About this book This book was written to encourage more young people to take up cooking. All the recipes in this book can be made using cheap and simple ingredients, available anywhere. This book also gives advice on how to produce further meals with leftovers - saving you money and making sure no food goes to waste! Cooking is cheaper and healthier than ready meals and takeaways. It can also be great fun! Try the recipes in this book and once you feel confident cooking for yourself, why not experiment more and create your own wonderful dishes! - Jamie Olive and Javell Nelson 2013
Contents Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Cous cous with peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Quick chicken curry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Roast chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Chicken broth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 Chicken stirfry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Chicken and mushroom pasta. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Chicken and bacon salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 Spaghetti Bolognese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Chilli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Burgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Quick pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Tuna pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Stuffed Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Sweet potato wedges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Yoghurt and mint dip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Sausage Pasta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Broccoli and cauliflower cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Mediterranean tray bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Fluffy Cupcakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Crumbly Shortbread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Ratatouille (serves 2 - 3) Ingredients: 1 pepper 1 courgette 2 mushrooms 1 red onion 1 aubergine 1 tin chopped tomatoes black pepper salt ½ teaspoon oil Method: Cut all vegetables into bite size pieces, place in pan with oil and fry until soft. Add chopped tomatoes and season with salt and pepper. Cook until hot. Eat on its own or serve with cous cous.
Cous cous with peppers and sweet corn (serves 2) Ingredients: 1 cup cous cous 1 pepper, diced ½ tin sweetcorn, drained 1 veg stock cube Method: Tip cous cous into bowl, crumble on the veg stock cube, cover with freshly boiled water and leave to soak for 5 minutes. When all the water has been absorbed, fluff with a fork and stir in the diced pepper and sweetcorn
Quick Chicken Curry with Naan Bread or White Rice (serves 4) Ingredients: 8 chicken breasts or thigh meat, cut into chunks 1 can of chopped tomatoes 1 large or 2 small white onions, chopped 2 garlic cloves, chopped 4 tbsp curry powder 2 tbsp ground black pepper 4 tbsp oil 3 cups of long grain rice 4 cups of water 2 large or 4 small naan bread (optional) 1 large or 2 small potatoes, chopped small (optional) Small handful of coriander, chopped Salt & pepper to taste
Method: For the chicken: Thoroughly wash the chicken in water and lemon juice or 3 tbsp of vinegar, removing the skin and excess fat (if using thighs). Drain off water and pat dry with kitchen paper. Add the chicken pieces to a large bowl along with the chopped onions, garlic, black pepper and curry powder. Rub all ingredients into the chicken and allow to marinade whilst you prepare rice (if using).
For the rice: Put 3 standard cups of rice into a medium sized saucepan and rinse under cold water until it runs clear. Drain water off and then place the saucepan on the stove with 4 cups of water, 2 tbsps of butter and salt to taste. Cover and simmer for 15 minutes whilst you cook the chicken.
To complete the dish: Heat the 4 tbsp of oil in a pan and add the chicken. Cook for 5 minutes and then add the chopped tomatoes along with 1 cup of water and stir. Leave to cook for a further 15 minutes and check the rice. If using naan bread, warm in a microwave for 30 seconds, or in a pre-heated oven 3 minutes, or under a grill for 1 minute each side. To plate up, spoon a generous amount of rice onto the middle of the plate along with some chicken. Cut the naan bread into strips and place on the side, then garnish with the chopped coriander and serve.
Roast chicken (serves 3 - 5) Ingredients: 1 whole chicken 3 potatoes 3 broccoli 4 carrots Gravy granules (4 tbsp per half pint of boiling water) Method: Roast chicken usually comes with instructions for cooking. As a rule though, you cook a chicken at oven temperature of 190°C in a conventional oven, 170°C in a fan oven or on gas mark 5. Cook the chicken for 20 mins per 450g/1lb + 20 mins on top. To check your chicken is cooked, pierce it and make sure the juices run clear and that it is not pink or red on the inside.
Peel and boil potatoes for 7 minutes, or until soft. Remove from heat, drain, and place on a tray with a little oil that has been pre-heated in the oven. Place in oven for 35 minutes until golden and crispy. Cut and boil carrots fo 10 minutes and broccoli for 3-5 minutes. When serving only use 1 chicken breast and ½ broccoli per person, save the rest in a fridge once cooled..
What to do with your leftover chicken? Chicken is a very versatile ingredient. I often roast a chicken at the start of the week and use it as leftovers for a few days afterwards.. Here are some great ideas for using up chicken leftovers.
Chicken broth (serves 2 - 4) Ingredients: Chicken from roast chicken ½ cup pearl barley ½ cup red lentils Carrots diced Onion diced 1 litre chicken stock Black pepper Method: Into a pan place the chicken stock, pearl barley, red lentils, chicken, carrots and onion, simmer for 50 minutes until pearl barley is soft. Serve straight away with crusty brown roll.
Chicken stirfry (serves 1 - 2) Ingredients: 1 chicken breast from roast chicken, sliced 1 packet dried chicken noodles made up as instructed Broccoli saved in fridge, sliced up 2 mushrooms sliced 1 pepper sliced 2 carrots sliced Chinese 5 spice powder Method: Heat a little oil in a large frying pan or wok. Tip in the chicken, broccolli, carrots, peppers and mushrooms, and fry for 3-5 minutes, stirring all the time, until vegetables are soft. Add cooked noodles and ½ teaspoon of Chinese 5 spice., mix together well and serve immediately!
Chicken and mushroom pasta (serves 2 - 3) Ingredients: Chicken from roast chicken 4 mushrooms, sliced 1 onion, sliced 1 spring onion, sliced 125ml double cream Black pepper Cooked pasta Method: Fry mushrooms, chicken, onions and spring onion in a small amount of oil for 10 minutes then add double cream and black pepper. Heat through then add the cooked pasta and mix together.
Chicken and bacon salad (serves 1 - 2) Ingredients: Leftover cooked from the roast – as much or as little as you like 2 rashers of bacon 5 leaves from a round lettuce 2 tomatoes 1 carrot, grated 1 pepper, diced Some sliced cucumber Method: Cook bacon to liking. Chop it up into bite size pieces and mix with chicken and all chopped salad.
Spaghetti Bolognese (serves 3 - 4) Ingredients: 400g beef mince 1 tin chopped tomatoes 1 box passata 1 clove garlic 1 onion Cooked spaghetti Oil Method: Brown mince in an oiled pan, add garlic crushed and onion. Fry until soft. Add chopped tomatoes and passata. Save a third in the fridge to use as chilli another day and a third to use in lasagne. Serve with cooked spaghetti.
What to do with your leftover bolognese mince?
Chilli (serves 2 - 3) Ingredients: Bolognese mince from fridge 1 tin kidney beans, drained and rinsed chilli powder Method: Add tin of drained kidney beans and chilli powder to the bolognese, simmer for 10-15 minutes in a saucepan, and serve with sour cream and cooked rice.
Lasagne (serves 3 - 4) Ingredients: Bolognese mince from fridge 1 jar white sauce Lasagne sheets Cheese to top Method: In an ovenproof dish place half of the spag bol mix then some white sauce, then layer on the lasagne sheets. On top of the sheets put more mince, the white sauce, and top with cheese. Cook in a preheated oven at 180째C or gas mark 6 for 35 minutes.
Burgers (serves 2 - 3) Ingredients: 400g beef mince 1 onion diced 1 tablespoon Worcestershire sauce Black pepper Method: Place all ingredients into a bowl and mix and squeeze using your hands. The meat should become very smooth and able to stick together. Place half mixture into another bowl, cover and put in fridge, this will be used for meatballs. With the remaining mixture, using your hands divide up the mixture and roll into balls then flatten into burger shapes. Place burgers onto a baking tray and cook under the grill for 15 minutes, turning half way. Serve in buns with cheese and salad.
What to do with your leftover beef mix? Meatballs (serves 2 - 3) Ingredients: Beef mix from fridge Passata Oregano Method: Roll mixture into small balls and place onto a baking tray, cook under a medium grill for 15 minutes, turning a few times. When cooked place in a pan with passata and oregano, simmer for 5-7 minutes serve with pasta or salad and pitta bread.
Quick pizza (serves 1 - 2) Ingredients: Tortilla wrap or half baguette Tomato passata Cheese Toppings such as ham, pineapple, mushrooms, peppers, tuna, bacon. Method: Spread the tortilla or baguette with the passata and cheese. Add your chosen toppings then place in oven until cheese is bubbling and brown.
Tuna pasta bake (serves 3 - 4) Ingredients: 1 tin tuna 1 tin chopped tomato 1 tin sweetcorn 2 cups dried pasta shapes Cheese, grated Method: Boil pasta as the instructions on packet. Drain, and stir in chopped tomatoes, sweetcorn and tuna, and simmer for 7-10 minutes, stirring well. Sprinkle the top with cheese and place in the oven for 20 minutes, or until the cheese has melted and browned. and th pasta bake is heated through.
Stuffed peppers (serves 1 - 2) Ingredients: 2 large peppers 1 packet savoury rice Mozzarella cheese sliced Method: Slice the tops off the peppers andset aside. Cook savoury rice as per instructions. Fill peppers with the savoury rice, place tops on and put into oven gas mark 6 or 180째C for 25 minutes. Then take out of oven, remove tops, place cheese on top and put back in oven for 5 minutes, until cheese is melted.
Sweet potato wedges Ingredients: 2 sweet potatoes oil paprika Method: Cut sweet potatoes into wedges and place skin side down onto a baking tray. Brush with a little oil and sprinkle with paprika. Cook in oven for 35 minutes at 180â—ŚC or gas mark 6. Serve with yoghurt and mint dip.
Yoghurt and mint dip Ingredients: 4 tablespoons natural yoghurt mint leaves, chopped cucumber, diced Method: Mix all ingredients together, store in fridge until needed.
Sausage pasta (serves 2 - 3) Ingredients: 3 sausages 8 cherry tomatoes, halved ½ red onion, diced ½ tin sweetcorn 2 cups pasta 1 tin chopped tomatoes Method: Cook sausages and allow to cool. Cook pasta and drain. Cut each sausage into 4 pieces and add to pasta. Add tomatoes, sweetcorn, onion and chopped tomatoes to pasta and simmer for 8-10 minutes.
Broccoli and cauliflower cheese Ingredients: 1 broccoli 1 cauliflower cheese sauce cheese Method: Cut broccoli and cauliflower into florets and boil until soft. Drain and mix with cheese sauce and place in an oven proof dish. Sprinkle with cheese and bake in oven until cheese is bubbling.
Mediterranean tray bake (serves 3 - 4) Ingredients: 1 sweet potato cut into wedges 1 courgette, sliced 2 peppers, sliced 1 red onion, sliced 10 cherry tomatoes 8 mushrooms, sliced 1-teaspoon cumin ½ teaspoon oregano ½ teaspoon cinnamon 1 teaspoon oil Method: Mix all ingredients in a bowl then spread out on a baking tray. Cook in oven for 35 minutes at gas mark 6 or 180°C
Fluffy Cupcakes (makes 12 cakes) Ingredients: 250g salted butter, cubed 250g light soft brown sugar 250g self raising flour, sieved 4 eggs, whisked 1 tsp vanilla essence or extract ½ tsp ground nutmeg ½ tsp mixed spice Method: Pre-heat the oven to 180°C - Gas Mark 4 Line a 12 hole Cupcake/Muffin tin with paper cases and set aside With a wooden spoon, in a large bowl cream the butter, sugar and vanilla together until light and pale in colour and fluffy in texture. Add half the egg followed by the spices & 1 tbsp of flour to avoid curdling and mix in. Add the remainder of the egg and flour, then fold in with a large metal spoon. Spoon the mixture in the prepared cases, filling each about ¾ full. Tap the lightly on the work surface to level out. Place in the oven for 10 - 12 minutes until light brown in colour and “springy” in texture. Remove the cupcakes from the oven and place on a work surface or cooling rack and allow to cool before consuming or decorating.
For Chocolate Cupcakes: Replace 50g of flour with 50g of cocoa powder and follow as normal. For Lemon Cupcakes: Add only the zest to the creamed butter and sugar, then follow as normal. For Carrot Cupcakes: Add the zest of ½ an orange to the butter and sugar mixture, then ½ cup of grated carrots to the egg mixture before folding in the rest of the flour. For Coconut Cupcakes: Replace 50g of flour with 50g of desiccated coconut and follow as normal.
Crumbly Shortbread (makes 24 - 36 biscuits) Ingredients: 150g butter, cubed 60g caster sugar 200g plain flour, sieved Pinch of salt Method: Pre-heat the oven to 180°C - Gas Mark 4 Beat the butter and sugar until light and fluffy Slowly stir in the flour until you have a thick but smooth paste, then tip out onto a lightly floured work surface and bring together until you have a smooth ball of dough. Roll the dough out until it’s 1cm thick. Cut into your desired shapes, place on a lightly greased baking tray, sprinkle with sugar and rest for 10 minutes in the fridge. Bake in the oven for 15 - 20 minutes until pale golden brown. Once you’ve removed the shortbread from the oven, allow to cool for at least 10 minutes before eating!