We published a cookbook from the shared recipes, adding some wonderful illustrations from Deborah Caulfield. We did a hard copy because we realised for many deaf and disabled and older people, they missed out on digital resources as they do not have access – for a variety of reasons. However, there are QR codes linked in the book for further information and resources.
This is funded by Greenwich Council so if you would like a copy and you are in #RBG send us an email at eleanor@cultureaccess.co.uk
Greenwich Disabled People’s Innovation Project Workshop 2: Cooking with support. Saturday, 3rd December 2022 | 1-4pm @ the Bathway Theatre, SE18 6QX
[Behind the title is an image of a standing person holding hands with a wheelchair user] Join us to explore and discover together how to cook food with help (tips on access, etc.) & co-produce a cook book written BY disabled people FOR disabled people. Using a microwave & an airfyer on-site (both more economically and use less energy) we will be incorporating this workshop with a diverse range of recipes including vegan & gluten free options. Facilitated by Eleanor Lisney – Eleanor has been working on accessible cooking for many years – since she was a student. Limited spaces! [Beside is an image of a visually impaired person cooking on a pan.] So please Sign up by email: hello@cultureaccess.co.uk £60 honourarium for participation & co-production. [Bottom right: logos of Culture Access, Greenwich Disabled People Against Cuts (GDPAC), University of Greenwich and funded by Royal Borough of Greenwich]
see our Recipes page from our participants (Recipe booklet to come later)
I’ve known Jo Verrent for a long time before she took up her present role. We were discussing, among other things, the role of cuisine in culture I think. However, Jo said she had a chinese cabbage and some dried mushrooms (porcini) in her copboard to cook. So I came up with this recipe. I didn’t have any porcini mushrooms so I substituted with shitake mushrooms.
It feels like I’ve known Dennis Queen, from campaigns we participated together, for a very long time. Recently, we had some time together when they came down from Manchester to lead a music workshop for Culture Access. I thought it would be good to suggest a dish for their family, a mixt of vegan/vegetarian and meat eaters, young and older members. I asked what they would like and came up with this dish that can be served as a main meal or as a side dish. It might be a good TV or Netflix dish to have together as it resembles nachos.
This current coronavirus pandemic means that for many of us, disabled
people with social isolation, are restricted to virtual meetings.
As it means no eating together – here’s a new project in that we
would cook a dish with the friend in mind and share it here. The recipes
here are not expert cooking but shared with love.)
My friend, Frieda Van Der Poll,
used to help me in Coventry to do all sorts of things – one of which,
is to help me cook. She also supported me in access auditing and
organise projects for Connect Culture.
Now that I moved to London, we don’t have much of those opportunities
anymore. When we had a conversation lately, I discovered that she has
become a pescatarian and we (of course) discussed recipes!
So this dish is for Frieda, something we would definitely enjoy together. It is very simple.
This current coronavirus pandemic means that for many of us, disabled
people with social isolation, are restricted to virtual meetings.
As it means no eating together – here’s a new project in that we would cook a dish with the friend in mind and share it here. The recipes here are not expert cooking but shared with love.)
My friend Sarah Rennie has recently gone vegan. I made this with her in mind. I added tofu because she said it should have protein. It might not be in everybody’s store cupboard but silken tofu can be found in most supermarkets. (Naked does an organic tofu – available in supermakets like Sainsburys and Tesco)
This current coronavirus pandemic means that for many of us, disabled
people with social isolation, are restricted to virtual meetings.
As it means no eating together – here’s a new project in that we
would cook a dish with the friend in mind and share it here. The recipes
here are not expert cooking but shared with love.)
Rob (instagram @veggielad) is a vegan – he is also my friend Holly’s husband, and I was invited to their lovely wedding not so long ago. I feel guilty that the last time we ate together, there wasn’t a proper vegan dish on the restaurant menu. Hence I am offering this – in place of a proper meal which will have to wait till the pandemic and my social isolation ends. I thought this might be a good simple dish to share – with all ingredients that can be found in a store cupboard. This is such an easy dish that Naomi and I made it together while watching an episode of Chinese drama (explanation of the sound in the background.)
This current coronavirus pandemic means that for many of us, disabled people with social isolation, are restricted to virtual meetings.
As it means no eating together – here’s a new project in that we would cook a dish with the friend in mind and share it here. The recipes here are not expert cooking but shared with love.)
My friend, Bonnie Chiu, is from Hong Kong. We have worked on co production projects. We ‘ve also been to different events together and most importantly, I was invited to her wedding!
I was telling her about this project and she told me she’d like a Malaysian curry chicken! Now I think I can manage that. Not sure if Malaysian friends agree with me, but here goes.
Ingredients
cut up chicken portions (from 1 small chicken, I prefer free range corn fed chicken) Malaysian curry powder (found in Asian supermarkets and on Amazon) Coconut milk /cream – 10 cloves of garlic (depends on how garlicky you want it ot be) – stick of fresh ginger, peeled and chopped finely – at least 5/6 shallots 5 star anise 1 stick of cinnamon 5 pieces of tamarind soaked (or juice or paste) 4/5 tablespoons neutral oil
ingredients on a round plate: chicken pieces. chopped shallots, chopped garlic, chopped ginger, curry poweder in a packet (kari ayam, adabi brand), tin of coconut milk, with spices – cinnamon, tamarind, cloves, snar anise.
cooking method
First step
Prepare all the ingredients. James used a few kitchen utensils here – apart from a spatula, he easo used tongs and a spoon.
Heat up the wok or pan with vegetable oil. Best not to use olive oil which will be too strong tasting. fry the ginger, garlic and shallots gently. This is best ground together but I stepped away at the moment and forgot to tell the PA that step. Add the curry powder making sure it doesn’t get burnt by adding more oil if necessary.
second step
Add the chicken at this point. Keep stirring – this is where you need someone with a strongish wrist! Add more oil if it looks dry and also the water used to soaked the tamarind. After a few minutes, add the rest of the spices and the coconut milk. Give it a good stir.
third step
Leave the curry to simmer for at least 20 minutes. In the meantime, you can prepare whatever you want to accompany the dish. I had some rice prepared and some tomatoes and crispy fried onion flakes. Season to taste. When I have more fresh vegetables, I like it with a fresh salad and /or with cucumber.
Malaysian chicken curry with onion flakes and cherry tomatoes
Hope you like it, Bonnie.
By Eleanor, assisted by James.
Eleanor Lisney
Eleanor ‘s love for all types of
cuisine comes from being Malaysian born and bred. She started to cook
at university at Canterbury and learn about French cuisine when she was a
stay at home mum for more than 10 years in Strasbourg, France.
She finds cooking on her own more problematic and gets her PAs / friends to help her do the heavy work so she can do some cooking from her wheelchair.
This current coronavirus pandemic means that for many of us, disabled
people with social isolation, are restricted to virtual meetings.
As it means no eating together – here’s a new project in that we
would cook a dish with the friend in mind and share it here. The recipes
here are not expert cooking but shared with love.)
I asked Liz Carr what she fancied, she said something with rice (she saw an episode of Ready, Steady Cook and it was a rice dish and made her hungry) so rice it is to be.
