MOORLANDS COMMUNITY COOKING GROUP
Recipe Book 2015
Thanks to all the people who made this possible and for sharing all your skills and recipes.
Spring Rolls Ingredients: 1 small cabbage (grated) 3 large carrots (grated) 1 onion (chopped) 1 packet of spring roll skin 1 tbsp sunflower oil Peas
Seasoning: 1 tbsp of light soya sauce Dash of white pepper 1 tbsp of chicken seasoning Oil to fry
Method: Peel the spring roll skin and cover with damp cloth, so it does not dry out. Put 1 tbsp of oil in the wok. When hot, stir-fry the onions, cabbage and carrots. Put in the seasoning and fry until the vegetables are soft. Remove from heat and put into colander to drain out the liquid. Meanwhile, wrap the spring roll. Use some plain flour and water to make a paste to seal the spring roll. Put oil in a shallow pan to heat up the oil for frying. When oil is hot, put the wrapped spring roll into oil to shallow fry until brown.
Vegetarian Fried Noodles
Ingredients: 2 packet of dried egg noodles 1 packet of stir-fry vegetable mix. 2-3 stalks of spring onions julienne.
Seasoning: 1 tbsp of dark Soya sauce 1 tsp of garlic granules/ easy garlic 1 tbsp of Sesame oil Dash of white pepper
Method: Soak noodles in boiling hot water for about 5-7 minutes. Stir to loosen the noodles. When soft, drain and leave aside for later. When the wok is hot, add the garlic and spring onion; stir-fry for 1 minute, and add the vegetables, then fry. Add the noodles and toss. Add the seasoning. Toss for another 2-3 minutes and serve hot.
2
Sweet and Sour Pork (2 style)
Ingredients: 2 packet of pork loins 2 onions (diced) 1 red pepper (diced) 1 yellow pepper (diced)
Meat marinade: 3 tbsp of Light Soya sauce Corn flour 1 tbsp of sesame oil 1 tsp of white pepper
Coating for pork with batter: ½ cup of plain flour ½ cup corn flour or potato starch
Sauce: 3 tbsp tomato sauce 1 tbsp of vinegar (any type) 3 tbsp sugar 2 tbsp water
For the sweet and sour sauce: Place all the sauce ingredients in pot and mix well. Heat 1 tbsp of oil in a wok. When hot, add the onions and peppers. Fry for 2-3 minutes. Pour the sauce mix in and cook for 1-2 minutes until the sauce is hot. Add some corn flour mix (Cornflour and cold water), until the sauce has thickened.
Pork with batter: Cut the pork into cubes for the frying batch. Marinade in soy, corn flour, sesame oil and pepper for 10 minutes.
Put the coating into a plastic bag with the pork and mix it around until all the pork is coated. Put it through a sieve to remove excess flour. Fry the pork in batches until it is browned and cooked. Make the sweet and sour sauce then pour this
Pork without batter: Cut the pork into strips for the healthy batch. Marinade in soy, corn flour sesame oil and pepper for 10 minutes.
Put 2 tbsp of oil in a wok and fry the marinated pork strip until nearly browned. Add the onions and peppers and stir-fry for 3 minutes. Add the sweet and sour sauce and fry for another minute. Serve hot.
3
Sausage and Bean Casserole
Ingredients: 1 pack of good quality sausages 1 large onion 1 tin chopped tomatoes 1 tin of mixed beans 1 tbsp of paprika
2 garlic cloves 2 tbsp puree 2 bay leaves 3 sprigs of fresh thyme 300ml/10fl oz vegetable stock
Method: Fry the sausages in a little oil for 5-10 minutes. Add to the pan: the chopped onions, garlic and paprika, and fry together for a further 2-3 minutes.
Put a large sauce pan over a medium heat and put in the vegetable stock, tin tomatoes, mixed beans, bay leaves, thyme and tomato puree. Stir then add the sausages, chopped onion and garlic.
Boil or put in the oven on gas mark 4 for around 20-30 minutes.
2 types of mash to try with the casserole:
â—? 4 white potatoes and 1 sweet potato or â—? 4 white potato and 1 small swede
Peel and then chop each potato into cubes. Add them to a pre-boiled pan of water for about 20-30 minutes, then mash using a little butter and milk.
4
Garlic and Cumin Quinoa Ingredients: 1 cup of Quinoa 2 cups of water 2 tsp of garlic granules 2 tsp of ground cumin 1 tbsp spoon of olive oil Salt and pepper to taste
Method: Wash Quinoa thoroughly. Boil 2 cups of water and then pour the Quinoa into the water. Bring to the boil then turn down heat to low. Add in all other ingredients and stir. Add salt and peppers to taste. Boil until all water has almost evaporated, then turn off the fire and cover to let the steam cook the Quinoa.
Roasted Vegetables
Ingredients: 1 large red onion (cut into chunks) 3 peppers: red, orange and yellow (cut into chunks) 2 Courgettes (chunky slices) 1 pack of cherry tomatoes 1 small butternut squash (deseeded and cut into small chunks) 2 sprig of rosemary 2 tablespoon of olive oil
Method: Put all the cut vegetables into a baking tray and pour olive oil over the vegetables. Stir gently to mix the oil into the vegetables.
Put in the rosemary and place in oven on 180째C for 25-35 minutes.
Take out vegetables when they are tender and cooked.
5
Butternut Squash Soup
Ingredients: 1 large butternut squash (peeled and cubed) 4 carrots (sliced) 1 large potato (cubed) 1 vegetable stock cube 1 large onion (chopped) 1 tbsp olive oil 1 sprig of rosemary (optional: boil for 10 minutes to give soup more flavour)
Method: Fry the onions in olive oil until soft, using a large stock pot.
Add all the chopped vegetables and stock.
Boil until all vegetables are soft.
Use a hand-held blender to blitz to get a thick soup consistency.
Fruit and Peanut Butter Smoothie Ingredients: 1 ½ banana 1 large handful of frozen mixed berries 1 tbsp sunflower seeds 1 tbsp pumpkin seeds 1 tbsp flaked almonds 1 large heap tbsp of peanut butter 1 ½ cups of milk (to desired consistency)
Optional to add: 1 handful of fresh spinach/curly kale 2 tbsp of Granola (in the book) 1 tbsp of ground Flaxseed ½ cup of oats, soaked overnight
Method: Put all ingredients in a smoothie-maker and blend. (I use a hand-held blender and blitz it all to desired consistency.)
You can add some protein into the smoothie to balance out the sugar content of fruit; you could add: ● Pea protein powder ● Soaked Chia seed 6
Apple and Almond Crumble
Ingredients: 5-6 apples (any) - or any fruit can be used 25g light brown sugar 1 tsp ground cinnamon Âź teaspoon ground cloves
For crumble: 110g whole almonds (skins on) 75g chilled butter (cut into small dice) 175g self-raising flour (sifted) 2 tsp ground cinnamon 110g Demerara sugar
Method: Peel and cut apples into quarters, then slice them. Mix sugar, cinnamon and ground clove together with the sliced apple. Pour this mix into the bottom of a baking dish. Put aside.
Put butter, sifted flour, cinnamon and sugar into a food processor and blitz until it resembles a crumble. Add whole almonds to the mix and blitz slowly and not too much. You want some chunky nuts. Now pour the mixture on top of the fruit mix. Spread the crumble up to the edge and press down firmly.
Bake at 200°C in oven for 35-40 minutes or until golden brown. Serve hot with fresh custard.
Chilli Potatoes: Ingredients: 4 baking potatoes (sliced) 1 tsp salt 1 tsp cumin seeds 1 tsp crushed chilli 1 tbsp sunflower oil
Method: Put the oil, cumin seed, salt, and crushed chilli into a pan to fry. When the seeds start to pop or when hot, add the potatoes. Make sure they are coated well with the oil.
Cook on medium heat for 10 minutes and turn the heat down.
Cook until the potatoes are soft.
7
Chicken Curry with Potatoes Feeds 8-10
Ingredients: 3 big onions (finely diced) 2 tbsp of sunflower oil 1 tin of chopped tomatoes (400g) 2 cinnamon sticks 2 bay leaf 1 tsp ground turmeric 1 tsp crushed chilli
1 ½ tsp salt 1 tsp easy ginger 1 tsp easy garlic ž tbsp garam masala 1 cup water 9 chicken breast fillets (diced) 1 kg bag of Charlotte potatoes (diced)
Method: Put the chopped onions and oil in a pan. Fry the onions until brown. (about 5-10 minutes).
Add the can of chopped tomatoes, cinnamon sticks, bay leaf, turmeric, crushed chilli, salt, ginger, garlic and Garam Masala, with the cup of water, into the pan.
Turn the heat to medium and cover. Stir occasionally. When the onions have softened and become mashed, add the chicken and potatoes.
Make sure they are coated well with the sauce. Cover and stir occasionally until the chicken and potatoes are soft and well cooked.
8
Jamaican - Brown Pork Stew
Ingredients: 1 lime 8 pork steaks 2 cubes of Maggi stock seasoning 2 inches of ginger (grated) 1 bulb of garlic (finely chopped) 1 large onion sliced 3 tbsp pork seasoning and black pepper 1 cup of water
Method: In a bowl, squeeze lime on pork, mix through, then rinse off with water.
Add pork seasoning and sprinkle Maggi stock seasoning, grated ginger and garlic. Then add onions and mixed and leave to marinate for 30 minutes.
Pan-fry all the meat to brown and caramelized, then put all the pork steaks into a pot and add water; then let it stew for 20 minutes. Add seasoning to taste.
Peas and Rice
Ingredients: 1 can kidney beans, including liquid 1 can coconut milk Water (approx. 1-2/3 cups) 2 cloves of garlic (chopped) 1 small onion (chopped) 1 tsp dried thyme 1½ to 2 tsp salt, to taste 1 tsp black pepper 2 cups long-grain rice (rinsed and drained)
Method: Drain the liquid from the can of beans into a measuring cup and add the can of coconut milk with enough water to make four cups of liquid. Add liquid, beans, garlic, chopped onion and thyme to the large pot.
Add salt and black pepper. Bring to a boil. Add rice and boil on high temperature for 2 minutes. Turn heat to low temperature and cook covered until all water is absorbed (about 15 to 20 minutes). Fluff with fork before serving.
9
Fried Plantain
Method: Slice up 1 large plantain and pan-fry each individual slice in oil. Fry until brown and tender.
Carrot Salad
Ingredients: 3 large carrots (peeled and grated) ½ fresh lime juice/ orange juice
Black pepper 1 tsp of honey Drizzle of olive oil
Method: Mix lime juice, honey, oil and black pepper together; then pour over the grated carrots then mix.
Roasted Mixed Turmeric Vegetables
Ingredients: 1 red pepper (cut into chucks) 1 red onion (chunks) ½ cauliflower (cut into florets)
1 tsp turmeric 1 tsp ground cumin ½ tsp white pepper 1 tsp garlic granules
Method: Put all the cut vegetables into a large bowl. In a separate small bowl, mix the turmeric, cumin, peppers and garlic. Then mix in with the cut vegetables in the large bowl. Place all the vegetable with seasoning mix into a baking tray and drizzle with 3 tbsp of olive oil over the vegetables.
Bake in oven at 180°C for 25 minutes or until tender and brown.
10
Mexican Dishes
Chicken Fajitas Wraps
Ingredients 6 chicken breasts (cut into strips) 2 tbsp of oil 1 large onion (thinly sliced) 3 bell peppers of various sizes (sliced into strips)
Marinade: 2 tbsp lime juice 2 tbsp olive oil 1 fresh clove minced garlic ½ tsp salt
½ ground cumin ½ tsp chilli powder ¼ cup of coriander
Method: Combine all the marinade with the sliced chicken breast and leave for 30 minutes. In a pan, fry the onions in oil until a little soft, then add the marinated chicken. When the chicken is cooked, add the sliced bell peppers. Cook for another 12 minutes. Serve with warm tortilla wraps.
Guacamole
Ingredients: 1 large ripe tomato 3 avocados (very ripe but not bruised) Juice of 1 large lime Handful of coriander (leaves and stalks chopped) 1 small red onion (finely chopped)
Method:
Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown!), cover with cling film and chill until you are ready to serve.
11
Mixed Chilli Beans Tacos
Ingredients: 1 can of butter beans (drained) 1 can of kidney beans (drained) 1 can of sliced carrots (drained) 1 can of sweetcorn (drained) 1 tin of chopped tomatoes 2 cloves of garlic (finely chopped) 1 onion (sliced) 1 pack of Taco seasoning mix 2 tbsp of olive oil
In a pan, fry the onions and garlic in olive oil until brown. Add the kidney beans, butter beans, and carrots. Cook for 8 minutes, then add the Taco seasoning mix and the can of tinned tomatoes. Then add the sweet corn. Cook for another 10 minutes.
Salsa Ingredients: 4-6 medium tomatoes (peeled and finely chopped) 1/4 - 1/2 medium red onion (very finely chopped) 1 small garlic clove (crushed) Small splash of white wine vinegar Squeeze of lime juice Handful of fresh coriander (roughly chopped) Salt and pepper to taste
Method: Make slits all over the skin of the tomatoes and place in a bowl of boiled water. Leave them in there for 2-3 minutes.
When you take them out they should be extremely easy to peel! Combine all ingredients in a medium bowl and mix together. Then refrigerate until you are ready to serve. 12
Salmon with Potatoes and Super Salad
Salmon: 6 salmon pieces
Marinade: 2 inch of ginger (grated) 2 cloves of garlic (grated) 2 tsp of soy sauce
Juice of lime Black pepper 1 tbsp of honey (add more if required after mixing the marinade to taste)
Mix all of above ingredients in a bowl.
Cut a piece of foil; lay 1 piece of salmon onto the foil and spoon a tbsp of marinade over each piece of Salmon. Wrap foil into a parcel and bake for 10-12 minutes.
Mix Super Salad
Ingredients: 12 cherry tomatoes (halved) Mixed bell peppers (cut into strips) Grated carrots Sliced avocado 2 eggs (boiled, peeled and quartered) 1 pack of mixed salad 2 tbsp of pumpkin 2 tbsp of sunflower seed
Put all of above in a large salad dish, with the eggs and avocado on top. Sprinkle 2 tbsp of sunflower and pumpkin seed on top.
Serve & enjoy :)
13
Pan Fried New Potatoes
Wash one pack of new potatoes and boil until tender, then drain.
Heat up a frying pan; add a little oil and place in the drained new potatoes. Sprinkle some salt and garlic granules over the potatoes and turn the heat up to let the potatoes brown a little. After 5 minutes shake the pan and brown the other side of the potatoes. Then serve.
Dressing for Salad
Ingredients: 3 tbsp of olive oil 2 tbsp balsamic vinegar ½ juice of lemon
1 tsp of sesame oil 1 large heap of honey 1 tsp of garlic granules Squeeze of lime
Method: Mix all together with a fork and serve with salad.
Quinoa
Follow recipe on the previous page :)
14
Peanut Butter Granola
Ingredients: 5 ½ cups jumbo oats 1 cup of flaked almonds ½ cup of pumpkin seed ½ cup of sunflower seed 1 tsp of vanilla extract
Method: ½ cup + 3 tbsp peanut butter ⅓ cup of coconut oil (or any oil) 1 tbsp maple syrup 4 tbsp honey 1 cup of desiccated coconut (optional) Chopped nuts - Pecan, Almond (optional)
Method: Pre-heat oven to 160°C.
In a bowl: Put the oats, pumpkin and sunflower seed, almond nuts, and coconut. Then mix and put aside. You could also add in chopped pecan nuts and chopped whole almond nuts.
In a pan: Put in the peanut butter, oil, maple syrup, honey and vanilla extract. Heat up until all dissolved into liquid and just start to bubble. Take it off the heat.
Pour the wet mix into the oat mixture bowl and mix thoroughly.
Pour the whole mixture into a baking tray and place in the oven for 20 minutes.
Stir halfway through, then keep a close eye on it and bake until golden brown.
Let it fully cool before storing it in an airtight container.
15
Oats, Nuts and Seeds Cookies
Ingredients: 150g softened butter 100g soft brown sugar 225g porridge oats 2 tbsp honey ½ cup of sunflower seeds ½ cup of pumpkin seeds ½ cup of flaked almonds
Method: Cream the butter and sugar together in a large bowl. Add the oats and pour in the honey; then use a fork to mix well. Add the nuts and seeds. Mix thoroughly.
Use a circle biscuit cutter and put a large teaspoon of oat mixture into the circle and press down to use the biscuit-cutter as a mould for cookie shape.
Bake in preheated oven for 10-12 minutes at 180°C.
Banana Loaf Cake
Ingredients: 5 tbsp butter (softened at room temperature) 1 ½ cup of self-raising flour 2 eggs ¼ tsp of salt ¾ cup of sugar 2 medium overripe bananas (coarsely mashed) 1 tsp baking soda ½ tsp vanilla extract
Method: Preheat oven to 370f/180°C. Cream butter and sugar until light and fluffy, add the eggs and cream again. Add salt, baking soda and vanilla, and mix well.
Fold in the mashed bananas. Gently fold in the flour and mix well - avoid over-mixing.
Put the mixture into a greased loaf tin and bake in preheated oven for 30-35minutes or until inserted toothpick comes out clean. Allow to cool down for 5 minutes, then remove from the tin and allow to cool completely.
Serve with ice cream or custard (or both like we did!). 16
Chicken and Chorizo Paella
Ingredients: 2 cloves of garlic 1 onion 1 carrot 15 g fresh flat-leaf parsley 70 g chorizo 2 skinless breast Olive oil 1 tsp of sweet smoked paprika
1 red pepper 1 tbsp tomato puree 1 cube chicken stock 300g paella rice 100g frozen peas 200g frozen peeled cooked prawns (optional)
Method Peel and finely slice the garlic; then peel and roughly chop the onion, and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs. Pour some oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly. Deseed and chop the pepper, then add to the pan for a further 5 minutes. Stir through the tomato purĂŠe and crumble in the stock cube, then add the rice and stir for a couple of minutes, so it starts to suck up all that lovely flavour. Pour in 750ml of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce the heat and simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
17
Chicken Korma Ingredients: 1½ tsp cumin seeds 2 or 3 whole peppercorns 16 fresh curry leaves (if dried, use 48 leaves) 2 cinnamon sticks 3 whole cloves 4 cardamom pods (slightly bruised) 1 medium onion (finely chopped) 2 inches/5cm fresh ginger (grated) 1 large clove of garlic (sliced) 2 cups (packed) of fresh coriander leaves 1 tbsp of chopped fresh mint 9 chicken breast (cut into chunks)
4 cloves garlic, chopped Juice of 1 lime 1 tbsp sugar 2 to 6 green chillies (halved and seeds removed) 1 ½ tsp salt 1-2 tbsp water 1 tbsp ground cashew nuts 1-1 Ÿ tsp turmeric 2 plum tomatoes (chopped) 2 tbsp olive oil 1 tin of coconut milk (400ml)
Method: Heat the oil in a saucepan. Add cumin seeds, black peppercorns, curry leaves, cinnamon sticks, cloves and cardamom pods and cook for about 2 minutes over medium heat until the seeds begin to pop. Stir in onion and cook for about 10 minutes until golden and soft.
Add ginger and garlic, and cook for about 2 minutes. Optionally, stir in ground cashew nuts, chillies, and coriander mixture and cook for 2 minutes. Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, so add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft.
Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth. Return to the pan and add the coconut milk. Simmer for 10 minutes.
Add the chicken and cook until chicken has fully cooked. Then serve with turmeric rice, salad and Naan bread with mango chutney. 18
Fatless Sponge Cake
Ingredients: 4 1/2 oz of self-raising flour 4 1/2 oz of sugar 3 large eggs Method: Sift the flour twice in a bowl. In a separate bowl, beat each egg for approximately 4 minutes, adding them as you go. Then add the sugar and whisk again for approximately 5 minutes. "Fold" in the flour gently one spoon at a time. Keep folding the mixture until all the flour is absorbed, putting as much air into the mixture. Grease two baking tins; then dust with flour. Place in a preheated oven at 180/190°C and bake for approximately 8 minutes. Check with a sharp knife that the middle is cooked by inserting the knife into the cake - it is baked if the knife comes out clean.
Lemon Drizzle Loaf Ingredients: 155g self-raising flour 1 teaspoon baking powder 155g golden caster sugar 20g cornflour 155g unsalted butter
3 unwaxed lemons (zested) 3 and ½ tbsp lemon juice For the drizzle: 160g caster sugar 5 tbsp lemon juice 3 large eggs
Method: Preheat the oven to 180°C/Gas 4. Line a large loaf tin with a liner. Alternatively you can grease with unsalted butter and line with baking paper, however a liner will produce far better results. Sift the flour, baking powder, sugar and cornflour into a large mixing bowl and beat with an electric hand whisk until evenly mixed. Add the butter, eggs, lemon zest and the 3 1/2 tablespoons lemon juice. Whisk until fully combined and smooth. Pour the mixture into the pre-lined loaf tin and level the top with a spatula or the back of a spoon. Bake the loaf in the centre of the oven until golden brown and a skewer inserted into the centre of the loaf will come out clean when cooked, around 35 minutes. Remove from the oven and allow the loaf to cool in its tin. Make the drizzle by stirring the caster sugar and the 5 tablespoons lemon juice together in a jug. Prick the surface of the cooled loaf all over with a fork. Pour the drizzle over the loaf and allow for it to set (once set, the drizzle will be hard) before removing the loaf from the tin and serving.
19
Curried Cottage Pie – Ray Style
Ingredients: 500g minced beef 4 cloves of garlic (chopped) 2 large onions (finely chopped) 1 beef stock cube in a cup of water 8 Large potatoes (boiled and mashed) 1 ½ cup of frozen mixed vegetables (defrosted) 3 tsp of curry powder Grated cheese
Method: Fry the garlic and onions until soft. Add the mince beef and fry until cooked. Add in the curry powder and fry for a few minutes. Add the frozen vegetables with stock cube and a cup of water, and cook for 10 minutes. Pour into a baking dish, then lay the mashed potato on top and spread to cover all the meat. Put it into the oven for 20/30 minutes. Add the grated cheese and spread all over the mash; then put back into the oven until almost burnt, creating a nice crispy top.
Add fresh garlic or black pepper to the mash for added spice or flavour.
Bread Pudding Ingredients: 500g white or wholemeal bread 500g mixed dried fruit 85g mixed peel 1 ½ tbsp mixed spice 600ml milk
2 large eggs, beaten 2 large eggs (beaten) 140g light muscovado sugar 140g light muscovado sugar Zest 1 lemon (optional) Zest of 1 lemon (optional) 100g butter, melted 100g butter (melted) 2 tbsp Demerara sugar 2 tbsp Demerara sugar
Method Tear the bread into a large mixing bowl and add the fruit, then peel and add spices.
Pour in the milk, then stir or scrunch through your fingers to mix everything well and completely break up the bread. Add eggs, muscovado and lemon zest if using. Stir well, then set aside for 15 minutes to soak.
Heat oven to 180°C/160°C/ fan/gas 4. Butter and line the base of a 20cm non-stick square cake-tin (not one with a loose base). Stir the melted butter into the pudding mixture; tip into the tin, then scatter with Demerara sugar. Bake for 1½ hrs until firm and golden, covering with foil if it starts to brown too much. Take out of the tin and strip off the paper. Cut into squares and serve warm. 20
Cornish Pasties – Dave Style
Making the Pastry: Ingredients: 450g 1lb strong white flour Large pinch salt (optional) 100g 4oz margarine 110g 4oz lard 175ml 1/3pt water
Method: Put the flour and salt (if used) into a bowl. Cut off a quarter of the lard and rub into flour. Grate or slice the rest of the gats into the mixture and stir with a knife. Pour all of the water in and stir until absorbed. Knead a little and leave at least 30 minutes in the fridge before using.
Pasty filling Ingredients: 2 onions (some people prefer leek) 1 turnip (swede) 500g beef mince 8 potatoes (peeled and cut into small cubes) 3 carrots (peeled and chopped small) Black pepper and salt
Method: Cook the onions until soft, then add the beef mince. Cook for 15 minutes, then add turnip and carrots. Cook for 10 minutes, then add potatoes. Cook until the potatoes are starting to get soft. Season with salt and pepper
Generously flour the board or the area you are using. This allows the pastry to relax as you roll, especially if you flip the pastry up from the surface every now and then. Cut off a quarter of the prepared pastry. Roll it out, keeping the shape, into a circle 21-23 cm (8-9 inch) across. The pastry should now be the right thickness. Place an upturned plate over the pastry and trim round to get a good shape.
Add in a good amount of meat filling inside one pastry. Dampen one side of the pastry with a little water.
Fold the damp side of the pastry to the other and press firmly, but gently together, so that you have a seam down across the pastry, or by the side.
Brush the pasties with milk or egg white or even just water and place them on buttered paper or a greased and floured tray, leaving 5 cm (2 in) between them.
Bake in a hot oven at 220°C (425F, gas 7) for 20-30 minutes. Check the pasties. If brown, turn them down to 160°C (325F, gas 3). Bake for another 20 minutes. Turn off the oven and leave them in the oven for another 15 minutes with the door shut.
21
Triple Layer Pasta Bake Cheese sauce Ingredients: 25g butter 25g plain flour 1 pint milk Salt and white pepper 80g cheese, grated
Method: Melt the butter in a saucepan. Stir in the flour and cook for 1-2 minutes. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil. Simmer gently for 8-10 minutes and season with salt and white pepper. Stir in cheese and allow to melt.
Ingredients: 4 beef tomatoes (finely chopped) 2 onions (finely chopped) 4 cloves of garlic (finely chopped) 100g mushroom (sliced) 6 slices unsmoked bacon (finely sliced)
500g Chicken breast 1 ½ cup frozen mixed vegetables (defrosted) 6 bell peppers (finely chopped and cubed) 500g penne pasta 1 stock cube Salt and pepper to taste
Method Fry the garlic and onions until soft. Add the sliced bacon and fry until cooked. Set aside.
Fry the chicken until cooked then add the mushroom, tomatoes and half of the chopped peppers. Add a little water and a chicken stock cube.
Mix in the cooked bacon into the chicken-mix and cook for 2 minutes. Pour this meat mix into the bottom of the baking dish. Place the defrosted mixed vegetables on top of the meat layer – spread evenly. Cook the pasta in hot water and some salt; drain and pour on top of the vegetable layer in the baking dish.
Make the cheese sauce as above and add the rest of the chopped peppers into the mix; then cook on the hob for 2-3 minutes.
Finally, pour the cheese sauce over all the layers into the baking dish. Sprinkle extra cheese on top and put into the oven for 25-30 minutes. 22
Slovakian Dishes
Potato Salad Ingredients: 3 bags of 750g Charlotte potatoes 4 carrots 2 hard boiled eggs 1/2 onion (finely diced)
6 gherkins (diced) 2 tbsp gherkin juice 1 cups peas 300g mayonnaise
Method: Boil the potatoes and carrots in a pot. When cool enough to handle, peel and cut the potatoes, and carrot into cubes with the special cutter. Combine the rest of the ingredients with the potatoes and give it a good mix.
Carrot Salad
Ingredients: 3 carrots grated 1 tsp honey 10 drops of lemon juice
5 drops of extra virgin olive oil 2 tbsp of walnuts (chopped) Nuts and seeds
Method: Combine everything together and stir.
Pork /Chicken Schnitzel
Ingredients: 5 pieces of pork steak (shoulder) / chicken breast 2 eggs beaten Plain flour Breadcrumbs Salt
Sprinkle a bit of salt onto the meat. Bash the pork/ chicken until it's flat. Coat the meat with plain flour; dip it straight into the egg mixture and coat it in breadcrumbs. Leave it aside until ready to fry. Heat the oil in a pan. Put in a carrot stick and shallow fry the meat till golden brown. Tip: the carrot stops the oil from burning!
23
Chicken Risotto
Ingredients: 1 tbsp of oil 2 cups of rice 2 chicken breast (diced) 2 tsp Vegeta (seasoning granule) 1 tsp paprika 2 cups of water 1 carrot diced 1/2 onion finely chopped 1 cup of frozen peas Heat oil in a pan; add the onions, Vegeta and chicken. Cook for a couple of minutes.
When the chicken is brown, add the paprika, dash of water and any vegetables you would like to include.
Stir for a couple of minutes. Add the rice and 2 cups of water. Stir and let it come to boil.
When the water has nearly evaporated, turn the heat down. Add the peas and let it cook in its own steam for 10-15 minutes.
Chicken with Potatoes in Oyster Sauce
Feeds 8-10
Ingredients: 9 chicken breast fillet (diced) 1 kg bag of Charlotte potatoes (diced) 1 big onions (finely diced) 1 thumb size ginger (finely sliced 2 tbsp sunflower oil
1 tbsp sesame oil 2 tbsp oyster sauce 1 tbsp dark soya sauce Dash of white pepper
Put the chopped onions, ginger and oils in a pan.
Fry for 1-2 minutes until brown. Add the chicken, potatoes, oyster sauce, dark soya sauce and pepper.
Cover and stir occasionally until cooked. Serve with plain rice and stir-fry vegetables.
24
Lamb Stew
Ingredients 1 halal lamb shoulder (chopped into cube pieces) 1/2 carrots (cubed) 1 onions (cubed) 3 tbsp lamb seasoning 2 cubes of lamb Oxo cubes 4 garlic cloves (grated) Thumb of ginger (grated) 1 tbsp lemon juice 2 tbsp breadcrumbs (for thickening the sauce) Trim the fat off the lamb. Put it into a pot with the onions, seasoning, Oxo cubes, garlic, ginger and lemon juice. Cook it on high heat. When it comes to the boil, turn it down to low temperature. Add the carrots half way and cook until the meat is tender for about 1-11/2 hours.
Add the breadcrumbs 5-10 minutes before finish cooking to thicken up the sauce. Tip: marinate the lamb overnight.
Beef Bolognese
Ingredients: 3 tbsp of sunflower oil 1/2 onion (cubed) 500g minced beef 1 cup frozen mixed vegetables 1 potatoes (cubed) 1 tbsp spice for pasta (Marwo) 1 tbsp smoked paprika 1 jar Bolognese pasta sauce (Asda) 1/2 tbsp chicken seasoning 1 tbsp of water 1/3 of sliced green pepper
Method: In a pot, heat the oil, add the onions and brown them. Add the beef, spices and potatoes. Stir occasionally and cook for another 10 minutes. Add the jar of pasta sauce, mixed vegetable and chicken seasoning. Cook until the potatoes are soft. Stir in a tbsp of mixture A and sliced green pepper.
Stir occasionally and cook for another 20 -30 minutes until a layer of red oil appears on top. Serve with wholemeal spaghetti and salad.
25
Somalian Cuisine
Roast Chicken
Ingredients: 8 chicken thigh and 8 drumsticks. Water 1 tbsp chicken seasoning 4 baking potatoes 3 carrots Pinch of chicken seasoning 1 big onion (chopped into chunks) 3/4 green pepper (finely sliced)
*Mixture A* 10 cloves of garlic 4 inch ginger (peeled) 1 bunch of fresh coriander
Put all ingredients for *Mixture A* into a blender and blend until smooth.
Marinade rub for chicken and potatoes: 4 tbsp of mixture A* 1 tbsp of smoked paprika 1 tbsp of spice for pasta (Marwo) 2 tbsp of chicken seasoning 2 tbsp of golden syrup or honey 1 tbsp of water Method: Put the chicken and a tbsp of chicken seasoning in a pot. Cover the chicken with water and bring it to boil. When the chicken is cooked, keep 4 cups of the stock aside for the rice. Drain the rest and let it cool. In a separate pot, boil the potatoes and carrots with a pinch of chicken seasoning. When cooked, drain and set aside. Using a mixing bowl, mix the marinade rub together to form a paste. Coat each chicken piece thoroughly one at a time and place on baking tray; skin side up. Coat the potatoes, carrots and onions in the marinade rub and spread it over the chicken. Top with sliced green pepper. Bake in the oven for 20-30 minutes until the chicken and vegetables are golden brown. Serve with rice.
(Note: both the chicken and potatoes are already cooked as they have been boiled)
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Fragrant Rice
Ingredients: 1 onion (diced) 2 tbsp of oil 1/2 cup mixed vegetables 1 1/2 tbsp chicken seasoning 1 tbsp smoked paprika 2 tbsp of mixture A* 1 cinnamon stick broken in pieces 3 cups of rice washed 1 can 400 ml coconut milk 3 1/2 cups of stock collected from the boiled chicken Method: In a casserole dish, heat the oil and brown the onions slightly, add the mixed vegetables and fry for couple of minutes. Add in all the spices and mixture A*.
When it starts to smell nice, add in the rice and mix well. Add enough coconut milk and chicken stock to cover the rice. Put it in a hot oven.
Cook for about 15 minutes. Take it out of the oven and give it a good stir.
Put back in the oven to cook for another 15-20 minutes.
Serve with chicken above.
Plantain
Ingredients: 2 plantains Oil
Method: Peel and cut the plantain thinly, try to cut it at an angle.
Heat some oil in frying pan, place plantain in the oil one side down, cook until brown.
Turn it over and continue to fry until it's brown on both sides.
Lift them and drain. Serve warm.
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Thank you to all the people who participated in the cooking group and shared their yummy recipes:
Katie Mirka Gwen Grace Jackie & Malcolm Charlotte Alan Ray Dave Moira Lisa Alicia Melissa Saadiyo Christopher Sam
Special thanks to The Moorlands Children’s and Community Centre for fully supporting this initiative, particularly for providing the kitchen for all this to be possible.
Thanks to MK Community Foundation for funding two terms of the cooking sessions.
And also, thanks to Kat Newman, Corrina Milner, and Anna Klis-Davies, and Hannah Mills at Community Action: MK for support in helping to set up this group.
To my knowledge, some of these recipes are from a collection of sources: Granola: Truly baking mad mummy (Facebook) Chicken Korma Sauce: BBC Good Food Lemon Drizzle: All recipes website Chicken Paella: Jamie Oliver recipe Chicken Fajita: Simply recipes Pasties: AnnsPasties.co.uk
Apologies for not including everybody’s recipe in the book (some paperwork and pictures were lost along the way). Everyone’s input has been very much appreciated.
Group Organiser and Cooking Book Author: Katie Goh 28