From DorkbotLondon

A collaborative menu.

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Contents 1 Food sources 2 Menus 2.1 Friday Dinner 2.2 Saturday Lunch 2.3 Saturday Dinner 2.4 Sunday Lunch 2.5 Sunday Dinner 3 Shopping List 3.1 Consolidated By Food Group 3.1.1 Dairy 3.1.2 Other 3.1.3 Bread 3.1.4 Fresh veg 3.1.5 Dried goods 3.1.6 Tinned Goods 3.1.7 Spices 3.2 Allocations for meals 3.2.1 Friday Dinner 3.2.2 Saturday Lunch 3.2.3 Saturday Dinner 3.2.4 Sunday lunch 3.2.5 Sunday BBQ Dinner 3.2.6 breakfast stuff 3.3 All required equipment 4 Extras and non foodstuffs

[edit] Food sources

There is no general stores in Worth Matravers, just a pub and a tea shop (which I think has replaced the Post Office). The nearest appears to be at Langton Matravers. It has a reasonable selection of wine, beer and snacks but would struggle to provide a meal for 30 people. Swanage is only another mile or so though, and is probably the best bet for a supermarket. Corfe has a village stores and a few other, mostly tourist shops. There is a cheesemaker on the road between the campsite and Worth but it may be necessary to arrange any purchases in advance. [adrian g].

Asda would deliver to the camp but they are nasty. Waitrose let you buy stuff online and pick up from a store nearish the camp (near Poole). I vote for waitrose and could probably do the pickup. [alex m]

Maybe we could bulk buy some clotted cream, and make some scones for some cream tea? [alex m]

A farm shop with interesting environmental management fairly nearby. Probably wouldn't cover everything but may be a cheaper alternative to Waitrose vegetables (and perhaps clotted cream ?).

[edit] Menus

Breakfast will be cereals, toast etc.

[edit] Friday Dinner

• Chef: Saul A
• Assistants:
  • how many do you need ?

• Menu
  • Red pepper soup with crusty bread and creamy yogurt
  • Portobello mushrooms stuffed with walnuts, spinach and cheese
  • Rice and roasted vegetables
  • Desert: secret surprise

• Equipment required
  • Massive pot
  • Souping wand

• Ingredients required:
  • 3 kilos onions
  • 4 kilos diced red peppers
  • 2 heads of garlic
  • cumin
  • salt
  • pepper
  • crusty bread (baguette/brown crusty is good)
  • 30 large, or 45 medium portobello mushrooms
  • 1.5 kilos of cheese
  • 1.5 kilos of walnuts
  • 2.5 kilos of brown basmati rice
  • lots of nice local seasonal veggies (roots ideal) to roast - 5 kilosish
  • 2kg of secret surprise

[edit] Saturday Lunch

• Chef: Jonny ?
• Assistants:

• Menu
  • Lentil Soup

• Equipment Required
  • Knife
  • Huge pot
  • Long stirring device
  • Teaspoon

• Ingredients Required (I'll check this later in the week but from memory it'll be the following)
  • 3kg Puy lentils
  • 5kg tinned tomatoes
  • 6L vegetable stock (or 6 stock cubes)
  • 12 onions
  • 2 heads of garlic
  • 1kg mature cheddar
  • Crusty bread
  • Salt
  • Pepper
  • Cumin
  • Turmeric
  • Chilli flakes

[edit] Saturday Dinner

CurrySOS

• Chef: Aneeta P
• Assistants: Sophie and Isabel
  • how many do you need ?

• Menu
  • Chana Masala (chick pea curry)
  • Rice
  • Cucumber Raita (yogurt)
  • Papadoms (if there is gas cooking or a microwave - otherwise we can try and make them on the fire outside, but it'll be tricky).
    • There's a microwave and an aga-style cooker[ag]
  • Mango lassi
  • Fruit and yogurt

• Equipment Required
  • Microwave
  • Mixer
  •  ?

• Ingredients Required

  I will bring some of these ingredients as they can't be found in
  supermarkets (I discovered this after cooking the same menu for 24 of my
  cycling group in April).  Is it easiest if I just save the receipts for
  you?  What's the budget?  I'll bring all the spices from home too - never
  trust the one's from the supermarket!  I'm assuming there will be salt
  there already?  I'll put a * by the ingredients I'll bring and hopefully
  the rest are available from Waitrose.

• • Chana Masala:
    • 15 tins of chick peas
    • 15 tins of chopped tomatoes
    • *Onions - I'll bring these as I use dried onions from the Asian shop near my house.
    • 1 1/2 bulbs garlic
    • Sunflower oil (not olive oil as it's too strong for Indian cooking).
    • 1 tube tomato puree

• • *Padadoms (this can only happen if there's gas cooking or a microwave). I'll buy these locally and bring them (don't tell Pete how much luggage I plan to stuff into his car!)
    • There's a microwave and an aga-style cooker[ag]
    • If we do have gas/microwave, we'll need:
    • 3 bottles lime pickle
    • 3 bottles mango pickle
    • 2 x 500g tubs natural yogurt
    • 1 jar of mint sauce
    • Sugar

• • Raita:
    • 7 x 500g natural yoghurt
    • 3 cucumbers

• • Rice:
    • 2.5kg white basmati rice

• • Lassi (I'll bring my *blender from home if they don't have one there.
    • Will you let me know please?)
    • *Mango tins - I'll get these locally.
    • 2 x 500g natural yogurt.
    • 3 pints of milk.

• • Dessert:
    • Red grapes with greek yogurt, tahini, and organic chocolate seeds.
    • 9 x 500g red seedless grapes
    • 7 x 450g yeo valley organic greek yogurt
    • 2 x 300g light tahini
    • *Chocolate covered seeds from my local shop.

[edit] Sunday Lunch

• Chef: Jess
• Assistants: It's basically self assembly so will only need help with some chopping/grating etc

• Menu:
  • Bean Burritos
  • Am thinking about making scones so we can have a mid afternoon cream tea as well but yet to decide on this one.

• Equipment Required
  • big pan for the bean stew
  • kitchen roll
  • at least one decent knife
  • lemon squeezer
  • grater
  • Microwave
  • Mixer

• Ingredients Required
  • c70 soft tortillas (from a packet unless anyone's feeling inspirational)
• Bean stew
  • 14 tins mix of kidney/blackeyed/borlotti beans
  • 6 medium onions
  • cumin
  • dried oregano
  • 1 bulb garlic
  • 12 tins tomatoes
  • 8 chillis (birdseye or similar)
  • bouillon
  • sunflower oil
• Toppings
  • 3 cos or similar lettuce
  • 1 kg cheddar cheese
  • 750 mls sour cream/creme fraiche
  • 8 medium red/yellow peppers
• Guacamole
  • 10 (15 if small) avocados (if we can find ripe ones)
  • 2 lemons
  • tomato puree
• Salsa
  • 1kg fresh tomatoes
  • lime juice (probably easiest to buy a small bottle)
  • tabasco sauce
  • 8 shallots (red onion ok as alternative)
  • large bunch of fresh coriander if possible

[edit] Sunday Dinner

• Chef:
  • Bryan for meat BBQ
  • Adrian G for cold fillers
  • Evan for the couscous (??)
  • Another volunteer, please, for vegetarian main items, hot or cold

• Assistants:
  • 1 for salad stuff (to be done anytime during afternoon)
  •  ? to assist with cooking and serving

• Menu:
  • Meat BBQ, Veg BBQ or roast, cold salads etc.
  • Dessert - locally made Ice Cream (adrian g to source)

• Equipment Required
  • We have one firepit - do we use it for all BBQ ?
  • Are there any other BBQ hearths ?
  • When does the dork get built/burnt ?

• Ingredients Required
  • Bread rolls

• BBQable veggies
  • corn
  • peppers
  • bananas + chocolate
  • potatoes
  • squash

• Evan's CousCous
  • 14 cans chickpeas
  • 15 apples
  • 7 tomatoes
  • 7 leeks
  • 4 lemons
  • couscous ?

• Adrian's cold stuff (3 dishes serving approx 12 people each)
  • 1kg cooked beetroot
  • 300g Danish blue cheese
  • 150 ml natural yogurt
  • 500ml soured cream
  • 150ml single cream
  • 4 large lemons or 250 ml lemon juice
  • 4kg raw veggies - carrots/peppers/cucumber/celery/courgette anything crunchy
  • 3 large cos/romaine lettuces
  • 700g small mushrooms
  • 2 large bunches fresh mint leaves
  • 1 bulb garlic
  • 250ml olive oil
  • sunflower oil
  • small bunch parsley
  • black pepper

[edit] Shopping List

[edit] Consolidated By Food Group

[edit] Dairy

• Brie / Blue Stilton: 1kg
• Mature Cheddar: 2kg
• Danish blue: 300g
• natural yogurt: 7l
• breakfast yoghurts: 5l
• milk: 50 pints semi skimmed
• yeo valley organic greek yogurt: 7 x 450g
• Creme Fraiche: 750 mls
• Sour Cream: 500ml
• Single Cream: 150ml
• 4 large bars of butter
• 3 large tubs flora

[edit] Other

• Orange Juice: 1l
• Olive oil: 1l
• Sunflower oil: 1 litre
• Tube tomato puree
• Lime pickle (3 bottles)
• Mongo pickle (3 bottles)
• Mint Sauce 1 bottle
• 1kg Sugar
• light tahini: 600g
• Lime Juice (small bottle)
• tabasco sauce

[edit] Bread

• Crusty Bread: 22 loaves
• 80 soft corn tortillas
• 80 Bread rolls

[edit] Fresh veg

• Ginger (fresh root): 300g
• Onions: 28
• Garlic: 7.5 heads
• Carrotts: 3.5k
• Sugar Snap Peas: 750g
• Asparagus: 1kg
• Courgettes: 1kg
• Mushrooms (portobello/field): 40
• Mushrooms (small cup): 700g
• Mixed Salad Leaves: 1.5k
• Spinach (fresh/frozen): 2.5kg
• Mixed Peppers: 45
• Cucumbers: 6
• Red seedless grapes: 4.5k
• red chillis (birdseye/similar): 8
• cos lettuce: 6
• ripe avocados: 10-15
• lemons: 15
• Tomatoes (fresh): 2kg
• limes: 5
• shallots: 8
• red onions: 10
• fresh corriander (large bunch or 2)
• apples: 15
• leeks: 7
• cooked beets (1kg)
• celery: 1kg
• Fresh mint: (2 large bunches)
• Fresh parsley: (1 large bunches)
• 30 pcs corn
• bananas: 50
• baking potatoes: 50
• 15 squash

[edit] Dried goods

• Vegetable stock: 12L (cubes)
• Puy Lentils: 3kg
• Salt: 50g
• Pepper: 20g
• Brown Basmati Rice: 2.5kg
• White Basmati Rice: 2.5kg
• Walnuts: 400g
• Bouillon: 1packet
• couscous (2.5kg?)
• musli: 15kg
• cornflakes: 5 large boxes
• marmalade: 7 * 350ml jars
• jam: 7 * 350ml normal jars
• peanut butter: 7 * 350ml jars
• 1 massive thing of marmite

[edit] Tinned Goods

• Tinned Chickpeas: 30 tins
• Chopped Tomatoes: 16 800g tins
• Blackeye/Kidney/Bortolotti bean mix: 14 tins

[edit] Spices

• Cumin x 2
• Turmeric
• Chilli Flakes
• Oregano

[edit] Allocations for meals

[edit] Friday Dinner

• • 500 ml olive oil
  • 10 onions
  • 300 ml fresh root ginger
  • 30 mixed peppers
  • vegetable stock (enough to make 6 litres)
  • 600 ml low-fat yoghurt
  • salt, pepper
  • crusty bread (baguette/brown crusty is good)
  • 40 portobello or field mushrooms
  • 450 ml olive oil
  • 2.5 kilos spinach
  • 400 g chopped walnuts
  • 1kg blue stilton / brie
  • 2.5 kilos of brown basmati rice
  • 1.5 kilos carrots
  • 1kg asparagus
  • 1kg courjettes
  • 750g sugar snap peas
  • 500 ml orange juice
  • 1.5 kilos salad leaves
  • 2kg of secret surprise

[edit] Saturday Lunch

• • 3kg Puy lentils
  • 5kg tinned tomatoes
  • 6L vegetable stock (or 6 stock cubes)
  • 12 onions
  • 2 heads of garlic
  • 1kg mature cheddar
  • Crusty bread
  • Salt
  • Pepper
  • Cumin
  • Turmeric
  • Chilli flakes

[edit] Saturday Dinner

• • Chana Masala:
    • 15 tins of chick peas
    • 15 tins of chopped tomatoes
    • *Onions - I'll bring these as I use dried onions from the Asian shop near my house.
    • 1 1/2 bulbs garlic
    • Sunflower oil (not olive oil as it's too strong for Indian cooking).
    • 2 tubes tomato puree

• • *Padadoms (this can only happen if there's gas cooking or a microwave). I'll buy these locally and bring them (don't tell Pete how much luggage I plan to stuff into his car!)
    • There's a microwave and an aga-style cooker[ag]
    • If we do have gas/microwave, we'll need:
    • 3 bottles lime pickle
    • 3 bottles mango pickle
    • 2 x 500g tubs natural yogurt
    • 1 jar of mint sauce
    • Sugar

• • Raita:
    • 7 x 500g natural yoghurt
    • 3 cucumbers

• • Rice:
    • 2.5kg white basmati rice

• • Lassi (I'll bring my *blender from home if they don't have one there.
    • Will you let me know please?)
    • *Mango tins - I'll get these locally.
    • 2 x 500g natural yogurt.
    • 3 pints of milk.

• • Dessert:
    • Red grapes with greek yogurt, tahini, and organic chocolate seeds.
    • 9 x 500g red seedless grapes
    • 7 x 450g yeo valley organic greek yogurt
    • 2 x 300g light tahini
    • *Chocolate covered seeds from my local shop.

[edit] Sunday lunch

• • c70 soft tortillas (from a packet unless anyone's feeling inspirational)
• Bean stew
  • 14 tins mix of kidney/blackeyed/borlotti beans
  • 6 medium onions
  • cumin
  • dried oregano
  • 1 bulb garlic
  • 12 tins tomatoes
  • 8 chillis (birdseye or similar)
  • bouillon
  • sunflower oil
• Toppings
  • 3 cos or similar lettuce
  • 1 kg cheddar cheese
  • 750 mls sour cream/creme fraiche
  • 8 medium red/yellow peppers
• Guacamole
  • 10 (15 if small) avocados (if we can find ripe ones)
  • 2 lemons
  • tomato puree
• Salsa
  • 1kg fresh tomatoes
  • lime juice (probably easiest to buy a small bottle)
  • tabasco sauce
  • 8 shallots (red onion ok as alternative)
  • large bunch of fresh coriander if possible

[edit] Sunday BBQ Dinner

• Ingredients Required
  • Bread rolls

• BBQable veggies
  • corn
  • peppers
  • bananas + chocolate
  • potatoes
  • squash

• Evan's CousCous
  • 14 cans chickpeas
  • 15 apples
  • 7 tomatoes
  • 7 leeks
  • 4 lemons
  • couscous ?

• Adrian's cold stuff (3 dishes serving approx 12 people each)
  • 1kg cooked beetroot
  • 300g Danish blue cheese
  • 150 ml natural yogurt
  • 500ml soured cream
  • 150ml single cream
  • 4 large lemons or 250 ml lemon juice
  • 4kg raw veggies - carrots/peppers/cucumber/celery/courgette anything crunchy
  • 3 large cos/romaine lettuces
  • 700g small mushrooms
  • 2 large bunches fresh mint leaves
  • 1 bulb garlic
  • 250ml olive oil
  • sunflower oil
  • small bunch parsley
  • black pepper

[edit] breakfast stuff

• muisli
• cornflakes
• bread
• marmalade
• jam
• peanut butter
• marmite
• yoghurt
• butter / vegetable grease

[edit] All required equipment

• Massive pot
• Roasting trays
• Souping wand
• big pan for the bean stew
• kitchen roll
• at least one decent knife
• lemon squeezer
• grater
• Microwave
• Mixer
• Fire / bbq

[edit] Extras and non foodstuffs

• washing up liquid
• anti-bacterial handwash
• kitchen roll
• plenty black plastic bags
• toilet paper (?)
• washing up cloths
• milk (+ 1 unsweetened soya if poss, Iz)
• tea
• coffee (do they have cafetieres?)