6 Midwinter Meals for Beginners – Week 1

Download this Course Information

 

6 Mid-Winter Meals for Beginners – Week 1 #

 

 

Course name 6 Mid-Winter Meals for Beginners
Course code C200
Date & Time 17 August 2020 – 6pm start, 8pm finish
Week number 1
Venue Kamo High School, Kamo
Menu Asian Noodle Stir-fry
Learning outcomes To identify which knife to use for what task, to be able to sharpen a knife, to improve knife skills, to increase kitchen safety awareness, to know more about vegetable selection, noodles, sauces and thickeners and Asian flavourings.

YOUR SHOPPING LISTThis is what you need to buy at the grocery store and bring to class. Please don’t buy ready-prepared stir-fry veggies in a bag – the object of this class is to develop your knife handling skills!You can decide how many people you want to cook for – just look for the quantity guide under the ‘Serving Size’ heading. If you want to cook for more than 4 people just add up the required quantity columns.* You will need cooking oil throughout the 6-week course. Please buy a 1 litre bottle.INGREDIENTS WE SUPPLY

  • a range of ingredients to make your own stir-fry sauce

EQUIPMENT YOU SHOULD BRING

  • an apron (we have aprons, but you may prefer your own)
  • footwear with closed-in toes
  • a water-tight container large enough to transport your cooked stir-fry (click-lock plastic containers are ideal for this)
  • spare containers or bags for any left-over ingredients
  • a wok if you have one

Asian Stir Fry Noodles
INGREDIENTS
EQUIPMENT NEEDED
METHOD

  • Prepare all your veggies as per the recipe above. Lay them out on a large tray or baking sheet in piles.
  • If you are preparing a homemade sauce, mix the ingredients together in a measuring jug.
  • Put the wok/frying pan on the heat and wait for it to get hot. Add a tablespoon of oil then add the firmer vegetables (carrot and broccoli).
  • Fry these for a few minutes then add the rest of the veggies to the wok and continue to stir-fry until they begin to turn soft but still have a slight crunch to them.
  • Now add your protein (make sure you fry raw prawns or chicken until they are cooked through).
  • Take the wok off the heat.
  • Get your noodles ready. If you are using dried or instant noodles you will need to soak them in boiling water until they are soft, then drain off the water. If you are using vacuum-packed (ready to use) noodles you are good to go! If in doubt, follow the instructions on the packet.
  • Put the wok back on the heat and add the noodles. Fry them until they are heated through.
  • Finally, quickly mix up your sauce again and pour it into the wok to thicken up.
  • Taste your food before serving to adjust seasoning.

COOKS NOTES

  • For help with cooking oil and noodle selection – please see separate sheet ‘All About Noodles’ and ‘All About Oils’
  • When you chop up all your veggies it will probably look like an enormous heap and fill the wok right up. Don’t panic, once cooked this usually shrinks by about half.
  • Vegetables cook at different speeds. A piece of carrot will take longer to cook than a shred of cabbage. If you’re not careful you may end up with a stir-fry that is burnt or soggy in some places and hard in other. To avoid this we can:-
    • cook the harder veggies first (like carrots, baby corn, broccoli) then add the softer veg like cabbage and bean spouts
    • try to cut each vegetable into roughly the same size and thickness so they cook at the same speed

 

Course name 6 Mid-Winter Meals for Beginners
Course code C200
Date & Time 17 August 2020 – 6pm start, 8pm finish
Week number 1
Venue Kamo High School, Kamo

SERVING SIZE

INGREDIENT
1 serve 2 serves 4 serves
1 small 1 medium 1 large Carrot
3 5 7 Mushroom
½ 1 small 1 large Red capsicum
½ ½ 1 Cabbage/spinach/kale/Chinese cabbage/bok choy
1 small 1 medium 1 large Onion
1 head 1 head 1 head Broccoli
Enough for 1 Enough for 2 Enough for 4 Noodles (any type – dried; instant/3-min; pre-cooked vacuum packed

* See note below

*Cooking Oil (suitable for frying such as Canola oil)
⅔ cup 1 cup 2 cups (Optional) add a Protein – Prawns (raw or cooked), shredded Chicken (raw or cooked), Tofu
Preparation time 20-30 minutes
Cooking time 15 minutes
Total time 35 minutes
Cost per serving $2.50 – $3 per person

SERVING SIZE

INGREDIENT

1 serve 2 serves 4 serves
1 small 1 medium 1 large Carrot – cut into thin strips (‘Julienne’)
3 5 7 Mushroom – cut into slices
½ 1 small 1 large Red capsicum – sliced
½ ½ 1 Cabbage/spinach/kale/Chinese cabbage/bok choy– finely shredded
1 small 1 medium 1 large Onion – diced
1 head 1 head 1 head Broccoli – cut into equal bite-sized pieces
Enough for 1 Enough for 2 Enough for 4 Noodles (any type – dried; instant/3-min; vacuum packed heat-up
A splash A slug More than a slug Cooking Oil (suitable for frying such as Canola oil)
⅔ cup 1 cup 2 cups (Optional) add a Protein – Prawns (raw or cooked), shredded Chicken (raw or cooked), Tofu – cut into equal bite-sized pieces
Chopping board – veg Chopping board – raw meat Measuring jug
Chef knife Wok or large frying pan Sieve or cullender
Saucepan (for the noodles) Tongs Spatula
Variations Add different veggies, different proteins, serve boiled rice instead of noodles, use different style Asian sauces,
Pimp It Up Add roasted nut toppings
Dress It Down Use ready-prepared veggies, use a packet or jar of sauce
Shake It Up Serve a cold noodle layered salad, use the stir-fry as a filling for spring rolls, use the stir-fry as a filling for Taco’s (adjusting the veggies and flavourings for a Mexican-style dish.
Storage Will freeze but cooked noodles and stir-fried vegetables tend to go a bit soggy once defrosted.

Powered by BetterDocs