Archive for January, 2011

St. Andrews: Sustainability 101

Monday, January 17th, 2011

St Andrews: Sustainability 101.

I have an honest confession to make, i used throw plastic bags away, still use CF sprays and didn’t recycle. That is until i went to St. Andrews! when you see the stunning Fifeshire countryside, the rolling green hills and beautiful coastline, you can understand why they are so conscious about preserving their green and pleasant land up north!

To add another charge to my confession of enviro-terrorism, i never took food and energy/food waste into consideration. My idea of environmentally friendly cooking was cooking with the extractor light bulb fan off! All the food that was cooked with was sourced from around a 30 mile radius out of St. Andrews, it was fresher and exceptionally tasty. Our three chefs knocked up some incredible stuff; Katharine’s stuffed fife squash was a fantastic winter warmer, the smoky cured bacon playing perfectly with the creamy loch Ryan cheese and sweet squash flesh. Christoph’s smooth and silky Cullenskink was worthy of any highlanders own effort and Josh produced a wonderfully light and fragrant Cranachan which really complimented all the ingredients he had used (Scottish raspberries, cream from St. Andrews etc). Not only had the food come from local producers, saving on food miles, but all were cooked with mother nature in mind. Both Katharine and Christoph went for the one pot method of cooking, using less gas and electricity, while Josh chose to create his dish purely using his own man-ergy!

All the food cooked was delicious and deciding who had won was a tough decision. Cooking responsibly and using local food is not just for the dreadlocked, hemp loving bob dylan aficionados of this world. You dont have to be Neil from the “Young Ones” to love a bit of green cuisine, many of the suppliers we used supply to all the top restaurants in the area, it is basically just good, honest food cooked simply. Peace and Love…;-)

Minced Beef With Winter Vegetables and Mash

Friday, January 14th, 2011

If you want to print off a version of Michael’s Minced Beef With Winter Vegetables and Mash here it is….

Minced Beef With Winter Vegetables and Mash

250 g Minced beef

3 Carrots

2 Parsnips

½ Sweede

1 Medium Onion

100 ml Beef Stock

350 ml water

For the potato mash:

250 g potatoes

50 ml   milk

1 tbsp butter

salt, to taste

1.Heat olive oil in a large pan and sauté the chopped onion for 3 minute.

2. Add the minced meat and stir well so that the meat soaks up the oil-wine-garlic juices. Sauté for another 2 minutes.

3. Add the vegetable and cover for 30 minutes stirring occatinoally.

4. Add the vegetable broth and stir again. Depending on how much liquid there is, uncover, and leave to cook so that some of the liquid evaporates until you have the desired amount.

5. Meanwhile cool the potatoes until tender. Then place them in a blender, add the milk, butter and a bit of salt and process until smooth.

6. To serve, first spoon the potato mash into the plates, then spoon the vegetables on top.

Leeds Met Healthy Week – Smoothy Bike Demo

Thursday, January 13th, 2011

Today some of the team spent the day giving out smoothys and talking to students around the Leeds Metropolitan University campus as they helped promote Leeds Met Healthy Week. As usual it was great fun and gave us the chance to talk to several students about the benefits of eating healthy and keeping active.

Never being satisfied just talking to students we took a long our custom made “Smoothy Bike” and got students to pedal their way to five-a-day by making their very own fruit smoothys. Not only getting a good dose of fresh fruit but also getting active in the process (even if it was for just 30 seconds).

Smoothies are seriously easy to make and a great way of getting more fruit into your diet. They only hard bit is if you don’t have blender.

To make our smoothy we used:

Mixed Summer fruit berries
1 Banana
Apple Juice

and nothing else… simple as that.

If you are a smoothy fiend why not send your own smoothy recipes to and you never know if you like it you just might win yourself a cook book written by our very own food guru Oliver Harrison.

Sully Explains The Rules Of American Football Video Blog

Tuesday, January 11th, 2011

Sully gives Rob a comprehensive run through of the rules of American Football.

Clash of the Titans Recipes

Monday, January 10th, 2011

The guys cooked two fantastic dishes but obviously there could only be one winner. Rob and Tom the Running Backs did a great job on their paella. Even with the Line Men’s tomato ketchup twist they couldn’t quite beat the it.

If you liked the look of either of the teams dishes as always provides the recipe! Both these dishes can be easily customised so why not follow in the Line Men’s footsteps and throw in a little twist of your own.

Seafood and chorizo Paella
150g chorizo cut into thin slices
200g of mixed seafood
1 Garlic Clove
1 Large Onion Diced
500g rice
1 litre chicken or fish stock
100g peas
4 large tomatoes skinned, de-seeded and chopped


Heat some olive oil a pan. Now sauté the choizo and fry until crisp. Add the garlic, onion and pepper and cook until softened. Stir in the rice and leave to cook for a few minutes until the rice is opaque. Now add the stock and simmer for 10 minutes add the peas, chopped tomatoes and seafood and continue cooking very gently for a further 10 minutes. Simple as that!!

Sully’s Spaghetti Bolognese with a Twist.

    (serves 4)


    1 large onion, diced
    2 cloves garlic
    1 tsp oregano, chopped
    450 g minced beef
    400 g canned chopped tomatoes
    250 ml beef stock
    3 tbsp basil
    450 g dried spaghetti
    Tomato Ketchup


    1. Heat the olive oil in a large saucepan over a medium heat. Add the onions and soften

    2. Stir in the garlic and continue cooking for a further minute. Tip in the beef and fry until the meat juices have almost dried up.

    3. Add the tomatoes and their juice. Bring to a simmer and cook until most of the liquid has cooked down.

    4. Add Tomato Ketchup

    5. Bring a large pan of lightly salted water to the boil, and add the spaghetti and cook for 10-12 minutes.

    6. Drain Spaghetti and serve.

    If would like to know more about the Southampton Red Hawks read more about them at the Southampton Solent website! Southampton Solent Red Hawks

    GO HAWKS!!

Vegetable Chilli

Monday, January 10th, 2011

In the video Sandy shows us how to make the Vegetable Chilli which is available in the Leeds Met food courts for Healthy Week. Its super quick, super easy and super tasty. If you wana give it a go the recipe is below!

100g mixed vegetables
-Red Onions
-red pepper
-fresh coriander

25g kidney beans
25g chick peas
25g butter beans
50g Chopped Tomatoes
180g Brown rice (cooked)
5g Olive oil for frying
20g Cheddar Cheese

Spices and seasoning
-dried chilli flakes
-ground cumin
-ground coriander

Stir in the chopped tomatoes, simmer & reduce down.

Whilst it simmers, boil the rice & then wash off with boiled water to get rid of starch.

Place rice on plate, spoon on vegetable chilli, garnish with fresh coriander and cheese (optional).

YAM POTTAGE – University of Bradford International Cook-off 2011

Wednesday, January 5th, 2011

Amina did a great traditional Nigerian Yam Pottage which blew away the judges to win this years International Cook-off. It’s actually super easy so if you fancy giving it a try here is the recipe!

Let us know how you get on and send us your pictures and you never know you could win yourself a cookbook!!!

1 Yam, peeled, washed and cut into cubes
1 cooking spoon of red oil
½ kg of chicken
1 tin of tomato paste
1 tablespoon of dried chilli pepper
1 dried fish, cleaned and deboned
1 teaspoon of ground crayfish
1 red onion, chopped
4 cubes of Royco seasoning
1 bunch spinach, washed and chopped

1. Put two cups of water in the cooking pot on the hob. Add the red oil, onion, chicken, tomato, pepper, crayfish and royco cubes.
2. After 10 mins, add the yam and dried fish and allow cooking for 20mins.
3. Check the yam to see if it’s cooked. If it is, stir thoroughly by mashing the yam then add the spinach. Taste for seasoning. Serve immediately.

Bradford University International Cook off Photo blog

Wednesday, January 5th, 2011

It was another fantastic day at Bradford University and bellow are a few of the snaps that were taken on the day! Enjoy!