Archive for February, 2011

Recipe #9 eggstravaganza

Thursday, February 24th, 2011

Ingredients:
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 200g leftover potatoes, cubed
• 2 tomatoes, chopped
• Sprig of fresh basil or parsley, chopped
• 100g Spam
• 2 eggs
• 150ml fresh whole milk
• Salt and pepper

Method:
1. Heat the oil in a large frying pan. Add the onion and cook until softened. Add the potatoes, tomatoes, basil and spam.
2. Beat the eggs and milk together and season with salt and pepper, then pour into the pan – stir until beginning to set.
3. Place the pan under a hot grill and cook until lightly golden, then cut into wedges and serve.

Chicken and Chorizo Casserole

Thursday, February 17th, 2011

Larry’s masterpiece is easy as pie casserole – try it for yourself!

Ingredients
• 1 chicken breast
• Can of beans of your choice
• 2 tbsp olive oil
• 1 chorizo sausage
• 400 g tin chopped plum tomatoes
• A few sprigs thyme
• 1 medium onion
• Medium carrots
• 2 celery sticks
• 1 tsp paprika
• 2 cloves garlic, chopped
• 275 ml hot vegetable or chicken stock

Method
1. Prepare the vegetables. Begin by peeling the onion, celery and carrots and finely chopping them.
2. Heat 1 tbsp of the olive oil in the casserole dish and when the oil is hot, brown the chicken breasts on both sides until golden brown. Then transfer the chicken to a plate and now add the rest of the oil to the casserole.
3. Stir in the onions, carrots and celery and cook everything over a low heat, covered with a lid, to allow the vegetables to sweat in their own juices for 10-15 minutes or until they are beginning to soften.
4. Prepare the chorizo sausage. Cut into small dice before stirring it into the vegetables. Turn the heat up to medium and cook everything together for 2-3 minutes. You will need to stir constantly to keep everything on the move, to prevent the chorizo from sticking to the bottom of the casserole.
5. Now add the cooked, drained beans (you can throw away the thyme and the bay leaf), garlic, tomatoes, the other bay leaf and the saffron, followed by the hot stock. Season with salt and freshly milled black pepper and give everything a good stir.
6. Place the chicken breasts on top, bring the whole lot to simmering point, then reduce the heat to low and leave to simmer, covered, for 20-25 minutes.

Royal Holloway Campus

Friday, February 11th, 2011

Royal Holloway campus offers a range of fantastic outlets serving a wide selection of foods and drinks. Here’s a few of them:

Founders – for freshly prepared hot meals (Open for Breakfast 8:00-10:00am, Lunch 12:00pm-2:00pm and Dinner 5:30pm-7.30pm).
Café Jules – for a wide selection of baguettes, cakes and coffees ( Open 8:30am-5:30pm).
The Hub – a wide selection of hot meals including authentic stir-fries and burgers and salad bar (Open Monday to Friday 7:30am-9-30pm).

(You can see all the other food and drink outlets on the RHUL website – there’s loads more!)

My ideal meal would be a trip to the fantastic Hub – now I am not usually the biggest fan of oriental cuisine, but the chicken noodle soup is something to die for, or at least drive 300 miles for. Comprising of a sizzling breast of chicken, enriched with all the flavours of Eastern cookery, carved up in front of you and served in a light, delicate Miso noodle soup, perfectly complemented with a bit of tongue tingling chilli sauce.

I must say, I have had this dish once or twice while feeling a bit under the weather and each time it seems to have had some fantastic restorative effect. For a refreshing, palate cleansing and healthy treat, why not head down to the newly opened “Imagine” for a tub of green tea frozen yoghurt.

If you are taking a break from study, why not head on down to the Store On Campus. Not only do they stock a huge range of sandwiches, snacks and crisps, but also a fantastic selection of wines and beers.

Any student would give their right arm to have some of the outlets available to students at Royal Holloway, so get out their and use them!

Panacalty

Friday, February 11th, 2011

Lois’s Panacalty is a cheap and easy dish that feeds loads of you.

If you want to try it for yourself here is the recipe -
1 tin of good quality corned beef
2 medium onions
1 medium carrot per person
4 to 5 large potatoes (at least 1lb)
1 tin of baked beans
2 tbl spoons of HP brown sauce
1 tin of chopped tomatoes
4oz Cheddar cheese (optional)
Mixed herbs
Paprika
1 oxo stock cube

· Peel potatoes and chop into slices.

· Peel the carrots and chop into slices.

· Add the slices to a pan of water and bring to the boil – cook for 10minutes.

· Add the chopped carrots to a pan of water – boil for 5-10 minutes.

· Chop and fry off the onions in olive oil, paprika and mixed herbs.

· Mix together the corned beef, baked beans and chopped tomatoes in a casserole dish.

· Mix in the fried onions and carrots.

· Add 2 tbl spoons of HP brown sauce and mix together.

· Drain off the potatoes and arrange the slices neatly on top of the mix.

· Glaze with butter and 1 tbl spoon of milk.

· Cook in a pre heated oven (Gas 7/8, 200C) for 15 minutes.

· After 15 minutes remove the dish from the oven and cover with grated cheese.

· Place back in the oven for a further 5-10 minutes (or until the cheese is nice and crispy)

· After 5 minutes, remove from the oven and serve.

Can It Or Cook It Video Blog – The Girls

Thursday, February 10th, 2011

Watch the girls video blog to see how they felt they got on!!

Can It Or Cook It Video Blog – The Boys

Thursday, February 10th, 2011

The boys did great with some terrible ingredients! Let see how they thought it went!

Christina’s Chicken and Leek Pie

Thursday, February 3rd, 2011

Christina gave Addy a great dish to attempt for our crash course in British food. If you want to give it ago yourself then here it is!

Ingredients

Olive Oil

Leek

2 Breasts Chicken (Approx 400g)

Handful of chestnut mushrooms

Thyme (Fresh or Dried)

Creme Fraishe (1Tablespoon)

Plain Flour (1Tablespoon)

Stock cube/stock pot

Readymade puff pastry

Green Beans

1 egg

Method

  • Preheat your oven to 200°C
  • Get your puff pastry out of the fridge
  • Put a saucepan on medium heat and add approx 3 tbsp olive oil
  • Slice the chicken into CM strips and add to the saucepan
  • Season with salt and pepper
  • Add a knob of butter
  • Chop and add leeks
  • Sprinkle in some thyme
  • Wash, slice and add the mushrooms
  • Add 1Tbsp Creme Fraishe, 1 tbsp flour and 300ml Chicken Stock
  • Give it a stir, don’t worry if it seems runny, it will become thicker when baked
  • Leave the saucepan on the heat until the chicken is cooked (this should only take a couple of minutes)
  • In the mean time, roll out puff pastry to the size of your oven dish
  • When the chicken is cooked, pour the contents of the saucepan into the oven dish and cover with the pastry
  • Turn the hob on high and put your saucepan aside to wash up later
  • Score shallow lines into the pastry and glaze with the beaten egg
  • Stick it in the oven until it looks cooked (Usually about 20 mins)
  • Put a saucepan of boiling water on a hot hob
  • Wash the green beans and chop off the ends and slice them vertically
  • Place the beans in a colander,  put this on top of the saucepan of boiling water and place the lid on top
  • Steam for around 10 minutes
  • Serve you green beans with a knob of butter, which will compliment the creamy flavour of the pie