Catering On Board Ship series
8. Wet Heat Cooking Methods
Warning: All rights reserved. Any unauthorised copying, hiring, lending, exhibition, diffusion, sale, public performance or other exploitation of this video and accompanying workbook training package is strictly prohibited and may result in prosecution. © Videotel MMXIII This video and accompanying workbook training package is intended to reflect the best available techniques and practices at the time of production. It is intended purely as comment. No responsibility is accepted by Videotel, or by any firm, corporation or organisation who or which has been in any way concerned with the production or authorised translation, supply or sale of this video and accompanying workbook training package for accuracy of any information given hereon or for any omission herefrom.
CATERING ON BOARD SHIP SERIES 8. wet heat cooking methods A VIDEOTEL PRODUCTION
In association with Garretts International Ltd
The Producers would like to acknowledge the assistance of the Master, officers and crew of MV CMA CGM Coral B W Fleet Management CMA CGM HO / CMASHIPS International Maritime Organization (IMO) Lloyds Register National Marine Facilities Sea Systems Outside Catering Hire Paris MoU Rentokil UK Vroon Shipmanagement Wallem Shipmanagement Print Author: Sheila Brownlee Script Writers: Sheila Brownlee, Adrian Hedley Video Directors: Adrian Hedley, John Lyte SerieS Producer: Ron Branscombe
3
Catering on Board Ship – 8. Wet Heat Cooking Methods
Contents About the CATERING ON BOARD SHIP SERIES
5
1. INTRODUCTION
7
2. RECIPES
11
3. POINTS TO REMEMBER
30
4. CONVERSION TABLES
31
5. REFERENCE
34
6. ASSESSMENT QUESTIONS
35
7. ASSESSMENT ANSWERS
38
4
About the CATERING ON BOARD SHIP SERIES Overall aims for the series A ship needs a well fed crew. Seafarers who eat healthily are more contented, more productive and less likely to make mistakes. A diet based on freshness, safety, balance and moderation is a vital part of seafarers’ welfare on board. The CATERING ON BOARD SHIP SERIES is a joint production by Garrets International Ltd and Videotel and its aims are to: • • • •
emphasise the importance of diet to health motivate cooks to plan and produce healthier and more varied meals raise standards of catering department efficiency minimise the incidence of food related illness on board through improved hygiene
This production has been made for the benefit of as wide an audience as possible, and it may therefore cross various religious boundaries. Audience The series is mainly aimed at the catering departments on cargo ships, though some programmes will also benefit Masters, senior officers and crew. About the series The package consists of 10 programmes with workbooks. It can be used either by individuals or, if time allows on your ship, in group training sessions. The programmes are: 1 – The Galley Inspection 2 – Menu Planning and Cost Control 3 – Management and Record Keeping 4 – Healthy Eating Guidelines 5 – Product Knowledge 6 – Kitchen Equipment 7 – Basic Soups, Stocks and Sauces 8 – Wet Heat Cooking Methods 9 – Dry Heat Cooking Methods 10 – Bread, Pastry and Basic Puddings About the Catering on Board Ship Series
5
Catering on Board Ship – 8. Wet Heat Cooking Methods The good practice featured in these programmes The procedures shown in the CATERING ON BOARD SHIP SERIES are considered by the industry as good practice, and should be followed as closely as possible. Programme 8 – Learning objectives This programme is intended to enhance cooks’ expertise in preparing meals using the wet heat cooking methods.
6
About the Catering on Board Ship Series
1. INTRODUCTION 1.1 What are the wet heat cooking methods? In wet heat cooking, the food (meat, fish, vegetables or fruit) is cooked in liquid or steam using one of the following methods: • • • • •
boiling poaching steaming stewing braising
1.2 The benefits of wet heat cooking Wet heat cooking can be a healthy method as no fat (or only a little) is added. A further benefit is that the fibres in some foods such as tougher cuts of meat will be softened. When cooked properly using the wet heat method, the food should also retain its flavour and nutrients.
1.3 Boiling Boiling is a healthy, fat-free, wet heat cooking method, ideal for the tougher, cheaper joints of meat and poultry, and for cooking rice, pasta and vegetables. Food can be boiled in two ways: • Place the food in rapidly boiling liquid, and reduce the heat so the liquid gently simmers, cooking the food. This method is best for rice, pasta, meat and green vegetables. • Place the food in a pan and cover with cold water, then bring to the boil. Again, reduce the heat, allowing the food to simmer. This method will tenderise tougher cuts of meat, and extract more flavour from stocks. It is also used for pulses, potatoes and other root vegetables. What happens during boiling Boiling causes rapid evaporation and is excellent for reducing sauces, making their flavours more concentrated.
Introduction
7
Catering on Board Ship – 8. Wet Heat Cooking Methods
1.4 Poaching Poaching is a gentle, wet heat cooking method which makes food easy to eat and digest. The foods best suited for poaching are naturally tender and delicate, such as fish, chicken, eggs and fruit. The poaching liquid can be water, milk or stock for fish or chicken; syrup or fruit juice for poaching fruit. There are two methods of poaching: • Shallow poaching is when the food is only partially covered with water. This involves heating the liquid first until it is just simmering below boiling point. The food is then lowered into the hot liquid, where it cooks on a gentle heat. This method is often used for cooking fillets or other cuts of fish. • Deep poaching is when the food is entirely submerged. The food is covered with cold liquid right from the start, brought to the boil then simmered gently. Eggs, whole fish, thicker cuts of fish and poultry may be deep poached. Fish is often poached in a ‘court bouillon’. This is a poaching liquid made with onion, carrots, celery, bay leaves, peppercorns, parsley, vinegar and/or lemon juice. What happens during poaching In poaching, heat is transferred to the food through conduction (direct contact with the hot liquid), and convection (the movement of the fluid). The difference between poaching, simmering, and boiling is in the temperature of the liquid. Poaching refers to cooking food in liquid at 60°C-82°C. The most important thing about poaching is that it is gentle. At poaching temperatures, the liquid will not be bubbling at all, though small bubbles may form at the bottom of the pot.
1.5 Steaming Steaming is a healthy cooking method that uses hot steam to cook the food. Steaming is gentle on delicate foods such as vegetables and seafood, because it does not need the food to be submerged in water. Steamed food tends to keep its nutritional value, and is lighter and easier to digest. One method of steaming is atmospheric steaming. An atmospheric steamer is a closed oven heated by steam, which is produced by water boiling at the bottom. The steam heats the container and cooks the food inside it. Metal or bamboo steamer baskets are a good method of steaming foods such as dim sum.
8
Introduction
Another method of steaming is combination steaming. This is done in a combination oven, which uses a combination of steam and dry heat to cook foods. It is a healthy and versatile cooking method, which can be used for all types of foods. Steaming is the perfect method for cooking fish and vegetables using the ‘en papillote’ method, in which the food is wrapped in parchment paper, metal foil or large plant leaves (e.g. banana), which holds in the moisture to steam the food. What happens during steaming Steaming works by boiling water continuously, causing it to vaporise into steam. The steam then carries heat to the nearby food, cooking it. The food is kept separate from the boiling water but has direct contact with the steam, resulting in a moist texture to the food.
1.6 Stewing Stewing is a slow, gentle, wet heat method of cooking cheaper cuts of meat, poultry, and fish, making them tender and appetising, as well as producing a tasty sauce. Vegetables and fruit can also be stewed. Meat, fish and vegetables are usually first seared in hot oil or fat then placed in a saucepan and covered with liquid, which might be either cold water or stock. The liquid is brought to the boil, then turned down to a slow simmer. A lid is placed on the pan and the food is left to cook slowly on the hob. What happens during stewing The low temperature at which the meat is cooked in the liquid allows the flavours to combine and the tissue to become tender. Some nutrients escape from the food during cooking, but remain in the liquid and become part of the sauce.
1.7 Braising Braising is a combination cooking technique that uses both dry and wet heat. The main ingredient is first seared, then liquid added, before it is simmered in a covered pot either on top of the stove or in the oven. Meat, fish and vegetables can all be braised, and cooking risotto also uses this technique. The tougher cuts of meat are best for braising, so it is an economical method and produces a tasty, tender result.
Introduction
9
Catering on Board Ship – 8. Wet Heat Cooking Methods Another advantage of braising is that after you have seared the main ingredient, it can be left to cook on its own, with only the occasional monitoring. Depending on the type of meat, it can go on cooking for up to six hours. A crock pot, pressure cooker, large sauté pan or Dutch oven can all be used for braising. Method 1. Heat a small amount of sunflower oil and/or butter in the pan. 2. Sauté the main ingredient on a medium to high heat until it browns. 3. Deglaze the pan by adding a little liquid (stock or juice) and stir. 4. Add enough of the same liquid, or a combination, until it comes half way up the main ingredient. 5. Cover and place in the oven, or leave on top of the stove to simmer. What happens when meat is braised Meat consists of muscle fibres and connective tissue – the thin, clear layer that holds the muscle fibres together. Connective tissue is mainly collagen, a very strong protein. With enough time and heat, the collagen breaks down and dissolves into gelatine. As the process continues, the meat breaks down, and the muscle fibres begin to absorb the melted fat and gelatine, giving the meat a tender texture and delicious flavour.
10
Introduction
2. RECIPES (V) = vegetarian
2.1 Boiling BOILED PORK WITH BUTTER BEANS Serves 4 Ingredients 600g pork belly, boned and with the skin removed (there should be a thin layer of fat left on it) 3 litres meat or vegetable stock 4 carrots, peeled 6 garlic cloves, peeled but left whole 1 bouquet garni 250g butter beans, soaked overnight 2 sticks of celery 2 onions, whole 2 leeks ½ savoy cabbage, cut into quarters but with the leaves held together by the core 4 potatoes, cut into quarters a handful of fresh flat leaf parsley, roughly chopped salt and freshly ground black pepper, to taste Method 1. On a plate or chopping board, place the pork belly fat-side down and season. 2. Roll the pork up tightly. 3. Tie several pieces of string a few centimetres apart round the belly, so that it will not come undone while it is being cooked. 4. In a non-stick frying pan, dry fry the rolled pork belly for 6-8 minutes, until it has browned on all sides. 5. Put the pork belly and beans into a large pan. Pour in the stock, adding salt to taste. Boil over a high heat, skimming the bits off the top with a ladle. 6. Lower the heat and simmer for 1 hour. 7. Tip in the carrots, garlic and bouquet garni, and continue cooking for 20 minutes. 8. Add all the other ingredients (except the parsley) and cook for one more hour, so that everything is tender. 9. Stir in the parsley and check the seasoning. Leftovers • The broth can be used as a base for soups • The pork can be sliced and used for cold cuts Recipes
11
Catering on Board Ship – 8. Wet Heat Cooking Methods FÅRIKÅL - NORWEGIAN LAMB AND CABBAGE STEW Serves 4 Ingredients 600g lamb (a cheap cut with bone and fat) 1 large cabbage 1 tbsp peppercorns 2 tsp salt 2 tbsp plain flour 500ml lamb stock/water Method 1. Arrange a layer of sliced lamb in the bottom of the pot. Top with a layer of cabbage. Repeat layering as many times as you can. 2. Tie the peppercorns into a small piece of cheesecloth, and add the package to the casserole. Pour in the water/stock, and cover with a lid. 3. Bring to a boil, then simmer over low heat for 2 hours. Remove the package of peppercorns. 4. Serve with boiled potatoes and cranberry jelly.
12
Recipes
PIEROGIE WITH POLISH SAUSAGE Serves 4 Ingredients 135g flour 1 egg 3 tbsp soured cream 2 tbsp water salt and pepper 250g ground beef 1 onion, halved and chopped 2 garlic beef stock 50g flour 100g sauerkraut 200g sliced Polish sausage Method 1. Brown the ground beef with the garlic and half of the chopped onion. Add the flour and cook for 2 minutes. 2. Add the stock and the sauerkraut and simmer until the meat is thoroughly cooked. 3. Mix the flour, egg, sour cream, water and salt. Knead into a dough and refrigerate for about 30 minutes. 4. Roll the dough and cut into 10 cm circles. Butter it along the edges. 5. Place the beef mix on the dough, making a turnover. Seal with a fork. 6. Drop the pierogie carefully into boiling water. 7. In a frying pan, gently cook the remaining onion with the sausage until crispy. 8. Add a knob of butter and gently cook the pierogie until golden. 9. Finish with herbs and serve with a veloutĂŠ sauce.
Recipes
13
Catering on Board Ship – 8. Wet Heat Cooking Methods
2.2 Poaching SALMON FILLETS WITH POACHED EGG Serves 4 Ingredients 4 x 150g salmon darnes (salmon fillets with the bone in) 12 asparagus spears, woody ends trimmed 4 eggs For the court bouillon 400g onions, peeled, finely chopped 100ml white wine vinegar 1 carrot 1 stick celery 3 bay leaves 6 peppercorns small bunch parsley juice of 1 lemon 500ml fish stock or water For the hollandaise 150g salted butter 2 free range egg yolks ½ tbsp Dijon mustard 3 tbsp lemon juice salt and freshly ground black pepper, to taste Method 1. For the court bouillon: Put the white wine vinegar, onions, celery, carrot, bay leaves, peppercorns, parsley, lemon juice, and water or fish stock into a pan and heat for 20 minutes over a very low heat, without letting the poaching liquid simmer or boil. 2. For the salmon: Add the salmon, skin-side down. Cover the pan with foil and continue to poach gently for 10 minutes. Add the asparagus to the liquid, then cover and continue poaching for 5 minutes, or until the asparagus and salmon are both cooked. 3. For the hollandaise: Heat the butter in a pan over a medium heat. Add the egg yolks, mustard and vinegar reduction to a bowl and whisk until the mix goes pale. Place the bowl over a pot with boiling hot water and whisk the mix until it doubles in size and is light and fluffy. When the butter is foaming, pour it into the egg mixture one drop at a time, until the mixture is well combined and has thickened. Transfer the sauce to a bowl and season, to taste.
14
Recipes
4. For the poached eggs: Take some of the poaching liquid from the fish and gently poach your eggs, ensuring that they are still runny in the middle. Place the asparagus on a plate topped with the fish, egg, and hollandaise and serve with a wedge of lemon and fresh parsley. Leftovers The salmon can be served: cold in fishcakes in potato and salmon salad MACKEREL ADOBO (ADOBONG TANIGUE) Serves 4 Ingredients 4 whole horse mackerel 2 onions, finely sliced 3 bay leaves 4 cloves garlic, pounded 8 peppercorns 250ml water 1 cm root ginger, crushed 2 tbsp sunflower oil 250ml vinegar ž tbsp salt 6 green chillies Method 1. Clean the fish, removing all the entrails and gills. 2. Place the fish in a pot. Add the garlic, onions, pepper, sunflower oil, vinegar, ginger, salt and water and chillies. 3. Simmer until the mackerel is done.
Recipes
15
Catering on Board Ship – 8. Wet Heat Cooking Methods CHICKEN BALLANTINE WITH MUSHROOM STEW Serves 6 Ingredients For the chicken ballantine 1 whole chicken 2 tbsp olive oil 1 onion, finely diced 3 cloves garlic thyme and rosemary 200g pork mince 6 bacon rashers good pinch of mace 3 tsp salt flakes For the mushroom stew 200g mixed mushrooms 40g butter 4 cloves garlic 1 onion, finely diced fresh tarragon fresh parsley 200ml chicken stock 200ml double cream For the fondant potato 150g butter 4 potatoes, peeled and cut into barrel-shapes 75ml chicken or vegetable stock 2 garlic cloves, peeled and bashed 2-3 sprigs fresh thyme sea salt flakes and freshly ground black pepper Method 1. For the chicken ballantine: Remove the two chicken breasts by first making a cut on each side of the backbone. Turn the chicken over, press down and cut the chicken in half down the breast bone. Take the skin off and put it on to a piece of plastic film. Take the two chicken breasts off the bone and hammer them flat so that they are roughly the same size and shape as the skin. Put them on top of the skin. SautÊ the onion and garlic in 1 tablespoon of oil until soft. Add the spices and allow to cool for 5 minutes.
16
Recipes
Add the pork mince, and salt and mix well. Divide the mixture in half and shape it into two sausage shapes, the same length as chicken breast. Place in the centre of the chicken breast and roll up tightly. Place the ballantine on top of the bacon and roll it in the plastic film. Tie the ends securely with thread. Cook the ballantine in a saucepan of water at 70°C for 30 minutes. Take it out of the pan and allow it to rest for 15 minutes before removing it from the plastic film. 2. For the mushroom stew: Fry the onions and mushrooms until golden and crisp. Season well. Add the garlic and bay leaf and cook for a further 2 minutes. Add the chicken stock and reduce by half before adding the cream. Reduce the mix until it has the consistency of sauce and finish with fresh herbs. Put the ballantine into a hot pan and cook until the bacon is crispy. 3. For the potato: Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown (about 5-6 minutes on each side). Carefully pour in the stock, then add the garlic cloves and thyme sprigs. Season to taste with salt and freshly ground black pepper. Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender. To serve, cut the chicken on the diagonal and serve on top of the mushroom stew and potato.
Recipes
17
Catering on Board Ship – 8. Wet Heat Cooking Methods GNOCCHI WITH SPINACH, TOMATO AND BLACK OLIVE SAUCE (V) Serves 4 Ingredients For the gnocchi: 1kg floury potatoes 200g pasta flour 2 egg yolks, preferably organic 100g parmesan cheese 2 cloves of garlic For the tomato sauce: 3 cloves garlic 1 onion, finely diced 400g tin tomatoes rosemary thyme 1 tbsp brown sugar 2 tbsp vinegar 200g spinach 50g black olives olive oil Method 1. For the tomato sauce: Cook the sliced garlic, onion and herbs in a little oil in a pan for 1 minute. Take the pan off the heat, then tip the tomatoes into it. Put it back on the heat and simmer for about 10 minutes until thickened, breaking up the tomatoes with a wooden spoon as they cook. Season, and adjust the acidity of the sauce with the sugar and vinegar. 2. For the gnocchi: Cook the potatoes in a large saucepan of boiling salted water for 20 minutes, or until very soft. Drain in a colander and allow the liquid to evaporate for a few minutes. 3. Mash the potatoes until they are very smooth. Place in a mixing bowl and leave to cool. 4. When the potato is cold, mix in the flour and cheese, then beat in the egg yolks to form a soft dough. Divide the dough into quarters and roll each piece into a long ‘sausage’ shape about 2cm in diameter. Cut each shape into 2cm lengths and place on a floured board. Slightly flatten each piece with the back of a fork. 5. Bring a large saucepan of salted water to the boil and reduce the heat. Tip the gnocchi into the pan of water and cook for 2-3 minutes, until they float to the top. Remove with a slotted spoon. 18
Recipes
6. Add some olive oil to a medium hot pan, tip in the gnocchi and allow to brown slightly. 7. Add the olives and spinach to the pan and allow to wilt. Then pour in the tomato sauce. 8. Serve the dish in a large pasta bowl, finished with fresh grated parmesan.
2.3 Steaming ASIAN FLAVOURED MUSSELS Serves 4 Ingredients 1.25kg mussels, scrubbed and de-bearded 2 red onions, chopped 1 lemongrass stem (pale part only), outer layer removed, finely chopped 2 long red chillies, seeds removed, thinly sliced lengthways 3cm piece ginger, peeled, thinly sliced 2 tsp fish sauce 2 tsp sunflower oil 150ml light coconut milk coriander (cilantro) leaves, to serve 4 slices crusty bread Method 1. Heat the oil in a pan over a medium heat. Add the onions, lemongrass, chilli and ginger. Stir for 1 minute or until the mixture is fragrant. Add the coconut milk and fish sauce and stir well. Increase the heat and bring to the boil. 2. Add the mussels, then cover the pan with a tight-fitting lid. The mussels should steam for 5 minutes, or until they open. You will need to shake the pan occasionally. Discard any mussels that have not opened. 3. Spoon some of the coconut broth over the mussels and garnish with coriander (cilantro) leaves. Serve with crusty bread. Leftovers All leftovers must be thrown away. Re-heating shellfish is a health hazard.
Recipes
19
Catering on Board Ship – 8. Wet Heat Cooking Methods FISH EN PAPILLOTE WITH TRAY ROASTED VEGETABLES Serves 4 Ingredients For the fish: 4 x 150g portions fish lemon slices 2 sprigs of rosemary and/or thyme salt and white pepper to taste For the vegetables: 1 small sweet red pepper, torn up into small chunks 1 courgette, chopped diagonally 1 small red onion, roughly chopped 12 plum tomatoes lemon slices two garlic cloves, bruised two sprigs of rosemary and/or thyme olive oil Method 1. Cut all the vegetables the same size and lightly oil them. 2. Heat the chargrill pan until hot and place the vegetables directly on to the heat. Cook on both sides. 3. Place the vegetables on to the parchment paper, followed by the garlic and herbs. 4. Season the fish and gently place on top of the vegetables. 5. Add the herbs and drizzle with oil. 6. Seal the paper and place on an oven tray and cook for 10-12 minutes at 200ºC.
20
Recipes
2.4 Stewing KEEMA MATAR Serves 4 Ingredients 600g minced meat 250g peas ½ tsp turmeric 1 tsp red chilli powder 2cm chopped ginger root 3 green chillies 1 tsp garam masala 3 large brown cardamom, crushed 1 pinch of asafoetida 4 tbsp ghee fresh coriander (cilantro) leaves chapattis Method 1. In a medium hot pan, heat the ghee and brown the meat. 2. Add the spices, ginger and chillies to the beef mix and cook for 5 minutes. 3. Add 250ml hot water or meat stock and cover. Cook until the stock is reduced. 4. Add the peas, mix well, and adjust the seasoning. Cook until the water evaporates, and the peas and keema are done. 5. Garnish with the coriander and serve hot with chapattis. Leftovers These can be put into wraps and served with some salsa and cheese, like a taco.
Recipes
21
Catering on Board Ship – 8. Wet Heat Cooking Methods BEEF, MUSHROOM AND ONION PIE Serves 4 Ingredients 2 tbsp sunflower oil 100g mushrooms, chopped 600g braising beef, such as rib-trim, trimmed of sinew and cut into 3cm cubes 1 tbsp flour 1 onion, diced 2 cloves garlic, chopped 2 tomatoes, chopped 1.5 litres beef stock 1 sprigs thyme For the pie crust: 400g flour, plus extra for dusting 200g butter 2 eggs, lightly beaten Method 1. For the filling: preheat the oven to 180ºC. 2. Heat the oil in a frying pan over a medium heat, add the mushrooms and fry for 2-3 minutes until golden brown and slightly softened. Set aside. 3. Heat the sunflower oil in a large casserole pan over a medium-high heat. Dust the beef in the flour then add to the pan and fry for 3-4 minutes, until the beef forms a deep brown crust on the outside. Transfer to a plate and set aside. 4. Add the onion and garlic to the casserole and fry for 2-3 minutes until golden-brown then stir in the tomatoes. Reduce the heat to low and simmer for 5 minutes. 5. Pour in the beef stock, along with the thyme, and return the browned beef to the casserole, along with any juices that have collected on the plate. 6. Turn the heat down and simmer very gently for an hour, or until the meat is very tender. 7. For the pie crust: make a short crust pastry by sifting the flour and salt together in a mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs, then stir in just enough cold water to make a dough. 8. Divide the pastry into two and wrap in plastic. Transfer to the fridge to rest for an hour. 9. Roll out the pastry on a lightly floured surface to about 0.75 cm thick. Use the pastry to line the pie dishes, leaving a little hanging over the edge to allow for shrinkage. 10. Line the pastry cases with greaseproof paper and fill with baking beans or rice and bake blind in the oven for 15 minutes. 22
Recipes
11. Remove the pastry beans/rice and greaseproof paper and trim off any excess pastry at the edges. Return to the oven for 5 minutes until the base is a light golden-brown. Set aside to cool, then divide the filling between the pastry cases, heaping it into a slight dome in the middle. 12. Reduce the oven temperature to 160ºC. 13. For the pie lids, use the leftover pastry and roll out slightly larger than the pie dish. Brush the edges with the beaten egg and lay over the filling. Push the pastry on to the pastry case and seal well. Brush the tops of the pies with the remaining egg and transfer to the oven for 20-30 minutes, or until the pastry is risen and golden. 14. Serve with roast or gratin potatoes. SQUID AND CHORIZO STEW WITH CHICK PEAS Serves 4 Ingredients 4 red peppers 400g tinned chickpeas, rinsed and drained huge bunch parsley, roughly chopped 1 red chilli, de-seeded and chopped 1 red onion 2 garlic cloves, finely chopped 100ml olive oil 400g cleaned squid, sliced into rings, tentacles kept whole 200g cooking chorizo, thinly diced 1 tbsp paprika 1 tin chopped tomatoes 1 large lemon, juice and zest 100ml fish stock Method 1. Cook the peppers whole under a grill, until they are completely charred. Place in a bowl, cover with a plate until cool enough to handle, then peel, de-seed and finely slice. 2. Fry the chorizo, onion, garlic and paprika in a hot pan. 3. Add the squid and cook for a further 2 minutes before adding the chilli, tomatoes and fish stock. 4. Allow to simmer for 20 minutes or until tender. 5. Add the peppers and chickpeas to the stew. 6. Adjust the seasoning with salt, pepper and lemon juice. 7. Serve with spaghetti and crème fraÎche.
Recipes
23
Catering on Board Ship – 8. Wet Heat Cooking Methods RATATOUILLE (V) Serves 4 Ingredients 4 tbsp olive oil 2 medium onions, quartered 2 cloves garlic, crushed 1 red pepper, sliced 1 yellow pepper, sliced 2 large aubergines (eggplants), halved horizontally and sliced into 3cm pieces 3 medium courgettes (zucchini), sliced into 3cm pieces 400g canned chopped tomatoes small bunch basil, leaves torn Method 1. Heat the oil in a large casserole pan and sweat the onions and garlic for 10 minutes on a low heat with the lid on. 2. Add the peppers, aubergines and courgettes. Season with salt and pepper, stir and cook for a further 20 minutes with the lid on. 3. Pour in the chopped tomatoes, stir and check the seasoning. Cook for a further 5 minutes without the lid. Stir in the basil.
24
Recipes
2.5 Braising BRAISED SHIN OF BEEF Ingredients 600g beef shins, on the bone seasoned flour sunflower oil for frying 2 carrots, chopped 1 onion, chopped 1 stick celery herbs (bouquet garni) 2 star anise 2 tbsp tomato purée 350ml beef stock Method 1. Trim off all the excess fat from the shin and sprinkle with seasoned flour. 2. Fry until brown on all sides and set aside. 3. Heat a little oil in a separate pan and add the vegetables, herbs and star anise. Cook the vegetables until they start to become soft. 4. Add the tomato purée and allow to be absorbed (3-4 minutes). 5. Add the beef stock and bring to the boil. 6. Put the shins back into the pan. Simmer for 5 minutes, seasoning to taste. 7. Seal with a lid and cook at 100ºC for a further 2 hours or until the meat is very tender. 8. Remove the meat from the dish. Skim the excess fat from the liquid and reduce until it has thickened. Serve with rösti potatoes and ratatouille. Leftovers The beef can be: • flaked and made into a hash with mashed potato • chopped and made into a stew with added vegetables and using the remaining sauce
Recipes
25
Catering on Board Ship – 8. Wet Heat Cooking Methods SPICED POLLOCK WITH ALOO GOBI POTATOES Serves 4 Ingredients For the spice mix: 1 tbsp mustard seeds 2 tsp cumin seeds 2 tsp turmeric ½ tsp paprika ½ tsp salt 2 tbsp olive oil 1 clove garlic, minced 100ml fish stock For the fish: 600g/4 portions pollock fillets salt and pepper For the aloo gobi potatoes 1 medium size cauliflower 2 potatoes (peeled and cut into 2cm chunks) 1 chopped onion 2 tbsp coriander powder 1 tsp red pepper powder (or more, if you prefer it hotter) 1 tsp turmeric 1 tsp curry powder 2 tbsp olive oil 1 tbsp fresh coriander, chopped salt Method 1. Heat a little oil in a pan and add the mustard seeds, cumin seeds, followed by the turmeric, paprika, garlic and salt. 2. Cook on a medium heat for a further 2 minutes, add the fish stock and reduce by half. 3. In a hot pan, fry the fish fillets skin-side down, until they are crispy. 4. Spoon in the spice mix. Cover with a lid and remove from the heat so that the fish braises in the liquid. 5. Heat the oil in a medium shallow pan. Add the cumin or mustard seeds. 6. When the seeds have started to pop, add the onion and sauté until golden. 7. Add the other dry ingredients to it and mix. 8. Add the cauliflower and potato. Stir it all together and turn the heat to low. 9. Cover the pan with a lid and let it cook. Stir occasionally. 10. Take off the lid and let it cook uncovered, stirring every few minutes until it is soft and tender. Garnish it with chopped coriander and serve. 26
Recipes
PORK AND APPLE OLIVES Serves 4 Ingredients 400g pork loin sliced into 8 pieces 2 tbsp Dijon mustard 30ml sunflower oil 1 medium onion 220g celery 200g apple, peeled and diced 100g flour 1 sprig thyme 1 sprig rosemary 4 cloves garlic 1 cinnamon stick 1 star anise 1 bay leaf 400ml chicken stock 200ml apple juice 150ml cream For the stuffing: 1 small onion 200g pork sausage meat 50g sun-dried tomatoes 100g parsley 1 egg 75g breadcrumbs 2 cloves garlic Method 1. Over a medium heat, cook the onions, celery, apple, garlic, herbs and spices in the pan and cook for approximately 10 minutes. 2. To start making the ‘olives’, place the sliced pork on your work surface and cover with plastic wrap. 3. With a rolling pin, pound the meat until it is very thin. 4. To make the filling, combine all the ingredients and mix well, then divide the mixture equally into 8. 5. Place the filling on the pork and roll it up. Pin with a cocktail stick. 6. Fry the pork olives in the pan with the vegetables until browned. 7. Remove the olives from the pan and set to one side. 8. Scrape all the caramelisation from the pan and add flour to the pan, creating a roux. 9. Add the apple juice and stock to the pot and allow to thicken. 10. Add the olives back into the liquid and cover. Recipes
27
Catering on Board Ship – 8. Wet Heat Cooking Methods 11. Heat the oven to 120ºC and allow to cook slowly for 1½-2 hours or until tender. 12. Remove the olives from the pot and cover to ensure they retain their heat. 13. Remove the herbs and spices from the liquid and blend. 14. Pass the sauce through a fine sieve into a pot and reduce it. 15. Finish with cream and fresh parsley. BRAISED LEEKS (V) Serves 4 Ingredients 4 leeks 1 tsp olive oil 2 tsp coriander seeds 3 thyme sprigs 2 bay leaves 125ml vegetable stock 1 garlic clove with the skin on, bashed pinch caster sugar 85g green olives, roughly chopped large handful flat-leaf parsley, chopped For the dressing: 2 tbsp rapeseed oil 4 tbsp braising liquor 1 tbsp white wine vinegar 2 tsp smooth French mustard Method 1. Prepare the leeks, by trimming off the tough outside layers and the dark green parts. Cut in half lengthways as far down as the root, then wash under cold running water and set aside. 2. Add the leeks, some seasoning and all the other ingredients, apart from the olives and parsley, to a wide frying pan. Pour in 200ml water. 3. Cover the pan and gently simmer for 20 minutes, turning the leeks from time to time until they are soft. 4. Leave the leeks to cool down for a few minutes until they are warm. Add the parsley and olives and stir. 5. For the dressing, shake all the ingredients up in a jar, or whisk together in a bowl. Add seasoning to taste.
28
Recipes
WILD MUSHROOM RISOTTO WITH TRUFFLE OIL AND PARMESAN (V) Serves 4 Ingredients 50g dried porcini mushrooms 1 litre boiling vegetable stock 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 250g mixed fresh mushrooms, chopped salt and freshly ground black pepper 300g Arborio (risotto) rice 50g butter 50g parmesan, tarragon parsley Method 1. To prepare the porcini mushrooms, tip them into the stock. Soak for 20 minutes, then drain the liquid into a bowl. 2. Chop the porcini and set them aside. 3. Add the oil to a pan and heat, then fry the onion and garlic for approximately 5 minutes, or until they are soft but have not started changing colour. 4. Add the porcini and the fresh mushrooms to the pan. Season and stir well. Fry for approximately 5 minutes, or until all the mushrooms are soft. 5. Add the rice to the pan and stir fry for a couple of minutes. The rice should have started to become translucent. 6. Pour in a third of the stock and lower the heat. As the mixture simmers, keep stirring until most of the liquid has been absorbed into the rice. 7. Repeat with the second third, and the final third, until all the stock has been absorbed and the rice is cooked. 8. Take the pan off the heat. Add the butter, tarragon and parsley and stir. Sprinkle over the parmesan to finish.
Recipes
29
Catering on Board Ship – 8. Wet Heat Cooking Methods
3. POINTS TO REMEMBER • Wet heat cooking methods are braising, boiling, poaching, steaming and stewing. • Braising is where the main ingredient is first seared, then liquid added before it is simmered. • Boiling can be done either in rapidly boiling liquid and reduced to a simmer, or by covering with cold water, bringing to a boil and then simmering. • Poaching can be done in shallow water or when entirely submerged. • Steaming is a healthy method that uses hot steam to cook the food. It can be done either in an atmospheric steamer or a combination oven. • Stewing is a slow, gentle wet heat method in which the main ingredients are usually seared first in oil or fat and then covered in stock or water to cook.
30
Points to Remember
4. CONVERSION TABLES Note: Measurements given are approximate, using British units. Oven temperatures A ‘cool’ oven is 110º-160ºC (225º-325ºF). A ‘moderate’ oven is 180º-200ºC (350º-400ºF). A ‘hot’ oven is 220º-230ºC (425º-450ºF). A ‘very hot’ oven is 240ºC (475ºF). ºC (Celsius) 100 110 120 130 140 150 160 170 180 190 200 210 220 230 240
ºF (Fahrenheit) 210 225 240 250 275 300 310 325 350 375 400 410 425 450 475
Conversion Tables
31
Catering on Board Ship – 8. Wet Heat Cooking Methods Weights for dry ingredients Grams (g) 10 20 25 40 50 60 75 100 110 125 150 175 200 225 250 275 300 350 450
Ounces (oz) ½ ¾ 1 1½ 2 2½ 3 3½ 4 4½ 5 6 7 8 9 10 11 12 1 lb (16 oz)
Liquid volume Millilitres (ml) Litres (l) 25 ml 50 75 100 150 250 275 570 725 1 litre 1.2 1.5 2
32
Fluid ounces (fl oz) 1 fl oz 1.75 fl oz 3 fl oz 3½ fl oz 5 fl oz 8½ fl oz 10 fl oz 17 ½ fl oz 1¼ pint 1¾ pint 2 pints (1 quart) 2½ pints 3½ pints
Conversion Tables
Fluid ounces (fl oz) 1 fl oz 2 fl oz 3 fl oz 5 (¼ pint) 10 (½ pint) 1 pint 1¼ pint 1¾ pint 2 pints 2½ pints 4 pints
Millilitres (ml) Litres (l) 25 ml 55 ml 75 ml 150 ml 275 ml 570 ml 725 ml 1 litre 1.2 l 1.5 l 2.25 l
Dimensions Centimetres (cm) 1 2 4 5 6 7 8 9 10 15 20 25 30
Inches (in) ½ 1 1½ 2 2½ 3 3½ 4 5 6 7 8 9 10 11 12
Inches (in) ½ 1 1½ 2 2½ 2¾ 3¼ 3½ 4 6 8 10 12
Centimetres (cm) 1 2 4 5 6 7.5 9 10 13 15 18 20 23 25.5 28 30
Spoons/cups and millilitres Imperial 1 teaspoon (tsp) 1 dessertspoon (dsp) 1 tablespoon (tbsp) ¼ cup 1/3 cup ½ cup 1 cup
Metric 5 ml 10 ml 15 ml 60 ml 80 ml 125 ml 250 ml
Conversion Tables
33
Catering on Board Ship – 8. Wet Heat Cooking Methods
5. REFERENCE Regulations and guidance Maritime Labour Convention, MLC 2006 (as amended) International Labour Organization Convention 147 concerning Minimum Standards in Merchant Ships COSWP (Code of Safe Working Practices for Merchant Seamen) Chapter 14 Food preparation and handling United States Coast Guard COMMANDANT INSTRUCTION 16711.12A. THE MERCHANT SHIPPING (MINIMUM STANDARDS) CONVENTION, 1976 (ILO 147) AND PORT STATE CONTROL (PSC) Ref: (a) Inspection of Labor Conditions on Board Ship: Guide lines for Procedure EUROPEAN COMMISSION HEALTH & CONSUMER PROTECTION DIRECTORATE -General Guidance document on the implementation of procedures based on the HACCP principles, and on the facilitation of the implementation of the HACCP principles in certain food businesses, November 2005 MGN 397 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels Useful websites and organisations Garrets International Ltd www.garrets.com International Labour Organization www.ilo.org UK Maritime and Coastguard Agency www.dft.gov.uk/mca/ United States Coast Guard www.uscg.mil Related Videotel programmes Environmental Officer Training Course (Code 864) Food Safety at Sea Series (Code 991-994) Garbage Management – MARPOL Annex V (Edition 2) (Code 627.2) Minimising Fatigue, Maximising Performance (Code 939) Personal Safety in the Galley (Code 557) Shipshape – A Guide to Good Housekeeping Part 3: Accommodation Area and Galley (Code 976)
34
Reference
6. ASSESSMENT QUESTIONS 1. Which of these methods is NOT a wet heat cooking method? a) Frying b) Braising c) Boiling d) Poaching e) Steaming 2. Braising is where the main ingredient is: a) Cooked completely submerged in water in a pan b) Partially covered with water and cooked gently c) Seared, then liquid is added and it is simmered in a covered pot d) Wrapped in parchment paper 3. Shallow poaching is where the main ingredient is: a) Cooked completely submerged in water in a pan b) Partially covered with water and cooked gently c) Seared, then liquid is added and it is simmered in a covered pot d) Wrapped in parchment paper 4. What protein is meat’s connective tissue mainly composed of? a) Keratin b) Elastin c) Albumin d) Collagen 5. Boiling is perfect for the tender, more expensive cuts of meat and poultry. TRUE or FALSE? 6. What cooking technique is good for reducing sauces to make the flavours more concentrated? a) Boiling b) Steaming c) Poaching d) Frying 7. The foods best suited for poaching are naturally tender and delicate, for example fish, chicken, eggs and fruit. TRUE or FALSE? Assessment Questions
35
Catering on Board Ship – 8. Wet Heat Cooking Methods 8. Poaching food should be done in a liquid with a temperature range of: a) 20-32ºC b) 40-52ºC c) 60-82ºC d) 90-110ºC 9. Steaming makes food harder to digest. TRUE or FALSE? 10. When boiling potatoes and other root vegetables, they should be placed in rapidly boiling liquid and reduced to a simmer. TRUE or FALSE? 11. When poaching whole fish, the deep poaching method is used. TRUE or FALSE? 12. When braising food, the pot should never be covered. TRUE or FALSE? 13. Why does braising meat achieve a tender texture and delicate flavour? a) Because of the herbs and spices added b) Because it is cooked for such a short time c) Because of the high temperature it is cooked at d) Because the muscle fibres of the meat absorb the melted fat and gelatine 14. When cooking green vegetables, it is best to cover them in cold water, then bring to the boil. TRUE or FALSE? 15. Fruit should be poached in syrup or fruit juice. TRUE or FALSE? 16. Atmospheric steaming is done in a combination oven. TRUE or FALSE? 17. ‘En papillote’ means: a) Shallow poaching in a fish kettle b) Steaming the food by wrapping it in parchment paper, metal foil or large plant leaves c) Combination steaming d) Boiling in a little liquid
36
Assessment Questions
18. Dim sum is best cooked by: a) Boiling b) Deep poaching c) Shallow poaching d) Steaming 19. Stewing is cooking food: a) Rapidly at a low temperature in any type of cooking receptacle b) Rapidly in a combination oven c) In liquid slowly in the oven d) In liquid slowly on the hob 20. Vegetables and fruit can both be stewed. TRUE or FALSE?
Assessment Questions
37
Catering on Board Ship – 8. Wet Heat Cooking Methods
7. ASSESSMENT ANSWERS Question
Correct answer
Found in section
1
a
1.1
2
c
1.7
3
b
1.4
4
d
1.7
5
False Boiling is perfect for the tougher and cheaper cuts of meat and poultry.
1.3
6
a
1.3
7
True
1.4
8
c
1.4
9 10
False Steaming makes food lighter and easier todigest. False Potatoes and other root vegetables should be placed in cold water and brought to the boil before reducing to a simmer.
1.5 1.3
11
True
1.4
12
False The food is simmered in a covered pot.
1.7
13
d
1.7
14
False It is best to place green vegetables in rapidly boiling liquid then reduce the heat.
1.3
15
True
1.4
16
False Atmospheric steaming is done in an atmospheric steamer
1.5
17
b
1.5
18
d
1.5
19
d
1.6
20
True
1.6
38
Assessment Answers
84 NEWMAN STREET LONDON W1T 3EU, UK
| | | |
T : +44 (0) 20 7299 1800 F : +44 (0) 20 7299 1818 E : mail@videotel.com W : www.videotel.com