My Food Bag Semester 1

DESIGN PROCESS

My profile target was for teenagers.

My recipe decision was based on teenagers getting enough nutrients in their food because of some teenagers just eat whatever they like. I also based my recipe on a certain thing to try and bulk up the meal.

CHOSEN RECIPE

Samosas-Recipe Link

CURRIED PEAS AND POTATO SAMOSAS

Ingredients

• 400g potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 2 tsp Gregg's Ground Coriander
• 2 tsp Gregg's Whole Cumin Seeds
• 1 tsp Greggs Ground Turmeric
• ¼-½ red chilli, and finely chopped
• Juice of 1 lime
• 1 cup Wattie’s Frozen Baby Peas
• Handful fresh coriander leaves, chopped
• 3 sheets flaky pastry, thawed
• 1 egg, beaten

Yoghurt and Mint Dip:

• ½ cup unsweetened natural yoghurt
• A handful of fresh mint leaves, chopped
• Juice of ½ lime

Method

• Cook potatoes in boiling lightly salted water until tender. Drain and set aside.
• Heat a dash of oil in a small saucepan. Add onion and garlic and cook over a medium to low heat until onion is soft. Add Gregg's Ground Coriander, Gregg's Whole Cumin Seeds and Gregg's Ground Turmeric, adding an extra dash of oil if the pan is dry.
• Add chilli, lime juice and Wattie’s Frozen Baby Peas. Cover and cook for 5 minutes until the peas are tender, stirring regularly.
• Mix cooked diced potato, pea mixture and chopped coriander together. Season with salt and pepper to taste. Set aside to cool. Preheat oven to 200°C (fan bake).
• Cut each pastry sheet into 4. Place a spoonful of filling in the middle of each square. Wet the edges of the pastry and fold over to make a triangle. Seal edges with a fork.
• Place samosas on an oven tray lined with baking paper. Brush with a little beaten egg or milk. Bake for 15-20 minutes until the pastry is golden and filling hot. Serve with mint and yoghurt dip.
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Yoghurt and Mint Dip:

• Mix ingredients together. Serve in a bowl with the samosas.

Tips:

• Reduce or omit the chilli if desired
• You can replace the diced potato with diced kumara

This recipe was chosen for a particular reason, which was because my group was nearly finished their recipes but just wasn't finished. We also chose to do this recipe because of Samosas was the only thing we had that not everyone had tried before and it's always good to try something new. 

The meal contained vegetables which covered the vegetable part of the food model. It also had a potato which covers the starchy foods as well as including pastry which gives you your carbohydrates.

The only change we did to our recipe during the practice practical sessions was adding 1 whole chili instead of 1/2 a chili because of it just needed a bit of a kick. We also added 1 whole chili because we couldn't taste the spiciness within the samosa. 

I think the positives about our end product in the last practical were that it was small so we could eat it whenever we wanted and it was a good size. It was easy to eat. It had different spices that were added into the mixture. This recipe was also a good choice because it had a lot of colour within the samosa, which was appealing to the eye once you bit into it. It had more flavour in our final product. The pastry was nicer in our final session because it just tasted good and flakier.

2 THINGS I LEARNT

• The first thing I learned this semester was how to handle pastry properly and how to wrap things inside it.
• The other thing I learned during this semester was how to speed cook when the recipe I chose would normally take a long time.