6 May 2011
Sushi Rice
Ingredients
Sushi Rice 1 kg
Water 1 kg
Rice vinegar ¾ cup
Method
1. Rinse rice with water once before cooking (chef tips)
2. Place sushi rice into a pot and add water
3. Bring rice to the boil and leave for 15 minutes to boil
4. Take off the heat and leave rice in pot with lid on for another 15 minutes to cook more
5. Add rice vinegar for flavor and shine to sushi rice
Chef tips
· Always rinse rice once before hand to remove excess starch otherwise it will be too sticky and have a porridge type consistency.
· Do not over rinse as you will need some starch to make the sushi rice still stick together and keep it workable
Lasangne
Ingredients
Lasangne Sheets 400 g
Mince 3 kg
Onions 2
Green Pepper 1
Red Pepper 1
Yellow Pepper 1
Tomato 4
Cheddar Cheese 200 g
Bechamel sauce 2.5 L
Sunflower oil 10 ml
Method
1. Place lasangne sheets in a serving dish and cover with boiling water add oil to water and leave to soften
2. Brunoise onion, green, yellow and red pepper and sauté in a large pot with a little oil
3. Add the mince to the pot and cook until brown
4. Spice mince with salt and pepper to taste
5. Place a few sheets of softened lasangne in another serving dish to cover the bottom of the dish.
6. Add a layer of mince over the lasangne sheets to cover them.
7. Add a layer of béchamel sauce over the mince to cover it.
8. Repeat the layering process.
9. Slice tomatoes into wheels and place on top of dish.
10. Sprinkle grated cheddar cheese over dish.
11. Place dish into a preheated oven and bake until brown on top.
Chef Tips
· Make sure your béchamel sauce is not to runny to make it set properly.
· It is preferred that the lasangne stand in the fridge for a while before serving.
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