Sensory Cooking

In June 2019 we opened our first cookery school, The Outreach Kitchen for vulnerable people. A place to give individuals a sense of belonging, a place to learn new skills and gain qualifications. Supported by practical learning and hands on experience which would and has supported an application for employment on numerous occasions.

In November 2019 we won a Love British Food Award for bringing together local people with local food producers and creating delicious menus to share whilst enhancing lives.

My name is Lee Bowman and I believe food is a tool we can use to teach individuals with learning difficulties or special educational needs including behavioural and emotional needs. Through food preparation individuals can learn to count, measure, read, write and learn a life skill with its own reward. Whilst achieving independence and self pride.

Here I am displaying recipes that have been tried and tested within this setting. All recipes provide a nurturing activity where conversations can begin, a one to one relationship can be founded and sensory needs met. It doesn't matter how the product turns out or if it goes wrong. The idea being we all get stuff wrong we just learn from it. My aim is to create a series of recipes that's not about using food to wow people but to inspire others and prove anything is possible. Just get stuck in and have a go.

The way food education is taught is very structured. Cooking should be fun, individual flare should be encouraged. We don't all have the same tastes and ideas so freedom is key. Lose yourself in the fridge and that spice rack, get your hands in that mixing bowl and taste as you go, just remember no double dipping.

First Recipe

Pork Schnitzels

(Pork in breadcrumbs)

Its hands on, its textures on those finger tips and it cries street food. Bit of good old tasty meat.

Ingredients for Pork Schnitzel:

• 2 lbs boneless pork chops
• 1/3 cup plain flour
• 1 tablespoon garlic salt
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper, freshly ground
• 3 large eggs
• 2 cups Golden bread crumbs
• Olive oil or butter to sauté

Recipe:

Wash those hands with hot water and soap.

1. Trim the pork chops of fat and slice into half cutlets so they are half the thickness. Line a red chopping board (raw meat) with cling film wrap, place cutlets in a single layer on the chopping board and cover with cling film wrap (this prevents splatter). The pork should be sandwiched between two pieces of cling film wrap.

Heres your first bit of hands on fun. Using a meat mallet or the back of a heavy saucepan whack that bit of meat until 1/4″ to 1/8″ thick. Lose that frustration.

Been touching raw meat so we need to wash those hands with hot water and soap.

2. Set up three bowls.

In the first combine one third cup flour, 1 tablespoon garlic salt, 1/2 teaspoon paprika and 1/2 teaspoon pepper.

In the second bowl use a fork or whisk to crack and beat 3 eggs. Get them arm muscles working.

In the third bowl, add the 2 cups golden breadcrumbs.

If you would like to wear gloves at this point you can or you can get straight in there amongst it.

Gonna take your pork, dip it into the flour making sure it is evenly coated in the flour. Then dip it into the beaten egg. Then into the bread crumbs. Ensuring the pork is well coated in those bread crumbs. Feel those crumbs and different textures on those fingers.

Next wash those hands with hot water and soap.

Line a pan with the oil or butter and place on a medium heat (being around 3 on a hob top) until the butter or oil is hot. Once hot add your breaded pork to the pan. Sauté for 3-4 minutes per side or until fully cooked through. Core temperature being 75 degrees. If the cutlets are browning too quickly reduce the heat. When fully cooked remove the breaded pork from the pan onto a paper towel lined plate. Cut into one to double check they are fully cooked ( juices should run clear).

Serve right away and enjoy.....