Assessments - 3, GPA: 3.7 ( )

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6. Grill hamburgers buns and assemble hamburgers with onion rings, tomato slices and shredded lettuce. Pan Pizza 11/2 cups self raising flour 1/2 teaspoon salt 60g butter or margarine 1 egg } combined 1/2 cup milk Topping: Select from cabanossi, ham, pineapple, onion, capsicum, olives, anchovies, grated mozzarella cheese, grated parmesan cheese. 1. Combine flour and salt and rub in butter until mixture resembles fine breadcrumbs. 2. Add combined egg and milk, mix to a soft dough. 3. Roll out dough to cover base of lightly greased frypan. Place into cold frypan. 4. Spread with favourite tomato pizza sauce and favourite topping combination. Sprinkle with grated mozzarella cheese and parmesan cheese. 5. Heat frypan to setting 6, cover and cook for 8-10 minutes or until base is golden and cheese is melted. 3. Heat oil in frypan on setting 6. Cook patties until brown and cooked through. 18 Main courses. Chicken. Roast Chicken with Parsley and Ham Stuffing Serves 4-6 1 size 16 chicken Stuffing: 250g ham, finely chopped 2 cups fresh bread crumbs 3 shallots, finely chopped 1 tablespoon finely chopped parsley finely grated rind of 1/2 lemon 1 egg pinch dry mustard fresh ground pepper to taste 1. Place all stuffing ingredients into a bowl and combine well. 2. Place stuffing into the chicken cavity and secure opening with a small skewer. 3. Heat 1 tablespoon of oil in frypan on setting 7. Add chicken and brown evenly on all sides. 4. Reduce heat to setting 5 for approximately 11/2 hours. 5. If cooking roast vegetables, place 3/4 to 1 hour before serving. Chicken and Almonds 1 tablespoon butter or margarine 1/4 cup flaked almonds 2 onions, peeled and finely chopped 3 teaspoons finely chopped green ginger 500g chicken thigh fillets, cut into strips 1 small celery stalk, finely sliced 1/2 red capsicum, finely sliced 1/4 cup dry sherry 2 tablespoons soy sauce 2 cups chicken stock 3 tablespoons corn flour 1/4 cup water 1. Heat butter or margarine in frypan on setting 6. Brown almonds and set aside. 2. Add onions and ginger, saute until tender. Add chicken and brown 3. Add celery, capsicum, sherry, soy sauce and chicken stock. Allow to boil. 4. Combine cornflour and water. Add to chicken, stirring until sauce boils and thickens. 5. Reduce to simmer for 10 minutes. Serve with steamed rice. Lemon Chicken 2 tablespoons oil 4 chicken maryland pieces 1 teaspoon finely grated green ginger 1 clove garlic, peeled and finely chopped 1 cup chicken stock 2 tablespoons soy sauce 2 tablespoons sugar 1 tablespoon dry sherry finely grated rind and juice of 1/2 lemon 1 tablespoon cornflour 1 tablespoon water 1. Heat oil In frypan on setting 7. Brown chicken on all sides with the ginger and garlic. Reduce heat to simmer. 2. Combine chicken stock, soy sauce, sugar, sherry, lemon rind and lemon juice. Add to the frypan. Cover and allow to simmer until chicken is tender. 3. Combine cornflour and water. Add to chicken, stirring until sauce boils and thickens. Simmer for a further 5 minutes. Serve with steamed rice. 19 Main courses cont. Beef. Chateaubriand with Mushrooms serves 4-6 1 piece fillet steak (about 1kg) 6 shallots, finely chopped 1/2 cup dry red wine 2 teaspoon butter or margarine 200g mushrooms, sliced juice of 1/2 lemon 1 cup beef stock 1 tablespoon corn flour 2 tablespoons cream 1. Place fillet into a large dish, sprinkle with shallots and pour over wine. Cover and marinate for 2 hours. 2. Heat oil and butter or margarine in frypan on setting 7. Add meat and brown on all sides. Reduce temperature to setting 5. Cover and cook to desired doneness. Set meat aside and cover with aluminium foil to keep warm. 3. Add mushrooms and lemon juice, saute for 2 minutes. 4. Add beef stock and marinade, bring to the boil. Blend cornflour with a little water. Add to the stock, stirring constantly until sauce boils and thickens. Stir through cream. DO NOT BOIL. 5. To Serve: Slice beef and serve with sauce. Serve with steamed vegetables. Pepper Steak Serves 4 4 pieces fillet steak 2 teaspoons crushed black peppercorns 60g butter 2 teaspoons oil 3/4 cup dry white wine 1 tablespoon brandy or dry sherry 2. Heat butter and oil in frypan on setting 7. Add steaks and cook quickly on both sides to seal in the juices. Reduce heat to setting 5 until desired doneness. Remove steaks to hot serving plates. 3. Add wine and brandy, bring to the boil. Strain through a fine sieve. Serve over steak. Stir Fry Beef Serves 6 2 tablespoons oil 500g topside steak, cut into thin strips 2 onions, peeled and cut into thin wedges 1 clove garlic, peeled and finely chopped 1 teaspoon finely grated green ginger 1 green capsicum, seeds removed, cut into thin strips 1 red capsicum, seeds removed, cut into thin strips 1 celery stalk, cut into thin diagonal strips 1 beef stock cube blended with 1 tablespoon hot water 2 tablespoons soy sauce 2 ...

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