Normandy Chicken & Coronation Pasta N5 HPC
Learning Intention To use cornflour as a thickening agent To blend a sauce To use the cookery process of boiling To practice the vegetable cut: Brunoise
Recipe 75g cooked chicken 1 rasher bacon 2 mushrooms ½ onion 100ml chicken stock 100ml apple juice 1 bay leaf 15ml oil 30ml crème fraiche 15ml corn flour Seasoning ½ cup rice 1. Peel and dice onion. Wash and slice mushroom 2. Dice bacon 3. Heat oil, add onion and mushrooms and fry gently for 2 – 3 minutes 4. Add bacon and chicken and cook for 3 – 5 minutes 5. Add chicken stock, apple juice, bay leaf and seasoning. Bring to the boil and simmer 10 minutes 6. Half fill pot with water and bring to boil 7. Add rice and boil 12 minutes 8. Blend cornflour with 15ml cold water, add a small amount of hot sauce and then add blended mixture to sauce. Bring to boil and cook 1 minute 9. Add crème fraiche and heat through gently. Remove bay leaf. 10. Taste and season 11. Drain rice and place in tin foil dish and tip chicken on top. Garnish appropriately 12. Tidy unit/cooker and put away equipment
Recipe 50g pasta shells 10g kidney beans ¼ green pepper ½ red apple 50g low fat mayonnaise 10ml curry powder 5ml lemon juice 1. Collect and weigh out pasta 2. Bring pasta to the boil then simmer for 15min. 3. Collect remaining ingredients. 4. Blend mayonnaise, curry powder and lemon juice. 5. Wash and dry apple and pepper. 6. De-seed pepper, brunoise and add to small bowl. 7. Quarter, core and brunoise apple, add to bowl. 8. Add kidney beans to bowl. 9. Stir to coat vegetables with dressing. 10. Drain pasta shells and rinse with cold water, add to mixture in bowl, stir well. 11. Transfer to serving dish.
Task (if time) Fill in log book Update skills check list
Success Criteria Discussion Discuss with your partner what you seen happening in the pan when you added the cornflour Did you add the correct amount of cornflour – you will know this if both you and your partner have very different responses!!