Term 4 - Weeks 1 & 2

Smashed Broad Beans with Garlic and Herbs

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

From the Garden: broad beans, oregano, parsley


Chopping board   and rubber mat

Utility knife

Large saucepan   with lid


Large bowl of   cold water

2 Large mixing   bowls

Mortar and   pestle


1 Large mixing   spoon and 1 dessert spoonIngredients1kg broad   beans

2 sprigs   oregano

4 sprigs   parsley

2 cloves   garlic

50g parmesan   (optional)

50ml extra   virgin olive oil (plus a little extra for drizzling)

Salt and   pepper


What to do:

1.  Set up a rubber mat with the chopping board and knife.

2.  To prepare the broad beans, firstly, put a large pot of water on to boil.

3.  Pod the broad beans and place pods into the compost.

4.  Add the podded beans to the pot of boiling water. Return water to the boil and boil for 2 minutes. Use a colander to drain then refresh the beans in the bowl of cold water.

5.  Double-pod the beans by slipping the inner bean out of its skin. Put the inner beans in the mixing bowl. (The skins go into the compost).

6.  To prepare the oregano and parsley, wash the herbs and remove leaves from the stems. Use the utility knife to chop the herbs.

7.  To peel and crush the garlic, place one garlic clove at a time into the mortar and smash with the pestle to break the skin. Remove the skin and repeat with smashing and peeling the other garlic clove. Return the peeled garlic cloves to the mortar with the herbs and a good pinch of salt. Use the pestle to pound the garlic and herbs to a paste. Spoon the garlic herb mix into a small bowl.

8.  Grate the parmesan into a small bowl.

9.  In batches, put the beans in the mortar and pestle and pound roughly, you want the mixture to be chunky. Add the garlic and herb mix and olive oil and stir to combine. Stir in the parmesan (if using) and season to taste with salt and pepper.

10.   Spoon into three serving bowls, drizzle with a little extra olive oil and serve on a board with the freshly baked focaccia.


Olive and Rosemary Focaccia

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

From the Garden: Rosemary

EquipmentMetric   measuring scales, measuring spoons and measuring jug

Dessert   spoon for mixing

2   large mixing bowls

Wooden   spoon

Plate   scraper or spatula

Pastry   brush

Plastic   wrap

Tea   towel


Oven   mitts

4   large Baking trays, lined with baking paper

Rubber   mat, chopping board

Serrated   Bread knife

Three   wooden serving boardsIngredients 


650ml warm   water

2 tablespoons   honey

825g (5 1/2   cups) white plain flour, plus extra for dusting

150g (1 cup)   wholemeal plain flour

2 teaspoons   salt

14g instant   dry yeast

olive oil   for brushing and oiling bowl



2 stems   fresh rosemary

20 pitted   Kalamata olives

2 teaspoons   sea salt flakes



What to do:

Divide into two groups. One group will prepare the dough (steps 1-6) for the next class. The second group will prepare the focaccia for this class (steps 7-13).

1.  Prepare the rosemary. Wash the rosemary and remove the needles or leaves from the stems. You will need about 2 tablespoons.

2.  Make the focaccia dough. Measure the water in the measuring jug, add the honey and stir to dissolve the honey.

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

4.  Pour the water mixture into the well. Stir with one hand (the other holding the bowl) to mix the flour and water to a soft sticky dough.

5.  Sprinkle a little flour over the bench, your hands and the dough. Rub your hands together to remove the excess dough. Tip out the dough and use the spatula to scrape out the inside of the bowl. Use your hands to squash the dough together into one lump. Knead for 5 minutes, only sprinkling it with flour if it feels too sticky.

6.  Lightly oil a large mixing 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 on the bench to double in size.

7.  Preheat two ovens to 220C.

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

9.  Divide dough into 4 pieces. Shape each piece into a ball and then roll out into a rectangle about 2cm thick. Place onto prepared oven trays.

10.   Use your fingers to make dimples all over the surface of the rolled out dough. Brush with olive oil and sprinkle with salt flakes and remaining rosemary. Press olives into dough. If time allows, set aside for 10 minutes to rise.

11.   Wearing oven mitts on both hands slide trays into preheated ovens and bake focaccia for 10 – 12 minutes or until puffed and nicely browned. You may need to rotate the trays after 8 minutes or so to ensure both trays of the focaccia bake evenly.

12.   Wearing oven mitts on both hands, carefully take the trays out of the oven and sit them on the cooling racks.

13.   Wait a few minutes before using tongs to transfer focaccia to a chopping board. Use the serrated knife to cut the focaccia into smaller pieces. Place onto wooden serving boards and serve with Smashed Broad Beans with Garlic and Herbs.

Crisp Apple and Radicchio Salad

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

From the Garden: Radicchio, spring onions, lemons

Equipment2 Chopping boards   and rubber mats

2 Utility knives

1 Paring knife

Measuring spoons   and measuring jug

Small frying pan

Wooden spoon

2 Large and 2 small   mixing bowls


Salad spinner

Three serving   platters and three serving spoons or tongsIngredients 

Caramelised onions:

1 red   Spanish onion

1 tablespoon   extra virgin olive oil



1 tablespoon   Dijon mustard

1 tablespoon   lemon juice

2 teaspoons   white wine vinegar

1 teaspoon   honey

Salt and   pepper

80ml (1/3   cup) extra virgin olive oil


3 radicchio   lettuces

2 granny   smith apples

2 spring   onions



What to do:

1.  Set out two rubber mats with the chopping boards and knives.

2.  To peel an onion, cut the onion in half through the root end. Place the cut side on the board and cut away the root end and top. Remove the papery outer skins from the onion, then slice thinly using the utility knife.

3.  To make the caramelised onions, heat the olive oil in a small frying pan over medium heat and add the sliced onion. Cook stirring with a wooden spoon until the onions are soft. Increase heat to medium high and continue stirring until onions are golden brown and caramelised. Be careful not to burn them! Transfer onions to a small bowl.

4.  To make the dressing, place mustard, lemon juice, vinegar, honey and a little salt and pepper into a small bowl. Use the whisk to blend all the ingredients. Gradually whisk in the 80ml of extra virgin olive oil until dressing is thick and smooth.

5.  To prepare the radicchio and spring onions, cut the radicchio in half and separate the leaves. Trim away the root ends of the spring onions and any tough ends and place into the compost. Place a large bowl in the sink and half fill with water. Place radicchio leaves into the bowl of water, washing it well to remove all the dirt. If the water is very dirty, drain it away and half fill the bowl again to wash the spring onions. Place radicchio leaves and spring onions into the salad spinner and spin dry.

6.  Loosely roll up a few radicchio leaves at a time and use the utility knife to shred the leaves. Repeat with all the leaves.

7.  Use the utility knife to thinly slice the spring onions.

8.  Wash and cut the apples into quarters. Use the paring knife to remove the cores then thinly slice the apples.

9.  To assemble the salad, place the caramelised onions, radicchio, spring onion and apples into a large bowl. If the dressing has separated, whisk again until smooth and pour over the salad. Use your hands or some large spoons to gently toss the salad without squashing the leaves!

10.   To serve: Divide the salad amongst three serving platters, and place on the table with salad servers or tongs.

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