- We are learning to crumb a piece of fish. - We are learning how to shallow fry safely.
Success Criteria:
- I can successfully crumb a piece of fish. - I can safely shallow fry meat or fish.
Greek Salad with Fish
Crumbed Fish
Ingredients 1 Fillet of fish cut into 4 1/2 Egg beaten 1/4 Cup plain flour 1/2 Cup bread crumbs Canola oil
Method Set up the crumbing station in the correct order of fish, flour, egg, breadcrumbs and an empty dish for placing the fish on at the end.
Pat dry fish fillet with paper towel. Using one hand coat the fish in flour. Drop in the egg mix and remove with the other hand and place in breadcrumbs. Roll in the breadcrumbs with the same hand you used with the flour and place on plate.
Continue until all pieces have been coated.
Place a pan on medium to high heat. Pour in canola oil until it is just covering the base of the pan. Carefully place fish in the pan once the oil is hot. Turn fish after 3-4 minutes or once browned. Once cooked on both sides, remove and allow to rest on paper towel to drain excess oil.
Greek Salad
Ingredients
1/4 red onion, sliced 1/2 ripe tomato, chopped 1/4 continental cucumber, chopped 1/4 cup oregano, chopped 12 black olives (pitted) 50g Fetta
Method Place cucumbers, tomatoes, onion, oregano and oil in a large bowl and toss gently to combine. Crumble over fetta and scatter with olives.
From one of the ancient civilisations on earth comes simply prepared food that uses the best of what's in season and adds a little magic to help it sing off the plate. From some of the best lamb dishes on earth to fresh seafood, vegetables, beans, pulses and of course good olive oil, Greek food is simple, colourful and incredibly nutritious.
Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, vegetables and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.
Mezés is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with bread loaf or pita bread. In some regions, dried bread (paximadhi) is softened in water.
When Greeks taste something delicious, they have a lovely phrase 'Yia Sta Heria Stas' which translates as 'I kiss your hands', celebrating the skill of the cook.
GREEK SALAD
Greek salad is a salad in Greek cuisine. Greek salad is made with pieces of tomatoes, sliced cucumbers, onion, feta cheese, and olives(usually Kalamata olives), typically seasoned with salt and oregano, and dressed with olive oil. Common additions include the pickled leaves, buds or berries of capers (especially in the Dodecanese islands).
The term "Greek salad" can also be used in North America, Australia, South Africa, and the United Kingdom to refer to a lettuce salad with Greek-inspired ingredients, dressed with oil and vinegar. In these countries, the true Greek salad, when encountered, may be called by the Greek term horiatiki or by such terms as "country salad", "peasant salad", or "village salad", to avoid confusion. Lettuce, tomatoes, feta, and olives are the most standard elements in an American-style Greek salad, but cucumbers, peperoncini, bell peppers, onions, radishes, anchovies/sardines and pickled hot peppers are common.
Various other salads have also been called "Greek" in the English language in the last century, including some with no apparent connection to Greek cuisine. A 1925 Australian newspaper described a Greek Salad of boiled squash dressed with sour milk; a 1934 American newspaper described a mayonnaise-dressed lettuce salad with shredded cabbage and carrots.
Crumbing
Crumbing (also known as breading) is a food coating for a piece of food made from bread crumbs or a breading mixture with seasonings. Crumbing can also refer to the process of applying a bread-like coating to a food. Crumbing is well suited for frying as it lends itself to creating a crisp coating around the food. Breading mixtures can be made of breadcrumb, flour, cornmeal, and seasoning that the item to be breaded is dredged in before cooking. If the item to be breaded is too dry for the coating to stick, the item may first be moistened with raw egg or other liquid.
Some friendly advice
- When preparing food for an egg and flour wash, it is important to pat it dry. Use paper towels to remove excess moisture from the chicken breast. - Frying oil can be very dangerous so be sure to keep an eye on the temperature. If the oil begins to smoke, turn off the stove top and leave it in a safe place to cool. - Fish must be stored at the correct temperatures, otherwise it can cause food poisoning. Check the storage of the fish and be sure to keep it below the "danger zone" until you are ready to cook it.