Example year 8 Design TaskLucy Reece

Risotto

Brief

A new Italian restaurant is about to open in Torquay which wants to feature regional Italian food. They have asked you to submit a possible risotto dish with your own twist. You are to design a risotto variation using the risotto recipe on page 472 of Cookery the Australian Way 8th edition. You are able to use packaged rice to attractively present your risotto. Because this is a new contemporary restaurant, they would like the dish to show this from the traditional recipe and for you to put your own modern ‘twist’ into the dish. For ease of reading the recipe they would still like it to be re-presented in the style of the Cookery the Australian Way. The owner of the restaurant is from Milan and has always strongly believed in using local and seasonal produce. He expects you to reflect this in your dish. You are serving 2 people for a light Italian lunch.

Specifications

Constraints:Must base recipe using the risotto recipe on page 472 of Cookery the Australian Way 8th edition.You are able to use packaged rice to attractively present your dish.Re-written in the style of the Cookery the Australian Way.Must use local and seasonal produce.Dish must serve 2 people.

Considerations:TimeEquipment availableSkills

Evaluation Criteria

0How was the recipe based on the risotto recipe on page 472 of Cookery the Australian Way 8th edition?

0How was local and seasonal produce used in the dish?0How was the dish prepared to ensure if served 2

people?0How was the dish prepared to ensure it was

completed on time?

ResearchWhat food is in season for summer?

Asparagus Turnips Pumpkin

ResearchLocal produce for Western Australia

0West Australian Boneless Saddletail Snapper Fillets

0 http://www.bannisterdowns.com.au/milk

0 http://www.harveycheese.com.au/

Ideas- researchIngredients for Option 1: Ingredients for Option 2: What Option you have chosen

and why:

Chicken stockolive oilbrown onionsRisotto Ricethyme leavesmilkchicken thigh fillets pumpkingarlic clovesParmesan

Fish stockolive oilbrown onionsRisotto Ricethyme leaveswhite wineSaddle tale snapper fillets Asparagusgarlic clovesHarvey – blue cheese

 I have decided to make option 2.This option uses the Asparagus for seasonal and shows off the local produce by using snapper and blue cheese which are the ‘hero’ of the recipe. Using the Fish stock as well will ensure the flavor of fish throughout the dish.          

Snapper Blue RisottoIngredients0 1 L Fish stock0 20ml olive oil0 1 brown onion, diced0 2 cups Risotto Rice0 1 tsp thyme leaves0 40ml white wine0 2 Saddle tale snapper fillets, cubed0 1 bunch Asparagus, sliced0 1 garlic clove, crushed0 40g Harvey – blue cheese

Method0 Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer.0 Heat I tsp of the oil in a heavy-based stockpot or large flameproof casserole dish over medium heat. Add the onion.

Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.

0 Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.

0 Heat remaining oil in a large frying pan over high heat. Add the fish and stir-fry for 5 minutes or until fish just starts to brown. Add the asparagus and garlic. Cook for 2 minutes.

0 Add the fish mixture and blue cheese to the risotto and combine. Season with salt and pepper to serve.

Planned presentation

0Plain white background with white or blue bowl. Risotto in bowl and photo taken very close up to show texture of rice. Fork in bowl.

Production Plan page 1

Time (break recipe in to appropriate 5,

10 or 15 min. time slots)

Processes Explain the steps (processes and techniques (quantities of

ingredients)

Equipment (list equipment, explain how to

use new or more complicated eq.)

Health and Safety Recommendations

Think about relevant equipment safety, hygiene, cross contamination, spills, knife

safety etc. 0-5min

5-10min

10-20min

20-30min

Personal Hygiene – put on apron, wash hands, tie hair up, take off any jewellery. Collect ingredients:

0 1 L Fish stock 0 20ml olive oil 0 1 brown onion, diced 0 2 cups Risotto Rice 0 1 tsp thyme leaves 0 40ml white wine 0 2 Saddle tale snapper fillets, cubed 0 1 bunch Asparagus, sliced 0 1 garlic clove, crushed 0 40g Harvey – blue cheese

Bring the stock just to the boil in a large saucepan. Reduce heat and hold at a gentle simmer. Prepare ingredients: Dice onion, cube fish, Slice Asparagus, crush garlic. Heat I tsp of the oil in a heavy-based stockpot over medium heat. Add the onion. Cook, stirring, for 5 minutes or until soft and translucent but not coloured. Add the rice and thyme. Cook, stirring, for 1 minute or until the grains appear slightly glassy.

Apron, Soap Bowls, measuring spoons, measuring cups, measuring jug, Chopping board, vegetable knife, rubbish bin, pot. Stockpot, wooden spoon, stove top.

Ensure hands are thoroughly washed and apron is worn to prevent cross-contamination. Ensure all equipment is clean when collecting ingredients to avoid cross-contamination. Ensure you cut away from fingers when using knife to avoid cutting yourself. Ensure handle of pot is turned inwards to avoid knocking.

Production Plan page 2

Time (break recipe in to appropriate 5,

10 or 15 min. time slots)

Processes (Explain the processes or techniques from recipe)

Equipment (list equipment, explain how to

use new or more complicated eq.)

Health and Safety Recommendations

Think about relevant equipment safety, hygiene, cross contamination, spills, knife

safety etc. 30-60min

60-70min

70- 80min

80-100min

Add the wine to the rice mixture and cook, stirring, until the liquid is absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock to the rice and stir constantly with a wooden spoon until the liquid is absorbed. Continue adding the stock mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 20-30 minutes or until the rice is tender yet firm to the bite and the risotto is creamy.

Heat remaining oil in a large frying pan over high heat. Add the fish and stir-fry for 5 minutes or until fish just starts to brown. Add the asparagus and garlic. Cook for 2 minutes. Add the fish mixture and crumble blue cheese into the risotto and combine. Season with salt and pepper, present on plate. Rinse dishes and do wash in hot soapy water, dry and put away. Wipe down bench and dry out sink. Have bench check by teacher.

Stockpot, wooden spoon, stove top, ladle. Frypan, spatula, stove top. Presentation plate Tea towel, cloth, dishwashing liquid

Ensure to softly mix mixture so it does not spill everywhere and make a mess which will make the floor slippery. Ensure handle of frypan is turned inwards to avoid knocking. Ensure you use oven mitts to lift pot and frypan on handle to avoid burning yourself. Ensure you clean and dry dishes and bench thoroughly to avoid bacteria growth and cross-contamination.

Final photo

Evaluation 0 How was the recipe based on the risotto recipe on page 472 of Cookery the Australian Way 8th edition?We used the layout of the Australian Way recipe, including the ingredients list with qualities and preparation steps. The quantities of the recipe also came from the Australian Way recipe as well as the base ingredients, such as the rice and the onion/garlic.

0 How was local and seasonal produce used in the dish?We researched what was locally produced in the Western Australia area and used saddle tale snapper, which comes from the coast of Western Australia at this time of year. The blue cheese used in the recipe is from cows milk and produced on a farm called Harvey Cheese. Asparagus is a vegetable that is in Season in summer and also helps the dish with providing some colour.

0 How was the dish prepared to ensure if served 2 people?The recipe from Cookery the Australian Way serves 4 people so we halved the recipe. It still made a lot and would serve more than two people. Next time I would use a little less rice and stock to make the fish more prominent in the dish.

0 How was the dish prepared to ensure it was completed on time?We were really well organised before starting the recipe and planned out our steps using our production plan. We made sure we collected all the ingredients at the beginning and we ensured we kept our bench organised which made sure we didn’t waist time collecting and cleaning. When the rice was simmering we started doing our dishes which helped us as we didn’t have to do so many dishes at the end.

Sensory Analysis

The risotto was white with sprinkles of blue from the cheese and green from the asparagus. It looked like a fluffy white cloud on a plate. It was very smooth and moist in the mouth with a salty fishy taste. It each bite the blue cheese gave the risotto a sharp bitter taste.

Discussion

When preparing our recipe we were very organised with collecting our ingredients, have order to our bench and following our production plan. We had the right quantities of most things and we finished earlier than expected.

Next time I think we need to check that the risotto is cooked earlier as we slightly over cooked the rice which made the risotto a bit too soft.