Men’s Cooking Group – Moroccan spiced chicken (or halloumi) kebabs

The Men’s Cooking Group kicked off another enthusiastic season of learning, chopping, slicing, stirring, braising, kneading, baking and making last week, with some Moroccan-inspired dishes packed with herbs, spices and a whole lot of taste! The group enjoyed a lively discussion about their favourite foods and recipes, and have devised a series of weekly menus […]

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The Men’s Cooking Group kicked off another enthusiastic season of learning,
chopping,
slicing,
stirring,
braising,
kneading,
baking
and making last week, with some Moroccan-inspired dishes packed with herbs, spices and a whole lot of taste!

The Men's Cooking Group at work
The Men’s Cooking Group at work

The group enjoyed a lively discussion about their favourite foods and recipes, and have devised a series of weekly menus that will take in both new and favourite cuisines including Scottish, English, Italian, Greek, American, Indian and Thai.

Delicious Chicken Kebabs! Our Blog Administrator is upset she does not work when the Men's Cooking Group are in...
Delicious Chicken Kebabs! Our Blog Administrator is upset she does not work when the Men’s Cooking Group are in…

Moroccan spiced chicken kebabs or (halloumi kebabs)

Ingredients

2 tablespoons olive oil
1 large handful (15grams) flat leaf parsley
1⁄2 teaspoon paprika
1 teaspoon ground cumin
Zest and juice of 1 lemon
4 skinless chicken breasts cut into bite size chunks ( or halloumi)

Method

If using wooden skewers soak them in water for 30 minutes

1. Put oil in blender and add the parsley, garlic, paprika, cumin, lemon zest and juice and whizz into a paste.
2. Put chicken or halloumi in a medium sized shallow dish and add the spice paste, then rub in, and leave to marinade for at least 20 minutes.
3. Preheat grill to high.
4. Thread the marinated chicken or halloumi onto skewers and grill for 10­-12 minutes, turning every now and then, until the meat is cooked. Serve with a squeeze of lemon.

Watch this space for more mouth-watering recipes, updates and cooking tips. The Hidden Gardens Men’s Cooking Group meets on Tuesdays from 12.30pm-2.30pm. The group is currently fully booked; if you are interested in future workshops please contact Natalie Davidson, Community Programme Manager, to find out more: natalie@thehiddengardens.org.uk / 0141 433 2722.

Click here for more recipes

Men’s Cooking Group – starts Tuesday 28th October

Update 23rd October 2014: The Men’s Cooking Group is now fully booked for this block. If you would like to be the first to hear about future blocks, please email Natalie – natalie@thehiddengardens.org.uk Our Men’s Cooking Group returns for its second block on Tuesday 28th October. Running from 12.30pm-2.30pm for 8 weeks, it’s a group […]

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A group for men of all cultural backgrounds to meet, cook and eat together
A group for men of all cultural backgrounds to meet, cook and eat together

Update 23rd October 2014: The Men’s Cooking Group is now fully booked for this block. If you would like to be the first to hear about future blocks, please email Natalie – natalie@thehiddengardens.org.uk

Our Men’s Cooking Group returns for its second block on Tuesday 28th October. Running from 12.30pm-2.30pm for 8 weeks, it’s a group for local men to improve their cooking skills and share recipes. No experience needed.

In addition to a focus on supporting people to make healthier choices and improve their cooking skills, The Hidden Gardens has also been using food as a way to explore cultural heritage and identity, and to build bridges between different communities.

For more information, contact Alex Wilde – alex@thehiddengardens.org.uk

for blog - cookery flyer with outlnie

Goodbye Donna!

It’s with a heavy heart that The Hidden Gardens bids farewell to Donna Borokinni. Donna started working at the Gardens six years ago as a Cookery Workshop Leader, before becoming our Community Programmes Manager. We’ll miss Donna a lot, and wish her all the luck in the world for her new job. We hope to […]

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from left to right - Amanda, Jean, Donna, Sarah, Andrea
from left to right – Amanda, Jean, Donna, Sarah, Andrea

It’s with a heavy heart that The Hidden Gardens bids farewell to Donna Borokinni. Donna started working at the Gardens six years ago as a Cookery Workshop Leader, before becoming our Community Programmes Manager.

We’ll miss Donna a lot, and wish her all the luck in the world for her new job. We hope to see her visiting the Gardens very soon!

Alex Wilde will be our interim Community Programmes Manager. If you have any queries about our Community Programme, including Cultural Cookery and Parent and Toddler, please email Alex – alex@thehiddengardens.org.uk

Young Film-Makers welcome dancers to the Hidden Gardens

Our Youth Film-Making Project began last week, with our young film-makers greeting 11 dancers from Singapore, on an exchange programme with Scottish Ballet. Once introductions were made, everybody split into groups to either take a tour of the Sanctuary Gardens, or make their own delicious shortbread. The dancers will be participating in the first ever […]

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Some of our film-makers taking footage
Carol from Scrumptious Productions and some of our film-makers taking footage

Our Youth Film-Making Project began last week, with our young film-makers greeting 11 dancers from Singapore, on an exchange programme with Scottish Ballet.

140707 dancers 497

Once introductions were made, everybody split into groups to either take a tour of the Sanctuary Gardens, or make their own delicious shortbread.

Some of our gingko-leaf shortbread - it didn't last long!
Some of our gingko-leaf shortbread – it didn’t last long!

The dancers will be participating in the first ever Commonwealth Youth Dance Festival, taking place at Tramway from Thursday 10th July. It’s all shaping up to be a really exciting event!

Amanda

Some delicious chapattis being prepared
Some delicious stuffed parathas being prepared by our talented local volunteers

Di’s Drop Scones (Culture Kitchen Relay)

Recipe shared by Diana Wilding at Wine and Wellies in Achiltibuie on day 9 of the Culture Kitchen Relay Ingredients: 8 oz self raising flour 4 oz sugar 1 tsp baking powder 2 eggs milk pinch of salt Method Method: 1. Sieve flour, salt, baking powder and sugar into a bowl 2. Make a well […]

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Recipe shared by Diana Wilding at Wine and Wellies in Achiltibuie on day 9 of the Culture Kitchen Relay

Ingredients:
8 oz self raising flour
4 oz sugar
1 tsp baking powder
2 eggs
milk
pinch of salt

Method

Method:
1. Sieve flour, salt, baking powder and sugar into a bowl
2. Make a well in the centre, add beaten eggs and enough milk to make a thick creamy batter.
3. Beat well and put aside for 15 minutes.
4. Heat a griddle or heavy frying pan, grease with butter and add spoonfuls of the batter onto it.
5. When air bubbles appear turn the scones over with a palette knife or spatula and brown the other side.
6. Place in folded tea towel to keep warm and serve with lemon curd, jam or honey.

Colin’s Staffordshire Oatcakes (Culture Kitchen Relay)

Recipe shared by Bread in Fife in Colin’s kitchen on day 6 of the Culture Kitchen Relay To make 7 or 8 nine inch rounds (5 or 6): 430g (215g) lukewarm milk 430g (215g) lukewarm water 20g (10g) fresh yeast or 10g (5g) dried yeast 10g (5g) brown sugar 225g (110g) fine oatmeal 225g (110g) […]

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Recipe shared by Bread in Fife in Colin’s kitchen on day 6 of the Culture Kitchen Relay

To make 7 or 8 nine inch rounds (5 or 6):
430g (215g) lukewarm milk
430g (215g) lukewarm water
20g (10g) fresh yeast or 10g (5g) dried yeast
10g (5g) brown sugar
225g (110g) fine oatmeal
225g (110g) strong white flour
8g (4g) sea salt

Method

1. Dissolve the yeast and sugar in the warm liquid.
2. Allow the mixture to become frothy then add the salt to the flour and oatmeal.
3. Whisk the yeast liquid into the flour mixture to make a batter.
4. Cover the batter with a clean cloth and leave it in a warm place for an hour.
5. Make sure the griddle or pan has heated thoroughly before you begin cooking, then bake the oatcake on a well-greased griddle or large frying pan.
6. Add enough batter to produce an oatcake about 8-9 inches across.
7. After about 3 minutes it will gradually become covered in holes and the surface will change from wet and shiny to dull when it is ready to turn.
8. Turn the oatcake and cook for another 2-3 mins then serve or allow to cool on a wire rack before freezing.

Note – These oatcakes freeze well. Defrost them enough to unfold them then pop under the grill. Roll them up with cheese and spring onions or honey – whatever takes your fancy!

Colin’s Cheese and Chilli Oatcakes (Culture Kitchen Relay)

Recipe shared by Bread in Fife in Colin’s kitchen on day 6 of the Culture Kitchen Relay To make approximately 20 thin 2 inch rounds: 125g fine oatmeal 75g medium oatmeal 20g butter at room temp (or 20g sunflower oil) 4g salt 40g finely grated strong red cheddar 1 small medium-hot finely chopped chilli (adjust […]

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cheese chilli oatcakes

Recipe shared by Bread in Fife in Colin’s kitchen on day 6 of the Culture Kitchen Relay

To make approximately 20 thin 2 inch rounds:
125g fine oatmeal
75g medium oatmeal
20g butter at room temp (or 20g sunflower oil)
4g salt
40g finely grated strong red cheddar
1 small medium-hot finely chopped chilli (adjust to taste)
4g soft brown sugar (optional)
90g boiling water

Method

1. Rub the butter through the fine and medium oatmeal thoroughly.
2. Add the salt and sugar (optional) then add the boiling water to make a soft but not sticky mixture.
3. If the mixture is very sticky, wait for a couple of minutes.
4. Once all of the oatmeal has been mixed well, add the grated cheese to the mixture roughly to get a marled effect.
5. Roll out the mixture very thinly on a board dusted with fine oatmeal.
6. Cut out rounds approximately 2.5” in diameter.
7. Lift with a fish slice or equivalent onto a tray dusted with fine oatmeal.
8. Bake at 190°c for 15 minutes until the cakes are crisp in the centre.
9. Do not let the cakes go brown as even slightly burnt oatmeal tastes horrible.
10. These oatcakes can be served on their own or taste great with a bowl of olives.

Note – Adjust the salt and sugar to taste. Vary the proportions of fine/medium oatmeal. Try crushed coriander or fennel in place of or as well as chilli. Eventually you will hit on the perfect crunch to go with a glass of lemonade/red wine…

Men’s Cookery – Week 3

There were fishy goings on in the Boilerhouse today, as the Men’s Cooking Group prepared Scottish classic Cullen Skink, alongside salmon fishcakes with salsa. They even found room for one final, fruity course: apple crumble with vanilla custard. Recipes to follow soon…

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men's cookery week 3

There were fishy goings on in the Boilerhouse today, as the Men’s Cooking Group prepared Scottish classic Cullen Skink, alongside salmon fishcakes with salsa. They even found room for one final, fruity course: apple crumble with vanilla custard. Recipes to follow soon…

Ben’s Field Kitchen Rumbledethumps (Culture Kitchen Relay)

Recipe shared by the Edible Gardening Project in their Field Kitchen at the Royal Botanic Garden Edinburgh on day 5 of the Culture Kitchen Relay 500g potatoes (peeled if preferred) chopped into large chunks 50g unsalted butter 1 large onion 350g mixed vegetables; finely sliced cabbage, kale and kohl rabi Salt and freshly ground black […]

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Recipe shared by the Edible Gardening Project in their Field Kitchen at the Royal Botanic Garden Edinburgh on day 5 of the Culture Kitchen Relay

500g potatoes (peeled if preferred) chopped into large chunks
50g unsalted butter
1 large onion
350g mixed vegetables; finely sliced cabbage, kale and kohl rabi
Salt and freshly ground black pepper
50g Isle of Mull grated cheddar cheese

Method

1. Boil the potatoes in salted water until tender.
2. Drain and return to the pan.
3. Add half of the butter to the potatoes and mash well.
4. Melt the remaining butter in a pan and fry the onions and mixed vegetables for a few minutes (approximately 5-10) until tender.
5. Add the mixed vegetables to the pan with the potatoes.
6. Stir in the grated cheese, heat through and serve.
7. Alternatively, if cooking inside with an oven, put the mix into an oven proof dish, sprinkle on more grated cheese and bake at 200°c until piping hot and golden brown on top.

Alan’s Vegetable Fritters with Beer Batter (Culture Kitchen Relay)

Shared by Alan at Loch Na Mhoid Community Garden in Black Isle on day 8 of the Culture Kitchen Relay. Serves 4. Ingredients: 125g plain flour ¼ tsp salt 1 egg yolk slightly beaten 150ml Black Isle Beer (or a golden pale ale) 1 tsp curry powder 1 egg white, whisked until still 225g coarsely […]

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Shared by Alan at Loch Na Mhoid Community Garden in Black Isle on day 8 of the Culture Kitchen Relay. Serves 4.

Ingredients:
125g plain flour
¼ tsp salt
1 egg yolk slightly beaten
150ml Black Isle Beer (or a golden pale ale)
1 tsp curry powder
1 egg white, whisked until still
225g coarsely grated vegetables (carrot, courgettes, squash etc.)
Sunflower/rapeseed oil for frying

Method

1. Combine flour, salt, egg yolk, 1 tsp oil and beer together. Beat to a smooth batter.
2. Fold the curry powder and whisked egg white into the batter
3. Gently fold in the grated vegetables
4. Heat oil in a frying pan to a depth of about 2 cm
5. Drop large spoonfuls of batter mixture into the hot oil, spacing evenly
6. Cook for about 1 minute on each side
7. Remove fritters with a slotted spoon and let them drain on paper towels.

Many thanks to “The Boxing Clever Cookbook” by Jacqui Jones and Joan Willmot