Stephanie Alexander Kitchen Garden

SAKGP Garden and Kitchen Programme 

News - from Chris and Mel in the kitchen & garden

In Cooking this week 456H with Julie, we cooked Broad Bean and Greens Wontons with Vegetable Broth and Dipping Sauces.  It was a very small class due to illness. 

We used Broad Beans, Broccoli, Silverbeet, Spring Onions, Garlic Chives and Chives from the garden.

Julie’s group prepared all the ingredients for the Vegetable Broth and Chris’s group prepared all the vegetables for the Broad Bean and Greens filling for the wontons.

Then everyone had a job to prepare the filling and broth. Harlow mashed the potatoes for the filling until it was smooth.  

Ivy and Chloe prepared all the greens and herbs for the broth. We learnt how to single pod the Broad Beans and Chloe explained how to double pod them for salads.

Romy and Chloe and Ivy cooked the onions, broccoli, cabbage and chives in the frypan until they were soft, then added the Broad Beans and Greens until they were cooked.

Harlow and Pepper added the seasonings and miso paste to bind the filling. 

Javi took the lead in cooking the Vegetable Broth and added his secret flavours (including lots of seaweed) and added the greens and herbs.  He tasted it regularly to make a delicious broth.

We put all the ingredients for the  broccoli filling into large bowls and everyone had a turn mixing it until it was combined and smooth.

To make the wontons we worked together to learn the steps to fold the wontons and everyone did a great job following the instructions.  We did have some problems with some of the wrappers sticking together but we persevered and it didn’t affect how we folded the wontons.

Grace, Frankie and Chloe cooked the wontons in boiling water and drained and plated them in the bowls.

While the wontons were cooking, Merry and Pepper created 2 dipping sauces. One was made with  vinegar, tamari, spring onions and sesame oil with a pinch of sugar to balance the flavours.  

Everyone enjoyed the delicious Broad Beans and Greens Wontons with the Broth and the 2 dipping sauces and extra chives and garlic chives. 

Merry said the special ingredient in her dipping sauce was the freshly squeezed lime juice she added instead of vinegar.  

Frankie thought the dipping sauce with vinegar was delicious and said we were lucky to have 6 dumplings each!

Javi said he enjoyed making the broth using the basic broth  (see recipe) and adding his own special additions for extra flavour, including seaweed and greens.

Well done 456H and thanks Julie for a great cooking session.

The recipes are attached with the instructions for how to fold the wontons.