Brookvale Public School

* 4 rashers of bacon or pancetta
* 1/3 cup of cream
* pinch of paprika
* 1 egg
* extra egg - yolk
* 60g of grated Parmesan cheese
* 30g of softened butter
* pepper
* 250g of Fettucine or Tagliatelle noodles

Remove rind from bacon, cut bacon into thin strips.
Place bacon in frying pan over low heat; cook gently until bacon is crisp.
Drain off bacon fat from pan leaving approximately 2 tablespoons of bacon fat
Add cream and paprika, stir until combined.
Place egg, egg yolk and 30g grated Parmesan cheese until combined.
Place fettuccine into boiling salted water, boil it uncovered 10 to 12 minutes or just until cooked. Drain, return it to pan with butter, then toss over low heat until combined.
Add bacon and cream mixture, toss until combined.
Add egg mixture, toss until combined.
Season with pepper.
Sprinkle with remaining Parmesan cheese.

* 8 chicken breast halves
* 8-12 medium size prawns
* 1/2 cup butter
* 1+1/2 teaspoons French mustard
* 1/2 teaspoon Worcestershire sauce
* 2 shallots
* 1 tablespoon chopped parsley
* salt and pepper
* 2 eggs
* 1 tablespoon oil
* corn flour
* dry bread crumbs (packet not fresh)
* oil for deep frying

Pound out chicken fillets thinly with meat mallet or rolling pin (there must be no holes or the butter will run out during cooking)
Combine in bowl; mustard, Worcestershire sauce, finely chopped shallots, salt, pepper and parsley and mix well.
Spread mixture evenly over chicken.
Shell and de-vein prawns-split in half downwards- but not all the way through and gently flatten.
Divide butter into four even pieces and wrap 2 or 3 prawns around each piece.
Place 1 prawn roll on each chicken breast, fold in the sides over the prawns and roll up firmly.
Coat with corn flour, dip in combined beaten eggs and oil, coat in bread crumbs pressing them on firmly.
Place on tray and keep in fridge for at least 1 hour.
Deep fry in hot oil until golden brown and cooked through about 7 - 8 mins. Do not make if oil is too hot or breadcrumbs will brown too quickly.

Country Of Origin : France/Northern Europe
Given by : Michelle (Year 4) - 2000

* 2 tablespoons of butter
* 750g onions, 4-5 peeled and thinly sliced
* 1 teaspoons of sugar
* 2 teaspoons of flour
* 6 cups of beef stock mix
* Salt & pepper
* 1/2 to 1/3 grated Swiss cheese
* 6 to 8 slices of French toasted bread

Heat butter in large heavy saucepan over medium heat.
Add onion and fry slowly for 15-20 minutes until golden brown stirring occasionally.
Sprinkle with sugar and stir through.
Sprinkle with flour and stir for 2 minutes.
Add beef stock with salt and pepper and bring to the bowl cover and simmer for 30 minutes.
Place soup in individual heat-proof bowls
Sprinkle grated cheese on slices of French bread and place bread in bowls of soup.
Place bowls under a griller or in oven till cheese is melted and serve immediately.

* 1 tablespoon of oil
* 1 diced onion
* 800 gm of cubed gravy or stewing beef
* 1 can of chopped tomatoes
* 1/2 diced capsicum
* 1 diced carrot
* 1-2 celery sticks
* salt, pepper and paprika
* 500 mls wine

Gently brown the onions in the hot oil.
Add paprika when the onion is clear & stir
Add meat and brown it quickly.
Reduce heat and add tomatoes, capsicum, celery and carrot.
Stir until the tomatoes are squashy.
Add salt and pepper.
Cook with lid on until well cooked - the longer the better.

* 750g minced meat
* 30g butter
* 1 large onion
* 1 large carrot
* Half tsp thyme
* Salt & pepper
* 2 tablespoons flour
* quarter cup water, extra if necessary

Place mince, butter, peeled & finely chopped onion and peeled & finely chopped carrot in frying pan.
Stir over heat until golden brown, mashing meat well.
Add thyme, salt, pepper & water; stir well until combined.
Bring to boil; reduce heat; simmer covered 45 mins or until meat is tender.
Remove pan from heat, add combined flour & extra water, stir until combined.

Peel potatoes and cut them into fine slices, as with onions.
Add a bit of salt to potatoes and put them into a pan with heated oil.
Fry potatoes and onion until tender, stirring frequently.
Whisk egg with a bit of salt in bowl.
When potatoes and onion are ready, remove remaining oil, and pour egg mixture.
Mix three ingredients well.
Heat spoonful oil in pan, pour egg mixture and cook until brown.
Turn over and cook other side.
When brown, slide out of pan into dish.
Eat, hot or cold.

* 1 pound crab meat
* 2 teaspoons seafood seasoning
* 1 tablrspoon snipped parsley
* 2 slices bread
* 1 egg beaten
* 1 teaspoon Worcestershire sauce
* 1 tablespoon mayonnaise

Pick over crab meat to remove shells.
Remove crusts from bread and break bread into small pieces.
Mix bread with eaten egg.
Add remaining ingredients.
Form into cakes.
Dip into cracker crumbs and sauté quickly in a small amount of fat.

* 2 hard cooked eggs
* lightly salted whipped cream
* 1 can cream of celery soup
* 1 soup can of milk
* Sherry, heated
* Lemon peel
* 1 can crab meat
* 1/4 teaspoon Worcestershire sauce
* Dash mace

Heat soup and milk.
Stir in crab meat, Worcestershire sauce, and mace.
Simmer slowly for 10 minutes.
Add chopped egg whites.
Sprinkle each serving with crumbled egg yolks and top with whipped cream.
Offer heated sherry and twists of lemon peel at the table.

* 6 Veal Schnitzels
* 6 Thin slices ham
* 6 Thin slices cheese
* Seasoned flour
* 1 egg
* Packaged dry breadcrumbs
* 60g (2oz) butter
* 2 tbsps oil

Pound steaks, if necessary, until very thin.
Top each steak with slice of ham and slice of gruyere cheese.
Fold steak in half, secure with toothpick.
Dip in seasoned flour and beaten egg, then press on breadcrumbs.
Refrigerate 1 hour if possible.
Heat butter and oil in large frying pan.
Cook steaks, turning occasionally, until cooked through.
Drain well, remove toothpicks.

Country Of Origin : New Zealand
Given by : Mrs Logan, South Africa - 2000

* 1 egg
* 1/2 cup milk
* 1/2 cup flour
* 2 tablespoons sesame seed
* 1 tablespoon baking powder
* 2 teaspsoons paprika
* 1 teaspoon garlic
* 1+1/2kg chicken
* 1/2 cup melted butter

Beat egg and milk in bowl.
Combine ingredients(dry)
Dip chicken in egg and roll to coat.
Arrange pieces skin up.
Pour batter over chicken.
Bake @ 180 degrees Celcius for 40 mins or until tender.

Yorkshire Pudding

Country of Origin: England
Given by : Tian Humphreys - 2003

Ingredients

* 120g plain flour
* 1/2 level teaspoon salt
* 125mls milk
* A little oil
* 125mls water

Utensils used

Bowl, hand whisk or electric whisk & muffin tray.

Method

Put a little oil into each muffin pan and put into oven at 210 degrees C.
Sift flour and salt into bowl.
Break egg into the centre and add half the milk. Start mixing from the centre and add the rest of the milk and half the water.
Whisk well until very smooth (no lumps!).
Add almost all of the rest of the water, you may not need it all.
Pour carefully into heated moulds, bake for 20-25 mins.
Serve with roast beef.

* Leftovers are also nice with syrup.

Osso Bucco

Country of Origin : Italy
Given by : Mr Taylor (6T) - 2003

Ingredients

* 4 veal shanks (750g each - cut in 3)
* 90g (30z) butter
* 2 carrots
* 2 large onions
* 3 sticks celery
* 2 gloves garlic
* flour
* salt, pepper
* 2 tablespoons oil
* 2 x 400g cans whole tomatoes
* 1/2 cup dry red wine
* 430g can beef consomme
* 1 teaspoon basil
* 1 teaspoon thyme
* 1 bayleaf
* 2.5cm strip lemon rind
* 1 tablespoon grated leamon rind
* 3 tablespoons chopped parsley

Utensils

Deep frying pan, oven proof dish,

Method

Heat 30g (1oz) of the butter in pan.
Add chopped carrots, chopped onions, finely chopped celery and one crushed garlic clove.
Cook gentle until onions are golden brown.
Remove from heat.
Transfer vegetables to a large oven proof dish.

Coat shanks with flour seasoned with salt and pepper.
Heat remaing butter and oil in large frying pan.
Add shanks, brown well on all sides.
Carefully pack shanks on top of vegetables, stand shanks up right to retain the marrow in the bones.
Pour sauce over veal shanks.
Cover casserole, bake in moderate oven 1+1/2 hours or until veal is very tender, stirring occansionally.
* Serve, sprinkle over remaining crushed garlic, chopped parsley and grated lemond rind. Serves 6.

Sauce

To pan in which meat was cooked add chopped tomatoes, wine, beef consume, basil, thymes, bayleaf, lemon rind, season with salt & pepper. Bring to boil & simmer

Marinated Pork Spare Ribs

Given by : Danielle Zahn (2/3D) - 2003

Ingredients

* 1 tablespoon Worchestershire Sauce
* 1 teaspoon tabasco sauce
* 1 clove garlic
* 1/2 cup tomato puree
* 1 tablespoon white vinegar
* 3 teaspoons sugar
* 1kg pork spare ribs

Method

Add all ingredients together, marinate 1 hour.
Cook 180 degrees F for 1+1/2 hours.

Yorkshire Pudding

Country of Origin : England
Given by : Paris Fraser (KP) - 2003

Ingredients

* 1 cup of plain flour
* pinch of salt
* 1 egg
* 1/2 pint of milk

Utensils

Bowl, whisk & muffin tray.

Method

Sift flour & salt together
Make a well & drop in the egg
Add the milk a little at a time & mix to a runny batter
Place in fridge for half an hour
Preheat oven to 450-500 F
Put greased muffin tin in oven
Remove when hot quickly
Pour in the butter mix
Return to hot oven for twenty minutes
Serve with roast beef.

Fragoni
(Italian Riccotta tarts)

Country of Origin: Italy
Given by: Ebony- Ella Melani (1KD) -2008

Ingredients

* 3 Sheets Puff Pastry
* Olive Oil Spray
* Filling Mixture
* 500g ricotta
* 3 eggs
* ½ cup grated parmesan cheese
* 125g grated saracino cheese or fresh percorino cheese
* ¼ finely chopped flat leaf/continental/Italian parsley
* ½ tspn salt

Utensils Used

* Mixing bowl
* Small or large muffin tins (depending on size required) – the small size are perfect as starters, the large size are perfect as a meal or lunchbox item.
* Wooden spoon
* Teaspoon

Method Used

Preheat oven to 180ºc
Mix all the ingredients together in the mixing bowl using a wooden spoon
Cut each pastry sheet into 9 squares (if using large muffin tins).
Spoon a generous amount of ricotta mixture into each pastry square
Bake in oven until golden brown in colour (30 to 45 minutes depending on size).
Serve hot, or allow to cool and store in a airtight container 9can be frozen and/or reheated)

Casserole

Country of Origin : Italy
Given by : Paige (S.C.L) - 2008

Ingredients Used

* 350g onions, chopped
* 2 carrots, chopped
* 200g button mushrooms quartered
* 5 bay leaves
* 400g tinned cannellini beans, drain
* 400g pancetta, diced
* 80g tomato paste
* 6 Tbsp olive oil
* 2 tbsp plain flour
* 2 glasses of red wine
* 400ml beef stock
* 1kg pork sausages cut into chunks about 3cm thick
* 150g pitted black olives

Utensils

* Casserole dish
* wooden spoon
* knife
* chopping board
* peeler
* measuring spoon
* measuring cup
* colander to drain beans

Method Used

Heat oven to 200°c. Heat the olive oil in a large flameproof casserole dish and fry the onions and carrots over a high heat for 2 minutes until golden.
Add pancetta and sausages and cook for about 3 minutes, stirring with a wooden spoon. Mix in flour and cook for a minute, stirring continuously.
Add wine and cook for about 2 minutes to allow the alcohol to evaporate. Stir in tomato paste, beef stock, olives, beans and mushrooms. Add the bay leaves, season with salt and pepper, and bring to the boil. Cover the sausages are tender and the sauce has thickened.

Serbian Potato Salad

Country of Origin : Serbia
Given By : Petar 4P - (2008)

Ingredients

* Potato
* onion
* oil
* pepper
*salt

Utensils

* knife
* bowl
* forks
* pot

Method Used

You cook the potato.
When the potato is cooked you peel of the skin.
Then you cut the potato into little pieces.
Then you put the onion in the bowl with the potato.
After that you put in oil, pepper and salt in the bowl and mix all the ingredients together.

TIP : Sometimes you could add tuna for extra taste.

Quick Penne al Pomodoro
(Quick Tomato Sauce Penne)

Country of Origin : Italy
Given : 2008

Ingredients

* 1 medium onion or shallots
* 1 tin of ripe, peeled Italian diced tomatoes
* 1/4 cup olive oil
* 5 leaves basil
* salt
* parmesan cheese or fresh pecorino cheese (grated)
* 1 pkt of (Barilla) penne
* water to boil pasta

Utensils

* knife, cutting board
* grater
* frying pan, large pot, strainer, bowl.
* spoon

Method Used

Saute onion or shallots until translucent.
Add diced tomatoes
Cook over medium heat in a fry pan for 10 minutes.
Add 4 or 5 basil leaves to sauce in last minute of cooking, 1/2 teaspoon of salt & stand.
Boil at least 3 litres of waterin a large pot, add 2 teaspoons of salt.
Add pasta.
Cook (al dente) until firm and just right (about 20 minutes), stir so that pasta does not stick, drain.
Put in a large bowel and add sauce.
Top with fresh grated pamesan sheese.

* Buon apetitto.
* Serves 4