Category: Doune Parents

Our Coastal Classroom has been up and running for a few weeks now with much success.

The children are absolutely loving their lessons and learning so many new skills.

This week however, we focused on something a little different; our very own Early Days beach clean up.

It’s no secret that our coastline is becoming increasing polluted with plastic waste causing worrying environmental statistics for the future.

As a nursery we know how important it is not only to teach our children how to learn and grow, but also how to protect their own futures and the planet we live on.

With this in mind, we will continue to incorporate our beach clean up into our lessons. We also ask that whenever you find yourself at the beach, you do the same.

Lets save our coastlines one piece of plastic at a time.

 

Ingredients –

½ fresh red or green chilli, chopped,

2 cloves of garlic, chopped,

15g fresh ginger, chopped,

1 large onion, chopped,

1tbsp vegetable oil,

1tbsp coriander,

3tsp cinnamon,

2tsp turmeric,

3tsp cumin,

1 400g tin chopped tomatoes,

5tbsp mango chutney,

400g chicken breast, diced,

1 tin coconut milk,

4tbsp fresh coriander, chopped,

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Method – 

1. In a large saucepan, fry the onion and spices with a little oil over a medium heat until soft.

2. Add the chicken and fry for 5 minutes until cooked and coated.

3. Add all other ingredients and simmer gently for 30 minutes.

4. Serve with some fluffy rice or nann bread

Serves 4

Ingredients –

1 tbsp olive oil,

2 onions, finely chopped,

250g carrots, sliced at an angle,

250g parsnips, sliced at an angle,

1/2 tsp coriander seeds, lightly crushed,

80g butter,

500ml chicken stock,

100g short vermicelli,

300g white rice, rinsed and drained,

pink of saffron,

1/2 small pack flat leaf parsley, chopped,

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Method – 

1. Heat the oven to 200c / 180 fan / gas mark 6.

2. Put the carrots and parsnips in a roasting tin and drizzle with olive oil. Sprinkle over the coriander seeds, season well and bake in the oven for 25 – 30 mins until cooked through and starting to turn golden brown at the edges. Remove from the oven and set aside somewhere warm.

3. Meanwhile, melt the butter in a large saucepan and add the onions. Fry for 2 – 3 mins until starting to soften, then add the vermicelli and cook until golden.

4. Add the rice, saffron, stock and 500ml water. Cover with a lid, bring to the boil, then reduce the heat and cook until the liquid has been absorbed, about 20 mins.

5. Add the roasted carrots and parsnips, scatter over the parsley and serve.

Serves 4