We are delighted to be back at Q3 Langley this Autumn term.
We have a bigger class size than before and with a shorter time to cook in, but we are definitely making the most of it with the students, covering some great knife skills, food safety and hygiene along with exploring new flavours and ingredients for many.
You can find our first recipes for the term below. A wonderful vegetable pilaf inspired by the flavours of the Middle East, along with an incredible Green Chermoula, that when mixed with yoghurt, makes a mouthwatering accompaniment to the dish.
Happy cooking Year 7's!
Vegetable Pilaf, Serves 2
2 cloves of garlic
a small bunch of fresh flat-leaf parsley
100g chickpeas (cooked)
Vegetable stock cube
1 teaspoon turmeric
1 teaspoon ground cumin
125 g basmati or jasmine rice
60 g dried apricots
Peel the onion and finely slice with the garlic, then peel and halve the carrot lengthways and finely slice at an angle. Pick the parsley leaves and put aside, then finely chop the stalks. Drain the chickpeas.
Heat 2 tablespoons of oil in a large, saucepan on a medium heat. Add the chopped vegetables and parsley stalks, along with a good pinch of sea salt and black pepper, and then cook gently until softened, stirring occasionally, between 5-8 minutes.
Pour 250ml of water into a measuring jug and add the stock cube, stir with a fork to break up.
When the vegetables have softened, add the turmeric and ground cumin. Then add the rice and squeeze in the lime juice, stirring regularly.
Roughly chop and add the apricots along with the chickpeas, then pour in the hot stock. Bring to the boil, simmer for 2 minutes, and then cover with a tight-fitting lid. Reduce the heat down to medium-low and cook for 15 to 18 minutes, or until the rice has absorbed all the liquid. Turn off the heat and leave the pan to one side, with the lid on.
Fluff up the rice with a fork, and then divide between plates. Serve warm with spicy yoghurt.
1 clove garlic, finely chopped
Small handful parsley, finely chopped
Small handful coriander, finely chopped
½ tbsp lemon juice
1 tsp paprika
2 tsp ground cumin
1 tbsp extra virgin olive oil
¼ long red chilli, finely chopped or chilli flakes
½ preserved lemon, flesh discarded and the skin roughly chopped
Put the garlic, coriander, preserved lemon, cumin and paprika in a mortar and pound to a paste with a pestle. Add the lemon juice and olive oil and mix together. You can also mix all the ingredients together in the food processor. Set aside.