TRY THIS SPAG BOL
Each fortnight Spotswood College and New Plymouth Boys’ High School showcase the talents and tasty treats of their students who take food subjects, with a focus on lifelong skills that can be used every day to enhance the benefits of a healthy diet and li
Macaroni and cheese
(A great side dish that can be served on the side or, with the addition of some diced bacon and vegetables, as a meal by itself)
Ingredients
400g macaroni, 50g butter, 2 tablespoons plain flour, 2 cups (500ml) milk, 2 cups (250g) grated cheese (gruyere, tasty, vintage), chopped parsley to serve
Method:
Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.
Meanwhile, melt the butter in a medium saucepan and add the flour.
Cook, stirring, for 1 minute over medium low heat. Gradually add the milk, stirring until smooth.
Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes.
Remove from the heat, add the grated cheese and stir until melted and smooth.
Drain pasta and return to the pan.
Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste.
Serve immediately sprinkled with chopped parsley
Shrimp and pesto fettuccine
Ingredients:
1 bunch fresh basil, leaves picked, washed, dried; 1-2 garlic cloves, thinly sliced, 2 tablespoons toasted pine nuts (see tip), 1 1/2 tablespoons fresh lemon juice, 20g (1/4 cup) shredded parmesan, 2 cups of frozen shrimp meat (defrosted), 400g Fettuccine, 2 1/2 tablespoons shaved parmesan
Method
Reserve 1/2 cup of the basil leaves. Place the remaining basil leaves in the bowl of a small food processor.
Add the garlic and pine nuts, and process until neatly chopped. Add the lemon juice and process until a coarse paste forms, adding a little extra lemon juice if necessary.
Stir in the shredded parmesan. Taste and season with salt and pepper.
In a preheated frying pan, gently toss the defrosted shrimp in a little garlic and butter till warmed through.
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente.
Drain and return to the pan. Add the pesto and shrimp and toss until well combined.
Divide the pasta mixture among serving dishes.
Top with reserved basil leaves and shaved parmesan to serve.
Note:
To toast pine nuts, stir in a frying pan over medium heat until light golden.
Mushroom risotto
Ingredients:
1 litre salt-reduced vegetable stock, 2 tablespoons olive oil, 1 brown onion, finely chopped; 1 1/2 cups arborio rice, 1/2 cup dry white wine (not when making it at school); 3 garlic cloves, neatly sliced; 40g butter, 500g Portabello mushrooms, coarsely chopped; 2 tablespoons chopped flat-leaf parsley, 1 cup grated parmesan
Method:
Heat the stock and 1 cup of water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
Heat 1 tablespoon of the oil in a large saucepan over mediumhigh heat.
Cook the onion, stirring, for 5 mins or until tender.
Stir in the rice until well coated.
Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed.
Repeat with the remaining stock mixture until the rice is tender with just a slight bite.
Meanwhile, heat the remaining oil in a large frying pan over medium-high heat.
Cook the garlic, stirring, for 3-4 mins or until golden and crisp. Use a slotted spoon to transfer to a plate.
Increase heat to high. Cook the mushrooms in the butter, in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate.
Return one-quarter of the mushrooms to the pan. Add the garlic and parsley. Season and toss to combine. Reserve to garnish the risotto.
Stir the plain mushrooms and parmesan into the risotto. Set aside, covered, for 2 mins to melt.
Divide among plates and top with reserved garlic mushrooms. Season with pepper.
Wholemeal spaghetti and meatballs
Ingredients:
Two thick slices white bread, crusts removed; 60ml (1/4 cup) milk,
300g beef mince, 2 tablespoons grated parmesan cheese, plus extra to serve; 2 teaspoons dried mixed herbs, 2 tablespoons chopped flat-leaf parsley, plus extra to garnish; 1/2 lemon, zest neatly grated; 1 egg, 400g wholemeal spaghetti Sauce: 1 onion, peeled, roughly chopped; 2 garlic cloves, 40ml (2 tablespoons) olive oil, plus extra to toss; 3 cups tinned tomatoes 250ml (1 cup) beef stock
Method:
Place the bread in a small bowl, pour the milk over and soak for 5 minutes.
Place the mince, parmesan, dried and fresh herbs, lemon zest and egg in a large bowl.
Mash the bread with a fork to form a paste and add it to the meat mixture.
Season well with salt and pepper.
Next, combine the mixture with clean hands. Break off walnutsized pieces of the mixture and roll in your hands to form balls, then place them on a tray.
When you have used all the mixture, cover with plastic wrap and refrigerate for 30 minutes.
Place the onion and garlic in a food processor and process until finely chopped.
Heat the oil in a large, deep pan, add the onion mixture and fry over low heat until just softened.
Add the tomatoes and stock, increase the heat to high, bring to the boil, then reduce heat to low and simmer for 10 minutes. Add the meatballs and allow to simmer for a further 15 minutes. Meanwhile, cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain and toss in a little olive oil. Combine the pasta with the meatballs and sauce. Serve in deep bowls, sprinkle with grated parmesan and parsley.