Methods of Cookery Maja Anevska
Boiling 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:
Suitable Liquids:
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- Water - Stock - Court bouillon - Milk
Eggs Pasta Dry beans Rice Soups
Procedures: 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 vegetables Refreshing: 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 liquid 2. Food is placed in boiling liquid and cooked. - Retains as much colour as possible - Reduces enzymic action that destroys Vitamin C
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
Advantages:
Equipment:
- 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
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.
Disadvantages:
Cleaning: saucepans should be washed in hot water and rinsed in clean not water.
- 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.
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.
Recipes Soft-Boiled Eggs 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.
Rice 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 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. The food is usually covered by 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.
Procedures:
Techniques:
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 prepare 3. Prepare the cooking liquid 4. Add seasonings and flavourings 5. Maintain cooking temperature after pitting food in carefully. 6. Pay attention to timing. 7. Drain carefully and prepare sauce. 8. Garnish
Draining: Take care that food does not fall apart use palette knife or fish slice. Reducing: Shake the pan and stir to prevent burning Holding 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 fish Fumet: 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.
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
Recipes Poached Salmon 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.
Poached Eggs
Steaming Ingredients: - 2 teaspoons white vinegar - 4 eggs, at room temperature - Buttered toast, to serve
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.
Poaching 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.
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 pressurised steamer where the temperature rises to 115-117ยบC
Suitable foods: - Vegetables - Fish - Meat, Offal and Poultry - Rice - Puddings
Safety:
Equipment:
- 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.
- Steamer - Steamer racks, pans or inserts - Tongs, spoons and spatulas - Serving pieces.
Recipes Steamed Chicken Dumplings Steamed Pudding
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.
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 Continued on next page...
Stewing
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:
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.
Irish Stew
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
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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Vietnamese Beef 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
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.
Purpose:
Attention Points:
- 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.
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 170ยบC. 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.
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.
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
Vietnamese Beef Stew
Red-Wine Braised Beef with Baby Onions and Carrots
Recipes Ingredients:
- 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
Roasting 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 160ยบC. 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.
Method:
Advantages:
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, or convected heat combined with microwave energy
- 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
Suitable Foods: - Meat e.g. lamb, beef, pork, veal - Poultry and game e.g. chicken, duck, pheasant - Vegetables e.g. potatoes, parsnips
Disadvantages: - Requires regular attention - Ovens are expensive to heat
Recipes 30 Minute Lamb Roast
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 TraditionalFlavoured Instant Gravy - 80ml (1/3 cup) red wine
Method: 1. Preheat oven to 220ยบC. 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.
Herb Roast Chicken
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.
Method: 1. Preheat oven to 220ยบC/200ยบC 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.
Baking Suitable foods:
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 oven i. With humidity factor introduced i.e. steam ii.Within a water bath this helps control the temperature ensuring that the items in it do not rise above 100ยบC - Always check that the oven is set at the correct temperature.
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 products 3. Fruit 4. Potato dishes
Attention Points: 1. Temperature control and shelf positioning 2. Time control - degree of cooking required 3. Safety - use of oven gloves, hot handles, sleeves rolled down
Advantages:
Disadvantages:
- 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.
- Requires regular attention - Ovens are expensive to heat
Equipment - Pastry & proving ovens - General purpose oven ranges - Forced air convection ovens - Small equipment and utensils
Recipes Lemon Yoghurt Syrup Cake
Method: 1. Preheat oven to 180ยบC/160ยบC 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.
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
Triple-Choc Cookies 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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Grilling
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 o f s o d a o v e r b u t t e r m i x t u re . S t i r i n 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.
Teriyaki Chicken Skewers with Rice Salad 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
Equipment: - You’ll need 8 pre-soaked bamboo skewers
Suitable Foods:
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 L e b a n e s e c u c u m b e r, c u t i n t o t h i n matchsticks - 2 tablespoons coarsely chopped pickled ginger - 1 tablespoon lemon juice - 2 tablespoons rice wine vinegar - 1 teaspoon sesame oil - Pinch caster sugar
- 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.
Teriyaki Marinade: - 1 garlic clove, finely chopped - 1/3 cup dark soy sauce - 1 tablespoon mirin - 1 tablespoon caster sugar
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
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Barbecued Corn with Tomato and Almond 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
Shallow Frying
Purpose: - To improve the taste of prime foods - To add different texture to food through browning - To cook food quickly, usually for immediate consumption.
Methods:
Suitable Foods:
Deglaze Meuniere: 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 parsley Sauter: from the French for ‘jump’ - tossed in a frying-pan Saute: 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.
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
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.
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.
Recipes Veal Schnitzel
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.
Tempura Apples with Custard
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.
Deep Frying 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 outside is not burnt or the inside undercooked. - Level - make sure the friteuse is not overfilled with fat, (no more than half full), or below the minimum level.
Techniques:
Advantages:
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 - Pastry Basket: 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.
- 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
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.
Recipes
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.
Potato Crisps
French Fries 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
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.
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.
Stir Frying
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.
Recipes Vegetable Fritters with Garlic Yoghurt
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.
Pad Tai
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, stirring 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.
Pan Frying Is where food is cooked in a small amount of fat and turned with a palette knife or tongs. Attention Points:
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.
- 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.
Recipes 30-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), heavybased 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 onequarter 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.