Year 10 World Food

Year 10 World Food Recipes

As part of the 2018 Year 10 World Food course students were required to choose particular recipes to make for Asian, Italian and Middle Eastern cuisine. We had wide variety of recipes made during this time. We have included in this newsletter some recipes that parents and students might like to make at home.

 

Enjoy!

Year 10 World Food class

Spinach and pine nut rolls

Ingredients

·         100 g (2 bunches) English spinach, coarsely chopped

1 tbsp olive oil, plus 1½ tbsp extra, for glazing

·         ¼ small brown onion, finely chopped

·         1 garlic cloves, crushed

·         ⅛ tsp chilli flakes

·         1 store-bought all-butter puff pastry sheets

·         Plain flour, for rolling

·         25g pine nuts, toasted

·         100g feta cheese, crumbled

·         ¼ egg, lightly beaten

Salt and pepper for seasoning

 

Instructions

  1. Preheat the oven to 180°C.
  2. Bring a large saucepan of salted water to the boil. Then blanch the spinach for 30 seconds, then drain and refresh in icy cold water. Squeeze out any excess liquid, then set aside.
  3. Heat the olive oil in a large frying pan over medium heat. Sauté the onion and garlic for 3–4 minutes, until transparent but not coloured. Transfer to a bowl and set aside to cool to room temperature.
  4. Mix the spinach into the onion and garlic and season with the chilli flakes, salt and freshly ground black pepper.
  5. Place a sheet of pastry on a lightly floured surface. Spread the spinach mixture over the pastry, leaving a 2 cm strip free along one edge. Sprinkle the pine nuts and feta over the spinach. Brush the empty pastry strip with the beaten egg and then, starting at the opposite side, firmly roll
  6. up the pastry into a roulade. Don’t roll it so tightly that the mixture squeezes out. Repeat with the other pastry sheets.
  7. Line a large baking tray with baking paper.
  8. Using a serrated knife, cut the roulade into 10 equal pieces. Glaze each piece with olive oil. Place on the baking tray (do not overcrowd the tray as the rolls will double in size). Bake the rolls for 18–20 minutes, or until the pastry is golden brown.
  9. Remove the tray from the oven and use a pastry brush to glaze the rolls with the extra olive oil. Set the rolls aside to cool slightly before serving warm.

Htt4d ‘ps://www.sbs.com.au/food/recipes/spinach-and-pine-nut-rolls

Moroccan Sweet Potato Bake

 

● 1 tablespoon Moroccan seasoning

● 2 teaspoons mild paprika

● 1/4 teaspoon dried chilli flakes

● 1/4 cup roughly chopped fresh coriander leaves

● 1kg small orange sweet potatoes, cut into thick wedges

● 1 bunch Dutch (baby) carrots, trimmed, scrubbed

● 1/3 cup extra virgin olive oil

● 1 red onion, halved, cut into wedges

● 1 red capsicum, slickly sliced

● 1 cup wholemeal couscous

● 3/4 cup plain Greek-style yoghurt

● 2 teaspoons finely grated lemon rind

● 1 tablespoon lemon juice

● Fresh coriander sprigs, to serve

● Lemon wedges, to serve

 

Step 1

Preheat oven to 200C/180C fan-forced. Line 2 large baking trays with baking paper.

 

Step 2

Combine seasoning, paprika, chilli and coriander in a small bowl. Place sweet potato

and carrots in a large bowl. Drizzle vegetables with 2 1/2 tablespoons oil and

sprinkle with 3/4 of the spice mix. Rub to coat. Place, in a single layer, on prepared

trays. Bake for 20 minutes.

 

Step 3

Place onion and capsicum in bowl. Drizzle with 1 tablespoon oil. Sprinkle with

remaining spice mix. Rub to coat. Add to potato and carrot in oven. Bake for a

further 25 minutes or until vegetables are golden and tender.

 

Step 4

Meanwhile, place couscous in a 4.5cm deep, 26cm round (4-cup-capacity) baking

dish. Pour over 1 cup cold water and drizzle with remaining oil. Season with salt and

pepper. Cover with foil. Bake for 15 minutes or until liquid is absorbed. Remove and

discard foil. Fluff with a fork to separate grains.

 

Step 5

Combine yoghurt, lemon rind and lemon juice in a small bowl. Spoon vegetables on

top of couscous. Drizzle with yoghurt mixture. Top with coriander sprigs and serve

with lemon wedges.

Chilli prawn and tomato spaghetti 

INGREDIENTS

·         100g Spaghetti

·         ¼ tablespoon extra virgin olive oil

·         1 garlic clove, thinly sliced

·         A small pinch of dried chilli flakes

·         5 medium green prawns, peeled (tails intact), deveined

·         2 medium tomatoes, finely chopped

·         ½ tablespoons chopped fresh flat-leaf parsley leaves

 

METHOD

1.      Boil water in a large pot. Keep the lid closed.

2.      Add at least a tablespoon of salt

3.      Pour pasta into water and keep the lid off.

4.      Stir well with tongs

5.      Stir with tongs for approximately 6 minutes

6.      Drain, reserving 1/4 cup cooking liquid.

7.      Return pasta to pan.

8.                  Meanwhile, heat oil in a large frying pan over medium-high heat.

9.                  Add garlic and chilli. Cook for approximately 1 minute or until fragrant. Make sure pan is not too hot.

10.              Add prawns. Cook, stirring, for 2 to 3 minutes or until white and cooked through.

11.              Add tomato and cooking liquid. Cook for 2 minutes or until heated through.

12.              Season with salt and pepper. Stir through parsley.

13.              Serve with pasta

http://www.taste.com.au/recipes/chilli-prawn-tomato-spaghetti/c6ab8078-1b4b-408a-9249-89ea428a2790