All posts in Recipes

Thai Green Vegetable Curry

Thai Green Vegetable Curry 

Ingredients:

2 large aubergine (diced into 2cm cubes)

150 gm Broad beans  (Blanched and peeled)

200ml coconut milk

1 tbsp Thai green curry paste (MAE PLOY brand)

2 Kaffir lime leaves

10ml fish sauce

10ml oil

1 onion, finely chopped

75g green beans, Jardinière

½ tbsp brown sugar

½ stick lemongrass, white only

80g bamboo shoots, sliced

1/8 bunch coriander leaves, chopped

½ tbsp galangal, grated

75g jasmine rice

1 tbsp cornflour, mixed with 2tbsp water

Method:

Heat the oil in a heavy pan on medium heat.

Sauté diced vegetables to a good colour, reduce the heat to low.

Add the grated galangal, sauté for 1 minute.

Add commercial Thai green curry paste, coconut milk, kaffir lime leaves, fish sauce, lemongrass and brown sugar.

Stir, bring to the boil, simmer gently for 5 minutes.

Add salt (adjust to taste). Skim the oil on the surface and thicken the sauce lightly with the cornflour slurry.

Remove from pan and place into a bowl. Sprinkle some coriander leaves for garnish before serving with steamed

rice.

Make sure the curry sauce is balanced before you add the vegetables.

They will absorb all the flavour, so you will need to taste the sauce before you 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.

 

Custard (Pastry Cream, Boiled Custard, Crème Patissier)

Custard (Pastry Cream, Boiled Custard, Crème Patissier)

Ingredients:

900ml milk (1)

5 egg yolks

100g sugar

100g flour

100ml milk (2)

1 tbsp butter, softened

Vanilla, to taste

Method:

Boil the milk (1) and vanilla in a stainless steel pot.

Mix the sugar, eggs and flour and slowly pour in the milk (2) while mixing.

If any lumps are present sieve the sugar, egg and flour mixture.

Whisk the mixture into the boiling milk and re-boil milk while stirring.

Take off the heat and beat in the soft butter.

Pour the custard into a stainless steel container wrap with gladwrap, label and refrigerate.

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.

 

Orange Caramel Sauce

Orange Caramel Sauce

Ingredients:

80g sugar

30ml water

80ml orange juice

1 tbsp arrowroot mixed with water to form a paste

Method:

Place water and sugar into a pot, bring to the boil and let caramelise. When slightly coloured add the orange juice.

Re-boil and add arrowroot mixture and cook until lightly thickened.

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.

 

Raspberry Coulis – cooked (Sauce Melba)

Raspberry Coulis – cooked (Sauce Melba)

Ingredients:

65g frozen raspberries

30g sugar

15ml water

Lemon juice, to taste

Method:

Place in a pan, simmer gently for 15 minutes.

Adjust acidity and sweetness with either sugar or lemon as needed.

Push through a drum sieve, discard seeds.

Store in the cool room.

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.

 

Sweet Pastry

Sweet Pastry

Ingredients:

100g sugar

400g flour, soft (can be substituted for GF four)

Pinch of salt

250g butter or margarine

2 eggs

Method:

Sieve the flour and salt.

Rub in the fat to achieve a sandy texture.

Mix sugar and beaten egg.

Make a well in the centre.

Add egg mixture to make a firm paste, don’t overwork the paste.

Rest for 30 minutes.

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.

 

Thai Green Chicken Curry

Thai green chicken curry

400g chicken thigh fillets, diced 2cm

200ml Coconut milk

1 Tbspn Thai green curry paste (MAE PLOY brand)

2 Kaffir Lime leaves

10ml Fish sauce

10ml Oil

100g Onion, finely chopped

25g Green beans, Jardinière

1/2 Tbspn Brown sugar

1/2 stick Lemongrass, white only

80g Bamboo shoots, sliced

Coriander leaves, chopped

1/2 tbspn Galangal, grated

75g Jasmine rice

1 tbspn cornflour, mixed with 2 tbspn water

Heat the oil in a heavy pan on medium heat.

Sauté diced chicken thighs to a good colour, remove from pan.

Add the chopped onion, grated galangal, sauté for 1minute.

Add commercial Thai green curry paste, coconut milk, kaffir-lime leaves, fish sauce, lemon grass and brown sugar.

Stir, bring to the boil, simmer gently for 10 minutes and adjust seasoning.

Add chicken thighs and bamboo shoots back into pan, simmer for 20 minutes until the chicken is cooked, add green beans and bring to boil.

Add salt (adjust to taste). Skim the oil on the surface and thicken the sauce lightly with the cornflour slurry.

Remove from pan and place into a bowl.  Sprinkle some coriander leaves for garnish before serving with steamed rice.

Make sure the curry sauce is balanced and slightly salty, before you add the chicken thigh. The chicken will absorb all the flavour, so you will need to taste the sauce before you 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.

 

Roast Capsicum and Walnut Bruschetta with Grilled Haloumi

Roast Capsicum and Walnut Bruschetta with Grilled Haloumi

1 crusty bread loaf, sliced
1 garlic clove, halved
3 red capsicums
50g fresh breadcrumbs
½ tbsp lemon juice
1 tbsp pomegranate molasses
1½ tsp ground cumin
1 tbsp dried chilli flakes
1 small garlic clove, peeled and crushed
50g walnuts, finely chopped by hand
2 tbsp olive oil, plus extra to finish
Picked flat parsley
¼ tsp salt
Haloumi

Place capsicums over a flame and turn occasionally until cooked and skin is blackened. Place in a bowl, and cover with cling film.
Once cool enough to handle, peel capsicums, and discard the skin and seeds.

Pat dry capsicums and place in a mortar. Add breadcrumbs, lemon juice, molasses, cumin, chilli and garlic. Work ingredients with a pestle until well combined. Do not overwork – the capsicums should still have a noticeable texture.

Stir through the walnuts, salt, parsley and olive oil.
Add more pomegranate molasses and salt to taste. The flavour should be quite intense.
Slice haloumi, and grill or pan fry.
Rub bread with garlic and sprinkle with olive oil, then grill.
Top the grilled bread with capsicum then haloumi, 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.

Blood Orange Syrup Cake, Dark and White Chocolate Mousse, Glass Biscuit

Blood Orange Syrup Cake, Dark and White Chocolate Mousse, Glass Biscuit

Ingredients:
4 whole oranges
3 eggs
¾ cup caster sugar
2½ cups almond meal
1 tsp baking powder

Syrup:
2 whole blood oranges
1 cup caster sugar

Dark chocolate mousse:
50g butter, melted
200g good quality dark chocolate
300ml thickened cream

White chocolate mousse:
50g butter, melted
200g good quality white chocolate
300ml thickened cream

Glass biscuits:
100g butter
180g caster sugar
90g glucose
90g flour

Method:
Preheat oven to 170°C. Grease and line a 20cm spring form cake tin.
Place oranges in a saucepan, cover with cold water, and bring to the boil. Cook for 15min. Drain and repeat. Coarsely chop oranges and remove seeds, then place in a blender with a splash of cold water. Pulse until smooth.
In a separate bowl, beat eggs and sugar until thick and pale. Fold in orange, almond meal and baking powder. Pour batter into cake tin.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside for 15min to cool. Gently poke holes all over the top of the cake with a skewer, then spoon over the syrup.
Serve warm or at room temperature with chocolate mousse and glass biscuits.
Syrup
Finely grate orange rind, then juice oranges. Boil rind for 5 mins to soften, then drain and return to pan. Add orange juice and sugar. Place on low heat and stir constantly for about 3 mins, or until sugar dissolves and becomes syrupy.
Chocolate mousse
Place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Remove from heat and allow to cool for 10 mins.
Meanwhile, whip cream until soft peaks form. Fold cream into the melted, cooled chocolate. Pour mousse into a container and refrigerate until set.
Glass biscuits
Preheat oven to 180°C. Melt together butter, sugar and glucose. Add flour and mix until it comes together. Allow to cool, then shape into balls. Place on silicone paper and cook for 10 mins.

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.

Steak Frites, Café de Paris Butter, Grilled Lettuce, Smoked Bacon

Steak Frites, Café de Paris Butter, Grilled Lettuce, Smoked Bacon

Ingredients:

4 x 200g beef sirloin, rump or short loin steaks
2 baby cos lettuce, washed and halved
50g smoked bacon, diced finely
1 clove garlic
4 sprigs sage, finely sliced
Butter
1kg Sebago or Kennebec potatoes, washed, cut and blanched ready for frying

Café de Paris Butter:
3 tsp olive oil
¼ small brown onion, finely diced
10g curry powder
125g unsalted butter, softened
1 small handful parsley leaves
1 clove garlic, crushed
Juice of ½ lemon
2 tsp Worcestershire sauce
3 anchovy fillets
½ tsp baby capers, rinsed
½ tsp sea salt
1 tsp ground pepper
1 small handful basil leaves
1 small handful thyme sprigs, leaves only
½ tsp ground ginger
1 egg yolk
Method:
In a large fry pan melt butter, then add garlic, sage and smoked bacon and cook until lightly coloured. Turn heat down and place lettuce into pan, cut side down, and wilt slightly. Keep warm.
Cook chips in the oven or deep fryer until golden and crunchy. Drain off excess oil and season well with salt.
Season beef steaks well. Cook steaks over medium-high heat until done to desired level, then allow to rest.
Serve steaks with Café de Paris butter, wilted cos lettuce and chips.

Café de Paris Butter
Heat the oil in a frying pan and cook the onion and curry powder over low heat until soft and fragrant. Set aside to cool. Place cooled, cooked onion and all remaining ingredients in a food processor or the chopping attachment of your stick blender, and process until the most of the herbs have been blended into the butter.
Roll butter into a 5cm diameter log, wrap in plastic wrap and refrigerate until firm. Use within a week, any unused butter may be frozen.
To serve, slice Cafe de Paris Butter into rounds and bring to room temperature.

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.

Roasted, Boned and Stuffed Chicken Wings, Chilli, Coriander, Lime Dipping Sauce

Roasted, Boned and Stuffed Chicken Wings, Chilli, Coriander, Lime Dipping Sauce

Ingredients:

200g chicken wings

Stuffing:
Shallots, finely diced
2 cloves of garlic crushed
1 sprig of coriander
Chilli to taste
Toothpicks

Dipping sauce:
2 small red chillies, seeded and diced
¼ bunch mint, chopped finely
¼ bunch coriander, chopped finely
50g brown sugar
Juice of 1 lime

Method:
Bone the chicken wings (see below).
Prepare the stuffing, by mixing together all stuffing ingredients. Season well.
Fill wings with stuffing, up to the top. You can use a piping bag to help the process.
Tie off the top of each wing with a toothpick to hold it in place. Refrigerate until ready to cook.
Prepare the dipping sauce, by mixing all dipping sauce ingredients together. Season well, and adjust to taste.
BBQ stuffed wings over medium to high heat until golden and cooked all the way through.
Serve as a starter with the dipping sauce and a nice cold beer – Happy Father’s Day, Dad!

How to bone chicken wings:
To bone the chicken wings, first disjoint the wings. To do this, bend back the joints until you feel the bones pop from their sockets at both knuckles – this frees the bones the knuckle joints and makes them easier to remove.
Using a sharp paring knife, slice around the cut end of the chicken wing, right down to the bone. Pull the meat and skin back along the bone, turning the meat inside out as you go
When the first bone is completely exposed, hold it back with one finger, and use the knife to carefully free it at the knuckle. You can now remove the large bone. Next, run the knife around the two small bones, then carefully cut between them to split the cartilage that covers their ends.
One at a time, grasp the bones at the tips and pull them straight out firmly, twisting the bone to release it from the cartilage at the wing tip.

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.