SAKG

Chookside News

We are excited to announce an addition to our Chookside family, two lovely girls named Stephanie and Alexandra. The chickens are Isa Brown breed and have recently started laying.

As previously mentioned, the SAKG program welcomes the generosity of our extended community; we would like to thank Mrs. Daxecker’s family for organising and donating the chickens. 

Pretzel and Penny are less than impressed having to share their home with the new arrivals. They gave meaning to the term “hen pecked” by chasing and pecking at the new girls whenever food was on offer. Thankfully, they all have settled into a more harmonious routine and doing their best to provide sufficient eggs for our cooking programs.

Kitchen and Garden News

With the abundance of eggs, the team have been busy testing a new salad recipe to ensure the students use what we have available. This week we made an Egg Caesar Salad to serve with a variety of vegetable rolls made with ricotta and puff pastry. The students absolutely enjoyed them because of the crunchy pastry and warm vegetable fillings. This week, we put our fraction skills into practise when cutting pastry into portions.  We discussed the importance of learning to identify substitute ingredients when cooking with what is available to make healthy meals.

Egg Caesar Salad

Ingredient :

• 4 eggs
• 3 tbsp olive oil
• 4 slices crusty white bread, cubed
• 1 garlic clove, halved
• 1 head Cos lettuce, washed
• ¼ cup freshly grated Parmesan cheese
• For the dressing
• 4 tbsp olive oil
• juice of half lemon
• 1/2 tsp each of salt and sugar
• 1/2 tsp Dijon mustard

Method:

1. Put the eggs in a small pan, cover with cold water and bring to the boil. Boil for 7 mins so that they are softly hard boiled, then drain, rinse in cold water tapping the shells all over. When cold, peel away the shells and cut into quarters.
2. Meanwhile for the croutons, toast bread, rub with garlic then cut in to cubes.
3. Tear the lettuce into large pieces and place in a salad bowl. Add the eggs, croutons and Parmesan cheese.
4. Place all the dressing ingredients into a jug and stir with a fork until a smooth dressing forms. Season to taste. Drizzle the dressing over the salad and serve immediately.

Suggestion:

Add extra salad ingredients (tomato, capsicum, cucumber and avocado) to make a healthy meal.

Smashed Peas and Ricotta Rolls

Ingredient :

1 small red onion diced/or 3 spring onions

1 cup green peas, finely mashed with a fork

250 grams ricotta

2 sheets puff pastry

Salt and pepper to taste

10 mint leaves, finely shredded

2 tbsp milk for brushing pastry

 Method :

1. Preheat oven 200 degree Celsius
2. Place smashed peas, ricotta, mint and onion in a mixing bowl, season with salt and pepper stir to combine
3. Place one sheet of puff pastry onto a chopping board and cut in half horizontally
4. Place ¼ of ricotta and peas mixture down the middle lengthwise on pastry and carefully roll, making sure the edges overlap
5. Cut each roll into 8 pieces and place on baking tray lined with baking paper
6. Repeat with the rest of pastry
7. Brush the top of pastry with a little milk and bake for about 20 minutes

In the garden we planted herbs, beans, celery and silverbeet.

We scattered parsley seeds collected at the start of the term, which have already sprouted and doing well with the heat and abundant water we have been giving the beds.

The students were excited to be harvesting gigantic zucchinis which we will use for the Asian themed cooking next week.

Until next time, happy cooking and gardening!

SAKG Team