December 2, 2020, by Katie Andrews
Live charity cook-along with Faculty of Social Sciences students
Wednesday 2 Dec at 6PM
on Google Meet, tickets here
Cooking a mixed vegetable curry
As part of his studies in International Relations and Global Issues at the University of Nottingham, Sam Killick is undertaking a placement module during his third year.
Sam is currently working in the fundraising team at the Rosie May Foundation and will be hosting a live cook-along to raise money for the charity.
Here, Sam tells us why he applied to the Rosie May Foundation, a little more about its mission and shares the ingredients needed to cook along with him on Wednesday 2nd December!
“I was extremely happy to find out that I had been successfully allocated the role I applied to, to be part of the fundraising team at the Rosie May Foundation alongside James Duffin, a joint honours degree student taking Politics and Economics.
Founded in 2004, the Rosie May Foundation was established in the memory of Mary and Graham Storrie’s 10-year-old daughter Rosie May who was tragically murdered in December 2003. The following year, to commemorate Rosie May, the family visited Sri Lanka however it was then that the Boxing Day Tsunami hit. The Rosie May Foundation has worked to empower women and children in Sri Lanka and Nepal to prevent the separation of families and lift them out of poverty through a number of educational programmes.
Since the outbreak of the Covid-19 pandemic, the Rosie May Foundation and its volunteers on the ground have worked tirelessly to provide more than 1,000 emergency food parcels to families in need and at the risk of starvation in Sri Lanka. James and I were both inspired by the vital work that the Rosie May Foundation undertakes, and chose to work with them in the hope that we would be able to use and further the skills that we have acquired throughout our degree programmes to create a positive contribution.
We have decided to create a livestream cook along event on 2nd December, in which we will be making a traditional Sri Lankan mixed vegetable curry. Despite Covid-19 lockdown restrictions we wanted to create an interactive event where participants at home can cook along with us and join in with the fun.
We will be choosing the best homemade dish cooked using our recipe. The winner will get a custom confectionary box of their choosing, kindly donated by The Little Box Gifts, a small confectionary business run by a student from the University of York: https://www.etsy.com/uk/shop/thelittleboxgifts?ref=search_shop_redirect
Tickets for the event are free of charge and can be found at: https://www.eventbrite.co.uk/e/live-cook-along-rosie-may-foundation-tickets-127160716125?aff=ebdssbonlinesearch.
With your help the Rosie May Foundation will be able to deliver even more emergency supplies to those who need them! Any donation no matter the size will make a huge difference: https://www.justgiving.com/fundraising/rm-cook-along. “
The ingredients you will need are as follows:
MIXED VEGETABLE CURRY – Serves 4
– Adapt as necessary with quantity and spice tolerance
– Please have your veg chopped/diced in advance of 6pm if you’re cooking along with us!
10 green beans, trimmed and cut into thirds
2 medium sized carrots, peeled and cut into roughly 1cm slices
2 medium sized potatoes, peeled and cut into small 1cm thick slices – then cut in half again
1 onion, finely diced
1 green/red chilli, finely chopped
½ tsp ground cinnamon
½ tsp turmeric
½ tsp chilli powder
½ tsp curry powder
Salt to taste
175ml coconut milk
120ml water
75g rice per person”
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