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Recipes
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Silverbeet & eggplant ‘eggah’
So many cultures make versions of egg-based ‘cakes’. The Spanish have their ‘tortilla’, the Arabs have ‘eggah’ and in Iran similar baked egg omelettes are known as ‘kuku’. In Provence thick omelettes flavoured with different vegetables are sometimes layered and become ‘crespeu’.
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Skordalia
This well-known Greek garlic-and-potato sauce is served warm or cold. It is often enjoyed as an accompaniment to simple cooked vegetables dressed with olive oil and lemon juice.
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Sudani rice (rice by absorption method)
There are many ways to cook rice. Many families use a rice cooker that takes the guesswork out of the timing and prevents scorched rice. The WORST way to cook rice is to boil it in masses of water and then drain it – most of the nutrients in the rice go down the sink! Every cook should become confident with cooking rice by the absorption method as described here. It is essential to have a heavy-based saucepan with a well-fitting lid.
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Sweetcorn fritters with crisp sage leaves and herb yoghurt
Crisp sage is delicious and different and is a popular garnish for filled pasta, such as ravioli, or thin slices of pan-fried veal.
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Tabbouleh
Flat-leaf parsley is the preferred option for this and all salads using parsley, as the leaves are softer and the flavour seems more intense. Of course if the choice is between old, limp flat leaf parsley and young, just-picked curly leaf parsley, the latter would be the winner! Burghul can be purchased either fine-ground or coarse-ground. This method suits fine-ground grain. If using coarse grain, it may need preliminary soaking in cold water for ten minutes and will then need to be well-drained before mixing with the other ingredients. A great class might plan to reproduce a favourite Lebanese menu. The class would prepare warmed flatbread, a scoop of hummus, a few falafel patties, a heaped spoon of tabbouleh and some yoghurt.
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Thai cucumber, coriander & peanut sauce
This is another recipe where getting the balance between salty, spicy, sweet and sour is very important. Also important is making sure that no one you are cooking for has a peanut allergy. If they do, leave out the peanuts!
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Thai-style beef salad
This dish is often served as a cold appetiser (in which case it serves 4 people), but it is also good to eat hot. The combination of freshly grilled, very spicy beef and cold crisp lettuce is very appealing.
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Thai-style fish cakes with sweet chilli sauce
The balance between salty, spicy, sweet and sour is considered very important in Thai cooking. To check you have the right balance here, roll and fry one small ball and taste it, then adjust the mixture.
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Tomato & onion tart
Schools often return from holidays to find bumper tomato harvests. Westgarth Primary School students have enjoyed making this classic summer tart in kitchen classes. Serve it with a crisp garden salad with a zesty vinaigrette dressing. Source: This recipe is from Westgarth Primary School.
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