We regrouped for the last session of our course at the Approved Premises on Wednesday 18
July. The guys were keen to get started and, knowing the drill, began
peeling, chopping and slicing the salad and vegetables for the final
feast, which was Mexican in theme.
The chillies were deseeded and the garlic was chopped really fine and salted
to draw the water out. Chicken pieces were sprinkled with salt and a
dash of oil was added to the tin, then placed in the heated oven to
roast. The guys were keen to try the refried beans, so thoroughly
washed and drained the beans then roughly mashed half the mix while the
red onions, garlic, cumin and chilli were caramelizing on the heat. The
aroma filled the room, aiding and inspiring the almost tangible
concentration among the team. The mixtures were combined, then lime
juice, coriander and salt and pepper were mixed in. They were delighted
with the result!
There was
some reluctance to try the guacamole, as the texture and consistency of avocado was
unfamiliar to some. Rob decided a smooth consistency might work better,
so out came the hand blender and the ingredients were blended down to a
fine and tasty saucy dip – perfect for dipping a tortilla chip into!
Sweet
potatoes were peeled and cut into wedges, then sprinkled with the smoky
paprika spice. They looked wonderful and tasted delicious once roasted.
The guys really enjoyed making the bread wraps and were
surprised at just how the simple ingredients of flour, butter, baking
powder, salt and water could create a tasty blanket for the delicious
foods they made to go in it!
It was
great to hear the guys saying how much they had enjoyed and benefited
from the course of six sessions. Some agreed that they learnt new
recipes; others had improved on their knowledge and skills. But I was
particularly pleased to hear that one individual’s love of cooking had
been revived.
You can see more photos from this session on the Cracking Good Food Facebook page.
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