Kitchen Academy

Jamelia waiting for her turn on the smootie bike

2009-03-04T12:40:00.003Z

Kitchen Academy Teams Up With Students Union

2009-01-06T15:40:00.002Z

Cash strapped students need more help than ever in the kitchen. Kitchen Academy Chefs have been running cooking on a budget sessions for students at University College London Union. Students have always been associated with dreadful cooking and budgeting has always been a reality of student life.

The gastronomic abilities of students has always had bad press so Kitchen Academy Chefs Jethro Carr and Jonboy Coupland thought it was high time they stepped in to give students a chance to redeem themselves. Over the course of the sessions the students created a two course dinner with all the trimmings that not only came in on budget but also inspired them to carry on their new found skills back in their halls of residence.

Jethro Carr who is the founder of Kitchen Academy said the following. “These sessions may be the first time some of the students will have created a proper home cooked dinner. Hopefully the halls will now smell of delicious homemade curries, soups and crumbles instead of your favourite brand of noodle in a cup. Parents across the country can rest assured that their sons and daughters are now cooking healthy tasty food which won’t be breaking the bank balance. “

For more information please contact Jethro Carr on 07796 105 364 or jethrocarr@kitchenacademy.co.uk

Kitchen Academy teams up with Kids Company

2008-12-15T21:27:00.002Z

Kitchen Academy, the country’s leading mobile cookery school teams up with the charity Kids Company in an effort to teach vulnerable inner-city children and young people how to nourish themselves properly.

Most of children who seek help through Kids Company suffer from emotional and behavioural difficulties resulting from significant experiences of trauma and neglect. Many are ‘lone children’ living in chronic deprivation, with limited or no support from the adults in their family.

The Kitchen Academy mobile cookery school will be working from one of the Kids Company street level centre’s in south London. The children and young people taking part will get access to essential skills, learn how to cook and will get a healthy nutritious meal.

Jethro Carr who is the founder of Kitchen Academy said the following. “Cooking is an essential life skill and it will be the sole focus of these workshops to give kids the confidence to nourish themselves. The specially designed workshops will empower and enthuse kids into the art of cooking. The workshops will be targeted towards kids who have to fend for themselves when it comes to meal times. “

2008-11-24T15:21:00.003Z

The Country’s Leading Mobile Cookery School

Presents

Adult Evening Master Classes at the Komedia

Learn how to cook fine dining gourmet classics to impress your friends and family. You will be guided by professional chefs and learn Contemporary British dishes through to Nuevo Latino and Pan-Pacific cuisine. The master class is followed by a two course dining experience where you will get to enjoy the dishes that you have created.

Cost: £50 per evening* or £175.00* for 4 evenings. *This includes a complementary glass of wine. A class would make the perfect Christmas present for a partner, friend or family member.

Venue: The Komedia, 44-47 Gardner St, Brighton, BN1 1UN http://www.komedia.co.uk/brighton/

Dates: Monday evenings throughout January and February 6.30pm to 10pm

Booking: Komedia website, http://komediabrighton.ticketsolve.com Box Office, 0845 293 8480

The Chefs: With their wealth of teaching and demonstrating experience they will be able to teach you how to cook food to the highest of standards.

Jethro has worked shoulder to shoulder with some of the country’s most respected TV chefs and has run the cookery school at food events including the BBC Good Food Shows.

Jonathan has won awards such as the coveted Observer Food Monthly Food Oscars and Juice FM’s Food of the Year Award.
Recipes: The course syllabus is available on our facebook group http://www.facebook.com/group.php?gid=55268101208&ref=mf or on our blogspot http://kitchenacademy.blogspot.com

Menu Plan For Kitchen Academy Master Classes

2008-11-24T15:19:00.003Z

Week three January

Starter: Rillettes of Spider Crab with a Salad of Curly Endive and Goat Cheese Dressing & a Beetroot, Radish and Apple Relish .Served with a Puff Pastry Wafer.

Main: Seared Spring Lamb Rump with Stout and Rosemary Braised Shallot de Banane & Confit Leek Mash. Accompanied by Caraway and Oat Soda Farls and Hand Churned Butter.

Week four January

Main: Seared Rump of Venison with Celeriac Remoulade, Garlic and Thyme Morels & Roasted Parmesan Parsnips

Dessert: Caramel Poached Pear, Caramelised Puff Pastry Crisps with Rosemary Custard

Menu Plan For Kitchen Academy Master Classes

2008-11-24T15:17:00.002Z

Week one February

Starter: Baked Razor Clams with Parsley Oil, Chorizo and Tomato Salsa.

Main: Roasted Guinea Fowl stuffed with Celery, Ceps and Tarragon served with Creamed Braised Chicory and Spinach Mash.

Week two February

Main: Sea Trout with Salmon Roe, Sorrel Sauce and Wasabi/ Honey Cashews and Watercress Salad.

Dessert: Rhubarb Brulee with Ammaretti Almond Biscuit Spoons

Week three February

Starter: St George Cheese and Morel Tartlet with mixed Baby Leaf and Herb Salad with Cabernet Sauvignon Vinegar Dressing & Caramelised Shallots.

Main: Hare Braised in a Cream, Cider and Wholegrain Mustard Sauce served with Purple Kale and Baked Apples, Beets and Neeps.

Week four February

Main: Pork Loin Stuffed with Capers and Pancetta, Crusted with Honey and Pistachios and Baked in Hay. Served with Romanesco Cauliflower Puree and Roasted Heirloom Tomatoes.

Dessert: Coffee Chocolate Fondant Cake & Blood Orange and Cardamom Fool with Barley Sugar Crystals.

2008-09-26T17:28:00.000+01:00

Another day of fun with the Smoothie Bike at the Salisbury Food Festival

Posh Beans on Toast

2008-08-04T13:25:00.000+01:00

Serves 4

1 onion peeled and finely chopped
1 stick celery, finely sliced
2 cloves of garlic finely chopped
1 tbsp fresh thyme
1 tbsp freshly chopped parsley
3 tbsp extra virgin olive oil
½ tsp ground coriander
¼ tsp mace
500ml carton passata sauce (sieved tomatoes)
A dash of Tabasco
A dash of Worchester sauce
1 tbsp ketchup
1 tbsp balsamic vinegar
1 tsp finely grated lemon zest
1 420g tin haricot beans

1 Using a frying pan sweat the onion, garlic and celery in the olive oil with the spices and herbs for 10 minutes on a low heat.
2 Put the sweated onions in an oven proof dish and add the remaining ingredients. Mix together and then place in the oven at 170°C for another 20 – 30 minutes until it has thickened up and has darkened in colour. If you have the time the beans will absorb more of the sauce if you slow cook them at 110°C over 3 to 4 hours and then leave them to soak in the cooked juices over night.
3 Serve on toast.

No Bake Cheesecake

2008-08-04T10:15:00.000+01:00

Serves 8

250g ginger biscuits, crushed using a rolling pin in a bowl
100g melted butter
400g soft fruit of your choice. i.e. berries, apricots, plums, bananas
400g cream cheese
600ml double cream
100g icing sugar
1 lemon

1 Pour the belted butter onto the crushed biscuits in a small bowl. Combine well and then press into eight small rounds onto a baking sheet. Put into the fridge and allow to cool for one hour.
2 In a large bowl whisk the cream with the icing sugar until it forms peaks. Add in a squeeze of lemon juice and whisk again.
3 Fold in the soft cheese and then smooth over the individual biscuit bases. Then add the fruit on top and serve.

Caribbean Fish Patty Cakes

2008-08-04T09:40:00.002+01:00

Serves 4

Ingredients

300 g sweet potatoes, peeled and chopped
300g potatoes, peeled and chopped
300 g tuna in spring water, flaked
2 spring onions or 1 red onion chopped
1 small bunch coriander leaves chopped
freshly ground black pepper
100 g polenta
3 tbsp olive oil
1 teaspoon Tabasco sauce
1 tbsp lime juice

Method

1. Place the potatoes in a pan of cold water and bring to the boil. Once boiling add in the sweet potatoes and simmering water for 10 minutes or until they are all soft.Drain well and mash.

2. Add the tuna, spring onions, coriander, Tabasco, lime juice and season with freshly ground black pepper and mix well.

3. Divide the mixture into 8 equal pieces and shape into patties.

4. Put the polenta on a plate and roll the fish cakes in it until they are coated on all sides.

5. Heat the oil on a medium heat in a frying pan and fry the fish cakes on each side until golden. Serve with a tomato salad.

Chocolate and Orange Pancakes

2008-08-04T09:38:00.000+01:00

Makes 8

For the pancakes
125g (4oz) plain flour
Pinch of salt
1 egg
300ml (1/2 pint) milk
1 orange zest only
A little oil for frying

For the chocolate sauce
100g chocolate
2 tbsp double cream
1 orange zested and segmented to garnish

Method

1. Put the flour and salt into a bowl and make a well in the middle. Add in the egg and whisk with a balloon whisk. Gradually beat in the milk, drawing in the flour from the sides to make a smooth batter. Add in the orange zest from one orange.

2. Heat a little oil in a large frying pan. Pour in just enough batter to cover the base of the pan. Cook over a moderately high heat for about 1 minute until golden brown. Turn or toss and cook the other side for 30 seconds to 1 minute. Transfer to a plate and keep hot and then carry on with the rest of the mixture, stacking the pancakes as you go.

3. For the chocolate sauce, melt the chocolate in a small pan over a medium heat, adding the cream, to make a pouring consistency. Add in the zest.

4. Drizzle the chocolate sauce over the pancakes, to serve, and garnish with orange segments

Thai Fish Cakes

2008-08-04T09:35:00.001+01:00

Serves 4

450g/1lb coley fillets, skinned and cut into chunks
1 tbsp Thai fish sauce
1 tbsp red curry paste
1 strip or lime zest, shredded very finely
1 tbsp chopped fresh coriander leaves
1 egg
1 tsp muscovado sugar
150ml/5fl oz groundnut or sunflower oil

1. For the fish cakes, put the fish in a food processor with the fish sauce, curry paste, lime zest, chopped coriander, egg and sugar. Process until smooth.
2. Divide the mixture into 16 pieces. Roll each one into a ball and then flatten into a 6cm/2½in disc.
3. Heat the oil in a large frying pan and fry the fish cakes in batches for 1 minute on each side, until golden brown. Lift out and drain on kitchen paper, then serve with the sweet and sour sauce

Stewed Apples with Crème Fraiche

2008-08-04T09:31:00.001+01:00

Serves 4

4 apples, peeled, cored and sliced
Juice of one lemon,
½ tsp cinnamon
100g raisins
50g caster sugar

Crème fraiche to serve

1 Put all the ingredients apart from the crème fraiche into a pan and cover with water. Bring to the boil and simmer for 5 minutes.
2 With a slotted spoon, remove the apple and raisins and serve into bowls. You can add some of the liquid from the pan.
3 Serve with natural yogurt or crème fraiche.

Rough Homemade Pisto

2008-08-04T09:26:00.001+01:00

1 clove of garlic, peeled and chopped
a pinch of sea salt and ground black pepper
a handful of fresh basil leaves chopped
a handful of fresh coriander leaves chopped
a handful of fresh parsley leaves chopped
a handful of freshly grated Parmesan cheese
extra virgin olive oil
a tbsp lemon juice

1 Combine all of the prepared ingredients in a small bowl. Use for cooked pasta, bruchetta, for flavouring fish or for grilled field mushrooms.

Rice Salad with Apple and Sage Derby

2008-08-04T09:23:00.000+01:00

Serves 4

Ingredients

100g brown rice cooked using instructions on packet
100g Sage Derby cheese chopped into chunks (can use cheese of your own choice)
1 whole apple, cored and thinly sliced
a handful of shredded lettuce
1 tbsp chopped fresh parsley leaves
1 carrot, peeled and grated
2 spring onions, finely sliced
A handful of cherry tomatoes, sliced in half
1 tbsp lemon juice
3 tbsp extra virgin olive oil
4 wholemeal pita breads

Method
1 Mix together the rice, cheese, apple, lettuce, parsley, carrot, spring onions and cherry tomatoes in a large mixing bowl.
2 Mix the lemon juice and olive oil in a bowl and drizzle over the salad.
3 Chop the pitas in half and stuff them with the salad and then dig in.

Minestone Soup

2008-07-20T19:16:00.001+01:00

Minestrone Soup

1 tin haricot beans, drained
2 tbsp olive oil
2 carrots, peeled and diced
1 onion, diced
1 stalk celery, washed and chopped
2 cloves of garlic finely chopped
6 vine ripe tomatoes, chopped
2 tbsp freshly chopped thyme
1 vegetable oxo cube
1 tbsp tomato puree
200g pasta of choice
paprika
Salt and pepper

Method

1 Heat a heavy based large saucepan to a medium heat and add in the olive oil. Next add in the garlic, onion, carrot and celery. Cook for around 2 to 3 minutes until soft.
2 Add in the tomatoes, beans, paprika and thyme and cook for a further 5 minutes.
3 Next you will need to add in the pasta and cover with boiling water. Mix in the tomato puree, crumble in the oxo cube and seasoning. Gently simmer for the length of time stated on the instructions of the pasta packet.
4 Now serve.

Smoked Mackerel Toastie

2008-07-20T18:51:00.002+01:00

Smoked Mackerel Toastie

Makes 2 toasties

4 slices of brown or granary bread, toasted
3 smoked mackerel fillets, skins removed and mashed with a fork
A handful of grated mature cheddar
2 tbsp of cottage cheese
1 tbsp chopped parsley
1/2 chopped red onion

Directions
1. Stir the mackerel with the cottage cheese, red onion and parsley.
2. Spoon the mixture onto the toast.
3. Sprinkle over the grated cheese then place under the grill.
4. Cook for about 3 to 5 minutes until it starts to bubble.
5. Now serve immediately.

Tomato Bruschetta

2008-07-20T17:53:00.002+01:00

Tomato Bruschetta

Makes 2

1 ciabatta sliced open and toasted
1 garlic clove peeled
1 vine ripe tomato, sliced
1 tbsp fresh Greek basil, chopped
2 tbsp olive oil
2 tbsp grated mozzarella
Salt and pepper to taste

Directions

1. Once you have toasted the bread rub the garlic over one side. Next you will need to drizzle the oil over the toast and then cover with the sliced tomato, Greek basil and mozzarella.

2. Season with salt and pepper, then place on a baking tray in an oven set to 200°C. Bake for 5 minutes until the cheese is melted and turning golden.

Kendal Farmers Market Recipes

2008-01-02T10:41:00.000Z

Just before Christmas I went up to Kendal for the Farmers Market. They had a wonderful selection of produce from the local area and I cooked up some festive recipes. Here they are:

Stoneyhead Hall Cumberland Sausage Ragu

1 tbsp olive oil
1 large Cumberland Sausage Ring
2 tbsp tomato paste
1 tbsp ketchup
125g cubed pancetta or streaky bacon
350ml red wine
Salt and freshly ground black pepper
1 400g tin chopped tomatoes
1 garlic clove peeled and chopped

Over a medium heat, heat the olive oil in a large pan and then fry the Cumberland sausage. Turning regularly this should take 10 – 12 minutes.
In a separate pan heat all the rest of the ingredients over a medium heat and stir regularly. After about 8 minutes you can add the Cumberland sausage and serve.

Esthwaite Smoked Trout Fillet on a Christmas Cous Cous

Christmas Cous Cous
500g cous cous
100g dried cranberries
Juice of 4 clementine’s
¼ tsp ground cinnamon
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
Salt and pepper
750ml hot vegetable stock
A small handful of freshly chopped coriander
2 tbsp olive oil
4 tbsp of pumpkin seeds

In a bowl add together the cous cous, cranberries, juice of the clementines, spices and seasonings, and the vegetable stock. Cover the bowl with cling film and leave to stand for 10 minutes.

Meanwhile heat a frying pan and lightly toast the pumpkin seeds.

Once the cous cous is ready remove the cling film and fluff up with a fork. Mix in the olive oil and serve covered with the coriander and pumpkin seeds.

Esthwaite Smoked Trout Fillet

350g – 450g piece smoked trout fillet (skinned)
1 small bunch chives chopped
1 small shallot, finely chopped
6 tbsp extra virgin olive oil
1 tbsp white wine vinegar
¼ tsp salt

Mix together the chives, shallots, oil, vinegar and salt.
Heat a non stick pan until hot. Brush the fillets with olive oil and fry for 30 to 60 seconds on each side. Serve on top of the cous cous with the dressing drizzled over the top.

Border County Pigeon Supreme with root veg rosti and winter greens

For the Pigeon
6 to 8 Pigeon Supreme's
2 tbsp black peppercorns, crushed
1 tbsp olive oil

Preheat the oven to 200°C. Roll the Pigeon in the crushed peppercorns and then pan fry for one minute on both sides. Now if using a oven proof pan place straight in the oven or transfer to a preheated baking tray and cook for a further five minutes.

For the winter greens
A good bunch of winter greens e.g. curly kale
1 tbsp olive oil
1 tbsp of freshly chopped thyme
1 tbsp of freshly chopped sage
1 tbsp of freshly chopped chives
100ml chicken stock
30g butter
Salt and pepper

Heat the oil in a frying pan and add the kale, thyme, sage, chicken stock and simmer for 5 minutes. Stir in the butter, chives and salt and pepper.

For the rosti
500g potato, grated
500g turnip, grated
250g carrot, grated
50g butter, melted
salt and black pepper
2 tbsp olive oil

Mix the grated veg together and place on a clean tea towel. Roll the towel tightly and squeeze out any excess liquid. Break up the grated vegetables in a bowl and mix in the butter and seasoning.
Press the mixture into a patty about 1cm thick and fry for 2 -3 minutes either side until golden brown.

Serve the venison alongside the rosti and winter greens.

First Family Stage for BBC Good Food Show

2007-11-23T13:40:00.000Z

At this year’s BBC Good Food Show Birmingham, the biggest event in every food lovers' calendar, there will be a fantastic new stage for families and kids. The Kids Kitchen Academy is the concept of Jethro Carr, the chef who founded Kitchen Academy, the country’s leading mobile cookery school aimed at encouraging children to like good food and cooking.

The Kids Kitchen Academy promises to be a really exciting addition to the show with Jethro and his team running cooking demo’s that are fast, easy and healthy. “We have learned how to make the demo’s as exciting as possible for the children taking part. This not only makes it a fun day for the children but also means that they are likely to remember what they have learned.” With speedy recipes being demoed everybody visiting should be able to get a slice of the action.

Kitchen Academy’s method of working at a grassroots level and managing to connect with their audience has brought about their remarkable success. Their energetic chefs have enthused thousands of children in primary and secondary schools nationwide into eating healthy food.

Kitchen Academy’s innovative and entertaining approach may be part of their secret formula. They will be performing gastronomic experiments on stage and will also be using pedal power to make their smoothies. The stage will also be the venue for the Organic Baby Food Awards ceremony.

Beetroot Humus

2007-11-12T10:56:00.000Z

Beetroot Hummus

Hummus is perfect dipping food and making it yourself means that it will not contain all the preservatives and other additives that it would otherwise contain if bought in a supermarket. This humus has the weird twist of cooked beetroot. This recipe shows you how you can make it from scratch, but if in a hurry you can simple blend ready-made hummus with cooked beetroot.

· 400g tin of chickpeas, drained and rinsed
· 2-4 cloves of garlic, peeled and roughly chopped
· Juice of 1 lemon
· 1 cooked beetroot (boil for 1 hour)
· 3 tablespoons of extra virgin olive oil
· 3 table spoons of tahini (sesame seed pulp)
· Pitta bread to serve

Put the chickpeas into a pan with garlic and about 4 tablespoons of water. Cover and heat for five minutes, stirring occasionally. Remove from the heat and cool a little.
Spoon the chickpeas, beetroot and garlic into a blender with any remaining cooking liquid and blend on a high speed. Next pour in the lemon juice, tahini, and oil and blend until it has formed a smooth paste. Poor into a bowl and leave at room temperate if eating straight away or refrigerate if saving for another day.

Falafal

2007-11-12T10:55:00.001Z

Falafel

250g dried chickpeas, soaked overnight (or tinned cooked chick peas)
1 bunch fresh coriander, roughly chopped
1 bunch fresh flat leaf parsley, roughly chopped
4 tbsp tahini paste
3 garlic cloves, crushed to a paste with salt
½ onion grated
1 egg
1½ tsp cumin seeds, roughly ground
1 tsp coriander seeds, roughly ground
50g chickpea flour or plain flour
750ml sunflower oil, for deep-frying
sea salt and black pepper
4 tablespoons of sesame seeds (optional)

Drain the soaked chickpeas. Place in a food processor and process until they form a fairly smooth paste.
Transfer to a bowl and add the tahini paste, garlic, salt and pepper, spices, herbs, flour, onion and egg.
Shape the chickpea mixture into 2.5cm (1inch) balls. Flatten slightly and roll in the sesame seeds if using them.
Heat the oil in a frying pan and fry in batches, cooking 1-2minutes on both sides. Transfer onto kitchen paper. Serve warm in flat bread with beetroot humus or baba ghanoush.

Funky Banana Flapjacks

2007-11-12T10:52:00.000Z

Funky Flapjacks

These flapjacks are a real treat. They are stuffed with bananas that are good for keeping you going throughout the day. Bananas are also said to be good for preventing skin problems and asthma because they contain vitamin B6.

The main ingredient in flapjacks is oats; they contain B vitamins, which are good for remedying nerves and stress, so these flapjacks are perfect for when you are stressed out.

· 150g unsalted butter
· 40g honey
· 250g oats
· 25g sunflower seeds, chopped
· 25g pumpkin seeds, chopped
· 25g nuts, chopped
· 2 ripe bananas
· 30g dried fruit of your choice

1 Preheat the oven to 170°C and lightly grease a 20cm square tin.
2 Melt butter and honey in a pan, stir well, then add all of the other ingredients.
3 Spoon into a tin and level out using the back of a spoon or a pallet knife.
4 Bake for 20 minutes or until it turns a light golden brown.
5 Mark into squares and leave to cool for ten minutes. Turn out onto a board and divide into nine.

Jerk Pineapple Chicken

2007-11-12T10:50:00.001Z

Jerk Pineapple Chicken

· 400g Chicken breast
· 1 tablespoon fresh thyme
· 2 tablespoons fresh coriander
· 1 tsp cinnamon
· 1 tsp crushed coriander seeds
· 1 tsp crushed black peppercorns
· 1 tsp freshly grated nutmeg
· 1 tablespoon crushed pimento seeds
· 2 cloves garlic
· 1 chilli, seeds removed
· 1 tsp grated ginger
· zest of 1 lime
· juice of 2 limes
· 2 tablespoons tomato ketchup
· 1 tablespoon honey
· 1 small pineapple
· 3 tablespoons olive oil

1 Slice the chicken breast into strips and put into a mixing bowl.
2 Chop the thyme and coriander leaves.
3 Grind the coriander seeds, peppercorns, and pimento seeds.
4 Grate the nutmeg, ginger and lime zest.
5 Finely chop the garlic and chilli.
6 Now put all the ingredients in a blender apart from the chicken and blend into a smooth paste. Add to the chicken and leave to marinate.
7 Grill or fry the chicken slowly until cooked all the way through. It can be served in a wrap, bap, with rice or salad.

Fish Cakes

2007-11-12T10:46:00.000Z

Tuna Fish Cakes
serves 4

Ingredients
600 g sweet potatoes, peeled and chopped
300 g tuna in spring water, flaked
2 spring onions chopped
1 beaten egg
freshly ground black pepper
100 g polenta
3 tbsp olive oil
1 lemon, to serve

Method
Cook the sweet potatoes in a pan of simmering water for 20 minutes. Drain well and mash.
Add the tuna, spring onions, and egg, season with freshly ground black pepper and mix well. Divide the mixture into 8 equal pieces and shape into patties.
Put the polenta on a plate and dip the fish cakes in it until coated on all sides.
Heat the oil and fry the fish cakes on each side until golden. Serve with lemon wedges and a tomato salad.

Juices and Smoothies

2007-11-12T10:41:00.000Z

Juices and Smoothies

JUICES

Kiwi Karma
Freshly squeezed orange and fresh kiwi
(200ml freshly squeezed orange juice and 3 kiwi skinned and chopped, then blend)

Beach Breeze
Freshly squeezed orange, apple and mango
(Peel and chop 2 apples and 1 mango, blend, then squeeze in 200ml of orange juice)

Sunshine Splash
Apple, pineapple, ginger & lime
(Peel and chop 1 apple, use 4 slices of fresh or tinned pineapple, blend, grate in 1 tsp of ginger and squeeze in 1 lime)

Orange Juice
100% freshly squeezed orange juice

SMOOTHIES

Laid-back Mango
Fresh Mango, strawberry and organic banana
(Peel stone and chop 1 mango, add 125g strawberries, peel banana and break-up then add 200ml apple juice and blend)

Berry Blast
Frozen raspberries, blackberries and strawberries
(Use 225g of frozen berries, 1 carton of raspberry bio yogurt and 200ml milk, now blend)

Monkey Magic
A thick shake of banana madness
(1 large ripe banana peeled and broken into pieces, 1 150g carton of plain bio yogurt, 2 tsp honey, 60ml apple juice, put in a blender and blend)

The passion twister
Fresh passion fruit, mango and banana
(Peel and stone 1 mango, peel and break up 1 large ripe banana, slice open 2 passion fruit and spoon out the filling, place in blender with 200ml of apple juice and blend)

Strawberry Sunrise
1 Banana, a handful of strawberries, cover with apple juice and blend.

Success on the menu at food festival

2007-11-01T12:44:00.000Z

By JANETHALLN

A FOOD and craft festival which brought record numbers of visitors to Wallington last year is set to be even bigger this weekend.

Shona Hendrick, events and promotions manager for the National Trust at Wallington said: “The festival is set to be even bigger this year with more producers attending. There will be cooking demonstrations throughout the day by Terry Miller, winner of ITV1 reality show Hell’sKitchen, and Nick Martin, Cumbrian local food champion. It is a great chance to taste and buy some of the most delicious foods produced in the region.” The free festival, which has been organised by the National Trust in association with Northumbria Larder and Made in Cumbria, aims to celebrate and promote local producers.

THIS year the festival will have a new feature for children and their families. The National Trust has teamed up with the Kitchen Academy to offer a series of free, hands-on children’s cooking workshops to demonstrate how to make delicious healthy food using local, seasonal produce.

Kitchen Academy’s head chef Jethro Carr said: “Our chefs will pass on their skills to parents and kids so that each meal is a unique tasting experience.”

The demonstrations and workshops will be accompanied by the Kitchen Academy’s smoothie bike, which are pedalled to blend fresh fruit smoothies. Each child or willing parent will pedal a delicious fruit smoothie and get a free workout in the process.

The event is free and visitors can enjoy the stunning Capability Brown-inspired gardens as well as woodland walks, adventure play area and orienteering course for all. Normal admission applies to the house.

For more information on the Wallington Food and Craft Festival, ring 01670 773600 or visit www.nationaltrust.org.uk

Kitchen Academy at Wallington

2007-10-31T14:44:00.000Z

KITCHEN ACADEMY TAKES THE FRESH FOOD MESSAGE TO CHILDREN (October 2007)

Northumbria Larder

One of the attractions of this year’s Wallington Food and Craft Festival, the Kitchen Academy, was set up six years ago by former farmer and chef Jethro Carr to teach children how to cook healthy meals using, wherever possible, fresh local ingredients.

Jethro, who is originally from Devon but now lives in Sussex, has expanded his original idea of taking chefs into schools by running fun workshops for kids at food festivals such as Wallington and at national events like the BBC Good Food Show at the NEC Birmingham between November 28 and December 2.

“At Kitchen Academy we passionately believe that all children should have the chance to gain sufficient skills and knowledge of how to cook,” says Jethro. “Through educating children in a fun environment we aim to teach them the importance of a healthy balanced diet.”

Jethro and his team of helpers have few problems in catching the kids’ attention by introducing novelties such as a pedal-powered blender and a human fruit machine as part of the more serious cooking workshops and demonstrations.

“We have learned how to make the workshops as exciting as possible for the children taking part. This not only makes it a fun day for the children but also means that they are likely to remember what they have learned,” says Jethro, who is becoming a regular visitor to food festivals in the North of England and Scotland. “I particularly enjoy working in the north of the country.” His visit to Wallington was sponsored by Food from Britain, the Government-commissioned agency which supports the growth of quality regional food producers, and also generates international business for UK food and drink producers.

http://www.northumbria-larder.co.uk/news.html

2007-10-30T13:02:00.000Z

Photo Taken by Vaughan Lewis at the Wallington Food Festival in Northumbria 21st October 2007.

Satay Noodles

2007-10-26T15:44:00.000+01:00

Satay Noodles

Dressing Ingredients
1 tsp garlic olive oil
1 tbsp soy sauce
2 tbsp sweet chilli sauce
80g Smooth peanut butter
a squeeze of lime

Ingredients
1 tsp sesame oil
200g curly kale pulled of the storks and ripped up.
2 grated medium carrots
1 head of broccoli broken into little florets
300g straight to wok noodles
Sesame seeds to serve

Directions
1. In a mixing bowl whisk together all the dressing ingredients.
2. Add the sesame oil to a hot wok and then the vegetables. Stir fry for 2 minutes then add the noodles and dressing. Stir for 30 more seconds and then serve with a sprinkling of sesame seeds.

California Wrap

2007-10-26T15:15:00.000+01:00

California Wrap

Ingredients
¼ tsp wasabi powder
1 tbsp water
1 tbsp soy sauce
250g cooked short grain rice
2 tbsp rice wine vinegar
350g fresh crab meat
1 medium raw beetroot grated
2 medium carrots grated
50g chopped pickled ginger
2 tbsp mayonnaise
4 sheets of nori seaweed
4 flour tortillas

Directions
1. In a mixing bowl dissolve the wasabi powder with the water, soy sauce and rice wine vinegar.
2. Now stir in the crabmeat, beetroot, carrot, ginger and mayonnaise.
3. Place the nori sheets on top of a tortilla wraps. Divide the mixture between the four wraps and roll them up.

Stuffed Vine Leaves

2007-10-26T14:55:00.000+01:00

Stuffed Vines Leaves

Ingredients
1 tbsp olive oil
½ red onion, diced
1 garlic clove, finely chopped
100g/3½oz short grain rice, rinsed
200ml/7fl oz hot vegetable stock
pinch cumin seeds
pinch turmeric
pinch ground cinnamon
2 tbsp chopped fresh dill
2 tbsp chopped mint
10 vacuum-packed vine leaves (left to soak in boiling water for five minutes)
drizzle olive oil, to serve
pinch paprika and lemon wedges, to serve

Directions
1. Heat the olive oil in a medium saucepan, add the onion and cook until softened.
2. Add the garlic and rice and cook for another minute, until the rice is coated with the oil and onions.
3. Add the stock, spices and cook for 15 minutes, adding more water if necessary. Combine the rice mixture with the parsley and mint.
4. Place the vine leaves onto a flat surface, add a little of the filling and roll up. Repeat with rest of the filling and make 10 stuffed vine leaves.
5. To serve, drizzle with olive oil and paprika and serve on a plate with lemon wedges.

Swiss Muesli Recipe

2007-10-26T14:50:00.000+01:00

Swiss Muesli

Ingredients
200g/7oz jumbo porridge oats
25g/1oz flaked bran or wheat germ
75g/3oz barley or rye flakes
50g/2oz hazelnuts, lightly crushed
50g/2oz flaked almonds
50g/2oz sultanas
50g/2oz dried apricots, roughly chopped
50g/2oz dried figs, roughly chopped

Directions
1. Put a wok or frying pan on the low to moderate heat.
2. Place the oats, flaked bran or wheat germ, barley or rye flakes, hazelnuts and almonds in the pan and toast for 5 to 10 minutes or until they are all toasted and giving off a delicious nutty smell. Make sure you keep an eye on them and keep moving them around the pan. Take the pan off the heat and leave to cool: this should take only about 10 minutes.
3. Mix the toasted ingredients with the sultanas, apricots and figs or other dried fruits, e.g. dried apple, mango, papaya, dates or cherries.
4. You can eat this muesli straight away with milk, freshly sliced strawberries and natural yogurt.

This breakfast cereal can be made up in large quantities and is a great alternative to more sugary cereals.

Vegi Sushi Recipe

2007-10-26T14:44:00.000+01:00

Vegetarian Sushi

Sushi can be eaten as a healthy snack or meal. This sushi recipe is one of many and you can experiment with your own choice of fillings.

Sushi Rice
645g Rice
800ml water

Rice dressing
160ml rice wine vinegar
3 tbsp sugar
1 tsp salt

Directions

1 Wash the rice in a sieve and leave to dry completely (roughly 30 mins).
2 Put rice in a saucepan with a tight fitting lid, pour in the water and bring to the boil (do not remove lid, stir or boil over).
3 Simmer for 15 mins, remove from the heat and leave the lid on to steam the rice for a further 15 mins.
4 Prepare the dressing by simmering the rice wine vinegar with the salt and sugar until dissolved (do not boil).
5 Put the hot rice in a large bowl and fold in the dressing.

Simple Sushi
6 sheets of Nori Seaweed
½ red pepper
¼ cucumber deseeded and chopped into matchsticks
Soy sauce to serve

Directions

1 On a rolling mat place the Nori seaweed shiny side down.
2 Spread out the sticky rice to cover half the sheet 30mm thick.
3 Along the entire length of the sushi roll, place the matchsticks of filling.
4 Roll up the sushi roll using the rolling matt. Make sure that the filling remains tucked into the seaweed when rolling.
5 Finally, slice the roll every 2cm and place the sushi on a plate to serve.

Cous Cous Recipe

2007-10-26T14:38:00.000+01:00

Moroccan Cous Cous

This is a simple salad dish that is a good way of sampling new flavours.
Couscous has been made with semolina that has been mixed with water to form small pellets. It gives its name to the traditional dish of Northern Africa in which it is steamed over a stew of broth.

250g Couscous
Juice of 1 orange
½ bunch of spring onion finely chopped
4 ripe tomatoes finely chopped
1 small tin of naturally sweet sweetcorn
½ tsp turmeric
½ tsp paprika
½ tsp cumin
2 tbsp freshly chopped coriander
1 tbsp tomato paste
400ml hot vegetable stock

Directions

Mix all the ingredients together in a bowl and then add the stock. Whisk briefly with a fork and then cover with clingfilm and leave to stand for 10 minutes.

Quesadilla Recipe

2007-10-26T14:29:00.000+01:00

Delicious Quesadilla
(a Mexican cheese toastie)

Quesadilla fillings:

Sliced green and red pepper
Finely Chopped spring onion
Grated Cheddar cheese
Chopped coriander leaves

Alternative fillings;
Green beans blanched in boiling water with goats cheese
Tuna, cheese and sweetcorn
Tomato paste, cherry tomatoes, mozzarella and basil
Cheese and ham
Roasted pepper, roasted, courgette, roasted onion and humus

Directions:

Between two tortillas place the desired ingredients evenly. In a dry large frying pan on a medium heat fry the tortilla for a minute on each side (important to remember that you should use no oil in the pan). The tortilla can now be sliced into portions and served.