RIPE 80 Dinner

Everyone’s favourite evening of the RIPE Meeting week, with a small twist! The RIPE 80 Gala Dinner will take place online. Cook along with us to make the RIPE dinner, mix a RIPEtini or two and take part in our pub quiz! All while playing the RIPE Dinner Spotify playlist. Here’s what you can expect:

Cooking with Al

Cooking Live with Alastair!

18:30 – 19:15
Plate up your gala dinner while cooking along with Alastair Strachan, the RIPE NCC’s Junior External Relations Officer. Alastair will be live online, showing you how to put together a lovely plate of food. You can get the full RIPE 80 Gala Dinner menu below!

 

RIPE NCC Quiz

The RIPE Trivia Working Group hosted by Fergal & Stephen

19:30 – 20:15
Enjoy your dinner with fellow participants as quizmasters Fergal and Stephen test your knowledge of all things RIPE (and maybe a few other things). Prizes will range from the spectacular (a RIPE Meeting ticket with dinner) to the less spectacular but also really nice (RIPE Meeting t-shirts).

Make sure you have Kahoot! or have the app downloaded. And you’ll need your RIPE Meeting registraton number if you want to win a prize.

Hit the Dance Floor

20:15 – 21:00
Feel like dancing like no one’s watching? Or you can continue to network over a well-deserved RIPEtini!
Here’s a Spotify playlist of all-time favourite RIPE dinner tunes

Gala Dinner Menu

Cocktails

RIPEtini

Shaken, not stirred ;)

  • 2 parts bourbon, whiskey or whisky
  • 1 part lemon juice
  • ½ part sugar syrup
  • ½ part egg white
  • Ice cubes
  • To garnish with a slice of orange
  1. Put the ice cubes and all of the ingredients into a shaker and shake for about 20 seconds to chill the liquid
  2. Strain the mix into a glass filled with ice and garnish with the orange slice

404 Not Found (virgin cocktail)

  • 2 parts Ginger Ale or Ginger Beer
  • 1 part lemon juice
  • ½ part sugar syrup
  • ½ part egg white
  • Ice cubes
  • To garnish with a slice of orange
  1. Put the ice cubes and all of the ingredients into a shaker and shake for about 20 seconds to chill the liquid
  2. Strain the mix into a glass filled with ice and garnish with the orange slice

Starter

Grilled pear & walnut salad (2 servings)

Ingredients

For the Salad

  • 1/2 tsp coconut oil
  • 1 pear, thickly sliced
  • 150gr mixed salad leaves
  • 65gr walnuts
  • 1/2 avocado, chopped

Walnut Dressing

  • 1 ½ tbsp walnut oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp wholegrain mustard
  • 1 tsp honey
  • Salt and pepper to taste

Directions

  1. Heat a grill or pan on medium heat.
  2. Add the coconut oil. Add the pears and let them brown, then turn over. You can also add a little water towards the end of the cooking time to get some steam to soften them up. Leave the pears slightly crunchy.
  3. To make the dressing, combine the ingredients and season with salt and pepper.
  4. Wash and prepare the rest of the salad ingredients and mix into a bowl, adding the cooked pears.
  5. Drizzle the dressing over the salad and mix well.

Main

Polenta, Sweet Potato & Leeks (2 servings)

Ingredients

For the Creamy Polenta

  • 290ml water
  • 235ml (oat/soya) milk
  • 80 gr polenta
  • Optional – 75 gr of parmesan cheese, finely grated
  • 25 gr (vegan)butter
  • 1 clove of garlic, minced
  • 1 teaspoon of fresh thyme, finely chopped
  • A generous pinch of sea salt
  • Pinch of ground black pepper
  1. In a medium-sized saucepan, bring the water and milk to a boil, add the salt, pepper, thyme and garlic. Now, gradually add the polenta and continually whisk for a few minutes until the polenta is smooth and not lumpy.
  2. Continue to cook the polenta on low heat for a further 30 minutes, whisking frequently. Turn off the heat and add butter and optional cheese, add extra seasoning if you think it needs it. Set aside covered with a lid.

For the Sweet Potato and Leeks

  • 1 small sweet potato, cut into small cubes
  • 3 teaspoon olive oil
  • 1 large leek, finely sliced
  • 1 teaspoon of fresh rosemary, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp dried cranberries
  • Pinch of sea salt
  • Pinch of ground black pepper
  • 75gr fresh rocket leaves (for serving)
  • Optional 100 grams of soft goat’s cheese (for serving)
  1. In a large frying pan add the olive oil and heat over medium/high heat, add the sweet potato and fry for 20 minutes or until the cubes are golden, crispy and soft in the centre.
  2. Now add the leeks, rosemary, garlic, cranberries, salt and pepper. Cook all together for a further 10 minutes on medium heat or until the leeks are nice and soft.
  3. Plate up polenta and serve with the sweet potato, leek and salad

Dessert

Blueberry and lemon tart

Ingredients

For the Oat Crust

  • 90gr rolled oats
  • 140gr almonds
  • 3 tablespoons sugar
  • 5 tablespoons melted coconut oil

For the Filling

  • 390gr (1 – 1 1/2 block) silken tofu
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons maple syrup
  • 4-6 tablespoons lemon juice
  • 1 1/2-2 lemons, zested, plus more for garnish
  • 5 tablespoons melted coconut oil
  • Blueberries, for garnish
  1. Preheat oven to 180C
  2. To make the crust combine all crust ingredients into food processor, except for the coconut oil. Pulse until fine crumbs form. Add coconut oil and pulse until combined and the mixture becomes a ball. Place in a 20cm cake tin with a fluted removable
    bottom and flatten crust on the base and up the sides. Spoon baking beans onto the top and bake for 25 minutes. Once ready, remove from the oven and leave to cool completely.
  3. To make the filling in a high-speed blender combine all ingredients above except coconut oil. Once mixture is smooth and creamy add melted coconut oil and combine fully. Pour into cooled crust and place in fridge until fully set for 3 to 4 hours.
  4. Once set, grate some lime zest on top and add blueberries.