My Culture Day Activity Booklet Click on the link for an introduction to My Culture Day: https://youtu.be/1NgpMQnf71M Name: Theme: Divided but United Together/Apart You will use this booklet throughout ‘My Culture Day’, completing the different activities /challenges and sharing your work through SMHW. If you want, you can join in and see what everyone else is up to by sharing* what you do during the day via the school’s twitter: @northacad #mycultureday *Please check with a parent/guardian before uploading any pictures of yourself on social media The aim of the day is for you to celebrate your own culture whilst learning about and celebrating other cultures too! It’s also a day for our whole school community to come together and share our experiences even though we’re apart during school closures. Contents: Part One – Making a Difference • Taking care of me • Caring for my family and friends/my planet/my community Part Two – One World Together • Food from around the world • Literature from around the world • Cultural figures from around the world *Don’t forget to check out the school’s website for videos of different staff members sharing experiences from their own cultures! Enjoy the day! You can access the complete PowerPoint for these activities on ShowMyHomework or the school website on the ‘My Culture Day’ page! See link here: https://youtu.be/HR_I4ARJ5-4 Or Or PDF :https://www.northampton- academy.org/Portals/0/Documents/My%20Culture%20Day%202020/Part%201%20Activities/Make%20a%20Difference%20at%20Home%20Challenge%20 Presentation.pdf Once you’ve chosen your Challenge Task, look at the PowerPoint for step-by-step instructions! Then complete the reflection below: Food from Around the World Recipe 1: Goulash Country of Origin: Hungary This is what it should look like! Serves 6 Research Task: Prep time 20 minutes What can you find out about Hungary? Cooking time 2 hours What language do they speak? What’s their and 35 minutes weather like? What other dishes are popular here? Create a fact file! Ingredients: Method: 1kg good braising steak, preferably chuck 1. Preheat the oven to 170°C/Fan 150°C/Gas 3½. Trim any fat steak or beef off and cut the meat into chunks. Sprinkle with salt and pepper. 1 tbsp sunflower oil 2. Heat the oil in a large flameproof casserole dish. Add the 3 medium onions, cut into 12 wedges steak and fry over a high heat until nicely browned all over, turning regularly. Tip the onions into the pan and cook with 3 garlic cloves, crushed for 5 minutes until softened. Add the crushed garlic and 2 tsp hot smoked paprika cook for a further minute, stirring regularly. 3. Sprinkle both paprikas over the meat and crumble the beef 1 tbsp paprika stock cube on top. Add the water, tomatoes, tomato purée 1 beef stock cube (Oxo works well here) and bay leaves. Season with salt and pepper, stir well and bring to a simmer. Cover with a tightly fitting lid and 600ml cold water transfer the dish to the oven. Cook for 1½ hours. 4. While the beef is cooking, remove the core and seeds from 400g can of chopped tomatoes each pepper and chuck them away. Cut each pepper into 2 tbsp tomato purée chunks of about 3cm. When the beef has cooked for 1½ hours, carefully remove the dish from the oven. Stir in the 2 bay leaves (try thyme or oregano if you peppers, put the lid back on and put the goulash back in the don’t have bay leaves) oven for a further hour or until the beef is meltingly tender. 1 red pepper 5. Serve with small portions of rice and spoonfuls of soured cream if you like . 1 green pepper Ask a parent/guardian to supervise 1 orange pepper with knife chopping and when going near the oven flaked sea salt freshly ground black pepper Ask a member of your household to review your dish! _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ _______________________________________________ ______________________________________Star rating: Food from Around the World Recipe 2: Madeleines Country of Origin: France This is what it should look like! Makes 15 -20 Research Task: Prep time 50 minutes What can you find out about France ? What Cooking time 30 minutes language do they speak? What’s their Some overnight prep weather like? What other dishes are needed popular here? Create a fact file! Ingredients: Method: 100g unsalted butter, plus extra for 1. Put the butter in a small saucepan over a medium heat until it foams and turns a nutty brown colour – watch the greasing pan carefully, as butter can burn quickly. Pour into a bowl and set aside to cool. 2 large eggs 2. Beat the eggs, sugar and zest in a large bowl with an 100g golden caster sugar electric hand whisk for about 5 mins until thick and pale. Add the juice and mix to combine. Mix the flour and zest 2 oranges plus juice of ½ (about baking powder together, then sift over the batter mixture, 2tbsp) a third at a time, and fold in. 100g plain flour, plus extra for dusting 3. Add a large spoonful of the batter to the butter, mixing together until smooth and combined. Pour this into the 1tsp baking powder batter and gently fold together until fully combined. Press a sheet of cling film onto the surface of the mixture and 140g dark chocolate, finely chopped chill overnight. 4. About 30 mins before you want to bake the madeleines, grease a 12-hole madeleine tin with a little extra butter and dust with a little flour. Heat oven to 200C/180C fan/gas 6 and put the tin in the freezer to chill for 30 mins. Remove the batter from the fridge and add about 1 Ask a member of your household to review heaped tbsp to each madeleine hole – be careful not to your dish! overfill as they will bake over the edge and won’t form the ______________________________________ chara cteristic hump. Depending on the size of your tin, ______________________________________ you will have some batter left – either bake in batches or ______________________________________ put the rest back in the fridge and bake within three days. 5. Bake in the oven for 10-12 mins or until golden brown ______________________________________ around the edges. Immediately turn out the madeleines ______________________________________ onto a wire rack and leave to cool fully. Put the chocolate ______________________________________ in a microwaveable bowl and heat in the microwave on ______________________________________ High in 30 sec bursts until about three -quarters of the ______________________________________ chocolate has melted. Remove from the microwave and ________________ stir vigorously until the remaining chocolate has melted (this is a simple method of tempering and just ensures the Star rating: chocolate will set properly at room temperature). Dip each madeleine halfway into the melted chocolate, allowing the excess to drip off, then place on a sheet of baking parchment. Allow to cool. Ask a parent/guardian to supervise with knife chopping and when going near the oven Food from Around the World Recipe 3: Chow Mein Country of Origin: China Serves 4 This is what it should look like! Prep time 10 minutes Cooking time 20 minutes Research Task: Plus marinating What can you find out about China? What language do they speak? What’s their weather like? What other dishes are popular here? Create a fact file! Method: Ingredients: 1. Cook 225g egg noodles in a large pan of boiling water for 225g dried or fresh egg noodles 3-5 mins, then drain and put them in cold water. Drain 1 tbsp sesame oil, plus 1tsp thoroughly, toss them with 1 tbsp sesame oil and set aside. 100g chicken breasts, cut into fine shreds 2. Combine 100g chicken breasts, cut into fine shreds, with 2 tsp light soy sauce, 1 tsp sesame oil, ½ tsp pepper and ½ 2 garlic gloves tsp salt for the marinade, mix well and then leave to 2 ½ tbsp groundnut oil marinate for about 10 mins. 3. Heat a wok/frying pan over a high heat. Add 1 tbsp 50g mangetout, shredded groundnut oil and, when it is very hot and slightly smoking, add the chicken shreds. 50g cooked ham, shredded 4. Stir-fry for about 2 mins and then transfer to a plate. 2tsp light soy sauce 5. Wipe the wok clean, reheat until it is very hot then add 1 ½ tbsp groundnut oil. 2 tsp dark soy sauce 6. When the oil is slightly smoking, add the 2 finely chopped garlic cloves and stir-fry for 10 seconds. ½ tsp pepper 7. Add 50g finely shredded mangetout and 50g finely ½ tsp golden caster sugar shredded ham, and stir-fry for about 1 min. 8. Add the noodles, 2 tsp light soy sauce, 2 tsp dark soy 2 spring onions sauce, ½ tsp pepper, ½ tsp golden caster sugar, 2 finely chopped spring onions and 1 tsp salt. For the marinade: 9. Stir-fry for 2 mins. Return the chicken and any juices to the 2 tsp light soy sauce noodle mixture. Stir-fry for about 3-4 mins or until the chicken is cooked. 1 tsp sesame oil 10. Add 1 tsp sesame oil and give the mixture a few final stirs. Put on a warm platter and serve immediately. ½ tsp pepper Ask a parent/guardian to supervise with knife chopping and when Ask a member of your household to review your dish! going near the oven _______________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________ Star rating: Food from Around the World Recipe 4: Eton Mess Country of Origin: Britain Serves 6 This is what it should look like! Prep time 20 minutes Cooking time 1 hour and Research Task: 15 minutes What do you think it means to be British? What are the stereotypes of British culture? What our foods are traditionally British? Create a fact file! Ingredients: Method : 2 large egg whites 1.