Design Process
My profile target was teenagers/adolescents, my profile included nutrients, serving sizes and food examples. My recipe decision was based on what teenagers like to eat and their dislikes. It was also based on if it was easy to make and the skill level needed. My recipe was a chicken burger, and I knew that teenagers liked junk food, so I alternated the recipe to a healthier option.
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Samosa Recipe
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 & 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.
Yoghurt and Mint Dip:
Tips:
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As a group, we chose this recipe because it was looked pleasing and it was something that we have never made before.
The recipe fits into the dinner plate model because the pastry fills the grain section of the plate. The peas and potatoes fill the vegetable part of the dinner plate. The yoghurt and mint dip fill the dairy section. I would say that the recipe itself is well balanced and can be altered to your taste.
Changes:
We made some changes to the recipe because the chilli was not hot if you put in 1/2 a chilli in the samosas. So instead we put the whole chilli in. In the previous recipe, it said to deseed the chilli, which makes it less spicy. So I recommend not deseeding the chilli.
Positives:
1. One of the positives was that the mixture for the samosas in the last practical was more flavourous than the previous practicals.
2. The pastry was cooked better and was flakier in the final practical and we knew when it was cooked.
What I Have Learnt This Semester
1. I have learnt how to plan better for occasions and what you think of and do when planning. Eg: Time it takes, money or is the food in season.
2. How to manage time a bit better, even though it took our group quite long to pack up.
My group were assigned tasks Jakita was making the couscous, Jimmy was preparing the salad, Ella and I were making the salad dressing. By assigning the tasks this made everything organised and were able to focus on our jobs. The class surprisingly finished on time with 5 minutes to spare. 
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