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School Holidays Cooking Program - Workshop 9

Servings
2
Prep
120 m
Cook
120 m

Recipe By: Otao kitchen

Workshop 9: Sauce & Comfort

Thursday · July Module

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Entrée

Creamy Pumpkin Soup (2 pax)

Ingredients

• 300g pumpkin, peeled and diced

• ½ onion, diced

• 1 clove garlic

• 1½ cups vegetable or chicken stock

• 2 tbsp cream

• 1 tsp butter or oil

• Salt and pepper

• Pinch of nutmeg (optional)

• Crusty bread, to serve

Method

Step 1: Heat butter and sauté the onion and garlic until soft.

Step 2: Add the pumpkin and stock, and simmer 15–20 minutes until the pumpkin is tender.

Step 3: Blend until smooth.

Step 4: Stir in the cream, and season with salt, pepper and nutmeg.

Step 5: Reheat gently and serve warm with bread.

Main

Pasta Puttanesca or Bacon Carbonara (choice) (2 pax)

Ingredients

• Puttanesca: 200g spaghetti

• Puttanesca: 1 tbsp olive oil

• Puttanesca: 2 cloves garlic, sliced

• Puttanesca: 1 tin (400g) diced tomatoes

• Puttanesca: 6–8 olives, chopped

• Puttanesca: 1 tbsp capers

• Puttanesca: pinch of chilli flakes (optional)

• Puttanesca: salt and pepper, fresh parsley

• Carbonara: 200g spaghetti

• Carbonara: 100g bacon, diced

• Carbonara: 2 egg yolks + 1 whole egg

• Carbonara: ⅓ cup grated parmesan

• Carbonara: salt and black pepper

Method

Step 1: Puttanesca — Cook the pasta in salted boiling water until al dente, drain and reserve a little pasta water.

Step 2: Puttanesca — Heat oil, sauté garlic until fragrant, add tomatoes, olives and capers, and simmer 8–10 minutes.

Step 3: Puttanesca — Toss through the pasta, loosening with pasta water if needed. Season and garnish with parsley.

Step 4: Carbonara — Cook the pasta until al dente, drain and reserve pasta water. Fry the bacon until crisp.

Step 5: Carbonara — Whisk the eggs and parmesan together.

Step 6: Carbonara — Off the heat, toss the hot pasta with bacon, then quickly stir in the egg mixture and a splash of pasta water until creamy (don't let it scramble). Season with pepper and serve immediately.