News Posted in Charity, News.

Charity cook night success

FOOD writer Rosemary Moon cooked up a fundraising delight in Bognor Regis.

 

Rosemary, pictured above, held a cookery demonstration in Our Lady of Sorrows Catholic Church to help the millions who face starvation in East Africa.

 

The church’s parish hall was  transformed into a kitchen filled with delectable delights as she raised £150 for CAFOD’s East Africa appeal.  With the help of sous chef, assistant priest Father David King, Rosemary cooked a variety of dishes.

 

They included onion and chilli tabbouleh, butternut noodles with salmon and coconut and a citrus winter fruit salad. Guests could sample the dishes, which were made using Fairtrade ingredients where possible.

 

Rosemary said: “I have a skill and if, by contributing the cost of the ingredients and using this skill, people come and have a great evening and the net result is hundreds of pounds for charity, then it’s a no brainer – why not?”

 

“People think, ‘What possibly can my £1 or £5 do in East Africa?’, but you have to dig in your pocket and know that for people out there, it will make a difference.

 

“As well as giving money, you have to think about what changes you can make at home to stop climate change, which has been a huge factor in causing the famine.

 

“By walking more, using Fairtrade products and so on, you can be sure as eggs are eggs it will make a difference.  It’s two-fold – you have to look at what changes you can make and give money.”

 

In East Africa, there are more than 16 million people in need of urgent food and other life-saving assistance.

 

CAFOD makes sure that aid reaches the families most in need, despite the challenges, through a network of trusted local organisations in South Sudan, Somalia, Ethiopia and Kenya.

 

CAFOD’s representative for Bognor Regis, Martin Brown, said: “We would like to say a big thank-you to Rosemary for running the demonstration and for Fr David King and Our Lady of Sorrows for hosting the evening.”

 

Try Rosemary’s onion and chilli tabbouleh for six.

 

Ingredients: six spring onions, one red and one green chilli, one bunch watercress, 1/2 cucumber, 175g cracked wheat, one lemon and extra virgin olive oil.

 

Method: 1 Finely slice the spring onions. Seed the chillies and chop them finely with the watercress (this can be done in a processor). Coarsely grate the cucumber, reserving the liquid.

 

2 – Wash the cracked wheat in a sieve then turn it into a pan and add 450ml boiling water. Cover and cook for 10 minutes, stir and add the cucumber water, then leave to stand for 10 minutes, covered.

 

3 – Turn the cracked wheat into a bowl and add the prepared vegetables. Grate the zest from the lemon into the salad, squeeze the juice and add that with some seasoning and leave for a few minutes. Check the moisture and add a little olive oil. Season again and serve.

Posted in Charity, News.