Recipes

Keema Naan with Mint Yoghurt

Entry Number 173

2018 entrant

Khushi Kaur from Westfield Academy

Being of Indian Origin and a lover of Indian food, I wanted to create a light starter; Keema Naan served with Mint Yoghurt. What I love about this recipe is the spicy naan with cooling mint yoghurt - perfect combination.

NAAN DOUGH
In a small ramekin or bowl, add 4 tbsp of lukewarm water then add the yeast, sugar and stir to dissolve. Add more water if required, but ensure it's not too hot. Once the yeast has been activated it will begin to foam.
In a large mixing bowl, add the flour, salt, baking powder, yoghurt and oil. Once foaming, add the yeast too.
Using one hand, start to bring the mixture together. If it feels a little dry, add in a little of the milk and start to knead it to make a soft ball of dough. If it’s dry, add a little more milk or a little more flour if it gets too wet.
One it has all come together and you have a soft pliable dough, cover it with a little oil and cover the bowl with cling film and leave in a warm place to rise for 2 hours.

KEEMA STUFFING
Heat oil in a pan and on a medium heat start to fry the finely chopped onions.
After 5 minutes, add the minced ginger and garlic until everything is golden brown.
Add the mincemeat, chopped chillies, spices and salt and stir-fry until the meat has browned.
Squeeze in the tomato puree and a splash of water if needed. Leave the mixture to cook thoroughly, stirring occasionally until all the liquid has evaporated. The filling must be dry.
Leave to then add the chopped coriander leaves.

TO MAKE THE KEEMA NAAN
Pre-heat your oven to the highest temperature. Put in the heaviest baking tray to heat in the oven.
Punch down the dough and knead it again and divide into 8 equal balls.
While working on 1 ball, keep the remaining balls covered.
Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
Dust with a little flour if needed and roll out the naan, about 15cm in length.
Brush the top with melted butter.
Remove the hot baking tray from the oven, grease it well with butter and place the naan onto it. You can make more to create as much naan as you can to fit on more than one tray. Put it into the oven on the top for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
Once puffed up and browned on one side, flip the naan and place back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
Wrap the naans in a clean tea-towel and serve hot.
NAAN BREAD:
450g plain flour
300g atta
½ tsp salt
1 tsp baking powder
2 tsp active dry yeast
2 tsp sugar
150ml warm milk
2 tbsp rapeseed oil
150g natural yoghurt

KEEMA STUFFING
200g pork mince
2 tbsp oil
1 onion, very finely chopped
2 garlic cloves, minced
5 cm piece ginger, minced
2 green chillies, finely chopped (optional)
2 tbsp tomato puree
1 tsp chilli powder
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
1 tsp garam masala
1 tsp salt (to taste)

Handful fresh coriander leaves, finely chopped

MINT YOGHURT
Freshly chopped mint
100ml greek yoghurt

Quinoa with Fish in Mediterranean Sauce and steamed green beans

Entry Number 173

2018 entrant

Khushi Kaur from Westfield Academy

I am a self-confessed foodie and love trying out different flavours and combinations, so here's my take on the Mediterranean Cuisine.

QUINOA
Combine water (or broth) and quinoa in a medium saucepan. Bring to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed - 15 to 20 minutes. Fluff with a fork.

MEDITERRANEAN ROASTED VEG
Place all the veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine. Spread them on a lightly-oiled baking sheet and roast for 20-25 minutes until the veggies are fork-tender. Once done, put them in the grinder and turn it into a sauce.

Steam the green beans and the fish filet until tender/cooked.

Spoon the quinoa mix in a bowl, add the fish filet and green beans and top it with the roasted vegetable sauce.
QUINOA
2 cups water or broth
1 cup quinoa

MEDITERRANEAN ROASTED VEG
Closed-cup mushrooms, cleaned, ends trimmed
Baby potatoes, scrubbed
Cherry tomatoes
Zucchini - cut into 1-inch pieces
10-12 large garlic cloves, peeled
Olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper

FISH
1 Haddock Fish filet

GREEN BEANS
Handful of green beans

Chocolate Chip bread

Entry Number 172

2018 entrant

Tunmida Adetunmbi from Wilmington Grammar School for Girls

I embarked in dish because I really like bread and i thought it would challenge me.

In a bowl, combine the milk and sugar.
In a large bowl, combine the flour, yeast, and salt. With a wooden spoon or with your hands, stir in the milk mixture, egg and butter to the dry ingredients, stirring vigorously until the dough begins to form.
Place the dough on a floured work surface and knead for about 5 minutes or until the dough is smooth. Form a ball and place in a lightly oiled bowl. Cover the bowl with a damp cloth and let rest in a warm and humid place for 10 minutes.
Line a 43 X 30-cm (17 X 12-inch) baking sheet with parchment paper.
Place the dough on a lightly floured work surface and add the chocolate chips while kneading the dough. Divide the dough into 8 equal pieces. Shape balls by rolling them with your hands on the counter and place on the baking sheet. Let rise for about 45 to 60 minutes in a warm and humid place, or until the balls double in size.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
With a brush, lightly coat the loaves with the beaten egg. Bake for 25 to 30 minutes. Let cool and enjoy!
250 ml milk warm
60g sugar
810g all-purpose flour
1 tablespoon (15 ml) instant dry yeast
1 teaspoon (5 ml) salt
1 egg
125 ml butter, melted
125 ml chopped chocolate or chocolate chips
1 egg for brushing

Millionaire Shortbread

Entry Number 172

2018 entrant

Tunmida Adetunmbi from Wilmington Grammar School for Girls

I have really wanted to make Millionaire Shortbread so i choose to make it now

Preheat the oven to 150C. Line a 23cm/9in square cake tin with baking parchment.

Combine the flour and butter cubes in a food processor and pulse until the mixture resembles fine breadcrumbs. Add in the caster sugar.

Tip the mixture into the lined cake tin and spread it out evenly with the back of a spoon. Then press the shortbread down firmly with your knuckles so that it is tightly packed in the tin.

Bake the shortbread for 30 minutes or until very light golden brown. Set aside to cool.

Meanwhile, for the topping, heat the butter, condensed milk and golden syrup in a saucepan, stirring occasionally until the butter is melted and the mixture is smooth.

Increase the heat and bring the mixture to the boil, stirring frequently. The caramel will thicken and turn golden-brown. Set aside to cool slightly, then pour over the cooled shortbread. Allow to cool completely.

Melt the chocolate in a bowl set over a pan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. Pour the melted chocolate over the caramel and set aside until the chocolate has cooled completely.

Cut into squares and serve.
For the shortbread:
225g plain flour
175g unsalted butter, cold, cut into cubes
75g caster sugar
For the topping:
150g butter
1 x 379g can condensed milk
100g golden syrup
350g dark chocolate, or a mixture of dark and milk, chopped into small pieces

Cauliflower Cheese Nuggets Served With Home Made Weddges, Salsa And Salad

Entry Number 171

2018 entrant

Millie Smith from cornwallis acadamy

I created this dish because lots of the ingredients are from Kent, our family loves cauliflower cheese and it is a classic meal with a modern twist.

Wash the cauliflower.
Process the fresh bread and cauliflower into crumbs.
Put the cauliflower, breadcrumbs, an egg, cheese and a sprinkle of paprika into a bowl.
Then mix and shape into nuggets.
Once the nuggets are on a tray put them in the oven at 180 degrees C.
After 15 minutes flip the nuggets over.
Leave in the oven for another 5 minutes.
Slice the potatoes into wedges.
Put oil and paprika on the potatoes.
Then put in an oven at 180 degrees C for 20 minutes.
Now skin the tomatoes.
Now mush it together with coriander and lime.
Finally cut the salad and serve.
Cauliflower - 1/2
Cheese - 150g
Fresh Breadcrumbs - 2 Slices
Egg - 1
Paprika - Sprinkle
Potatoes - 2
Oil - Sprits of Oil
Big Tomatoes - 2
Lime - 1/2
Fresh Coriander - Small Handful
Iceberg Lettice - 10g
Cherry Tomatoes - 1
Cucumber - 20g

Fruity Kentidh Crumble

Entry Number 171

2018 entrant

Millie Smith from cornwallis acadamy

I created this dish because my dad loves crumble so I added a seasonal twist.

Simmer the apple, raspberries, 12g of butter,14g of caster sugar and cinnamon together.
Put the fruity mixture into a jar.
Then mix the oats, plain flower, caster sugar and butter together.
Put the crumble on top of the fruit.
Put in an 180 degrees C oven for 20 minutes.
Apple - 1
Raspberries - 70g
Butter - 30g
Caster Sugar - 32g
Cinnamon - Sprinkle
Oats - 30g
Plain flower - 30g

One pan garlic, herb chicken and asparagus

Entry Number 170

2018 entrant

Ashley Tanton from cornwallis academy

its a quick and easy meal for all the family and the ingredients are cheap to buy as they are locally sourced

1.season chicken with salt and pepper on both sides. melt 1 tablespoon butter in a large pan over medium-high heat.
2.stir in garlic and herbs and cook another minute or so until the garlic is fragrant.
3.reduce heat to medium, add the chicken to the pan, and cook for 5-7 minutes, then flip and cook for another 5-7 minutes (chicken should be nearly, but not completely cooked through by this point)
4.move the chicken over to the sides of the pan and add the remaining 1/2 tablespoon of butter to the empty portion of the pan.
5.once the butter is melted, add the asparagus. season asparagus with salt and pepper, to taste.
6.cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through
7.serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.
2 british chicken thighs
pinch of salt and pepper to taste
225g of asparagus, ends trimmed
1/2 tablespoon minced garlic
1 1/2 tablespoons butter, divided
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon onion powder

white chocolate, raspberry pavlova

Entry Number 170

2018 entrant

Ashley Tanton from cornwallis academy

It showed off technical skills that i have learnt and it also is a light dessert for special occasions

1.Preheat the oven to 165 Degrees Celsius (gas mark 3)
2.line a baking sheet with parchment paper. trace two 7" circles on the paper, spaced apart from each other
3.separate the egg whites and the egg yolks and place the egg whites and salt in the bowl and mix them and a stand mixer. beat the eggs, slowly moving up to a high speed.
4.in another bowl, whisk together the sugar and cornflour. when the eggs form soft peaks, add the sugar mixture in one tablespoon at a time until the meringue becomes stiff and shiny
5.sprinkle the vinegar and vanilla over the meringue and gently fold in until combined.
6.divide the mixture evenly between the two circles on the parchment paper
7.spread the mixture out to a circle line with the tracing. smooth the tops.
8.place in the oven and immediately reduce the heat to 148 Degrees Celsius (gas mark 2) bake the meringue for 1 hour 10 minutes on the middle rack
9.when baking is completed, turn off the oven but do not open. let cool in the oven for 10 minutes then transfer to the fridge until meringue is completely cool.
For the white chocolate cream:
10.place thee white chocolate and 1/4 of the double cream in a small saucepan. heat on medium heat, whisking occasionally, until chocolate is melted and smoothly combined with the cream.
11.remove from the heat and let cool to room temperature
12.once chocolate has cooled, place the remaining cream in a mixing bowl and beat to stiff peaks. Quickly and gently fold the white chocolate into the cream. place in the fridge.
13.Decorate with fresh raspberry's and white chocolate cream
For the pavlova:
4 egg whites
pinch of salt
680g caster sugar
2 teaspoons cornflour
1 teaspoon white vinegar (distilled)
drop of vanilla extract
For the white chocolate cream:
56g white chocolate, chopped
340g double whipping cream, divided
To garnish:
170g Kentish Raspberry's

spaghetti and meatballs

Entry Number 169

2018 entrant

Dylan Broderick from cornwallis academy

my nan

chop 1 onion finely gently fry in pan add garlic paste,basil,tin tomatoes and beef stock cube.smash choriander and cumin seeds chop other onionand place mince,onion,chriander and cumin seeds and egg in a bowl and mix.
fry in small pan with oil intil brown.then place in oven with source on top for 20 minutes on 160 degrees.
2 onions
2 tablespoons garlic paste
basil
tin of tomatoes
spaghetti
beef stock cube
choriander
cumon seeds
mince 250grams
breadcrumbs(homemade)
oil 2 tablespoons

eaton mess

Entry Number 169

2018 entrant

Dylan Broderick from cornwallis academy

my nan and my mum

put 200g of raspberries in a pan with 2 tbs of honey + 2 tbs water simer reduce heat then cook for 3-4 minutes.in bowl whip cream,teaspoon of vanilla extract untill peaks form fold in greek yogurtand crumble in meringue stir raspberry compote through sliced strawberries layer bowl with fruit the cream fruit cream tip any source over/extra meringues on top
200 ml whiping creme, 200g of rasberries , 2 tbs of water,2tbs honey, ts of honey, non fat 200 ml greek yoghert, hme made marange

strawberry cheese cake

Entry Number 168

2018 entrant

Rachael lovatt from cornwaills academy

My grandma loves cheese cake and so i made on for her and ever since i have always made them. And it is a cheap and the ingredients came from a local farm shop.

1.To make the base, butter and line the loose bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1hr to set firmly.
2.slice the vanilla pod in half length ways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod. Scrape out the seeds using the back of a kitchen knife.
3.Place the cream cheese, icing sugar into a bowl, then beat with an electric mixer until smooth. Tip in the double cream and continue beating until the mixture is completely combined. Now spoon the cream mixture into the bisciut base, starting from the edges and working inwards, making sure there are no air bubbles. Smooth the top of the cheese cake with the back of a dessert spoon or a spatula leave to set in the fridge.
4. Bring the cheese cake to room temperature about 30 minutes before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate removing the paper, mix 1/2 the strawberries with an electric mixer and add icing sugar with 1 tsp of water. Then place the remaining strawberries on the top and then pour the mixture on the top.
250g chocolate biscuits
100g butter, melted
1 vinilla pod
600g cream cheese
100g icing sugar
284ml double cream
for topping
400g punnet of strawberries, halved
25g icing sugar

Chicken and leak pie

Entry Number 168

2018 entrant

Rachael lovatt from cornwaills academy

I make dinner at home and i can get this ingredients form a local farm shop

1.Preheat the oven to 170C (fan assisted) ; 190C/ gas mark 5, melt half the butter in a large frying pan, add the chicken and fry until colored all over. remove from heat and set aside.
2.Melt the remaining butter and fry the leeks and mushrooms for 5 minsor until soft. Add the chicken and stir, sprinkle in the flour and stir well.
3.Pour over the chicken stock, stir and season well. Simmer for 5 mins over a gentle heat.
4.Roll out the puff pastry place the mixture into a pie dish and place puff pastry lid on top. Crimp the edges and brush with the beaten egg. Place in preheated oven for 30 minutes or until the pastry has turned golden brown.
570g chicken breast
2 leeks, chopped
250g mushrooms, chopped
50g butter
3tbsp plain flour
300ml chicken stock
150ml double cream
3tbsp dried tarragon
500g puff pastry
1 beaten egg
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