Posts Tagged ‘Ingreidients’

Billy the Chef’s Top 3 Stir Fry tips

Thursday, September 24th, 2009

1.  Don’t overload the pan with ingredients.  You’ll need space in the pan to toss everything and let it cook.  Also, lots of small groups of ingredients means more variation and more flavour in your meal.

2.  Slice your meat and vegetables finely so they cook quicker.  The idea of a stir fry is to flash fry the ingredients.  If they take too long to cook, they’ll stew.

3.  Use a flavoured oil if you can, as the flavour will transfer to the ingredients.

Who eats a food like this?

Thursday, February 12th, 2009

Thousand Year Old Eggs – China

Despite it’s name the eggs are not in fact a thousand years old. They’re created

by burying them in ash and salt for 100 days! This makes the white go grey and smell really quite awful. An acquired taste I don’t think anyone would really want to acquire.

Surströmming – Sweden

This is everyone’s favourite…fermented herring in a can. Most notable for it’s over bearing odour and famously banned by many airlines because of it! The herring is fermented for 2 months in barrels before being canned where the fermentation doesn’t stop. Oh no it continues until you gulp down one of these delicious slippery, slimy and stinking fish.

Isaw Manok – The Philippines

‘What pray tell is Isaw Manok?’ I can hear you ask. Well I can tell you that it’s barbequed chicken intestines on a skewer. Enough said.

Turtle Soup – Singapore

Are you having some problems with your ‘mojo’? Well take a leaf out of a Singaporean’s little book of sex tips and try the sex inducing aphrodisiac that is Turtle Soup. Despite turtles being close to extinction it is still cooked into a broth with Chinese herbs and made into a thick tasty soup. Mmmmm!

Nattō – Japan

It’s morning in Japan and I’m hungry for some breakfast, however I’m all out of cornflakes and there’s not a bacon sandwich in sight. I know I’ll just have some Nattō. Delicious fermented soybeans. Although they are a great source of protein, they’re smelly and sticky so I think I’d remain hungry till lunch…when I’ll ‘enjoy’ some raw fish.

Full English Breakfast – England

Although to a Brit this would entice many an ‘mmmmm’ to many international students it entices much confusion about why on earth we would want to start our day with such a lot of fatty fried food. In addition to this we throw in some fried pigs blood in the form of black pudding.

If you’ve got any experience of eating any of these or have something you think should be added we want to know!

Chili Con Carne: To Hot To Handle?….Our Guide

Wednesday, February 4th, 2009

If you would like to make a successful chilli con carne rather than a disaster here are a few tips to make it extra tasty and that innit:

1.    Cook it for a long time – the longer you cook it the more the flavour of the chillies get into the food. Makes it more spicy and I think more tasty.
2.    BOOZE – don’t just add any booze indiscriminately, I’m talking about wine. It doesn’t have to be an expensive wine but adding it does give a nice flavour. Add it early on and cook some of it off before you add you tomatoes.
3.    Adding Worchester sauce makes it taste amazing. You may call me crazy but I think you should try it. Add it in little bits to taste.
4.    Add some beef stock, just one Oxo cube will make it taste like an actually cow. Delicious.
5.    Always make too much, re-heating the next day you will find it tastes even better than the first time! Do make sure it’s piping hot all the way through though, stick a fork in the middle. If the end of the fork is hot when you pull it out it should be okay.

A Recipe What Has Booze In It

Thursday, January 15th, 2009

A Boozy Recipe

Pork Chops with Cider and Apple

Serves: 2


Olive oil

2 pork chops

1 red onion, peeled and chopped

100ml double cream

200ml of cider

1 red apple, sliced into wedges

salt and pepper


1.  Grab a frying pan and heat a drop of the olive oil over a high heat.

2.  Once the oil is hot, place the pork chop in the pan and cook for around 5 minutes or until the side has turned brown.

3.  Flip the pork chop over and cook on the other side.

4.  When both sides have turned brown, remove from the pan and turn the heat down to about halfway.  Add the chopped onion (and a little more oil if the pan is too dry) and fry until the onion starts to soften-about 2 minutes.

5.  Now add the apples, pour in the cider and stir with the onions.  Leave this to bubble gently until about half of it evaporates.

6.  Now pour in the cream and stir it all together.

7.  Add the pork chops back in, then add some salt and pepper and continue cooking for about 10 minutes (you may need to flip the pork chops over again halfway through this last cooking time.)  Serve by putting the pork chop on a plate, then pouring over the apple, onion and cider sauce.  Serve with some mash potatoes or vegetables.

The Boys From the Band

Thursday, January 15th, 2009

Filming this video for was a pretty crazy experience for us  – the day was a very busy one for the band as we were coming straight from a different piece of filming in Buckinghamshire to our drummer Olly’s house in Acton where the studentcooking film was going to happen.

Once we were back and ready it was quickly decided that Tom and Fabio should be the spokespeople. The rest of us were more than happy to come up with and play bizaare little excerpts of songs to realistically mirror the emotions felt by Tom and Fabio at each stage of the tasting process.

The expert hands of the studentcooking staff knocked up some serious dishes for the boys to work with – the idea was to give people some tips on what kind of drinks would go with what kind of foods – red wine, white wine, different type of beer etc. Being as they are true gastronomic connoisseurs, Tom and Fabs had no trouble making the right choices, as you can see for yourself. We hope that this video will help you out a little bit next time you’re stuck on the food/drink dilemma, and therefore improve your life a bit.

Guide To Booze

Thursday, January 15th, 2009

Picture the scene…’It’s a Tuesday and you’ve finally landed a date with the girl of your dreams and you’re taking her out to a fancy restaurant. It comes to ordering the wine and due to your ignorance you simply ask for the cheapest wine on the menu. In a fit of pompous anger she spits in you face, pushes over the table and leave!

To help avoid this here is a guide to wine.

Choosing The Right Wine

Wine isn’t just a cheap way to get drunk quickly-whenever your mates are round or if you’re eating out, choosing the right wine is an easy way to make a meal even better.

As a rule of thumb, white wine goes best with fish and white meat (chicken, turkey etc.) and red wine with meat dishes-steaks, burgers or even pasta that has meat such as spaghetti bolognaise.

Here’s a brief guide to the different kinds of red and white wine:

Varieties of Red Wine


Not as strong as other red wines, it has quite a soft, mellow taste to it.  It is a great match for pasta dishes, like spag bol.


(Pronounced ree-oka) Quite a strong taste, rioja is a Spanish wine and goes well with steak and other dishes that are full of flavour.

Cabernet Sauvignon

(Pronounced cabernay so-vinyon) Cabernets have a rich blackcurrant taste.  They are traditionally aged in oak, so can take on an aromatic woody flavour.  Cabernet goes well with beef, or lamb.

Varieties of White Wine

After something a little more refreshing?  Then white wine it is…

Pinot Grigio

(Pronounced peen-oh grijee-oh)  A very light and refreshing wine.  Usually a house wine in restaurants, goes very nicely with fish or chicken dishes, or cool salads in the summer.

Sauvignon Blanc

Sauvignon Blanc are typically very light wines, and tend to be crisp and acidic, making it ideal for more heavier foods such as risottos.


Chardonnay can be one of the cheapest wines to buy, but still tastes great.  The taste varies depending on where the grapes have grown.  It goes best with poultry or seafood, like lobster or scallops.

From the front line with a loser.

Sunday, December 7th, 2008

United we stand divided we fall has become very prevalent in the light of mine and Steve’s performance in King of the Kitchen. I whole heartedly blame Steve for our miserable defeat – how hard could it have been to pick the right ingredients!

It’s true enough that it was the food I cooked that didn’t win however I have to say that I didn’t really have anything to work with. With no meat and some peanut butter I think it would be fair to say that the food didn’t even bear a slight resemblance to chilli con carne.

It was all a lot of fun though and that’s what it’s all about, I wouldn’t be saying that had there been a good prize however! In the end I think Patrick was simply choosing the lesser of two evils as Mark and Lauren’s chilli didn’t look great either. Very glad we did it though, loads of fun and something to remember!

Useful cooking things

Tuesday, October 21st, 2008

Measuring jug: This is something you’ll use a lot if you have it and something you wished you had if you don’t get it. You’d be surprised how many things do need measuring – think of the gravy!

Colander: You can drain all sorts with a colander! Get one with smaller holes as then you can use it for rice, pasta and draining boiled veg.

Potato masher: Despite the misleading name you can use the masher for things other than potato such as carrots or swede.

Tin opener: I’ve thought this one through over and over again and can’t think of a better way to open a tin. Unless you only buy cans with ring pulls you are going to need a tin opener.

Frying pan: 100% worth getting a good one as you’ll be using it a lot. Get a decent hardwearing one that’ll last – cheap ones tend to lose their non-stick and you find little black bits in your food from the bottom of the pan. Not pleasant.

Good knife: I’d say this is number one in terms of the quality you should buy. It makes life a lot easier if you get a good knife. Look for one that’s a quite big (generally it should be twice as big as what you’re chopping) as this will take a lot of the effort out of chopping.

Chopping board: No chopping board = scars on the work surfaces = bye bye deposit. Think about it…

Sauce pans: You can get good-quality sauce pans really quite cheap now and I’d recommend you do look for fairly good ones. I’d also suggest you get 2-3 sauce pans of varying sizes, this way you can have a few things on the go at once i.e. pasta and a sauce.

Cheap plates, bowls & mugs: Don’t spend lots of this!!! Plates, glasses and mugs get broken all the time. Don’t take your best stuff as it’ll simply be ruined – unless you keep it all in your room and hoard it like a squirrel who’s planning a dinner party.

Cheap cutlery: Clue is in the name. Once arrived everyone’s cutlery is more than likely going to end up in the same draw. Plus a cheap fork still does the same as an expensive fork – why pay more.

Don’t go anywhere without these…

Tuesday, October 21st, 2008

Pasta – whether it’s spaghetti, pasta, fusilli, doesn’t matter. Takes about 15 minutes to boil and has the carbohydrates you need in a balanced diet.

Garlic - You 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. You’ll use it alot.

Onions - You’ll use them a lot (again), so make sure you’ve got two or three in your cupboard. They’ll last about two weeks.

• You can really get into herbs (legal herbs) 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, lasagne in your cupboard.

Stock cubes - whether they’re veg, chicken or beef, these are good to have. 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 or pasta, you’ll need a pinch of salt in there and you can season your food when you eat. Plus, you can pretend to be posh and say ‘would you mind passing the condiments?’

Post Match Report from LUU Football Team

Tuesday, September 16th, 2008

Guest Blog by Michael

‘Sausage, Potato and Pumpkin Mash was not something I’d made before – well at least the pumpkin part. Although I was slightly dubious to begin with (having previously believed that pumpkins were used simply as Halloween decorations): the sweetness added by the pumpkin was really nice. I’ve tried it since with butternut squash, which was also good.

It felt good that Pat was pleasured by our sausages – I’ve experienced Sarah’s cooking in the past so I was quite confident despite a few hiccups during the cooking. At the end of the day I think it really worked in our favour that we’re such good hosts and I feel that we were the deserved winners!’