- 2 tablespoons caster sugar- 1 tablespoon cornflour- 1 1/4 cups rice milk- 1 cup tempura batter mix- 1 cup chilled water- vegetable oil, for shallow frying- 2 green apples, peeled, cored, thinly sliced- Strawberries and icing sugar mixture, to serve
Method:1. Separate three eggs. Set aside egg whites.
Whisk yolks, sugar and cornflour together in a bowl. Place milk in a small saucepan over medium-high heat. Cook, stirring constantly, until milk almost boils. Remove from heat. Gradually whisk hot milk into egg mixture until smooth and combined.
2. Return milk mixture to cleaned pan over medium-low heat. Cook, stirring constantly, for 5 minutes or until custard thickens. Remove from heat. Cover surface with a sheet of baking paper to prevent a skin forming.
3. Sift tempura batter mix into a large bowl. Lightly beat remaining egg. Add chilled water. Whisk until just combined (don’t over mix - batter should still be lumpy).
4. Pour oil into a large frying pan until 5cm deep. Heat over medium heat until a small piece of bread sizzles when dropped into oil. Dip apple in batter to coat. Gently lower into hot oil, 4 to 5 pieces at a time. Cook for 3 to 5 minutes or until golden and crisp. Drain on paper towel on a plate. Cover to keep warm. Repeat with remaining apples and batter.
5. Dust apples with icing sugar. Serve with custard and strawberries.
RecipesVeal Schnitzel Tempura Apples with Custard
The cooking of food by submerging in deep fat or oil at a high temperature (from 160 - 200ºC)
Purpose:
- To seal food in a crisp coating so that all the flavour is captured within
- To cook types of food very quickly- To brown the exterior of a food which has
already been cooked- A method of cooking raw foods to enhance
their flavour or texture
Methods:
The aim of deep frying is to ensure that the inside of a food is cooked in the same length of time as the exterior requires to be browned.
Blanching: The cooking at a medium temperature (160-170ºC) without colour to ensure the interior is cooked (usually cooked until the food just begins to brown). The food is later browned at a high temperature 140-195ºC. Blanching also enables certain food items to be held for quick cooking later - reducing delay during service.Complete Processing: The cooking of food from the raw to the finished product in one frying at high temperature e.g. 190ºC.Pressure Frying: Large scale in pressurised friteuse. The steam created by the frying process is trapped in the sealing friteuse and the result pressurised cooking is more rapid sealing in more flavour - commonly associated with fried chicken outlets.Wok: Food can be deep fried in a Wok - which is ideal for, frying small quantities of food in more exotic and expensive types of oil as smaller quantities are required - it is however somewhat more dangerous and only really appropriate for a ‘a la carte’ production.
Effect of Frying
Changes in:- Texture, crispness- Structure- Absorption of fat
Suitable Foods:
- Fresh vegetables - which are cut or prepared in an appropriate manner
- Frozen, canned and convenience products can be used such as pineapple rings, fish fingers
- Fresh and frozen fish - usually in fillets- Meat and poultry in appropriate cuts/forms -
care must be taken that poultry is cooked through
- Fruit and sweet products- Savoury and cheese dishes for example deep
fried Camembert or rissoles Saint Flour- Eggs and egg dishes e.g. scotch eggs, French
fried eggs- Potatoes can be deep fried in various forms.
Attention Points:
- Temperature control- 160º-165º slow cooking of raw or large items- 190ºC or above look out for haze: blue haze
shows fat is burning reduce temperature at once.
- Allow temperature to recover between batches
- Adjust temperature of manual ‘friteuse’ if food cools oil.
- Timing - even sized pieces and constant vigilance are required, try to time food to be cooked just before service.
- Degree - food should be crisp outside and soft inside care should be taken that the o u t s i d e i s n o t b u r n t o r t h e i n s i d e undercooked.
- Level - make sure the friteuse is not overfilled with fat, (no more than half full), or below the minimum level.
Deep Frying
Techniques:
Coating: Protects the surface of the food from the high temperature of the fat - also provides texture, crispness, and contrasting taste preventing food becoming greasy. Types of coating:- Flour, egg wash, bread crumbs- Batter- Flour- PastryBasket: do not use a basket for food coated in batter as the mesh will stick to it.Temperature: do not add to much food at once, adjust heat if chilled food lower temperature of oil.Portions: Cut or prepare food in even sized pieces so that it cooks at the same speed - the smaller the pieces the higher the temperature.Handling: do not touch or stir the food while drying and take care shaking the basket as coating can easily be damaged.Holding: can be achieved by bain maries, in a warm air cabinet or convection oven - however deep fried food is best served immediately otherwise it goes soggy or hard within ten minutes of cooking.Draining: To drain food in order to reduce greasiness - use of basket or rack - drying on kitchen paper.
Equipment and Terms:
Friture/Friteuse: the pan used for deep frying - ‘Friture’ can mean the fat used, the food fried in it, or the verb to deep fry - a ‘Friteuse’ can be - a straight sided, flat bottomed pan on the stove top, a free standing single or multiple pan unit with manual or automatic control, a pressure fryer continuous fryer with belt feed.Spiders: are used to remove or turn food usually when the basket is not in use i.e. with battered foods.Wok: can be used with clip on rack for draining.Straining: the cleaning process whereby sediment is removed from the oil usually with a filter - should be carried out on a regular and controlled basis e.g. daily in a busy kitchen.
Advantages:
- Ver fast method of cooking certain prime foods
- Seals food quickly and produces tasty and interesting texture contrasts and crispness
- Relatively easy method of cookery- Food can be blanched and requires only a
quick finish before serving
Disadvantages:
- The deep fryer is the most dangerous piece of equipment in the kitchen (if not handled properly)
- Food can be fatty if care is not taken- As fat/oil is expensive there is a tendency to
use it too often with the result that tastes are absorbed by the fat and passed onto the food.
- Deep fried food does not hold well
Safety Rules:
- All operators should know fire drill and how to use friteuse
- Only half fill friteuse with fat - level is usually marked - do not overload with food
- Dry food is necessary before frying to prevent dangerous spluttering
- Always place food in fryer away from you to prevent splashing and burning - do not throw in
- Always have basket and spider to hand so that food can be removed quickly
- Take care when moving a free standing friteuse - do not carry around the kitchen with hot fat in it
- Keep sleeves rolled down and use clean, dry, thick cloths
- If a fire in a deep fryer what are the first two things you would do? Turn off heat source; Cover with lid, fire blanket or damp cloth.
Recipes
Potato Crisps
Ingredients:- 6 medium (1kg) sebago or red delight
potatoes, peeled- Vegetable oil, for deep frying- 1/2 teaspoon sea salt- 1/4 teaspoon cracked- Black pepper- Aioli, to serve
Method:1. Cut potatoes into 4mm thick slices. Cut slices
into 4mm thick sticks. Layer between sheets of paper towel to remove excess moisture. Stand for 10 minutes.
2. Heat oil in a wok or large deep frying pan over medium-high heat. Deep fry potato, in batches, until potato rises to the surface and turns opaque. Using a slotted spoon, transfer fried to a tray lined with paper towel. Cool for 10 minutes.
3. Reheat oil. Deep fry fries, in batches, for a further 2 to 3 minutes or until golden. Drain on paper towel. Transfer to a bowl. Add salt and pepper. Toss to coat. Serve with aioli.
Attention Points:
- Be sure pan and oil are very hot before adding beef.
- Cook beef and vegetables separately, then combine, and heat through.
- The cooking liquid may be thickened using corn starch and water if desired.
- Use two large spoons or spatulas to make tossing easier.
- Cut all ingredients to uniform size so pieces will cook evenly.
Ingredients:- 6 medium (1kg) pontiac or red delight
potatoes, unpeeled, very thinly sliced.- Vegetable oil, for deep frying- 1/2 teaspoon smoked paprika- 2 teaspoons sea salt
Method:1. Layer potato between sheets of paper
towel to remove excess moisture. Stand for 10 minutes
2. Heat oil in a wok or large deep drying pan over medium-high heat. Deep fry potato, in batches, until golden. Using a slotted spoon, transfer crisps to a tray lined with a paper towel. Stand for 15 minutes.
3. Combine paprika and salt in a large bowl. Ad crisps. Toss to coat. Serve.
Is usually associated with Asian cooker. It refers to cooking in a wok over very high heat in the minimum of oil.
Method:
- Partially freeze beef (10 minutes in the freezer) for easy slicing.
- Slice meat into thin uniform strips- Marinate or season meat as desired.- Heat small amount of oil in wok or heavy
non-stick skillet over medium or medium-high heat until hot.
- Stir-fry meat in batches to prevent over crowding. Stir continuously in a tossing motion until outside surface of beef is no longer pink.
French Fries
Stir Frying
Ingredients:- 400g pkt traditional stir fry- 1 cup (130g) plain flour- 2 single clove garlic, peeled and crushed- 3/4 cup (180ml) water- Salt and freshly ground pepper- Oil for deep frying- 1/2 cup natural yoghurt- Steamed rice, to serve
Method:1. Place traditional stir fry into a large mixing
bowl. Trim broccoli and snow peas into smaller pieces. Add flour, half of the garlic, water an season with salt and pepper. Mix to combine.
2. Fill a wok to one-third full with oil and heat over moderately high heat. Drop heaped tbs of fritter mixture into oil and deep fry for about 5 minutes, turning frequently until golden and crisp. Drain on a platter lined with paper towel. Continue with remaining batter.
3. Stir the remaining garlic through yoghurt and serve with warm fritters and steamed rice.
Ingredients:- 200g dried thick rice noodles- 3 green onions, trimmed- 1/4 cup lime juice- 2 tablespoons fish sauce- 2 tablespoons brown sugar- Olive oil cooking spray- 200g chicken breast fillets, thinly sliced- 200g firm tofu, cut into 2cm cubes- 300g green beans, trimmed, halved- 1 large carrot, halved lengthways, thinly
sliced diagonally- 2 eggs, lightly beaten- 2 tablespoons raw peanuts, roughly chopped- 1/2 cup fresh coriander sprigs
Method:1. Place noodles in a large, heatproof bowl.
Cover with boiling water. Stand for 8 to 10 minutes or until tender. Drain well.
2. Thinly slice white section of onions. Cut green section into 4cm lengths. Combine lime juice, fish sauce and sugar in a small bowl.
3. Spray a wok with oil. Heat over medium-high heat. Add chicken. Stir fry for 3 minutes or until light golden. Transfer to a plate. Add tofu. Stir fry for 3 minutes or until light golden. Transfer to a plate.
4. Add beans, carrot, thinly sliced onion and 2 tablespoons cold water. Stir fry for 4 minutes or until tender. Make a well in a centre of vegetables. Add egg. Cook, st i r r ing occasionally, for 1 minute or until set. Roughly break into pieces.
5. Add noodles, sauce mixture, chicken, tofu, peanut, coriander and remaining onion. Stir fry for 1 to 2 minutes or until combined and heated through, Serve.
RecipesVegetable Fritters with Garlic
Yoghurt
Pad Tai
Method:
- Heat small amount of oil in skillet on stovetop over medium to medium-high heat until hot.
- Season, dredge in flour, or bread beef as desired.
- Place beef in pre-heated skillet. Do not overcrowd
- Do not add water or other liquid. Do not cover.
- Pan fry to desired doneness, turning once.
Is where food is cooked in a small amount of fat and turned with a palette knife or tongs.
Attention Points:
- The thinner the meat - the higher the heat.- When breading steaks, breading will stick
better if beef is refrigerated after breading for at least 10 minutes before pan frying.
- Be sure meat is cut to a uniform thickness to ensure even cooking.
- Never add liquid ingredients to hot oil. This will cause popping.
- Do not add too many pieces to the pan at one time. This causes the oil temperature to drop which can result in the grease being absorbed into the food.
- Use a heavy pan that conducts heat well. A thin, poorly conducting pan can have hot spots and burn foods.
- Do not overcrowd. Overcrowding causes the food to steam instead of fry and it won't be brown and crispy.
Pan Frying
Recipes30-Minutes Frying Pan Lasagne Skillet Cornbread
Equipment:- You’ll need a frying pan with a lid and
flameproof handle
Ingredients:- 2 teaspoons olive oil- 1 medium red onion, finely chopped- 2 garlic cloves, crushed- 1 medium red capsicum, finely chopped- 2 teaspoons dried oregano- 410g can crushed tomatoes- 3 fresh lasagne sheets, cut into thirds- 1/2 x 250g tub Weight Watches cream
cheese- 100g Weight Watchers shaved leg ham- 3/4 cup Weight Waters grated tasty cheese- Chopped fresh flat-leaf parsley leaves, to
serve
Method:1. Heat half the oil in an 18cm (base), heavy-
based frying pan over medium-high heat. Add onion, garlic and capsicum. Cook, stirring, for 5 minutes or until vegetables are tender. Add oregano and tomato. Season with salt. Cook for 2 minutes or until heated through. Transfer to a bowl. Wipe pan clean.
2. Spread 1 side of each piece of lasagne with cream cheese. Drizzle remaining oil over base of pan. Arrange 2 pieces of lasagne, cream cheese side-up, over base of pan. Top with one-third of the ham, then one-quarter tomato mixture. Repeat layers, finishing with 3 pieces of lasagne then 1 layer tomato mixture. Sprinkle with tasty cheese. Preheat grill on high.
3. Return pan to medium-low heat. Cook, covered, for 8 to 10 minutes or until lasagne sheets are tender. Remove lid. Grill for 5 to 6 minutes or until cheese is melted and golden. Season with pepper. Sprinkle with parsley. Serve.
Ingredients:- Olive oil spray- 115g (3/4 cup) plain flour- 140g (3/4 cup) instant polenta (cornmeal)- 1 tbs caster sugar- 2 tsp baking powder- 1/2 tsp salt- 125ml (1/2 cup) buttermilk- 125ml (1/2 cup) chicken stock- 50g butter, melted- 1 egg, lightly whisked- 310g can corn kernels, drained- 20g butter, extra, melted- Fresh continental parsley sprigs, to serve
Method:1. Preheat a 25cm (base measurement) heavy
skillet or frying pan over medium heat. Spray the base and side with oil.
2. Combine the flour, polenta, sugar, baking powder and salt in a large bowl. Make a well in the centre and pour in the buttermilk, stock and butter. Add the egg and corn and stir until just combined.
3. Pour the mixture over the base of the skillet and spread to the edges. Reduce heat to low. Cover and cook for 20-25 minutes or until cooked through and set.
4. Preheat grill on medium-high. Drizzle the cornbread with extra butter. Cook under grill for 1-2 minutes or until golden. Set aside for 5 minutes to cool slightly. Cut into wedges and top with parsley.
