7.a SITHCCC036 Demonstration Cookery Practical Recipe Cards (Week 2)

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Unit Code & Title Qty. UoM 500 gm 3 tsp 2 tsp 2 tsp 2 tsp 60 gm 60 gm 1 tsp 50 ml 30 ml 2 no 2 no 100 ml 50 gm 100 gm 1 no SITHCCC036 Prepare meat dishes Performance Evidence Lamb, wet marinating, tenderising, braising, stewing Tea towl / chux Pot Boning Knife Equipment and tools Chef's knife Scales 4. Add the garlic, ginger, turmeric and grind into a paste, vegetable olive oil and cider vinegar. 5. Marinade diced lamb with the curry paste for a minimum 30 mins. Slice the onions and chilli. 7. Add the lamb and brown on all sides. Add the tamarind water, diced tomato and half the brown sugar. 8. Add the cinnamon stick and simmer for 2 hours (alternatively, place in a container with a lid in the oven and cook for 2 hrs) 9. Adjust the liquid with extra water if needed, remove the cinnamon stick Fresh Ginger Brown sugar Brown Onion Fresh green chilli Cider vinegar Note Served with steamed rice and vegetables Week 2 - Lamb Vindaloo SITHCCC036 Prepare meat dishes Ingredients Item Lamb shoulder diced Coriander seeds Cumin seeds Black Pepper corns Dried Chilli flakes Turmeric Vegetable oil Diced Tomato Garlic 2 hrs Clean containers for Mise en Place Commercial time constraint 4 portions Cinnamon Stick Bowl Tongs Mortar pestle or food processor Measuring jug 2. Place the coriander, cumin, peppercorns and dried chilli in a small pan and dry roast the spices over a medium heat until aromatic. 6. Heat 30ml vegetable oil and gently saute the onions. 3. Blend in the food processor or mortar and pestle till a fine powder Yield Method 1. Trim and dice the lamb leg into 2 cm cubes and set aside. Perforated spoon Chopping board-Red Tamrind water

Unit Code & Title Qty. UoM 150*4 gm 1 tbsp 40 ml 10 gm 4 nos SITHCCC036 Prepare meat dishes Performance Evidence Beef, sous-vide Peri Peri Seasoning Olive oil Rosemary Garlic Peeled Commercial time constraint 1hr Week 2 - Sous Vide Beef Sirloin SITHCCC036 Prepare meat dishes Ingredients Item Sirloin steak Yield 4 portions Method 1. Pre set sous vide machine to 55c. 2. Add sirloin, aromatics,garlic,rosemary, and olive oil to the bag. Use cryovac to seal. Chef’s Knife 3. To ensure sous vide food cooks correctly, we want to make sure that the meat is completely submerged in water. 4. Place the bag into the water. 5. Cook 1 hr Tea Towel / Chux Cloth Chopping Board Equipment and tools 6. Remove and plunge into iced water to stop the cooking process. Medium size bowls or containers for Mise en Place Cryovac bags Sous Vide Machine Cryovac Machine

Unit Code & Title Qty. UoM 150gm*4 gm 15 ml 1 tsp 1 tsp 1 kg 2 tbsp 2 no 30 gm 20 gm to taste SITHCCC036 Prepare meat dishes Performance Evidence Beef, cooking beef steak options, grilling Tea Towel / chux Clean containers for Mise en Place Parsley Yield 4 portions Tongs Method Measuring spoon Steamer Tray Week 2: Grilled Steak (Cookery Test Recipe) SITHCCC036 Prepare meat dishes Ingredients Item Sirloin Steak-Use from Sous Vide Cooking oil Salt Black Pepper Potatoes Desiree Butter Salted Garlic cloves peeled Chives Maldon Salt Flakes Commercial time constraint 45 mins Bowl Scales Deep fryer 1. Preheat the bar grill, one side on a full heat, one side on half heat. Preheat steamer. Preheat deep fryer Chef's knife Chopping Board 2. Peel and slice potatoes into chips/wedges place into a steamer tray. Steam for 25 mins until ¾ cooked. Allow to cool uncovered in the coolroom for 1 hr. 3. Rub the steak with oil and place on the hottest side of the grill to seal, turning once to make sure that it is sealed on both sides. Equipment and tools 4. Rub the steak with oil and place on the hottest side of the grill to seal, turning once to make sure that it is sealed on both sides. 5. Cook fries or wedges to order in the deep fryer until golden brown, season with salt and pepper. Cook steak to the customer preference (blue, rare, medium rare, medium, medium well, well done) 6. Make Herb butter with chop parsley,garlic crushed and chives mixed together with salted butter and place on top of steak before service. Note: Served with jus or gravy

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Unit Code & Title Qty. UoM 80gms*4 gm 5 gm 8 gm 5 gm 2 no 1 tsp 1 tsp 60 ml 30 gm 2 no 70 gm 30 ml Char Grill SITHCCC036 Prepare meat dishes Performance Evidence Game: Kangaroo, rolling, grilling Balsamic Vinegar Frying Pan Salt Black pepper Oil Brown sugar Commercial time constraint 1.5 hour Method 3. Remove the meat from the marinade, taking care to keep as much of the herbs sticking to the meat as possible, while draining the oil. Fresh Thyme Dried basil Garlic Crushed -2 cloves Cloves of garlic Red Onion Sliced Butter Yield 4 Portions Week 2: Char grilled Kangaroo with Caramelised Onions SITHCCC036 Prepare meat dishes Ingredients Item Kangaroo Striploin 2. To make the caramelised onions, melt the butter in a sauté pan, add the sliced onion and cook until they soften slightly. Add the brown sugar and vinegar and cook slowly until the onion starts to brown and caramelise. Keep warm. 1. Pre heat char grill. Mix the thyme, basil, garlic, salt, and oil together in a flat dish. Steep the kangaroo medallions into the herb marinade and turn them until they are well coated. Cover the dish with plastic film and refrigerate for at least 3 hours. 4. Place the medallions on a preheated char grill (or in a hot frying pan) to seal on each side for 1 minute. Turn the heat down to continue cooking to no more than medium/ medium-rare. Bowls, tongs, wooden spoon 5.To serve, place a portion of caramelised onion in the centre of the heated service plates and neatly arrange two medallions per portion on top. Garnish as desired. Tea Towel / Chux Cloth Equipment and tools Boning Knife Chef’s Knife Medium size bowls or containers for Mise en Place Chopping Board

Unit Code & Title Qty. UoM 400 gm 3 tbsp 2 tbsp 1 tsp 1 tbsp 1 tbsp 1 tsp 1 tsp SITHCCC036 Prepare meat dishes Performance Evidence Game: speciality meats, trimming and dry marinating, ageing Brown Mustard seed Week 3 - Biltong - Venison- ageing (Trainer Demo Only) SITHCCC036 Prepare meat dishes Ingredients Item Venison Rump Malt Vinegar Sea Salt Black peppercorn Coriander Brown Sugar Worcestershire sauce Commercial time constraint 5. Combine wet ingredients and rub over venison. Cover and place in fridge overnight (12 hrs) Yield 4 portions Method 1. Toast the coriander seeds, mustard and peppercorns and cool. 2. Grind seeds in mortar and pestle. 3. Trim venison into 2.5 cm thick strips 4. Combine all spices and rub into the venison, allow to sit for 30 mins. Tea Towel / Chux Cloth 6. Lightly pat dry the meat without removing the spice mix 7. Hang the meat well spaced, in a ventilated area, place paper towel on a tray underneath to catch any drips. 8. Age until firm approximately 4 days. 9. Alternatively hang in fan forced oven @ 65c with the door for 4 hrs, or until firm to touch. 10. Cut into thin slices and serve Equipment and tools Chopping Board Chef’s Knife Wooden Spoon Mortar and pestle Medium size bowls or containers for Mise en Place