Time plan Time | Methods | Special points | 0900-0915 | Mise en place Wash and drain vegetables and the fruitsFinely slice and dice the onion Wash and drain rice Chop tomatoes Wash the chicken Make spices to marinate the chickenPreheat the oven to 200C/fan oven 180˚C/gas mark 6 | Personal hygieneRemove jewellery Put up hair Put on chefs white /apron Wash handsKitchen hygieneSanitise work place Check equipment is clean Store chicken or dairy in fridge until needed | 0916-0940 | * Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. * Drizzle with olive oil and season, and then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, and then turn over. * Peel and roughly chop the red onion and add to the liquidizer with four peeled cloves of garlic. Add the chillies (stalks removed), two tablespoons of paprika, the zest of two lemons and juice of one lemon. Add four tablespoons of white wine vinegar, two tablespoons of Worcestershire sauce, a good pinch of salt & pepper, the large bunch of basil and a swig of water. Blitz until smooth. * 3. Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around. Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven. | Was my hands before touching anything else to avoid cross contamination | 0941-0956 | * Beat the 4 egg whites with vinegar until stiff. * Add 4 rounded teaspoons of the caster sugar and beat until the mixture looks ''dry''. * Add half the remaining sugar gradually and beat until very stiff! * Remove the beaters. Sift in the remaining sugar with
