All posts in Recipes

Potato & Cauliflower Curry

Potato and Cauliflower Curry:

Ingredients:

2 Large Potatoes diced
½ Head of Cauliflower
1 Carrot diced
1 Cup of frozen peas
1 large onion diced
2 Cloves of Garlic grated
1 medium piece of ginger grated
Oil or Ghee
½ Bunch of coriander
2 Green Chillies Deseeded
2 Tomatoes diced

For the whole spice mix:

3 Cloves
3 Green Cardamoms
1 Black Cardamom
1 cinnamon Quill
2 Tsp. Cumin Seeds
1 Tsp. Coriander Seeds
1 Bay Leaf
1 Small piece of Mace (optional)

For the ground spice Mix:

1 Tsp. Cumin Powder
1 Tsp. Coriander Powder
1 Tsp. Chilli Powder
2 Tsp. Garam Masala
½ Tsp. Black Pepper
1 Tsp. Amchur Powder (Dry Mango Powder)
1 Tsp. Turmeric
1 Tsp. Dry Fenugreek Leaves
1 Tsp. Sugar
Salt to taste

For the Chapati Bread:

500 Grams Self Raising Flour
Water to Mix

Method for the Chapati:

Start by mixing your flour with the water until you get a even dough that is slightly sticky to the touch knead, cover and leave for two hours. After dough has risen take roll into individual dough balls, cover and wait another half hour for it to rise again. Flour your bench and flatten the dough balls with the palm of your hand. With a rolling pin roll into a circle shape, pick up and pass from palm to palm to get off excess flour and to stretch thin at the same time. Preheat oven to as high as it will go preferably 300 degrees and place on a flat baking tray and put it in the oven closest to the heating element. It should puff and cook in about 20-30 seconds.

Method for the Vegetable Curry:

Heat up ghee or oil in a heavy pot on medium heat and place onion, fresh chilli, garlic, ginger and whole spice mix and cook until onions are translucent then add potatoes and continue to fry until potatoes are golden add tomatoes and powdered spices and carrots and turn down the heat. Continue to periodically stir until the tomatoes have made a sauce. Keep topping up with water until potatoes are cooked through then add cauliflower and cook for a further 5 minutes. Add the peas coriander and season, adjust if necessary. Serve hot with your Chapati.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Waldorf Salad

Waldorf Salad:
2 cups walnuts
1 egg whites
1 tbsp spice mixture- paprika, cayenne pepper, fennel seed, ground coriander
1 cup sugar
Coat the walnuts in the egg white, and then add the sugar & spices.
Spread the walnuts out on a tray with baking paper and roast.
Dressing:
125ml yogurt
125 ml crème fraiche
3 tsp lemon juice
60ml walnut oil

Mix yogurt & crème fraiche together, season with white pepper, add lemon juice. Whisk in walnut oil
Salad
4 apples with skin on cut into julienne
1 dozen grapes cut in half length ways for garnish
½ cup celery cut into julienne
Micro herbs or flat parsley for garnish
Mix apples celery together & add just enough dressing to coat. Present on plate and garish with grapes, walnuts & micro herbs

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Fig & Walnut Salad

Fig & Walnut Salad:
* 100 g mixed baby salad leaves
* 100 g witlof leaves (2 witlof)
* 1 cup (230 g) fresh dates, halved, pitted
* 2 green apples, cored, thinly sliced
* 4 fresh figs, quartered
* ½ cup(55 g) chopped walnuts
* 200 gsoft goat’s cheese
* ground rock sal
Dressing:
* 1 tbsp raisins
* ¼ cup(90 g) honey
* ¼ cup(60 ml) apple cider
* 1 striplemon rind
* 1 tbsplemon juice
* ¼ cup(60 ml) extra virgin olive oil
* Mix the baby salad leaves, witlof, dates and apple slices together and place in a large shallow bowl.
* Arrange the fig pieces on top and sprinkle the walnuts on top of the salad. Roughly crumble the goat’s cheese over.
* For the dressing, place all the ingredients, except the lemon juice and oil, in a food processor or blender. While blending, pour in the lemon   juice and olive oil very slowly, until smooth and combined.
* Drizzle the dressing over the salad, and season to taste

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Fig & Raspberry Crumble Cake

Fig & Raspberry crumble cake:
* 100g butter
* softened, plus extra for greasing
* 150g golden caster sugar
* 2 large eggs, lightly beaten
* ½ tsp vanilla extract
* 125g plain flour
* 75g ground almonds (preferably freshly ground)
* 1 tsp baking powder
*100g natural yogurt
* 7 large figs
* 175g raspberries
* 30g flaked almonds
* crème fraîche, to serve

For the crumble topping:
* 50g flour
*25g cold butter cut into cubes
* 35g soft light brown sugar

* Heat oven to 160C fan
* Grease and line the base of a 20cm springform cake tin.
* Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.
* For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla.
* Sift the flour and add the ground almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.
* Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.
* Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully remove form tin & Serve with crème fraîche.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Vanilla Brulee

Vanilla Brulee  – 1 litre

1lt cream

2 vanilla bean split

14 egg yolks

110g sugar

 

  • Place cream into pot with split vanilla bean
  • Bring to boil
  • Cream yolks and sugar together
  • Take cream off the stove and temper the yolk sugar with a little of the boiled cream
  • Return yolk and sugar mixture to the pot of cream and cook over low heat until mixture coats the back of the spoon or 82 degrees
  • Strain and cool straight away over ice
  • Once mixture is chilled place into ramekins and put into fridge to set
  • When ready to serve remove from fridge and coat well with sugar and caramelise, either with a blow torch or overhead grill
  • Serve with your favourite biscuit

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Market fish fillet with crushed potato, grilled shallot, smoked bacon, lemon, baby capers

Market fish fillet with crushed potato, grilled shallot, smoked bacon, lemon, baby capers – Serves 4

 4 fish fillets around 110g each

500g chat potato cooked until tender

100g smoked bacon diced and sauté lightly

1 eschallot diced

2 cloves of garlic

1Tb mixed herbs Parsley, chives, shallots

Kewpie to bind all together

4 shallots

100g unsalted butter

10g baby capers

1 lemon segmented and juiced

 

  • Mix cut potato, sautéed bacon, eschallot and garlic together and bind with kewpie, check seasoning and fold through herbs
  • Set aside ready to serve
  • Cook fish skin side down over moderate heat as not to burn the fish,
  • Keep close eye on the skin should be nice and golden
  • Add butter and turn fish over
  • Place potato onto service plates and place fish on top
  • Place lemon and capers into frypan with the remaining butter and check seasoning
  • Place sauce onto fish and serve

 

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Pork Bao

Pork Bao – 4 portions

4 bao buns

4 slices pork belly that has been slow cooked till tender and placed into the fridge to set overnight before porting.

Vegetable pickle

25ml Rice vinegar

25g Sugar

Salt

50g Carrot julienne

100g Cabbage shredded

1ea Red Chilli seeded and sliced

10g Ginger minced

¼ Red onion sliced finely

 

Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chilli, ginger, cabbage, and onion and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving

Hoisin sauce to taste

Cucumber

Shallot

 

  • Make quick vegetable pickle and keep to the side
  • Portion shallot and cucumber into batons
  • Warm bao buns as per manufactures instructions
  • While bun is warming reheat pork belly
  • Split bun in half and brush with hoisin sauce
  • Place pork on top of sauce followed by pickled vegetables, shallot and cucumber
  • Serve straight away

 Pork Marinade  – Will marinade up to 5kg

4Tb honey

20g sesame oil

700ml soy sauce

10g star anise

100g ginger

20ml sake

1Tb pepper

100g Sweet soy

 

  • Place all ingredients into a bowl and mix well
  • Rub all over pork and marinate overnight
  • Cook at 120 degrees for 4 hours or until very tender
  • Chill overnight until ready to portion

 

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

 

Almond Breakfast Crumble

Almond Breakfast Crumble
1 cup almond meal
½ cup puffed Amaranth
½ cups flaked almonds
2 tsp cinnamon
¼ cup honey
2tbsp coconut oil, melted

Add almonds, almond meal, amaranth and flaked almonds to cinnamon & mix
Add honey and melted coconut oil & mix well. Press dough out on a baking tray and bake @160C until golden, cool.
Break into pieces and serve with blueberries & yogurt

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

Fish Shashuska

Fish Shashuska
1 onion diced
3 garlic cloves, thinly sliced
3 tbsp olive oil
1 tsp fennel seeds, toasted and lightly crushed
1 tsp ras el hanout
100ml ouzo
600g peeled and chopped Italian plum tomatoes (fresh or tinned)

2 tbsp thyme leaves, picked, plus extra for garnish
zest of 1 lemon
300g fish cut into 4cm pieces
100g Prawn meat
100g sheep’s milk feta,
pinch chilli flakes

Salt and black pepper
In a large frying pan sauté the fennel and garlic in the olive oil on a medium heat for about 10 minutes or until softened.
Add the chilli and fennel seeds and cook for one minute
add ouzo and reduce
Mix in the tomatoes, half of the thyme, the lemon zest, add S&P and stir well. Simmer 15-20 minutes,
Place fish, prawn and fetta pieces along with thyme on top of sauce
Bake in oven for 8-12 minutes, or until the seafood is just cooked, the sauce bubbles and the cheese turns golden.
serve hot with bread on the side

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.

 

Grilled Fish with Shiitake Mushroom Dressing

Grilled Fish with Shiitake Mushroom Dressing

1 small whole fish or firm fleshed fillets suitable for grilling
Mixture of Asian greens
Spring onion & coriander to garnish

For the dressing:
140ml vegetable oil
2 tablespoons sesame seeds
2 fresh shiitake mushrooms, finely sliced
100ml apple cider vinegar
3 tablespoons low salt soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon toasted sesame oil

Warm a pan over medium low heat and when it is hot, add 2 tablespoons of the vegetable oil
Add the sesame seeds and cook, stirring from time to time, until golden, 3- 5 minutes
Add the shiitakes and cook, without letting the sesame seeds burn, about 3 minutes
Transfer to a bowl, add the remaining ingredients and whisk well
Cover and refrigerate to allow flavours to infuse
Warn a grill plate or bbq and grill fish until just cooked.
Stir fry vegetables and serve with fish. Warm dressing slightly ( if refrigerated ) and spoon over fish.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email infoline@cit.edu.au.