Quick & Tasty Tuesdays Cooking Class - Thai
Quick & Tasty Tuesdays Cooking Class - Thai 🍜Pad Thai - Stir-Fried Rice Noodles Pad Thai is the national dish of Thailand and is a beloved street food...
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High Tea Menu 1
Publish on: 11 October, 2022 | In:m | Author by: Otao kitchen
High Tea Menu 1
🥪 Tea Sandwiches
Afternoon tea sandwich tips:
Getting ahead of the game with your sweet selection is a good idea, but don't assemble your sandwiches too early, as they will go soggy or dry out before you get the chance to sample.
You can prepare any mixed fillings in advance and leave in the fridge until you're ready.
Providing a meaty, veggie and a vegan option is the best way to cover all your bases.
Mix up your presentation by providing open-faced sandwiches, stacked club sandwiches and delicately sliced finger sandwiches.
🐔Coronation Chicken Sandwich
This chicken salad combines a blend of curry powder, a creamy sauce and various sweet additions. In this case, raisins and mango chutney.
Serves: Makes 5 sandwiches
Total time: 15 minutes
Active time: 15 minutes
INGREDIENTS
10 slices of white or multigrain bread
½ roast chicken, shredded
3 tbsp of sultanas, soaked in hot water for 5 minutes
30g watercress or baby spinach
1 tsp curry powder
¼ cup mayonnaise
2 tsp lemon juice
½ shallot, minced finely
½ tsp salt
½ tsp black pepper
Method:
Combine all of the ingredients, except for the bread and watercress in a mixing bowl. Season to taste with salt and pepper.
Place ¼ cup of the mixture on top of 5 slices of bread. Spread the mixture evenly. Place a few watercress or baby spinach leaves on top, and cap the sandwich off with another slice of bread.
Cut the crusts off of the bread.
Divide the sandwiches into halves or quarters.
🥒Cucumber and Smoked Salmon Pinwheels
Pin-wheels are a fun and approachable way to jazz up your sandwich game. They’re simple to prepare, and yet elegant.
Serves: Makes 4 sandwiches
Total time: 15 minutes
Active time: 15 minutes
INGREDIENTS
1 sandwich loaf, cut into 8 slices, lengthwise (not widthwise!)
1 english cucumber cut into strips (using a vegetable peeler)
500g smoked salmon
200g cream cheese
100g thickened cream
2 bunches, dill chopped
2 tsp dijon mustard
METHOD
Place a long strip of cling film across the surface of your work station.
Place the cream cheese, cream, dill and mustard into a food processor. Season to taste with salt and pepper, and pulse until the mixture is well combined.
Place a long strip of cling film across the surface of your work station.
Place 4 slices of the sandwich loaf, lengthwise in front of you on top of the cling film.
Smear the cream cheese mixture evenly over the bread.
Arrange the smoked salmon and cream cheese in thin layers over top of the cream cheese. Roll the slices of bread up. Roll the cling film tightly around all of the rolled up sandwiches and secure it tightly. Allow the sandwiches to set in the fridge for an hour to maintain their shape.
The same method can be used to create tea sandwiches:
Place any combination of the fillings on a few slices of bread. Cap the sandwiches off with another slice of bread on top.
Cut the crusts off of the bread.
Divide the sandwiches into halves or quarters.
🥧Tartlet Pastry
This simple shortcrust method is easy to replicate at home. It’s delicious and buttery, and an excellent base for many different applications.
INGREDIENTS
200g Plain Flour
120g Butter Unsalted Cubed
1 Eggs Large
50g Icing sugar
METHOD
On a low speed process. In a short while, the mix should combine and become a soft pastry. Wrap in paper and refrigerate for about 1 hour. It will firm up. Take out, and using a rolling pin roll it out to 3mm thickness. You may find it works if rolled between 2 sheets of baking paper. Using a cutter cut out your circles
Bake blind at 160 deg for 15 mins. Have a look at how they are going, will probably need another 10 mins (depends on your oven and how thick/thin you’ve rolled the pastry.
🎂 Sponge Cake
This light and airy sponge cake is light and a delicate canvas for any number of different toppings.
INGREDIENTS
50g plain flour
50g self-raising flour
50g cornflour
¼ tsp salt
4 eggs
150g caster sugar
250ml thickened cream
Icing sugar for dusting
METHOD
Whip the cream with icing sugar until stiff peaks. Make sure you monitor the consistency carefully and do not over whip the mixture
Cut the sponge cake horizontally into half then start building up the cake from bottom to top
Pipe half of the cream around the edge of the sponge then spread ¾ of the jam in the middle. Pop in into the fridge for 30 minutes to set
Place the second layer on top and pipe the second half of the cream around the edge and spread the rest of the jam in the middle
Decorate with fresh strawberries and dust with icing sugar
Note: Let the sponge cool to room temp before assembling
Equipment
Digital Scale
Rubber spatula
15cm cake pan
Thermometer
Pipping bag and nozzle tips
🥐Scones
Freshly baked scones are a delightful treat and easy to prepare in advance.
INGREDIENTS
250g self-raising flour
40g butter
1.25 cups milk
1 tab extra milk for glazing
150g Raspberry jam
250ml thickened cream
Method
Preheat oven to 200°C. Sift self-raising flour into a large bowl.
Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
Make a well in the centre. Add 1 cup of milk . Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don't knead dough too much or scones will be tough).
Lightly dust a flat baking tray with plain flour .
Pat dough into a 2cm-thick round. Using a 5cm (diameter) round cutter, cut out 12 rounds. Press dough together and cut out remaining 4 rounds. Place scones onto prepared baking tray, 1cm apart. Use the milk for glazing before put them in the oven.
Sprinkle tops with a little plain flour. Bake for 20 to 25 minutes or until golden and well risen. Transfer to a wire rack. Serve warm with jam and cream .
Equipment
Cuter
Rolling pin
Sheet pan
High Tea Menu 1
Ingredients
Directions
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