Tune into the Good Food Channel’s ‘Market Kitchen’ on Wednesday 13th January 2010 @ 7pm to watch as the SORTED crew go head to head cooking agianst the presenters.
Everyone is challenged to knock up a few great recipes with simple store cupboard ingredients ideal for students struggling with January budgets. Quick, simple, cheap, fun recipes!
Every student knows how to make cheese on toast. This twist combines the classic idea of Welshe rarebit with another ingredient synonymous with students – beer!
pre-heat the grill.
melt the butter in a small pan and throw in the flour.
cook out on a gentle heat to form a thick paste for a minute or two, keep it moving.
pour in the ale a bit at a time, stirring well to incorporate each time.
grate the cheese and add to the mix, heating gently to melt.
toast the bread until lightly golden.
beat in the mustard and Worcestershire sauce and season to taste.
spoon the mix onto the toast and place under the hot grill to bubble and turn golden.
Tip
Don’t forget to swig at the rest of the beer as you cook. Chefs treat!
Sound like we've lost the plot?
Well just trust us, it's a winning combination, no matter how strange it sounds. Try it once and you'll be back for more!
sweat the finely diced onion and garlic off in a pan with a shot of oil.
hack up the broccoli into equal sized pieces, the smaller they are the quicker they’ll cook.
add the broccoli to the pan covering with the stock.
simmer for 5-6 mins or so before spooning in the peanut butter.
blitz, season and serve.
SORTED Xmas Dinner
Ingredients (serves 6)
peel and chop potatoes into golf ball sized pieces. Dump into pan with cold salted water, bring to the boil and simmer for 10 minutes.
blitz or chop the stale bread into crumbs and mix with cranberries, parsley and juice and zest of half the orange.
dice half of the onion and cook in the microwave with 150g butter for 1 minute until the butter has melted and the onion softened. Add to the breadcrumb mix with salt and pepper and stir together.
trim any fat or sinew from the chicken before slicing a pocket into the thick side of each breast.
stuff with some of the orange and cranberry breadcrumbs, then wrap two rashers of bacon around the chicken to seal the pocket. Position on deep baking tray and pour in half a cup of water to keep the meat moist as it cooks.
drain the potatoes after the 10 minutes of simmering and shake them in the pan to fluff the edges (makes them crisp up a treat). Chuck them onto a baking tray and drizzle with oil & seasoning.
roast the potatoes at 200ºC for about 45 minutes until golden and crisp.
grate the peeled carrots and finely slice the cabbage. Leave them to one side and put a large pan of water on to boil.
chop the chestnuts into large chunks, dice the other half an onion and trim the hard stalk from the base of each brussel sprout, allowing any outer leaves to fall off.
place the prepared sprouts into a microwavable dish and pour over a cup of water. Cover with clingfilm and leave to one side.
cook the wrapped chicken in the same oven as the potatoes for approximately 30 minutes depending on size. (Check them before serving making sure there is no pink flesh and the juices oozing out of the chicken are clear.)
boil the cabbage and carrot in the pan of water for 5 mins. Drain them well and return to the same pan and heat with the cream, 100g of butter and the nutmeg. Season well.
microwave the clingfilm covered sprouts on full power for 6-8 mins.
fry the diced onion in a little butter until soft. Add the chestnuts and toss through to heat them up. Mix into the sprouts when cooked.
serve the meal by slicing the chicken breast in half to expose the stuffing and arranging it on a plate with a good portion of sprouts, nutmeg creamed cabbage and carrot and roast potatoes.
Price per portion = £3.80 Time required = About 90 minutes (depending on how many flat mates chip in and help)
Currently studying Culinary Arts Management in the city of Brum. I'm a budding chef who loves the chance to create, cook and eat with mates at uni. Easy going, down to earth and happy to help out kinda guy who has loved the challenge that SORTED has generated. Would be magic if we could get students back in the kitchen doing what they do best - enjoying the bant! Hopefully, I can contribute to pushing this dream in the right direction.
Know your cash machines. When you're in a hurry it can seem worth the £1.50 to withdraw from an ATM which charges, but those precious pounds quickly build up.
