SAKG

It’s lovely to see lots of volunteers in the kitchen and garden.  Grade 3 and 4 students love the opportunity to work and learn alongside someone special to them.  Please get in touch with your child’s class teacher if you’d like to volunteer in the kitchen or garden, you can come along every week, or just sometimes – we’re happy to have as many helpers as we can.  You might even know a grandparent who would enjoy spending time in the garden or kitchen!

Enjoy these photos of grade 4 students working hard in the garden.

Kitchen classes are now underway and we have enjoyed using lots of greens  from the garden and lovely fresh eggs from the chickens. I enjoyed meeting some of you at Open Night and really hope you might be able to spend some time with us in class soon. We cooked an Asian inspired menu last week and the Chon You Bing (Spring Onion Pancake) was very popular. You may like to try making it this weekend!

Ingredients:

250 g plain flour, plus some extra for rolling out the dough 

½ tsp salt 

1 tbsp coconut oil 

220 ml boiling water 

3 tbsp sesame oil 

3 spring onions, finely chopped 

¼ cup sunflower oil, for pan-frying

Method:

1. Prepare all of the ingredients based on the instructions in the ingredients list. 

2. Sift the flour and salt into a large mixing bowl and stir to combine. 

3. *Mix the coconut oil and boiling water together in the heatproof jug. 

4. *Ask an adult to pour the hot-water-and-oil mixture into the combined flour and salt, and mix well. 

5. *Ask an adult to tip the hot dough on a bench and knead for 5 minutes until smooth and elastic. 

6. Return the dough to the bowl and leave to rest for 20 minutes.

7. Lightly flour a bench or work surface and shape the rested dough into a long roll with your hands. 

8. Divide the length of dough into 20–24 equal portions. 

9. Using a small rolling pin, roll out one piece of dough into a 12 cm circle. 10. Dip the pastry brush into a small bowl of sesame oil and brush the dough circle, stopping just before the rim of the circle. 

11. Scatter 1 tablespoon of the sliced spring onion onto the oiled surface of the dough. 

12. Lift the side of the dough circle nearest to you and roll the dough into a thin sausage, pinching the ends to seal. Flatten slightly, then roll up the dough again from one end to the other like a snail. 

13. Repeat until all the remaining dough is used. Cover with a tea towel.

 14. Rest for another 20 minutes. 

15. Flatten a coil of dough and roll out into a 10 cm disc. Do not worry if the surface cracks as you roll. Dust lightly with flour if required. 

16. Repeat with the remaining coils of dough. 

17. Rest the pancake dough again for 10 minutes before cooking. 

18. Heat a frying pan over medium heat and add 1 tbsp of oil. 

19. Fry 2–3 pancakes at a time for 2-3 minutes  on each side, until crisp and gold-spotted.

20. Eat and enjoy whilst hot.