Stephanie Alexander Kitchen Garden

SAKGP Garden and Kitchen Programme 

News - from Chris and Mel in the kitchen & garden

In the Kitchen with Chris

In  cooking this week, Grade P/1 made delicious Pumpkin, Chickpea  and Sage sausage rolls and Home-made Tomato Sauce and a steamed gluten free and fat free version of the Pumpkin, Chickpea and Sage sausage rolls using rice paper.  

From the garden we used Spring Onions, Garlic, Sage, Silverbeet, Cavolo Nero (Tuscan Kale), Parsley and Chives.  We also used some of the Butternut and Red Kauri Pumpkin that had been blanched and frozen last term.

Marcus's group measured out the ingredients for the dough, mixed the dough and kneaded it really well.  

Chris's groups  made the filling.  They learnt how to prepare the silverbeet and Cavolo Nero and herbs by removing the stems and cutting the leaves finely.  Ella, Pete and their group took turns mashing the roast pumpkin and chickpeas and mixing them together.

Ella and Marlin made a gluten free and fat free version of the Pumpkin, Chickpea and Sage sausage rolls by softening the rice paper, adding the filling and carefully wrapping and steaming them. 

Johnny and Aleida did a great job grating the onion and garlic for the Tomato Sauce. The onion was so strong it made them cry.  The Tomato Sauce cooked while we made the sausage rolls.  

After recess everyone worked in pairs to roll out the dough to the correct size and thickness.  It was great to see how well everyone worked together to make sure their dough was the correct shape and size.  They then carefully added the correct amount of filling to make 2 long sausage rolls, rolled them up and cut their roll into 6 pieces. Marlin, Kendre and their team added the sesame seeds before we put them in the oven. 

Everyone tried the Pumpkin, Chickpea and Sage Sausage Rolls and enjoyed them and the Home Made  Tomato Sauce was a hit!  Well done Grade P/1! 

recipes and photos below