… for the youngest section in Sea Scout Groups.

Category Archives: Activity

Time: 10 minutes
Equipment: pre-boiled eggs; curry powder; mayonnaise; bowl; fork; teaspoon
Purpose/Topic: Maritime environment
AoPG: Physical, Social

Set the Joey Scouts to peel the eggs. Place the egg in the bowl. Mash with the fork. Add 1/4–1/2 teaspoon of curry powder, and 1 teaspoon of mayonnaise. Mash further, until the curry powder and mayonnaise are properly mixed through.
Eat.

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Time: 15 minutes
Equipment: alfoil; tortilla; cheese/ham/onion/tomato/other savoury fillings; chocolate chips/banana/marshmallow/honey; oven; plate
Purpose/Topic: Nautical history and traditions
AoPG: Physical, Social

Pre-chop/grate all fillings. Tear large squares of alfoil (each one should be a little larger than the tortilla).
Joey Scouts collect a piece of alfoil and a tortilla. They scatter a selection of sweet or savoury ingredients over the tortilla. They fold the tortilla in half with the alfoil around it, and seal it by scrunching the alfoil.
When sealed, place the parcels in the oven to cook. (If you are cooking a large number, you may wish to write the Joey Scouts’ names on the alfoil in sharpie.)
After they have cooked for a short time, remove the parcels from the oven, and place on plates. The Joey Scouts can unwrap their parcel, and eat their Ration Pack.


Time: 10 minutes
Equipment: celery; cream cheese; sultanas; plate; sharp knife; cutting board; butter knife
Purpose/Topic: Nautical History and traditions
AoPG: Physical, Social

Get the Joey Scouts to cut the celery into short lengths (about 5cms). Use the butter knife to fill the celery with cream cheese. Press two or three sultanas into the cream cheese. Place on a plate.
Eat.


Time: 20 minutes
Equipment: 1 onion; 1 teaspoon garlic; 400 grams mince; 1 teaspoon chilli powder; 1 teaspoon cumin; ½ teaspoon pepper; ¼ teaspoon salt; ¾ cup salsa; 1 cup grated cheese; 3 capsicum; oven tray; plates
Purpose/Topic:
AoPG: Physical, Social

Remove the seeds and core from the capsicum. Slice each capsicum from top to bottom, into 6 sections (these should be boat shaped). Set aside.
Prepare the filling ahead of time. Cook the finely chopped onion gently, until it is softened. Add the mince, breaking it up as it cooks. Add all the spices, and the salsa to the mince.
Get the Joey Scouts to spoon the meat mixture into the capsicum boats, and top with cheese. Bake on a tray for about 10 minutes, until cheese is melted and capsicum is hot.

Makes 18.


Time: 30 minutes
Equipment: 500 grams damper/scone dough; Marinara sauce; Pepperoni; Mozzarella, cut into cubes; 3 tablespoons butter, melted; 2 cloves garlic, minced; Salt and pepper, to taste; 1 tbsp Italian seasoning; Shredded parmesan cheese, for topping
Purpose/Topic:
AoPG: Physical, Social

Instructions and video found here. Makes 16


Time: 30–60 minutes
Equipment: alfoil; small potatoes; fire (or oven); plate; butter (optional); salt (optional)
Purpose/Topic:
AoPG: Physical, Social

Each Joey Scout will wrap their potato in two layers of alfoil. These will be placed in the hot coals of a fire for between 30 and 60 minutes, until soft.
Serve on a plate with a little butter and salt.


Time: 15 minutes (with 12 hours pre-soaking, and drying in oven)
Equipment: 1 cup raw almonds; ½ teaspoon salt; 4 cups filtered water; vanilla bean (optional); dates/honey (optional); blender/food processor; large bowl; chux/cheese cloth/kitchen towel
Purpose/Topic: Maritime History
AoPG: Physical

Almond milk could be used on long sea voyages when transporting a cow was problematic (if there was ‘gentry’ travelling who might require milk for tea).
Soak almonds for about 12 hours in water with the salt. Rinse them, and dry in the oven on the lowest heat.
Place almonds in a food processor or blender with the water.
Blend for several minutes, until smooth and creamy. (This mixture will expand, so don’t overfill your blender.)
Strain the mixture into a large bowl through the cloth.
Put mixture back into the blender with vanilla or soaked dates if using. Blend briefly.
Pour into a glass jar, and store in the fridge for up to one week.