Celebration in the Kitchen
A Festival of Food and Soul
Good news! Good results! Good friends! Great family get-togethers!
Whatever the occasion, when there’s something to celebrate, there will be good food on the table. It’s that time of year when people come together to share food and good times. Join us to discover how to prepare, cook and serve food that adds peace and goodwill to the seasonal mix.
You are warmly invited to:
· Step-by-step demonstrations projected onto the big screen
· Delicious dishes for special family occasions
· Party food to surprise and delight the guests
· Celebration ideas from around the globe
· Tasty little luxuries to prepare as gifts
· Easy-to-make delicacies & treats
And at the end of the afternoon you can taste what you’ve seen demonstrated.
Photos taken from Pure and Simple cookbook – see bkpublications website
Sunday 5th December 2010
2.00 – 5.30pm
Global Co-operation House
65-69 Pound Lane
London NW10 2HH
020 8727 3350
How to find us: The nearest tube is 12 minutes walk away at Dollis Hill on the Jubilee line (Chapter Rd exit). Bus routes: 6, 226 &, 206 to Pound lane and, 98, 52, 302, 260, 460, 266 &, 297 to Willesden Bus Garage.
Registered Charity in & (269971) and (SC040512)
All recipes from Celebration in the Kitchen
Vegetarian Maki-Sushi Rolls
?Sushi' refers to Japanese rice that has been seasoned with sweet rice/sushi vinegar and then cut or
shaped into small, bite-sized pieces. It is commonly wrapped with seaweed (Nori) sheet using a
bamboo mat (Makisu) with different ingredients of your choice in the centre, for example, Cucumber,
Avocado, Carrot, Tofu. This is known as Maki-sushi rolls.
Things you need to make Maki-Sushi
– A bamboo rolling mat (Makisu)
– Cutting Board
– Sharp knife
– Wooden spoon or spatula
– Large wooden or glass bowl
– Japanese sushi rice (short grain rice)
– Rice vinegar
– Nori Seaweed sheets
– Wasabi paste (Japanese green horseradish)
– Pickled thinly sliced ginger
– Soy sauce
– 3 cups sushi rice (8oz = 1cup)
– 2-3 tbsp Japanese rice vinegar or sushi vinegar (optional)
– 4 sheets Nori seaweed
– Cut cucumber to 6-7 inch, de-seeded and cut into long thin strips
– ½ long red pepper, de-seeded and cut into thin strips
– ½ carrot, cut into thin strips
– Sesame Tofu (firm) cut into thin strips
– Toasted sesame seeds
– Soy sauce
– Wasabi paste
1. Put the rice in a sieve and wash well under cold running water until the water is clear and transfer to a saucepan (or use a rice cooker)
2. Pour in enough water to cover the rice by 2cm (¾in). Cover with a lid and bring to the boil, then reduce the heat and simmer for about 15 minutes until the water is absorbed (resist from lifting the lid which allows the hot steam that helps to cook the rice to escape). Let rice rest for 10 minutes.
3. Transfer the cooked rice to a large plate or non-metal bowl. Optional - add the vinegar, if using,and mix. Allow the rice to cool.
4. To make the vegetarian sushi rolls, put the nori sheet, shiny side down, on the bamboo mat.
Using a wet spoon/spatula or clean wet fingers, put a handful of rice onto the nori sheet and spread it evenly, leaving a 2cm (¾in) band uncovered nearest to you.
5. Lay a strip of your chosen ingredient, cucumber, pepper etc. onto the rice about a third to middle
of the rice (do not overfill to avoid difficulty rolling up the sushi). Optional - lightly sprinkle with the toasted sesame seeds.
6. Moisten the edge of the nori sheet furthest away from you with water to help seal and roll the bamboo mat, starting from the front edge and rolling away from you, so that the rice and filling are
enclosed in the nori sheet. Remove the rolled sushi and put, join side down, on a plate or a flat container while you make the remaining rolls in the same way.
7. Using a sharp knife dipped in water, trim and discard the ends, then cut the roll into 2cm (¾in-1in) thick pieces. The sushi can be made several hours in advance, left whole, wrapped in cling film
and left in a cool place until needed, but do eat on the day of making.
How to Eat Sushi
Sushi is traditionally served with wasabi paste (Japanese horseradish) soy sauce and pickled ginger.
Mix a little of the green wasabi paste with soy sauce in a small plate according to your taste and dip your maki-sushi roll into the mixture. Can be eaten as a delicious snack, party food or accompanied by salad and other dishes of your choice, eg. tempura (battered/deep fried) vegetables.
Celebration Hot Fruit Punch
(serves 12 -16)
3 boxes of fruit juice (apple, orange, tropical mix, cranberry or make your own mix)
1 bottle of lemonade
1 ready-made packet Mulled Wine spices
1 – 2 teaspoons fresh crushed ginger
1 clove (crushed)
2-3 sticks of dried cinnamon (crushed)
2 teabags of fruit tea (lemon, orange or berry tea – not mint)
I pint of water
Fresh fruit – 2 apples, 2 oranges, 1 kiwi fruits (peeled and diced into small pieces)
Boil the crushed ginger in 1 pint of water
Add the packet/bag of mulled wine spices
Add the clove and cinnamon (both crushed)
Add the fruit tea bags
Add the favourite fruit juices
Peel and prepare the fruit (add the peal – apple and orange into the brew)
Simmer the mixture for 45 minutes to 1 hour
Sieve the mixture to extract the solid fruit peel and spices
Place the fruit pieces into a large serving bowl or big jug
Add the hot punch mix up to ¾ full, fill the last ¼ with lemonade.
Serve and enjoy.
Cheese and Tomato Straws
2oz wholemeal flour
3oz plain flour
Half teaspoon mustard powder
Pinch of salt
3oz butter – at room temperature and chopped into cubes
3oz cheese – grated
2 or 3 pieces of sundried tomatoes – drained and finely chopped
Makes 20 – 25 straws
1. Set the oven to 200C or Mark 6. Lightly grease a baking tray.
2. Place flours, salt and mustard powder in a bowl. Rub in the butter until the mixture looks like breadcrumbs.
3. Add the cheese and tomatoes.
4. Add just enough milk or water to pull the mixture into a firm dough, using your hand to do so.
5. Turn out onto a lightly floured surface. Roll out until about quarter inch thick.
6. Cut into strips 2 or 3 inches long and about half inch wide and place on baking tray. Alternatively, cut narrower strips and twist into spirals.
7. Bake for 10-15 minutes until golden in colour. Cool on a wire rack.
1. Replace the mustard power with a big pinch of paprika.
2. Use chopped olives instead of the sundried tomatoes.
8oz/225g Cream Plain Flour (will bring and tell where to buy locally)
8oz/225g Butter (Room Temperature)
4oz/125g Icing Sugar
Glacéed Cherries (vegetarian ones)
Pinch of Salt
For decoration: Caster Sugar
Preheat oven 170C/325F/Gas 3. Lightly grease a Swiss roll tin 28cm x
18cm(11" x 7").
1. Beat the butter, sugar and salt until light and soft.
2. Work in the flour and cornflour, gradually and knead until smooth.
This takes a bit of time, as it is essential that you do not add any
liquid! But it is all worth the effort!
3.Chop or slice cherries and add to mixture as kneading.
4. Press into the prepared tin, and gently prick all over with a fork. Bake
for about 35 minutes until golden brown.
5. Drench with caster sugar while hot. Leave in the tin until cold.
6. Cut into squares and enjoy.
Dahl Coriander with Coriander Chutney
1 Cup Mung Dhal (soaked in water for 2 hours minimum)
1 tsp Grated Ginger
1 tsp green Chillies (Finely Chopped)
½ tbsp Salt
3 to 4 tbsp Water
2 tbsp Sugar or according to taste
2 tbsp Lemon Juice or according to taste
½ tsp garam masala
1 tbsp Fresh Coriander (Finely Chopped)
Ingredients for Pastry
1-Cup Plain Flour
4 tbsp Oil
10 tbsp Water (cold)
Pinch of Salt.
3 tbsp Oil
1 tsp Mustard Seeds
½ tsp asaphotida (Hing)
In a medium sized pan pour the oil for vaghar and put the pan on heat. Then hot add the mustards seeds allow to spatter, then add in the asafoetida. Add the soaked dhal, ginger, chillies and salt - mixing them well. Stir in 3-4 tbsp water close the lid and allow to cook on slow heat until tender but not mashy. Keep stirring every few minutes, making sure it doesn’t stick to the bottom, for roughly about 10 to 15 minutes. Once cooked, turn the heat off, mix in lemon juice, sugar, garam masala and coriander.
Allow the mixture to cool before making into small ball (roughly the size of whole walnuts). The mixture will make about 35.
In 1 cup flour mix in 4 tbsp oil, pinch of salt and make soft dough by adding 10 tbsp water. Divide the dough into 35 balls.
Roll each ball of pastry (between cling film) into a small round shape of about 4cm across.
Put a small amount of the dhal mixture ball in the centre and cover the dhal ball with pastry making sure you cover it well.
Repeat this until all the balls are covered.
In a small wok, heat some oil - enough to cover the kachori balls.
Fry the Kachori balls until golden brown.
Serve with Chutney
Tastes good hot or cold.
RECIPE FOR CORRIANDER CHUTNEY.
Bunch of fresh coriander.
2-3 green chillies.
½ apple, peeled and cubed.
¼ tsp sugar
Juice of half lemon.
1 level tsp salt.
Wash the coriander and chillies.
Put everything into a blender and blend.
Serve with kachori or other savoury dishes.
Mexican Fiesta Cornbread
Egg-replacer equal to 3 eggs (for example)
¼cup corn oil (any vegetable oil works just as well )
1 x 8 oz. can creamed corn
1 cup sour cream (can use light or regular - or yogurt)
4-5 large jalapeno (peppers), seeded and minced (use much less if
1 cup minced broccoli stalk or cabbage *
1 cup grated Monterey Jack cheese (or mature cheddar)
1 ½cups yellow cornmeal (medium to coarse)
3 teaspoons baking powder
½ teaspoon salt
* These can be done together in a food processor
Combine ‘eggs’ and oil in a large bowl and blend.
Add creamed corn and sour cream and blend.
Stir in cheese, broccoli or cabbage, and jalapenos.
In a small bowl, combine remaining ingredients.
Fold into liquid mixture.
Pour into greased square 9 x 9-inch pan.
Bake at 400F for 20 to 30 minutes until lightly browned and toothpick inserted comes out clean.
1.Greek Yoghurt 500g
2. Icing Sugar
3. Cardamom powder
6. Pistachio Nuts
1. Large Bowl
3. Measuring Cup.
4. Muslin cloth/cheese cloth - optional
1. Pour 500g Greek Yogurt into a large bowl.
2. Mix in 3/4 cup of Icing Sugar and stir well.
3. Add 1/2 tea spoon of Cardamom powder.
4. Then add a few strands of Saffron.
5. Garnish with Finely chopped Pistachio nuts and Almonds.
6. Cover the bowl with cling film and keep in the refrigerator for 1-2 hours.
7. Serve chilled
© All recipes are copyright of BK Information Series for your personal use, not for re-publication. www.bkpublications.com