| Chapter One | 2013
Limited Edition Festival Special
WoCorld okbook www.worldcookbook.co.uk Twitter @WorldCookbook #WorldCookbook
PERSONALISE YOUR WORLD FOOD FEST INTERACTIVE GUIDE INSIDE!
BRINGING TOGETHER RECIPES, COOKING TIPS, REPORTS AND MORE VIA AN ONLINE BLOG AND SOCIAL MEDIA, THE WORLD COOKBOOK FROM THE UNIVERSITY OF SHEFFIELD STUDENTS’ UNION EXPLORES A WORLD OF CULTURAL EXPERIENCES THROUGH A SHARED LOVE OF FOOD. WELCOME TO THIS SELECTION OF RECIPES FROM PAST WINNERS, CHATS WITH THIS YEAR’S FINALISTS AND KITCHEN CUPBOARDS FROM OUR JOURNEY SO FAR. THINK OF IT AS A OUR ‘CHAPTER ONE’.
HOT SPRING SUSHI WITH THE ISC’S KASSANDRA
From Japan’s technical cuisine and China’s hearty, warming bowls of yum to South Korea’s thrillingly adventurous flavour fermentations, East Asian cuisine is a hugely diverse territory of cookery it’s easy to get lost in. But we’ve got a map. Kassandra Talbot from The International Students’ Committee at The University of Sheffield Students’ Union’ has a passion for East Asian culture that’s seen her working in Japanese and Korean restaurants from Kingston in the UK to Germany and Japan…
Hello Kassandra. So is understanding a people’s food a good way to understand their culture?
Very good! I started out going to Kingston College for my A-Levels and during that time I randomly popped into a Japanese supermarket around the corner and asked if they were looking for any part-timers cos I really wanted to learn Japanese and learn about Japanese culture. When I was in Japan for a year I worked at one of the most famous ‘Hot Spring’ resorts (all inc healthy resorts, a little like the Japanese version of Centreparcs), where they were serving delicacies like raw horse sashimi, which was eye-opening.
So do you use the knowledge you gained from all these experiences in your cooking?
Yeah! I brought back lots of techniques and knowledge from the places I worked. So at the Japanese store I worked at sushi preparation. When I was staying at the Korean restaurant at Frankfurt, they showed me a number of techniques for really simple but really good food that doesn’t cost that much to make. So the other night me and my boyfriend had Samgyeopsal - which is Korean Pork Belly fried with some garlic and multigrain rice.
MISHAKI GRILLED LAMB SKEWERS - RECIPE Mishkaki is a marinated and grilled lamb dish served on skewers with peppers and onions but when we spoke to the Students’ Union East African Society about their award winning centrepiece from 2012’s World Food Festival we thought it sounded as much like a place as a meal. ‘The society’s insight into how cattle are a sign of wealth in East Africa – and description of families gathered on the edge of the savannahs telling old folk tales as they eat – show how this is a part of the world where food is entwined with everything from folklore to economics…’
A little oil
3 onions, sliced lengthways down the middle each half cut lengthways into thirds
800g diced lamb 2 beef stock cubes Pinch of salt and pepper
You mentioned wasabi mayonnaise for sushi earlier, which we’d not heard of before.
It’s so easy to do! Mix some Japanese mayonnaise with a little wasabi and maybe some sesame seeds. Japanese mayonnaise is creamier than British mayo, which can be a bit waterey. I’m quite off the wall with cooking so it’s all about taste testing. Don’t overdo it or you’ll end up full before you sit down to eat but continuously assessing what needs to be added by tasting is gonna make sure your food is as good as it’s going to get!
2 peppers (green and yellow), sliced lengthways down the middle, and each half cut lengthways into thirds 2 tablespoons of tomato ketchup Wooden kebab skewers
2 tablespoons of honey
Juice of half a lemon
READ MORE ABOUT KASSANDRA’S KOREAN ADVENTURE – INCLUDING A FULL SUSHI MASTERCLASS – ON THE WORLD COOKBOOK WEBSITE AT http://bit.ly/1bHXaE6
Heat a little oil in a large pan and fry the onions til they brown. Add the diced lamb, plus the beef stock cubes, a pinch of salt and pepper and let simmer for 20 minutes or so. The lamb won’t necessarily have browned by this time but there’ll be time in the oven for that… Add the honey, ketchup and lemon juice. Let stew for another 15 minutes. Place everything in a stewing dish and cook in the oven for 20-30 minutes at 150°c. Put the cut peppers in another dish or tray and cook for 15 minutes. Soak the kebab sticks in water then thread the lamb, onions and peppers onto them to serve.
READ ALL ABOUT EAST AFRICAN SOCIETY’S ‘ACIDS AND ACCENTS’ APPROACH TO MARINADES ON THE WORLD COOKBOOK HERE http://bit.ly/1dvzCDH www.worldcookbook.com #WorldCookbook
KEBAB ISSUE THE HELLENIC & CYPRIOT SOCIETY’S MEATY COOKBOOK
Last year’s winners of the Best Cold Dish award at Food Festival, the Hellenic & Cypriot Society breeze into our chat at The SU like a cool mediterranean air. University of Sheffield students Irene, Natasa and Galatia all hail from Cyprus’s beautiful second city Limasol, but just five minutes talking to them about their mixture of tradition and enthusiastically reworked recipes and you’re reminded of their deeply personal approach to cooking. In between trying to nab soups and salads from Natasa’s handwritten recipe book we had a meaty chat about sausages, BBQ and the biggest kebabs you’ve ever seen in your life...
World Cookbook: So the first thing we noticed about your proposal for World Food Fest is that rather than the plate of food we’re used to seeing on covers, there’s a photograph of a very beautiful and old cookbook. Can you tell us more about this? Irene: The cookbook is really an essential part of our kitchen. It’ll have standard recipes but there’ll also be lots of rewriting and revisions. This is our second time in World Food Festival and this year we want to put our cookbook at the centre of what we do. It’s a big part of our culture and our tradition!
So she made a dish using pasta instead of the pizza base, which became a tradition in my family and now all my friends know it. Everyone who knows me knows that recipe now! Galatica: We really love food! And we love cooking meat when it’s for a big huge table with the family all around it. We’re used to cooking traditional meals like Souvla Irene: Which is like a kebab but bigger. Galatica: We use a specific tool for that!
Irene: It’s a big traditional meal. Last Easter we couldn’t go to Cyprus for our holidays so we brought the foukou - a big barbeque - and did it on Sunday. Natasa: My Mum has a big book full Big family day, Sunday! It’s the time we of handwritten recipes. Full of pictures and recipes from my grandmother, some go back to our villages and spend time with people. traditional, some new, some changed. Over the years it’s become more old like the one on our cover. That makes the cookbook sound like a place where family members are almost having conversations about food and recipes and different techniques. It’s not a historical record - it’s something that’s always changing and being revised...
WORLD FOOD FESTIVAL INTERACTIVE GUIDE 2013
For World Food Festival finalists this is a weekend of last minute adjustments, ringing up friends to borrow saucepans and trying to remember to breathe. For the visitors, the only dilemma is what to try next. And that’s where World Cookbook comes in! So here’s our rundown of 2013’s finalists - including a selection of quizzes, games and clues to make your festival a truly interactive experience...
HELLENIC & CYPRIOT SOCIETY If you’ve read our interview with Irene, Natasa and Galatica (opposite) you’ll know how infectious their approach to cooking is. It’s all about big flavours and cosy ingredients hugging under olive oil’s sunny embrace! Menu:
Stuffed Tomatoes Zucchini with Potatoes Greek Salad Tzatziki Lemonade Tsimpimata (Greek Meze) Interact! What’s the secret ingredient in the Hellenic & Cypriot Society’s Gemista (Stuffed Tomatoes)?
Pakistani Society’s cuisine focuses on fragrant coriander and garam masala flavourings, served in an ambitious, fully carpeted and cushioned stall. One to visit when your legs are starting to go! Menu:
Lahori Cholay Chappali Kebab with Naan Sheer Khurma Sweet and Salty Lassi
HONG KONG SOCIETY Balance is going to be the key to Hong Kong Society’s success this year. Their Bean Curd Roll mixes veggies with a robust oyster sauce while their Chicken and Shrimp Rice dish is wrapped in delicate lotus leaves. Yuen Yeung is an intriguing blend of Tea and Coffee we’re definitely going to try this year. Menu:
Galatia: Yes! Take Kritharaki (a kind of delicious stew with rice, often made with lamb). My grandmother used to do it with tomato sauce but my mum uses fried onions to give it a sweetness. So the recipes change... Natasa: My mother used to make a homemade pizza for me every fortnight. One time she made the sauce and toppings then she realised she didn’t have any flour. I was starting to yell cos I was so hungry!
READ NATASHA’S RECIPE FOR STUFFED TOMATOES, PLUS AVGOLEMONO - A CHICKEN AND LEMON SOUP WITH ITS OWN GAME (WHICH EVERYONE FROM HELLENIC & CYPRIOT SOCIETY USED TO CHEAT AT) - ON THE WORLD COOKBOOK WEBSITE AT http://bit.ly/HPdvgQ
Bean Curd Roll Chicken and Shrimp Rice in Lotus Leaf Egg Tarts Chinese Milk Tea Coffee Yuen Yeung (Tea and Coffee)
DISCLAIMER: MEALS AND INGREDIENTS MAY BE SUBJECT TO REVISION.
Sri Lankan Society offer what’s possibly the biggest menu on the board for 2013’s World Food Festival, taking in everything from ceremonial dishes like Pani Kiribath to street food Kotthu ‘(which we wrote about previously on World Cookbook here http://bit.ly/htlgjl)’
World Food Fest finalists Singapore Society have embraced this ‘wrap up warm’ time of year with their menu, which focusses on comforting dishes like sauteed minced meat noodles with hot chillies to keep out the cold and confident use of spices in their satay, which includes lemongrass, coriander seeds and galangal.
You can read all about Arab Soc’s incredible range of spice mixes elsewhere in this publication,(or online at http://bit.ly/1cvh9kd) but how will they replicate their exquisite blends at World Food Fest? There’s been lots of practicing at Arab Soc towers and we’re already looking forward to trying their Manakesh-a-street foodey lebanese bread topped with cheese-and the woody herb mix zaa’tar of which more later...
‘Elegant and delicate (they’re the only finalists to use saffron - in their Tah-chin chicken and rice main), Persian cuisine also reflects the vibrant culture of the region - we loved their mention of their favourite band in their proposal! Vegetable Kookoo wins the inaugural World Cookbook prize for best name and is a herby omelette that reminds us of the Italian fritatta.
Kotthu Kaha bath Sri Lankan Yellow Rice Ampare Chicken Curry Vegetable Cutlets Kadala Thel Dala Pineapple Curry Pani Kiribath Watalappan Milk Toffee Cinnamon Tea
Bak chor Mee Sauteed Mincemeat Noodles Grilled Satay Chilled Honeydew Sago Mashed Banana Dough Fritters Almond Jelly Drink
SRI LANKAN SOCIETY
Interact! What’s the name of the better known cousin of the longan fruit, which features in Singapore Society’s Almond Jelly Drink?
Kabsa Manakesh Fatoush Lemon with mint Karak Tea Interact! Ask for a Rose Water twist to your Karak tea.
Interact! Ask a member of the Society to tell you more about their spice mixes for a quick and easy way to wake up your dinners!
Shiraz Salad Vegetable Kookoo Borani Tahchin Olivier Salad Ranginak Coconut Sweets Interact! Ask Persian Society about their favourite band, as described in their Food Fest proposal!
EAST AFRICAN SOCIETY You’ll already have seen (and tried?) the recipe for Mishaki Grilled Lamb from last year’s Food Fest winners, East African Society in this very publication. This year, East African Society’s highlight looks likely to be an authentic Pilau with chicken, nutmeg and cumin.’
THE ROMANIAN SOCIETY Welcoming visitors by way of a stall design based on a traditional Romanian Inn, there’s a definite gastropub feel to Romanian Society’s menu. That means rustic takes on finger food such as their stuffed mushrooms and Eggs with Chicken Liver Pate plus a hearty sounding moussaka.
Stuffed Eggs with Chicken Liver Pate Stuffed Mushrooms Moussaka Papanashi Pasca Honey Cakes
Interact! Mention World Cookbook at the Romanian Society Stall when ordering your Papanashi for a surprise.
Menu: TWEET US! WE’RE COVERING THE FESTIVAL AS YOU READ THESE VERY WORDS ON OUR TWITTER ACCOUNT @WORLDCOOKBOOK SO DON’T FORGET TO DROP OVER AND SAY HI OR TELL US WHAT DISHES ARE ROCKING YOURWORLD (FOOD FEST)!
Kachumbari Pilau Rice Chapati Ugali and Sukuma Wiki Chai Masala
SHEFFIELD MALAYSIAN STUDENTS ASSOCITION & MALAYSIAN & SINGAPOREAN SOCIETY Vying with Sri Lankan Society for title of most fusioney finalist, Sheffield Malaysian Students Association & Malaysian & Singaporean Society use star anise and shallots to warm the tummy before breaking out the Indian spices.’ Menu:
Roti Jala Begedil Chicken Curry Nyonya Layered Pudding Pandan Jelly Kesari Bandung Syrup Drink Interact! Bandung Syrup drink is a genuinely refreshing beverage which we’ve featured on World Cookbook here: http://bit.ly/1e6glez).
KAZAKH SOCIETY Presenting their national dish as the centrepiece of their menu, Kazakh Society catch the attention from the off. Dill garnished Beef Strew Kuyrdak normally calls for a whole cow but Kazakh Society are offering, in their words ‘a reduced version of the recipe’, which still sounds like one to try. Menu:
Kuyrdak Baursak Kartop samsa Et samsa Chakchak Muffins Interact! ‘Muffins’ is the only item on the Kazakh Society menu without an authentic Kazakh name. Discuss an alternative.
Food Festival Email Interview with ISC’s Farwah H Khataw http://worldcookbook.union.shef.ac.uk/?p=259 Kebab Issue ‘Directors Cut’ Hellenic & Cypriot Society Interview including Recipe for Stuffed Tomatoes and Chicken & Lemon Soup http://bit.ly/HPdvgQ Sushi Masterclass with Kassandra Talbot http://bit.ly/1bHXaE6 Arab Society Kitchen Tour with Recipe for Kazak Tea http://bit.ly/1cvH9kD
Main (From today) Live Reporting and Interviews from World Food Festival via@WorldCookbook Twitter
Live World Food Festival Chef Cams http://bit.ly/1bKx4jY
“We want guests to feel as if they are right on the streets of Harajuku in modern day Tokyo…”, suggests Japan Soc’s proposal. Omuraisu is a contemporary dish anomelette containing rice and vegetables and Zaru Soba is a cold buckwheat noodle dish that’s also vegetarian.Technical and carefully considered but full of passion for food, it’s one of the most ambitious menus we’ve seen.
Live Cook! http://bit.ly/1bKx4jY
Chicken Teriyaki Sesame Skewers Omuraisu Zaru Soba Mugi Cha
THE WORLD COOKBOOK MENU
Sheffield on a Plate Interview http://bit.ly/19q7GNc
Dessert (From next week) World Food Festival: The Report http://bit.ly/1dyJBrK PDF Version of This Very Publication http://bit.ly/1cwdlEt Winners Round Table and Selected Recipes http://bit.ly/1ig0J9u
Interact! Impress the Japanese Society with your chopstick skills to discover a secret.
KARAK TEA WITH ARAB SOC World Cookbook Kitchen Tours get you right into the ingredients and techniques of authentic international cuisine as experienced by The University of Sheffield’s students. This time its Arab Soc who are kindly showing us round. Our host Alaa has only been in her new flat since the start of the new term but she’s already enjoying the difference from her last place. “It’s so great to have an oven. I lived in a studio flat and we only had a microwave, which didn’t do the job!” Alaa’s kitchen cupboards are full of homemade herb and spice mixes that seem designed for just about every culinary eventuality. “If you’re an Arab student your Mum will stuff your bags with spices and other things that you can’t find abroad. It’s actually really helpful.” Where to begin? ROSEWATER “So this is the cure to all ills,” ‘Alaa proclaims as she pulls a bottle of rose water from the myriad of food boxes, plastic tubs and containers on her kitchen work surface - each with beautiful arabic script.’ “If you have a headache or a rash you’ll be told to get rosewater on it, but it’s also a big part of our cooking. I use it in Karak tea (recipe below) and it gives a nice smell and scent to anything you make. We also use it in preparing chicken, which will have a smell to it when you get it home sometimes.” Mohamed from Arab Soc - here in his capacity as fab photographer, ostensibly - also tells us how sparkling rosewater is also used for the celebratory bottles of fizz in Formula 1, which certainly sounds preferable to being covered in champagne. ZA’ATAR Za’atar is a condiment mix of thyme, sumac and seasoning. “There’s an old saying that za’atar works your brain and helps you think harder. I like to sprinkle it over cheese or pastries…” Explains Alaa. “We’re using it as part of the manakesh (a Lebanese bread and cheese snack. Pizza-ey!) in our Food Festival menu,” Mohamed confirms.
Mini Recipe - Karak You may never need to go to St*rbucks again. Arab Soc’s Karak is a chai-like tea with cardamom and condensed milk that’s perfect for a cold November day. And it’s easy to make. Pop two teabags in a saucepan of water and heat on the hob. Soon as it starts to boil add a little condensed milk. Just a bit more than you’d use if you were adding milk to tea - about 50ml per person - but don’t use too much or it won’t taste like tea anymore! Add a teaspoon of crushed cardamoms and turn down the heat to simmer for ten minutes or so until the karak becomes a dark beige colour. Add sugar to taste (“Arabs love sweet things!” Alaa explains). Serve in glasses. READ OUR FULL KITCHEN TOUR WITH ARAB SOC - INCLUDING BLACK LEMON, CINNAMON AND MORE - ON THE WORLD COOKBOOK WEBSITE AT http://bit.ly/1cvH9kD #WorldCookbook 10| www.worldcookbook.com
JAFFNA CHICKEN - RECIPE Sri Lankan Society have pretty much swept the board in previous World Food Fests. Smart, effective, attractive to watch, they’re the Manchester United of Food Festival finalists and Jaffna Chicken is their star player. Jaffna style cooking takes its fusion-ey influences from the Northern city of the same name and the Sri Lankan Society’s Jaffna-style Chicken Curry is a spicy beast indeed. The nice thing about making it yourself is you can have it exactly the heat you like of course.’
500g Chicken breast, diced
100g yoghurt 1/2 teaspoon chilli powder 1 teaspoon roasted curry powder
A cardamom pod A clove A little oil 1 small onion, chopped A sprig of curry leaves
A green chilli, chopped finely, the seeds removed
A clove of garlic A thumb sized piece of ginger Fresh coriander, a teaspoon Rice for two people Juice of half a lime Seasoning
READ ABOUT THE SRI LANKAN SOCIETY’S SECRET SPICE MIX ON WWW.WORLDCOOKBOOK.CO.UK WEBSITE AT http://bit.ly/1a9ReFt
Marinade the chicken with the yoghurt, chilli powder and curry powder – plus a cardamon pod and a clove for at least half an hour, preferably overnight. Heat the oil in a pan on a medium heat and fry the onion with the curry leaves, green chilli, garlic, ginger and coriander (You can also add a stick of cinnamon if that takes your fancy. Don’t forget to take it out before serving though). When the onions are are golden yellow, add the chicken and its marinade. Put the rice on the boil at this point, making sure to rinse it in cold water first. Leave the chicken to simmer for ten minutes or so with the lid closed. Once the chicken is cooked, add a little seasoning, plus the lime juice and cook for a further couple of minutes before serving with the rice, which should be ready by now depending on the instructions on it. Don’t forget to take out the cinnamon stick if you used one!
SHEFFIELD ON A PLATE Have we inspired you? If so visit sheffieldonaplate.com. Source local ingredients on the Sheffield Food Network map, and look out for our exciting “Chilli & Herb Giveaway” in February 2014.
WORLD FOOD FESTIVAL STARTED AS THE SLIGHTLY MORE FORMAL SOUNDING ‘INTERNATIONAL FOOD EVENING’. THE FIRST EVER EVENT WAS HELD AT EARNSHAW HALL IN FEBRUARY 1990. SEE HERE FOR A REVIEW FROM THE SU’S DARTS MAGAZINE http://bit.ly/19pwJAb #WorldCookbook 12| www.worldcookbook.com
World Cookbook Ingredients Editors: Rob Barker & Chris Howett With thanks to the International Students’ Committee.