February 2014 - Greenwich Pantry Blog
25 Feb

Chocolate Pudding

Photo by jamieanne / CC BY-ND 2.0

CHOCOLATE PUDDING

Magdalene one of our chefs has developed a chocolate pudding to die for. This recipe will make enough for two and no you don’t have to share! (makes 2)

What you’ll need:

 

Making it:

1. Divide 1tbsp cocoa equally between two standard mugs.

2. Add 1tbsp golden syrup to each; mix to a paste.

3. Measure flour, caster sugar and remaining 1½tbsp cocoa into a medium bowl. Crack in egg, and add oil and milk. Mix well and stir in white chocolate.

4. Divide mixture equally between mugs, then microwave on full power (800W) for 1min 10sec. Serve in mugs, or turn on to a plate, adding cream or ice cream, if you like. You can leave out the white chocolate or swap it for different type of chocolate.

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25 Feb

Asian Coleslaw

Photo by elana’s pantry / CC BY-NC-ND 2.0

ASIAN COLESLAW
A colourful side-dish delicious warm or cold.

What you’ll need:

 

Making it:

  1. Place cabbage, carrots, onions and coriander in a large bowl
  2. In a small saucepan mix the rest of the ingredients over a low heat till the sugar dissolves fully
  3. Pour mixture over vegetables
  4. Mix vegetables and sauce together, and then allow setting for at least ½ hours. Stir occasionally.
  5. Then it’s all ready to serve!
  6. Alternatives
  7. Instead if cabbage, carrots and onions, vegetable can be used such as: leeks, cauliflower, pak choi, sweet corn, red cabbage, mouli or any other vegetable you may like.
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25 Feb

Rustic Chips

Photo by Hamburger Helper / CC BY-NC-ND 2.0

RUSTIC CHIPS
This is a lovely all-season recipe perfect; for busy cooks! For extra flavour you can add paprika and/or ground black pepper when you mix the potatoes with the oil.

What you’ll need:

 

Making it:

  1. Preheat oven to GM8/45O F/230 C.
  2. Thoroughly wash the potatoes and dry them.
  3. Cut the potatoes in half and then into chunky wedges about 1inch thick.
  4. Dry again and put in a large bowl with olive oil and salt if using. Stir to cover the potatoes
  5. Lay the chips evenly on a baking sheet and place in the oven on the highest shelf and cook until golden brown about 30-40 minutes.
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25 Feb

Chicken Nuggets

Photo by Andrea Parrish – Geyer / CC BY-ND 2.0

CHICKEN NUGGETS
Store-bought chicken nuggets have very little nutritional content. This home-made version is not only quick to make but tastes very yummy and moreish…

What you’ll need:

Making it:

  1. Preheat oven at gas mark 6 or 180c
  2. Dip chicken flour, then into egg, then into the crumb mixture
  3. Arrange on a non-stick baking tray
  4. Bake for about 8 minutes or until crisp. If using thighs bake for 30-35 minutes.

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25 Feb

Banana & Nut Muffin

Photo by jeffreyw / CC BY 2.0

BANANA & NUT MUFFIN
What you’ll need:

 

Making it:

  1. Beat eggs and sugar together well.
  2. Add the oil, bananas and the rest of the ingredients, except the nuts.
  3. Once they are all mixed well, stir in the nuts.
  4. Grease 12 muffin cups or line with paper muffin liners.
  5. Pour the mixture into cups, filling 2/3 full.
  6. Bake in a preheated oven (350F /180C /GM 4) for 15-20 minutes or until they turn light brown. Let them cool.
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25 Feb

Festive Rice

Photo by Uta Noodles / CC BY-NC-ND 2.0

FESTIVE RICE
This is a lovely all-season recipe. Its colourful mix of vegetables ensures you won’t miss out on a portion of your five a day even during the festive season

What you’ll need:

Dressing

Plus any of the following

  • A handful of chopped parsley and/or coriander or other fresh herbs
  • 3 spring onions, chopped
  • 1 red/green/orange pepper, deseeded and chopped
  • 2oz / 50g raisins
  • 2oz / 50g toasted cashew nuts
  • 2oz / 50g toasted pumpkin seeds
  • 1 apple, chopped
  • Small tin of sweet corn in water, drained

 

Making it:

  1. Cook the rice following the instructions on the packet.
  2. Allow the rice to cool slightly.
  3. Whisk the oil, lemon juice, soy sauce, ginger and garlic together in a bowl to make the dressing.
  4. Add the dressing and all other ingredients you have chosen to the cooled rice and mix well.
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25 Feb

Grilled Fish

Photo by Ivy / CC BY 2.0

GRILLED FISH
Fish provides essential polyunsaturated fats that our body needs. . Eat at least one portion of white fish a week and one portion of oily fish to maintain health. This recipe can be adapted for all occasion. Also, by using fish from a more sustainable source such as Tilapia you’ll be doing your bit for the environment.

What you’ll need:

Making it:

  1. Combine all the ingredients (except the fish) in a large glass bowl and whisk until well mixed.
  2. Make three deep slits on each side of the fish then rub the marinade onto and into the fish.
  3. Place the fish in the bowl and marinade for 20 minutes.
  4. Cook the fish under a grill for 15 minutes turning once or twice.
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24 Feb

Pork Stroganoff

Photo by urbanwide / CC BY-NC-SA 2.0

PORK STROGANOFF
Everyone loves Stroganoff and its perfect if you want to treat yourself in the winter. This version can be made without the pork as a cheaper or vegetarian option. Delicious served with rice.

What you’ll need:

  • 350g pork (tenderloin, but any pork cut is fine)
  • 110g small mushrooms
  • 3 teaspoons of Uncle Roy’s Mild Peppercorn Mustard
  • 200g crème fraiche or single cream
  • 1 onion
  • 75 ml of pork stock (made out of ½ pork stock cube and hot water)
  • 10g butter
  • Oil, salt, pepper,

 

Making it:

1. Prepare the pork by trimming it and cutting into little strips.

  1. Prepare the mushrooms by slicing them thinly.
  2. In a bowl, mix together the crème fraiche with mustard.
  3. Heat the butter and oil in solid frying pan over a medium heat, add the onion slices and fry them gently for abut 3 minutes until they are soft.
  4. Using a draining spoon, remove the onion to a plate, turn the heat up and add the strips of pork and frying them quickly, turning regularly. After that add the mushrooms and cook briefly until their juices start to run.
  5. Next return the onion slices to the pan and stir them in.
  6. Season well with salt and pepper and add the crème fraiche. Let it bubble until it reduces to half of it’s original volume. Serve immediately with steamed rice.
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