Coburg High School Newsletter

Food Technology

This term the Food Technology students have been cooking up a storm! The year 9s have been exploring cuisine from around the world and have been creating dishes such as paella, spanakopita, gnocchi and pizza. The year 10s have been focusing on sustainability and have made vegetarian dumplings in a homemade broth, lemon, blueberry and sour cream muffins and caramelised onion tarts (homemade pastry!). The year 11s have focused on the importance of food safety, food trends and food product development. They have made pasta from scratch with a pesto sauce, coconut panna cottas and spicy chicken empanadas. The year 12s have focused on sustainable food production and nutrition and have created some wonderful dishes such as banana bread, dahl and flatbread and a chicken nourish soup. Delicious!!! 

Chantelle Rowland

& the Foods Team

As promised to our Instagram followers, here is the recipe for that amazing looking pasta and pesto that the Year 10s were whipping up recently. It's the perfect recipe for a holiday meal, why not give it a go and let us know how it went?

Pasta and Pesto

Serves 2

Ingredients:

  • 200g high-gluten flour
  • 1 tsp salt
  • 2 eggs, lightly beaten
  • 1 cup packed basil leaves
  • ½ cup grated parmesan cheese
  • ¼ cup extra virgin olive oil
  • 25g pine nuts (just less than ¼ cup)
  • 2 cloves garlic, minced
  • ¼ - ½ lemon, rind removed and juiced
  • Salt and pepper

Method: 

Pasta: 

  1. Combine the flour and salt in a food processor and pulse to combine the ingredients. 
  2. With the motor running, add the eggs. Process for 1-2 minutes until the dough clings together and feels springy. 
  3. Turn the dough out onto a floured bench and knead until smooth. 
  4. Cover with cling wrap and allow to rest at room temperature for 20-30 minutes. 
  5. Roll into thin sheets using a pasta machine. 
  6. Fill a large saucepan with water and bring to the boil. Add some salt to the water. 
  7. Cook the pasta for 2-3 minutes only- until al-dente. The pasta should be firm, not soft, and not have a hard, chalky centre. 

Pesto: 

  1. Place the basil and pine nuts in the bowl of a food processor and pulse several times. 
  2. Add the garlic, parmesan cheese and approximately 1 tsp lemon rind and pulse a few more times. Scrape down the sides of the bowl. 
  3. While the food processor is running, slowly pour in the olive oil in a steady small stream. Occasionally stop the machine to scrape down the sides. 
  4. Add approximately 1 tsp lemon juice and pulse until combined. 
  5. Add salt and pepper. 
  6. Taste and re-adjust flavours as necessary.
  7. Mix the pesto through the pasta and serve. 

Year 10s making delicious (taste tested, definitely Delicious!) chocolate raspberry lava cupcakes this week: 

This week Year 10 food tech class and I walked to Joe’s Garden on Merri Creek! We have been learning about sustainable food production so went to look at their organic farm! 

Olivia Stray