Archive for June, 2011

Parmesan Beef Patties

Thursday, June 30th, 2011
  • 1 garlic clove
  • 3 tsp parsley, finely chopped
  • 600g Premium beef mince
  • Parmesan Cheese, grated
  • 1/2 tsp Salt
, 1/2 tsp Black Pepper, freshly ground
  1. Mix everything well, divide into 6 portions and flatten into 6 patties 2cm thick by 10cm in diameter.
  2. Panfry in a little olive oil or barbecue over moderate heat until completely cooked.
  3. Serve in warm pita breads or sesame buns with sliced tomatoes, cucumber, lettuce leaves or your favourite
hamburger fillings.

Waste not, want not

Thursday, June 30th, 2011

Every year students across the UK throw out thousands of tons of perfectly edible food when they leave their halls of residence. This creates something of a considerable environmental problem as much of this food waste gets dumped into the landfill sights across the UK placing further strain on Britain’s’ emissions.

With this in mind, the very green University of Bath got in touch with us to see how we could help their students improve their waste habits. The studentcooking team has seen some sights in the past, but this summer we saw some sights at Bath which made us think that students needed to know what to do with their end of term leftovers.

With the help of chef Chris we created three fantastic meals: Parmesan Beef Patties; an Open Tuna Lasagna and Caramelised Bananas. Considering all the food was going to be thrown out, Chris really showed our students that with a little creativity, they could create some spectacular food!

Tom Yum Kung recipe

Monday, June 13th, 2011

Soup to boost your immune system? That’s right! Tom Yum Kung soup is currently under study for its ability to fight off cold and flu viruses, and perhaps even cancer. Here’s a slightly different variation to the one in the Exeter International Cook-Off film – it’s got coconut milk in it, which gives it a little more thickness and flavor while still keeping it healthy. It’s an easy recipe, and quick to cook up, but tastes like Thai restaurant quality – enjoy!

TOM YUM KUNG
Prep Time: 15 minutes | Cook Time: 10 minutes | SERVES 2-3

Ingredients:
• 4-6 cups good-tasting chicken stock
• 1 stalk lemongrass , minced
• 3 kaffir lime leaves (available fresh or frozen at Asian stores)
• 3-4 cloves garlic, minced
• 1-2 red chilies, finely sliced, OR substitute 1/2 to 3/4 tsp. dried crushed chili
• 3 tbsp. fish sauce (available at all Asian/Chinese food stores and some supermarket chains)
• A generous handful of fresh shiitake mushrooms, sliced thinly
• 12 medium raw shrimp, shells removed
• 1/2 can good-quality coconut milk, OR 1/2 can evaporated milk
• 1 tbsp. freshly-squeezed lime juice
• 1/3 cup fresh coriander (cilantro), roughly chopped

Method:
1. Pour stock into a deep cooking pot and bring to a boil.Add the lemongrass and boil for 1-2 minutes. If using fresh lemongrass, also add the upper stalk pieces for extra flavor .
2. Add garlic, chili, lime leaves, and mushrooms. Reduce heat to medium and simmer 1-2 minutes.
3. Add the shrimp (plus other vegetables such as cherry tomatoes and broccoli, if using). Simmer 3-4 minutes, or until shrimp is pink and plump.
4. Reduce heat to medium-low and add the coconut milk plus fish sauce and lime juice. Stir well to combine and gently simmer until hot. Test the soup for salt and spice, adding more fish sauce instead of salt (I usually add 1 more Tbsp.), or more chili as desired. If too sour, add 1/2 tsp. sugar. If too spicy for your taste or if you’d like it creamier, add more coconut milk. If too salty, add another squeeze of lime juice.
5. Serve in bowls with fresh coriander sprinkled over.