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Recipes - Second Session
Cooks watching the demonstration
Bean Burgers - Makes 6
Ingredients:
- 2 tbsp Olive oil
- 1 red onion
- 2 sticks of celery chopped
- 1 clove of garlic crushed
- 2 x 410g cans mixed pulses drained and rinsed
- 1 tsp cumin
- Black pepper to season
- Grated cheese
- Soft rolls to serve
Method:
Heat 2 tbsp olive oil in a pan and gently fry onions, celery and garlic until
soft (about 5 minutes)
Add cumin
Mash pulses in a bowl with a fork or potato masher to form a coarse paste
Mix the onion and bean mixtures together and season with black pepper
Divide into 6 parts and shape into patties
Place on an oiled baking sheet. Brush each pattie with oil and bake for 20
minutes at 200C/Gas Mark 6
Serve with grated cheese and slices of tomato in a soft roll.
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Spaghetti Bolognese - Serves 6
Ingredients:
- 125g dried spaghetti
- 20ml/4tsp olive oil
- 350g/1lb lean minced beef
- ½ an onion
- ½ a carrot
- 50g mushrooms
- 1 clove garlic
- ½ tsp dried mixed herbs / oregano
- 15g tomato puree
- 150ml/¼pt water
- ½ beef stock cube
- 1 bay leaf
Method:
Peel and finely chop the onions, carrots, garlic and mushrooms
Heat the oil in a saucepan, add the minced beef and cook for 5 minutes, until
lightly browned
Add the onions, carrot and garlic
Stir and cook for 2 minutes
Add the bay leaf, tomato puree and stock cubes dissolved in the water
Bring to the boil, then simmer uncovered for 50 minutes, stirring occasionally
Add the mushrooms and remove the bay leaf and simmer for a final 10 minutes
Serve with the spaghetti cooked in plain, boiling water, cooked following the
instructions on the packet
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Scones - Makes 10-12
Ingredients:
- 225g/8oz Self raising flour
- ½ tsp salt
- 1 tsp baking powder
- 50g/2oz margarine
- 150ml/¼pt milk
- Optional - 50g/2oz dried fruit
Method:
Pre heat oven to 230C/Gas Mark 8
Sift together the flour, salt and baking powder
Rub in fat until the mixture resembles breadcrumbs
Make a well in the centre and stir in milk using a knife until the mixture
becomes a soft dough
Turn out on to a floured surface and knead lightly
Roll out to 2cm thickness and cut out 10-12 rounds with a cutter or into
triangles with a knife
Place on a baking sheet and brush with milk
Bake at for 8-10 minutes until golden brown and risen
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Cooks watching the Chef making scones
Tuna Pasta - Serves 6
Ingredients:
- ½ onion
- 3tsp margarine
- 50g/2oz mushrooms
- 2tsp fresh parsley
- 1 tbsp plain flour
- 240ml whole milk
- 50g/2oz frozen peas
- 100g/4oz tinned tuna
- 150g pasta shapes
- 25g/1oz breadcrumbs
- 50g/2oz cheddar cheese
Method:
Peel and dice the onions and chop the mushrooms and parsley finely
Boil the pasta shapes until just tender
Melt the margarine in a saucepan and fry the onions until soft. Add the
mushrooms and parsley and cook for 1 minute
Add the flour and cook for a further minute
Pour the milk into the mixture stirring all the time
Cook for 2 minutes to allow to thicken
Remove from the heat and add the drained tuna and frozen peas
Mix the tuna sauce with the hot drained pasta and place in an ovenproof dish
Grate the cheese
Scatter the breadcrumbs and grated cheese on the top and put under a hot grill
for 1-2 minutes to crisp the topping
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