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2.1 Preparation

BATTER

  1. Add cold water from tub in fridge to a bucket – fill up to 1/3 of the bucket
  2. Add batter, whisking as you do, but try to whisk in a manner as to not beat toom much air into it.
  3. When you are close to the consistency of single cream use the flow cup to time how long the batter takes to pass through (it should be around 30 seconds)
  4. Place batter in the fridge for 30 mins
  5. Test with flow cup again and dilute to 25 seconds
  6. Refill Tub in fridge with cold water

SOAKING PEAS

  1. Add 1 and a half yellow tubs of dried peas to one of the large yellow buckets.
  2. Cover peas in cold water
  3. Stir vigorously
  4. Dain the water off
  5. Repeat steps 2-4 around three times until the water is clear not cloudy
  6. Add 5 steeping tablets to a jug of hot water and disolve
  7. Add this to the peas
  8. Fill the yellow bucket to around 3cm from the top and stir so water goes green with the dye
  9. Place in fridge for 24 hours minimum

COOKING PEAS

 

  1. Drain water from the peas soaked as above
  2. Pour into the Hawkins Pressure Cooker
  3. Add two steeping tablets
  4. Add Cold Water until it is around 1cm from the level of the peas.
  5. Place lid on pressure cooker and cook on full heat
  6. When cooking check pressure weight valve releases stem when cooking
  7. Once valve blows move pressure cookier to sink and fill sink with cold water and allow to cook until lid will open

GRAVY (BIG PAN)

 

  1. Half fill the big pan and place on the cooker to bring to the boil
  2. Once boiling add the gravy mix to the pan
  3. Bring mixture to the boil
  4. To check correct consistency you should be able to draw a figure 8 on top of the gravy, by lifting the whisk and dribbling it on top, and it just to sink back in as you reach the end.
  5. Make another mix for the fridge buy half filling a white tub with water and adding two white scoops of gravy powder and mixing it. Putting it in the fridge over night means you don’t get lumps

HOT CURRY

 

  1. Add hot water from the kettle to one of the smaller silver pans up to around 4cm from the top.
  2. Add 850g of curry paste
  3. Stir until thickens

CURRY

 

  1. Add hot water from the kettle to one of the smaller silver pans up to around 4cm from the top.
  2. Add 500 g of curry powder
  3. Stir until thickens

STORING AND REHEATING SAUCES

With all sauces ensure we run the baine marie bags low and change the bag each time to reduce waste and ensure we have a fresh start

When cooked sauces can be placed in yellow tubs and allowed to cool.  These should be only half full as this speeds up reheating.

Stored sauces must be transferred to the fridge within an hour or reheated and used.

When reheating sauces they can be microwaved for 6 min, checking they are the correct consistency before taking them through as they may have lost moisture.  They must be reheated to a temperature of 75 degrees c.

USING CHOPPING BOARDS

When ever using a chopping board you mush firstly refer to the board colour chart to select the correct colour board for what you are preparing.

CHOPPING BOARD COLOUR CHART

You must secure the chopping board by putting strips of wet blue roll or a damp cloth under the board to stop it moving.