The Fitness23 day camp barbecue went well. Lots of hungry people to feed. They'd all been off enjoying some fitness classes, zip wires, running and other activities before a break with my bbq lunch.
Plenty of protein and full of flavour. Some new ingredients for people to try. Setting them on their way for an afternoon of canoeing, cycling and whatever else Mr and Mrs Flewitt has in store for them.... I'll stick to cooking☺
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Update. Here are *some of the recipes from this event:
- 3 Leeks
- 1 Tin of Chick peas
- 1 Stock cube
- 1 pack of Quinoa
- Open mind
Firstly, the Quinoa, Leek and chick pea salad-
So, what is quinoa? (Keen-wah) Click here to save me from writing it all out :-) Thanks!
Always wash the quinoa thoroughly. Rinse under cold water until the water looks clearer. This will help the quinoa to be less sticky and porridge like once cooked.
Place the washed grains in a pan and bring to the boil in water or a light chicken/vegetable stock. Then simmer for around 15/ 20 minutes. Although, please check the packaging for instructions too.
While the quinoa is simmering, prepare your leeks by cleaning them and chopping them in to smallr pieces. Do this by removing the heavy green ends, the roots and then slicing lengthways into quarters. Chop each length again at 5mm to 1cm bits.
I would always advise washing the leeks again before placing in a cold pan with a splash of extra virgin olive oil. Turn the heat on under the pan and stir as the leeks start to soften and steam. Once soft, set to the side and allow to cool.
By this point the quinoa should be cooked. Drain in a sieve, rinse until cool, squeeze out extra water and mix with the softened leeks. Add 1 tin of drained chick peas. Mix and Season well with sea salt and black pepper. Garnish with rocket leaves or parsley.
This is usually served cold but can quite easily be served hot on its own or as part of a meal. I’d recommend I nice piece of grilled Cod, haddock of even Hake.
Butternut Squash salad:
This salad has proved to be one of my most popular at this year events. What I particularly like about it, is that it lends itself to many dishes. Meat of fish, or even as a stand alone vegetarian option.
Delicious and nutritious. It embodies the values of eating whole foods with very little messing about with. Taking a few ingredients and putting them together to create a dish.
Ideal for barbecues. This dish brings colour and something different to any meal.
- 1 large butternut squash
- 1 bunch of spring onions
- 1 red chilli
- pine nuts
- extra virgin olive oil
- smoked paprika
- salt & pepper
Roast the diced squash with a little of the olive oil, salt and pepper. This usually takes around 20 minutes at 180c But I suggest you check and make your own judgement. Also add a little water to the roasting tray to keep the squash moist if needed.
While its cooking. Slice the spring onions and chillies to the desired size. That's your call!
Also toast the pine nuts to release their flavour.
Once the butternut squash is cooked, leave to cool for just a few minutes, then mix together with the other ingredients and we're ready!
Correct the seasoning if needed. Garnish with chopped parsley and the seeds.
*Check back for more recipes soon.