Stuffed Marrow with Cous Cous and salad

The Gardening Project have been very busy and managed to grow some huge marrows:

So we decided to use them and make stuffed marrows.

First we cut the marrows and took the seeds out:

We then put the marrows in a pan of boiling water and let them simmer for a few minutes to soften them.

We then started to make the stuffing.
We used turkey mince, onion, garlic, cumin, herbs de Provence, coriander, parsley, fresh chili’s, carrots, chicken stock, salt and pepper.
We cooked the onion, garlic, chili and carrot until soft then added the turkey mince. Once this was cooked a little we added the some salt and pepper, the cumin and herbs de Provence.
We then added the chicken stock and parsley and coriander and let the mixture simmer for about half an hour.


We then put the mixture in the semi cooked marrow:

We then sprinkled grated Parmesan cheese on top and put in the oven to finish off cooking.

We served the stuffed marrow with cous cous and a fresh salad with cucumber, tomatoes, lettuce and feta cheese.


The group enjoyed this dish and experimenting with different flavours.

Also the group want to say a big thank you to the gardening project for growing such wonderful marrows.

Celebrating Black History Month with food Part 3

Chicken Curry:

First Season chicken pieces (we used thighs) with Garlic powder, chicken seasoning and black pepper and cook in the oven at about 180 degrees for 25-30 minutes.


In the meantime in a large pan fry onions, garlic, fresh tomatoes and diced baby potatoes.


Once the ingredients have cooked a little add the seasoning:

We added chicken seasoning, paprika, garlic powder, herbs de provence and curry powder.

Then add water and a chicken stock cube.

Then add in the cooked chicken and simmer all together for at least 45 minutes.


Rice and peas:

First you need to soak the black eyed peas for about an hour to soften them ready for cooking.

Then put the black eyed peas in boiling water. Add chicken stock, coconut milk. 
Then wash and add the rice. 

 Add more water if needed and let the rice simmer on a medium heat until the rice is cooked.


Chickpeas with onions:

This was a really simple but tasty side dish.
First fry chopped onions until  soft and then add tinned chickpeas and lots of cracked black pepper.


Fry until the chickpeas and onions are soft and cooked through.

Caribbean potato salad:

For this potato salad you will need green banana, Caribbean sweet potato, avocado and baby potatoes.

First peel the sweet potato and put them on to boil until soft.


Also boil the green bananas in water whilst they are still in their skins and boil the baby potatoes until soft.


Once soft and cooled, peel and slice the bananas and chop the sweet potatoes.

And slice up the avocado:

Then put all the ingredients in a bowl add a little salad cream and some low fat mayonnaise and mix.
The group also prepared a fresh salad with lettuce, tomato, cucumber, mixed peppers, red onion and rocket.
Preparing the salad.
We then set the table and presented all the dishes we made:
Fresh Salad and Caribbean potato salad.

Chickpeas with onion and fried plantain.

Chicken curry, rice and peas, chickpeas, plantain, salad and potato salad.
The group, once again, had a lovely meal and worked really hard to produce such an excellent spread. We are very grateful to the staff who shared their cherished recipes with us.

Picnics in the sun

During the sumemr Rtahbone youth group went to discover some local parks. The young people wanted to discover local parks that they had never been to, So we went along to Dulwich Park, a beuatiful park with lots of activities and fun to be had. The young people picked a spot in the park and enjoyed a lovely picnic and had a stroll around the park. The youth club then had a great game of rounders and it was time to go home. We were blessed with some lovely weather and straberries 🙂 a

nd enjoyed the climbing frames and the gym that was located further inside the park.

Save the date

Made 2 Dance have come back to the dance session with a great energy and focus and each week have been concentrating on thier show. We can finally announce the date YEEEAAAAAAHHHH!!! The how will be on Friday 22nd November and will be taking place at Elm Green School They have a beautiful state of the art Theatre and we everyone is super excited to have a date in the diary. So watch this space for more information

Celebrating Black History Month with Food Pt 2

Ndengu Beans:

These are a green bean widely used in East African countries in stews and side dishes. We are using them today for a spicy stew like dish.

First we had to soak the Ndengu beans over night to soften them ready for cooking.

We then put the ndengu beans in a pan of boiling water for about an hour or until they are soft.


In the meantime dice an onion, chop garlic, fresh tomatoes and fresh coriander.



Then fry the onion and garlic adding curry powder. Once the onion has softened stir in the tomatoes and coriander. 

Once the ndengu beans are cooked add the onion, tomato and curry powder mixture to the beans.

Katogo:

Katogo is another East African dish using green bananas.


Firstly these were peeled and put in a pot of boiling water.

Then we chopped tomatoes and onions and put these on top of the green bananas.


We then ground up peanuts until they were a crumb like texture.

We then mixed the ground peanuts with warm water and salt and poured the mixture over the green bananas, onion and tomatoes and left this to simmer.
Chapatis:

To make the chapatis we took plain flour and added warm water.

We added warm water until the flour began to come together in a dough.

We then worked the dough for about 15 minutes until it was smooth.



Then everyone took turns in rolling out their own Chapatis ready to be fried in a flat pan.














They were then fried for a couple of minutes each side using a small amount of oil.


We then served all these dishes together.

On the plate you can see a chapatis, Ndengu beans, Katogo and Spinach.

For many it was the first time trying these dishes and overall the group really liked it. All the flavours worked well with each other and it was great to try something new.

Once again the group would like to thank those who came and worked with us today and who shared their traditional recipes.

Celebrating Black History Month with Food Pt 1

To start: Falafel with a Tahini Dip


Falafel originated from Egypt as an alternative for meat during lent. Now it is very popular all over the world and is a great vegan alternative.

This is how we made it:

Firstly blend Chickpeas and Fava beans in a food processor until they are fine crumbs.


Then blend together Onions, garlic, green chillies and coriander to form a paste.

Mix all ingredients together and add plenty of cumin powder, coriander powder and a little salt.


Using your hands make into small balls and sprinkle with flour.


Then deep fry until golden brown.

The Tahini dip:

Tahini is a paste made out of sesame seeds. We blended this paste with fresh garlic, lemon juice and a little water until smooth.

We then served the falafel in a tortilla wrap with the tahini dip and a bit of salad.

The group said the flavours of the falafel were very interesting and thought the Tahini dip was the perfect accompaniment.  

The main: Spicy Pumpkin Soup




First we diced pumkin, green banana and yellow yam and put into a pan of boiling water.







Slice 1/2 red scotch bonnett pepper and an onion. Add a handful of Okra and a pinch of salt and pepper.





We then added chopped plaintain to the soup when the other vegetables were fairly cooked.













After all the vegetables were cooked we blended the soup and served with a little cream on top.


The group really loved the flavours of this soup, it was sweet and spicy and a great winter warmer.

Dessert: Pineapple upside cake:

Firstly peel pineapple and remove the core and cut into slices to make rings.
In the meantime make the batter for the cake by mixing 230g of unsalted butter and 400g of granulated sugar until it is a creamy texture.

Then mix in 2 eggs, 120ml buttermilk, 250g flour, 2 tsp baking powder and 2 tsp of vanilla extract until a smooth batter.


Line a cake pan with the pineapple rings adding a glacier cherry in the middle, and pour over the batter.

Then cook in a preheated oven at 180 Degrees or gas mark 4. This should take about an hour and the cake should be golden brown.

Even though we burnt the top of our cake a little it was still delicious and everyone thought it topped off the meal brilliantly.

All in all we had a great day a big thanks to everyone who worked really hard especially those who shared their authentic recipes with us:

Footie Fun

Rathbone Youth Club were having way to much fun over the summer period. The young people decided that they wanted to access sports facilities in their local area. Each week the young people decided on what sports they would like to do next and Here is a few pictures from a few of the Thursdays during the summer period JAGS – http://www.jags.org.uk/ James Alleyens Girls School – Has amazing sports facilities and the staff were extremely helpful d the youth workers made it happen. It was great for everyone involved to find out about local sports facilities in thier local area.

Gazpacho

With the weather being so hot the group decided to make a meal full of fresh and refreshing flavours. What better than a tasty Gazpacho to start with.


First the group roughly chopped the tomato, cucumber, spring onion and Garlic.


The next step was to blend the tomato, cucumber and garlic and put the mixture through a sieve so it is as smooth as possible.


The mixture then went back into the blender whilst we added a glug of olive oil and two table spoons of sherry vinegar. We then added salt and pepper and left the soup to chill in fridge.

The group also thinly sliced red and yellow peppers and some more spring onions as these will be used to garnish the soup. This will add texture to the soup and more flavour. 


 The members then served the soup….

…. and added some of the chopped peppers and some croutons made by cutting slices of bread into squares and frying them in a little vegetable oil.


The group liked how tangy and refreshing this was as a starter and thought it was perfect for a hot summer day. 

Italian Week – Tomato and Mozzarella Salad and vegetarian lasagna

The group chose to make Italian food because, well… who doesn’t love Italian food!?


The group decided to only use vegetables in this meal after we discussed how this can make the meal healthier by cutting out a lot of fat and adding lots of nutrients and vitamins. The group discussed why vitamins are important – to keep us strong and healthy and help us fight off illness.


Mozzarella and Tomato Salad

This is a simple but delicious salad using sliced tomato and mozzarella. We added fresh basil leaves, a drizzle of extra virgin olive oil and freshly cracked black pepper. 
This is a classic Italian flavour combination and everyone really enjoyed it.
A couple of members preparing the starters.

Vegetarian Lasagna:


We started by chopping the vegetables. We used Aubergines, Courgettes, Mushrooms, Peppers and fresh tomatoes.
We also diced some onions and crushed some garlic, very kindly donated to us by the Rathbone Gardening Project.
Garlic and Onions grown by the Gardening Project.

We cooked the garlic and onion in about a tablespoon of olive oil. We then added all the other vegetables and added tinned tomatoes, Oregano, Italian Seasoning and salt and pepper.


We gave it a good stir then left it to simmer on a low heat. This was so all the vegetables would soften and all the flavours would infuse together:

Then it was time to construct the Lasagnas.

We started layering the cooked vegetables, Fresh Lasagna Sheets and White sauce.


The group topped the Lasagnas with White Sauce, Parmesan Cheese and Black Pepper.

We then put our Lasagnas in the oven for 35-40 minutes.

The Layers of the Cooked Lasagna.

We served the Lasagna with some green beans which were boiled but still crunchy.



This was a very tasty and nutritious meal which everyone enjoyed making and especially eating!


July 2013! A summery summary :)

Hi – welcome to the busy July Garden update – some key happenings…

  • Our first BBQ!
  • Harvesting the potatoes!
  • Entering the Lambeth Country Show scarecrow competition…
  • Watering & weeding galore!
  • Strawberries & courgettes & garlic to eat!
  • Tomato and pumpkin planting!
BBQ!!!

Potato harvesting! Our Wilja earlies were ready to come out…

Entering the Lambeth Country Show scarecrow competition… our ‘Bob Marley’ scarecrow came in 3rd 🙂 Well done Bob!!

(Thanks to dulwichonview – http://dulwichonview.org.uk/2013/07/26/lambeth-country-show-in-pictures/)

Watering & weeding galore! Lots of dry hot days, lots of watering to keep up with…

Soooooooo many weeds….

Strawberries & courgettes & garlic to eat! We BBQ’d our first courgette, and gave others to the ‘Come Dine With Us’ project… @ http://rathbonecomedinewithus.blogspot.co.uk/

Garlic and courgette for ‘Come dine with us’

Tomato and pumpkin planting! We planted out all our tomatoes and found some pumpkins to plant which are already doing very well!

See you next month…