Recipes of the Week

There were some delicious smells coming from the kitchen this week as students cooked up a storm and prepared a Middle Eastern inspired menu.   Some of the recipes are below if you would like to try them at home.  Enjoy!

 

Hummus

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

From the Garden: garlic, lemons donated by the Balsdon family, parsley

Equipment

Large Strainer

Large bowl

Small frying pan

Wooden spoon

Mortar and pestle

Rubber mat, chopping board and utility knife

Metric measuring scales, spoons and cups

Large saucepan

Blender

Spatula

Three serving plates

Citrus juicer

3-4 Teaspoons for tasting

Ingredients

200g dried chickpeas, soaked overnight

3 teaspoons cumin seeds

Salt

Black pepper

2 garlic cloves

1 lemon

Pinch paprika

Handful parsley sprigs

60ml (1/4 cup) extra virgin olive oil

 

What to do:

1.  Drain the soaking water from the chickpeas and place chickpeas into a large pot. Cover with plenty of water, bring to the boil over high heat then reduce heat to medium and simmer uncovered for 1 hour or until very soft. Allow to cool a little in the water. (You will be using the chickpeas cooked for you by the previous class.)

2.  Place the strainer over a large bowl and strain the cooked chickpeas, reserving the cooking water.

3.  Transfer the drained chickpeas to a blender and add a good pinch of salt and pepper.

4.  Heat the frying pan over medium heat and add the cumin seeds. Cook the cumin seeds while stirring with the wooden spoon for 1 minute or until aromatic. Transfer to the mortar and pestle and pound until fine. Add to the chickpeas in the blender.

5.  Place the garlic on the chopping board and use the flat side of the knife to smash the garlic. Remove the skin and add garlic to the blender.

6.  Juice the lemon and add about 2 teaspoons of lemon juice to the blender. Reserve remaining lemon juice.

7.  Process chickpea mix, stopping every now and then to scrape down the side of the blender bowl.

8.  Add a little cooking water (about a tablespoon at a time) and blend again to make a soft spreadable puree. Taste and adjust with a little extra lemon juice, salt and pepper. The hummus needs to taste a little ‘tart’.

9.  Spoon hummus onto your serving plates, and sprinkle with some paprika. Garnish each one with some torn parsley and a little drizzle of olive oil.

 

Man’oushe, Za’atar Flatbread

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

Equipment

Metric   measuring scales, spoons and large jug

2   large mixing bowls

Wooden   spoon

Pastry   brush

Plastic   wrap

Tea   towel

Spoon

Oven   mitts

3-4   large Baking trays, lined with baking paper

Rubber   mat, chopping board

Bread   knife

Three   serving boards or platters

Ingredients

650ml warm   water

2   tablespoons honey

800g white plain   flour

200g   wholemeal plain flour

2 teaspoons   salt

14g instant   dry yeast

olive oil   for brushing and oiling bowl

 

handful   fresh mint leaves

a few fresh rocket   leaves

 

 

What to do:

1.  Combine the water and honey in the jug and stir to dissolve the honey.

2.  Measure the flour into a large mixing bowl and add the salt and yeast. Stir with the wooden spoon to combine. Make a well in the centre.

3.  Pour the water mixture into the well. Stir to mix the flour and water to a soft sticky dough.

4.  Sprinkle a little flour over the bench, your hands and the dough. Tip out the dough and use your hands to squash it all together into one lump. Knead the dough for 5 minutes, only sprinkling it with flour if it feels too sticky.

5.  Lightly oil a bowl and place the dough into the bowl, turn over the dough to ensure it is covered with oil, cover it with plastic wrap and leave it for at least 30 minutes in a warm spot to double in size.

6.  Preheat the oven to 250C. You may need to bake two trays at once and rotate them after about 5 minutes to get them baked in time.

7.  Punch the dough down once to release the air, then knead for 30 seconds.

8.  Divide dough into 15 pieces. Shape each piece into a ball and then roll out into an oval about 5mm thick. Place ovals onto prepared oven trays.

9.  Spread some of the Za’atar with Pepitas mix over the rolled out dough.

10.   Bake Man’oushe for 5-10 minutes or until puffed and nicely browned.

11.   Wearing oven mitts on both hands, carefully take the trays out of the oven.

12.   Wait at least 10 minutes before tearing or cutting into wedges. Sprinkle with some torn mint leaves and/or torn rocket leaves and place onto serving platters.

Za’atar with Pepitas

Recipe Source: Dimitra Alfred, Kitchen Specialist, Stanmore Public School

 

Equipment

Small frying pan

Wooden spoon

Small Blender

Spatula

Metric measuring   spoons and jugs

Small bowl

Tea towelIngredients

5 sprigs fresh oregano
2 tablespoons pepitas

1 tablespoon dried thyme
1 tablespoon ground sumac
1 teaspoon salt
1 tablespoon ground cumin

 

60ml extra virgin olive oil

 

What to do:

1.  Wash the oregano and pat dry with a tea towel and remove the leaves from the stems. Place leaves into the blender.

2.  Heat the frying pan over medium heat and dry fry the pepitas for 3 minutes or until beginning to toast and pop. Be careful as they can pop out of the pan! Remove from pan and place into a small bowl to cool slightly.

3.  Measure the oregano, thyme, sumac, salt and cumin into the blender and add the pepitas.

4.  Blend until mixture is finely chopped.

5.  Use the spatula to scrape mixture into a bowl and mix in enough olive oil to form a paste.

6.  The Za’atar with Pepitas mix will be used to brush on the bread before it is baked to make Mano’ushe.

 

Spiced Potatoes with Seasonal Greens

From the Garden: garlic, ginger, onion, potato, silverbeet or bok choy

Equipment

Tea towel

Chopping board   and rubber mat

Utility knife

1 medium   saucepan

Colander

Wok

Wok sang

Metric measuring   spoons

Wooden spoon

Three serving   plattersIngredients

8 medium   potatoes, peeled and chopped into 2cm cubes

1 bok choy   or 10 leaves silverbeet

2   tablespoons vegetable oil

1 onion,   peeled and finely chopped

1 garlic   clove, peeled and finely chopped

2cm knob   ginger, finely chopped

1 teaspoon   ground turmeric

1 teaspoon   salt

½ teaspoon   black pepper

2 teaspoon   garam masala

225ml   coconut milk

1 small   handful coriander, finely chopped

What to do:

1.  Boil the chopped potatoes in a saucepan of water for 10 minutes. Drain the potatoes into a colander.

2.  Cut the bok choy in half lengthways and wash well. Finely shred the leaves and stems of the bok choy.

3.  Heat the oil in the saucepan and saute the onion over medium high heat until translucent.

4.  Add the garlic and ginger and cook stirring for 2 minutes or until aromatic.

5.  Add the potatoes, turmeric, salt, pepper and garam masala and cook for a further 3 minutes.

6.  Add the chopped bok choy and pour in the coconut milk.

7.  Allow to simmer over medium heat for a few minutes or until bok choy has wilted.

8.  Divide between the serving platters and sprinkle with fresh coriander before serving.

Lemon Rhubarb Crumble

From the garden: Lemons donated by the Balsdon family, rhubarb

Equipment:

Scales, cups   and spoons

Tea towel

Chopping   board and rubber mat

Utility   knife, paring knife

2 Medium   saucepans

Wooden spoon

Mixing bowl

3 ovenproof   serving dishes and serving spoonsIngredients:

3 granny   smith apples

300g rhubarb   stems, leaves removed, stems washed

1 cup castor   sugar

2 cups water

1 lemon

 

Crumble Topping:

250g   unsalted butter or dairy free nuttelex

6 cups   rolled oats

1 cup brown   sugar

What to do:

1.  Preheat the oven to 220C.

2.  Use the vegetable peeler to peel the apples. Cut in half and then quarters and remove the core. Cut apples into 2cm chunks.

3.  Chop the rhubarb into pieces about 3cm long.

4.  Use the zester to zest the lemon into a large bowl. Reserve zest for the topping. Juice the lemon.

5.  Pour the lemon juice, sugar and water into the saucepan and heat on low, stirring until all the sugar has dissolved.

6.  Add the apples, and simmer over low-medium heat for 5 minutes.

7.  Add the rhubarb and simmer for 2 minutes or until quite tender. Pour mixture into three ovenproof serving dishes.

To make the topping:

  1. Melt the butter in a      medium saucepan then stir in the lemon zest, oats and sugar.
  2. Spread the topping      over the fruit.
  3. Bake for 15-20      minutes or until topping is golden.
  4. To Serve, place a      heat mat or wooden board onto each table and place the serving dish on      this.

 

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