This term we are investigating the soil and learning what is the best soil for our fruits and vegetables to grow in. Preppies had a fun time digging in the dirt looking for potatoes and what a bumper crop they harvested!
Our Master Chefs looked to Mexico this fortnight for their recipe. They made homemade tortillas, seasoned chicken mince all topped off with a delicious and crunchy ‘coleslaw’ style salad with ingredients from the garden. Here is the recipe:
2 cups plain flour
½ tsp salt
¾ cup water
3 tbs olive oil
Mix all ingredients in a large mixing bowl to form a dough. Turn onto a floured bench. Knead for 5 minutes.
Divide the dough into 8 equal sizes portions and roll each into a ball.
On a lightly floured surface, roll each tortilla into a 20 cm circle.
Heat a skillet on high heat. Add tortillas one at a time cooking each side until lightly browned.
Serve with chicken mince & coleslaw (our coleslaw was shredded cabbage, grated beetroot and sliced spring onions).
SEASONING FOR MINCE
1/2 tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
1 tsp paprika
1 tsp ground cumin
Mix all spices together and add to 500grams of browned mince (we used chicken) and ¼ cup water.
Mandy Ward, Kitchen Garden Convenor