Bryanston delivers European Cookery as part of summer term ECA programme
In true Bryanston spirit, being at home hasn’t diminished the School’s ECA (extra-curricular activities) programme and there is a huge variety of activities for pupils to choose from.
The ECA programme is now well underway for the summer term and one of the activities available to pupils is European Cookery. Led by Hannah Fearnley (Teacher of Classics and Hsm Greenleaves House) and Duncan Fowler-Watt (Teacher of Classics and Director of Performing Arts), this activity takes place once a week and is designed to encourage pupils to join and collaborate in creating delicious dishes from around the Mediterranean and provide supper once a week for all the family.
Hannah Fearnley commented: “As part of Bryanston’s focus on learning new skills during lockdown and with food at the heart of family life, we decided to deliver a European Cookery ECA for our pupils. The idea is that girls and boys from all different year groups join in and enjoy their cooking.
“Our first two weeks have been a remarkable success! We prepared a couple of versatile Italian pasta sauces in Week 1 and a delicious chicken and chorizo paella for Week 2.”
Hannah and Duncan followed a similar style to Jamie Oliver’s chicken and chorizo paella recipe:
- 70g chorizo
- 2 free-range chicken thighs (skin off, bone out)
- 300g paella rice
- 200g frozen peeled cooked prawns
- 100g frozen peas
- 1 onion
- 1 carrot
- 1 red pepper
- 15g fresh flat-leaf parsley
- 2 cloves of garlic
- 1 lemon
- olive oil
- 1 chicken stock cube
- 1 tablespoon tomato puree
- 1 teaspoon sweet smoked paprika
- Peel and slice the garlic, along with peeling and chopping the onion and carrot. Finely chop the parsley stalks. Then chop the chorizo and chicken thighs.
- Put a lug of oil into a casserole or paella pan on a medium heat. Add the garlic, onion, carrot, chorizo, chicken, parsley stalks and paprika. Fry for 5 minutes and stir regularly.
- Deseed and chop the pepper. Add to the pan and fry for a further 5 minutes.
- Stir through the tomato puree and add in the stock cube. Then add the rice and stir for a couple of minutes.
- Pour in 750ml of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, before reducing to a simmer for 15 minutes. Stir regularly and add a splash of water if required.
- Stir in the peas and prawns. Replace the lid and cook for 5 minutes until hot through.
- Season and scatter chopped parsley leaves over the paella.
- Serve with lemon wedges.
Hannah added: “With some culinary tips, impressive camerawork and flamenco backing music from sous chef Duncan Fowler-Watt, we are thoroughly enjoying leading this ECA and it’s rewarding to see the pupils get stuck in and enjoy their cooking. We may not be able to travel around Europe at the moment – but at least this ECA is helping to encourage our pupils to explore and experience food from other cultures.”
Click here to browse our summer term catalogue of ECAs at home.