Kitchen Garden

Kitchen Garden program for littlies?

Posted on June 19, 2012 by melhm

Whilst on the campaign trail for these school holidays, I’ve had more than a few requests for the 5 to 8 years age group… so I’m thinking now that I might start planning a couple of half-day sessions for the holidays after next – so between Terms 3 & 4… what do you think?

We would definitely focus on a more tactile, hands-on affair, with lots of kneading and rolling and tearing and smelling rather than chopping and boiling!

Our Kitchen Garden

I think it would make a lovely little morning! Hunting for chook eggs, looking for slugs, squishing up herbs, doing a bit of craft – focussing on the seasons, hand-rolling bigoli pasta…

Let me know if you’re interested & I’ll pop you on the mailing list!

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Burnt cream tart with raspberries

Posted on June 18, 2012 by melhm

 

So here you have it, in all its glory – not strictly a Kitchen Garden recipe, but definitely one for the folder… Lisa asked on Sunday night if I fancied taking home a baggie of the cassia-infused mascarpone she uses at Sean’s for the persimmon & quince trifle… My first reaction was huh? What could I possibly do that would do it justice? Anyway she gave me a few hints – and this recipe was my humble answer:

 

Burnt cream tart with raspberries

Ingredients:

Italian shortcrust pastry

1 lemon

200g plain flour plus extra for rolling

100g cold unsalted butter

2 tablespoons caster sugar

1 egg

1 tablespoon iced water

Filling

200g caster sugar

2 eggs

1kg mascarpone (we use Paesanella)

1 cassia stick (or cinnamon if you can’t get it)

1 vanilla bean

To finish

1 cup caster sugar

A punnet raspberries or other yummy berries

What to do:

STAGE ONE

Carefully zest the lemon using a microplane grater.

For the pastry sift the flour and add to salt in a food processor. Chop the butter and add to flour mixture – whiz until mixture resembles fine breadcrumbs.

Sprinkle in the zest and caster sugar and pulse to incorporate.

Using 2 small bowls separate the egg and add yolk to processor with the cold water and motor running. Reserve egg white.

As soon as the pastry resembles a ball, take out of processor. Flatten dough to form a disc and wrap in cling film. Refrigerate for at least an hour.

STAGE TWO

Roll out pastry onto floured surface to approximately 4mm thick. Rolling the pastry onto a rolling pin, lift it gently into a 26cm pie tin, and prick all over with a fork, cover again with cling film and place back in the fridge for 30 minutes.

Preheat oven to 180C.

Place foil in the pastry then baking beans and blind bake in the oven for 20 minutes.

STAGE THREE

Using the oven mitts, remove the pastry shell from the oven, remove the beans & foil and let the shell cool for 2 or 3 hours.

STAGE FOUR

Grind the cassia bark then sieve it into a bowl.

Split the vanilla bean in half, scrape out the seeds and reserve.

Whip the caster sugar and eggs together and then fold in the mascarpone with the cassia and vanilla seeds. Chill for 1 hour.

TO FINISH

Using a spatula, scrape the mascarpone out into the tart shell and even out. Then evenly sieve the cup of caster sugar over the mascarpone and either heat the sugar into a brittle layer with a handheld blowtorch or heat a non-flammable spoon or egg slice over a flame and caramelise the sugar that way. (NB. Your implement may not survive this intact!)

Garnish with some lovely fresh raspberries and try not to eat the whole thing yourself..! So good.

 

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Hearty cabbage & chickpea soup

Posted on June 15, 2012 by melhm

Winter = soup! This is lovely hearty way to get stuck into some cold weather… I used some Nolans Road organic kabuli chickpeas (from Wholefoods House, Woollahra) that were fantastic & only needed about 20 minutes cooking after soaking all night… and also ate it with some toasted day old Iggy’s country round sourdough (just seen) of course!

Our Kitchen Garden soup

Equipment:

  • Bowls – glass, large, med
  • Garlic press
  • Chopping board
  • Stockpot
  • Medium saucepan
  • Colander, sieve
  • Measures – tablespoon, jug
  • Wooden spoon, ladle
  • Serving bowls

 

 Ingredients:

  • 150g dried chickpeas
  • 1 tablespoon bicarbonate of soda
  • A small branch of sage
  • 6 cloves garlic
  • 2 leeks
  • 1 onion
  • 1 head cabbage
  • A small handful parsley
  • 2 tablespoons olive oil
  • Flaked salt & black pepper
  • 2 litres vegetable stock
  • 1 tin chopped tomatoes

What to do:

  • The night before, place your dried chickpeas in the glass bowl and fill the bowl with cold water to double the height of the chickpeas, add the bicarb and stir. They will need to soak for at least 12 hours.
  • At the start of the lesson:
  • Drain the chickpeas into the colander and rinse them well, then put them into the medium saucepan with about 3cm cold water to cover.
  • Rinse the sage, keeping the branch whole, and shake dry. Peel 3 of the garlic cloves and add them, whole, to the saucepan. Also add the branch of sage, a teaspoon of salt & grind of pepper. Set on a medium heat and simmer for 2o minutes.
  • Meanwhile wash the leeks, scoring and peeling the outer layers off to look for hidden dirt, and then finely chop the leeks into thin slices.
  • Chop the cabbage in half and wash, checking for slugs or dirt to clean! Chop finely, cutting the core into small slivers.
  • Peel and chop the onion into small dice. Squeeze the remaining 3 cloves of garlic through the press. Wash the parsley and spin dry. Finely chop.
  • In the large stockpot, heat the olive oil over medium heat. Stir in the onion, leeks and garlic and cook GENTLY until onion is transparent, about 5 minutes.
  • Stir in stock or water, with a teaspoon of salt and grind of pepper. Bring to the boil, then stir in bouillon powder if using, and the cabbage. Simmer until cabbage wilts, about 10 minutes.
  • Chickpeas: After 20 minutes set the sieve over a heatproof bowl and carefully pour the chickpeas and their liquid in to drain, then scoop the chickpeas out into the cabbage soup with a cup of the cooking liquid.
  • Stir in the tomatoes and return to the boil, then simmer for about 20 minutes stirring often.
  • Check for seasoning and add in the chopped parsley. Ladle into serving bowls.
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Kitchen News – June 7th 2012

Posted on June 8, 2012 by melhm

Well that’s definitely it for summer then! With crazy winds and notice to tidy up gutters and garden toys we’ve well and truly launched into the coldest season…

And that’s fabulous news in the kitchen!

A hit this week is our Hearty Cabbage & Chickpea soup, with veggies left chunky and our knife skills put to the test… also using up our bumper crop of cabbage: the crunchy, slippery goodness of iceberg Sang choi bao with stir-fried cabbage & crispy kale. Fingerlicking good… passed the dripping-soy-sauce-down-the-arm test! We’ve also been experimenting with a gluten and lactose-free version of Schiacciata con l’uva e olio d’oliva, and I can confidently say that it was gobbled up by everybody! And last but not least, our ever-morphing Our winter salad with poached eggs & baby beets – simple and delicious!

Placing the grapes just so...

And click on these links for recipes from the last few weeks: Gnocchi with burnt butter & sage and Broccoli and garden herb pizza. If you need any other recipes and don’t see them on this site, drop me a line here & I’ll put them up for you!

What you lookin' at?

Happy souping everybody!

And don’t forget, spaces are filling fast for Our Kitchen Garden School Holiday Program… Head on over to the page & check it out!

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Gnocchi with burnt butter and sage

Posted on June 4, 2012 by melhm

Passing potatoes through the mouli for gnocchi

The volunteers occasionally freak out when I tell them they’re making gnocchi. But I say, have no fear! It’s child’s play… as long as the spuds cool down enough once they’re out of the oven & you help a bit with getting the gnocchi out of the pot, it’s a great dish to do with children as there’s a few different procedures & fun (and teamwork required) playing with the mouli to get the potatoes mashed… and who doesn’t love a bit of playdoh-style rolling out with the dough? I do anyway…

Gnocchi with burnt butter and sage

Fresh from the garden: potatoes, sage, eggs

Recipe source: Melissa, kitchen specialist at Bondi PS

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Floury potatoes work best here: nicola, desiree, pink eye, russet Burbank Idaho and toolangi delight are all great varieties. The trick is to keep your work light – do not overwork the dough – and your gnocchi will be light too.

Equipment:

  • Baking tray
  • Paper towel
  • Large saucepan with lid
  • Small saucepan
  • Large knife, spoon
  • Oven glove or tea towel
  • Ricer, mouli or sieve
  • Bowls – 1 large, 4 small bowls
  • Scales, grater
  • Baking sheet
  • Slotted spoon
  • Serving plates
 Ingredients:

  • 1.5kg floury potatoes
  • 150g plain flour plus extra
  • 2 egg yolks
  • ½ teaspoon salt
  • 1 nutmeg
  • 150g parmesan
  • 125g salted butter
  • Small branch of sage

 

What to do:

For the gnocchi:

  • Preheat the oven to 180°C.
  • Scrub potatoes well & wipe dry with paper towel. Prick all over with a fork and bake in their jackets in the oven for an hour until tender to squeeze.
  • Put the large pot of water on high heat to boil.
  • Cut potatoes in half. Hold half in an oven glove or folded tea towel & scoop out the flesh into a large bowl then press into the ricer, mouli or sieve to cool.
  • Grate parmesan into a small bowl. Grate nutmeg into a small bowl to make about ¼ teaspoon and wash and carefully dry the sage, picking off the leaves.
  • Make a well in the centre of potato mound and add a handful of flour, the yolks, salt, nutmeg and 50g of the parmesan.
  • Fold continuously toward centre, gradually adding more flour until it comes together without being sticky. Allow to rest for 5 minutes.
  • Roll some mixture into a sausage shape about 3cm in diameter and cut off 3cm pieces.
  • Lightly flour the baking sheet. Roll each piece on the back of a fork using thumb and forefinger & place gnocchi there until ready to use
  • Poach gnocchi in a large pot of salted boiling water until they rise to the surface, then scoop onto your serving plates.

For the burnt butter:

  • Chop the butter into small pieces and then in the small saucepan heat the butter on medium until it develops a nut-brown colour.
  • Add sage and continue cooking for 30 seconds until the leaves are crisp.
  • Sprinkle remaining parmesan onto the gnocchi and then drizzle on the sizzling crispy sage & butter.


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Cannellini beans with sage, garlic and rocket

Posted on June 4, 2012 by melhm

We’ve recently discovered the joys of cooking our own soaked beans – the only thing is to remember to start at least 12 hours before as the beans need that soaking time.  These accompaniments are very basic but so delicious & perfect for a one-bowl supper in front of Masterchef! You can also substitute borlotti beans for an earthier dish…

Cannellini beans with sage, garlic and rocket

From the garden: sage, parsley, rocket

Recipe source: Melissa, kitchen specialist Bondi PS

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Soaking dried beans and then cooking them the next day is such a rewarding experience – and these simple accompaniments make the beans a lovely autumn dish. Serve with crusty sourdough!

Equipment:

  • Bowls – large, heatproof
  • Colander
  • 2 saucepans – medium
  • Kitchen towel
  • Measures: tablespoon, jug
  • Chopping board & knife
  • Sieve
  • Microplane grater
  • Serving bowls

 

 Ingredients:

  • 250g dried cannellini beans
  • 1 tablespoon bicarbonate of soda
  • A small branch of sage
  • A small bunch of flat-leaf parsley
  • A handful of rocket
  • Cooking salt
  • Flaked salt & black pepper
  • 3 garlic cloves
  • A splash of extra-virgin olive oil
  • 50g grana padano cheese

What to do:

  • The night before, place your dried beans in the large bowl and fill the bowl with cold water well over the beans, add the bicarb and stir. They will need to soak for at least 12 hours.
  • At the start of your lesson, drain the beans into the colander and rinse them well, then put them into the medium saucepan with about 3cm cold water to cover.
  • Rinse the sage, keeping the branch whole, and shake dry. Peel 3 of the garlic cloves and add them, whole, to the saucepan. Also add the branch of sage, a teaspoon of salt & grind of pepper. Set on a medium heat and simmer until beans are soft, probably about 2o minutes.
  • Meanwhile wash the parsley and spin dry. Discarding the stalks, finely chop the leaves.
  • Wash the rocket and spin that dry too. Chop the stalks in half or thirds depending on the size.
  • When the beans are soft, turn off the heat and let them cool slightly in the water for a minute or two.
  • Set the sieve over a heatproof bowl and carefully pour the beans and their liquid in to drain.
  • Scrape the beans into a large bowl and toss in the rocket to wilt. Add a cup of cooking liquid back in with a splash of olive oil and stir.
  • Check for seasoning, then sprinkle over the chopped parsley and divide among serving bowls. Grate over some parmesan cheese and serve.
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Rocket & coriander soup

Posted on June 4, 2012 by melhm

Winter has hit with force… I juggle the washing line with obsessive compulsion, trying to dodge the showers and sprinkles and hoping for a ray or two of sun to dry the tea towels and aprons. And sit at this computer with a thick scarf double-draped around my neck, and dream of soup… this recipe has been slurped up greedily in the last two weeks and is a cinch to make. Soup on!

Fresh from the garden: rocket, potatoes, spring onions, coriander, bay leaves

Recipe source: Melissa, kitchen specialist at Bondi PS

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Soups have always been a popular dish for the students at Bondi Public – no matter how green they are (the soups, not the kids!) And it’s fun to prepare, with many different procedures and fun equipment.

Equipment:

  • Salad spinner
  • Bowls – large and medium
  • Potato peelers
  • Chopping board & knife
  • Garlic press
  • Large stockpot
  • Wooden spoon
  • Handheld mixer
  • Ladle
  • Serving bowls
 Ingredients:

  • 4 spring onions
  • 1kg waxy potatoes
  • 1 big bunch rocket
  • 6 cloves garlic
  • 60g unsalted butter
  • 2 bay leaves
  • Small bunch of coriander
  • 1.5lt water
  • Cooking salt
  • Flaked salt and black pepper

What to do:

  • Wash and trim the spring onions, removing & discarding the tough outer layer. Slice into 1cm bits.
  • Peel potatoes and cut into 2cm cubes.
  • Peel and squeeze the garlic cloves through the garlic press.
  • Wash the rocket in several changes of water, spin dry and remove & chop into ribbons.
  • Melt butter in the large stockpot over medium heat and sauté spring onion and garlic for 2 minutes.
  • Add the potato cubes, a teaspoon of cooking salt and the bay leaves and stir a few times with the wooden spoon so that the potato sweats in the butter.
  • Add the water, bring to a simmer over medium heat then cover and cook gently over low heat for 10 minutes.
  • Meanwhile wash and spin dry the coriander and then chop the stalks & leaves really finely.
  • After 2 minutes check that the potato is tender, then stir in the chopped rocket, increase heat to medium and cook for 2 minutes. Remove the bay leaves and turn heat off, adding a good grind of pepper.
  • With dry hands, plug in the handheld mixer and carefully whizz the soup until it is silky smooth.
  • Taste for correct seasoning, sprinkle in the coriander and ladle into bowls to serve.

Notes: What other vegetables can be used for soup? How many different procedures are there in this recipe? Why do we want the potato to ‘sweat’? Why do we take out the bay leaves?

 

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Schiacciata con l’uva

Posted on June 4, 2012 by melhm

This recipe was a great hit last week – at school and at home! We rarely cook sweet dishes but when we do, the children obviously love it…  I changed the original recipe calling for plain flour and butter to gluten-free flour and olive oil so that our coeliac and lactose-intolerant friends could also enjoy some baked goodies for a change. I hope you enjoy it too… happy baking!

Schiacciata con l’uva (sweet grape focaccia)

Fresh from the garden: grapes, eggs

Recipe source: adapted from a recipe by Jill Dupleix

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‘This is part shortbread & part cake, and is a very rustic, simple way to enjoy the last grapes of the season.’ And is also dairy and gluten-free!

Equipment:

  • Scales
  • Small saucepan
  • Sieve or sifter
  • Bowl – large, small
  • Table knife & fork
  • Plastic wrap & baking paper
  • Baking sheet
  • Measures – tablespoon
  • Rolling pin
  • Chopping board & small knife
  • Skewer
  • Serving plates
 Ingredients:

  • 250g gluten-free plain flour
  • 1 teaspoon gluten-free baking powder
  • 125g caster sugar, plus 2 tablespoons for topping
  • Pinch of sea salt
  • 75ml extra-virgin olive oil
  • 2 medium eggs
  • 160g mixed green and red grapes

What to do:

  • Sift flour and baking powder into a large bowl and mix in 125g caster sugar and a pinch of salt.
  • Make a well in the centre and add the olive oil, stirring with the knife to gradually draw in the flour.
  • Lightly beat one egg at a time and add to dough, stirring until mixed. Shape into a ball (if too soft, add an extra tablespoon of sifted flour), wrap in plastic film and refrigerate for one hour to help firm it up.

At the start of the lesson:

  • Pre-heat the oven to 180C.
  • Use a floured rolling pin to lightly roll out the dough or just pat it out with floured hands into a rough oval shape on a sheet of baking paper, then transfer, on the paper, to a baking tray.
  • Wash and de-stem the grapes and cut in half lengthways. Scatter the grapes on top, half of them cut-side up, half cut-side down, pressing in lightly.
  • Scatter with remaining sugar and bake for 15 minutes until golden, and a thin skewer inserted into the middle should come out clean.
  • Turn out onto a wooden chopping board and cut into small squares or slices and place on serving plates.
  • While the schiacciata is cooking you can make the dough for the next class before cleaning up!

Notes: How many different procedures are there in this recipe? What other foreign language recipe names can you think of? Why do we use a knife to mix the dough?

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Soft parmesan polenta with poached eggs and sage

Posted on May 29, 2012 by melhm

From the garden: sweetcorn, eggs, sage

Recipe source: adapted from a recipe on the Wholefoods House website

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This is such a vibrant and comforting dish, with the frizzled sage leaves giving everything a crispy, colourful lift. Just be sure the eggs are very fresh!

Equipment:

  • Chopping board & small knife
  • Grater
  • Scales
  • 1 heavy-based saucepan & lid
  • Garlic press
  • Measuring jug
  • 1 small saucepan
  • Salad spinner
  • Paper towel
  • Wooden spoons
  • Bowls – 4 small
  • Medium frying pan
  • Serving bowls
 Ingredients:

  • 1 large corn cob
  • 1 garlic clove
  • 100g coarse polenta
  • 50g grana padano
  • Extra-virgin olive oil
  • 6 very fresh large eggs
  • 75g goats’ cheese (or other soft white cheese)
  • 30 sage leaves
  • Flaked salt and black pepper

What to do:

  • Remove jacket and silk from corn, and with a small sharp knife shear the kernels off. Add them to the heavy-based saucepan.
  • Peel and crush the garlic with the garlic press and add it to the corn with 500ml water and bring to the boil over a moderate flame.
  • Rain in the polenta, stirring. Cover & reduce to a mere simmer 15 mins, stirring every few minutes. Grate the parmesan.
  • When the polenta is ready, remove the lid, beat in the parmesan and season well.
  • Meanwhile, to poach eggs, fill the medium sized frying pan 5cm deep with water and bring to a simmer. Fill the large bowl with cold water. Carefully crack each egg into a small bowl without breaking it and then carefully slide into the water. Let the pan sit for 4 minutes before removing each egg into the bowl of cold water with a slotted spoon.
  • Wash the sage leaves and spin them dry. Heat the olive oil in a small saucepan over medium heat. Add the sage and cook, stirring, for about a minute or until they are dark green, crispy and fragrant.
  • To serve, divide polenta among serving bowls. Crumble goats’ cheese over then place an egg on top of each serving. Season generously and scatter with the frizzled sage leaves & scented olive oil.

Notes: What is polenta? What is cooking by ‘absorption’ method? Why shouldn’t we break the eggs when poaching them? What does ‘fragrant’ mean?

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May 24th 2012

Posted on May 23, 2012 by melhm

With a sniffle and a snuffle we’re slowly making our way into winter – one more week to go chaps! – with cold nights and misty mornings, and my scarf wardrobe getting a workout… we’ve been late-autumning it up a bit in the cottage: last week the classes made the hearty ribollita soup from Tuscany (cavolo nero, overnight-soaked cannellini beans, carrot, tomato, celery, onion, stale ciabatta) and warmed up with a hit of chilli oil in Sean’s Panaroma’s recipe of handmade lingine with rocket, chilli, lemon and parmesan… alas the children ate all the linguine and left little for the grown-up volunteers… not even the chilli held them back! There was a little rhubarb for some crumble (of course!) and a drizzle of crème Anglaise for a lovely and rare sweet treat 😉

So we’re continuing on this week with the dried bean obsession – cooking off soaked borlotti beans in water with lots of sage and garlic until soft, then dousing in some rosemary-infused olive oil and finishing with a sprinkle of parsley. So simple and sooo good. Only bettered by spreading over buttered Iggy’s country sourdough! And jazzing up a crunchy radish salad with poached eggs and tarragon sauce – and we’ve now finished off the olives we picked in March in some hand-punched olive and rosemary foccacia.

To finish: for those cold nights with the heater dusted off and turned up to 11, we heartily recommend the rocket and coriander soup we’ve been making this week. Recipe to follow!

Keep warm out there… Melissa

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