Hands on Team First Wednesday Night!

Last week we started a second Hands-On Team night @ Wholegrain Organics cafe – now operating Wednesday and Thursday nights. Students arrive at 4pm, we prepare dinner and produce until 6pm when dinner service starts. The Thursday night has become so popular we have now started the second day – already with 10 students!

We learnt the correct way to finely dice an onion to go into the potato cakes – of which we made around 160. We made a pot of tasty potato & cumin soup. We seasoned and roasted tofu cubes for the salad, and we produced a batch of carob chocolate – yum.

Students also had a go at serving at the till, making fresh juices and smoothies to order, plating up the meals and serving the meals to the customers.  Continue reading

MANUKURA Hones Knife Skills

Yesterday for food tech we focussed on knife skills – it was amazing how much everyone improved! (Yes a few bandaids later 😉 ) The boys made a vegan potato salad – which required a macedoine (small cube) cut of carrot around 6mm cubed, brunoise (very fine dice around 2mm) of red onion and very finely sliced spring onion – this was quite a challenge, but pleased to say everyone rose to the challenge, and did really well! They steamed the peas and carrots for a few minutes, added herbs and seasonings and made a very creamy dressing – this started with cashew nuts blended with lemon juice, olive oil and sea salt, then we added coconut yoghurt, lemon juice and seasonings. Conclusion: yummy. After all our hard work we enjoyed some vegan pizza – yum, gone very fast!

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MANUKURA students make bread rolls & Moroccan spiced pumpkin hummus!

The MANUKURA food technology students made a delicious batch of wholegrain bread rolls and roasted pumpkin hummus @ Wholegrain Organics on The Square. They learnt how to knead, form and rise the rolls which are made from just 4 ingredients: wholegrain wheat flour, yeast, salt, water. So simple and so good!

They ground spices, chopped garlic and ginger and coated the cubed pumpkin in all the tasty goodness and roasted it in the oven until soft, then blended it with chickpeas, lemon juice, olive oil, tahini and salt to make a very tasty and nutritious hummus. Ka pai team, and again great teamwork. Your hummus was so good we are serving some of it in our cafe this evening in a fennel tofu stack! Continue reading

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