What was your recipe decision based on?
Spaghetti Bolognese
Ingredients: 1 onion, roughly chopped, 1 carrot, peeled, finely grated, 1 courgette, trimmed, finely grated, 1 half a bag of spinach, 500g/1lb 2oz lean beef mince, 400g tin chopped tomatoes, 2 tbsp tomato sauce with herb, 1 tsp dried coriander, 1 beef stock cube, 300g/10½oz dried spaghetti, freshly ground black pepper, grated Parmesan cheese, or Edam cheeseMethod:
- Bring a pot of salted water to the boil.
- Add spaghetti and cook for 8 – 10 min.
- Test for al dente (soft taste not crunch) texture.
- Drain through a colander or sieve.
- Heat 1 T oil in the fry pan.
- Add chopped onion and garlic.
- Sauté (fried quickly in a little oil or fat) briefly.
- Add mince. Break lumps and cook until browned. Add grated carrot.
- Put tomato sauce, chopped tomatoes, and herbs into a small bowl. Mix together.
- Add to the mince. Stir together with a wooden spoon.
- Turn element down and simmer gently for 15 min.
- Taste. Add pepper and salt if needed.
- Serve sauce with spaghetti
- Top with grated cheese and freshly chopped parsley. (optional)
How it fits into the dinner plate model?
What changes were made to the recipe throughout the 2 practicals? We added chilli beans and swapped tinned tomato's with tomato paste
Why did you make the changes? because the taste was bland
Describe 2 things you have learnt in this semester? what saute means and multipule new cooking recipes
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