We have been trying recipes from Vietnam, China and Italy
Year 4 children tried dishes from Vietnam. They made fresh rice paper spring rolls, nuoc cham - a fish dipping sauce and banana fritters. Carrots, radishes, lettuce, edible flowers, coriander and mint were harvested and knife skills were put to the test as carrots and radishes were julienned for the rice paper rolls. Bananas from our school tree were used to make deep fried banana fritters by some classes.
Year 5 made pot sticker dumplings with cabbage and wood ear fungi harvested from the garden. They were delicious! A range of vegetables were harvested to make a vegetable stirfry with a Chinese sesame sauce. Bok choy, silverbeet, carrots, kale, cabbage, and choko.
Our pasta machines were put to the test and Year 5 have been making fresh pasta. So much fun! With the pasta sheets we made a spring vegetable lasagna using freshly harvested asparagus, broad beans, peas and carrots and a roasted pumpkin rotolo. All recipes can be found in the Year 5 recipe link on the home page.
We were very lucky to have chefs from Depot volunteer last week. The rhubarb was tended to and is growing well. In the kitchen the children made tagliatelle and ravioli with help from Nikki, Al and Chris. It was so much fun and the pasta was delicious! We served the tagliatelle with herbed polpette and a tomato sauce. The ravioli were filled with a carrot puree (with carrots harvested from our garden) and served with a thyme brown butter sauce. A very yummy no bake citrus slice finished the menu.
Our school gala was a success and we sold all our marmalade and tamarillo chutney. The herb salts were a hit and our sorrel, yacon and jerusalem artichoke plants were popular. The citrus slice and brownie were delicious and there were a few faces that came back for seconds. It turned out to be a fantastic day weather wise too and the iced tea went down a treat. Well done Meadowbank school!
