Kids Cook Cookbook - Preview by The Cooking School

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Welcome to the Kids Cook Cookbook

Kids Cook has been developed for everyone that wants a practical introduction to cooking skills and knowledge for their kids so they have more confidence in the domestic kitchen. The classes are held in an environment that is fun but informative, by teachers who are casual yet professional, in classes that are a mix of hands on and demonstration. as daunting as they feared, and really relax and enjoy themselves, especially when they eat what they have created with their kids! This series of cookbooks has been developed for those that benefits of our down to earth, practical approach to cooking instruction and culinary skill development. The cookbooks also allow those who have been to our classes to expand thier range of dishes so they can show off at home at dinner parties, spend time exploring cooking with the kids or simply keep the family fed with new some new day to day dishes. The recipes on this CD have been selected not just from the Kids Cook classes, but from a wide range of our cooking classes. They have have been chosen on the basis of three criteria: 1.

If possible, easy to pick up, hold and eat as kids love to eat this way

Easy for kids to help mum and/or Dad to cook

Not too much chilli or spice

The recipes are (mostly) organized alphabetically, with matching side dishes and condiments included next to the recipe they refer to where possible. Generally, where a word is in italics, it means that there is a definition for your reference in the Glossary at the back. Also included are a Weight ConversionTable from Metric to Imperial, and a Temperature Conversion Table. Other books in the series include: Authentic Asian Delicious Desserts Easy European

Meat Game and Poultry Sensational Seafood Versatile Vegetarian BBQ Whisperers

More details about who we are and what we do can be found at our website: http://www.kidscook.com.au

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Contents

Welcome to the Kids Cook Cookbook ........................................................................................................................................................................... 3 Contents ............................................................................................................................................................................................................................................. 4 Alioli (Garlic Mayonnaise) ........................................................................................................................................................................................................ 7 BBQ Beef Skewers with Ranch Dressing ....................................................................................................................................................................... 8 Calamares Fritos (Fried Squid) .......................................................................................................................................................................................... 11 Chicken Quesadillas ................................................................................................................................................................................................................. 12 Chorizo al Vino (Spanish Chorizo Sausage with Wine) ................................................................................................................................... 14 Farfalle Primavera (Spring Vegetable Pasta in a Light Cream Sauce) .................................................................................................... 15 Grilled Lamb Cutlets with Grilled Baby Potatoes and Rocket Lettuce ................................................................................................. 18 Mushroom Risotto .................................................................................................................................................................................................................... 21 Penne Pasta with a Basil Pesto Sauce .......................................................................................................................................................................... 24 Pint Sized Pizza ............................................................................................................................................................................................................................ 26 Poached Egg and Asparagus Salad with Bruschetta ........................................................................................................................................ 29 Potato Gnocchi with Tuscan Ragout and Pancetta .......................................................................................................................................... 32 Poulet en Papiotte (Chicken Breast Baked in a Bag) ......................................................................................................................................... 36 Pumpkin & Fetta Ravioli with Parmesan, Garlic & Lemon Thyme in a Pinenut & Basil Cream Sauce ............................. 38 Prosciutto Wrapped Grissini with a Basil Pesto .................................................................................................................................................... 42 Pumpkin Frittata with Chorizo and Tomato Salad ............................................................................................................................................. 43 Rack of Lamb with Garlic Mashed Potato and Baked Carrots .................................................................................................................... 44 Ricotta Al Fungi (Stuffed Mushrooms with Ricotta and Basil) .................................................................................................................... 46 Roasted Chicken Breast with Garlic Mashed Potato and Agresto Sauce ........................................................................................... 47 Steamed Snapper with Pickled Garlic Lime and Mint ..................................................................................................................................... 50 Threaded Chicken Skewer with Preserved Lemon ............................................................................................................................................ 51 Tortilla Espanola (Spanish Potato Omelette) .......................................................................................................................................................... 54 Vegetable Lasagne with Roasted Capsicum, Eggplant and Basil ............................................................................................................ 55 Whole Salt Baked Snapper with Mediterranean Marinade .......................................................................................................................... 58 Zucchini Frittata with Crispy Pancetta and Tomato Salad ........................................................................................................................... 59 Salad Recipes ................................................................................................................................................................................................................................ 63 Caesar Salad .................................................................................................................................................................................................................................. 64 Pasta Avocado Salad ............................................................................................................................................................................................................... 67 Potato Salad .................................................................................................................................................................................................................................. 69 Three Leaf Green Salad with Cherry Tomatoes .................................................................................................................................................... 71 ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Rice & Pasta .................................................................................................................................................................................................................................... 73 Coconut Rice ................................................................................................................................................................................................................................ 74 Jasmine Rice (absorption method) ............................................................................................................................................................................... 77 Saffron Rice .................................................................................................................................................................................................................................... 78 Fresh Noodle / Pasta Dough Recipe ............................................................................................................................................................................ 80 Desserts ............................................................................................................................................................................................................................................ 82 Apple and Pear Galette with Vanilla Ice Cream .................................................................................................................................................... 83 Baked Cheesecake with Flamed Blueberries.......................................................................................................................................................... 85 Chocolate Soufflé Cakes ....................................................................................................................................................................................................... 88 Chocolate Tart with Raspberries and Fresh Cream ........................................................................................................................................... 90 Crème Caramel ........................................................................................................................................................................................................................... 93 Lemon and Lime Tart with Clotted Cream .............................................................................................................................................................. 95 Lemon Sorbet .............................................................................................................................................................................................................................. 98 Raspberry and Chocolate Ripple with Mint ............................................................................................................................................................ 99 Glossary of Terms.................................................................................................................................................................................................................... 102 Weight Conversion Table ................................................................................................................................................................................................. 104 Temperature Conversion Table .................................................................................................................................................................................... 105

Kids Cook! Home Cooking Course

Alioli (Garic Mayonnaise)

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Kids Cook! Home Cooking Course

Alioli (Garlic Mayonnaise)

INGREDIENTS 1 CUP 1 egg (best if used at room temperature) 1 lemon 1 garlic clove 1 cup extra virgin or Spanish olive oil ½ teaspoon white vinegar (optional) ½ teaspoon salt

EQUIPMENT Braun Multiquick (or similar) Hand Blender (these are also known as a stick blender) Braun Multiquick Hand Blender Beaker Mortar and Pestle or Garlic Crusher Juicer

METHOD 1.

Thoroughly wash hands and dry them completely

Peel and crush raw garlic clove into a thin paste

Break the egg into the beaker

Take sticker off the lemon. Ensure the depression where the stem attaches the fruit to the tree is on the side so you can Halve lemon at an angle through You get more juice cutting the fruit this way If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap it in the microwave for 10 seconds which will help get the juices flowing

Add the lemon juice, along with salt

Blend all the above ingredients with the Braun Multiquick Hand Blender for a few seconds until all mixed

With the motor running, slowly drizzle in the oil in a steady stream into the beaker until the sauce emulsifies and thickens forming the mayonnaise

Mix/blend the freshly homemade mayonnaise with the peeled and crushed raw garlic clove

If the mayonnaise is too thick you can add a little water until to desired consistency

CHEF’S TIPS ABOUT OL IVE OIL Extra Virgin Olive Oil (EVOO) is cold-pressed, thus it is designed for use in cold applications like salads, etc. is not really ideal for frying. Use a vegetable or canola oil for frying, or blend vegetable oil with olive oil if you want more flavour. olive oil has got nothing to do with fat levels, or healthy alternatives. Olive oil is good for you already got less elegant flavours and aromas, and is a bit rougher, thus it should be a cheaper than EVOO. .

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BBQ Beef Skewers with Ranch Dressing

INGREDIENTS SERVES 4 Beef Skewers 500g rump steak 2 x tablespoons olive oil 1 x teaspoon Worcestershire sauce sea salt cracked black pepper Ranch Dressing ½ cup whole egg mayonnaise ½ cup sour cream 1 bunch chives 1 x tablespoon Worcestershire sauce 1 x tablespoon wholegrain mustard 2 x teaspoons water sea salt cracked black pepper

EQUIPMENT BBQ Chopping Board Chef Knife Tongs Small Non-Metallic Mixing Bowl Mixing Bowl Wooden Spoon Skewers

METHOD 1.

Thoroughly wash hands with soap, rinse and dry completely

Trim the steak and cut into cubes

Place the steak, olive oil, Worcestershire sauce, salt and pepper in a non-metallic bowl and mix to combine

Cover and refrigerate for 1 hour

Meanwhile, chop chives

Place the mayonnaise, sour cream, chives, Worcestershire sauce, mustard, water, salt and pepper in a bowl and stir to combine to form dressing

Thread beef cubes onto skewers

Heat BBQ or grill to high heat

Cook the skewers on the BBQ for 1-2 minutes each side or until cooked to your liking

10. Spoon dressing over skewers to serve

Kids Cook! Home Cooking Course

BBQ Beef Skewers with Ranch Dressing

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Kids Cook! Home Cooking Course

Calamares Fritos (Fried Squid)

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Kids Cook! Home Cooking Course

Calamares Fritos (Fried Squid)

INGREDIENTS SERVES 2 350g calamari rings or 2 - 4 medium squid tubes / bodies cut into rings or 2 fresh whole squid 3 cups spanish olive oil 2 cups plain flour pinch salt and pepper 1 lemon and / or mayonnaise or alioli to serve with (please refer to seperate recipe on how to make this)

EQUIPMENT Medium Saucepan Pasta Plate For Flour Sieve Slotted Spoon Plate With Paper Towel Serving Plate

METHOD 1. Thoroughly wash hands and dry them completely 2. If buying whole squid clean and prepare the squid by removing the heads, tentacles, ink bags, fins and skin. Wash the remaining squid parts thoroughly under running water 3. Drain them and slice squid into rings. (tentacles and fins can be used for frying as well if you want) 4. If using squid tubes cut into 0.5 -1cm thick rings 5. 6. While the oil is heating up season the squid rings, tentacles and fins with salt 7. In the pasta plate mix the squid and salt and pepper in the flour to coat the calamari and shake them through the sieve to remove any excess flour 8. Fry them (a small batch at a time) in plenty of hot olive oil until they begin to turn golden brown 9. Remove with slotted spoon once golden brown and set aside to drain on paper towels 10. when your guests squeeze them over their meal. Place in a bowl to share and set on table 11. Serve hot with lemon wedges and/or homemade mayonnaise or alioli

CHEFâ&#x20AC;&#x2122;S TIPS WITH PRE PARING SQUID If you are firm but gentle, the head of the squid will come away in one piece. Run fingers around the inside side of the body, gently seperating the central section of the fish from the outside body. Gently but firmly grasp central section just below the head, above where the tentacles all come together. Place fish on its spine, seperating the head from the central section. Slowly twist and retract spine from the body. It should come out in one long, clear piece. If it appears broken, reach in with fingers to the base and remove the rest.

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Chicken Quesadillas

INGREDIENTS MAKES 4 2 x chicken breast (single) 125g tomatoes (vine ripened or tinned chopped Italian) 250g grated tasty cheese 80g sour cream 8 x flour tortillas cooking spray

EQUIPMENT Chopping Board Small Mixing Bowl Measuring Cup Wooden Spoon Large Non Stick Frypan Spatula Pizza Cutter

METHOD 1.

Thoroughly wash hands with soap, rinse and dry completely

Wash, top and tail, and chop tomatoes into a fine dice

Prepare chicken fillets by removing tough tendons and trim excess fat

Cook the chicken fillets, then let them rest

Fine dice the chicken, add tomato and Mild Salsa, then set aside in fridge until required

Lightly spray one side of a tortilla and place on frypan

Place Âź of the salsa mix on the tortilla and spread evenly around the tortilla, using the back of the spoon

Sprinkle 125g of the cheese evenly over the salsa

Place second tortilla on top of the cheese, forming the quesadilla

10. Lightly spray the top side 11. Cook in frypan on medium-high heat for about 2 minutes, then flip over and cook for another minute or so 12. The quesadilla should be golden brown on both sides, and the cheese in the middle should be melted 13. Using spatula, take quesadilla out of the frypan and place on cutting board 14. Repeat for rest of ingredients, making another 3 quesadillas 15. 16. Serve with sour cream, or more salsa

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Kids Cook! Home Cooking Course

Chicken Quesadillas

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Kids Cook! Home Cooking Course

Chorizo al Vino (Spanish Chorizo Sausage with Wine)

INGREDIENTS SERVES 1 OR 2 PEOPLE 1 x chorizo (Spanish sausage) 150ml Fino wine or Dry White or Red wine (enough wine to cover up to half way of the chorizo in the small saucepan)

EQUIPMENT Chopping Board Paring Knife Tongs Small Saucepan With Lid Serving Plate / Dish

METHOD 1.

Wash your hands thoroughly and dry them completely

Place the chorizo in the small saucepan and add the wine to half cover

Heat the small saucepan on a medium heat

Cover and cook until the wine has almost all evaporated

Turn chorizo occassionally so they are cooked evenly

Shake the pan occasionally so as the juices all mix with the wine (the chorizo will cook in its own juices and wine therefore there is no need to add oil)

Take the chorizo out of the small saucepan and cut into small bite sized pieces and serve immediately on a plate

Serve with Italian style crusty bread

CHEFâ&#x20AC;&#x2122;S TIPS WITH CHO PPING BOARDS On the bench where you are doing your prep, fold a damp (not soaking wet) chux to slightly smaller size and shape as your chopping board. Even better are the special mats you can get for this purpose, as they are more reliable and more hygenic, as long as you clean them after each use. Place chux or mat under the board so the board is flat and now secured to the bench. This means there will be one less object moving around as you try to chop, dice and julienne! Enusre that you thoroughly clean your board after using to prepare raw seafood or meat. NEVER allow vegetables, cooked seafood or meat to come into contact with a board that has not been cleaned, otherwise you and/or your guest might get sick from cross contamination. After cleaning your board, always ensure that it is completely dry before putting away.

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Farfalle Primavera (Spring Vegetable Pasta in a Light Cream Sauce)

INGREDIENTS SERVES 2 Pasta 200g Farfalle pasta (butterfly shaped) 2 tablespoons fresh continental parsley leaves 2 tablespoons fresh grated parmesan cheese 1 tablespoon olive oil salt and pepper Sauce 3 tablespoons double cream 25g butter 1 head broccoli 1 zucchini 150g asparagus spears 75g snow peas 75g peas (fresh if possible) 2 tablespoons vegetable stock pinch of nutmeg

EQUIPMENT Boiler Frypan Colander Chopping Board Medium Pasta Bowl

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Pasta Primavera (Spring Vegetable Pasta in a Light Cream Sauce)

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Kids Cook! Home Cooking Course

Farfalle Primavera (Spring Vegetable Pasta in a Light Cream Sauce)

continued

METHOD 1.

Thoroughly wash hands and dry them completely

Cut broccoli into small florets

Slice zucchini thinly

Trim asparagus spears and snow peas

Wash, pick and chop parsley leaves

Boil a medium pot of salted water and cook linguini for 7 minutes or until the pasta is al dente

Drain and set aside

Preheat pan and put in butter and olive oil

Add broccoli, asparagus, zucchini, snow peas and peas

10. Cook for 2 minutes 11. Add cream, stock and nutmeg 12. Add salt and pepper to taste (season) 13. Add pasta to pan and mix through 14. Serve in large bowl with parmesan and parsley leaves

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Grilled Lamb Cutlets with Grilled Baby Potatoes and Rocket Lettuce

INGREDIENTS SERVES 4 12 lamb cutlets, trimmed (frenched) 1 cup greek yoghurt 1kg chat (baby) potatoes 1 lemon 2 spring onions 1 bunch rocket 1 cup mint leaves 1 sprig rosemary ½ teaspoon ground cumin ½ teaspoon ground coriander 1 tablespoon olive oil for raw meat marinade olive oil for brushing potatoes sea salt cracked black pepper

EQUIPMENT BBQ Plastic Mixing Bowl Large Pot Chopping Board Wooden Spoon Pastry Brush Vegetable Knife Juicer

Kids Cook! Home Cooking Course

Grilled Lamb Cutlets with Grilled Baby Potatoes and Rocket Lettuce

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Kids Cook! Home Cooking Course

Grilled Lamb Cutlets with Grilled Baby Potatoes and Rocket Lettuce

continued

METHOD 1.

Thoroughly wash hands with soap, rinse and dry completely

Remove leaves from sprig of rosemary

Pick mint leaves and chop

Chop spring onions

Take sticker off the lemon. Ensure the depression where the stem attaches the fruit to the tree is on the side so you can You get more juice cutting the fruit this way If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap it in the microwave for 10 seconds which will help get the juices flowing

Place the lamb, cumin, coriander, rosemary, lemon juice, olive oil, salt and pepper in a non-metallic bowl and toss to coat

Cover and allow to marinate for at least 30 minutes in the fridge

Place the potatoes in a large pot of cold water

Bring to the boil, then reduce heat to simmer for 10 -15 minutes or until cooked through (test with fork or skewer they should be firm, but not hard)

10. Drain and refresh, then set aside 11. Heat BBQ over medium heat 12. Cook the lamb for 3 -

get crusty!)

13. Remove from heat and allow the cutlets to rest 14. Slice potatoes and brush with oil (must be separate from the oil and brush used for raw meat) 15. Cook for 2 -3 minutes each side or until golden 16. Place the yoghurt, mint and spring onions in a bowl and stir to combine to form the sauce 17. To serve place the lamb, potatoes and rocket on a plate and spoon the sauce over the cutlets

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Mushroom Risotto

INGREDIENTS SERVES 2 100g risotto rice (Arborio only) 250ml chicken stock 60g butter 20g grated parmesan cheese 150g field mushrooms (not button mushrooms) 10g dried Porcini mushrooms (will be 20g when soaked) ½ brown onion 1 clove garlic ½ bunch chives ¼ lemon to serve with dish 125ml white wine 30ml olive oil

EQUIPMENT Medium Pot Chopping Board Tablespoon For Tasting 2 x Mixing Bowls Grater or Microplane Paring Knife Wooden Spoon

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Mushroom Risotto

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Mushroom Risotto

continued

METHOD 1.

Thoroughly wash hands with soap, rinse and dry completely

Soak Porcini mushrooms in warm water for 10 minutes or until soft

In a medium pot, bring chicken stock and white wine to boil with lid on then bring down to simmer for 5 minutes with the lid off

4. 5.

Trim hard ends of onion, peel, and dice

Trim hard ends of garlic, peel, and dice finely with a paring knife

field mushrooms and roughly chop

Top and tail chives and chop finely

In the pot you used for the chicken stock, gently sautĂŠ garlic and onions in half of the butter and 30ml olive oil on a low heat until golden brown

10. Slightly increase heat, add rice to pot, stir and cook for 2 minutes 11. Add chopped field mushrooms, mix well and cook for another 2 minutes 12. Remove Porcini mushrooms from water, chop roughly and add to pot, cook for another 2 minutes retain the soaking water 13. Combine mushroom soaking water with stock you set aside earlier 14. Add stock a little at a time to pot until all absorbed. Mix it in well each time. Take your time, this should take about 3 or 4 goes over 12 minutes 15. 16. chuck all the stock in at once at the start 17. When all liquid is absorbed and rice is cooked (taste to check firmness), add chopped chives, parmesan and remaining half of the butter, mix gently until butter is absorbed 18. Season to taste and serve immediately with a squeeze of lemon if you want to lift the aromas and flavours

wine amounts by the same factor. Roughly just double if you are serving three times as much as an example.

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Penne Pasta with a Basil Pesto Sauce

INGREDIENTS FOR 2 ENTRﾃ右S 200g penne pasta 50g pine nuts 50g Parmesan cheese 100g fresh picked basil (1 bunch) 1 clove raw garlic 50g (approx.) olive oil black pepper

EQUIPMENT Chopping Board Paring Knife Food Processor Grater Strainer / Colander 4ltr Saucepan Spatula Wooden Spoon Frypan / Bowl

METHOD 1.

Bring at least 2ltr water to the boil on a high heat adding salt once water is boiling, not before

Thoroughly wash hands with soap, rinse and dry completely

Add pasta, reduce heat slightly and slow boil until al dente (the packet will tell you exactly how long)

While pasta is cooking dry-roast

Pick basil leaves from bunch, place in processor

Slightly crush whole garlic cloves, trim ends and peel, then add to processor

Add roasted pinenuts, raw garlic, grated cheese, and 50ml olive to the processor

Blend to a coarse consistency

You may choose to add a small amount of water from the pot you cooked the pasta in to achieve a less oily consistency in the pesto sauce

10. Drain the pasta through the colander and place in bowl or sautﾃｩ pan to mix with pesto sauce 11. Each serve should be about 100g

ﾂｩ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Penne Pasta with a Basil Pesto Sauce

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Pint Sized Pizza

INGREDIENTS Pizza base 1 teaspoon yeast (dried) 1 teaspoon caster sugar ½ cup warm water 1 cup plain flour pinch salt Pizza topping 80g tomato sauce or paste 100g bocconcini (fresh from the deli, not processed from the supermarket!) it) 50g Parmesan cheese (Pecorino from the deli, not the powdered stuff in a can from the supermarket!) 4 vine ripened tomatoes ¼ bunch basil 1 teaspoon salt

EQUIPMENT Mixing Bowl Rolling Pin Oven Tray Chopping Board Wooden Spoon Grater or Microplane Pizza Cutter Spatula to serve pizza

Kids Cook! Home Cooking Course

Pint Sized Pizza

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Pint Sized Pizza continued

METHOD 1.

Thoroughly wash hands and dry them completely

Mix yeast, sugar and water together in a mixing bowl

Leave to sit in a warm place for about 7 minutes (until yeast and sugar has dissolved)

Add flour and salt and mix to make a firm dough (adding extra flour as necessary)

Using a rolling pin on a floured surface, roll out making the pizza base

Place base on a greased thin oven tray (or tray can be the tray) and cook for about 10 minutes at 180Â°C to crisp it up

While the base is cooking, wash the tomatoes and slice thinly. Sprinkle with just a little salt and set aside

Thinly slice bocconcini and set aside

Wash, pick and tear basil leaves (do not cut with a knife as the basil will bruise)

10. Grate the cheese and set aside 11. By now base will be ready, so spread tomato sauce or tomato paste on first 12. Add the tomato and bocconcini and arrange evenly around the pizza base so that they slightly overlap 13. Spread basil leaves in the gaps 14. Add grated cheeses, spread evenly over the top 15. Place in oven and bake until cheese melts 16. Once cheese is melted and pizza is cooked the way you like it, remove and place on chopping board 17. Drizzle with a little olive oil, then using a pizza cutter, slice pizza and serve 18. Be careful as cheese will still be quite hot for a while out of oven

CHEFâ&#x20AC;&#x2122;S TIP This is just an example topping, you could add ham (or grilled and chopped bacon), mushrooms, diced tomatoes, pineapple or anything else that you and the kids like! ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Poached Egg and Asparagus Salad with Bruschetta

INGREDIENTS SERVES 2 Asparagus Salad 2 fresh, free range eggs 1 bunch asparagus small amount of mixed salad (small amount of watercress, ½ bunch chopped chives) 10ml balsamic vinegar 30ml extra virgin olive oil 50ml white vinegar sea salt flakes & pepper ice to refresh asparagus Bruschetta 3 slices toasted crusty Italian bread or sourdough 25ml olive oil 1 clove garlic salt and pepper

EQUIPMENT Asparagus Salad Chopping Board Colander / Strainer Peeler Medium Pot Side Plate Tea Towels Perforated Spoon 2 x Mixing Bowls Bruschetta Chopping Board Bread Knife Pastry Brush Dinner Plates or Platter To Serve

CHEF’S TIPS ABOUT AS PARAGUS Green asparagus is the most common type. White asparagus is seasonal, and is grown in the ground. It has an earthier, nuttier flavour that is quite different to green asparagus Store asparagus ends in water if they are not going to be eaten on the day of purchase. Fresh asparagus should snap when bent. You may want to peel ends, and remove any branches from the asparagus spear for better presentation.

Kids Cook! Home Cooking Course

Poached Egg and Asparagus Salad with Bruschetta

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Poached Egg and Asparagus Salad with Bruschetta continued

METHOD Asparagus Salad 1.

Put water on to boil in a medium pot

Thoroughly wash hands with soap, rinse and dry completely

Trim and peel the asparagus. Snap off

Blanch the asparagus and refresh with iced water

Add white vinegar to a pot of boiling water, and turn down the heat so to a simmer

Stir the water as the swirling action will help shape the egg whites nicely

Crack eggs onto a small plate one at a time and slide them into the middle of the swirling water in the pot and poach for 2 -3 minutes, with no more than 2 in the pot at any one time

Place the asparagus in the middle of the plate, top with watercress and chives

When the eggs are poached remove them with perforated spoon and place them on a dry clean tea towel to dry and remove any excess egg white threads. Ideally egg yolk should be quite runny

10. Place egg on top of the asparagus and drizzle with oil, vinegar 11. Season to taste and serve Bruschetta 1.

Thoroughly wash hands with soap, rinse and dry completely

2. manageable (bite sized is called crostini) 3.

Brush slices of bread with olive oil and toast

Trim hard ends of garlic, slightly crush and peel

Rub toasted bread with whole peeled garlic

Put on dinner plate or platter

Place asparagus on top of toasted slices of bread (bruschetta)

Place egg on top of asparagus

Serve with watercress and chives

10.

forget napkins!

CHEFâ&#x20AC;&#x2122;S TIPS FOR POAC HING EGGS A fresh egg will have a convex yolk, the higher it rises when sitting on a plate, the fresher it is. Always crack an egg onto a separate plate before adding to a recipe just in case it is spoiled. When poaching the egg, let the water simmer, not boil. Stir the water just before placing egg in as the whirlpool effect.

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Potato Gnocchi with Tuscan Ragout and Pancetta

INGREDIENTS SERVES 2 3 slices Pancetta (pancetta is cured spiced Italian back bacon. Regular bacon is an OK substitute) ½ tin (200g) chopped tomato (Italian is best) 1 tablespoon tomato paste 40g Parmesan cheese (Pecorino is fine) 50g frozen or fresh peas 350g waxy potatoes (select Desiree or Coliban - an Australian type) 1 long red chilli ½ brown onion 2 cloves garlic 10 basil leaves 100ml red wine 50ml olive oil 160g plain flour (80g for bench, 80g for mix) pepper salt

EQUIPMENT Chopping Board Ricer / Potato Masher Can Opener Small Saucepan Wooden Spoon Paring Knife Frypan Mixing Bowl Fine Mesh Strainer Slotted Spoon

CHEF’S TIPS WITH GNO CCHI: The tricky part is how much flour to use. Too much and the gnocchi will be tough. Too little and the gnocchi will break up when you cook it. Practice will make perfect, so expect to make this recipe three times before you get it exactly right.

Remember to poach (not boil or simmer) the gnocchi, as too much turbulence in the pot will result in the gnocchi breaking up. temperature will drop dramatically and impair the result.

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Potato Gnocchi with Tuscan Ragout and Pancetta

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Potato Gnocchi with Tuscan Ragout and Pancetta

continued

METHOD Gnocchi 1.

Thoroughly wash hands with soap, rinse and dry completely

cook all the way through

Boil potatoes in salted water until just before they are fully cooked. Poke the potato with a fork to see if they are ready. The fork will stay in for just a second, and then release

Meanwhile, grate fresh parmesan, beat eggs and sift flour. Make sure all ingredients are ready for use

Drain cooking water through a colander into a medium pot (retain water and keep on low heat to cook gnocchi at end)

Place potatoes on a roasting tray and put in hot oven (200°C) for 15 minutes to dry out thoroughly

For the next steps its important to work quickly because if the potatoes get cold or overworked they will become gluey. This is a good time to make the sauce so its ready at same time as gnocchi

Take potatoes out of oven and remove peel if yo about peeling as the peel will be left behind in the ricer

Add ¾ of the sifted flour, ¾ of the cheese and the salt and pepper to the mashed potato

10. In mixing bowl gently knead the mix together, working it as little as possible 11. 12. Roll dough into a 1cm wide cylindrical shape on a floured bench 13. 14. Place gnocchi in rows on a floured tray Tuscan Ragout with Pancetta 1.

Peel garlic, trim hard ends and finely dice

Peel onion, trim hard ends and finely dice

Finely slice chilli if using fresh. R

To avoid irritation of eyes, nose or other parts, wash and dry hands immediately after handling chillies

In frypan heat olive oil slightly and add onion, garlic, chilli

Add pancetta

Sweat (cook without colour) until soft and fragrant

Add tomato paste and cook for 2 minutes

Add red wine and reduce by half

10. Add chopped tomatoes and the peas and simmer for 10 minutes All Together 1.

Cook gnocchi in boiling salted water until they float to the surface. This should take about two minutes

Finish sauce by adding torn basil leaves

Remove cooked gnocchi using a slotted spoon and place in sauce and coat all over

Season to taste and serve with remaining parmesan

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Poulet en Papiotte (Chicken Breast Baked in a Bag)

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Kids Cook! Home Cooking Course

Poulet en Papiotte (Chicken Breast Baked in a Bag)

INGREDIENTS SERVES 2 2 x 140g skinless chicken breasts 1 tablespoon mustard 100g butter 10g dried porcini mushrooms 1 lemon 2 medium potatoes (Desiree are good for this recipe) 1 clove garlic 150g mixed mushrooms (field, oyster, shiitake) 2 sprigs fresh thyme 150ml white wine touch of olive oil salt and pepper

EQUIPMENT Peeler Medium Pot Chopping Board Paring Knife Mixing Bowl Aluminium Foil Roasting Tray Juicer

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Poulet en Papiotte (Chicken Breast Baked in a Bag) continued

METHOD 1.

Pre-heat oven to 220°C

Thoroughly wash hands with soap, rinse and dry completely

3. 4.

Take required amount of butter out of fridge so it will be at room temperature when you need it Place potatoes in a medium sized pot with cold salted water, when the potatoes slide off your skewer or fork when you stick them

Once cooked, strain through a colander and air dry potatoes for a few minutes

Once they have cooled enough to handle, slightly flatten and peel with your fingers

Meanwhile, pick the leaves of thyme, rinse under warm water to start of release of oils

Tear up the fresh mushrooms

9. Peel and slice garlic 10. Remove sticker from the lemon and zest. The zest contains essential oils that have heaps of flavour and as will spoil the flavour. A zester is a specialized tool that makes this task easy 11. Ensure the depression where the stem attaches the lemon to the tree is on the side. Halve lemon at an You get more juice cutting the fruit this way 12. Prepare chicken by removing tendon and any excess fat, then score 13. In a bowl gently mix potato, thyme, garlic, butter, mustard, dried mushroom, lemon zest and chicken all together 14. Thoroughly wash hands with soap, rinse and dry completely 15. Take large piece of alfoil (about 36cms long) and fold in half 16. Fold in half again, creating a double thick bag with a closed end 17. Fold the side edges over twice, creating two sealed edges and leaving one side open 18. Place chicken mixture into the bag, including all the liquids (wine, olive oil and lemon juice), ensuring you foil 19. Close the final edge, making sure the bag is tightly sealed and secure on all sides and carefully slide on to a roasting tray 20. Place tray in oven on high heat (250°C) for about 5 minutes, then bake in middle of pre-heated oven for about 25 minutes at 220°C 21. Remove from oven, place the bag on a big plate, then take to table and break open foil to serve with loads of crusty bread

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Pumpkin & Fetta Ravioli with Parmesan, Garlic & Lemon Thyme in a Pinenut & Basil Cream Sauce

INGREDIENTS SERVES 2 300g fresh pasta sheets (thin, lasagna sheets are too thick) or 16 fresh wonton pasta sheets 35g fetta cheese 75g parmesan cheese 120ml cream 25g butter 1 egg 100g butternut pumpkin (pre-peeled is easier) 1 clove garlic 1 brown onion 30g pine nuts ¼ bunch fresh basil ¼ bunch lemon thyme 10g pinch of nutmeg olive oil salt pepper

EQUIPMENT Chopping Board Paring Knife Pasta Cutter Pastry Brush Saucer Frying Pan Strainer Mixing bowl

Kids Cook! Home Cooking Course

Pumpkin and Fetta Ravioli with Parmesan in a Pinenut, Sage and Basil Cream Sauce

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Pumpkin and Fetta Ravioli with Parmesan in a Pinenut, Sage and Burnt Butter Sauce continued

METHOD 1.

Turn oven on and set to 200Â°C

Thoroughly wash hands with soap, rinse and dry completely

3. 4.

Pick the leaves of thyme, rinse under warm water to start of release of oils Peel and dice pumpkin into small 2cm cubes, toss in olive oil and thyme leaves, season and roast in the oven for 12 minutes or until the cubes are soft

Meanwhile, dry fry pinenuts to get a nicely toasted flavour keep an eye on them as it will only take a few minutes!

Trim hard ends of onion and garlic, peel, and dice

Pick basil leaves and tear into smaller pieces, leaving a couple of leaves whole for the garnish

Fry onion and garlic in the pan on a low heat until soft and translucent

Cube fetta into small 1cm squares and add to the pan

10. Add the cooked pumpkin to the pan 11. Add basil and half of the toasted pinenuts 12. Mix and season 13. Take pan off the heat, remove mix and set to one side to cool and drain off fluids 14. If making fresh pasta, please refer to separate recipe. Otherwise cut pre-made fresh pasta sheet into 7cm squares or use wonton sheets 15. Lightly whisk an egg yolk in a clean, dry mixing bowl 16. Brush inside of three sides of pasta with whisked egg yolk using pastry brush 17. Place cooled filling in center of each square, and place second sheet on top to form a parcel Be careful not to overfill as pasta parcels will split open 18. Press press sides of pasta together using tines of a fork, ensuring that no air is trapped inside. Trim if necessary to form a neat, square packet 19. Bring large pot of water to the boil, then add some salt 20. Cook ravioli in boiling water till pasta is soft and rises to the surface. This should take about two minutes 21. Meanwhile, grate parmesan with a microplane or grater 22. In a frying pan, melt the butter, 10g nutmeg, and the remaining half of pinenuts on a medium heat 23. Add cream a little at a time and let reduce to a nice creamy texture, and season to taste 24. Immerse cooked ravioli in sauce briefly to coat all over and to re-heat 25. Quickly plate the ravioli, and sprinkle with parmesan cheese and top with a couple of basil leaves

ÂŠ Dalton Corporation 2002 2015

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Prosciutto Wrapped Grissini with a Basil Pesto

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Prosciutto Wrapped Grissini with a Basil Pesto

INGREDIENTS MAKES 24 12 slices Prosciutto 75g Parmesan cheese (Pecorino is fine) 100g fresh picked basil leaves (1 bunch) 2 tablespoons raw garlic 50g pine nuts olive oil

EQUIPMENT Chopping Board Non-Stick Frypan Paring Knife Food Processor Grater or Microplane Wooden Spoon or Rubber Spatula Serving Platter

METHOD 1.

Thoroughly wash hands and dry them completely

Dry-

Pick basil leaves from bunch, place in processor

Slightly crush whole garlic cloves, trim ends and peel, then add to processor

Add roasted pinenuts, raw garlic, grated cheese, and 50ml olive to the processor

Blend to a coarse consistency

You may choose to add a small amount of water to achieve a less oily consistency in the pesto sauce

Lay prosciutto out flat, smear with pesto so it lightly covers the prosciutto from end to end (prosciutto can easily tear, so take it easy)

Cut the prosciutto in half vertically with a sharp knife

10. Tuck one end of prosciutto under grissini stick, and roll up tightly 11. Place grissini seam side down, and arrange attractively on platter or plate

ÂŠ Dalton Corporation 2002 2015

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Pumpkin Frittata with Chorizo and Tomato Salad

INGREDIENTS SERVES 2 ½ Spanish chorizo ¼ cup (85ml) pouring cream (not thickened) 70g fetta cheese 4 eggs 100g peeled butternut pumpkin 1 small brown onion 1 med truss tomato or two roma tomatoes 25g picked basil leaves ¼ bunch continental (also known as Italian) parsley ¼ bunch oregano 15ml extra virgin olive oil to fry onion 20ml olive oil for salad dressing 5ml balsamic vinegar salt and pepper

EQUIPMENT Peeler Oven Proof Frypan Mixing Bowls Chopping Board Whisk Wooden Spoon Spatula

METHOD 1.

Preheat oven at 160

Thoroughly wash hands and dry them completely

(moderate heat)

Wash, pick and chop parsley and pick oregano

Peel onion, trim hard ends off and dice

Chop chorizo into small pieces

Peel and dice pumpkin into 1cm cubes

Heat a little oil in frypan, add the onion and the chorizo and cook slowly until golden, then remove from pan to drain off excess oil

In remaining oil in the frypan, fry pumpkin until golden

Season with salt and pepper and add cooked onion and chorizo

10. Mix whole eggs and cream with chopped oregano until smooth, and pour over the pumpkin, chorizo and onion in the pan 11. Sprinkle fetta over the top and bake until firm 12. Meanwhile, dice tomato and add to chopped parsley, add a splash of olive oil and balsamic, salt and pepper to form salad 13. Portion frittata and lever out of the dish onto a plate with tomato salad NB Be careful with frypan as it will still be hot long after it has come out of the oven © Dalton Corporation 2002 2015

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Rack of Lamb with Garlic Mashed Potato and Baked Carrots

INGREDIENTS SERVES 2 2 x 3 bone racks of lamb 200ml milk 100g butter 400g potatoes (Desiree are best for mash) 1 clove garlic 6 - 8 dutch carrots ½ bunch baby rocket lettuce (washed) 2 sprigs fresh thyme pinch nutmeg 1 tablespoon honey 50ml vegetable oil pepper salt

EQUIPMENT Frying Pan Medium Pot Potato Masher Aluminium Foil Chopping Board Strainer / Colander

METHOD 1.

Wash your hands thoroughly and dry them completely

Wash carrots and place on to a sheet of foil, add honey, thyme and butter

Fold foil into a bag, place into the oven and bake for 5 -10 minutes

Meanwhile, from cold water start in medium pot, boil whole potatoes with the skin on, and use a colander to drain when they are cooked so they can air dry. This gives a lighter, fluffier mash

Once the potatoes have cooled a bit, flatten slightly to break skin, peel and return to pot

Add milk and crushed garlic, bring to the boil

Add salt and nutmeg to the potato mix and then mash

For a real fluffy mash, whisk rapidly until smooth or use hand blender for a minute. Cover and set aside

Season lamb, coat on vegetable oil and place in a hot frypan to seal lamb until the racks are browned

10. Remove browned racks from pan and place on lined roasting tray 11. Roast browned racks in the oven on 170°C. It should take about 25 minutes, depending on your oven and how rare you like it. Generally, when cooking lamb, allow 20 minutes per ½ kilo 12. Once lamb is cooked, allow to rest for about 5 - 10 minutes 13. Place mash on to a plate, add rocket, cut lamb into cutlets and place on top 14. Garnish with carrots and the juice from the carrots

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Ricotta Al Fungi (Stuffed Mushrooms with Ricotta and Basil)

ÂŠ Dalton Corporation 2002 2015

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Ricotta Al Fungi (Stuffed Mushrooms with Ricotta and Basil)

INGREDIENTS SERVES 4 100g bread crumbs 200g ricotta (full cream) 30g Parmesan cheese 50g butter 1 egg 4 medium cup mushrooms 8 fresh basil leaves 200g rocket lettuce 50ml balsamic vinegar to drizzle pepper salt

EQUIPMENT Mixing Bowl Medium Cooks Knife Tongs Medium Frying Pan

METHOD 1.

Thoroughly wash hands and dry them completely

De -stalk mushrooms then chop up finely

Wash, pick and tear basil leaves (do not cut with a knife as the basil will bruise)

Place ricotta, basil, salt, pepper and egg in bowl and mix together

Place the filling into the mushrooms

Heat up the frypan and melt the butter

Place the mushrooms into the pan base down

Wait until they collapse then turn over for 30 seconds then take off heat

Place on plate then dress with rocket lettuce drizzled with the balsamic vinegar

ÂŠ Dalton Corporation 2002 2015

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Roasted Chicken Breast with Garlic Mashed Potato and Agresto Sauce

INGREDIENTS SERVES 2 2 x small chicken breasts 3 medium potatoes (Desiree or Sebago) 40g butter ¼ cup pouring cream salt pepper Agresto Sauce ½ clove garlic ½ bunch flat leaf parsley ¼ bunch basil 65g almonds 65g walnuts 40ml verjus 40ml olive oil

EQUIPMENT Chopping board Peeler Medium Pot with Lid Multi Mixer Mixing Bowls Colander Masher Whisk Medium Frypan Tongs

Kids Cook! Home Cooking Course

Roasted Chicken Breast with Garlic Mashed Potato and Agresto Sauce

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Roasted Chicken Breast with Garlic Mashed Potato and Agresto Sauce

continued

METHOD 1.

Thoroughly wash hands with soap, rinse and dry completely

From cold water start in medium pot, boil potatoes, and use colander to drain when they are cooked

Once they have cooled a bit, peel and return to the pot and keep them warm

Trim hard ends of garlic, peel, and dice finely with a paring knife

In frypan, heat Â˝ the milk and 20g soft butter

Add garlic, bring to the boil and immediately strain mix onto the potatoes in the pot

Add salt and nutmeg to the potatoes and then mash

Add more milk to get desired consistency. For a real fluffy mash, whisk or use hand blender on the mix rapidly for a minute

For the agresto sauce, place nuts and peeled garlic into blender and pulse until fine then transfer to a mixing bowl

10. Pick and chop herbs and place in bowl with olive oil and verjus 11. Mix well and season, and set sauce to one side 12. Trim chicken of excess fat, skin and sinew 13. Season to taste with salt and pepper and a little olive oil 14. In a hot pan place chicken breasts and roast until brown, turning occasionally until cooked 15. This should take about 7 minutes 16. Serve chicken on a bed of mash potato and give a healthy spoonful of agresto sauce over the top

ÂŠ Dalton Corporation 2002 2015

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Steamed Snapper with Pickled Garlic Lime and Mint

INGREDIENTS SERVES 2 1 snapper weighing around 700g 3 bulbs of pickled garlic 2 tablespoons pickled garlic brine 1 bulb of fresh garlic 3 coriander root 2 red fresh chillies 4 tablespoons lime juice 1Â˝ tablespoons light soy 2 green shallots 1 bunch mustard green 2 spring onion bulbs 5 oyster mushrooms a few sprigs of mint 3 large dried red chillies

EQUIPMENT Steamer Chopping Board Mortar and Pestle Juicer

METHOD 1.

Wash your hands thoroughly and dry them completely

Scale, clean and wash the fish, and score both of its sides with three slashes

On a different or cleaned chopping board, top and tail spring onion and chop

Chop the mustard greens

Brush clean (never rinse with water) and tear up oyster mushrooms

Roughly lay out mustard greens with the oyster mushrooms on a dish

Place the fish on top

Sprinkle with a little soy over the fish and place in the steamer

Steam over a high heat for 20 minutes

10. Meanwhile, fine dice the pickled garlic, retain the brine that it comes in 11. Take sticker off the lime. Ensure the depression where the stem attaches the fruit to the tree is on the side so you can You get more juice cutting the fruit this way 12. If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap it in the microwave for 10 seconds which will help get the juices flowing 13. In the pestle and mortar pond the fresh garlic, the hot chillies, coriander root, until a paste is formed 14. Place over fish after it has come out of the steamer 15. Next, spoon the pickled garlic brine and the lime juice over the fish 16. Garnish with broken roasted dried chillies, mint leaves, slice of chillies and chopped spring onion, and serve immediately ÂŠ Dalton Corporation 2002 2015

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Threaded Chicken Skewer with Preserved Lemon

INGREDIENTS MAKES 10 SERVES 2 chicken breasts 1 tin Italian chopped tomato Â˝ jar preserved lemon 10 skewers 1 teaspoon brown sugar 1 small brown onion 1 clove garlic 1 sprig of rosemary (use 1 tablespoon olive oil for marinade 1 tablespoon olive oil for sauce cracked black pepper sea salt

EQUIPMENT BBQ or Grill or Oven Chopping Board Tongs Small Saucepan

METHOD 1.

Thoroughly wash hands with soap, rinse and dry completely

2. before the chicken is cooked 3.

Prepare chicken by removing tendon and trimming excess fat

Slice the chicken across the grain into 2cm cubes and set aside in covered bowl in the fridge until just before use

Remove and discard flesh from preserved lemon (rind is what is being used). You could use the flesh for the BBQ e it

Peel garlic, remove hard tip and crush

Place chicken, preserved lemon, garlic, olive oil, salt and pepper in a bowl and combine

Thread the chicken onto the skewers

Cover and marinate in a non-metallic dish for 1 hour in fridge

10. Pick and chop rosemary 11. Peel and dice onion 12. Heat a small saucepan over medium heat 13. Add a little oil, onion and rosemary and cook for 1 minute or until onion is soft 14. Add the tomatoes, brown sugar, salt and pepper 15. Bring to the boil the reduce heat to low and simmer for 8-10 minutes or until thickened slightly 16. Heat a BBQ or grill to medium heat 17. Cook the chicken on the BBQ for 2 -3 minutes each side or until cooked through 18. Spoon the tomato sauce over the chicken, and serve as a starter or with rocket salad

ÂŠ Dalton Corporation 2002 2015

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Threaded Chicken Skewer with Preserved Lemon

ÂŠ Dalton Corporation 2002 2015

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Tortilla Espanola (Spanish Potato Omelette)

ÂŠ Dalton Corporation 2002 2015

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Tortilla Espanola (Spanish Potato Omelette)

INGREDIENTS SERVES 2 4 eggs 2 medium / large potatoes 1 medium brown onion (optional) ½ cup Spanish olive oil salt to taste

EQUIPMENT Chopping Board Potato Peeler Paring Knife Whisk Plastic Turner / Spatula Colander Mixing Bowl Small Non Stick Frying Pan Dinner Plate Serving Round Plate

METHOD 1.

Thoroughly wash hands and dry them completely

Wash potatoes, peel them and cut them into thin slices

Slice the brown onion into ½ cm slices, add salt to taste

Place the olive oil into the frying pan and heat the oil. Once hot add the potatoes and onions which have been salted

While the potatoes and onions are frying crack and beat the eggs in a mixing bowl

When the potato and onion mix is soft and slightly golden, remove from heat

Drain mix well in the colander and then combine with the beaten eggs

Put this mixture in a non-stick frying pan coated with a very thin film of olive oil on a low heat

Spread the mixture over the bottom of the pan with a spatula and shape the edges while on the stove

10. After approximately 3 minutes, (or until golden brown rim forms all the way around the outside) invert the tortilla in the pan with help of a plate or lid of a pot 11. Cook the other side (but not for as long) in the same way 12. Remove from heat and place on a large dinner plate 13. May be served hot or room temperature

CHEF’S TIP The tortilla must be golden brown outside, well shaped and juicy in the centre. side for.

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Vegetable Lasagne with Roasted Capsicum, Eggplant and Basil

INGREDIENTS SERVES 2 Lasagne 200g fresh pasta lasagne sheets 1 can chopped tomatoes (Italian are best) 1 capsicum 1 medium eggplant 1 onion 1 clove garlic ¼ bunch basil pepper salt Béchamel Sauce 50g Parmesan cheese grated 500ml milk 50g butter 50g flour olive oil balsamic vinegar

EQUIPMENT Chopping board Sauté (fry) Pan Sauce Pan Baking Dish

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Vegetable Lasagne with Roasted Capsicum, Eggplant and Basil

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Vegetable Lasagne with Roasted Capsicum, Eggplant and Basil

continued

METHOD Vegetables 1.

Thoroughly wash hands and dry them completely

Place capsicum on a tray in pre-heated oven, drizzle with a little olive oil and seasoning

Roast for about 15 minutes. Take out and de-seed and peel when ready

4. golden. Season to taste Tomato Sauce 5.

Trim hard ends of garlic, peel, and dice finely with a paring knife

Trim hard ends of onion, peel, and dice

Panfry onion and garlic until soft and translucent

Add the tinned tomatoes and simmer until thick

Add torn basil leaves and season to taste

Béchamel 10. Make a small quantity of cheesy béchamel sauce by cooking butter and flour together until bound (roux) and adding heated milk to the roux 11.

Stir and simmer for 10 minutes. Season to taste

Making the Lasagna 12. In baking dish place a layer of pasta sheets at the bottom then a layer of tomato sauce then a layer of vegetables, then a layer of béchamel sauce 13. Repeat this sequence until you are at the top of the dish with 3 layers of pasta 14. Place a final layer of béchamel sauce on top and sprinkle with cheese 15. Bake on 180°C for 25 to 30 minutes until top is golden 16. Serve with tossed mixed green salad

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Whole Salt Baked Snapper with Mediterranean Marinade

INGREDIENTS 1 whole Snapper (around 1kg, ask for the fish to be cleaned and scaled) Marinade 3 eggs whites only 50g mini capers in salt ½ ripe tomato ½ cup chopped parsley ½ onion 2 lemons 2 cloves 1 teaspoon cumin 1 teaspoon paprika 50ml olive oil salt and pepper

EQUIPMENT Almunium Foil or Baking Paper Mixing Bowl Chopping Board Rubber Spatula Fish Slice Juicer Roasting Tray

METHOD 1.

Thoroughly wash hands with soap, rinse and dry them completely

Dice the tomato

Remove stickers, zest and juice the lemons. Ensure no seeds are in the juice

Trim hard ends of garlic, peel, and dice finely with a paring knife

Wash then pick parsley leaves

Peel and brunoise (fine dice) onion

In a bowl combine all marinating ingredients and taste for seasoning

Score fish in 3 incisions along the body ½ ways through to spine on both sides and rub with oil from the marinade

Light oven or BBQ and set to high (200°C)

10. Separate egg yolk and whites 11. Mix all the salt with the egg whites using a rubber spatula, this will it easier to crack it open at the end 12. Line roasting tray or porcelain serving platter with aluminium foil or baking paper and then lay out 1½cms of salt over entire base covering the foil 13. Place fish on salt and cover with remaining salt to totally enclose it 14. Place fish in centre of oven or BBQ for about 40 minutes 15. Once cooked, place on serving platter and crack open at the table. Discard the salt, it cannot be re-used © Dalton Corporation 2002 2015

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Zucchini Frittata with Crispy Pancetta and Tomato Salad

INGREDIENTS SERVES 2 4 eggs 4 shavings Parmesan cheese 2 slices pancetta 2 medium zucchini 1 small brown onion 1 medium tomato or 2 roma tomatoes Âź bunch continental (also known as Italian or flat) parsley 25g picked basil leaves 5ml balsamic vinegar 20ml olive oil for frying 15ml extra virgin olive oil for salad dressing pepper salt

EQUIPMENT Peeler Frypan 3 x Mixing Bowls Chopping Board Whisk Wooden Spoon Spatula Loose base quiche flan or dish, or ovenproof porcelain baker

ÂŠ Dalton Corporation 2002 2015

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Zucchini Frittata with Crispy Pancetta and Tomato Salad

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Zucchini Frittata with Crispy Pancetta and Tomato Salad

continued

METHOD 1.

Preheat oven at 160

(moderate heat)

Thoroughly wash hands with soap, rinse and dry completely

Trim hard ends of onion, peel, and chop

Wash, pick and chop parsley leaves Thinly slice the zucchini

Heat the oil add the onion and the zucchini and cook slowly until soft (sweat)

Season with salt and pepper and layer into greased bakers

Crack and whisk the eggs, add parsley and pour over the zucchini

Bake in oven for about 15 minutes or until it is just set (it should be just a little wobbly in the middle)

Meanwhile, roughly dice tomato and set aside

10. Pick basil leaves and set aside 11. Lightly fry or grill pancetta until it is slightly crispy 12. Portion frittata and lever out of the dish onto a plate 13. Garnish with pancetta, roughly diced tomato, fresh basil leaves and parmesan shavings, then drizzle with oil and vinegar

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Salad Recipes

At , we want you to eat better and healthier, and often a good serving of salad is an excellent way to add colour and flavour to a meal. By bumping up your salad intake, you can reduce the size of the main, or the amount of sauce or bread thus reducing your intake of kilojoules, carbohydrates, salt and /or fat. Here are four salads that really turn a meal into a feast!

ÂŠ Dalton Corporation 2002 2015

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Caesar Salad

INGREDIENTS SERVES 4 Salad 1 cos lettuce 1 tablespoon grated Parmesan cheese 2 x rashers bacon or pancetta 2 slices wholegrain bread 3 -6 to taste anchovies in real olive oil (optional) Dressing 1 egg 1 clove garlic 1 lemon 1 teaspoon Dijon mustard 1 tablespoon white vinegar 200 250mls vegetable oil 1 pinch sugar 1 teaspoon salt

Taste black pepper salt 2 or 3 anchovies in olive oil

EQUIPMENT Paring Knife Measuring Jug or Spoon Mixing Bowl Chopping Board Roasting Pan / Oven Tray Frypan Spatula Grater / Microplane Blender Juicer

ÂŠ Dalton Corporation 2002 2015

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Caesar Salad

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Caesar Salad

continued

Salad 1.

Turn oven on and set to 200Â°C

Thoroughly wash hands with soap and dry them completely

Wash and dry lettuce leaves and place pieces in bowl

Cut crust from bread and cut into 1 cm cubes

Place on oven tray

Roast bread cubes until golden brown, making croutons

This will take about 10 minutes. Use the oven timer to remind you, and check them as the roasting time will vary from oven to oven

8. 9.

Grate parmesan using a microplane or grater function on your four sided grater

10. Slice bacon / pancetta into small pieces and pan fry Dressing 1.

Take sticker off the lemon. Ensure the depression where the stem attaches the fruit to the tree is on the side so you can Halve lemon at an angle through the You get more juice cutting the fruit this way If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap it in the microwave for 10 seconds which will help get the juices flowing

Strain juice into a small container so no seeds go in your dressing

Introduce hand blender such as a Bamix to base of beaker

Add one third of the vegetable oil and all of the egg

Slowly move up and down to combine the ingredients well, adding a little vegetable oil at a time until the mix emulsifies (thickens to a creamy consistency). The time this takes will vary each time you do it, so you will need to watch carefully for when emulsification occurs

Once you have a right texture, add sugar, salt, vinegar, mustard, garlic and teaspoon of lemon juice and combine with a small rubber spatula

Add dressing to leaves in a mixing/ serving bowl and scatter on anchovies, bacon / pancetta, croutons and parmesan cheese

Season to taste

Add to salad and eat immediately

ÂŠ Dalton Corporation 2002 2015

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Pasta Avocado Salad

INGREDIENTS SERVES 4 Salad 500g penne pasta 200g leg ham 1 large, ripe avocado 1 large spanish (red) onion 1 red capsicum 1 large firm ripe tomato Âž cucumber Dressing 60ml fresh lime juice 30g picked coriander leaf 60ml light soy sauce 40ml extra virgin olive oil 30ml red wine vinegar

EQUIPMENT Chopping Board Saucepan Peeler Paring Knife Mixing Bowl Salad Bowl Salad Servers Juicer

METHOD 1.

Thoroughly wash hands with soap and dry them completely

Cook pasta according to instructions and drain

Dice avocado

Cut spanish onion into julienne strips

Dice capsicum and tomato and ham

Peel cucumber and dice

Combine pasta with vegetables and ham in a large bowl

Take sticker off the limes. Ensure the depression where the stem attaches the fruit to the tree is on the side so you can h If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap it in the microwave for 10 seconds which will help get the juices flowing

Pick and chop coriander leaves, try to avoid the stalks as they can be bitter

10. Combine ingredients listed for dressing in a jar, close lid and shake well 11. Pour half of salad dressing over the pasta and toss well 12. Add remaining dressing if desired

ÂŠ Dalton Corporation 2002 2015

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Pasta Avocado Salad

ÂŠ Dalton Corporation 2002 2015

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Potato Salad

INGREDIENTS SERVES 4 100g bacon or pancetta 4 tablespoons sour cream 1 teaspoon Dijon mustard 2 teaspoons seeded mustard 1 tablespoon red wine vinegar 500g potatoes 1 tablespoon chives black pepper to taste pinch salt

EQUIPMENT Chopping board Saucepan Peeler Paring Knife Frypan Mixing Bowl Wooden Spoon

METHOD 1.

Thoroughly wash hands with soap and dry them completely

Boil whole potatoes from a cold water start until tender

Let them cool and air dry in a colander for 10 minutes, then using fingers peel and cut into small cubes and place in a medium sized bowl for serving

Meanwhile, chop bacon or pancetta into 1cm pieces

Fry bacon gently until crisp

Combine bacon with sour cream, mustards, vinegar and salt, stirring into mix

Deglaze hot frypan with a little water, and add to mix

Finely chop chives

Pour mix over potato, lifting and stirring until well combined

10. Scatter chives over the top at the end for presentation 11. Season to taste with freshly ground black pepper 12. Serve at room temperature

ÂŠ Dalton Corporation 2002 2015

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Potato Salad

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Three Leaf Green Salad with Cherry Tomatoes

INGREDIENTS SERVES 4 1/3 butter lettuce 1/3 iceberg lettuce 1/3 cos lettuce 1 spanish (red) onion 1 ripe tomato (recommend truss tomato) or 8 cherry tomatoes 1 carrot 30ml olive oil 10ml balsamic vinegar Taste salt and black pepper

EQUIPMENT Paring Knife Screwcap Jar Mixing Bowl / Salad Bowl Chopping Board Salad Servers

METHOD 1.

Thoroughly wash hands with soap and dry them completely

Wash and dry lettuce leaves and tear into bite sized pieces

Wash and cut tomato into wedges and place with lettuce leaves into a large salad bowl

Peel, top and tail and slice carrots thinly and place in salad with tomato

Trim hard ends, peel, and slice onion very thinly

Lay onion over the top of lettuce leaves and tomatoes in salad bowl

Combine vinegar and olive oil in jar to make the dressing. The proportion is 2 parts olive oil to 1 part vinegar

Place salad bowl on table and toss with dressing added just before serving

Season to taste with salt and freshly ground pepper

sun-dried tomatoes or Dijon mustard to taste ÂŠ Dalton Corporation 2002 2015

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Three Leaf Green Salad with Cherry Tomatoes

ÂŠ Dalton Corporation 2002 2015

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Rice & Pasta

ÂŠ Dalton Corporation 2002 2015

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Coconut Rice

INGREDIENTS SERVES 8 2 2 1 2 2 1

cups (500ml) jasmine rice cups coconut cream packet dried deep fried onions / shallots pandanus leaves tablespoons white sugar or palm sugar cup water pinch of salt

EQUIPMENT Large Pot with Lid Wooden Spoon Mixing Bowl Colander / Strainer

METHOD 1.

Wash your hands thoroughly and dry them completely

Rinse rice and soak in plenty of water for at least 2 hours

Drain rice and put into heavy base pan

In mixing bowl, mix coconut cream with water

Add salt and sugar stir until dissolved

Add pandanus leaves

Pour mixture over rice and bring slowly to boil

Stir to prevent cream separating

When it has just come to boil cover and turn down to simmer

10. After 15 minutes check rice is not burning 11. If cooked remove from heat 12. If rice is not cooked stir and leave on heat for another minute or two, and allow rice to cool 13. Sprinkle with fried shallots and serve

ÂŠ Dalton Corporation 2002 2015

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Coconut Rice

ÂŠ Dalton Corporation 2002 2015

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Jasmine Rice

ÂŠ Dalton Corporation 2002 2015

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Jasmine Rice (absorption method)

INGREDIENTS Jasmine Rice (unwashed) x 3 parts (allow for 1/3 of a cup per person) Water x 4 parts pinch of salt

EQUIPMENT Pot with Lid Wooden Spoon

METHOD 1.

Thoroughly wash hands with soap, rinse and dry completely

Always wash rice 3 times

Place the jasmine rice and water into a suitably sized saucepan. Basically you have rice and water level is at your next knuckle

Add salt and bring to a rapid boil with pot uncovered

Once to boil, immediately reduce heat to the lowest possible setting, cover with a lid and let cook for 10 minutes, never stirring

Cook until water to the level of the rice, and there are little holes in the rice bed

Remove from the heat keeping the lid firmly on and let rest for at least 10 minutes

Loosen the rice grains with the tongs of a fork or a rice spoon prior to serving Many flavour variations can be achieved by the addition of kaffir lime leaves, ginger, chilli etc.

ÂŠ Dalton Corporation 2002 2015

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Saffron Rice

INGREDIENTS 2 cups jasmine rice unwashed 400ml water 1 pinch ground tumeric 1 pinch saffron threads Â˝ stick cinnamon 1 sprig curry leaf sea salt

EQUIPMENT Heavy based pot with tight fitting lid

METHOD 1.

Thoroughly wash hands with soap, rinse and dry them completely

Wash rice, place into pan and strain off water

Measure water in with rice until it comes up to the first knuckle of the middle finger and add spices

Add tumeric, saffron, cinnamon and curry leaf

Bring rice rapidly to the boil, then turn low and keep a tight fitting lid on for about 15 minutes until rice is steamed and tender

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Kids Cook! Home Cooking Course

Saffron Rice

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

Fresh Noodle / Pasta Dough Recipe

INGREDIENTS SERVES 2 3 eggs (55g) 10ml oil pinch of salt pinch of black pepper

METHOD Method 1 1.

Thoroughly wash hands and dry them completely. Remove jewellry

Sift the flour into a bowl and form a bay in the middle

Whisk the eggs in a clean dry bowl and pour into the bay. For a more richer colour, you could use the yolks only of 4 eggs

Add the oil, pepper and salt

Gradually incorporate the flour into the egg to form the dough

Knead the dough with the base of your hands for 3 stick to your hand. If the dough gets too dry before you are finished, add a couple of tablespoons of water

If you are going to add a flavour such as spinach, or a colour such as saffron to the pasta, do it while kneading

Wrap in plastic and refrigerate for ½ hour, or for 1 hour at room temperature

When the dough is ready, knead again, then roll through pasta machine as desired

10. s the widest setting 11. Press dough through the machine, sprinkling with flour and guiding it out as it emerges 12. Fold flattened dough ½ on ½ , sprinkle dash of plain flour over the dough and the machine and pass the dough through again 13. Reduce setting on machine sequentially and pass dough through twice on each setting One way to save time and effort is after second setting, wet the ends of the flattened pasta sheet and join or remove the pasta 14. When you have finished, resist the urge to clean the pasta machine thoroughly with soap and water. All this will do is clog up the machine with glue-like balls of flour. Simply wipe the machine with a clean dry tea towel to remove most of the flour and store in a cool dry space 15. If you are purchasing a pasta machine, spend a little more to get a much better quality machine such as wood under the clamp when you attach it to your kitchen bench, as this will help to avoid the clamp Method 2 1.

Thoroughly wash hands and dry them completely

Alternatively sift flour into a food processor, add the egg, oil and salt and process until smooth

Wrap in plastic and refrigerate for ½ hour, then follow steps from 9 above

Kids Cook! Home Cooking Course

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Kids Cook! Home Cooking Course

Desserts

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Kids Cook! Home Cooking Course

Apple and Pear Galette with Vanilla Ice Cream

INGREDIENTS SERVES 4 25cm x25cm puff pastry sheets x 4 1 large granny smith apple 1 large packham pear 2 stalks mint 2 tablespoons butter 2 tablespoons brown sugar 1 tablespoons vanilla essence honey to serve vanilla ice cream to serve

EQUIPMENT Corer Small Saucepan 2 x Mixing Bowls Chopping Board Small Piece Of Baking Paper Roasting Tray Pastry Brush

METHOD 1.

Preheat the oven to 180ď&#x201A;°C

Thoroughly wash hands with soap, rinse and dry completely

Melt butter on low heat

De-core and slice the apples and pears

Marinate in the vanilla and a little of the sugar and butter

Cut 4 circles from the puff pastry

Place on a lightly buttered pastry tray

Place the apples and pears over lapping on the pastry

Brush with the remaining melted butter and sprinkle with remaining sugar

10. Bake for 20 -25 minutes until the pastry is golden (this will vary from oven to oven, so keep an eye on them) 11. To serve drizzle with a little honey and ice cream on the top or on the side 12. Garnish with mint stalks

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Apple and Pear Galette with Vanilla Ice Cream

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Kids Cook! Home Cooking Course

Baked Cheesecake with Flamed Blueberries

INGREDIENTS MAKES CAKE THAT SERVES UP TO 12 Biscuit Base 100g butter Cheesecake Filling 675g cream cheese or Neufchatel cheese 300ml cream 2 eggs 2 lemons 5ml vanilla extract 3 tablespoons cornflour 225g caster sugar butter or veg oil to grease cake tin Flamed Blueberries 1 punnet blueberries or 1 pkt (300g) frozen blueberries if not in season ¼ cup (60g) icing sugar 2 tablespoons Grand Marnier

EQUIPMENT Mixing Bowl Frypan Fire Starter / Match Whisk Zester Spatula Wooden Spoon 23cm Spring Release Cake Tin Food Processor / Blender

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Baked Cheesecake with Flamed Blueberries

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Kids Cook! Home Cooking Course

Baked Cheesecake with Flamed Blueberries

continued

METHOD Biscuit Base Ingredients 1.

Thoroughly wash hands with soap, rinse and dry completely

Blend ingredients in blender such as the Braun Multiquick

Grease spring release cake tin with butter

Pour mix from blender into greased cake tin

Press down to form base

Cheesecake Filling Ingredients 1.

Pre-heat oven to 120Â°C

Bring cream cheese out of fridge so it will be at room temperature when you need it

Take sticker off the lemon and zest. The zest contains essential oils that have heaps of flavour and skin underneath off as well, as this tends to be quite bitter as will spoil the flavour. A zester is a specialized tool that makes this task easy

Mix cream cheese, eggs, cornflour, vanilla extract, lemon zest and caster sugar (not cream yet) together in bowl with wooden spoon to form a smooth texture

fold into mix

Pour mix into the cake tin on top of biscuit base

Bake for about 15 20 minutes (NB: this will vary from oven to oven, so check occasionally and use oven timer to remind yourself!)

Flamed Blueberries 1.

Put frypan on high heat

Add blueberries and sugar, reduce heat to medium

Simmer until sugar dissolves

Add Grand Marnier and light with a match or fire starter Warning: Can flare up, so stand back a bit

You will see a blue flame appear, cook until flame ceases

Allow to cool

Serve blueberries draped over cheesecake

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Kids Cook! Home Cooking Course

Chocolate Soufflé Cakes

INGREDIENTS MAKES 4 SMALL CAKES 120g bittersweet chocolate the better the quality the better the cake ½ cup butter, plus some for buttering the moulds 2 eggs 2 egg yolks ¼ cup sugar 2 teaspoons plain flour, plus a little more for dusting

EQUIPMENT 4 Small Ramekins or Soufflé Dish 1 Baking Tray That Fits In Your Oven Double Boiler Whisk Spatula

METHOD 1.

Preheat the oven to 225 -250°C

Thoroughly wash hands with soap, rinse and dry them completely

Lightly butter the moulds and dust with flour set the butter and ma

In the top of a double boiler set over simmering water, heat the butter and chocolate together until the chocolate is almost completely melted

While the chocolate and butter are melting, beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is smooth

Mix the melted chocolate and egg mixture together chocolate flavoured scrambled eggs

Add in the flour and mix this through until combined to a smooth batter

Pour the batter into the moulds ¾ to top

place on a baking dish and then into the refrigerator to

9. Bake in the oven for 6 - 8 minutes 10. Invert onto a small plate and serve immediately

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Chocolate Soufflé Cakes

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Chocolate Tart with Raspberries and Fresh Cream

INGREDIENTS SERVES 6 TO 8 Chocolate Tart 150g chocolate (not milk chocolate) 1 pre-baked pastry flan case (about 18cm diameter) 1 egg 125ml pouring cream 85ml double thick cream 60ml milk Coulis 1 punnet raspberries (or 150g frozen berries) 1 vanilla bean or ½ teaspoon vanilla extract ½ cup (125g) sugar

EQUIPMENT Small Saucepan Wooden Spoon Mixing Bowl Whisk Roasting Tray Rubber Spatula Pastry Brush

METHOD 1.

Pre-heat oven to 150°C

Thoroughly wash hands with soap, rinse and dry completely

In saucepan, warm combined milk and pouring cream

Place broken pieces of chocolate inside saucepan, and stir until chocolate is melted and well blended.

Cool to lukewarm (about 5-10 minutes)

Slightly beat egg and add to cooled mix, stir until well combined NB: if you add egg before mixture cools to lukewarm, it will scramble

Brush a thin layer of chocolate into the tart case first, set in oven for 5 minutes

Pour remaining mix into the pre-baked pastry case

Bake at 150°C for 40 - 45 minutes, until the centre is slightly firm but still trembling in the centre

10. Remove from oven and after short cooling period, place the tart onto a clean, dry chopping board and remove from alfoil casing 11.

, so you get a clean edge every time for each serve. Serve with the raspberries (or any berries in season) and a spoonful of double cream or crème fraiche

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Chocolate Tart with Raspberries and Fresh Cream

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Kids Cook! Home Cooking Course

Chocolate Tart with Raspberries and Fresh Cream

continued

Alternative Tart Garnish – Raspberry Coulis 1 x punnet raspberries or frozen berries if not in season 1 x vanilla bean or ½ teaspoon vanilla extract ½ cup (125g) sugar ½ cup (125ml) water

EQUIPMENT Small Pot Wooden Spoon Measuring Cup Teaspoon Chopping Board

METHOD 1.

Wash your hands thoroughly and dry them completely

Boil sugar and water until sugar has dissolved

Add raspberries and vanilla extract and stir

Reduce until its a nice smooth texture

Allow to cool at room temperature

Spoon over tart with some creative flair!

CHEF’S TIPS – CHOCOLATE TART Chocolate - We use and recommend Cadbury Old Gold Chocolate as it is readily available and not a texture). Generally you want a dark chocolate that has more than 70% cocoa for this dish Vanilla Bean - If you are using a vanilla bean, slice lengthways and scrape out the seeds and flesh inside. Add the split bean whole just like the extract. Keep the b you get a really nice vanilla sugar combo Crème Fraiche is an alternative to double cream that is just a touch sour, and thus goes really well with the sweetness of the chocolate, and slight bitterness of the raspberries Cooking time will vary from oven to oven, so use the oven timer and keep an eye on it! Cooking the chocolate mix in the mousse away from direct heat is called au bain marie. By using the boiling water to melt the mix, you avoid burning the chocolate and making it bitter, grainy and dry Chop the chocolate into small pieces before melting in pot chocolate burns easily so keep an eye on it!

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Crème Caramel

INGREDIENTS SERVES 2 125ml milk 1 x egg 2 drops vanilla essence 30g sugar for the caramel 12g sugar for egg mix 25ml water

EQUIPMENT 2 Saucepans Mixing Bowl Dariole Moulds Baking Dish (Deep Sided) Silicone Paper Food Processor Scale Baking Sheet Whisk

METHOD 1.

Wash your hands thoroughly and dry them completely

In a saucepan, add the sugar (30g) to the water and heat until caramelized

Remove from the stove and add a few drops of water to stop the caramelizing

Pour caramel into the dariole mould to grease the mould

Add egg sugar (12g) and vanilla together in a bowl and mix lightly

In the other saucepan, bring the milk to the boil and slowly pour onto the egg mixture whisking thoroughly (NB; do not beat eggs too much as you do not want egg mix to rise)

Pour egg mix into a jug and skim off any foam. Allow to cool a little

Pour egg mix into greased dariole moulds

Place into a baking dish filled with hot water and bake for 35 - 45 minutes in an oven at 165°C

10. When cooked remove from the oven, let them cool a bit then refrigerate for at least 2 hours 11. To serve, run a paring knife around inside of mould and lightly shake free onto a plate

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Crème Caramel

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Lemon and Lime Tart with Clotted Cream

INGREDIENTS MAKES 2 TARTS THAT SERVE UP TO 8 2 pre-cooked tart cases 150ml double cream (42% fat) for the tart filling 150ml clotted cream to serve 2 eggs 4 lemons 3 limes 75g caster sugar

EQUIPMENT Juicer Whisk Mixing Bowl Wooden Spoon Strainer

METHOD 1.

Thoroughly wash hands with soap, rinse and dry completely

Pre-heat oven to 160°C

Take sticker off the lemons and limes and ensure the depression where the stem attaches the fruit to the tree is on the side so you can h way

Juice to make 100ml of lemon juice and 50ml of lime juice

If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap it in the microwave for 10 seconds which will help get the juices flowing

In a clean, dry bowl whisk eggs and sugar

Add lemon and lime juice to egg and sugar mix

Slowly add double cream and strain and strain again

The mixture should have smooth texture

10. Place tart cases on a lined roasting tray 11. Pour mixture into tart cases (try not to overfill) 12. Place roasting tray in oven for approximately 25 minutes. This will vary from oven to oven, so set the oven timer at 15 minutes and keep an eye on it. , then its been overcooked, or been cooked too quickly 13. Allow one to cool and serve with clotted cream, the other you can freeze Clotted cream is cream that has been heated to a point (37°C) and then cooled quickly to allow the butter solids to separate from the milk solids, hence the layer of fat at the top 14. At your next dinner party take the second one out of freezer the day before to thaw in the fridge

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Lemon and Lime Tart

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Lemon Sorbet

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Lemon Sorbet

INGREDIENTS SERVES 2 125ml lemon juice 125g caster sugar 125ml white wine 125ml water 1 x egg white 4 x strawberries

EQUIPMENT Small Pan Shallow Baking Dish To Freeze Sorbet Wooden Spoon Whisk Fork Glass For Serving Zester Juicer

METHOD 1.

Thoroughly wash hands with soap, rinse and dry completely

Take sticker off the lemon and zest (take off outer skin of a fruit). The zest contains essential oils that have tends to be quite bitter as will spoil the flavour. A zester is a specialized tool that makes this task easy

With the zested lemon, ensure the depression where the stem attaches the fruit to the tree is on the side so you can You get more juice cutting the fruit this way If the fruit is particularly hard, roll it on a bench under your palm to loosen the flesh up. You can even zap it in the microwave for 10 seconds which will help get the juices flowing

Place sugar, lemon juice, water and wine in a small sauce pan

Heat over low heat until sugar is dissolved, bring to boil, simmer for 5 minutes

Allow to cool

Strain mixture into a shallow dish and freeze until mixture is just firm

Beat the egg white till stiff

Remove mixture from freezer, fold egg white in with spatula

10. Return to the freezer until firm Serve in a glass and garnish with strawberries

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Raspberry and Chocolate Ripple with Mint

INGREDIENTS MAKES 10 SERVES 300ml pouring cream 1 pkt pavlova nests 1 pkt Maltesers 250g fresh raspberries if in season, otherwise frozen is OK 1x bunch mint to decorate (optional) 50g caster sugar icing sugar, to dust

EQUIPMENT Electric Whisk or Blender Rubber Spatula Wooden Spoon Fork Mixing Bowl Serving Glass EntrĂŠe Plate Teaspoon

METHOD 1.

Thoroughly wash hands with soap, rinse and dry them completely

Whisk the cream with 1 tablespoon of the sugar in a bowl, using a balloon whisk or an electric beater, until soft peaks form

Place the raspberries in a separate bowl with the remaining sugar and, using a fork, lightly crush and mix together

4. less mess 5.

-mix here, but gently fold the raspberries into the cream with crushed meringue and Maltesers, until you get a rippled effect

Spoon the mixture into serving glasses set on plates, decorate with mint sprigs and dust with icing sugar

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Raspberry and Chocolate Ripple with Mint

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100

ÂŠ Dalton Corporation 2002 2015

Kids Cook! Home Cooking Course

101

Glossary of Terms

al dente bain marie

to cook or melt something off direct heat by placing in a bowl above boiling water

baton

to cut an item into 5mm square, 5cm lengths

blanch

to briefly plunge vegetables in boiling water

caramelized

(for onions, leeks etc) to cook on low heat for a long time. The item will lose moisture and volume, turning into a light brown colour

chop

to coarsely cut into small pieces

compound chocolate

a less expensive chocolate replacement made from a combination of cocoa, vegetable fat, and sweeteners

convex

to have a gentle curve up and outwards, as opposed to being flat or depressed (concave)

coulis

a sauce made from cooked fruit and sugar

crème fraiche

slightly soured cream with bacterial culture, but is less sour, and thicker, than sour cream. French is best for this

crimp

to press to sides together to form a water tight seal

crouton

small piece of sautéed or rebaked bread , often cubed and seasoned

dariole

French term meaning a small, cylindrical mold. It also refers to the dessert that is baked in the mold

de-beard

to remove the tendon that attaches a mollusk to a rock. The best way is to grab the exposed tip firmly, twist and pull up against the side of the shell

de-glaze

to lift meat sediment from the bottom of the pan by adding liquid, bringing to the boil and stirring to blend flavours

dice

to cut into fine, small cubes about 5mm square

drizzle

to lightly pour a liquid over a dish in a zig-zag and/or circular fashion

dry fry or dry roast

to lightly fry in a pan (preferably teflon coated) or oven without any liquid

emulsify

thicken to a creamy consistency

flambé

to add alcohol to hot pan and ignite. Burning off alcohol is essential for better flavour

floured

lightly sprinkle the prep surface with flour to avoid sticking

fold

to gently incorporate an ingredient or mix to another by tumbling over each other, usually in a mixing bowl

garnish

ornament or decorate food

grease

julienne

to cut an item into small matchstick sized pieces

marinate

to immerse an ingredient in a liquid to tenderize prior to cooking

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Glossary of Terms

continued

oxidise

exposed fruit will go brown very quickly, which will detract from the lifted aromas and fresh flavours

pancetta

Italian type of dry cured meat

panna cotta

an Italian phrase,

pick

to remove leaves of a vegetable from root

pin-boned cosmetic ones, or your pliers from the shed! poach

to cook at a temperature less than boiling to avoid damage to delicate foods

puree

a pulp made by forcing cooked food through a strainer

quenelle

small egg shaped size, formed by using 2 tablespoons

ragout

French term for combination of ingredients to form a wet dish or sauce

reduce

as water evaporates, the remaining flavours are concentrated in the smaller volume of liquid

refresh

briefly dipping veggies in ice cold water to stop the cooking process and bring out the colour

sautĂŠ

to cook in oil or butter to soften without colour

seal

to use high heat for a short time to cauterize (seal) the exterior surface

season

add salt and pepper to desired taste

score

to lightly cut surface of an ingredient to form ridge or pocket

sift

by passing an ingredient or mix through a fine mesh (sifter) solids are removed to give a uniform, smooth texture

simmer

there should be continuous movement of water in the pot, but just below a slow rolling boil

slow boil

boiling liquid that has only slight surface movement

slurry

a thick suspension of solids in liquid, usually by mixing powdered item with liquid to enable a better mix or combination

strain

to pass a liquid through a fine mesh to block solids

sweat

to cook slowly on a low heat without letting the ingredient colour

top and tail

to cut the top and end off so you get a neat square item

translucent

to be see through, without colour

vinaigrette

blend of vinegar or similar acid base with oil, used to flavour salads or served warm as a dressing. The best ratio for vinaigrette is three parts oil, one part vinegar.

zest

to take the outer layer of skin off fruit. This layer has lots of flavour and nutrients from the essential oils. The next layer is white and is called the pith, and is usually avoided as it can be quite bitter

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103

Weight Conversion Table

Metric

Imperial

teaspoon

5ml

teaspoon

1/6oz

tablespoon

20ml

tablespoon

2/3oz

cup

250ml

cup

8oz

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30g

1oz

50g

1 2/3oz

200g

7oz

250g

8oz

400g

14oz

500g

16oz

600g

21oz

650g

23oz

700g

25oz

750g

26oz

800g

28oz

1kg

35oz

100ml

3 fl oz

120ml

4 fl oz

150ml

5 fl oz

300ml

10 fl oz

800ml

26 fl oz

850ml

28 fl oz

900ml

1 qt

35 fl oz

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104

Temperature Conversion Table

Celsius

F/heit

Gas Mark

Description

110

225

1/4

Very cool

130

250

1/2

---

140

275

cool

150

300

---

170

325

very moderate

180

350

moderate

190

375

---

200

400

moderately hot

220

425

hot

230

450

---

240

475

very hot

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