3-4 S.A.K.G 

RECIPES FROM THE BROOKSIDE KITCHEN

Enjoy the wonderful recipes, the students have been busy making in the school kitchen.

Dahl

Method

• Heat oil/butter in a frypan over medium heat. 
• Add onion and garlic and gently cook, stirring until tender. 
• Add garlic, ginger, stirring constantly for a few minutes.
• Add stock turmeric, garam masala and salt, stir 2 minutes.
• Add lentils, tomato, chicken stock, coconut milk and salt. Bring to a boil. Reduce heat to low, cover and simmer 15 minutes, or until lentil is cooked. Add more water or stock if required.
• Add herbs before serving with rice or naan bread.

Naan Bread

METHOD

• In glass jug, mix together warm water, yeast and sugar. Let sit for 10 minutes until the yeast becomes frothy.

• In another glass jug, whisk together egg, milk and melted butter

• Place flour and salt in a large bowl, make a well, add yeast and milk mixture, mix with the handle of a wooden spoon or butter knife until a dough forms.
• Knead the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic (or in a stand mixer with the dough hook for about 5 minutes).
• Place the dough back into the bowl and cover with a damp towel (or plastic wrap). Allow it to rise in a warm place for 1 hour until it has doubled in size.
• Place baking trays in oven and preheat to 230º.
• Place risen dough onto a floured surface and divide it into 6-8 pieces. Shape each piece into rounds by stretching and tucking edges under.
• Roll each piece of dough into a circular shape, ½ cm thick. Work with damp hands and keep the counter floured. This moisture ensures soft bread. Sprinkle top side with sesame seeds and gently roll dough for seeds to stick.
• Transfer the dough rounds onto baking sheet. Spray with extra oil. Place sheet on preheated trays. 
• Bake for 3 minutes, or until top is puffed up. Flip the breads, then continue baking for 2 minutes more. 

Pilaf

• 40g butter, chopped 
• 1 tablespoon olive oil 
• 1 brown onion, finely chopped 
• 1 cup SunRice White Long Grain Rice, well rinsed 
• 2 cups Campbell's Real Stock Vegetable 
• 600g butternut pumpkin, peeled, chopped into 1cm cubes 
• 6 small yellow squash, cut into thick slices 
• 1/2 cup fresh or frozen peas 
• Heat butter and oil in a deep frying pan over medium-high heat until sizzling. Add onion and cook for 3 minutes or until tender. Add rice and stir to coat in butter mixture.
• Step 2 

Add stock to pan and bring to the boil. Cover and reduce heat to low. Cook for 15 minutes. Add pumpkin, squash and peas and cook for 10 minutes or until rice is tender and stock has been absorbed. Season with salt and pepper. Serve.

Hot Cross Buns 

Method

Dough

• Place flour, yeast, sugar, all spice, cinnamon, and salt in a large bowl. Briefly mix with stand mixer fitted with a dough hook or with a butter knife.

• Add butter, milk, egg, flavour of choice (sultanas/choc chip/diced apple/diced dried apricots) and zest.
• Knead the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic (or in a stand mixer with the dough hook for about 5 minutes). Add extra flour if required, just enough so dough comes away from side of bowl when mixing and doesn't stick to your fingers.

• Place the dough back into the bowl and cover with a damp towel (or plastic wrap). Allow it to rise in a warm place for 1 hour until it has doubled in size.

   

            Forming Buns

• Line a 31.5 x 23.5 cm tray with baking paper with overhang.
• Remove cling wrap and punch dough to deflate.
• Dust work surface with flour, place dough on work surface, shape into a log – this will deflate the air. Cut into 12 equal pieces.
• Take one piece and press down with palm, then use your fingers to gather into a ball, then roll the dough briefly to form a ball. This stretches the dough on one side and that’s how I get a nice smooth surface.
• Place the ball with the smooth side up on the tray. Repeat with remaining dough. Line them up 3 x 4, lightly spray a piece of glad wrap with oil and loosely cover to let rise.

Crosses

• Mix flour and water until a thick runny paste forms 
• Spoon into a small ziplock bag then snip corner

• Remove cling wrap and carefully pipe crosses onto the buns

   

Bake and Glaze

• Bake in preheated oven (180°C/350°F) for 22 minutes, or until the surface is a deep golden brown. The surface colour is the best test for this recipe.
• Meanwhile, place honey and water in a bowl, microwave for 30 seconds. Mix to combine.
• Remove buns from oven. Use overhang to lift buns onto a cooling rack.
• Brush with honey mixture while warm. Allow to cool to warm before serving.

SAKG Team