Apollo Management International delivery
- By Sonya Meagor
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- 27 Sep, 2013
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We are now looking after the staff at Apollo Management International on a weekly basis. They like our ethically sourced food and the fresh tastes of course. With an everchanging seasonal menu, we’re providing dishes that may be served hot or cold. This week we made cottage pie, steamed vegetables, tuna loin seared with a squeeze of lemon juice and a pinch of Cornish sea salt, broccoli and black olive – courgette with feta and fresh mint salads, a chickpea and spinach curry with brown rice.
Next week we’ll be cooking for CFA.org – wonderful applewood smoked gammon slices and mustard on the side, orzo pasta with roasted vegetables, tomatoes with basil and virgin olive oil and the currently popular courgette with feta and fresh mint (from Sonya’s garden).
For Urban food fortnight we teamed up with Vale Farm community project to make chutneys, piccallili, pestos, pickles with their Summer produce. They will sell the jars to make money and keep the project going into next year buying equipent etc needed for thier allotment. It is run by volunteers who may not have access to their own garden and they are “paid” in fruit and vegetables for their labours plus they get to meet fellow gardeners or people interested in learning. They even have a Master gardener as part of the team !! and eco cuisine catered for the course she attended earlier this year at the ecology centre in Highbury.
The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.
OLIO (the food app) and NLWA (North London Waste Authority) CROPDROP (local Haringey boxed fruit/vegetable scheme) plus our very own Sonya Meagor (eco cuisine) are confirmed as our first speakers and we're For each event, we support a North London based charity related to the event theme - for this event we're delighted to collaborate with The Felix Project .
TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website
With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.
But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.
So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.
So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.
Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.
In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.
We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.
Rumbledethumps
550g large potatoes,
350g swede
60g unsalted butter
250g kale, finely sliced
1 small onion diced
Sprigs of thyme
25g cheddar cheese, grated
Preheat the oven to 180C/350F/Gas 4.
Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.
Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.
Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.
Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.
What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.
