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.
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