Veggie Cookery Course Begins
October 2, 2008
The second Holy Isle Vegetarian Cookery Course of the season has got off to a fine start today with a delicious meal cooked by budding chefs Terry and Quentin.
We served the community spicy quinoa (a staple dish in South America which contains more protein than meat I’m told), with black turtle beans and kombu seaweed for added nutritional benefit. This came with roast Holy Isle pumpkin, grown at the south end, which was mixed with a Caribbean sauce of spices and big bunches of garden herbs. On the side we had coleslaw with sesame seeds and walnuts (usually we’d have cashew nuts but the food was delayed in Lamlash by high winds!). Another salad included – harvested from the garden: landcress, rocket, a variety of lettuce leaves, spring onions, carrots, dill, nasturtium leaves and flowers and even our very own home-made capers. For dessert we had an apple crumble with custard made from vanilla pods.
“Canny scran!” says Terry…after all this is a Geordie dominated kitchen.
posted by: Fay
