Pastry Chef's Institute

Fondant Class

Today's Professional Cooking Class

VEGETABLE SOUP

Ingredients:

2 bunches Ugwu leaves ( you can also use Spinach or Soko)
3 medium /2 big size bell peppers (Tatashe)
11/2scotch bonnet (Rodo)
1/2 cup Palm Oil
11/2 medium size red onions
Assorted meats of your choice (Shaki, Kpomo, cow leg, smoked turkey or beef are ideal)
Dried stockfish (Panla)
Smoked cat fish
1 tablespoon Locust beans (Iru)
1/2 cup raw/cooked prawns (Optional)
1/4 cup smoked prawns (Optional)
2 Knorr chicken cubes or any bullion cubes of your choosing.
3 tablespoons ground Crayfish
Salt to taste

Orange Chicken Recipe

Professional Cooking Class .

Orange chicken is an Asian Citrus Chicken delicacy made with deep fried battered boneless chicken bites smothered in a sweet tangy orange sauce. Orange chicken is fast and easy and easy to prepare and absolutely delicious, preparation should take 30 minutes thereabouts.

Ingredients For the Chicken:

750g boneless chicken (Thighs preferably)

Vegetable Oil

70g Corn starch/ Cornflour

50g Plain flour

1.5 Tablespoon Chicken Seasoning

1 Teaspoon Garlic Powder

1 Teaspoon Salt

Ingredients For The Orange Sauce:

1 Tablespoon Soy Sauce

1/2 Teaspoon Sesame Oil

2 Tablespoons Dry Sherry/ Rice Wine/ Rice Vinegar

1/2 Cup Cold Chicken Stock

2 Tablespoons Brown/White Sugar

3 Cloves Garlic Minced

1 Tablespoon Ginger

1 Teaspoon Crushed Red Chilli Flakes

2 Fresh Big Oranges, Juiced

1 Orange Zest

For Garnishing:

2 Tablespoon Toasted Sesame Seeds

1 Stalk of Spring Onions, Chopped,

Ayamase – Ofada Stew

Ingredients:

6 Green Bell Peppers (Green Tatashe)

3-4 Scotch bonnet (Ata Rodo)

1 Big Red Onion Chopped

Palm Oil ( Not specified cos you’ll be frying the meats with it as well)

1 Cup Chicken or Beef Stock (optional)

4 Cups Boiled Assorted Meats( cut into bite size chunks)

2 Heaped Tablespoons Locust Beans (Iru)

1 Cup Shredded Boiled Stockfish (Panla)

2 Tablespoons Dried Crayfish

2 knorr Chicken Cubes or your preferred bullion cube

Salt to taste

CHINESE FRIED RICE (DOUBLE FRY)

So today i decided to add this into my syllabus and made sure my student get the main deal for the dish. As you may be aware, when it comes to Chinese food, we always find Soy Sauce along the way.

INGREDIENTS

Finely chopped Onions

3 tablespoons oil

3 eggs, lightly beaten ( or more eggs if you may like)

4 drops soy sauce

4 drops sesam oil

Cooked lean boneless chicken chopped

½ cup finely chopped carrots (very small)

½ cup frozen peas

2 large bell pepper chopped

4 cups cold cooked rice

3 green onions chopped

2 tablespoons light soy sauce ( add more if you like)

Chicken And Mushroom Stir Fry

Chicken and Mushroom Stir fry is a quick Stir-Fry recipe guaranteed to tickle your taste buds.

Ingredient

150g Boneless Chicken

50g Mushroom, Thinly sliced

5 Tablespoons Peanut Oil or any other oil you prefer

100ml Rich Chicken Stock

1 each of Yellow, Red and Green Bell Peppers, Thinly Sliced

1 Big Carrot, Thinly Sliced

3 Stalks Spring Onions, Sliced

1 Medium Onion Sliced

1/2 Scotch Bonnet, Sliced

3 Tablespoons Oyster Sauce (Optional)

2 Tablespoons Soy Sauce

1 Teaspoon Sesame Oil

1.5 Tablespoons Corn Starch or corn Flour

3 Cloves Garlic Minced

1/2 Inch Ginger Root Minced

1 Teaspoon Garlic Powder

1/2 Teaspoon Black Pepper

1.5 Knorr Chicken Cube

Our previous class

BREAKFAST SERIES (CLASS)

Boild Plantain With Vegetable Sauce

I so much love this particular food because you can literally eat it at any time.. So easy to prepare and less cash to spend.

You do not have to use just Ugu for this recipe, traditional leaves such as Shoko, Tete and Spinach can also be used.

Ingredients

Plantain (show Ripe)

Tomato Chopped

Fine Chopped Pepper

1 Medium Size Red Onions Chopped

Ginger minced

Crayfish (Dry Prawns)

1/2 Cup Vegetable oil

Seasoning cube 2

Fresh Fish

Salt 1 teaspoon

1/2 teaspoon Curry Powder

400g Pumpkin Leaf (Ugu) Washed and Chopped

Today's Professional Cooking Class

Nigerian Fried Rice…Double Fried!

The second most popular rice dish in Nigeria.

Ingredients:
3 cups easy cook rice
21/2 tablespoons butter
3/4 medium size red onion chopped
1/4 red pepper,green bell pepper
4 carrots chopped
1 cup diced chicken
3 garlic cloves minced
1/2 tablespoon curry powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/2 teaspoon black pepper
1 knorr chicken cube
1/2 teaspoon preferred spice
1 cup sweet corn
Salt to taste

Today we started our professional cooking class.
Our menu for today is GOLDEN SKILLET POTATOES

Ingredients: Recipe serves 3

5 Big Potatoes (Irish)

200g Hot Dogs , diced

100g Pineapple, diced

1 Red Bell Pepper

1 Green Pepper

2 Tablespoons Vegetable Oil

1 Small Onion

1 Teaspoon Paprika( Optional)

3 cloves Garlic, minced

1 Tablespoon Minced Ginger

1 Teaspoon Dried Thyme

2 Knorr Chicken cubes

Salt to Taste

Bon Appetite 🔥

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