Tuesday, May 30, 2017

Cooking at Rutherford

Every Wednesday we go to Rutherford. We walk down there in the morning. One thing I learnt is not to pull the knife towards yourself when you are cutting the potatoes because you can cut yourself like I did.  Some of the easy parts about cooking was putting the potatoes in the oven and cooking them and turning on the oven.  The most difficult part was peeling the potatoes because they have different shapes and curves in them. My favourite part was eating the mashed potato, it was really good.  

How to boil and mash potato. 

Ingredients Equipment
2 - 4 Potatoes Potato peeler
1 tsp Salt Pot and lid
Water Stove
15g Butter Knife
Little Milk Chopping board
Potato masher

Instructions

  1. Peel the potatoes.
  2. Cut the potatoes into quarters (or smaller if the potato is large)
  3. Put the potatoes into the pot.
  4. Cover the potatoes with water and add the salt
  5. Place the lid on the pot.
  6. Turn the element on to high.
  7. Wait for it to come to the boil and then turn it down to simmer.
  8. Cook for about 15 minutes or when they are soft when you poke a knife into them.
  9. Drain water out of the pot.
  10. If you want to serve them boiled then place the potatoes on a plate.
  11. If you want to eat them mashed then add the butter and milk then mash with a potato masher until there are no lumps and it looks smooth.
        

Potato Bake

Ingredients Equipment
1 potato per person Potato peeler
1 tsp Salt Pot and lid
Water Stove/oven
¼ of an onion Knife
1  T of oil Chopping board
Cream to ¾ fill dish
Grated cheese to cover

Instructions
  1. Turn the oven on to bake at 200 degrees.
  2. Peel the potatoes.
  3. Slice the potatoes into 5mm slices.
  4. Put the potatoes into the pot.
  5. Cover the potatoes with water and add the salt.
  6. Place the lid on the pot.
  7. Put the pot on the element and turn it on to high.
  8. Wait for it to come to the boil and then turn it down to simmer.
  9. Cook for about 5 to 7 minutes or when they are just soft enough when you poke a knife into them.
  10. While the potatoes are cooking, peel and dice the onion.
  11. Heat the oil in the pan on a medium heat and fry the onion.  (Don’t let it turn brown.
  12. When the potatoes are cooked drain the water out of the pot.
  13. Now put a layer of cooked sliced potatoes in the bottom of the dish.
  14. Sprinkle the onion on next.
  15. Add another layer of potatoes.
  16. Pour over cream so it fills up ½ to ¾ of the dish.
  17. Sprinkle over the grated cheese.
  18. Put it in the oven on the middle rack and cook for approximately 20 minutes or until the potatoes are soft when poked with a knife.
  19. Finally they are ready to eat and enjoy!

Gnocchi

Ingredients Equipment
1 - 2 potatoes Potato peeler
Salt Pot and lid
⅓ cup flour Stove
1 egg or a little milk Chopping board
Extra flour to use on the bench Potato masher
Pasta sauce Bowl and wooden spoon
Holey spoon
Serves 2

Instructions

  1. Using 1 - 2 potatoes follow our recipe to make mashed potatoes.
  2. When they are cool put them into a bowl.
  3. Add the flour, the egg or milk and then mix to combine them.
  4. Knead the dough until it forms a ball.
  5. Cut the dough ball into quarters.
  6. Sprinkle flour on the bench and take one quarter of dough.
  7. Roll into a snake about 1 ½ cm thick.  Then cut into 1cm pieces.
  8. Bring a large saucepan of lightly salted water to a boil.
  9. Put the gnocchi (about 8) in the boiling water using a holey spoon.  
  10. Cook the gnocchi for 2 to 4 minutes or until the gnocchi float to the top then cook a further 1 minute.
  11. Remove them with the holey spoon and drain them well.
  12. Serve them with your favourite gnocchi sauce and enjoy!

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