Leadership and government

This term we have been learning/focusing on leadership and government and how these affect people and the space they live in. We have done many things around leadership and government, one being speeches. In our speech we had to talk about qualities of a leader or who is a leader and what makes one. Another thing we did was research about a New Zealand leader or a leader in general. While researching about our chosen leaders we had to answer a few questions about them and also write a essay about them. My chosen leader was Jacinda Adern the NZ prime minister, yes many may disagree with me but I have my own opinion and say on it. We also learnt about governments before 1840 and how it was established. I think I have learnt a lot about government in this unit and it really help me get a better understanding of how voting, seats, politics and everything to do with government works. Our final thing to do was write our understanding of 3 words Kawanatanga (government,) mana and tikanga, in our own words we had to write what that word meant to us or our understanding of it, we then had to relate it to this terms topic which was pretty easy because the words link to the topic perfectly. Here is a sneak at some of my work:

A leader is made not born, they're not picked there earned, they are not inherited there built, a leader,

what is it and who is one? To me being a leader is more than just being well known, a leader is someone

who shows compassion, creativity, leadership, the ability to communicate, empathy and be able

to influence. They work and help others no matter what the conditions, they use their skills and strengths

to give others the right mindset to help them grow mentally and physically. 

Lamington/sponge cake

 Yesterday we had a task to make lamigtons. By using the sponge cake we made last week we cut them into 16 pieces so all 4 of us could have 4 pieces each. Using a double boiler we melted chocolate chips with 125ml of water. We also used cocoa powder and icing sugar and added it to our melted chocolate. We also had coconut. We dipped our sponge cake pieces into our melted chocolate and rolled them into designated coconut and put the on a plate to enjoy.

Pancakes

 Yesterday we made pancakes, I was  in a group of four and we worked very well. Because we were such a big group we doubled our ingredients which i think we did wrong because it ended up bring very buttery. Here is the ingredients/method we used and some photos...

• Ingredients:
•  2 cups Edmonds standard grade flour
• 2 tsp Edmonds baking powder
• ½ tsp salt
• 2 eggs
• ½ cup Chelsea white sugar
• 1 ½ cups Meadow Fresh milk, approximately
• 
  

1. Sift the flour, baking powder and salt into a bowl.
2. In another bowl beat the eggs and sugar with a whisk until pale and thick.
3. Add the egg mixture and the milk to the dry ingredients and mix until just combined.
4. Gently heat a non-stick frying pan and drop large spoonfuls of the mixture from the point of the spoon onto the surface.
5. When bubbles start to burst on the top of the pikelets, turn them over and cook the second side until golden. Place in a clean tea towel to keep warm until they are all ready to serve.

Chocolate bake slice

 Today we have created our chocolate bake slice that we have set in the freezer so that we can eat them tomorrow. The ingredients we used to make our base were:

- 50g of butter

- 1/4 sugar

- 1 egg

- 1 tblsp of cocoa powder

- superwine biscuts

- Few drops of vanilla 

And the method is:

1. Melt your butter and sugar into a pot over medium heat

2. Allow to cool and then add a egg and mix well

3. Add vanilla cocoa and biscuits and mix well

4. Press mixture into a dish and add cooking spray

5. Then set in the fridge, fezzer

Mince chow mein

Yesterday we made a mince chew mein but things didn't go to plan because someone had taken our left over mince from when we had made burgers and we were running out of time so we had to rush things and go a bit fast. We had made a lot and people from other classes had some because we had to much. Here is a recipe and ingredients for our mince chew mein.

350g noodle, instant, boiled, drained

You can substitute the chow mein noodles with rice or vermicelli noodles.

2 tsp cornflour

2 tbsp soy sauce

1 tbsp oyster sauce

1 cup beef stock

1 bunch bok choy

Or use baby bok choy or cabbage.

1 onion sliced

1 celery stalk sliced

2 carrots thinly sliced

1. Cook your noodles in a pot or pan

2. Cut your veggies

3. Brown your mince

4. Mix your soy sauce and cornflour

5. Then when your mince is browned add your veggies and sauces in

6. Then add your noodles

7. And serve

Patties

 On Tuesday we made burgers but before that we had to pre-made our patties so on Monday we made our patties with mince, egg, bread crumbs and some added cheese. Then on Tuesday we pulled out the bbq and chucked our patties on the bbq and started frying. We had buns, cheese, salad and sauce but some of the ingredients we didn't have but we enjoyed it in the end. Unfortunately we have no photos and no recipe but here is one i found online.

• Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking. However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat. Breadcrumbs] are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture. The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
• Step 2
  Place the beef mince

  Unsure of the quantity needed?

  Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

  , breadcrumbs, egg, parsley, onion, garlic, Worcestershire sauce and Tabasco sauce in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
• Step 3
  Divide the mixture into 6 equal portions (you can use a 125ml / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
• Step 4
  Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.

• Step 5
  Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
• Step 6
  Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden, as desired. Leave the grill on. Place the patties on a baking tray lined with foil. Top patties with cheese. Place under the grill for 1 minute or until the cheese is just melted.
• Step 7
  To serve, spread the bottom halves of the toasted hamburger buns with the American mustard. Top with the lettuce, sliced tomato, patties and dollop with tomato sauce. Cover with the hamburger bun tops.

Scones

 Last week we made scones for food technology and we cold bring our own ingredients and that's exactly what I did. We worked in buddies and my buddy and I worked well together. We made ham and cheese scones which were very good but very hot. We completed our scones in the time frame given which was also a plus. Here is the recipe we used and a photo of our scones.

• 3 cups Edmonds standard grade flour

• 6 tsp Edmonds baking powder  

• ¼ tsp salt                                       

• extra Meadow Fresh milk

• 75g butter

• 1 to 1 ½ cups Meadow Fresh milk, approximately

• Preheat the oven to 220ºC. Grease or flour a baking tray.

• Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

• Add the milk and quickly mix with a round-bladed table knife to a soft dough. For light and tender scones the mixture should be quite soft and a little sticky. Scrape the dough onto the floured baking tray and flour the top.

• Working quickly, pat the dough out to 2cm thickness and with a floured knife cut it into 12 even-sized pieces, then separate the scones to allow 2cm space between them. Brush the tops with milk.

• Bake for 10 minutes or until golden brown. Place on a wire rack to cool, wrapped in a clean tea towel to keep them soft.