Sustainable Bungay’s “Community Kitchen” crew got busy on Castle Meadow preparing a 2-course meal for 115 diners.
Margaret leads the setup crew, organising tables and the exquisite Turkish-themed decorations to the venue.
Angie and Terry spud-bashing before turning their hands to the finer aspects of preparing the feast. All of our fresh ingredients came from local smallholders and retailers.
Josiah sourced (and cooked) quinoa from a farm he works with in Essex (contact <email@example.com> if you want to buy some.) The recipe for our adaptation of Kiser is given below.
Lewis got the job of prepping all the salads!
Gemma and Christine with the lemony courgettes get ready for service.
Lots of other volunteers make it possible for us to make a modest profit despite using top-quality ingredients and charging only £5 a head. Thanks to everyone who helped make this event such a success.
We’re proud to say that by careful segregation of recyclables and compostables we consigned just 1 carrier-bag of rubbish to landfill in the process. Promoting low-carbon, community-focused lifestyle choices is a key part of Sustainable Bungay’s work.
Kiser with quinoa (serves 2-3)
1 small onion, 1 clove garlic, 1 tbsp olive oil, 2 tsp paprika, 1/2 tsp ground allspice, 1/2 tsp chilli flakes, 1/2 tsp salt
60g quinoa, 2 tbsp tomato purée, 1 tbsp honey, 1 tbsp balsamic vinegar, 240 ml boiling water, 50 g toasted walnuts
Little gem lettuce leaves, fresh mint and coriander to serve
Soften the onion and garlic in the oil.
Add the spices and cook for a few seconds.
Add the salt and quinoa, tomato purée, honey and balsamic vinegar and mix well.
Cover with boiling water, cover the pan and simmer gently for 15 minutes or until the quinoa is soft and the liquid absorbed.
Take off the heat, add the walnuts, roughly chopped and set aside to cool.
Fill the lettuce leaves with spoonfuls of the mixture and sprinkle with the chopped herbs.
Photos and washing-up thanks to Simon Bloom 😉