Recipe

How about this detailed recipe from Yusuff Abdullah, 3D.  A delightful Afghan dish that looks very tasty indeed.  Thank you so much for your effort.

Norinj Palau

This is a traditional Afghan dish and it has a lovely delicate flavour. This Palau is prepared with the peel of bitter (or Seville) oranges. It is quite a sweet dish.

Serves: 4

Prep time: 10 mins

Cooking time: 2 hours

Ingredients:

450 g long grain rice, preferably basmati             75 ml vegetable oil

2 medium chopped onions                                 570 ml water, plus 110 ml water  

The peel of 1 large orange                                 50 g sugar

50 g blanched and flaked almonds                     560 g blanched and flaked pistachios

salt and pepper                                                  25 ml rosewater (optional)

½ tsp of saffron or yellow food colouring  (optional)

1 tsp ground green or white cardamom seeds

1 medium chicken or 700-900 g Lamb off the bone, cut into pieces

Method:

*Measure out the rice and rinse several times until the water remains clear. Add fresh water and leave the rice to soak for at least half an hour.

*Heat the oil and add in the chopped onion. Stir and fry them over a medium to high heat until golden brown and soft.

*Add the meat and fry until brown, turning frequently.

*Add 570 ml water, salt and pepper and cook gently until the meat is tender.

*While the meat is cooking, wash and cut the zest of a large orange into matchstick sized pieces, removing as much pith as possible.

*To remove any bitter taste, put the orange strips into a strainer and dip first in boiling water then in cold. Repeat this several times.

*Make syrup by brining to the boil 110 ml of water and 50 g of sugar. Add the orange peel, flaked almonds and pistachios to the boiling syrup. Boil for 5 minutes, skimming off the thick froth when necessary. Strain and set aside. Add the saffron and rosewater and boil again for another 3 minutes.

*To cook the rice, strain the chicken stock (setting the meat to one side) and add the syrup. Make the syrup and stock up to 570 ml by adding the extra water. The oil on the surface of the stock should be included in the cooking of the rice. Bring the liquid to the boil in a large casserole dish. Drain the rice and add it to the boiling liquid. Add salt, nuts and peel, reserving 1/3 for garnishing. Bring back to the boil, cover with a tightly fitting lid, turn down the heat to medium and boil for about 10 minutes until the rice is tender and all of the water is absorbed.

*Add the meat and the remaining peel and nuts on top of the rice and cover with a tightly fitting lid. Put into a pre-heated oven 150 c (300 f, gas mark 2) for 20 to 30 minutes or cook over a very low heat.

*When serving place the meat in the centre of a large dish, mound the rice over the top and then garnish with the remaining peel and nuts.

Recipe Ideas

recipe

Feel free to send your family’s favourite recipes into school for us to share and try.

Thank you Lennon Billany, RB for sending us your lovely recipe for flapjacks.

How about this from Emma Gifford, 1P.  It sounds delicious!

Best ever Chocolate cake – this is the easiest and tastiest chocolate cake ever, it is our go to celebration cake recipe! 

cake:

2 eggs

2 cups flour

2 tsp baking powder

1.5 tsp baking soda

3/4 cup cocoa powder

1 tsp salt

2 cups sugar

2 tsp vanilla

1/2 cup olive oil

1 tsp espresso powder

1 cup milk

1 cup water

(this fills 2 8″ tins, half the amounts for 1 cake tin)

  • pre heat oven to 175 degrees (fan) 
  • grease cake tins
  • add flour, sugar, cocoa, baking powder and baking soda, salt and espresso powder together and whisk to combine
  • add milk, oil, eggs and vanilla to dry mixture and mix until well combined.
  • combine speed of whisk, and add boiling water (the batter will be thin, don’t worry)
  • beat on high speed to add air
  • bake for 30-35 mins until skewer is clean 
  • remove and cool completely

icing: (use amounts you prefer to get consistency you like) 

  • cream some butter and cocoa.
  • add sugar and a little dash of milk and whisk.

add vanilla and espresso powder and whisk’

Thank you again for your effort and can’t wait to try them.

 

Summer Term Reception

We started the term with an ‘Under the Sea’ adventure and ended it exploring the world of Mini Beasts. We enjoyed our trip to the farm and our many days outdoors, exploring the environment with Forest School. The children have continued to develop skills across all seven areas of learning and have showed fantastic confidence and enthusiasm when reading and writing. The maths challenges have continued to show what excellent mathematics skills the children in Reception have developed over the year. We cant quite believe that this year is nearly over; what a great year it has been! These next few weeks the children are excitedly preparing for their transition to Year 1.

Mini Beast Open Afternoon

We have ended the term with a Mini Beast Extravaganza! Thank you to all the parents who attended the afternoon session; it was very well attended, busy and fun! The children thoroughly enjoyed having you here and working with you to create all sorts of mini beasts. We hope you also enjoyed viewing your child’s work, we saw a lot of proud families celebrating their children’s achievements this year! Well done to all.

 

Y4 Great North Museum Visit

We have enjoyed a visit to the Great North Museum where we took part in a Science workshop about classification. We used branching diagrams to sort specimens in the museum’s collection. We also sorted Mrs Birch and discovered that she is a mammal and a great ape of the genus  homo  and species sapiens!

We also had a good time looking for carnivores, herbivores and omnivores in the ‘Natural Northumbria’ exhibition. We were able to look at the animals’ teeth and work out their diet.

After all of our Science work, we were fascinated by the Roman, Greek and Egyptian artefacts! What a great trip! Most of us can’t wait to return to the museum in the holidays.

This week has been MAD and Science week at school. Our theme has been All Around the World and Year 1 has been finding out about South America! We have found out about the Amazon rainforest and the animals that live there. We talked about how deforestation and how it is changing the habitats of the animals that live there. We have made collages of rainforests and carnival floats, made animal masks and are tasting some food from their culture! We loved it!