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| Here are some traditional British meals. Can you name them? |
Hello Everyone
Today we are going to have another look at a popular topic when we were discussing New Year Resolutions - food! We all have our favourites, but do we eat heathily? You can try this online quiz to find out. http://www.nhs.uk/Tools/Pages/HealthyEating.aspx You will also have the opportunity to share your favourite recipes, find new recipes on the Internet and also search for more information on healthy eating.
Do you like to cook at home or eat out? We will be reading about Coronation Street's Roy and Hayley's visit to the college, although Roy's Rolls can't be compared to our excellent canteen of course. Read about the visit here Coronation Street stars visit our college
Read this article Celebrity ban urged on junk food ads.
Does this encourage children to eat unhealthy food because they see these people as role models? What do you think? Answer the class poll to record your answer. (The poll is at the top of this page, on the right-hand side).
Visit the BBC Skillswise website to find more activities based around Hospitablity and Catering
Your comments
Tell us about your favourite foods or recipes by typing in the comments box below.
Did you do well in the Healthy Eating quiz?
Hi it’s David again
ReplyDeleteCaribbean food.
Rice and Peas (black bean style).
1. Pour coconut milk and 200ml water into a large saucepan and bring to the boil. Continue with the other steps.
400g canned coconut milk 200ml water
2. Drain and rinse the kidney beans in a sieve under cold running water.
400g canned kidney beans
3. Trim and finely slice the spring onions, separating the green part from the white.
4 spring onions
4. Peel and crush the garlic.
1 garlic clove
5. Cut the chilli in half if necessary, and dress, but do not chop. (Wear gloves or wash your hands thoroughly afterwards.)
1 scotch bonnet chilli or other hot red chilli.
6. Stir rice, kidney beans, sliced white spring onion, garlic, thyme and chilli into the coconut milk and return to boil.
300g easy cook long grain rice 2 sprigs fresh thyme.
7. Reduce the heat to a gentle simmer and cover the pan with a lid.
8. Cook for 10 minutes, without stirring until the rice is tender and liquid has been absorbed.
9. Discard the chilli and thyme, and stir the sliced green spring onions into the rice and beans.
10. Serve
Sticky-Licky Drumsticks
11. Preheat the oven to 200 c / 180.c (fan)
12. Carefully score each chicken drumstick two times through the thickest part with a sharp knife.
6 fresh chicken drumsticks.
1. Put the chicken drumsticks in a large bowl.
2. Pour over both sauces.
100ml reggae reggae Jerk/BBQ sauce
1. Toss the drumsticks in the sauces until evenly coated.
2. Line a large baking tray with foil.
3. Transfer the drumsticks to the baking tray Reserve the sauce mixture
4. Bake in the centre of the oven for 15 minutes
5. Remove the drumsticks from the oven and turn over.
6. Brush the drumsticks thickly with half of the reserved sauce mixture.
7. Return to the oven for 15 minutes.
8. Remove the drumsticks from the oven and turn over.
9. Brush thickly with the remainder of the reserved sauce mixture.
10. Return to the oven for a final 15 minutes until the glaze is dark and sticky and the drumsticks are thoroughly cooked.
11. Serve
These recipes look absolutely delicious Davaid. I will definitely have a go at making them. Thank you for posting them.
ReplyDeleteDave’s Cottage Pie with Cheesy Mash
ReplyDeleteIngredients
2 Onions
2 Leeks or Celery
2 Carrots
2-3 Garlic Cloves
2tbls Tomato Puree
2tbls Plain Flour
250 ml Red Wine
¾ pint Beef or Vegetable Stock
800g Lean Beef Mince
100g Mature Cheddar Cheese
Pinch of Mixed Herbs
2 Bay Leaves
Splash of Vegetable Oil
300g Potatoes
Splash of Worcester sauce
Butter or Margarine
Milk
Seasoning
Method of cooking
Peel and slice thinly the onions, leeks and carrots.
Crush and peel the garlic cloves then chop thinly.
In a big pan or skillet add the oil and heat on a medium to high temperature.
Add the onions, leeks, carrots and the garlic and cook until the vegetables start going soft or until the onions start going clear.
Add the beef mince and brown the mince all over.
Add the red wine and keep cooking until the alcohol disappears or reduces.
Add the flour cook for a minute or two until the flour disappears.
Add the vegetable stock and the tomato puree.
Add the herbs and the bay leaves.
Put a lid on the pan and simmer for about 20-35 mins or until the sauce thickens.
Once cooked put aside to cool for as long as you like. Add seasoning and Worcester sauce to taste. Put this mixture into a deep flat casserole dish.
In the mean time peel the potatoes and chop into quarters.
Put the potatoes on to boil.
In the mean time grate the cheese.
Once the potatoes are cooked mash them and add the butter and milk. Also add the grated cheese. Mash the lot until nice and smooth. Also add seasoning to taste.
Get the casserole dish with the mixture and add the mash potatoes with cheese and level or smooth out until it looks like a pie. Use a pallet knife or a broad knife for soothing. Use a fork for putting decorations/markings on top.
Put into a pre heated oven Gas 6 and cook for 20 minutes or until brown.
Serve with vegetables I.E. Cauliflower and Broccoli and a glass of red wine.
Serves 4-6 people.
Dave Lsa
Dave's Lemon and Herby Roast Chicken
ReplyDeleteServes 4-6
1 Medium Chicken or large one
2 Lemons
2 Carrots
2 Onions
2 Garlic Cloves
250mls White Wine
Butter or margarine
Pinch or two of Mixed Herbs or Oregano
2 bay leaves
Seasoning
Pre heat the oven Gas 6-8
Take the giblets out of the chicken and give it a wash.
Put the chicken into a large roasting tray.
Peel the onions and carrots. Cut into quarters or big chunks. Then place into the roasting tray.
Crush and peel the garlic. Leave whole and place inside the chicken’s cavity.
Cut the lemons in half and squeeze the juice of one of the lemons over the chicken and put inside the chicken.
Spread the butter or margarine all over the chicken.
Squeeze the juice of the other lemon over the chicken and put inside the chicken. If it won’t fit inside slice it up into chunks and put inside as much as you can.
Add the white wine.
Sprinkle the herbs all over the chicken and the seasoning.
Place the bay leaves into the roasting tray.
Place the roasting tray into the oven and cook the chicken for 15-20mins until it just starts to brown. Then take the tray out of the oven and baste the chicken with the juices in the bottom of the tray. Place back into the oven and turn the gas down to Gas mark 3 and cook for 1.1/2 hours basting every 20mins. The chicken will be cooked when the juices run clear if you stick a knife into the leg of the chicken. If not place back into the oven for a further 20mins or until the juices run clear.
Rest the chicken for 10-15mins in a warm place.
In the mean time make gravy from the juices from the bottom of the roasting tray.
Serve with vegetables that have been roasted with the chicken or boil more.
Dave’s Thick and Creamy Rice Pudding
ReplyDeleteIngredients
100g Sultanas
1 Mug of Black tea
2pts 7Floz/1.3Lts Milk
101/2 Floz/300Ml Double Cream
200g Pudding Rice
100g Golden Granulated Sugar
1 Vanilla Pod
Pinch of Nutmeg
Method of Cooking
1. Put the sultanas in a bowl and soak with the mug of tea for at least 10-20 minutes.
2. Mix the milk and double cream together in a 3Ltr casserole dish with lid.
3. Add the pudding rice, golden granulated sugar into the casserole dish.
4. Split the vanilla pod length ways and scrape out the seeds. Add to the casserole dish along with the vanilla pod.
5. Add the pinch of nutmeg to the casserole dish.
6. Drain the sultanas and add to the casserole dish.
7. Give everything a good stir.
Place the casserole dish in a pre heated oven Gas mark2 with the lid on. Cook for 11/2 hours.
After 45 minutes check the cooking and give it a stir.
After the 11/2 hours take the lid of and give it another stir. Place back into the oven without the lid on to brown up and cook for a further 20 minutes.
Serves 4-6 people.
This tastes even better when cold and has set solid.
Dave Lsa
Mama Julies Chicken Curry
ReplyDeleteIngredients
Onions
Lemons
Ginger
Garlic
Large ripe tomatoes
Fenugreek
Paprika
Green Chillies
Chicken
Chick pea or gram flour
Turmeric
Ground cumin
Fresh coriander
Baking powder
Chilli powder
Salt
Ghee
Vegetable Oil
Bag of whole mixed spices.
Coconut milk
Method of cooking
1. Grind spices.
2. Finely slice or chop onions and tomatoes.
3. Chop garlic and ginger.
4. Heat ghee to a high temperature.
5. Add onions. Fry until they take on a rich golden brown appearance.
6. Add ginger and garlic. Stir and cook for a minute.
7. Add all the spices. Fry for a further minute or two.
8. Turn heat to medium- low. Add salt, chillies and tomatoes. Fry until tomatoes and cook into a paste.
9. Add chicken and coat with the with the spices.
10. Sauté the chicken. Add a cup of water. Bring to the boil.
11. Reduce heat. Simmer for 20 mins.
12. Keep heat on low for a further 30 mins.
13. Add another cup of water. Bring back to the boil and simmer for 15-20 mins.
14. Add lemon juice just before serving. Coriander optional.
Mama Julies Onion bhajis
Ingredients
100g/4oz Chick pea or gram flour
¼ teaspoon chilli powder
½ teaspoon baking powder
Salt
1 teaspoon turmeric
½ teaspoon ground cumin
1 large onion halved and finely sliced
1 green chilli
25g fresh chopped coriander
Water to mix
Vegetable oil for deep frying
Method of cooking
1. Sift flour, chilli powder, turmeric, cumin, baking powder and salt into a large bowl.
2. Add chopped coriander and onions. Mix well.
3. Add water to form a thick batter.
4. Heat oil to a high temperature.
5. Fry spoonfuls of the mixture until golden brown.
Mama Julies Rice
Rice
Jasmine rice
1. Put rice into pot.
2. Add two cups of water for every cup of rice.
3. Add a little ghee. Bring water to the boil.
4. Turn heat to medium-low.
5. Cover pot-wait 2 mins then leave to stand for 15 mins.
6. Do not disturb.
Dave Lsa
Country Vegetable Risotto
ReplyDeleteServes 4
Each serving 440 Kcal/1850kj 23g fibre 1g fat.
200g/7 oz haricot beans soaked (see page 28)
15 ml /1 tbsp polyunsaturated oil
1 medium sized onion chopped
1 clove garlic crushed
2 large carrots diced
150g/5 oz Swede diced
½ tsp celery salt
¼ tsp pepper
1 tsp marjoram or sage
400 ml/ 14 fl oz stock
200g/7 oz long grain brown rice
200g/7 oz fresh or frozen peas
3 tbsp chopped parsley
1 bunch spring onions green and white parts sliced
30g/1 oz Parmesan cheese freshly grated.
Cook the beans. Heat the oil in a saucepan and fry the onion and garlic for a few minutes. Add the carrots and Swede and continue to cook stirring occasionally for 3 to 4 minutes. Sprinkle the seasoning and marjoram or sage into a pan. Cover with water and simmer for 20-25 minutes or until almost tender. Drain.
Meanwhile in another saucepan bring the stock to the boil sprinkle in the rice stir and return to the boil. Lower the heat cover the pan and cook gently for 30-35 minutes adding more stock until the rice is almost tender and the stock is absorbed. Add the beans peas and cooked vegetables and continue cooking for 10 minutes. Remove from the heat adjust the seasoning mix in half the parsley pile onto a hot serving dish and garnish with the remaining parsley spring onions and cheese. The consistency should be moist and creamy.
An alternative method is to boil the beans until half-cooked then adds the vegetables and rice. As different kinds of beans and brown rice vary in the cooking time required. The first method ensures the beans are properly cooked. The alternative cooking method however produces a dish with a very low fat content.
Alternatives
Many other vegetables may be used- unpeeled dried potatoes courgettes broad beans green beans leeks and so on. The texture may not be quite perfect but the distinctive flavour of mixed fresh vegetables is very good.
Dave Lsa
PARVEEN
ReplyDeleteChicken Masala
Ingredients
Two to three onions finely cut
Three to four garlic cloves, finely cut or crushed
Two tomatoes cut into small pieces
Two to three tablespoons of oil
One to two tablespoons of chopped coriander
1/2 lb to 2lb boneless chicken, cut into small pieces
1/2 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon paprika
Method
1. First, put the oil into a pan and add the onion and garlic.
2. Cook until golden brown.
3. Then add the tomatoes.
4. Add all the spices paprika, turmeric and chilli powder.
5. Slowly stir for a while until all the pieces are cooked.
6. Add the chicken and stir in slowly until all the juices have come out from the chicken.
7. Next, add one to two cups of water and bring to the boil.
8. Then let it simmer.
9. Add the chopped coriander and stir slowly.
10. Finally, leave it for a good few minutes (about 30 mins).
11. Then it is ready to serve with rice or chappaties.
Parveen
This looks delicious Parveen and easy to cook. I will definitely give this a try and let you know how I get on!
ReplyDeleteHow to make chicken masala
ReplyDeleteIngredients
1kg chicken
4 tomatoes
3 onions
6 green chillies
1 green pepper large
1 garlic
1ginger garlic
coriander
Method
1 chop the onions
tomatoes and pepper in to small pieces.
2 put into a medium pan with some cooking oil, just enough to cover the onions.
3put on medium gas to cook
4 grind the ginger garlic and garlic green chillies in a grinder with half a cup of water until all ingredients are mix well.
5 add all the ingredients in the pan and stir until golden brown
6 add 2 table spoons of curry powder
7 table spoon of salt
8 add half a cup of water
9 keep mixing until all ingredients start to stick
10 add some water keep doing this method for 15 to 20 minutes
11 add the chopped chicken and coriander
to mixture stir put the lid on the pan let simmer for 5 minutes stir the chicken
12 check every 10 minutes
13 let chicken cook for about and 1 hour
until chicken is sticking to pan
14 taste the chicken if cooked add 2 cups of water
15 leave for another 20 minutes
add half a table spoon of garammasala
Posted by Pollobi
ReplyDeleteBefore you start cooking I should let you know that all four of this recipe can be cooked at the same time if you follow these simple tips .
First putting the tomatoes in the oven .
Second washing the lentils and leaving it in a bowl with water.
Third washing the potatoes and placing it on the cooker with water in it .
Fourth place the rice on the cooker to cook .
After you have done all of that you can start on chopping all the ingredients you need for all the recipe .
By doing it this way you’ll save more time .If your not good at doing four thing at the same time then you should do it the way you feel comfortable.
Just one more thing , you can mix and match the food together when you are eating it , it gives a different flavour every time.
posted by Pollobi
ReplyDeleteTomato Borrta ( Chutney)
Cooking time 1:20 hr
Serve up to 6 people
Can be put in the refrigerator
To eat the next day or two.
Ingredients
8 - tomatoes
7 or 8 - garlic cloves
1 - onion
3 - tablespoon of coriander /handful
2 - chilli , chopped into round pieces .
¾ to 1 teaspoon of salt
1/ Preheat the oven to gas mark 6 .
2/ Place the tomatoes in a baking tin and bake for 1 hour .
3/ place the garlic on the cooker plate , turning the cooker on a low heat and leave to cook for 10-15 minutes making sure to turn the garlic halfway through .
4/ When it becomes dark and soft the garlic is ready , leave it to cool then take the skin off the garlic and chop into small pieces .
5/ Chop the onion , coriander and chilli into fine flaked pieces .
6/ Place all the ingredients and the salt into a large bowl and mix by hand for 3 - 5 minuets , until you feel the silkiness of the liquid that comes out of the ingredients . Leave aside .
7/ Check the tomatoes after 1 hour passes , it’s skin should burst open ! If it has , then remove the tinfoil and bake for another 15 - 20 minutes .
8/ Place the tomatoes with the ingredients and using a knife stab the tomatoes to release all the heat .
9/ / When it cool mix everything together by hand and add salt to taste.
Your dish should be ready to eat , Enjoy .
posted by Pollobi
ReplyDeletePotato Borrta ( Chutney )
Sever up to 6 people
Can put in refrigerator
To eat the next day or two .
Ingredients
8 - 10 medium potatoes
1 - large onion , finely chopped
3 - tablespoons of
Coriander , finely chopped
2 - chilli , chopped in round pieces
½ teaspoons salt
3 - tablespoons / 50ml mustard oil
Add ½ teaspoon of salt if needed .
1/ Place the potatoes in a saucepan with water added to just above the level of the potatoes .
Place on the cooker to cook until soft .
2/ Meanwhile add all the ingredients into a large bowl with the mustard oil and mix by hand for 3 - 5 minutes to let the flavour out .
3/ Drain the water from the potatoes when it becomes soft then leave it to cool .
4 / Skin the potatoes , mash the potatoes and add to the mixed ingredients .
5/ Mix by hand until smooth . Finally if you want to add the salt for more taste then you can , depending on your taste .
Your dish should be ready to eat , Hope you enjoy it! .
posted by Pollobi
ReplyDeleteRed Lentils Curry
Cooking time about
50 minutes .
Can be eaten the next day or two.
A tip , heat the curry in the morning and night ,if it’s a hot day ,to stop it from going bad .
If it’s a winters day then you don’t need to do that .
Ingredients
150g of red lentils
7 - garlic cloves , finely chopped
6 - tablespoon / 100ml vegetable or
Sunflower oil .
½ - of large onion , finely chopped
½ - teaspoon dried ground turmeric
½ - teaspoon salt
3 - bay leaves
800ml - water
3 - tablespoon / handful chopped
Coriander
5 - chillies , do not chop .
1/ Wash the lentils and leave in the water to the side .
2/ Meanwhile bring a saucepan to the cooker on high heat and add the oil .
3/ Place the garlic in the oil when it’s hot and stir until light brown colour .
4/ Quickly add the onion , lentils , ground turmeric , salt ,bay leaves and water then stir .
5/ Cover with the lid and wait until it begins boiling , when this happens , decrease the heat to low leaving the lid on and let it cook for 30 - 45 minutes .
If it seems the water has decrease too much then you can add more water .
It should look like a smooth soup , not too watery and not too guey .
6/ Finally add the coriander and the chilli , stir and cover with the lid .
Taste to check the salt , If needed you can add more . The salt is important for it brings the flavour out more .
7/ Increase the heat to high and leave to boil for 3 - 5 minutes .
And there you go , your dish should be ready to eat . Hope you enjoy it .
posted by Pollobi
ReplyDeleteRice
Cooking time up
to 27 - 30 minutes
Serve about 4 people
Igredients
600g rice
1000ml / 900 ml water
1/ Place the rice into the saucepan and wash it .
2/ Add the water and put it on the cooker on full heat to cook .
3/ Once it starts boiling and the water has evaporated from the top , leaving less water in the rice , turn the heat down low . Cover with the lid and leave it to cook for about 10 minutes or until the rice is soft .
By now your rice should be done .
I hope you enjoy all the healthy and easy food .
Hi Naseem and Pollobi
ReplyDeleteMore really wonderful recipes. We will definitely have to put all these together in a class recipe book before the end of term.
John Apollo.
ReplyDeleteHow to cook couscous
You need:
100g dried couscous
1 garlic clove crushed
35g sunflower seeds
pumpkin seeds
35g pine nuts
1 large yellow pepper
1table spoon olive oil
1 small red onion diced
sun dried tomatoes diced
270ml hot vegetable stock
spring onion sliced
1 small tine of sweet corn
100g feta cheese diced
salt and black pepper.
Now start cooking. Always remember how many people you are cooking for.
[1] First, pre-heat the grill to a medium heat.
[2] Mix the sunflower seeds, pumpkin seeds and pine nuts together, spread out on a baking tray and grill until lightly toasted .
[3]Remove the pan from the heat to cool
[4] Pre -heat the oven to 190c, 375c,Gas Mark 5 .
[5] Slice the yellow pepper in half leave the stalks on and remove seeds.
[6] Place the peppers, cut side up on a baking tray and bake in the pre-heated oven for 15mins until softened.
[7] Heat the oil in a large frying pan over a low to medium heat and fry the onion until soft and translucent..
[8] Add the garlic and sundried tomatoes and cook for another 2mins .
[9] Stir in the couscous and vegetable stock, bring to the boil and then remove the pan from the heat
[10] Leave to stand for 10mins until the couscous has absorbed the stock .
[11]Then transfer to large bowl and separate the gains with a fork .
To serve:
Serve as a light lunch or as an accompaniment to grilled chicken or lamb. Even big prawn or pork meat or fish is OK too.
Enjoy cooking. Thanks. J
Thank you for your recipe John. This is a really interesting way to cook couscous. There are so many lovely ingredients. How many people do you think this will serve?
ReplyDeleteI was also curious about the oven temperatures. Should one of these be in degrees Fahrenheit(F) and one in degrees Centigrade (C)?
I'm definitely wanting to try this recipe as well!
Hi, all the recipes are look delicious. why don't you taste this one?
ReplyDeletechickne/lamb curry
Ingredients
500g chopped chicken or lamb
100g chopped onion
100g freshly chopped tomato
1 tablespoon red chili powder
1 teaspoon chopped ginger
1 teaspoon chopped garlic
2 tablepsoon olive oil
preparation
place chicken into a soucpan and bring to the heat stir until absorb its water then
add oil, ginger,garlic and chili stir for about five minutes
add tomato,salt and pepper mix for three minutes
pour a glass of water cover and reduce the heat cook for additional ten minutes
remove from the heat allow to cool for about two minutes
serve with basmati rice and salad for
4 person
please do not forget to serve with water because it is a bit spicy
wuditu
Hi Wuditu
ReplyDeleteI actually have all the ingredients for your recipe so I will try this out tonight. My son and daughter are home from university this weekend and I think this is something they might like to try as well. My son has tried a few of the recipes now and thinks they are all great.
I will let you know how things went on Monday.
Thanks!