Author Archives: melhm

Orange and fennel salad with blood orange vinaigrette

Posted on November 21, 2015 by melhm

This salad is a fresh and gorgeous, with contrasting flavours of orange and aniseed from the fennel. The lesson focusses on slicing oranges without squashing the juice out of them in the process!

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Fresh from the garden: oranges, blood oranges, fennel, red onion, parsley

Recipe source: Melissa

Serves: 6 or 24 tastes

Equipment:

  • Chopping boards and knives
  • Microplane grater
  • A medium jar with lid
  • Measures: jug, 1/3 cup, 1/4 cup, teaspoon
  • Selection of mixing bowls
  • Colander
  • Salad spinner
  • Paper towel
  • Bowls to serve
 Ingredients:

  • 3 oranges
  • 2 small fennel bulbs
  • 1 medium red onion
  • A small handful parsley or coriander

Blood orange vinaigrette

  • 1 blood orange
  • 100mls olive oil
  • 1 teaspoon wholegrain mustard
  • Flaked salt & ground black pepper 

What to do:

To make the blood orange vinaigrette:

  1. Finely grate the rind from the blood orange using the microplane grater and reserve in a screw-top jar.
  2. Cut the blood orange in half and juice to make about 1/3 cup juice.
  3. Measure and add in the olive oil, blood orange juice, mustard and a pinch of salt and grind of pepper. Screw lid on securely and shake well.

To make the salad:

  1. Wash the fennel and trim it. Finely slice the fennel very carefully using a sharp knife.
  2. Peel the red onion and cut in half. Finely slice each half to form little half-moons.
  3. Peel the remaining oranges and cut in half. Place each half on the chopping board and very thinly slice them, without squashing the orange!
  4. Wash the parsley or coriander and spin-dry. Pick off the leaves, discarding the stalks and chop if needed.
  5. Toss the orange slices with the fennel and red onion in a bowl to combine. Place in a large mixing bowl, sprinkle with the parsley or coriander and pour over the orange vinaigrette.
  6. Toss to combine and then divide into your serving bowls.

Notes: Why is it called a blood orange? What does fennel smell like?

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Kitchen News 4th November 2015

Posted on November 9, 2015 by melhm

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Potato gnocchi with parmesan, burnt butter and crispy sage. Rosemary and thyme grissini. Creamy hummus made with a recipe adapted from Ottolenghi’s Jerusalem book… these are some of the dishes our clever kids whipped up last week in the cottage! A major focus for one group was handling fragile lettuce: washing and spinning it dry and then rolling it up to store in the fridge until ready to compile a deliciously fresh and gorgeous looking Master salad with lemon vinaigrette. And we even made crispy herbed potato skins with leftovers from the gnocchi!

The Year 2 students continue their attack on Kitchen Garden – enthusiastically displaying their knife skills amongst other fabulous talents – and one class even got to sample one of our programs most successful and asked-for dishes ever: Globe artichokes with lemon and garlic vinaigrette. They’re very lucky as we’ve had a lot of trouble growing them in these last few years – the last ones we harvested in 2012! Hopefully we’ll have a few more popping up in the next few weeks. And I’m looking forward to seeing the Year 5 and 6 kids back next week too!

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Tea towel sales went through the roof so thank you to all who bought early. Year 2 and Kindergarten is SOLD OUT! We have other age groups but I am reclaiming my Monday and Friday mornings for a while so will be back in December – anybody wishing to buy some before then can see me in the cottage at 8.30am or 2.30pm Tuesdays, Wednesdays or Thursdays in the meantime.

Thanks Mx

And thanks for the little mufti Melissas last Friday! Loved all of you!

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Honey pickled kohlrabi

Posted on November 7, 2015 by melhm

Kohlrabi has to be the ugliest veg in the whole world, but its taste is somewhere between cabbage and apple! This is a great preserving recipe. Keep in the pantry for up to a year but once opened keep in the fridge and eat within 2 weeks.

ourkitchengarden.net

Fresh from the garden: kohlrabi

Recipe source: adapted from a recipe on puttingupwitherin.com

Makes: 4 large jars

Equipment:

  • Chopping boards and knives
  • Peelers
  • Measures: cup, tablespoon, teaspoon
  • Scales
  • Medium stockpot
  • Ladle & wooden spoon
  • Funnel
  • Paper towel
  • 4 x 470ml jars with lids
 Ingredients:

  • 4 large kohlrabi heads
  • 1 litre apple cider vinegar
  • 1 litre water
  • 120g honey
  • 4 star anise
  • 2 teaspoons whole caraway seed
  • 1 tablespoon non-iodized sea salt

What to do:

To sterilize the jars:

  1. Wash the jars and lids in hot soapy water, rinse well and drain upside down.
  2. Place all the jars onto an oven tray, the right way up, and slide into the cold oven. Heat oven to 160C and leave to sterilize for 15 mins.
  3. Drain lids into the colander, then dry them with clean pieces of paper towel, taking care not to touch the inside of the lid.

To prepare the recipe:

  1. Wash the kohlrabi and then peel off the skin. You may need to ask an adult to help you slice the skin off if it is tough. Carefully cut into thin slices, then each slice into thin matchsticks.
  2. In a medium-sized stockpot combine vinegar, water, honey, star anise, caraway seeds and salt. Bring to a boil.
  3. Bring out the jars and leave to cool for a few minutes, then using tongs carefully pack the sterilized jars with kohlrabi matchsticks, leaving a bit of space at the top and not touching the inside of the jar.
  4. Then place the funnel into jar and ladle the hot honey brine (including caraway seeds) over kohlrabi leaving approx. 1cm headspace and including one star anise per jar.
  5. Using a clean piece of paper towel, wipe the rims, apply the dry lids and then process in hot water bath for 20 minutes (see Melissa).
  6. Let pickles sit a cool dry place for at least 3 weeks before consuming. 

Notes: What does kohlrabi look & smell like? Do you like pickles?

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Green tabule salad for spring

Posted on November 7, 2015 by melhm

Sarit Packer and Itamar Srulovich used to be the head chefs for Yotam Ottolenghi and now own their own restaurant in London called Honey and Co. They wrote a book of their delicious recipes, and this tabule is one of their favourites. They say: This (recipe) is the closest to original tabule salad. The dominant flavours are herby and green, and the taste of the olive oil should really shine through, so use the good stuff here.

We say: Get the kids chopping their little hearts out! Smart strong chops, no fiddling around. You want the parsley cut, not tickled!

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Fresh from the garden: cucumbers, spring onions, parsley, mint, lemon

Recipe source: adapted from a recipe in Honey and Co, Food From the Middle East

Equipment:

  • Kettle
  • Scales
  • Selection of mixing bowls
  • Plastic wrap/ cling film
  • Fork
  • Measures: jug, tablespoon, teaspoon
  • Salad spinner
  • Chopping boards and knives
  • Citrus juicer
  • Serving bowls
 Ingredients:

·       75g bulgar wheat

·       2 spring onions

·       2 Lebanese cucumbers

·       1 bunch of parsley

·       6 sprigs of mint

·       1 teaspoon cooking salt plus a pinch

·       4 tablespoons best quality olive oil

·       1 lemon

What to do:

Basic bulgar wheat:

  1. For every 75g of bulgar wheat you will need a pinch of cooking salt, a splash of good olive oil and 75ml of boiling water (90ml for coarse bulgar wheat).
  2. Place the bulgar wheat, oil and salt into a bowl and stir well til the grains are all coated in the oil. Pour over the just boiled water and quickly cling-film the bowl to seal in the steam.
  3. Leave for 5 minutes and then carefully uncover. Use a fork to fluff the bulgar wheat up and break the mass into individual grains (or rub it between your palms to break it up). Allow to cool uncovered and then it is ready to use. It will keep like this for 3 days in an airtight container in the fridge.

To prepare the salad:

  1. Wash the spring onions and then peeling the first layer off, trim off the roots and discard. Finely chop.
  2. Wash the cucumber and then finely dice it.
  3. Wash the parsley and spin it dry, and finely chop the leaves and soft stalks.
  4. Wash the mint, spin it dry and pick off the leaves and finely chop them. You should have about 3 tablespoons’ worth.
  5. Cut the lemon in half and juice one half.

To finish the salad:

  1. Mix everything together as close to eating as possible for the best flavour and to stop it going soggy.
  2. They say: I recommend that you just add the juice of half the lemon to begin with and taste to see what you think. We love this sharp and would always add more lemon, but you may find that this is enough for you.

Notes: What is bulgar wheat? How many other ways can you spell tabule?

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Leafy salad with poached eggs, kale and herby mayo

Posted on November 7, 2015 by melhm

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The list of ingredients we can add to a salad is endless… here at Bondi we base our salads on lettuce leaves, fresh herbs and then seasonal additions. This one is a favourite with just-poached eggs and a wonderfully creamy and tangy dressing, but the key is to show the children how to handle delicate lettuce leaves without crushing or bruising them (the lettuce, not the kids…) and the gentle art of cracking an egg without destroying the yolk!

Fresh from the garden: Lettuce, eggs, kale, edible flowers, spring onions, garlic, lemon, herbs

Recipe source: Melissa

Serves: 6 or 24 tastes

Equipment:

·       Mixing bowls – large, medium, small

·       2 salad spinners

·       Tea towels and paper towel

·       Chopping boards & knives

·       Saucepan and lid

·       Deep-sided non-stick frying pan

·       Slotted spoon

·       Stick blender &its cup

·       Measuring: jug, ½ cup, teaspoon

·       Scales

·       Scissors

·       Garlic press

·       Citrus juicer

·       Serving bowls

 Ingredients:

  • 4 freshest eggs (plus two for the mayo)
  • A bunch of salad leaves & kale
  • A large handful of herbs
  • A few garnishing flowers
  • Any extras like radishes
  • White wine vinegar & olive oil

For the herby mayonnaise:

  • A small handful fresh herbs
  • 1 juicy lemon
  • 1 small garlic clove
  • 2 eggs
  • 1 teaspoon Dijon mustard
  • 1/2 cup rice bran oil
  • Flaked salt & black pepper

What to do:

For the salad:

  1. Fill up the 2 big bowls with cold water & wash the salad leaves in several changes of water. Spin the leaves dry and wipe the bowls dry.
  2. Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
  3. Reserve the small garnishing leaves and flowers in a separate little bowl of cold water.
  4. Wash the kale and shake dry. Snip the leaves from the stalks and discard the stalks. Spin dry thoroughly, then put in a clean dry bowl, drizzle a little olive oil and a pinch of salt, and then massage the salty oil into the leaves with your fingers for 5 minutes.
  5. Fill up another bowl with water and wash the herbs. Spin the herbs dry and pick leaves, reserving in their own small bowl, discarding stalks into compost.
  6. Scrub the radishes and then finely slice using a sharp knife or a mandoline slicer. 

For the mayo:

  1. Meanwhile for the mayo, wash the herbs in a few changes of water, spin them dry and finely strip off leaves from the stalks (coriander stalks you can leave in).
  2. Cut the lemon in half and juice the halves. You will need 2 tablespoons lemon juice in total.
  3. Smash the garlic clove, peel it and squeeze it through the garlic press.
  4. Carefully separate the eggs and reserve the yolks in a small bowl.
  5. Into the stick blender cup add the egg yolks, the mustard and 2 teaspoons only of the lemon juice. Whizz together until all is combined.
  1. Measure the rice bran oil, then get a friend to help measure in the oil a tablespoon at a time every 30 seconds into the egg mixture while you are whizzing (this takes a few minutes so don’t rush it).
  2. Then slowly add in another 2 teaspoons of lemon juice, the pressed garlic, the herbs and a good sprinkle of salt and pepper. Blend until smooth. Taste and check if it needs any more lemon juice or salt and adjust if needed.

To poach the eggs:

  1. Fill the deep-sided frying pan with water to a depth of about 10cm, then bring it to the boil and then turn down to a bare simmer.
  2. Then break the eggs into separate little bowls, then slide them into the simmering water, one at a time until they’re all in, and let them cook, uncovered, for 4 minutes. Fill a large bowl with cold water.
  3. Then use a draining spoon to lift them from the water and transfer them to the bowl of cold water if you’re not ready to use them just yet.

To serve:

  1. Strip the kale leaves into smaller pieces and add them to the separate bowl. Drizzle over a little olive oil and pinch of flaked salt and then using your fingertips, rub it all in to the kale leaves to make them soft.
  2. Take the lettuce from the fridge and chop into smaller strips. Pop them into a big bowl, then drizzle about a teaspoon of olive oil, a teaspoon of white wine vinegar & a sprinkle of flaked salt over the whole lot.
  3. Add the kale into the lettuce and using your hands, turn the leaves to coat in the dressing and then divide the lot among your serving bowls.
  4. Spoon an egg at a time out of the water and dry off with some paper towel or a clean tea towel, and then carefully arrange one egg on the top of each salad.
  5. Drizzle the mayo over the top of each salad, followed by a sprinkle of herbs and the flowers and serve immediately!

Notes: What is mayo short for? What other salad dressings could you use? Why do we need to wash the leaves so well? Why do we roll the leaves up to put them in the fridge? Why don’t we always need to use vinegar to poach the eggs? Why do we put the eggs into cold water?

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Silverbeet soup with curry spices, coriander and yoghurt

Posted on November 7, 2015 by melhm

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Curry spices in soup? Yes! And even a little spicy heat too, as I find the children love the challenge.

Fresh from the garden: silverbeet, onion, garlic, coriander

Recipe source: Melissa

Serves: 6 at home or 24 tastes

Equipment:

  • Mortar and pestle
  • Measures: tablespoons, teaspoons, ¼ teaspoon
  • Kettle
  • Mixing bowls, large, med, small
  • Chopping boards and knives
  • Peelers
  • Graters
  • Stockpot, wooden spoon
  • Stick blender
  • Ladle
  • Paper towel
  • Scissors
  • Serving bowls
 Ingredients:

  • 2 tablespoons olive oil
  • 2 onions
  • 4 cloves of garlic
  • 1.5 litres boiling water
  • 2 tablespoons bouillon
  • A large handful silverbeet
  • A small handful coriander
  • A small tub Greek yoghurt

Curry Powder

  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • Pinch of cayenne pepper
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon ground ginger

What to do:

  1. To make the curry powder: Measure the spices into the bowl of the mortar and gently pound to a fine powder with the pestle.
  2. Fill the kettle to the 1.5 litre mark and set it to boil.
  3. Peel and finely chop the onions. Peel and finely chop the garlic cloves.
  4. Wash the silverbeet and shake it dry over the sink. Finely chop stalks and leaves and reserve in a large bowl.
  5. Heat the oil in the large stockpot over medium heat. Add onion, 3 teaspoons of the curry powder blend and a grind of pepper. Cook, stirring occasionally until the onion is soft for about 5 minutes. Add in the chopped silverbeet and garlic, stir in and then sweat for 1 few minutes with the lid on and the heat low.
  6. Carefully add the boiling water and the bouillon and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
  7. Meanwhile wash the coriander and pat it dry. Finely snip and reserve in a little bowl.
  8. Puree the soup using the stick blender until super smooth and then check the levels of seasoning. Stir the yoghurt into the soup, creating a big whirl.
  9. Ladle into soup bowls and serve garnished with the coriander.

Notes: What do the individual spices of the curry powder smell like? And then how do they smell when they’re all combined? What could you do the left-over powder?

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Spinach and ricotta calzone

Posted on November 7, 2015 by melhm

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These folded pizzas are great with a homemade Napoli sauce served with – and you can even add prosciutto, ham or roasted chicken to the filling at home if you like. 

Fresh from the garden: spinach, garlic

Recipe source: Melissa

Makes: 4 calzone

Equipment:

·       Chopping boards & knives

·       Large frying pan or wok

·       Garlic press

·       Microplane zester

·       2 large bowls

·       Grater

·       Baking paper

·       Scales

·       Measuring cup

·       Metal spoon

·       Serving plates

 Ingredients:

·       Plain flour, for rolling out dough

·       1 recipe Hugh’s Magic Dough

·       500g spinach or silverbeet

·       2 garlic cloves

·       2 cups ricotta

·       1 tub bocconcini

·       50g parmesan or grana padano

·       1 lemon

·       Flaked salt & black pepper

·       Coarse polenta for dusting baking sheet

·       Extra-virgin olive oil

What to do:

  1. Preheat oven to 200C.
  2. Lightly dust your work surface and rolling pin with flour. Divide the dough into 4 equal balls, then roll each out into large & long rectangles. Dust the baking sheets with a sprinkle of polenta and drape 2 dough rectangles over each tray, leaving half off the edge to fold over later.
  3. Wash the spinach, shake dry over the sink and slice the leaves into thin strips and the stalks into small squares.
  4. Squeeze the garlic through the press and add to the spinach. Using the fine microplane grater, zest only the fine yellow outer covering of the lemon.
  5. Heat the wok with 2 tablespoons of olive oil and add the spinach, the garlic & a pinch of salt to wilt. Cook, tossing for 3 or 4 minutes until cooked through. Squeeze moisture out with the back of a wooden spoon and place spinach in the large bowl.
  6. Drain the bocconcini & pull each ball apart into little pieces, add to the spinach with the measured ricotta and season with salt and pepper. Weigh the parmesan and then grate what you need and add to the spinach.
  7. Place the filling on the tray half of each oval leaving a 2cm border along the edge.
  8. Fold the remaining dough over the filling until the edges line up and pinch the edges together to seal. Gently roll the pinched edges under to form a decorative rim and brush the tops with olive oil.
  9. Bake for about 15 minutes until golden brown and the centre is hot and melted, rotating midway through cooking.
  10. Remove from the oven and allow to cool for a few minutes. Slice then gobble!

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Kitchen News October 20th 2015

Posted on November 7, 2015 by melhm

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Goodness, so much on! A ripper of a GPs Day with all Farmer Rob’s sausages gone, loads of tea towels* sold and most of the jars of pickles, jams and marmalade… Congratulations to all who bought the Honey Pickled Kohlrabi too – please let me know what you do with it and there will be a prize for the best answer! Thanks as always to the small army of wonderful ladies (and grandad Johnny) who gave their valuable time on a hot day to raise funds for the SAKGP, and especially Christina (Maia and Juno) who was with me ALL DAY helping Farmer Rob & Miss Toole, I mean Mrs Lawlor! Thank you!

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*Tea towels! If you have been out of the loop this week you may have missed out on the tea towel story… All our students by year – all the way through from K to 5/6 – have illustrated their face and are included on a beautiful and present-worthy tea towel (75% linen, 25% cotton!). They are $15 each and will be sold on Monday and Friday mornings from 8.45am before school. Look out for us around the office and form an orderly queue please!

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So last week we had some of the groups chopping, pickling, sterilising and canning beetroot and kohrabi and rhubarb and blood oranges to get jars shop-ready, so this week the pressure is off and it’s back to B.A.U… Spinach and ricotta calzone, Silverbeet soup with curry spices and coriander, Leafy poached egg salad with kale & herby mayo and even a new recipe with yet another way to spell tabouleh, tabboulleh etc: Green tabule salad for spring. So there you go!

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Term 4 is a busy time of year and historically volunteer numbers always drop off, even though we still really need you. A glance at VolunteerSpot and you will see – we had no parent helpers for one of our classes this week, only one for another and just two parents for another. We are set-up to run five groups for every class – with ingredients bought and vegetables harvested – but in most stages are only able to run as many groups as there are adults, for obvious safety reasons. It’s such a pity for the children to be prepped for a dish and then to realise they are not able to make it due to low adult attendance. Please, if you can come and help please do! There are not many lessons left til the end of the year so we’d love to see you if you can spare the time. Thanks

Love Mx

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Quick pesto for the roasted pumpkin

Posted on March 13, 2015 by melhm

This quantity of sauce is perfect for the roasted pumpkin recipe – but don’t stop there! Also wonderful with steaming hot pasta or as part of an antipasto plate with feta or goats’ cheese, roasted capsicum and garlicky bruschetta – or even added to toasted cheese sandwiches!

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Basil!

Fresh from the garden: basil, garlic
Recipe source: Melissa
Makes: about 1 1/2 cups

Equipment:

  • Scales
  • Bowls – big, medium
  • Salad spinner
  • Grater
  • Small frying pan
  • Food processor
  • Chopping board and small knife
  • Spatula
  • Measuring jug
  • Tablespoon & jar if needed
  • Serving bowls if needed
 Ingredients:

  • 1 bunch basil, to yield about 50g
  • 25g parmesan or grana padano
  • 40g pine nuts
  • 1 clove garlic
  • Flaked salt
  • 100ml extra-virgin olive oil plus extra

What to do:

  1. Pick the basil leaves from the stalks and weigh before you wash them!
  2. Then wash the basilin several changes of water, pick off the leaves and thoroughly spin-dry.
  3. Weigh then grate the parmesan.
  4. Heat the frying pan on a medium heat and lightly dry-toast the pine nuts, shaking regularly so that they don’t burn.
  5. Peel the garlic clove, chop it into small pieces and place in the bowl of the food processor with a good pinch of salt. Blend these to a paste and then add the pine nuts and blend again. Stir in the parmesan.
  6. Tear the basil leaves and put them into the mixture. Blending, gradually pour in all the olive oil. Scrape down with the spatula once or twice.
  7. Taste for salt and adjust if necessary.
  8. Serve, or if using later, spoon into a jar, pour in a thin layer of olive oil to cover, add the lid and refrigerate for up to 3 or 4 days.

Notes: Why do we weigh the basil before we wash it? Why do we weigh the parmesan before we grate it?

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Roasted pumpkin with pesto and goats’ cheese

Posted on March 13, 2015 by melhm

Pumpkin is transformed by a little hot-oven caramelisation and goes especially well with basil and bitey fresh goats cheese… a super-rustic dish perfect for these cooler nights! And instead of shop-bought garam masala (which I love) we used the leftover curry powder from our Curried carrot soup from the last fortnight’s menu. 

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Fresh from the garden: pumpkin, onions, basil
Recipe source: Melissa
Serves: 6 as a side order or 24 tastes

Equipment:

  •       Kitchen towel
  •       Chopping board & knife
  •       Baking tray
  •       Bowls – large
  •       Tongs
  •       Spoon
  •       Serving bowls
 Ingredients:

  •       1kg pumpkin (Kent, Jap or Butternut)
  •       1 large onion
  •       1/4 cup extra-virgin olive oil
  •       1 teaspoon garam masala
  •       Flaked salt & black pepper
  •       1 quantity quick pesto
  •       100g goats’ cheese

What to do:

  1. Preheat oven to 220°C.
  2. Wash the pumpkin, scrubbing the skin clean, and wipe dry with some paper towel.
  3. If whole, carefully cut in half – you may need to ask an adult to help. Scrape out the seeds and membrane with the spoon and reserve for drying out (or the chooks!).
  4. Cut into cubes about 2cm square: you might find it easier to cut the pumpkin into slices first and then into smaller pieces. Be careful!
  5. Peel the onions and slice in half, then thinly slice.
  6. Drop the pumpkin pieces & onion slices into the large bowl, drizzle with the olive oil, a sprinkle of the garam masala & a good pinch of salt & grind of pepper. Toss to combine with your fingers then spread out onto the baking tray. Wash the bowl.
  7. Bake for 20 minutes until caramelised and tender but with little crispy black tinges.
  8. Meanwhile make the pesto – refer to separate recipe.
  9. Remove pumpkin from oven and using the tongs, place the pumpkin mixture into your serving bowls.
  10. Dribble or dob the pesto over the pumpkin.
  11. Open the packet of goats’ cheese and crumble off small pieces over the pumpkin.
  12. Serve immediately.

Notes: Why do we have to be careful when cutting up the pumpkin? What does caramelised mean? What does garam masala mean?

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