Year 7 and Year 8 Food Technology

Our Year 7 and Year 8 Food Technology students have been exploring recipes from different cultures that require a new range of skills in the kitchen! Year 7 students made a traditional Vietnamese dish, Bahn Mi and the Year 8 students made the traditional Japanese Sushi Rolls. The recipes are below, happy cooking!

Bahn Mi

Ingredients (1 serve):

• 1 piece Lebanese Cucumber
• 1 piece Carrot
• 1 teaspoon Olive Oil
• 2 teaspoons Soy Sauce
• 1/2 teaspoons Minced Garlic
• 2 teaspoons Sweet Chilli Sauce
• 1 teaspoon Olive Oil (for cooking chicken)
• 1/2 Chicken Breast
• 1 Long Bread Roll
• 2 teaspoons Mayonnaise
• Sprig of Coriander

Method:

1. Collect all ingredients and equipment
2. Use a vegetable peeler to peel the carrot and cucumber into long strips
3. Combine oil, soy sauce, garlic and sweet chilli in a bowl
4. Place chicken in the bowl to marinate for 10 minutes
5. Heat oil in frying pan. Remove excess marinade from the chicken and cook until golden on each side and cooked through
6. Cut the roll and spread with mayonnaise
7. Cut the chicken into small pieces
8. Fill the roll with lettuce, cucumber, chicken, carrot and coriander

Sushi

Ingredient (1 Serve):

• 1 piece Cucumber
• 1/4 Avocado – smashed
• 1 piece Red Capsicum – deseeded, membrane removed, cut into 5mm strips
• 1 sheet Sushi Nori (roasted seaweed)
• 1 teaspoon Soy Sauce – to serve
• 1 cup Sushi Rice
• 1/4 cup Tinned Tuna
• 1 teaspoon Japanese Mayonnaise

Method:

1. Gather ingredients
2. Prepare ingredients and slice vegetables
3. Wipe down your chopping board in preparation to roll the sushi
4. Place bamboo sushi mat on your chopping board. Wet hands before handling the Nori.
5. Place Nori shiny side down, onto the bamboo mat about 2cm from the closest edge. The faint lines on the Nori should run horizontally
6. Place rice on the Nori and spread rice evenly, leave 3cm wide horizontal strip free of rice on the opposite end
7. Smear the avocado and mayonnaise across the length of Nori, through the centre
8. Place all other vegetables and tuna onto the centre of the Nori, leaving a slight overhang on either end
9. Pick up the end of the bamboo mat closest to you. Use your other fingers to hold the fillings in place while lifting the mat over to enclose the fillings in the rice
10. Gently pull the mat to create a firm roll, then make a final turn, rolling onto the uncovered strip of Nori. Again, use the mat to gently pull and tighten the roll. Avoid pulling too tightly as this will compress the rice too much. Unroll the bamboo mat. Wet both hands in the water, shake off any excess and use your fingers the tuck any stray rice into the sides of the roll
11. Slice sushi into 8 pieces and serve with Soy Sauce