Pupil Choice Recipe

Annabel’s Ghanaian  Jollof Rice

Thank you to Annabel in Yr 10 for nominating the week’s Pupil Choice recipe.  This rice dish has its origin in West Africa and is packed full of vital nutrients as well as flavour!

Ingredients

• 4 cups of long-grain rice (jasmine or basmati preferred)
• 1/4 cup of vegetable oil (or any cooking oil)
• 1 large onion, chopped
• 4-5 ripe tomatoes, blended (or 1 can of chopped tomatoes)
• 1/4 cup of tomato puree
• 2-3 red peppers, blended
• 4 cloves of garlic, minced
• 3cm piece of ginger, grated
• 1-2 teaspoons of thyme (dried)
• 1-2 teaspoons of curry powder
• 1-2 bay leaves
• 1-2 teaspoons of salt (adjust to taste)
• 1 teaspoon of black pepper
• 4 cups of chicken or vegetable stock (or water)
• Optional: 1-2 cups of mixed vegetables (carrots, peas, etc.)
• Protein of choice: grilled chicken, beef, or fish for serving

Preparation

Step 1: Prepare the Rice

• Rinse the Rice: Begin by rinsing the rice under cold running water until the water runs clear. This removes excess starch and helps prevent the rice from becoming mushy. Soak the rice in water for about 30 minutes, then drain.

Step 2: Make the Tomato Base

• Sauté Onions: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent and fragrant, about 5 minutes.
• Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Cook for an additional 2 minutes, ensuring they don’t burn.
• Blend Tomatoes and Peppers: In a blender, combine the tomatoes, red peppers, and tomato puree. Blend until smooth.
• Cook the Tomato Mixture: Pour the blended mixture into the pot with the sautéed onions. Add thyme, curry powder, bay leaves, salt, and black pepper. Cook on medium heat for about 15-20 minutes, stirring occasionally. This allows the sauce to reduce and intensify in flavour.

Step 3: Cook the Rice

• Add stock: After the tomato base has cooked down, add the chicken or vegetable stock to the pot. Stir well and bring to a boil.
• Add the Rice: Once boiling, add the drained rice to the pot. Stir to combine all ingredients, ensuring the rice is evenly coated with the sauce.
• Simmer: Reduce the heat to low and cover the pot with a tight-fitting lid. Allow the rice to cook for about 20-25 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid frequently, as this releases steam and can affect the cooking process.
• Check: After about 20 minutes, check the rice. If it’s still firm, add a little more broth or water, cover, and continue cooking for another 5-10 minutes.
• Add Vegetables (Optional): If using mixed vegetables, stir them into the rice during the last 5 minutes of cooking to heat them through.

Step 4: Serve

• Fluff the Rice: Once the rice is cooked, turn off the heat and let it sit, covered, for an additional 5 minutes. This helps to steam the rice further.
• Serve: Fluff the rice with a fork and serve it hot. Accompany with grilled chicken, beef, or fish, fried plantain and spicy pepper sauce.

Store in an airtight container for up to 3 days.

Please do try this at home and enjoy!  Feel free to send photos of your cookies to Mr Page at pagea@testvalley.hants.sch.uk.

Danebury Chefs of the Week

The Danebury Chef of the Week Award for this week goes to Scarlet D in Yr 7, who made some incredible designer sandwiches, displaying her creativity and knife skills.  Well Scarlet!

Chef’s Gallery

Yr 10 Crème Brûlée

  

Yr 8 Hand-Stretched Pizzas

  

 n

Yr 7 Designer Sandwiches

   

  

Next Week’s Lessons

Yr 7 – Pasta Salad

Yr 8 –  Final Written Assessment

Yr 9 – No lesson due to Bank Holiday

Yr 10 – Fresh Mayonnaise

Food In Season

Seasonal Pizza Toppings

Spring time brings fresh vegetables and makes use of the Mediterranean herbs that survive the Winter and resume o growth in the garden as soon as the temperature starts to rise.

This seasonal goat’s cheese and roasted pepper pizza is available from Prezzo.

Ingredients

• 250g strong white bread flour
• 7g yeast
• Upto 150ml warm water
• 200g tomato (chopped, puree or passata)
• 1 red paper, chopped into large chunks and roasted in a little olive oil
• 60g goat’s cheese, sliced thinly
• 10 pieces of sundried tomato
• 12 leaves of basil
• Thyme, rosemary or any other herbs from the garden

Method

1. Mix the flour and yeast together in a large bowl.  Add in the warm water, a little at a time and mix with a spatula or palette knife.  Stop adding water once all of the flour is combined into a dough.
2.  Tip the dough out onto a well-floured surface and kneed the dough for 5- 10 minutes until it is soft and stretchy.
3. Leave the dough to stand in an oiled bowl in a warm place for at least 1 hour.  Cover with a clean tea-towel.  The dough should rise a little.
4. After an hour, stretch out the dough onto a lightly oiled baking tray.
5. Spread the tomato evenly across the dough, leaving 3-4cm clear at the edge.
6. Distribute the goat’s cheese, roasted pepper, sundried tomato, basil and herbs evenly across the pizza.
7. Bake in a hot oven (200’C, Gas Mark 6) for 10-15 minutes
8. Drizzle with a little chilli oil and serve with fresh salad.