Archive for the ‘Leicester’ Category

Leicester, looking for international food shops?

Thursday, October 6th, 2011

We have the answers!

Leicester has a great range of shops and small supermarkets specialising in different types of international food. Narborough Road has a wide selection and the area around Belgrave Road is one of the main centres for Indian shops.

Here’s a selection:
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Laura’s Posh Breakfast Recipe

Monday, October 3rd, 2011

Breakfast, as we all know, is the most  important meal of the day – and shouldn’t be missed! In this recipe video, University of Leicester student Laura shows us how to make a breakfast fit for a king – and it’s all ready in 20 mins!

POSH EGGS FLORENTINE & BERRY GOOD SMOOTHIE

Serves: 1-2
Prep time: 5 mins
Cooking time: 10 mins

Ingredients:
For the smoothie
• 1 and ½ cups of frozen mixed berries
• 1 and ½ cups of fresh orange juice

For the Eggs Florentine
• 2 eggs
• 2 English muffins
• Olive oil
• 150g fresh spinach
• Ground black pepper

Method:
1) Smoothie time: Before you crack on with your egg dish (haha) you might as well make your smoothie. Simply chuck all the ingredients in a blender and whizz up until you get a nice drinking consistency (about 30 seconds) – refreshingly fruity!
2) Now for the posh dish: Prepare the spinach by heating a pan – when it’s hot add a splash of olive oil and throw in the spinach. Turn it over with tongs/a fork for 1-2 mins until wilted. Tip into a colander or sieve and squeeze out any excess liquid. Return to the pan and keep warm.
3) Preheat the grill. To poach the eggs, bring a pan of water to the boil and add 2 tsp white wine vinegar. When simmering gently crack the eggs and slip them into the water WITHOUT breaking the yolks. Poach for about 3 mins or until the whites are set but the yolks are still soft.
4) Meanwhile slice the muffin in half and toast in a toaster.
5) Put the spinach on each muffin half and warm under the grill.
6) When the eggs are done lift them out with a slotted spoon and pat dry on kitchen paper. Place one egg on each muffin half, season with black pepper and enjoy!

…AND FOR LUNCH…
Laura also made a fabulous Fish & Couscous in a Bag dish perfect for the next meal of the day – lunch!

Laura’s Fish & Couscous In a Bag Recipe

Sunday, October 2nd, 2011

This is probably one of the easiest recipes ever! A super healthy, super fast and super simple lunch – all done and cooked in a bag! Our presenter Laura (from the University of Leicester) shows you how in this video, and here’s her recipe.

FISH & COUSCOUS IN A BAG

Serves: 1
Prep time: 10 mins
Cooking time: 25 mins

Ingredients:
• 1 lemon, grated
• 100g couscous
• 25g pine nuts
• 1 small courgette, thinly sliced
• Dried herbs
• 150ml vegetable stock
• 1 haddock, or other white fish fillet

Method:
1) Preheat the oven to 180C. Fold a large sheet of tin foil in half and tightly fold one side to seal. Mix the couscous, pine nuts, courgette, lemon zest and herbs together – season well.
2) Tip it all into the open ‘bag’. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.
3) Lay the haddock on top of the couscous, top with the lemon slices, the carefully pour over the lemony stock. Fold the remaining open sides of foil tightly.
4) Bake for 20-25 mins, depending on how thick your fish is, unit the fish is cooked and the couscous is fluffy. Easy peasy!

…AND FOR DINNER…
When it comes round to dinner time, Laura also has the perfect dish for you and your hungry housemates: Italian Tuna Pasta Bake!

Laura’s Italian Tuna Pasta Bake Recipe

Saturday, October 1st, 2011

A taste of Italy but under a fiver – perfecto! University of Leicester student Laura cooked this for her hungry housemates (who loved her for it!) in this video. Since it went down so well, here’s the recipe so you can give it a go and feed your housemates too!

ITALIAN TUNA PASTA BAKE

Serves: 4-6
Prep time: 10 mins
Cooking time: 35 mins

Ingredients:
• 300g dried penne pasta
• 2 cans of ratatouille
• 2 x 185g cans of tuna in spring water
• 125g Italian light mozzarella ball, sliced
• Handful of fresh basil leaves
• Herbs, salt and pepper

Method:
1) Preheat oven to 190C. Cook the dried pasta as the packet instructions say (usually cook in a pan of boiling water for 12-15 mins). Drain and pour into a large ovenproof dish.
2) Spoon over half the ratatouille and tuna and mix thoroughly with the cooked pasta. Add the remaining ratatouille and tuna and stir in gently. Arrange the mozzarella slices on top.
3) Bake in the oven for 25 mins until bubbling and the cheese is golden.
4) Garnish with the basil leaves and serve immediately – dish it out!

…AND FOR BREAKFAST THE NEXT DAY…
Thinking about your first meal of the next day already? Why not give this Posh Breakfast recipe a go?

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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International Food Shopping in Leicester

Wednesday, May 12th, 2010

If you’d like to visit any of the shops and market stalls that Ainia and her friends visited, then you’ll find them below:

Leicester Market

9 Market Place South

Leicester

LE1 5HB

0116 223 2371

www.leicestermarket.co.uk

Monday – Saturday: 7am-6pm

(Indoor market Tuesday – Saturday: 8am-5pm)

Asiana Supermarket

70 Brazil St

Leicester

LE2 7JX

0116 255 3888

www.asianaltd.com

Monday: Friday 9am – 6pm

Saturday: 10am-4pm

Sunday: 11am – 4pm

The Winning Recipe

Tuesday, November 24th, 2009

Chilli Citrus Stir Fry with Rice

(Serves 4-6)

Ingredients- 2-3 Chicken Breasts

1 pack of Mangetout

1 pack of beansprouts

1 Yellow pepper

1 small-medium red onion

2 large carrots

1 lemon

1 lime

2 chillies (1 red, 1 green for colour variation)

Ginger powder

Black Pepper (Seasoning)

500g long grain rice

Cooking oil

1. Veg prep- Remove the stalk and middle from the pepper and cut the rest into even strips

Slice the carrot into even strips again (thinner pieces will cook faster)

Remove first few layers of onion and then chop the rest into small pieces

Remove the stalk and middle from the chillis and cut into tiny pieces

Roll the lemon and lime in the palm of your hands to release the juices, and then cut into halfs

2. Pour rice into a sieve and rinse with cold water, then leave to stand

Fill a large suacepan with cold water and add pinch or two of salt

Add the rice to this and leave to come to the boil

3. Rinse a wok/ large frying pan with cold water, then put on heat.

Add cooking oil after a minute or two

4. Remove any fat and nasties from the chicken and cut into cubes or strips

5. Put the chicken into the wok and keep moving it around the pan so that it cooks evenly

6. After a few minutes add the onion, chilli, ginger powder, black pepper and squeeze the juice of one half of the lemon and lime over the chicken. Continue to stir fry.

7. If the rice is now boiling, bring to a simmer, cover with a lid and cook for 10-12 minutes (may be longer depending on the rice you use, check packet instructions)

8. Once the chicken and onion is starting to turn golden brownish (cut the largest piece in half and check that it is white coloured inside), add the yellow pepper, carrots and mangetout

Add a drizzle more oil and half a cup of water, plus slightly more seasoning (ginger and black pepper)

Stir fry for a few minutes, continuously moving the ingredients around.

9. Once the vegetables are cooked (they should be hot but firmish) and the chicken looks golden brown, add the beansprouts and thouroughly mix the ingredients round for another few minutes.

10. Turn off the heat for the stir fry but leave it where it is.

Take the rice off the heat and drain it. Leave to stand for a couple of minutes.

Add the remaining juice from the lemon and lime (if there is any left over drizzle it over the stir fry)

Carefully stir in the juice and then fluff up the rice with a fork.

11. Serve up the rice first and then top with stir fry