Tag Archive for curry

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.

Chicken Curry Recipe

Curry

Here’s one of our recipes, to inspire your own food-waste-fighting ideas!

Curry Recipe to use leftover roast chicken:

6-8 oz leftover chicken (cut into pieces)

1 small onion (chopped)

½ red pepper (and any other old vegetable that needs to be used, such as courgettes, beans, squash,)

1 large clove garlic (chopped finely

1 ½ ” piece of red chilli (seeded and chopped finely)

3 T flour

1 level t turmeric

1 level t ginger

1 heaping t curry powder

½ Pint vegetable or chicken stock*

3 T raisins, currents or dried cranberries

Salt and pepper

3 T natural yoghurt

Olive oil (1-2 T)

Instructions:

Sauté onions in olive oil on a medium heat, once they start getting translucent, add garlic and chilli pepper.  Cook for 3 minutes and add chicken and pepper (other vegetables).  Once warmed up, add flour, seasoning, salt and pepper.  Once mixed together, lower heat and slowly add enough stock to make a nice sauce.  Simmer until raisins/dried fruit are plumped out a bit (around 15 minutes).  5 minutes before serving, add yoghurt.  Lovely served on a bed of basmati rice with a side of apple chutney.

*You can make homemade chicken stock from the carcass of the roast chicken.  A good hint is to put the  chicken carcass in a colander (to collect the meat) in a pot with ½ onion, 1 pealed carrot cut into pieces, 1 celery stick cut into pieces, including the leaves, salt, and 8 pepper corns.  Cover with around 2-3 pints of water (enough to cover everything).  Cover and simmer for around 1 hour.  Skim off scum, remove carcass and vegetables (retain meat for soup, curry or in a risotto) and use stock for curries or soups.