At Gowrie, we’re proud to say that we have wonderfully diverse and multilingual families, staff and volunteers. We also introduce children to different foods from around the world which is a fun way of familiarising them with other cultures. It also encourages them to be proud of their identities. 

In this post, we’ll be sharing food recipes from different countries around the world. We encourage you and your children to work together and make one of them! 

It’s not only a chance for you and them to bond and have fun but it’s also a great opportunity to teach them about different cultures, nutrition and cooking. 

Here are the recipes on offer (full instructions are listed below) Discuss with your child which one you’d like to do: 

  • Bolognaise Pasta
  • Vegetarian Bolognaise Pasta
  • Vegetarian Pilaf Rice with Curried Chickpeas
  • Thai Chicken Curry
  • Thai Vegetarian Curry
  • Thai Green Curry Paste 
  • Beef Chili Con Carne served with Roast Potatoes
  • Vegetarian Chili Con Carne

Chosen your recipe? Great!  

Before you start: Make sure to give your child tasks that are safe and meet their skill level. Perhaps get them to stir, tear lettuce for salad, add the ingredients in or read out the recipe to you. 

We’d also love to know which recipes you and your child enjoy at home. Feel free to share them in the comment section or email them to us. 

Cooking time! 

 

Bolognaise Pasta (Italy)

Ingredients:

  • 2 kg beef mince
  • 1 onion, finely chopped
  • 2 celery sticks, sliced thinly
  • 1 carrot, sliced thinly
  • 1 tsp. minced garlic
  • Oil
  • 150g of tomato paste
  • 1x 700g jar pasta sauce
  • 1kg of grated veggies (Any veggies you like. We recommend carrots, zucchini or broccoli) 
  • 1 sweet potato (cut in medium size chucks) 
  • Herbs such as rosemary, parsley and bay leaves
  • Vegetable stock
  • Spices (Your choice) 
  • 1 packet of 500g spaghetti or fettuccine
  • 1 packet shredded tasty cheese (Optional) 

Instructions:

  1. In a large pot: Sauté the onion, celery and sliced carrots until lightly golden. Add the fresh rosemary and bay leaves as well as the spices, cook until lightly golden and it should come to a mushy consistency.

  2. Add the tomato puree and poach the minced beef. Cook it in low heat, until it reaches 75 degrees for over 5min.

  3. Roast the sweet potato on high temperature until soft. Puree it with a bit of water (thick puree)

  4. Add the grated veggies and simmer until the temperature goes back up to 75 degrees. Add the sweet potato/pumpkin puree to it (replacement for sugar to fix acidity)

  5. Finish with chopped parsley

  6. Cook pasta until al dente, and drain well.

  7. Serve sauce and pastas separately and enjoy

  8. Sprinkle cheese on top, if you like!

Allergies: Pasta contains gluten. Serve gluten-free pasta for those who are gluten intolerant. 

 

Vegetarian Bolognaise Pasta

Ingredients:

  • 2x 400g cans of lentils, liquid drained
  • 1 large onion, chopped
  • Half a celery (sliced thin)
  • 1 tsp. minced garlic
  • Oil
  • 150g of tomato paste
  • 1x 700g jar pasta sauce
  • 1 large carrot (sliced thin)
  • 1kg of grated veggies (Any veggies you like. We recommend carrots, zucchini or broccoli)
  • 1 sweet potato (cut in medium size chucks)
  • Herbs such as rosemary, parsley and bay leaves  
  • Vegetable stock
  • Spices
  • 1 packet of 500g spaghetti or fettuccine
  • 1 packet shredded tasty cheese (Optional) 

Instructions:

  1. Roast the sweet potato/pumpkin and puree it with a bit of water (replacement for sugar to fix acidity)

  2. In a large pot: Sauté onion, celery and sliced carrots until lightly golden. Add the fresh rosemary and bay leaves as well as the spices. Cook until lightly golden and it should come to a mushy consistency.

  3. Add the tomato puree and grated veggies then simmer until the temperature reaches 75 degrees. Add brown lentils and pumpkin/ sweet potato puree (replacement for sugar to fix acidity)

  4. Finish with chopped parsley

  5. Cook pasta until al dente, and drain well.

  6. Serve, sprinkle cheese if you like and enjoy!

 

Vegetarian Pilaf Rice with Curried Chickpeas (India) 

Ingredients:

Pilaf Rice:

  • 1kg frozen mixed vegetables
  • 1kg potatoes, diced
  • 2kg brown rice
  • 1 heaped tbsp each of curry powder and turmeric
  • 1 tsp each of garam masala and cumin
  • 2 bay leaves
  • Oil

Curried Chickpeas:

  • 2x 400g cans of chickpeas, drained
  • 1 large onions, sliced
  • Oil
  • 1 tsp minced garlic
  • 1⁄2 tsp turmeric
  • 1 tsp paprika
  • 1 tsp garam masala
  • 1 tsp cumin
  • 1 tsp coriander seeds
  • 1x 400g can of diced tomato
  • 1 tbsp vegetable stock powder

Instructions: 

  1. Fry the onion in a bit of oil until soft and golden yellow, then add curry powder, turmeric, garam masala and cumin. Sauté until fragrant.

  2. In four trays: Divide the peas, carrot, green beans, potatoes, red pepper, broccoli, bay leaves, rice, and the onion. Add 1.5ltr of water to each tray. Steam at 120 degrees for 40 minutes, then steam bake at 180 degrees for a further 20 minutes.

  3. In a large pot, add the oil and garlic, and sauté on medium heat until fragrant. Add the spices and cook for a further few minutes.

  4. Add the chickpeas and stir until the ingredients are combined, then add the diced tomato. Increase the heat and cook until the curry begins to boil, then turn the heat down to a simmer. Simmer covered for at least 20 minutes. Add the vegetable stock powder and taste.

 

Thai Chicken Curry (Thailand) 

Ingredients:

  • 1 kg of small diced chicken
  • 2kg of veggies sliced thin. (The choice of these veggies are up to. We suggest: sliced carrots, green beans, chopped sweet potato, broccoli cut into florets or cauliflower)
  • Thai Green Curry Paste, (homemade recipe is listed below)
  • 12x 400ml cans of coconut milk
  • 2kg of Rice

Instructions:

1. Heat oil in a large pot and cook the curry paste until it thickens up. Add the coconut milk simmer it until it thickens. Lastly add the chicken and simmer the curry until the meat is completely cooked (75 degrees Celsius or above for at least 5min long).

2. Prep veggies (dice, sliced, etc.) and steam them in an oven or on a stove top (temperature after they come out must be 75 degrees Celsius or above). Add them to the curry pot once the chicken is fully cooked

3. Cook Rice in rice cooker

4. Serve the curry with Rice and enjoy

 

Vegetarian option:

Ingredients:

  • 1x 500g block of classic tofu
  • Oil
  • 1⁄2 onion
  • Vegetables (same as above)
  • 1 tsp Curry Paste
  • 1 can of coconut milk

Instructions:

1. Heat oil in a large pot and cook the curry paste until it thickens up. Add the coconut milk and simmer it until it thickens. Lastly, add the diced tofu and simmer the curry for at least 5 minutes or until it reaches 75 degrees Celsius or above. 
2. Prep veggies (dice, sliced, etc) and steam them in individual trays (temperature after they come out of the oven must be 75 degrees Celsius or above). Add them to the curry pot and serve.

 

Thai Green Curry Paste

Ingredients: 

  • 1 bunch of lemon grass
  • 3 large onions, peeled and cut in half
  • 6 tbsp. minced garlic
  • 2 bunches of fresh coriander
  • 2 bunches of fresh Thai basil
  • 1 punnet kaffir lime leaves
  • 1-2 tbsp. ground cumin
  • 1 tbsp. mild curry
  • 1 tbsp. black pepper
  • 2 tbsp. vegetable stock powder
  • 2 squeezed lemons
  • Water

Instructions:

1. Blend all the ingredients together in a blender

2. Add just enough water to create a thick paste

3. If not using straight away (or have some left over), portion out in small containers and freeze until ready to use.

 

Beef Chili Con Carne served with Roast Potatoes (Mexico) 

Ingredients: 

  • Oil
  • 1kg beef mince
  • 1 tbsp minced garlic
  • 1 chopped onion
  • 1x jar of tomato puree
  • 2 Bay leaves
  • 2kg of veggies sliced thin (Choice of these veggies are up to. We suggest: Corn kernels, peas or capsicum) 
  • Taco seasoning – 1 to 2 tbsp  
  • 1kg potatoes, chopped
  • Tasty grated cheese

Instructions:

  1. Peel and chop the potatoes into large cubes (about 3 to 4cm wide). Place in baking trays and bake at 180 degrees for 20 minutes or until tender and lightly browned.

  2. Heat the oil in a large pot and add the onion and garlic. Cook until the onion becomes soft and lightly browned. Add the beef and break it up with a spoon. Leave to cook covered on medium heat, stirring often.

  3. When the beef releases its liquid and starts boiling, add the carrot, corn and capsicum. Add the tomato puree and bay leaves, and stir to combine.

  4. Bring to the boil and then lower the heat. Cover and simmer for at least 20 minutes. Add taco seasoning and taste to check if there is enough flavour.

  5. Serve the beef chili con carne on the side of the potatoes and top with cheese

 

Vegetarian Chili Con Carne 

Ingredients:

  • 3x 400g cans of black beans, drained 
  • 1⁄2 tbsp minced garlic
  • 1⁄2 large onion
  • 2 tbsp tomato paste
  • 700g mixture of corn, carrot, peas and capsicum
  • Taco seasoning – 1 to 2 tbsp 
  • Vegetable stock powder 

Instructions:

  1. Sauté the onion and garlic in some oil until lightly browned and add the vegetables. Cook until the vegetables start becoming soft.

  2. Add the black beans, 1 cup water and taco seasoning to the pot, and cook until the liquid begins to boil. Taste the sauce and add more seasoning or stock if necessary.