From the Kitchen 

From Erin & Kristen, Kitchen Specialist Team

Year 5 have continued preparing wonderful warming meals in the kitchen using skills previously developed throughout Years 3 & 4 kitchen classes, namely their knife license skills (bear, rock and chop and tunnel/bridge). 

In week two this term, students made a delicious pasta dish. Spiral pasta was cooked to 'al dente' (to bite) and then tossed through lemon zest, ricotta, chili, garlic, and spinach. A sprinkling of parmesan cheese on top was the perfect garnish. 

In week three, students made a Jerusalem artichoke, spinach and feta torte. Scrubbed, and diced Jerusalem artichokes were combined with freshly harvested spinach, sliced spring onion, and crumbled feta then encased in an olive oil pastry to be baked in the oven. Jerusalem artichokes harvested from our garden were a new vegetable for many students. 

At first, everyone thought we were cooking with ginger as its appearance is ginger-like, however, this vegetable has an earthy taste that students found interesting. Jerusalem artichokes are fairly easy to grow, rich in iron, potassium, and vitamin B1 supporting muscles and nerves. They also have a​ high level of inulin, which is a prebiotic fibre with medicinal properties perfect for helping fight off the winter flu. No need to peel, just roast with other vegetables, or mash and use in place of potato for fresh gnocchi.