To round off our Commonwealth Cooking Project, we invited parents and friends to enjoy a buffet after the end of term summer service. We showcased some of the dishes made during the project and served soda bread with curried chicken, banana and spice muffins and ginger beer. Everyone agreed we served up a real treat.
Cooking Sessions
To start our Commonwealth cooking project, P4-7 made a number of recipes from all around the Commonwealth. Soda bread from Northern Ireland came out the oven looking a bit strange but tasted yummy! We cooked up a treat and made ANZAC biscuits from Australia and New Zealand. They were gone in a matter of minutes. P4-7 also made Jamaican rice and peas but were surprised to find out the peas are actually kidney beans! P1-3 had great fun deciding which toppings to put on the porridge they made and loved using a rolling pin and bowl as a makeshift mortar and pestle to grind the mixture for the Nigerian ginger beer. They loved making the curried chicken wraps and sweet and sticky barfi, eaten at Hindu festivals in India.
Fairtrade Breakfast
The whole school participated in hosting a Fairtrade breakfast for family and friends. Before the hectic day started, we made moist muffins using fairtrade bananas, sugar and mixed spice. They were in such high demand that we needed to half them to feed the hungry crowds!
Chef Ruari
Ruari, the chef from the local restaurant visited to do some cooking demos with us. He showed us great recipes such as pan-fried lamb (not everyone’s favourite but most people enjoyed it), pancakes and maple syrup and Jamaican jerk chicken, which was the most popular dish throughout the project. To make the session even better, Ruari produced a refreshing tropical fruit smoothie and we got to taste mango, passion fruit and coconut.
It was great being able to use all our shiny, new cooking equipment during the project. The project helped us improve our cooking skills but also gave us the chance to apply our number and measurement skills. We all now know a lot more about the geography of the Commonwealth too and can’t wait until the games begin in Glasgow in the summer.
Written by Mariana, Freya and Irvine (P6)
Cooking Sessions
Lamington Primary P1-P7 have been doing practical cooking sessions as part of the Commonwealth cooking project. Each week the recipe came from a different country in the Commonwealth. P1-4 made haggis, neeps and tatties from Scotland, leek & potato soup from Wales, pancakes and maple syrup from Canada, curried chicken wraps and raita from India. P5-7 made ANZAC biscuits from New Zealand and Australia, ginger beer from Nigeria, Jamiacan rice and peas and soda bread from Northern Ireland. During fairtrade fortnight, both classes made fairtrade banana spiced muffins from Grenada.
The ginger beer was like marmite, you either loved it or hated it! Strangely, all of the girls hated the ginger beer and most of the boys liked it. Our teachers said it was lovely to be able to sit round the table together and taste the food we made. P1-4 ate up their leek and potato soup like there was no tomorrow. This is a good recipe to try at home as it was so easy.
We did a survey to find out what dish was most popular. The outcome was that the classes enjoyed both eating and making the baking recipies. Our favourite recipes were the muffins, the soda bread and the Anzac biscuits.
Through these cooking sessions we have developed our cooking skills, like cutting techniques, weighing, combining and moulding. We have also developed skills for life, learning and work. We used numeracy to measure, and double and half quantities, literacy to read and write recipes and also improved our communication and time management skills when working in groups.
Delicious Demo
Ruari, a chef from a local restaurant, came to our school and gave us a cooking demonstration. The first day he came in, he cooked some delicious pancakes with irresistible maple syrup and juicy blueberries. This all linked in with Canada.
On the second day, Ruari cooked some jerk chicken from Jamaica. It tasted moist and had a nice kick to it. We also tried tropical fruit smoothie and got a chance to taste our first piece of fresh coconut. Ruari cracked the coconut open with a hammer! He told us lots of facts about food too. Did you know that the coconuts you see in the shops don’t look like that when they grow on trees?
We thought Ruari’s demos were really interesting. At the end, we got to ask him lots of questions about working with food and the good and bad points about being a chef.
Commonwealth Research
We also did some research on Commonwealth Countries to link in with our cooking sessions. We found out about countries from all the continents in the world, everywhere from Belize to Papua New Guinea. We got most of our information from the internet, books and atlases, did some note taking and then presented our research in a poster.
To finish off our project we are planning to have a Commonwealth buffet for pupils, parents and friends at our end of year service. We can’t wait to taste that delicious food all over again.
Blog written by P5-7
The Primary 7 children have been developing a range of food preparation skills since we got our new café up and running and they decided to put these skills to good use last week! The class invited their parents and grandparents into the school to receive a cooking lesson.
We were delighted to see lots of parents and some grandparents coming into our kitchen and café and being taught how to make a healthy pizza by their children.
The children used and demonstrated a range of food preparation skills such as chopping and grating and took responsibility for setting up their workstations and ensuring that everything was safely and hygienically put away afterwards.
The pizzas were delicious and lots of the parents and children said they were going to make their own healthy pizzas at home for the rest of the family. A great success for the Primary 7 children!
This is a copy of a report 2 of the children were asked to write for the local newspaper.
Burravoe and Cullivoe Schools Food For Thought Project
Burravoe Primary School and Cullivoe Primary School have been awarded a Food For Thought grant from Education Scotland so they can learn about the Shetland aquaculture industry. Burravoe and Cullivoe Schools are both Crofting Connections Schools; Crofting Connections is one of The Food Education Partners which all receive funding from the Scottish Government and work collaboratively to support schools with food education. They are closely connected to the Food for Thought projects.
The children at Burravoe have been making one lunch every week this term. All of their recipes that they have chosen are fish dishes. They have been planning their own salads to go with the dishes; they have been trying different salads to broaden their taste buds. As part of this year’s Crofting Connection project Burravoe are growing the Rainbow Harvest; Burravoe will be using the Rainbow Harvest food in their dishes.
Every week the children are split into 4 groups, they are all mixed so there are little ones and big ones. They have to prepare the salad and lay the salad onto the plate to make it look presentable and appetizing.
They read the fish recipe and start on the salad. So far they have made spicy red haddock, cod fish fingers and salmon parcels next they have decided to make salmon fish cakes.
Burravoe has been trying different salads because they are going to grow their own salad for their lunches.
By Charlotte P7 and Mia P6
Since August pupils from Nursery to Primary 7 have all been learning more about various things linked to the Commonwealth. As well as finding out about some of the foods eaten across the Commonwealth, we have also been exploring other things that keep us happy and healthy such as the values and rights that the Commonwealth aims to achieve for all its citizens.
We have linked our work on the food eaten in some Commonwealth countries to the wider culture of these countries and have enjoyed learning about music, art, geography and traditions, amongst other things.
In March we decided to hold a Commonwealth Fair for our parents, carers and grandparents. This was to celebrate Commonwealth day and it provided us with a fantastic opportunity to share our learning with our families.
We had a range of stalls selling things like:
* Placemats we made using art inspired by countries like Malawi and Kenya.
* Australian biscuits
* Indian Curried Rice Salad
* Canvas bags decorated in the colours of Commonwealth countries
* Grow-your-own herbs in recycled mugs that could be used to cook recipes from the Commonwealth.
The day was great fun.
Domenico the Chef first explained where pizza came from and why Margherita was called Margherita. Then he taught 40 children from Drummond High how to make pizza. It was a huge success!
Giulianos www.giulianos.co.uk dr
Attached the thank you letter from a child who took part of the Dragons Competition at St Mary’s Primary, Edinburgh.
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