Stephanie Alexander Kitchen Garden

SAKGP Garden and Kitchen Programme 

News - from Chris and Mel in the kitchen & garden

In Cooking this week 456JC cooked Okonomyaki (Japanese Pancake) and created a vegan Okonomyaki (Egg free) which we served with a delicious Asian Style Broccolini.

We used Cabbage, Tuscan Kale, Silverbeet, Spring Onions, Garlic Chives and Chives from the garden.

Tahj, Sophia, Sasha, Levi, Anais and their groups, washed, prepared and Sliced the greens and cabbage for the Okonomiyaki.

Lee-Anne and Lennie and their group shelled and whisked the eggs and the miso and measured out the rice flour.

While we were preparing the in ingredients Sophia told us about the delicious Okonomiyaki she ate when she visited Japan. 

Jess’ group washed, trimmed and cut the Broccolini and prepared the ginger for the stir fry and measured the ingredients for the stir fry sauce. 

After recess Sophia, Tahj, Sasha Levi, Hirini and their group worked well together to cook the individual Okonomiyaki. 

Beatrix, Dante and their team mixed the egg free Okonomiyaki, using a creative solution for the Egg Replacement (see the attached recipes for the ingredients) and cooked the Egg free Okonomiyaki. They were happy with how well they turned out. 

Jess’s group cooked the Asian Style Broccolini and set the table and picked some flowers for the table while we finished cooking the Okonomiyaki. 

To serve the Okonomiyaki, Sophia and Sasha arranged the Okonomiyaki on the serving platters and added the Okonomiyaki Sauce (which 456H made last week) and Kewpie Mayo to each of the Okonomiyaki. 

Everyone tried and enjoyed the Okonomiyaki and the Broccolini Stir Fry.

During cooking,  everyone did a great job of cleaning up after each stage of the preparation and washed the dishes as they finished each step, this made such a difference as there was not much to clean up at the end of the lunch. Well done 456JC on a great cooking session. 

The recipes and photos are below.