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Assessment 1 A - Identify 20 Recipes For this task, you are to identify and present 20 different recipes’ that cater for each of the following dietary and cultural/religious groups:

1. Kosher (x 2 recipes)  Instant Pot Matzo Ball Soup Prep:20 mins Cook:75 mins Total:95 mins Servings:6 servings

Ingredients For the Soup  2 1/2 pounds bone-in skin-on chicken thighs  2 quarts water  4 ribs celery with leaves, cut into 2-inch lengths  1 large onion, chopped  4 carrots, peeled and cut into 1-inch chunks  4 cloves garlic, peeled and smashed  4 sprigs parsley  1 large bay leaf, or 2 small  2 teaspoons kosher salt, or to taste  Freshly ground black pepper, to taste  Chopped fresh dill leaves or parsley, optional garnish

For the Matzo Balls      

3 large eggs 3 tablespoons vegetable oil, chicken schmaltz, or duck fat 3/4 cup matzo meal 3/4 teaspoon kosher salt 1 teaspoon baking powder 1 tablespoon chopped fresh parsley, optional

Steps to Make It 1. Gather the ingredients. 2. Place the chicken thighs in the Instant Pot, followed by the water, celery, onion, carrots, garlic, parsley, bay leaf, kosher salt, and pepper. 3. Lock the lid in place and turn the valve to the sealing position. Select the manual setting, high pressure, and set the timer for 35 minutes. When the time is up, let the pressure release naturally for 30 minutes. Carefully release the remaining pressure. 4. Meanwhile, prepare the matzo ball mixture as the chicken and vegetables are cooking. In a large bowl, whisk the eggs until just slightly beaten. Add the vegetable oil or fat, matzo meal, salt, baking powder, and chopped parsley, if desired. Refrigerate the mixture until you are ready to shape and cook the matzo balls. 5. With a slotted spoon, remove the chicken thighs and vegetables to a large bowl and set aside. Strain the broth through a fine-mesh strainer, discarding the solids (garlic pieces, leaves, etc.). Pour the broth back into the Instant Pot; set it on sauté and bring to a boil. 6. With moistened hands, shape the matzo mixture into small balls. You should have about 12 to 15 matzo balls. Drop the matzo balls into the boiling broth. Turn the sauté function to the low setting, 30 minutes. Cover the pot and simmer the matzo balls for 40 minutes. Note: the Instant Pot will automatically turn to the "keep warm" setting after 30 minutes, so cancel the setting at that point and set it to low sauté again for the additional 10 minutes.

7. As the matzo balls cook, chop the cooked vegetables. Remove the chicken from the bones and discard the skin and bones. Shred the chicken. Add the chopped vegetables and chicken to the broth with the matzo balls and heat through. Add two matzo balls to each serving of soup. 8. Sprinkle servings with fresh chopped dill or parsley, if desired 9. Remove leftover matzo balls from the soup and refrigerate them in a separate container.

 Chocolate-Covered Cookie Truffles (Egg-Free, No-Bake) Preference:Dairy Difficulty:Easy Diet:Vegetarian , Pescatarian Category:Desserts

Ingredients Cookie Dough       

3 and 1/2 ounces (100 grams) butter, softened 3/4 cup (150 grams) white sugar 1 teaspoon Gefen Vanilla Extract pinch of salt 3 tablespoons milk 1 and 1/4 cups (175 grams) heat-treated flour (see note) 3 and 1/2 ounces (100 grams) Elite Milk Chocolate, finely chopped

Coating  

7 ounces (200 grams) Elite 70% Dark Chocolate\ 2 teaspoons oil

Garnish 

colored sprinkles

Prepare the Cookie Dough    

Place butter, sugar, vanilla, salt, and milk in a mixer bowl and beat with a flat whisk. Mix at medium speed until you get a creamy mixture. Add flour and chocolate and mix until you get a smooth, somewhat sticky dough. Chill the dough in the refrigerator for about an hour. Make 25–30 balls of dough and chill in the freezer before coating.

Prepare the Coating  

Chop the chocolate and put in a bowl. Dissolve in a microwave or a double boiler until melted and smooth.

Assemble   



Transfer the chocolate into a relatively tall, narrow cup. Dip the end of each of the skewers in a little melted chocolate and place a skewer into each of the truffle balls. Dip the balls in the chocolate coating and shake off the excess. Decorate with sprinkles and store in the refrigerator until serving.

2. Halal (x 2 recipes)  Almond Trout Preparation : 5 min Cooking : 10 min 440 calories/serving Ingredients

2 tablespoons roughly chopped almonds 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs) 1 1/2 tablespoons fresh dill, divided 1 tablespoon all-purpose flour 1 large egg, lightly beaten 2 (6-oz.) skin-on trout fillets 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon canola oil  2 lemon wedges How to Make It Step 1 Preheat oven to 400°F. Step 2 Place almonds, panko, and 1 tablespoon dill in the bowl of a mini food processor; pulse until finely ground. Place almond mixture in a shallow dish. Place flour in a shallow dish. Place egg in a shallow dish.         

Step 3 Sprinkle fillets with salt and pepper. Dredge in flour, shaking off excess. Dip in egg; dredge in almond mixture, pressing to adhere.

Step 4 Heat an ovenproof skillet over medium-high. Add oil to pan; swirl to coat. Add fillets to pan; cook 4 minutes or until browned. Turn fillets; place pan in oven. Bake at 400°F for 4 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 1/2 teaspoons dill. Serve with lemon wedges.

 Almond Sole Fillets Preparation : 5 min Cooking : 10 min 310 calories/serving

Ingredients 2 1/4 cup 2 tbsp 3 tbsp 1/2 tbsp

sole fillets, or haddock flaked almonds lemon juice, freshly squeezed butter, unsalted olive oil 1 pinch ground pepper to taste salt

300 g 18 g 3/4 lemon 40 g 8 mL 0.2 g

Method Step 1 In a frying pan, heat the butter and oil, being vigilant not to burn them. Cook the slivered almonds for 2-3 minutes over medium heat, or until golden. Take the almonds out of the pan and put them on a small plate in the oven to stay warm. Step 2 Cook the sole fillets for 2-3 minutes on each side over a high heat. Reduce the heat to medium, cover, and

cook for another 5 minutes, or until the fish is soft and the flesh is opaque, determines the thickness of the fillets. To see if it's finished, use a fork to poke it. Step 3 Season to taste with salt and pepper. Offer the fish on heated plates with the almonds on top.

3. Vegetarian (x 2 recipes)  Sweet Potatoes au Gratin Ingredients        

2 large uncooked sweet potatoes, peeled and sliced 1/4 inch thick 1 large egg 2 cups heavy whipping cream 3/4 teaspoon salt 1/8 teaspoon ground nutmeg Pinch pepper 3 tablespoons grated Parmesan cheese Minced fresh thyme, optional

Directions 1. Place potatoes in a greased 8-in. square baking dish. In a bowl, beat egg. Add cream, salt, nutmeg and pepper; mix well. Pour over potatoes; sprinkle with cheese. Bake, uncovered, at 375° until the potatoes are tender, 40-45 minutes. If desired, top with fresh thyme to serve.

Nutrition Facts 1 serving: 412 calories, 31g fat (19g saturated fat), 124mg cholesterol, 385mg sodium, 30g carbohydrate (14g sugars, 3g fiber), 6g protein.

 Goat Cheese Spread in Roasted Pepper Cups Ingredients             

4 medium sweet red peppers 3 tablespoons olive oil, divided 1 medium onion, finely chopped 4 garlic cloves, minced 1 package (8 ounces) cream cheese, softened 8 ounces fresh goat cheese, softened 1 cup grated Parmesan cheese 2 to 3 medium tomatoes, seeded and finely chopped 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1/2 teaspoon hot pepper sauce 1/8 teaspoon salt 1/8 teaspoon pepper

    

herbed garlic toasts: 1/2 cup butter, softened 1 tablespoon minced fresh parsley 2 garlic cloves, minced 24 slices French bread baguette (1/4 inch thick)

Directions

1. Remove tops and seeds from peppers; rub peppers with 1 tablespoon oil. Place in an ungreased 8-in. square baking dish. Bake, uncovered, at 350° for 15-20 minutes. Remove from oven; turn peppers upside down in baking dish to drain. 2. In a small skillet, saute onion in remaining oil until tender. Add garlic: cook 1 minute longer. Transfer to a large bowl. Stir in the cheeses, tomatoes, cilantro, parsley, pepper sauce, salt and pepper. Spoon into pepper cups; return to baking dish. 3. Bake, uncovered, at 350° until heated through, 25-30 minutes. 4. Meanwhile, in a small bowl, combine the butter, parsley and garlic; spread over baguette slices. Place on an ungreased baking sheet. Bake until lightly browned, 10-12 minutes. Serve with cheese spread.

Nutrition Facts 1/2 cup spread with 3 toasts: 445 calories, 35g fat (19g saturated fat), 89mg cholesterol, 583mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 12g protein

4. Hindu (x 2 recipes) Tofu Vindaloo Ingredients: 3 tablespoons vegetable oil 2 inch piece fresh ginger root, peeled and minced 2 onions, halved and sliced 1/2 head cauliflower, cut into florets 3 carrots, peeled and sliced 2 tablespoons vinda loo curry powder 6 tablespoons tomato paste 1 (15 ounce) can coconut milk 1 cup vegetable broth 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed 1 pound extra-firm tofu, cut into 1-inch cubes 1 cup mushrooms, slicedsalt to taste

Method Step 1 In a Dutch oven or large tank, heat the vegetable oil over medium-high heat. Cook, stirring continuously, until the ginger is fragrant and starting to brown, about 2 minutes. Combine the onions, cauliflower, and carrots in a mixing bowl. Cook and stir for 5 minutes, or until the vegetables have softened.

Step 2 Add the vindaloo powder and tomato paste and stir until there are no lumps of tomato paste left. Combine the coconut milk, vegetable broth, and garbanzo beans in a large mixing bowl. Fold in the tofu and mushrooms softly, seasoning with salt to taste. Bring to a boil, then reduce to medium-low heat, cover, and cook for 15 minutes, or until the vegetables are tender. As the vindaloo cooks, stir it sometimes.

 Crispy Vegetable Pakoras Ingredients

Ingredient



1 cup chickpea flour



½ teaspoon ground coriander



1 teaspoon salt



½ teaspoon ground turmeric



½ teaspoon chili powder



½ teaspoon garam masala



2 cloves garlic, crushed



¾ cup water



1 quart oil for deep frying



½ head cauliflower florets



2 onions, sliced into rings

Directions Instructions Checklist

Step 1 Sift the chickpea flour into a medium bowl. Mix in the coriander, salt, turmeric, chili powder, garam masala and garlic.

Step 2 Make a well in the center of the flower. Gradually pour the water into the well and mix to form a thick, smooth batter.

Step 3 Over medium high heat in a large, heavy saucepan, heat the oil to 375 degrees F (190 degrees C).

Step 4 Coat the cauliflower and onions in the batter and fry them in small batches until golden brown, about 4 to 5 minutes. Drain on paper towels before serving.

5. Vegan (x 2 recipes)  LENTIL CHILI Serves 4 Portions Prep Time: 30 minutes Cook Time: 1-2 hours

Ingredients: 1/2 medium onion, diced 1 cloves garlic, minced 1/2 red capsicum, cut into large dice

1 carrot, peeled and cut into large dice 1 stalk celery, cut into large dice 200g crushed tomatoes 500ml of water or vegetable broth Stock 100 gm brown lentils, rinsed 100 gm bag French green lentils, rinsed 100 gm bag red lentils, rinsed 1 tablespoon (15ml) red wine vinegar 1 tablespoon cumin 1 tablespoon brown sugar 2 teaspoons paprika 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste

Method: 1. Sauté onion and garlic in a little oil, add peppers and carrots and celery. Once vegetables are soft. Add tomatoes and water or broth and rest of ingredients. 2. Bring mixture to a boil and then cover, lower temp and simmer for 1-2 hours until cooked through, 3. Adjust seasoning to taste and serve with sliced avocado and even cheese if desired.

Please Note: You can also make this in a slow cooker. To do so: Combine all ingredients in a slow cooker. Stir well to combine. Cover and cook on low for 4 hours or low for 6 hours. Serve warm.

 Greek-inspired cauliflower stew Ingredients • • • • • • •

1 lemon olive oil 1 bulb of garlic 2 red onions 10 black olives , (stone in) 300 g new potatoes ½ a bunch of fresh oregano , (15g)...