College students tackle Asian inspired food

By Connor from Sheffield College

Serves 1

Ingredients

· Tuna steak

· 2 tbsp olive oil

For the dressing:

· 2tbsp light soy sauce

· 1 1/2 tbsp rice wine vinegar

· 1 1/2 tbsp caster sugar

· 4 garlic cloves, finely chopped

· 2 tbsp grated ginger

· 75 ml sesame seeds

For the salad:

· 1 cabbage, finely shredded

· 4 spring onion, finely sliced

· 2 medium carrots, julienne

· 1 bunch coriander, picked

· Bean sprouts

Method

Mix together the dressing ingredients & store.

Assemble the salad, coat with the dressing.

Sear the oiled and season tuna steak in a hot griddle for about 1 min for each side (depends on the thickness) cut it in half & serve on top of the salad.

By Ben from Sheffield college

Serves 4 

Ingredients

· 500 ml milk

· 50g cocoa powder

· 6 eggs

· 270g caster sugar

· 40g plain flour

· 35 g corn flour

· 1tsp lemon juice

· Salt

Method

Place the milk in a saucepan and slowly bring to the boil.

Separate the eggs and mix the egg yolks with 150g of the sugar to form a paste. Keep the egg whites to one side.

Sift the flour, cornflour and cocoa into the mixture and combine thoroughly.

Remove the milk from the heat and slowly incorporate it into the egg mixture. Allow it to cool a little, then pass through a sieve. This is the crème pâtissière base.

To make the soufflé, whip up the 6 egg whites and gradually add the remaining sugar, a touch of lemon juice and a pinch of salt.

Preheat the oven to 185°C/gas mark 4.

Beat the crème pâtissière until it's smooth, then gently fold in the stiff egg whites with a whisk. Pour the mixture into 6 well-buttered ramekins. Make sure the soufflés are level.

Bake the soufflés for approximately 12 minutes until risen. Serve immediately.