The venue for the inaugural Wholefood Kitchen Home Cooking workshop. I was joined by Francoise and Ian, in creating a meal together, all of us chipping in to create a meal together, all bringing something to the table, and sharing it together. This will be the first of many. I offer an invitation to come to my wholefood kitchen, or simply to open up your own, in this manner.
The menu? It wasn’t set it stone. But I had in mind a hearty Black Bean Stew, with Cornbread. And invariably, as with a lot of dishes, it starts with some onions. And what Onions these are… As I was chopping, I was struck by the fresh green colour of these organic onions, purchased on the day from Ripple Farms, who run a stall at the Stoke Newington Organic Farmers Market.
And then, some Corn bread to go with the Stew. If you would like to know the recipe, please let me know. It is dead simple, dead tasty.
The meal came together beautifully. Francoise and Ian arrived, bringing their contributions. Francoise’ freshly baked Sourdough bread, which she is now producing from home on a regular basis. Chicken Liver pate from Stoke Newington, to join the matured Buffalo cheese I had picked up for a starter. Also, a delicious Savoy Cabbage which was blanched simply, then dressed with a Lemon and Mustard Vinaigrette. The Bean Stew, made with pressure cooked Black beans (with a strip of Kombu) Leeks, Carrots, Squash, some Ume Vinegar and Shoyu. And then, the finishing touch – provided by Francoise. Two fresh Limes, zest and juice added at the last to round out the flavour and add a delicious kick.
The finished plate. The Stew topped with Greek Yoghurt and chopped Coriander. The still-warm Corn Bread yet to have a decent dollop of butter added.
thanks for this, so relaxed, a meal can be so simple and satisfying, wonderful to share