It was great to be back at the Approved Premises on Wednesday 13 June and to be joined by our established cook, Rob. The new group of guys were just as keen as the last to get started, but dismayed to hear that the first dish was a veggie stir-fry… However, by the end of the session, their tastebuds and attitudes were awakened!
Rob began by demonstrating how to finely chop spring cabbage (for our cheats' seaweed!), then the group formed a pretty slick production line, chopping peppers, Julienne carrots, celeriac, onions, broccoli, sweet potatoes - a total of 13 different vegetables were used in the dish, giving the guys an opportunity to handle some new varieties and sample the delicious combination of tastes and textures.
After a break, the guys were paired off to make egg-fried rice, faux seaweed and a sweet and sour sauce. We were delighted with the results: the seaweed was glazed with tahini, resulting in a lovely aroma and deliciously nutty taste, while the eggs were beaten and added to the cooked rice which had been lightly browned in a little oil when dry. The sauce came together with some simple and easily accessible ingredients - pineapple juice, sugar, wine vinegar, soy sauce, tomato puree and cornflour - it was well worth the effort as it really gave the dish a beautiful depth.
You can see more photographs from this session on the Cracking Good Food Facebook page. Click here to be redirected.