Our regular volunteer chef, Pete, comes up trumps again and turns a lorry load of peppers into a meal fit for a king.
Getting Creative In The Kitchen
Here at Pete’s Eats we are often accused of being stuck in our ways, churning out a variation of mince, mash and macaroni. Well, times have changed and now nothing could be further from the truth.
Pete’s Eats has a thoroughly international outlook and is always ready to respond to the dietary preferences of the guests here at CENS. Vegetarian, vegan, gluten-free or lacto intolerant – nothing is too great a challenge.
A European Feast
For this week’s international feast we did stuffed peppers, influenced more than a touch by a large delivery of shiny red peppers from our friends at Fareshare. Here’s how Pete brought together 6 nations to create a culinary delight for the residents.
The peppers (Spain) are deseeded, halved and lightly oiled before being placed into a hot oven. Once they have blistered and blackened around the edges, they are placed on a serving dish. Next soak a kilo of couscous (Turkey) in a litre of hot vegetable stock and leave for 20 minutes to absorb the flavours. Add chopped fresh coriander, a finely chopped red onion (British) and a good glug of olive oil (Italy), plus salt (origin unknown) to taste. Sprinkle over the red peppers. Finally garnish with chopped cucumber (UK) and feta cheese (Greece). Et voila! (France)!