Taz of Food Envy dropped by to check out our newly kitted out kitchen, and to offer some tips and tricks which will serve students well as they continue to prepare and share their culinary creations.
First, with the help of our newly installed kitchen camera, Taz demonstrated correct knife handling and showed all of us chefs some expert ways of chopping onions and stripping silverbeet. He then circulated among our junior chefs, providing on-the-spot advice and encouragement. If you would like to know how many grams of sugar are in an onion - ask one of our chefs!
Next, akonga followed our recipes of the day: Vegetable Soup and Herby Cheese Bites with Silverbeet. It was heartening to see students work together as a team to prepare dishes to be shared with the garden crew.
Then, with a few minutes to spare, we set tables and got bowls ready to dish up hot soup to our friends from the garden and sat down for shared kai (food) and conversation.
As kaiako (teachers), it has been encouraging to see students rise to the occasion and take on roles naturally. There is a genuine enthusiasm from our Year 4 students as they take risks and try new things. Hopefully they will bring these new skills home to whānau (family) soon!
Our Garden to Table programme at Amesbury relies on the generosity and support of our volunteers. We welcome those parents or other family members who can join us in either the garden or the kitchen. This could be on a weekly, monthly, or occasional basis.
A huge thank you to Taz, who has said he had a 'blast' and would happily join us again sometime. Equally we would like to thank Thanh Huynh (John's mum) for providing regular support and her positive attitude as we figure things out!
This article is only a glimpse at what we have been up to during Garden to Table. We hope to invite students to write future articles for our Amesbury digest, where they describe their recipes and experiences in both the kitchen and the garden. In the meantime, the recipes we have used in our previous four sessions should tide you over!
This week's session: Vegetable Soup and Herby Cheese Puffs with Silverbeet
Third session: Moroccan Carrot Salad and Vegetable Stock
Second session: Lunchbox Broccoli Balls and Salad of the Imagination
First session: Confetti Spaghetti
(See recipes attached)
