“Food Safety Plan Reference”

Recipe # 1 – Monte Cristo Sandwich

1 slice white bread
30g Cooked turkey breast, thinly sliced
Swiss Cheese, 1 slices
Arrange the turkey breast and the slice of cheese on top of the slice of bread
1 slice white bread1. Place the bread on top of the turkey & cheese
30g Ham, thinly sliced
Swiss Cheese 1 slice
1 slice white bread
1. Place the ham and slice of cheese on this slice of bread
2. Top with final piece of bread
1 egg
30ml milk
Beat egg and milk togetherDip sandwich into the egg batter, turning once and allow the top and bottom slice of bread to soak up egg batter
Oil, as neededWarm fry pan on medium heatPanfry sandwich in oil until it is evenly browned.Remove from the pan. Pat sandwich with paper towel to remove excess fat.Cut into 4 sections and arrange on plate
Taken from: Labensky, S. et al. On Cooking, Pearson, Prentice Hall. 3rd Canadian edition, 2006, page 990.

Recipe # 2 – Hummus

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1 cup chickpeas, driedAdd the chickpeas to a large bowl and cover with several inches of water.Note: As the chickpeas rehydrate, they triple in size — adding plenty of water is key.Soak the beans 8 hours or overnight.Drain beans and rinse with cold water.Place in a large pot, cover the beans with several inches of water, and bring everything to a boil.Reduce the heat and simmer until they reach your desired tenderness, 1 1/2 – 2 hours.
1 clove garlicIn a blender or food processor, chop the garlic.
Cooked chickpeas
30 ml Tahini paste
100 ml Lemon Juice
5 ml salt
30 ml Olive oil
Pour chickpeas into blender or food processor, reserving about a tablespoon for garnish.Place tahini, lemon juice, salt and olive oil in blender.Blend until creamy and well mixed. Use the reserved liquid to create the desired consistency
1. Transfer to serving bowl
2. Garnish with reserved beans
3. Serve with raw vegetables or pita chips
Adapted from: Real Hummus http://allrecipes.com/recipe/real-hummus/

Recipe # 3 – Xiao Long Bao (Soup Dumplings)

For Aspic:1 gallon water with 1 scallion 3 slices of ginger 1 pound of pork bones 1 pound of pork belly1 tsp white pepper 1 tsp salt Mix ingredients together in a large stock pot and bring to a boil.Periodically skim off fat and blood and reduce to about ⅓ of water (about 3 hours).Strain and keep liquid in fridge overnight. 
Pork filling: 1 pound ground Pork 1 cup shredded cabbage1 Tbsp fresh ginger, minced1 stalk green onion, sliced1 tsp salt 1 tsp sesame oil¼ tsp white ground pepper 1 Tbsp Chinese xiao xing cooking wineAspic from previous dayMix together all ingredients in a large bowl.Once mixed, add cooled aspicScoop 2 tsp filling, and place in dumpling wrapperPinch closed with preferred style, wetting edges of wrapper to create a firm seal.
Dumpling dipping sauceSteam for 8 mins in bamboo steamerServe hot with dumpling dipping sauce
Adapted from True Nosh Company Dumpling Cooking Class

Recipe # 4 – Chicken Korma

5-6 garlic cloves, coarsely chopped2.5cm piece fresh root ginger, chopped50g flaked almonds
90 ml water
Put the garlic, ginger and almonds into the bowl of a food processor.Turn on the food processor and pour six tablespoons of the water through the funnel and blend to a smooth paste (if your food processor doesn’t have a funnel, just add the water before blending).
5 tbsp olive or groundnut oil2 bay leaves8 cardamom pods, lightly crushed4 cloves2.5cm piece cinnamon stick
1 onion, finely chopped
Heat the oil in a wide pan set over a high heat. When it’s very hot, add the bay leaves, cardamom pods, cloves and cinnamon stick and stir for ten seconds (take care because they may spit when they hit the oil).Add the onion and cook for several minutes, stirring, until it’s a medium-brown colour. Reduce the heat to medium-high once the onion begins to brown.Add the paste from the food processor and stir. Cook, stirring, for 3-4 minutes or until lightly browned.
1 tbsp ground cumin1 tbsp ground coriander¼ tsp chilli powder1 tbsp tomato purée
1¼ tsp salt½ tbsp garam masala3 tbsp double cream60 ml water
Add the cumin, coriander and chilli powder and cook, stirring, for 30 seconds. Add the tomato puree and stir for a minute longer.Add the salt, garam masala, cream and water and stir together.
1.5kg chicken pieces, raw, skinned and cut into serving portions (breast cut in half across the centre)Add the chicken pieces and stir to coat them with the spice paste.Bring to a simmer, then cover the pan, turn the heat to low and simmer gently for 25 minutes, or until the chicken is cooked through, turning the chicken pieces over several times during cooking.Transfer to a serving dish and serve with your choice of Indian breads and chutneys, rice or vegetables
Adapted from Madhur Jaffrey’s Chicken Korma: https://www.bbc.co.uk/food/recipes/creamychickenkormawi_90196

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