Archive for November, 2010

Why I’ll be Looking Forward to Christmas Dinner

Monday, November 29th, 2010

Jasmine Anderson tells why somethings may just be best left to mum…

My conscience plagued me precisely eleven days before I moved to university and compelled me to attempt to cook anything. I scowled at the basic recipes despite having once managed to burn pasta, and ended up poking my finger at a vague apple crumble recipe out of a multitude of cookbooks that seemed to be speaking a different language. Needless to say, the cooking attempt was the ultimate disaster. My Mum, fighting between laughter and tears, took one mouthful of the apple slush and water and refused to eat anymore. After such a foul attempt it seemed I had given up on cooking before I had even began my academic path which I should have taken as a signal that the worst was yet to come.
There are many examples I could choose from to demonstrate my culinary incapabilities but I shall decide on the top three disasters that will hopefully evoke enough humour to distract me from my burning shame:
1. My general over portioning- we have the named ‘Andersson portion’ for a reason in my household- we are massive eaters. However, instead of taking into account my Mum feeds a family of four I decided to follow her measurements and polished a 3kg bag of pasta off in about six weeks. I estimate that about 25% was wasted.
2. My omelette cooking disaster- my scrambled eggs are famous at home for stinking the entire house out, so I decided in order to keep my flatmates as friends I should progress to the most basic omelette recipe known to man. It failed miserably of course. Note to self: running undercooked egg yolks are not your friends.
3. My ‘eggy bread’ disaster- In attempt to suppress the reign of the un-cookable egg, I reminisced about my Grandad’s infamous ‘eggy bread’ and used our sharing of genes as motivation. Not realising that I had to actually dip the bread into the egg, I ended up with an omelette and slightly warm bread. One of my flatmates finally stopped laughing thirty minutes later.
From these events I surmised that I am most certainly not a kinaesthetic learner and the vague recipes I was reading were of no use to my clumsy hands. When I actually used Student Cooking for a risotto recipe I was proud enough to serve my over portioned food to my friends, post a picture of twitter and send a picture message to my Mum, who has the most enviable natural hand in the kitchen. My recipe repertoire has slowly but surely increased thanks to my Student Cooking dependence (even if it does mean running back and forth from my bedroom to the kitchen thanks to my student accommodation’s lousy Ethernet cable). Even I admit that my cooking has come on leaps and bounds—I now eat edible food—but I still think that the woman with the thirty-odd years of cooking experience is welcome to cook me Christmas dinner—even if she did burn it ever so slightly last year.

Where to Eat: Sheffield University Campus

Monday, November 29th, 2010

Where to Eat: Sheffield University Campus

If you fancy following in Kats footprints and digging into some of Sheffield Universities fantastic food, here is a little list to wet your appetite.

City View:
Location: University House, level 4
Times: Monday-Friday, 8:30-4.30pm
Fresh baked deli sandwiches, cakes, pastries and a range of fresh coffees, teas and our Fruition juice bar.

International Food Court:
Location: University House, Level 4
A delicious selection of meals from around the globe including Street Food and Old El Paso Mexican dishes – available to eat in or take away.

The University Arms:
Location: Brook Hill
Times: 12.00am-11.00pm
Traditional pub food and cask ales.
Open at weekends by prior arrangement

IC Café:
Location: Information Commons
Times: 8.30am-10.00pm
Fresh baked deli sandwiches, cakes, pastries and a range of fresh coffees, teas and our Fruition juice bar.

Vending machines are also available for snacks, hot and cold drinks.

Plaza Café:
Location: Arts Tower
Times: 8:30am-3.00pm
Fresh baked deli sandwiches, cakes, pastries and a range of fresh coffees, teas and our Fruition juice bar.

Vice Chancellors Chicken!

Monday, November 29th, 2010

Vice Chancellors Chicken Dinner:

Like the look of what the VC was eating in the film? Fancy making it for yourself? Here is a nice little recipe which may just help you achieve a meal fit for a king (or vice chancellor)


1 large chicken

Chorizo sausage

4 baking potatoes

2 red peppers

2 green peppers

2 red onions





Olive oil


1.Bone the chicken and quarter (this can be quite difficult to do so ask your butcher to do it, or alternatively, buy a pack of drumsticks, legs and thighs)
2. Set to one side and dice your potatoes up into cubes. Par boil the potatoes (for around 10 minutes) drain. Set to one side
3. Take a large baking tray, season with olive oil and garlic. Add the chicken, potatoes, slices of red peppers, green peppers, quarters of red onion, and some chunks of the chorizo sausage. Drizzle over some more olive oil, sprinkle of salt, pepper and a dusting of paprika
4. Place in a hot oven at 190 degrees for an 45. Check the chicken after 45 minutes to see whether the juices are running clear. If not, stick back in the oven for a further 20 minutes.
5. Serve with a bit of salad and crusty bread.

Guess Who’s Coming For Dinner?

Monday, November 29th, 2010

Flat D5 at Ranmoor village, University of Sheffield were recently taken by surprise when university ‘head honcho’, Professor Keith Burnett, popped in for a spot of dinner. Taking time out from his busy agenda (which included meeting the queen that week!), Professor Burnett came for a traditional student night in. On the menu that night, the flat mates rustled up some fantastic Goats Cheese Bruschetta, a Roast Chicken and Chorizo sausage and a fantastic Apple and Blackcurrant Crumble!

The evening was a brilliant success, and Professor Keith’s knowledge of Wayne’s World One and Two astounding!

The meal came to around thirty quid all together which fed five with plenty left over! Big thanks to Executive Chef ,Tracy Carr for putting together the mystery box!

Leeds Met Halls Cook Off 2010 Recipes

Monday, November 29th, 2010

The standard of the dishes were so high at this year Leeds Met Halls Cook off. If you liked what you saw here are the ingredients for all 5 dishes so you can have a go yourself at home.

Grilled Salmon with Hollandaise Sauce on a bed of green beans (The Winning Dish)

• 2tbs Dijon mustard
• Small bottle of white wine vinegar
• 12 eggs
• 1 bay leaf
• 6 pepper corns
• 100ml olive oil
• Small bottle of vegetable oil
• 1-2 pieces of salmon
• Small packet of French (runner) beans
• Small packet of Cajun spices
• Small bunch of fresh parsley
Dish: Chicken Ho Fan
• 2 chicken breasts
• 1 green pepper, 1 red pepper
• 1 onion
• 1 fist of garlic (one thing of garlic)
• 1 spring onion
• 1 packet of bean sprouts
• Soy sauce
• Oyster sauce
• Cornflour
• Salt and sugar (for seasoning)
Dish: Bread & Butter Pudding with Cream (1.5litre/2 pint dish required)

• 100g/3oz butter, softened
• 1/2 loaf white sliced bread
• 60g/2.5oz sultanas
• 5 large eggs
• 40g/1.5oz caster sugar
• 300ml/10.5fl oz double cream
• 300m/10.5fl oz milk
• Vanilla extract
• 20g/0.75oz Demerara sugar

Dish: Lamb shank and potato rosti on a bed of garlic and onion mash with red wine gravy.

• 1 Lamb Shank
• Fresh baby carrots
• 7-8 large potatoes
• Garlic
• 1 large onion
• Red wine
• Lamb stock (either jelly pots or liquid stock)
• Extra virgin olive oil
• Butter
• 1 pint of semi skimmed milk
• Rock salt
• Black pepper

Dish: Thai Prawn Curry
• 2 stalks of lemongrass
• 1 fresh red chilli
• 2 cloves of garlic
• Optional: 4 kaffir lime leaves
• A bunch of fresh coriander
• 2 jarred red peppers in oil
• 1 heaped tsp tomato puree
• 1tbsp fish sauce
• 2tbsp soy sauce
• 1tsp sesame oil
• 2cm (¾in) piece of fresh ginger
• 8 large unpeeled raw tiger prawns
• 200g (7oz) sugar snap peas
• 220g (7½oz) small cooked prawns
• 1 x 400g tin of coconut milk
• 2 limes, to serve
• 1 bag of prawn crackers, to serve
• 2cm (¾in) piece of fresh ginger
• 1tbsp soy sauce
• 1tsp sesame oil
• 1 lime
• 1 cucumber
• A small handful of fresh coriander
• ½ fresh red chilli
• Extra virgin olive oil
• Sea salt and black pepper
• 1 mug of basmati rice
• 2 jasmine tea bags or 1 jasmine flower

Kat on Kampus

Monday, November 29th, 2010

Sheffield University has some wonderful places to eat out at on campus. I had a great day sampling some of the wonderful food (and drink!) across campus. I have to say out of all the places we went, the international food court was the absolute winner hands down, what a fantastic initiative! I had a chicken fajita which was enormous and kept me going throughout the shoot and also a portion of nachos smothered in sour cream, guacamole and salsa! Never knew student food could be so good!

I would recommend the University arms to any one wanting that first pint after a long day in the library, the atmosphere is brilliant and the staff very friendly (not to mention their huge range of beers and ciders)

When it comes to style, there is nowhere quite like the edge café and some of the pizza’s and pastries being knocked out of the kitchen looked fantastic!

Just want to say a big thanks to all the staff who made my day soooo tasty and would encourage anyone reading this to get out and try for yourself!

Where to Eat: Birmingham

Monday, November 29th, 2010

Where to Eat on Birmingham Campus:

Now you have seen how its made, why not try checking out the food itself. Here is a list of some of the best places to eat at The University of Birmingham.

A modern 160 seater fast food restaurant offering staff, students and visitors a wide range of food at competitive prices.
Located At University Centre

Raising the Bar:

The bar is licensed to serve alcohol, so it’s the perfect place for a post work out pint, social sup or a saintly smoothie.

Hot lunches (12.00pm – 2.00pm) 
Vegetarian & meat dishes 
A wide selection of paninis, sandwiches & jacket potatoes are offered throughout the day

Café GO:

A major re-development of the ground floor of University Centre to extend the Café Go area with a newly designed layout will be starting in July 2010. The new eating facilities including a mezzanine area and serving oriental fair and a new style of pizza will be open in September 2010.

The Hub:

Fusion is a large, functional space and often serves up to 1000 students in a sitting. Fusion regularly plays host to large conferences and gatherings, from silver service banquets and large scale meetings, to conventions and student focus groups. This dynamic space can be adapted to suit most functions. Technical equipment such as microphone and PA systems, lighting displays and large screen projection equipment can be provided.
Every weekend, Fusion becomes a nightclub for the students, accommodating up to 1200 partying students. The large PA rig, sound and lighting equipment is suitable for DJs and performers and the large fixed stage has seen the likes of Radio One DJ Scott Mills perform for students during Freshers week.


Wednesday, November 24th, 2010


Nope, its not another product by Calvin Klein it’s the Birmingham Central kitchen and has produced a fantastic film showing what goes on “backstage” at a university kitchens! Yes that’s right, we took the lovely Rachel on a fantastic access all areas tour around Birmingham Universities Central Kitchen. We met some fantastic characters while we down in the kitchen and saw some wonderful food being produced!

The Birmingham Central Kitchen was opened in 2003 and is really a one of kind institution. All the food eaten at Birmingham University is prepared here by its dedicated staff of 38, who complete over 44,000 meals a week! Food ranges from traditional British cuisine to more exotic dishes such as Spinach Paneer, Lamb Rogan Josh and delicious thick crust Pizza (all of which we had the pleasure of sampling throughout the day!!)

Mark and his team do a wonderful job and it was great to see the care, attention and time taken to prepare meals at Birmingham!

Cheers Guys!!!!!!

Bradford University Shopping Guide

Monday, November 15th, 2010

Where it all is…

Dayo took you to some great places in Bradford and if you liked the look of what you saw here are the names and address of the places we saw.

53 Great Horton Rd, Bradford, West Yorkshire BD7 1AZ

‪John Street Market, 60 Westgate‬, Town Centre, Bradford BD1 2QR‬

‪Great Horton Road‬, Bradford BD7 4EY‬

Oastlet Market
Oastler Shopping Centre, John Street, Bradford, BD1 3SR 
Enquiries: (01274) 431144 or (01274) 432245

Al Halal Supermarket
Woodhead Rd, Bradford
T: 01274 747575
F: 01274 737433

The World Mile
The World Mile is 1.18 miles long and runs from Ivegate in the city centre past Westgate and onto the White Abbey Road up to the junction with Carlisle Road. I got postcode to aim for is – BD8 8NA

Mincing Around…

Monday, November 15th, 2010

Before you start getting out your ‘Frankie Says Relax!’ t-shirts, cuban heels and copy of Judie Garland’s ‘Somewhere Over the Rainbow”, this article is about meat. Not just any meat, but the minced variety, the type which used to have me fascinated as a child. I can distinctly remember staring through the perspex glass of the butcher’s shop being fascinated by the bright red worm like strands of beef, pork and lamb. It looked almost alien, inedible and macabre; what did people do with it? How was this pile of mush converted into food, and had I ever eaten any of it? For a child I think this is a reasonable question, mince is one of those foods that goes through a bizarre sequence of metamorphism when cooked. I remember asking my mum if we could get some mince “to try”, to which she informed me that we ate it all the time; in pasta, shepherds pie, chilli et cetera (I thought she was fobbing me off like she had done with gobstoppers, blue drinks and pop tarts). I digress.

Mince is an odd, but remarkable, versatile and cheap little thing. Some of the earliest uses of mince dates back to the Tartar people of the central Asian steppe (foodies out there may have already made the connection to steak tartare). Legend has it that the swift moving hordes of horsemen never had time to eat during campaign, so meat was kept under the saddle to be eaten ‘on the hoof’. The benefit of this was that it was tenderised into a meaty pulp, which we now call mince, the down side is it would taste like something between a Tartars backside and a sweaty stinking horse.

Mince is enjoyed around the world, from the mutton and lamb ‘Keema’ mince of South Asia which goes into Kofta and Kebabs , to the ‘Gored Gored’ ground beef snack of Ethiopia and the ‘Mett’ of Germany (raw pork mince spread on bread!!!) It is actually quite fascinating how many countries enjoy mince in its raw form, I myself have tried a Lebanese dish which was mostly composed of raw lamb (I think it was called Kibbee??) initially it terrified me, however it tasted incredible, something akin to pate?!

Mince is wonderfully adaptable and is usually one of the cheapest meats available at the butchers shop. It goes fantastically into a Spaghetti Bolognese, little hand shaped meatballs, meat loaf and obviously, beef burgers. I found, at university, with just a handful of store cupboard ingredients and a few leftovers, mince could always be made into an exciting and inexpensive dish. If you really want to get the best out of a mince dish, it is usually a great idea to combine two or more different minces. In Italy, the traditional Spaghetti Bolognese (known as Tagliatelle Al Ragu) is usually made of not only mince beef, but also pork mince. Traditionally, however, minced veal with pork mince provides some wonderful salty, fatty goodness!

Forget paying over the counter prices for rump, fillet and chops, just get ‘mincing’ down to the butchers and get some nice, good quality ground meat.