In our final week of Kitchen for term 3, we finished off our culinary world tour and focussed on Australia. We discussed the concept of Australian food and looked at whose parents and grandparents had emigrated to Australia and how that had shaped the children’s concept of Australian food at home. We also looked at Australian identity and the different elements that comprise it. We discussed being Jewish and Australian and made honey cake muffins to reflect this heritage and prepare for Rosh Hashana. We made cheese & vegemite scrolls and lamingtons to showcase ‘ typical (or stereotypical) Australian’ food. We also made a green & gold pasta dish. We reflected on the settlement of Italians who brought pasta to Australia and helped shaped its multicultural dining scene and then made a pesto using warrigal greens which are a native indigenous plant to tie in with the aboriginal heritage of our country. Our final dish was a Sudanese vegetable & rice dish. I chose this dish as we have been providing food to a Sudanese group of women and children and I wanted to students to have a sense of this Sudanese community through the food and spices used. I want to take this opportunity to wish everyone a Shana Tova and beautiful and restful break over the school holidays.
Honey Cake Muffins
1½ cups sugar
¾ cup oil
1 teaspoon vanilla
1½ cups SR flour
1½ cups plain flour
1½ teaspoons bicarbonate soda
4 tablespoons of cocoa
1½ cups hot water
2 green apples, thinly sliced into rounds
¼ cup granulated sugar
Preheat oven to 175C
In a large bowl, mix together the flours, bicarb soda and cocoa.
In another bowl mix together the sugar, honey, oil, eggs and vanilla.
Spoon the dry mixture into the wet mixture one spoon at a time and mix in between. Add the hot water and mix well.
Half fill muffin pans with the mixture.
Top with a slice of apple and sprinkle with granulated sugar.
Bake for about 20 minutes or until springy to touch.
Cheese & Vegemite Scrolls
4 sheets of puff pastry
¼ cup Vegemite
3 cups cheddar or tasty cheese, grated
1 egg, beaten
Preheat oven to 220C.
Line 3 baking trays with baking paper.
Place pastry, one sheet at a time, onto a chopping board.
Spread Vegemite over pastry. Sprinkle cheese over Vegemite.
Starting from the edge closest to you, roll up the pastry. You want it firm but not too tight.
Cut each roll into 12 equal portions.
Place on the baking tray (allow room for spreading) and brush each scroll with egg.
Bake for 15-20 minutes until pastry is golden and cheese is melted.
Allow to cool for 5 mins before transferring to a wire rack and serving.
1 sponge cake, cut into thirds
1/3 cup strawberry jam
500g icing sugar
3 tablespoons cocoa powder
1 tablespoon butter
1 cup hot water
4 cups desiccated coconut
Spread the coconut onto a large sheet of baking paper.
Cut the sponge cake into thirds.
Cut each third of the sponge cake in half horizontally and spread one half with jam then top with the other half.
Then cut each jam layered sponge cake into 10 pieces (30 pieces total).
Sift the icing sugar and cocoa into a bowl. Put the butter into the hot water to melt, then mix this into the icing sugar mixture until thick and smooth.
Dip each cake portion in the icing to coat it completely, then roll the piece of cake in the coconut.
Place on a wire rack to set.
Sudanese Veggies with Spiced Rice
1 red onion, cut into thin wedges
600g butternut, peeled, de seeded and cut into chunks
1 eggplant, cut into cubes
2 zucchini, sliced into rounds
1/3 cup olive oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon cinnamon
1 teaspoon maldon salt
1/2 teaspoon chilli flakes
2 can chopped tomatoes
1 can chickpeas, drained and rinsed
Preheat oven to 220C.
Mix together all the vegetable spices and salt in a small bowl.
Combine onion, pumpkin, eggplant and zucchini in a large roasting pan.
Drizzle with oil and sprinkle with spices then toss to combine.
Roast for 30 minutes.
Pour the tomatoes over the vegetables and roast for a further 15 minutes.
Remove the vegetables from the oven. Stir in the chickpeas and let sit for 5 minutes before serving with the spiced rice.
1 tablespoon vegetable oil
2 cups basmati rice
3.5 cups cold water
1 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 chicken stock cube
Heat the oil in the saucepan over medium-high heat and add the rice. Fry the rice constantly stirring with a wooden spoon for 1-2 minutes.
Add the spices, salt and stock and stir vigorously for another minute.
Add the water, cover the pot and bring to the boil.
Once boiling, turn to the lowest heat and allow the rice to absorb all the water.
Once water is absorbed, fluff with a fork then put a tea towel over the pot and cover again with the lid and allow to stand for a few minutes.
Divide into 3 bowls and serve with the vegetables.
Green & Gold Pasta
600g plain flour
3 teaspoons salt
6 eggs, lightly beaten
Sauce – Warrigal Greens Pesto
2 cups firmly packed warrigal greens (leaves only)
½ cup parsley leaves
½ cup grated parmesan cheese
1/3 cup sunflower seeds, toasted
1 tablespoon lemon juice
½ cup olive oil
Bring a large pot of water to the boil ready for the pasta.
Combine the salt and flour in a food processor. With the motor running, add the eggs. Process until the dough starts to cling together and forms a ball. Tip the dough onto the bench and knead for a few minutes. Wrap in glad wrap and leave to rest for an hour.
Divide the dough into 6 pieces. Pass it through each setting of the pasta machine starting from 0 until number 5. Lay sheets of pasta on a floured surface. One all the pasta has been rolled into sheets, place the pasta through the cutter.
Place the cut pasta in boiling water for 3-4 minutes or until al dente.
Toast the sunflower seeds in a dry fry pan over medium heat until golden.
To make pesto, bring a pan of water to the boil. Blanch greens for 3 minutes, then strain and refresh in cold water.
Squeeze out excess liquid and roughly chop. Process with parmesan, sunflower seeds, lemon juice and olive oil in a food processor until smooth; add extra oil if too thick. Season with salt and pepper.
Loosen the pesto with some of the pasta water and then toss with the pasta until pasta is coated.
Serve with extra parmesan.