A prep kitchen feast

Last week our newest bunch of trainees cooked up a storm in the prep kitchen at Hanover House. Not only did they practice their knife skills by cutting up over 3kg of carrots but they also learned the valuable lessons of giving back and how to turn food that would otherwise be wasted into an amazing meal. Supervising Chef Dylan writes about this prep kitchen feast.

"Pretty much 99% of the ingredients came from Second Bite, we also used some of our trimmings from the last four weeks of food production that we have been freezing.

We used the trimmings from our production to make a hearty stock.  We then used the stock to make a soup. Along with the stock the soup included around 3kg of carrots – we had lots of fun practicing our knife skills on those! 1 large sweet potato, 1/12 kent pumpkins and about 12 onions, and a bunch of parsley. This was pureed and seasoned.

We also made a salad with tomato, fennel, marinated spanish onions and capsicum with a slightly kicky lemon and horseradish dressing and manchego cheese.

Last but not least some orange cake made from whole boiled oranges and the blood sweat and tears of three trainees.

Awesome stuff, we just about filled the fridge at Hanover for the residents. The trainees got a wee kick out of making it and so did we, lots of fun!"

Dylan