Archive for the ‘Uncategorized’ Category

Behind the Scenes – A Taste of Norfolk

Tuesday, July 30th, 2013
Mike the cameraman's latest headgear

Mike the cameraman's latest headgear

All kitted out for filming!

All kitted out for filming!

Give us a cheesy grin ladies!

Give us a cheesy grin ladies!

A nice cuppa!

A nice cuppa!

Mrs Templeman and her cheese making apprentices

Lights, Camera Action!

Lights, Camera Action!

Special Guest!

A special guest turned up for filming

A Guide to Norfolk

Tuesday, July 30th, 2013

If you’d like to try some of the produce featured in the film or find out more about Norfolk food, visit some of the links below:

Buy some of Mrs Temple’s cheese online here:

www.stonesthrowfood.co.uk

Pete runs this shop in Salthouse:

www.salthouse.org.uk

Try some samphire recipes here:

Salt and pepper buttered samphire – http://www.bbc.co.uk/food/recipes/saltandpepperbuttere_88854

Sea bream, tomato chutney and samphire

http://www.bbc.co.uk/food/recipes/sea_bream_tomato_chutney_57238

Samphire, broad bean, cherry tomato and spring onion salad

http://www.telegraph.co.uk/foodanddrink/recipes/10100721/Samphire-broad-bean-cherry-tomato-and-spring-onion-salad-recipe.html

Directory of local Norfolk food:

www.producedinnorfolk.com

Nice ‘n’ Easy Christmas Dinner

Wednesday, December 5th, 2012

Fancy having a go at rustling up a traditional Christmas dinner with your friends or housemates?

Well, you’ve come to the right place to find out how!

Key Ingredients

Rolled and boned turkey joint, 12 chipolata sausages, 1 pack of streaky bacon, 8-10 medium potatoes, Brussel sprouts (4-5 each), carrots, turkey or chicken gravy mix, stuffing mix, cranberry sauce, salt, pepper, cooking oil & dried herbs.

1) Turkey - check out Top Turkey Tips blog post for preparation and cooking time.

2) Pigs in blankets – chop the sausages in half –there you have the pigs!  For the blankets, cut each rasher of bacon in half and stretch them with a knife; run the back of the knife along the length of each rasher of bacon to flatten and stretch them. Then, wrap the bacon around each sausage making sure the seal is underneath.

3) Roast Potatoes -peel and chop the potatoes in half then par boil in salted water for about 8 minutes. Stop cooking before they’re cooked right through. Whilst the potatoes are boiling, cover the roasting tin in oil and place it in the oven.

4) Next, chop up the carrots and prepare the sprouts. Cutting and ‘X’ in to the bottom of the sprout will make them cook faster and more evenly. Then place them in a bowl of cold water for 5 minutes.

5) Once the potatoes are ready,  drain them and place them in the roasting tray. Make sure the oil is nice and hot and leave them for 35-40 minutes. Halfway through shake them about on the tray so they roast evenly.

6) At the same time, put your pigs in blankets around the turkey to cook for  the last 25-30 minutes or until the bacon is crispy.

7) Stuffing - You can’t have turkey without stuffing and a ready mix is just as good as making it from scratch. Once it is prepared following the on pack instructions, place it in the oven for 25-30 minutes.

8) With 10-20 minutes to go before the turkey is ready, it’s time to get the sprouts and carrots cooking.

9) Gravy -using turkey or chicken gravy mix, start warming the gravy on the hob. And now for the secret ingredient to make your gravy extra tasty, add in the juices form the turkey.

10) Plate up and serve with cranberry sauce.

…and that is how it’s done!

Kitchen Confidential

Friday, June 1st, 2012

Everyday thousands of St. Andrews students pour through the doors of dining halls across campus and tuck into some of the great food which comes out of the kitchens.  After living in halls, Emily was intrigued to find out what actually went on behind the service hatch and meet the people who cooked her food!

Getting into the kitchen, Emily met a team of men and women, lead by Head Chef Ross, dedicated to producing locally sourced, nutritionally balanced meals with a taste of home cooking.  When the production crew got into the kitchen at 7 we were immediately met by the grinning face of Chef Ross (all 8ft of him!) who was frying mountains of bacon, fresh sausage, scottish fruit pudding and endless rounds of toast.  The day continued with production of student classics such as macaroni and cheese, freshly fried fish and chips, griddled chicken breasts and a huge array of salads, all carefully created to make sure that the students left with a full belly and big smile.

We all came away from the day with a massive respect for the people who work to provide the students of St. Andrews with their daily meals, and an appreciation of just what goes into making the food that students across campus love to eat.

Singapore Hokkien Mee

Tuesday, May 8th, 2012

Ingredients:

250g Yellow Noodle
250g White thick rice vermicelli
400g Prawn
350g Squid (Sotong)
200g Pork Belly
40g Green chives
750ml Chicken stock
3 Eggs
5g Chopped garlic

Seasoning:

1/2 tbsp Fish sauce
1 dash Pepper
1 dash Sesame oil

Method:

1. Peel the prawn head. In a hot wok, add a tbsp oil and fry the prawn head until fragrant. Add fried prawn head into chicken stock and boil for 30mins to 1 hour. (I usually reserve the uncooked prawn shells and prawn heads from other dishes and keep them frozen in the freezer)
2. Add the pork belly into the stock and boil for 45mins. Take out the pork belly and cool. Cut pork belly into strips. ( I am not a big fan of pork belly hence I have omitted this)
3. Blanch prawns and squid in boiling water. Drain and cut the squid into rings.
4. Into a hot wok, add 1 tbsp of oil, fry the garlic until fragrant. Add in egg and scramble.
5. Add in yellow noodle and rice vermicelli. Fry for a few minutes until noodles just begin to sear. (Use high heat)
6. Add 1/3 of prawn stock and seasoning. Fry until stock is almost dry. Add another 1/3 of prawn stock. Cover wok to braise the noodles on medium low heat. (5 to 7 mins)
7. Lastly add in prawn, squid, chives and fry together. Add remaining stock, fry for 1 min and plate. Serve with sambal chilli and lime.

Homemade Hummus

Tuesday, May 8th, 2012
It’s so easy to make homemade Hummus, the only difficult thing is getting a blender!
  • 1 16 oz can of chickpeas
  • 1/4 cup liquid from can of chickpeas
  • 3-5 tablespoons lemon juice (depending on taste)
  • 1 1/2 tablespoons tahini
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

Place in serving bowl, and create a shallow well in the center of the hummus.

Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).

Moroccan Lamb Tagine

Tuesday, May 8th, 2012
Josh really pushed the boat out with his Lamb Tagine and the results were phenomenal. If you want to give it ago for yourself the here is our take on Josh’s awesome dish!!
  • 2 tsp turmeric
  • 2 tsp paprika
  • ½ tsp cayenne pepper
  • 2 tbsp plain flour
  • 600g/1lb5oz diced lamb (shoulder is perfect)
  • 2 onions, finely chopped
  • 4 garlic cloves, chopped
  • 2 tsp cinnamon
  • 2 tbsp grated ginger
  • 2 tbsp tomato puree
  • 2 tsp coriander seeds, crushed
  • 2 handfuls cherry tomatoes or 2-3 tomatoes, chopped
  • 16 dried apricots
  • 2 tbsp raisins or sultanas
  • olive oil
  • salt and pepper

Pre heat your oven to 160°C/320°F/Gas 3. Place a frying pan on a medium heat. If you’ve got a casserole dish you can use on the hob and in the oven, that’s ideal!

Mix the turmeric, paprika, cayenne pepper and flour together in a bowl. Chuck in the lamb and give it a good coating. Add a little olive oil to your frying pan, dust the excess flour from the lamb, and place in the pan. Brown on all sides, then remove and set aside.

Add the onion, garlic and cinnamon to the pan and fry for a couple of minutes. Add the rest of the ingredients, including the lamb, and cook until nice and hot.

Transfer everything to your tagine, or casserole dish, and pour in enough boiling water to almost cover everything. Season with salt and pepper, carefully mix, before placing in the oven for 2 hours. Check after 1 hour and give it a little stir.

Serve with something simple, like cous cous with fresh coriander and a squeeze of lemon juice.

Leeds Met International Cook-Off Recipes

Tuesday, May 8th, 2012

If you liked what you saw here are the recipes to give it a go yourself!

Aubergine Burger

Ingredients
250g Pork Mince
One Aubergine
A large pinch of Salt
A pinch of Sugar
A pinch of Chicken flavour Bouillon
40g Leek
20g Ginger
2 tbsp Chinese Soy Sauce
1tbsp Shaohsing Cooking Wine
One Egg
50g Plain Flour
Water
Vegetable Oil

Preparation Method:

1. Put all the pork mince into a bowl
2. Chop leek and ginger into tiny pieces, put into the bowl and mix well with the mince.
3. Add the salt, sugar, bouillon, soy sauce and cooking wine into the mince, mix well.
4. Slice the aubergine into thin, disc-shaped slices, leaving the skin on.
5. Take two aubergine slices and place the stuffing made in step 3 into the middle of them, like making a burger. Repeat for all pairs.
6. Whisk the egg, plain flour and water together until it forms a smooth and thick mixture.
7. Heat oil in frying pan.
8. Soak every piece of prepared aubergine burger in the mixture until it is covered with the flour, and place the burgers into the heated pan, fry until golden-brown.
9. Serve! Tastes great with a side salad or chilli dipping sauce.

Tzatziki Kebabs

Ingredients

1 plain yoghurt (total yoghurt brand works well)
1 tsp Mint Flakes
2 Cloves of garlic – crushed
1 tsp Olive Oil
Pinch of salt
1 chicken breast
Handful of oregano

Method

1. Combine the yoghurt, mint flakes, garlic and olive oil and refrigerate.
2. Cut the chicken breast into cubes and marinate with a generous slather of olive oil and the oregano.
3. Make a dish shape out of tin foil and place the chicken inside. Pop under the grill for 15 minutes or until cooked through.
4. During the last five minutes, place a pitta bread under the grill too.
5. Bring it all together! Place the chicken in the grilled pitta bread and add the tzatziki to taste.

Glamorgan Campus Cook-off Recipe

Thursday, April 26th, 2012

Homemade Spaghetti and Meatballs

500g lean beef mince
1 small onion, finely chopped
1 cup fresh breadcrumbs
2 tbsp chopped fresh parsley
1 egg, lightly beaten
Salt and freshly ground black pepper
2 tbsp olive oil
2 cups bottled tomato pasta sauce (or home-made)
200g dried spaghetti
Method
Heat oven to 200°C. Add the mince, onion, breadcrumbs, parsley and egg to a bowl and season with salt and pepper. Mix together.
With damp hands, shape mixture into 20 balls and place on a wire rack set over a baking pan lined with foil.
Bake meatballs in the oven for 20 minutes until browned. Place tomato pasta sauce in a saucepan and bring to the boil to heat through. Add browned meatballs and stir to coat in sauce.
Cook spaghetti in a saucepan with plenty of boiling, salted water for about 10 minutes. Serve spaghetti in bowls topped with meatballs and tomato sauce. Garnish with parsley.
Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins

Nigerian Chicken Stew

Thursday, April 26th, 2012

Obviously no one can make a strew quite like Alan however if you want to give it ago here is the recipe!

Ingredients

1 large bell pepper
6 large roma tomatoes
1 habanero pepper
1 medium onion
1/2 cup of canola oil
2 cloves of garlic
1 tsp. curry powder
1/2 tsp. of thyme
2 tbsp. chicken bouillion
1 cooked hen (cut in medium pieces)
1 15oz. can tomato sauce
Directions

Cut up tomatoes, peppers (both) and onions and place in blender. Puree mixture until well blended. In a stockpot, pour 1/2 cup of canola oil and place over medium heat. Mince garlic cloves and add to hot oil. Let garlic cook for 30 seconds then pour pureed tomato/pepper/onion mixture into pot. At this time, add curry powder, thyme and bouillon into the pot and mix. Cook uncovered for 15 to 20 minutes. After 20 minutes, add 1 can of tomato sauce and mix. Allow the stew to simmer for 5 minutes. After 5 minutes, add cooked chicken pieces into stew and reduce heat to low, allow to simmer for about 10 more minutes and serve. The sauce can be served over rice.