SAKG NEWS
Our final rotation for this term is a mixed bag of deliciousness. We are making Mac 'n' Cheese, not really a garden relevant dish but wonderfully filling winter comfort food that has been a pleasure to make and eat. We are using a recipe from ‘RecipeTinEats’ which is easy and delicious, but feel free to mix and match with a favourite recipe you have at home. We are also making frittata with garden greens and feta, as our garden is overflowing with delicious edible greens including mustard and Asian green and herbs at the moment. Our chickens are still laying so we are enjoying the fresh eggs in this dish. We have attached the recipe that Kate based this dish on, making adjustments to use up things in the garden, fridge and pantry, so please feel free to make adjustments according to your personal tastes and availability.
Another dish that we have been making is Chow Mien with chicken and this is a like a stir fry with chicken. We chopped up some onions, carrots, celery, ginger and broccoli and panfried it with chicken mince and a little bit of Chinese Five Spice. Then we added a chuck of dried noodles (like the ones for 2 minute noodles) and added ½ cup of water and ¼ cup of soy sauce and put the lid on for 5 mins. This is long enough to cook the noodles and flavour the stir fry. Again, adjust according to what you have in your fridge. Apologies for not including the recipes last time, so these have been added in to this newsletter as many children specially asked that Kate give them the recipes to try at home.
And lastly a reminder with school holidays approaching we are putting a call out to families to host our guinea pigs. Fortunately, we already have someone to care for the chickens but would be looking for four families to care for the guinea pigs (two girls, two boys, Rupert and our new addition – Caramel who was kindly donated by the Verheij family). If you are interested, please don’t hesitate to contact Mrs O’Brien, Kate, Lucinda or the ladies in the office. They are very easily to care for, everything is provided and they are guaranteed to provide endless joy!
Winter Pasta Salad Ingredients
Instructions
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Maple Dijon Dressing
Ingredients
Instructions Add maple syrup, dijon mustard, apple cider vinegar, salt and pepper to a small bow and whisk until combined. Slowly pour in the olive oil, whisking consistently, until the dressing is smooth and creamy.
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Pumpkin, Capsicum & Coconut Soup Ingredients: ½ a large pumpkin, peeled and de-seeded (a Kent is perfect for this recipe) 2 garlic cloves, peeled 1 long red chilli 2 red capsicums 2 tbsp olive oil Salt and pepper, to taste 1 onion, peeled and sliced 2 cm knob of ginger, grated 2 tsp ground cumin 2 tsp ground coriander ½ tsp ground cardamom 1–2 kaffir (makrut) lime leaves 1 sprig of curry leaves 400 ml coconut milk 2 L hot water plain yoghurt to serve few sprigs of coriander to garnish What to do: Preheat the oven to 200°C. Prepare all of the ingredients based on the instructions in the ingredients list. Chop the pumpkin into cubes about 5 cm thick. Put the pumpkin cubes, whole cloves of garlic, whole chilli and whole capsicums onto the baking tray. Add 1 tablespoon of olive oil and salt and pepper. Toss to coat the vegetables. Roast the vegetables for 30 minutes, or until pumpkin is soft and caramelised and the capsicum and chilli are charred. Put the capsicum and chilli in a large bowl and cover with plastic wrap for 5–10 minutes – this will help the skins slip off. When the capsicum and chilli are cool, peel and deseed them. Add 1 tablespoon of olive oil to the pot and heat over a medium–high heat. Sauté the onion for 2–3 minutes, until it is just beginning to brown. Add the ginger and stir for 1 minute. Add the ground cumin, coriander and cardamom and stir for another minute or two, to bring out their full flavour but not to burn! Add the roast pumpkin, garlic, capsicum, chilli, kaffir (makrut) lime leaves, curry leaves, coconut milk and hot water. Bring to the boil, lower the heat to medium and simmer for 10 minutes. Remove the lime and curry leaves. To make sure you don’t end up with a too-thin soup, reserve about two cups of the liquid that you can add later, if necessary. Then purée the soup with the stick blender. Pour into bowls and plop in some yoghurt and fresh coriander. Serve with Indian Flatbread. |
Asparagus & Feta Frittata Ingredients: olive oil, for brushing and sautéing 2 bunches of asparagus (approx 16 stalks), woody ends snapped off 1 small bunch of thyme, leaves picked 10 eggs 100 g feta, crumbled ½ cup reduced-fat cream ¼ tsp salt & ¼ tsp black pepper 2 onions, finely chopped What to do: Prepare all of the ingredients based on the instructions in the ingredients list. Preheat the grill to high. Heat the griddle pan to a medium heat. Brush each asparagus stem with a little olive oil. Using the tongs, place the asparagus across the griddle lines and cook, turning regularly, until the asparagus is lightly browned. Remove from the heat and set aside. Break the eggs into the large bowl, add the feta and cream, then whisk briefly until combined. Season with the salt and pepper. Heat the two frying pans over a medium heat. Add a small amount of olive oil to each frying pan, then add half of the onion to each pan. Lightly sauté the onion until it becomes translucent, about 5 minutes. Pour half of the egg mixture into each pan and let it cook for a few minutes. Place half of the asparagus in each pan, gently placing the stalks in the egg mixture like rows of soldiers. Sprinkle half of the thyme over each frittata. Cook gently until each frittata begins to pull away from the edge and bottom of each pan and looks set and golden brown. Put the frittatas under the grill, one at a time and cook until lightly browned. Remove the frittatas from the grill and set aside to cool slightly before sliding them out onto serving plates. Cut the frittatas into wedges and serve.
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