Posts Tagged ‘Ingreidients’

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

More Info on Food Shopping in Loughborough

Friday, January 22nd, 2010

Even though it has a small town centre, Loughborough has got loads to offer when it comes to food shopping, especially when you’re looking for international ingredients.  Here’s a run down of what Pawel and Tas featured in the film:

Iceland

Where: 21 Market St, Loughborough

Opening times:

Mon-Sat 09:00-18:00

Sun 10:00-16:00

Phone no: 01509 237 103

Somerfield

Where: 8 Market St, Loughborough

Opening Times:

Mon-Wed & Fri-Sat 07:00-19:00

Thu & Sun 10:00-16:00

Phone no: 01509 230 484

Sainsbury’s

Where: Ashby Rd, Loughborough

Opening Times:

Mon-Sat 08:00-22:00

Sun 10:00-16:00

Phone no: 01509 237 724

Oriental Food Shop

Where: Ashby Square

Opening Times:

Mon-Sat 10:00-18:00

Sun CLOSED

Phone no: 01509 219 625

Loughborough Market

Where: Loughborough town centre

Opening Times:

Thu & Sat 07:00-17:00

More info: http://www.charnwood.gov.uk/pages/markets

Loughborough Student Union Shop

Where: Student union

Opening Times:

Mon-Fri: 08:30-22:30

Sat: 08:30-17:30

Sun: 10:30-17:30

Phone no: 01509 635 000 (Student union switchboard)

More info on the Sprint Bus

The Sprint Bus stops at the following bus stops on Loughborough University campus:

1. Outside the Student Union

2. Outside the Mechanical Engineering building

3. Outside the Pilkington Library

Buses run every 10 minutes Monday to Friday, but less frequently on the weekend.  It costs £1.20 to get into town and £1.50 to get to the train station.  Return tickets are not available.

The journey should take 10 minutes from campus to town and 20 minutes from campus to the train station, however this is depending on traffic and can take longer.  To find out more, visit: http://www.kinchbus.co.uk/

More Info On Leeds Food Shopping!

Monday, December 14th, 2009

Leeds International Shopping Guide Additional Content

Wondering how to get to the market?  Or what time the Co-op closes?  Look no further as below is all the info you need on the shops and supermarkets featured in Sofia’s guide:

The Co-operative Food Store

Where: 132 Cardigan Rd, Leeds

How to get there: Take either the no. 56 bus from the university, or walk down St. Michael’s Lane, then onto Cardigan Rd from Headingley.

Opening Times: open 24 hours (apart from Sunday, 10:00-16:00)

Phone no: 0113 278 5575

Sainsbury’s

Where: 12-16 Arndale Centre, Headingley

How to get there: Take either the 1, 28, 95, 96 or 97A.  There’s a bus stop directly opposite the store.

Opening Times: Mon-Sat 08:00-22:00 / Sun 11:00-17:00

Phone no: 0113 214 2200

ASDA

Where: Holt Rd, Holt Park, Leeds

How to get there: Take either the no. 1 or 96 straight to the store.

Opening Times: Mon-Sat 08:00-22:00 / Sun 10:00-16:00

Phone no: 0844 894 1234

Wing Lee Hong Oriental Supermarket

Where: 117 Vicar Lane, Leeds

How to get there: Take either the no. 1, 28, 95 or 96 into town, then walk to Vicar Lane.

Opening Times: Mon-Sun 10:00-18:00

Phone no: 0113 2430500

Abu Bakar International Supermarket

Where: 37 Queen’s Rd, Hyde Park

How to get there: Take the no. 56 to Hyde Park, then walk.

Opening Times: Mon-Sat 09:00-21:00

For more information, check out the University of Leeds’ International Student Handbook. It’s full of useful advice all about making your stay in Leeds (and the U.K.) even better!

http://www.leeds.ac.uk/international/studenthandbook.pdf

Hani’s Paneer Masala Recipe

Wednesday, December 9th, 2009

Loughborough Second To Naan

Paneer Masala Recipe

Serves: 4-6

Vegetarian: Yes

Vegan: No

Ingredients:

- 2 blocks of Paneer (227g x2) cut into small cubes (found in cheese aisle

in supermarket)

- 3 Peppers- large diced (green, red & yellow)

- 2 fairly large onions- finely chopped

- 3 tomatoes- finely chopped

- 8 cloves of garlic- grated

- 2 to 3 small green chillies- finely chopped

- 2 teaspoons salt

- 2 teaspoons paprika powder

- 2 teaspoons garam masala

- 1 teaspoon ground cumin

- 1 teaspoon ground coriander

- 1/2 teaspoon turmeric powder

- Cooking oil

- Spring onions to garnish

Method:

1. Shallow fry the pieces of paneer until golden brown. Place cooked paneer

pieces into water and leave to one side.

2. In a new pan heat 6/7 tablespoons of oil. Add the grated garlic and

chillies. Cook until garlic is slightly golden.

3. Add in chopped onions. Keep mixing and cook until onions are golden brown.

4. Add in chopped tomatoes, salt, paprika, garam masala, ground cumin, ground

coriander and turmeric powder.  Stir well.

5. Add in peppers. Stir well. Place lid on pan to help cook peppers quicker

and keep moisture in. Keep stirring in between to prevent sticking.

6. Once peppers are cooked, drain the paneer and add it to the  mixture. Stir

well and until paneer pieces are heated through.

7. Garnish with chopped spring onions. Serve hot with naan bread.  Enjoy!

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

8 In A Bar – Beaten but Not Down

Wednesday, November 11th, 2009

I chose to cook because it’s my signature dish that I’ve never received any negative comments about so I thought okay I’ll be the cook. It’s probably one of the easiest things you could cook but that doesn’t mean it’s not nice food.

I think it’s link back to the band and the music we play is slightly tenuous but I didn’t want to try something really fancy that I’d not cooked before so we just tried to figure out a way that it might fit. I was a little disappointed with the finished product – it wasn’t the best I’ve ever cooked the recipe for which I blame my bandmates. Turns out too many cooks spoil the broth after all! Ultimately I think that’s why we didn’t win and to be fair the Sal Paradise guys did do a great job.

I haven’t let it put me off though – I’ve cooked the dish again since and got it perfect so it is a shame that I/we messed it up on the day. Nevermind!

Sal Paradise…What do you think?

Wednesday, November 11th, 2009

It was 100% intentional that we chose Dave to do the cooking for our band. We’ve eaten his food a load of times and like we’ve never been disappointed. I guess he had the advantage of experience because he has done some work in kitchens when he’s done ski season and stuff but it’d have been stupid of us to not make the most of that!

I am a pretty good cook myself…I think. If I had cooked the meal I would have done something much more simple probably. Something like a casserole or a stew because I like cooking things like that when you can just throw everything in and let it cook. It dead cheap, really simple and ideal for the winter because it warms you up! Having said that we were meant to be making something that represented the music we play, which I don’t think a stew does!

If you wanna find out more about the band and our upcoming gigs and stuff go to our MySpace page. Here’s a link:

www.myspace.com/salparadiseuk

The Inside Scoop with Jess & Her Mum

Monday, October 19th, 2009

Jess

To say that I was nervous cooking against my Mum is a bit of an understatement.  My mum’s lasagnes are the best lasagnes I’ve ever tasted and for me to make a better one than hers seemed impossible…especially when I had no idea how to make a lasagne!

Studentcooking.tv must have known how difficult this challenge for me was as they organised some much needed lasagne training with me and Leeds uni chef Simon Wood.  I spent a week with Simon in the uni kitchens learning how to make a proper lasagne from scratch-and learned everything from making a roux to getting the tomato sauce just right.

The actual fight…I mean cook off…was great!  By the end of the week I was dead confident to cook against my Mum, and after a little slip up in getting the lasagne into the dish, it all went really well.

I’d like to tell you who won during the day, but I guess you’ll just have to watch Mothercooker pt 2 video to find out!

Jess’ Mum

When Jess phoned me and said that she wanted to make a better lasagne than me, I didn’t know what to say.  Jess has never been into cooking much and I don’t think she even knows how to make a lasagne.

I wasn’t really worried even though Jess said that she’d been having training from Simon Wood.  I’ve been making lasagnes for years and having a big family to feed, am comfortable making them at short notice.  As for the final result, well you’ll just have to see who wins!

Lasagne Making Tips

Monday, October 19th, 2009

Trying to find the secrets so making the best lasagne? Here are a few from a professional chef.

1. Were possible always use fresh lasagne sheets, available now in most supermarkets.

2. Always buy the leanest, best quality minced beef you can afford

3. Dont forget to season properly and check throughout the cooking process ,this is always the most forgotten thing.

4. Keep the mixture nice and moist at all times as the pasta will soak up lots of moisture.

5. Take time to layer up the meat sauce, pasta etc, you will get a much better result.

6. A few fresh oregano leaves in your meat sauce just helps to raise the dish a notch or two.

7. After removing from the oven allow the mixture to stand for 5 to 10 minutes just to settle , this will help when serving.

What Did Rachel Really Think?

Monday, October 12th, 2009

I really enjoyed taking part in the film – it was very random but good fun. I liked the fact we didn’t know what we’d have to cook with as quite often that’s the case. Often when it’s coming to the end of term you find that you have to just eat what’s in your cupboard, which doesn’t have to mean rubbish meals.

Like we did in the film you just have to be more inventive with your ingredients, such as using mushy peas to make fried rice! Something I’ve found was a great left over meal is during BBQ season. Any left over meat i.e. sausages etc chop them all up and stir-fry them with some green beans, baby sweet corn and carrot (or whatever really!). Then add some sweet chilli or soy sauce and eat it. It’s really nice but you do have to make sure you re-cook the meat properly otherwise I think you could die or something.