Transcript File - scscyear8cafe

Risotto
Brief
A new Italian restaurant is about to open in Torquay which wants
to feature regional Italian food. They have asked you to submit a
possible risotto dish with your own twist. You are to design a
risotto variation using the risotto recipe on page 472 of Cookery
the Australian Way 8th edition. You are able to use packaged rice
to attractively present your risotto. Because this is a new
contemporary restaurant, they would like the dish to show this
from the traditional recipe and for you to put your own modern
‘twist’ into the dish. For ease of reading the recipe they would still
like it to be re-presented in the style of the Cookery the Australian
Way. The owner of the restaurant is from Milan and has always
strongly believed in using local and seasonal produce. He expects
you to reflect this in your dish. You are serving 2 people for a light
Italian lunch.
Specifications
Constraints:
Must base recipe using the risotto recipe on page 472 of Cookery the Australian Way
8th edition.
You are able to use packaged rice to attractively present your dish.
Re-written in the style of the Cookery the Australian Way.
Must use local and seasonal produce.
Dish must serve 2 people.
Considerations:
Time
Equipment available
Skills
Evaluation Criteria
0 How was the recipe based on the risotto recipe on
page 472 of Cookery the Australian Way 8th edition?
0 How was local and seasonal produce used in the dish?
0 How was the dish prepared to ensure if served 2
people?
0 How was the dish prepared to ensure it was
completed on time?
Research
What food is in season for summer?
Asparagus
Turnips
Pumpkin
Research
Local produce for Western Australia
0 West Australian
Boneless Saddletail
Snapper Fillets
0 http://www.banniste 0 http://www.harveyc
rdowns.com.au/milk
heese.com.au/
Ideas- research
Ingredients for Option 1:
Ingredients for Option 2:
What Option you have chosen
and why:
Chicken stock
olive oil
brown onions
Risotto Rice
thyme leaves
milk
chicken thigh fillets
pumpkin
garlic cloves
Parmesan
Fish stock
olive oil
brown onions
Risotto Rice
thyme leaves
white wine
Saddle tale snapper fillets
Asparagus
garlic cloves
Harvey – blue cheese
I have decided to make option 2.
This option uses the Asparagus for
seasonal and shows off the local
produce by using snapper and blue
cheese which are the ‘hero’ of the
recipe. Using the Fish stock as well
will ensure the flavor of fish
throughout the dish.
Snapper Blue Risotto
Ingredients
0 1 L Fish stock
0 20ml olive oil
0 1 brown onion, diced
0 2 cups Risotto Rice
0 1 tsp thyme leaves
0 40ml white wine
0 2 Saddle tale snapper fillets, cubed
0 1 bunch Asparagus, sliced
0 1 garlic clove, crushed
0 40g Harvey – blue cheese
Method
0 Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.
0 Heat I tsp of the oil in a heavy-based stockpot or large flameproof casserole dish over medium heat.
Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the
rice and thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.
0 Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about
125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until
the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and
allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice
is tender yet firm to the bite and the risotto is creamy.
0 Heat remaining oil in a large frying pan over high heat. Add the fish and stir-fry for 5 minutes or
until fish just starts to brown. Add the asparagus and garlic. Cook for 2 minutes.
0 Add the fish mixture and blue cheese to the risotto and combine. Season with salt and pepper to
serve.
Planned presentation
0 Plain white
background with
white or blue bowl.
Risotto in bowl and
photo taken very
close up to show
texture of rice. Fork
in bowl.
Production Plan
Time
Processes
Equipment
(break recipe in
to appropriate 5,
10 or 15 min.
time slots)
Explain the steps (processes and techniques (quantities of
ingredients)
(list equipment, explain how to
use new or more complicated eq.)
0-5min
5-10min
10-20min
20-30min
Time
Personal Hygiene – put on apron, wash hands, tie hair up,
take off any jewellery.
Collect ingredients:
0 1 L Fish stock
0 20ml olive oil
0 1 brown onion, diced
0 2 cups Risotto Rice
0 1 tsp thyme leaves
0 40ml white wine
0 2 Saddle tale snapper fillets, cubed
0 1 bunch Asparagus, sliced
0 1 garlic clove, crushed
0 40g Harvey – blue cheese
Bring the stock just to the boil in a large saucepan. Reduce
heat and hold at a gentle simmer.
Prepare ingredients: Dice onion, cube fish, Slice Asparagus,
crush garlic.
Heat I tsp of the oil in a heavy-based stockpot over medium
heat. Add the onion. Cook, stirring, for 5 minutes or until
soft and translucent but not coloured. Add the rice and
thyme. Cook, stirring, for 1 minute or until the grains appear
slightly glassy.
Processes
page 1
Health and Safety
Recommendations
Think about relevant equipment safety,
hygiene, cross contamination, spills, knife
safety etc.
Apron, Soap
Ensure hands are thoroughly washed and
apron is worn to prevent crosscontamination.
Bowls, measuring spoons,
measuring cups, measuring jug,
Ensure all equipment is clean when
collecting ingredients to avoid crosscontamination.
Chopping board, vegetable knife,
rubbish bin, pot.
Ensure you cut away from fingers when
using knife to avoid cutting yourself.
Stockpot, wooden spoon, stove
top.
Ensure handle of pot is turned inwards to
avoid knocking.
Equipment
Health and Safety
Production Plan
Time
Processes
Equipment
(break recipe in
to appropriate 5,
10 or 15 min.
time slots)
(Explain the processes or techniques from recipe)
(list equipment, explain how to
use new or more complicated eq.)
30-60min
Add the wine to the rice mixture and cook, stirring, until the
liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of
the simmering stock to the rice and stir constantly with a
wooden spoon until the liquid is absorbed. Continue adding
the stock mixture, a ladleful at a time, stirring constantly and
allowing the liquid to be absorbed before adding the next
ladleful, for 20-30 minutes or until the rice is tender yet firm
to the bite and the risotto is creamy.
Health and Safety
Recommendations
Think about relevant equipment safety,
hygiene, cross contamination, spills, knife
safety etc.
Stockpot, wooden spoon, stove
top, ladle.
Ensure to softly mix mixture so it does not
spill everywhere and make a mess which will
make the floor slippery.
Ensure handle of frypan is turned inwards to
avoid knocking.
Heat remaining oil in a large frying pan over high heat. Add
the fish and stir-fry for 5 minutes or until fish just starts to
brown. Add the asparagus and garlic. Cook for 2 minutes.
Frypan, spatula, stove top.
60-70min
70- 80min
Add the fish mixture and crumble blue cheese into the
risotto and combine. Season with salt and pepper, present
on plate.
Presentation plate
Rinse dishes and do wash in hot soapy water, dry and put
away. Wipe down bench and dry out sink. Have bench
check by teacher.
Tea towel, cloth, dishwashing
liquid
80-100min
page 2
Ensure you use oven mitts to lift pot and
frypan on handle to avoid burning yourself.
Ensure you clean and dry dishes and bench
thoroughly to avoid bacteria growth and
cross-contamination.
Final photo
Evaluation
0 How was the recipe based on the risotto recipe on page 472 of Cookery the Australian Way 8th edition?
We used the layout of the Australian Way recipe, including the ingredients list with qualities and
preparation steps. The quantities of the recipe also came from the Australian Way recipe as well as the
base ingredients, such as the rice and the onion/garlic.
0 How was local and seasonal produce used in the dish?
We researched what was locally produced in the Western Australia area and used saddle tale snapper,
which comes from the coast of Western Australia at this time of year. The blue cheese used in the recipe is
from cows milk and produced on a farm called Harvey Cheese. Asparagus is a vegetable that is in Season in
summer and also helps the dish with providing some colour.
0 How was the dish prepared to ensure if served 2 people?
The recipe from Cookery the Australian Way serves 4 people so we halved the recipe. It still made a lot and
would serve more than two people. Next time I would use a little less rice and stock to make the fish more
prominent in the dish.
0 How was the dish prepared to ensure it was completed on time?
We were really well organised before starting the recipe and planned out our steps using our production
plan. We made sure we collected all the ingredients at the beginning and we ensured we kept our bench
organised which made sure we didn’t waist time collecting and cleaning. When the rice was simmering we
started doing our dishes which helped us as we didn’t have to do so many dishes at the end.
Sensory Analysis
The risotto was white with sprinkles of blue from the
cheese and green from the asparagus. It looked like a
fluffy white cloud on a plate. It was very smooth and
moist in the mouth with a salty fishy taste. It each bite
the blue cheese gave the risotto a sharp bitter taste.
Discussion
When preparing our recipe we were very organised
with collecting our ingredients, have order to our bench
and following our production plan. We had the right
quantities of most things and we finished earlier than
expected.
Next time I think we need to check that the risotto is
cooked earlier as we slightly over cooked the rice which
made the risotto a bit too soft.