Princes Street Primary School is located in delightful Sandy Bay, Tasmania. I had the pleasure of visiting the school several years ago, I remember admiring their bountiful vegetable garden (and a startling Stephanie scarecrow). This year, in spite of Covid-19, the school’s garden has flourished, thanks to dedicated volunteers from the school community. The students returned from remote learning to a garden bursting with produce.
They also harvested Elderflowers from a neighbour’s overhanging tree, creating traditional Elderflower Syrup, which they bottle and sell to raise funds for the kitchen garden. They were happy to share the recipe. The syrup is traditionally mixed with soda water or even sparkling wine!
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This exquisite Spring Ragoût as a first course is a labour of love as not only does it feature double-peeled broad beans, peeled baby turnips and artichokes trimmed to the heart, but also properly prepared shelled peas straight from the bushes.
This delicious Spring Ragoût could also be served alongside grilled or sautéed chicken breasts or escalopes of veal or with grilled wood-fired bread for sopping up the pan juices.
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A poori is an Indian deep-fried bread. These banana poori are an excellent accompaniment to a chicken, lamb or vegetable curry, or can be sprinkled with sugar and eaten as a sweet snack. They are quite delicious but their preparation does involve deep-frying in very hot oil, so if you are cooking with children they will need assistance but the result is definitely worth it!
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A classic preparation is ‘moules marinierès’ – mussels steamed open with white wine and aromatics, a delicious dish to share.
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A classic preparation is ‘moules marinierès’ – mussels steamed open with white wine and aromatics, a delicious dish to share.
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