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WEEK 5

TOPIC: INTERNATIONAL DISHES

SUB-TOPIC 1:  MEXICO DISHES.

PICADILLO.

INGREDIENTS

  • 400g minced lean beef
  • 50ml oil
  • 100g Deseeded diced fresh tomatoes
  • 50g tomato puree
  • 100g crushed and chopped garlic
  • 50g Raisins
  • 1/4tsp cumin seed
  • 250ml brown stock or water
  • 1 chili pepper.

METHOD OF PREPARATION

  • Fry minced beef in oil to brown color
  • Add onions, garlic and chili pepper
  • Drain off the oil: tomatoes, tomato puree, raisin and cumin seeds
  • Pour the brown stock and simmer
  • Thicken with corn flour and correct the seasoning and consistency.

SUB-TOPIC 2: CHINA DISHES.

CHINESE VEGETBLES AND NOODLES.

INGREDIENTS

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