Posts Tagged ‘Chicken’

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.

A Very International Guide to Very British Meat

Monday, September 13th, 2010

A Very International Guide to Very British Meat

Shopping in the butchers can be something of a daunting experience if you are an overseas student coming to the UK for the first time.  British butchers shops tend to sell a huge range of different meat products ranging from familiar products to some pretty bizarre stuff.

Unlike much of the rest of the world, most British butcher shops tend not to specialize in one kind of meat (In France for example a Chacuterie predominantly sells pork products) in many British butchers shops you will find a wide range of Beef, Pork, Lamb and Poultry products usually sourced from the local area.

Forget the dog, if you like meat then your local butcher will become your best friend! British butchers are known for their ability to combine an encyclopedic knowledge of all things meaty with a jovial personality.  Many of the butchers I speak to while on a shoots are very friendly and deal with international students regularly, so don’t be afraid to ask questions!

One thing you may find difficult is some of the name, cuts and phrases by which the British label meats, so here is a quick guide to British Meat.


There are numerous cuts for the humble cow.  Their uses are all pretty different and their prices range considerably:


This cut of meat come from just above the leg and is ideal for roasting the perfect Sunday joint.  You will see this cut in the supermarket and the butchers shop.  It is a relatively large cut of meat and usually forms part of a shared meal.  It is best cooked at a low heat for three to four hours and is usually inexpensive when bought between a few friends


The Rump is a cut of meat taken from the lower back of the cow and makes an excellent piece of frying steak, usually at a price that wont break the bank either.  Can be found In the supermarket and behind the butchers counter


Fillet is usually considered the finest cut of the cow and this is reflected in the price.  On the cow, it sits between the rump and the sirloin and usually has little to no fat.  It is a very lean piece of mat and best eaten as a steak and not as part of another dish.  Usually an expensive cut of meat


Sirloin is one of the most common steaks available.  It has a good band of fat on it which makes it great as a simple frying steak but can also be used diced up in a stew. Usually sirloin is a little more expensive than Rump but tends to be a thicker steak.


Shin is a cut from the lower leg and makes wonderful stewing meat as it is fibrous with some fat content.  It is usually quite a cheap piece of meat and quite common in British cooking.  If it is not displayed on the butchers counter always ask.



Cheap and easy cut of meat to prepare, has a nice piece of fleshy meat surrounded by a few bands of fat.  Diced up can be used for stews and pies but also tastes great simply fried or grilled. Usually a very cheap cut of meat found in the supermarket.


Premium Pork joint. Very little fat, steaks cut from the leg are great for stir frying but generally this is a roasting joint.  Usually bought from the butchers


Relatively cheap cut of meat, very good for roasting.  Cut it into cubes for kebabs and stir fry’s and stews.  Mostly found in the butchers shop.


Thighs and Drumsticks

Basically these parts make up the leg and can be used for a wide range of meals.  The thigh is excellent slowly roasted and contains a nice balanced of white and dark meats on the bone for extra flavor.  Drumsticks are usually found mostly on the barbecue but also cook great in the oven.  These parts of the chicken are very inexpensive from both the butcher and supermarket.


Many British butchers will keep back offcuts of meat such as the neck, brains, hearts and intestines.  Sometimes these are displayed in the shop, however if they are not its always best to ask.

Jon’s Malaysian Tea

Monday, November 16th, 2009

Jon kindly found the time to show us how to make a traditional Malaysian Tea. To see the video click the link below:

Jon’s Malaysian Tea

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:

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!

All Hail Mick the Miner!!!

Tuesday, February 10th, 2009

When came to Devonshire Hall I wasn’t quite sure what to expects. Talking to Mick the Miner I became very confused when he was talking about taking Jamie Oliver down underground in a mine shaft when I realised ‘Oh he actually is a miner!’ and that it wasn’t a random chef’s nickname. Everything started to make sense! We had a lively group of students gathered to take part in the cooking and that, coupled with Mick the Miner’s epiphany-like attitude regarding what he was teaching us to cook(‘It’ll change your life’ said in a thick Northern accent featured heavily in Mick’s speech), led to a brilliant time had by all! This was much to the dismay and envy of all the catered students queueing for dinner in the dining hall!

The team were all great to meet, very friendly and also very informative about all things foody! The food we learnt to cook, chicken with posh ham, was fantastically tasty and has become one of my own specialities! When it was time to go the team packed up in no time at all it was hard to imagine after that they had been there at all! We do however all remember the couple of hours of fun we had with with great fondness. Thanks for coming!

Chicken Breast With Crispy Posh Ham: Student Cooking.TV Meets Mick The Miner!

Monday, February 2nd, 2009

We had a great day with Mick in Leeds. If you like the look of the recipe this is a link to Jamie Oliver’s website where upon he’s very kindly uploaded it! Happy Days.

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.