Recipes from our Cookery World Tour
Week 1: Italy
Spaghetti with swiss chard or kale pesto and lemon chilli breadcrumbs(Serves 2) Ingredients 150g spaghetti, 1 slice of bread made into bread crumbs 1 chilli, sliced, 15ml lemon juice, 2 portions pesto, 50g soft cream cheese, Swiss Chard or Kale pesto (Serves 10) Ingredients 200g kale, washed, 1 chilli, sliced, 80g grated strong hard cheese, 150ml sunflower oil, 30ml lemon juice, 150ml water |
Method 1. Cram the kale into a blender. Add the chilli, cheese, oil, lemon juice and water and blend vigorously until you have a vivid green pulp. Add any remaining kale, and blend again. You can store this in a clean, sealed jar with oil on top to preserve. 2. Cook the pasta. 3. Put breadcrumbs into a small frying pan. Add the chilli and lemon juice and toast on a medium heat for a few minutes until golden. 4. When the pasta is cooked, drain and stir the pesto and cheese through to coat generously, and top with the breadcrumbs. This is a great recipe for using leftover bread. If you freeze bread then grate it it’s much easier to make breadcrumbs if you don’t have a food processor. Bread freezes for up to 3 months well. |
PizzaFor a classic pizza dough Ingredients Olive oil for tray 200g plain flour 7g pack of yeast 1 teaspoon sugar 125 ml warm water
For the sauce Ingredients 2 Tablespoon oil from sundried tomato jar 1 onion finely chopped 1 tin chopped tomatoes 1 tablespoon tomato puree 2 soft tomatoes chopped 3-4 cherry tomatoes chopped 3-4 sundried tomatoes chopped 1 clove of garlic crushed
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Method
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Toppings the world is your oyster it’s a great way to use up leftover cooked meats or that odd rasher of bacon that seems to be in the pack. It’s also a great opportunity to go completely veggie! |
Easy ice creamIngredients 1 small tub crème fraiche 1 small tub fromage frais 2 meringues (nest style) crushed 2 tablespoons jam or fruit puree of your choice |
Method
This works well as a mousse without the freezing Any kind of pureed fruit works so go with the seasons… |
Week 2: China
Crispy Fried “Seaweed”Ingredients: 200g kale or tatsoi washed and trimmed and thoroughly dried 2tbs olive oil ½ tsp brown sugar ¼ tsp cinnamon Pinch of five spice Flaked almonds to garnish |
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Stir Fry recipeIngredients: 1 tbsp sunflower oil oil 1 onion, peeled and sliced 1 clove garlic, crushed 1 red pepper, sliced 1 yellow pepper, sliced 100g tat soi 175g sweetcorn 1 courgette sliced 1 carrot sliced 2 tbsp light soy sauce 1 tsp cornflour mixed with 2 tbsp light vegetable stock 5cm/2in piece fresh root ginger, grated and juice squeezed out 1 tbsp honey 50g sesame seeds lightly toasted |
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Soy and honey chicken skewersMethod:
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Week 3: India
Carrot RaitaIngredients: 25g nuts (optional) 55g raisins, sultanas 4 carrots grated 175ml natural yoghurt 1 tablespoon fresh mint or ½ tablespoon mint sauce ½ teaspoon chilli flakes or powder ½ teaspoon cardamom seeds ½ teaspoon cumin |
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Cauliflower and Chickpea CurryIngredients: 1 tbsp canola oil 1 small onion chopped 1 clove garlic crushed 1 tbsp curry powder ½ tsp cinnamon ½ tsp paprika ¼ cayenne pepper 1 bay leaf ¼ tsp ground ginger 1 tsp granulated sugar Good pinch of salt 1 can chickpeas drained ½ small cauliflower, cut into bite size pieces 50g frozen green peas (optional) 100ml vegetable stock ½ can coconut milk 1 tbsp fresh coriander chopped |
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Week 4: Britain
Spicy Potato Wedges (serves 4) Ingredients 4 large potatoes 6 tablespoons orange juice 3 tablespoons sunflower oil teaspoon chilli flakes |
Method Preheat oven to 200c/400f gas mark 6
Potatoes must be cooked in single layers so use two trays if you need to. Serve as a starter with a selection of dips or alongside a main course. For a change once they are cooked sprinkle with cheese and put under the grill until cheese is melted Potatoes are a great source of carbohydrate, fibre and are rich in vitamins especially vitamin C.
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Onion Rings
Ingredients 1 large onion, cut into 1cm slices, rings separated groundnut oil, for deep frying 150g self-raising flour 180ml sparkling water |
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Baked Fish Goujons
75g flour 2 free range eggs beaten 1 tbsp herbs/ spice 200g breadcrumbs Salt and pepper 4 chunky white fresh fish fillets A little sunflower oil to grease tin |
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Caramelised Onions
3 large onions red or brown, sliced 1-2tb olive oil 20 g butter 2 tbsp brown sugar 1-2tb balsamic vinegar Salt and pepper |
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