NEWPORT — Earlier this month, student culinary teams from across the state competed in the 12th Annual Jr Iron Chef VT competition in Essex Junction.
Teams of 3-5 students were coached by local educators, chefs, school nutrition staff, and parents to successfully prepare their dishes in under 90 minutes.
Local team the Holland Hawks from Holland Elementary were given an award for their dish “Notchyo Average Stuffed Wonton Nacho.”
The competition challenges teams of middle and high school students to create nutritious, local dishes to inspire school meal programs.
All teams are required to use at least one local ingredient. Dishes were judged by a panel of food system professionals and advocates.
Below is the award-winning recipe from the Holland Hawks:
Notchyo Average Stuffed Wonton Nacho
Filling:
1# black beans, rinsed and soaked overnight
2 cups Maple Brook Farms Ricotta
1 Tbsp ground cumin
1 # Taylor Farms Maple smoked gouda, shredded
1 Tbsp Neighborhood Greens Farm cilantro, chopped
1 tsp garlic, minced
1 Tbsp salt
1 tsp crack black pepper
50 wonton wraps
Guacamole:
8 avocadoes
1/2 cup tomato, small dice
1/4 cup onion, small dice
2 limes, juiced
1 Tbsp salt
1 tsp pepper
1 Tbsp cumin
2 Tbsp cilantro, chopped
Salsa:
5 tomatoes, med dice
1 onion, small dice
1 pepper, small dice
2 lime, juice and zest
1/4 cup extra virgin olive oil
1 Tbsp cumin
1 Tbsp salt
1 tsp pepper
2 Tbsp cilantro, chopped
1 tsp garlic, minced
Cheese Sauce:
2 Tbsp butter
2 Tbsp flour
1 1/2 cups vegetable broth
2 cups pepper jack cheese
1 tsp salt
Crispy Onions:
1 onion, halved and sliced thin
1/2 cup cornstarch
1 Tbsp 5 spice
salt and pepper to taste
Plate:
8 cups greens
1/4 cup EVO
salt and pepper to taste
Preparation Instructions:
Filling:
Cook the black beans on stove covered with ample salted water till tender. Drain and rinse with cool water. Drain again and spread on a pan Rough mashbeans then add rest of ingredients and mix well to cool. Rough mash the beans and then add the rest of the ingredients. Mix well. Use water to dampen the edges of half of wonton skin, add 1 Tbsp to the center of the skin. Fold wonton so the dry half meets the damp half. Seal edges while pressing as much air out as possible. Fry in 3 inches of oil at 350 degrees for one minute per side. Drain on towel lined pan.
Guacamole:
Mix all ingredients a bowl and rough mash so avocado is still chunky.
Salsa:
Mix all ingredients in a bowl.
Cheese sauce:
Make roux with butter and flour. Let cook 4-5 minutes on med heat stirring often. Whisk in broth and salt. Bring to boil and simmer for 2 minutes. Stir in cheese until completely melted and serve immediately.
Crispy Onions:
Mix cornstarch and 5 spice. Soak onions in cold water for at least 10-15 minutes. Drain and dry as much as possible. Coat onions with starch mixture and fry for about 1 minute. Drain and season with salt and pepper.
Plate:
Toss in a bowl to coat the greens.
