Amelia Walker
3/3/14
Year 9 Food Technology
Seafood and Salad Plate
Creative Foods – Main Meal
Recipe – All four recipes are from The Food Book by Leanne Compton.
Prep Time: Calamari – 15 minutes, Scallops – 10 minutes, Rocket, Pear & Walnut Salad –
10 minutes, Potato Wedges – 10 minutes
Cook Time: Calamari – 15 minutes, Scallops – 5 minutes, Rocket, Pear & Walnut Salad –
2 minutes, Potato Wedges – 50 minutes
Total Time: Calamari – 30 minutes, Scallops – 15 minutes, Rocket, Pear & Walnut Salad –
12 minutes, Potato Wedges – 60 minutes
Serves: Calamari – 2, Scallops – (makes) 12 (we halved the recipe), Rocket, Pear &
Walnut Salad – 4 (we halved the recipe), Potato Wedges – 4 (we halved this recipe).
Ingredients:
Calamari:
600g Calamari (squid) hoods
1 red chilli
2 tablespoons (40ml) soy sauce
1 lemon and 100g mixed lettuce to serve
¼ cup (40g) plain flour
1 teaspoon (5g) sea salt
1 teaspoon (2.5g) white pepper
1 teaspoon (2.5g) Chinese five-spice
½ teaspoon (1.25g) chilli powder
4 cups (1L) vegetable oil
Scallops:
4 tablespoons (80ml) lime juice
1 clove garlic
5cm piece ginger
1 tablespoon (20ml) sesame oil
1 teaspoon (5g) brown sugar
12 scallops
1 tablespoon (1g) coriander leaves
Rocket, Pear & Walnut Salad:
½ cup (50g) walnuts
2 ripe pears
200g rocket
Amelia Walker
3/3/14
60g parmesan
2 tablespoons (40ml) olive oil
1 tablespoon (20ml) balsamic vinegar
salt and black pepper
Wedges/Chips:
400g waxy potatoes such as desiree, kipfler or Pontiac
1 clove garlic
1 tablespoon (20ml) olive oil
½ teaspoon (2.5g) salt
½ cup (125ml) sour cream
½ cup (125ml) sweet chilli sauce
(We modified some of these recipes for the dish we wanted to create).
Method:
Calamari:
1. Cut calamari in half so it opens out flat and the inside is facing upwards. (I got
ride of the gooey white stuff) With a sharp knife, score the inside surface
diagonally in a crisscross pattern without cutting right through, then cute into
3cm squares.
2. Pat dry with absorbent paper.
3. Finely dice chilli and mix with soy sauce. Cut lemon into wedges.
4. Combine flour, salt, pepper, Chinese five-spice and chilli powder together in a
large bowl.
5. Place calamari pieces in flour and mix and toss to coat. Hake off excess.
6. Heat oil in wok on medium-high until a cube of bread sizzles and become golden
brown when placed in hot oil.
7. Add a batch of floured calamari to the oil and cook for 2-3 minutes or until
calamari begins to curl and become golden.
8. Carefully remove with a slotted spoon and place on absorbent paper to drain.
9. Repeat steps 07 and 08 with remaining floured calamari, allowing oil to reheat
between batches.
10. Serve immediately, placed on bed of lettuce garnished with lemon wedges and
drizzled with chilli soy sauce. If serving as an entrée, use chilli soy sauce for
dipping.
Amelia Walker
3/3/14
Scallops:
1. Mix lime juice, crushed garlic, grated ginger, sesame oil and brown sugar together
in a small bowl.
2. Heat wok on high heat and pan-fry scallops for 1-2 minutes on each side or until
cooked.
3. Place a scallop on a serving spoon and drizzle sauce over.
4. To serve, garnish with coriander leaves.
Pear and Walnut Salad:
1. Line grill plate with foil and preheat on medium-high.
2. Chop walnuts, place under grill and toast for 2 minutes, stirring constantly, until
lightly browned.
3. Peel, core and cut pears in half lengthways. Slice thinly.
4. Place rocket in salad bowl.
5. Shave parmesan with vegetable peeler.
6. Place walnuts, pear slices and half parmesan shavings on rocket and toss
gently.
7. Mix oil and vinegar together and season to taste with salt and pepper.
8. To serve, drizzle dressing over salad just before serving and top with remaining
shaved parmesan.
Wedges/Chips:
1. Preheat oven to 200oC.
2. Scrub potatoes and cut each potato in half, then cut each half into thirds.
3. Crush garlic and mix with oil and salt.
4. Toss potato wedges in oil mixture, ensuring they are well coated.
5. Place wedges on wire rack over roasting pan or baking tray lined with greased
baking paper.
6. Bake for 45-50 minutes, or until soft inside and golden outside.
7. To serve, place in a bowl with separate bowls of sour cream and sweet chilli sauce
for dipping.
Amelia Walker
3/3/14
Evaluation
a) Was the recipe suitable for the purpose? (eg. entree, main meal, etc)
The combination of recipes we used to create our main of a Seafood and Salad Plate
was suitable for the purpose but the amount we cooked and served was not enough to
suit as a main. There was enough salad for a main but not enough seafood and potato
wedges. This meant that what we served did not suit the purpose of a main meal.
b) Describe the sensory properties of the dish.
The dish looked a little like an entrée not so much like a main. There were four groups
of the different foods on the plate one being calamari with the sauce, scallops with the
sauce, rocket, pear and walnut salad with the dressing and potato wedges. The
calamari was coated and golden and cut in short wide strips. The scallops were quite
small, round and tender. The salad looked fresh and green and was a nice pop of
colour in the dish and the potato wedges were crispy, shiny with oil and sprinkled with
salt. The salad taste and texture wad the rocket was bland but the pear gave a watery
fruity flavour with the walnuts giving a savoury crunch. The calamari was a bit tough
and chewy but the coated complimented well. The scallops were soft and the sauce
made them flavorsome. The potato wedges were crispy on the outside, had smooth
potato on the inside and were warm. The dish had a slight seafood smell and warm
aroma.
c) Were there any difficulties in the making/preparing/completing the dish? Explain how
they were managed.
There weren’t really any difficulties when making the dish other then when cooking the
calamari, having the heat up quite high and the oil spitting a bit.
d) If you made this dish again, what modifications would you make if any?
Possibly a modification I would make to this dish if I made it again would be to not
make as many elements as it took a little longer than we thought, but to make more of
each element so that when served, the dish size was more suitable for a main meal.
Overall Comments
Overall, I thought the dish turned out alright as all of the elements went well together but I
would have liked to present it with more of each element on the plate to make the dish a
suitable size for a main. I also liked having a go at cooking something that I had never
cooked before which was calamari.
Assessment using Hedonic Scale