Page 11 - EON Edible Garden Manual

Basic HTML Version

How Do You?
Boil a chicken
1. Place whole chicken in a large pot with lid, fill
with water, ensuring water covers chicken.
2. Place on heat and bring to boil, then turn down
flame to a simmer.
3. Simmer until cooked through. A good guide is 1
hour of simmering for 1 kg of whole chicken.
Roast a chicken
1. Pre heat oven to 180 degrees.
2. Cut away any loose fat from chicken.
3. Rinse the chicken well with clean water and pat
dry with paper towels.
4. Place chicken on a baking tray on baking paper
in oven or place inside a camp oven.
5. Sprinkle with a teaspoon of salt and pepper.
6. For a chicken that weighs 1 to 1.5 kg cook for 1
and a half hours, or until chicken can be pierced
by skewer and juices run clear, and juice has no
pink liquid in it.
Steam a chicken
With steamer:
1. Place chicken in large steamer with lid.
2. Steam chicken for around 1 hour per kg.
In a pot:
1. Place chicken in large pot with lid, fill with 4cm of
water.
2. Bring the water to boil then leave to simmer with
the lid on.
3. Steam around 1 hour per kilo, or until chicken is
cooked through (no pink bits!).
Steam fish
1. Fill a small saucepan or frying pan with 1-2cm
of water.
2. Bring water to the boil.
3. Place fish in the pan & reduce to simmer until cooked:
Usually 8 minutes or until fish flesh is flaky.
Cook Pasta
1. Use the biggest pot you have. For every 500g
of pasta you will need 4 litres of water. This
will stop the pasta from clumping together and
cooking unevenly.
2. Place the pot on the heat and add 2 teaspoons of
salt (Optional).
3. When the pot of water is boiling add the pasta;
the water will stop boiling when the pasta is
added.
4. Stir the pasta and make sure the pasta is not
sticking together.
5. Cover until the water is boiling again.
6. Different types of pasta have different cooking
times, but averages around 10 minutes.
Cook rice
1. Place rice into a medium-size saucepan and add
water to 5cm above rice.
2. Bring to the boil, reduce heat to medium and
cook for approximately 5 minutes, or until
tunnels form in the rice and most of the water
has been absorbed.
3. Turn off heat and cover for approximately 10
minutes. This allows rice to be steamed through,
resulting in a fluffy texture.
4. Remove lid and run a fork through the rice
and serve.
Tips!
1. Read the instructions on the packet for perfect
measurements.
2. Test the rice regularly. If rice is cooked but the
water is not absorbed, take it off the heat and
drain the rice in a colander.
3. If the rice is cooked but gluggy, run hot water
through the rice in a colander and drain.
4. Brown rice will take longer to cook. Refer to the
instructions on the packet.
10