RECIPE BOOKLET

SITHCCC032 PRODUCE COOK CHILL AND COOK FREEZE

FOODS
SITHCCC032 PRODUCE COOK CHILL AND COOK FREEZE
FOODS
Green Lentils Stew
Ingredients (2 serves)

 30g Onion
 1 Garlic clove
 30g Celery
 30g Carrot
 50g diced Potato.
 50g diced pumpkin1 tomato diced.
 1 Bay leaf
 30 ml Olive oil
 200mls Chicken stock
 100g Green lentils dry

Method

Cut vegetables Macedoine and fry with garlic in olive oil until lightly caramelized, add lentils and
mix well, add chicken stock, bay leaf, and bring to the boil, simmer for 30min, until cooked but still
firm, add small, diced potatoes, pumpkin, mix well and simmer for another 8 minutes on low heat.
Check seasoning. Serve hot.

Penne Napolitana (Napolitana Sauce)

Penne Napolitana
Ingredients
80g Dry pasta (penne)
Napolitana sauce
25g Butter
20g Parmesan cheese
5g Chopped parsley.
Napolitana/ Tomato sauce Ingredients:
100 g Mirepoix 1 garlic clove
20g Tomato paste
410g crushed tomatoes(can)
800mls Chicken stock
2 leaves Fresh basil
10 g Sugar
25g Butter Seasoning

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Method:
• Cook pasta as per package instructions
• Drain (Do not rinse) and place a portion into the hot Napolitana sauce
• Add butter, mix well
• Serve topped with Parmesan cheese and parsley
Method:
• Sweat bacon in butter, add garlic, mirepoix, chopped tomatoes, tomato paste and fry for2 minutes
• Add chicken stock and simmer for 30 minutes
• Add chiffonade of basil
• Adjust acidity of the tomatoes with sugar
• Correct reasoning.
• Pass through a mouli. Serve.

Arancini
Yield: 4 portions

Ingredients Quantity
Chicken stock 1L
Olive oil 1 tbsp
Brown onion, finely chopped 1
Garlic, crushed 2 cloves.
Arborio rice 230 g
Lentils 100 g
Parmesan, shredded 40 g
Eggs 4
Breadcrumbs 180 g
Plain flour 150 g
Mozzarella, cut into small pieces 100 g
Vegetable oil for deep frying

Step Method

1 Bring stock to the boil. Cover and reduce to low heat.

2 Heat the oil in a large saucepan over medium heat. Add onion and garlic.
Cook covered for approximately 5 minutes or until the onion is soft.
3 Add rice and lentils to the onion mixture and cook, stirring continuously,until
the grains appear slightly glassy.

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 4 Add approximately 125 ml of the simmering stock to the rice and Lentil mixtureand
stir continuously with a wooden spoon until the liquid has absorbed.
5 Repeat with remaining stock, one ladleful at a time (approximately 20
minutes).The rice and lentils should be tender yet firm to the bite.
6 Stir in the shredded parmesan and set aside for 2 to 3 hours to cool completely.
7 Add 2 eggs and stir until well combined.
8 Place breadcrumbs on a large plate.
9 Place flour in a bowl. Crack the remaining eggs into a separate bowl and lightlywhisk.
10 Shape risotto mixture into a ball, press a piece of mozzarella into the center
thenmould to enclose. Repeat with remaining risotto mixture and mozzarella
(approximately 28 balls).
11 Roll risotto balls in flour. Shake off excess flour, dip into egg followed by the
breadcrumbs. Place in refrigerator on a large plate for approximately 30
minutes

Creamy Chicken Soup

Ingredients (1L)
• 80g onion, finely diced
• 50g butter
• 50g flour
• 1.2L chicken stock
• 100ml cream
• 1 chicken breast, cut into small pieces

Method
• heat the butter in heavy bottom saucepan. add onion, cook until onion is soft and lightly brown.
• then add the chicken and cook for about 3-5 minutes.
• stir the flour through the chicken.
• Then pour in the chicken stock into the saucepan and bring it to boil and continue stirring, make
sure no lumps are formed.
• then pour in the cream and continue stirring. cook until soup reaches its desired consistency.
• adjust the seasoning with salt and pepper.
• serve with croutons and garnish the soup with drizzle of olive oil

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Fish Pie
Ingredients (3 serves)

• 10g butter

• 2 tsp olive oil

• 1 small onion, chopped finely

• 1 medium carrot, finely

• 1tbs plain flour

• 1 cup water/ fish stock

• 250g fish fillet

• 100ml cream

• 120g frozen peas

• 50g parmesan cheese

• 1 egg lightly beaten

• 1tbs English mustard

• 2 sheet of puff pastry, thawed

• 2 sheet of shortcrust pastry, thawed

Method

• Preheat the oven to 200’C

• Melt the butter with oil in a large saucepan; cook onion, carrot, and celery, stirring until carrot
softens. Stir in flour, cook for 2-3 minutes. Add stock and fish; cook, stirring until the fish is cooked
through. Add remaining ingredients like cream, mustard, peas, and cheese. Cook and continue
stirring until the mixture get right consistency or thick enough. Remove from the heat and set aside.

• Lightly grease three individual, non-stick pie tins, measuring about 12 cm (4½ inches) across the
top, 8 cm (3¼ inches) across the base and 3.5 cm (1½ inches) deep.

• Roll the puff pastry out to a 5 mm (½ inch) thickness and cut out three 12.5 cm (5 inch) rounds.
Lightly brush the rims of the short crust pastry with the beaten egg. Top each pie with a puff pastry
round, pressing down around the edges to help the two different pastries adhere to each other;
you can pinch the edges together if you really want to be sure, or use the back of a fork to seal
around the edge. Pierce the top of each pie with a small sharp knife or skewer to form an air vent,
then brush the top of the pies with more beaten egg, avoiding the vent.

• Place the pies on the baking tray and bake in the oven for 30 minutes or until puffed and golden.

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Vanilla Pannacotta
Ingredients (4 Serves)

 2 ½ tsp Gelatine
 1 tbsp Boiling Water
 2 cups (500ml) pure or thickened cream
 ¼ cup (55g) sugar
 1 tsp Queen Organic Vanilla Bean Paste

Method

STEP
1
Lightly oil 4 ramekins or dariole moulds.

STEP
In a small bowl sprinkle gelatine over boiling water, set aside to bloom.
2

Combine remaining ingredients to saucepan, and heat while stirring, until the mixture
STEP
just starts to simmer, add bloomed gelatine and mix until fully dissolved. Remove from
3
the heat.

Divide the mixture between panna cotta moulds and leave to come to room
temperature and then chill for at least 3 hours.
STEP
4
Invert panna cottas onto plates to serve. Serve with berry coulis if desired.

STEP
5
Recipe tip: To make a vegetarian version of this recipe using Queen Jel-it-in, Dissolve one sachet
Queen Jel-it-in in 200ml of the cream and pour it into a saucepan with remaining ingredients.
Allow to gently come to the boil, before dividing into moulds.

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