“F” in our “Vegetarian Alphabet” gig was going to be based on foraged Fennel heads. But we discovered that we had everything we needed in for home brewed Falafel as well. So two “F’s” in one…..
Fennel Pesto
Ingredients:-
100g Rosecoco Beans
100g Fennel Tops, Stems and fronds
1 tbsp Spirit Vinegar
2 Cloves of Garlic
1 tsp Salt
50g of Grated mature Cheddar Cheese
Oil
Method:-
(1) Soak the beans over night.
(2) Drain, add fresh salted water and simmer for 10 minutes.
(3) Drain again and add to an oven tray with Oil and a sprinkling of Salt.
(4) Roast at 180c until they pop.
(5) Set aside to cool.
(6) Wuzz everything up in a food processor adding enough Oil to make a stiff paste.
(7) Add extra Salt and Vinegar to taste.
Fennel Vinaigrette Dressing
Ingredients:-
Fennel Fronds
Parsley, chopped
2 Cloves of Garlic, minced
A pinch of Sugar
Mustard Powder
A Pinch of crumbled Black Lime
Oil
Spirit Vinegar
Method:-
(1) Gently heat the Oil and all ingredients apart from the Vinegar until the Sugar dissolves.
(2) Allow to cool.
(3) Add to a bottle with the Vinegar.
(4) Shake well.
Falafel
Ingredients:-
200g Rosecoco Beans
1 Onion, roughly chopped
1 Leek top from the white upwards, finely chopped
Parsley
3 Cloves of Garlic
1 ½ tbsp Gram Flour
Salt & Pepper to taste
2 tsp Cumin
1 tsp Ground Coriander
¼ tsp Cayenne Pepper
A pinch of ground Cardamom
A pinch of Turmeric
Method:-
(1) Soak the beans for 5 hours.
(2) Drain, add fresh salted water and simmer for 15 minutes.
(3) Drain again and add to an oven tray with Oil and a sprinkling of Salt.
(4) Roast at 180c until they pop.
(5) Set aside to cool.
(6) Mix all the other ingredient in a bowl.
(7) Once the Beans have cooled add everything to a blender and wuzz. You’re looking for a smoothish consistency with a few larger bits of beans still visible.
(8) Cover and place in the fridge for 2 hours to harden up.
(9) Form into small balls and deep fry until they are golden brown.
(10) Drain on kitchen paper.
We added the remaining Fennel to chopped Kale with a little minced Garlic and flash fried in a Wok to make a base for the meal. As an additional side we made a salad with Red Cabbage, Fennel stems, Onion and sliced Tomato – Which we drizzled with the Vinaigrette.
In addition to this honest and very accurate article there is a policy certainly in York and most probably in other major cities, which the general public are probably not aware of.
I'll use information which we know to be factual.
Recently one of the organizations we support reported that on Wednesday this week they couldn't find any of the rough sleepers they wanted to offer free food and drinks to. This was simply because the Night Marshalls and Police had forced them all out of the city centre. Ahead of the last few hectic Christmas shopping days nobody wants to see homeless people in doorways, right? Not right! Yes York has a great deal of economic investment from tourists and visitors. But forcing the homeless out of the city for aesthetic reasons is certainly not solving the problem.
We also know that this happened in the autumn ahead of the food festival. Again there is no justification for this and it certainly does nothing to address the problem.
These are humans, peoples family members. You can't treat them as dirt and sweep them under the carpet.
Nobody we met during our crisis had made themselves “Intentionally Homeless”. This is an insidious phrase which was used against us. Fortunately for us we were able to defend ourselves again the decision and win the appeal. But not everybody in that situation has the mental ability to fight the system. So the perception that the homeless have in some way brought it upon themselves and should just accept the help offered and move into a hostel etc. is nothing more than propaganda. The truth is that there is no safety net for many of them and once they are in that situation it is nothing but a road to early death.
So yes if you wish to give cash, please do so. But also lobbying your local MP to stop city wide exclusions to hide a real human crisis would be more than useful.