AWARD WINNERS LAST 2 WEEKS!!!!!!!!!!!!!!!

Did i mention that Brittany & Jordan in Year 11 created an amazing Tempura? They were the award winners last week and this week a special mention goes out to Dana & Paris who created Steamed Pear & Pecan Puddings with Orange Creme Anglaise and Segmented Oranges that were absolutely FABULOUS!!!!!!!!!!!!!!! Well done team!

Here are Jordan & Brittany's Tempura. NB the chilli flower they added as a garnish?

Cya Ms K Stubbs :)

OMG! PUDS TO DIE FOR!!!!!!!!!!!!!!!! Hot & Zesty!

Today year 11's made Steamed Puddings with Orange Creme Anglaise (fancy for orange custard sauce!)
I have a masterchef recipe below for steamed puds but the one students made was on page 206 of their Food Solutions text. I do have for you the orange custard sauce though which you MUST try at home!

ORANGE CUSTARD SAUCE

Ingredients:

200 ml milk

2 egg yolks (OR 2 tablespoons of yolk from previous prac)

1 level tablespoon cornflour

Zest from 1 orange (segment the orange for presentation)

½ cup castor sugar

Method:

1.   To the egg yolks add sugar and whisk with a balloon whisk until creamy.

2.   Add cornflour and ¼ cup of the milk & zest of the orange.

3.   Bring remaining milk to the boil and gradually pour into the yolk mixture beating continuously so that it does not curdle.

4.   Stir over low heat until the sauce thickens to a pouring consistency.

5.   Serve with warm steamed puddings and segmented oranges as decoration.

 

 

Steamed Puddings with Brandy Cream and Berry Sauce

Ingredients:

 

Spiced puddings

2 0 0 g ca s te r s u g a r

2 0 0 g u n s a l te d b u t te r

4 e g g s

8 0mls cre am

2 0 0 g s e l f ra is in g f lo u r

½ ts p b a k in g p owd e r

½ ts p mix e d s p ice

¼ cu p p is ta ch io s , f in e ly ch o p p e d

1 o ra n g e , z e s te d

Brandy sauce (try replacing with my orange custard sauce!)

3 0 0mls cre am

2 tb s b ra n d y

¼ cu p b rown s u g a r

½ ts p g ro u n d cin n amo n

Berry sauce

1 p u n n e t ra s p b e rrie s

¼ cu p ca s te r s u g a r

½ lemo n , ju ice d

Fre s h ra s p b e rrie s , to s e rve

P is ta ch io s , ch o p p e d , to s e rve

O ra n g e z e s t , to s e rve

 

Method:

 

1 . P re h e a t th e o ve n to 1 4 0 °C .

2 . For the spiced puddings, comb in e th e b u t te r a n d s u g a r in a

b owl , cre am th e mix tu re u s in g a h a n d b e a te r u n t i l p a le a n d th ick .

Mix in th e e g g s a n d cre am. C a re fu l ly fo ld in th e f lo u r, b a k in g

p owd e r, s p ice , n u ts a n d o ra n g e z e s t , d o n ’ t o ve r mix . Sp o o n th e

mix tu re in to g re a s e d rame k in s , co ve r e a ch rame k in wi th fo i l a n d

p la ce th e rame k in s in a b a k in g tra y. Fi l l th e b a k in g tra y wi th wa te r

to ju s t o ve r h a l f a n d p la ce in th e o ve n to b a k e fo r 3 0 -4 0 min u te s

o r u n t i l p u d d in g s a re co o k e d .

 

(NB. You can steam these puds in your electric frypan or even in a saucepan with steamer basket & lid or even a bamboo steamer basket & wok!)

 

T u rn o u t f rom rame k in s .

3 . For the brandy sauce, p o u r th e cre am in to a sma l l s a u ce p a n

a n d p la ce o ve r a me d ium h e a t to s imme r, s t i r in th e b ra n d y,

b rown s u g a r a n d cin n amo n , co n t in u e to s imme r u n t i l re a d y to

s e rve .

4 . For the berry sauce, p la ce th e b e rrie s in to a b le n d e r wi th th e

s u g a r a n d lemo n ju ice , b le n d u n t i l smo o th , p o u r in to a ju g .

5 . P la ce 3 p u d d in g s o n a la rg e re cta n g u la r p la te , to p o n e p u d d in g

wi th f re s h ra s p b e rrie s , o n e wi th ch o p p e d p is ta ch io a n d o n e wi th

o ra n g e z e s t wi th a ju g o f b ra n d y s a u ce a n d a ju g o f b e rry s a u ce to

th e s id e .

ENJOY!!!!!!!!!!!!!!!

Cya & Happy Cooking Kay Stubbs :)

FIRST DAY BACK TERM 3! AWESOME TEMPURA!!!!!!

My year 11's worked so efficiently today to produce beautifully presented Japanese Tempura with a classic soy, mirin dipping sauce! What a fabulous bunch of skilled and conscientious students. The stars today were Brittany & Jordan who presented an aesthetically exquisite tower of crispy colourful tempura with fish as the hero of the dish perched on top with a lovely chilli flower and spring onion curl as garnish! Great work team!