1 / 15

Luncheon Competition 2010

Luncheon Competition 2010. Italian Foods. By Saskia Schonegevel. Italian Food.

ankti
Download Presentation

Luncheon Competition 2010

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Luncheon Competition 2010 Italian Foods By Saskia Schonegevel

  2. Italian Food • While some of the most popular dishes associated with the Italian culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today. • The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC. • Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits. • Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.

  3. MENU Entrée: Char-Grilled Capsicum, stuffed with Prosciutto and Mozzarella Main: Pacific Prawn, Rocket and Chilli Linguini Dessert: Baked Ricotta Cheesecake,with Caramelised Apples

  4. Char-Grilled Capsicums • Ingredients • 4 medium red capsicums, halved lengthways (see note) • 250g cherry tomatoes • 1 large tomato, chopped • 6 slices prosciutto, chopped • 1 garlic clove, crushed • 1 tablespoon olive oil • 1 cup reduced-fat grated mozzarella cheese • small basil leaves and salad leaves, to serve • Method • Preheat oven 220°C/200°fan-forced. Line a large baking dish with baking paper. Place capsicums, in a single layer, in prepared dish. • Combine tomato, prosciutto, garlic and oil in a bowl. Spoon mixture into capsicum halves. Bake for 45 minutes or until capsicum is just tender. • Remove dish from oven. Top with cheese. Return to oven. Bake for 10 minutes or until cheese has melted. Top with basil leaves. Serve with salad leaves

  5. Prawn, rocket and chili linguine • Time-30 mins • Ingredients (serves 4) • 800g large green tiger prawns, peeled leaving tails intact, deveined • 3 garlic cloves, finely chopped • 1/4 cup (60ml) extra virgin olive oil • 1 lemon • 375g dried linguine • 2 long fresh red chili, seeded, thinly sliced • 1/2 cup flat-leaf parsley leaves • 80g baby rocket leaves • Method • Combine the prawns, garlic and 1 tabs of the oil in a large bowl. Cover with plastic wrap and set aside for 15 minutes to develop the flavors. • Meanwhile, use peeler to remove rind from the lemon. Juice the lemon. • Cook the pasta in a large saucepan of salted boiling water following directions until al dente. Drain well. • Meanwhile, heat a large frying pan over high heat. Add the prawn mixture and cook, tossing occasionally, for 5 minutes or until prawns change color and curl. Add the chili and lemon rind and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the pasta, parsley and rocket and drizzle over the lemon juice and remaining oil. Season to taste with salt and pepper. Gently toss until just combined. Divide evenly among serving bowls and serve immediately.

  6. Ricotta Cheesecake, Caramelized Apples Serves: 12 • Total Time: 1 hr 37 min  • Oven Temp: 350 degrees • Ingredients • Crust • 1 cup's) cookie crumbs, (20 cookies) • 2 tablespoons unsalted butter, melted • 1 tablespoons (packed) brown sugar •  Filling • 1 1/2 cups whole-milk ricotta cheese, room temperature • 3/4 cup's) granulated sugar • 1  vanilla bean, split lengthwise, seeds scraped • 1 package's) (8 ounce) cream cheese, softened • 1 container's) (8 ounces) sour cream, room temperature • 3 large eggs, room temperature • Caramelized Apples • 1 cup's) granulated sugar • 1/4 cup's) water • 1 teaspoon's) light corn syrup • 2 medium Granny Smith apples, peeled, cored, and each cut into 8 slices • 2 tablespoon's) unsalted butter

  7. Ricotta Cheesecake, caramelized Apple • Directions • Preheat oven to 350 degrees. Grease a 9-inch spring form pan with cooking spray. In a bowl, mix crumbs, butter, and sugar. Press into bottom of prepared pan. Bake 10 minutes. Place pan on wire rack. • In a food processor, process ricotta cheese, granulated sugar, and vanilla bean until ricotta is smooth. Add cream cheese and sour cream; process just until smooth. In a large bowl, whisk eggs. Whisk in 1/4 of the cheese mixture. Fold in the remaining cheese mixture in two additions. Pour over the crust. Bake 45 to 50 minutes, or until the edges rise, and the center is just set,. Place on wire rack to cool completely (cheesecake may crack). Cover and refrigerate at least 4 hours or overnight. • In a large mixer, combine sugar, water, and corn syrup. Cook over medium heat, swirling the skillet occasionally, until the sugar dissolves and then caramelize

  8. Reasons for my choices • My luncheon competition menu is based around Italian foods. I chose Italian foods as it is a very diverse culture with a wide range of fascinating ingredients that are put together to make extraordinary flavors within the culinary culture. • The entrée I chose was Italian stuffed capsicums which are grilled, tasty capsicums bursting with flavor. I chose these as it was a simple yet wonderful Italian dish with a range of different textures, Flavors and skills used. They are a typical Italian entree which is a wonderful start to a meal. • The main I have chosen is a simple Italian pasta dish which consists of tasty grilled prawns, grilled spinach and strong chili. I chose this linguini as it was a wonderful way to present the diverse flavors of Italian cuisine as well as being simple and sophisticated. • The dessert I have chosen is a sweet yet subtle ricotta cheesecake with wonderfully smooth caramelized apples. I chose this dish as it was a very flavorful, simple yet wonderfully fluff dish which represents Traditional Italian Cuisine.

  9. Work Plans • Capsicums: • Preheat oven • Combine tomato, prosciutto, garlic and oil in a bowl. • Line a large baking dish with baking paper. Place capsicums, in a single layer, in prepared dish. • Spoon mixture into capsicum halves. Bake for 45 minutes or until capsicum is just tender • Remove dish from oven. • Top with parmesan cheese. • Return to oven. Bake for 10 minutes or until cheese has melted. • take out of oven and Top with basil leaves. • Serve with salad leaves

  10. Prawn, Spinach and Chili Linguini Workplan • Crush garlic • Put prawns in a bowl • Combine the prawns, garlic and 1 tablespoon of the oil in a large bowl. • Cover with cling wrap and set aside for 15 minutes. • Meanwhile, use a peeler to rind the lemon. • Then Juice 1 tablespoon of lemon in a separate small bowl. • Cook the pasta in a large pot of salted boiling water following directions until right. • Heat a large frying pan over high heat. • Then remove the pasta and Drain well. • Add the prawn mixture and cook, tossing occasionally, for 5 minutes or until prawns change color and curl. • Add the chili and lemon rind and cook, stirring, for 1 minute. • Remove from heat. • Add the pasta, parsley and rocket and drizzle over the lemon juice 1 teaspoon of oil. • Season with salt and pepper. • Gently toss until just combined. • Serve immediately.

  11. Ricotta Cheesecake, Caramelized Apples • Preheat oven to 350 degrees. • Grease a 9-inch spring form pan with cooking spray. • In a bowl, mix crumbs, butter, and sugar. • Press into bottom of prepared pan. Bake 10 minutes. Place pan on wire rack. • In a food processor, process ricotta cheese, granulated sugar, and vanilla bean until ricotta is smooth. • Add cream cheese and sour cream; process just until smooth. • In a large bowl, whisk eggs. Whisk in 1/4 of the cheese mixture. • Fold in the remaining cheese mixture in two additions. Pour over the crust. Bake 45 to 50 minutes, or until the edges rise, and the center is just set,. • Place on wire rack to cool completely • Cover and refrigerate at least 30 mines • In a large mixer, combine sugar, water, and corn syrup. • Cook over medium heat, swirling the skillet occasionally, until the sugar dissolves and then caramelize

  12. Reference page • http://www.delish.com/recipes/cooking-recipes/quick-italian-dessert-recipes • http://www.taste.com.au/recipes/18211/prawn+rocket+and+chilli+linguine • http://www.taste.com.au/recipes/20534/italian+stuffed+capsicums • BY SASKIA SCHONEGEVEL

More Related