A new flexi-club offering this month in the shape of lunch at The Farm Cookery School. Some of you will remember we cooked curries with Gretchen a while ago and had an enjoyable evening. Well, lunch turned out to be even more delicious! This time Gretchen demonstrated the recipes and our lunchtime five got to eat the results.There were some non-Pewsham Belles attendees as well, and it made for a very sociable and relaxed affair.
Gretchen's menu featured dishes from the Goa region in India and consisted of:
Rava fish for starters - rava refers to the semolina used to coat the fish before it's fried. The fish used was new-to-the-group basa, which is available at most supermarkets and was a tasty choice
Goan fish curry and Pork vindaloo for mains
Baked pineapple with coconut cream for dessert NB the recipe links aren't to Gretchen's recipes but for similar ones found on the internet. Authentic vindaloos like the one Gretchen cooks are spicy, but not the eye watering kind often found at Indian restaurants. She said if the spiciness makes the lips tingle, then you've overdone the chilli content!
Everyone agreed this was a great way to do lunch and would like to go again, either for lunch or one of the supper evenings available from time to time.