This week we finished off our DT, Geography and History topic with some delicious homemade Greek inspired potatoes and tzatziki dip.
After looking at potential risks with knives and hot surfaces, along with hygiene requirements, we used various chopping techniques to cut up the items in preparation – dicing, slicing, and crumbling.
We diced the potatoes and coated them in some olive oil and seasoning then put them in the air fryers, stirring them carefully every ten minutes. Whilst they were cooking, we prepared everything else for toppings and for the dip. These included olives, tomatoes, feta and cucumber.
The dip was made with a small amount of garlic mixed in with Greek Yoghurt then adding some torn mint leaves and cucumber.
After the potatoes were cooked, we left them to cool and then picked the toppings we wanted, along with some dip and tucked in! And my goodness….the children soon finished off the lot!! Olives always prove interesting as they have such a unique taste but nearly everyone tried them – some more successfully than others! Hopefully it will inspire them to try something new at home since many said they had air fryers already.
