Cookery Demonstration Recipes Summer 2015

Spring Roll Recipe

Once you get the hang of rolling these beauts you will make them more than once a week.
They are also great on a cold winter for lunchtime. The spice really does warm you up. The purpose of the salsa is too cool the pallet if you don’t like your food too spicy.

What you will need
1 pound of beef mince
1/2 red pepper diced finely
1tsp of grated ginger
1tbsps of cumin
1tbsps of tumeric
1 beaten egg (for egg washing)
1 pack of spring roll wrappers (or filo pastry if you can’t get spring roll wrappers)

For this recipe you will need the deep fat fryer. If you don’t have one you can use a saucepan of sunflower oil but be very careful.
For the salsa
1 large orange peeled, segmented and diced
Small bunch of thyme roughly chopped.
To serve 
hot sauce

Part 1
Firstly get the mince and cook out in a saucepan.Season well.
Part 2
Prepare your veggies by dicing the pepper and grating the ginger. For the salsa segment peel the orange with a knife and segment it and dice it. Now in a bowl mix the orange with the thyme and allow to infuse

Part 3
Mix in the red pepper, ginger and spices into the mince.

Part 4
Assemble the spring roll by filling, tucking in the edges and egg washing so it sticks. Double wrap the spring roll if you are afraid of it bursting in the fryer. Cook off for 2-3 minutes in the deep fat fryer or saucepan until golden in colour.
Serve by slicing at an angle with a serrated edged knife and stand them up on a nice plate or platter. Spoon on the salsa and enjoy. Decorate your platter nicely with the hot sauce if you like.

Chicken in Kitafi with Curry Mayonaise

2 Chicken Breasts
1 packet of kitafi pastry
1 egg
a drop of milk
plain flower for dusting
Mild curry powder
Oil for frying
To serve
Mix 1tbsp of curry powder and 1tbsp of tumeric in a bowl with 400g of mayo some dressed rocket

Cook the chicken in the oven with seasalt and mild curry powder for 15-20mins at 180oC. Once cooked slice into chunks like goujons. And now prepare to roll in the kitafi. Mix some seasalt into the flour in a bowl. Whisk the egg and milk together in another bowl and then take small bunches of kitafi pastry and lay it out.
Dip the chicken into flour first then into the egg mixture and then roll tightly in the kitafi squeezing to keep it together. Heat the oil in a wok and dip the kitafi in to cook until crispy. This normally takes 2-3 mins.
Drain onto some kitchen paper and then serve up with the curry mayo and rocket. Enjoy.

Steak And Crispy Hassleback Potatoes

Five things to look for when buying a steak
1. When choosing a steak, striploin is a fine choice due to its tasty, melt-in-the-mouth succulence. Good striploin has just the right amount of fat and nice marbling. Rump (sirloin) steak is slightly cheaper than striploin but it’s still a great steak for griddling or frying, with more flavour than striploin.
2. Age of the steak is important, as the hanging process develops the flavour and tenderises the meat. So ask your butcher how long the beef has been hung for. As a rule, 21 days as a minimum and 35 days as a maximum is a good range to go for.
3. Good beef should be a deep red colour.
4. Check the beef has good marbling – little streaks of fat running through the meat. This melts when heated, helping the steak to baste itself from within as it cooks.
5. A good layer of creamy-white fat around the top of striploin and sirloin steaks is essential.

Five steps to cooking the perfect steak at home
1. Take steaks out of the fridge 30 minutes before cooking to allow to come to room temperature. Heat your griddle or frying pan over a high heat, until smoking hot.
2. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper just before cooking.
3. Don’t griddle more than two steaks at a time, and keep them spaced well apart. If you add more than two steaks to the pan at once, the temperature will drop and the steak will stew, rather than fry.
4. Seal each side of the steak with some fresh thyme and crushed garlic for 30 seconds on a very high heat. Place into the oven at 190oC to your liking. (see timings below)
5. Let the steak rest for about 5 minutes (in tinfoil) before serving, to allow the juices that have been drawn to the surface to relax back into the meat.

How long to cook a steak for:
These timings are based on cooking a striploin steak that’s about 3cm thick. (Cooking times will vary depending on the type and thickness of the steak, and how hot your pan is.)
Blue: 1 minute each side
Rare: 1 and a half minutes in the oven (after searing)
Medium rare: 2 and a half minutes in the oven (after searing)
Medium: 4 minutes in the oven (after searing)
Medium-well done: 5-7 minutes in the oven (after searing)

For the crispy hassleback potatoes
6 maris piper potatoes washed with skin on
3 sprigs of fresh thyme
2tbsps of melted butter
A good pinch of seasalt

Heat the oven to 200oC. Between two chopsticks or two wooden spoons. Slice all along the potatoes about 2mm between the cuts. The purpose of the chopsticks or wooden spoons is to stop you cutting fully through the potatoes.
Place the sliced potatoes on a baking tray when finished and brush with butter, sprinkle with thyme and seasalt.
Roast for about 40 mins or until crispy and cooked.

Chicken Curry with Spirialised Carrot

For the curry and chicken
2 large chicken fillets butterflied from your Craft Butcher
Half an onion sliced
1 cloves of garlic roughly chopped
3tbsps of tomato purée
2tbsps of mild curry powder or garam masala
1 tin of coconut milk
Some grated ginger
4tbsps of sweet chilli sauce
1tbsp of mango chutney
For the spirialised carrot
1 carrot run through a spirialiser
A few sprigs of thyme chopped
Some zest and juice of a lime

For the chicken in a frying pan with some oil and salt pan fry on a medium to high heat for 2-2 ½mins on each side.
For the sauce in a hot saucepan with some oil sweat your onions, garlic for 30 seconds on a high heat.
Reduce the heat and add in the curry powder and tomato purée. Cook them out for another 30 seconds.
Finish making the sauce by adding the coconut milk, ginger, and sweet chilli and seasoning to your liking with salt and cracked black pepper.
Once the sauce is made you can chop in the chicken and serve.
Mix all the ingredients of the spirialised carrots together and serve.

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