Gyoza Dumplings
The type of steaming we used for the dumplings was low pressure steaming. What we were looking for was if there was any blemishes on the vegetables and the pork mince smells fresh. We finely chopped the cabbage, peel and grated the ginger and crushed the garlic cloves. Once we done that we added 1/2 cup of the cabbage, 400g of pork mince and other ingredients and mixed it all together.We then pan fried them for a couple of minutes on each side and added 1/2 cup of water and just let them steam in the wok. When opening the lid, we made sure we opened it away from us, so the steam doesn't come into our face. Once they were cooked we made sure the mince was cooked in the middle and it was a little brown on the outside and we served them with a dipping sauce and a green leafy salad.
Ingredients:
400g lean pork mince
1 cup finely shredded cabbage
1 teaspoon sesame oil
1 tablespoon soy sauce
3cm piece ginger, peeled, grated
2 garlic cloves, crushed
30 gow gee wrappers
1 tablespoon vegetable oil
sliced green onions, to serve
Vegetable Soup
Here is a link to the vegetable soup recipe video: https://www.youtube.com/watch?v=5PK784dwlFs#action=share
The type of steaming we used for the soup was high pressure steaming. What we were looking out for was if there was any blemishes on the vegetables, no off smell coming from them and there wasn't any dirt left on the potatoes once we had washed them. We cut the carrots, potatoes and pumpkin into little pieces but just so they were the same size so they cook evenly and finely chopped the onions.
We then sauteed the onions first and then added the rest of the vegetables into the pressure cooker and let them cook. Once the pressure cooker let the steam out, we checked to see if the vegetables were soft but not too soft that they are mushie. We served the soup in a cup with some garlic bread we made in the oven with some garlic spread and put them in the oven for a couple minutes until they were brown and crunchy.
Lemon and Dill Fish on a potato rosti with steamed vegetables
The type of steaming we used for the fish was low pressure steaming. What we were looking out for was that the fish smelt fresh and looked white on the outside and there wasn't any blemishes on the vegetables/lemon. We cut the carrots into thin sticks and cut the ends of the beans so there wasn't any of the stringy bits hanging off before we steamed them in a steamer basket. We then put some water into a pan enough that the vegetables can steam, but not a lot that the steaming basket is touching the water because we don´t want them to be mushie after finished cooking them. Let them cook for 2-3 minutes or until they were tender.
While they were cooking we got 200g of hoki fish (for each person) and put the slices of lemon on top followed by some green onion and seasoning of salt/pepper. Rapped them up in baking paper and tied them up in some string ready for them to go into the steaming basket. Once the veges were finished we made sure the veges were nice and tender and put the fish into the steaming basket for about 6-8 minutes or until they were cooked through. Then we added everything together, put the potato rosti on the bottom, fish on top and the vegetables on the side with a couple lemon wedges.
Ingredients for Lemon Dill Fish:
2 lemons, sliced
2 tablespoons dill leaves, finely chopped
4 thick (about 200g each) white-fleshed fish fillets (such as blue eye or ling)
2 green onions, thinly sliced diagonally
8 small yellow button squash, halved
200g snow peas, trimmed
2 teaspoons extra virgin olive oil
lemon wedges, to serve
What we were looking out for, for the potatoes was after we had finished peeling and washing them there wasn't any dirt left on them, no potato peels and it's a nice white colour. Before we made the mixture, we grated the potatoes and put them into a large bowl with the melted butter, salt and pepper then mixed it all together. Then we heated a fry pan up with some olive oil and added the potato mixture in but in small mixtures so there is enough for everyone in your group. Cooked them for about 15 minutes or until each side was nice and brown.
Ingredients for Potato Rosti:
750g sebago (unwashed) potatos, washed
60g (3 tablespoons) butter, melted
salt & ground black pepper, to taste
Prawns
The type of steaming we used for the prawns was low pressure steaming. What we were looking out for was the prawns smelling fresh and the colour of them was white, the capsicums, mint, parsley and the rocket leaves didn't have any blemishes and the colour of them was green and red. We cut the capsicum into small slices and pan fried them for a couple minutes until they have a little bit of black on them and we pan fried the pine nuts for a couple minutes as well so they are a more crunchy and adds a texture element.
To make the salad we added a bit of oil and then added the couscous to a fry pan. Pan fried them until the couscous was lightly toasted, once they were we added chicken stock, water and salt then bring it to boil for a couple minutes. Once you've done that reduce the heat and let it simmer, covered for about 10-15 minutes or until the couscous is tender and not still crunchy.
To make the salad we added a bit of oil and then added the couscous to a fry pan. Pan fried them until the couscous was lightly toasted, once they were we added chicken stock, water and salt then bring it to boil for a couple minutes. Once you've done that reduce the heat and let it simmer, covered for about 10-15 minutes or until the couscous is tender and not still crunchy.
When we think the couscous is tender and cooked, we took it off the heat and drained the excess liquid out with a strainer. Then we unpeeled, cleaned and took the little sac out, so we don´t have any dirt in our food or any shells left on the prawns. Once we done that we put the prawns into a bamboo basket (4 each person) on top of a pan with about a cup of water and let them cook for about 5 minutes. Then we served it with the couscous, capsicums and pine nuts mixed with it and put the prawns on top and served with rocket, fresh herbs.
- Dressing:
1/4 cup olive oil
1/4 cup lemon juice
1 tsp honey
1 tsp smoked paprika or paprika
- Salad:
1 1/2 cup Israeli couscous
2 cups chicken stock
1 cup water
8 prawns
1 yellow capsicum, roasted and sliced
1 red capsicum, roasted and sliced
2 cups rocket leaves
1 handful fresh mint leaves
1/4 cup chopped fresh coriander or parsely
50 g feta cheese, crumbled
1/4 cup pine nuts, toasted
