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Thursday, 4 July 2019

My Food Bag Semester

Who was your profile target? Vegetarian Teenagers
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:
  1. Bring a pot of salted water to the boil.
  2. Add spaghetti and cook for 8 – 10 min.
  3. Test for al dente (soft taste not crunch) texture.
  4. Drain through a colander or sieve.
  5. Heat 1 T oil in the fry pan.
  6. Add chopped onion and garlic.
  7. Sauté (fried quickly in a little oil or fat) briefly.
  8. Add mince. Break lumps and cook until browned. Add grated carrot.
  9. Put tomato sauce, chopped tomatoes, and herbs into a small bowl. Mix together.
  10. Add to the mince. Stir together with a wooden spoon.
  11. Turn element down and simmer gently for 15 min. 
  12. Taste. Add pepper and salt if needed.
  13. Serve sauce with spaghetti 
  14. Top with grated cheese and freshly chopped parsley. (optional)
Explain why this recipe was chosen to do? This recipe was chosen because my recipe (click here) took too long and Oscar's recipe (mac & cheese) had been done earlier in the semester
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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