We've been thinking of practical ways
we can help promoters - with every aspect of hosting a rural touring event. One
thing that comes up a lot when we talk about rural touring is hospitality.
Lots of Rural Touring
promoters feed artists with a homemade meal before their show!
Sounds like a lovely, simple thing,
right? But when you consider the logistics of this it can be quite the task...
Whatever you make has to:
- Often feed a fairly large
number of people - the artists, stage manager, the promoter, any other
volunteers that have come along to help.
- Has to meet any dietary
requirements people have - vegan, vegetarian, gluten-free, allergies
- Usually has to be made in
advance - and easy to heat up, kitchens in rural touring venues come in
all shapes and sizes!
- Be fuss-free - so that the
promoter and the artists can eat without it getting in the way of making
sure the show the show goes up on time!
We thought it might be good to
collect some easy. batch cook recipes that promoters are using all in one
place... and it doesn't have to be just promoters that send us ideas - artists
what do you want to eat when you're on tour? If you have a dietary requirement
what's an easy thing people can whip up for you that they might not have
realised is suitable?
If you have any recipes or tips you'd
like to share with us, please comment below. They could be links to other
recipe sites, advice, or just preferences on biscuits!
Or email us admin@nrtf.org.uk - who knows maybe one day
we could publish a Rural Touring Recipe Book!
Ps. obviously it wouldn't be a blog
post about rural touring and food if we didn't mention cake, we'd also love to
hear your sweet recipes!
Here at Artsreach we found that Vegetarian Chilli is a popular choice with our promoters - it's easy to cook and tastes delicious! Here's the recipe details below:
ReplyDeleteVegetarian Chilli
Ingredients
175g/6oz green lentils
2 tbsp sunflower oil
1 large onion, chopped
1-2 cloves garlic, crushed
1-2 tsp chilli powder
1 tsp cumin seeds
1 red and 1 green pepper, stalk and seeds removed, and chopped
2 carrots, peeled and chopped
2 x 400g/14oz cans chopped tomatoes
1 heaped tbsp tomato purée 300ml/1⁄2 pint vegetable stock 100g/4oz frozen peas
175g/6oz mushrooms, wiped and quartered 1 courgette, chopped
salt and freshly ground black pepper
1 can kidney beans, drained
Method
1. Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.
2. Heat the oil in a large saucepan and fry the onion and garlic together with the chilli and cumin, about ten minutes or until the onions are soft.
3. Add the peppers, carrots and drained green lentils and cook for five minutes, stirring all the time. Add the tomatoes, purée, stock and peas, bring to the boil and simmer until the lentils are tender (about 30 minutes). Add the mushrooms and courgettes and simmer for five minutes more. Season to taste.
4. Add the cooked kidney beans and simmer for five more minutes.
5. Serve with cooked rice or on a jacket potato