Food

Scotch Bonnet Chilli Sauce

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This Scotch Bonnet chilli sauce brings much joy and banter around the condiment table, bringing much familiarity and cheer to all pallets. We affectionately call it 'Ya Ya' sauce. This swirling batch is an 150lt and should last a month or so. The flakey buttery paratha was also very very well received, a welcome addition to scoop up the Afghan beans with !

At RCK we take great pleasure in bringing some joy to our offerings, as well as our main stay menu of Curry, Rice and salad we always make items for the Condiment Table , which people help themselves to, the table often holds hot tea, water, dips, sauces, ground spices, fresh herbs, chopped lemon and onions.

Wishing you all joy, good food and happiness xxx ✨♥️✨

Sara Pascoe, Aisling Bea & The Guilty Feminist Podcast came to Calais!

Massive thanks to Aisling Bea and Sara Pascoe for telling the world about Refugee Community Kitchen on the The Guilty Feminist Podcast!

While the entire episode is amazing, if you scroll to 1:15 you can hear them talk about their experience at Refugee Community Kitchen.

Some of our favorite quotes include:

"They make gorgeous, wonderful food every single day. And it's the best disco I've ever been to, the vibe is great. There's a huge amount of energy...If you think you're too busy, if you go for a day, you'll be a pair of extra hands and an influx of energy."

There are so many words, 'refugee, migrant, immigrant' that make people faceless, they're dehumanized and the point of Refugee Community Kitchen isn't just to provide food so that people don't die, it's giving them some human interaction....

There's a sort of feeling of fear in the world where everything's so overwhelming, I'd rather take a nap and hide. We have to make a decision as humans and go, "I don't know what to do but today [to fix the world] I'm going to give you a hot meal and I'm not going to give up being a human and I'm not going to stop seeing you as a human... If you go out and you volunteer, the decision is 'today I'm going to go out and be human and I'm going to look at you in the eyes, we are both just humans trying to get through the day and there's no bigger solution than that." - Aisling Bea

Give it a listen!

Please support Refugee Community Kitchen during Ramadan!

We are doing our best to support people who are observing Ramadan while living rough in Calais and Dunkirk by distributing fresh fruit, dates, flapjacks and boiled eggs (on top of 1000-1200 hot meals day)!

Each pack only costs £.80 and will hopefully make someone's Ramadan a little brighter, please share & donate what you can!

Ben's Coconut Mango Daal

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Here's a Refugee Community Kitchen recipe for you to try out at home 🍽❤️

INGREDIENTS
1/2 Butternut Squash, peeled and deseeded 
400g Yellow Split Peas or Red Lentils
1 Onion, peeled and finely sliced 
4 cloves of Garlic, peeled and grated
Thumb size piece of Ginger grated
3tsp Coriander seeds
3tsp Cumin seeds
2tsp Turmeric powder
100g Dried mango
250ml Coconut cream
Small bunch of fresh Coriander
150ml Olive Oil
1.5ltr Vegetable Stock
Salt and Pepper to taste

METHOD
- Pre heat the oven to 190°c. Dice the squash into 1cm cubes, get them on a baking tray with a generous drizzle of Olive Oil and a pinch of salt and pepper. Roast the squash for 25 mins or until soft and beginning to brown.

- While the squash is roasting, add 50ml of Olive Oil to a large saucepan and on a medium/high heat fry the Coriander and Cumin seeds until they begin to pop and become fragrant. Now add the Turmeric, Garlic and Ginger and continue to cook for another minute. Add the Onion and sweat it down for about 5 mins or until it begins to brown.

- Add the Split Yellow Peas/Red Lentils, followed by the Vegetable Stock and Coconut Cream, stir it all together well. Reduce the heat to a simmer and cook for about an hour, stirring regularly so it doesn't stick. If the Daal becomes too thick and stodgy whilst cooking just loosen it with a little more stock or water.

- While the Daal is cooking, cover the dried Mango with boiling water and leave for 5 mins. Use a stick blender to blitz the Mango and water into a smooth paste then add it to the Daal, make sure you mix it well.

- Combine the fresh Coriander and remaining oil in a bowl and blitz until smooth.

- When the pulses are soft and completely cooked through, season to taste with Salt and Pepper and finish it by stirring in the Coriander oil and roasted Squash.

Portion size = 6