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    Tuesday, September 25, 2007

    Cooking Class No 2

    While Sophia is Slaving the others are Playing...
    Joseph and Mia eating BOUGHT doughnuts!!!
    Cooking Class Day 2

    Today Sophia learnt many new skills
    Don't you love the jaunty tea towel...very professional I think.
    Our menu was
    Stuffed Potatoes with Chicken Yakatori
    A bonus from this was potato skins!!!
    Remember 1980 and

    Kiwi Crisps (Double Chocolate Chip Cookies.)

    This doesn’t seem like a lot but we learnt many skills

    For the Potatoes
    Heat the oven to 180C

    1 potato per person
    Head of broccoli
    Handful corn kernels
    1 spring onion sliced
    3-4 tablespoons milk
    Knob of butter
    Sea salt and freshly ground black pepper
    Grated tasty cheese

    Scrub potatoes and dry
    Prick all over with a fork
    Rub with oil and bake for approx 1 hour until tender.

    Prepare broccoli into florets

    Blanch in boiling salted water about 2-3minutes
    Drain and pop into iced water to shock and set the colour.
    Remove potatoes from oven cool a little and when cool enough to handle
    Cut off the top to make a little lid.
    Scoop out potato flesh and push through a potato ricer or mouli
    Not compulsory but does give a better texture.

    You can just mash if you wish.

    Heat milk and butter
    Add to potato and beat well
    Taste for seasoning and adjust with salt and freshly ground black pepper as needed

    Chop broccoli and add with corn and sliced spring onions to potatoes
    Mix well
    Fill potato shells
    Cover with grated cheese

    Bake in hot oven 200C 25 minutes

    Just look at those potato skins...actually pretty much the highlight...especially with Grandma's Tomato Sauce
    The bonus skins!!!
    Take the little lids
    Spray with olive oil
    Season with sea salt and freshly ground black pepper
    Add a little grated cheese
    20 minutes in 200C oven

    Crispy and yummy

    Skills: Chopping, preparing and cooking green vege

    Now for the Chicken Yakatori
    Chicken pieces marinated and pushed on to skewers with spring onions and grilled’

    First Sophia made the marinade

    6 tablespoons Soy Sauce
    1 tablespoons Kecap Manus
    2 tablespoons Mirin
    2 tablespoons Sake
    1 tablespoons sugar

    Place in a saucepan
    Bring to boil and dissolve

    3-4 boneless, skinless thighs

    Chop chicken into 3 cms pieces

    Place into bowl…pour over marinade
    Mix well
    Leave about 20 minutes

    Soak skewers
    Cut 2-3 Spring onion in 3 cm strips
    Skewer chicken and spring onion

    Spray hot ridged grill pan

    Place skewers on pan
    Brush with marinade while cooking

    Turn them 2-3 times
    We served with the Stuffed Potatoes

    Skills - Measuring for the marinade
    Developing a taste for Asian foods
    Preparing the skewers

    I still think these are the best Chocolate Chip cookies ever.
    Good for egg allergic egg
    Very short and chocolatey
    Kiwi Crisps (Double Chocolate Chip Cookies)

    115 gms butter
    ¼ cup sugar
    2 tablespoons condensed milk
    1 cup flour, take out 2 tablespoons and replace with
    2 tablespoons cocoa
    1 teaspoon baking powder
    Pinch of salt
    1 cup your favourite chocolate cut into pieces the size of a pea

    (Or choc chips)

    Cream butter and sugar till light and fluffy
    Add condensed milk
    Mix chocolate chips with sifted flour cocoa, salt and baking powder
    Then add to the butter mix
    Blend well
    Roll into a 3 cms log and cut in pieces

    Place on baking paper on a baking tray
    Squash down with a floured fork

    170C for 15- 20 minutes

    Makes 12 fat cookies or 18 or you wish

    Skills – Creaming butter and sugar

    We were so full and thought that that was enough food for all day almost but it’s amazing how it all goes down and you can fit in more.
    So we made

    French Toast with Hot Fruit Compote and Maple Syrup Cream

    Above... Sophia skinning the pineapple

    Hot Fruit Compote

    1 gold pineapple peeled and cut into chunks
    2 punnets blue berries
    3 punnets raspberries
    1 ½ cup of caster sugar
    ¾ cup water.
    2 tbs raspberry liqueur (optional) but does add an extra zing

    Into a pot put the fruit, sugar and water reserving 1 punnet of raspberries and bring to simmer and cook gently 5-7 minutes.
    Let cool and when you need it reheat again gently and
    add the extra raspberries and the raspberry liqueur just before serving.

    French Toast
    1 slice white toast bread per person
    1 egg
    ½ cup milk
    Butter for frying

    Cut crusts off bread we cut them into rounds…looks pretty

    Beat egg and milk
    Soak bread in this mixture for about 5 minutes

    Heat pan add butter

    Add toasts cook till golden brown each side.
    Beat 200 mils cream with 1 tablespoons maple syrup
    Mint leaves finely sliced.
    To serve

    Place golden rounds on plate, spoon over some warm fruit
    Top with whipped cream and sprinkling of mint leaves.

    Skills – Beating cream, frying French toasts, cutting and peeling pineapple

    Would you believe it we ate it all.

    How greedy is that?

    Roll on Friday

    Fried Chicken
    Chip Butties
    Fudge Cake
    Toffee Apples

    We are having guests.
    So Sophia loved the French Toast so much we are going to serve them that treat.


    Jim said...

    Not "greedy" at all, just shows a proper appreciation for a smorgasboard of delicious food. :)

    jeena said...

    Hi there you have a great blog,lovely recipes. Feel free to visit my blog too :)

    Jeena xx

    click here for food recipes

    So Simple said...

    Wait till tomorrow. Should be fun.
    I am exhausted thinking about the menu.

    Thanks for your comments I ahve dropped into your blog it's now on my favourites.


    Anali said...

    Great pictures and it's nice seeing Sophia enjoying her cooking lessons! Many people don't enjoy cooking, so it's nice to see the new generation having fun with it. After all, we always will have to eat! ; )