Ha’s
C O O L C O O K B O O K
Ha’s
C O O L C O O K B O O K
So 2020’s been a drag what with the Covid Flu we’ve been inside, been told to hide, we’ve missed our usual crew! We’ve cooked and baked to fill the time, put on a pound or few, but nothing meets the giddy high of when Ha cooks for you! Oh, how we’ve missed the luscious taste of sausage rolls to chew The sweetcorn soup, the Chinese Curry, crisps and Ramen stew… And so to spread some birthday love, and since you’re 42, we’ve pooled our best creations in a book made just for you!
-lyrics by Calisa
CONTENTS SNACKS
Energy Balls Oatandegg Abomination Cake
STARTERS
Focaccia Best Chunky Guacamole Cigar Boreks Boubouristee Hohliee Parmesan & Potato Amuse-Bouche with parmesan crisps
11 13
15 17 19 21 23
VEGGIE
Gigantes plaki Sweetpotato & Guacamole Quesadillas Nettle & Feta Pasta Squash Risotto *
FISH & SEAFOOD
Korean Aubergine Biriyani Spicy Mussel Soup Quick and Easy Crispy Mackerel Baba Ghanoush Cod Seafood Paella
27 29 31 33
37 39 41 43 45
MEAT MAINS
Thai Green Chicken Curry Pork Schnitzels Pastel de Choclo Poached Beef Mirin Lamb Rogan Josh Yuvetsi Segedin Goulash with dumplings Efo Riro
49 51 53 55 57 59 61 63
PUDDINGS
Millionaire Shortbreads Basque Cheesecake The Best Chocolate Cake Banoffee Granny Moore’s Blancmange Baked Lemon Cheesecake
67 69 71 73 75 77
-8-
SNACKS -9-
-10-
Energy balls
SERVES 12 170g walnut halves 10 large dates, pitted and roughly chopped 40g oat flakes 2tbsp pumpkin seeds Lemon zest of 1 lemon 3 tbsp honey 1 top vanilla extract 2 tbsp cacao powder -I have used the one mixed with maca root Desiccated coconut for dusting
-made by Petra
Add the oats, walnuts and pumpkin seed to food processor and blend until you have a rough powder. Add lemon zest and cocoa powder and blitz until everything is combined. Next, add the dates, honey and vanilla extract and blend until you have a rough dough. Take a bit of mixture and roll into a ball. Repeat until you have used up all the mixture and then roll them in the coconut. And now let’s try them balls :)
-TIP -
Sometimes I add some Matcha powder for energy boost...!
Enjoy!
-11-
-12-
Oatandegg Abomination Cake
SERVES 1-4 2-3eggs 70-100g of oats Salt Pepper Spice of your choice Cheese
-made by Jiri
Mix all beside cheese together and pour on to pan with heated oil. Crisp up one side and flip over to do the same again. Once you have consistent pancake garnish with cheese and let it finish on grill in the oven. Serve with sauce of your choice.
-13-
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STARTERS -15-
-16-
Focaccia
SERVES 2-6 500g strong flour, plus extra for dusting 7g dried fast action yeast (that’s a whole sachet if you use those) 2 tsp fine sea salt 5 tbsp olive oil -plus extra for the tin and to serve 1 tsp flaky sea salt Olives Sun dried tomatoes or other preferred garnish for the topping
-made by Elisa
Infuse the olive oil with garlic and rosemary by lightly frying the garlic and the rosemary in the oil for a couple of minutes. Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial separation prevents the salt from killing the yeast. Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size. Oil a rectanglular, shallow tin (25 x 35cm). Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 minutes. Heat the oven to 220oC/200oC fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary (or other garnish) into the dimples in the dough. Bake for 20 minutes until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil if you like.
-17-
-18-
Best Chunky Guacamole
-made by Keith
This is the best version of this classic guacamole dip. The ingredients are kept to a minimum, so it’s as fresh-tasting as possible.
SERVES 2 1 large ripe tomato 3 avocados, very ripe but not bruised Juice 1 large lime Handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve 1 small red onion, finely chopped 1 chilli, red or green, de-seeded and finely chopped
Put the chilli, onion, lime, coriander and tomato in a bowl and whizz! Halve and stone the 3 avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl. Squash with a fork! Mix the avocado goodness and other mixture into a bowl with the fork. 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 needed.
-19-
-20-
Cigar Boreks
SERVES 6 Cokelek (or Feta cheese) Sucuk (Turkish sausage) Parsley Salt Pepper Mushroom Yufka - you can get Yufka from the Turkish shop at Stapleton Road.
-made by Meli
Chop the parsley and mozzarella cheese and mix with cokelek (or feta cheese). Divide the parsley and cheese mix into three different containers. Chop sausages and mushrooms as small pieces. Add the sausages to one bowl, mushrooms to another and leave one bowl just cheese and parsley. Spoon one of the mixes onto the Yufka. Start rolling the borek while securing both sides. Keep rolling, keep rolling... Dip the end of the yufka in water to make it sticky and secure the end. Ready to cook! Use sunflower or olive oil to cook, make sure oil is covering boreks, cook until they turn a golden colour. Afiyet Olsun! Then eat like a Turkish Mafia Boss!
-TIP----They go well with yogurt dip - like tzatziki. -21-
-22-
Boubouristee hohliee
-made by Yannis
Cretan recipe for snails fired with rosemary SERVES 4-6
Put the little bastards on a pot with water so they wake up.
35 to 45 fat snails Salt ½- ¾ cup of Olive Oil 150 ml wine vinegar Some rosemary
Those who wake up are alive and therefore doomed to die in the pan. Remove the rest ones that do not wake up. Now they start crawling around. Nice... You need to do good thorough cleaning to remove their covering leftovers. (Remember they’ve been hibernating waiting for rain.) You still have them in the pot and you’re washing them thoroughly. Prepare the hot pan covered in salt. You fully cover it with salt. Once it is hot, you leave the snails face down in the hot pan. When you start hearing the noise (They scream for help) you add the olive oil, some, not fully, and the rosemary. Put them, 5 to 10 minutes in the pan, you turn them around to be fully cooked and then finish it with some wine vinegar.
-23-
-24-
Parmesan & Potato Amuse Bouche with Parmesan crisps SERVES 4 FOR PARMESAN CRISPS Parmesan cheese Pepper FOR PARMESAN & POTATO MOUSSE 100g grated parmesan cheese 150g peeled potato 100g Cream Grated nutmeg, plus extra to serve Salt Basil leaves to serve
-made by Karen
FOR PARMESAN CRISPS Preheat the oven to 200oC / 180oC fan / gas mark 6. Line two baking sheets with baking parchment or a non-stick liner. Finely grate half the parmesan cheese and coarsely grate the other half. Place spoonfuls of the coarsely grated cheese well-spaced on the baking sheet, flatten slightly. Pile finely grated parmesan on top. Sprinkle with coarsely ground pepper. Bake in the centre of the oven for 8–10 minutes until golden. Allow to cool and store in an airtight container until required. FOR PARMESAN AND POTATO MOUSSE Boil the potatoes. In a food processor, blitz the potatoes, grated parmesan and cream until smooth with a bÊchamel-like consistency, if too thick, add a little water and blitz again. Season the mixture with nutmeg and salt, then add to a siphon bottle with one gas charge. Keep warm until ready to serve. To serve, siphon the mousse into egg cups or ramekins. Garnish with fresh basil, a little nutmeg and the Parmesan crisps!
-25-
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VEGGIE -27-
DID YOU KNOW? ----Fasolada (a type of peasant’s bean stew) is considered the national dish of Greece. That is because during the second World War, when Greece was under German occupation and most meat sources were confiscated, this humble soup managed to feed many families and give them all the nutrients they required during the cold season. SERVES 4-6 500g large butter beans or giant Greek beans (Gigantes) Salt Pepper 70g olive oil plus 30g for serving 1 onion, dry 3 sprigs of celery 2 carrots 1 red pepper 2 cloves of garlic 1 cinnamon stick 2 bay leaves A pinch of chili flakes 1 tablespoon granulated sugar (vegan) or Greek honey 1 tablespoon tomato paste 50g white wine 400g canned tomatoes lemon zest, of 1 lemon 1 sprig rosemary (optional) 5 g of grated hard yellow cheese ie cheddar, parmesan etc (optional if vegan) 300g water 1 vegetable (if vegan) or chicken stock cube 2 spring onions 1 bunch of parsley -28-
Gigantes Plaki – Greek baked giant beans
-made by Gogo
This humble recipe will take you all the way to sun soaked Greece. While it requires some preparation in advance (like many pulses you have to soak the dried beans overnight before cooking) it worth every minute. The result is a hearty, homely dish, full of flavour which can be a good main meal and satisfies vegans, vegetarians and meat eaters alike. Lots of protein, fibre and iron, just the thing for a cold winter day! Soak the beans in a bowl full of water and a tablespoon of baking soda the night before or for 12-24 hours. They should at least double in size. When ready, drain and rinse under running water. Transfer beans to a saucepan, cover with water and place over medium heat. When the water comes to a boil, turn down to a simmer for 45min-1 hour until they soften, but are still a bit firm. When ready, drain and set aside. Place the same saucepan over heat and add 70g of olive oil (or enough to cover the bottom of the pot). Coarsely chop the onion, celery, carrots, red pepper and garlic. Add to the pot along with the cinnamon stick, bay leaves, sugar and tomato paste. Mix. Add the white wine to the pot and wait for the alcohol to evaporate. Add the canned tomatoes, water, lemon zest, rosemary, stock cube, pepper, salt, chili flakes. Mix in the beans and stir. Preheat oven to 180oC / 160oC Fan. Transfer contents of the pot to a 25�35 cm oven dish or pan. Check for salt / pepper and if required add some more. Finely chop the spring onions, add to the pan and mix. Cover with aluminium foil and bake for about 1 hour and 15 minutes (exact baking time depends on the quality of beans, it can be anything from 45’ to 1hr plus). Check and taste the beans every 20-30 minutes. When they are tender and to your liking, remove aluminium foil. Add grated cheese (if using), chopped parsley and the rest of the olive oil and bake for another 15 minutes. Serve with finely chopped parsley, feta cheese, pepper, olive oil, chili flakes and fresh bread. -29-
-30-
Spicy, sweet potato, peanut butter & chilli Quesadillas
-made by Keith
Crisp tortillas, soft smoky roasted veg and crunchy nuts give this simple vegan meal lots of texture. SERVES 2 3 medium sweet potatoes peeled and thinly sliced 1 tbsp smoked paprika 3 tbsp olive oil, plus extra for brushing 2 tbsp crunchy peanut butter 4 small flour tortillas sriracha chilli sauce, to taste ½ small pack coriander, torn Add other spicy deliciousness – fennel seeds, chilli, oregano, thyme, mustard seeds, sumac
Heat oven to 200oC / 180oC fan / gas mark 6. Toss the sweet potatoes with the paprika (and any other spicy deliciousness you fancy) and 2 tbsp olive oil in a roasting tin. Roast for 15 minutess (I roast it for longer until it’s caramelised and lush!), tossing halfway through, until the potatoes are beginning to crisp. Make guacamole (see other recipe pg.17). In a small bowl, combine the peanut butter and remaining olive oil. Set aside. Heat a griddle pan or frying pan over a medium heat until very hot. Brush each tortilla on one side with the remaining oil. Place one tortilla, oiled-side down, in the pan and spread over half the peanut butter mixture, half the sweet potatoes, a little chilli sauce and half the coriander. Top with another tortilla, oiled-side up. Press down with a heavy saucepan and cook for 2-3 minutes each side until the quesadilla is crisp outside and warm in the middle. Repeat to make a second quesadilla, then cut each into quarters and serve with the guac! -31-
-32-
Nettles & Feta Tagliatelle
-made by Tina
Tina’s secret - not anymore - hangover cure! SERVES 2 300g dried tagliatelle A bag of nettles 125g feta cheese 4 gloves of garlic Pepper corns Salt Olive oil
Go out for a walk – find some nettles – pick them up, but careful cause they are stinging! December- January is the best time for tasty nettles. For cleaning the nettles use a glove and some scissors, cut the top tender leaves from the stem, wash them with cold water, let them dry-ish. Chop or crush the garlic finely. Fill a saucepan with water, bring it to boil, add a great amount of salt and then add the tagliatelle in, stir occasionally. Read the instructions on the pasta package, 2 minutes before they are done reserve some pasta water in a cup (or two) and add the nettles in the water with the pasta. Stir. In the meanwhile, toast your peppercorns in a dry pan to release their oils, then crush them. When the pasta is ready, strain in a colander. In the same pan add some olive oil, when hot add the garlic – not too hot, or the garlic will burn. Then add the pepper, bring in the pasta and nettles too and stir – now you need to be quick and thorough – add some of the pasta water and the feta in cubes, stir, add some extra pasta water if needed and your food is ready!!! Enjoy with a glass of wine - or five :)
-33-
-34-
Squash Risotto
-made by Edwin
SERVES 2 Squash 200g arabioto risotto rice 1 onion 1 litre vegetable stock Small bottle of white wine 1 pack bacon* 100g grated parmesan*
Pre heat oven 200oC degrees / Gas Mark 6. Chop squash into 2cm chunks. Put squash in a bowl with olive oil. Season with salt and pepper. Spread squash on a baking tray and place in oven for 30 minutes. Finely chop onion. Put bacon in a frying pan and crisp up. * Add onion and cook. Add rice and mix for a few minutes in pan. Add half the stock immediately and stir until absorbed. (Makes cooking the risotto much faster) Continue to add the rest of the stock little by little until the rice is cooked. Once rice is cooked stir in most of the parmesan. Add the squash. Top with remaining parmesan. Serve and eat.
*Edwin likes his risotto with bacon & parmesan, if you’re cooking Veggie please don’t add bacon and nor parmesan for Vegan.. -35-
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FISH -37-
-38-
Korean Aubergine Biriyani
-made by Chris
Preheat the oven to 210oC. Crush the 2 garlic cloves in their skins with the edge of a knife. Put them in a large ovenproof dish with the rice. Cover the rice and garlic with the leek chopped into 1cm discs and pour over the stock and sesame oil. Chop the aubergine into 1 ½ cm discs and layer on top of the leeks and rice. Sprinkle the sea salt on the aubergine and cover liberally with kimchi. Put a lid on the dish and put it in the oven for 35-40mins. Meanwhile, combine all the ingredients for the sauce in a bowl. When the aubergines and rice are done, remove from the oven, pour over the sauce and mix together thoroughly. Serve in bowls topped with chopped spring onions and sesame seeds. Enjoy!!! SERVES 2 FOR POT: Aubergine (one large or two small) Leek (one large or two small) 200g basmati rice 2x garlic cloves 1tbsp sesame oil 400ml stock (chicken or vegetable) A good punch of sea salt Kimchi (shop bought or homemade)* FOR SAUCE: 30ml rice vinegar 30ml soy sauce 30ml sesame oil 30ml kimchi juice* 1x garlic clove (grated) 1 ½ inches ginger (grated)
Kimchi contains fish sauce
- thus this recipe is in the “Fish“ section. If you don’t use Kimchi, it will be vegeterian but not Korean anymore. -39-
-40-
Spicy Mussel Soup
-made by Max
SERVES 2
Wash and clean the mussels.
1kg mussels 1 large onion 1 stick of celery 5 cloves of garlic 2 chillies 1 bulb of fennel 1 orange 1 bunch of parsley 1 tbsp of tomato puree 1 carton of tomato passata 1lt of fish (or chicken) stock 2 bay leaves 2 star anise Chilli flakes White wine – dry Olive oil Salt Pepper
Finely chop onion, celery, the chillies, three of the garlic cloves and the parsley stalks. Finely slice the fennel bulb. In a big saucepan add generous amount of olive oil, then add the onions and celery to sweat off for 5ish minutes. Then add the chilli, garlic and parsley stalks and fry for another couple of minutes. Add the sliced fennel, chilli flakes, bay leaves, star anise, two strips of orange peel, some salt and pepper and fry for another 5 minutes. Add the tomato puree and fry that off for a couple of minutes. Then add two glasses of white wine. When the wine is reduced by half, add the tomato passata and the stock, then simmer for 30-45 minutes. Then turn up the heat, add the mussels, give them a good stir and put the lid on the pan. In the meanwhile, finely chop the parsley and the remaining two cloves of garlic. As soon as the mussels open, they are ready. Take the lid off the saucepan, take it off the heat and add the finely chopped parsley and garlic and salt and pepper to taste. Serve with a crusty white baguette – or anything you fancy.
-41-
A tasty reminder of the seaside - or pub grub. It doesn’t require a blender - just stuff that will go in the dishwasher. Takes about ten minutes. And mackerel is brain food - so be sure to offset it against wine! SERVES 1 as a starter double it as a main.
1 tin of mackerel fillets in sunflower oil Sunflower oil, couple of dollops. Any frying vegetable oil will do I suppose. 1 Egg. We only need the white of the egg. Plain flour, a sprinkle of. FOR THE SIDE Red pepper, half. Capers, dollop of, tablespoon of FOR THE SALAD Watercress Thousand Island Sauce
-42-
Quick and Easy Crispy Mackerel
-made by Dave
Goes with most sauces you might find in or near a fridge - mayonnaise, ketchup, aioli, mango chutney, sweet chilli sauce. You’re an adult, you’ve eaten crispy things before. Open the tin of mackerel just a little bit and drain the oil into a tiny frying pan (10cm, 4”, about the size of a fried egg). Add an extra dollop of oil to the frying pan. Break an egg and pour the egg white into a bowl. Set aside the egg yolk. Add the drained mackerel and coat it in the egg white. Sprinkle some plain flour on a plate. Fork the mackerel onto the flour, and roll it around, sprinkling more flour on top if necessary. Heat the oil! On a small but fierce flame. If it catches fire then well, at least it is only a tiny pan of oil. Put some bread in the toaster and get that going. Add the coated mackerel fillets to the hot oil and give it a poke about for a few seconds to stop it clumping into one lump. Leave it frying for a few minutes. Once the fillets are going deep golden underneath, turn them over. Butter your toast if you like that sort of thing. When everything looks all lovely and crispy, fork it out onto some kitchen paper and from there onto the toast. Hopefully that wasn’t too painful. Now, the side bits: Take half a red pepper and some capers and chop them finely together. Serve on the side as a salsa. I’m still experimenting to find a good use for the egg yolk. I’ve got it into my head that it can form the basis of a sauce - possibly with some olive oil and lemon juice. When I work it out I will let you know! Happy birthday!
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Cod in Baba Ganoush, Sauted Vegetables and Coriander air -made by Charlie SERVES 1 FOR BABA GANOUSH 2 aubergines 1 tbsp Tahini 1 clove of garlic 1 yogurt 40g cucumber Lemon juice to taste Salt Pepper FOR SAUTED VEGETABLES 1 onion 1 courgette 1 red pepper 1 green pepper 350 ml chopped tomatoes (can be from a can) 2 garlic cloves
FOR BABA GANOUSH Put the aubergines in the oven and roast for 1 hour, skin and blend with the rest of the ingredients. FOR SAUTED VEGETABLES Cut the vegetables in cubes and the garlic very small and sauce. Add the tomatoes and cook until the vegetables are medium soft. FOR CORIANDER AIR Blend the coriander with the fish stock and sieve. Add the leticine and blend again. Emulsify with the blender until it produces the air. FOR COD Put it in the oven, 180oC during 5-7 minutes.
FOR CORIANDER AIR 250ml fish stock 0.5 leticine of soy small bunch of coriander 250g Cod
-45-
SERVES 2-3 1 green pepper 1 red pepper 1 medium size onion 3 or 4 garlic cloves 1 big size tomato 200g fresh mussels 200g fresh clams Fresh Squid A handful of fresh Small Prawns A handful of fresh King Prawns Fresh fish stock - optional Paella rice Handful of fresh parsley Olive oil Salt Paella pan – optional, you can use a large pan, but not a deep one. Saucepan
Fill a saucepan a bit less than halfway with water. Once the water starts boiling, add the mussels and leave them in a few minutes until the mussels are fully open. Get the mussels out and set them aside. Keep the water! In the same water, add the clams and leave them in for few minutes until they are fully open. Get clams out and set aside. Keep the water! Get the head of the prawns and add them to the water. If you don’t have prawns, it is fine you can use the head of the king prawns instead. Just save 3 or 4 whole king prawns for decoration at the end. If you have fish stock, add it to the water now. Also add half whole onion and a handful of parsley. Let it boil on medium heat while you carry on with the next steps. -46-
Seafood Paella x
Chop the peppers, the other half of the onion, the garlic and the tomato in small cubes and set aside. Don’t forget to draw eyes in the peppers when you cut them in half, it always cheers me up. Chop the squid in chunks and set aside. Get the mussels and clams prepared. You can either leave them in the shell or remove them from it, or you can do half and half. If you leave the mussels in the shell, split them in two so that you can remove the empty shell that is not holding the mussel. In the paella pan or a flat pan, add a generous splash of olive oil (3 or 4 tablespoons) and warm it up in a medium to high heat. Add the chopped peppers, garlic and the onion and fry until tender. Add salt to taste. Once the onion starts getting tender, add the chopped tomato. Mix well and fry until tender. Add the chopped squid and mix all well. Let it cook for few minutes until cooked. Add prawns and a few king prawns. Still save 3 or 4 prawns for the end. Mix well and let it cook until the prawns change colour. Once the prawns are cooked, add the clams and mussels. Mix well for few minutes and add salt to taste. Add ½ pint of rice. Add pint of water. Important!!! Sieve the water that you have left boiling with the fish stock – this is the secret of a good paella! Once you add the water, add a pinch of salt (to taste). Let it boil until the rice has soaked up all the water in a medium setting. You can shake the pan a few times, but don’t stir it! Once it is starting to set, add the king prawns you have set aside on top. Lower the heat to a low setting and cover it with a lid, a kitchen towel or even with newspaper sheets. Let it rest for about 20 minutes depending the amount of water left, but there should not be much. The rice would normally get a little bit burn at the bottom of the pan, but don’t worry that is the best part of a paella. It is called socarrado. A disfrutar!!!
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MEAT -49-
SERVES 2 Lump of galangal 2 sticks of lemon grass Chillies Kaffir lime leaves Bunch of coriander 4 cloves garlic Lime juice or Tamarind paste for sour flavour Nam Pla (Fish sauce) for salt flavour Sesame oil Bunch of spring onions 250g boneless chicken thighs
-50-
Thai Green Chicken Curry FOR THE PASTE Chuck everything in the food processor and blend until it turns into a paste. FOR THE CURRY Fry the paste in a wok (with extra oil, if necessary) to release the flavour. Chop the chicken into 2-3cm chunks, then add now and coat with the paste. Careful not to burn. Add coconut milk and stock. Simmer down to thicken the curry and add veg without overcooking them.
-51-
-made by Simon
-52-
Schnitzels back to front
-made by Jan
SERVES 4
Switch on the oven at 200°C.
4 slices of pork tenderloin Salt Pepper 2 handfuls of breadcrumbs 2 eggs frying oil 2 onions 2 cloves of garlic 250ml of meat broth pack of smoked lardons
Tap the pork slices with a pestle. In places where the membrane is around the perimeter, cut the meat lightly so that it does not twist when frying. You can use a tenderloin, or chop, but chicken thigh chops are also suitable. Season the meat (salt & pepper) on both sides. You can also add a pinch of crushed cumin. Start heating a layer of oil about 1 cm high in the pan. Wrap the meat first in breadcrumbs, then in a beaten egg and immediately put in hot oil and fry until golden on both sides. Place the fried cutlets sideways in the prepared baking dish. Then lightly fry the onion and bacon in oil. Transfer the fried onions and bacon to the baking dish for the cutlets, add the sliced garlic, cover with broth (even hot water can do) and place in the oven for 30 minutes. Serve the finished meat with onions and bacon and topped with breadcrumbs. Potatoes and possibly a light vegetable or cucumber salad are suitable as a side dish.
-53-
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Pastel de Choclo – Beef & Corn Chillean
-made by Sabrina
The Chilean version of Sheperd’s pie with a twist: corn pudding on top. SERVES 6-8 FOR THE CORN MIXTURE 2 tbsp butter 4 bags of frozen corn (454 grams each) or 10 cups 1/2 cup whole milk 1 tbsp cornstarch dissolved in 1/4 cup cold milk or water 1 bunch basil, about 10 leaves, Sweet basil preferably Salt Pepper Merkén or paprika FOR THE MEAT 2 tbsp of vegetable oil 2 pounds ground beef 1 cup water or beef broth 3 onions, diced small Merkén or 1 tablespoon sweet paprika 1/2 tbsp ground cumin Salt Pepper 2 tbsp flour Cooked chicken Hard-boiled eggs Olives Raisins
FOR THE MEAT Heat the oil in a large pot, saute the beef until lightly browned, about 8 minutes, stirring occasionally, add the paprika, salt, pepper, and cumin, sauté 2 minutes more. Add the broth and simmer 30 minutes over low heat. Add the onion and mix well and cook over medium heat until the onion is tender, about 30 minutes, stirring occasionally. Turn off heat and add the flour and stir well, adjust seasoning if necessary. Cool and refrigerate or use immediately. FOR THE CORN MIXTURE In a large pot with a thick bottom, I use my cast iron, melt the butter over medium-high heat, add the frozen corn and occasionally stir about 8 minutes. Add milk, basil, salt, pepper and Merkén or paprika and continue to cook occasionally stirring for about 10 minutes longer. With a hand blender, blend the corn trying to not to go uniform, leave some chunky parts, when happy with the consistency, add the dissolved corn starch and continue cooking over medium heat 5 minutes, taste and adjust seasoning, it will thicken slightly. ASSEMBLING THE PIE On a clay or baking dish, put one layer of the prepared meat filling. Add cooked chicken, quartered hard-boiled eggs, olives and raisins on top of the meat. Cover with the corn mixture, sprinkle with granulated sugar and bake at 200oC in a preheated oven for 45-60 minutes until bubbling and golden on top. Let stand 10 minutes before serving.
-55-
-56-
Mirin Poached Beef SERVES 2 FOR THE MAIN 250g steak (rump or sirloin) 150ml vegetable stock 3 tbsp soy sauce 5 tbsp mirin 1 tbsp golden caster sugar ½ onion, sliced Rice or noodles FOR THE GARNISH ½ tbsp chopped pickled ginger 3 spring onions, finely chopped 1 red chilli, thinly sliced
-made by Ben Connor
If you’re going for rice instead of noodles, get it cooking (the sauce and meat are pretty quick to prepare). But if you completely forget about the rice until the last minute, Uncle Ben will take care of it! Prep the Garnish. Chop the chilly, spring onions and picked ginger. For the sauce, put the stock, soy, mirin and sugar in a pan, bring to the boil, then turn down to a simmer. Add the onion and let it bubble away with the lid on for about 5-10 minutes. Slice the meat like you’re Pat Butcher and chuck it in the pan! Cook it for about 2-3 minutes.
-TIP -
Get your meat into the freezer so it’s easier to slice. (10-15mins is good)
Plate Up and Voila!
-57-
SERVES 1 HUNGRY PERSON FOR BASE GRAVY 6-8 large onions 2-3 chopped carrot Half a cabbage 1 red pepper 1 green pepper 2-3 diced tomatoes Rapeseed oil Garam masala 3tbsp ground cumin 3tbsp ground coriander 1-2tbsp paprika 1tbsp turmeric Garlic ginger paste - (equal amounts of garlic to ginger chopped then blended, half a shot/shot of oil, bit of salt, bit of water, blended until smoothish ) FOR LAMB: Slow cooked lamb in spices Garlic ginger paste Cashew nut paste Tomato passata Coriander Red onion Methi leaves Plain yogurt Base gravy Garam masala Tomatoes Ratanjot Indian bay leaf Cardamon Cumin seeds Coriander seeds Paprika Chilli powder Seasoned oil
FOR BASE GRAVY: Add 500/750 ml of rapeseed oil in a large pot, then add the onions roughly chopped, cook until cooked I suppose :s , then add 2-3 chef spoons of garlic ginger paste , add the rest of chopped veg. Add around a litre of water, stir, and then let simmer for around half hour, add the ground spices then add more water until veg is covered / around 3 quarters full, then cook on low-medium heat for around 45 minutes, oh yea and salt, yep add some salt. Then wait until it has cooled down a little and blend, after this wait until all the oil rises to the top, scoop off the seasoned oil for later use. -58-
Lamb Rogan Josh Curry
-made by Deej
FOR LAMB: …Heat up base gravy until hot then add water (just under the same amount of water as there is base gravy) mix in and keep hot/warm. In a separate bowl add in the following spices and leave aside for later use: 1 tbsp of chilli powder, 1 tbsp of kashmiri chilli powder of 2 tbsp of regular paprika ,1 tbsp of cumin 1 tsp of dried methi leaf, 1tsp garam masala. Put 1 chef spoon of seasoned oil in a large sauté pan. Add 1tsp coriander seeds, 1tsp cumin seed, 3-5 slightly bashed cardamom pods, 1 Indian bay leaf, fry for around 1-2 minutes until the seeds start popping then discard all leaving only the oil. Add 1 tbsp of ratanjot, quick stir, (medium/high heat but closer to high heat :s ) then add a 2-3 tbsp of garlic ginger paste, cook for 15-20 seconds add in 1 chef spoon of tomato passata quick stir in, leave until oil starts bubbling through. Add the spices, mix in for around 5-10 seconds (don’t burn) quickly add 1 ladle of base gravy and stir in and leave for about 30 seconds, add another ladle, quick stir, leave for another 30 seconds. (Make sure to stir in the bits that start sticking to the pan as this adds a nice texture) Add another 2 ladles stir and leave for 1-2 minutes until you can see a nice texture, stir in the pre-cooked lamb, then keep adding base gravy, ladle at a time until you are satisfied with the amount of sauce... - Be very careful not to add to much base gravy in one go cause it will ruin the consistency and texture of the sauceAdd in 2-3 tomatoes quartered, a small handful of chopped coriander leaves, 2tsp of sugar. Then add 2tbsp of cashew nut paste and 2 tbsp of plain yogurt but stir in a spoon at a time and then keep stirring. Add a little salt to taste, garnish with chopped red onion a bit of yogurt and coriander leaves. -59-
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Yuvetsi - beef orzo casserole SERVES 6-8 Extra virgin olive oil - I used the fresh one from the olives I harvested at my village while in Greece! 2 greek/1 UK white onions (now Brexit happened itâ&#x20AC;&#x2122;s important to define) 2 carrots - I had only half 1 leek 1 courgette - I had only a tinie tiny one You can add 1 aubergine too, but I didnâ&#x20AC;&#x2122;t have any :p 1 kg beef leg boneless, cut in 2-3cm cubes Fresh greek tomatoes or 1 tin chopped tomato 2 tbsp tomato paste 250g orzo rice 1 glass of red wine for the food and another one for you to drink Salt Pepper Lemon to squeeze Cheese to serve with Love <3 - the most important ingredient
-made by Ira
Bring a saucepan to high heat. Add 3 tbsps of Extra virgin olive oil in the saucepan and add the onions until caramelised. In the meantime, chop and Âź of the carrots and add them in the saucepan. Chop the leek and grate the courgette and add them in the saucepan, cook for a couple of minutes. Bring the saucepan under high heat, add the beef in the saucepan and brown the beef for 4-5 minutes. Then add a glass of red wine and wait until it has evaporated. Add the tomato paste and chopped tomatoes in the mix. Season with salt and pepper and add about a litre of water, reduce the heat and let the saucepan simmer for 2-3 hours. Enjoy a glass of wine while the beef is cooked- I did the same! After about 2 and a half hours preheat the oven to 180oC. Check the beef with a fork and when it is softer put the heating down. Get a big tray and add the orzo rice. Add the contents of the saucepan on top of it and mix them well. Also add half litre water. When I was cooking, my nephew Yorgos was at home with me and told me that the most important ingredient is love, so I added loads of love in the recipe and then put the tray in the oven <3 Bake for 30-45 minutes and your Yuvetsi is ready!
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Segedin Goulash with dumplings - Sauerkraut Stew SERVES 4 FOR THE DUMPLINGS 1kg Coarse flour (hrubĂĄ mouka or krupchatka in polish shop) 400ml full fat milk 2 eggs 50g Fresh Yeast Salt 1 tsp Sugar FOR THE GOULASH 1.5 kg lean belly pork Half block of lard 4 Onions Half bulb of the garlic Salt Pepper Caraway Smoked paprika powder 3 tbsp Sour cream Plain flour 3 heaped tbsp Jar of Sauerkraut cabbage
-made by Tereza
FOR DUMPLINGS Warm up -careful not to boil- 400 ml milk, add yeast and sugar to make a starter. Let it sit for 30 minutes. In a big bowl put flour, eggs, salt and the starter. Knead the dough and let it raise for at least 1 hour. Covered with a cloth in warm place. Then split and workout the dough to 4 pieces without any visible splits, let it rest for 20 minutes. Cook for 9 minutes then turn over to cook for another 9 minutes, in plenty of salted boiling water. When taking it off to the oiled tray, score it with meat fork or skewer to release steam from the inside. Use thread to slice when fresh as itâ&#x20AC;&#x2122;s the best tool for the job. FOR GOULASH Brown up the meat in hot pan. Add salt, pepper and caraway, then add fine diced onions and garlic. Sweat all together for 5 - 10 minutes. Add smoked paprika, then add water sauerkraut cabbage and simmer for 2 hours or till the meat is tender. Pour sour cream and mix it. Then add mix of cold water (half cup) with flour. Simmer for 30 minutes on low heat. Keep stirring. Serve with dumplings.
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Efo Riro
-made by Michael
Nigerian spinach stew. SERVES 2 8 cups spinach chopped. 340g cooked meat. I like goat, tripe, beef, chicken, but you can use any. ½ cup palm oil 2 plum tomatoes. 1 red bell pepper 1 habanero pepper 1 onion Ÿ cup water or stock optional 2 tsp bouillon powder 2 tsp cayenne pepper 1 tsp black pepper 2 tsp ground crayfish 1 tsp pepper flakes optional 1 tsp salt or to taste
Start by cooking whatever meat you decide to use. I prepared my goat meat by rinsing it over running water and boiling it with about a teaspoon of salt, bouillon and black pepper. Let it boil until it is tender. Blend tomatoes, red bell pepper, habanero pepper and half of the onion together using a food processor. Chop up the other half of the onion and set aside. If using fresh spinach, chop it up, wash and squeeze, and leave in a colander. If using frozen spinach, microwave for a few minutes. Heat palm oil in a pot on medium heat, add in your onions and stir for about 2 minutes. Add in your blended tomato and pepper mix and stir for about a minute. Add the bouillon powder, crayfish, black pepper, cayenne pepper and salt, and cook on medium heat for 5 minutes. If using fresh spinach, add stock or water and bring to a boil. Add the meat you desire and let boil for another 5 minutes. Add the spinach and stir intermittently for about 5 minutes. Add more salt or spices if desired. Garnish with red pepper flakes, if you want it spicier and enjoy! Efo Riro goes great with a lot of different foods such as rice or fufu. Or can be eaten by sitself.
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Millionaire Shortbread
-made by Carrie
SERVES 1 - 10
Heat the oven to 180oC/160oC fan/gas 4.
200g butter 250g caster sugar 250g plain flour 2 tbsp cornflour A pinch of salt 4tbsp of Golden Syrup 397g can condensed milk 140g dark chocolate 70g white chocolate Edible glitter
Add 100g of butter and 100g of sugar and beat until fluffy. Sift the flour the corn flour and the salt into the butter and sugar mix. Press it into a baking tin, prick and bake for 10 minutes. Reduce the heat to 160oC, or 140oC fan and bake for another 10 minutes, after that take it out of the oven and let it rest. Put the remaining butter sugar, syrup and condensed milk into a saucepan, boil for 10 minutes stirring continuously, pour on to the base and leave to cool. Melt white and dark chocolate separately in Bain-Maries, and when melted pour dark chocolate over the shortbread, then add blobs of white chocolate and swirl together. Finish with a generous sprinkle of edible glitter.
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Basque Cheesecake SERVES 6 450g cream cheese 2tbsps & 2tsps flour 3 eggs 250ml double cream ½ tsp salt ½ tsp vanilla extract 96g sugar Unsalted butter (for pan) 8” cake tin (springform is best)
-made by Chris
Preheat oven to 200oC, butter the tin and add 2 layers of overlapping parchment paper making sure the paper comes at least 2” up the sides to keep in all the batter. Don’t worry about making it neat, that’s not what we’re going for. Mix together the sugar and cream cheese in a bowl, scraping down the sides until creamy & smooth. Add in the eggs one by one and stir until combined. Get the electric whisk and add the salt, vanilla and cream. Mix on low until combined (only about 30secs) Sift in the flour and mix on low again until combined. Scrape down the sides and mix until smooth and silky. Pour into the prepped pan and bake until deep golden brown on top but still very jiggly in the middle (about 55-60mins). Let it cool. It will fall dramatically (don’t panic!) Unmold from cake tin and cool completely (preferably in a fridge overnight). Carefully peel away the parchment and cut into slices. Serve at room temp with some icing sugar for decoration.
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SERVES 6 FOR THE CAKE 2 cups all-purpose flour 2 cups sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon espresso powder homemade or store-bought 1 cup milk buttermilk, almond, or coconut milk 1/2 cup vegetable oil canola oil, or melted coconut oil 2 large eggs 2 teaspoons vanilla extract 1 cup boiling water FOR THE CHOCOLATE BUTTERCREAM FROSTING 1½ cups butter 3 sticks, softened 1 cup unsweetened cocoa 5 cups confectioner’s sugar ½ cup milk 2 teaspoons vanilla extract ½ teaspoon espresso powder
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Best Chocolate Cake
-made by Keith
Preheat oven to 180oC. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. FOR THE CAKE Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely. Frost cake with Chocolate Buttercream Frosting. FOR THE CHOCOLATE BUTTERMCREAM FROSTING Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. Cream together butter and cocoa powder until well-combined. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added. Add vanilla extract and espresso powder and combine well. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectionerâ&#x20AC;&#x2122;s sugar, a tablespoon at a time until it reaches the right consistency.
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SERVES 6 FOR THE BASE 300 g cookies - I used digestives 100 g butter - I used salted FOR THE FILLING 800 g dulce de leche - you can buy it ready-made or simmer 2 tins with condensed milk for 3 hours 1 teaspoon vanilla extract 1 pinch salt FOR THE WHIPPED CREAM 500 g heavy cream 35%, chilled 2 tablespoons icing sugar 1 teaspoon vanilla extract TO ASSEMBLE 3 bananas, ripe 1-2 tablespoons lemon juice Cocoa powder to serve
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Banoffee
-made by Ira
FOR THE DULCHE DE LECHE In a pot full of water, add the 2 cans of sweetened condensed milk - unless you’ve cheated and bought it ready made ;) Bring to a boil and simmer for 3 hours, adding more boiling water when necessary. When ready, set them aside to cool. FOR THE BASE Beat the biscuits in a food processor until finely ground. Place a frying pan over THE heat, add the butter and let it melt. Add the ground biscuits in the pan and mix. Transfer mixture to an approximately 26 cm round spring form pan, lined with parchment paper. Press down on it with the bottom of a glass to spread it along the bottom and slightly up the sides of the pan and make it compact. Refrigerate for 30 minutes to chill. FOR THE CARAMEL FILLING Place a frying pan over low heat. Add the dulce de leche from the tins, vanilla extract and salt. The salt elevates the taste of the caramel. Stir until the caramel melts and then spread over banoffee biscuit base. Refrigerate for 3 hours. FOR THE WHIPPED CREAM Classic stuff - beat the heavy cream, icing sugar and vanilla extract in a mixer, until it thickens and you create a nice whipped cream. Taste with your finger to make sure it’s ready. TO ASSEMBLE Slice the bananas and toss with lemon juice in a bowl. Arrange them over the caramel layer and top with whipped cream. Dust with cocoa powder and your banoffee is ready! Supposed to look like Mary Berry’s, but mine is depicted a bit blurry :D
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Granny Mooreâ&#x20AC;&#x2122;s Traditional Blancmange
-made by Ben Moore
SERVES 6
Blend cornflour with little milk to make a smooth paste.
1 pint (568ml) jelly mould 45ml cornflour 150ml double cream 418ml milk 40g golden sugar 15g butter 5ml (3 drops) vanilla essence 1 bay leaf
Mix remaining milk and cream and gently heat. Add the cornflour paste and then bring to boil, whilst stirring. Then add remaining ingredients, reduce heat and simmer for 3minutes. Pour thickened mixture into mould (lightly greased with light olive oil or similar) and leave to cool before chilling in fridge. To remove from mould wrap it in a warm cloth and upend on a serving plate Serve with frozen berries.
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Baked Lemon Cheesecake with summer berry compote SERVES 10 - 12 FOR THE BASE: 100g butter, plus extra for greasing 200g digestive biscuits 2 tablespoons caster or demerara sugar FOR THE FILLING: 500g full-fat cream cheese 200g caster sugar 3 medium eggs 2 tablespoons cornflour 300ml crème fraiche Finely grated zest of 1 lemon and 3 tablespoons juice FOR THE SUMMER BERRY COMPOTE: 225g raspberries 50g caster sugar Finely grated zest of ½ orange 350g mixed summer berries (halved small strawberries, raspberries and blueberries) Icing sugar to serve
-made by Callie
Lightly butter a 20cm clip-sided tin and a base line with a piece of non-stick baking parchment or butter greaseproof paper. Preheat the oven to 150⁰C/Gas Mark 2. Melt the butter in a pan over a low heat. Crush the biscuits into crumbs in a plastic bag, add to the butter along with the sugar and mix together well. Tip into a tin, level out and press onto the base in an even layer with the back of a spoon. Set aside. Beat the cream cheese and sugar together in a bowl until smooth. Add the eggs, one at a time, and beat well between each addition. Add the cornflour, crème fraiche, lemon zest and juice and beat once more. Pour the mixture onto the base and bake in the centre of the oven for 50 minutes to 1 hour, or until just set but with still a slight wobble in the centre. Now turn off the oven but leave the cheesecake inside and let it go cold. For the summer berry compote, but the raspberries, sugar and orange zest into a bowl and stir into a bowl and crush with the back of a fork into a purèe. Rub through a sieve into a clean bowl and stir in the summer berries. Chill until you are ready to serve. To serve, carefully remove cheesecake from its tin – you might need to run a round-bladed knife around the edge first – and transfer it to a serving plate. Dust the top with little icing sugar and serve, cut into wedges, with the summer berry compote.
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Bon AppĂŠtit!
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Haâ&#x20AC;&#x2122;s
C O O L C O O K B O O K
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CHEFS - in alphabetical order Ben Connor Ben Moore Callie Carrie Charlie Chris Cristina Dave Deej Edwin Elisa Gogo Ira Jan Jiri Karen Keith Max Meli Michael Petra Sabrina Simon Tereza Tina Yannis
HAPPY BIRTHDAY HA!!!!
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Haâ&#x20AC;&#x2122;s
C O O L C O O K B O O K
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