Stephanie Alexander Kitchen Garden
SAKGP Garden and Kitchen Programme
News - from Chris and Mel in the kitchen & garden
Our cooking and gardening classes are each Tuesday
We would love to have more volunteers in both the garden and kitchen classes.
No garden or kitchen skills required, enthusiasm to support the students as they learn is all you need.
If you would like to know more, come into the office and see Chris (Principal)
In Cooking this week Grade 4 and 5 made Greens and Ricotta Ravioli with Tomato Sugo and a Roast Pumpkin and Sage side dish.
From the garden we used, Turks Turban pumpkins, a variety of tomatoes for the tomato passata, greens such as silverbeet, spinach, celery and herbs- sage, chives, parsley and basil We also used dried oregano and celery salt we made last year.
Chloe brought in a bottle of tomato passata that she and her family made a few weeks ago. Thanks Chloe, it was a delicious addition to the Tomato Sugo.
We had many different tasks to complete in cooking this week to make the ricotta, pasta dough and filling for the ravioli and we also made the tomato sugo from scratch using home-made passata and tomatoes and herbs from the garden.
Chloe and Ulla, Frankie and their group cut up the onion, herbs and garlic for the tomato sugo. Chloe and Ulla added the tomato passata and dried herbs and seasoning to the Tomato Sugo and mixed everything well. Romy used the passata maker to process the cooked tomatoes made from our tomato harvest last week. She added it to the Tomato Sugo as the final addition of flavour. While it cooked Chloe and Ulla made sure they stirred it and tested how it tasted.
Merry and her group measured out the flour and whisked the eggs to make the Pasta dough. They made sure they followed the recipe and did not knead the dough too much before it rested. They then demonstrated and helped everyone to knead the dough well before we rolled out the dough for Ravioli.
Darren and his group cut up the pumpkin and sage and prepared the ingredients for the Roast Pumpkin and Sage dish.
Frankie B, Heidi, Ivy, Clem and their group washed and cut up the greens and herbs for the Greens and Ricotta filling.
They grated the parmesan and mixed it with the homemade ricotta that Chris made before school so it was ready for the cooking class (see attached recipe). They then added herbs and seasoning and mixed the filling really well so it was ready to make the Ravioli.
After recess, everyone did a great job kneading the pasta dough and stretching and rolling it out and cutting it to make the ravioli. It took time and patience to make sure the dough was very thin and even. We then worked in pairs to measure, fill and cut the ravioli. Everyone was very happy with how professional our ravioli looked. Darren’s group then cooked and strained the ravioli while we plated up the Roast Pumpkin and Sage and set out the plates ready to serve up Ravioli with the Tomato Sugo.
Everyone tried all the dishes and were very happy with what they achieved.
Darren said he liked the Roast Pumpkin and Sage as an accompaniment as he could really taste the flavours.
Harper liked the Pumpkin dish and said it was soft like marshmallow.
Frankie B said the Pumpkin dish was the best!
Frankie C said, “I usually don’t like tomato sauce but I liked the homemade Tomato Passata. The Ravioli filling is delicious and crunchy!”
Well done Grade 4 and 5 and Darren, it was a great cooking session!
The recipes for all the dishes are attached. We made the Home-made Ricotta with UHT Lactose free milk and it worked perfectly. Try it!
Mel’s garden classes harvested lots of fantastic produce from the garden, including lots of different tomatoes, corn, cucumbers, eggplants, purple beans and lots of pumpkins. We can’t wait to use them in future cooking classes.
Recipes and photos below:
