Year 8 RED Food Design Class

Fusion Pasta Planning document

Team member names Nandini and Nathan

Cooking lesson date and day: 19th October 2012 Period: 4 Dish name: Keema filled Ravioli, in Truffle/Crme Sauce Combination of Croatian and Indian Cuisine Equipment and preparation: Pot to boil pasta Pasta Rolling Machine Pan to cook the truffle sauce Fluted Pastry Wheel- Ravioli Cutter (If Possible) Basic Utensils (spoon, fork, knife etc.) PREPERATION: Come in, before the cooking time to prepare the pasta from scratch. If chicken is frozen, leave it to defrost before cooking time. Crush/Grind some garlic and ginger with water- to make a garlic/ginger paste.

Ingredients and amount:

Ingredient
Minced Chicken Keema Masala (readymade powder) Yoghurt Garlic/Ginger Paste Onion (diced) Flour Salt Egg Whipping Cream Mushrooms Truffle Oil Italian Basil Oregano

Amount
1 Packet of a packet

School buy

We buy
Nandini Nandini

cup 1 Tablespoon 1 whole 100 grams 1 teaspoon 2 or 3 Eggs 1 Carton A Handful 10 mL A bunch Enough to Sprinkle on top

Nandini Nandini Nandini YES YES Nandini Nathan Nathan Nathan Nandini YES

Serves:2 people

add

Prepare Pasta Dough From Scratch 1. Create a mound of flour with the salt added into a bowl and then make a hole in the middle (1min) 2. Add the whole egg to the middle of the flour hole (1 min) 3. Draw in the flour mixing together slowly with a fork(1min) 4. When flour and egg starting to mix well, use fingers to combine further.(3min) 5. Knead dough using hands for around 5-10 minutes on a clean surface 6. Ensuring elastic texture not too flaky or to sticky and soft 7. Wrap dough in plastic and leave for 30 min to settle

Picture example:

Method / Instructions: 1. Set the water in a large pot to boil. 2 min CHICKEN RECIPE 2. Put a tablespoon of oil into a pan 3. Drop in the onion- roughly an onion 4. Once the onions are soft and golden/brown color- add in the ginger/garlic paste. 3 min TIP It will spit, so be careful, but let that mix in completely 5. Add the yoghurt into the mixture 6. Then add the Keema Masala 7. Once everything is mixed together, set it aside until the chicken is ready to be mixed in 5-7 min 8. Mix in the chicken, only the amount needed you would like 5 mins (to cook through) BACK TO PASTA 9. Unwrap the dough- that was prepared earlier, and start to flatten it with your fingers 2 min 10. Then start to roll it through the pasta machine until it is thin and long 11. Once it is thin enough, slice the dough in half 12. Continue rolling it through the machine, until you have two long strips- and place it on your table 4 min 13. Cut the pasta into circles (using the shape cutter) 14. Pair up each circle and place the chicken onto one side, and cover it with the other half. 3 min TIP: In order to make the two sides stick to each other, get some tap water and run it on the rim of both circles. 15. Push the sides down with a fork, making sure there is no air, and gently place the ravioli into the pot of boiling water. 3 min IN THE MEANTIME. TRUFFLE/WHITE CRME SAUCE 16. Mince the three mushrooms. 3 min 17. Drop the mushrooms into a pan of olive oil and let them saut. 2 min 18. Once the mushroom look darker in color, and are reasonably softer-add in the whipping cream and start to stir softly. 2 min 19. Pour in the truffle oil 20. Mix together the truffle oil, mushrooms and whipping

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cream until it has started to simmer 3 min Immediately, take the sauce off the stove and pour it into a separate bowl. BACK TO PASTA Once it is cooked, place them neatly onto a plate 2min Drizzle the truffle sauce over the pasta, carefully; making sure that the pasta doesnt drown in it. 2min Garnish the dish, using basil and oregano- wipe off any sauce the has dropped on the sides, and EAT 2min

TOTAL TIME: 1 HOUR