ACTIVITY 1C

1. SUMMER BARBECUE PRAWN PLATTER

0.20 Cook

2 servings for dinner

INGREDIENTS

- 2 cups black rice, ¼ cup sunflower kernels

- ¼ cup apple cider vinegar, 2 teaspoons caster sugar
- 1 teaspoon sea salt flakes, 1 bunch radishes, trimmed, quartered
- 1/3 cup pepitas, 2 tablespoons brown sugar
- 1 tablespoon harissa seasoning, ¼ cup extra virgin olive oil
- 32 large green king prawns, peeled, cored, cut into long wedges
- 1 large red onion, cut into thick wedges, 1 avocado, cut into 1 cm pieces
- 2 tablespoons lemon juice, 1 large red capsicum, cut into thick strips

METHODS:-

Step 1- Cook rice following packet directions, season. Stir in sunflower kernels.

Step 2- Combine vinegar, caster sugar, salt and radish in a bowl. Stand for 3 min, tossing
occasionally.

Step 3- Meanwhile cook pepitas in a frying pan over medium-high heat tossing, for three minutes or
until toasted. Sprinkle with brown sugar. Season with salt, cook, stirring for two minutes or until
caramelished. Transfer to a baking paper lined-tray. Cool completely break into small pieces.

Step 4- combine seasoning and two tablespoon are in a bowl add prawns toss to coat starting from
tail and thread prawns into skewers. Cut cheeks from mangoes discard seeds.

Step 5- preheat a barbecue hot plate and grill on medium high heat. Cook mango and pineapple,
turning for four minutes or until charged. Transfer to tray, cover to keep warm. Cook asparagus amd
prawns, turning occasionally, for 3 to 4 min or until asparagus is just tender an prawns are just
cooked. Transfer to tray. Cook capsicum and onion for 3 min each side or until charred.

Step 6- Drain radish mixture, reserving ¼ cup pickling liquid. Toss avocado with lemon juice. Stir
remaining oil into pickling liquid

Step 7- cut mango into wedges. Place rice mixture on a large platter, top with fruit, vegetable in
prawns. Spoon over avocado mixture, drizzle with dressing sprinkle with pepitas. Serve

2. CHICKEN SUSHI
15 Prep

15 cook

5 servings

INGREDIENTS

- 1 ½ cups sushi rice, ½ tsp salt

- 3 tbsp sushi vinegar, 4 nori sheets
- 1 bamboo sushi mat, 160 g can wattie’s shredded chicken with lite mayo
- 1 avocado, halved, stoned, peeled and chopped, 1 small carrot, cut into thin strips
- Soy sauce to serve, pickled ginger to serve, wasabi to serve

METHODS:-

Step 1- put rice in a serve and wash thoroughly under cold water. Place in a saucepan with 2 ½ cups
of cold water and ½ teaspoon of salt. Bring to the boil. Cover and simmer for 12 min. remove from
the heat and stand for 10 min with the lid on. Carefully stir through the sushi vinegar and transfer to
a tray to cool.

Step 2- place a sheet of nori, shiny side down with the lines running horizontally, on a bamboo sushi
mat. With wet hands, spread about 2 handfuls of rice over the nori, leaving one edge with 2cm strip
free pf rice.

Step 3- Place wattie’s shredded chicken with lite mayo down the center of the rice and arrange
avocado and carrot strips on top.

Step 4- using the bamboo mat as a guide, roll the sushi away from you to firmly enclose filing. Wrap
in cling and chill for 30 min. repeat with the remaining ingredients.

Step 5- slice and serve with wasabi, pickled ginger and soy sauce.

3. CHICKEN AND ASPARAGUS CREPES

20 min prep

15 min cook

4 servings for breakfast

INGREDIENTS

- 3 pc eggs
- 500 ml milk, 1/2 all-purpose flour
- 1.500 kg asparagus, ½ onion
 - 2.500 kg mushrooms, 1 kg rotisserie chicken
- 667 g mozzarella cheese. ½ salt & pepper
- ¼ butter, 100 g canola oil

METHOD:-

Step 1- Preheat the oven to 425 degrees F. Butter a large baking dish. Combine the chicken, ricotta, 1/2
cup parmesan, 3 tablespoons herbs, 3/4 teaspoon salt and 1/2 teaspoon pepper in a medium bowl.

Step 2- Spoon about 1/4 cup filling across the lower half of each crepe; roll up to enclose the filling.
Place the crepes, seam-side down, in the baking dish. Cover with foil and bake until the filling is hot,
about 15 minutes. Meanwhile, melt 3 tablespoons butter in a skillet over medium-high heat.

Step 3- Add the shallot and cook until it softens, about 1 minute. Add the asparagus and cook until just
tender, about 3 minutes. Add the chicken broth, lemon zest and the remaining 1 tablespoon herbs and
simmer until the sauce is slightly thickened, about 2 minutes.

Step 4- Stir in the remaining 1/4 cup parmesan and season with salt and pepper. Divide the crepes
among plates, top with the asparagus and sauce, and sprinkle with parmesan.

4. LENTIL VEGETABLE SOUP

Entrée for lunch

0.05 prep

0.15 cook

4 servings

INGREDIENTS

- 500g lentils & 30kg brown rice

- ¼ cup chopped onion & carrot
- 150 kg celery stalk & 200g dried oregano
- 1 kg chicken stock & garnish rosemary, basil 60ml
- 150g seasoning curry powder & turmeric 15g
- 300ml veg spinach leaves & tomatoes

METHODS

Step 1- heat the soup following packet directions. Meanwhile, heat 1 tbsp oil in a non-stick frying pan
over medium heat. Add the onion and carrot. Cook, stirring for 5 mints and add all ingredients like
lentils, brown rice, celery stalk, chicken stock, garnish rosemary, basil, tomatoes, turmeric etc. until are
browned. Transfer to a plate. Put some oil in the plate and put the veg spinach leaves and curry powder,
for 5 mints or until crisp all over.
Step 2- divided the soup among serving bowls. Again top with some onion and spinach leaves and basil.

5. APPLE & ALMOND CRUMBLE PIE

50 mins prep

40 min cook

6 servings

INGREDIENTS

- 8 apples, 50g golden caster sugar

- ½ tsp mixed spice, 2 tbsp plain flour
- 500g block pastry, 1 beaten egg
- Clotted cream, 50g plain flour
- 50g almonds, 70g cold butter &30g flaked almonds

METHODS

Step 1- First, make the crumble. Tip the flour, ground almonds, sugar and a pinch of salt into a bowl,
then rub in the butter with your fingers until the mix resembles breadcrumbs. Stir in the flaked almonds
and chill until needed. Can be prepared up to two days ahead and chilled.

Step 2- Heat the oven to 200C/180C fan/gas 6 with a baking tray inside. Peel, core quarter and slice the
apples, then tip into a bowl with the sugar, mixed spice and flour. Toss well and set aside. Roll the pastry
out on a lightly floured surface until it’s large enough to line a 20-22cm pie dish. Line the dish with the
pastry, then trim and crimp the edge. Alternatively, re-roll the pastry trimmings into an 80cm-long strip,
then cut into three thin, long strips, and arrange into a 1cm-wide plait. Arrange the plait around the
edge of the dish, and brush with some beaten egg.

Step 3- Spoon the apples into the base, then scatter over the crumble. Bake on the hot tray for 35-40
mins until the topping is toasted and the pastry is deep golden. Leave to stand for 10 mins, then serve
warm with cream, custard or ice cream.