Hands-On Team

Soft-Shell Tacos

The Thursday Hands-On Team served soft-shell tacos with a 3-bean sauce – thickened by baked blitzed cauliflower! We learnt quite a bit about rolling out the soft dough, which is quite sticky! We made 65 tacos, which were quickly baked very hot in the pizza oven – they puffed up into a ball during baking.

We also made hazelnut carob chocolate bars – the packaging for the bars is currently being printed, and we should have it by the end of this week! Watch this space…

After baking the tacos were rubbed with good quality local olive oil, filled with hot bean mixture, fresh lettuce and a corn/capsicum/lime salad and fresh avocado, and dressed with creamy cashew topping.

The sauerkraut is also proving very popular, having sold out of the last batch time to jar up some more – we just received 8 crates of locally grown organic red cabbage which we are turning into sauerkraut this week! Yum…

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Pickled Cauliflower Salad and Soft-Shell Tacos

The Wednesday Hands-On Team chopped up pickled cauliflower & carrots, finely sliced fennel and capsicum to make a pickled cauliflower salad to accompany the vegan potato bake dinner – great on a chilly evening.

We also started on the soft-shell tacos – combining whole corn flour, tapioca starch, psyllium husk and boiling water we made a very soft (and hot!) dough which we let rest for 30 minutes. We then divided the dough and rolled it out thinly – a somewhat tricky procedure as the dough is very soft and sticky! Rolling-out skills learnt all-round.

We also had a third group of… singers! We have written a song about respect (respect to God, mankind and planet earth), which we might sing at the opening of Envirofest 2017 (to be hosted @ Wholegrain Organics Monday 2nd October) – looking for keen voices to join in this.

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Rice Primavera and 3 Salads

Thursday night saw the Thursday Hands-On Team making rice primavera (Italian for spring – referring the colours) for dinner service, served with 3 salads, raw mint slice and carob chocolate bars. We had some fun with the mint slice, our third experiment with this new product, always trying to tweak the texture and flavour for the best outcome – our base and filling turned out amazingly this time, but our topping split, the cocoa butter not emulsifying into the maple syrup mixture properly – in the end we had to peel the topping off and investigate the matter further with a few trials – the girls made the failed topping into a delicious mixture with the addition of almond butter, coconut and more peppermint oil which we turned into after-dinner-mint-balls, very yummy, and we made a new topping – this time with very careful and accurate measurements – it worked a treat. We certainly learnt something about emulsifying fats into water-based mixtures and the precision required!

The students setup a production line for plating the dinner – very colourful with 3 different salads. The potato cumin soup was also popular.

Student also enjoyed serving at the till, making drinks to order and serving ice-creams for dessert. Ka pai everyone, great teamwork. Continue reading

Hands-On Team Asian Broth with Kelp Noodles and Production

Last Thursday the Hands-On Team made a delicious Asian broth with kelp noodles for dinner – flavours from lemon grass, ginger, garlic, mushrooms and more…

They also produced peanut butter carob chocolate, sauerkraut and macaruffles. The carob chocolate wrappers are nearly ready for printing – we still have a vegan store in Wellington waiting to stock this product, we are excited to soon have it ready for sale and distribution! Continue reading