My Veggie Burgers recipe!

Name: Connor Machell

Country: Australia      Product: Beef and Vegetable burgers

Requirements from home: Any take home containers etc required

Ingredients	Quantity required	Utensils
400g canned chick peas 1 carrot 2 eggs 2/3 cup bread crumbs Oil(for cooking) 4 wholemeal rolls Small amount of lettuce 1 onion 1 tomato 4 beef patties Barbeque marinade		Flipping tool Mixing bowl Electric frypan/etc Spoon(for mixing) Knife Grater Cutting board Take-home container
Procedure to follow
Preparation to be COMPLETED at home before class Marinade beef patties in BBQ marinade(30 minutes min, let sit in fridge overnight for huge flavour)
Skills/preparation to be DEMONSTRATED in class
Method
Cut up onion and grate carrot, put in a mixing bowl. Crack eggs and add them with bread crumbs
Mash up chick peas and add to mixing bowl. Mix thoroughly then form mixture into patties
Grill vegetable patties for around 7 minutes or until brown and cooked.
After done take out and put in beef patties. Cook for approx. 5 minutes or until looking done.
Take out beef at set to side, cut wholegrain rolls in half and put on grill for about 40 seconds
Cut up tomato and prepare lettuce while waiting
Prep burgers by placing veggie patty, then sliced tomato and lettuce, then beef patty
Eat and enjoy!

Reflecting & evaluating on my chicken curry

Last week I made a chicken curry using this recipe: http://www.taste.com.au/recipes/28271/quick+chicken+curry
But I added plenty of delicious veggies to make it healthier and tastier, here is my evaluation of it!

What did I do well
Before cooking: Got all ingredients that I needed for the recipe, even went to the weekend markets to get better/healthier veggies, had everything prepared and ready the night before cooking.
During cooking: Considered work space and kept clean, used plenty of vegetables and made good healthy choices. Managed time and was finished cooking and cleaning up with time to spare.
After cooking: Cleaned up workspace well, had curry ready to easily add to rice + pappadums at home. Product re-heated well and was still tasty for dinner.

What didn't go so well
Before - Although I had the veggies ready early, left the trip to Woolies to the last minute causing unneeded stress for me and my family. FORGOT THE TOMATOES!!! Left them at home and the dish wasn't the same without them :-(
During - Once again didn't do so well at cutting up the ingredients specifically vegetables, was my first time cutting alot of the things like broccoli. Didn't add enough liquid and the curry was a bit to thick, could definitely have added a bit more coconut milk/water to keep it creamy and have a better texture. Possibly left onion/ginger/chicken simmering too long while cutting up other vegetables.
After - Burnt hand when washing up, water was waaaay too hot. Finished fairly early, could've been helping others clean up but didn't :c

What would I do different:
Before - Go to grocery store on Sunday instead of rushing it on Monday night. Get workspace completely ready so I don't have to get utensils half way through cooking
During - Have ALL vegetables cut up before starting to cook to avoid overcooking chicken/onion while cutting up. Have my workspace prepared better, do a check through workplan to know everything I need before starting to cook.
After - Do something productive after finishing instead of walking around chatting, don't eat the curry before getting home, maybe let curry cool to room temperature before putting in fridge.

My chicken curry with a healthy veggie twist!

Here is my work plan for the chicken curry I am making today! :-)

Name: Connor Machell

Country: India                Product: Chicken Curry (Tikka malasa)

Requirements from home: Any take home containers etc required

Ingredients	Quantity required	Utensils
Sunflower oil Skinless chicken breast Onion Garlic Green chilli Fresh ginger Mild Curry paste (Tikka Masala) Can of chopped tomatoes Coconut Milk Chopped Coriander Mixed Herbs Ground Tumeric Carrot * Zucchini * Tomato * Broccoli * ^things with * are added to original dish Basmati rice Pappadums	2 tablespoons 500g 1 2 2 2 teaspoons 3 tablespoons 400g can 400ml 2 tablespoons 1 teaspoon 1 teaspoon 1 1 2 1-2	Knife Grating utensil Chopping board Mess bin Electric frypan Pot thing for frypan Large spoon for stirring
Procedure to follow
Preparation to be COMPLETED at home before class Purchase and prepare all ingredients for cooking Cook rice
Skills/preparation to be DEMONSTRATED in class
Method
Preheat the cooker to 190c or medium-high
Chop onion and tomato, grate carrot and zuchinni, bruise+slice garlic. Cut chicken into approx. 3cm pieces
De-seed and cut chilli
Heat sunflower oil in pan until sizzling then add chicken, onion, garlic, chilli and ginger. Stir for around 30s
Add in grated carrot, tomato and zuchinni, stir for around 5 minutes or until chicken starts to look brown and cooked
Add in curry paste and stir for another 30 seconds or so, or until it looks well stirred and good.
Add in mixed herbs and tumeric, then stir in can of tomatoes and coconut milk. Keep stirring til combined
Cover up pot, and cook for approximately 40 minutes or until looks good. Add water to keep watery consistency.
While waiting, wash up dishes and clean up!
Once home, serve dish with rice, then add the chicken curry over the top and pappadums/naan bread
Enjoy!