EGG COAGULATION PRACTICAL

EGG COAGULATION PRACTICAL

Sweetcorn Fritters with Avocado Salsa

Top of Form

500 g corn kernels

1 small red onion chopped

2 eggs

15g chopped basil

125g plain flour

1 tsp baking powder

Salt

Black pepper

Vegetable oil for frying

Salsa

2 avocados, diced

15g basil, chopped

1 tsp lemon or lime juice

2 T finely chopped spring onions

1 tomato, seeded and diced

1 dash tabasco

Salt

Black pepper

Bottom of Form

Method

Preheat the oven to 120°C.

Place 2 cups of the corn kernels and the onion, eggs, chives, flour, baking powder, salt and pepper in a food processor and process until combined. Place in a large bowl, add the remaining corn and stir to combine.

Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium heat.When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side.

Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa.

Avocado salsa:

Place all the ingredients in a bowl and stir very gently to combine.

BAKED COCONUT CUSTARD

12/3 cups (400 ml) coconut milk

½ cup (125 ml) cream

6 egg yolks

¼ cup (55 g) caster sugar

2 tablespoons Malibu

1/3 cup (15 g) flaked coconut, toasted

Preheat oven to 150ºC. Place coconut milk and cream in a small saucepan; bring almost to a boil. Remove from heat; stand, covered, 5 minutes.

Whisk yolks and sugar in medium bowl until combined; gradually whisk in warm coconut milk mixture and Malibu. Divide mixture among six ½-cup (125 ml) heatproof dishes.

Place dishes in large baking dish; add enough boiling water to come halfway up the sides of dishes. Bake, uncovered, at 140 degrees C about 45 minutes or until custards set. Remove dishes from water; cool. Cover; refrigerate until cold. Serve custards sprinkled with flaked coconut.

CROISSANT PUDDING with Chocolate and Hazelnuts

4 croissants, torn into pieces

100 g (3 ½ oz) dark chocolate, chopped into pieces

4 eggs

90 g (1/3 cup) caster (superfine) sugar

250 ml (1 cup) milk

250 ml (1 cup) cream

½ teaspoon grated orange zest

80 ml (1/3 cup) orange juice

2 tablespoons coarsely chopped hazelnuts

Preheat the oven to 170C. Grease the base and sides of a 20 cm (8 in) deep-sided oven proof tableware dish. Place the croissant pieces in the dish, then scatter evenly with chocolate.

Whisk the eggs and sugar together until well combined. Heat the milk and cream in a saucepan to almost boiling, and then remove from the heat. Gradually pour into the egg mixture, stirring constantly. Add the orange zest and juice and stir well.

Slowly pour the mixture over the croissants, allowing the liquid to be absorbed before adding more. Sprinkle the top of the pudding with the hazelnuts and bake for 45 minutes, or until a skewer comes out clean when inserted in the centre. Cool for 10 minutes. Serve warm with cream, if desired.

English Spinach Frittata

250g chat potatoes, skin left on

10g butter, melted

½ BBQ chicken, meat removed and sliced

½ bunch English spinach, wilted, well drained and roughly chopped

100g fetta cheese, crumbled

5 eggs, lightly beaten

25g parmesan cheese, grated

½ cup sundried tomatoes, sliced

½ cup fresh torn basil leaves

10g butter, extra

Slice potatoes 1cm thick and toss with melted butter. Place on an oven tray and cook at 200oC for 35 minutes, or until crisp and golden.

In a large bowl, combine remaining ingredients, except extra butter and mix well. Add potatoes and stir well. Grease a Pyrex lasagne dish with extra butter and carefully pour in egg mixture, ensuring that all ingredients are evenly distributed. Bake at 160 degrees C until frittata is cooked. Serve.

Zucchini Slice

5 eggs

1 C SR flour

375g zucchini, grated

1 large onion, finely chopped

200g rind less bacon, chopped

1 C grated cheddar cheese

60ml vegetable oil

Preheat oven to 170ºC. Grease and line 30 x 20 cm lamington tin.

Beat the eggs until combined, add flour, beat until smooth, then rest of ingredients and stir to combine. Pour into tin and bake 30 minutes or until cooked through.

Baked Caramel Custards

Melted butter, to grease

2 eggs, lightly beaten

125 ml thickened cream

125ml milk

½ t vanilla

¾ C caster sugar

Preheat oven to 180ºC. Grease four 8cm base ramekins. Place in roasting pan half filled with boiling water.

Combine egg, cream, milk, vanilla and ¼ of a cup of the measured sugar.

Place remaining sugar in heavy based saucepan with 1 T water over medium high heat. Heat, stirring if necessary until sugar dissolves. Boil without stirring until it runs light golden brown. Pour caramel evenly between ramekins.

Pour milk mix evenly between ramekins. Cover each ramekin with foil. Cook for 12 minutes. Uncover and cook for 5 minutes or until custard sets, Remove from oven, allow to stand until ready to serve. Carefully turn custards out into shallow bowls, serve.

Spinach and Fetta Pie

60g butter

1 cup cheese biscuit crumbs (made in a food processor)

¼ cup grated parmesan

2 bunches English spinach or 1 pkt frozen spinach, thawed and drained

3 bacon rashers, chopped

1 medium onion, chopped

250g cream cheese

125g fetta cheese

300g sour cream

4 large eggs, lightly beaten

Melt butter, add biscuits crumbs, press evenly over base of greased 25cm spring form tin, refrigerate 5 minutes. Pour filling over base, stand on oven tray, bake at 170oC for 1 hour or until golden brown and set. Sprinkle with parmesan cheese, stand 5 minutes before cutting.

Filling: Boil, steam or microwave spinach until tender, drain, squeeze out excess water, chop roughly.

Cook bacon and onion, until onion is soft. Beat cream cheese and fetta cheese in food processor until smooth. Add sour cream and eggs beat until combined. Transfer to large bowl, stir in spinach and bacon mixture.

Fettuccine Carbonara

400g fettuccine or pappardelle

6 rashers bacon or 300g smoked ham, cut into thin strips

3 green onions (scallions), sliced

4 egg yolks

½ cup (60ml) single (pouring) cream

½ cup finely grated parmesan cheese

sea salt and cracked black pepper

2 tablespoons chopped flat-leaf parsley leaves

Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and keep hot. While the pasta is cooking, heat a frying pan over medium heat. Cook the bacon and green onions for 3–4 minutes or until the bacon is crisp and golden. Place the egg yolks, cream, parmesan, salt and pepper in a bowl and whisk well to combine. Toss the egg mixture through the hot pasta, coating it well, then toss with the bacon mixture and parsley and serve immediately.

Spinach and three-cheese pie

5 sheets ready prepared filo pastry

50g butter, melted

1 bunch English spinach, trimmed and blanched

½ cup (100g) ricotta, crumbled

¼ cup (50g) feta, crumbled

¼ cup (20g) finely grated parmesan

3 eggs

½ cup (125ml) pouring (single) cream

2 tablespoons chopped chives

sea salt and cracked black pepper

Preheat oven to 180ºC (355ºF). Layer the filo sheets together, brushing with the butter between each sheet. Trim to a 30cm x 20cm rectangle. Line a 10cm x 20cm shallow ovenproof baking dish with the filo sheets and top with the spinach, ricotta, feta and parmesan. Whisk together the eggs, cream, chives, salt and pepper and pour over the spinach mixture. Brush edges of pastry with remaining butter. Bake for 30 minutes or until egg is set and pastry is golden. Serves 2.

Lemon tart

1½ cups (225g) plain (all-purpose) flour

125g chilled butter, cut into cubes

½ cup (80g) icing (confectioner’s) sugar, plus extra, for dusting

3 egg yolks

1 tablespoon iced water

Lemon filling

1 cup (250ml) single (pouring) cream

2 eggs

3 egg yolks, extra

½ cup (110g) caster (superfine) sugar

½ cup (125ml) lemon juice

Place the flour, butter and icing sugar in the bowl of a food processor and process until mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and process to combine. Add the iced water and process until the dough just comes together. Turn dough out onto a lightly floured surface and gently bring together to form a ball. Flatten into a disk, wrap in plastic wrap and refrigerate for 5 minutes. Preheat oven to 180ºC (350ºF). Roll the pastry out between 2 sheets of non-stick baking paper to 3mm-thick. Line a lightly greased loose-bottomed tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for 5 minutes. Line the pastry case with non-stick baking paper and fill with baking weights. Bake for 10 minutes, remove the paper and weights and bake for a further 5 minutes or until the pastry is light golden. Reduce temperature to 140ºC (275ºF). To make the lemon filling, place the cream, eggs, extra yolks, sugar and lemon juice in a bowl and whisk to combine. Pour into the tart shell. Bake for 30–35 minutes or until just set. Allow to cool and refrigerate until completely set. Dust with icing sugar to serve.

Smoked ham and cheddar quiche

1-2 shortcrust pastry sheets

200g smoked ham, chopped

½ cup grated aged cheddar cheese

1 tablespoon chopped flat-leaf parsley

4 eggs

1½ cups (375ml) single (pouring) cream

2 teaspoons Dijon mustard

sea salt and cracked black pepper

Preheat the oven to 180°C (350°F). Line a 28 cm (11 in) quiche dish with the pastry sheets. Blind bake the pastry shell with baking paper and pastry weights for 10 minutes. Reduce the oven to 160°C (325°F). Sprinkle the tart shell with the ham, cheese and parsley. Whisk together the eggs, cream, mustard, salt and pepper. Pour over the filling in the tart shell. Bake for 40 minutes or until set. Serve.

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