Fresh Platos

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Vacancy - Professional Cookery and Bakery Studies Instructor

​Crown Training Center is seeking a dedicated and highly qualified Professional Cookery and Bakery Studies Teacher for our Mutare branch.

​Candidate Requirements:

●​Qualifications: Must hold an International Diploma and a Class 1 Journeyman card.
●​Location: Applicants must be currently residing in Mutare.
●​Attributes: Professionalism and a passion for culinary arts.

​Interested candidates should forward their CVs and qualification documents to 0715 950 450.

Due Date: Monday 2 March.

Chicken Spring Rolls

Ingredients:

• Chicken mince – 2 cups (300g)
• Cabbage finely shredded – 1 cup (80g)
• Carrot grated – ½ cup (60g)
• Spring onions chopped – ½ cup (50g)
• Garlic paste – 1 tbsp (15g)
• Soy sauce – 1 tbsp (15ml)
• Red chili sauce – 1 tbsp (15ml)
• Black pepper – ½ tsp (2g)
• Crushed red chili – ½ tsp (2g)
• Salt – 1 tsp (5g)
• Oil – 1 tbsp (15ml)
• Spring roll sheets – 20 sheets
• Oil for frying – about 500ml

Instructions:

1. Heat 1 tbsp oil in a pan on medium flame. Add garlic paste and sauté for 30 seconds.

2. Add chicken mince and cook until it changes color and completely dries. No water should remain.

3. Add cabbage, carrot, and spring onions. Stir fry on high heat for 2–3 minutes. Vegetables should stay slightly crunchy.

4. Add soy sauce, chili sauce, salt, black pepper, and crushed red chili. Mix well and cook until filling is fully dry.

5. Turn off heat and let the filling cool completely.

6. Take one spring roll sheet. Place 1–2 tablespoons filling near the bottom edge.

7. Fold bottom over filling, then fold both sides inward. Roll tightly upward to seal. Seal the edge with a little water if needed.

8. Heat oil on medium flame. Fry rolls on medium heat until golden brown and crispy.

9. Remove on paper towel and serve hot with red chili sauce or soy sauce.

Tip: Always fry on medium heat. High heat will brown outside fast but inside may stay soft.

KFC Fried Chicken 🍗

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Ingredients - Brine the Chicken
4 Chicken Leg Piece
Water
1/2tbsp Salt
1/4 Cup White Vinegar

Method :
1. Mix salt and vinegar in water.
2. Add chicken to the water and let it sit in it for 30 mins.

Ingredients - Marination :
1/2 Cup Milk
1tbsp Lemon Juice
1tsp Mustard Powder
1tsp Red Chilli Powder
1tsp Garlic Powder
1/2tsp Ginger Powder
1tsp Chicken Powder
1 Egg

Method :
1. Mix above ingredients and add chicken pieces to it. Mix well and marinate for 2 - 3 hours.

Ingredients - Coating :
250g All Purpose Flour
1tsp Salt
1tsp Red Chilli Powder
1tsp Garlic Powder

Other Ingredients :
Cold Water
Oil to Deep Fry

Method :
1. Mix above ingredients in a bowl.
2. Coat chicken pressing the flour to it. Dust excess flour.
3. Dip chicken in cold water and let it sit in it for 30 secs.
4. Coat chicken with flour, pressing and making layers on it. Dust off excess flour.
5. Deep fry in hot oil for 20 mins on medium flame.
6. Sprinkle peri peri masala and enjoy.
WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏

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ONE POT DINNER RECIPE!
ONE POT CHICKEN AND RICE:
¼ cup olive oil
2 tbsp butter
1 medium onion
2 tsp minced garlic
2 large carrots
2 tsp salt
2 lb chicken breast
½ tsp pepper
1 cup white wine
5 cups hot chicken broth
2 cup rice
¼ cup fresh Italian parsley
½ cup parmesan cheese

ONE POT PASTA SPAGHETTI:
4 ½ cups chicken stock
12 oz linguine
1 small onion sliced thin
12.5 oz fire roasted tomatoes
½ cup fresh basil
4 cloves garlic sliced thin
lemon juice
2 tbsp olive oil
½ tbsp salt
½ tsp pepper
1 cup shredded Parmesan

TACO SPAGHETTI:
2 tbsp olive oil
1 lb ground beef
¼ cup yellow onions
¼ cup taco seasoning
10 oz. can Rotel tomatoes
8 oz. spaghetti noodles
4 oz. cheddar cheese
½ cup cilantro

CHICKEN POT PIE NOODLES:
3 tbsp butter
2 cups chicken
6 oz white mushrooms
½ yellow onion
2 stalks celery
2 carrots
1 tbsp minced garlic
4 chicken bouillon cubes
2 cups half and half
2 tsp sea salt
1 tsp white pepper
1 tsp garlic powder
⅛ tsp cayenne pepper
¼ tsp paprika
2 cups large egg noodles
15 oz can corn drained
1 cup frozen peas
2 tsp dried parsley

STUFFED PEPPER CASSEROLE:
1 lb ground beef
1 green bell pepper
1 red pepper
½ yellow onion
2 tsp chili powder
1 tsp garlic powder
1 tsp salt
½ tsp ground black pepper
½ tsp cumin
1 16-oz salsa
2½ cups beef stock
1 15.5- oz diced tomatoes
1 4-oz can green chilies
2 tbsp lime juice
1¼ cups long-grain rice
1 cup Mozzarella cheese

ONE POT CHILI MAC:
1 lb ground beef
½ cup yellow onion
2 tsp minced garlic
1 tbsp chili powder
20 oz chunky Rotel
15.5 ounce chili beans
3½ cups water
2 cups elbow macaroni
8 oz box velveeta
1 cup fiesta blend cheese
Chopped parsley

CHICKEN PARMESAN PASTA:
16 oz dried rigatoni pasta
24 oz Ragu Old World
Traditional Pasta Sauce
24 oz chicken stock
1½ cup mozzarella cheese
½ cup Parmesan cheese
salt & pepper
2 tbsp fresh parsley
16 oz dried rigatoni pasta
24 oz Ragu Old World
Traditional Pasta Sauce
24 oz chicken stock
1½ cup mozzarella cheese
½ cup Parmesan cheese
salt & pepper
2 tbsp fresh parsley