Many thanks to all of the family and friends of P5.17 who joined us for our Showcase today. We had a busy day in the kitchen cooking up 3 courses and turning the library into our very own restaurant π©π»βπ³ π§π½βπ³
Potato and Leek Soup π₯£
This afternoon we had our last rotation of Gastronomers and our Group 2 made potato and leek soup.Β We started by chopping leeks, potatoes, onions and garlic and added these to a pan with stock.Β After the vegetables were ready we blended them together and servedπ΄Β
Sourcing our Ingredients from our Eco-garden πͺ΄
Today we enjoyed a visit to the eco-garden where we spent time digging the potatoes and leeks that we planted last year with Miss Trouten.
We are going to use these ingredients in our next Gastronomers dish, potato and leek soup. We also collected some raspberries which were fully grown π
Β 
Baking Shortbread π΄σ §σ ’σ ³σ £σ ΄σ Ώπ₯£
Today Group 1 of Gastronomers were in the kitchen and continuing with our Scottish theme we made our own shortbread. We measured butter, sugar and flour before mixing and kneading our shortbread together.
After some decoration and a short time in the oven they were ready to eat! π
Cooking Scotland – Vegetarian Haggis Neeps and Tatties π΄σ §σ ’σ ³σ £σ ΄σ Ώ
Today our first group of Gastronomers was in the kitchen and worked together in groups to make the first of our Scottish dishes.
We began with wrapping the vegetarian haggis in tinfoil and placing it into boiling water to cook for 30 minutes. We then cut and prepared potatoes and neeps before adding them to a pot to cook.
We then chopped ingredients for the peppercorn sauce including onions, shallots and spring onions.
Afterwards, we placed these into a pan with butter and cooked them until golden, we then added cream, vegetable stock and pepper.
We spooned the finished sauce on top of our haggis and mashed potatoes and neeps.
We can’t wait for our next week of Gastronomers ππ΄σ §σ ’σ ³σ £σ ΄σ Ώ
