Stephanie Alexander Kitchen Garden

SAKGP Garden and Kitchen Programme 

News - from Chris and Mel in the kitchen & garden

In the Kitchen with Chris

In the Kitchen with Chris

This week in Grade 2/3 Cooking we were inspired by the amazing Romanesco Broccoli and the abundant winter greens and herbs in the garden, to make 

Broccoli Pasta Sauce with Orecchiette, Orecchiette with Tomato Sugo of the Imagination and Rosemary Focaccia.

From the garden we used Romanesco Broccoli, Spring Onions, Tuscan Kale, Silverbeet, Celery, Parsley, Chives, Garlic and Tomato Passata (from the freezer).

Everyone had fun making our own Orecchiette (Little Ears) Pasta.  Koby, Thea, Owen, Harper and their team made the pasta dough and then everyone showed great measuring skills rolling out and cutting the dough into 1cm pieces.  We then used the end of a spoon to shape each piece of pasta into the Orecchiette (little ears). 

Frankie, Heidi, Lily and their groups worked with Emma to make the Broccoli Sauce and the Tomato Sugo of the Imagination.  They showed great skills chopping and slicing the onions and garlic and chopping the greens and herbs and cooking them with the tomato passata to create a delicious sauce. 

When they prepared the Romanesco Broccoli for the Broccoli sauce they found a few little worms hiding between the florets and had to wash it and prepare it very carefully.

Piper, Alfie and Cooper’s group mixed, kneaded and shaped the dough to make the delicious Rosemary Focaccia.

A few students were not too sure about trying the Broccoli Sauce with the Orecchiette, but did and were surprised how delicious it was.  Cooper said he liked the Broccoli sauce with the “little ears”.  Henry said “I didn’t think I’d like the Broccoli and pasta, but I really did!”  It was a great cooking session. Well done everyone!

If you want to make the Orecchiette and pasta sauces at home the recipes are attached