From the garden: sweetcorn, eggs, sage
Recipe source: adapted from a recipe on the Wholefoods House website
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!
- Chopping board & small knife
- 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
- 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?
And here we are at the last day of term! What a lovely start to the year… some great cooking, fabulous volunteers & creative and delicious children! Thank you to everybody 🙂
This week has seen us celebrate our season with fabulous fat eggs from our five chooks – they are truly settling into their strides with huge beautiful offerings every day: over 50g each, just like in the shops! So in honour, we’re creating a Poached Egg Salad with Tarragon Sauce, Sean’s Sweetcorn Chowder, our version of Torta Pasqualina, a few handmade chocolate truffles – and the ubiquitous but nevertheless yummy hot cross bun (with a difference!) And here below is the recipe… happy holidays and see you next term! Melissa
APRICOT & CARDAMOM HOT CROSS BUNS – Jeremy & Jane Strode
- 20g dried yeast
- 100g caster sugar plus a pinch
- 100g butter
- ½ teaspoon salt
- ½ teaspoon ground cardamom
- 500g plain flour
- 2 eggs
- 200g apricots
- 90g self-raising flour
- 10g skim milk powder
- Butter & jam to serve
- 1/3 cup water
- 2 tablespoons caster sugar
What to do:
- Mix yeast with 200ml warm water & pinch of sugar in a small bowl and leave in a warm place for 5 minutes to activate.
- Chop the apricots.
- Place butter, salt, cardamom, plain flour and remaining sugar in the mixer and combine.
- Add eggs and activated yeast and beat until smooth.
- Add apricots and when combined, leave in a warm place for 1 to 1½ hours to double in size.
Start of lesson:
- Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes. Preheat oven to 190°C.
- Mix self-raising flour, milk powder and 100ml water together in a small bowl until smooth. Spoon into a small snap-lock bag. Snip off a tiny hole in 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 minutes until buns are cooked through.
- Make glaze: Place 1/3 cup water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 5 minutes. Brush warm glaze over warm hot cross buns. Divide among serving plates & serve warm with butter & jam.
Categories: Kitchen Garden
Tags: apricot, Bondi Public School, cardamom, children, chocolate, chooks, chowder, cooking, eggs, hot cross buns, kids, Kitchen Garden Foundation, Stephanie Alexander, sweetcorn, torta pasqualina
Today Olly and I planted our first Spring vegetable seeds. Since it has been so lovely and warm I’m hoping that the seeds will think it’s spring and not the winter that it truly is… sweetcorn, silverbeet and green dwarf beans, along with basil and oregano to go with the skerricks of tarragon that survive from last summer. There is so much hope with planting – in my case the results rarely live up to the expectation – and the fabulous feeling of actually having got out there and pulled the weeds out of the bleedin’ beds first. A tick off the to-do list, hooray! I will be smugly satisfied for a while now every time I look out of the kitchen window to our green-thumbed work…one big bed down, now only one small one to go…