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.
