Exotic dishes

Press, 20 September 1985, Page 14

Exotic dishes

Exotic dishes such as Indian dhansak, Mexican chilli con came, Japanese tofu, and American Boston baked beans will be on the menu at cooking demonstrations at Lincoln College open days this week-end. Dishes featuring grain legumes — beans, lentils, chickpeas, green mung beans and soy-beans — will be on display. Along with the demonstrations will be free menu leaflets so that visitors can go home and cook some of the dishes they have seen. Dhansak is a meat, lentil and vegetable stew, using dahl made from yellow lentils, red lentils, green mung peas and chickpeas. Chilli con carne uses red beans, and dried pea beans

are used in Boston baked beans. Japanese tofu, or bean curd, is made of soy-beans and can be used instead of cheese. The menu leaflet gives a basic dahl recipe, recommending using Egyptian lentils, finely-chopped onion and stock. Hummus, a Middle Eastern spread made of chickpeas, will also be among the dishes on show. As well as being able to see the exotic dishes, visitors will be able to taste some of these. The cooking demonstrations and display are being put on by the Plant Science Department at the college. The department will also show visitors something of the research and scientific work being done there.