camden men's cooking class - recipe book

7/27/2019 Camden Men's Cooking Class - Recipe Book

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MEN’S COOKING CLASS

September 17 - October 29, 2013

RECIPE BOOK



HOME MADE PIZZA

Ingredients:

Strong white flour

Ground semolina flourDried yeast sachets

SaltBlack pepper

Caster sugar

Olive OilWater

Chopped tomato

Balsamic vinegar

Oregano

Basil plant

Topping ideas:

Mozzarella

PepperoniMushrooms

Courgettes

Ricotta cheeseParma ham

Spinach

Rocket

Chilli

Bell peppersOlives

Onions



Method:

Sieve the flour and salt on to a clean work surface and make a well in

the middle. In a jug, mix the yeast, sugar and olive oil into the waterand leave for a few minutes, then pour into the well.

Using a fork, bring the flour in gradually from the sides and swirl it intothe liquid. Keep mixing, drawing larger amounts of flour in, and when it

all starts to come together, work the rest of the flour in with your clean,

flour-dusted hands. Knead until you have a smooth, springy dough.

Place the ball of dough in a large flour-dusted bowl and flour the top of

it. Cover the bowl with a damp cloth and place in a warm room for

about an hour until the dough has doubled in size. Now remove the

dough to a flour-dusted surface and knead it around a bit to push the

air out with your hands – this is called knocking back the dough.

You can either use it immediately, or keep it, wrapped in clingfilm, in

the fridge (or freezer) until required. If using straight away, divide the

dough up into as many little balls as you want to make pizzas – this

amount of dough is enough to make about six to eight medium pizzas.

Timing-wise, it's a good idea to roll the pizzas out about 15 to 20

minutes before you want to cook them. Don't roll them out and leave

them hanging around for a few hours, though – if you are working inadvance like this it's better to leave your dough, covered with cling

film, in the fridge.

However, if you want to get them rolled out so there's one less thing to

do when your guests are round, simply roll the dough out into rough

circles, about 0.5cm thick, and place them on slightly larger pieces of

olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas,

cover them with cling film, and pop them into the fridge, or cook themimmediately in the oven for 8-10 minutes.



CHICKEN FAJITAS

Ingredients:

Red pepper

Red onionSkinless, boneless chicken breast

Paprika

A small pinch of ground cumin

LimesOlive oil

SaltBlack pepper

Flour tortillas

Chili

AvocadoCorianderCheddar Cheese

Cherry tomatoes



Method:

Slice all your vegetables into long, thin strips of equal shape and size.

Cut your chicken breasts to the same size and sprinkle them withpaprika and cumin.

Place the chicken into a frying pan and cook on a low heat slowly toensure everything is cooked through. tart by putting the frying pan on a

high heat with olive oil. When the chicken is half cooked, add the

vegetables to the same frying pan and cook them together with the

chicken until they are lightly browned too.

When all the ingredients are sufficiently cooked, and the chicken is not

pink in the middle, serve them by filling the flour tortillas and rolling

them.

To make the guacamole, remove the flesh from the stone of theavocado and mash or blend the chilies, lime juice, avocado and

coriander until the mixture is creamy but a bit chunky. Season with sea

salt and freshly ground black pepper, and pour into a serving dish.

The guacamole is a sauce to accompany the chicken and vegetables –

you can make it spicy or plain by adding or removing chili.



CHICKEN IN WHITE WINE SAUCE with SALTED ASPARAGUS

Ingredients:

Butter

Chicken breastsSalt

Pepper

Onion

CarrotsCelery

Proscuitto or parma hamDry white wine

Chicken stock

Heavy cream

Parsley

Method

Melt the butter in a large skillet/pan over medium heat. Season thechicken with salt and pepper and cook it in the skillet on the skin side

to brown it and to render the fat from the skin, for about 15 minutes.

Turn the chicken over and cook on the bone side for about 5 minutes.Remove and reserve the chicken to one side.



Pour off all but 2 tablespoons of the fat from the pan. Add finelychopped onion, carrot, celery, and prosciutto or ham and sautee until

the onion is browned and the vegetables are softened, for 8 to 10

minutes. Add the wine and chicken stock to the pan and stir tocombine with vegetables.

Put the chicken back into the pan. Bring the liquid to a boil, reduce to a

simmer, cover the skillet with a lid, and simmer the chicken in the

sauce until cooked through, 20 to 25 minutes. Be careful not toovercook – as the liquid will cook off.

Remove the chicken from the pan, turn the heat to high and bring theliquid to a boil. Reduce the volume of liquid by half, about 5 minute (or

6 to 7 minute if you want a thicker sauce). Add the cream, stir tocombine, and remove the pan from the heat.

Transfer the chicken to wide plates; taste and season the sauce with

salt and pepper if necessary and spoon it over the chicken. Sprinkle

with the chopped parsley.

Salt and olive oil (alternatively, try balsamic vinegar) the asparagus and

cook lightly under the grill until browned.



INTERNATIONAL PASTIES

English: bacon, tomato, mushroom, cheddar

German: cooked sausage asparagus, crème fraiche

French: goat cheese, spinach, pine nuts

Swedish: smoked salmon, spinach, crème fraiche

Ingredients:

Puff Pastries (buy in blocks and roll yourself, or get ready rolled pastry)

SaltPepper

EggsFlour

Bacon

Herta frankfurtersSmoked Salmon

Spinach

AsparagusTomatoes

Chestnut mushrooms

Cheddar cheese

Goat’s cheese

Crème fraiche

Pine nuts

Dried mixed herbs

SaltPepper



Method:

Chop as many or as few ingredients as you would like to include in

your pasties and roll out the puff pastry with a little flour. Pre-heat theoven to a good heat (about 190 degrees Celsius). Fold the raw

ingredients (they will cook inside the pasty) into a neat pasty. Pinch theedges tight to avoid the stuffing leaking out of the pasty in the oven.

Lightly brush the pasties with egg, which will give them a little extra

colour and flavour out of the oven.

Grease a baking tray with a little olive oil to stop the pasties from

sticking once cooked – and place one or two pasties on a baking tray

inside the hot oven to cook through until brown on the outside and

piping hot all the way through. Serve with salad or alone.



FRENCH CREPES and SALAD

Ingredients:

Eggs

White flourSpinach

ButterHam

Lemons

SugarCheddar cheese

Mushrooms

Garlic

Olive oil

Balsamic vinegarCarrots

Parsley

ChocolateHoney

Lettuce

Salt

Pepper

Tomatoes

Mustard

Method:

Grate the carrots and chop up the lettuce and tomatoes. Make a saladdressing by mixing 2 tea spoons of mustard into balsamic vinegar.

Prepare and stand the salad.

Chop the ham and grate the cheese. Wash and slice the mushrooms

and chope the onion and garlic into small pieces. Slowly cook the

garlic, onion and mushrooms together in a frying pan and leave to one

side.

The crepe mix is made by slowly mixing the eggs with the flour. Just

use two eggs and stir into the flour, adding water (and milk if you would

like) to keep the mixture smooth. Stir out all the lumps of flour.

Heat the frying pan to a high heat and add butter to grease the pan.When the pan is hot enough, add two cups of crepe mix per crepe.

Allow the mix to brown on the underside.



When it is loose from the pan, the crepe is cooked on one side. Turn

the crepe and add your chosen filling – ham, cheese, garlic mushroomsand spinach, etc. Leave one minute for the other side of the crepe to

brown, then fold over in the pan to make your crepe. Serve with the

fresh salad on the side.

Repeat with chocolate or honey for sweet crepes.



SPAGHETTI and MEATBALLS

Ingredients:

Minced beef (good quality)

BreadcrumbsManchego cheese (or cheddar), grated

Salt

Pepper

EggsOlive Oil

Chorizo sausageOnions

Garlic

Chopped tomatoes

Red wine (optional)Caster sugarOregano

Basil

Chilli flakes

Method:

Mix the minced beef, breadcrumbs, grated cheese, egg and salt andpepper together in a big bowl until well combined. Then roll into balls

about the size of a walnut. Place on a tray lined with cling film, cover

and place in the fridge for about 30 minutes.

For the tomato sauce, gently fry the onions and garlic and fry for

around 2-3 minutes until soft. Add the chorizo and fry until it starts to

go brown at the edges. Add the chopped tomatoes, caster sugar,

herbs, salt and pepper and red wine and chilli flakes if using. Turn

down the heat and leave to gently simmer for around 10 minutes.

In the meantime, fry the meatballs, turning occasionally until they are

brown on all sides. Add the meatballs to the tomato sauce and simmer

for a further 15-20 minutes or until the meatballs are cooked through.

Serve over spaghetti with parmesan sprinkled on top.

camden men's cooking class - recipe book

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