Savour the Flavour

Alison E, Alison H, Janice W and I.

Last Friday evening, us ladies set off down to Stonehaven to attend the last date of the "Savour the Flavour" cooking show. It was put on by The Co-operative and in conjunction with Just Trading Scotland. What a great informative evening we had!

The cooking itself was done by Fi Bird and a cheery assistant who volunteered from the audience. Our menu was designed by Fi and a restaurant in Glasgow called Calabash.

We got to taste ALL the gorgeous food prepared in front of us. I would say the food wasn't pure "African" but more precisely a wonderful fusion of European and African ingredients and flavours demonstrating wonderful ways to use Fairtrade ingredients!

Coconut Kilombero Rice and Elmwood Chicken
Serves 6
What to find:
300g Malawi Kitchen Kilombero rice (2.5 cups)
410g Elmwood Chicken Breasts (pack)
2 tablespoons sunflower oil
1 large red onion, peeled and chopped
1 teaspoon garlic paste
3-4 pieces Lazy Ginger, rinsed and finely chopped
1 small chilli, de-seeded and finely chopped
400g can chopped tomatoes
2 tablespoons coriander, chopped (plus extra to decorate)
3 peppers, mixed colours, finely chopped
½ 400ml can coconut milk (Asian Kitchen if available)
Freshly ground pepper
What to do:
1. Rinse the rice and follow the cooking directions on the packet.
2. Put the chicken breasts in a pan and just cover them with water. Bring to the boil and simmer for 10 minutes until the chicken juices run clear when tested with a knife. Allow to cool and cut into small slices or cubes.
3. Heat 1 tablespoon oil in a wok or large frying pan and cook the chopped onion with the garlic, ginger and chilli until the onion is soft.
4. Add the tomatoes, bring to the boil and simmer to reduce until thick. Add the chopped coriander and cook briefly. Remove the sauce from the heat and put it in a bowl.
5. Add the rest of the oil to the washed frying pan and stir fry the peppers for 2-3 minutes. Add the coconut milk. Stir well and then add the prepared tomato sauce, cooked rice and chicken.
6. Return to the hob briefly to heat thoroughly, stirring continuously. Add the extra coriander and serve immediately.

This event was in support of Scotland's bid for Fair trade Nation status!

To find out about the other wonderful recipes used that night and what else we got up to, check back for my next blog post very soon.