154 Omelette 2 Eggs (Chives) 116 Mayonnaise 1 Yolk 193 Hummus Crudités 1 Carrot 1 Celery ½ R Pepper

154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper Name Collect: Omelette Collect: Mayonnaise 2 eggs 1 egg yolk, at room temperature 1 tbsp water Pinch of English mustard powder 10g butter 150ml sunflower oil or a combination Salt and finely ground white pepper of sunflower and light olive oil Few chives, to finish (optional) Lemon juice or white wine vinegar, Salt and freshly ground white pepper Collect: Hummus 1 x 400g tin chickpeas 1 garlic clove 1 lemon 1 tsp ground cumin Pinch of cayenne pepper 2 tbsp olive oil Few flat-leaf parsley sprigs Salt and freshly ground black pepper A dry marker pen is an easy way to record times, ingredients, equipment for different dishes Mise en Place Serving equipment Drain chickpeas, reserve the liquid Peel garlic Juice lemon ( hummus & mayo) Wash & dry chives if using and parsley Cooking and Serving: Lesson start Method Checks time Serve: Keep the food to the centre of the dish, remember centre height and to keep the dish clean – free from finger marks and splashes End of Wash up tidy up returning all equipment to the correct place. lesson Wipe down surfaces and cooker top. Turn off cooker. Wipe time draining board, clear sink and plug. © Leiths School of Food and Wine Ltd 2018 154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper TIME PLAN BUILDER – You decide how to blend the recipe methods to ensure you are making the best use of your time and equipment. The recipes are below for you to cut and paste for method, checks, what to look for when done/ready. Remember to wash up, clear down as you go. Useful checks and alerts to use Hand hygiene - handling raw….. ADD start cooking time ADD start chilling time Wash up Wipe surface and clear down Empty table top bin – separate items for recycling or compost Omelette Break the eggs into a small bowl and, using a fork, break them up by stirring vigorously. Add the water and some seasoning. Melt the butter in a 15cm non-stick omelette pan or small frying pan over a low heat. When just starting to foam a little, pour in the beaten eggs. Allow the egg to start to set a little, then, using the side of a fork, gently drag the egg from the edges towards the centre of the pan (as shown), allowing the uncooked egg to flood in behind the cooked egg. Repeat this around the pan, creating folds of soft-cooked egg. When most of the raw egg is cooked and there is only a small amount of slightly undercooked egg on the surface, take the pan off the heat and give it a shake so that the omelette slides up the side of the pan a little. Carefully lift one-third of the omelette over the middle third (as shown), readjust your hold on the pan, then flip the omelette onto a warmed plate. Serve at once, sprinkled with finely chopped chives, if you wish. Mayonnaise Put the egg yolks into a medium, fairly deep bowl and put a pinch of salt and mustard powder on top of the yolks. Using a wooden spoon, mix the egg yolks and seasoning together. Hold a fork with your other hand, dip it into the oil and then drip the oil onto the egg yolks, while stirring the yolks at the same time. Add a third of the oil in this way. Once a third of the oil has been added and the emulsion created, start adding the oil ¼ tsp at a time, still stirring as you add it. Progress to ½ tsp oil at a time. If the mayonnaise becomes very thick and looks greasy, add ¼–½ tsp lemon juice, wine vinegar or warm water, depending on whether you think the mayonnaise needs acidity or not. This will make it less greasy, thin it and help it to absorb more oil. © Leiths School of Food and Wine Ltd 2018 154 Omelette 2 eggs (chives) 116 Mayonnaise 1 yolk 193 Hummus Crudités 1 carrot 1 celery ½ R pepper Once half to two-thirds of the oil has been added, add the rest slowly in a thin stream and keep stirring. Try to incorporate all of the oil to balance the egg flavour. Taste the mayonnaise. Season it with salt and white pepper, and add lemon juice or wine vinegar as needed to balance the oil and acidity. You should now have a shiny, thick, smooth mayonnaise. If you are not using it immediately, cover the bowl with cling film and refrigerate. Hummus Peel and crush the garlic. Put the chickpeas into a food processor with enough of the reserved liquid and process to a smooth paste. More liquid can be added if required, the paste shouldn’t be sloppy Add the crushed garlic, cumin and cayenne to the mixture and blend in the lemon juice and olive oil to taste. Season with salt and pepper. Serve garnished with the parsley. You can also drizzle with a little more olive oil or dust with a little more cayenne or cumin. © Leiths School of Food and Wine Ltd 2018 .

Load more