International Flavour at Community Cook-in

THE latest ng homes international community cook in held at Chirnsyde Primary School was attended by 140 people with parents and children enjoying a variety of dishes prepared by local chefs.

From China there was Chicken and sweetcorn soup, fried chicken wings and Fried Rice Noodles Singaporean Style, all created by local volunteer and chef from nearby SeeWoo restaurant Li An Mao.

African dishes included spinach chicken, fried rice and plantain and were prepared by Ronier Deumeni & Florance Wandji from African Challenge Scotland.

Mexico was represented by a mixed bean chilli with cumin rice prepared by Marc Leyland. Indian food on the menu included Bhuna khichuri prepared by ng2 staff member Imtiaz Ahmed, Mehejabin Shejuthi and Nazmun Moni.

Europe was represented by Italy with a chicken pasta dish prepared by Paul O’Brien.

Each person who attended the event received a food parcel containing cereal and the dry ingredients to make each recipe (6 different herbs and spices - cumin, chilli powder, curry powder, garlic salt, turmeric, coriander) and a bag of pasta and rice. There were also over 100 healthy fruit smoothies made at the event using the ng smoothie bike.

Board Member John Thorburn said: “The monthly cook In’s are an excellent way for people in North Glasgow to eat healthy meals and find out how to cook them, they are always a great success.”

Claire Alexander of the Food for Thought team said: “By providing all the ingredients to those attending they can take the recipes home and have a go themselves. We are really pleased at the success of the cook-ins and we would like to thank all our volunteer chefs for providing delicious meals.”

Cook-in events are held monthly at various locations, people can watch cooking demonstrations using basic ingredients, ask questions and try the dishes on offer. These free events are open to the community. The next one will take place at Tron St Mary’s Church, 128 Red Road, Glasgow, G21 4PJ on 25th March 2015 from 3:30pm-5:30pm.