Friday 29 March was a big afternoon for Year 7 Latin because we celebrated our first Tribal Roman MasterChef and
Auction. Each tribe had to use three authentic Roman recipes and present them to our judges, Mrs Denholm and Mr Tobar. There was also a secret Roman recipe tribes presented as a surprise to woo the judges.
Mrs Denholm was especially impressed with the Souffle of Small Fish saying she would have paid many Denarii in a restaurant to eat such quality! Mr Tobar was also very impressed with the unique taste sensations from all tribes.
The Lions won first place, followed closely by Rams and Wolves.
After everyone tasted the meals, our auction started with a frenzy of bidding for all sorts of Easter eggs, books and stationery. We used Roman denarii for currency, with three costumed bankers in charge of the tribal cash. Mr Warren eagerly volunteered to be auctioned as a slave, raising his value in the bidding by promising to get lunches and help with homework!
Many thanks to all the teachers involved and especially to year 7 families who helped in sourcing ingredients and cooking the meals.
Mr Challis
Tribal Roast Tuna
for the vinaigrette
3 tablespoons strong vinegar
2 tablespoons vinegar with anchovy paste
9 tablespoons olive oil
4 finely chopped shallots
1 teaspoon pepper
1 teaspoon lovage seeds
25g fresh mint
Put all of the vinaigrette ingredients into a jar and shake well to blend them together. Brush your tuna fillets with oil, pepper and salt, then grill them on one side over a hot barbecue. Turn them and brush the roasted side with the vinaigrette. Repeat. The tuna flesh should be pink inside so don’t let it overcook. Serve with the remains of the vinaigrette.
Tribal Fried Veal Escalope with Raisins
for the sauce
¼ teaspoon cumin
½ teaspoon celery seed
1 teaspoon peppercorns
½ teaspoon dried oregano
1 tablespoon lovage
1 tablespoon dried onion
1 teaspoon grape syrup
1 teaspoon honey
2 tablespoons white raisins
1 dash vinegar
1 dash anchovy paste
Pound the cumin and the celery seed in powder, then grind the peppercorns. Mix all the ingredients together and leave the raisins to macerate for at least a few hours and up to a day. Beat the veal fillets with a rolling-pin or meat-tenderiser, until they are flattened. For Roman authenticity, the escalopes should be cut into small pieces or strips after frying; they didn’t use knives at table. Sprinkle with salt and pepper, then fry briefly on both sides in a hot pan with a little olive oil. Remove the veal from the pan. Put the sauce mixture, let it reduce, then pour it over veal and serve immediately.
Tribal Soufflee of Small Fish
Ingredients
500g whole sardines
150g dried raisins
1/2 tsp freshly ground pepper
1 tblsp lovage
1 tblsp oregano
2 small diced onions
200ml olive oil
1/2 tsp salt
1/2 tsp anchovy paste
Corn starch
Mix raisins, pepper, lovage, oregano, onion, anchovy paste and olive oil and put in a casserole. Cook until done. Then put sardines into it. Thicken with corn starch and serve.
