Archive for September, 2011

Putting Together the Perfect Student Kitchen

Friday, September 30th, 2011

We’d like to introduce our guest blog writer, Michael Thornton from Magnet Kitchens. As well as doing online research and marketing for the company, Michael has spent the past few months writing about food and enjoys rustling up his own Chicken Tikka Lasagne – interesting! Here’s his tips on the ‘Perfect Student Kitchen’ – straight from the expert.

Putting Together the Perfect Student Kitchen

So you’ve just moved into your student home for the next year. You’ve got your bedroom just how you want it, and there’s even a garden for a good old summer barbeque. However, there’s one room left to sort out, and it’s one in which you and your housemates may end up squabbling about the most: the kitchen!
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Stilton – King of English Cheese!

Friday, September 30th, 2011

Leicestershire is famous for the quintessentially English, and potent, Stilton blue cheese!

Stilton’s unique flavour makes it a great addition to a cheese board, but you shouldn’t underestimate what it can do in terms of perking up everyday recipes! So we thought we’d give you a trio of Stilton recipes to show you how versatile this magical blue veined cheese is. Check out the following stilton-infused starter, main and dessert recipes – it works all 3 ways!
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How to make a sausage – like a pro!

Monday, September 26th, 2011

Some of the studentcooking.tv crew have been travelling round uni Freshers’ Fairs in the past week – and have more to come this week! It’s been very fun…

…And educational! While we were at Oxford Brookes’ Fair, Executive Chef Andrew Walker was celebrating the good old pig: showing students how to use ALL of the animal apart from the oink for cooking and eating.

We went along to see Andrew giving demonstrations of the various cuts of meat from the different parts of the pig – head, cheeks, ears, feet – and got us all to try it. It might sound a bit gruesome but it was tasty and is really cheap to get, too!

Plus, Rob (one of our Account Managers) got stuck in and was shown how to make a sausage – watch the video for an educational laugh!

Exeter International Shopping Guide – where we went!

Monday, September 19th, 2011

So you’ve probably watched the Exeter International Shopping Guide video and want to know a bit more about the places we visited – here’s more information so you can check out the shops for yourself!

• Yonk Asian Food

Where: Summerland Street, Exeter, EX1 2AT
Tel: 01392 411598
This is a great place to get familiar Asian foods: from noodles to specialty meats and fish, there’s something for everone.

Continental Food Store

Where: 119 Old Tiverton Road, Exeter, EX4 6LD
Tel: 01392 206666
Opening times: 9am – 10.30pm 7 days a week.
Authentic oriental food and drinks specialist since 1983. This is the largest international store in the South West, selling all kinds of Indian, Bangladesh, Chinese, Thai, Korean and Asian foods, as well as a huge range of halal meats – plus there’s free delivery of items too!
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The ‘Happy Food’ list!

Saturday, September 17th, 2011

What food would you say makes you happy? Chocolate? Beer? Cakes?

Well, according to the Happy Food Index (complied by Sainsbury’s Live Well for Less), they’ve been beaten by a certain vegetable that brings tears to your eyes and make your breath smell…yep, totally random and unexpected – onions!!

Foods were rated by shoppers using 9 categories:
• Moreish
• Yummy
• Healthy
• Fashionable
• Comforting
• Looks
• Taste
• Smell
• Expense

Find it hard to believe that onions came top? See what other (and probably more obvious) foods it beat…
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‘MFG Had A Little Lamb’

Saturday, September 17th, 2011

So as you saw in the Brunel Halls Cook Off video, the winning recipe looked AMAZING – so we thought we’d share it with you so you can try and re-create it in the kitchen…although we’d recommend the more confident cooks to be in charge of this meal!

RACK OF LAMB WITH DAUPHINOISE, PARSNIP PUREE & CRANBERRY JUS

Serves: 3
Prep time: 10 mins
Cooking time: 50 mins

Ingredients:
• Rack of lamb approx 4 cutlets per person

Dauphinoise Potatoes
• 2 potatoes, as thinly sliced as possible
• Double Cream (can use single but double tastes so much better!)
• Garlic cloves, crushed
• Onion, finely chopped
• Emmenthal

Parsnip Puree
• 2 chopped parsnips
• Knob of butter
• Salt and pepper
• Dash of cream
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Bradford Student Shopping Guide – where we went!

Friday, September 16th, 2011

We followed Jay around some really great places to grab great grub in the Bradford area, so why not visit them for yourself and pick up some great bargains? No need to worry about starving or living on beans on toast for the rest of the year…

Here’s our list:
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Oooops, slight kitchen error!

Thursday, September 15th, 2011

We just came across this while having a random browse on t’internet and thought…

…OOOOOOOOPS!

Just a slight kitchen error!!

Make sure you don’t do the same thing (or at least not quite as drastic). If you watch some of our videos about cooking and kitchen tips, this shouldn’t happen!!

Angel’s Sweet & Sour Spare Ribs

Thursday, September 15th, 2011

Angel, an international student from China at the University of Exeter, showed us a great Chinese recipe using traditional ingredients: Sweet & Sour Spare Ribs in the video. So if you fancy trying for yourself, here’s the recipe – it’s quick, easy and very tasty!

SWEET & SOUR SPARE RIBS

Ingredients:
• 4 spare ribs, cut into serving pieces
• Vegetable oil
• 3 tbsp brown sugar
• 2 tbsp rice wine vinegar
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp liquid cornstarch
• Lime and spring onions, to serve

Method:
1. First of all marinade the spare ribs in soy sauce so they’re totally covered – leave for 20 mins.
2. Now fry your spare ribs: heat a frying pan so it’s hot, then add some vegetable oil. Fry them for about 3-5 mins, turning them over so they’re cooked evenly and until golden brown. Remove from pan and put on a plate.
3. Make the sauce: heat some more vegetable oil in the same pan, then add the sugar, vinegar, salt, sesame oil. Once hot add your spare ribs back to the pan.
4. Now add the secret weapon in Chinese cooking: liquid cornstarch! Cook for about 3-4 mins until the sauce thickens, stirring constantly. Serve on a plate with some lime wedges and spring onions and you’re ready!

Pasta with prawns, mussels and scallops

Wednesday, September 14th, 2011

This is an easy to cook traditional Mediterranean dish the team from Greece did in the Leeds Met International Cook-Off video. All you need is to follow these simple steps from Alina and Anya!

PASTA WITH PRAWNS, MUSSELS & SCALLOPS

Ingredients:
• 200g prawns, peeled and shelled (remove the heads but don’t throw them away!)
• 100g scallops, sliced
• 200g mussels
• Oil
• Garlic, sliced
• Parsley
• 100g of pasta

Method:
In preparation, chop some parsley up and leave to one side for later on. Choose a type of pasta to go with the sauce – a short pasta like penne or long pasta like tagliatelle. I advise ‘Fusilli’.
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