This week our first group of kids finished the food handlers course and sat their test.
A huge congrats to all the kids, as everyone passed!!!
A very big congratulations goes to Nick, who not only passed but got 100% on his test! Well done guys we knew you could do it!
Now we will be using these food safety practices with more awareness and understanding why this is so important in our kitchens here at school and home and in work places!
This week we started our cooking with the Pod 3’s Korean class.
EJ and myself decided a dumpling would be something the kids would love,as when introducing new foods to anyone it is always a good idea if it resembles something familiar, in this case similar to a dim sim.
We learnt that in Korea every home would have a jar of “Kimchi”, which is a traditional pickled, spiced cabbage (generally napa cabbage, I think we would recognise this as wombok?).
Having finding this hard to purchase in Ballarat (we will need to stock up from Melbourne), I googled some quick recipe versions with ingredients we could find from our supermarkets! Not quite traditional but similar!
Some of the boys made a dipping sauce we downloaded from the net, and EJ gave it the seal of approval!!!
We used wonton wrappers, but since then I’ve found a simple recipe, which I rolled the dough through a pasta machine to get the right thickness. I experimented with this and found it much tastier!
After preparing our filling we cut the wontons into circles filled, sealed and shaped them!
With some of our mandu (Korean word for dumpling), we steamed, and with others we fried in a little sesame oil.
Which reminds me, I must ask EJ if sesame is something that is used often in Korean cooking? As in some of the recipes I have come across tends to have a lot of sesame seeds or oil in them!
We thought over the next few weeks we would keep making these and perhaps a Kimchi Pancake too.
Here are some lovely pics of our yummy Kimchi Mandu we made!
We are in the swing of our kitchen program now, with Pod 3 kids and pod 2 students really getting stuck in and cooking (and most importantly eating!!!)
Terms 1 and 2 is all about loads and loads of produce from our large and flourishing garden, so in most classes we have at least one group whipping up a batch of jam, pickles or anything in the way of preserving. It never ceases to amaze me how much the students love to make them.
Our first week back Pod 3 kids made a beautiful spread! We made antipasto with various ingredients from the garden and beautiful sour dough bread from Illawarra bakery. We grilled zucchinis and slim jim eggplants, tomatoes too roast for words, juicy and plump from ripening in the summer sun. Capsicum, a purple one, that turned green when we charred it! Soft cheeses too….mmm! Yummy! We finished off the feast with roasted cling stone peaches, in vanilla and sugar, served with yoghurt that was sweetened slightly with brown sugar and cinnamon.
The following week was “Pancake Week!” Shrove Tuesday is always a great excuse to make and eat pancakes!
So it was Stephanie Alexander’s Tomato and Basil Pikelets (from her book Kitchen Garden Companion), Salad of the Imagination and Little Dutch Pancakes w maple syrup
This week the students made Zucchini Fritters (gluten free, think it needed gluten to hold them together though!), Roasted beetroot, feta salad and peach and vanilla jam, nectarine jam.
Our Pod 2 students had their first week in the kitchen. As they were quite little we made some lovely scones and strawberries macerated in muscavado sugar and balsamic vinegar, and cinnamon yoghurt. These delightful little cooks also made a batch of scones for an elderly group who a come in every fortnight (ages between 70 and 102 yrs old).
Our guests were so excited that they had scones from which the kids had made with the jam from which the older students had made. We will try to incorporate some of these baking skills during these times to share with this lovely group.
Written in February
Kids made pizza pinwheels of warri gal greens, macadamia brownies, kangaroo sausage rolls and lemon myrtle and wattleseed slice, for afternoon tea after our grand opening of the Koori garden. Yum!
This Thursday (14th Feb), we will be reopening the cafe students the students at Yuille.
This year the kids will gain training from outside companies in food handling and coffee making. They will be able to add these certificates to their resumes.
Our goal in this program is to be able to give kids a “hands on” experience, helping them to become “work ready” through the running of the cafe. Our food simple, fresh and delicious, is made in our kitchen, mostly using produce thats available from our veggie garden, and eggs from our lovely hens. There will be a big focus on customer service….body language, grooming, how we speak to customers and to each other. Other skills they will gain is handling money, bookkeeping, making espresso, cleaning, team work, being responsible of own actions, working under pressure, working with different personalities.
The cafe is open to staff and the general public on Thursdays 9:30-2.
Watch this space for future blogs from our cafe team and what’s on the menu!!!