With summertime in full swing, now is the perfect time to invite your friends over for a dinner party with a difference.
Order our free foodie fest recipe pack and you’ll receive five unusual ingredients and five recipe cards to make a fundraising feast.
Dazzle your friends with your culinary creations and, in return, get them to donate £10 to the British Red Cross by text message. You’ll be helping people in crisis both in the UK and overseas while gaining super-chef status among your friends.
Take a sneak peek at one of the recipes in the pack below – chicken adobo from the Philippines.
This recipe for chicken adobo uses grains of paradise, a floral pepper made popular in the region by spice traders during the 15th century. You will find a packet of this delicious pepper in your free recipe pack.
Since Typhoon Haiyan struck the Philippines three years ago we have been working with the Philippine Red Cross to rebuild communities and help people find a way to make a living again.
The Deadly Typhoon wreaked havoc across the islands, killing 6,300 and leaving four million people homeless. The Red Cross was immediately on the scene providing vital food and water supplies and helping people to find their loved ones.
Our three-year recovery programme has put farmers, fishermen and traders back in business and given families stronger homes, built to offer protection from the regions annual storms.
These are just some of hundreds of ways the money you give can help people.
Chicken adobo (Serves 4)
4 large chicken breasts or eight skinless, boneless chicken thighs
1 tbsp soy sauce
Grains of paradise (comes as part of your free Foodie Fest recipe pack)
3 dried bay leaves
1 tbsp white wine vinegar
3 cloves crushed garlic
60ml cooking oil
1 tbsp brown sugar
Handful of spring onions, thinly sliced
- In a large container, combine the soy sauce, garlic, grains of paradise and a pinch of salt. Add the chicken and marinade for at least one hour or in the fridge overnight.
- Place the cooking oil in a pot on a medium to high heat.
- When the oil is hot, add the marinated chicken pieces but reserve the liquid. Cook for 7 minutes, browning the chicken on all sides.
- Add the remaining marinade liquid, sugar and salt to the pot. Add 225ml water and bring to the boil.
- Stir in the white vinegar and bay leaves and cook for 10 minutes.
- Simmer on a low heat for 20 minutes, or until chicken is tender.
- To serve, sprinkle over the spring onions and serve with plain rice, if you like.
- Have you made this recipe? Share some snapshots from your event using #FoodieFest