try john crouch’s - impact · pdf filetry john crouch’s recipes ... basil and...
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Quick ‘n’ Easy Cooking for a healthy, modern lifestyle!
Cooking4Life
Try John Crouch’s recipes...
A project developed by Soroptimist International of Penrith and District in collaboration with
John Crouch: Celebrity Chef, Cumbria
...and have FUN cooking!
tasty,
nutritious food...
cheap ingredients...
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CREAM OF TOMATO SOUP
50 g (2 oz) butter
1 litre (2 pints) vegetable stock
pinch mixed herbs
50 g (2 oz) flour
100 g (4 oz) onion
100 g (4 oz) carrot
50 g (2 oz) tomato purée
salt
pepper
¼ litre (½ pint) milk
croutons
Melt the butter in a thick-bottomed
pan. Add the rough diced onion and
carrot and brown lightly.
Mix in the flour and cook to a sandy
texture.
Remove from the heat and add the
tomato purée.
Return to the heat.
Gradually add the hot stock and stir
to the boil.
Add the mixed herbs and season light-
ly.
Simmer for approximately 30 minutes.
Blend in a food processor.
Add the milk, reheat, correct the
seasoning and serve with croutons.
BEAN AND PASTA SOUP
6 teaspoons olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 carrots, finely chopped
2 sticks celery, finely chopped
1.5 litres (2 ½ pints) vegetable stock
salt
pepper
90 g (3 oz) pasta shells
440 g (14 oz) can borlotti beans
In a large saucepan, heat the oil.
Add the onion, garlic, carrots and
celery and cook gently until soft.
Add the vegetable stock and season
with salt and pepper.
Bring to the boil, cover and simmer
for 20 minutes.
Add the pasta and cook for a further
10 minutes, or until the pasta is
tender.
Drain the beans, rinse in cold water
and add to the soup. Stir well.
Cook for 2 minutes to heat through.
soups and salads 1
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CARROT SOUP
olive oil
1 onion, chopped
500 g (1 lb) carrots, chopped
900 ml (1½ pt) vegetable stock
parsley, chopped
Put some olive oil in a saucepan.
Add the chopped onion and carrot
and cook for 5 minutes.
Add the stock, potato and parsley
and simmer for 30 minutes.
Purée the soup and check the
seasoning.
HEALTHY COLESLAW
½ white cabbage, trimmed and
finely shredded
1 large carrot, peeled and grated
1 large onion, skinned and finely
chopped
100 ml (3½ fl oz) mayonnaise
or salad cream
100 ml (3½ fl oz) plain yogurt
In a large bowl, combine the
cabbage, carrot and onion, mixing
well together.
Pour the mayonnaise or salad cream
and yogurt over the vegetables and
mix until well coated.
BULGARWHEAT SALAD
200 g (½ lb) bulgarwheat
10 spring onions
4 tablespoons chopped mint
4 tablespoons chopped parsley
6 tablespoons olive oil
Juice of ½ lemon
1 clove garlic, crushed
black pepper
400 g (1 lb) tomatoes
Cover the bulgarwheat with boiling
water and leave to cool.
Chop the onions and add to the
wheat with the mint and parsley.
Mix together the oil, lemon juice,
garlic and pepper.
Fold into the wheat and leave for
30 minutes.
Roughly chop the tomatoes and fold
into the wheat just before serving.
soups and salads 2
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Peel the mangoes with a vegetable
peeler. Slice the flesh either side of
the central stone, then remove any
flesh from around the stone. Cut all
the flesh into bite-sized pieces.
Peel and thickly slice the bananas.
Melt the butter in a large non-stick
frying pan. Add the sugar, mango
and banana and sauté for 2-3 minutes
or until just beginning to soften.
Pour in the apple juice, lemon or
lime juice. Add the orange slices.
Bring to the boil, then serve
immediately, decorated with the
reserved orange rind.
HOT MANGO & BANANA SALAD
2 large oranges
2 firm but ripe mangoes,
about 700 g (1½ lb) total weight
4 small bananas
25 g (1 oz) butter
1 teaspoon light soft brown sugar
or honey
2 tablespoons apple juice
2 tablespoons lemon or lime juice
Thinly pare the rind from one orange
and squeeze the juice.
Cut the pared rind into very thin strips
and blanch in boiling water for one mi-
nute, to soften.
Set the rind and juice aside. Peel the
other orange with a serrated knife and
slice the flesh crosswise into rounds.
soups and salads 3 soups and salads 3
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Preheat oven to 180˚C (350˚F /
Gas Mark 4).
To make the pizza base:
Sieve the flour and salt.
Rub in the margarine.
Mix the yeast into the flour, adding
250 ml (½ pint) warm water.
Mix well, knead to a smooth dough.
Roll out into two 18 cm (7 inch) discs
and place on a lightly greased baking
sheet.
To make the pizza tomato sauce
topping:
Heat the cooking oil in a saucepan
and add the chopped onions and
garlic and cook slowly until soft.
Add the tinned tomatoes, tomato
purée, oregano, basil and sugar.
Bring to boil and turn down to
simmer for 5 minutes. Season to
taste.
Spread the tomato sauce topping on
the pizza base.
Decorate pizza with prepared
vegetables of your choice.
Sprinkle with grated cheese.
Bake in the oven for approximately
10 minutes.
Serve hot or cold with salad.
PIZZA
pizza base
400 g (1 lb) flour
pinch of salt
25 g (1 oz) margarine
1 sachet of fast action yeast
250 ml (½ pint) warm water
pizza tomato sauce topping
50 g (4 oz) onions, chopped
1 clove garlic, crushed
2 tablespoons cooking oil
½ x 400 g (14 oz) tinned tomatoes
2 tablespoons tomato purée
oregano
basil
pinch of sugar
salt
pepper
prepared vegetables for topping
(peppers, onions, mushrooms,
tomatoes)
50 g (2 oz) cheese, grated
main meals 1
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Add the garlic and oregano and cook
for a further minute. Keep stirring.
Stir in the carrots and cook for three
minutes.
Add the mince and stir, breaking up
the mince with a wooden spoon
until it becomes completely brown.
Open the can of chopped tomatoes
and add to the saucepan together
with the beef stock and tomato
purée.
Stir until the meat mixture is
beginning to bubble, then reduce the
heat and simmer for 10-15 minutes to
allow the sauce to reduce and thicken.
Continue to simmer the sauce for a
further 10-15 minutes whilst you cook
the pasta according to the instructions
on the packet.
Add more hot water if the Bolognese
sauce becomes too thick and season
with black pepper.
Drain the cooked pasta and serve with
the sauce.
PASTA BOLOGNESE
1 onion
1 garlic clove
1 beef stock cube
100 ml (4 fl oz) water
2 teaspoons olive oil
1 teaspoon dried oregano
1 carrot
300 g (12 oz) minced beef
400 g can chopped tomatoes
1 tablespoon tomato purée
300 g uncooked pasta
pepper
Peel and finely chop the onion
and garlic.
Peel and chop the carrot into
pea-sized pieces.
Dissolve the stock cube in 100 ml
(4 fl oz) boiling water.
Heat the olive oil in a saucepan.
Add the onion and cook for 3 minutes
until softened, stirring all the time.
main meals 2
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for the pastry
400 g (1 lb) wholemeal flour
200 g (8 oz) margarine
water to mix
Rub the margarine into the flour
until the mixture resembles fine
breadcrumbs.
Add the water and mix to a firm
dough. Knead on a lightly floured
surface until smooth. Roll out two-
thirds of the pastry and line an 18 cm
(7 inch) flat dish.
Skin the sausage. De-rind and dice the
bacon and mix it with the sausage-
meat, herbs and some pepper.
Brown it in a hot pan, but it is not
necessary to cook it through.
Spread it over the pastry, sprinkle with
a little ground nutmeg then make 4
indentations in the meat. Break an
egg into each hollow and season
them. Cover the top with the
remaining pastry, dampening the edg-
es a little so that it is secure. Press
down the edges and trim with a sharp
knife. Make a small slit on the top,
then brush with the milk and bake at
220˚C (425˚F / Gas Mark 7) for 15
minutes. Reduce to 170˚C (325˚F /
Gas Mark 3) for a further 15 minutes,
or until it is golden. Serve hot.
CUMBERLAND SAUSAGE PIE
The Cumberland breed of pig is now
extinct but recipes using pork and
ham, linked with our old county name,
like Cumberland Ham and Cumberland
Sausage, still have strong connections
with this area.
Cumberland sausage is sold in a
continuous strip, not broken into links,
made to each butcher's own particular
recipe with just pork and herbs and
little or no 'filling'.
for the filling
400 g (1 lb) Cumberland sausage or
sausagemeat
2 rashers bacon
pinch each of dried sage and thyme
1 tablespoon chopped parsley
freshly ground black pepper
pinch of nutmeg
4 eggs
main meals 3
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SWEET AND SOUR RED KIDNEY
BEANS WITH RED PEPPERS
(TÁNG CÙ WÃNDÒU OĪNGJĪAO)
1 X 410 g tin of red kidney beans
1 tablespoon vegetable oil
2 medium onions, thinly sliced
1 large clove garlic, finely chopped
1 large red pepper
2 tablespoons cornflour
1 tablespoon soy sauce
300 ml (½ pint) vegetable stock
2 tablespoons tomato purée
1 tablespoon sugar
4 tablespoons vinegar
Core the peppers and cut into strips
about 3 cm by 0.75 cm (1 inch by ¼
inch).
Heat the oil on a low heat and cook
the onions and garlic until the onions
are soft. Mix in the peppers and carry
on cooking until the onions are gold-
en. Add the drained kidney beans.
Put the cornflour into a bowl and grad-
ually mix in the soy sauce,
vegetable stock, tomato purée,
sugar and vinegar.
Add the cornflour mixture to the
onions and bring to the boil, simmer
everything for 2 minutes, stirring
frequently.
SARDINES IN TOMATO SAUCE
1 large onion, chopped
1 clove garlic, finely chopped
1 tablespoon oil
4 sardines
2 large tomatoes, chopped,
or 50 g (2 oz) tomato purée
1 teaspoon cayenne pepper
1 bunch spinach, washed and
chopped
In a large, heavy pan, brown the
onion and garlic lightly in the oil.
Add the other ingredients and cover
with about 2 cups of water.
Simmer for 30 minutes.
main meals 4
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Add the masala paste and the
potatoes. Raise the heat again and
bring to a brisk sizzle, stir-frying as
needed for about 5 minutes.
Add about 250 ml (½ pint) of water
and stir. As soon as the water begins
to bubble add the peas, cover and
turn the heat to low and cook for
about 5 minutes.
Add the drained tuna, and if using
the coconut sprinkle over the top
and stir.
Heat through thoroughly and serve.
TUNA, POTATO AND PEA CURRY
1 tablespoon oil
1 garlic clove, finely chopped
225 g (8 oz) onion, very finely
chopped
350 g (12 oz) cooked potatoes, diced
2 tablespoons Balti masala paste
125 g (5 oz) peas
2 x 185 g tins of tuna in brine,
drained
250 ml (½ pint) water
2 tablespoons desiccated coconut
(optional)
Heat the oil on high heat, and then
stir-fry the garlic for 30 seconds.
Add the onion on a reduced head
and stir-fry the garlic for about 10
minutes, allowing the onions to
become translucent and begin to
brown.
main meals 5
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Make a well in the centre of the
ingredients and gradually pour in 100
ml (4 fl oz) milk, stirring as you pour,
until the mixture forms a soft dough.
Turn the dough on to a floured surface
and knead lightly. Roll out until 2 cm
(¾ inch) thick and use a 5 cm (2 inch)
plain pastry cutter to stamp out as
many rounds as you can.
Transfer the rounds to a baking tray.
Re-knead the dough trimmings
together and roll out again. Stamp out
more rounds – you should be able to
make 10 scones in total.
Brush the scones with the remaining
milk and sprinkle with the grated
cheese. Bake in the oven for 15-20
minutes until risen and golden.
Transfer to a wire rack to cool.
Serve warm.
CREAM CHEESE
AND CHIVE SCONES
225 g (9 oz) self-raising flour
1 teaspoon powdered mustard
½ teaspoon cayenne pepper
½ teaspoon salt
1 teaspoon dried mixed herbs
100 g (4 oz) low-fat cream cheese
2 tablespoons fresh snipped chives
100 ml (4 fl oz) and 2 tablespoons
skimmed milk
50 g (2 oz) cheese, grated
Preheat the oven to 200˚C
(400˚F/Gas Mark 6).
Sift the flour, mustard, cayenne, salt
and mixed herbs into a mixing bowl.
Add the cream cheese to the
mixture and mix together until well
incorporated. Stir in the snipped
chives.
main meals 6
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Mix in the dates, flour and vanilla
essence then pour into the greased
baking tin and cook in the pre-heated
oven for about 30-40 minutes until
just firm to the touch.
To make the sauce, simply place all
the ingredients in a pan over a low
heat and stir together until blended,
then bring to the boil. Some of this
can be poured over the sponge and
finished under the grill, or it can be
kept totally separate and ladled over
the sponge when portioned.
Good, fresh, thick cream is just right
for this pudding.
BANANA LASSI
2 ripe bananas
300 ml (½ pint) milk
150 ml (¼ pint) yogurt
pinch of ground cardamom
Place all the ingredients in a blender.
Blend until smooth.
STICKY TOFFEE PUDDING
175 g (6 oz) dates,
stoned and chopped
300 ml (10 fl oz) water
1 teaspoon bicarbonate of soda
50 g (2 oz) unsalted butter
175 g (6 oz) caster sugar
2 eggs, beaten
175 g (6 oz) self-raising flour
1 teaspoon vanilla essence
for the sauce
300 ml (10 fl oz) double cream
50 g (2 oz) Demerara sugar
2 teaspoons black treacle
Pre-heat the oven to 180˚C (350˚F /
Gas Mark 4) and grease a 28 x 18 cm
(11 x 7 inch) baking tin.
Boil the dates in the water for about
5 minutes until soft, then add the
bicarbonate of soda.
Cream the butter and sugar together
until light and fluffy, then add the
eggs and beat well.
desserts 1
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Peel and slice the banana and stir it
into the apples then transfer to a 1.15
litre (2 pint) oven-proof dish and stand
the dish on a baking tray.
Spoon the crumble mixture evenly
over the fruit and press down very
slightly.
Bake in the centre of the oven for
30-35 minutes or until the crumble is
golden brown and the juices from the
filling begin to bubble up.
CUSTARD SAUCE
2 egg yolks or 1 whole egg
25 g (1 oz) caster sugar
2-3 drops vanilla essence
250 ml (½ pint) milk
Mix the yolks or egg, sugar and
essence in a basin.
Whisk on the boiled milk.
Return to a thick-bottomed pan.
Place on a low heat and stir with a
wooden spoon until it coats the back
of the spoon.
Do not boil or eggs will scramble.
OATY FRUIT CRUMBLE
for the topping
100 g (4 oz) plain flour
75 g (3 oz) butter
75 g (3 oz) rolled oats
40 g (1 ½ oz) caster sugar
for the filling
700 g (1 ¾ lb) cooking apples,
peeled, cored, and sliced
75 g (3 oz) caster sugar
4 tablespoons water
1 large banana
To make the crumble topping, sift the
flour into a mixing bowl and rub in the
butter until the mixture resembles fine
breadcrumbs.
Stir in the oats and sugar.
Preheat the oven to 190˚C (375˚F /
Gas Mark 5). Put the apples into a
saucepan with the sugar and water.
Cover and cook gently for 10 minutes
or until they begin to soften, then
remove from the heat.
desserts 2
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QUEEN MOTHER'S CAKE
200 g (8 oz) dates, chopped
1 teaspoon bicarbonate of soda
200 g (8 oz) caster sugar
1 teaspoon baking powder
50 g (2 oz) walnuts
1 teaspoon salt
1 teaspoon vanilla essence
250 g (10 oz) plain flour
1 large egg
2 tablespoons (3 oz) butter
topping
2 tablespoons (3 oz) butter
5 tablespoons brown sugar
2 tablespoons cream
Pour ½ pint boiling water over the
dates and bicarbonate of soda.
Cream the butter and sugar, then
beat in the egg and vanilla essence.
Mix together the flour, baking powder
and salt and add to the creamed
mixture. Add the dates and stir well.
Grease a 9 x 12 inch Swiss roll tin.
Bake at 180˚C for 35 minutes.
For the topping, add the butter,
brown sugar and cream into a pan and
boil for 3 minutes, stirring constantly.
Spread over warm cake and sprinkle
with chopped walnuts.
INDIVIDUAL BARQUETTE
PASTRY CASES
Shortcrust pastry
100 g (4 oz) plain flour
100 g (4 oz) wholemeal flour
100 g (4 oz) margarine or butter
2-3 tablespoons water
Combine the flour in a bowl.
Rub in the margarine until the mixture
resembles fine breadcrumbs.
Add the water and mix to a firm
dough.
Knead on a lightly floured surface
until smooth. Roll out the pastry and
line the barquette tins.
Pierce the bottom with a fork and
bake blind in a pre-heated oven at
190˚C (375˚F / Gas Mark 5) until set.
Fill the pastry boats with the filling of
your choice.
desserts 3
A project developed by Soroptimist International of Penrith and District in collaboration with
John Crouch: Celebrity Chef, Cumbria
SUPPORTED BY:
STRAKER CHARITABLE TRUST
& LOCAL RETAILERS:
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THE FRUITER, DEVONSHIRE ARCADE