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 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
One Pot Rice:
Tablespoon of oil
Knob of butter
2 tablespoons of peas (tinned or frozen)
2 tablespoons of sweetcorn (tinned or frozen)
2 cloves of garlic
1 green sweet pepper
1 spring onion
1 teaspoon turmeric or curry powder
1 teaspoon black pepper
1 teaspoon salt
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
Codfish fritters and vegetable fritters
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
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
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
Caribbean chicken soup
2 sticks celery
2 Maggie cubes
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
Daal (lentil) soup
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
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
Easy Spaghetti bolognaise with grated cheese
Beef mince, onions, garlic, fresh or canned tomatoes, thyme, salt, pepper, seasoning, spaghetti pasta, cheese (parmesan)
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)
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.
Grate the cheese and sprinkle on the top of ready spaghetti bolognaise.