Posts Tagged ‘cook off’

Country Cooks at Liverpool University: Nubla Speaks!

Thursday, November 27th, 2008

Nubla: My experience of taking part in Country Cooks was in retrospect very pleasant! I say in retrospect because at the time I was very nervous that I was going to ruin the food I was cooking. Prior to making the film I didn’t have a lot of experience with British food and I really wasn’t prepared when the team asked us to swap places.

I think the biggest thing I was feeling was that I didn’t want to waste all the wonderful ingredients Jess had brought to cook with! In the end though it didn’t go too badly at all. Which makes me now feel that it’s better to just try and have a go usually it goes ok and if not you’ll know for the next time.

I have cooked more British food since with varying degrees of success. I hope Jess has tried more Maldivian food as I think she liked it and she did cook it very well.

Country Cooks Comes To Sheffield: Sams Blog…

Tuesday, November 11th, 2008

I had a great experience cooking with Ravish. I am hugely passionate about cooking and love to challenging myself and trying out new cuisines. It was actually really nice to see Ravish getting stuck in learning to cook some British food.

I had never cooked Mauritian food before – through my course I’d had a lot of experience of cooking curries from other cultures like Indian and Chinese curries but I found the Mauritian curry completely different. There was less emphasis on spice and much more focus on deep aromatic flavours. I have cooked the dish since the filming and had some amazing results – I found that you can leave the chicken to marinate in the herbs and spices before cooking it really soaks up all the flavours and its amazing.

I was pleased with the results I got from the recipe. I probably didn’t do it exactly how Ravish may have done himself but then I think that’s what cooking is all about. You only ever learn by experimenting and finding a way you’re comfortable doing it.

I run SHUcooking at Hallam and would urge anyone who is interested in cooking to come along. We really do have something for everyone whether you need to learn how to boil an egg or want to show us how to cook your specialality so please do come along. If you follow the link below it’ll take you to a page all about SHUcooking.

http://hallamunion.org/societies/list-of-societies/

A Ravish-ing Report From Country Cooks

Wednesday, November 5th, 2008

Ravish: Thinking back on doing the cooking film with studentcooking.tv feels like a blur. It was very close to the time of filming when I confirmed to take part and then I had to rush to the shops to buy ingredients. When I got back from the shop the team had already arrived with their cameras and Sam who was very nice to meet.

No sooner had I got ready to cook and then we were filming and we were given the twist! My first feeling was joy as food from the Mauritius is not too well recognised here in the UK so I felt good that Sam would be learning more about the cuisine. At the same time however I felt very worried about cooking the British food as this was something I not done before.

I did enjoy myself greatly though and was pleased that Sam did well with cooking the curry I had planned. I also got to cook something I never had before when I prepared the gravy – this is something I will be doing again! In fact I would like to cook the whole meal again, the sausages were amazing.

Top 10 Essential Student Ingredients

Wednesday, October 8th, 2008

With all the great choice of stuff you can get at the market, it’s easy to get carried away and just concentrate on the main thing you need for your dish. There are, however, some essential things you will need to be the base for most meals that you should ALWAYS have in your cupboard!

Here’s out top 10:

Pasta – whether it’s spaghetti, pasta, fusilli, macaroni…it doesn’t matter. Takes about 15 minutes to boil and has the carbs you need in a balanced diet.
Garlic – Break off the cloves as and when you need them, and if it’s kept in your cupboard where it’s cool and dark, it will last around 6 weeks.
Onions – You’ll use them a lot, so make sure you’ve got two or three in your cupboard. They’ll last about two weeks.
Herbs – You can really get into herbs (legal ones!!) as they each add their own flavour to your dishes, and can really boost an ordinary meal. But, as we’re on a budget, we’ve just got a packet of mixed dried herbs. Because they’re dried, they’ll last ages.
Tin of chopped tomatoes – always useful to have. A quick fix for spag bol and lasagne.
Stock cubes – Whether they’re veg, chicken or beef, these are useful. Just crumble them into a bowl, add boiling water and stir. They’ll add flavour to your dishes and soups.
Olive oil – one thing you should try and spend a bit of money on, as a good one will make a lot of difference to your cooking. You’ll only use a small bit at a time so it’ll keep.
Salt and pepper – Whenever you boil rice, pasta or potatoes, you’ll need a pinch of salt in there and you can season your food when you eat.

Football Vs. Netball

Saturday, September 20th, 2008

Guest Blog by Sarah

‘I was really sure we were going to win Pat over with our entertainment and quality food. I’ve always felt that I’m a fairly decent cook although I did struggle with the pumpkin – it was so hard to cut! I’ve done a really similar sweet mash with swede and carrot, which is really nice. I think I prefer that to the pumpkin mash plus it’s available all year whereas pumpkin is seasonal.

I couldn’t really say why we didn’t win, Pat seemed really pleased with the food and the other girls did a great job of keeping Pat entertained while I was cooking – I guess he must have just had a thing for the boys!’