Three days a week, Ann-Maree McMillan starts her day at 9am before spending the morning preparing to feed the masses.
For some visitors to the Community Lunches held at Te Whare Awhi, it’s one of the few cooked meals they will have that week. McMillan, a solo mum of 13-year-old twin boys who no longer works due to health reasons, volunteers her time to fill the bellies of “people from all walks of life”.
The Community Lunches provide a hot meal to anyone who needs one, and a safe and comfortable place to sit and eat. McMillan said she’s made friends at the lunches, and there’s always a social vibe at mealtime.
Ingredients used by the volunteer cooks are all hand-grown, or donated.
“Everything we use is pretty much what we get from food rescue [from Woolworths]. We really try to minimise the waste,” McMillian said.
One of McMillian’s go-to recipes this month is teriyaki chicken with fresh veggies.
Ann-Maree McMillan’s Teriyaki Chicken
Ingredients
¼ cup soy sauce
¼ cup water
1 Tbsp apple cider vinegar
1 tsp sesame oil
2 cloves garlic, crushed
2 Tbsp brown sugar
1 Tbsp cornflour
Veggies (anything on hand–broccoli, carrot, onion, and peas are all great. Frozen veggies also work well)
Chicken (or any other protein. Pork is fine, or you can just go vegetarian)
Rice, 2-minute noodles, or spaghetti
Method
Mix soy sauce and water together on a low to medium heat. Add the garlic, brown sugar, sesame oil, and cornflour.
Simmer the sauce for around 10 minutes, until it begins to look thick and glossy.
In a frying pan, brown the chicken and set aside.
Saute veggies and set aside.
Transfer sauce, protein, and veggies into a large pan over a low heat. Stir until the sauce covers everything nicely.
Serve over with white rice, 2-minute noodles, or spaghetti.
McMillan’s Tips
“I’d say just keep tasting as you go. Even better if you can get a designated taste-tester to help you out!”
