Accrington Food & Drink Festival 2019

INTERNATIONAL FOOD MARKET Broadway - Friday 31st May and Saturday 1st June REGIONAL FOOD MARKET Broadway - Saturday 1st June JUNE SATURDAY 1 2019 MAY FRIDAY 31 2019 There's something about food you eat with your fingers that adds an ethereal pleasure to the act of simply eating...spiced chick pea and cauliflower tacos with hummus and Imam Bayaldi! recipe by celebrity chef RICHARD FOX

Whether the psychology of this is based on harking back to more primitive times, or simply feeling more physically connected to our food by removing the middle men I don't know - and really, who cares. This little plant-based version of a favourite genre not only feels good - it tastes amazing so let's leave it at that. For more recipes from my blog, please visit manrejuvenated.com and hit the subscribe button to make sure you don’t miss a thing.

RECIPE - makes 8 mini tacos For the Iman Bayaldi (makes enough for all the Tacos with plenty left over) Base: • 2 aubergines, cut into long slices about 1½cm thick • Olive oil for cooking • 1 onion, finely chopped • 1 red pepper, finely diced • 1 tsp ground cumin • ½ tsp chilli flakes • 1 tsp dried oregano • 200g chopped or blended tomatoes • pinch of sugar • salt and pepper to taste Heat a heavy based, non-stick frying pan over a high heat. Lay out the aubergine slices and drizzle with just enough olive oil to coat with a light film. Spread the oil with your fingers or a brush to get a light coating - you don't want to saturate them with oil. Place the slices, oiled sides down into the pan

and cook for about five minutes until brown and golden. Oil the upper side, turn and cook until both sides are brown and golden. Remove from the pan and set aside (you will need to do this in batches). When slightly cooled, chop the aubergine to a pulp and set aside until required. Store in an airtight container in the fridge. In the meantime, heat 2 tbsp olive oil in a saucepan over a medium heat and add the onions. Cook for a few minutes until softened. Add the diced red pepper and cook for a further few minutes until softened. Add the garlic, cumin, oregano and chilli and cook gently for another couple of minutes, stirring. Add the tomatoes and sugar and stir well to combine. Add the reserved aubergine pulp. Bring to a simmer and then turn the heat to low before putting on a lid and cooking gently for two minutes. Remove from the heat to cool. Serve at room

temperature, or slightly warmed. Store in an airtight container in the fridge. It will keep well for three or four days. Filling: • 2 tbsp extra virgin olive oil

to form a paste. Put the chickpeas and cauliflower in a bowl and add the paste. Use your hands to combine until the chickpeas and cauliflower are evenly coated. Place a sheet of baking parchment paper on an oven tray and spread over the spiced cauliflower and chickpeas in a single even layer. Roast for half an hour. Heat the tacos according to the instructions. Put half a tbsp of hummus into the centre of each taco and spread the mixture with the back of a spoon. Divide the roast cauliflower and chickpea mix amongst the tacos, spooning onto the spread hummus. Divide the Imam Bayildi amongst the tacos putting a spoonful on top of the roast cauliflower and chickpea mix, and finally garnish with the chopped coriander before serving.

• 1 tsp garlic granules • 1 tsp onion granules • 1 tsp ground cumin • 1 tsp ground coriander • 1 tsp chilli flakes • ½ tsp cinammon • ½ tsp salt • A few twists of black pepper

• 200g cooked, drained chickpeas • 200g cauliflower, cut into small, bite-size florets • 8 mini flour tortillas • 4 tbsp hummus • 8 tbsp Imam Bayildi • Fresh coriander, roughly chopped, to garnish Pre-heat the oven to 200°C degrees. Combine the oil, spices and seasoning

LIVE FOOD DEMOS AT ACCRINGTON TOWN SQUARE

FESTIVAL EVENTS

9.50 am

The food festival opens at the main demonstration marquee in the Town Square with the Town Crier and VIP’s

10.00 am Live Show– Richard Fox 12 noon Live Show– Richard Fox 2.30 pm Live Show– Richard Fox 4.00 pm Food Festival closes

10.00 am – 3.00 pm Childrens activities throughout the day

10.00 am – 4.00 pm Messerschmitt ME 109 /Bf 109 static display in the Town Square 10.00 am – 4.00 pm Celebrate Accrington & Lancashire with over 75 fantastic food, craft, drink & charity stalls 10.00 am – 4.00 pm Continental markets on Broadway (also on Friday 31st May) 1.00 pm – 2.00 pm World War ll re-enactment in St James’ Church grounds

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