Kitchen Garden

Harissa

Posted on November 24, 2013 by melhm

Bondi kids are brave when it comes to chilli but we still sunstituted the sightly less-spicy green chillies here  – and this paste is a perfect accompaniment to so many dishes: braises, soups, stews, roasts, sandwiches… and so much better made than bought!

ourkitchengarden.net

Fresh from the garden: capsicum, red onion, garlic, chillies, lemon
Recipe source: Yotam Ottolenghi in Plenty
Makes: 1 small jar

Equipment:

  • Chopping boards & knife
  • Citrus juicer
  • Measures: tablespoon, teaspoon, ½ teaspoon
  • Skewer, tongs
  • Frying pan
  • Mortar & pestle
  • Food blender
  • Jar & lid
  • Bowls to serve
 Ingredients:

  • 1 red capsicum
  • ½ teaspoon each coriander seeds, cumin seeds and caraway seeds
  • 1 tablespoon olive oil
  • 1 red onion
  • 3 garlic cloves
  • 2 red chillies
  • 1 lemon
  • ½ tablespoon tomato purée
  • ½ teaspoon coarse sea salt

What to do:

  • Peel and dice the onion. Peel and chop the garlic cloves. Slice the chillies in half lengthways and scrape out the seeds and white membranes. Chop the chillies, taking care to wash your hands properly afterwards!
  • Cut the lemon in half and juice to yield 2 tablespoons.
  • To blacken the capsicum, skewer the whole capsicum and roast it directly on the gas flame of the stove, turning every minute or two until the entire surface is blackened. The metal skewer will get hot – be careful! Once charred, set aside to cool.
  • Place a dry frying pan on a low heat and carefully toast the coriander, cumin and caraway seeds for two minutes. Transfer to a mortar with the salt and grind to a powder. Set aside.
  • Peel the charred skin from the capsicum under cool running water. Core and remove seeds, drain and dice.
  • Heat the oil in the frying pan and fry the onion, garlic and chillies over medium heat until dark and smoky for about six minutes.
  • In a food processor or blender, combine the capsicum, ground spices, onion, garlic and chillies with the lemon juice and tomato puree and process until smooth.
  • Set aside until needed or spoon into a sterilised jar and keep for 2 weeks in the fridge.

Notes: Where does harissa originate? What could you serve it with? Can you name any other accompaniments?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , | Leave a comment

Pizza bianca with smashed olives and rocket

Posted on November 24, 2013 by melhm

Try this for something different then – a pizza with no tomato? Crayzee…

ourkitchengarden.net

Fresh from the garden: olives, rocket, garlic
Recipe source: Melissa
Serves: 8 at home or 24 tastes

Equipment:

  • A wooden chopping board & knives
  • Bowls – large, med, small
  • Salad spinner
  • Measures – tablespoon
  • Colander, grater, garlic press
  • Scales
  • Rolling pins
  • 2 large baking trays
  • Wide egg lifter
  • Pizza cutting wheels
  • Serving plates
 Ingredients:

  • 1 amount Hugh’s magic dough recipe
  • 1 cup olives
  • 1 tub bocconcini
  • 30g parmesan
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic
  • A large handful rocket

What to do:

  • Preheat the oven to 220C.

For the topping: 

  • Placing one olive at a time on the chopping board, smash down on it with the flat base of the smallest bowl to dislodge the pip. Discard the pip into compost and reserve the olives in a small bowl.
  • Open the tub of bocconcini and tear each ball in half.
  • Grate the parmesan. Squeeze the garlic cloves through the press.
  • Wash the rocket and spin it dry. Chop into thin ribbons.

Assembling the pizza:

  • Scatter some flour on the workbench, divide the dough into four and roll to form 4 thin ovals.
  • Once rolled, lightly flour the baking trays and place 2 ovals on each tray, side by side.
  • Layer the bocconcini and parmesan on top, spoon on the smashed olives and the squeezed garlic, then slide the pizzas into the oven.
  • Wash and dry the wooden chopping boards and set them out ready.

Baking the pizza:

  • Bake the pizzas for 12 minutes or until the edges are very crusty and the cheese is bubbling.
  • Use this time to make the dough for the next class if needed.
  • You may want to slip the pizza off the tray onto the rack for the last few minutes, so that you get a really crusty base.
  • Once the pizzas are done, transfer them to the wooden boards using the wide egg lifter.
  • Cut the pizzas into small squares, lift onto serving plates, sprinkle with the chopped rocket and eat!

Notes:Where does pizza come from? What sort of other pizza could we make?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

Salad of roasted beets, broad beans and goats’ cheese

Posted on November 24, 2013 by melhm

We love broad beans. We love beetroot. We love goats’ cheese. And we LOVE them together… What a perfect salad!

ourkitchengarden.net

Fresh from the garden: broad beans, beetroot & leaves, lettuces, marjoram, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Chopping board & knife
  • A saucepan with lid
  • Colander, scissors
  • Baking tray
  • Paper towel, baking paper, foil
  • Measuring: tablespoon, teaspoon
  • Bowls – large, small
  • Garlic press&salad spinner
  • Fork, skewer
  • Plates to serve
 Ingredients:

  • 4 small beetroot
  • A large handful of broad beans
  • A handful of lettuce leaves
  • Small handful of marjoram sprigs
  • 4 garlic cloves
  • Aged balsamic vinegar
  • Flaked salt and black pepper
  • Extra-virgin olive oil
  • A small roll of goats’ cheese

What to do:

  • Preheat the oven to 200C.
  • Cut the leaves from the beetroot, leaving about 2cms of stalk. Reserve any small leaves. Gently scrub the beets under water to remove any dirt and dry thoroughly with paper towel. Wash and dry the marjoram sprigs and peel the garlic cloves.
  • Unroll a large section of foil and line with a slightly smaller piece of baking paper. Place the beets in the centre of the lined foil and throw in 3 cloves of garlic and half of the marjoram. Drizzle a tablespoon each of olive oil and balsamic vinegar over, sprinkle a pinch or two of flaked salt and pepper over and fold the foil package over to totally enclose.
  • Place the packet on the baking tray and slide into the oven for about an hour until beets are soft when pierced with a skewer. When done, carefully open the package and let the beets cool.
  • Fill the other saucepan with water and set on high to boil. Pod the broad beans, discarding the outer shell into the compost and add beans to the boiling water. Fill a large bowl with cold water and have ready.
  • Boil the broad beans for 3 minutes, drain and then immediately refresh in the bowl of cold water. Drain again and double-pod by slipping the outer shell off into the compost. Put the beans into a medium bowl.
  • Carefully separate then wash the lettuce and beetroot leaves and spin dry. Break or cut up into smaller pieces with your hands if needed.
  • Cut the last garlic clove in two and rub the cut side around the inside of a large bowl, then mix in 2 teaspoons of balsamic vinegar and 2 tablespoons olive oil, season with salt and pepper and stir together gently. Add the lettuce leaves and toss to coat.
  • When the beets are cool enough to handle, slide off the skins and roots, discarding into the chook bucket and thinly slice the beets. Add the slices to the dressing and toss to soak.
  • To finish, divide the salad leaves among your serving plates and scatter the beetroot slices on top. Scatter the broad beans over the top, then remove the wrapping from the goats’ cheese and dab chunks of cheese over each salad. Drizzle over the remaining dressing, sprinkle with the reserved marjoram and serve.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | Leave a comment

Silverbeet soup

Posted on November 24, 2013 by melhm

Slurpy, slinky soup chock-full of healthy stuff, and a bit of creamy goodness too. Heaven.

Fresh from the garden: silverbeet, onion, potatoes, celery, chives, garlic
Recipe source: Melissa
Serves: 6 or 24 tastes 

Equipment:

  • Kettle
  • Chopping boards and knives
  • Peelers
  • Paper towel
  • Scissors
  • Stockpot, wooden spoon
  • Scales
  • Measures: jug, ½ cup, tablespoons, teaspoons
  • Garlic press, ladle
  • Stick blender, mouli
  • Serving bowls
  • Teaspoons

What to do:

 Ingredients:

  • 1 brown onion
  • 1kg Sebago potatoes (or other white fleshed all-rounder)
  • 2 large or 3 small stalks celery
  • Small handful chives
  • A large handful of silverbeet
  • 2 tablespoons olive oil
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 1.5 litres vegetable stock or 1.5 litres boiling water and 1.5 tablespoons bouillon
  • Salt & freshly ground black pepper
  • 1/2 tub crème fraiche
  • Fill the kettle and set it to boil.
  • Peel and coarsely chop the onion.
  • Peel and coarsely chop the potatoes into 2cm cubes.
  • Wash and finely chop the celery, including leaves.
  • Wash the chives and then roll them in a piece of paper towel. Snip into tiny pieces and reserve.
  • Meanwhile wash the silverbeet stalks and shake dry. Slice off the stalks and finely chop, then roll up the leaves into a cigar shape and finely slice into ribbons.
  • Heat the oil in the stockpot over medium heat. Add the onion and cook, stirring, for 5 minutes and then add the chopped celery and cook for another few minutes.
  • Meanwhile peel and crush the garlic, and then add the garlic and ground cumin and cook, stirring, for 30 seconds or until aromatic.
  • Increase heat to high. Add the stock (or hot water and bouillon) and bring to the boil. Add the potato and reduce heat to medium. Simmer, uncovered, for 10 minutes or until potato is almost tender.
  • Add the chopped silverbeet stalks and cook for a few minutes and then add the sliced ribbons and simmer for a further 5 minutes.
  • Remove from heat and blitz with the stick blender. You may want to pass the soup through the mouli to make it super-smooth.
  • Taste and season with salt and pepper if needed.
  • Ladle soup among serving bowls. Using 2 teaspoons, top with a wee dollop of crème fraîche and sprinkle with chives.
Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | 1 Comment

Beetroot soup with creme fraiche and chives

Posted on November 24, 2013 by melhm

This recipe is our version of Borscht – it’s a favourite with the children as it’s so beautifully vibrant in colour and sweet as well as earthy – and one also might be seeing its effects for a good while afterwards…!

ourkitchengarden.net

Fresh from the garden: beetroot, onion, garlic, thyme, chives
Recipe source: Melissa
Serves: 4 at home or 20 tastes

Equipment:

  • Chopping board and knife
  • Garlic press
  • Kitchen paper
  • Graters
  • Measures – jug, tablespoon
  • Stockpot
  • Wooden spoon
  • Stick blender
  • Teaspoons
  • Serving bowls
 Ingredients:

  • 1 medium onion
  • 3 cloves garlic
  • 4 sprigs thyme
  • Small bunch chives
  • 3 large beetroot
  • 3 tablespoons olive oil
  • 1 litre boiling water with 1 tablespoon bouillon (or 1 litre stock)
  • 1 tin chopped tomatoes
  • Flaked salt and freshly ground black pepper
  • 1 small tub crème fraiche or sour cream

What to do:

  • Fill the kettle and set it to boil, then measure a litre of boiling water into the jug and stir in a tablespoon of bouillon. Reserve.
  • Peel and chop the onion. Peel and squeeze the garlic through the press.
  • Wash and peel the beetroot and carefully grate.
  • Warm olive oil in the stockpot over medium heat. Stir in the onions and garlic and cook until soft but not browned, about 5 minutes. Stir in the grated beetroot and the thyme and cook for 1 minute.
  • Stir in the tomatoes and the stock and season with salt and pepper. Bring to the boil and then cover and simmer until the beetroot is tender, about 20 minutes. Remove from heat and allow to cool slightly.
  • Meanwhile wash the chives and lay out on a piece of kitchen paper to dry, then snip or chop finely. Wash and dry the thyme and pick the leaves, then chop finely.
  • Whizz the soup with the stick blender, stirring to get all the solids mixed in.
  • Check the seasoning, then ladle into bowls and garnish with a little dab of the crème fraiche or sour cream and sprinkle of chives.

Notes: What other dishes have their original names in a different language?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , | Leave a comment

Bruschetta with smashed broad beans and garlic

Posted on November 24, 2013 by melhm

I love the way that the group congregates around the bowl when shelling broad beans…  I always feel like we’re old Italian nonnas, standing there gossiping… so I will often start the conversation with the kids talking about the signorina at number 38 and whether she will marry your son Giuseppe, and if that will please Frederico at number 45 or whether Frederico himself likes the signora at number 70, and why Maria at number 20 has bought a few extra goats and a new  hair scarf…

ourkitchengarden.net

Fresh from the garden: broad beans, rocket, garlic, thyme, marjoram
Recipe source: Melissa
Serves: 8 at home or 24 tastes

Equipment:

  • Saucepan & lid
  • Bowls – big, med, small
  • Knives – bread, small
  • Chopping board
  • Grill trays
  • Colander, citrus juicer
  • Mortar & pestle
  • Butter knife
  • Serving plates
 Ingredients:

  • A large handful of broad beans
  • Great sourdough bread
  • 50g pecorino
  • 3 tablespoons extra-virgin olive oil
  • A lemon
  • Cooking salt
  • Flaked salt & black pepper
  • 2 garlic cloves
  • A small handful herbs

What to do:

  • Fill the saucepan with water & set to boil with the lid on. Heat the grill.
  • Pod the broad beans into the medium bowl and put the outer shells into the compost.
  • Cut the lemon in half and juice one half only.
  • Slice the bread loaf down the middle, and then into slices. Place on grill trays, ready for grilling.
  • Wash and dry the herbs and pick from stems, finely chop. Grate the pecorino into the small bowl. Fill the big bowl with cold water.
  • When the water is boiling, drop all the broad beans in with a teaspoon of cooking salt and put the lid back on to bring back to the boil quickly. Boil for 3 minutes with lid off.
  • Then drain the broad beans into the colander & then immediately refresh in the bowl of cold water. Drain again & wipe the big bowl dry.
  • Double-pod the broad beans into the big bowl, discarding the outer skin into the compost.
  • Pound the broad beans with the pestle in the mortar with the olive oil & a pinch of salt (you may have to do this in 2 batches) until smooth – a few beanie lumps are fine!
  • Stir in the lemon juice bit by bit, tasting – and the grated pecorino and herbs with a grind of pepper into the broad bean mixture. Taste again for seasoning.
  • Slide the bread into the oven to grill & lightly toast, turning when needed & watching to make sure it doesn’t burn.
  • When ready bring toast out from the grill. Cut the end off the garlic cloves and rub each cut-side down on the toast a few times.
  • Spread a little broad bean paste onto each slice of toast & arrange onto serving plates with a good grind of pepper.

Notes: What does ‘double-pod’ mean? Why do we do this to the broad beans? What other name are broad beans known by?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , | Leave a comment

Kitchen News – 24th October 2013

Posted on October 29, 2013 by melhm

ourkitchengarden.net

Week 3 already and it’s hot, humid and very smoky… scary to think what the rest of these warm seasons’ weather holds in store? While the mountains burn, the garden here bursts with produce… For a while there I thought that this term would be quieter than the last’s multitude of activities and extravaganzas but I’ve been deluding myself!

We have been welcoming the Year 2 students into the Kitchen Garden program these last weeks, so they’ve been boning up on all the safety issues related to working in a busy kitchen, and also demonstrating knife skills (and Bear Paw: RAAAARRRR!) with flair and precision. Next lesson will include the formal ceremony of Presentation of the Knife Licences…! The children also got a taste of kitchen lessons to come and managed to whip up some snacky antipasto snacks too while they were at it, (clever little cooks that they are already!) so we feasted on Bruschetta with smashed broad beans and garlic; Danish feta with lemon and thyme; Roasted capsicum and garlic cloves with herbs; A simple salad with edible flowers; and rolled out some crispy Rosemary and thyme grissini. Tutto bene!

The biggest news is that we have a new Garden Specialist! Allison has jumped into the role with gusto, and has already started lessons with the children. (Thanks to Emma for all your support this week!) Please drop in to the garden and say hi if you have a moment – and PLEASE consider volunteering for one of our 10 weekly lessons if you have an hour or so to spare! Or even put your hand up for a bit of Stink Bug extermination?!

On the menu this week: the gorgeous-hued Beetroot linguine with landcress, lemon and aromatic herbs; a super-delicious Green lentil and spinach soup; the most fabulous crunchy and spicy Eurasian slaw; and also hand-rolled out some Rosemary and thyme grissini to dip into Yotam’s hummus. Veg-heavy and wonderful – and very little scraps left for the chooks!

For loads of great photos from the week and recipes updated fortnightly, check back here!

Cheers all x

ourkitchengarden.net

Categories: Kitchen Garden, News, Uncategorized | Tags: , , , , , , , | Leave a comment

Eurasian slaw!

Posted on October 29, 2013 by melhm

As ‘Dude’ food reaches its zenith in Sydney restaurants, we feel we must join the wagon trail rather than beat it… and this is a rather great way to climb on board! The beauty of this dish lies in the freshness of the ingredients – but also in the precision of the slicing – as the finer, the better…

ourkitchengarden.net

Fresh from the garden: red cabbage, cavolo nero, carrots, radishes, celery, coriander
Recipe source: Melissa
Serves: 6 or 24 tastes

Equipment:

  • Frying pan
  • Jar with lid
  • Measures: jug, ¼ cup, tablespoon, teaspoon, ½ teaspoon
  • Chopping board & knife
  • Colander
  • Graters
  • Salad spinner
  • Bowls – large, med, small
  • Serving bowls

 

 Ingredients:

  • 1 small or half a large red cabbage
  • 3 leaves cavolo nero (Tuscan kale)
  • 2 carrots
  • 3 radishes
  • 2 stalks of celery
  • 2 tablespoons sesame seeds
  • A small handful coriander

Spicy Soy Sesame Dressing:

  • 30ml light soy sauce
  • 1/4 cup brown sugar
  • 30ml sesame oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons rice vinegar
  • 1 teaspoon toasted sesame seeds
  • 1/2 teaspoon chilli flakes
  • Salt and sugar to taste

What to do:

  • Heat the frying pan and gently dry-toast the sesame seeds for a minute or so, making sure they don’t burn. Put a teaspoons-worth into the jar for the dressing and reserve the rest for the garnish.
  • Make the Spicy Soy Sesame Dressing by adding all the dressing ingredients together in a jar. Adjust seasoning as per taste. Shake well with lid on and set aside.
  • Meanwhile separate out all the cabbage leaves and wash well under running water. Shake dry then trimming the stalk into the chook bucket, super-finely slice the leaves into thin shreds.
  • Wash the kale leaves and shake dry. Cut the leaves from the stalks, discarding the stalks into the compost, and slice the leaves into super-fine ribbons.
  • Wash and peel the carrots and grate. Wash and scrub the radishes, cut in half and slice super-thinly. Wash the celery and shake dry. Finely slice into little crescents.
  • Wash and spin the coriander dry. Finely slice the stalks and add to a big bowl. Chop the leaves and reserve for the garnish.
  • Add the rest of the vegetables to the large bowl and mix well. Lightly spoon a generous amount of the dressing over it, stir well, and chill in the fridge until ready to serve.
  • Just before serving add the rest of the dressing to the slaw, and divide into serving bowls, sprinkling on the reserved toasted sesame seeds and the coriander leaves. Eat!

Notes: What does Eurasian mean? What is rice vinegar? What is slaw short for?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | Leave a comment

Green lentil and spinach soup

Posted on October 29, 2013 by melhm

Hugh says, “This makes a substantial soup – add some good bread and it makes a great lunch.” We say, “This is such a tasty soup but for goodness sake please don’t tell the kids how healthy it is!”

ourkitchengarden.net

Fresh from the garden: shallots, carrots, thyme, garlic, tomatoes, parsley, spinach
Recipe source: adapted from a recipe by Hugh Fearnley-Whittingstall in Veg Every Day
Serves: 6 at home or 24 tastes

Equipment:

  • Kettle
  • Measures: jug, tablespoon, teaspoon
  • Scales
  • Chopping board & knife
  • Peeler
  • Bowls – large, med, small
  • A salad spinner
  • Garlic press
  • Mezzaluna
  • Stockpot
  • Serving bowls
 Ingredients:

  • 1.5 litres vegetable stock (or 1½ tablespoons bouillon and 1½ litres boiling water)
  • Extra-virgin olive oil
  • 3 shallots (or 1 onion)
  • 1 carrot
  • A few sprigs fresh thyme
  • 3 garlic cloves
  • 3 tomatoes
  • 150g Puy or green lentils
  • 1 small bunch parsley
  • 150g spinach
  • Salt and freshly ground black pepper

What to do:

  • Fill the kettle and turn on. When boiled carefully pour into the jug and stir in the bouillon.
  • Peel the shallots or onion and finely dice.
  • Wash and peel the carrot, then finely dice.
  • Wash the thyme and spin it dry. Pick the leaves and reserve in a small bowl.
  • Peel the 3 garlic cloves and squeeze through the press.
  • Wash the tomatoes and dice.
  • Weigh the lentils then pour into the sieve and then rinse under running water.
  • Wash the parsley, spin dry and remove the tough stalks. Finely chop with the mezzaluna.
  • Wash the spinach in several changes of water, shake it dry over the sink, then slice the leaves into ribbons and the stalks into small pieces.
  • In the stockpot, warm 2 tablespoons of the oil over a medium-low heat. Add the shallots, carrot and thyme, and sauté gently for five minutes.
  • Add the garlic and tomatoes, and sauté for a minute more.
  • Tip in the lentils, stir, then add the stock and a little salt and pepper. Bring to a boil, reduce the heat and simmer for 25 minutes until the lentils are tender.
  • Add the parsley and spinach, simmer for another five minutes, season to taste and ladle into bowls. Trickle over a drop of oil and serve!

Notes: How many types of lentil are there? Do you need to soak lentils overnight? What’s a mezzaluna?

ourkitchengarden.net

Categories: Kitchen Garden, Recipe | Tags: , , , , , , , , , , | 1 Comment

BASC Vacation Care Program 2-6 Wednesday 2nd October

Posted on October 8, 2013 by melhm

After the simple joys of rolling pasta at the low tables with the wee junior folk, it was fun to get back to the stations and whip up a full menu of springy delights… So we had four groups preparing a different dish each: they prepared the ingredients and cooked the dish, we set the tables and then gobbled up what we had prepared!

And then we all helped to clear up, stack the dishwashers, sweep and tidy… So much fun!

ourkitchengarden.net

Our Menu

Salad of baby beets, broad beans and goats’ cheese

Beetroot linguine with land cress, lemon and garden herbs

Pizza with rosemary, olives and rocket

Lavender honey cakes

ourkitchengarden.net

Categories: Kitchen Garden, News | Tags: , , , | Leave a comment

Create a free website or blog at WordPress.com.