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Recipes by Liverpool John Moores University Students

This year I was invited to be involved in one of the modules at my old university, John Moores in Liverpool. The module was Media and Food as part of the Home Economics BA (hons) degree, which is what I did many moons ago!

This module was designed for students to develop an understanding of the food media and the specialist skills and techniques required to prepare and present food to the media.

The students were asked to write recipes and a magazine article on one of the three following themes.

Midweek Family Meals

Desk-Top Lunch Recipes

Batch Cooking Recipes

I was lucky enough to sample most of the delicious dishes and view the work. I was really impressed and a huge amount of effort had been put into them all. Following are three examples of the recipes written by students.

Alex Armstrong – Squid Ink Pancakes, Basmati Rice and Fresh Salmon

Filling

350g Basmati Rice

100g Shallots – Finely Diced

2 Fish Stock Cubes

100ml White Wine

300g Fresh Salmon

20g Dill

4 Cloves Garlic – Crushed

100ml Double Cream

100g Grated Parmesan Cheese

140g Soya Beans

Pinch of Salt and Pepper

Filling

350g Basmati Rice

100g Shallots – Finely Diced

2 Fish Stock Cubes

100ml White Wine

300g Fresh Salmon

20g Dill

4 Cloves Garlic – Crushed

100ml Double Cream

100g Grated Parmesan Cheese

140g Soya Beans

Pinch of Salt and Pepper

Pancake Batter

Makes 12 pancakes

110g Plain Flour

1 Egg Yolk

1 Egg

290ml Milk

2 Sachets Squid Ink

6g Salt

160ml Sunflower Oil

1 Sift the flour into a large bowl with the salt. Make a well in the centre, add the egg and egg yolk. Pour the milk on to the eggs. Using a whisk, slowly mix the eggs and milk together, drawing in the flour from the edges. When all the flour is incorporated beat quickly to remove any lumps. If any lumps remain use a hand blender to whisk the mixture for a couple of minutes. Add the sachet of squid ink, mix well into the pancake batter. Pour the mixture into a jug, cover with cling film and set aside for ½ hour.

2 Wrap the salmon in tin foil on a tray and bake in the oven for 10mins or until just tender (to test, gently prise the flesh apart with a fork – if it flakes easily it is ready).Place in a warming oven until needed.  You can freeze the salmon at this point if you want to save some for later.

3 Add the fish stock cube to the 500ml of water and the rice, bring to the boil. Simmer for 10 minutes or until tender.  Drain the rice, place in a medium sized dish, cover and keep warm.

4 Cook the soya beans in lightly salted boiling water and simmer until just tender. Add to the rice and keep warm.

5 Next gently fry the shallots and garlic until soft but not brown in a tablespoonful of sunflower oil. Add the wine and simmer for 1 minute.  Now add this to the rice and soya beans, plus the grated parmesan cheese, dill and the double cream.

6 Finally add the cooked salmon. Try not to break it up too much when mixing. Keep warm.

This filling should have a creamy texture. If not add a little hot water.  If you wish you can freeze the filling at this point.

Using a non- stick frying pan, wipe the pan with a tablespoon of oil and place on a medium heat.

When the pan is hot, pour enough batter to just coat the bottom of the pan; if there is excess pour this back into the remaining uncooked batter.  Cook one side of the pancake for 1-2 minutes or until the bottom of the pancake is turning a golden brown colour. Flip the pancake over and do the same on the other side; when finished place on a plate and put into a warm oven. Wipe the frying pan again with 1 to 2 tablespoons of sunflower oil, place over the heat until hot and then repeat the procedure again.  Cover with tinfoil and keep warm in an oven. At this point, you can wrap the pancakes in clingfilm and freeze them. The pancakes can be kept in the freezer for up to four weeks.

Place 2-3 tablespoons of the rice and salmon filling down the middle of the pancakes and fold over the edges to make a cylinder shape and place on a warm serving dish.  Do the same with the rest of the filling and pancakes. Serve with a dressed rocket salad and fresh white wine. The great thing is it only costs  £1.85 per person.

By Alex Armstrong

Antonia Morgan – Moroccan Bean Stew with Cous Cous and Feta Cheese

Serves 2                                         10 minutes prep/15minutes cooking

Ingredients

150g Cous cous.

Vegetable Stock cube

Tin of mixed beans and a tin of chickpeas

60g Feta cheese

Two Red Peppers/One Red Onion

125g Mushrooms

3 cloves Garlic/one green Chilli

200g  Passatta

Fresh Ginger (grated tablespoon)

2 tablespoons of Worcestershire sauce.

Turmeric, Paprika. Cumin.       (Teaspoon of each)

Olive oil/Coriander

Method

Wash hands and pre-heat the oven to gas mark 4/180oC/fan oven 160oC.

Cut two peppers in half and deseed. Cover in a tablespoon olive oil and salt and pepper. Put the peppers on a baking tray so the hollow part is facing down and put in the oven.

Slice mushrooms into chunky pieces and dice red onion finely and add to a frying pan on a medium heat with two tablespoons of olive oil. Whilst these are frying off crush three cloves of garlic into the frying pan and two tablespoons of Worcestershire sauce. Lower the heat down now and let the sauce and garlic coat the mushrooms and onion.

Check on the peppers you want them to look glossy and the skin bubbling from the surface. If they are done then remove but if not leave them for an extra five minutes and then check again.

Put the cous cous in glass bowl, fill a jug of boiling hot water (250ml) and add the stock cube and let it dissolve. Pour into the bowl till it’s about 2cm above the dried cous cous .Cover with Clingfilm.

Add the tin of mixed beans and chickpeas to a separate pan. Add one green sliced chilli (deseeded).One teaspoon each of cumin, turmeric and paprika. Grate one tablespoon of fresh ginger and add this to the pan with 200g of passatta and season with salt and pepper.

Add the cooked mushrooms and red onion to the pan of beans and chickpeas. Stir so all the ingredients are mixed through then heat on a medium heat for 5 minutes. Now taste .Check for seasoning, balance of spices. If it’s too spicy add some more passata if it’s not spicy enough add more paprika, cumin and turmeric. (It is down to your own personal taste)

Simmer on low for a further 5 minutes. Chop the feta cheese into cubes and chop the coriander. Leaving some full leaves to garnish.

Take red peppers out of oven they should now be ready to take the skins off. (I pat them with a damp cloth so they are easier to handle)Removing the skin is simple the skins naturally rise from the pepper when roasted. When skins are removed chop pepper up in to bite size chunks and add to bean mix.

Mix cous cous with a fork to make fluffy. Spoon cous cous into your lunchbox and top the bean sauce on top making sure the cous cous is still visible to the eye. Add the feta cheese on top and the chopped coriander.

By Antonia Morgan

Yiannis Toumbas – Gorgeous Rich Chocolate Praline Cake

SERVES 12-15 • PREP 1 hour • COOK 20 min

For the confident cook

Approximately Total Cost £8.04 Cost per portion 67p (12 portions)

FOR THE SPONGE CAKE

3 eggs

95g sugar

70g flour

25g cocoa

5ml vanilla essence

FOR THE CRÈME PATISSERIE

145ml milk

1 egg

16g corn flour

26g sugar

5ml Vanilla Essence

FOR THE SYRUP

150g sugar

150ml water

5ml Tia Maria Liqueur

FOR THE CHOCOLATE CREAM

450g double Cream

250g Dark chocolate chopped (57-60% cocoa solids)

20g Brown Sugar

20g Unsalted Butter

100g hazelnut and cocoa sweet spread

FOR THE CHOCOLATE SAUCE

100g Dark Chocolate chopped

150ml Single Cream

Procedure:

SPONGE CAKE

Preheat the oven to 180°C/fan 160°C/gas4. Line with greaseproof paper a 20cm/8˝ spring form/cake tin. In a bowl whisk the eggs, sugar and vanilla until creamy and fluffy.

Then fold in the sieved flour and sieved cocoa.

Pour the mixture into the cake tin and bake for 15-20 minutes or until a fine skewer inserted into the cake comes out clean.

When the sponge cake cool down, cut it in two slices.

Meanwhile:

CRÈME PATISSERIE

Put the milk into a saucepan and heat gently, stirring occasionally. Meanwhile in a bowl mix the egg, the corn flour, sugar and vanilla essence.   As soon as the milk boils, stir in the corn flour mixture and boil again the milk mixture stirring continuously.

As soon as the cream boils, remove from heat, pour it in a bowl and cover with cling film to avoid the creation of skin.

SYRUP

Put the water with sugar into a saucepan, stir well and heat gently.

As soon as syrup boils, remove from heat stir in the liqueur and let to cool down.

CHOCOLATE PRALINE CREAM

Pour the 250ml of double cream in a sauce pan in medium heat and bring into boil.

As soon as the cream boils remove it from heat and stir in the chocolate and the brown sugar until it become one homogenised mixture.

Live it little time to chill and stir in the butter and hazelnut and cocoa sweet spread.

Then whisk the pastry cream for a few seconds with an electric mixer, pour in the rest (200ml) double cream and then whisk them until fluffy. Don’t over whisk! Then stir this cream in the chocolate cream mixture until become homogenized but not over mix to avoid cream from curdling.

CHOCOLATE SAUCE (Make it just before you will decorate the cake)

Pour the single cream in a sauce pan and bring to boil in medium heat.

As soon as the cream boils remove it from heat and stir in the chocolate until it become a homogenized mixture.

CAKE ARRANGEMENT

In a spring form put one slice of sponge cake sprinkle with the half of the syrup, pour the half chocolate praline cream, and then repeat once.

Put it in the freezer to chill for at least 2 hours. Then remove spring form, decorate with chocolate sauce and use your imagination for the rest.

It can be refrigerated up to 2 months. If it will be kept frozen, 4 hours after that will freeze, remove from form and rub with cling film.

! If you use it from freezer, take it out at least 3 hours before serving  decorate immediately and leave it to defrost in the refrigerator.

Hits & Tips

The lactose tolerant can make this recipe too but with some modifications. In the place of butter they can use margarine, in the place of milk double/single cream they can easily be replaced with soy products (soy milk and soy cream) or any other vegetable products. Be careful with hazelnut and cocoa spread because most of them contain milk so buy one without milk.

You can add whatever liqueur or brandy you like in the syrup (some ideas that fit perfectly are crème de cocoa, orange brandy, cherry liqueur). The liqueur or brandy that you will use will specify the after taste of your dessert.

Chocolate decorations you can find in this site: http://www.traceyscakes.co.uk/

It’s easier to remove cake from the cake tin when you warm the tin exactly before removing the cake. This can be achieved with the help of a hair dryer or with a burner.

The last stage of the cake where you whisk the patisserie cream with the double cream may vary from country to country. In other countries where dairy cream is different or there is not double cream (for example Greece) and there is other kinds of dairy cream, whisk the dairy cream alone and fold it in the chocolate mixture lastly and very carefully to avoid curding.

Always read the whole recipe before starting to make it.

You can make this cake with whatever chocolate you like (milk, white and dark chocolate) – The same stands for sauce too.

In the cream you can add crushed roasted hazelnuts or almonds. You can put some berries too.

Sponge Cake – If your mixer is not good enough and if you can’t whisk the eggs like in the photo,

then add 1tsp Baking Powder in the flour and fold in the eggs mixture.

By Yiannis Toumbas

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