Term 4 - Weeks 5 & 6

Broad Bean and New Potato Salad with

Chamoy Seasoning

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

From the Garden: broad beans, potatoes, oregano, celery, limes

EquipmentScales, metric   measuring spoons and jugChopping board   and rubber mat

Utility knife

Medium saucepan   with lid

Colander

2 Large mixing   bowls

Mixing spoon,   slotted spoon

Zester

Juicer

Whisk or fork

Ingredients500g fresh broad   beans4 new   potatoes

2 sticks   celery

2 sprigs fresh   oregano

 

Chamoy Seasoning

1/8 teaspoon   ground chilli, optional

1 teaspoon table   salt

1 teaspoon   grated lime rind

Pinch white   sugar

 

60ml canola   oil

1 tablespoon   lime juice

Salt and   pepper

 

What to do:

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

A few people can prepare the broad beans:

2.  To prepare the broad beans, firstly, half fill the medium saucepan with hot water, cover and bring to the boil over high heat.

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. Sit the colander in the large bowl and use the slotted spoon to scoop out the broad beans.  Refresh the beans by running under the cold water; drain. Keep the water in the pot to cook the potatoes.

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).

One or two people can prepare the potatoes:

6.  Scrub the potatoes well under running water. Cut unpeeled potatoes into 2cm pieces.

7.  While the broad beans are being podded, return the water in the pot to the boil and add the potatoes. Return to the boil and simmer uncovered for 10 minutes or until tender when pierced with a fork. Drain in a colander in the sink and refresh with cold water. Add the cooked potatoes to the broad beans in the bowl.

One or two people can prepare the celery and oregano:

8.  Wash the celery well. Use the utility knife to finely chop.

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

One or two people can make the Chamoy Seasoning

10.   Combine the chilli (if using), salt, lime rind and sugar in a small bowl. Add the lime juice and canola oil and use a whisk or fork to combine.

To finish the salad:

11.   Combine the broad beans, potatoes, celery and oregano in the large bowl. Add the Chamoy seasoning and use the large mixing spoon to mix well. Taste and season with extra salt, pepper or lime juice if necessary.

12.   Spoon into three serving bowls with spoons and serve.

Guacamole

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

From the Garden: tomatoes, onion, coriander, chilli

Equipment

2 Chopping   boards and rubber mats

Small serrated   knife, utility knife

Salad spinner

Disposable gloves

Large mixing   bowl, small bowl

Teaspoon,   dessertspoonIngredients

2 small or 1 large ripe red tomato

¼ medium white onion

3 stems fresh coriander

1 (200g) firm ripe avocado

1 teaspoon lime juice

1 fresh chilli, optional

¼ teaspoon salt, or to taste

 

What to do:

Two or three people can prepare the onion, tomato and coriander

1.  Set up the chopping board and rubber mat. Use the serrated knife to finely chop the tomato; place into the large bowl.

2.  Finely chop the onion and add to the large bowl with the tomato.

3.  Trim any thick tough stems from the coriander and give stems to the group making the Mexican Rice. Wash the coriander and dry in the salad spinner. Use the utility knife to finely chop the coriander and add to the bowl with the onion and tomato.

One person can prepare the chilli

4.  If using chilli, have an adult with you.

5.  Set up a separate board, rubber mat and knife and wear disposable gloves. Finely chop the chilli. Transfer the chilli to a small bowl and set aside. 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!

 

One person can prepare the avocado:

6.  Use the knife to cut to the centre of the avocado then run the knife around the centre seed and twist to reveal the two halves. Cut avocado in half again and remove the seed from the centre. Use a spoon to scoop out the flesh into the large bowl. Add the lime juice and use the potato masher to mash the avocado to a rough paste.

To finish the Guacamole:

7.  Add the tomato mixture to the mashed avocado and use a teaspoon to add about a quarter of the chopped chilli to the mixture. Mix well and season to taste with a little salt. Taste and add a little more lime juice the chopped chilli and salt if needed. There needs to be a balance of heat (from the chilli), salt and acidity (from the lime juice). Spoon into three serving dishes with serving spoons and serve.

 

Mexican Rice

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

From the Garden: tomato, onion, garlic, garlic shoots, coriander

Equipment

Metric measuring   scales

1 small measuring   jug, 1 large measuring jug

Chopping board   and rubber mat

Utility knife,   small serrated knife

Colander

Large mixing   bowl

Mortar and   pestle

Stick blender

Medium saucepan   with lid

Wooden spoon

Plate scraper or   spatula

Fork

Three serving   bowls and three serving spoonsIngredients

400g (2 cups) long grain rice

1 ripe tomato

2 cloves garlic

¼ large white onion

1/2 teaspoon salt

750ml hot water

60ml olive oil

2 stalks fresh coriander

1 garlic shoot

 What to do:

One or two people can prepare the rice:

1.  Place rice in the colander and rinse under cold running water while constantly agitating it by hand to remove excess starch. Transfer rice to a medium bowl and cover with water, mix again by hand rinse and repeat process three times until water in bowl is clear. Drain well.

One or two people can prepare the tomato mixture

2.  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 salt. Use the pestle to pound the garlic to a paste. Spoon the garlic paste into the large jug.

3.  Set up the chopping board and rubber mat. Cut the onion into pieces and place into the jug with the garlic. Place any leftover onion in a small bowl, cover with plastic wrap and keep for another use.

4.  Use the serrated knife to cut the tomato into large pieces. Place into the jug with the garlic and onion. Blend garlic, onion and tomato for 2 minutes or until smooth.

To cook the Mexican Rice:

5.  Heat the oil over medium heat in the medium saucepan, add the rice, reduce heat to low and cook, stirring constantly with the wooden spoon for 8 minutes or until the rice is white, shiny and squeaky. It will clump together.

6.  Increase heat to high and pour in the tomato mixture. *Have an adult with you and be careful as it may splatter*. Use the plate scraper to help get all the tomato mixture into the saucepan. Bend and twist the coriander stalks to help release their flavour and aroma and add to the saucepan. Cook stirring for 1-2 minutes or until aromatic. Pour in the hot water, bring to the boil, cover pan and reduce heat to low; cook for 10 minutes.

7.  Gently turn the rice with the wooden spoon, to ensure even cooking then replace lid and cook for a further 8 minutes. No peeking! Keep the lid on so the steam can cook the rice through. Remove from heat and keep covered for a further 10 minutes or until ready to serve. Fluff with a fork, (be gentle, try not to break up the rice grains), and remove coriander stalks.

While the rice is cooking, one person can prepare the garlic shoot:

8.  Use scissors or a knife to finely snip the garlic shoot.

9.  Transfer Mexican Rice to three serving bowls with serving spoons; sprinkle with garlic shoots and serve.

Mexican Style Beans with Roasted Pumpkin and Kale

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

From the Garden: pumpkin, onions, kale, parsley, coriander

Equipment

Colander or   strainer

Medium saucepan

1 Large bowl, 2   small bowls

2 chopping   boards and rubber mats

2 utility knives

Metric measuring   spoons

Ovenproof baking   dish with lid

Cooling rack and   Oven mitts

Salad spinner

Large pot

Wooden spoon

A few teaspoons   for tasting

Three serving   bowls and serving spoonsIngredients

200g dried   black eyed beans or cannellini beans, soaked overnight in plenty of water

Mexican Spice Mix

1/8 teaspoon   ground chilli, optional

1 teaspoon ground   cumin

1 teaspoon   ground coriander

1 teaspoon   smoky paprika

1 teaspoons   ground cinnamon

1 teaspoon   Mexican dried oregano

500g   pumpkin, approximately

Freshly   ground salt and pepper

1 tablespoon   olive oil

2 onions

1 handful   kale or silver beet

3 cloves   garlic

2 x 400g   tins chopped tomatoes

1 small   handful fresh parsley

1 large   handful fresh coriander

What to do:

One or two people can prepare the beans for the next class:

1.  Drain the soaking water from the dried beans and place beans into the medium saucepan. Cover with plenty of water, bring to the boil over high heat then reduce heat to medium and simmer uncovered for 30 minutes to 1 hour or until tender. Place the colander in the sink and strain the cooked beans. Transfer beans to a large bowl. (You will be using the beans cooked for you by the previous class.)

One or two people can prepare the spice mix:

2.  Combine the ground chilli (if using), cumin, coriander, smoky paprika, cinnamon and dried oregano in a small bowl and mix with a teaspoon.

One or two people can prepare the pumpkin for the next class:

3.  Preheat the oven to 220C.

4.  Set out the chopping board and rubber mat. Using the utility knife, peel the pumpkin and scoop out the seeds. *You may need an adult to help you*. Chop the pumpkin into 2cm cubes. Place pumpkin into the baking dish, sprinkle with about half the spice mix, a few grinds of salt and pepper, and add half the oil (about 2 teaspoons). Use a spoon to toss to coat and bake covered in preheated oven for 20 minutes or until the pumpkin is soft and tender when pierced with a fork. *Use oven mitts when placing tray into oven and when removing dish from oven*. Sit dish on a cooling rack out of the way to cool, ready for the next class.

Two people can prepare the onions and garlic:

5.  To peel the onions, cut the onions in half from top to bottom through the root end. Place the cut side on the board and cut away the root end and top. Remove the papery outer skins and chop the onions.

6.  To peel garlic, place the garlic on the chopping board and use the flat side of the utility knife to smash the garlic. Remove the papery skin and finely chop the garlic.

Two people can prepare the kale and herbs:

7.  Trim the tough stalks from the kale and place in the compost. Trim thick stems from parsley and coriander and give to the Mexican Rice group. Remove the lid from the salad spinner and place the bottom half in the sink. Half fill with water and wash the kale leaves and herbs. Drain and wash again if necessary to remove excess dirt. Drain, place lid on spinner and spin dry.

8.  Tear the leaves from the herbs into a small bowl or chop with the utility knife and set aside. Take a few leaves of kale at a time, roll up loosely and shred into strips using the utility knife.

When all the ingredients are prepared, start to cook the dish:

9.  Heat the remaining oil (about 2 teaspoons) in the large pot over medium heat and add the onions, garlic and kale. Cook stirring with the wooden spoon for a few minutes or until the onions are soft. Add the remaining spice mix and cook stirring for 1 minute or until aromatic.

10.    Add the tomatoes and beans to the pot, increase heat to high and bring to the boil. Reduce heat to medium and simmer covered for 10 minutes. Stir in cooked pumpkin and herbs. If sauce is too thick, add a little water. Taste and season with salt and pepper. Serve.

Wheat Tortillas

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

Equipment

Measuring scales

Metric measuring   spoons

Metric measuring   jug

Large bowl

Sifter

Dinner knife

Plastic wrap

Large plate

2 -3 Rolling   pins

2 Large non-stick   frying pans or crepe pans

2 Egg flips

2 tongs

3 serving plates   with tea towelsIngredients

500g plain   flour

1 teaspoon   baking powder

1/4 teaspoon   salt

300ml water,   approximately

 

What to do:

You will be using the dough prepared by the previous class.

Two people can prepare the dough for the next class:

1.  Sift flour and baking powder into a large bowl; stir in salt. Make a well in the centre and pour in most of the water. With one hand holding the bowl the other hand can mix the dough, only adding enough water to form a crumbly dough. Work the dough with your hands until it holds together.

2.  Tip the dough onto a clean surface and knead until smooth.

3.  Roll the dough into a long sausage and use a dinner knife to divide the dough into 32 even pieces. Shape them into small balls and place on a plate. Cover the balls with plastic wrap to rest for the next class.

 

Work in pairs to roll out and cook the tortillas. One person can roll out, the other can cook the tortillas:

4.  To roll the tortillas, take one ball at a time and flatten it with your hand. Use the rolling pin to roll it from the centre to its edges until it is about 2mm thick. Only use more flour if the dough is sticking to the rolling pin or to the bench.5.  To cook the tortillas, heat the frying pan on medium to high heat. You will be cooking the tortillas without oil.

6.  Add one tortilla at a time to the pan. Almost immediately, it should start to bubble. Use the egg flip to press down on the tortilla, this encourages them to puff up!

7.  Use the egg flip to turn the tortilla and press down again on the other side until it blisters and turns golden brown.

8.  Stack the cooked tortillas on a plate and cover with a tea towel to keep warm and also encourage them to steam and cook through.

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