The Naranga Newsletter

Home Economics 

with Ms Athiniotis

EASY CHICKEN MEATBALL CURRY 

Our Senior Elective Cooking group learned how to make meatballs in a curry sauce. We added green beans, but you can add any vegetables you like. We cooked the rice in chicken stock for extra flavour.

INGREDIENTS:

500g chicken mince

1 onion finely chopped.

1 tablespoon oil

1 teaspoon mixed herbs 

2 teaspoons Worcestershire sauce

1 beaten egg

1 cup breadcrumbs

1 teaspoon mild curry powder or paste. (if you prefer it hotter, increase the amount to 2 teaspoons)

Salt and pepper for seasoning

1 tin crushed tomatoes, or fresh tomatoes coarsely chopped.

150g green beans, halved.

Small packet of chicken stock to cook rice.

Steamed rice, to serve.

INSTRUCTIONS HOW TO MAKE IT:

  1. Heat up oil in a frypan and fry the onions until tender. Place mince in a medium bowl. Mix mince, herbs, sauce, breadcrumbs, and egg. Season well then roll into 20 balls. Heat an oiled saucepan over medium heat. Cook meatballs about 5 minutes or until browned all over. Remove from pan.
  2. Add curry paste. Cook, stirring, until fragrant. Add tomatoes and 1/3 cup of water. Bring to boil. Simmer, uncovered, stirring occasionally, about 5 minutes or until the sauce thickens. Return meatballs to pan with beans. Simmer, covered, about 10 minutes or until beans are tender. Season. Serve with rice. 

EASY CUSTARD TARTS 

Upper Junior students learned how to make custard tarts using the piemaker. They used a larger scone cutter to cut out pastry bases for an 8-hole piemaker. Students also had to be careful not to overfill pastry cases with custard. A little sprinkle of nutmeg was just the right amount of spice.

INGREDIENTS:

2 Sheets of thawed Shortcrust pastry

500 ml custard, ready made

1 egg, beaten

½ teaspoon vanilla essence

1 teaspoon nutmeg 

 

INSTRUCTIONS HOW TO MAKE:

  1. Pre-heat the piemaker. Cut out the pastry bases using the right sized cutter. Carefully place into holes. Cloze the lid and cook bases for 4 minutes or until golden. 
  2. Mix custard, egg, and vanilla essence. Carefully spoon or pour into pastry cases, sprinkle with a little nutmeg, and cook for 8 minutes. Carefully lift out using a spoon and place onto a plate or wire rack to cool. 

CUSTARD TART RECIPE 2

Whip up 1 packet Cottees Vanilla Dessert, 300ml cream and 150ml milk. Refrigerate 30 minutes. Remove. Stir. Cut 8 bases from 2 sheets puff pastry. Place into piemaker holes. Fill with custard. Bake 6 minutes.