Recipe

Bill’s sweetcorn fritters with avocado and lime salsa

Posted on May 27, 2016 by melhm

IMG_1554

This classic dish from Bill’s just gets better with the addition of this herby salsa – feel free to add a drop of Tabasco or Cholula at home!

Fresh from the garden: sweetcorn, red onion, coriander, avocado, lime, eggs
Recipe source: adapted from Bill Granger’s recipe
Serves: 6 or 24 tastes

Equipment:

  • Chopping boards & knives
  • Citrus juicer
  • Salad spinner
  • Large metal spoons
  • Bowls: glass,
  • Measures: cup, ¼ cup, teaspoon, ½ teaspoon, ¼ teaspoon
  • Food processor
  • Spatula
  • Non stick frying pan
  • Soup spoon
  • Tea towel
  • Serving bowls for salsa
  • Serving plates

 

 Ingredients:

Salsa

  • 1 small red onion
  • A small handful coriander
  • 1 large ripe avocado
  • 1 lime
  • 1 tablespoon extra-virgin olive oil

Corn fritters

  • 2 large corn cobs
  • 1 small red onion
  • 2 eggs
  • A small handful of coriander
  • 1¼ cups plain flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dried chilli flakes
  • Rice Bran oil for frying

What to do:

The salsa:

  1. Peel and finely chop the onion. Roll the lime on the table to soften, then cut in half and juice. Wash the coriander and spin it dry, then finely chop, reserving some leaves for garnish.
  2. Cut the avocadoes in half lengthwise, then neatly take the stone out. Using a large metal tablespoon, scoop out the flesh from half an avocado in one scoop. Place the flesh on a chopping board and slice into cubes.
  3. Place the avocado cubes in a glass bowl, spoon over 2 tablespoons lime juice & then add oil, onion and half of the coriander. Season with salt & pepper & toss gently to combine. Divide into serving bowls and reserve.

  The fritters:

  1. Strip the silks from the corn cobs and wash the cobs. Turn the cobs on one end and carefully slice the kernels from the stalk.
  2. Peel and finely chop the red onion.
  3. Toss about ½ of the corn kernels, and all of the onion, eggs, the other half of prepared coriander, flour, baking powder and spices into a food processor and whiz together until they are a thick, yellow, gloopy paste.
  4. Scrape out into a large bowl and add the rest of the corn kernels. Stir to combine.
  5. Heat up a non-stick frying pan and put about a tablespoon or two of Rice Bran oil in it. Heat it until it shimmers then dollop three mounds, each about the size of a heaped soupspoon worth of corn fritter batter into the pan.
  6. Fry them for about a minute on each side, checking that they are nicely browned before flipping. Repeat with the remaining batter, keeping the fritters warm on a plate under a tea towel. You should get about 16 fritters.
  7. Divide among serving plates and spoon on the salsa. Garnish with reserved coriander leaves and serve.

 Notes: Where does this salsa originate? What is a dollop?

 

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

Mandarine marmalade

Posted on May 24, 2016 by melhm

IMG_1421

Preserving food – like making jam or pickling veggies – sounds like it’s going to be really difficult. But sometimes it isn’t! Especially if you stick to small batches of produce…

Fresh from the garden: mandarines, lemon
Recipe source: adapted from a recipe by Billy Law on atablefortwo.com.au
Makes: about 500ml

Equipment:

  • Chopping boards & knives
  • Large & med mixing bowls
  • Muslin cloth or Chux
  • Citrus juicer
  • Large stockpot
  • 3 small saucers
  • Scales
  • Cup measure
  • Spatula
  • Wooden spoon with flat end
  • 2 or 3 small jars
 Ingredients:

  • 1kg mandarines
  • 600g sugar
  • 3 cups of water
  • 1/2 lemon

 

What to do:

  1. Peel mandarines carefully, trying to keeping peels in one piece if possible. Then cut half of the peels into thin strips (julienne strips) – as thin as possible – and set aside.
  2. Remove as much of the white pith as possible and set aside.
  3. Gently cut the mandarines in half crosswise, remove the seeds and set aside too. Use a clean muslin cloth or new piece of Chux, wrap the seeds and pith together tightly.
  4. Juice the half lemon.
  5. Add mandarines, peel strips, the parcel of pith and seeds, lemon juice, sugar and water into a large pot. Stir constantly over medium heat, without boiling, until sugar is dissolved.
  6. Bring to the boil, then reduce heat down to medium and let it bubble away for about 30 minutes, stirring occasionally until set point is reached.
  7. Set point testing: Put a saucer in the freezer and chill it. Take it out when ready to test, add a dollop of jam onto saucer. Draw a line on the jam with a knife, if it wrinkles, then the jam is ready. If not, keep boiling the mixture for another 10 minutes and test again.
  8. Once ready, remove the parcel and discard the pith and seeds. Pour the marmalade into hot sterilised jars. Seal 15 mins later, or when the jars are cool enough to handle.
  9. How to sterilise jars: Preheat oven to 160C. Wash jar with warm water and a spot of dish washing liquid, drain, leave on a baking tray right side up and put in the oven. Let it sterilise for at least 20 minutes. Time it well so you take the jars out of the oven when your marmalade is ready. DO NOT add cold food into the hot jar, or vice versa as it will shatter. Seal the jar when it’s cool enough to handle.

Notes: What does preserving mean? What is pith? What is the set point?

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

Thai eggplant in coconut curry

Posted on May 24, 2016 by melhm

IMG_1417

The flavours in this curry are so pure and fresh and clean… Just be sure to mash up the herb fibres so it’s not too hairy!

Fresh from the garden: eggplants, lemongrass, kaffir lime leaves, garlic, ginger, basil, spring onions
Recipe source: adapted from a recipe on herbivoracious.com
Serves: 4 or 24 tastes

Equipment:

  • Chopping boards & knives
  • Measures: jug
  • Pastry brush
  • Oven tray
  • Rolling pin
  • Citrus juicer
  • Mini food processor
  • Frying pan
  • Serving bowls
 Ingredients:

  • 4 large, long Japanese eggplants (more if smaller)
  • 100ml Rice Bran oil
  • Salt
  • 2 stalks lemongrass
  • 2 kaffir lime leaves
  • 2 cloves garlic
  • 3cm piece ginger
  • A handful Thai basil
  • 1 lime
  • 1 can of coconut milk
  • 2 spring onions

What to do:

  1. Preheat the oven to 220C.
  1. Slice the eggplants lengthwise. Score them inside deeply on the diagonal into a diamond pattern, being careful not to cut all the way through. Brush with a little olive oil and season with salt. Roast in the oven on an oven tray until completely tender and browning, at least 20 minutes.
  2. To prepare the lemongrass: remove the outer layer of each stem and trim away the bottom 1/2cm and most of the top, leaving only about a 10cm piece that should be tender enough to sink a fingernail into. Now pound it with the rolling pin to release the flavours. Once you’ve given it a good thrashing, you can finely mince it.
  3. Wash the kaffir lime leaves and basil and finely slice.
  4. Peel the garlic and ginger and finely chop. Juice the lime.
  5. Meanwhile, in a mini food processor or a mortar and pestle, combine the chopped kaffir lime leaves, lemongrass, garlic, ginger and Thai basil and 1/2 teaspoon salt. Process or pound until you have a fairly fine paste. Mix in half of the lime juice.
  6. Trim the roots and top layer from the spring onions and wash them cold water, then finely slice into thin rings.
  7. Heat 2 tablespoons of oil in a frying pan. Fry the curry paste for 1 minute. Turn off the heat and mix in the coconut milk and half of the sliced spring onions. Let it rest a few minutes, then taste and add a little more salt and lime juice if needed.
  8. When the eggplant is done, pour a little of the sauce into your serving bowls. Divide the eggplant slices into the bowls and pour the rest of the sauce over the top. Garnish with the rest of the spring onions and serve. 

Notes: What is a kaffir lime leaf? Why do we need to take care when cutting the eggplants?

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

Quinoa tabbouleh

Posted on May 24, 2016 by melhm

IMG_1419

White quinoa is the most common variety, but red quinoa is also available and has a nuttier flavour. They can be used interchangeably. Quinoa is a fab alternative to grains and is gluten-free.

Fresh from the garden: basil, parsley, lemons, mint, cucumbers, tomatoes
Recipe source: adapted from a recipe by Martha Stewart on marthastewart.com
Serves: 6 or 24 tastes

Equipment:

  • Stockpot with lid
  • Measures: cup, ½ cup, tablespoon, teaspoon, ¼ teaspoon
  • Wooden spoon, fork, teaspoon
  • Salad spinner
  • Mezzaluna
  • Microplane zester
  • Citrus juicer
  • Chopping board & knife
  • Peeler
  • Bowls – 1 large & 4 small
  • Measuring jug
  • Serving bowls
 Ingredients:

Cook quinoa:

  • 1 cup quinoa
  • 1½ cups water
  • 1 teaspoon cooking salt

Make tabbouleh:

  • 4 large handfuls of parsley (about 2 cups when chopped)
  • 1 large handful mint leaves (about ½ cup when chopped)
  • 1 large handful basil leaves (about ½ cup when chopped)
  • 1 teaspoon flaked salt
  • ¼ teaspoon freshly ground black pepper
  • 2 lemons
  • 1 medium cucumber
  • 2 medium tomatoes
  • ½ cup extra-virgin olive oil

What to do:

  1. Toast quinoa in a stockpot over gentle heat, stirring frequently until fragrant for 6 to 8 minutes. Add the water and a teaspoon of cooking salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until grains are tender, about 15 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and let cool to room temperature.
  2. Wash, spin dry and pick the leaves from the stems of the herbs. Coarsely chop using the mezzaluna.
  3. Zest one lemon to yield 1 teaspoon zest then cut both lemons and squeeze through the citrus juicer to yield 4 tablespoons juice.
  4. Peel the cucumber, cut in half lengthways and scrape out the seeds with the teaspoon. Cut the cucumber into small dice about ½cm square to yield about 1 cup.
  5. Cut the tomatoes into small dice about ½cm square to yield about 1 cup.
  6. Add all the ingredients to the large bowl, measure the olive oil and pour into the bowl, mixing thoroughly to combine.
  7. Divide amongst serving bowls and serve at room temperature.

Notes: What is quinoa? Why do we toast the quinoa first? What does cutting into ‘dice’ mean?

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

Eggplant chips with fennel yoghurt

Posted on April 12, 2016 by melhm

IMG_1147

Crispy eggplant is wonderfully paired with fennel yoghurt in this flavourful vegetarian dish.

Fresh from the garden: eggplant, coriander seed, lemon, eggs
Recipe source: adapted from a recipe by Russell Norman of Polpo restaurants
Serves: 6 or 30 tastes

Equipment:

  • Measures: teaspoon
  • Non-stick frying pan
  • Mortar and pestle
  • Chopping boards and knives
  • Mixing bowls – 2 large, 3 med
  • Citrus juicer
  • Deep-sided heavy bottom saucepan
  • Paper towel
  • Scales
  • Oil thermometer
  • Baking tray
  • Serving bowls for the chips and for the yogurt dip

 

 

 

 

 

 

 

 Ingredients:

For the fennel yoghurt

·       1 teaspoon coriander seed

·       1 teaspoon fennel seed

·       200g Greek yoghurt

·       125g mayonnaise

·       ½ a lemon

·       A large pinch of sea salt

·      Black pepper

For the eggplant chips

·       2 teaspoon coriander seeds

·       2 teaspoon fennel seeds

·       100g plain flour

·       1 teaspoon fine salt

·       3 medium free-range eggs

·       150g panko breadcrumbs

·       2 teaspoon sesame seeds

·       2 eggplant

·       Rice Bran oil, for deep frying

What to do:

  1. Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry frying gently for a few minutes until you can smell them. Remove and grind in a mortar and pestle.
  2. For the yoghurt: Add 2 teaspoons of the ground seeds to the yoghurt. Squeeze the lemon to yield 1 teaspoon juice and combine with the remaining yoghurt ingredients.
  3. For the eggplant chips: Wash the eggplants and wipe dry. Slice the eggplants into 10cm long chips, approximately ½ cm wide. Mix the flour, salt and grind of pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds.
  4. Dip the eggplant chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside on a baking tray.
  5. Heat the oil in a deep-sided, heavy bottomed pan to 190C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended. Fry the eggplant in batches for 2-3 minutes until golden-brown. Remove and drain on paper towel.
  6. Divide into bowls, sprinkle with flaked salt and serve with the fennel yoghurt on the side.

Notes: What is eggplant also known as? Why do we need to be careful with hot oil?

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

Pistou soup

Posted on April 12, 2016 by melhm

IMG_1137

French pistou sauce is like Italian pesto except has no pinenuts, and is a classic accompaniment to this rich veggie soup.

Fresh from the garden: potatoes, carrots, celery, zucchini, beans, basil, onion, garlic, bay
Recipe source: adapted from a recipe on jamieoliver.com
Serves: 6 or 24 tastes

Equipment:

  • Chopping boards and knives
  • Mixing bowls – 2 lge, 3 med
  • Colander
  • Medium stockpot
  • Measures – litre jug, ½ cup
  • Scales
  • Mortar and pestle
  • Serving bowls

 

 

 

 

 

 

 

 Ingredients:

  • 1 onion
  • 3 cloves of garlic
  • 2 leeks
  • 3 potatoes
  • 3 carrots
  • 1 stick of celery
  • 3 zucchini
  • A small handful green beans
  • 2 sprigs of fresh flat-leaf parsley
  • 2 fresh bay leaves
  • Olive oil
  • 1 x 400g tin chopped tomatoes
  • 1 x 400g tin cannellini beans
  • 1 x 400g tin borlotti beans
  • ½ cup small macaroni

Pistou sauce:

  • 5 cloves of garlic
  • 6 sprigs of fresh basil
  • 60g parmesan or grana padano
  • 3 tablespoons extra virgin olive oil

What to do:

  1. Peel and finely chop the onion and garlic, then trim, clean and slice the leeks.
  2. Wash the potatoes, carrots, celery and zucchini, then chop them all into small cubes by slicing lengthways first and then into dice (peeling the carrots but not potatoes).
  3. Wash the beans and drain them, then tail them and chop into 1cm lengths.
  4. Wash the parsley, pat dry then pick the leaves and roughly chop.
  5. Pour a film of olive oil into a medium stockpot over a medium heat and sauté the onion, garlic and leek for 5 minutes.
  6. Add all the rest of the chopped ingredients, the bay leaves and the tin of tomatoes.
  7. Drain and rinse the cannellini and borlotti beans then add them in.
  8. Cover with a litre of water, season and simmer for 10 minutes or so until the vegetables are tender – check by piercing a piece of potato with a sharp knife.
  9. Add the macaroni and simmer for another 8 to 10 minutes until cooked, adding a little more water if the soup is too thick.
  10. Meanwhile, for the pistou sauce: Peel the garlic and add to a pestle and mortar. Sprinkle in some flaked salt then start to pound to break down.
  11. Wash the basil and spin it dry, then pick off the basil leaves and add to the garlic. Pound until puréed, then finely grate in the parmesan (weighing the piece first) and muddle in the extra virgin olive oil to make a paste.
  12. Divide the soup into bowls and serve with a dollop of pistou on the top.

Notes: What is pistou? Why do we weigh the parmesan before starting to grate it?

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

Rosemary and tomato focaccia

Posted on April 12, 2016 by melhm

IMG_1149

We love preparing dough, and this soft focaccia studded with tomatoes and rosemary is fantastic as part of an antipasto plate or with a hearty Italian-style soup. In class we use the previous class’s dough, and then make the new dough for the next class.

From the garden: tomatoes, rosemary
Recipe source: dough from a recipe by Hugh Fearnley-Whittingstall
Serves: 4 or 24 tastes

Equipment:

·       Bowls – small, med, flat small

  • Measures – jug, teaspoon, tablespoon
  • Scales
  • Stand mixer & dough hook
  • Pastry brush
  • 20 x 30cm Swiss roll pan
  • Clean tea towel
  • Chopping board & knife
  • Serving plates
 Ingredients:

For the topping:

·       Salt flakes

  • 1 large sprig of rosemary

·       A cup of cherry tomatoes

For the magic dough:

·       250g plain white flour

·       250g strong white flour

·       1½ level teaspoons fine sea salt

·       1 teaspoon instant dried yeast

·       1 tablespoon olive oil, plus a little extra for oiling

What to do:

  1. Preheat oven to 200°C.

For the focaccia:

  1. Brush the pan with 2 teaspoons of oil. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to its original size. Press into the prepared pan. Cover with the clean tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height.
  2. Meanwhile wash the rosemary & pat dry and pick the leaves from the stalks.
  3. Wash the tomatoes but leave any sepals on, and carefully dry on a piece of paper towel.
  4. Use your finger to press dimples into the dough. Brush with remaining oil and sprinkle over the rosemary and a sprinkle of salt. Gently press the tomatoes into the dough.
  5. Bake in oven for 25-30 minutes or until golden and the focaccia sounds hollow when tapped on base. Serve warm or at room temperature, carved into thin slices.
  6. While the focaccia is cooking you can make the dough for the next class before cleaning up!

IMG_1134

Now make the magic dough for the next class:

  1. Put the two flours into the bowl of the stand mixer with the salt and yeast. Mix well using the dough hook. Add the oil and 325ml warm water and mix to a rough dough. Knead for 5–10 minutes, until smooth. This is quite a loose and sticky dough, which is just as it should be – you get better-textured bread this way – so try not to add too much flour if you can help it, it will become less sticky as you knead.
  2. Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so that the bottom is covered with a light film. Cover with plastic wrap and leave in a warm place to rise until doubled in size – at least an hour, probably closer to two.

 Notes: What is process of doubling the dough in size called? What is a tomato sepal?

IMG_1145

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

Veggie patch and feta frittate

Posted on April 12, 2016 by melhm

IMG_1146

So we come to the last weeks of term and need to use up a little bit of this and bit of that growing in the garden. This recipe is perfect to do just that!

Fresh from the garden: eggplant, squash, capsicum, eggs, rocket, parsley
Recipe source: Melissa
Makes: 30 individual frittate

Equipment:

  • Pastry brush
  • 3 x 12-hole large cupcake tins
  • Mixing bowls – 2 large, 2 med
  • Chopping board & knives
  • Potato peeler
  • Salad spinner & paper towel
  • Large frying pan or wok
  • Grater, scales
  • Wooden spoon
  • Tongs, whisk
  • Serving plates
 Ingredients:

  • A small selection of ripe veggies: eggplant, squash, capsicum, leek
  • 1 large sweet potato
  • Large handful of rocket
  • Small handful marjoram and parsley
  • Olive oil
  • Flaked salt and black pepper
  • 200g feta cheese
  • 25g parmesan
  • 12 large eggs
   

What to do:

 

  1. Preheat the oven to 180C. Pour a little olive oil into one cupcake hole in each tin and using the pastry brush, spread it into 30 of the holes.
  2. Peel the sweet potato, and then chop flesh evenly into 1cm cubes. Wash the others veggies and chop into thin slices or small cubes.
  3. Wash the rocket leaves in several changes of water and spin dry. Chop the stalks and leaves into very thin ribbons.
  4. Wash the herbs and pat dry with paper towel. Strip the leaves from the stalks & chop finely.
  5. Heat the frying pan with the oil and toss in the sweet potato, leek and veggies. Season well with salt and pepper. Cook, turning occasionally, for about 4 minutes over medium heat until the cubes are just tender and lightly golden at the sides. Add in the rest of the veggies and cook for another few minutes, then add the rocket and cook until wilted.
  6. Meanwhile, cut the feta into small cubes and grate the parmesan.
  7. Then add the cubed feta and gently stir to mix in.
  8. In the large bowl, lightly beat the eggs with the herbs, parmesan, a pinch of salt and a grind of pepper.
  9. Divide the veggie and feta mixture evenly into the cupcake holes, spoon the eggy herb mixture over and bake in 180C oven for about 20 minutes.
  10. Carefully prise out with a plastic knife if sticking, then divide onto serving plates.

 Notes: Why do we need to preheat the oven? What is feta cheese? What does to prise mean?

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

Sweetcorn chowder

Posted on April 12, 2016 by melhm

IMG_0583

In the restaurant Sean’s Panaroma, Sean makes this soup with a super-intense prawn stock and serves it with velveted prawns, spicy Italian sausage & chilli oil. This version is great for Bondi students who may prefer it vegetarian & not so spicy!

Fresh from the garden: sweetcorn, basil, potatoes, spring onions
Recipe source: adapted from a recipe by Sean Moran in Let it Simmer
Serves: 4 or 24 tastes

Equipment:

  • Saucepans – 1 heavy based, 1 medium
  • Small frying pan
  • Mortar and pestle
  • Chopping board and knife
  • Wooden spoon
  • Measures: 1/2 cup, 1/3 cup, ½ teaspoon
  • Measuring jug
  • Garlic press, potato peeler
  • Salad spinner
  • Stick blender, ladle
  • Serving bowls

 

 

 Ingredients:

  • ½ teaspoon cumin seeds
  • 2 large onions
  • 3 corn cobs
  • 1/3 cup extra-virgin olive oil, plus extra for drizzling
  • 100ml white wine or verjuice
  • 1.5lt vegetable stock or boiling water with 2 tablespoons bouillon paste
  • 5 garlic cloves
  • 1 large branch of basil
  • 2 waxy potatoes (about 120g each) ideally kipfler
  • 2 spring onions
  • Pinch of saffron threads or ground turmeric

What to do:

  1. Pour the stock into the smaller saucepan and heat to a simmer, or fill the kettle to the 1.5litre mark and set it to boil.
  2. In the small frying pan dry toast the cumin seeds over a low flame until fragrant, then grind with the mortar & pestle. Peel and finely chop the onions. Remove the ears and silk from the corn, then carefully slice the kernels off the cobs by standing on one end and cutting don each side of the cob.
  3. Heat olive oil in the heavy-based saucepan over gentle heat, add onion and stir occasionally until lightly coloured. Add the ground cumin and sauté for another few minutes until fragrant.
  4. Add most of the corn (saving a handful for later) and sauté briefly. Deglaze the pan with the wine or verjuice, then add stock or hot water and bouillon and bring to the boil.
  5. Meanwhile peel and crush the garlic cloves and add to the pot, then reduce heat and simmer for about 10 minutes.
  6. Meanwhile wash, spin dry and pick the basil leaves to yield about ½ cup loosely packed. Wash and peel the potatoes and cut into 1cm dice. Wash and trim the spring onions and slice thinly on the diagonal.
  7. When soup has finished simmering, add the basil to the pan, then using the stick blender blend to form a smooth soup.
  8. Add potato, saffron or turmeric and remaining corn and simmer over medium-high heat until the potato is tender for about 10 minutes.
  9. Ladle into serving bowls, and serve hot scattered with the sliced spring onion.
Categories: Kitchen Garden, Recipe | Tags: , , , | Leave a comment

Watermelon, pomegranate and feta salad

Posted on April 12, 2016 by melhm

IMG_0586

Yotam says, ‘This you must eat on the beach or at least outdoors, on a hot day, with the sun’s rays unobstructed. It reminds me of hot sweaty nights on the seafront in Tel Aviv, when everyone is out enjoying themselves with loud music and often a heated conversation. (So, Tel Aviv not so different from Sydney after all?) The sweet juiciness of the watermelon and the crumbly saltiness of the feta give this salad its character.’

Fresh from the garden: watermelon, red onion
Recipe source: adapted from a recipe by Yotam Ottolenghi in Plenty
Serves: 4 or 24 tastes

Equipment:

·       Chopping boards & knives

·       A selection of mixing bowls

·       Wooden spoon

·       Paper towel

·       Salad spinner

·       Scales

·       Serving bowls

 Ingredients:

·       Half a watermelon (ideally 700g without rind)

·       Half a pomegranate

·       A small red onion

·       150g feta

·       A handful of basil leaves

·       Olive oil

 

What to do:

  1. Wash the outside of the watermelon and then carefully cut into 1-2cm slices – you may need to ask a grown up to help. Cut off the peel and then slice each bit into bite-sized triangles. Reserve in a large bowl.
  2. Remove the seeds from the pomegranate: hold one half over a bowl and smash it with a wooden spoon from the outside. This will capture the juice and seeds for the salad, and add all of it to the watermelon.
  3. Cut the onion in half through the root and top and peel it. Then slice it as thin as you possibly can and separate into thin rings. Add it to the salad.
  4. Wash and spin-dry the basil leaves, then pick from the stalks and tear up into tiny pieces into the salad.
  5. Using the scales, weigh the feta and then crumble into chunks over the salad with your hands.
  6. Divide the salad into your serving bowls, drizzle over a thin trickle of olive oil and a grind of pepper and then serve.

Notes: What is a pomegranate? What other savoury ingredients go well with fruit? Have you ever seen an orange watermelon before?

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

Create a free website or blog at WordPress.com.