Archive for 26 November, 2012

Feeding the 5,000 – A Quick Recap

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We fed them!

5,000 of you arrived in Wolfe Tone Park on Saturday to eat curry, drink apple juice and grab a flapjack – we didn’t tell you about those, surprise!

The whole team behind Feeding the 5,000 Dublin were blown away by the support and reaction to the event from the public and media alike.

Our own video for the event was made by James of LandsLeaving Media, and made it to Broadsheet.ie before we had even served the last bowl of curry!

We also made an appearance on Satuday’s Six One News, which will help spread the message that Dublin wants to see food waste tackled.

We also featured in Today’s Irish Times.

The reaction on twitter was phenomenal, we were trending in Dublin and the whole of Ireland, despite the rugby and austerity march being huge talking points.

We also had lots of people there on the day writing, snapping and shooting. RTE’s Eco Eye were filming, so checkout their show Tuesday at 7pm on RTE1. This great blog post, with lovely pics, appeared too.

WorldIrish.com gave us a nice feature on Friday evening, just in time for the event, and WorldIrish journalist @unakavanagh even dropped by to try the curry!

TheCity.ie were o n hand tointerview some visitors to the event, and produced a short video slideshow that’s worth a look.

LeCool and Dublin Event Guide were great for getting the word out too.

During the week we were on Matt Cooper on Today FM, Alison Curtis on Phantom and Mooney on RTE Radio 1, to name a few.

Thanks to everyone who helped spread the word, not just the media, but those of you who shared the event on facebook and twitter too – we couldn’t have pulled it off without your support.

We’ll have a blog post up, hopefully within the week, with more information about our plans for the future of Feeding the 5,000 in Ireland, Bia Foodbank and much more.

Three Great Recipes from the Soul Food Company

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Maggie Lynch of the Soul Food Company is not only giving a cooking demonstration at the Feeding 5,000 event, she also gave us three fantastic recipes for your leftovers. They’re all really healthy and nutritious, give them a try and let us know how you get on! 

 
 

Mexican Bean and Chrizo Soup

Ingredients:

1 medium onion [200 grams] – finely diced
2 cloves garlic – crushed
1 carrot large – diced – 100 grams
½ small butternut –diced -200 grams
2 potatoes – diced
100 grams – Aduki/Kidney beans dried /soaked and cooked or 400grams tin beans
1 heaped teaspoon cumin
½ teaspoom chilli flakes
½ teaspoon smoked paprika
1 tablespoon tomato puree
1 x 400 grms tinned chopped tomatoes
½ chrizo sausage – diced
1 litre chicken stock
Fresh coriander to garnish
Natural yoghurt /soya yoghurt / crème friche to serve

Method:

1. Lightly cook chrizo in olive oil in a saucepan for 1-2 minutes, remove from pan
and set aside til later.
2. Gently fry onion in a little olive oil for 5 minutes, add carrot, potatoes and
butternut squash gently cook for approx 10 minutes or until all vegetables are
softish. Add in spices-cumin, chilli flakes, smoked paprika continue to cook for
2-3 minutes.
3. Add puree, tomatoes, aduki beans and stock, simmer for 10-15 minutes.
4. At this stage you can either leave soup chunky or blend slightly.
5. Lastly add back in the chrizo and fresh coriander and simmer for another few
minutes
6. Serve with a large dollop of yoghurt and chunky bread
Top Tip – Alternative ideas for soup: Cut vegetables chunky and have a lovely veggie
casserole, add in prawns mussels or any meaty fish and you end up with a large
seafood stew, alternativey add chicken which is cut into chunks and you have a
chicken veggie and bean casserole. Use soup as a base sauce over meat balls. As a
base sauce for a veggie lasagna to tossed over pasta etc etc…Freezes really well and
is a good source of protein fibre and vitamin A.

 

Thai Fried Rice with Left over Chicken

Ingredients:

220 grams cooked brown basmati rice
200 grams left cooked chicken, gentle cut into slices
1 tomato, seeded and cut into strips
100 grams white onion, cut into thin slices
40 grams spring onion, cut into 2cm lengths
10 grams (1/4-1/2 ) red chilli, seeded and finely diced
2 eggs, organic or free range, beaten
1 ½ teaspoon fish sauce
1 ½ soya sauce
½ teaspoon sugar
¼ teaspoon cracked black pepper
1 teaspoon deep fried garlic slices (opt)
1 tablespoon coconut oil/sunflower oil
25 grams greens, e.g. kale, spinach, chard

Method:

1. Heat deep pan or wok, add oil, add eggs and scramble lightly for about 15 seconds
2. Add chicken and stir about 30 seconds
3. Add rice and stir until rice separates
4. Add tomatoes and white onion and stir for 1 minute
5. Add deep fried garlic, fish sauce, soya sauce, pepper & sugar – stir for 1 minute
6. Add spring onion and chilli. Cook briefly, mixing gently.
7. Serve with lime wedges, sliced cucumber, tomato and oriental leaves
Top Tip – Use uncooked prawns, raw chicken strips, pork, tofu or a selection of vegetables.
* Brown rice is high in fibre and a whole suite of vitamins (speciall B-complex) & minerals.

 

Roast Chicken with Pearl Barley Tabouleh

Ingredients:

200 g pearl barley (pre-soaked)
20 g mint leaves – chopped fine
40 g flat parsley – chopped fine
2 plum tomatoes – seeds removed and finely diced
1 small red onion – finely diced
2 tablespoons lemon juice
2 tablespoons good quality olive oil
Seasoning of sea salt and cracked black pepper
A handfull of baby leaves (e.g. pursane, baby spinach, watercress)
½ pomegranate seeded (opt)
2 cooked chicken breasts, lightly shredded
100 grams Feta cheese (opt)

Method:

1. Rinse pearl barley really well. Cover with boiling water and simmer for approx 30 -
40 minutes, allowing the pearl barley to cook but still leaving a little bit of bite in
the grain. When cooked, rinse under cold water, drain and set aside.
2. De-seed pomegranate, rinse and set aside. Chop mint and flat parsley then add to
barley. Add diced tomato, red onion, lemon olive oil, baby leaves and seasoning.
Mix in half the pomegranate seeds. Gently mix through two thirds of thr shredded
chicken Place on serving platter and top with rest of chicken & pomegranate
seeds.
Top Tip – Leave out chicken and crumble in some aged barrel fetta for alternative option.
Barley has a low Gi, and ideal for those trying to loose weight, it has a soothing and
warming to the digestive system when you feel under the weather.

Media Coverage of Feeding the 5,000 Dublin

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We’re really pleased to have been mentioned on TV, radio, in print and online. Here are some of the places Feeding the 5,000 Dublin has featured:

 

RTE Today

Wednesday 7th of November

The Ray D’Arcy Show on Today FM

The Journal:

Feeding the 5000: How food wastage inspired a movement

Irish Independent:

5,000 to be fed on ‘wonky’ food we toss in bin

Irish Examiner:

Think before you shop the message as €1,000 of food binned annually

Feeding the 5,000 Dublin Officially Launches

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We had the press, we had curry, and it was good.

Feeding the 5,000 Dublin is go. We launched the event officially earlier today with a small get together for media folk and supporters. Maggie Lynch, of the Soul Food Company, joined us. She will also be there on the day of the event to give a cooking demonstration.

We also had The Daily Spud there to critique our curry. Needs more potatoes. Mostly rice today. Not to worry, we’ll be making a more potato-based curry on the day.

I will say, the curry is delicious! It went down really well with everyone so if you come along it’s definitely something to look forward to. I’m not even a huge curry fan, but I really enjoyed this recipe.

The Daily Spud posted a photo on instagram of the curry – take a look: http://instagram.com/p/Ru0KGPlrNQ/

The Church was the venue for the launch and it was really good of them to host us. They’ll also be helping out on the day, but I’m not recommending them because of that. The place is just great, top service, fantastic decor and friendly staff.

Here are a few photos from the launch, and we should have a video soon, and some of the press shots from a professional photographer – these are just a few I snapped myself.

 

And if you haven’t already, RSVP on facebook. Or just click ‘going’ on the event page, if you’re not feeling particularly fancy about it!

- James, Feeding 5K Dublin Team.