Recipes

Dinner
Italian/Chinese Chicken with almonds
Ingredients:
500g finely chopped chicken breast
130g blanched almonds
1 medium sized onion
Ginger
Soy Sauce
Paprika

Method: 1. Add 1 tbsp oil to a pan and brown the almonds. Put to one side.
2. Add 3 tbsp oil, the finely sliced onion and 1 tbsp crushed ginger to a
pan and don’t burn the contents (Low Heat).
3. Dust the chicken with flour and mix into the pan.
4. Add 1-2 glasses of water, depending on the required consistency.
5. After 15 minutes, add 2-3 tbsp of light soy sauce.
6. Add pinches of salt, paprika and chilli flakes if available,
7. Mix in the almonds and serve with rice.
Quick Beef Curry
Ingredients:
500 g minced beef
1 large onion, chopped
1 clove(s)garlic, minced
1 tbsp curry powder
¼ tsp ginger, ground
¼ tsp cumin, ground
1 apple, peeled, grated
100 g mushrooms, sliced
salt and pepper, to taste

Method:
Place the beef, onion and garlic in a saucepan and fry until the beef is well browned.

Stir in the spices and apple. Cook for 2 minutes.

Bring to the boil, then reduce heat and bring to simmer. Cook for for 5 minutes and then
stir in the mushrooms and simmer a further 10 minutes. Season to taste with salt and
pepper.
Vindaloo
Ingredients:
1 Onion
2 cloves of garlic
1 fresh red chilli
Thumb size piece of ginger
Small bunch of coriander
2 ripe tomatoes
Vegetable oil
Knob of butter
400g diced pork shoulder
¼ jar of Patak’s vindaloo curry paste
Sea salt and black pepper
3 tables spoons balsamic vinegar
1 tablespoon runny honey
100g natural yoghurt
1 lemon

Method:
Large pan at medium-high heat, add a couple of lugs of vegetable oil and the butter. Add
the onions, garlic, chilli, ginger and coriander stalks. Cook for 10 minutes and add pork
and curry paste. Season and add the tomatoes, vinegar, honey and about 200mls water.
Bring to boil, turn down the heat and simmer for 45mins with the lid on.
Seve with rice and coriander leaves sprinkled on top and lemon squeezed on top.
Sweet potato and chorizo soup
Ingredients:
1 carrot, 1 stick of celery, 1 onion, 1 clove of garlic, 400g sweet potatoes, 100g chorizo
sausage, small bunch of fresh parsley, olive oil, ½ teaspoon curry powder, 1 chicken or
vegetable stock cube, sea salt and black pepper, 1 red chilli

Method:
Peel and slice the carrots. Slice the celery. Peel and chop the onions, garlic, sweet
potatoes. Chop the chorizo. Finely chop the parsley.
Put a large pan on high and add a tablespoon of olive oil. Add your chopped and sliced
ingredients and mix together the curry powder with a wooden spoon.
Cook for 10mins with lid askew until the carrots have softened. Season. Make the stock
upto 900mls and bring to boil with vegetables. Simmer for 10mins.
Liquidise and serve with finely chopped chilli.
Cracking burger
Ingredients: 12 cream crackers, 8 sprigs parsley, 2 heaped teaspoons Dijon mustard, 500g
good quality beef mince, 1 large egg, salt and pepper, olive oil,

Smash the crackers and finely chop the parsley including the stalks. Add everything and
mix together. Makes 6 burgers.

Pan on high heat for 5 mins and turn down to medium heat before you add the burgers.
Satay Beef
Ingredients: 400g sliced beef, green pepper, onion, “Lee Kum Kee” Satay Stir Fry Sauce

Method: Put the beef in the pan on high heat, brown the beef and add the veg. Once
bubbles start to appear, add the satay sauce and turn down the heat to medium. Add ½ tsp
sugar and 1/2tsp salt
Japanese Chicken Curry
Ingredients: 4 chicken drumsticks, S&B golden curry sauce mix, green pepper, carrot,
onions, potatoes

Method: Boil the chicken in salty water for 5 mins and take the chicken off the bone. Add
the chicken to the pan on high heat and when brown, add the veg. Wait for the bubbles
and start adding the curry cubes and water. Add ½ tsp sugar/salt. Keep adding water and
mixing until the right texture is reached.
Bacon and mushroom Risotto
Ingredients: olive oil, butter, garlic, large onion, 4 rindless rashers, 2 cups Arborio rice, 4
cups chicken stock, ¼ cup white wine, 2 cups mushrooms, 1/3 cup parmesan, ground
black pepper

Method: Heat olive oil and butter in a large saucepan. Add garlic, onion and bacon and
cook for 3 mins. Stir in the rice and cook over medium heat for 5 mins, stirring
frequently. Add the wine and simmer to absorb the liquid and stir constantly. Begin
adding the stock, a cup at a time, stirring well between each addition until it is absorbed.
After the first cup, add the mushrooms. Adjust consistency with water if all stock is used.
Remove pan from heat and stir in cheese.
Dessert
Italian shortbread biscuits
Ingredients:
500g flour
2 eggs
250g butter (melted)
200g sugar (verify with Benny)
Baking yeast (if available)

Method: 1. Mix together and wrap with clingfilm and place in a fridge for 20mins.
2. Use a rolling pin and make shapes.
3. Place into oven at 180oC on a floured baking tray with a baking sheet.
4. Optional: Dip into melted chocolate.
Raisin Scones
Ingredients:
900g Self Raising Flour
Pinch of salt
2 tbsp sugar
160g of chopped butter
500mls milk (2cups)
100g raisins

Method: 1. Combine dry ingredients with butter until the mixture resembles fine
breadcrumbs
2. Add the milk
3. Make 2cm high, 5cm wide cylinders. Placed on a lightly greased floured baking
tray. Brush tops with milk.
4. Cook for 10-12mins at 230oC.
Sponge Cake
Ingredients:
225g Butter
225g Caster Sugar
225g Self Raising Flour
4 eggs
2 teaspoons Baking Powder

Method: 1. Preheat the oven to 180Oc, grease the tins and mix all the ingredients
together with an electric beater.
2. Cook for 25mins and leave to cool. Run a small knife around the edges and turn
out on a wire rack.