This term, Sulman students have been harvesting herbs and vegetables from the garden and using this produce in cooking sessions. Students thoroughly benefit from these cooking activities as it helps them build up a bank of life skills. They also enjoy the social situation of eating together and then critiquing each other’s efforts.
Some of the dishes that have been prepared this term include Vegetarian Jambalaya, Honey and Lemon Chicken Wings and Pesto Pasta. Check out some of Sulman’s yummy recipes below!
- 2 tbs olive oil
- 1 large red onion, cut into thin wedges
- 2 celery stalks, sliced
- 1 zucchini, sliced
- 1 red capsicum, sliced
- 2 dried bay leaves
- 1 tbs fresh thyme leaves
- 1 tbs cajun seasoning
- 1 tsp smoked paprika
- 11/4 cups long-grain white rice
- 400g can diced tomatoes
- 2 x 400g can black beans, rinsed, drained
- 2 tbs chopped fresh flat-leaf parsley
- lemon cheeks, to serve
- Heat oil in a deep-frying pan over medium-high heat. Cook onion, celery, zucchini and capsicum, stirring, for 5 minutes or until softened. Add herbs and spices. Stir for 1 minute or until fragrant. Add rice and stir well to coat.
- Add tomato and 11/2 cups water and bring to the boil. Reduce heat to low, cover and simmer for 10-12 minutes or until rice is just tender.
- Stir in beans. Remove from heat and stand, covered for 5 minutes or until rice is tender and beans are heated through. Discard bay leaves. Sprinkle with parsley and serve with lemon cheeks.
Honey and Lemon Chicken Wings (with herbs)
- 1 kg chicken wings/niblets
- 4 tablespoons honey or brown sugar
- 2 lemons, juiced
- 1 lemon, sliced
- 1 onion, peeled and quartered
- 1 tablespoon paprika
- Salt and pepper to season
- A few sprigs of herbs such as fresh thyme and rosemary
- Preheat oven to 180 c
- Make marinade combining lemon juice, paprika, seasoning and honey
- Pour marinade over chicken and set aside
- Place lemon slices and onion in a baking tray, add marinated chicken and herbs.
- Bake in oven for 45-60 mins, occasionally turning until brown