Cuckoo Hall FAST Cook Book 2018

Family And Schools Together (FAST)

17 amazing and delicious recipes from all over the world – the favourites of parents at Cuckoo Hall Academy.

DOLMA STUFFED WINE LEAVES Ingredients: Grape Leaves 8 cups water 1/2 lemon (juice only) 1 teaspoon sea salt one jar (16 ounces) grape leaves in brie (about 70 leaves) Filling: 1 cup short-grain rice, uncooked 2 medium-large onions, finely chopped 5 tablespoons olive oil, divided 2 pounds lean ground beef or lamb (or a mixture of both) 1 bunch fresh dill, chopped 1 tablespoon mint leaves, chopped 2 1/2 lemons, (juice only) divided 1/4 teaspoon pepper 2 cups of water Method: • Bring 8 cup of water to a boil in large pot, and add the juice of 1/2 lemon and the salt. Carefully unroll the leaves (do not separate them). Turn off the heat and place the leaves in the hot water for 3 minutes.

• Remove the leaves and place them in bowl and cover with the cold water.

When cooled, drain in a colander. It is not unusual for many of the outer leaves in the jar to be damaged or to tear while using. Set these side to use later in the recipe.

Filling: • Start by soaking the rice for 10 minutes in hot water and drain. (Alternatively, sauce the rice with onion.)

• Saute the onion in 1 tablespoon of olive oil until translucent, bot browned.

• In a bowl, combine the onion, ground beef/lamb, rice, remaining olive oil, mint, juice of 1 lemon and pepper. Mix well by hand.

• To fill and roll the leaves, gently separate on leaf and place it shiny-side down on a work surface. Place a pinch

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(up to a teaspoon) of the filling in the leaf at the point where the stem joins the leaf.

Fold up the bottom of the leaf over the filling, then wash side inward in parallel folds and roll up the leaf. The roll should be firm, not tight, as the filling will expand during cooking.

Repeat until all the filling has been used.

Because the leaves on the bottom can burn while he filling cooks, put a plate or wooden souvlaki skews in the bottom of a heavy-bottomed pot (see tip below). The plate should fit snugly in the pot.

If there are unused leaves or leaves the were torn and not used during the filling process, put them on the plate or on top of the skewers.

Please the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don’t unroll while cooking. Layer them until all are in the pot (two to three layers are best, but no more than four layers). Place several unused leaves over the top.

Take another plate and place it upside down on top of the dolmathakia, using something to weigh it down (a second plate works well). Add the 2 cups of water to the pot and cover. Bring the water to a gentle boil, add the remaining juice from the 1 1/2 lemons, reduce heat to low ad simmer for approximately 50-70 minutes. Check to see if done-if the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time depends both on the type of pot used and the particular stovetop heating element.

TIP: If preferred, you can use a pressure cooker. No plates are needed but do use the skewers in the bottom. Pack the dolmathakia into the pressure cooker, add the 2 cups of water, close and cook for 15-20 minutes at the first pressure mark.

FASOLIA YIACHNI

Serve plain boiled with a squeezed of

White Kidney Beans in Tomato

lemon, drizzling of olive oil and a

Sauce (Serves 6 people)

sparkling of chopped parsley.

Ingredients: 460g/1lb white kidney beans, washed (you can use white beans in the jar-cooked) 1.14 litres/2 pints water 1 cup/200ml/7fl oz corn oil 1 large onion, sliced 2 heaped tablespoons tomato puree 4 tablespoons malt vinegar Salt and freshly-grounded black pepper Method:

• In a large pan, cover the beans with the water and bring to the boil.

When boiled, with off the heat and leave to soak over night.

• The next day, add extra water if necessary and bring to the boil.

Cover with a lid and simmer for about 1 hour or until tender.

• Empty the beans and the liquid into a large basin. In the same cooking pan, heat the oil and fry the onions until golden brown. Mix the tomato

KISIR Ingredients: 3 spring onions 3 tomatoes 3 cucumbers fistful of parsley half lettuce 1 tablespoon tomato sauce 200g cracked wheat 3 cloves garlic 1 lemon oil, salt, red pepper, mint to taste Method: • First pit hot watr on the cracked wheat, not too much.

then cover

with lid, wait for 15 minutes.

• Wash all vegetables and chop • Mix cracked wheat and tomato sauce. put oil, salt, red pepper, mint and juice of 1 fresh lemon.

• Finally, mix cracked wheat and vegetables.

puree with a little of the water from the beans and add to the onions.

Stir and cook for a few minutes.

Return the beans and the liquid to the pan, add the vinegar and season with salt and pepper. Bring to the boil, cover and simmer for 10 minutes.

• Garnish with anchovies and raw onion and serve with crusty bread.

• These beans are also delicious without the tomato and onion sauce.

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CASSAVA CAKE Ingredients: 1kg grated cassava (yam) 1 can or 400ml coconut milk 1/2 cup or 397g condensed milk 2 tsp vanilla extract cinnamon powder (depending on how much you wanted) Toppings: pour toppings evenly when cassava batter is ready (10 mins or until the colour is light brown) 100g-200g cheese you prefer or condensed milk Method: Combine all ingredients except toppings on your baking container.

Baking temperature: Heated oven 180deg c Baking time: 50mins-1 hour

HALLOUMI RECIPE Ingredients: 2-3 cups of flour 1/2 cup of water 2 eggs vanilla powder haloumi cheese Combine all ingredients and bake.

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POUGOURI PILAF/BULGAR WHEAT PILAF Ingredients: 2 1/2 cups/200g/7oz crush vermicelli noodles 1/2 cup/100ml/3 1/2fl oz corn oil 1 onion, finely chopped 2 vegetable (or chicken) stock cubes 850ml/1 1/2 pints hot water 1 level teaspoon ground cinnamon 1 1/2 cups/200ml/7oz bulgar wheat salt and freshly-ground black pepper Method: • First, brown the vermicelli noodles in a moderate oven for 5-6 minutes.

• In a large saucepan, heat the oil and gently fry the onions until softened. Dissolve the stock cubes in the hot water and pour onto the onions. Next add the cinnamon and a seasoning of salt and pepper and bring to boil. Stir in the bulgar wheat and the noodles. Cover with a lid and simmer for 6-7 minutes.

Leave to stand, off the heat, for 5 minutes before serving.

• Can be eaten hot or cold served with natural Greek yogurt. For a sweet alternative, add a cupful of sultanas. Serve warm or cold sprinkled with sugar.

JOLLOF RICE

take about 4 minutes. Next add in the

Ingredients: 4 mugs/1kg rice (use

tomatoes puree on medium heat for 5

tomato puree and fry onions and

Tolly Boy’ Easy

minutes, stirring frequently, don’t worry if it ticks on the pot a little, it’ll taste

Cook Long Grain

even better.

Rice) 4 tomatoes (you can also use 1 can of chopped tomatoes) 2 red bell pepper

TIP-Doing this and starting of your jolly rice this way really makes a difference and adds such a delicious in-depth

2 scotch bonnet peppers

flavour. Frying it also removes the

2 red onions

bitter taste of uncooked puree and gives

150g tomato puree 1tbs thyme

a smoky, sweet and distinctly rich

3 bayleaves

flavour instead. You will know when it’s real as the mixture looks grainy or like

1/2 cup oil

crumbled sand. Once the puree has

salt, all purpose seasoning and know

fried, add in the pepper mixture blended

stock cubes to taste

earlier and stir in well to incorporate the

Method:

fried puree properly. Now it’s time to season, so add 3 bay leaves, 1tbs of dried

*Please note: I used easy cook long

thyme, mixture of salt, know cubes and

grain rice, if you use other kind of rice

all-purpose seasoning to taste. Stir this

like basmati rice, you’ll need to reduce

in well, cover and leave to boil on

the cooking time as it does not take long

to cook. Blend the pepper mixture

medium heat for 15 minutes. While the sauce is cooking, wash the rice

which will be used for later on, so add

repeatedly to remove the starch. You

the 4 tomatoes, 2 red bell peppers, 2

want to do this until the water turns

scotch bonnet peppers and 1 onion to the blender. Then add a little water to

clear.

help the blending process. Blend until smooth, set aside for later. Next, dice one red onion into small pieces.

TIP- If there’s one thing that makes a difference to jolly rice, it’s using red onions rather than yellow onions.

Add half a cup of oil into the pot and once the oil is hot enough add in the diced onions and fry on a medium heat till

This step is important, don’t be lazy about it, this will prevent mushy and unpleasantly sticky jolly rice. Back to the pot, after about 15 minutes the sauce is ready, you’ll see it would have thickened slightly. This is also the time to taste just in case you need to adjust the seasoning at all before adding in the rice. Next add in the washed rice and stir well to ensure rice is properly mixed in.

After this, add in just enough water to cover the rice, so the water should be just above the level of the rice.

they become translucent, this should

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THE LENTIL DISH

TIP- This step is very important as

Ingredients: Soak dry brown lentils overnight Boil lentils until soft Add tomato, onion, garlic herb, bolognese sauce from a jar.

Mix and boil for about few minutes Serve with boiled crushed wheat or rice or bread or pasta or quinoa or fufu or noodles, etc

adding excess amount of water will

Method: Usually I fry onion and garlic then add chopped tomato. I will also put marinated chilli powder for taste then mix this with the boiled lentils and boil.

lead to soggy jolly rice which we don’t want. After adding the water, stir

well. Now the easy part, cover and leave the Jolly rice to cook on a very low heat.

So, for example if the

highest setting of your cooker is 6 then reduce it to 1 or 2. Stir the Jolly rice every 20 minutes until it is cooked. After 20 minutes stir the rice from the bottom up.

Don’t worry if

you feel there isn’t enough liquid to cook the rice, the steam at this point will do the remainder of the cooking.

Cover the pot, continue to leave to cook for 20 minutes before checking and stirring again. After 40 minutes, check the rice and stir again. Cover and leave to steam.

Now after steaming on a low heat for an hour and ten minutes, the Jolly rice is ready.

TIP-You can shorten the cooking time (if you’re rushing) by covering the rice with foil before the lid of the pot.

However, if you do so, increase the heat slightly unless it can get too soggy.

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EASY VEGETABLE COUSCOUS

using a fork o break up the clumps of

Ingredients:

couscous.

1 small aubergines handful of spring onion, sliced thinly handful of coriander, plus extra to garnish 1 small tin of sweetcorn 1 large red pepper, cut into small

• Divide the aubergines and courgette into halves to cool, once cooled dice into small chunks.

• Add all the vegetables, fruit and nuts into the couscous and season to taste.

chunks 1 medium courgette, cut into small chunks 30g of roughly chopped almonds (optional) 100g pomegranates 1 vegetable stock cubes 80g/2 3/4 oz wholegrain couscous 1/2 small lemon, finely grated zest only freshly ground black pepper Method:

• Preheat the oven to 200c/180c fan/ gas 6.

• Cut the aubergines and courgettes in half from top to bottom and score in a criss-cross pattern through the flesh. Place on a small baking tray and spray with oil. Season with a little black pepper and bake for 30-40 minutes or until very tender and lightly browned.

• Dissolve the stock cube in 100ml/3 1/2fl oz just-boiled water in a medium bowl. Stir in the couscous, cover and rest for three minutes.

Add the lemon zest, coriander and season to taste. Toss well together,

over and rest for three minutes.

7

PUACA

CHICKEN IN THE OVEN

Ingredients: 2 eggs 1 water glass of milk 1/3 water glass oil 2 spoons margarine or butter yeast salt sesame flour

Ingredients: 3 chicken thighs

For Inside: Cheese( white or feta) Parsley Method (for Dough): • Except flour mix all ingredients in a big bowl.

• Put flour gradually.

• Make soft dough like ear lobe.

Method (for Inside): • Grind cheese with a fork.

• Chop parsley small • Mix cheese and parsley Method: • Get a small piece.

• Open it, put inside little cheese and parsley and close it • Expel on egg yolk.

• Sprinkle little sesame on it.

• Put it into 180 degree oven.

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1 onion

5 garlic cloves 3 tomatoes 5 potatoes 5 green chillies 2 spoons pepper or tomato paste salt 5 spoons sunflower oil 1/2 glass of water Method: • Peel and chop the onion like half moons • Peel and chop the garlic cloves in halve.

• Rinse the chicken thighs and chop into small pieces.

• Peel potatoes and tomatoes then chop into small pieces.

• rinse the green chilies and chop into small pieces.

• Put in a big bowl all ingredients.

• Add salt, sunflower oil, water, tomato or tomato paste.

• mix all • Put in a big oven tray • Put the tray in 220 degree oven for 45-50 minutes. Ready to eat.

KOMBE Dough: 1 package dry yeast, instant, 7gr 1/4 cup warm water 1 cup warm milk 1/2 tsp salt ~3 cups all purpose flour Oil Sauce: 1/4 cup salted melted butter 1/4 cup extra virgin oil Filling: 1 bunch of spinach, washed, cut the roots off, drained, chopped 1/4 cup red/white sliced onions 4-5 tbsp extra virgin oil salt pepper 1/3 cup ricotta or feta cheese Glaze: 1 egg yolk + 1 tbsp water (egg wash) Nigella seeds Sesame seeds

dough in 3 equal pieces with a knife.

Roll out each piece with a roller. Over the first sheet of dough spread hand the butter and oil mixture with spoon.

Cover it with the second sheet. Spread the spinach and cheese mixture. Place the third sheet over the filling and spoon out the remaining oil-butter mixture. First fold the opposite sides, then fold the third and the fourth sides.

Turn the dough upside down and place into the ovenproof dish. Glaze with egg yolk and water mixture. With a sharp knife cut slightly on the surface into the portions. Sprinkle some Nigella and some sesame seeds and let it rise for 30 minutes.

Preheat oven to 375F (190C). Place the dish on the middle rack. Bake until the top is a light golden colour.

Serve with a tea as an afternoon snack or as breakfast.

Oiled ovenproof dish Method: To prepare the filling; Rub the onion slices with red pepper paste using your hand in a large pot. Gradually add the spinach and continue to crush them until the are softened.

To prepare the dough; mix the yeast with water and milk in a large plastic bowl. Stir well until the yeast dissolves. Then add flour and salt gradually, knead. The dough shouldn’t be sticky but should be soft. Cut the

9

EGG FRIED RICE

CHOW MEIN

Ingredients:

Ingredients:

2 eggs

1/2 cabbage

3 tbsp vegetable oil

2 shred chopped

1 carrot

carrot

2 tbsp sweet corn from can or 1 sweet

10 pieces black fungus

corn

100g sliced chopped mushrooms

1/4 finely chopped potato

3 garlic

1-2 tsp soy sauce

1 finely chopped onion

1-2 tsp chicken powder and salt

2 1/2 tbsp salt 1-2 tbsp chicken powder

Method:

2 tbsp soy sauce

• Rinse the rice the add 1 cup of

5 tbsp vegetable oil

water to boil the rice.

• Beat together the egg and 1 tbsp oil and set aside.

• Heat the vegetable oil in a wok or

carrots. Soak black fungus on a

large frying pan. When it’s

warm water for 30 minutes. Do

shimmering and almost smoking,

this quickly then shred chopped.

add the rice and stir-fry for about 3-4 minutes until completely heated through.

• Add the carrot, sweet corn and

• Heat the pan and put 3 tsp vegetable oil then add to fry garlic and onions. Put the cabbage, carrots, mushrooms and black

potato. constantly stir the rice for

fungus to fried together then put

about 3 minutes. Add soy sauce, salt and chicken powder. Put rice

the salt.

• Put noodles on another pan, add hot water with 2 tbsp soy sauce for a minute. Fish out and drain water.

• Combine noodles and the stir fry vegetables and mushrooms.

Constantly stir and turnoff 5-6 minutes. Add some oil to fry a bit more. Put more salt and chicken powder to taste.

on the side of the pan, pour the heated egg mixture on the other side and leave for 10 seconds to set.

Using a chopstick or fork, briskly swirl around with the rice. Stir for a few minutes and serve.

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Method: • Rinse the cabbage and chopped

FRIED EGGPLANT/ AUBERGINE Ingredients: Sliced eggplant Turmeric Powder Besan flour (gram flour) Plain Flour Self raising flour red chilli powder Baking Soda Salt, sugar and refined oil Method:

• To make bitter, combine 100g Besan or Gram flour, 50g plain flour and 25g self raising flour, 1 pinch baking soda, 1/2tsp turmeric powder, 1/2tsp red chilli powder, 1/2tsp curry powder, 1/2 tsp salt and some sugar in a bowl. Mix it well.

• Add water and mix it well.

• Deep the aubergine/eggplant on the bitter and fry it in hot oil.

PIYAZA /LENTILS PAKORA Ingredients: 1/2 cup Masoor dal/red lentil 1 cup onion slices 2tbs chopped green chillies fresh chopped coriander 1tbs grated garlic 1/2tsp cumin powder 1/2tsp turmeric powder 1/4tsp coriander powder salt to taste oil for deep frying Preparation:

.

• Wash and soak the dal for over night Drain the water.

• Put into the blender and make a half blend paste without any water. Set aside.

Method: • Heat oil ( at least 2” height) in deep frying pan on medium high heat.

• Mix dal with all other ingredients.

Add salt and pepper according to taste.

• Make small, flat shaped fritters and slowly out in the hot oil.

• turn over after 4-5 minute or until golden brown.

• place on a paper towel • may add chopped coriander, mint leaves to the lentil mix. *The lentil paste without any other ingredients can be kept in the fridge for 2 days.

Serve hot with sauce, tea or salad

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APPLE PANCAKES Ingredients: 2 eggs 1 cup flour 1/2 cup milk slices apples

Method:

• • • • •

Beat the eggs and add flavour.

Stir well, gradually pour milk Mixture must be thick Put in sliced apples Dollop spoonfuls of the mixture with apple into the pan and cook until golden brown

Thank you We would like to thank all the families who attended and made such delicious food for our Families And Schools Together (FAST) programme.

Over the course of 8 weeks we tasted fabulous food from across the globe. Coming together – parents, children, staff and partners – for a meal each week was a wonderful experience for everyone.

A digital version of this cook book, with additional recipes we were unfortunately unable to include in the printed edition, is available on the school website www.cuckoohallacademy.org.uk A very special thanks to Goody for compiling the recipes and photographs.