Archive for December, 2010

On and Around Campus: University of Bath

Thursday, December 9th, 2010

If you are a student at the University of Bath, you are in for a real treat! The University has lots of fantastic venues to eat out at, all offering a large selection of hot and cold foods, plus many very tempting lighter refreshments and drinks!
The great thing about eating on campus is that not only are you getting some top notch food and drinks, you are also probably going to be:

Saving money: Universities are renowned for their dedication to brilliant food at brilliant prices

Environmentally friendly: Less packaging and more ethically sourced foods usually equals very happy greener students!

Beneficent to Students: Very simple, you pump money into the university, it magically re distributes in back into you!

Fair: Trade, simple.

So plenty of reason to smile about eating at Bath! Bon Appetito!

Blag A Dinner Party Main Recipe

Tuesday, December 7th, 2010

Main

Grilled Lamb Chops with Feta Cheese

  • 4 lamb chops
  • 200g of feta cheese
  • 4 tbsp olive oil
  • 1 tbsp Dried Italian herbs
  • Salt & Black Pepper
  1. Break up the feta into chunky pieces and leave in a cullunder for 20 minutes to drain.
  2. Take the lamb chops and season with salt and pepper and coat in olive oil.
  3. When cooking the lamb chops you can either use a griddle pan or George Foreman grilling machine.  If using a griddle pan, make sure the pan is searing hot before placing the chops in.  If you don’t have these you can use the grill in the oven.  If using the grill then make sure it is pre-heated for 5 minutes before.
  4. Cook for about 3 minutes on each side.
  5. Whilst the lamb chops are cooking, take the feta and place in a large bowl.  Mix in the olive oil and dried herbs.  Season with a pinch of salt and pepper.

Drizzle the feta and oil over the lamb chops and

Blag A Dinner Party Starter Recipe

Tuesday, December 7th, 2010

Liked the Dinner Party dishes? Well here is the recipe for the starter -

Starter

Garlic & Goats Cheese on toast (serves 4)

  • 2 heads garlic
  • olive oil, for drizzling
  • A pinch of dried Italian herbs
  • salt & pepper
  • 1 goat cheese, round
  • 1 ciabatta or 1 baguette (large)
  • 1 Lettuce
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with  herbs, salt and black pepper. Roast in the oven for about an hour, or until the garlic is softened.
  3. Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper.
  4. Slice some goats’ cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats’ cheese on top and pop under the grill again until the cheese has melted.
  5. Serve with on a bed of fresh, crisp lettuce leaves.

Bath International Cook-off – Recipes

Tuesday, December 7th, 2010

If you fancy recreating some of the international culinary treats featured in the video, here are some very helpful recipes to guide you on your way:

Poland’s Marinated Pork: This is a very simple recipe and goes excellently with potatoes, a bit of bulgar wheat or some sauerkraut

You will need:

Loin of pork

Honey

Mustard

Pepper

Salt and Pepper.

1. Dice the pork loin into medallions and combine with the honey and mustard. Mix well and add a pinch of salt and pepper.
2. Allow to marinate in the mixture for around twenty minutes
3. Fry in the pan in a little olive oil until the meat is cooked through

Britain’s Cous cous baked salmon:

You will need:

Fillet of Salmon

Cous Cous

Saffron

White Wine

Salt and Pepper

1. Mix 25ml of wine with a few strands of saffron,
2. Add your wine/saffron mixture to a pan and gently heat to bring out the flavors of the saffron. The liquid should turn a golden, yellow color.
3. Once heated, add o half a bowl of Cous Cous. Cover the Cous Cous in the wine and place a tea towel over in order for it to gently cook.
4. While the Cous Cous cooks, skin the salmon fillet and place onto a sheet of tin foil. Season to taste
5. Once the Cous Cous is ready (it should have doubled in portion size) fluff up with a fork and pack it around the salmon fillet to create a coating across the fillet. Place in the oven for 20 minutes and cover the salmon in tin foil.
6. When you remove from the oven, the salmon should have a wonderful, crisp Cous Cous crust. Serve with a salad of rocket and watercress, with sliced avocado and tomato, drizzled with balsamic vinegar.