Life in the Kitchen E-Book
Life in the Kitchen By Jason Cugola
Life in the Kitchen E-Book
Contents
-Safety in the kitchen -Food Hygiene -read recipes -identify utensil and equipment -safely prepare a range of food products -different cooking methods -nutrients
Life in the Kitchen E-Book
SAFETY IN THE KITCHEN - PART 1 Kitchen Safety Rules
do:
-Make sure that nothing flammable is near the cooking area. -Wash your hands to prevent germs in the meal. -Always wear an apron. -Make sure the apron is clean (no paint or dirty items) -Have common sense.
don’t: -
Try to be funny and then ruin your dish. Ruin other people’s dishes. Come into class noisily. Put cooked meat back on to the same dish where it was when it was raw. - Use your VA apron.
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Recipe for a Pizza Preparation Time: 15 minutes Cooking Time: 8 minutes Ingredients: 2 (13cm) fresh pizza base rounds 25g mortadella, chopped coarsely 25g mild salami, coarsely chopped 25g (1/4 cup) cheddar cheese, coarsely grated 2 tablespoons tomato pasta sauce 1/2 small red capsicum, halved, deseeded and cut into thin strips 30g (1/4 cup) mozzarella cheese, coarsely grated 8 fresh basil leaves Method: 1. Preheat the oven to 220C. Place pizza base rounds on a baking tray. 2. Spoon tomato pasta sauce over pizza rounds. Use the back of a butter knife or spoon to evenly spread the tomato pasta sauce over the pizza rounds. 3. Top the pizzas with mortadella, mild salami, capsicum and the olives. Combine the mozzarella cheese and cheddar cheese in a bowl. Sprinkle pizzas with this cheese mixture. 4. Bake the mini pizzas in the oven for 10 minutes or until cheese is bubbling and melted. Remove the mini pizzas from oven. Transfer the mini pizzas to a plate and set aside for 5 to 8 minutes to cool. Sprinkle the mini pizzas with basil to serve.
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Recipe for a Hot Dog Ingredients: 4 Hot Dog Buns 4 Frankfurts Half a Cup of Cheese One third of a Cup of Mustard Utensils: Tongs Chopping Board Bread Knife Saucepans Method:
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1. Place Frankfurts in saucepan with boiling water for 5 Mins until they steam. 2. Use Breadknife to cut open Hot Dog Buns with a chopping board underneath. 3. Once frankfurts are ready, place them in the buns using the tongs and spread mustard sparingly and sprinkle the cheese over them. They are now ready to eat! Daily KJ Counter School
Weekend
7:30am Just Right Cereal 1 bowl 800kJ
6:30am Just Right cereal 1 bowl 800kJ
10:35am Banana 851kJ, water
12:00pm meat 2857kJ, salad 948kJ, water, juice 1195kJ
10:35am Biscuits/Cake 249kJ (approx), water
4:00pm tea and cake 249kJ (approx)
12:40pm Sandwich with cold cuts and salad 948kJ, water
6:30pm pasta and other items, at least 900kJ
12:40pm packet of CC’s 958kJ, water
7:30pm small amount of chocolate 1110kJ
3:40pm Fruit and shapes (shapes = 518kJ) some Milo 500kJ approx. 6:00pm Pasta 2 bowls 876kJ, salad 65kJ, meat 2857kJ, fruit juice 1195kJ, vegetables 7:30pm chocolate 1110kJ
10, 317kJ
8, 059kJ
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WHAT TO DO: Define each of the nutrients What is the role/ functions for body Foods where they are found How much to consume
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7 Nutrients -Carbohydrates -Vitamin -Mineral -Water -Protein -Lipids -Fibre Carbohydrates (click for website) What are they? Carbohydrates are a nutrient with energy and sugar and are natural. One type of food with a high level of carbohydrates is potatoes. What do they do for the body? Carbohydrates perform numerous roles in living organisms: They provide energy and enhance digestion performance. Where are they found? Foods high in carbohydrate include fruits, sweets, soft drinks, breads, pastas, beans, potatoes, bran, rice, and breakfast cereals. No carbohydrate is essential for humans. How much to consume? 180 to 230g of carbohydrates are recommended daily for someone not wishing to lose weight.
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Vitamin (click for website) What are they? Vitamin are vital nutrients to the body and are found in all foods, some more than others. Fruit are exceptionally high in vitamin. What does it do for the body? Vitamins help the body in all different ways, some improve your skin others improve your thinking. Where is it found? Vitamins are found in all food. How much to consume? There is virtually no limit to how much vitamin to consume, however the vital amount is not much.
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Mineral (click for website) What are they? Minerals are natural nutrients which improve vital growing functions. They can be found in rocks but those are different to minerals in food. What do they do for the body? Strengthen bones, help your body grow and develop and stay healthy. Where are they found? Minerals in foods are different to minerals in rocks, so they are found in vegetables, salt, milk, meat and much more. How much to consume? For an adult around 10-15mg of minerals each day is OK.
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Water (click for website) What is it? Water is an extremely vital nutrient which is a liquid. All living beings need a sufficient amount of water to survive. Water is also known as H2O. What does it do for the body? Water mainly hydrates the body but it also cleanses the insides of unhealthy food or drink. Water helps with every vital body function. Where is it found? Water is found in everything, no matter how small the amount. How much to consume? The recommended intake is 8 glasses of water per day, but there is no limit.
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Protein (click for website) What is it? Protein is a nutrient which improves muscle growth and body bulk and weight. Protein is found in body bulk shakes as a natural nutrient. What does it do for the body? Protein improves muscle growth and bulk, and maintains a healthy body image. Where is it found? Beef, bacon, body bulk shakes, chicken breast, fish, pork and turkey. How much to consume? Protein can be consumed accordingly to how much you weigh or 1g for each kg.
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Lipids (click for website) What are they? Lipids are fatty nutrients and are found in fat and waxes. Although lipids seem unhealthy, fat is essential in a healthy diet. What do they do for the body? Energy storage, enhance structural components of cell membranes and signalling molecules. Where are they found? Lard, tallow, margarine, cocoa butter, palm kernel oil and coconut oil. How much to consume? An average of 2,200 calories to consume of fat in a day.
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Fibre (click for website) What is it? Fibre is a natural nutrient which is the indigestible portion of plant foods which is found mostly in breakfast cereals. What does it do for the body? Fibre keeps the digestive system healthy and functioning properly. Fibre also helps with the release of waste from the body. Where is it found? Fibre is found in breads, rice, vegetables and more. How much to consume? Average 21-38g of fibre per day.
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Sweet Chili Chicken Wraps Recipe Ingredients: Tortilla wraps Chicken breast Sweet chili sauce Tomato sauce Grated mozzarella Lettuce, washed Oil Method 1) Slice the chicken along the grain using a clean chopping board. 2) Mix together the Sweet chili sauce and the tomato sauce in a bowl. 3) Marinate the chicken in the sauce mixture for 5 minutes, then place into the burning oil in the pan. Turn the heat to medium high. 4) Tear off leaves of the washed lettuce and place them in a bowl on their own. 5) Retrieve the required amount of mozzarella and also put this into a separate bowl. 6) When the chicken is finished cooking, take it out and place it in the tortilla wraps. Also put in the mozzarella and lettuce.
Life in the Kitchen E-Book
HERE ARE A FEW RECIPES FROM CLASS
Life in the Kitchen E-Book
How to make tacos Utensils .Baking Tray .Chopping board .Knifes .Pan .Wooden spoon Ingredients .Taco Shells .Lettuce .Cheese .Onions Directions/Method 1. Fry mince meat in a frying pan until brown. 2. Dice up the onions. 3. Add to the diced onions to the mince meat. 4. Turn off the stove when the meat is cooked or at a brown colour. 5. Place meat into a taco shell. 6. Stuff your taco with all other ingredients and you are ready to eat your taco!
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How to make Spinach and ricotta triangles Utensils .Bowls .Wooden Spoon .Knifes .Baking Tray .Brush Ingredients .180g frozen spinach .80g ricotta cheese .Pastry sheets .3 teaspoons Olive oil Method/Directions 1. Place to sheets on top of each other, cut them in half and place them on top so there is four layers. 2. Brush a bit of oil in between each layer to help it stick. 3. Use a wooden spoon to mash up all the spinach and cheese into one bowl. 4. Take a spoon full of the mixture and place it into one end of the pastry strip. 5. Fold the corner over to the side to make a triangle and put oil to help it stick. 6. Fold them all the way to the other end and place them on a baking tray. 7. Place the baking tray into the oven and when they are cooked or turned a golden colour they are ready to be taken out and are ready to eat!
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DOUBLE CLICK TO CHANGE SLIDE
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Thank you to the following websites: - Taste.com.au for the pizza recipe which I was away for. - Calorie King for the accurate amount of kilojoules for the foods I eat. - Wikipedia for the hyperlinks to my 7 Nutrients. - Health Kids for the digestive system information - Nutrition Australia for the Food Pyramid details - NHS Choices for the Eatwell Plate information
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The Eatwell Plate What is it? The eatwell plate shows the different types of food we need to eat – and in what proportions – to have a well balanced and healthy diet. It is pictured as a plate split into 5 sections and different types of food in each. What are the benefits? The eatwell plate helps us to maintain a balanced diet by showing the foods and proportions. This will assist young and old obese people to find a path to a healthier lifestyle. The Eatwell Plate applied to my lifestyle... I could use the eatwell plate if I wanted to become healthier and more balanced with what I eat.
The Food Pyramid What is it? The Food Pyramid is very similar to the Eatwell Plate, except for the fact that it ranks the healthy, balanced activities in a heirachy of importance such as physical activity, then different types of food. It is shaped as a pyramid and contains all the foods in each layer. What are the benefits? Anybody can see their priorities whilst on their way to a healthier future. The Food Pyramid applied to my lifestyle... This could help me by choosing whether to watch TV or play outside, whether to eat fruit or junk food.
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Chicken and Corn Volauvents Total Time: 20 Minutes Serving Amount: 4 servings INGREDIENTS 2 Chicken Breast Fillets 1 can Creamed Corn 1/2 cup thickened Cream 4 Volauvent cases 2tblsp Olive Oil 1/2 cup of corn relish METHOD Put Volauvents in oven to warm - Chop chicken into bite size pieces - Heat Oil in pan, - Put Chicken into pan - Cook on medium heat stirring until chicken is seared all over - Stir in Creamed Corn and cream - Turn heat down and simmer 5 - 10 minutes - Remove Volauvents from oven - Place chicken, cream and corn mixture into volauvents
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Bacon & Egg Sandwiches Ingredients 2 slices white bread 3 slices crisp bacon 1 fried egg
Method 1. Get 1 slice of bread 2. Add the fried egg. 3. (While the egg is cooking, I flatten it with a metal spatula to break the yolk-it fits the bread better.) Spread the egg thinly. 4. Add crisp bacon in a single layer.
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Apple Cinnamon Cake Ingredients/utensils •2 eggs •butter •3tbs of cinnamon •apple •3tbs Vanilla •Sugar •Flour •Oil spray •2 bowls •spoon •wooden spoon •Masher •whisk •bread tin
Method 1. 2. 3. 4. 5. 6. 7.
crack the two eggs and whisk put the flour, butter and vanilla together and mix in a bowl mix the whisked eggs and the mixture together pour into bread tin add cinnamon and sugar on top put into oven once finished EAT!!!
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Hamburger and Chips Ingredients: 1. 1 pound ground beef 2. 1 small onion, chopped 3. 2 cups frozen french fries, thawed 4. 1 can (15-1/4 ounces) whole kernel corn, drained 5. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 6. 1/2 cup shredded process cheese (Velveeta)
Method: 1. In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Line a greased 9-in. square baking dish with french fries. Top with beef mixture, corn, soup and cheese. 2. Bake, uncovered, at 375° for 30 minutes or until hot and bubbly.Â
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Ham and Cheese Pies Ingredients 7 8
1 sheet (25 x 25cm) frozen ready-rolled shortcrust pastry 80g (1/3 cup) ricotta
9 1/2 cup chopped ham 10 2 small shallots 11 4 eggs 12 20g (1/4 cup) finely grated parmesan
Method 1. Preheat oven to 200째C. Cut 1 sheet (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed, into quarters. Gently push the squares into four 200mlcapacity muffin pans. 2. Divide 80g (1/3 cup) ricotta; 1/2 cup chopped ham; and 2 small shallots, trimmed, finely chopped, among the pastry cases. Combine 4 eggs, lightly whisked, and 20g (1/4 cup) finely grated parmesan in a small bowl. Season with pepper. Divide among pastry cases. 3. Bake for 15 minutes or until the filling is set. Gently remove the pies from the muffin pans and transfer to a baking tray. Cook for a further 5 minutes or until the bases are crisp. Serve the pies warm with mixed salad leaves for a light meal or cold as a lunch box filler.
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Banana Muffins Ingredients Vegetable oil, for greasing 2 overripe bananas 2 tbs Capilano honey 1 1/2 tbs polyunsaturated vegetable oil 185mls (3/4 cup) low-fat milk 160g (1 cup) wholemeal self-raising flour, sifted 75g (1/2 cup) white self-raising flour, sifted
Method 1. Preheat oven to 200째C. 2. Brush 9 medium (125mls/1/2-cup) muffin pans with oil to lightly grease. 3. Mash the bananas in a large bowl with a fork or potato masher. Add the honey, oil and milk and mix well. Add the flours and mix together quickly with a large metal spoon. Don't overmix; it doesn't matter if the batter is a little lumpy. 4. Spoon mixture into the prepared muffin pans and bake in the preheated oven for 20 minutes or until a skewer inserted into the centre comes out clean. Serve warm or at room temperature.
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Pikelets Ingredients 1 cup (150g) self-raising flour 1 tbs caster sugar 3/4 cup (185ml) milk 1 egg Melted butter, to brush, plus extra knobs to serve
Method 1. Sift flour and sugar together into a bowl with a pinch of salt. 2. Whisk milk and egg together, then add to dry ingredients, whisking until smooth. 3. Heat a non-stick frypan over medium heat and brush with a little melted butter. Drop level tablespoonfuls of the mixture into the pan and cook for half a minute or until bubbles appear on the surface. 4. Turn over and cook other side for 1 minute until golden. 5. Allow to cool and serve with butter.
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Chocolate Chip Cookies Ingredients: 150g softened butter 1/2 cup caster sugar 1/2 cup brown sugar 1 tsp vanilla extract 1 egg
1 3/4 cups plain flour 1/2 cup dark chocolate bits 1/2 cup milk chocolate bits
Method: 1. Preheat oven to 160째C. Line 2 baking trays with non-stick paper. Beat 150g softened butter, 1/2 cup caster sugar, 1/2 cup brown sugar and 1 tsp vanilla take out for 1-2 minutes or until smooth and well combined. Beat in 1 egg. 2. Stir in 1 and 3/4 cups plain flour in two batches. Stir in 1/2 cup dark choc bits and 1/2 cup milk choc bits until evenly distributed. Spoon tablespoonfuls of the mixture into balls and place on the lined trays. Press down slightly. Bake for 15-18 minutes or until light golden and cooked. Transfer to a wire rack to cool. Store in an airtight container for up to 1 week.
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Caesar Salad Ingredients: 1. 1 tbs olive oil 2. 3 bacon rashers, rind and excess fat trimmed, coarsely chopped 3. 20g butter 4. 1 garlic clove, crushed 5. 3 slices white crusty bread, crusts removed, cut into 1cm cubes 6. 1 cos lettuce, washed, dried, torn 7. 40g shaved parmesan Dressing 1 egg 80ml (1/3 cup) extra virgin olive oil 2 tbs red wine vinegar 1 tsp Dijon mustard 2 drained anchovy fillets
Method: Step 1. Heat 1 teaspoon of oil in a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Step 2. Reduce the heat to medium. Heat the butter and remaining olive oil in the pan. Add
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the garlic and bread and cook, stirring occasionally, for 4 minutes or until golden. Transfer to a plate lined with paper towel. Step 3. To make the dressing, place the egg in a small saucepan of cold water. Bring to the boil over high heat. Cook for 1 minute. Drain. Cool under cold running water. Crack the egg into a bowl. Use a teaspoon to scoop any remaining egg from the shell into the bowl. Place the egg, oil, vinegar, mustard and anchovy fillets in the bowl of a food processor and process until combined. Season with salt and pepper. Step 4. Combine the bacon, bread mixture, lettuce and parmesan in a large serving bowl. Drizzle over the dressing to serve.
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Chocolate Cake Recipe Ingredients: 1. To assemble the cake, trim the top to even the surface. Split cake horizontally into 3 even layers. Invert top layer on a cake stand. 2. Spread a 1cm-thick layer of icing over the cake layer. Repeat with the remaining cake and icing, finishing with a cake layer. 3. Use a spatula to spread the remaining icing over the top and sides of the cake. Smooth the icing, then using the tip of the spatula or a knife, make large swirls in the icing on the top of the cake. 4. Attach double-sided tape along centre back of 2.5cm-wide satin ribbon. Press waxed paper onto tape. Place more tape along back of organza ribbon. Attach to front of satin ribbon. Place more tape along back of 1cm-wide satin ribbon. Attach to organza ribbon. 5. Place the ribbon around the cake and press gently to attach. Trim the ends to join neatly at the back. Decorate with candles.
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Spaghetti Bolognese Ingredients: 1 tablespoon olive oil 1 medium brown onion, finely chopped 1 medium carrot, peeled, finely chopped 1 stick celery, trimmed, finely chopped 2 garlic cloves, crushed 500g beef mince 1/3 cup tomato paste 2 x 400g cans diced tomatoes 1 teaspoon dried oregano Large pinch ground nutmeg 2 teaspoons SPLENDA速 Granular 500g thin spaghetti Grated or flaked parmesan cheese, to serve
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Method: Step 1 Heat oil in a large saucepan over medium-high heat. Cook onion, carrot, celery and garlic, stirring, for 5 minutes or until softened. Add mince. Cook, breaking up with a wooden spoon, for 6 to 8 minutes or until browned. Step 2 Add paste, tomatoes, oregano, nutmeg, SPLENDA速 and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 30 minutes or until thick. Season with salt and pepper. Step 3 Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Step 4 Divide pasta among serving bowls. Spoon over sauce. Serve topped with cheese.
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Chicken and Pea Risoni Ingredients: 1 x 500g pkt risoni 300g (2 cups) thawed frozen peas 1 large Woolworths country-style roast chicken 125ml (1/2 cup) thickened cream 40g (1/2 cup) finely grated parmesan 1/4 cup fresh mint leaves 2 tbs olive oil 1 garlic clove Salt & freshly ground black pepper 12 (about 400g) cherry bocconcini, torn in half 80g baby spinach leaves
Method: Step 1 Cook risoni in a saucepan of salted boiling water for 10 minutes or until al dente. Add half the peas and cook for 1 minute or until bright green. Drain and refresh under cold running water. Step 2 Meanwhile, remove the chicken meat from the bones and coarsely shred. Discard the bones, skin and seasoning.
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Step 3 Place the cream, parmesan, mint, oil, garlic and remaining peas in the jug of a blender and blend until smooth. Taste and season with salt and pepper. Step 4 Place the risoni, peas, chicken, bocconcini and spinach in a serving bowl. Drizzle with cream mixture and gently toss to combine. Serve immediately.
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Chargrilled salmon with asparagus in lime vinaigrette Ingredients: - 500g chat potatoes, halved - 4 x 175g salmon fillets (with skin on) - Olive oil spray - 250g asparagus, woody ends trimmed, halved lengthways, cut into 3cm lengths - Grated zest and juice of 1/2 lime - 2 tbs drained capers, chopped - 1 small garlic clove, crushed - 2 tbs extra virgin olive oil - 1 tbs finely chopped flat-leaf parsley - 1 tbs finely chopped tarragon (see note)
Method: Step 1 Cook potatoes in boiling salted water for 10-15 minutes. Drain, then return to the pan and keep warm. Step 2 Heat a chargrill pan or barbecue to medium-high. Spray fish with oil and season. Cook fish skin-side down for 3-4 minutes until crisp. Turn and cook for 2-3 minutes until a little rare in centre. Step 3 Meanwhile, cook asparagus in boiling salted water for 1-2 minutes until just tender. Drain, rinse in cold water, then toss with remaining ingredients. Season. Step 4 Place fish on plates, top with the asparagus mix and serve with potatoes.
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Sweet & Sour Pork with Sugar Snap Peas Ingredients: - 200g (1 cup) long-grain rice -100g sugar snap peas, ends trimmed - 50g (1/3 cup) cornflour - 40g (1/4 cup) plain flour - 500g pork scotch fillet, thickly sliced across the grain - 80ml (1/3 cup) vegetable oil - 1 x 575g jar sweet & sour with plum stir-fry sauce (Kan Tong brand) - 6 green shallots, ends trimmed, diagonally cut into 5cm lengths
Method: Step 1 Cook the rice in a saucepan of boiling water following packet directions until tender. Add the peas 1 minute before the end of cooking. Drain and return to pan. Cover with foil to keep warm. Step 2 Combine flours in a plastic bag. Add pork and twist end to seal. Shake to coat pork in flour. Heat oil in a wok to 180째C (when oil is ready a cube of bread will turn golden brown in 15 seconds). Add half the pork and shallow-fry for 3-4 minutes or until brown and cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining pork, reheating oil between batches. Step 3 Drain the wok. Heat stir-fry sauce and shallots in wok over medium-high heat. Add pork and cook, stirring occasionally, for 2-3 minutes or until heated through. Spoon the rice and peas among serving bowls. Top with pork and serve immediately.
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Brown rice salad with eggplant and roasted pumpkin Ingredients: - 800g pumpkin, peeled, seeded, cut into 1.5cm pieces - 1 medium (about 450g) eggplant, ends trimmed, cut into 1.5cm pieces - 2 tsp ground cumin - Olive oil spray - 525g (3 cups) cooked brown rice - 1 zucchini, trimmed, halved, thinly sliced - 45g (1/4 cup) pepitas, lightly toasted - 1/4 cup fresh continental parsley leaves, chopped - 1/4 cup fresh mint leaves, torn - 45g (1/4 cup) currants - 130g (1/2 cup) low-fat natural yoghurt - 1 garlic clove, crushed - 1 1/2 tbs fresh lemon juice
Method: Step 1 Preheat oven to 200ยบC. Line a baking tray with non-stick baking paper. Place pumpkin and eggplant on prepared tray. Sprinkle with cumin and season with pepper. Spray with oil and roast for 25 minutes or until tender. Step 2 Combine the pumpkin, eggplant, rice, zucchini, pepitas, parsley, mint and currants in a large bowl. Step 3 Combine the yoghurt, garlic and lemon juice in a small bowl. Divide salad among serving bowls and top with dressing.
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Spiced lamb with carrot salad and minted hummus Ingredients: - 1/2 bunch flat-leaf parsley - 1/2 bunch mint - 200g hummus - 2 long green chillies - 1 eschalot - 1 lemon - 2 tsp ground cumin - 1 tsp ground coriander - 2 tsp honey - 60ml (1/4 cup) olive oil - 3 large carrots, unpeeled - 50g (1/3 cup) roasted pine nuts - 4 x 80g lamb leg steaks
Method: Step 1 To make minted hummus, wash parsley and mint. Halve each bunch and set aside. Trim 6cm from stems of remaining herbs and discard. Place herbs, including stems and leaves, in a food processor with hummus and process until mixture is smooth. Transfer to a bowl and set aside. Step 2 To make salad, seed chillies and finely chop. Finely chop eschalot. Juice lemon. Place chillies, eschalot, lemon juice, 1 tsp cumin, coriander, honey and 2 tbs oil in a bowl and stir to combine. Step 3 Coarsely grate carrots. (Alternatively, use the julienne attachment on a mandolin to cut them.) Add to chilli mixture and toss to combine. Pick leaves from reserved herbs and add to carrot mixture with pine nuts and 1/2 tsp salt (don’t toss together yet). Step 4 Heat a chargrill pan over high heat. Dust lamb with remaining 1 tsp cumin, brush with remaining 1 tbs oil and season with salt and pepper. Cook for 3 minutes each side for medium or until cooked to your liking. Step 5 Spread three-quarters of the minted hummus over plates. Toss carrot salad. Thickly slice lamb and layer on plates with salad. Serve immediately with remaining minted hummus.
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Pasta with tuna, chilli, lemon and Thai basil Ingredients: - 300g dried ribbon pasta - 125ml (1/2 cup) extra virgin olive oil - 2 lemons - 2 x 350g pieces yellowfin tuna (see note) - 3 eschalots, finely chopped - 2 long red chillies, halved lengthwise, seeded, finely chopped - 1 bunch Thai basil, leaves picked
Method: Step 1 Cook pasta in a saucepan of boiling salted water until al dente. Drain. Step 2 Meanwhile, place oil in a large frying pan. Using a vegetable peeler, thinly peel rind from lemons over the pan. Place pan over low heat and wait for the mixture to sizzle. Cook for a further minute, then remove from the heat. Remove lemon rind from oil and chop finely. Reserve lemon oil. Step 3 Preheat a chargrill pan over high heat. Lightly brush tuna with a little lemon oil. Cook tuna on chargrill for 45 seconds. To give it criss-cross marks, lift tuna, turn 90 degrees and cook for a further 45 seconds. Repeat on the other side for mediumĂ˘â‚Źâ€œrare. Season tuna with salt and pepper. Cool slightly and slice thinly. Step 4 Heat the remaining lemon oil in a large pan over medium heat and cook eschalots for 5 minutes or until soft. Step 5 Add the lemon rind, pasta, tuna, chillies, basil and the juice of 1 lemon to the pan. Toss gently to combine and warm through. Serve.
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White Christmas Ingredients: - 500g white chocolate melts - 1 1/2 cups rice bubbles - 100g red glace cherries, halved - 160g almonds, roasted, halved - 160g sultanas - 1 cup (90g) desiccated coconut - 1 teaspoon vanilla extract
Method: Step 1 Line a 30cm x 20cm (base) baking pan with baking paper. Melt the chocolate in a heatproof bowl over a saucepan of simmering water (don’t let bowl touch water). Fold in the remaining ingredients. Pour mixture into the prepared pan, pressing down with a large metal spoon. Refrigerate for 4 hours or until set. Step 2 Turn slice onto a chopping board. Using a knife that has been dipped in hot water, cut into squares. Serve.
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My Christmas Lunch Plan Sticky orange soy-glazed ham with roasted garlic potatoes Ingredients: - 6kg half leg ham - 1 tablespoon whole cloves - 1/2 x 600g jar sweet orange marmalade - 1/3 cup brown sugar - 1 tablespoon Lee Kum Kee premium soy sauce - 1 teaspoon ground ginger - 1.5kg chat potatoes, halved - 2 tablespoons olive oil - 2 garlic cloves, crushed - English mustard, to serve
Method: Step 1 Preheat barbecue on high with hood closed. Using a small sharp knife, cut around edge of rind. Run thumb under rind to separate from fat. Remove and discard. Score ham fat diagonally at 3cm intervals to form a diamond pattern. Press cloves into corners of diamonds. Place ham on a wire rack in a disposable foil baking tray. Add boiling water to pan until 2cm up sides of pan. Step 2 Combine marmalade, sugar, soy sauce and ginger in a bowl. Using a pastry brush, brush half the mixture over ham. Reduce temperature to medium. Cook ham, with hood closed, using indirect heat (see note), for 30 minutes. Step 3 Meanwhile, cook potato in a saucepan of boiling, salted water for 15 minutes or
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until just tender. Drain. Place in a large disposable foil baking tray. Add oil and garlic. Season with salt and pepper. Toss to coat. Step 4 Brush remaining marmalade mixture over ham. Add potatoes to barbecue. Cook, with hood closed, using indirect heat, for 45 minutes or until ham is caramelised and slightly charred and potatoes are golden and tender. Remove ham. Cover. Set aside for 15 minutes. Remove and discard cloves. Slice ham. Serve with potato and mustard.