mixed greens and cheese parcels · 2019-06-19 · title: microsoft word - spinach, silver beet and...
TRANSCRIPT
Mixed greens and Cheese Parcels
Source: Elwood Primary Kitchen Specialist -‐ Giovanna -‐ modified by Euanna Evans & Angel Munro Serves: 40
***************POINTERS
Need to be in oven by: 9.30am Session 1
11.50am Session 2
EQUIPMENT/ UTENSILS INGREDIENTS Chopping Board x3 Santoku Knife x 3
Sauté pan Slotted spoon
Measuring spoons Large mixing bowl Small mixing bowl
Paper towel 4 Baking trays Baking paper Oven mitts
Garlic crusher
Egg lifter or tongs Small bowl of water
For Serving -‐ 6 dinner plates
2 Tbsps olive oil 1 brown onion 2 cloves garlic
2 bunches of dark leafy greens 8 sprigs thyme
500 g ricotta cheese 500 g tasty cheese
2 Tbsp vegetable stock powder 1 tsp of salt
4 grinds of pepper 10 Puff pastry sheets
METHOD: WHAT TO DO
1. Preheat oven to 220°C. 2. Line baking trays with baking paper.
3. On a chopping board cut defrosted pastry into quarters. 4. Peel skin off brown onion cut in half, remove core and finely chop.
5. Press down on the garlic cloves with the flat side of the Santoku knife. (This will loosen the skin so it can be removed easily). Remove skin and crush with garlic crusher.
6. Wash all of the mixed greens. Pat dry on paper towel. Roll leaves into a sausage shape and chop into thin pieces.
7. Remove thyme from stems. Chop finely. 8. Place sauté pan over a high heat; add oil then fry onions.
9. Add all of the greens, garlic and thyme and sauté for 3-‐5 minutes until they just wilt. 10. Add vegetable stock, stir well to combine, take off heat and set aside.
11. Place ricotta in a large bowl and gently break up ricotta cheese with the back of a fork 12. Add cooked onion, silver beet mix, and grated tasty cheese to ricotta. Mix well then season to taste. 13. Place a large spoonful of mixture into the middle of each pastry square. With your finger put a little bit
of water around the edges. Then pull up each corner of pastry and pinch together firmly. 14. Place onto baking trays lined with baking paper and bake for 20 mins or til golden brown. Allow
space for the pastry to expand. 15. VOLUNTEER to remove from oven.
16. To serve carefully lift with egg lifter or tongs and place 5 or 6 on each of the 6 serving plates