Its hard to believe that the end of term 1 is already here!  We have really enjoyed the beautiful Summer weather, and being able to eat outside always enhances the kitchen garden experience.

We are finishing off the term this week with concentrating on knife skills. All the recipes I’ve chosen this week have specific knife skills for the students to learn and practice. At the start of each lesson we discussed the importance of knife skills and how to set up a safe work station. 

We have worked hard in the garden, preparing for the next season whilst also harvesting the summer fruit and vegetables. The kitchen has been bursting at the seams with all of the amazing produce.

Thank you to all the term 1 volunteers for coming in and working hard with us, we hope to see you again throughout the year.

Jewish Holidays – Chagim are a great opportunity to get the kids involved in the kitchen. Please let them in the kitchen and let them help in any way that they can.

Wishing you all a wonderful and restful school holidays & a Chag Pesach Sameach.

Galit 

 

 

Knife Rules

  1. Only use a knife if you have been asked to or if you have asked permission.
  2. Always hold a knife by the handle, NEVER the blade.
  3. Never point a knife towards a person, including you.
  4. Always use a cutting board.
  5. Grip the knife handle firmly with your hand.
  6. Form your other hand into a bear’s claw. Keep your fingernails out of view; don’t forget to tuck your thumb!
  7. Use your knuckles as a guide.
  8. NEVER put a knife into a sink of water.
  9. Always carry a knife with your arm by your side and the blade pointing towards the floor.

The better you are at handling knives the better you will be at preparing the food and it will be lots more FUN!

 

Top tips for setting up a safe work station:

  1. Use good-quality (thick and steady) chopping boards.
  2. Place a damp tea towel underneath the chopping board to prevent it from slipping. You can also use a damp cloth.
  3. Make sure the chopping board is within easy reach (i.e. not too far away from the edge of the bench or table).
  4. Place the knife at the top of the board, and with the blade facing away, when not in use.
  5. Ensure there is only one student working at each chopping board.
  6. Remember to place a compost bin close by to collect any scraps.
  7. Set bowls or containers out for the chopped ingredients.

 

Green Spicy Coleslaw

Ingredients:

¼ cabbage, finely sliced

2 unpeeled apples, cored and julienned

1 green capsicum, finely sliced

1 small handful of mint, roughly chopped

1 small handful of coriander, roughly chopped

1 small handful of parsley, roughly chopped

1 small handful of fresh mint, coriander or parsley, to garnish

 

For the dressing:

1 long green chilli, deseeded and finely sliced

1 lime, juiced

1 tbsp rice vinegar

3tbsp fish sauce

2 tbsp brown sugar

3 tbsp honey

Method:

  1. Add all of the dressing ingredients to a small bowl and to combine.
  2. Mix the cabbage, apple, capsicum, mint, coriander and parsley together in a large bowl.
  3. When ready to serve, mix the dressing through the coleslaw ingredients.
  4. Dish out onto the serving platter and garnish with fresh mint, coriander or parsley.

 

 

Oven Roasted Zucchinis, potatoes & Jerusalem artichokes

Ingredients:

500kg potatoes scrubbed and cut wedges

500g Jerusalem artichokes scrubbed and cut into wedges

500g zucchinis cut into wedges

1 tablespoon paprika

1 tablespoon cumin

1 cup olive oil
salt and pepper to taste
5 sprigs rosemary

 

Method:

Preheat oven to 200.

Combine all vegies in large ovenproof dish.  Add oil and toss well to coat. Season liberally with salt and pepper. Toss again.

Loosely cover with foil and bake for 10 minutes.  Remove foil and toss gently. Bake for another 20-30 minutes or until vegies are crunchy.

 

 

Crustless Quiche:

Ingredients:

12 eggs beaten with a pinch of salt

2 cups mozzarella cheese, grated

1 cup fetta cheese, cut to small cubes

1 onion, chopped

2 cups silverbeet finely chopped (remove tough stem)

½ bunch parsley finely chopped

6 chives, finely chopped

½ teaspoon black pepper

4 tablespoons olive oil

Method:

Preheat oven to 180 degrees.

Sauté onion with the olive oil for few minutes until the onions are soft. Stir in the silverbeet, spring onion and parsley and continue cooking for 10 minutes.

In a large bowl, combine eggs, cheese and black pepper. Add the silverbeet mixture and mix well.

Place into mini muffin tins. Bake for 10 minutes or until golden brown.