Monday 2nd June 2014: Thai Green Vegetable Curry with Coconut Rice

This flavoursome Thai dish is sure to brighten up any Monday and get your taste buds tingling!

Serves: 4

Thai Green Curry Paste Ingredients

4-6 medium green chillies -de-seeded,

roughly chopped 2 shallots, roughly chopped

5cm piece of ginger, peeled and grated 2 garlic cloves, crushed 1 bunch of fresh coriander

2 lemongrass stalks, chopped (tough woody part removed)

1 lime, grated zest and juiced 8 kaffir lime leaves, torn into pieces (if unavailable use the zest of an extra lime) 2.5cm piece of galangal, peeled and chopped

1tbsp coriander seeds, crushed 1 tsp ground cumin

1 tsp black peppercorns, crushed 2 tsp Thai fish sauce or light soy sauce

3 tbsp olive oil Method

Place all the ingredients in a food processor and blitz to a paste.

Curry Ingredients 1 tbsp vegetable oil 2 tbsp Thai green curry paste (according to taste)

1 tbsp soft dark brown sugar 750g selection of fresh vegetables (baby corn, mange tout, peppers, onion,

courgette, aubergine, peas, green beans etc., whichever you prefer) 400 mls coconut milk 1 tbsp Thai fish sauce or light soy

Chopped fresh coriander ½ - 1 lime, juice only

The Food Project

Method Heat the oil in a wok or large frying pan

Add the curry paste and sugar and heat over a fairly high heat for one minute, and then reduce the heat

Add the larger vegetables first and stir them so they are coated in the curry paste. Cook for 2 -3 minutes then add the remaining vegetables, continue cooking for a further minute

Add the coconut milk and the fish sauce and bring to a simmer. Continue to simmer until the coconut milk begins to thicken, then add the chopped fresh coriander and

lime juice Check for seasoning, add fish sauce if required

Serve with Thai jasmine rice or coconut rice (please see the recipe below)

Coconut Rice Ingredients 300g long grain rice

170mls coconut milk 170mls vegetable stock

Salt to taste Method

Wash the rice well under cold running water to remove any excess starch and transfer to a saucepan which has a tight-fitting lid

Mix the coconut milk and stock together and pour it over the washed rice Cover the saucepan with a lid and bring the rice to boil on high heat Once vigorously boiling, change to a low heat, cover with the lid and allow to

simmer for 10 minutes, or until the water level is the same as the top of the rice At this point, turn the heat completely off and allow to rest for a further 10

minutes, keeping the lid on at all times. Use a wooden spoon to fluff up the rice before serving. Add salt, sugar and pepper to taste

Monday 2nd June 2014: Apricot Flapjack

This fruity, oat filled dessert will provide you with all the energy you need

to get through any Monday afternoon.

Serves: 40 Bake at 160°C for 25mins

Ingredients 910g flaked or jumbo Oats

340g demerara sugar 450g butter or margarine 750g golden syrup

125mls vegetable oil 250g sliced dried apricots (any dried fruits can be used)

Method In a heavy bottom pan, bring the butter, sugar, syrup and oil to a gentle

boil. Do not allow it to boil over. Take care as this mixture is extremely hot. Take the mixture off the heat.

Place the oats and the apricots in a mixing bowl then stir in the hot mixture

thoroughly. Pour the mixture into a greased baking tray and pat it down.

Place in the oven and bake at 160°C for 25mins, it may need longer, bake until it has turned golden on top.

Remove from the oven and allow to cool before portioning.

The Food Project

Tuesday 3rd June 2014:

Sweet Chilli Chicken Noodles What a treat for Tuesday – you can’t beat chicken and noodles!

Serves: 4 – 6

For the sweet chilli sauce

2 cloves of garlic, crushed 6 chillies, deseeded and finely chopped

(less if they are very hot)

1 tbsp light soy sauce 100g caster sugar

100mls rice vinegar (or white wine vinegar)

100mls water

Method

Combine all the ingredients in a sauce pan and bring to the boil. When it comes to a boil reduce the heat. Allow the sauce to slowly simmer until it starts to go slightly sticky, then remove

from the heat.

Ingredients (You can use any vegetables you prefer)

4-5 tbsp sweet chilli sauce (use more or less to your taste)

750g cooked and refreshed medium egg noodles 750g thin strips of raw chicken (breast or thigh)

1 clove of garlic, finely chopped 1cm piece of ginger, peeled and grated 100mls of vegetable stock

1 small bunch of fresh coriander 1 red pepper, sliced

4 spring onions, sliced 10 baby corn, cut in half length ways 50g mange tout

1 carrot, peeled and thinly sliced 2 tbsp light soy sauce

I tbsp vegetable oil 1 pak choi, sliced

The Food Project

75g bean shoots

Method Heat the oil in a wok or large frying pan, then add the strips of chicken and cook on

a fairly high heat for 5 minutes until the chicken is nearly cooked. Add the ginger and garlic, and stir fry for a further minute or two. Next add the peppers, baby corn, carrot and continue to stir fry for a further

minute or two. Add the noodles, mange tout, bean shoots and soy sauce and toss together.

Add the vegetable stock and allow it to come back to the boil. When the noodles are fully hot again, add the sweet chilli sauce, pak choi and toss

together, coating all the ingredients.

Transfer to a bowl and sprinkle with the chopped spring onions and chopped coriander.

Tuesday 3rd June 2014: Treacle Tart

Serves: 6 – 8

Ingredients

For the pastry 225g plain flour 110g diced chilled butter

1 medium free-range egg, lightly beaten

For the filling 400g golden syrup 150g fresh bread crumbs

1 free-range egg 150mls double cream

Generous pinch of ground ginger 1 lemon, finely grated zest and 2tbsp of the juice

Method First make the short crust pastry: measure the flour into a large bowl and rub in

the butter with your fingertips until the mixture resembles fine breadcrumbs (alternatively, this can be done in a food processor). Add the beaten egg and mix to a firm dough, if too firm add a little cold water, wrap in cling film and chill in the

fridge for about 20 minutes. Preheat the oven to 180°C and put a heavy baking tray in the oven to heat up.

Grease a deep 18cm/7in loose-bottomed fluted flan tin with butter. Roll the pastry out thinly on a lightly floured work surface and line the prepared

flan tin with the pastry.

Prick the base with a fork, to stop the base rising up during baking. Egg wash the pastry and set aside to chill in the fridge.

To make the filling, heat the syrup and cream gently in a large pan but do not boil. Once melted, add the breadcrumbs, ginger, lemon juice and zest to the syrup. (You

can add less lemon if you would prefer less citrus taste.) If the mixture looks runny,

add a few more breadcrumbs. Pour the syrup mixture into the lined tin and level the surface.

Bake for 30-40 minutes until the top is golden in colour. Remove the tart from the oven and leave to firm up in the tin. Serve warm or cold.

The Food Project

Wednesday 4th June 2014: Seafood Lasagne

This creamy, taste-of-the-sea dish is a perfect mid-week lunch!

Serves: 4

Ingredients

White sauce 1lt milk 1 bay leaf

1 garlic clove 40g butter

50g plain flour Salt and pepper

400g lasagne sheets 1tbsp chopped fresh dill

1tbsp chopped fresh parley 400g assorted fresh fish and seafood of your choice (salmon, haddock, cod,

prawns)

Large handful of baby leaf spinach 150g grated cheddar

Method

Preheat oven to 180°C

Place the milk, bay leaf and garlic in a sauce pan over a medium heat and bring to the boil then remove from the heat

Melt the butter in a separate pan over a low heat, then stir in the flour and cook for 2-3 minute, stirring constantly

Remove the garlic and bay from the milk, and then add the milk to the flour mix a

little at a time, constantly stirring to avoid any lumps Keep on adding the milk in small amounts and allow the mix to thicken, keep

repeating this process until all the milk is mixed in and the sauce has thickened and is smooth. Allow the sauce to cook on a very low light for 5 minutes whilst constantly stirring. Check for seasoning

Spread a little of the white sauce over the bottom of the baking dish and cover with a layer of lasagne sheets

Add the mixed fish and seafood, chopped herbs, spinach and the juice of half a lemon to the remaining white sauce and stir together

The Food Project

Cover the layer of lasagne sheets with a layer of the fish mix, and repeat the layering with the lasagne and fish mix until all the pasta has gone and the top layer

is fish mix Place on the middle shelf of the oven and cook for 10 minutes

After the 10 minutes, sprinkle the top of the lasagne with the grated cheddar and bake for a further 20- 30 minutes, or until the fish is cooked and the cheese is golden

Wednesday 4th June 2014: Blueberry Muffins / Chocolate Muffins

The perfect midweek treat! Tasty muffins that will soothe any sweet tooth!

Chocolate Muffins Serves 20-24

Ingredients

400g plain flour

50g cocoa 4 free-range eggs

250g caster sugar 200mls vegetable oil 450mls milk

2tbsp baking powder (100g white and dark chocolate chunks optional)

Method

Sieve flour, baking powder and cocoa into a mixing bowl

In a separate mixing bowl, mix together the eggs, sugar, milk and oil, until frothy Add the wet mixture to the dry mixture and mix until smooth

Add the optional chocolate chunks and stir in thoroughly Scoop into paper muffin cases

Cook at 180°C for 15 – 20 minutes Allow to cool before eating

Blueberry Muffins Serves: 20

Ingredients

400g plain flour

4tsp baking powder 250g caster sugar

350mls milk 4 free-range eggs 300mls vegetable oil

250g frozen Blueberries

Method

Sieve flour and baking powder into a mixing bowl

The Food Project

In a separate bowl mix together the oil, milk, egg and sugar Mix thoroughly the wet mix into the dry mix

Fold in the frozen blueberries Scoop the mixture into muffin cases in muffin tins

Make straight away at 160°C for 22mins When cooked allow to cool

Thursday 5th June 2014:

Leek and Potato Soup

This soup is delicious served with homemade bread to dunk into it!

Serves: 4

Ingredients

1lt vegetable stock (homemade, or bought fresh or

cube etc.)

25g butter

1tbsp olive oil

1 small onion

4 leeks, finely diced

2 large potatoes, cut into cubes

1 bouquet garni (thyme, parsley stalk, bay leaf, celery stick, pepper corns)

Salt and white pepper to taste

1tbsp chopped chives

75mls cream (optional)

Method

Melt the butter and olive oil in a sauce pan Add the onions and slowly cook them without colouring them

After a couple of minutes add the leeks, cover and sweat them on a low heat for 5 minutes, do not allow them to colour

Add the potatoes and bouquet garni and cook uncovered for a further 2 minutes, then

add your hot stock. Bring to the boil and cook gently until the potatoes are soft Remove the bouquet garni and carefully blitz the soup with a stick blender or in a

blender. Check for seasoning

Stir in the cream, pour in to a bowl and sprinkle with the chopped chives

Serve with warm homemade bread and butter

The Food Project

Thursday 5th June 2014: Banoffee Custard Pots

This pudding is a perfect combination of Banana and Toffee!

Ingredients

Custard cream 500mls thick cold custard – make as per directions on packet plus a

little extra cornflour to thicken it 250mls double cream 2 tsp icing sugar

½ tsp Vanilla extract

Crumble Mix 100g plain flour 100g oats

100g butter, diced 100g caster sugar

1tsp ginger Toffee sauce

300mls double cream 170g muscavado sugar

4tbsp golden syrup 70g unsalted butter

½ - 1 ripe banana per serving depending on size. Method

The separate components to this dessert can be made the day before, then simply assembled when you are ready to eat it

To make the crumble mix, add the flour, oats, ginger and diced butter to a mixing bowl

Run together with your finger tips to combine ingredients until they resemble bread

crumbs Lay the mix out loosely on a non-stick baking tray and bake at 160°C until it is

crisp and golden Leave to one side to cool fully

The Food Project

To make the custard filling, firstly make the custard, following the custard powder recipe instructions on the packet, but add a little extra corn flour to thicken further

When the custard is cooked, transfer it to a container and cover with cling film. You will want the cling film to touch the custard surface as this will stop it forming a

skin while it is cooling. When cool enough, place it in the fridge until fully chilled In one mixing bowl add the cold custard, and in other add the double cream Whisk the cream until it starts to form a soft peak, then add the vanilla extract and

sieve in the icing sugar. Continue to whisk the cream until it forms firm peaks Next, gently fold the whipped cream, a little at a time, into the cold custard until it

is all combined. It should be light and mousse-like in consistency To make the toffee sauce, place half of the cream and all of the other ingredients in

a heavy bottom sauce pan and slowly bring to a boil. Allow it to simmer for 5

minutes then add the remaining cream, stir thoroughly and remove from the heat. Allow to cool ready for use

To build your dessert: Simply layer the custard cream, sliced banana, toffee sauce and crumble mix

in a sundae glass or wine glass. Top with a generous amount of the crumble

mix You can add marshmallows, chocolate chips, chopped nuts, diced brownie

etc. to this if you wish

Friday 6th June 2014: Piccalilli

A lovely relish to use on sandwiches and at BBQs!

Ingredients 1.2lt malt vinegar

4tbsp coriander 1kg cauliflower, cut into small florets 4 onions, diced

6tbsp mustard powder 6tbsp flour

2tbsp turmeric 1tbsp ginger 4 garlic cloves, crushed

400g caster sugar 100mls apple juice

200g green beans or runner beans, cut into 1cm pieces Method

Bring the vinegar and coriander to the boil Add cauliflower and onions and simmer for 5 minutes

Next add the garlic, sugar and beans and simmer for 3 minutes Remove the cauliflower, onion and beans from the pan with a slotted spoon and set

to one side In a mixing bowl put the mustard powder, flour, turmeric and ginger and slowly

whisk in the apple juice to form a thick paste. If it is too thick add a little more

apple juice Whisk the paste into the hot vinegar in the pan until it forms a smooth sauce. Let

this cook for 5 minutes on a low heat Add the cauliflower and beans back to the pan and stir through. Simmer for a

further 5 minutes. If it is too thick you can let it out with a little more apple juice

Transfer the finished piccalilli to sterilised kilner jars and allow to cool

The Food Project

Friday 6th June 2014: Carrot Cake

This is the perfect Friday treat – a lovely piece of Carrot Cake!

Ingredients

200g self-raising flour 1tsp baking powder ½ tsp bicarbonate soda

1tsp cinnamon Pinch of salt

3 free-range eggs 175g soft dark brown sugar 150mls vegetable oil

200g grated carrot

Cream cheese topping 200g cream cheese 150g caster sugar

100g softened unsalted butter

Method

Whisk the eggs and sugar until light and creamy

Add the vegetable oil to the mix Add the dry ingredients to the wet mix and stir in thoroughly

Add the grated carrot to the mix Pour the mixture into a buttered then floured baking tray and bake at 160°C for 30

– 40 minutes or until the centre of the cake is firm to touch

For the topping, cream together cream cheese, caster sugar and butter until they are light and creamy

When the carrot cake has cooled down fully, spread the topping with a palette knife over the cold carrot cake

The Food Project