Food Tech

Kangaroo Salad Ingredients:     

250g Kangaroo fillet 1 bag of mixed lettuce 1 punnet cherry tomatoes 1 red onion 2 tbs vinegar

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5 tbs oil 1 tsp soy sauce 2 tsp crushed garlic 1 tsp crushed ginger 1 tsp lemon grass

Method: Salad: 1. Heat up and oil a pan over high heat. Cover kangaroo in Moroccan spices.

2. Cook Kangaroo for 1-2 minutes on each side on heated pan.

3. Slice kangaroo in thin slices.

4. Wash lettuce and place into bowl.

5. Slice onion in rings. Cut cherry tomatoes in halves.

Place onion and tomatoes with lettuce.

6. Place in salad and enjoy.

Salad Salad Dressing: Dressing: 1.

7. Mix Mix oil, oil, soy soy sauce, sauce, garlic, garlic, ginger, ginger, lemon lemon grass grass and and vinegar jar to to make make sure sure it it is is all all vinegar in in a a jar. jar. Shake Shake the the jar mixed. mix.

2.

8. Place Place on on salad salad and and enjoy enjoy..

Foil

Baked Salmon and Asparagus

Ingredients:      

400g Salmon 1 Clove of garlic, crushed 2 Shallots, chopped 1 bunch of asparagus ½ ginger, crushed Pinch of salt & pepper.

Method: 1.

2.

3.

4.

5.

6.

Pre heat oven to 180°c Cover salmon with garlic, ginger, salt, pepper, and shallots.

Cover salmon in foil and place onto tray. Place into oven and cook for 10 minutes.

Cut the ends of the asparagus. Sprinkle salt and pepper onto asparagus.

Cook asparagus on a pan on medium heat for 2 minutes.

Serve up the salmon and asparagus and enjoy!

Lemon Myrtle Mousse & Chocolate Lemon Myrtle Mousse & Cups Chocolate Cups Ingredients:      

250 grams cream cheese 200 grams of milk chocolate ½ cup of cream, whipped 8 silicon cupcake moulds 1 cup caster sugar 3 tbs lemon myrtle

 1 Piping Bag  Size 11 star piping tip

Method: Chocolate cups: 1. Melt chocolate over a saucepan. When melted, paint the inside of silicon moulds with the melted chocolate to make a thick coat.

2. Place moulds into freezer until completely set.

When completely set, peel chocolate off silicone moulds.

1.Filling: Filling: Whisk cream cheese, sugar and lemon myrtle in ain 1. Whisk cream cheese, sugar and lemon myrtle bowl until well Fold Fold whipped cream a bowl until combined. well combined. whipped into mixture. cream into mixture.

2. Place piping tip tip in piping bag.

Spoon thethe mixture 2. Place piping in piping bag.

Spoon into the piping bagpiping and pipe mixture into the baginto andchocolate pipe into cups.

Enjoy! chocolate cups. Enjoy!

Kangaroo salad The lighting used in the top picture is natural lighting, directed down on the salad.

The red within the tomatoes stand out a lot, and gives it a colourful look.

A prop I have used in this photo is the knife and fork. This helps set the mood of the meal.

The wooden background I chose helped the colours within the salad pop.

The arrangement of the salad is neat and appealing.

Baked Salmon and Asparagus The light used in the first photo is artificial, coming from the left side on the picture.

The arrangement of the asparagus leaning on the salmon makes the meal look visually appealing.

The pink colour of the salmon makes the green colours of the asparagus and shallots stand out.

There were no props used in this photo, but we can see that me meal was arranged on a white plate.

Lemon Myrtle Mousse & Chocolate Cups The lighting I used in the top picture is a natural.

A garnished I used is some melted chocolate, drizzled over the plate to make show off the chocolate cups. It also fits with the theme.

The background of the green plants makes the mousse look vibrant and stand out.

The meal is high in height and looks quite big in the picture, from the angle it was taken from.

The cups give off the impression that it is a cold dish