Seb Holmes: Live Like a Student – Eat Like a King!

Hooray, another Guest Blog post! This time it’s from an inspiring young man – take it away, Seb!

A BIT ABOUT SEB

‘Hi, my name is Seb Holmes and I am currently a third year Journalism student at Kingston University. Prior to becoming an undergraduate I worked as a chef in kitchens around Oxfordshire, where I grew up. Cheffing aside, I have just loved food since I can remember; I have always wanted to know how things are made before they get put on my plate.

In this blog I aim to share my story with fellow students, to show them how my flat mates and I manage to eat amazing food every day, for less than the price of a pint!

With this background in cooking I was shocked to see what some students are willing to spend their money on for dinner. I’ve heard people complain about the price of food, when they are spending £40 a week on microwave meals. It just didn’t make sense to me how this is possible. How can such an educated sector of society waste so much money unnecessarily? In an effort to stop this madness, and to save my flat mates some money I offered to cook for us all if we chipped in the money. Since then, we’ve continued to do this and a microwave meal has not been seen in our house for a few years now!

The success of this collaboration led me to wonder why all students are not doing it. So for the last year I have been documenting my recipes and uploading videos and photos onto my food blog. I have created my blog to share my recipes with fellow students, and to try and show them the financial benefits of cooking together – check it out for regular recipes, tips and money savers.

Here is a sample recipe for you guys to try out – let’s show the world that students can cook!’

PAN-FRIED SALMON WITH PUMPKIN SEED & RED PEPPER MASH AND COURGETTE RIBBONS

Ingredients:
• 80g pumpkin seeds
• 4 potatoes, peeled and quartered
• 3 red peppers, roughly chopped, seeds removed
• 3 courgettes, peeled into ribbons (see step 4)
• 4 salmon fillets (cheaper to get from the market!)
• 100ml cooking oil
• Salt and pepper

Equipment needed:
• 2 x boiling pans
• 1 x frying pan
• 1 x colander
• 1 x oven tray (big enough for salmon)
• 1 x potato masher
• Blender (don’t worry if you don’t have one)

Method:
1. Firstly cook the potatoes – submerge them under water in a boiling pan, add a pinch of salt and place on a high heat. Once boiling, cook these for 25 minutes, then remove from heat and pour into a colander (you can tell they are cooked when they slide off a fork when prodded).
2. At the same time put a little oil on an oven tray, and place into an oven pre heated at 180 degrees for 5 minutes.
3. Next cook the salmon and prepare the red peppers:
• Take the hot tray out of the oven and place the salmon on it skin side down (this is to ensure the skin is crispy). Then place this tray back in the top of the oven for a further 15 minutes. After, remove the tray and put to one side to rest for 5 minutes.
• Heat the rest of the oil in a pan and add the peppers and pumpkin seeds to this for 5 – 8 minutes (until the peppers have gone soft).
• Once soft, blend together. If you don’t have a blender just place to one side until the potatoes are ready then mash in.
4. Lastly cook the courgettes and make the mash:
• Fill a boiling pan with water and bring to the boil with a pinch of salt. Peel the courgettes into ribbons (peel them lengthways from end to end. Try to turn the courgette as you peel it in order to use the whole vegetable and not waste any.)
• Once peeled drop them into the water and cook for 5 minutes. Once soft pour into a colander and they are ready to eat.
• Finish by mashing the potatoes with the blended pepper and pumpkin seed mixture (if it is not blended just mash the mixture in with the potatoes) then serve.

Presentation is key!
• Place a portion of the red pepper mash in the centre of a plate.
• Next place the salmon fillet on top of this, flesh side up.
• Lastly, put a ball of the courgette ribbons on the side of the plate and enjoy!

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