Stephanie Alexander Kitchen Garden

SAKGP Garden and Kitchen Programme 

News - from Chris and Mel in the kitchen & garden

In the Kitchen with Chris 

 Our Pumpkin theme, continued with Grade P/1 making Pumpkin and Chickpea Curry with Indian Flatbread and GF Roti.

We used Red Kauri, Butternut and Long Island Cheese Pumpkin harvested last term. From the garden we used celery, silver beet, Tuscan Kale, parsley and coriander. We also used Tomato Passata and green beans we froze last term. 

Marcus’ group made the Indian Flatbread.  They learnt how to mix the dough and knead the dough. They did a great job kneading the dough so it was soft and smooth. They learnt how to divide the dough into even pieces and create small balls and knead it again. They flattened the dough and rolled each ball into a circle.  They cooked the flatbread in the frypans while the Pumpkin Curry was cooking and kept them warm in the oven. 

We also made GF Roti using rice flour and water which we cooked before kneading and shaping  it into circles. It’s an easy GF recipe for flatbread.

Chris’ group made the Pumpkin and Chickpea Curry and learnt different ways to prepare the vegetables. We practised how to hold the knife correctly and safely to cut the pumpkin and celery and onion into small chunks. They also learnt that scissors can be used to trim the stalks from Silver beet and Tuscan Kale, before they cut the leaves into small pieces. 

Kendre, Johnny and their team did a great job, adding each of the ingredients to the pot and taking turns stirring and cooking the curry.  

Students cleaned up really well after cooking and Marcus showed them how to set up the stools and set the table with spoons and forks.

Everyone loved the Pumpkin and Chickpea Curry and the Indian Flatbread was a hit! 

Nicholas said he loved the green beans on the curry.  Aleida said her favourite thing was the sauce in the curry. 

The recipes are attached.