Youth make $2 a head meals with heaps left over
‘Dine Below The Line’ an initiative of Oaktree Foundation, a group of students concerned with fighting poverty in SE Asia. On the Macquarie Uni campus, they got together to accept a challenge to see if they could cook a robust meal for $2 a head. They won this challenge. Amazing – $2 meals
Harvest Hub donated the food and menus for them to cook:
The menu – see recipes below
Ratatouille with fettucine
Roasted pumpkin and baby spinach salad
They tell us:
“There was a total of 9 participants including representatives from Macq Uni Sustainability, Macq Uni Sustainability Squad (MUSS) and the Australian Youth Climate Coalition. In the end we managed to raise $61.30 from this Dine Below The Line event!
We were all surprised at how much food we managed to cook under a budget! We also had great conversations about poverty, our attitudes to international development, Australia’s role in international development, and even about the great ways Harvest Hub serves communities!
We’d like to thank Anton & Jayne and all Harvest Hub members for your donation and support in this event. We’re always excited to get connected and to continue to work with other people and organisations that recognise the potential of young people (as well as people of all ages!) to make impactful change! ”
Recipe for Ratatouille
- 3 brown onions, sliced
- 800gms eggplant, cubed (not skinned)
- 800gms green capsicum , seeded & cut
- 80gms zucchini, sliced
- 3kg cooking tomatoes, roughly cut
- 4-5 cloves garlic, crushed
- salt & pepper
- Dried herbs (e.g. rosemary, thyme, oregano)
- 30 ml olive oil
- ½ bunch basil leaves
- Water or stock as needed
- In a large saucepan, sauté the onions in the olive oil over low heat, stirring regularly, for 10 mins or until translucent.
- Add the eggplant, capsicum and zucchini and sauté for a further 10 mins, stirring regularly.
- Add the cooking tomatoes. garlic, seasoning and dried herbs, stir to mix the ingredients, and cook on medium heat until it bubbles. Reduce heat, add lid and slowly cook for 10-15 minutes, stirring every now and then.
- Check if the mixture has enough liquid, and add water or stock if needed.
- Cook for another 5-10 minutes or until cooked al dente (i.e. retain some texture – don’t let it go to mush).
- Before serving, shred the basil leaves and stir into the ratatouille.
- Serve with fettucine and a salad
Recipe for Fettucine
- 3kg butternut pumpkin, skinned, seeded and roughly cut
- 1 Spanish onion, peeled and thinly sliced
- 500gms baby spinach leaves, washed and well-drained
- Salt, pepper, vinegar & oil
- Pre-heat grill to High
- In a large bowl, mix pumpkin pieces with salt, pepper and olive oil. Spread on baking tray and place in oven, about 5-10 cm below the hot grill. The idea is to blacken part of the pumpkin without over-cooking.
- After 10 minutes, turn the pumpkin pieces and put back under the grill. From this point, watch carefully to not over-cook the pumpkin. Remember, they will continue to cook for several minutes after you take them out of the oven.
- Let the pumpkin cool down to lukewarm, and then mix with baby spinach leaves in a serving bowl.
- At the last minute, sprinkle with dressing of olive oil and balsamic vinegar (or serve separately). Alternatively, you can make a dressing of soy sauce, white vinegar, sugar and chilli.
- Bon appetite!