INTERNATIONAL CUISINE - WEEK 6&7 (ENGLAND, JAPANESE & MEDITERRANEAN CUISINE)

Introduction England, Japanese and Mediterranean Cuisine

-      - In week 7, we have to cover for two week that is week 6 and 7, for the week 6 we have learn about the menu that is beef burger from England cuisine and chicken teriyaki from Japanese cuisine. And for the week 7,  we have learn about the menu surf and turf paella that mean combination of meat or chicken with seafood that from Mediterranean cuisine.

History of England, Japanese and Mediterranean cuisine

-       England cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from North America, China, and India during the time of the British Empire and as a result of post-war immigration.

Traditional meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish. The 14th-century English cookbook, the Forme of Cury, contains recipes for these, and dates from the royal court of Richard II.

English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout the Victorian era. After the rationing of the Second World War, Elizabeth David's 1950 A Book of Mediterranean Food had wide influence, bringing Italian cuisine to English homes. Her success encouraged other cookery writers to describe other styles, including Chinese and Thai cuisine. England continues to absorb culinary ideas from all over the world.

-       A hamburger, beef burger or burger is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun. The patty may be pan fried, grilled, or flame broiled. Hamburgers are often served with cheese, lettuce, tomato, bacon, onion, pickles,or chiles; condiments such as mustard, mayonnaise, ketchup, relish, or "special sauce"; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.

The term "burger" can also be applied to the meat patty on its own, especially in the UK where the term "patty" is rarely used, or the term can even refer simply to ground beef. The term may be prefixed with the type of meat or meat substitute used, as in "turkey burger", "bison burger", or "veggie burger".

Hamburgers are sold at fast-food restaurants, diners, and specialty and high-end restaurants (where burgers may sell for several times the cost of a fast-food burger, but may be one of the cheaper options on the menu). There are many international and regional variations of the hamburger.

-       Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of social and economic changes. The traditional cuisine of Japan (和食 washoku) is based on rice with miso soup and other dishes; there is an emphasis on seasonal ingredients. Side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth. Seafood is common, often grilled, but also served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter, as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan also has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga.

Dishes inspired by foreign food—in particular Chinese food like ramen, fried dumplings, and gyōza—as well as foods like spaghetti, curry, and hamburgers have become adopted with variants for Japanese tastes and ingredients. Historically, the Japanese shunned meat, but with the modernization of Japan in the 1880s, meat-based dishes such as tonkatsu and yakiniku have become common. Japanese cuisine, particularly sushi, has become popular throughout the world. In 2011, Japan overtook France in number of Michelin-starred restaurants and has maintained the title since.

-       Teriyaki (kanji: 照り焼き) is a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar.

Fish – yellowtail, marlin, skipjack tuna, salmon, trout, and mackerel – is mainly used in Japan, while white and red meat – chicken, pork, lamb, and beef – is more often used in the West. Other ingredients sometimes used in Japan include squid, hamburger steak, and meatballs.

The word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking. This popular dish was originally created by Japanese cooks of the seventeenth century, when urbanization, changes in agricultural methods and exposure to new ingredients from abroad gave rise to new, innovative cooking styles. Chicken teriyaki, The tare (タレ) is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions.

-       Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950), though she wrote mainly about French cuisine. She and other writers including the Tunisian historian Mohamed Yassine Essid define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers emphasize the diversity of the region's foods and deny that it is a useful concept. The geographical area covered broadly follows the distribution of the olive tree, as noted by David and Essid. The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi, Egyptian, Levantine, Ottoman (Turkish), Greek, Italian, Provençal (French), and Spanish. However, the historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos and Italian ciambotta), and the salted cured fish roe, bottarga, found across the region. Spirits based on anise are drunk in many countries around the Mediterranean. The cooking of the area is not to be confused with the Mediterranean diet, made popular because of the apparent health benefits of a diet rich in olive oil, wheat and other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and dairy products. Mediterranean cuisine encompasses the ways that these and other ingredients, including meat, are dealt with in the kitchen, whether they are health-giving or not

CONTENT

Standard recipe Beef Burger 

Ingredients

·         2kg minced beef

·         2nos egg

·         5tbsp bread crumb

·         10g chop onion

·         10g chop garlic

·         3g salt

·         3g Blackpepper

·         10g tomato sauce

·         60g butter

·         Plain bun

Method

1.    Add the beef to a mixing bowl and break up with your fingers.

2.    Tip in the garlic and onion into the mixing bowl.

3.    Add salt and pepper and the bread crumb.

4.    Pour in the egg and ensure that it has been mixed right the way through the beef and onions.

5.    Separate the mixture into portions and start moulding using your hands into burgers.

6.    Create a depression in the centre, this will ensure the burgers cook evenly and flat.

7.    Place in the fridge to chilled and stiffen.

8.    Once chilled and with the barbeque lit and the coals simmered down, place the burgers on the BBQ. Ensure that each side has sealed, if not they'll fall apart when you lift them off.

9.    Turn them over until cooked through or to the desired pinkness in the centre. Put the plain bun and serve. 

Chicken teriyaki recipe

Ingredients

·         1/4 cup soy sauce

·         1/3 cup orange juice

·         3 tbsp honey

·         1tsp finely ginger

·         1tsp sesame oil

·         1.5kg chicken breast

·         1tbsp cornstarch

·         1 1/2 tbsp butter

·         10g onion

·         600g Japanese rice

Method

1.    Cut the chicken breasts into small pieces, and then put it into a ball and marinate that chicken breast with soy sauce, sesame oil, orange juice, honey, garlic, black pepper, ginger and salt.

2.    Put it into chillers for 15-30 minutes.

3.    When it’s done, pour some cornstarch into a bowl that have chicken breast and then mix it well.

4.    Fry the chicken breast into deep fry oil until its cooked well.

5.     Rinse the Japanese rice before cook for about 2-3 times until the water is clear.

6.     For 1 cup of rice need 2 cups of water. wait until it’s done and cooked well.

Coleslow

Ingredients

·         300g cabbage

·         300g carrot

·         400g mayonnaise

·         100ml honey

Method

1.    Cut the cabbage and cut the carrot into julienne cutting style.

2.    Mix the mayonnaise with carrot and cabbages.

3.    Mix it with some honey.

4.    Put it in the chillers for 20 minute.

Standard recipe Surf and Turf Paella 

Ingredients

·         5 cloves of garlic, skin on for roasting

·         3/4 onion, half-moon sliced

·         2 cloves garlic minced with 1/4 onion finely diced

·         4 ounces chorize sausage, cut into pieces

·         2 chicken thighs - cut into 1 inch cubes

·         2/3 cup of frozen seafood mix, thawed and drained

·         15 large shrimp, peeled and deveined

·         1 pound mussels, cleaned and debearded

·         2 cups uncooked paella rice

·         4 cups chicken broth + a bit more

·         1 can diced tomatoes, drained

·         1/2 cup roasted red pepper, chopped

·         1/2 cup frozen green peas

·         1/2 cup dry white wine, like a chardonnay

·         2 pinch saffron

·         1/4 cup chopped Italian flat leaf parsley

·         4 tablespoons olive oil

·         1 teaspoon paprika

·         salt to taste

·         ground black pepper to taste

·         8 slices lemon, for garnish

Method

1.    Brown Meats. Place your 15'' paella pan over an evenly distributed heat source. In my case, I was lucky enough to have an outdoor burner that fit my pan perfectly. If you don't have that readily available, I would try my best to place my pan over two burners over medium high heat. Season your cubed chicken thighs with salt, pepper, and a dash of paprika. Add 1 tablespoon olive oil to pan and place 4-5 cloves of garlic with their skin on to the pan. The garlic will stay in the pan for the rest of your cooking time as this will allow it to give the dish more flavour, and allow your garlic to roast. Add in chicken thighs and sauté for 5-7 minutes, until all sides are browned. Remove from pan. Next, add in your sausage to sauté.

2.    Add Onions and Roasted Red Peppers. As your sausage is cooking, add 1 tablespoon of olive oil to the pan and start cooking your onions and red pepper. I chose to use roasted red peppers because I thought it would give the dish more flavour, but you can use fresh red peppers here just as easily. Add a few pinches of salt. Cook for 5 minutes or until onions slightly soften. Remove sausage once it browns. Meanwhile, as you're cooking everything in the paella pan, begin heating up your chicken broth in a separate sauce pan. Here, I added lobster shells that I had from another thing I was cooking that day to give the broth more flavour. On other days, I would add the shrimp shells peeled from the shrimps for the paella to the broth to give it more seafood flavour. You also see a pinch of saffron in the broth. I added this so that the flavour of the saffron begins to release as it shimmers.

3.    Cooked Diced Tomatoes. Push onions and red peppers aside to create an empty centre for this next step. Add 1 tablespoon of olive oil and add mixture of minced onions and garlic for 1 minute or until fragrant. Then add diced tomatoes, make sure it's drained, you don't want watery paella. Add a few pinches of salt. You can't see it here, but I also added an extra pinch of saffron to the tomatoes to give it more flavour. Make sure to break up the threads to release the flavour. Cook for 5 minutes.

4.    Heat Seafood Mix and Sauté Shrimp. Although this ingredient probably isn't used in a more traditional paella, I felt that my frozen seafood mix gave my paella extra bites of seafood without the extra cost. For the amount that you see there in the picture above, I probably paid about $2 for the mix of calamari, clams, shrimp, octopus. Definitely worth looking into if you're a big seafood fan. Cook until warm and remove from pan. As you're warming up your seafood mix, also take the time to saute your shrimp so that it's pink on both sides, about 3-4 minutes.

5.    Add Green Peas. Simple enough right.

6.    Deglaze Pan with White Wine. As your peas begin to warm up, you can deglaze your paella pan with a dry white wine. Here, I am using a $2 chardonnay from Whole Foods. Make sure to scrape up all the brown bits stuck on the bottom of the pan.

7.    Add Rice. Once all your liquids evaporate, create a center for your rice. Add 1 tablespoon of olive oil, then add rice. Cook under direct heat for 4 minutes, or until the rice becomes a little translucent.

8.    Add Broth. By now, your broth should be nice and simmering. Make sure to remove whatever shells you've placed into your broth. Mix the rice into the rest of the ingredients. Make sure it's distributed evenly, because once you add your broth, you should not poke at the rice any more. Evenly pour your broth over your rice and vegetables.

9.    Arrange Meats & Seafood. Once you've added your broth, make sure to add all your meats and seafood into the mix quickly. Position everything as you like. Since I didn't have enough time to buy mussels for this paella, I left it out, but I would also add my mussel at this step.

10.  10 minutes into cooking this, I covered with a large piece of aluminium foil for 5 minutes to allow some condensation to hit my rice to make sure it's fully cooked through. Lifted the foil and let it cook for another 5 minutes. When I saw the rice fluff up, I knew it was done! Garnish with lemon wedges and Italian parsley.

CONCLUSION

In the end of the class, we have learnt the student must prepare their self before entire the class. Other than that, the communication is so important for the student to communicate to other student. More than that, the important is the well preparation before class because the well preparation is the started for the success of the work. Other than that, in the end of class, we have learnt how to become the SOD in that week, the important part was SOD do is they must good that to attract and find the customer and they must deliver the order to the right customer.