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right-4445Year 5Soul Food CaféRecipes0Year 5Soul Food CaféRecipesCajun Style Dirty RiceIngredients, serves 6500g lean ground beef 1 onion (large, diced) 1 bell pepper (diced) 4 stalks celery (diced) 2 garlic cloves (crushed) ? tsp cayenne pepper ? tsp garlic salt ? tsp onion salt 235ml water1 tbsp Worcestershire sauce? tsp Tabasco Pepper Sauce 400g cream of mushroom soup A handful of spring onions (chopped) A handful of parsley (minced) 600g cooked rice (200g uncooked rice)Vegetable oilMethodright1524000Pour a small amount of vegetable oil into a large non-stick pan.Brown meat in pan along with diced onion, pepper, celery and garlic.Drain fat and season with cayenne pepper, onion and garlic salt.Add water and simmer for about 20-30 minutes, until the vegetables are cooked down. (You may need to add a little water during the simmer time to keep from sticking.)Add Worcestershire sauce, Tabasco sauce and cream of mushroom soup.Simmer for 15 minutes.Add cooked rice, stir gently, until all rice is moistened and warmed with spring onions and parsley, stir lightly and serve.Corn ChowderIngredients, serves 41 celery stalk1 medium onionolive oil ? teaspoon dried thyme1 tablespoon plain flour 840ml semi-skimmed milk1 medium potato, peeled and cut into little cubes3 spring onions175g tinned sweetcorn Small handful of fresh chives, chopped, or parsley25444155658900Top TipWhenever you’re simmering a thick soup or stew, be sure to reach into the corners when you stir so no nasty bits get stuck and burn.MethodChop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery, onion, and thyme. Stir until the vegetables start to brown.Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes. Meanwhile, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn and spring onions. Bring the soup back to the boil, then serve with the chives sprinkled on top.ColeslawIngredients, serves 4? white cabbage, finely chopped1 carrot, grated? red onion, finely sliced? red chilli, seeds removed, finely chopped85g mayonnaisesalt and freshly ground black pepper? lime, juice only? tbsp soy sauceMethodIn a large bowl, mix together all of the ingredients until well combined. Potato wedges280598910027900Ingredientssea saltfreshly ground black pepper600 g baking potatoesolive oilMethodPreheat your oven to 200?C/400?F/gas 6. Put a large pan of salted water on to boil.Scrub the potatoes clean and get rid of any gnarly bits. Cut the potatoes into chunky wedges. Add to the pan of boiling water and parboil for 8 minutes.Drain in a colander and leave to steam dry for a couple of minutes.Transfer to a roasting tray and add a good lug of olive oil and a pinch of salt and pepper. Toss together so all the wedges are coated in the oil then spread out in one layer. Cook in the hot oven for 30 minutes until golden, crisp and cooked through. South-western-style saladIngredients, serves 4For the salad2 small tins of sweetcorn, drained and rinsed400g can black beans, drained and rinsed1 avocado, cut into chunks200g cherry tomatoes, halved4 spring onions, roughly chopped100g feta cheese, crumbledlime wedges, to serve (optional)For the dressing1 tsp ground cumin1 tbsp chipotle Tabasco sauce (use regular Tabasco if you can't find this)juice and zest 2 limes1 tbsp sherry vinegar2 tbsp extra-virgin olive oilTop TipDo not over-stir this salad, or the avocado and feta will become mushy.Method26358856675200Tip the beans into a bowl with the sweetcorn, tomatoes and spring onions.Mix the dressing ingredients with some seasoning, then pour over the salad. Toss together well, scatter the feta and avocado over the top and serve with lime wedges, if using.Mac N Cheese207124327818100Ingredients, serves 4250g/9oz?macaroni40g/1?oz?butter40g/1??plain flour600ml/1pint 1?fl oz?milk300g/11oz grated?cheddar50g dried breadcrumbsTop TipWhen stirring flour, butter and milk, you MUST keep the spoon moving CONSTANTLY so that none of the mixture sticks to the bottom of the pan.MethodCook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.Wash the saucepan, then using the same saucepan, melt the butter over a low heat. Add the flour and stir to form a roux, cooking for a few minutes.Gradually stir in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.Meanwhile, preheat the grill to hot.Remove the sauce from the hob, add 175g of the cheese and stir until the cheese is well combined and melted.Add the macaroni to the sauce and mix well. Transfer to a deep, suitably-sized ovenproof dish.Sprinkle over the breadcrumbs.Sprinkle over the remaining cheese and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straight away.Maple-glazed hot dogs with mustardy onions26569428064500Ingredients, serves 88 good-quality pork sausages2 tbsp sunflower oil2 large onions, thinly sliced1 tsp yellow or black mustard seeds2 tbsp maple syrup8 hot dog rolls1 tbsp Dijon mustardlarge pinch brown or muscovado sugar2 tsp wine or cider vinegarMethodHeat oven to 200C/180C fan/gas 6. Place the sausages in a non-stick baking tray and roast for 20 mins. Meanwhile, heat the oil in a frying pan and cook the onions and mustard seeds together for 10-15 mins until softened and golden.Remove the sausages and brush with maple syrup. Increase the oven to 220C/200C fan/gas 7 and return the tray for 5-8 mins until the sausages are dark, shiny and cooked through. Stir the mustard, sugar and vinegar into the onions until the sugar has melted. Cut the rolls open across the top and put 1 sausage into each. Spoon over the mustardy onions and serve.Chicken gumboIngredients, serves 41 tbsp HYPERLINK "" olive oil500g skinless, boneless chicken thigh, cut into chunks1 HYPERLINK "" onion, chopped1 green pepper, deseeded and chopped3 celery - sticks, finely chopped1 garlic clove, finely chopped? tsp cayenne pepper1 tsp smoked paprika1 tsp ground cumin1 tsp dried HYPERLINK "" thyme1 bay leaf1 heaped tbsp plain flour400g can chopped tomato400ml chicken stock100g okra, cut into 2cm roundssmall handful sage, leaves choppedMethodright1778000Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.CornbreadIngredients, serves 102205355889000375g plain flour225g cornmeal (polenta)1 tsp salt4 tsp baking powder110g sugar480ml milk2 free-range eggs110g butter, melted, plus extra for greasing MethodPreheat the oven to 200C/400F/Gas 6. Grease 23cm/9in square baking pan with melted butter.In a large bowl, combine all the ingredients together. Mix until you have the consistency of a sponge cake batter.Pour into the prepared baking pan. Bake for about 20 minutes in the top of the oven.The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting. ................
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