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In January, February and March 2014 Myatt’s Fields Park Project run Intergenerational Food Project, funded by the Big Lottery Fund’s Local Food scheme.

Local people were employed to teach their favourite recipes to parents with young children. We particularly aimed to find people who wanted to learn how to cook from scratch.

The cooks recruited their own participants and taught four sessions each. The sessions were run in the park depot kitchen and in Mulberry Centre -perfect  for participants with young children.

Madlyn week4 (3)

 Madlyn Tuck and Candice James have both run OOCCs at Myatt’s Fields Park and Max Road Park. Jennifer Haynes is one of our volunteers for our cooking programme, and Serena Thompson is a young parent who wanted to teach other young people. Arfa Mirza cooks for Roots and Shoots.

Below we post selection of recipes from this project.

FACILITATOR: CANDICE JAMES

Candice week1 (4)

One Pot Rice:

Whole chicken
150g rice
300ml water
Tablespoon of oil
Knob of butter
2 tablespoons of peas (tinned or frozen)
2 tablespoons of sweetcorn (tinned or frozen)
1 onion
2 cloves of garlic
1 carrot
1 green sweet pepper
1 spring onion
1 teaspoon turmeric or curry powder
1 teaspoon black pepper
1 teaspoon salt

Method:
Prepare the chicken using the breast. Prepare the vegetables, wash rice. Add oil to the pan, add vegetables. Add a teaspoon of turmeric, add the chicken and brown. Add the water and rice, bring to boil, turn down to simmer until the rice is cooked. Serve and enjoy!

 

FACILITATOR: JENNIFER HAYNES

DSCF1844

Codfish fritters and vegetable fritters

Ingredients:

1 pack of Salted Cod filleted or with bone
2-3 cups of Self-raising flour
1 cup of Chickpea flour
4 Tbsp of coarse cornmeal
4 Spring Onions (Green part only)
1 Large red onion
4 Sweet Peppers
8-10 Okra fingers
1 cup of sweet-corn
Coarse black pepper
Thyme /pimento or all-spice (crushed)

Zesty Lime and Tomato Sauce

Ingredients:
6-8 Firm baby tomatoes or 4 large tomatoes
1 large lime
4 garlic cloves
3 tbsp of oil
1 tbsp of hot sauce (optional)
NO ADDITIONAL SALT TO BE ADDED

Prep time: 10-15 mins
Cook time: 10-15 mins

Method:
Pre-soak the salted cod in a large bowl, preferably overnight or at least for 1 hour. Remove the salty water from the cod. Rinse the cod pieces 2-3 times, to get as much of the salt out, but making sure that there is enough for flavour and taste. Divide the cod pieces, removing bones, particularly small bones even if you are using filleted salted cod. Separate the cod and using fingers, tear the cod into small pieces and place into a large bowl.

To prepare the mixture, you will need two bowls, one for the codfish fritter mixture and one for the vegetable fritter mixture.

Meanwhile, wash then dice the onion, chop the spring onion (green part only), dice the sweet peppers and slice the okra.
Place the ingredients into a bowl adding the cornmeal, self-raising and chickpea flour. Add the black pepper, thyme and pimento. Mix the dry ingredients well with a metal spoon. Divide the dry ingredients and place into a new bowl. Add the codfish to one of the bowls. Add the sliced okra and sweet-corn to the bowl without the codfish. Add approximately 500ml of cold water or 1 large cup of cold water, to each bowl, a little at a time to the mixture, into a thick batter. Add more cold water, flour or additional seasoning at this stage, if necessary .Allow the mixture to rest.

Heat a frying pan with oil, and using a large spoon scoop the mixture up into individual portions, and drop into the hot oil, sauté for 2-3 minutes on a medium
heat, on each side, until cooked and golden brown in colour. Remove the fritters from the frying pan, and place onto two individual plates or bowls. One for the codfish fritters, and one for the vegetable fritters.
For the zesty lime and tomato sauce, wash then chop or slice the tomatoes, grater the zest of the lime, extract the juice of the lime removing any pips, and place in a bowl. Heat the oil in a hot frying pan. Add garlic, allowing the garlic to fragrance the oil for a few seconds. Then, add the tomatoes, zest and juice of the lime into the frying pan, and sauté for 2-3 minuets or until the tomatoes soften slightly, and the flavours combine.

Spoon over the fritters, or serve in a small bowl or plate, garnish with the remaining chopped spring onions (the white part) and serve immediately.

Tip: If you are using a tin of sweet-corn, empty the contents and drain well.
Frozen sweet-corn can also be used, but be sure to thaw well by ‘blanching’ the sweet-corn with boiling hot water. Making sure that the sweet-corn is covered well with the hot water. Allow the sweet-corn to defrost for up to 10 minutes, and drain well before use.

 

FACILITATOR: MADLYN TUCK

Madlyn week1 (8)

Caribbean chicken soup

Ingredients:
1 chicken
3 carrots
1 pumpkin
Cho-Cho
2 sticks celery
1 yam
3 potatoes
2 Maggie cubes

Method:
Put two pints of water in a large saucepan on medium heat to boil.
Put chicken in a saucepan, add peeled carrot, pumpkin, cho-cho and celery and bring to boil.
Stirring as you go, make dumplins and bring to boil along with yam and potatoes.
Cook for 15 minutes then add onion, spring onion, thyme, Maggie cubs and chicken noodles.
Cook for a further 30 minutes, finally add salt and pepper.
Serve and eat/blend for babies.
FACILITATOR: ARFA MIRZA

DSCF1930

Daal (lentil) soup

Ingredients:

Red lentil 1cup
Red onion one medium size
Celery 2 medium size stick
Leek 1 stick take only the white bit
Garlic 4-5 clove
Salt to your taste
Oil 2 table spoon

Method:
Soak the lentil for 15-20 mints in cold water after one wash.
Sauté the crushed garlic in oil. When light brown in colour add the washed and finely thin chopped onion, celery and leek. Fry them for 5 minutes, add little salt. When all ingredients are softened add the red lentil and 4 cups of water. Boil it for 10-12 minutes. When lentil changes its colour blend it using hand blender to make it smooth.

Your soup is ready!
For children you can add little bit of butter at the end.

 

FACILITATOR: SERENA THOMPSON

Serena week1 (8)

Easy Spaghetti bolognaise with grated cheese

Ingredients:
Beef mince, onions, garlic, fresh or canned tomatoes, thyme, salt, pepper, seasoning, spaghetti pasta, cheese (parmesan)

Method:

Mix up the mince with beef seasoning, black pepper, salt, chopped garlic, chopped onions and herbs.
Heat a frying pan with a tea spoon of oil.
Put the mince in a frying pan and fry it up until it browns.
Add canned tomatoes or fresh tomatoes with some water to the pot covering the mince.
Leave the mince to simmer ( this should take 1 hour 30 minutes)

Prepare Spaghetti:
With your hands break the spaghetti in half
Put the spaghetti in boiling water and leave to boil for 10-15 minutes.

When ready, drain and mix with the sauce.

Prepare Cheese:
Grate the cheese and sprinkle on the top of ready spaghetti bolognaise.

Enjoy!

Kimchi is a traditional Korean fermented side dish made of vegetables with a variety of seasonings. Our community gardener Fabrice and Orn prepared a few jars of Kimchi, using fresh produce from the greenhouse. We waited impatiently for a few weeks, before finally we could taste the famous pickle during Greenhouse Open Day lunch on 2nd February. It was served together with delicious Korean meal of pork and chrysanthemum green, cooked for our greenhouse volunteers by food hero Heyon. You will find all recipes below.

 

Kim chi

Kimchi, pickle Gangham style!
Ingredients:
4 Chinese cabbages
2 bunch of spring onion
1 Apple pear or Asian pear
1 Apple
1 Korean radish
1 Bulb of garlic
½ onion
2 tbsp. of chopped ginger
Course sea salt
3 tbsp Fish sauce or anchovy sauce
2 tbsp of sugar
3 tbsp of Korean chilli flake

Method:
You will need a large shallow mixing bowl to soak the cabbage.
If you don’t have it, use your kitchen sink. Wash the leaves carefully before soaking.
Mix 2 cups of salt in the water. Chop cabbage leaves to bite size pieces, cut leafy part into bigger bits than the white stem part. Add the cabbage in the salted water and mix well. Press down on top to wilt a little.
Let it soak for 1 hour, then turn them around so the top side will go to the bottom, and continue to soak for another 1 hour. Rinse 3 times and drain well. Press firmly on the top to get rid of extra water. Set aside.
Finely chop pear, apple, ginger, garlic, onion then blend them all together well.
Combine the blended mixture with sugar, fish sauce, 1 tbsp of salt, Korean chilli flake in a bowl. Mix well and let it sit for at least 10 minutes.
Cut spring onion and slice Korean radish, then put them in the bowl with the cabbage.
Add the mixture sauce and mix all well.
Storage:
Keep in the jar at room temperature for 2-3 days then put in the fridge. Last up to 3 months. Older Kimchi taste stronger, and is best to use for cooking rather then a side dish.

 

Korean ready

Pork Bulgogi (돼지불고기 Dweji bulgogi)

Servings: 2-3
Prep Time: 15 min Cooking Time: 10 min Difficulty: Easy

Ingredients:
1 lb thinly sliced pork neck butt/leg/shoulder
Marinade:
2 T soy sauce
2 T Korean red pepper bean paste
2 T cooking rice wine or mirin
3 T sugar
1 T sesame oil
1 T sesame seeds
1 T chopped garlic
1 T grated or chopped fresh ginger
1 T chopped green onions
1/4 tsp garlic powder
1~2 tsp Korean red chili powder (고추가루 gochukaroo)
1/4 tsp black pepper

Method:
1. Make the marinade by mixing all of the ingredients above.
2. Mix the pork and the sauce together and let it marinate for at least 15 min. or more. It can marinate in the fridge for up to a day.
3. BBQ the pork over a grill or cook the pork in a hot frying pan. Turning them over when it starts to brown.
4. Sprinkle some sesame seeds and sliced green onions for garnish.
Serve pork bulgogi with some rice, fresh vegetable side dishes or with some ssam and ssamjang. It’s also a great dish to have with any jjigae or soup.

Tips:
Storage – freeze either cooked or uncooked pork bulgogi for later.
Variations – add sliced onions, carrots and mushrooms if you want to add some vegetables to the dish.
Korean - prep

Chrysanthemum Green 쑥갓 Namul

Ingredients:

1 Bunch Chrysanthemum Green (we grow them in the greenhouse!)
1/4 teaspoon Salt
1 teaspoon Sesame Oil
1-2 teaspoon Roasted Sesame seeds
1 Small Spring onion, chopped

Method:
1. Boil water in a pot. While boiling, wash the chrysanthemum Green. Add the chrysanthemum green to the water and boil for 2-3mins.
2. Take the greens out from the water and squeeze out any excess water. Put them in a mixing bowl.
3. Chop the greens in about 4cm lengths.
4. Time to season! Add salt, sesame oil, roasted sesame seeds and spring onion, gently tossing the greens.

Garnish: A bit of spring onion and sesame seeds on top is the traditional Korean way to garnish namul.

 

Korean - sharing

Enjoy!

We are back!

We have plenty of tasty recipes to share, following series of Food Heroes and Intergenerational Cooking Project.
We start in sunny Italy, with hearty red and white lasagne, cooked by our Food Hero Alessandra on 7th of December 2013.

Alessandra - Italian - 7Dec13 (8)

RED LASAGNE (serves 10-12)
 
Two packets of fresh lasagne sheets (500g)
 
For the meat sauce:
One bottle of Passata (700g) and one carton of chopped tomatoes (400g)
500g lean beef mince
50g pancetta cubes
Two small carrots
A couple of tbsp finely chopped onions if liked
Salt to taste
Fresh or dried herbs if liked (oregano, marjoram, sage)
 
200g grated hard cheese (parmigiano, pecorino or grana)
 
For the béchamel (white sauce)
1 litre whole milk
100g butter
100g plain white flour
Salt and nutmeg to taste
 
Method
 
First prepare the meat sauce: fry in olive oil the onions if using until soft, add the pancetta until slightly browned, add the beef, mix well and brown. Add finely chopped carrots, and herbs if using, salt conservatively (a final taste when ready and adjust if required). Simmer at medium heat for 20-30 mins whilst getting the rest ready stirring occasionally so not to burn the bottom of the pan.
 
Take the lasagne sheets out of the packet but keep the films in between, place in an oven dish big enough to be able to submerge them with boiling water from a kettle (or follow packet instructions if preferred). Leave to soften.
 
Make the béchamel: melt the butter over very low heat, add the flour gradually incorporating with the butter to form a paste, add the cold milk little by little making sure there are no lumps. Turn on the heat, initially medium high then medium low just before boiling (must not boil). Keep stirring so it doesn’t burn, until of a custardy consistency, not too dense (it will become denser when cooling and it would be difficult to spoon over the lasagne layers).
 
Turn on a conventional oven, at 180 degrees.
 
Now take an oven dish large enough to take two lasagne sheets side by side. Wet the bottom with a little tomato sauce then start layering: lasagne sheet (just shake off excess water, no need to dry), tomato sauce, béchamel, parmesan. Repeat until the last lasagne sheet. At the top put sauce and/or béchamel topped with cheese (whatever is left). Don’t over-spoon the sauces – they should last till the top layer. Place in the hot oven for 40-45mins until the top is nicely browned (not burned!). reduce the heat after 30mins if you think the top is getting burned, and if necessary place a sheet of foil loosely on top to avoid burning. Leave out to rest for at least 10mins before digging in otherwise the layers will fall apart. This dish is always even better the day after. it’s perfect for batch cooking as it freezes very well and can be defrosted in the fridge overnight then re-heated in a hot over for 30mins until piping hot.

Alessandra - Italian - 7Dec13 (5)

WHITE LASAGNE (serves 10-12)
 
This is an alternative to the traditional meat sauce lasagne and can be adapted according to taste to include pancetta with the veg, shrimps or ham in between layers if liked. This recipe is suitable for vegetarians (I hope).
 
2 packets of fresh lasagne sheets (500g)
 
For the veg mince:
500g mushrooms
4 medium courgettes
Salt and pepper to taste
 
For the béchamel sauce:
1 ½ litre whole milk
150g butter
150g plain white flour
Salt and nutmeg to taste
 
A packet of grated mozzarella
200g grated hard cheese (as above)
 
Method:
 
Finely chop mushrooms and courgettes, fry in a little olive oil for 5mins until softer but not cooked through, salt and pepper to taste.
 
Place the lasagne sheets in a dish and pour boiling water over as above. Leave to rest.
 
Prepare the béchamel (as above) to the same loose but not runny consistency. Add the veg and mix well.
 
Turn the oven on 200 degrees.
 
Start the layering after oiling slightly the oven dish: lasagne sheet, béchamel with veg (distribute the veg as evenly as possible), spread a handful of grated mozzarella and a good tbsp of grated hard cheese (you’d add any other ingredient here if wished, such as shredded ham or shrimps or smoked salmon trimmings). Repeat to the last lasagne sheet, top with béchamel, mozzarella and cheese.
 
Pop in the oven for 30-40 mins until the top is nicely browned. Rest for 10-15mins before serving.

 

Alessandra - Italian - 7Dec13 (1)

Grazia, Alessandra!

 

Everyone is welcome to attend Myatt’s Fields Park annual Christmas market and carol concert on 15th December, with carols round the bandstand accompanied by the South London Concert Band from 5pm.

In the afternoon, there will be a small Christmas market on and around the bandstand (we’ll put tables on the bandstand and under a marquee for stall holders). If you would like to book a stall, fill in the form attached and return it to me at this email address or post it in the box outside the park depot. Tables will be confirmed on receipt of payment.

The cafe and event will be run by volunteers. We’d very much appreciate donated cakes for our cake stall, plus help on the day (setting up, clearing away, volunteering in the cafe).

Many thanks to Minet Conservation Association which is funding the event.

Do you know your akra from your ackee, and your coucou from your cho-cho?Are you a local cook who loves making Caribbean food?

Join Ceri Buckmaster and Virginia Nimarkoh for 4 Caribbean cooking sessions starting in January 2014. We will be:

  • cooking and eating together
  • discussing the origins of key ingredients
  • discussing the links between Caribbean food with other cultures
  • exploring how to source quality ingredients in the UK
  • producing a video of the project and a food map of the Caribbean.
  • Come and share your recipes, tips and stories of Caribbean cooking.And meet local entrepreneur Levi Roots who will join us for the first session.

    • Saturday 25th  January, 12 – 3pm
    • Saturday 8th February, 12 – 3pm
    • Saturday 22nd February, 12 – 3pm
    • Saturday 8th March, 12 – 3pm

    Please contact Victoria Sherwin (Vsherwin@lambeth.gov.uk or 0207 926 0394) if you are interested in taking part. All welcome, but places limited.

Food Heroes are coming to save you from fast food and all boring culinary experiences. The lovely Orn, who used to make the Thai take away for the Little Cat Cafe, will be teaching how to make our favourite chicken massaman curry with turmeric rice this Saturday from 10.30am in the depot kitchen, Cormont Rd.

We’ll try to take meticulous notes while cooking to share the recipe with you here.

Last time Orn made fresh spring rolls…Image

However the Recipes used for the past two sessions were as follows…

On 23/11/2013 with Dammi…

Lump-rice and Ice Cream recipes

1) Mango Ice Cream

Ingredients:
1 tinned of mango slices
1 tub of medium size fresh cream
1/2 tin of unsweetened evaporated milk
1 cup of brown or white sugar
a pinch of salt
4 egg yolks whipped
200 grams brazil nuts finely chopped
1/2 tsp vanilla essence – optional
Method:
Liquidize the mango, add sugar, cream, evaporated milk and whipped egg yolks, then pour the
mixture along with the chopped nuts into an ice cream machine, mix until it turns into a right
texture. If you do not have an ice cream maker, leave the mixture in a freezer to cool, take it our at
every ten to fifteen minutes, mix firmly. It has to be done at least thirty minutes to get it to a right
consistency.
2) Sri Lankan coconut milk rice

Ingredients:
1 kilo of basmati rice washed and drained
1 onion chopped,
1 whole garlic peeled and chopped
a two inch piece of changer peeled and chopped
a small piece of cinnamon
five crushed cardamom pods
a few peppercorns
a few cloves
salt
two cups of creamy coconut milk
1 tablespoon full oil, and a 1/4 inch slice butter
1 cups boiling water

Method:
Make a paste of ginger garlic and onion, add to the rice. Then add the rest of the ingredients except
water and the coconut milk , mix well. In a microwave, cook the rice for four minutes until it’s
roasted and sealed. Stir the water and the coconut milk into the roasted rice, cook for about ten
minutes. Then cover the rice with a lid, decrease the heat of the microwave to 350 to 400 watts,
cook for another 5 minutes.

3).Coconut milk chicken curry

Ingredients:
1 whole chicken skinned and portioned
2 cups of coconut milk
1-1/2 dessertspoons curry powder
1/4 teaspoon of turmeric powder
1 teaspoon of chilly powder
salt,
two dessert spoon full lemon juice
a few curry leaves,
four cardamom pods – crushed,
a piece of cinnamon
paste of 1 inch long ginger, 1 whole garlic and 1 onion.
1 tablespoon full cooking oil
1 onion finely sliced
1 cup of boiling water

Method:

In a cooking pot, heat the oil, fry the sliced onion until slightly brown. Add the ginger,garlic, onion
paste, the curry powder, turmeric, chilly and salt. Mix well, gradually add the billing water while
stirling until a it turns to a thick paste on slow fire. Put the cardamom, cinnamon, and curry leaves
and mix. Add the chicken, fold it in the the mixture well, leave it to cook for about 10 minutes
covered with a lid. Open the lid, stir well, if the chicken is well cooked, add the coconut milk, cook
for a few more minutes, add the lemon juice and continue to cook for another two to three minutes.

4). Aubergine curry

Ingredients:
4 big aubergine diced into 1/2 inch pieces.
2 1 teaspoon full ground mustard paste
2 teaspoons full crushed garlic
1/2 teaspoon crushed ginger
1 tablespoon vinegar
1 cup thick coconut milk
3 teaspoon full curry powder
1/4 teaspoon turmeric
1/2 teaspoon of chilly powder
3 green chillies split in halves
1 small piece of cinnamon
2 big diced tomatoes
1,1/2 cup oil
a few curry leaves
a small piece of lemongrass crushed

Method:

Heat the oil in a frying pan, fry the aubergine until golden brown. Remove the aubergine from the
oil, spread it on a kitchen tissue, gradually for the oil to drain off. In to a pan, add the coconut milk,
and all the ingredients except tomato and the aubergine. On a medium fire cook stirling constantly
until thicken to a creamy sauce. Add the tomato, cook for a five minutes on simmered heat, finally
add the aubergine, cook for another 3 minutes and remove the curry from the fire. Nice to serve it
hot.

5). Garlic Potato

Ingredients:
Five big potatoes boiled and diced.
1 whole shelled garlic crushed
4 cardamom crushed
one small piece of cinoman
a few curry leaves
1/2 teaspoon of ground dry chilly pieces
juice of a small lemon
salt
1 tablespoon of oil

Method:
Heat the oil in a frying pan, saute the garlic, add the chilly powder, cardamon, curry leaves, canon
and salt. Mix well, add the potato, fold it in the mixture and cook on slow heat for about five
minutes, add the lemon juice, mix and remove from the fire.

6). Mint chutney

Ingredients :
20 grams mint leaves (no stalks)
a few charlottes skinned and sliced
1/2 a lemon juice
2 green chillies sliced
1 teaspoon of ground mustard paste
salt

Method:
Put all the ingredients in a food processor, grind it into a paste. Empty the paste into a small dish,
serve about 1 dessert spoon with yellow rice and the curries.

7). Tomato and Cucumber salad

Ingredients:
1 cucumber finely sliced
four tomatoes finely sliced
1 teaspoon of mustard paste
1/2 juice of lemon
salt and pepper

Method:
Put the sliced cucumber and tomato into a salad bowl, add the rest of the ingredients and mix
gently.

 

 Then on 23/11/2013 with Orn…

1).Thai chicken massaman curry and Turmeric rice

Recipe for 4 people

Chicken massaman curry

Ingredients:

8 chicken thighs or 4 chicken fillets (optional)
4 potato cut in to 4 pieces
2 tins of coconut milk
1 tbsp. of cooking oil
1 tbsp. of msasaman chilli paste
1 chicken stock cube
2 tbsp. of fish sauce
1 tbsp. of palm sugar
Cup of Roasted peanuts

Method:
Clean the chicken dry it with kitchen roll for chicken fillet cut in to the bite side then heat the cooking
oil in sauce pan on medium low heat fried the chilli paste and also add 2 tbsp. of coconut milk to stop chilli paste
to get burn.
keep stir until you can smell a fragrant of chilli paste then add then rest of coconut milk put the chicken
stock cube, fish sauce, palm sugar in then bring it to the boiling in this stage have to keep your eyes on the sauce
when it begin to boiling add the chicken and potato turn on the high heat until the curry start to boiling then
cooking in medium low heat with lid on for 30 minutes and check the chicken should be cook and tender then
heat off and add the roasted peanuts that’s it ready to eat

Turmeric rice

Ingredients:
2 cup of Thai jasmine rice or fragrant rice
2 fresh turmeric thump side
3 cup of water

Method:
Clean the rice in cold water then grated the turmeric and adds 2 tbsp. of water then rinse out the
turmeric water in to the rice pot add the rest of the water cook the rice on high heat until the water start to get
to the same level as the rice put the lid on and move to very low heat and cook for 10 minutes done

Myatt’s Fields Park Project is very sorry to say that the Little Cat Cafe will be closed for the winter. This is due to losses during August and September which have made the business unsustainable at this point. Last weekend we opened for the last time. Sunday was especially lovely. We gave away free cake and tea and even the sun came out!
DSCF1223

We have collected many questionnaires and will read your opinions and take them into consideration when we are planning for the new year. We aim to spend the winter preparing for re-opening in the spring.
DSCF1224
Don’t forget about us meanwhile! We will open the cafe on special occasions for the Big Draw on 19th October and Christingles on 15th December. We will lure you to the latter one with mulled wine and carols!
  DSCF1225Keep your eyes open for details of our new world food history project coming soon!

 
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