Class plan 15/10/2007 accelerated program
October 14th 2007 09:53
Class plan 15/10/2007 accelerated program
Costing exercises:
1. each student to show a yield test for all meat trimmed. With wastage, trimmings and whole meat product shown. from the yield tests multiply all recipes appropriately to get the correct ratios.
2. each student to cost all the dishes they produce over the 2 days showing food cost, labour cost, estimate over heads and a selling price with a profit percentage added.
3. discuss the different dishes and look at ways we could save money in all areas to produce the most reasonable product and price.
Lamb break down
*weigh all meat before trimming for your yield testing!
A) lamb leg long: tunnel boned with shank removed and frenched cleaned for stuffing or rolling
B) lamb loin: cleaned all sinew removed with trimmings reserved for mince
C) lamb shoulder: remove bone and any large sinews dice and use bones for stock
Cornish pasties I
Brown 250gm of cubed lamb or beef in 2 tablespoons of fat. Remove from heat, and add 2 cups diced, raw potatoes, 1 1/2 cups dried raw carrots, a cup of diced celery and leaves, a tablespoon of salt, and a quarter of a tablespoon of black pepper. Mix well. Make a rich dough by sifting 4 cups of flour, 4 tablespoons of baking powder, and one and a half teaspoons of salt. Cut in 3/4 cups of shortening. Add milk to make a soft dough.
Dough: for 6
3 c. flour
1 tsp. salt
1 c. butter
3/4 - 1 c. water
Cut butter into flour and salt. Sprinkle in water, mixing until all flour is moistened and dough almost clings to side of bowl. Chill.
To make a meat and vegetable pasty, brown one-half pound of cubed lamb or beef in two tablespoons of fat. Remove from heat and add two cups of diced raw potatoes, one and a half cups of dried carrots, a cup of diced celery and leaves, a tablespoon of salt, and one-quarter teaspoon of black pepper. Mix thoroughly.. Roll to a quarter thickness, cut into 8-inch rounds. On half of each round, put one cup of filling. Fold the other half of the round over the filling, sealing the edge firmly with fingertips or a fork. Bake on an ungreased baking sheet in an oven preheated to 375 degrees F for an hour, or until the crust is golden brown. Makes six pasties.
Cornish pasties II
Make the same recipe using lamb mince and mint omitting the browning off stage
Lamb Rogan josh
2lbs boned meat from shoulder of lamb, cubed into 1-inch pieces (note: I boned and cubed a shoulder myself. Meat that you butcher yourself is eleventy billion times cheaper than pre-cubed and it’s not hard)
6tbs vegetable oil
10 whole cloves
1-2 whole dried hot red peppers (optional)
12 peppercorns
6 whole cardamom pods
1tbs ground cumin
2tbs ground coriander
1tbs dessicated unsweetened coconut
3tbs blanched almonds, coarsely chopped
6 cloves garlic, peeled and coarsely chopped
a piece of fresh ginger, about 1-inch cube, peeled and coarsely chopped
1/2 tsp ground turmeric
1/4 tsp ground nutmeg
1/4 teaspoon ground mace
2 medium onions, peeled and finely minced
3tbs plain yoghurt
3 medium tomatoes (tinned or fresh), peeled and coarsely chopped
1 1/2 tsp salt
Wipe the meat well with paper towels .(What? What will that achieve? After hacking my shoulder of lamb into bits, I forgot this bit. It didn’t sem to make much difference.)
Heat the oil in a 10-12-inch frying pan (I have no idea how many inches wide my frying pan is). When the oil is hot, add the cloves, red peppers, peppercorns, and cardamom. Stir them for a few seconds until they puff up and darken (there was no puffing when I did it).
Now put in 7 or 8 pieces of meat at a time to brown. When each lot is brown on all sides, remove with a slotted spoon to a large flameproof covered casserole, taking care to leave the spices in the frying pan (Note: she never mentions the casserole dish again. But I will.). Continue to brown all the meat this way and set aside. Turn off the flame under the frying pan.
You have to roast some spices now, so take out your heaviest iron-type frying pan (I keep a small one just for this purpose) (Oh DO you, Ms Madhur Jaffrey? Well bully for you. I DON’T. I have one other frying pan and that’s it. You’re lucky I’ve got two.). Put the cumin, coriander, coconut and almonds in it. (Using what is, for me, remarkable foresight I had already measured out and prepared these ingredients and had them ready in a little bowl.). Turn heat on medium and roast, stirring for about 5 minutes or until spices turn a coffee colour. Turn off heat and pour roasted spices and nuts into container of electric blender. Add chopped garlic and ginger.(I admit, there was some last-minute chopping done here).
With a slotted spoon, lift out the fried spices in the oil and put them in the blender container too. Add the turmeric, nutmeg, mace and 8 tablespoons water. Blend at high speeds until you have a smooth, thick paste. You may need to stop the blender and push down with a rubber spatula.(I’m not sure why she specifies a *rubber* spatula. As it happens, my only spatula is rubber. Lucky for her. My blender, however, is too big and the blade didn’t mix the ingredients properly. After an abortive attempt with a hand-held blender I accepted that my paste would not be smooth, merely not-lumpy.)
In the same frying pan in which the lamb cooked, fry the onions over a high heat, stirring and scraping up the juices for about 5 minutes, or until they turn dark in spots. Then lower heat to medium and add paste from blender. Stir and fry or another 5 minutes, gradually adding the yogurt, a tablespoons at a time. Put in the chopped tomatoes. Stir and fry for another 2-3 minutes.
Now add 1/2 pint water. Bring the boil. Cover, lower heat and simmer gently for 15 minutes.(Hang on. Cover? I’m using a frying pan. Frying pans don’t have covers. I was foxed. But no! Earlier on there was mention of a casserole dish, in which I have put the meat. So now I had to take the meat out of the cassole dish, stip in the onion, paste, etc and cover and simmer. Most unelegant.)
Put the meat into this sauce. Add the salt and stir. Bring to the boil, cover, lower heat and simmer gently for 1 hour. Stir a few times as it cooks.
Basic red lamb curry
Lamb shoulder
Red curry paste
Onion
Potato
Coconut milk
Herbs
Rice
Braised lamb shanks with Roast Garlic mash
16 lamb shanks
garlic
mirepoix
have lamb stock prepared
raid freezer for either:
tomato purree
other likely candidates for braising liquid
herbs and seasoning to suit
creamy garlic mash
lamb and rosemary tortellini
crumbed lamb loin
herb crusted lamb loin
Costing exercises:
1. each student to show a yield test for all meat trimmed. With wastage, trimmings and whole meat product shown. from the yield tests multiply all recipes appropriately to get the correct ratios.
2. each student to cost all the dishes they produce over the 2 days showing food cost, labour cost, estimate over heads and a selling price with a profit percentage added.
3. discuss the different dishes and look at ways we could save money in all areas to produce the most reasonable product and price.
Lamb break down
A) lamb leg long: tunnel boned with shank removed and frenched cleaned for stuffing or rolling
B) lamb loin: cleaned all sinew removed with trimmings reserved for mince
C) lamb shoulder: remove bone and any large sinews dice and use bones for stock
Cornish pasties I
Brown 250gm of cubed lamb or beef in 2 tablespoons of fat. Remove from heat, and add 2 cups diced, raw potatoes, 1 1/2 cups dried raw carrots, a cup of diced celery and leaves, a tablespoon of salt, and a quarter of a tablespoon of black pepper. Mix well. Make a rich dough by sifting 4 cups of flour, 4 tablespoons of baking powder, and one and a half teaspoons of salt. Cut in 3/4 cups of shortening. Add milk to make a soft dough.
Dough: for 6
3 c. flour
1 tsp. salt
1 c. butter
3/4 - 1 c. water
Cut butter into flour and salt. Sprinkle in water, mixing until all flour is moistened and dough almost clings to side of bowl. Chill.
To make a meat and vegetable pasty, brown one-half pound of cubed lamb or beef in two tablespoons of fat. Remove from heat and add two cups of diced raw potatoes, one and a half cups of dried carrots, a cup of diced celery and leaves, a tablespoon of salt, and one-quarter teaspoon of black pepper. Mix thoroughly.. Roll to a quarter thickness, cut into 8-inch rounds. On half of each round, put one cup of filling. Fold the other half of the round over the filling, sealing the edge firmly with fingertips or a fork. Bake on an ungreased baking sheet in an oven preheated to 375 degrees F for an hour, or until the crust is golden brown. Makes six pasties.
Make the same recipe using lamb mince and mint omitting the browning off stage
Lamb Rogan josh
2lbs boned meat from shoulder of lamb, cubed into 1-inch pieces (note: I boned and cubed a shoulder myself. Meat that you butcher yourself is eleventy billion times cheaper than pre-cubed and it’s not hard)
6tbs vegetable oil
10 whole cloves
1-2 whole dried hot red peppers (optional)
12 peppercorns
6 whole cardamom pods
1tbs ground cumin
2tbs ground coriander
1tbs dessicated unsweetened coconut
3tbs blanched almonds, coarsely chopped
6 cloves garlic, peeled and coarsely chopped
a piece of fresh ginger, about 1-inch cube, peeled and coarsely chopped
1/2 tsp ground turmeric
1/4 tsp ground nutmeg
1/4 teaspoon ground mace
2 medium onions, peeled and finely minced
3tbs plain yoghurt
3 medium tomatoes (tinned or fresh), peeled and coarsely chopped
1 1/2 tsp salt
Wipe the meat well with paper towels .(What? What will that achieve? After hacking my shoulder of lamb into bits, I forgot this bit. It didn’t sem to make much difference.)
Heat the oil in a 10-12-inch frying pan (I have no idea how many inches wide my frying pan is). When the oil is hot, add the cloves, red peppers, peppercorns, and cardamom. Stir them for a few seconds until they puff up and darken (there was no puffing when I did it).
Now put in 7 or 8 pieces of meat at a time to brown. When each lot is brown on all sides, remove with a slotted spoon to a large flameproof covered casserole, taking care to leave the spices in the frying pan (Note: she never mentions the casserole dish again. But I will.). Continue to brown all the meat this way and set aside. Turn off the flame under the frying pan.
You have to roast some spices now, so take out your heaviest iron-type frying pan (I keep a small one just for this purpose) (Oh DO you, Ms Madhur Jaffrey? Well bully for you. I DON’T. I have one other frying pan and that’s it. You’re lucky I’ve got two.). Put the cumin, coriander, coconut and almonds in it. (Using what is, for me, remarkable foresight I had already measured out and prepared these ingredients and had them ready in a little bowl.). Turn heat on medium and roast, stirring for about 5 minutes or until spices turn a coffee colour. Turn off heat and pour roasted spices and nuts into container of electric blender. Add chopped garlic and ginger.(I admit, there was some last-minute chopping done here).
With a slotted spoon, lift out the fried spices in the oil and put them in the blender container too. Add the turmeric, nutmeg, mace and 8 tablespoons water. Blend at high speeds until you have a smooth, thick paste. You may need to stop the blender and push down with a rubber spatula.(I’m not sure why she specifies a *rubber* spatula. As it happens, my only spatula is rubber. Lucky for her. My blender, however, is too big and the blade didn’t mix the ingredients properly. After an abortive attempt with a hand-held blender I accepted that my paste would not be smooth, merely not-lumpy.)
In the same frying pan in which the lamb cooked, fry the onions over a high heat, stirring and scraping up the juices for about 5 minutes, or until they turn dark in spots. Then lower heat to medium and add paste from blender. Stir and fry or another 5 minutes, gradually adding the yogurt, a tablespoons at a time. Put in the chopped tomatoes. Stir and fry for another 2-3 minutes.
Now add 1/2 pint water. Bring the boil. Cover, lower heat and simmer gently for 15 minutes.(Hang on. Cover? I’m using a frying pan. Frying pans don’t have covers. I was foxed. But no! Earlier on there was mention of a casserole dish, in which I have put the meat. So now I had to take the meat out of the cassole dish, stip in the onion, paste, etc and cover and simmer. Most unelegant.)
Put the meat into this sauce. Add the salt and stir. Bring to the boil, cover, lower heat and simmer gently for 1 hour. Stir a few times as it cooks.
Basic red lamb curry
Lamb shoulder
Red curry paste
Onion
Potato
Coconut milk
Herbs
Rice
Braised lamb shanks with Roast Garlic mash
16 lamb shanks
garlic
mirepoix
have lamb stock prepared
raid freezer for either:
tomato purree
other likely candidates for braising liquid
herbs and seasoning to suit
creamy garlic mash
lamb and rosemary tortellini
crumbed lamb loin
herb crusted lamb loin
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