Home ec practical: souvlaki

For our last practical for term three, we made souvlaki. Our team worked well together and our end product was good. We, once again, delegated roles so we could complete our practical on time and to the best of our ability.

We are learning: about New Zealand food culture and what has influenced its evolution.

How does this show my learning: we have created a dish from Greece which has become part of our food culture. 

Method:

Beef:

The first step was to cut and marinate the beef. We had 100g of beef schnitzel to use in our souvlaki. I honestly can not remember what we marinaded the beef in. Whilst it was marinading, we prepared the vegetables. Then it was time to cook the beef. We cooked it in a pan until fully cooked. Good to go.

Vegetables: In our souvlaki, we also needed salad, so we chopped up some lettuce, tomato, red onion and cheese. This was very easy and worked very well. 

Tzatziki:  I was in charge of making the tzatziki for the class. Tzatziki is a greek yogurt and cucumber sauce with garlic powder, salt and lemon. The first step was to grate the cucumber. we used 11/2 cucumbers. Next I had to squeeze the water out of the grated cucumber. How much water can a bowl of cucumber have in it! This took several goes. Then I added the cucumber to the yogurt and seasoning. The Tzatziki turned out very well.

Reflection: I think that our practical went well, we worked together and our end product was delicious. I think next time we could use pita bread instead of a tortilla. 

Nutrition:

Carbohydrate: one serving

Protien: 1-1/2 servings from the beef and greek yogurt.

Vegetables: about 1/2 servings, seeming there was 3/4c of veges in the souvlaki.

Fat: the beef was marinaded and cooked in oil, so there should be atleast one serving of fat in the dish.

Over all:

The souvlaki is a nutritious, well balanced meal and could be served alone or with a piece of fruit.