May 8, 2012
Ingredients:
250g Yellow Noodle
250g White thick rice vermicelli
400g Prawn
350g Squid (Sotong)
200g Pork Belly
40g Green chives
750ml Chicken stock
3 Eggs
5g Chopped garlic
Seasoning:
1/2 tbsp Fish sauce
1 dash Pepper
1 dash Sesame oil
Method:
1. Peel the prawn head. In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I am not a big fan of pork belly hence I have omitted this)
3. Blanch prawns and squid in boiling water. Drain and cut the squid into rings.
4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.
5. Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)
7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.
May 8, 2012
It’s so easy to make homemade Hummus, the only difficult thing is getting a blender!
- 1 16 oz can of chickpeas
- 1/4 cup liquid from can of chickpeas
- 3-5 tablespoons lemon juice (depending on taste)
- 1 1/2 tablespoons tahini
- 2 cloves garlic, crushed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
May 8, 2012
Josh really pushed the boat out with his Lamb Tagine and the results were phenomenal. If you want to give it ago for yourself the here is our take on Josh’s awesome dish!!
- 2 tsp turmeric
- 2 tsp paprika
- ½ tsp cayenne pepper
- 2 tbsp plain flour
- 600g/1lb5oz diced lamb (shoulder is perfect)
- 2 onions, finely chopped
- 4 garlic cloves, chopped
- 2 tsp cinnamon
- 2 tbsp grated ginger
- 2 tbsp tomato puree
- 2 tsp coriander seeds, crushed
- 2 handfuls cherry tomatoes or 2-3 tomatoes, chopped
- 16 dried apricots
- 2 tbsp raisins or sultanas
- olive oil
- salt and pepper
Pre heat your oven to 160°C/320°F/Gas 3. Place a frying pan on a medium heat. If you’ve got a casserole dish you can use on the hob and in the oven, that’s ideal!
Mix the turmeric, paprika, cayenne pepper and flour together in a bowl. Chuck in the lamb and give it a good coating. Add a little olive oil to your frying pan, dust the excess flour from the lamb, and place in the pan. Brown on all sides, then remove and set aside.
Add the onion, garlic and cinnamon to the pan and fry for a couple of minutes. Add the rest of the ingredients, including the lamb, and cook until nice and hot.
Transfer everything to your tagine, or casserole dish, and pour in enough boiling water to almost cover everything. Season with salt and pepper, carefully mix, before placing in the oven for 2 hours. Check after 1 hour and give it a little stir.
Serve with something simple, like cous cous with fresh coriander and a squeeze of lemon juice.
May 8, 2012
If you liked what you saw here are the recipes to give it a go yourself!
Aubergine Burger
Ingredients
250g Pork Mince
One Aubergine
A large pinch of Salt
A pinch of Sugar
A pinch of Chicken flavour Bouillon
40g Leek
20g Ginger
2 tbsp Chinese Soy Sauce
1tbsp Shaohsing Cooking Wine
One Egg
50g Plain Flour
Water
Vegetable Oil
Preparation Method:
1. Put all the pork mince into a bowl
2. Chop leek and ginger into tiny pieces, put into the bowl and mix well with the mince.
3. Add the salt, sugar, bouillon, soy sauce and cooking wine into the mince, mix well.
4. Slice the aubergine into thin, disc-shaped slices, leaving the skin on.
5. Take two aubergine slices and place the stuffing made in step 3 into the middle of them, like making a burger. Repeat for all pairs.
6. Whisk the egg, plain flour and water together until it forms a smooth and thick mixture.
7. Heat oil in frying pan.
8. Soak every piece of prepared aubergine burger in the mixture until it is covered with the flour, and place the burgers into the heated pan, fry until golden-brown.
9. Serve! Tastes great with a side salad or chilli dipping sauce.
Tzatziki Kebabs
Ingredients
1 plain yoghurt (total yoghurt brand works well)
1 tsp Mint Flakes
2 Cloves of garlic – crushed
1 tsp Olive Oil
Pinch of salt
1 chicken breast
Handful of oregano
Method
1. Combine the yoghurt, mint flakes, garlic and olive oil and refrigerate.
2. Cut the chicken breast into cubes and marinate with a generous slather of olive oil and the oregano.
3. Make a dish shape out of tin foil and place the chicken inside. Pop under the grill for 15 minutes or until cooked through.
4. During the last five minutes, place a pitta bread under the grill too.
5. Bring it all together! Place the chicken in the grilled pitta bread and add the tzatziki to taste.
Tags: International, Leeds Met
Apr 26, 2012
Homemade Spaghetti and Meatballs
500g lean beef mince
1 small onion, finely chopped
1 cup fresh breadcrumbs
2 tbsp chopped fresh parsley
1 egg, lightly beaten
Salt and freshly ground black pepper
2 tbsp olive oil
2 cups bottled tomato pasta sauce (or home-made)
200g dried spaghetti
Method
Heat oven to 200°C. Add the mince, onion, breadcrumbs, parsley and egg to a bowl and season with salt and pepper. Mix together.
With damp hands, shape mixture into 20 balls and place on a wire rack set over a baking pan lined with foil.
Bake meatballs in the oven for 20 minutes until browned. Place tomato pasta sauce in a saucepan and bring to the boil to heat through. Add browned meatballs and stir to coat in sauce.
Cook spaghetti in a saucepan with plenty of boiling, salted water for about 10 minutes. Serve spaghetti in bowls topped with meatballs and tomato sauce. Garnish with parsley.
Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins
Apr 26, 2012
Obviously no one can make a strew quite like Alan however if you want to give it ago here is the recipe!
Ingredients
1 large bell pepper
6 large roma tomatoes
1 habanero pepper
1 medium onion
1/2 cup of canola oil
2 cloves of garlic
1 tsp. curry powder
1/2 tsp. of thyme
2 tbsp. chicken bouillion
1 cooked hen (cut in medium pieces)
1 15oz. can tomato sauce
Directions
Cut up tomatoes, peppers (both) and onions and place in blender. Puree mixture until well blended. In a stockpot, pour 1/2 cup of canola oil and place over medium heat. Mince garlic cloves and add to hot oil. Let garlic cook for 30 seconds then pour pureed tomato/pepper/onion mixture into pot. At this time, add curry powder, thyme and bouillon into the pot and mix. Cook uncovered for 15 to 20 minutes. After 20 minutes, add 1 can of tomato sauce and mix. Allow the stew to simmer for 5 minutes. After 5 minutes, add cooked chicken pieces into stew and reduce heat to low, allow to simmer for about 10 more minutes and serve. The sauce can be served over rice.
Apr 12, 2012
Ingredients
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Apr 2, 2012
Here’s a great Guest Blog from the lovely Lois Ackerley 3rd year Marketing, Sales & Communication student at Leeds Met (and our fabulous oncampus video presenter!) all about SOUP!
‘Who knew that healthy food could be so quick, easy and cheap to make!?
I think I’ve gone a bit soup crazy! It all started on Bonfire Night last year, my friend Sophie had invited a group of friends around her place to hang out, eat some food and have some drinks. I’m not really sure what I was expecting her to cook but it certainly wasn’t soup!
Sophie had gone all out, making pumpkin soup from scratch and had even cooked the skins and roasted the seeds for sides. Everyone loved the soup – it was amazing. It turns out Sophie had been making her own soups on a regular basis for a while; she told me how much money she’d saved and how much healthier she was eating. As delicious as the soup she made that evening was, I still thought, home cooking equals time and hard work…but how very wrong I was.
Continue reading
Mar 26, 2012
One of our lovely Guest Bloggers Sophie Devonshire (aka @poppylovering in the Twitter world!) has written us another fabulous foodie post about her new favourite foodie place in Leeds – students, if you’re at Leeds Met or University of Leeds, check it out!
New Favourite Foodie Place
‘As students in Leeds we’re very fortunate to have heaps of independent eateries dotted all over our stomping ground. You really don’t need to venture out of the Hyde Park/Headingley bubble to find satisfying and cheap eats. One of the brightest new stars and a personal fave on this foodie patch is Mamsy’s on Hyde Park Road.
Mamsy’s is a snug, vibrant and chilled restaurant on the edge of the park which serves up authentic Thai nommyness. And it has a nice little story behind it: the owner, Mamsy, came up with the idea of a studenty, cheap-as-chips restaurant whilst travelling in Mexico. He had zilch previous experience in the restaurant industry but fancied himself a (big) challenge. Despite most people warning him that this was a terrible idea he went ahead with the project with limited funds and knowledge.
Continue reading
Mar 19, 2012
If you want to get into the good habit of eating breakfast but are short on time in the morning, fear not! Make these tasty, nutritious On-The-Run Bars and before you head out the house, grab one to eat on the move so you don’t miss out – sorted! Check out the video too so you can watch Pamela in action.
BREAKFAST: ON-THE-RUN BARS
Makes: 12 | Will keep for 1 week in an airtight container
Ingredients:
• 100g butter
• 3 tsp golden syrup
• 85g dememara sugar
• 150g porridge oats
• ½ tsp ground cinnamon
• 50g desiccated coconut
• 2 tbsp linseeds, slightly crushed
• 1 tbsp sesame seeds
• 100g chopped hazelnuts
Get cooking!
1. Heat oven to 160 degrees and grease a 22cm square baking tin.
2. Melt the butter, syrup and sugar in a pan, then pour in the oats, cinnamon, coconut, seeds and nuts – mix well and pour into the tin.
3. Bake for 30-35 mins until golden. Leave to cool in the tin for 5 mins then cut into slices. Wrap each in foil and store in an airtight container to keep fresh!
