Arc UNSW Student Cookbook 2019

ON

E P L AT E A T

A

T IM

E

THE STUDENT COOKBOOK

CONTENTS INTRODUCTION

3

MEET OUR TEAM

4

GUEST CHEF: JACQUI CHALLINOR

7

B R E A K FA S T

12

Blueberry and Banana Oats

15

Pongal

17

Boston Beans Banana and Berry Smoothie

LUNCH

21 23 24

Tonkatsu

27

Wonton Noodle Soup

29

Satay Chicken Skewers

33

Aussie Beef Pie

37

Spinach and Ricotta Stuffed Capsicums

41

Pan-Fried Prawn Dumplings

DINNER Coriander and Mint Chicken

45 48 51

Tandoori Chicken

53

Green Chilli Chicken Enchiladas

55

Cauliflower and Butternut Thai Curry

59

Fesenjoon

61

Vegetarian Curry

63

Tomato and Basil Soup

65

Hong Kong Style Tomato and Egg

67

Swahili Pilau

69

DESSERT

70

Apple Crumble

73

Raspberry and Chocolate Cupcakes

75

Sweet Potato Brownies

79

Sticky Date Pudding

81

ACKNOWLEDGEMENTS

82

INTRODUCTION I N D I A H O WA R D : C O O R D I N AT O R Food is a key aspect of my mother’s culture, one that we’ve always passionately shared. My story began in Tasmania when my grandfather immigrated to Hobart in 1947, and with his family opened Hobart’s first Chinese restaurant - The Golden Dragon.

It was a preservation of our cultural identity and became a space that allowed strangers to build strong relationships over traditional Chinese cuisine. As a result, those who called Australia home, regardless of ethnicity, practised fundamental skills in tolerance, solidarity and friendship.

60 years on, I would have to say my own culinary journey is still a work in progress. In high school, I would occasionally bake and had never cooked a meal on my own. This was my norm until my parents asked my brother and I to start making meals for the family once a week. The first dinner that I ever made was a Tuscan garlic chicken breast with sundried tomatoes over a bed of rice.

Although I don’t quite remember how it tasted (or how long it took me), at that moment, I knew I didn’t have to be Jamie Oliver to make something yummy. When it comes to cooking, I believe that I am just as good as the next student, however, that next student eating Mi Goreng hasn’t had the opportunity to unlock their potential in the kitchen like I had.

This year, The Student Cookbook is a collation of recipes from students’ own cultures. To me, cooking is not only about satisfying one’s hunger, but about savouring the tastes and textures that come with different dishes from different cultures. I also felt the need to highlight to students the importance of sharing cultures through cuisine and learning tolerance, solidarity and friendship, just like my ancestors did so many years ago. Cooking is a skill that will always be relevant in our lives, however, we can’t labour under the illusion that Gordon Ramsay was born knowing how to make a Michelin starred steak. Honing your skills not only takes time and effort, but also perseverance, will and hard work; all of which can be acquired from making the recipes in this cookbook.

So you better start now, one plate at a time.

3

MEET OUR TEAM

India Howard

Emma Chow

C a r m e n Tr u o n g

Vintii Aggarwal

Justine Ching

Tiffany Gozal

coordinator

marketing and sponsorship

marketing and sponsorship

editor

editor

editor

4

Kawai Lin

J e a n n e Ya n g

Angela Li

Sandra Simmons

photographer

photographer

graphic designer

graphic designer

5

JACQUI CHALLINOR GUEST CHEF “One of the things I love most about cooking is that it’s such a melting pot of culture, history, family and friendship. It is such a beautiful way to pass on a story from one generation to another or one country to another. Multiculturalism in the kitchen is vital as a way of bringing in new ideas, flavours and ingredients.

Without these influences, I think the food we eat would be very one dimensional, so I for one am very grateful that we are surrounded by such incredibly diverse food here in Australia!”

Jacqui Challinor’s food career began as an apprentice at About Life, before she joined the ranks at Sydney hospitality group, Merivale. She spent the next few years working under Christopher Whitehead at Mad Cow and Lauren Murdoch and Sebastien Lutaud at Felix, before she gained her first head chef role at Xanthi working alongside David Tsirekas. After a short break from the kitchen, Jacqui joined the newly opened NOMAD in 2013. She was drawn to hands-on processes of cheese, charcuterie and bread making as well as working with the heart of NOMAD’s kitchen, the

wood-fired

which

focuses

oven. on

Jacqui

now

oversees

Mediterranean-style

share

the dishes

menu and

house-made produce.

7

JACQUI CHALLINOR OLIVE OIL ICE CREAM SANDWICH SERVES 2

PREP: 1 HR COOK: 2 HR

HARD

MEDIUM

INGREDIENTS

METHOD

Parfait

Parfait

1 whole egg

1 Combine egg, yolks and sugar in a bowl over a pot of simmering water. Gently heat the mix enough to dissolve the sugar.

5 egg yolks 75g caster sugar 200mL extra virgin olive oil 300mL pouring cream

2 Once sugar has dissolved, remove bowl from heat and whisk until light and fluffy.

Once aerated, very slowly start to add olive oil in a constant stream. Continue whisking until emulsified and set aside.

Shortbread

3 Whisk cream in a mixing bowl to firm peaks.

200g unsalted butter

4 To make the parfait, combine egg and sugar mix with cream. Pour parfait into eight 125mL silicone muffin moulds and freeze.

95g brown sugar 1 vanilla bean 180g plain flour

Shortbread

80g pistachios

5 Cream butter and sugar in a food processor.

Add vanilla bean, plain flour and rice flour and pulse until ingredients just start to come together.

Filo Sheets

6 Rest dough in the refrigerator for at least 1 hour.

Then, preheat oven to 175°C fan forced.

40g rice flour 150g plain halva

100g caster sugar 60g white sesame seeds 4 sheets filo pastry 100mL clarified butter To Assemble 75g fresh honeycomb

7 Once rested, break up the dough into small chunks and spread with palm of hand over a baking tray.

8 Bake for 5 minutes, remove from the oven and break up dough with a wooden spoon.

9 Return to oven for 15-20 minutes, breaking up dough every 5 minutes, until shortbread is cooked through and golden brown. Then, allow shortbread to cool.

9

10 Toast pistachios until golden brown.

Add toasted pistachios and crumbled halva to the shortbread crumb and mix well. Store in an airtight container until ready to use.

Filo Sheets 11 Blitz caster sugar and sesame seeds in the processor to a fine crumb.

12 Lay a single sheet of filo down onto a piece of baking paper, brush liberally with butter, then sprinkle with sesame sugar. Repeat this process with the rest of the sheets, leaving the top layer free from sesame sugar.

13 Place another sheet of baking paper over the top and place between 2 trays to press.

Refrigerate to set butter.

14 Preheat oven to 165°C fan forced.

15 Once set, cut the pastry into 8 rounds to fit the same moulds used for the parfait.

16 Bake the filo in between the two trays for approximately 10 minutes, rotating the tray throughout cooking to ensure even colouring.

Once golden brown, remove from oven and allow to cool on a rack.

TIPS Nearly all of the steps in this recipe can be prepared in advance

To Assemble 17 Remove the parfait from moulds and sandwich between two of the filo wafers.

18 Liberally sprinkle the halva shortbread crumble and place fresh honeycomb over the top. Serve.

Make the parfait the day before and store in the freezer overnight, as this process is the lengthiest in the whole recipe The shortbread and filo sheets will last a few days in an airtight container

11

B R E A K FA S T

B L U E B E R R Y & B A N A N A O AT S CARA MENDHAM SERVES 1

PREP: 2 MIN COOK: 5 MIN

EASY

LOW

Breakfast is my favourite and the most important meal of my day. It baffles me how anyone can ‘forget’ to have it! They’re definitely missing out, especially on the best that breakfast has to offer - porridge! There is nothing better to start off a cold winter’s morning than a steaming bowl of porridge with a nice cup of tea.

INGREDIENTS

METHOD

50g rolled oats

1 Add oats and water into a small saucepan on high heat.

100mL water 50g milk 1 tbsp desiccated coconut

1/4 tsp cinnamon Pinch of grated nutmeg Pinch of salt

1/2 banana, mashed

2 Once bubbling, reduce heat and allow to simmer until oats have begun to absorb the water, about 3 minutes.

3 Add milk, coconut, cinnamon, nutmeg, salt and mashed banana into oats and continue to stir at low heat for a further 2 minutes.

4 Pour into a bowl and top with blueberries and bananas to serve.

Blueberries, to serve Bananas, to serve

TIP Experiment with a range of flavours. Oats are so versatile so get creative!

15

PONGAL TA R U N S I TA R A M A N SERVES 1-2

PREP: 25 MIN COOK: 45 MIN

M O D E R AT E

LOW

Pongal was one of the first dishes that I learned to cook. It originates from the southern Indian state of Tamil Nadu, which is my hometown. Most Tamil households would call it a staple breakfast dish. It’s healthy, easy to prepare, cheap, vegan, vegetarian and gluten free all at the same time. It even reduces your chances of catching a cold during the winter due to the ginger and black peppercorns!

INGREDIENTS

METHOD

Pongal

Pongal

1/2 cup millets

1 Wash millets and lentils together approximately three or four times to remove stones and dirt.

1/2 cup red lentils 4 tbsp ghee, divided 2 pieces ginger, sliced 2 tsp cumin seeds Salt, to taste 3 cups water 1 tsp black peppercorns, crushed 1 1/2 tsp ginger, finely chopped 6 cashews A pinch of turmeric

2 In a pressure cooker, add 1 tablespoon ghee, sliced ginger and cumin seeds and cook over low heat until cumin seeds are golden brown.

Be careful not to burn cumin seeds. Add salt to taste and set aside in a bowl.

3 Place millets and lentils in the pressure cooker and add 3 cups of water. Cook by covering with a lid over low heat for 35 minutes, or until slightly mushy. Check the progress periodically.

4 Once the millet and lentil mixture has finished cooking, combine it with ghee, cumin and ginger mixture, and cook over low to moderate heat in a pan until cumin seeds start to splutter.

5 Add 1 teaspoon black peppercorns, chopped ginger and remaining ghee to the pan and turn to low heat. Cover with a lid so that the warmth is still maintained, an aroma imparts and ghee melts, about 1 minute.

6 Add 6 cashews and a pinch of turmeric powder to the mixture and stir for 20 seconds over low heat.

17

Coconut Chutney 20g desiccated coconut

7 Serve with coconut chutney with extra peppercorns.

1 green chilli, sliced

Coconut Chutney

1 tsp ginger, sliced (optional)

8 Add desiccated coconut, green chilli, sliced ginger, warm water and salt in a blender and blend until coarse.

20 mL water Salt, to taste A pinch of mustard seeds 5 mL of sunflower/ canola oil

9 Heat mustard seeds in oil for 15 seconds over high heat and let them splutter.

10 Add the blended mixture to the spluttering mustard seeds and remove from heat.

11 Mix seeds together with the blended mixture to form the chutney.

12 Serve hot with pongal.

TIPS Brown or white rice and quinoa can be used in place of the millets; however, brown rice takes longer to cook and will need to be soaked in water prior to cooking If millet-lentil mixture is burning, add water and a little salt Ghee is clarified butter and can be substituted for sunflower or canola oil, however, the flavour will be different

19

BOSTON BEANS KABIR KHERA SERVES 4

PREP: 12 MIN COOK: 18 MIN

EASY

LOW

Homemade baked beans make for a great Sunday morning brunch, especially in winters.

INGREDIENTS

METHOD

2 tbsp olive oil

1 Heat olive oil in a pan and fry onion, garlic, and chilli flakes over medium heat until onions are soft.

1 brown onion, chopped 2 cloves garlic, finely chopped

1/4 tsp dried chilli flakes

2 Add tomatoes, vegetable stock, golden syrup and Worcestershire sauce to the pan and bring to a boil.

400g can diced tomatoes

3 Allow to boil for 10 minutes or until reduced and thickened.

1 1/2 cups vegetable stock

4 Add beans and cook further for 3 minutes.

2 tbsp golden syrup (or maple syrup)

5 Serve with parsley to garnish and on a slice of toast of your choice.

2 tbsp vegan Worcestershire sauce 1 tbsp Dijon mustard 2 x 400g can Borlotti beans Fresh parsley, to garnish Toast, to serve

TIPS To add more flavour, feta would work well as a garnish

21

BANANA & BERRY SMOOTHIE R O S A N N A L K H A G VA S U R E N SERVES 1

PREP: 10 MIN COOK: 2 MIN

EASY

LOW

This is a great speedy breakfast that I like to make when I’m lazy and want something other than cereal and oatmeal. I love that you can add your own twist to it and make any flavour you like, just by changing some of the ingredients. I like to play around with it by adding different ingredients to the recipe, which makes it fun. It really makes me want to wake up in the morning!

INGREDIENTS

METHOD

1/2 cup of milk

1 Put milk, yogurt, frozen fruits, banana and ice cubes in a blender, and blend for 30 seconds, or until thick. To thicken further, add more yoghurt.

1 tbsp yogurt of choice

1/2 cup frozen fruits or berries

2 Serve with fresh fruit in or on top of smoothie.

1 banana, sliced 2 ice cubes (optional) Fresh fruits of choice, chopped (optional)

TIPS Protein powder can be added as a post workout drink To sweeten, add honey or vanilla extract Adding chia seeds can satisfy hunger faster Get creative with this recipe! Add anything you like, whether it be fresh greens or nuts!

23

LUNCH

T O N K AT S U JUSTIN TRAN SERVES 4

PREP: 30 MIN COOK: 15 MIN

EASY

LOW

Although my family is Vietnamese, I enjoy cooking meals from other cultures, such as Tonkatsu pork. When I went to Japan last year, I was amazed with the different flavours of food that I ate, and I must say that Tonkatsu was my favourite dish. When I came home, I tried to replicate the beautiful flavours I had experienced, and am happy to say I think I have perfected this recipe over some months.

INGREDIENTS

METHOD

4 boneless pork sirloin steak

1 Either with a meat tenderiser or a rolling pin, pound or roll out pork until each piece is about 1cm thick. Be careful not to work the meat too much, as the pork is only being shaped, not tenderised.

Pinch of salt 1 cup panko bread crumbs

1/2 cup potato starch 2 eggs, beaten Canola or vegetable oil Steamed rice, to serve

1/4 cabbage, shredded, to serve Tonkatsu sauce, to serve

TIP Tonkatsu sauce is readily available at supermarkets

2 Season both sides of the pork with a pinch of salt but be careful not to over season.

3 Prepare three bowls, one with potato starch, another with bread crumbs and the final with egg. Start the batter process by first coating pork in a thin layer of potato starch. Then coat pork in egg wash making sure to let the excess drain back into the bowl. Finally, coat pork in panko bread crumbs.

4 Pour oil into a large stock pot up to approximately 2 1/2 cm high and turn on the heat to medium high. To test if oil if hot enough, take a bit of panko bread crumbs and drop it into the pot. If oil is ready, panko bread crumbs should sizzle immediately.

5 Carefully drop pork into oil for approximately 3 minutes on each side, or until golden brown.

If the tonkatsu begins to develop colour too quickly, reduce the heat.

6 Serve with rice, cabbage and tonkatsu sauce.

27

WONTON NOODLE SOUP R I C H A R D YA N SERVES 4

PREP: 25 MIN COOK: 10 MIN

M O D E R AT E

MEDIUM

When I was a child, my sisters and I would all help Mum make wontons.

I remember she would always scold us for mucking around and wrapping our wontons strangely, man were we bad at it! However, we didn’t care, we always ended up eating them anyway. This dish is best served in colder temperatures so it can warm up those cold, cold hearts.

INGREDIENTS

METHOD

Wontons

Wontons

30g prawns, diced

1 Bring a large pot of salted water to the boil.

2 tsp chives, finely chopped

2 Combine prawns, chives and garlic in a large bowl.

1 garlic clove, finely chopped

3 Add ground pork, soy sauce, sesame oil, rice wine vinegar and salt into the prawn mixture and mix thoroughly with hands.

150g ground pork 2 tsp soy sauce 1 tsp sesame oil 1 tsp rice wine vinegar 2 tsp salt 1 packet square wonton wrappers

4 On a clean surface, lay out a wonton wrapper.

Using a spoon, place a small amount of the meat mixture into the centre of the wonton wrapper.

5 Wet two of the edges of the wrapper with water and fold the wonton in half diagonally, pressing along the edges to seal the wonton, making a triangle. Wet further the side edges of the triangle and fold the bottom corners outwards away from the centrepoint of the triangle base.

6 Place wontons in boiling water and cook for 5 minutes.

7 Remove wontons with a slotted spoon and set aside.

29

Noodle Soup

Noodle Soup

8 cups chicken stock

8 Combine chicken stock, soy sauce, garlic, sesame oil, chives and ginger into a large pot and bring to the boil.

2 tsp soy sauce 2 garlic cloves 1 tbsp sesame oil 4 tbsp chives, chopped 1 tbsp ginger, sliced 400g dried egg noodles Fried shallots, to garnish

9 Reduce soup to a low-medium heat and let it simmer for 10 minutes.

10 Remove ginger and garlic cloves with a slotted spoon and set soup aside with lid on top to keep warm.

11 For the noodles, bring another large pot of salted water to the boil.

12 Place noodles into boiling water and boil for approximately 45 seconds.

13 Drain away noodle water and place noodles in a warm bowl. Then, add soup and wontons.

14 Garnish with fried shallots. Serve.

TIPS Ensure that the wontons are not too full of mixture, otherwise they are at risk of breaking Egg noodles must be thin, otherwise they will be undercooked. When buying them, check that they are appropriate for wonton noodle soup

31

S A T AY C H I C K E N S K E W E R S D A N A T AV E N E R SERVES 6

PREP: 2 HR 30 MIN COOK: 25 MIN

M O D E R AT E

LOW

Thai is one of my favourite cuisines. My Mum made these satay chicken skewers for my birthday, and my friends fell in love with them. They are especially great for parties, as it’s so easy to just pick up a skewer and dip it into the sauce.

INGREDIENTS

METHOD

Skewers

Skewers

2 garlic cloves

1 Place 12 wooden skewers into a large roasting tray of cold water to soak, as this will stop them from burning.

3cm piece of ginger 140g natural yoghurt 60mL passata 2 tbsp olive oil 1 tsp garam masala

1/2 tsp smoked paprika 1/2 tsp ground turmeric 4 skinless chicken thighs, diced Pinch of salt

2 Peel and finely grate garlic and ginger, and then place into a large mixing bowl.

3 Add yoghurt, passata, olive oil, garam masala, smoked paprika and turmeric into the large mixing bowl, then mix well.

4 Add chicken and salt to marinade, then toss.

Cover with plastic wrap and place in the fridge to marinate for approximately 2 hours.

5 Divide and thread chicken pieces on skewers.

Ensure that they are not too close together, otherwise they won’t cook properly. Place onto a plate or tray.

6 Warm up a griddle pan on high heat.

7 Drizzle the chicken skewers with a little oil, then place onto the griddle and cook for 10-15 minutes, or until cooked through, turning every 2 minutes to get all sides nice and golden.

8 Once chicken skewers are cooked, transfer them to a platter and serve with the satay sauce.

33

Satay Sauce

Satay Sauce

1/2 tbsp peanut oil

9 Heat oil in a saucepan over a moderate heat and fry garlic, onion and chilli, until onion is soft.

1 clove garlic, crushed 1 small onion, finely chopped 1 small red chilli, finely chopped

10 Add in sugar and stir until slightly caramelised.

Add soy sauce and peanut butter and stir through.

11 Gradually add coconut milk and stir until desired consistency is achieved.

1 tsp dried chilli flakes 1 tbsp brown sugar 1 tsp sweet soy sauce 2 tbsp crunchy peanut butter 400mL can coconut milk

TIPS Best served immediately but is also great when it’s refrigerated and re-heated the next day.

A saucepan can be substituted for a griddle pan.

Chicken can also be cooked under the grill or on a barbecue.

35

AUSSIE BEEF PIE ISABELLA MARDEN SERVES 4

PREP: 2 HR COOK: 1 HR

M O D E R AT E

MEDIUM

As any Aussie knows, the classic meat pie is a traditional cuisine staple! As such, it’s handy to have a meat pie recipe that you know and love on hand and ready to go. This one was taught to me by my big brother and reminds me of the fun times bonding with my siblings whenever I bring it back out again.

INGREDIENTS

METHOD

1kg skirt steak

1 Preheat the oven to 200°C fan forced.

1 tsp ground black pepper

2 Line four round individual pie tins (3cm deep, 9cm circumference) with one sheet of puff pastry. Cut off any large overhanging bits. Line the tins with baking paper so that it completely covers the pastry, then fill with rice and place in the oven to blind bake for 10 minutes. Set aside.

Turn the oven down to 180°C.

Half a nutmeg, grated 4 tbsp olive oil, divided Pinch of salt 4 rosemary sprigs 400g carrot 400g brown onion 120mL beer 1 tbsp plain flour 1 tbsp tomato purée 450mL water 200g button mushroom 2 sheets puff pastry 2 eggs Tomato sauce, to serve

3 Slice skirt steak into 1cm slices, then roughly dice. Season with pepper, nutmeg, 2 tbsp of olive oil and salt, and massage into the meat until well coated.

4 Heat 1 tbsp of olive oil in a frying pan over high heat for 1 minute. Add steak and cook until browned, then set aside.

5 Cut carrots into thick slices, then quarter.

Peel and cut onions into quarters, then thickly slice.

6 In another pan, heat remaining olive oil over high heat for 1 minute. Add rosemary, carrot and onion, then reduce to medium heat and leave to cook for 10 minutes, stirring occasionally.

7 While the vegetable mixture is cooking, return meat to a high heat. Add beer and leave until evaporated and cooked off.

37

8 Stir in flour and tomato purĂŠe to beer infused meat and cook until the mixture has thickened slightly.

9 Add the vegetable mixture to the thickened meat mixture, then add water so that the vegetable mixture is well covered. Reduce heat to low, so that the water is lightly simmering.

10 To make the pie filling, slice mushrooms and add to the meat and vegetable mixture. Leave to simmer for about 1 to 1 1/2 hours, or until the water has evaporated.

11 Evenly divide the pie filling between each lined tin. Drape the remaining pastry sheet over the pies and cut around the rim of each circular tin, creating a lid for each pie. Discard any excess.

12 Crack eggs into a small bowl and whisk until combined. Lightly brush the edges of the pastry in each tin with whisked egg.

13 Using a fork, crimp the edges of the pastry.

Make a small incision in the middle of each of the pies with a knife.

14 Bake pies for 40 minutes or until golden on the surface.

15 Remove pies from the oven and let rest for a few minutes before eating. Serve with tomato sauce.

TIPS This recipe is best with more expensive cuts of meat, like a fillet or rib-eye Baked beans or oven proof weights can also be used in place of rice to bake the pastry blind

39

S P I N A C H & R I C O T TA S T U F F E D CAPSICUMS N I C H O L A WA L K E R SERVES 2

PREP: 20 MIN COOK: 40 MIN

EASY

LOW

This recipe is a combination of the spinach and ricotta lasagna, a family favourite, and the knowledge that I’ve gained from my time volunteering with The Producers at UNSW. The Producers is an Arc volunteering program that aims to teach students and staff at UNSW how to grow their own food, create flourishing gardens and lead sustainable lives. This recipe symbolises to me the ultimate combination of my traditional Italian heritage and my hope for a greener and healthier future.

INGREDIENTS

METHOD

1/2 bunch spinach, stems removed and roughly chopped

1 Preheat oven to 200°C fan forced. Line a small rectangular pan with baking or parchment paper.

2 tbsp olive oil, divided

2 Place chopped spinach in a steamer and steam for 7-10 minutes until soft. Remove from heat and allow to cool for 5-10 minutes.

1 medium onion, diced 2 garlic cloves, crushed Salt and pepper, to taste 1 container cherry tomatoes 250g fresh ricotta 6 tbsp Parmesan cheese, grated and divided 1 egg 2 large red capsicums, halved and seeded

1/4 bunch fresh parsley, chopped Rice or quinoa, to serve

3 Meanwhile, heat 1 1/2 tbsp olive oil in a small saucepan over medium heat. Sauté onion and garlic until translucent and soft. Season with salt and pepper to taste.

4 Place cherry tomatoes in the small rectangular pan and drizzle with remaining 1/2 tbsp olive oil, season with salt and pepper to taste, then set aside.

5 To make the filling, mix ricotta, Parmesan cheese, steamed spinach, egg and onion and garlic mixture in a large mixing bowl until well combined.

6 Stuff the filling into capsicum halves and place onto the prepared pan with tomatoes.

Sprinkle with 5 tbsp of Parmesan cheese.

41

7 Bake capsicum halves and tomatoes for 25-30 minutes, or until capsicum halves are soft and the filling is firm. Garnish with remaining Parmesan and fresh parsley.

8 Serve over rice or with quinoa.

TIPS The silverbeet stems, onion, capsicum and garlic off cuts can all be composited and used later on your garden as fertiliser The capsicums will reheat perfectly in the microwave The cherry tomato container is perfect for seed raising and can be used in place of a ceramic pot. However, be weary of water leakage if the container has holes in it

43

PA N - F R I E D P R AW N D U M P L I N G S ABDUL HAKEEM MAKES 48

PREP: 2 HR COOK: 30 MIN

EASY

LOW

I made these prawn dumplings to connect with my Chinese heritage and explore the cuisine with the people I love. Normally, I would buy them from restaurants but nothing beats homemade food made by your own hands.

INGREDIENTS

METHOD

Dumpling Skin

Dumpling Skin

2 1/4 cups unbleached plain flour

1 Combine flour, warm water and salt in a large mixing bowl.

3/4 cups warm water

2 Knead the dough until smooth and rest for 20 minutes at room temperature.

Salt, to taste Filling 720g raw prawns, peeled 1 stalk coriander 100g carrot, peeled and grated 250g cabbage, finely chopped 1 tbsp Worcestershire sauce

3 Using a rolling pin, flatten the dough to about 2mm thickness.

4 Use a round cookie cutter with a circumference of approximately 5cm to make circles, or cut it to a square with 6 1/2 cm sides. Repeat until dough is all used up. Set skins aside.

Filling 5 To make the filling, blend prawns, coriander, carrot, cabbage, Worcestershire sauce, sesame oil, mushroom, white pepper and salt in a food processor until smooth.

1 tsp sesame oil

Assembly

100g mushroom, finely chopped

6 Lightly dust the dumpling skin with plain flour.

White pepper and salt, to taste

8 Moisten the skin, about 1/2 cm from the edges and on one half of the dumpling with water.

7 Place 1 tbsp of the prawn filling into the skin.

9 Fold the dumpling in half, then pinch the dumpling skin together to seal the edges.

45

Cooking

Cooking

1 tbsp vegetable oil

10 Heat 1 tbsp vegetable oil and 1 teaspoon sesame oil in a large saucepan over medium-low heat.

1 tsp sesame oil 50mL water

11 Add dumplings and let sear for 1-2 minutes, or until the bottoms turn golden brown.

12 Add 50mL water to the pan and cover the pan with a lid. Steam dumplings for a further 3-4 minutes.

13 Place dumplings on plate. Serve with soy sauce.

TIP The dumplings can be steamed or deep fried

47

DINNER

CORIANDER & MINT CHICKEN MANISHA D’SOUZA SERVES 3

PREP: 15 MIN COOK: 1 HR

M O D E R AT E

MEDIUM

I have travelled a great amount during my lifetime and have been fortunate enough to discover many new flavours and cuisines from all over the world.

I started cooking recently and have allowed my travels, Thai cuisine and my mother to influence my cooking style. This dish is comfort food for me and fits any season.

INGREDIENTS

METHOD

1 tsp mustard seeds

1 In a blender, add mustard seeds, chilli powder, turmeric, garlic, ginger, coriander, mint, tomato paste and salt. Blend until the mixture resembles a paste, then set aside.

1 1/2 tsp chilli powder

1/2 tsp turmeric powder 3 garlic cloves, crushed 1 tsp ginger paste or small piece ginger 2 small bunches fresh coriander, washed, chopped and roots removed 1 small bunch fresh mint, washed and chopped 1 1/2 tbsp tomato paste, or 1 small fresh tomato chopped

2 In a medium skillet, add oil and fry onion until slightly darker than golden brown on medium flame, about 2-3 minutes.

3 Add paste and onion to a saucepan and fry over medium heat until the paste has turned a darker color, about 5-10 minutes.

4 Add chicken to saucepan mixture and thoroughly combine, then close the skillet with a lid and allow chicken to cook for approximately 10-15 minutes, stirring occasionally.

5 Serve over rice.

Salt, to taste 1 onion, chopped 2-3 Indian chillis, chopped 2 small chicken breasts, diced Steamed rice, to serve

TIPS Change in colour and aroma is key Indian chillis are spicier than a regular chilli

51

TA N D O O R I C H I C K E N A S H R A F B H U I YA N PREP: 1 HR

SERVES 12

COOK: 35 MIN

EASY

LOW

This dish originates from Bangladesh, which is where my parents come from.

During my childhood, Friday nights would be spent eating tandoori with my family at the dinner table accompanied by salad and rice. I’d always become excited when I saw the bright red of the tandoori.

INGREDIENTS

METHOD

Half a lemon

1 Squeeze half the lemon into a large mixing bowl for its juice. Set aside.

2 tsp ginger paste 1 tsp garlic paste

1/2 tsp ground cumin 1 tsp ground coriander 1 cup natural Greek yoghurt 2 tsp salt

1/4 tsp tandoori food colouring 3 tbsp mustard oil

1/2 tsp garam masala Chilli powder, to taste

2 Combine the ginger paste, garlic paste, ground cumin, ground coriander, natural Greek yoghurt, salt, tandoori food colouring, mustard oil, garam masala and chilli powder into the large mixing bowl with lemon juice and mix well.

3 Add the chicken drumsticks and toss until the drumsticks are evenly coated in the marinade.

Marinate in the fridge for at least 30 minutes or overnight.

4 Preheat the oven to 180ËšC. 5 Spread the marinated chicken drumsticks onto a baking tray and bake for 40 minutes, or until the chicken turns a dark red colour.

6 Remove from the oven and serve with rice.

2kg medium chicken drumsticks, skin off Steamed rice, to serve

TIPS Overnight marination produces the best flavour Can also be served with naan

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GREEN CHILLI CHICKEN E N C H I L A DAS M E L I S S A PA P PA S SERVES 12

PREP: 10 MIN COOK: 45 MIN

M O D E R AT E

MEDIUM

Arizona has some of the best Mexican food in the US, as Mexico is only next door. Both my Dad and I grew up there and he loved to cook authentic Mexican food. One of my favorite dishes of his was green chilli enchiladas. We would normally make them with chicken, but after Thanksgiving, we started to use leftover turkey. These enchiladas taste great both fresh and as leftovers!

INGREDIENTS

METHOD

2 chicken breasts

Filling

1 can cream of chicken condensed soup

1 Cook chicken breasts in a pan over medium heat until cooked through, approximately 2-3 minutes on each side. Set aside to cool.

1 shallot 1 Jalapeño chilli, diced (optional) 1 can green chillis, or 7-10 fresh chillis 2 cups salsa verde, or 1 can green enchilada sauce 2 cups shredded cheddar cheese 1 pack 12 corn tortillas

2 Preheat oven to 176°C fan forced.

3 Shred cooled chicken with forks or fingers in a large bowl, then add cream of chicken soup.

Set aside.

4 Chop shallot, keeping the green and white parts separate. Add the white part of shallot and jalapeño into the chicken mix.

5 Add green chillis to chicken mix and stir until combined. If using fresh chilli, dice, keeping the seeds, and sauté over medium heat for 5-10 minutes, or until softened before adding directly to chicken mix. Set aside.

Tortillas 6 Prepare two large plates lined with paper towel and set near the stove.

7 Heat oil of choice in a saucepan over medium to high heat until drops of water sizzle in oil.

Be careful, hot oil may splatter and burn.

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8 Fry tortillas in a pan, one at a time. Allow each side to cook for approximately 10 seconds until golden brown and slightly inflated.

9 Set fried tortillas aside onto prepared plate until excess oil is absorbed and tortillas have cooled.

Assembly 10 Place one tortilla at a time into a 8x12 inch rectangular glass baking dish, and place chicken mix in the middle of each tortilla. Starting with the tortilla closest to the edge of the dish, fold the top edge down and tuck it under the opposite edge to resemble a burrito. Repeat with remaining tortillas and chicken mix.

11 Pour salsa verde over enchiladas and sprinkle with shredded cheese.

12 Bake for 20 minutes or until edges of tortillas turn golden brown and cheese is melted, then allow to cool.

13 Sprinkle with green parts of shallot and serve.

TIPS Cooked enchiladas can be stored in the fridge for up to 3 days If pressed for time, use a rotisserie chicken instead of cooking chicken Chicken can be substituted for tomatoes and avocado as a vegetarian option

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CAULIFLOWER & BUTTERNUT THAI CURRY D AY N A D U N C A N SERVES 4

PREP: 10 MIN COOK: 20 MIN

EASY

LOW

At the beginning of the year I went vegan, and it’s made me feel so much more energetic! I found that the easiest food to make when you’re in a hurry is curry!

This curry is an easy ‘one chopping board, one pot, one knife’ recipe I can chuck together when I’m flat out with assessments.

INGREDIENTS

METHOD

1 tbsp olive oil

1 Add olive oil, coconut milk, diced tomatoes, cauliflower, butternut squash, red curry paste, onion, garlic powder, salt, cayenne pepper and pepper to a large pot and stir until combined.

400mL can light coconut milk 400g can diced tomatoes 2 cups cauliflower florets, chopped 2 cups butternut squash, peeled and diced 2 tbsp red curry paste

2 Add red lentils to the mixture and gently press into the liquid.

3 Simmer the mixture for 30 minutes or until pumpkin is cooked.

4 Stir in kale or chard until thoroughly combined and secure a lid. Allow the greens to wilt for approximately 5 minutes in the curry.

5 Serve over rice.

1 tsp dried flaked onion

1/2 tsp garlic powder 3/4 tsp fine sea salt 1/4 tsp cayenne pepper Black pepper, to taste

1/2 cup cooked red lentils 2 cups kale or chard, packed, stemmed and finely chopped Steamed rice, to serve

TIP Pumpkin is cooked when a fork can pierce it easily

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FESENJOON AMIN TIGHP SERVES 4

PREP: 30 MIN COOK: 2 HR 30 MIN

HARD

LOW

This is a traditional and extremely popular dish from Iran. I first tried it when I was five and it quickly became my favourite dish. The stew coupled with rice can be cooked in a variety of ways and is both delicious and healthy.

INGREDIENTS

METHOD

250g walnuts, halved

1 Grind walnuts as finely as possible in a food processor until the walnut crumbs start to stick together like a dough.

2 ice cubes 125mL pomegranate molasses, plus extra to taste 1 tbsp concentrated tomato purĂŠe

1/4 tsp ground cinnamon 2 tbsp caster sugar, plus extra to taste 2 tsp salt 1 tsp freshly ground pepper 800g chicken thighs, bone-in, skin removed Pomegranate seeds, to garnish (optional) Rice, to serve

2 Transfer ground walnuts into a large, lidded casserole dish. Add 1L of cold water.

Bring the mixture to the boil for 4-5 minutes, then reduce the heat until the mixture is simmering.

3 Simmer the walnut mixture, half-covered with the casserole dish lid, for 2 hours, adding 200mL of cold water and ice cubes after 1 hour.

Stir occasionally to ensure walnuts do not stick to the bottom of the casserole dish.

After 2 hours, the walnut sauce should have thickened and darkened in colour.

4 Stir in pomegranate molasses, tomato purĂŠe, cinnamon, sugar, salt and pepper until well combined. Return the mixture to a simmer.

5 Add chicken thighs into the casserole dish, then place the lid on and cook gently over low heat for 1 hour. Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken.

Season, to taste, with more sugar (for sweet) or pomegranate molasses (for sour).

6 Garnish with pomegranate seeds and serve with steamed rice.

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V E G E TA R I A N C U R R Y L E E D AV I S SERVES 4

PREP: 15 MIN COOK: 25 MIN

EASY

LOW

Although I’m not usually a vegetarian, I did meat-free May and got inspired! This curry is very easy to make, especially when you’re slammed with assignments and exams. It is the perfect winter dish that is super hearty and just right for when you can’t be bothered to make anything and want to stay in bed all day.

INGREDIENTS

METHOD

2 tbsp olive oil

1 Heat olive oil over medium heat in a large saucepan. Stir in onion with a pinch of salt, and cook for 3 to 5 minutes, or until onion is soft and translucent.

1 medium onion, finely chopped Pinch of salt 3 large garlic cloves, minced 46g of yellow curry paste 1 large sweet potato, peeled and cubed 400g can chickpeas, drained and rinsed 400mL can coconut milk

2 Add yellow curry paste to sautéed onion and fry over medium heat for 2 minutes before adding coconut milk. Stir to combine and sauté until garlic softens.

3 Add sweet potato and chickpeas.

Stir to combine.

4 Cover with a lid and simmer over low heat for 20-30 minutes.

5 Stir in spinach and cook until wilted.

6 Serve with rice and garnish with coriander and toasted nuts.

225g baby spinach Rice, to serve

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T O M AT O & B A S I L S O U P M I L L I E TA M A N A H A SERVES 8

PREP: 10 MIN COOK: 1 HR

EASY

LOW

I work late and with kids, so my days can be very long! I like to make a bowl of my favourite tomato and basil soup as something to look forward to after those long days. Nothing is better than slurping this in my pyjamas with garlic bread in hand.

INGREDIENTS

METHOD

2 1/2 kg Roma tomatoes, halved

1 Preheat oven to 190°C fan forced.

1kg whole cherry tomatoes 1 medium onion, cut into chunks 8 garlic cloves, finely chopped 3 large carrots, peeled, halved lengthways

1/3 cup olive oil 4 cups vegetable stock (or chicken stock) 2 tbsp balsamic vinegar

1/2 tsp red pepper flakes 2 tbsp basil pesto

2 Place tomatoes, onions, garlic, and carrots on a large baking tray and drizzle with olive oil.

Season with salt and pepper and toss evenly.

3 Place the large baking tray of vegetables in the oven and bake for 30 minutes. Toss vegetables and bake for another 30 minutes.

4 Blend baked vegetable until puréed.

5 Transfer puréed vegetables to a large saucepan.

Add chicken broth, balsamic vinegar, red pepper flakes and pesto, and cook over medium heat until the soup is heated all the way through for 5-7 minutes.

6 Season with additional salt and pepper, as desired.

7 Place soup into a bowl and garnish with basil. Serve.

Salt and pepper Basil leaves to garnish

TIP Best served with toast or garlic bread

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H O N G K O N G S T Y L E T O M AT O & E G G THOMAS NG SERVES 2

PREP: 15 MIN COOK: 20 MIN

EASY

LOW

Hong Kong cuisine is only recognised by a small handful of people. It’s never seen in restaurants but always a staple at home. Growing up in such a household, Mum always cooked dinner and although her menu was forever changing, there were always a few simple, signature dishes. These dishes don’t require a lot of finesse, but their simplicity, taste, and comfort are the things that shine.

Tomato and egg, pronounced “Fan Kee Dan” in Cantonese, is one of them.

INGREDIENTS

METHOD

4 large red tomatoes

1 Bring a pot of water to the boil.

3 large eggs, beaten

2 Blanch tomatoes in the pot for 10 seconds, then transfer to an ice bath to loosen the skin for removal. Once skinned, cut into quarters and set aside.

3 tbsp olive oil 1 tsp salt 1 1/2 tbsp raw sugar

1/2 tbsp soy sauce 100 mL water 1 stalk of spring onion, thinly sliced Cooked white rice, to serve

3 In a non-stick frying pan over medium heat, briefly fry beaten eggs in oil for 30 seconds and flipping mid-way, ensure to create large but thin curds. Care must be taken to not brown the egg, as this makes it fluffy and dry, instead of silky and smooth.

4 Season eggs with salt when just about set, then set aside.

5 In the same pan, fry peeled tomatoes in the remaining olive oil. Season tomatoes with raw sugar and soy sauce.

TIPS If the sauce is too thin, add starch or flour to thicken For extra flavour, fry finely chopped garlic and ginger in oil before adding eggs

6 Add water and cover with the lid to steam tomatoes for 2 minutes until softened.

7 Add spring onions, mix well, and serve over rice.

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S WA H I L I P I L A U SHARON SIELEY SERVES 4

PREP: 15 MIN COOK: 30 MIN

EASY

LOW

Swahili Pilau is a must at every ceremony in contemporary Kenyan society.

It can be served on its own, however, it best complements meat dishes.

There are various versions of the dish from Africa, the Middle East and Asia.

INGREDIENTS

METHOD

3 medium red onions, diced

1 In a saucepan, fry onions in oil over medium heat until browned.

5 tbsp vegetable oil

2 In a medium pot, cook garlic, ginger, beef and salt over medium heat until beef is browned, about 30-40 minutes. At the halfway point, add a little water to ensure that beef is soft and tender.

2 tbsp minced garlic 1 tbsp minced ginger 400g beef, diced 2 tsp salt 3 tbsp pilau masala, whole or crushed 2 tbsp tomato paste 3 cups beef stock 2 cups rice

3 Add pilau masala and tomato paste to the beef mixture and cook on low to medium heat for 5 minutes, constantly stirring. Then, add beef stock and bring to the boil.

4 Rinse rice two or three times with fresh water, then add to the beef mixture, stirring constantly. Once rice has been added, boil mixture for 3 minutes uncovered, then cover and reduce heat to medium-low.

5 Cook mixture for 7-10 minutes, stirring the rice occasionally. Once the rice has completely absorbed the beef stock and water, reduce heat to very low and stir. Serve.

TIPS Pilau masala is a blend of black pepper, cumin seeds, cardamom, cloves and cinnamon Beef can be substituted for either chicken, goat or lamb

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DESSERT

APPLE CRUMBLE I N D I A H O WA R D PREP: 25 MIN

SERVES 6

COOK: 45 MIN

EASY

LOW

This recipe is for when winter has well and truly come; it is a true wintry dessert.

The combination of the sweetness of the apple with the crunch of the crumble is perfect if you’re looking for a staple comfort food. Apple crumble has always been in the family, where Mum has made it a thousand times as a winter dessert for our family dinner gatherings on Sundays. It has become one of my favourite desserts, among those I cannot say no to when I stumble upon it on a night out!

INGREDIENTS

METHOD

Filling

1 Preheat the oven to 180°C. Butter a 24cm oval ovenproof dish.

450g Granny Smith apples, peeled, cored and cut into 1cm pieces 50g brown sugar 1 tbsp plain flour 1 pinch ground cinnamon Crumble 4 tbsp butter 1 1/2 cups self-raising flour

2 Place the apples in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit, then spoon the apple mixture into the dish.

3 To make the crumble, rub butter into flour and sugar in a mixing bowl until mixture resembles breadcrumbs. Then, sprinkle the crumble over the apple mixture, covering loosely.

4 Bake in the oven for 40-45 minutes until the crumble is browned and the apple mixture is bubbling.

1 cup brown sugar

TIPS Add sultanas for extra flavour Apricots or rhubarbs may be used in place of apple May be served with cream, custard or ice cream

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R A S P B E R R Y & C H O C O L AT E CUPCAKES A LVA L A N E SERVES 12

PREP: 25 MIN COOK: 40 MIN

EASY

LOW

A classic baking recipe with English and American origins. I love baking, I’ve been doing it since I was 12 and this was the very first cupcake recipe I ever made. Over the years, I have been perfecting it and it still remains one of my favourites!

INGREDIENTS

METHOD

Cupcakes

Cupcakes

60g dark chocolate

1 Preheat oven to 170°C.

120mL water

2 Put 12 cupcake wrappers into a muffin tin.

2 large eggs

3 Break up dark chocolate and place into a small saucepan with water. Stir over low heat until completely melted and smooth. Set aside to cool.

225g brown sugar 90g softened butter 100g self-raising flour 2 tbsp cocoa powder 40g ground almonds 200g frozen raspberries Icing 150g softened butter 250g icing sugar 2 tbsp vanilla extract

4 Place eggs, sugar and butter into a large mixing bowl. Beat with an electric whisk until just combined.

5 Sift flour and cocoa powder into the large mixing bowl. Add in the ground almonds and stir well to combine.

6 Add the cooled chocolate mixture to the large mixing bowl and stir until just combined.

7 Use two spoons to transfer the mixture to the cupcake wrappers, as it will be quite runny.

30mL hot water

8 Place the raspberries in the middle of each cupcake wrapper and press them in so they are covered by the batter.

Chocolate shavings, to serve

9 Bake for 40 minutes, or until a skewer comes out clean of batter.

Red food colouring

Raspberries, to serve 75

10 Leave the cupcakes to cool in the tin for around 5 minutes before transferring to a wire rack.

While the cupcakes are cooling, make the icing.

Icing 11 Beat together butter and icing sugar for at least 5 minutes until pale and fluffy, and the sugar is completely dissolved.

12 Add vanilla extract and water and beat until smooth and creamy. Add food colouring until desired shade of red is reached, then mix until combined.

13 Once the cupcakes have cooled, add the icing, by piping, or simply with a spoon. Top with chocolate shavings and additional raspberries to serve.

TIPS Almond meal can be used in place of ground almonds Buy a large block of chocolate to use for both the batter and chocolate shavings Best kept at room temperature in an airtight container Lasts for approximately 3-4 days Add whichever additional cupcake toppings you would like to (sprinkles are fun)

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S W E E T P O TAT O B R O W N I E S U N S W V E G E TA R I A N S O C I E T Y SERVES 12

PREP: 20 MIN COOK: 20 MIN

EASY

LOW

These brownies are a delicious, vegan alternative to regular brownies. They make for a great snack or dessert for picnics and parties.

INGREDIENTS

METHOD

400g sweet potatoes

1 Preheat the oven to 180°C fan forced.

140g dark chocolate

2 Lightly grease a 20cm square baking tin with cooking oil spray or butter. Line with baking paper and set aside.

80mL coconut oil 100g self-raising flour 160g golden caster sugar Pinch of salt

3 Peel and slice sweet potatoes into 3cm slices, then steam for 20 minutes, or until softened.

4 Over a double boiler, melt dark chocolate and coconut oil until combined and set aside.

5 In a food processor, pulse softened sweet potatoes, then add dark chocolate and coconut oil mixture, and blend until combined.

6 Add flour, golden caster sugar and salt to potato mixture and blend until combined.

7 Pour potato mixture into prepared pan.

8 Bake for 35-45 minutes, or until a skewer comes out clean.

9 Leave brownies to cool in the pan for 5 minutes, then transfer to a cooling rack to cool to room temperature.

10 Slice brownies into small squares. Serve.

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S T I C K Y D AT E P U D D I N G CARMEN TRUONG SERVES 8

PREP: 30 MIN COOK: 1 HR

M O D E R AT E

LOW

The best thing about a sticky date pudding is that it’s so simple. It’s important to me because it was the first dish I was left to create on my own during my time in a professional kitchen. I went out and researched recipes, tried flavours and found one that was most suitable to the restaurant I was working in. I wanted something sweet and moist yet not too heavy, which could also help you cheat your diet.

INGREDIENTS

METHOD

Pudding

Pudding

375mL water

1 Preheat oven to 180°C fan forced. Grease a 20x20cm square baking tray with butter and line with baking paper.

340g dates, chopped 1 1/2 tsp bicarbonate soda 150g unsalted butter, softened 17g brown sugar 3 eggs 225g self-raising flour Sauce 80g butter

2 Bring water to the boil. Soak dates in boiling water with bicarbonate soda.

3 In a bowl, cream butter and brown sugar together, then add eggs gradually and add to dates, with flour. Mix until well combined.

4 Spoon date mixture into prepared pan and allow to bake for approximately 1 hour, or until a skewer comes out clean.

5 Allow to cool in tin for 10 minutes before turning out onto a plate.

265g brown sugar

Sauce

250g sour cream

6 Heat a saucepan over low heat and add butter and brown sugar until desired consistency is reached.

7 Take sauce off heat and add sour cream.

TIP Dates can be substituted for prunes

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ACKNOWLEDGEMENTS SPECIAL THANKS

GUEST CHEF

PERSONAL THANKS

Eric Souksai

Jacqui Challinor

Deputy Director of Student Engagement

NOMAD

I would like to start off by thanking all of the staff at Arc for always being so supportive and kind. However, special thanks goes to Eric for joining the project halfway through but still offering endless support and priceless guidance.

Scarlett Ha

HISTORY

Clubs Manager

The Student Cookbook is an annual Arc publication of student work for over 15 years. It is dedicated to fostering a love for food and cooking, as well as educating others on how to get into the kitchen more and truly appreciate what we eat. The Student Cookbook welcomes and publishes recipes from students of UNSW whereby good, simple recipes which can be had on a budget to suit the average university student are included. This project would not be made possible without the dedicated assistance of volunteers, whose hard work and commitment has really allowed the cookbook to flourish on campus.

Marnie Vaughn Studio Manager Ariana Boydell Graphic Designer Carla Zuniga Communications and Publications Coordinator Mitchell McBurnie Membership and Communications Manager

The next thank you goes to all of my volunteers – thank you for all of your hard work, you are always a joy to be with and I hope you have had just as much fun as I had working on this project and that you were able to take something away from the experience.

Finally, my last thank you goes out to all of the students who submitted a recipe; this cookbook couldn’t have happened without all of you!

India Howard 2019 Student Cookbook Coordinator

PRESENTED BY

SUPPORTED BY 2019 © Arc @ UNSW Limited.

Reproduction in whole or part is not permitted without the written permission of the Chair.

For more information about The Student Cookbook, please visit www.arc.unsw.edu.au/cookbook

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83

COOKING TERMINOLOGY

CONVERSION CHART

Bake

to cook something in an oven using dry heat

tsp = teaspoons

oz = ounces

lb = pounds

Baste

to moisten foods during cooking with pan drippings to add flavour and prevent drying 3mm

tbsp = tablespoons

fl.oz = fluid ounces

mm = millimetres

mL = millilitres

g = grams

cm = centimetres

Blanch

to immerse in rapidly boiling water and allow to cook slightly

L = litres

kg = kilograms

Blend

to mix thoroughly and usually with good results

Broil

to cook directly over or under extremely high heat

Caramelise

to heat sugar in order to turn it brown and give it a special taste

Cream

to soften a fat, especially butter, by beating it at room temperature

Dice

to cut food in small cubes of uniform size and shaped

1/4 tsp

1mL

to incorporate a delicate substance into another substance without releasing air bubbles

1/2 tsp

2mL

1 tsp

5mL

Grate

to cut into very small pieces by rubbing it against a grater

3 tsp

1 tbsp

15mL

Grill

to cook on a metal frame or grill over intense heat

2 tbsp

1/8 cup

30mL

Layer

to form or arrange parts or pieces of something on top of each other

4 tbsp

1/4 cup

60mL

Marinate

to flavour and moisturise pieces of meat, poultry, seafood or vegetable by soaking them in or brushing them with a liquid mixture of seasonings known as a marinade

8 tbsp

1/2 cup

125mL

12 tbsp

3/4 cup

185mL

16 tbsp

1 cup

250mL

Fold

TEASPOONS, CUPS, MILLILITRES & FLUID OUNCES

1 fl.oz

DIMENSIONS 1/16 inch 2mm

4 fl.oz

1/8 inch

3mm

1/4 inch

6mm

8 fl.oz

1/2 inch

1.5cm

16 fl.oz

3/4 inch

2cm

1 inch

2.5cm

Mince

to cut or chop food into extremely small pieces

2 cups

500mL

Parboil

to boil until partially cooked; to blanch

4 cups

1L

Purée

to mash foods until perfectly smooth by hand, by rubbing through a sieve or food mill, or by whirling in a blender or food processor

Render

to make solid fat into liquid by melting it slowly

Roast

to cook by dry heat in an oven

1/2 oz

15g

225°F

110°C

Sauté

to cook and/or brown food in a small amount of hot fat

1 oz

30g

250°F

120°C

Sear

to brown very quickly by intense heat

4 oz

1/4 lb

115g

275°F

135°C

Simmer

to cook something so that it is almost boiling for a certain period of time

8 oz

1/2 lb

225g

300°F

150°C

12 oz

3/4 lb

340g

325°F

160°C

Steam

to cook in steam or in a pressure cooker, deep well cooker or double boiler

16 oz

1 lb

455g

350°F

180°C

Tenderise

to make meat softer and easier to eat by beating it or adding marinade before cooking it

35oz

2lb

1kg

375°F

190°C

400°F

200°C

425°F

220°C

450°F

230°C

475°F

245°C

84

OUNCES, POUNDS & GRAMS

T E M P E R AT U R E S

arc.unsw.edu.au