THIS traditional, rustic French dish is from the Tooradin Primary School kitchen.
Through the Stephanie Alexander Kitchen Garden Program and under the guidance of kitchen/garden specialist Fiona Berkholz, students grow, harvest and cook fresh produce from their school vegetable garden.
“This program is about reconnecting ourselves with the source of our food, how we grow it, and how to enjoy the various taste combinations we can create,” Fiona said.
“We’re very lucky to have this program and it’s wonderful to see students discovering new flavours every session.”
Fiona said the program was also community-focused, particularly as Gippsland is where so much wonderful produce is grown.
“We couldn’t run without support from parents, friends and the wider community,” she said.
“Donations are key, and we are grateful to many generous individuals and sponsors, such as Gazzola Farms and Coolibah Herbs. Their donations make up the shortfall from our garden.”
Ratatouille
Serves 4
Ingredients:
4 tomatoes
3 tablespoons olive oil
1 large onion, diced
1 red capsicum, seeded and diced
1 green capsicum, seeded and diced
1 eggplant, diced
1 medium zucchini, diced
1 tablespoon tomato paste
6 fresh basil leaves, torn up roughly
2 cloves garlic, crushed
1 teaspoon powdered chicken stock
Pinch of thyme
Method:
Using a sharp knife, lightly cut a cross through the skin on the base of each tomato. Drop them briefly into a saucepan of boiling water, then remove and allow to cool for a few minutes. Pull off the skin – it should be soft and come away easily. Chop tomatoes roughly.
Heat oil over medium heat and add the onion and garlic. Cook gently for two to three minutes.
Add capsicum and cook for five more minutes. Remove from heat and set aside on a plate.
Place the eggplant and zucchini in the pan and season well with salt and pepper. Fry gently for 5 minutes then add capsicum, onion, tomato paste, thyme, tomatoes and chicken stock.
Reduce heat to low and simmer for 15 minutes. Serve sprinkled with basil and lots of freshly shaved parmesan cheese.
