Catering quantities

You are here: LCV > How to... > Catering quantities > Recipes On this page: Introduction Quick chick pea curry Quick apple pie Jamaican Black Bean pot Provencal Vegetable Pie Split-pea and paneer biryani Sticky toffee pudding Sponge pudding

Introduction

This is a list of recipes that our expert volunteer catering managers have used to great acclaim.

All quantities are to feed 10 hungry conservation volunteers.

Quick chick pea curry (vegan)

Thanks to Fiona who made this on a New Year residential in 06/07 and passed on the recipe

Ingredients:

• 90ml/6tbsp vegetable oil
• 8 cloves garlic crushed
• 12cm/4" root ginger peeled and finely chopped
• 60ml/4tbsp commercially available vegetarian Korma curry paste
• 3 x 400g/14oz tins chopped tomatoes
• 450ml/3/4 pint light vegetarian stock
• 6 onions peeled and chopped
• 675g/1.5 lb mushrooms, sliced
• 3 x 425g/15oz tins chick peas, drained
• 250g/8oz flaked almonds, toasted
• 150g/5oz creamed coconut, grated
• handful fresh coriander leaves, chopped

Method:

1. Gently fry the garlic, ginger and korma curry paste in 3 tbsp of the oil for 2-3 mins. Add the tomatoes and stock and cook for a further minute. Blend the ingredients in a liquidiser until smooth (not vital.)
2. In the original pan, fry the onion in the remaining oil for 3 minutes, add the sliced mushrooms and cook for a further 3 mins.
3. Pour the curry paste over the onions and mushrooms and add the drained chickpeas and most of the coriander. Heat gently for 10 mins.
4. Stir in the creamed coconut and flaked almonds, reserving a few, and season to taste. Serve hot, garnished with the remaining coriander and toasted almonds.

Quick Apple Pie

Thanks to Edel for this recipe.

Ingredients

• 6 cooking apples (peeled, cored and sliced)
• 6 oz self-raising flour
• 9 oz soft brown sugar
• 9 oz margarine
• 9 oz porridge oats
• 1.5 level teaspoons salt
• 3 level teaspoons ground cinnamon
• generous splash of lemon juice

Method

1. Place the sliced apple in a greased oven tin/dish.
2. Melt the margarine in a saucepan and add it to the remaining ingredients in a bowl. Stir the mixture, then place it evenly over the apples.
3. Bake in a hot oven - Gas Mark 6/200^oC - until nice and brown.
4. Will probably take about 30 mins to cook but this varies on the thickness of the apples and quality of the oven!

Jamaican Black Bean Pot

Thanks to Sarah McConachie for this one.

Ingredients

• 500 g dried black beans
• 3 bay leaves
• 90ml oil
• 3 large onions chopped
• 3 garlic cloves, chopped
• 3 tsp mustard powder
• 3 tablespoons molasses
• 6 tablespoons soft dark brown sugar
• 3 tsp thyme
• 1.5tsp dried chilli flakes
• 3 tsp veg bouillon powder
• 5 peppers (red/yellow) seeded & sliced
• 1.7kg butternut squash seeded & cut into 1cm dice
• salt and pepper to taste

Serve with 500g brown rice, bulgar wheat or couscous

Notes

Remember to soak the beans overnight, so you can't do this on the first night of the residential.

Watch your time - needs 30 minutes initial boiling time for the beans then another 70 minutes in the oven.

This could probably be done completely on the hob if the oven in the accommodation is too small.

Method

1. Soak beans overnight then drain and rinse well. Place in large pan, cover with fresh water & add bay leaves. Boil rapidly for 10 minutes then reduce heat, cover and simmer for 30 mins until tender. Drain but reserve cooking water.
2. Preheat oven to 180oC, 350oF or Gas Mark 4.
3. Heat oil in pan and sauté the onion and garlic for about 5 mins until softened. Add the mustard powder, molasses, sugar, thyme & chilli & cook for 1 minute, stirring. Stir in the black beans & spoon the mixture into a flameproof casserole.
4. Add enough water to the reserved cooking liquid to make 1 litre then mix in the bouillon powder and pour into the casserole. Bake for 25 minutes.
5. Add the peppers and squash and mix well. Cover, then bake for 45 minutes until the veg are tender.

Sharon and Martin's Provencal Vegetable Pie - Serves eight to twelve.

Thank you to Sharon Brownjohn for this recipe.

Notes

Despite the many ingredients and much prepping, this recipe is really hearty and tasty. Remember that when cooking on a residential there are plenty of people who are willing to help.

This is a dish of three parts comprising a vegetable filling in a tomato sauce covered with a french bread topping. If there isn't an oven at your accommodation you could probably still make this using a hob and grill.

Rich tomato sauce

Ingredients:

• 100g butter

• 2 onions peeled and chopped

• 4 garlic cloves chopped

• 4 x 400g cans plum tomatoes

• 3 tbsp tomato puree

• generous pinch of dried oregano

Method:

1. Melt the butter in a saucepan, add the onions and garlic and cook gently for about 10 minutes until softened.

2. Add the tomatoes with the tomato puree and oregano. Cook, uncovered, over a low heat for 25 - 30 minutes, stirring occasionally until the sauce is thick and pulpy and season with salt and pepper.

Filling

Ingredients:

• 4 tbsp olive oil

• 2 red onions peeled and sliced

• 2 small fennel bulbs diced

• 4 courgettes diced

• 2 x 400g cans flageolet beans

• 250g pitted black olives chopped

• 2 tbsp capers

Method:

1. Preheat oven to 200C /Gas Mark 6

2. Heat the olive oil in a frying pan, add the onion and fennel and fry gently for 10 minutes or until softened. Add the courgette and fry for a further 5 mins.

3. Stir into the hot tomato sauce, together with the flageolet beans and their liquid, the olives, capers and seasoning to taste.

4. Transfer to a lightly oiled baking dish (or 2) and cover with foil. Bake for 30 minutes

Topping

Ingredients:

• 2 sticks french bread

• 180ml - 12 tbsp - extra virgin olive oil

• basil - fresh or dried

• parsley - fresh or dried

• 2 garlic cloves chopped

• 50g grated cheddar or parmesan

Method:

• Slice the bread so that it will cover the vegetables in the baking dish(es).

• Mix extra virgin olive oil, herbs and garlic in a bowl, remove stew from the oven, dip the bread slices into the mixture and arrange overlapping slices on top the vegetables to form a crust.

• Scatter the cheese over the bread crust and bake for a further 15 minutes.

David's split-pea and paneer biryani with tomato raita and aloo paratha - serves eight to twelve.

Thanks to David Nutter for this recipe - a big hit on the Lewis residential this summer, although the frying of the Aloo Paratha did set off the smoke alarm more than once - the hot oiled frying pan can get smoky at this stage so be prepared!

Notes:

This substantial Indian feast will serve around twelve church mice or eight greedy pigs. The paratha dough should be made in advance or you can use store-bought breads instead. Seasoning can easily be adjusted by stirring more cayenne pepper into individual portions so the recipe as given is not that hot.

Biriyani

Ingredients:

• 200g yellow split peas, soaked
• 450g basmati rice
• 4 large onions, thinly sliced
• 4 cloves garlic, crushed
• 2 green chillis, deseeded and chopped
• 30g root ginger, grated
• 2tbsp cumin seeds
• 2 cinnamon sticks
• 12 green cardamom pods
• 2 bay leaves
• 1.8 litres water
• 1/2 tsp cayenne pepper - optional
• butter
• salt and pepper
• lime pickle
• mango chutney

For the garnish:

• 8 hard-boiled eggs, shelled and chopped
• 450g paneer, cubed and fried in butter until golden
• 1/2 cucumber, diced
• 2tsp garam masala
• 2 lemons for squeezing
• fresh parsley, finely chopped

Method:

1. Place the split-peas in a pan and cover with water. Bring to the boil, reduce the heat, partly uncover the pan and simmer for 15 minutes. Drain and place on one side.
2. While the peas are cooking, rinse the rice and soak it in cold water.
3. Melt the butter in a large saucepan. Add the onions, garlic, chilli, ginger, cumin, cinnamon, cardamom and bay leaf. Stir and cook for 10 minutes.
4. Drain the rice and add it to the onion mixture with the cooked split peas. Season to taste then add the 1.8 litres of water. Bring to the boil, reduce the heat to the lowest setting, tightly cover the pan and simmer gently for 20 minutes. Finally, remove the pan from the heat and leave to stand for at least 10 minutes.
5. Add the fried paneer and eggs to the rice mixture and combine. Remove the bay leaf and cinnamon stick.
6. Mix the diced cucumber, parsley and garam masala - if necessary use a little lemon juice - and garnish the finished biryani.

Tomato raita

Ingredients:

• 1green chilli, deseeded and finely chopped
• 1onion, finely chopped
• 2 tomatoes, skinned and finely chopped
• 1tsp cumin
• 1tsp mustard seeds
• 1tsp coriander

Method:

1. Mix the tomatoes, onions and chilli.
2. Heat some oil in a saucepan and fry the mustard seeds until they start to crack.
3. Mix in the other spices and stir into the raita.

Aloo Paratha

Ingredients:

• 600g chapati flour - or half and half plain/wholemeal - plus extra for dusting
• 280g potato
• 3tbsp soft butter
• 1tsp grated root ginger
• 1/2tsp cayenne pepper
• 2tsp coriander
• 2tsp cumin
• 250ml water
• cooking oil
• salt

Method:

1. Boil the potatos in their skins until cooked.
2. Peel and grate the potatoes and rub into the flour with the butter.
3. Mix in the spices.
4. Slowly mix in the water until you have a soft dough. Press into a ball and knead on a floured surface until smooth and elastic.
5. Rub with a little butter, wrap in clingfilm and leave to rest for at least 30 minutes. 6 Divide the dough into evenly-sized balls.
6. Heat some oil in a frying pan.
7. Roll out the breads one at a time until they are very thin - 2 to 3mm - then:

• Slam into the pan and fry until white spots appear
• Turn over and fry for 30 secs
• Turn over again and drizzle 2tsp of oil or melted butter around the paratha. Keep turning every 15 seconds and cooking until the paratha has golden spots all over and cooked through

8. Keep warm in the oven until ready to serve. Cover if you are going to be storing the paratha for a while.

Trevor’s Sticky Toffee Pudding

Notes:

I’ve cooked with these quantities a couple of times on a resi for eight to ten people.

Cake mix

• 150g dark muscovado sugar

• 260g self-raising flour

• 180ml milk

• 2 eggs

• 2 teaspoons vanilla extract

• 75g melted butter

• 300g chopped dates

 Sauce

• 300g dark muscovado sugar

• 40g butter

• 750ml boiling water

 Method:

1. Heat oven to 190C / Gas Mark 5.
2. Butter a 2.5l flat pudding dish - a baking tray will do at a pinch.
3. Beat the eggs, butter and vanilla into the milk, then stir into the premixed flour and sugar, then fold in the dates.
4. Spread the mix into the baking dish.
5. Sprinkle over the remaining sugar, and put some small nobs of the butter on top.
6. Pour the boiling water over the top - trust me.
7. Cook for 45-55 mins until the top is cooked, with the sticky sauce underneath.

Serve with custard, ice cream or creme fraiche.

David’s Sponge Pudding with chocolate sauce.

Notes:

This is a pudding recipe that I used on the Lewis resi. Makes loads, and also works well with custard.

Sponge

• 370g self-raising flour

• 2tsp baking powder

• 2tsp bicarbonate of soda

• 4tbsp cocoa

• 300g caster sugar

• 4 large eggs, beaten

• 4 tbsp golden syrup

• 400ml milk

• 400ml sunflower oil

Method:

1. Preheat oven to 150C / Gas Mark 2. Grease two pudding basins
2. Sieve all the dry ingredients together into a mixing bowl and make a well in the centre
3. Pour the beaten eggs into the well with the syrup, milk and oil
4. Gradually draw in the dry ingredients and beat to a smooth batter
5. Pour into prepared basins and bake for 30 - 40 minutes until springy to the touch and a knife comes out clean

Sauce

• 200g plain chocolate

• 150ml water - approximately - adjust for desired consistency.

• 30g butter

• 4tbsp golden syrup

• 2tsp vanilla essence

Method:

1. Break up the chocolate and place it in a pan with the water, syrup and butter.
2. Cook over low heat until chocolate melts, then beat in vanilla essence. Serve hot.

(c) Lothians Conservation Volunteers 2011

Lothians Conservation Volunteers is a charity registered in Scotland, No: SC020384

Contact Us :: Privacy Policy

Validate HTML and CSS

  RSS Feed ::   LCV Events Calendar