• mona and kids
  • lillian
  • olivia
  • food
  • aled and tim
  • three cooks

Alternative Dialogues 2010

Podcasts

Led by Aled Simons & Owen Griffiths

This series of cooking events were filmed as a series of podcasts for the gallery website. We worked with participants from Iraq, Pakistan Lebanon and Swansea to cook familiar and loved recipes.

A series of five webcasts documenting recipes from all over the world appeared throughout the year, on the Mission Gallery's website.


Cooking Diary

Filmed and edited by Owen Griffiths and Aled Simons

Day 1
Jasinta, Romila and Fernando cooked a traditional Byrianni dish from Pakistan and Sri Lanka.  They made it look so easy, the style of cooking and explanation were very clear and I’m sure it will make anyone feel they can cook a Biryani.

Day 2
Mona and Alya from Iran and Iraq. We began with a shopping trip and some debates over the best source for frozen Broad Beans a key ingredient in Alyas Iraqi dish. After some compromise on the bean and a bit of creative thinking we began to film. Sajid and Sara helped us prepare the shots and welcomed viewers to the cooking workshop.Mona and Alya prepared a delicious feast of Lamb cooked with rice and beans with a salad of fried bread and lemon and cucumber.  It was served with some Raita

Day 3
After some debate over what to cook Olivia chose a Carrot and Coriander soup. After the shopping trip we started to prepare the Soup. Carrot and Coriander is thought of as a traditional British soup, but some spices including,  turmeric, fennel and chilli to add to the taste. It was delicious and served with crusty bread.

Day 4
Tim John chose to cook a Thai Green Curry learnt on a traditional cooking course in Thailand. During his travel Tim journeyed through Asia and Vietnam down to Thailand where he enrolled on a series of cooking courses, where local chefs teach travellers and visitors to cook traditional meals.  We searched lots of the Indian, Chinese and world food shops in Swansea for some ingredients but in the end had to make some minor substitutions. The result was a delicious and light Green Curry made with coconut milk.