Shopping List

Grocery 150mls olive oil 20mls balsamic vinegar 20mls lemon juice 1 vegetable stock cube teaspoon dried chilli flakes teaspoons garlic salt 50g couscous 100g digestive biscuits 25g icing sugar 1 large egg 2 teaspoons bicarbonate of soda 1 tbsp salt 1 tbsp black pepper 85g plain flour 280g fine semolina Dairy 150mls condensed milk 75g flora 125mls whipping cream 50g feta 150mls milk 425mls buttermilk Meat/Fish 1 fillet salmon Fruit and vegetables 3 cloves garlic sprig parsley 2 sprigs basil sprig coriander 1 banana shallot 3 tomatoes 100g bag green salad leaves 2 sun-dried tomatoes medium avocadoes 6 black olives 2 large lemons 50g raspberries

PLAN OF WORK
Cooking time: 9.30-11.30 Key for dishes: Spicy tomato soup with pesto Corn Bread Mediterranean salmon with salad Mediterranean couscous salad Lemon flan with Raspberry coulis Intervals: 10mins

TIME
9.30

ACTIVITY
Collect ingredients and equipment for corn bread. Grease cake tin. Combine the 280g semolina, 85g flour and 2 tsp bicarbonate of soda in a large bowl. Combine the egg, 150ml milk, 425mls buttermilk in a jug. Pour the contents of the jug into the bowl and stir lightly to combine. Pour the batter in to the greased tin and bake in the oven for 35-40mins (9.40-10.20) Wash and tidy Collect ingredients and equipment for lemon flan. Melt 75g margarine in the microwave. Crumble the 12 biscuits in the food processor. Add the melted margarine

REMINDERS
Pre-heat fan oven to 170C

Check at 10.00

9.40

Check on margarine in the microwave. Dont make the biscuits to fine.

to the biscuits and mix. Line the base of the dish with the mixture.

9.50

Grate the 2 lemons and juice the lemons. Leave to side. Whip 125mls cream using the electric beaters. Open tin of condensed milk. Add in 150g condensed milk, lemon rind and juice. Mix thoroughly. Spoon over base, cover with cling film and refrigerate. Collect ingredients and equipment for Mediterranean salmon.

Wash mixing bowl

Be careful not to over whip the cream

10.00

Check bread

Wash food processor Pre-heat the grill to high. Adjust shelf positions.

10.10

Take salmon out of fridge and place in shallow baking dish. Mix 1 tsp olive oil and mix tbsp balsamic vinegar in small bowl. Rub crushed garlic onto the fillet and pour the vinegar and oil over them, turning once to coat. Season with 1 tsp chopped coriander, 1 tsp chopped basil and pinch of garlic salt. Set aside to marinate for ten minutes.

10.20

Collect ingredients and equipment for spicy tomato soup. Blend the 3 tomatoes in the food processor. Chop 1 banana shallots and 1 garlic clove. Heat oil in pan.

Take out corn bread and let cool.

10.30

Grill salmon for 15 minutes, turning once. Brush occasionally with sauce from the pan. (10.30-10.45) Fry garlic and shallots in pan until soft. Add tsp of dried chilli flakes and cook for a minute. Add the pureed tomatoes to the pan and cook for a further 5mins. (10.3510.40) Make the pesto while cooking. Blend sprigs of parsley & basil, garlic clove and olive oil in processor until a smooth paste. Watch that the garlic and shallots dont burn.

Wash food processor.

10.40

Season soup with salt and Turn the salmon. pepper. Blend the soup with a hand Put together hand blender until smooth. blender. Collect ingredients and equipment for Mediterranean couscous Take bread out of tin and pace on cooling rack.

salad.

Take out the salmon and leave to cool. 10.50 Make 100mls of vegetable stock. Tip the couscous in to a large bowl and add in the hot vegetable stock. Cover with a plate and leave to soak for 5mins. Cut and prepare the avocado, 2 sun-dried tomatoes and 6 olives. Boil the kettle.

11.00

Add 1 tbsp of olive oil and tbsp of lemon juice into a small bowl and season. Stir in tbsp of dressing into the couscous. Mix the avocados, olives, tomatoes, and crumble the 50g feta into the couscous. Toss a few salad leaves with the remaining dressing. Arrange salad leaves on a plate and spoon on the couscous. Place the Salmon on top of the couscous, and leave to the side, Wash and tidy

Check the couscous.

11.10

Collect ingredients and Wash food processor equipment for raspberry coulis. Blend a handful of raspberries in processor until smooth. Add 1 tbsp water and 1 tsp icing sugar until you get a pouring consistency. Taste, add more sugar if necessary. Pour coulis into small serving jug. Put in fridge until needed.

11.20

Take cornbread off cake cooling rack and slice. Place on small side plate. Pour out soup into warmed soup bowl and swirl the pesto into the soup. Take the flan out of the fridge and slice. Place one piece on a plate and pour the berry coulis decoratively over the top. Place a few raspberries around the side. Collect the salmon, check presentation. Garnish with coriander and serve.

11.30

SERVE