Even though the British weather put a stop to our BBQ plans for the third of our four sessions with NACRO, the griddle pan saved the day!
On the menu on Friday were souvlakia kebabs, flour tortilla wraps, yoghurt and mint dip, and green leaf, carrot and seed salad - all washed down with home-made ginger beer.
The marinade for the pork kebabs was prepared - fresh oregano, freshly squeezed lemon juice, garlic, salt and pepper - and poured over the chunks of meat, and the bamboo skewers were put into soak in water so they didn’t burn when cooking later. Next it was time to make the tortilla mix using four ingredients, a healthy option compared to shop-bought ones that are full of additives and preservatives. We rubbed the butter and flour together then added water before kneading the mix, then added a drizzle of olive oil and put on one side to rest. The marinated pork was put on the skewers, and the tortilla dough was rolled flat and dry-cooked in a frying pan.
The cucumber was grated and added to the yoghurt – what a beautiful fresh smell! Chopped fresh mint and some seasoning completed this quick and easy dip. The salad was made of green leaves, grated carrots, tomatoes, sesame seeds, spring onions, sunflower seeds and seasoning.
Home made ginger beer came next, made with grated ginger, sugar, fresh lemon, fresh mint and sparking water, and the healing and health benefits of fresh ginger were discussed.
Tummies were beginning to rumble as we set the table and laid out all the dishes. The finished meal was a pure delight, and my favourite dishes were the pork kebabs and the fresh yoghurt mint dip.
As well as having a delicious meal and gaining some great cooking knowledge, all the session's participants were given goodie bags which included some ingredients to help them make some of the dishes from today, more photographs of which you can see on the CGF Facebook page.