I led the kitchen team which prepared a mexican inspired lunch meal for participants of the Foundation Course at the Concord Institute, on their final ‘completion’ day: Black (Turtle) Bean Stew/Salad with Onions, Carrots, Celery, Shoyu and Brown Rice Vinegar; Sweetcorn fritters with Spelt Flour, Eggs, Baking Powder, Red Peppers, Spring Onions, Cayenne Pepper; Tomato, Avocado, Red Onion and Coriander Salsa (with a splash of Lime Juice and a few drops of Kaitaia Fire); Steamed White Rice and A Blanched Broccoli and Chinese Cabbage Salad with a Lemon and Walnut Oil Vinaigrette.
An alternative, gluten free version, with a Sweetcorn Frittata, Warm Quinoa Salad, Steamed White Rice, Salsa and Blanched Greens Salad.
An Orange and Almond Cake (adapted from the original Claudia Rosen recipe) for dessert, with an icing of White Almond Butter, Vanilla Essence, Orange Rind and Maple Syrup. (Thanks to Nicky Clinch for the icing recipe, and Jessica Lehmann for the cake inspiration)
The dessert lineup. If you’d like to get hold of the recipes for these dishes, please send me an email with ‘Foundation Course lunch recipes’ in the subject line.
