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The great EU cook off!

  • Group 1: The great EU cook off!

    • Students must research traditional national dishes with nutritional information i.e. how much salt/fat is contained in that dish
    • Research traditional cooking methods. Perhaps have a go at making a recipe at home (relatives can help). Post pictures to Twinspace.
    • Create an ingredients list for your recipes.
    • Create a 3 course meal (Starter, Main and Dessert) that shows national identity of all 3 participating countries.
    • Think about fusion cooking….Should you combine ingredients to make 3 new dishes or should each country pick either starter, main or dessert.
    • You must consider presentation too.
    • You will collate all of your recipes in our own EU cookbook. Keep everything to hand.

     

     

     Main Course –

    Veal Schnitzel with Finnish Potato Salad

     

    Ingredients

    •  320g Veal
    • 300g plain flour
    •  4 eggs
    • 600g bread crumbs
    • Sunflower oil
    • 1 lemon
    • 6 potatoes
    • 1 leek
    • 2 onions
    • 100g mayonnaise
    • 1 tub crème fraiche 
    • 50g butter
    • 200g cream
    • 200g oyster mushrooms

    Method

    1. Gently tenderize the veal (which needs to be in 10cm pieces). Salt the veal on both sides and cover with flour.
    2. Whisk the eggs in a bowl and let the veal lie in the eggs for about a minute
    3. Cover the veal in bread crumbs and fry in a pan with sunflower oil – allow the oil to drain after frying
    4. To make the Finnish potato salad – boil the potatoes and when they are cold chop them with one onion and leeks.
    5. Place the mix in a bowl and with the crème fraiche and mayonnaise – season well with salt and pepper
    6. Leave in the fridge for an hour to chill
    7. To make the mushroom sauce – clean and chop both the mushroom and the second onion
    8. Melt the butter in a pan and add the onions, cooking until translucent
    9. Add the mushrooms and cook until the liquid has evaporated
    10. Sprinkle the flour over the sauce and add the cream
    11. Boil the sauce in a pan for 5 minutes and season with salt and pepper
    12. Serve all together

     

     

    Starter –

    Vegetable Puree Soup with Grieβnockerl and Welsh Rarebit

     

    Ingredients

    • 1400g different vegetables e.g. potatoes, carrots, cauliflower, leeks, sweet potato
    • 1 stock cube
    • 1 onion
    • Koskenlaskija
    • 30g butter
    • 80g semolina
    • 1 egg
    • 25g flour
    • 25g butter
    • 125g grated cheddar
    • 1 tbsp mustard
    • 1tbsp Worcestershire sauce
    • 2 slices granary bread
    • 250ml warm beer

    Method

    1. Dissolve the stock cube in 1000ml                  
    3. Bring the mix to a boil and then simmer for approximately 25 minutes – until all the vegetables are tender
    4. Puree the vegetable mix
    5. Add the koskenlaskija  and seasoning to the soup
    6. When the cheese has melted, the soup is ready
    7. To make greiβnockerl to add to the soup – whisks the eggs
    8. Add the semolina to the eggs, and rest in the fridge for an hour
    9. Take the dough from the fridge and form using tablespoons
    10. Cook in boiling salted water for 20 minutes and add to the soup
    11. To make the welsh rarebit for dipping – melt the butter in a pan and mix in the flour to make a roux
    12. Add the beer slowly to the roux until you have a thick sauce
    13. Add the cheese until it melts and then mix in all other ingredients (except the bread)
    14. Spread the mix evenly over the bread and cook under a hot grill for a few minutes until it is golden and bubbly

     

    Dessert –

    Welsh cakes with apple, cinnamon and vanilla sauce

     

    Ingredients

    • 150g plain flour
    • 75g rye flour
    • 100g butter
    • 1 egg
    • 3 apples
    • 1 tsp cinnamon
    • 85g sugar
    • Splash of milk
    • ½ baking powder

    Method

    1. Mix the flour, sugar, cinnamon, baking powder, a pinch of salt together
    2. Rub in the butter with your hands until it resembles bread crumbs
    3. Add a whisked egg and mix until it is a smooth dough, if it is a little dry, add a splash of milk and mix well again
    4. Roll the dough to the thickness of a coin and cut into 6cm rounds
    5. Cook the welsh cakes on a baking stone which is greased with butter until they are golden on each side (approximately 3 minutes on each side)
    6. Sprinkle the welsh cakes with sugar when they are cooked and place on a cooling rack
    7. For the apple sauce – dice the apples and lay them in a tray
    8. Sprinkle the apple with sugar and cinnamon
    9. Put the tray in the oven (180 degrees Celsius) until the sugar has caramelised and the apples are golden
    10. For the vanilla sauce, use Bird’s powder to make custard according to the packet, however add fresh vanilla to the boiling milk
    11. Put the custard and apple into serving pots and serve with warm welsh cakes