Posts Tagged ‘leeds uni’

All Hail Mick the Miner!!!

Tuesday, February 10th, 2009

When studentcooking.tv 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 studentcooking.tv 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 studentcooking.tv 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.

http://www.jamieoliver.com/recipes/chicken-recipes/parmesan-chicken-breasts-with-crispy-pos

County Cooks: Tessa Tells All…

Saturday, November 22nd, 2008

I’m really into cooking and know a lot about Italian, Indian and of course British cuisine, but I’ve never tried Russian, and to be honest, didn’t have a clue about what Russian or Latvian food would be like.
The first thing I noticed was the amount of sausages used in the recipe!  There were so many different kinds, and all in one pot!  It was really interesting as well that the end dish was more of a soup than a stew.  I don’t know if it was supposed to be like that, but it tasted really nice!
Would I try cooking Russian food again?  Yes, definitely!  It was a really warming dish, especially in the winter and it didn’t cost much or take too long to cook.  Have a go!

Country Cooks: Alonas Thoughts…

Friday, November 21st, 2008

It is the first time that I’ve come to England and I didn’t know what to expect when I started cooking Tessa’s dish.  I have tried fish and chips and shepherd’s pie, but I’d never heard of Toad In The Hole-I got confused halfway through because I didn’t know when to put the toads in!  British cooking has a lot of funny names for their dishes!
I found the dish very easy to cook and thought the way the batter rose in the oven was really incredible!  I really want to try and cook it again and will definitely try it when I get back home to Latvia

Useful links for shopping in Leeds

Thursday, October 9th, 2008

There are loads of other markets and great shopping areas all around Leeds, as well as the ones Joe showed us on his tour. It’s fun to get out there and find them for yourself but just to point you in the right direction check out the Leeds Market and Leeds City Council websites!

Top 10 Essential Student Ingredients

Wednesday, October 8th, 2008

With all the great choice of stuff you can get at the market, it’s easy to get carried away and just concentrate on the main thing you need for your dish. There are, however, some essential things you will need to be the base for most meals that you should ALWAYS have in your cupboard!

Here’s out top 10:

Pasta – whether it’s spaghetti, pasta, fusilli, macaroni…it doesn’t matter. Takes about 15 minutes to boil and has the carbs you need in a balanced diet.
Garlic – 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.
Onions – You’ll use them a lot, so make sure you’ve got two or three in your cupboard. They’ll last about two weeks.
Herbs – You can really get into herbs (legal ones!!) 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 and lasagne.
Stock cubes – Whether they’re veg, chicken or beef, these are useful. 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, pasta or potatoes, you’ll need a pinch of salt in there and you can season your food when you eat.

Football Vs. Netball

Saturday, September 20th, 2008

Guest Blog by Sarah

‘I was really sure we were going to win Pat over with our entertainment and quality food. I’ve always felt that I’m a fairly decent cook although I did struggle with the pumpkin – it was so hard to cut! I’ve done a really similar sweet mash with swede and carrot, which is really nice. I think I prefer that to the pumpkin mash plus it’s available all year whereas pumpkin is seasonal.

I couldn’t really say why we didn’t win, Pat seemed really pleased with the food and the other girls did a great job of keeping Pat entertained while I was cooking – I guess he must have just had a thing for the boys!’

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!’