Ivy Club News

IVY CLUB NEWS

The Centre will be closed the last week in July and the first week in August.

We will not be holding Chair-Based Fitness classes or the Ivy Club on:
Thursday 26th July
Thursday 2nd August

We will be starting again on Thursday 9th August

DATES FOR YOUR DIARY:
THURSDAY 12TH JULY
1 PM – 2.30 PM
Come Along, Sing along

THURSDAY 19TH JULY
11 AM – 12 PM
Children from Rye Oak School will be joining us.
They would love you to share your experiences with them; what it was like in the GOOD OLD DAYS!!
This is part of the Reminiscence Project

ARC Dance Gala Performance

Local community based ARC Dance Academy is holding a fundraising gala performance to raise money for St. Catherine’s Church and The Green Community Centre.
The program includes dancers who are primary and secondary aged performing a variety of ballet, contemporary and tap dances, as well as the premier of the very talented ARC Youth Dance Company.
All the performers have worked exceptionally hard to bring you this show and they would love your support and help in fundraising for the Church and The Green.
There will be a pre-show and interval, donation based bar, tickets cost £10 and are available on the door.
Bar and box office open from 6 pm.
Performance begins 6.45-8 pm.

Cleaner/caretaker vacancies

The Green Community Centre is looking for experienced cleaners/caretakers to join our team, to assist in maintaining good levels of cleanliness and hygiene throughout the centre by performing cleaning and caretaking duties. The post holder will also act as a weekend key holder and will be dealing with hirers and supporting them during this time. In addition, the post holders will be responsible for 1st hand maintenance of the centre and the garden. The person will need to have the flexibility to deal with issues within the centre with initiative and resourcefulness.

We offer a welcoming and professional environment within the community centre, and friendly and supportive staff team. The post holders will become an important member of the team in helping to maintain our community premises environment as well as being the face of the centre over the weekend.

This post is for 9 hours per week, hours of work will be mostly flexible but Saturday 12:00-17:00, 17:00-22:00 or Sunday 12:00-19:00 will be one of your shifts. During Monday to Friday, we are expecting 2 hours a day cleaning, preferably during early afternoon, or late evening. There is flexibility in work pattern so please let us know.

The Green Community Centre is a new community facility open to public in 2015 and since then has been at the heart of community activities of Nunhead. There is a wide range of activities catering for all ages and local residents use the centre as a private party venue during the weekends. Most of the private parties are for children’s birthdays, although we have also hosted fundraising events, christenings, weddings and funerals, festivals, workshops as well as many other events.

Please contact the centre manager Jasmin, mail info@nunheadsvoice.org.uk, tel: 020 773 26543 if you need any more details or have any questions . We are looking for the successful applicant to be able to start working with us by Monday 2nd July.

For more details about the centre and the vacancies please view our website www.thegreennunhead.org or our Facebook Page @thegreennunhead

Closing date for applications is 9am on Tuesday 19th June 2018. Please send us your completed applications to info@nunheadsvoice.org.uk

The job description, personal specifications and application form are downloadable via links below

Caretaker / cleaner job description and personal specification

Application form

Interviews will take place on Friday 22nd June 2018 at The Green Community Centre.

Women in Film Event


Earlier this spring, Women in film SE15 held a three day workshop over three weekends at The Green.

Tracey Francis, one of the founders of the group told us: “It was a fantastic collaborative experience. The attendees learnt a lot  – including how to use Celtx – and came away with skills and hopefully the confidence to write a script. There were so many brilliant ideas that we hope the attendees take their ideas and writing further. There was definitely award-winning material in the room.

Thanks to Maxine for her energy and knowledge, and Sasha who is working on editing the material together to be screened at our event during the Peckham and Nunhead Film Festival 2018. “

‘Learnt a lot and only day one’ – Jacqui

‘I can’t believe how amazing that screenwriting workshop was, the amount of inspiration in just 2 days. What a space for us women to grow as we learn to tell our stories. Thank you! ‘ – Gabrielle

Women in Film SE15 is currently running a series of events at the cinema in Deptford, and will be screening here during the Peckham & Nunhead free film festival in September. If you would like to help out with the screening during the festival just email us so you can come along to one of the planning meetings.

The group was set up to discuss not only the representation of women in film but also inviting female directors who controlled the shots behind the camera to share this experience. They have a blog to pursue areas that we find interesting, to record the insights that occur  around this topic and at times showcase films we have made.

Flygerians recipe

On a Wednesday evening the aroma wafting over from next door at The Old Nun’s Head is just too irresistible. The pop-up kitchen each week is hosted by sisters Jess & Jo, AKA the Flygerians, AKA the Garden of Edun, serving up their Nigerian take on traditional British classics. These energetic ladies are also found hosting supper clubs at Studio@61 raising funds for local charities such as Little Village and the Westminster House Youth Club.

To whet the appetite, here is their recipe for their classic Cassava fries…
Or pop to the Old Nuns Head on Wednesdays 6-10pm (kids allowed til 8.30pm)

Keep up to date with these active sisters via @thegardenofedun on twitter & instagram

Recipe:
Naughty pot of cassava (one of our signature dishes)

What the hell is cassava I hear you ask? Cassava is a healthier vegan alternative to
chips and French fries. It’s a root vegetable grown in most tropical countries
especially in Africa. Nigeria is the world’s largest producer of cassava as the root
veg thrives in hot climates. In the UK it can be found at Asian and African food
markets, head down to Peckham high street to purchase this delicious melt in
your mouth, crispy-extra but soft-centre veg of deliciousness! You won’t regret it!

Author: The Flygerians
Recipe type: Starter / side dish
Serves : 3-4

What you will need
 2-3 pounds of cassava
 1 pinch of salt and 1 pinch of pepper ( add to taste)

 Chopped spring onions – 2 full stems
 Cooking oil ( enough to fill a mini deep fryer if you have one or enough to
fill a medium pot half way)
 Sharp cutting/ peeling knife

1. Carefully cut off both end of your cassava and cut it long ways in half.
2. Make a shallow cut into the skin of your cassava and carefully make your
way through it to cut off the skin. ( like you would peel a potato- the old
school way)
3. Cut into chunky chip shapes, once it’s all cut rinse the cassava with some
warm water to remove any Cassava skin residue.
4. Place the cassava in a pot of warm or boiling water on the stove, enough to
cover the cassava.
5. Bring to boil and cook on a high heat till tender. Use a fork to check if its
boiled, it should be soft and you should be able to pierce the cassava the
whole way through.
6. Whilst the cassava is boiling put your oil in another pan or turn on your
deep fryer to heat up the oil.
7. Once your cassava is cooked drain the water and wait for the oil in your
separate pot/ fryer to be hot.
8. Dunk them in carefully and let them cook for 6-8 mins.
9. Remove them from the pot/ fryer into a serving dish or individual naughty
pots. (how we serve ours)
10. Sprinkle some salt and pepper to taste and ENJOY! Best served hot with
your choice of dip. We serve ours with a homemade crayfish and tomato
ketchup.

Delicious Recipes from Nunhead Chef

You may have already tried one of these delicious recipes from Banana Blossom, as shared in the Spring issue of The Nunhead Voice.
Local Chef, Ranjan, has had regular pop-ups at the Bussey Building in Peckham and is available to whip up private meals for 2 to 100 people.

Give these a try to start with…

Aubergine and Okra in tamarind.
1 big Aubergine cut into rounds and then quartered. Cover with a pinch of salt and 1/2 tsp turmeric
Same volume as aubergine of Okra, topped and tailed and cut into 1/4ss lengthways
Cubic inch of tamarind pulp in 1 cup of boiling water
cubic inch of ginger, grated
I tbs sunflower oil
Mustard seeds tbs, red chili x 1 de-seeded, turmeric  1 x flat tsp, 1 x heaped tsp paprika, 4 cardamon pods cracked and the seeds taken out
In one pan fry the aubergine until golden brown.
In another simultaneously heat oil in pan till smoking, add mustard seeds and chili.
Wait till mustard seeds pop. Add okra and pinch of salt and turn down heat, move around till the okra colours,
Add the ginger, turmeric and paprika and cardamon seeds. Stir in then after a minute add the strained tamarind infusion and a pinch of salt. bubble away for a minute
Add the pre-fried aubergine. taste to salt and serve.
A handful of fresh mint makes a lovely garnish as well.
Serve with rice and / or chapatis.
Shukto for Four
This is a classic bengali stir fry. A USP is Bora or croutons made from chola dal, also known as chora vada. You can get these in Bengali and Gujrati shops. If none nearby you can make your own simply by cooking red lentils or the chola dal etc by boiling till fluffy in scant water, then draining and whizzing / pounding into a paste, seasoning with salt, pepper and chili powder / paprika and garam masala, forming into ping pong sized balls.

Ingredients:

2 Courgettes, 1 cm cubes
1/4 pumpkin / butternut squash – 2cm cubes
Radishes, mouli / white radish, Halve red radish and cube the mouli
Greens – 250g spinach / 200 g cavalo nero, kale, roughly chopped
cubic inch of ginger, grated
Bori / Chora Vada – chola dal croutons 100g
Nigella seeds tablespoon, fenugreek seeds teaspoon, red chili x 1 de-seeded, Asafoetida powder tsp, desiccated coconut 2 tbs, turmeric powder 1/2 tsp, cinnamon powder 1/2 tsp, 4 green chilies to decorate
Fry in 1 tbs sunflower oil, the bora till they are a more golden brown hue. put to one side.
Wipe pan and her heat another tbs in wok until smoking, add nigella, fenugreek and red chili. When nigella is whizzing in the pan, add the pumpkin and a pinch of salt and work around the wok for a few minutes till the pumpkin is taking on some colour.
Add courgettes and a pinch of salt and work the wok some more, for a minute or two
Ad the Hing, stir in then the coconut and grated ginger, stir some more,
Add the greens with a pinch more salt and cover and turn heat down. Let the liquid from the greens come out, steam the dish. After a couple of minutes see how much liquid there is, if not much apparent i.e. if using kale / cavalo nero, add a half glass.
Add radishes red and white and the bora fried. Cover and steam. When pumpkin is soft, take off lid
Add final taste of salt, pepper, cinnamon and whole green chilis.
Discover authentic Bengali vegetarian and vegan cuisine with Nunhead-based Banana Blossom, which offers expert catering for dinner parties and soirees, creating authentic curries and hotpots and more. For further information, call 07949 657 360, email ranjan_bhattacharyya@hotmail.com or see facebook.com/BananaBlossom

Nunhead CAN Meeting – 14th December, 5.45 pm to 7.45 pm

The issue of Loneliness has had lots of media coverage recently; which supports what so many said at the last Nunhead CAN meeting about it becoming a bigger issue particularly for young people.

A recent conversation with Claire Sheppard revealed the new national priorities agreed by the Women’s Institute movement which recognises many other points in people’s lives when they become lonely and isolated – including pregnancy or early parenthood; being a carer; suffering a long illness; etc. So, the meeting’s topic of Loneliness is going to be much broader than originally envisaged, and one that touches us all.

Hopefully this offers us much greater scope to strengthen networking, make better links in activities, and create opportunities for helping better address these issues together; and I’m sure we’ll have ideas about how public services could be better joined-up too.

It’ll be good that we can hold it at The Green too after the roof problems of the last two months, and an opportunity for all to meet Jasmin who manages the Centre, and hear about his ambitions for developing its role.

To see what was discussed at the last meeting click here.

RSVP BY CLICKING THIS LINK – WE LOOK FORWARD TO SEEING YOU!