All posts tagged CIT

Fish baked en papillote with a winter salad of fennel and candied walnuts

Fish baked en papillote with a winter salad of fennel and candied walnuts

Ingredients

  • 600g fish fillets
  • 100ml white wine
  • 4 sprigs thyme
  • 50ml olive oil
  • 8 thin slices of lemon
  • Salt and pepper
  • Olives
  • 2 cloves garlic thinly sliced
  • 2 tbsp baby capers
  • 1 cup small tomatoes halved

For the salad

  • I large fennel bulb thinly sliced
  • 2 cups rocket leaves
  • 1 radicchio sliced
  • 80ml extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp honey

Candied walnuts

  • 110g caster sugar
  • Pinch dried chilli flakes
  • 1 cup of roasted walnuts

Method
Make a caramel with the 110g sugar and a small amount of water. Add walnuts and spread out onto a baking paper lined tray.  When completely cool break up into smaller pieces.

Place a piece of baking paper big enough to wrap one portion of fish over bench top. Season fish with salt and pepper, place on the sheet of paper. Place one sprig of thyme, 1tsp olive oil, 2 slices of lemon, ½ tbsp. capers, ¼ of the tomatoes and garlic on top. Splash with wine and fold paper over making tight overlapping folds along the edge to seal. Put into a pre-heated oven at 180C and bake 8 mins or until cooked through.
Make the salad by tossing ingredients together. Combine dressing ingredients, drizzle over and sprinkle candied walnuts over.
Serve fish with dressed salad.

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.

Chicken Livers

Chicken Livers

Ingredients

  • 300g chicken livers trimmed of sinew
  • 1 French shallot sliced
  • 1 garlic clove sliced, plus one clove halved
  • 50ml sherry
  • 1tsp grainy mustard
  • 200ml veal jus
  • 2 tbsp flat parsley roughly chopped
  • Crusty bread
  • Small handful of rocket

Method
Cut bread into slices, drizzle with olive oil & either bake or chargrill.

Heat a frying pan, add a little oil. Add livers & seal, add shallots and sliced garlic, cook 2 min.

Deglaze with sherryand add mustard. When sherry has evaporated add veal jus.

Finish with chopped Parsley.

Rub the cooked bread with the remaining clove of garlic.

Serve livers over the bread with rocket.

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

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

Rhubarb & Quinoa Trifle

Rhubarb & Quinoa Trifle

Ingredients

  • 800g rhubarb, cut into 4cm pieces
  • 100g caster sugar
  • Grated zest of one orange
  • 100g quinoa
  • 200ml cream

For the custard

  • 500ml milk
  • 6 egg yolks
  • 125g sugar
  • 50g flour
  • ½ vanilla pod

Method
Put sugar, rhubarb, orange zest & 1 tbsp of water into a tray. Cover tightly with foil & bake with until soft but not falling apart. Cool.

To make the custard bring the milk to the boil with the scraped seeds & pod of the vanilla.

Meanwhile whisk the yolks flour & sugar together. When milk is boiled pour over yolk mixture while whisking.

Return to the pan and bring to the boil. Stir constantly to prevent it sticking. Simmer for 3-4 minutes. Pour into a container to cool, covering with cling wrap on the surface to prevent a skin forming.

Cover quinoa with water and bring to the boil. Simmer until tender. Drain.

When custard is cooled, whisk until light. Add 100ml cream and whisk again. Whip remaining cream until soft peak.

Layer quinoa, rhubarb and custard, topping with a dollop of cream. Garnish with berries and mint if desired.

Prepared by
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
Rhubarb & Quinoa Trifle

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

Lamb Mince Tagine

Tagine ingredients

  • 2 cups lamb mince, cooked* (see accompanying method)
  • 1 Sucuk (Turkish sausage)
  • 1 roasted red capsicum, sliced
  • 2 tbsp caramelised onions
  • 2 tbsp feta
  • 1 handful baby spinach
  • 2 tomatoes, cut in quarters and roasted
  • 6 eggs

Tagine method

Heat the tagine over an open medium flame for a few minutes. (No oil is necessary as the lamb mince will provide the moisture.)

Add the mince and Sucuk, mix through to heat and add the remaining ingredients carefully. Try not to pack the ingredients in too tightly
as this will hinder the cooking process.

Crack the eggs into the mixture, reduce the flame and cover with a lid, cooking slowly until the eggs are to your liking. Serve
with bread.

Lamb mince ingredients

  •  1kg mince
  •  3 tbsp olive o
  •  2 whole cloves garlic, crushed
  • 1 brown onion, diced
  •  1 tsp harissa
  •  2 tsp ground cumin
  •  2 tsp ground coriander
  •  2 tsp ras el hanout
  •  2 tsp black pepper
  •  2 tsp salt
  • 4 tbsp pomegranate molasses

Lamb mince method
Heat olive oil in a pan on a medium heat, add garlic and onions and cook for 5-10 minutes until the onions are soft.

Add the lamb mince and cook for another 10-15 minutes until browned.

Add all the spices, mix and break up the mince with a wooden spoon. If the mixture appears dry add a small amount of water.

 

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.

Chocolate Brownie

Chocolate Brownie 

Ingredients

  • 180 grams butter
  • 2 cup(s) caster Sugar
  • 0.75 cup(s) good quality cocoa
  • 3 Eggs (lightly beaten)
  • 1.5 cup(s) self-raising flour
  • 1 teaspoon(s) vanilla essence
  • 250 grams good quality chocolate (milk, dark, or both), chopped into small pieces
  • 1 cup(s) chopped walnuts
  • 1 handful(s) icing sugar for dusting

 

Method

Preheat oven at 170°C

Melt butter in sauté pan over low- medium heat, remove pan from heat.

Stir in sugar, cocoa, eggs, flour and vanilla, mix well.

Stir through chocolate pieces and walnuts, spread mixture evenly over pan.

Bake for 25 minutes (no lid). The brownies will seem quite soft, but they will firm up as they cool.

Remove from oven and allow to cool 5 minutes. Run spatula around edge, invert onto a splatter guard and allow cooling for a further 5 minutes on wire racks.

Cut into square pieces, lightly dust with icing sugar and serve warm with vanilla ice-cream.

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

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology

Roasted Stone Fruit

Roasted Stone Fruit

Ingredients

  • 2 peaches
  • 2 nectarines
  • 2 plums
  • 2 sprigs fresh rosemary
  • 2 to 3 tablespoons honey (depending on sweetness of fruit)
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lime juice
  • Mascarpone cheese

Method

Preheat oven to 180°C.

Prick skins of 2 peaches, 2 nectarines, and 2 plums with a fork, then quarter and pit.

Toss fruit with 2 sprigs fresh rosemary, 2 to 3 tablespoons Honey (depending on sweetness of fruit), 2 tablespoons unsalted butter, cut into pieces, and 1 tablespoon fresh lime juice.

Roast fruit until fork-tender, 15 to 20 minutes. Discard rosemary.

Serve fruit warm with a dollop of mascarpone cheese.

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

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology

 

Rice Paper Rolls

 

Rice paper rolls

Ingredients

For the dipping sauce

  • 3 tbsp sweet chilli sauce
  • 1-1/2 tbsp soy sauce
  • 3 tbsp fresh lime juice

 

For the rice paper rolls

  • 12 x 22cm round rice papers
  • 1 Lebanese cucumber, cut into julienne
  • 1 small red capsicum, cut into julienne
  • 1 large carrot, cut into julienne
  • 1 small avocado, cut into short thin slices
  • 50g snow pea sprouts, ends trimmed
  • 3/4 cup coriander leaves
  • 3/4 cup mint leaves

 

Method

These rice-paper rolls can be made a few hours in advance. Simply cover with damp paper towels, the plastic wrap, and refrigerate.

To make the dipping sauce, combine all sauce ingredients in a bowl. Set aside.

Place all the ingredients for the rice paper rolls on a bench.

Half-fill a large bowl with water.

Dip one wrapper in the water for 20 seconds, or until it is just soft. Drain off excess water and place on a clean tea towel.

Place a few pieces of each of the remaining ingredients on the wrapper, about 3cm from the base.

Fold up the bottom of the wrapper. Fold in the sides and roll up to enclose filling.

Place on a tray and cover with damp paper towels.

Repeat with the remaining wrappers and filling ingredients.

Serve rice-paper rolls with the dipping sauce.

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

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology

San Choy Bau

San Choy Bau

Ingredients

  • 1 tablespoon peanut oil
  • 2 garlic cloves, crushed
  • 2cm piece ginger, finely grated
  • 500g lean pork mince
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 3 green onions, thinly sliced
  • 1/2 lime, juiced
  • 1 teaspoon sesame oil
  • 1 cup beansprouts, trimmed
  • 1/4 cup fresh coriander leaves, chopped
  • 12 large butter lettuce leaves
  • 1/4 cup chopped roasted peanuts

Method

Heat wok over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger and pork. Stir-fry for 2 to 3 minutes or until pork just changes colour.

Combine oyster sauce and soy sauce in a jug. Add onions, sauce mixture, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts and coriander.

Spoon pork mixture into lettuce leaves. Sprinkle with peanuts. Serve.

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

 

Prepared by

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology

 

Chicken Bisteaya, Tomato & Pomegranate Molasses

Chicken Bisteaya, Tomato & Pomegranate Molasses

Ingredients

For the bisteaya

  • 1 chicken breast diced
  • I onion diced
  • ½ tsp fresh ginger
  • I clove garlic crushed
  • Pinch ground coriander
  • Pinch ground cumin
  • Pinch saffron
  • 150ml chicken stock
  • 100ml cream
  • 3 eggs, whisked together
  • 2 tbsp chopped parsley
  • 1 tbsp chopped coriander
  • Filo Pastry
  • 1 pinch ground cinnamon
  • Icing sugar
  • 1 tbsp blanched almonds

For the salad

  • 3 tomatoes skinned and squeezed of seeds
  • 1 small eggplant diced
  • 1 red onion thickly sliced
  • ¼ cup Flat parsley picked
  • 1 tbsp pomegranate molasses
  • Olive oil

Method

Bisteaya

  • Sweat diced onion grated ginger and crushed garlic until soft. Add the spices and then the chicken.
  • Cook stirring for 2 minutes then add the stock, bring to the boil & reduce slightly. Add cream & bring to the boil.
  • Add eggs and immediately stir all ingredients together.
  • Remove from heat when it has thickened stir herbs through and spread onto a tray to cool.
  • Spread a sheet of filo out and brush with clarified butter.
  • Add another sheet on top. Cut 4 strips from the short side and the remaining piece into 4 squares.
  • Put a spoonful of mixture onto the end of one strip. Roll up then place in the centre of one square. Gather & tuck the filo to make a round.
  • Brush with melted butter & sprinkle with flaked almonds.
  • Bake for 15 min.  When golden dust with a mixture of cinnamon and icing

Salad

Meanwhile, sprinkle eggplant & red onion with sea salt & olive oil and roast until softened.

Blanch & peel the tomatoes, half and squeeze the pips out. Chop roughly.

Toss together with the picked flat leaf parsley and a sprinkle of pomegranate molasses.

 

Prepared by:

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology