Week 15 – Spring Roll’s
I this week we had skills test to see who could make the best spring rolls.
Kiara Jim was the the best roller
Cody Cheng was the best fryer
Week 14 Thai Food
This week we had another group work challenge, where pupils had to collaborate in groups of 5 to make traditional food from Thailand. Each group appointed a team leader (head chef) and had an hour and half to make a Thai green curry (with homemade curry paste) , Pad Thai and Coconut Rice.
Week 13 – Indian Cuisine
In this weeks FLG lesson we produced a delicious and varied Indian buffet, consisting of different curries, onion bhaji, samosa, Pilaf rice and Naan Breads. Pupils really enjoyed this weeks range of flavors and the smells carried the school, bringing in several visitors, including the principal and many other teacher eager to sample our buffet. 
Pupils also really enjoyed signing along to the Slumdog Millionaire soundtrack whilst cooking. http://www.youtube.com/watch?v=xwwAVRyNmgQ
Week 11 – Roast Chicken Dinner
In this week’s Food lover’s lesson, we looked at the British culture of eating a roast dinner on a Sunday and the traditional components of this meal.
Roast Chicken
Yorkshire Pudding
Roast potato,parsnip
Mash potato
Carrots
Peas
Red Cabbage
Stuffing
Gravy
It was set up as a teamwork challenge with groups of 5 students all given the same ingredients and a set of instructions. The had about one and a half hours to prepare and serve their roast chicken dinner.
The winner group was Joyce Lau, Kiara, Jim, Goldie Wong, Jessica Hui, Kayla Wong
The best team leader was Tiff Tong
week 10 – Hot x buns
]This week we looked at the history of Hot Cross buns and foods relating to Easter.
We did a “Great British Bake Off” style challenge, where pupils worked in pairs to follow the Hot Cross Bun recipe and then present their 6 best buns for Judging. This was won Joyce and Shyla.
Week 9 – Eastern European Foods
In this weeks lesson we look at Foods from Eastern Europe and had Ms Tirisina come to demonstrate one of her traditional Moldovan family dishes and talk about cultural aspects of growing up in Eastern Europe. Pupils then worked in teams to produce the following menu.
Borsch
Bacon Dumplings
Feta and Spinach Filo Pie
Placinta cu Branza (Cheese puff Pie)
Cabbage leaves stuffed with Pork and tomato sauce.
Week 8 – Caribbean Food
Hot and Spicy this week on The Food Lovers Guide course.
Jerk Chicken
BBQ Chicken Wings
Creole Aubergine
Rice and Peas
Salsa/Johnny Cakes
Week 7 Mongolian Food/Khusugtun Choir
Today In the Food Lovers Guide to Culture the pupils were asked to make a Buffet of Mongolian Foods, for the Khusugtun Orchestra/Choir that were coming into school to do a performance. This was obviously a daunting task, making traditional foods for peopel that know exactly what it should look and taste like. However the pupils took up the challenge and showed some amazing teamwork to produce a few different Buuz’s (Mongolain Dumplings) and stir-fry dishes, all served with tradition salty milk tea. The Khusugtun choir was very impressed and said that we were close to tures spo 
t on!
After we had all eaten and cleared away, we got enjoy the amazing performance of throat singing, long song and acontortionist.
Here a link to them playing at the Royal Albert Hall
http://www.youtube.com/watch?
Itailian Culture – Week 6
As a follow on from the visit to the Organic farm, we looked at the Culture of Italian Food and their Cuisine, as it gave us the opportunity to turn some of the tomatoes we brought back into pizza sauce. Also the Italian food culture is one of eating fresh and local, which is the same philosophy as the organic farm.
On today’s menu was
Garlic Bread and pizza
Mushroom risotto
Macaroni and Cauliflower Cheese
Pesto Spaghetti
Salad
It went down a storm with a glass of red wine (Ribena really)
Organic culture – visit to Zen organic farm
Most enjoyable trip to to zen organic farm in the New Territories, which specializes in growing heirloom vegetables for some of the best restaurants and hotels in HK. The dis it started with a talk about organic culture and the farms philosophies, by the owner, Joey (lovely lady). We then went on tour of the farm, learning about bio-diversity and crop rotation, before, being allowed to harvest 30 varieties of heirloom tomatoes, orange and purple cauliflower and many different salad leaves.
The trip culminated in a lunch consisting of farm soup, preparing our own salads using the salad and tomatoes we had just picked and pizza’s cooked in the outdoor wood-fired oven.
The a trip to the farm shop before heading home.
Thanks to everyone at Zen Organic Farm for their kind hospitality
http://translate.google.com.hk/translate?hl=en&sl=zh-TW&u=http://www.zeno.com.hk/&prev=/search%3Fq%3Dzen%2Borganic%2Bfarm%26client%3Dfirefox-a%26hs%3Df6W%26rls%3Dorg.mozilla:en-US:official
