Term 3 - Week 7 and 8 recipes

The students have been loving cooking these deliciously warm recipes on these cold, wet days - just the thing to warm the spirit.

Sudani Rice

Recipe Source: Dookie Primary School, Victoria

Every cook should become confident with cooking rice by the absorption method as described below. It is essential to have a heavy-based saucepan with a well-fitting lid.

EquipmentMetric measuring spoons, measuring jug and cup measuresHeavy-based medium saucepan with lidWooden spoonKitchen paperFork

Three serving bowls and three spoons

Ingredients1 tablespoon vegetable oil2 cups rice4 cups water1 teaspoon salt¼ teaspoon ground turmeric

¼ teaspoon ground cardamom

2 star anise

1 stick cinnamon


What to do:

  1. Heat the oil in the saucepan over medium-high heat and add the rice. Fry the rice stirring constantly with the wooden spoon for 1-2 minutes or until starting to change colour and appear whiter.
  2. Pour water into the pot until covering the rice by about 2 1/2 cm, or do as many cooks do: stick your finger into the pot with the tip of your index finger barely touching the rice. The water level should come just to the first joint of your finger.
  3. Add the salt and spices.
  4. Cover the pot tightly and bring the rice and water to the boil over moderately high heat, then reduce heat to its lowest.
  5. Place a folded pad of kitchen paper over the saucepan and jam on the lid to hold the paper in place. After 15 minutes, lift the lid and, if all the water has evaporated, remove the pot from the heat and let it stand, still covered, for 5 minutes (no more peeking during this time!). If it is still a bit moist, replace the paper and lid and cook over low heat for a further 3 minutes.
  6. Lift the lid and remove the paper towel. Use the fork to ‘fluff’ the grains of rice. Avoid stirring the rice as this will break up the grains and make it mushy. Use the fork to gently lift and turn the rice.
  7. Transfer the rice three serving bowls to serve with the curry.

Red Lentil and Pumpkin Curry with Radish Leaves

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

From the Garden: chilli, coriander, pumpkin, tomatoes, radish leaves

EquipmentTea towel2 Chopping boards and rubber mats

Utility knife

Vegetable peeler

Metric measuring spoons and jug



2 Large mixing bowls

Fine grater

Large saucepan or stock pot

Wooden spoon


Ingredients450g pumpkin400g can chopped tomatoes

375g red lentils

3cm knob fresh ginger

3 garlic cloves

2 red chillies, optional

3 tablespoons extra virgin olive oil

1 litre chicken or vegetable stock

1 ½ tablespoons garam masala

1 teaspoon ground turmeric

1 ½ teaspoons sugar

Handful fresh radish leaves

Large handful fresh herbs like coriander, parsley or Vietnamese mint

Salt to taste

What to do:

  1. 1.  Set up the board and rubber mat. Use the vegetable peeler to peel the ginger.
  2. 2.  To peel the garlic, place the garlic clove on the board and using the flat side of the knife, smash the clove to split it. Remove the skin.
  3. 3.  If using chilli, have an adult with you.

Set up a separate board and knife and wear disposable gloves. Finely chop the chill. Do not remove gloves until you have finished handling the chilli. When you have finished, wash the board and knife well. Do not touch the cut chilli with bare hands!

  1. 4.  To finely chop the ginger and garlic, place the ginger and garlic on the board and use the utility knife to slice then finely chop.
  2. 5.  To wash the lentils, place lentils in the colander and wash under the tap with cold water. Sit colander over a bowl to drain.
  3. 6.  Start making the curry: Heat the olive oil in the large saucepan over medium heat. Add the ginger, garlic and chilli (if using) and cook stirring with the wooden spoon for 30 seconds or until aromatic. Add the lentils and garam masala and stir to coat in the spices.
  4. 7.  Pour in about 750ml of the stock, cover and bring to the boil over high heat. Reduce heat to medium and simmer covered for 15 minutes or until the lentils are soft and broken down. Stir occasionally to prevent sticking.
  5. 8.  While the lentils are cooking, prepare the pumpkin. Peel the pumpkin or have an adult help you. Cut into wedges and then into 2cm dice.
  6. 9.  Add the pumpkin and tomatoes to the saucepan and simmer, covered for a 10 - 15 minutes or until the pumpkin is tender. Stir occasionally to prevent sticking. If curry is too thick, add some extra stock.
  7. 10.   While the pumpkin is cooking, prepare the radish leaves. Wash leaves well and trim away any tough stalks. Place on chopping board and cut into shreds.
  8. 11.   To the saucepan add the sugar and radish leaves and cook for 1-2 minutes or until the leaves have wilted. Taste and season with salt.

To serve:

  1. 12.   Use the ladle to divide the curry amongst three serving bowls. Sprinkle with fresh herbs and serve.


Colourful Kale Slaw with Red Cabbage & Carrots

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

From the Garden: carrot, kale, parsley, red cabbage, salad leaves, red onion, radish

EquipmentMetric measuring spoonsVegetable peeler

Small mixing bowl

Large mixing bowl


Tea towel

Chopping board with rubber mat

Utility knife


Three serving platters and three tongs

Ingredients1 tablespoon extra-virgin olive oil1 tablespoon Dijon mustard

1 teaspoon apple cider vinegar



5 kale leaves

¼ small red cabbage

Salad leaves like radicchio and lettuce

1 carrot

1 radish

1 small handful parsley, washed and chopped

½ small red onion, peeled and diced

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds or pepitas


What to do:

  1. 1.  Trim the tough stems from the kale and place in the compost bucket. Wash the leaves in a bowl of water in the sink then transfer to the salad spinner and spin to remove excess moisture.
  2. 2.  Finely shred the kale leaves, red cabbage and lettuces; place into the large bowl.
  3. 3.  Use the vegetable peeler to peel the carrot. Again using the vegetable peeler, peel long carrot ribbons and place into the bowl of salad.
  4. 4.  Remove the leaves from the radish and give them to the group making the curry. Wash the radish and cut in half. Then cut into thin slices and add to the bowl of salad.
  5. 5.  Add the parsley, onion, sunflower seeds and pepitas to the large bowl of salad leaves and use your hands to gently toss to combine; try not to squash the leaves.
  6. 6.  Prepare the dressing, by using the whisk to blend the olive oil, mustard and vinegar in the small bowl. Season to taste with salt and pepper and set aside until ready to serve.

A few minutes before serving:

  1. 7.  Whisk the dressing again to blend together all ingredients. Pour over the salad leaves in the bowl and gently toss to combine. Divide salad amongst the three serving platters and serve.
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