Crowd Sauced Recipes

CROWD SAUCED RECIPES Created By: Ged Kauri, Oliver Smith, Sam Wheeler & Simon Jarvis

SPECIAL FRIED RICE

by Beth Duck

Ingredients (Serves 4-6 people)

► 2 or 3 eggs for omelette ► 250g Basmati rice (soak for 1hr then rinse 3 times to remove excess starch) ► 2 medium onions finely chopped ► 1 carrot finely chopped ► 2 or three garlic cloves finely chopped ► Chillies finely chopped (optional but recommended) ► Fresh Ginger Finely chopped (1cm squared or to taste) ► Peppers (red, green or orange as required) sliced ► Mushrooms sliced as required ► Frozen peas as required ► Cooked Prawns / cooked chicken (optional) ► (Any other vegetables i.e. Broccoli, courgettes, sweet corn etc.) ► Light soya sauce 5 table spoons ► Dark soya sauce tablespoons (go easy with the dark) ► Vegetable oil 4 tablespoons ► Sesame Oil 2 tablespoons.

Cooking Omelette Lightly beat 2 or 3 eggs together add savlt and pepper to taste.

Heat Wok and when hot add 1 table spoon of veg oil.

Add egg and gently move away from sides of wok and turn heat down, when omelette is set, turn and lightly cook other side.

Remove from wok and roll it up (like a cigar) and leave it to cool.

Rice Put rice in microwaveable bowl and add hot water until it covers the rice by 1cm over the rice.

Place cling film over the bowl and pierce several times (let steam out) Place in microwave and cook on full for 8 minutes.

Remove from microwave and fluff up. (Set aside to cool, longer the better)

Fried Rice Put rice in microwaveable bowl and add hot water until it covers the rice by 1cm over the rice.

Place cling film over the bowl and pierce several times (let steam out) Place in microwave and cook on full for 8 minutes.

Remove from microwave and fluff up. (Set aside to cool, longer the better) Add 3 tablespoons of veg oil to the wok on medium heat.

Add chopped carrots and cook for two minutes.

Add onions and cook for a further two minutes (until just starting to brown).

Add garlic, ginger and chillies and cook for another 2 minutes.

Add peppers and on all other veg excluding mushrooms and peas, cook for 5 minutes.

Add prawns / chicken and cook for two minutes (until hot).

Add light soya and stir.

Add dark soya and stir.

Add sesame oil and stir.

Slice egg roll omelette finely and stir into fried rice Decant to serving bowl and enjoy hot or cold.

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QUORN CHICKEN & POTATO CURRY

by Laura Reinbach

Ingredients (Serves One)

► 1 bag of Quorn Chicken pieces ► Splash of oil ► 3 smallish potatoes ► 1 420g (or thereabouts) jar of curry sauce (I use Sharwoods Tikka Masala, but if you can use what you want) ► Rice to serve

Cooking Heat oil in a frying pan and fry the Quorn chicken for 12-15 mins until defrosted.

Meanwhile cut the potatoes into small chunks.

Boil a pan of water and cook the potato chunks for 8-10 mins until tender but not breaking apart.

Add the curry sauce to the chicken, stir through and heat.

Add the drained potatoes and mix.

Serve with rice

VENETIAN APRICOT CHICKEN

by Xander Ford

Ingredients (Serves One)

Chicken breast fillet (diced) – amount varies depending on how hungry you are.

Italian dressing – I usually use Newman's Italian Dressing 1 Jar of Apricot Jam Yellow + Red Pepper (sliced) White rice – again, amount depends on how hungry you are and your preferred sauce-to-rice ratio

Cooking Marinade the diced chicken fillet in the Italian dressing for a minimum of 1 hour. Don't use the whole bottle of dressing, half the bottle should do.

Once marinated, put the chicken + dressing into a large-ish pan and cook over a high heat until the chicken is cooked, stirring frequently. Once cooked, pour half the jar of apricot jam into the pan. Mix in thoroughly and then turn the pan down to a simmer and chuck in the peppers.

Season with salt and pepper to taste, if required.

While the main sauce is simmering, put your rice on to boil. As soon as the rice is fluffy, serve up and dish out the chicken.

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CHICKEN & BACON LASAGNE

by Kate Jarvis

Ingredients (Serves 4 people)

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2 Large chicken breasts 4-5 rashers of smoked bacon 1 brown onion (chopped) 1 tin of sweet corn Mushrooms (or any other veg) Lasagne sheets Chopped tomatoes / Bolognese sauce Cheese sauce Cheddar cheese (grated)

5 Using a deep glass dish pour a layer of the tomato mixture then layer the lasagne sheets, another layer of tomato mixture, another pasta sheets layer and then top off with cheese sauce.

Cooking

1 Preheat the oven to 180 degrees Celsius. Then heat some oil in a large saucepan and fry the chopped onion for 3-5 mins until soft.

2 Add diced chicken breast and dice bacon rashers and fry for a further 5 mins

6 Cook in the oven for about 20 mins, then take out sprinkle with cheese, then cook for a further 20-25 mins until the cheese is melted and golden brown.

3 Add the rest of your veg and the tomatoes/Bolognese and then season with herbs and spices.

7 Serve with garlic bread and/or fresh herb salad.

4 Stir well, then cover and simmer for 10 mins.

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VINTAGE LEMON LAYER CAKE WITH LEMON BUTTERCREAM

by Amy Wheeler

You will require ► Three tiers 8x8 cake tins For each cake tier you will need (make three tiers): ► 100g softened butter ► 175g self raising flour ► 1 teaspoon baking powder ► 175g caster sugar ► 2 whisked eggs ► 6 tablespoons full fat milk ► 1 grated lemon rind Filling: ► Jar of lemon curd

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For lemon buttercream (for all three tiers): 175g of butter 4 tablespoons lemon juice 2 tablespoons of grated lemon rind 1000g icing sugar

Cooking Preheat oven to 160C and grease or line each cake tin. In a mixing bowl, add the ingredients in order, mixing as you go. Mix until smooth and airy, pour into the lined cake tin.

Place into heated oven for 15 minutes initially, then turn the cake tin around and cook for a further 18 minutes, until golden brown on top. Use a skewer to test the mixture is cooked before removing from the oven.

Allow to cool for about 10 minutes in the tin then remove and place on a cooling rack.

Repeat each step a further two times to prepare all three tiers of the cake.

While layers are cooling, prepare the lemon buttercream. Whisk the butter, adding the icing sugar slowly. Whisk in the lemon juice and rind.

Once the cakes have cooled, coat the bottom layer with lemon curd and a good layer of lemon buttercream.

Place the second layer on top, coat this layer with lemon curd and a good layer of lemon buttercream.

Place the final layer on top and coat with the remaining lemon buttercream.

Take a pallet knife and smooth the lemon buttercream around the sides.

This should not be neat as the cake is Vintage. Decorate with candy flowers or fruit as required.

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KEN’S RAW FRY

by Ken Wheeler

Ingredients

Cooking

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Place potatoes into a saucepan of boiling salted water and boil for 10 minutes. Drain and dice coarsely.

Into a deep frying pan, heat olive oil, fry chopped onions and diced bacon for 3-4 minutes, stirring occasionally.

Add diced potatoes, salt and black pepper and lightly fry for 5-6 minutes.

Drain can of tomatoes and slice thickly. Add tomatoes and mushrooms to frying pan and stir lightly, frying for 3-4 minutes.

Meanwhile, lightly heat butter in a frying pan, dip each slice of bread into the beaten egg and fry in the butter until lightly golden brown, turning once.

Place eggy bread on plate and top with bacon, tomato and potato fry. Garnish to taste.

(Serves One)

Olive oil 1 onion coarsely chopped 8 rashers of Thick Back Bacon diced 4 sliced mushrooms 400g can of whole tomatoes, drained 2 medium potatoes Salt and black pepper 25g salted butter 2 large eggs beaten 8 slices of thick sliced bread

DAWN’S PASTA SPIRALS & CORNED BEEF WITH CHERRY TOMATO HASH

by Dawn Wheeler

Cooking Heat oil in a deep frying pan, add chopped onion and crushed garlic and cook gently, stirring occasionally for about 3-4 minutes.

Add tomato puree, chopped tomatoes, paprika, basil and sugar, season with salt and pepper, and stir well.

Simmer uncovered for about 10 minutes until onions are soft.

Add cherry tomatoes, frozen peas and diced corned beef, return to heat for about 10 minutes until the sauce has reduced a little.

While sauce is reducing, cook pasta in large saucepan of boiling salted water for 10-12 minutes until soft and tender.

Drain and add to the tomato and corned beef sauce and mix well.

Serve with a garnish of fresh shredded basil and grated Parmesan.

Ingredients (Serves 4-6)

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300g pasta spirals (fusilli) softened 1 teaspoon olive oil 1 medium onion coarsely chopped Two cloves of garlic crushed 2 tablespoons of tomato puree 400g carton of chopped tomatoes 150g cherry tomatoes halved 1 teaspoon paprika ½ teaspoon dried basil 1 tablespoon caster sugar Salt and black pepper to taste 250g of frozen peas 1 can of corned beef diced Garnish: Shredded fresh basil Grated Parmesan

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DADDY’S EYE

by Steve Wheeler

Ingredients (Serves One)

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Olive oil 1 Slice of bread 1 egg Tomato sauce Salt and black pepper to taste

Cooking Place potatoes into a saucepan of boiling salted water and boil for 10 minutes. Drain and dice coarsely.

Into a deep frying pan, heat olive oil, fry chopped onions and diced bacon for 3-4 minutes, stirring occasionally.

Add diced potatoes, salt and black pepper and lightly fry for 5-6 minutes.

Drain can of tomatoes and slice thickly. Add tomatoes and mushrooms to frying pan and stir lightly, frying for 3-4 minutes.

Meanwhile, lightly heat butter in a frying pan, dip each slice of bread into the beaten egg and fry in the butter until lightly golden brown, turning once.

Place eggy bread on plate and top with bacon, tomato and potato fry. Garnish to taste.

MACARONI CHEESE

by Eve Kauri

Cooking Boil the pasta following the instructions on the pasta.

Meanwhile melt the butter in a saucepan. Add the flour and whisk for 1minute, then gradually whisk in the milk until you have a lump free sauce.

Bring to the boil, whisking constantly. Until thickened.

Add the mustard and garlic, season to taste.

Remove from the heat, then stir in the cheddar and parmesan.

If the cheese sauce does not have a strong enough flavour then feel free to add more parmesan

Ingredients

(Serves 4-6)

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350g of macaroni 1 packet of diced bacon or pancetta Cheese sauce 2 tbsp. butter 3 tbsp. plain flour 500ml whole milk 1/2 tsp English mustard 1/2 tsp garlic granules Salt & pepper 250g mature or extra mature cheddar (grated) 30g grated parmesan

Cook the bacon or pancetta until crispy in a griddle pan, removing any liquid.

Drain the pasta and tip into a large ovenproof dish, stir in the cheese sauce and bacon.

Cook for 20-30 mins at 200c/fan 180c/gas 6.

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AUSTRALIAN CRUNCHY

by Eve Kauri

Ingredients (Serves One)

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8oz Butter 5oz Caster Sugar 3oz Desiccated Coconut 2 1/2 oz. Crushed Cornflakes 1 tbsp. Cocoa 5oz Self-Raising Flour

Cooking Melt the butter over a low heat. Remove from the heat and stir in the sugar, cocoa, coconut and cornflakes.

Gradually stir in the flour.

Place the mixture into a greased Swiss roll tin. Level with a spoon. Bake for 30mins at gas 4 or 180c.

Cut into squares whilst still warm, when cold cover with melted chocolate if desired place into the fridge to make it extra 'crunchy'.

BOLOGNESE POTATO BAKE

by Eve Kauri

Cooking Heat the oil in a large saucepan or wok and sauté the onions for a few minutes with the garlic, basil and oregano.

Add the mince and brown.

Add the jar of Bolognese sauce, the tomato puree and the tin of tomatoes. Make sure you remove any skin or stalks from the tomatoes. Add a sprinkle of paprika.

Simmer for 30 mins.

Arrange one third of the potato slices over the bottom of an ovenproof dish. Spoon over half the Bolognese.

Layer another third of the potatoes, then the remaining Bolognese, then the remaining potatoes.

Ingredients (Serves 4-6)

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1tbsp oil 500g lean minced beef 1 onion, peeled and finely chopped 2 fresh garlic cloves 1 tbsp. tomato puree 1 can plum tomatoes Dried basil, oregano and paprika 1 jar Bolognese sauce of your choice 800g potatoes, peeled and sliced 125g mozzarella, torn into pieces

Sprinkle over the mozzarella and bake at Gas 3 or 170c for 50-60 mins, until golden and bubbling. Cover with kitchen foil after 40 mins if browning too quickly.

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CHRISTMAS CHUTNEY

by Anne Addison

Cooking 1. Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 0.5cm width.

2. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients and 2 tsp salt.

Heat the mixture until it is simmering quickly.

3. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.

4. Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.

Total Time: 1 hr 35 min Prep: 20 min Cook: 45 mins

Image taken by m_culnane (https://www.flickr.com/photos/m_culnane/5219035702/)

Ingredients (Serves 4-6)

► 700 g Red Dessert apples, peeled and cored ► 1 onion, finely chopped 250 g cranberries (dried) ► 350 ml apple cider vinegar ► 200 g sugar ► 1 tsp ground ginger ► 1 tsp turmeric ► 1 tsp ground cumin ► 1 tsp ground coriander

LEMON YOGURT CAKE

by Pamela Smith

Ingredients (Serves 4-6)

► 3 pots of SR Flour (pot from the Lemon Yoghurt to measure ingredients) ► 1/2 a teaspoon baking powder ► 2 pots caster sugar ► 1 pot vegetable oil z ► Zest of 1 large lemon ► 3 eggs ► Pot of lemon yogurt

Cooking Put all the ingredients into a bowl in the order they appear above.

Bake at 170 for 45 mins. (160 for 25 mins in fan oven) (Keep watching on timing as may need adjusting to your own oven) While cake is still hot, make holes all over with a skewer or fork then sprinkle with lemon juice and sugar, leave to cool before turning out.

Image taken by Walter Lim (https://www.flickr.com/photos/coolinsights/8853949026/in/photolist-euoNzy)

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MELTING MOMENTS

by Eve Underwood

Ingredients (Serves 4-8)

► 140g self-rising Flour ► 90g Caster Sugar ► 85g Margarine ► 42g Lard ► Half an Egg ► 1 Teaspoon Vanilla Essence ► Rolled Oats

Cooking 1. Cream together Fats, Sugar, Beat in half egg and vanilla essence. Stir in flour and mix thoroughly 2. With wet hands form the mixture into a ball (size of large marbles), coat with rolled oats.

3. Place on greased baking trays – sheets, Press out slightly!

4. Bake in moderate oven at 170-180c, Gas mark 4 for 15-20 minutes 5. Decorate with small pieces like Glace Cherries 6. Optional – Coconut can be used in place of porridge oats

Taken by Steven Lilly (https://www.flickr.com/photos/sk8geek/3352348133/in/photolist-67eEiK-bzWvkZ-fSxkog-67M5af-bn2JeU-7ewTvy)

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CROWD SAUCED RECIPES SPECIAL THANKS TO Amy Wheeler Anne Addison Beth Duck Dawn Wheeler Eve Kauri Eve Underwood Kate Jarvis Ken Wheeler Laura Reinbach Pamela Smith Steve Wheeler Xander Ford

Created By, Ged Kauri, Oliver Smith, Sam Wheeler & Simon Jarvis