Our students have written up their recipes and refined them
now we cook again
we have a clear method
to follow
and our skills are developed
processing ingredients is quicker
and we are more confident
we are trying out the same recipe..
but have changed aspects.. beef strips instead of chicken
processing the onions differently
making sure we meet the brief.. and ensuring our presentation is better
kale- Samoan curry
Punjabi Curry
instead of taro we used kumara
we added some coconut cream, to our stir fry, for an island flavour
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