Kitchen Session 5d

Prepare Meat Dishes

 Braised Lamb Shanks
 Rabbit Stew with Lemon Myrtle
 Rolled Pork Belly with Apple and Raisin
Stuffing

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Braised Lamb Shanks

Ingredients
 Lamb Shanks 4
 Onion 100g
 Garlic 5g
 Carrots100g
 Turnip 110g
 Leek 50g
 Celery 50g
 Basil 5g
 Thyme 5g
 Parsley5g
 Olive Oil 20ml
 Tomato paste 20g
 Red wine 80ml
 Beef stock 350ml
 
Method
1. French the lamb shanks
2. Peel and dice onion. Peel and chop garlic
3. WPRW the carrots and turnips. Wash the leek and celery. Cut into Paysanne
4. Pick and finely slice herbs
5. Heat the oil in a pan. Season and seal lamb shanks. Remove from pan once brown
6. Add the onion and garlic to the pan and sweat for 2 minutes. Add the Paysanne and sweat.
Add the tomato paste and roast. Deglaze with half the wine
7. Add the herbs and return the lamb to the pan. Add stock, bring to the boil and put lid on.
Cook in the oven at 180c for 1.5 hours until tender
8. Add the Herbs, Stock, Tomato sauce, Lamb to pressure cooker. Secure lid. Bring cooker to
high pressure, cook for 45 minutes. Release pressure according to manufactures instructions.
Remove lid
9. Place onto a pre-heated plate and spoon the sauce over. Garnish as desired
Garnishes: Mashed potato, pasta, paysanne vegetables glace style, rice
Instructions for Students:
1. Review the recipe card provided to this recipe.
2. Identify and document the following in the spaces provided;
a. Hygiene Requirements
b. Food Safety Practices
c. Safety Requirements

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 d. Equipment Required
e. Ingredients and Materials (including possible alternatives that may be used to meet
specific dietary requirements)
f. Waste produced
g. Costing per serving (research from the internet)
h. Mise en place Requirements
i. Procedure for preparing the dish
j. Cleaning kitchen and equipment requirements
3. Once complete, the workplan is to be submitted via the application for assessment.

Instructions for Assessors

1. This assessment will be submitted via the application to the LMS.
2. The LMS will send a notification with a link to the artefacts requiring assessment.
3. Follow the link and assess the workplan.
4. Provide feedback in the LMS in the space provided.

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Hygiene Requirements:

Food Safety Practices:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Safety Requirements:

Equipment Required:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements

Waste Produced:

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Mise en place Requirements:

Procedure:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Clean kitchen premises and equipment:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Rabbit Stew with Lemon Myrtle

Ingredients
 Rabbit 1
 Lemon myrtle 2g
 Onions 200g
 Carrots 100g
 Celery 100g
 Garlic 20g
 Potatoes 100g
 Butter 40g
 Flour 100g
 Tomato paste 50g
 Red wine 250ml
 Beef stock 500ml
 Thyme 2g
 
Method:
1. Pre-heat the oven to 180°C
2. Clean the rabbit and section into the primal cuts. Remove the shoulder blade and bone leaving only the shank
bone. Remove the hip bone from the legs. Trim the lion and retain a few cutlets bones. Retain the offal (liver and
kidneys)
3. Rub the rabbit with the lemon myrtle
4. Slice the onion and dice the carrots and celery. Chop the garlic. Cut the potatoes into 2 cm dice and store in
water
5. Roast the bones in the oven at 180°C for 20-30 minutes until browned
6. Heat a pan and add the butter
7. Season the rabbit pieces with salt and pepper, cover them with the flour and shake off any excess
8. Seal the rabbit pieces in the butter then add the onions and garlic ad sweat. Add the carrots and celery and sweat
until the vegetables brown slightly
9. Add the tomato paste and deglaze 3 times with the red wine to develop a rich brown colour
10. Add the stock and bones, bring to the boil, then reduce down to a simmer and stew slowly for about 30
minutes. Add the potatoes and stew for another 23-30 minutes until the meat and potatoes are tender
11. Pick the thyme and add to the stew and cook for another 5 minutes to develop flavours
12. Fry off the loin and offal and keep warm. Strain the sauce and add the potatoes to the strained sauce
13. Cut the loin into slices. Arrange the rabbit pieces onto a pre-warmed plate and spoon the sauce and potatoes
over the top and garnish
Instructions for Students:
4. Review the recipe card provided to this recipe.
5. Identify and document the following in the spaces provided;
a. Hygiene Requirements
b. Food Safety Practices
c. Safety Requirements

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 d. Equipment Required
e. Ingredients and Materials (including possible alternatives that may be used to meet
specific dietary requirements)
f. Waste produced
g. Costing per serving (research from the internet)
h. Mise en place Requirements
i. Procedure for preparing the dish
j. Cleaning kitchen and equipment requirements
6. Once complete, the workplan is to be submitted via the application for assessment.

Instructions for Assessors

5. This assessment will be submitted via the application to the LMS.
6. The LMS will send a notification with a link to the artefacts requiring assessment.
7. Follow the link and assess the workplan.
8. Provide feedback in the LMS in the space provided.

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Hygiene Requirements:

Food Safety Practices:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Safety Requirements:

Equipment Required:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements

Waste Produced:

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Mise en place Requirements:

Procedure:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Clean kitchen premises and equipment:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Rolled Pork Belly with Apple and Raisin Stuffing

Ingredients
 Apple, peeled, cored, chopped ½
 Raisins, chopped ¼ cup
 Fennel, stalks finely chopped, bulb sliced lengthways 2 bulbs
 Sweet paprika 1 tsp
 Garlic cloves, finely chopped 2
 Olive oil¼ cup
 Boneless pork belly, skin scored 1kg
 Brown sugar 1 tbsp
 Carrots, halved lengthways 6
 Plain flour 1tbsp
 Chicken style liquid stock 1.5 cups
 
Method

1. Preheat oven to 225°C. To make the stuffing, combine apple, raisins, fennel stalks, paprika, garlic and 1 tbs oil.
Season

2. Place pork belly on the bench. Use a sharp knife to remove one third of the pork skin from the short side of the
belly.

3. Turn the belly over and place the stuffing along the skinless end. Roll pork belly tightly and tie with kitchen
string. Pat the skin dry and rub with salt. Place on a wire rack set in a roasting pan filled with 1cm water. Roast for
30 minutes or until the fat turns golden. Reduce oven to 150°C and roast for a further 1 hour.

4. Combine fennel bulb and carrot in a bowl with sugar and remaining 2 tbs oil, then season and toss to combine.
Add to the rack and roast, topping up water if necessary, for 1 hour. Increase heat to 225°C and roast for a final 10
minutes or until pork is tender and skin is puffed and golden. Transfer pork and vegetables to a platter and rest for
10 minutes.

5. Skim excess fat from pan juices and place pan over medium-high heat. Add flour and cook, scraping pan, for 2
minutes, then add stock and cook for 2-3 minutes until thickened. Season gravy, strain and serve with sliced pork
and vegetables.

Instructions for Students:

7. Review the recipe card provided to this recipe.

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 8. Identify and document the following in the spaces provided;
a. Hygiene Requirements
b. Food Safety Practices
c. Safety Requirements
d. Equipment Required
e. Ingredients and Materials (including possible alternatives that may be used to meet
specific dietary requirements)
f. Waste produced
g. Costing per serving (research from the internet)
h. Mise en place Requirements
i. Procedure for preparing the dish
j. Cleaning kitchen and equipment requirements
9. Once complete, the workplan is to be submitted via the application for assessment.

Instructions for Assessors

9. This assessment will be submitted via the application to the LMS.
10. The LMS will send a notification with a link to the artefacts requiring assessment.
11. Follow the link and assess the workplan.
12. Provide feedback in the LMS in the space provided.

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Hygiene Requirements:

Food Safety Practices:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Safety Requirements:

Equipment Required:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Ingredients and Materials Required:
Standard Recipe Alternatives for Dietary Requirements

Waste Produced:

Costing (per serve): will vary student to research

Standard Recipe Alternatives for Dietary Requirements

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Mise en place Requirements:

Procedure:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019
 Clean kitchen premises and equipment:

Name: Training Kitchen Session 5 Version: V2.0 Last Reviewed: Nov 2019