2014
Mexican Bean Chilli
We had a very impressive turn out this week and we hope you all enjoyed you hearty mixed bean curry! Emily based the meal on this BBC Good Food recipe ‘three bean Mexican chilli’ except we added an extra two types of bean and scotch bonnet chillies. A big thank you to Emily and all the people who helped cook!
Tomato and vegetable Cous Cous
We cooked a delicious Tomato based Cous Cous this week. We started off by preparing and frying Onions, Courgettes, Carrots, Celery and Pepper. These were spiced with Cumin, Paprika and Smoked Paprika to taste. Meanwhile, we cooked the Cous Cous in vegetable stock. When the vegetables were softened we added Chopped Tomatoes, Garlic puree and Sultanas and simmered on a low heat. This is the perfect opportunity to add any other spices you may want, add them to taste. After a couple of minutes add the cooked Cous Cous and mix well. The dish is now good to serve. Great as a meal on its own or served as an accompaniment.
HALLOWEEN - Scarily Simple Pumpkin Soup
This week could we make anything but Pumpkin Soup? There was plenty to go around and we were able to share it with the Chinese Christian society, hopefully you guys enjoyed it! We hollowed out our pumpkins before carving and saved all the flesh. We added the flesh to seasoned fried onions in a large pan and then added vegetable stock. The mixture was allowed to simmer for ~15mins or until the pumpkin was soft. The mixture was then blended; cream/coconut milk and seasonings were added to taste. This has to be one of the easiest recipes, but still one of the tastiest! Served with a nice crusty baguette. Thank you to everyone who helped with cooking/providing equipment!
Issac's Kenyan Feast
We had fantstic food this week and all got to try something a little bit different. Issac shared his experience of Kenyan food with us. The Kale and Bean Stew was delicious and the blue peter style Chapattis that Issac prepared earlier got load of complements. Here are the recipes for you guys to have a go at home...
Bean & Kale Stew
For 4 servings:
• ½ small red onion, chopped
• Cooking oil (any is fine)
• Two cans kidney beans, drained
• Vegetable stock
• 2 teaspoons soy sauce
• Salt & pepper
• Large handful of kale
Method:
• Preheat oil, medium heat, and lightly cook onions until they’re brown / soft (4 or 5 minutes)
• Add beans, soy sauce, and add enough veg stock to make it into a stew
• Bring to a simmer
• Add salt & pepper to taste
• Add kale, stir, and bring to a simmer
• Cook at a simmer for about 15 minutes (kale should be tender, stew slightly thickened)
• Serve
Chapati
No set amounts of ingredients. Just start off with a half kg of flour and experiment.
• Plain white flour
• Pinch of salt
• Couple tablespoons of vegetable oil
• Some lukewarm water
Method:
• Wash your hands thoroughly
• Have a bowl half of flour
• Add pinch of salt and the oil
• Add enough water and mix with your hands so that it all becomes a quite sticky ball of dough
• Add more flour slowly, rolling and mixing the dough so that it eventually becomes not so sticky. When it gets to the right consistency, the dough shouldn’t be sticking to your hands any more.
• Preheat a non-stick frying pan
• Grab a bit of dough about the size of a tangerine. Using a floured surface and a rolling pin, roll it out into a circular chapati which should be about as thick as a thinnish pancake. Dust sides and surface with flour occasionally so that the chapati doesn’t stick to the side.
• Put a splash of oil into the pan
• Place your chapati in the pan and swish it around so that the oil gets spread around the bottom
• Once cooked a bit, flip onto the other side, and keep cooking / checking sides until chapati is done.
• Repeat for as many chapatis as you want.
Kachumbari
• 4 tomatoes (chopped)
• ½ red onion (chopped)
• 1 lime (juiced)
• (optional) 1 small chili pepper (finely chopped)
• Salt and pepper
Mix the tomatoes, onions, and lime juice. Add salt, pepper, and chili pepper to taste. Serve.
Ugali
Ugali is made from Ugali flour, which is a coarse-grained cornmeal. Hard to find in regular shops, you’ll find it in speciality African food stores.
Method:
• Get water just to boiling. Have some other boiled water on standby in case you get the consistency wrong.
• Add the Ugali flour to the water and mix with a tough wooden spoon. Turn down heat low immediately.
• Mix well. It should have a thick consistency between porridge and dough. If the consistency isn’t right, add more flour or water to adjust.
• Serve.
Rosie's Bean Burgers
This week we were treated to Rosies Bean Burgers. They made a really nice change, I hope you enjoyed them. Here is the recipe to have a go at home! Thanks Rosie.
(makes 5)
400g drained and rinsed red kidney beans (other beans would work well too)
50g potato (helps with binding together, but not vital if short on time!)
50g broad beans (sweetcorn would also work well)
1 onion finely diced
1/2 red bell pepper finely diced
oil to fry
2 garlic cloves minced/ 1/2 tsp garlic powder
1 tsp ground coriander
1 tsp mild chilli powder
2 tsp smoked paprika
1 tsp dried oregano/mixed herbs
1 tsp tomato puree
juice of 1/2 lime
(optional 1/4 cup chopped nuts)
(optional handful of fresh coriander chopped, if you can stand the taste)
salt and pepper to taste
2tbsp cornmeal, to coat
(Change up the herbs and spices if you have particular flavour preference!)
For best results, bake the kidney beans spread out on tray for 20 mins (180 degrees C) to improve texture of burgers.
Cook the potato until tender. Scoop out and boil broad beans for 5 mins.
Mash (blended for best results) beans and potato together then add broad beans.
Meanwhile, fry onions and pepper until soft. Stir in garlic (and optional chillies?) and cook for another couple of mintues.
Stir onion and pepper into bean mix along with lime juice, herbs, spices (optional nuts and fresh coriander) and season to taste.
Form 5 patties and chill for half an hour.
Roll patties in cornmeal to coat then fry in oil over medium heat until golden brown on both sides.
Serve with salsa and chopped avocado! Or ketchup and lettuce. Whatever takes your fancy
Fajitas
Fajitas
1. Heat oil. Fry onions & peppers until soft.
2. Add beans, fajita mix, sweetcorn & water
3. Bring to the boil
4. Simmer for 4-5 mins
5. Remove from the heat and add coriander
6. Heat tortillas
Salsa
1. Chop the tomatoes, onion & coriander
2. Juice the lime
3. Mix
4. Add salt and pepper
Soured cream
1. Chop chives and mix into the soured cream