Take away food
Learning Intention:- We are learning to safely marinate a meat to enhance flavour.
Success Criteria:- I can safely marinate a meat to enhance the flavour.
Chicken souvlaki with tzatzikiSouvlaki
Ingredients 1 Chicken thigh, diced into 3cm cubes Juice of half a lemon 15 ml olive oil 1 tsp dried oregano ½ tsp ground clove ½ tsp ground star anise 1 tsp cumin ½ tsp flaked chilli 1 garlic clove, crushed Method Place all the ingredients for the marinade in a bowl with 1 teaspoon of salt. Mix well, pour over the chicken and place to the side. Skewer the chicken whilst heating up your frying pan, making sure to ventilate your kitchen. Ideally you would use a barbecue to grill the pork but a frying pan works well. Place the skewers in batches on the grill and cook for 5 minutes, turning so that all sides are nicely charred. Yoghurt sauce
Ingredients 1/4 zucchini (courgette), coarsely grated 1/3 cup Greek yoghurt 1 tbl olive oil 1 garlic cloves, crushed 30 ml lemon juice salt Method To make the yoghurt sauce, mix the courgettes with ¼ teaspoon of salt and leave to drain for 5 minutes. Gently squeeze out the excess liquid and place in a medium bowl. Stir through the yoghurt, oil, garlic, lemon juice and ¾ of a teaspoon of salt. Sprinkle a little mint on top of the yoghurt and keep in the fridge |
SouvlakiSouvlaki plural souvlakia, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It may be served on the skewer for eating out of hand, in a pita sandwich with garnishes and sauces, or on a dinner plate, often with fried potatoes. The meat usually used in Greece and Cyprus is pork, although chicken and lamb may also be used. In other countries and for tourists, souvlaki may be made with meats such as lamb, beef, chicken and sometimes fish (especially swordfish).
PitaPita or pitta is a soft, slightly leavened flatbread baked from wheat flour. It is used in many Mediterranean, Balkan and Middle Eastern cuisines and resembles other slightly leavened flatbreads such as Iraniannan-e barbari, South Asian flatbreads and Central Asian naan, and pizza crust.
TzatzikiTzatziki is a Greek sauce served with grilled meats or as a dip. Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, sometimes lemon juice, and dill, mint, or parsley. Tzatziki is always served cold.
MarinatingMarination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade', can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya or kiwifruit). In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines.
Raw red meat, fish, and chicken may contain harmful bacteria which may contaminate the marinade. Marinating should be done in the refrigerator to inhibit bacterial growth. Used marinade should not be made into a sauce unless rendered safe by boiling directly before use; otherwise, fresh or set-aside marinade that has not touched meat should be used. The container used for marinating should be glass or food safe plastic. Metal, including pottery glazes which can contain lead, reacts with the acid in the marinade and should be avoided. |