Ready, Steady, Cook!

Last night, I went to a women's event at the church based around the British cooking show, Ready, Steady, Cook.  Americans might remember this show was on the Food Network ages ago under the name, "Ready Set Cook" (the host was Sissy Biggers.  Why do I remember that?)

So, basically, the church hall was set up with 6 cooking stations. I was on the yellow team with three other lovely ladies. We wore fetching bright yellow chef's hats.  Just like the show, we had a stocked pantry of ingredients and were given a tray of specially chosen ingredients.  We had one hour to make a three course meal, set the table, and sit down to eat.  I volunteered to be in charge of the team (control freak, I know).  I was given a sheet of instructions and the team and I then had 5 minutes to strategize.

Here's what we had in front of us:

Chicken breasts

British bacon (ham, really)

Creme Fraiche

Garlic

Butternut Squash

1 giant can of chick peas

Ziti

Mango

Bananas

Here's the menu I came up with (except for the dessert.  That was all Mary!)

Starters:

Gingered butternut squash and sweet potato soup with lemon creme fraiche

Chickpea salad with grilled bread

Creamy pasta with sun dried tomatoes, bacon and chicken

Soft Meringues with warm gingered banana compote

Despite a few almost mishaps, like burners not being switched on, we managed to pull it all off!  I hope to post pictures of the food, soon, but for now, here's how I did the chick pea salad.

1 big can of chick peas, drained

1 small red onion, chopped

1 green onion, sliced

2 garlic cloves, finely diced

handful of fresh herbs, chopped (I used basil, cilantro, mint & dill)

1 small tomato, seeded and chopped

juice of one lemon

drizzle of olive oil

2 T. white wine vinegar (approx)

Salt and pepper to taste

Let it marinate for 30 minutes and serve as an appetizer or light lunch with toasted italian bread.  Yum!