Cake Art Design Masterclass with Chef Keem. Limited Seats Available

Printer Friendly

Print Option

Font Size

School Holidays Cooking Program - Workshop 7

Servings
2
Prep
120 m
Cook
120 m

Recipe By: Otao kitchen

Workshop 7: Baking & Fish

Tuesday · July Module

Scan to view this recipe online

Entrée

Eggs en Cocotte with Mushroom and Gruyère (2 pax)

Ingredients

• 4 eggs

• 4 tbsp cream

• ½ cup mushrooms, sliced

• ¼ cup grated Gruyère (or cheddar)

• 1 tbsp butter

• Salt and pepper

• Chopped chives (optional)

Method

Step 1: Preheat oven to 180°C. Butter two small ramekins.

Step 2: Sauté the mushrooms in butter until soft, and season.

Step 3: Divide the mushrooms between the ramekins.

Step 4: Crack 2 eggs into each ramekin, top with cream, cheese, salt and pepper.

Step 5: Place the ramekins in a baking dish with hot water halfway up the sides (bain-marie). Bake for 12–15 minutes until the eggs are just set.

Step 6: Garnish with chives and serve warm.

Main

Baked or Pan Fried White Fish with Potato Salad and Greens (2 pax)

Ingredients

• 2 white fish fillets (approx. 120g each, e.g. barramundi or basa)

• 1 tbsp olive oil

• Salt and pepper

• Lemon wedges

• 2 medium potatoes

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tbsp chopped chives or spring onion

• Mixed salad greens

• 1 tbsp olive oil (for greens)

• Squeeze of lemon

Method

Step 1: Boil the diced potatoes until tender, drain and cool slightly. Mix the mayonnaise, mustard and chives, then toss through the potatoes to make the potato salad.

Step 2: Pat the fish dry with paper towel and season both sides with salt and pepper. (Dry fish is the secret to good colour and no sticking.)

Step 3: Cook the fish by either method:

Baked: Preheat oven to 200°C. Drizzle the fillets with oil and bake on a lined tray for 12–15 minutes, until opaque and just flaking.
Pan-fried: Heat a little oil in a non-stick pan over medium-high. Lay the fish in presentation-side down and cook 3–4 minutes until golden, then flip and cook another 1–2 minutes, until just cooked through.

Step 4: Toss the salad greens with olive oil and a squeeze of lemon.

Step 5: Plate the fish with the potato salad and greens, and serve with lemon wedges.

What the kids learn?

Safe knife skills using the "claw" grip on soft foods like mushrooms and potato.
Following a recipe step by step, measuring, and cracking and mixing eggs.
Spotting when food is cooked — eggs going from runny to set, fish turning white and flaky.
Making a simple dressing for the potato salad and greens.
And plating their own dish to proudly taste what they made.