Untitled Episode
4981 Words
Content
Nutritional Information .......................................................06 Food Safety ................................................................................08 Allergen Information ............................................................10
Chicken Dishes ............................................................11 Beef Dishes ....................................................................22 Lamb Dishes ..................................................................28 Pork Dishes ....................................................................30 Fish Dishes .....................................................................34
Non-Meat Dishes .........................................................42 Soups .....................................................................52 Wraps ..............................................56 Sweet Treats ..............................62 Smoothies ....................................78
Friends of Meals & More ......................82
Nutritional Information
Good nutrition is essential for everyone and particularlly for children. It is important for their growth and general well-being and establishes a good diet in childhood, which helps to maintain health into adulthood. The needs of children should all be met through food eaten as regular meals and snacks. Holiday clubs are therefore a great help to families trying to provide healthy food for their children, particularly those entitled to free school meals.
A lunch should always provide:
Energy - this is needed for growth and to maintain activity levels. It should be provided mainly from starchy carbohydrates such as bread, potatoes, rice or pasta. Try to include some wholegrain options too. Starchy foods provide B vitamins as well as fibre so they are a great source of energy. Sugar also provides energy but doesn’t provide any other nutrients. Fat provides a very rich source of energy so should be used sparingly.
Protein - provides the building blocks for children’s growth and is found in fish, meat, eggs, beans, pulses lentils, nuts and meat alternatives such as Quorn. These foods also provide other nutrients such as iron, omega 3 fats (in oily fish such as salmon) zinc and some fibre from beans and pulses.
Fruit and vegetables - provide a variety of vitamins and minerals such as vitamin C, folate as well as fibre. We all need at least 5 portions of fruit and vegetables each day and almost all fruit and vegetables count, including fresh, frozen, canned, dried and 100% unsweetened juice. The portion size for juice is 150 mls and can only be counted as 1 of your 5 a day, no matter how much is drunk.
Dairy - provides protein and calcium. Calcium is essential for the development and maintenance of strong bones and teeth. Dairy products include milk, cheese and yogurt.
Over the whole holiday, the lunches should offer a variety of different foods to ensure that a good range of nutrients is provided and it may even introduce children to new foods they’ve not experienced before.
Hydration - is also important, so water should be available to drink at all times and should be encouraged if some of the activities at the club are energetic or the weather is warm. A drink should always be provided with lunch and this should be either water, diluted fruit juice or a sugar free drink.
Holidays are a time for some treats too such as a birthday celebration, an outing or at the end of holiday party. If children are included as part of the menu planning, it will help them understand when it’s appropriate to eat treats like chocolate, sweets, crisps and other high fat, salt and sugar snacks.
We hope this recipe book will inspire you to make great tasting food for the children attending your holiday club and that this food will provide a healthy meal and to establish good eating habits that will last them a lifetime.
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Food Safety:
4 Basic Principles
1. Cross Contamination
o Keep raw and cooked foods separate from each other as well as foods that contain the known allergens. For example use separate chopping boards
o Cover hair and wear protective clothing such as aprons to prevent you from contaminating foods
o Wash fruit & vegetables/salad prior to use and service
2. Cleaning
o Wash hands every time on commencing work, after handling raw foods, after toilet breaks and after handling any dirty packaging
o Working surfaces should be cleaned on regular basis – clean as you go – especially after food prepaw & allergen related products. Use a sanitiser and clean cloths
3. Chilling
o Foods which must be kept chilled have a ‘use by’ date and/or instructions to keep refrigerated. Also remember to chill foods you have cooked to use later and ready to eat foods such as sandwiches, cooked meats and salads
o Ideally do not cook food to be eaten later or another day. If you do, you must label with the date of cooking and it must be brought to a chill temperature quickly
o Chilled temperature is below 8oC
4. Cooking
o All food should be steaming hot in the centre and liquid dishes should bubble throughout when stirred. For poultry and fish, juices should run clear
o When serving rice, cook and serve immediately – do not reheat o Follow manufacturers’ instructions If using pre-prepared food
Key cooking times and temperatures – to kill bacteria cooking temperatures of food should reach
- 80°C for at least 6 seconds - 75°C for at least 30 seconds - 70°C for at least 2 minutes - 65°C for at least 10 minutes - 60°C for at least 45 minutes
Storage temperatures
- Fridge/chilled below 8oC - Freezer/Frozen -18oC
For safe
hot holding, ensure food is above 63 C for
o
ideally no more than an one hour
09
Allergen Information
Food Information to Consumers regulation is a new EU law covering all aspects of food labelling and allergen information which has applied since 13th December 2014.
The 14 allergens are cereals containing gluten, crustaceans, eggs, fish, peanuts, soya, milk, nuts, celery, mustard, sesame, sulphur dioxide (above 10 ppm), lupin and molluscs.
It is quite likely you could be cooking for children with all sorts of different needs or allergies so each recipe if you use the same ingredients will tell you what allergens are in that recipe.
Look out for these icons, if they appear on the recipe it means they can be found in that dish. The ingredients highlighted in bold indicate they contain the allergen.
Celery
Chicken Casserole
Serves 10
Celery Gluten
Ingredients
750g Diced Chicken
75g Onions
4g Fresh Garlic
50g Celery
140g Carrots
75g Swede
100g Unsmoked Rindless
Streaky Bacon
25g Plain Flour
25g Vegetable Bouillon Paste (Check ingredient list for allergens) 1l Water
400g Chopped Tomatoes
(in tomato juice)
20g Tomato Purée
5g Thyme
40g Pearl Barley
50g Garden Peas
33ml Sunflower Oil
Getting ready
1. Peel and dice the onions
2. Peel and chop the garlic
3. Cut the celery into three - lengthways and dice
4. Peel and dice the carrots
5. Peel and dice the swede
6. Cut the bacon into small cubes
7. Mix vegetable bouillon paste with boiling water to make stock
Method
1. Gently sweat off the onions, garlic, celery, carrots & swede in about three tablespoons of oil for approximately 8-10 minutes. Remove from the pan. Fry the bacon until crispy, remove from the pan
2. Seal the chicken in a little oil until golden brown for approximately 4-6 minutes. Return the vegetables and bacon to the pan, add the flour and stir well. Now add the vegetable stock and stir. Add the chopped tomatoes, tomato paste, thyme
3. Bring the casserole to a gentle simmer and cook for 15-20 minutes. Add the pearl barley and cook for a further 15 minutes, then add the frozen peas and cook for a further 5 minutes
Chef’s Tip Chef’s Tips
Serve with a chunk Substitute the chicken
of crusty bread with beans, beef, pork or
lamb to make alternative casseroles
Add sliced potatoes to the top as a twist on a traditional hotpot or top with leftover mashed potato
Use vegetable stock cubes and follow instructions instead of bouillon paste
13
Chicken Curry & Rice
Getting ready
1. Peel and dice the onions
2. Wash and dice the courgettes
3. Peel and dice the butternut squash 4. Wash and 1⁄4 the mushrooms
5. De-seed and dice the red pepper 6. Cut the cauliflower into florets
Method
1. In vegetable oil fry the chicken, onion and garlic without colour for 5 minutes
2. Add the prepared vegetables and stir well together
3. Add Tikka sauce and simmer for 25 - 30 minutes checking all the time to ensure curry does not burn. Check chicken and vegetables are fully cooked before service
4. Serve with rice
Serves 20
Celery Milk
Ingredients
100g Extended Life Vegetable Oil 200g Red Onions
200g Courgettes
1ea Butternut Squash
300g Button Mushrooms
2ea Red Peppers
800g Cauliflower
2kg Tikka Sauce: ready made
(Check ingredient list for allergens) 2g Cracked Pepper
1kg Diced Chicken Breast
Sulphur Dioxide
14
Chicken Jambalaya
Serves 10
Celery
Ingredients
300g Long Grain Rice
600g Diced Chicken Thighs
2ea Green Peppers
2ea Red Peppers
200g Cooking Onions
30ml Sunflower Oil
15g Cajun Seasoning
100g Tomato Purée
12.5g Chicken Flavour Bouillon Mix
Getting ready
1. Mix the Cajun Spice with the diced Chicken and allow to marinade for 1-2 hours
2. Peel and chop the onions
3. De-seed and chop the peppers
4. Make up the chicken bouillon as per the packet instructions
Method
1. Pre-heat oven to 1900c/3750f/gas mark 5
2. Heat oil in large roasting dish, add chicken and fry for 4-5 minutes until lightly browned, remove chicken from roasting dish and set aside
3. Add the chopped onion and peppers and cook for approx. 4-5 minutes until soft
4. Stir in the rice and add tomato purée, stock and tinned tomatoes
5. Finally add chicken back to pan with bay leaves, cover tray with foil and place in pre-heated oven and cook for approx. 75-90 minutes until all of the liquid has been absorbed
6. Remove bay leaves and stir in chopped parsley prior to serving
15
(Check ingredient list for allergens)
500ml Water
800g Chopped Tomatoes
(in tomato juice)
2ea Bay Leaves
30g Curly Parsley
Chef’s Tip Swap bouillon mix for stock cubes* *check allergens carefully
Chicken Tikka Salad
Serves 2
Milk
Ingredients
2ea
1 tsp 100g Handful 8ea
Chicken Supreme
Olive Oil
Mixed Leaves
Green Beans (blanched) Cherry Tomatoes
Marinade:
75ml
Greek Yogurt
Salt
Chilli Powder
1⁄4 tsp
Paprika
1⁄2 tsp
Ground Cumin
1 tsp
Knob of Ginger (grated) 20-30g
Garlic (finely crushed) 1 clv
1 tbsp
Sunflower Oil
Juice of 1⁄2 a lemon Garam masala
1⁄2 tsp
1 tsp
White wine vinegar
Guest Chef Gary MacLean
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Method
1. Place all the ingredients for the marinade into a food processor or mixing bowl and blitz until smooth
2. Remove the skin from the chicken if required and trim any excess sinew and score the breast
3. Put chicken into a dish and pour the marinade on
4. Rub, cling film and refrigerate
5. Marinate for as long as possible allowing flavours to fully penetrate the chicken
6. Take chicken out of fridge at least half an hour before you are going to cook it, rub marinade off and put to one side
7. Heat a non-stick frying pan with a teaspoon of oil then colour chicken on both sides
8. Place into a hot oven (190oc) for 8-9 minutes or until cooked. Once cooked take out and allow to rest
To Serve
Dress leaves with a squeeze of lemon juice and a drizzle of olive oil, place leaves onto plate then scatter on tomatoes and beans. Place chicken on top of salad, serve immediately
Gary MacLean
Chef Lecturer Gary MacLean is the current BBC Two Masterchef The Professionals Champion. Gary has been teaching at the City of Glasgow College for over 17 years.
Gary’s inspiration to become a chef is founded in his love for cooking even from a very young age. At school his favourite subject was home economics.
Gary has been a culinary team coach for many years and has won many national and international competitions. He has also won many personal awards, the highlight being The Craft Guild of Chefs lecturer of the year for the UK in 2015.
Chicken Pasta Bake
Serves 20
Gluten Milk
Ingredients
800g Penne Pasta 1.5kg Diced Chicken 200g Green Peppers 200g Red Peppers
300g Sweetcorn (in water) 350g Courgettes
150g Button Mushrooms 60g Onions
44ml Sunflower Oil
2.15kg Cheese Sauce*
300g Grated Mild Cheddar
*sub recipe (see pg 21)
Getting ready
1. Cook, drain and cool the pasta
2. Peel and dice the onions
3. Peel and dice the green and red peppers 4. Drain the sweetcorn
5. Make the cheese sauce (recipe pg.21)
Method
1. Sweat off the vegetables in approximately 4 tablespoons of oil for approximately 8-10 minutes. Remove from the pan and seal off the chicken until golden brown for approximately 6-8 minutes
2. In one pan mix together the pasta, vegetables & chicken. Add 2/3 of the cheese sauce and combine all of the ingredients
3. Place the mixture into a suitable oven proof dish, top with the remaining cheese sauce and sprinkle with
cheese. Bake in a pre-heated oven at 190oC, Gas Mark 5 for approximately 15 minutes
Substitute tricolour pasta with any pasta shape or for added fibre, use
For a crunchy topping, mix breadcrumbs with oats and grated cheese (allergens: gluten and milk)
Use any surplus carrots or other vegetables in the recipe
Chef’s Tips wholemeal pasta
18
Chicken & Sweetcorn Quesadillas
Serves 24 Wedges (based on 3 per portion)
Method
1. Lay Flour Tortillas on work surface and spread mayonnaise around the edge of all tortillas
2. Then fill four of the tortillas with the chicken (do not place on the edge where you have mayonnaise)
3. Then add sweetcorn followed by cheese
4. Place remaining unfilled Tortillas on top of filled ones and ensure you seal the edges
5. Heat a non-stick pan, place a tortilla parcel in the pan and cook until golden brown then repeat on other side
6. Remove from pan and keep hot in oven while you repeat the cooking process with remaining tortillas
7. Cut each tortilla into six wedges
Gluten
Eggs Milk
Mustard
Ingredients
8ea 6” Fully Baked Flour Tortillas
400g 8mm Cooked Chicken Breast Strips
400g Grated Mild White Cheddar
300g Sweetcorn
80g Light Mayonnaise
19
Chicken, Coconut & Pineapple Curry
Serves 2
Mustard
Ingredients
1ea Chicken Breast Fillet 20g Knorr Korma Paste
(Check ingredient list for allergens) 150ml Coconut Milk
125g Large Onions
3clv Fresh Garlic
45g Pineapple Chunks
(in pineapple juice) 50g Mangetout
5g Coriander 0.5ea Red Pepper 0.5ea Yellow Pepper 20ml Sunflower Oil
Getting ready
1. Cut chicken into even bite size pieces
2. Peel and dice the onions
3. Peel and finely slice the garlic
4. Wash the mangetout
5. Pick the coriander leaves and chop
6. Cut the red and yellow peppers into strips
Method
Guest Chef
Mark Sargeant
1.
2. 3.
4.
Add the peppers and stir fry for another 2mins, lower the heat & add the korma paste, mix well
5.
Next add the coconut milk, stir well and leave to simmer for about 5mins
6.
Finally add the pineapple & mangetout, mix well and allow to simmer for a further 2mins or until the chicken is fully cooked
7.
Take off the heat, add the coriander, stir in and serve with rice and/or naan bread
Place a frying pan on a medium heat and add the oil
Add the onions & garlic and stir fry for about 2mins until soft
Now add the chicken and stir fry for another 2mins to seal the chicken
20
Mark Sargeant
Mark Sargeant is a trail blazer for traditional British cooking, carving out a hugely successful career in Britain’s top restaurants. He won Young Chef of the Year in 1996 at Oliver Peyton’s Coast Restaurant and was appointed Head Chef at Gordon Ramsay at Claridges, where he gained a Michelin Star and was awarded Chef of the Year 2002.
Mark has presented Saturday Cookbook and regularly appears on the BBC’s Saturday Kitchen, ITV’s This Morning and Food Network UK shows.
Mark is now bringing his passion for honest cooking to Brakes, helping to develop the range and new food offer to inspire chefs with the best of the Brakes larder, from British, seasonal produce to exclusive, award-winning products.
Cheese Sauce
Serves 20
Gluten Milk
Ingredients
150g Cooking Fat (check ingredients for allergens, particularly soya)
150g Plain Flour
1.7l Skimmed Milk 150g Reduced Fat Cheese
Getting ready
1. Warm the milk
Method
1. Melt the fat in a pan
2. Add the flour and whisk together to form a roux
3. Gradually add the warmed milk continuously
BeefDishes 22
Homemade Beef Chilli
Serves 10
Getting ready
1. Peel and finely chop the onions
2. Peel and finely chop the red pepper
3. Drain kidney beans and rinse with cold water
Ingredients Method
1.5kg Beef Mince
100g Cooking Onions
6g Garlic Purée
800g Red Kidney Beans (in water) 200g Italian Tomato Paste 800g Chopped Tomatoes
(in tomato juice)
15ml Sunflower Oil
40g Mild Chilli Powder
2ea Red Peppers
Chef’s Tip For simplicity use
a ready-made chilli sauce*
*check allergens carefully
1. In a large pan heat vegetable oil on a medium heat then add finely chopped onion and red pepper cook until soft
2. Add garlic purée and cook for a further 1 minute
3. Add mince and cook meat for approx. 4-5 minutes before adding tomato purée and cooking for a further 2 minutes
4. Add chopped tomato & chilli powder, turn heat down and cook on a low heat until chilli thickens
5. Add drained red kidney beans to chilli and heat through until piping hot
6. Check seasoning before serving with rice or a jacket potato
23
Cottage Pie
Serves 10
Fish Gluten
Ingredients
600g Lean Beef Mince 100g Onions
6g Fresh Garlic 100g Carrots
75g Swede
75g Frozen Garden Peas 25g Plain Flour
600g Chopped Tomatoes
(in tomato juice) 45g Lea & Perrins
Worcestershire Sauce
30g Gravy Granules
(Check ingredient list for allergens)
400ml Water
50g Pearl Barley
1.3kg Washed Salad Potatoes 30g Sunflower Oil
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Getting ready
1. Peel and dice the onions
2. Peel and chop the garlic
3. Peel and dice the carrots
5. Peel and dice the swede
6. Make up the gravy granules according to the instructions
Method
1. In a large pan brown off the mince
2. To the pan add the onion & garlic, cook for 4-5 minutes
3. Add the carrots, swede & peas
4. Stir in the flour
5. Add the tomatoes, Worcestershire Sauce, gravy & pearl barley. Season with pepper
6. Bring to a gentle simmer & cook for approximately 20-30 mins
7. Cook the potatoes in a pan of boiling water, drain
8. Using a fork gently crush the potatoes adding the oil & season with pepper
9. Transfer the prepared mince to an oven proof dish & top with the crushed potatoes
10. Place in a pre-heated oven at 180°c for approximately 15-20 mins
Chef’s Tip Chef’s Nutritional Advice
Serve with a chunk of crusty bread This is a red meat dish, so
it is a good source of iron
Including vegetables and pearl barley increases
the fibre and contributes towards the 5-a-day!
25
Whole Wheat
Spaghetti
Bolognaise
Serves 12
Gluten
Ingredients
22ml Sunflower Oil 750g Beef Mince 200g Cooking Onions 100g Carrots
750g Bolognaise Sauce: ready made (Check ingredient list for allergens)
1.5kg Whole Wheat Spaghetti
Getting ready
1. Peel and chop the onions
2. Peel and chop the carrots
Method
1. Dry fry chopped onions and mince
2. Cook for a few minutes, add the chopped carrots and water to required consistency. Simmer for 30-40 mins
3. Cook off the pasta. Drain well and mix with the Bolognaise. Top with grated cheese and finish off in the oven for approx. 10 mins
4. CCP. Probe - Temperature must be above 75°C
26
es
28
Shepherd’s Pasty & Peas
Serves 6
Gluten Eggs
Ingredients
400g Lamb Mince 130g Large Onions 2clv Fresh Garlic 100g Carrots
20g Italian Tomato Paste 150g Choice Garden Peas 20g Mint
1ea Puff Pastry Sheets 20ml Sunflower Oil
2ea Medium Eggs
2.5g Cooking Salt
2.5g Ground Black Pepper
6g Vegetable Bouillon Mix
(Check ingredient list for allergens) 250ml Water
Getting ready
1. Defrost pastry and cut into 6 equal squares
2. Peel and finely chop the onions and garlic
3. Peel and finely dice the carrots
4. Pick the mint leaves and chop
5. Use egg yolks only and beat
6. Mix bouillon with 250ml of boiling water
Method
1. Add the oil to a saucepan and put onto a medium heat
2. Add the lamb mince and mix well and allow the meat to sweat for about 5mins - stir regularly
3. Next add the onions & garlic, stir into the mince and cook for a further 5mins - stir regularly
4. Now add the tomato purée, stir well & cook for a further minute followed by the carrots, stir well and cook for another 5mins
5. Finally add the peas followed by the stock, mix well, lower the heat and cook for approx. 10mins until the stock has been absorbed into the meat
6. Season with salt & pepper to taste
7. Take off the heat and transfer to a bowl or tray and allow to chill down fully
8. Assemble your Pasties:
• Take 1 of your puff pastry sheets and place approx 130g of the lamb filling on one half
• Brush the area around the lamb filling with a little of the egg
• Fold over the pastry half with no meat across the lamb filling
• Seal the pastry with your fingers, cutting away any excess
pastry
• Now crimp the edges to completely seal in the meat
• Place on a baking sheet lined with baking parchment and
brush with the egg
9. Now place in a pre-heated oven @160oC and cook for approx. 25-30mins or until the pastry is golden brown - serve with peas
29
PorkDishes
es
28
Shepherd’s Pasty & Peas
Serves 6
Gluten Eggs
Ingredients
400g Lamb Mince 130g Large Onions 2clv Fresh Garlic 100g Carrots
20g Italian Tomato Paste 150g Choice Garden Peas 20g Mint
1ea Puff Pastry Sheets 20ml Sunflower Oil
2ea Medium Eggs
2.5g Cooking Salt
2.5g Ground Black Pepper
6g Vegetable Bouillon Mix
(Check ingredient list for allergens) 250ml Water
Getting ready
1. Defrost pastry and cut into 6 equal squares
2. Peel and finely chop the onions and garlic
3. Peel and finely dice the carrots
4. Pick the mint leaves and chop
5. Use egg yolks only and beat
6. Mix bouillon with 250ml of boiling water
Method
1. Add the oil to a saucepan and put onto a medium heat
2. Add the lamb mince and mix well and allow the meat to sweat for about 5mins - stir regularly
3. Next add the onions & garlic, stir into the mince and cook for a further 5mins - stir regularly
4. Now add the tomato purée, stir well & cook for a further minute followed by the carrots, stir well and cook for another 5mins
5. Finally add the peas followed by the stock, mix well, lower the heat and cook for approx. 10mins until the stock has been absorbed into the meat
6. Season with salt & pepper to taste
7. Take off the heat and transfer to a bowl or tray and allow to chill down fully
8. Assemble your Pasties:
• Take 1 of your puff pastry sheets and place approx 130g of the lamb filling on one half
• Brush the area around the lamb filling with a little of the egg
• Fold over the pastry half with no meat across the lamb filling
• Seal the pastry with your fingers, cutting away any excess
pastry
• Now crimp the edges to completely seal in the meat
• Place on a baking sheet lined with baking parchment and
brush with the egg
9. Now place in a pre-heated oven @160oC and cook for approx. 25-30mins or until the pastry is golden brown - serve with peas
29
PorkDishes
Cowboy Casserole
Serves 10
Gluten Soya Sulphur Dioxide
Ingredients
20ea Pork Sausages 5ea Rindless Back Bacon 300g Button Mushrooms 80g BBQ Sauce
(Check ingredient list for allergens) 100g Cooking Onions
800g Cannellini Beans (in water) 200g Tomato Paste
800g Chopped Tomatoes
(in tomato juice)
30ml Sunflower Oil
5g Granulated Sugar
15g Vegetable Bouillon Mix
(Check ingredient list for allergens) 500ml Water
Getting ready
1. Peel and finely chop the onions
2. Drain beans and rinse thoroughly with cold water
3. Prepare vegetable stock according to instructions on bouillon
mix
Method
1. Pre-heat oven to 1900c/3750f/gas mark 5
2. Grill sausage & bacon
3. In a large pan heat vegetable oil on a medium heat then add the finely chopped onion and cook until clear
4. Chop cooked Bacon in to large chunks
5. Then add tomato purée and cook for a further 1 minute before adding chopped tomato, sugar, vegetable stock, mushrooms and drained beans
6. Turn the heat down and add sausage and bacon, place in pre-heated oven for approx. 30 minutes
7. Finish with BBQ sauce and check seasoning before serving
31
Savoury Bread & Butter
Serves 4
Gluten Eggs Milk Soya
Ingredients
190g
1ea 2ea 1⁄4ea 170ml 2ea 3ea
1 tsp
1 Sprig
Stale/left over white bread
Egg
Egg Yolks
Onion
Double Cream
Cooked Pork Sausages Rashers of Cooked Bacon Balsamic Vinegar
Fresh Parsley
Seasoning Butter/Vegetable Oil Spray
Serving Tip Serve with a simple salad and pickled onions
Guest Chef Rob Kennedy
32
Getting ready
1. Grease four individual moulds for your puddings (medium ramekins may be used) with butter/oil spray and line with parchment paper
2. Cut the sausages into four lengthways and dice into small cubes
3. Finely dice the onion and slice the cooked bacon
5. Remove the bread crusts and dice the loaf into 1cm cubes
Method
1. Whisk the egg yolks and cream to make a savoury custard and season
2. Fry the onions, adding the sausage and bacon half way through cooking
3. Caramelise and add balsamic to provide an extra sticky sweetness
4. Layer the pudding moulds with the bread, sausage, bacon and onions leaving an even bread layer on the top
5. Pour the custard into the moulds and leave to soak into the bread, top up as required
6. Place the puddings into a pre-heated oven and bake for 20minutes at 170oC
7. Leave to rest for five minutes before turning out - a small pallet knife may help to release the pudding from the moulds
NB. Puddings may be made in advance and reheated in a medium oven for 10 minutes. Puddings may also be made in one large dish and cooked for longer
Rob Kennedy
Rob Kennedy is the Executive chef at the prestige Royal Military Academy in Sandhurst.
Rob regularly manages menus for Royal Family visits, senior dignitaries and world leaders. In addition to his day job Rob is a member of the English National Culinary Team and has achieved over 85 culinary awards including 25 gold medals.
To date Rob has raised over £52,000 for UK charities and on understanding the huge issue of holiday hunger pledged his support to Meals&More.
FishDishes 34
Rosti Topped Fish Pie
Serves 20
Gluten Fish Milk
Ingredients
1.5kg MSC Fish Pie Mix
(or any mix of white fish and salmon) 1.5l Whole Fresh Milk
100g Un-salted Butter
100g Plain Flour
500g Frozen Peas
300g Sweet Potatoes
1kg Baking Potatoes
600g Carrots
400g Carrots to accompany
600g French Green Beans to accompany
Serving Tip Serve with steamed green beans and carrots
Getting ready
1. Peel the sweet potatoes, potatoes and carrots
2. Defrost the fish
Method
1. Place peeled sweet potato, potato & carrots in a pan of cold water and bring to the boil and allow to cook for 2-3 minutes depending on size of the vegetables
2. Place defrosted fish in a large pan together with the milk. Bring pan to the boil and turn off immediately and allow to stand
3. Drain fish ensuring you reserve the milk
4. Drain vegetables and allow to cool for a couple of minutes before grating on a coarse grater and thoroughly mix together. Set aside until required (this is the rosti mix)
5. In another pan allow butter to melt over a low heat before adding flour and making a soft roux, allow to cook for 2 minutes before gradually adding milk to form a smooth white sauce
6. Add peas and return cooked fish to mixture, stir gently and remove from heat
7. Place fish mixture into serving dish then top with the vegetable rosti mix
8. Place in a hot oven on the top shelf and cook for 10-12 minutes or until the top is golden brown and crispy
Tuna & Pasta Bake
Serves 20
Getting ready
1. Cook pasta, drain and cool
2. Peel and dice the onions
3. Peel and dice the red and green peppers 4. Drain sweetcorn
5. Dice courgettes
6. Drain tuna
7. Make the cheese sauce (recipe pg.21)
Method
1. Sweat off the vegetables in approximately 4 tablespoons of oil for approximately 8-10 minutes
2. In one pan mix together the pasta, vegetables & chicken. Add 2/3 of the cheese sauce and combine all of the ingredients. Reserve some cheese to sprinkle over the top.
3. Place the mixture into a suitable oven proof dish, top with the remaining cheese sauce and sprinkle with cheese
4. Bake in a pre-heated oven at 190oC, Gas Mark 5 for approximately 15 minutes
Gluten
Fish Milk
Ingredients
400g Penne Pasta
60g Onions
200g Green Peppers 200g Red Peppers
300g Sweetcorn (in water) 350g Courgettes
150g Button Mushrooms 44ml Sunflower Oil
1.5kg Tuna Chunks (in Brine) 0.5ea Yellow Pepper
2.15kg Cheese Sauce*
300g Grated Mild Cheddar
*sub recipe (see pg 21)
Chef’s Nutritional Advice
Use wholemeal pasta to add more fibre
Vegetables count towards 5-a-day
36
- Writer
