March is full of nice cookery activities for all at Central Street Cookery School. This month we will be offering a special women only class to celebrate International Women’s Day with chef Karime who is a lot of fun. We are also offering our legendary St Patrick’s Day Baking where we make lots of lovely Irish baked treats for the St Luke’s tea party bash. Our guest chef for the monthly cookery club is celebrity chef and gastrotour diva Celia Brooks who will show us how to make a meat free supper with a touch of her delicious flair. Just pick a calendar from our notice board at St Luke’s or have a look at www.centralstreet.org
Since we are celebrating women the school would like to focus on the women who work hard behind the scenes and say a massive thank you to our team of assistants and women teachers. All of them juggle family life, childcare, study and work and they are always reliable, friendly, smiley and really hard working. The school would simply not happen without these resilient women.
One of our teachers is local mother Tsigereda who we affectionately know as ‘Ziggy’ or ‘Tsige’. Ethiopian born and trained as a scientist; today Tsige juggles life bringing up her lovely family of three children, attending to their needs and also helping at the cookery school. Tsige delivers our Diabetes project, teaches at our multicultural classes, helps with writing reports and drops everything at short notice in order to help at the school. Tsige is always studying something in order to gain even more qualifications and to us she is a true local hero. Tsige has also given us not one but two healthy Ethiopian recipes for you to try at home.
Etiopian Split Pea Stew – Kik Alicha (Vegan, Gluten Free)
PREP TIME: 20mins
COOK TIME: 30-45 mins
1/2 cup dry split yellow peas
1½ cups water
2 teaspoons oil
½ red onion, chopped
4-5 garlic cloves, minced
2 teaspoons ginger, minced
½ teaspoon turmeric powder
salt to taste
black pepper, to taste
1 Serrano pepper
- Wash and put the split peas in a pan and boil it until the split peas half cooked. Or if you have time you can also soak the split peas overnight or at least 2 hours in warm water, drain and rinse.
- While the split peas is cooking , in a deep pan, add oil, add onions, ginger and garlic and cook stirring occasionally, until translucent.(add chopped Serrano or Jalapeno if using)
- Add the turmeric and mix well.
- Add the cooked split peas or the rinsed soaked split peas, salt , pepper and water. Mix, cover and bring to a boil on medium heat.
- Reduce heat to low and simmer, partially covered for 35-45 minutes or until peas have softened to your desired consistency. Taste and adjust salt and spice if needed.
Ethiopian beetroot and potato salad-Vegan
1/2 onion, chopped
1/4 cup fresh lemon juice
2 teaspoons of olive oil
1 green/yellow( not red )pepper , seeded, minced
500 g red-skinned potatoes
500 g beets
2 teaspoons chopped coriander
Black pepper and salt to taste .
- Combine onion, lemon juice, oil and in large bowl. Set aside.
- Cook potatoes and beets in separate large saucepans of boiling water until just tender, about 30 minutes for potatoes and 45 minutes for beets. Drain. Cool slightly. Peel and cut into 1/2-inch cubes.
- Add beets and potatoes to the dressing ( Lemon juice, olive oil, coriander) and toss to coat. Season with salt and pepper. Serve warm or at room temperature.