Jesy: Hospo 2020

FRUIT SALAD

In the top left corner, you can see me cutting the kiwi fruit, the cut that I am showing is called a macedoine cut. This is also known as a large dice.

The top right-hand corner shows me doing the same cut to an apple.

I have used two fruits apple and kiwifruit. The bottom picture is how it turned out.

ORANGE UPSIDE-DOWN CAKE

Serves: 2-3 people

Preparation: 10 minutes

Cooking: 40 minutes

Ingredients
Method

½ oranges, peeled and sliced

Zest of half an orange

1/3 cups brown sugar

50g butter

1 eggs

¼ cup self-raising flour

2T desiccated coconut

¼ teaspoon ground cinnamon

Preheat oven to 180°C and line a 22cm spring form cake tin with baking paper

Melt 50 grams of butter and ½ cup of brown sugar together and pour into the tin. Arrange the orange slices in a circular pattern

Beat the remaining 150 grams of butter and cup of brown sugar together until pale and creamy. Add eggs, one at a time, beating after each egg. Stir in the combined flour, coconut, cinnamon and orange zest. Spoon the cake batter over the oranges

Bake for 40 minutes, until a skewer comes out of the cake clean. Leave to rest for 5 minutes, then invert onto a cake stand or plate

Serve warm with a dollop of yoghurt for dessert or cold for afternoon tea

First, you need to cut the orange in half. Use a pairing a knife to cut out the skin of the orange. The slices should look circular in shape. Do as many needed for each cake.

This is how it should look after the skin is off, make sure to take off any white skin still left on the orange. Repeat the process for the rest of your cakes.

For the other half of the orange, you would need to grate it till the color disappears to white. This will be included in the batch to add flavor. Like the picture shown below.

once all ingredients have been put into a bowl and mixed place the orange at the bottom. Then fill the tin with the batter. make sure the orange is covered.

Place in oven and wait till ready. Carefully take out with mittens and wait till the cake has cooled down.

enjoy!

STIR FRY

The ingredients we used to make this were:

- Frozen peas/corn

- Carrots

- Capsicum

- Mushrooms

- Broccoli

- Onions

- 1 chicken breast

- Spring onion

- Udon noodles

Our first step was to wash the vegetables. Then prepare two different boards to seperate the chicken and vegetables. Stopping bacteria from spreading. Then we would start to cut the vegetables. The cut that I am demonstrating in this picture is called brunoise. I used this cut on the onions.

Once all vegetables have been cut, put them aside into bowls.

Then cut the chicken breast, you can use steak instead. Remove any left over fat or skin attached to the chicken.

Cut the chicken into small chunks. The chicken will shrink when being cooked so it's good to have them in bite sizes. The cut that I am demonstrating here is called macedoine, large dices.

Put water into the bowls of the frozen peas and corn. So they can defrost easily.

We have used the julienne cut for the carrots and the jardinere cut for the capsicum. The chiffionade cut for the spring onion and the paysanne cut for the mushrooms.

Heat up the pan and pour in oil. Place chicken in and wait till golden brown and add vegetables.

Add the onions. Then add in the vegetables that will take longer to cook through first for example the carrots and broccoli.

Once all vegetables have been added turn off and add in the udon noodles. Add in soy sauces or the sauces youv'e chosen. Place into bowls and sprinkle the spring onion on top.

Enjoy!

SOUVLAKI

Turn meat around so it does not burn

When brown and take meat out

use a paper bag to fold the pita bread into the shape of a cone.

Add in meat, cheese and vegetables top it up with hummus.

Enjoy!

DUMPLINGS

INGREDIENTS:

400g lean pork mince

1 cup finely shredded cabbage (see note)

1 teaspoon sesame oil

1 tablespoon soy sauce

3cm piece ginger, peeled, grated

2 garlic cloves, crushed

30 gow gee wrappers

1 tablespoon vegetable oil

sliced green onions, to serve

Dipping sauce

1/3 cup teriyaki sauce

1 teaspoon sesame oil

METHOD:

Step 1

Place mince, cabbage, sesame oil, soy sauce, ginger and garlic in a bowl. Stir to combine. Place wrappers on work surface. Make dumplings: Spoon 1 heaped teaspoon mince mixture on 1 half of wrappers. Brush edges with cold water. Fold remaining wrapper halves over to enclose filling. Press edges together to seal.

Step 2

Heat half the vegetable oil in a large fry pan over high heat. Remove from heat. Reduce heat to medium-high. Arrange half the dumplings in pan. Cook for 1 to 2 minutes or until bases are browned. Add 1/2 cup hot water. Cover with lid. Cook for 4 to 5 minutes, adding more water if necessary. Remove from heat. Uncover. Stand for 1 to 2 minutes or until dumplings come away from pan easily. Repeat with remaining oil and dumplings.

Step 3

Meanwhile, make dipping sauce Place teriyaki sauce and sesame oil in a bowl. Stir to combine. Serve dumplings with dipping sauce and onion.

(Chiffionade cut)

Enjoy!

FISH FILLET

Lemon and Dill Fish

2 lemons, juiced
2 tablespoons dill leaves,
finely chopped
4 thick (about 200g each) white-fleshed fish fillets (such as blue eye or ling)
2 green onions, thinly sliced diagonally
8 small yellow button squash, halved
200g snow peas, trimmed
2 teaspoons extra virgin olive oil
lemon wedges, to serve

Step 1

Combine 1/3 cup lemon juice and dill in a small bowl. Cut four 30cm-square pieces of non-stick baking paper.

Step 2

Place 1 fillet, skin side down, in centre of 1 piece baking paper. Drizzle with one-quarter lemon mixture. Season with salt and pepper. Top with one-quarter green onion. Repeat with remaining fish, paper, lemon mixture and green onion. Fold paper edges and turn upwards to seal (so juices don't run out) to form a parcel. Place parcels, in a single layer, in steamer basket. Steam, covered, over boiling water for 6 to 8 minutes or until fish is just cooked through. Transfer to a plate. Cover with foil to keep warm.

Step 3

Place squash and snow peas in steamer basket. Steam, covered, over boiling water for 2 to 3 minutes or until just tender. Transfer to a heatproof bowl. Drizzle with oil and season with salt and pepper.