St Brendan's World Food Day Recipes

World Food Day Recipes

Mongolian Beef Recommended by Jasmine (student) Ingredients 1 tablespoon corn-starch 3/4 cup reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon hoisin sauce 2 teaspoons sesame oil 1 pound beef top sirloin steak, cut into thin strips 1 tablespoon olive oil, divided 5 green onions, cut into 1-inch pieces 2 cups hot cooked rice Directions 1. I n a small bowl, combine corn-starch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside. In a large non-stick skillet or wok, stir-fry beef in 1-1/2 teaspoons hot olive oil until no longer pink. Remove and keep warm.

2. I n the same skillet, stir-fry the onions in remaining olive oil until crisp-tender, 3-4 minutes. Stir corn-starch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and heat through.

Serve with rice.

Leftover Roast Chicken Laska, inspired by Jamie Oliver Recommended by Ben (staff) Ingredients Leftover roast chicken Leftover veg for stock Squash or sweet potato 2 cloves of garlic Thumb size ginger 1 red chilli 1 tsp turmeric 2 spring onions Lime

2 tsp peanut butter 4 dried kaffir lime leaves ½ a bunch of fresh coriander 1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp fish sauce Dried rice noodles 1 tin coconut milk Green veg

Directions 1. W hen you have finished your roast dinner, carve all of the remaining chicken off the carcass. Put the chicken in the fridge and stuff the carcass into a saucepan with some leftover veg from your dinner and some bits and pieces from your veg drawer e.g. carrot, celery, onion, courgette. Fill the pan with water and simmer until the smell of chicken stock fills your house, at least an hour, remember to turn off before going to bed. The next morning, drain the stock, put the liquid in the fridge and the other bits in the compost.

2. W hen you are ready to make your laksa (1 or 2 days later), transfer the stock to a medium saucepan and, if needed, top up with hot water until the pan is about half full. Grate the neck of your butternut squash into the stock or use a medium sweet potato, no need to peel either.

3. W hilst it is heating up to a simmer, make your paste. Get a food processor and chuck in the peeled garlic and ginger, the chilli, the turmeric, trimmed spring onions, peanut butter, lime leaves, coriander stalks (hold on to the leaves for later), sesame oil, soy sauce and fish sauce. Blitz it all and empty it into the stock.

Then throw in some noodles.

4. Let it come back up to simmering point, meanwhile chop your green veg into bite sized chunks. Broccoli or mange tout works well, asparagus is incredible, frozen peas, spinach or green beans are fine. Add to the pan, along with the cold chicken, and then pour in the coconut milk.

5. As soon as it boils again give it a taste. You might to add a bit more soy sauce.

Turn the heat off, get your bowls ready and slice a lime into wedges. Share between the bowls, make sure that everyone gets some noodles, some broth and some chicken then serve with a wedge of lime on the side and a generous sprinkle of coriander leaves and sliced red chillis.

6. If you want to make from scratch, you can just fry or grill some chicken and use a chicken stock cube. If you want to make it vegan, leave out the chicken and use a veg stock cube.

Crunch Wraps Recommended by Rosie-Mae (student) Ingredients

For Vegetarian Crunchwrap Supreme: 4 large tortillas burrito size, 10inch or larger.

4 small tortillas taco size, 4-5 inch or smaller.

4 tostadas Black beans filling recipe included below ½ cup Queso using store bought 1 tomato finely chopped ½ red onions finely chopped 2-3 green onions chopped 2 tbsp cilantro chopped 2 cups shredded lettuce 2 cups shredded Cheese using Mexican cheese blend Pickled jalapeños optional and as needed, adjust to taste

For black beans filling: 1 tbsp cooking oil 1 tbsp garlic minced 1 15oz can black beans ½ cup salsa ½ tsp cumin powder 1 tsp Red chilli powder or paprika salt and black pepper For Avocado Cream: 2 ripe avocados ¼ cup sour-cream or full fat plain yogurt ½-1 jalapeños de-seeded, adjust to taste 1 clove garlic ½ lemon juiced, adjust to taste ¼ cup cilantro leaves ⅛ tsp pepper powder adjust to taste ½ tsp salt adjust to taste ¼ tsp cumin seeds powder

Directions To make black bean (meatless) filling: 1. I n a cooking pan heat oil and once hot add the minced garlic, sauce for a couple of seconds and add the drained and rinsed canned beans followed by spices cumin powder, red chili powder or paprika, salt and pepper. Mix well and cook for a min.

2. S tir in your favorite kind of salsa and mix well. Using the back of your spoon mash the beans a few times. This will make the beans filling creamy and thick. This bean filling should be dry consistency. So cook on medium low until all liquid has dried out.

3. T his filling will make 4 crunchwraps. You can make the black beans filling ahead of time (a day or two in advance) and refrigerate.

To make Avocado cream filling: Add all ingredients listed for making crema to a blender and blending until smooth and thick. You can make this ahead and refrigerate. There may be slight discoloration (expected due to oxidization of avocado), just mix and use.

To build the Crunchwrap: 1. Take your large tortilla (you can warm it up if needed). We will be cooking this wrap later so this step is optional.

2. In the centre of your tortilla, spread 1 portion of black bean filling about the size of the tostada.

3. Layer the queso on top of the black beans followed by cheese and tostada.

4. Next layer on the avocado crema (or guacamole or mashed avocados and sour-cream).

5. Add the toppings lettuce, tomatoes, onions, green onions, pickled jalapeĂąos and finally add cheese.

6. Place the smaller tortilla on the cheese and now we are ready to fold/close the wrap.

To fold the Crunchwrap: 1. This may look tricky at first but gets easier with each one you make. Fold the bigger tortilla over the small as shown. It may not join in the centre (expected) which is why we are using the smaller tortilla as a seal. Keep folding overlapping some of the tortilla over the previous fold.

2. Keep folding until its formed a hexagon like shape (about 6-7 folds). Press gently so they hold shape. The wrap folds may not stick at this point which is ok since it will when we cook it. Alternately you can apply some water while folding to help seal (optional). Immediately transfer it for cooking.

To cook the Crunchwrap: 1. Heat a skillet on medium heat and brush with some oil. Carefully transfer the crunchwrap seam side down on the hot griddle. Cook for 1-2 mins until it golden brown and bottom is crispy and edges sealed. Now flip and cook the other side in same manner.

2. Make the remaining crunchwrap in similar manner.

3. Serve them hot and crispy with your favorite dipping sauce just on its own or with a side of roasted veggies, salad, tortilla chips or Mexican rice and beans too.

Diet Coke Chicken Recommended by Sue (staff) Ingredients 2 Chicken breasts diced 1 Can 330ml diet coke 1 Chopped onion 6 tbsp passata Splash of Worcester Sauce Splash of Soy Sauce 1 tsp of Chinese 5 spice 1 garlic clove crushed (optional) 1oxo cube Splash of Tobasco (optional) 1/4 tsp dried chilli (optional) Any vegetables you are using Directions 1. Fry the chicken in fry light with the onion until it seals 2. I n a jug stir together the diet coke, passata, 5 spice, garlic, Worcester sauce, soy sauce, Tobasco and chilli flakes. Pour this over the chicken 3. C rumble the oxo cube into the chicken and leave to simmer on a medium heat for 30mins.

4. After 15 minutes add whatever veg you are using.

5. S tir occasionally and it will start to thicken, you may need to increase the heat for the last 5 minutes, do not worry it will thicken, just keep it on the heat until it does.

Reindeer Pretzels Recommended by Emma (staff) Ingredients Pretzel twists Rolos Small round red candy (I used M&M’s) Edible eyes Directions 1. Preheat oven to 350 degrees.

2. Place half of the pretzels on a lined baking sheet (I used baking paper).

3. Cut the other pretzels in half for the antlers.

4. Place one unwrapped Rolo on top of the pretzels on the baking sheet.

5. Place in the oven for 2-3 minutes or until they begin to get soft and melty.

6. R emove from oven and add the red candy for the nose to the center of the Rolo (gently press down as you put the nose on.) Then add half of each pretzel to the top of the Rolo for the antlers and the eyes above the nose.

7. Let cool completely.

PRO-TIPS Have extra pretzels for the antlers. Some don’t break just right so you may need to cut some extras.

Unwrap the Rolos before you place them in the oven.

You will want to have everything ready to go when you get them out of the oven.

You will need to work quickly before the Rolos begin to harden.

Don’t work in batches larger than 20 on the baking sheet (for the reason mentioned above).

Vegan Fluffy Chocolate Mousse Recommended by Issaca (Student) Ingredients 1 cup /240 ml aquafaba (from a tin of low-sodium chickpeas or other legumes) 1 tsp apple cider/white vinegar or lemon/lime juice 140 g dark (70% cacao) vegan chocolate 20 g / 1 heaped tbsp white caster sugar Directions 1. B reak the chocolate small chunks and put them in a glass or metal bowl. Place the bowl over the water bath and allow the chocolate to heat up very SLOWLY and make sure the water does not touch the bottom of the bowl.

2. O pen your tin of chickpeas and drain the chickpea water into a large glass bowl.

Aquafaba should not be fridge-cold as it will make the chocolate seize when added. The bowl and the utensils you’ll use to whip aquafaba need to be completely grease-free as even the tiniest grease residue can prevent aquafaba from reaching stiff peaks.

3. A dd a teaspoon of acid (neutral vinegar, lemon or lime juice) to the chickpea water to stabilise the aquafaba.

4. U sing an electric egg whisk, whip the chickpea water into stiff peaks – this is SUPER important as otherwise, your mousse will deflate completely once the chocolate has been added. The best way to check if you have achieved stiff peaks is to invert the bowl with whipped aquafaba. If aquafaba slides down even a tiny bit, you are not there yet – keep on whipping until it does not move at all. It takes about 15 minutes to get stiff peaks if using a hand whisk, but if you use an electric one, it will go quicker. The good news is that (as opposed to egg whites) aquafaba cannot be overwhipped.

5. O nce you reach stiff peaks, start adding sugar, bit by bit, whipping the whole time. If sugar has caused the stiff peaks to perish, whip the mixture until you get stiff peaks again.

6. C heck that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate may seize and you will end up with grainy mousse.

7. G ently and gradually fold melted chocolate into whipped aquafaba using a silicone spatula and a gentle folding motion. Do not worry if your fluffy mixture deflates a bit once the chocolate has been added – that’s perfectly normal – but it should not turn soupy. By the time you’ve added all of your melted chocolate, the mousse MAY have more of a pourable than spoonable consistency.

8. D ivide the mixture between 4 glasses. Gently stir the mixture between putting it into individual glasses as a bit of melted chocolate tends to drop to the bottom sometimes.

9. Put glasses into the fridge overnight for the mousse to set.

Sugar Free Flapjacks My wife and wanted to cut down our sugar intake but still have a treat to eat each day so we started making these very simple sugar free flapjacks. The dried fruit and bananas still make this a nice sweet treat but without the added sugar. It’s become a staple food in our household and has become popular in others too!

Recommended by Joseph (staff) Ingredients 360g Porridge oats 360g Dried fruit (we use raisins and sultanas) 4 mashed bananas 160ml rapeseed or sunflower oil Preheat your oven to gas mark 6 Directions 1. In a large bowl mash the bananas. Add the dried fruit and the oil and mix.

2. Add the oats, mix, and leave to stand for 5 mins to allow the oats to soak up the oil.

3. Pour the mixture onto a large, flat baking tray and flatten with a wooden spoon.

4. Bake for 25 mins.

5. Remove from the oven and slice the flapjacks in the tray while they are still hot, then leave to cool for 10 mins in the baking tray.

6. Transfer the individual flapjacks to a wire rack to cool.

A Serbian cake with Strawberries and Cream Recommended by Svetlana (Vice Principal) Ingredients 40g unsalted butter 4 large eggs 125g caster sugar 125g plain flower

1 tsp vanilla extract Finely grated zest of 1 lemon 75g strawberries 450ml double cream 1tbsp icing sugar

Directions 1. M elt the butter and leave on the side. Preheat the oven to 180C. Grease the cake tin and line with the parchment.

2. B oil water in a pan, place a heatproof bowl over the top. Add eggs and sugar and whisk with electric whisk for 5 min until the mixture expands vastly and there’s a trail when the whisk is lifted. So, you need a large bowl.

3. S ift in the flower and fold carefully into the mixture. Add vanilla and lemon zest.

Add butter and fold. Don’t overdo so that it collapses.

4. P ut the mixture in the 20cm cake tin and bake for 25-30 min. It needs to be springy and golden. The skewer should come clean when checking.

5. Leave to cool first, then turn onto the wire rack. Cool completely.

6. Cut horizontally into 3 equal pieces.

7. W hip the cream in a large bowl until stiff. Crush strawberries gently and with the icing sugar and fold into the cream.

8. S pread the cream onto each layer. Place the final piece on the top. You can leave it like this just dusted with icing sugar or spread more cream and decorate with the strawberries.

9. EAT! Alternatives for gluten free and non-dairy cake: · Sweeteners such as Stevia or Splenda · Non-dairy butter and non- dairy whipped cream · Gluten free flour · Raspberries instead of strawberries · Mix egg yolks with sugar first over the heat and mix egg whites with a bit of sugar separately, then fold into the mixture before adding flour to make the mixture light and fluffy.

Gluten Free Almond, Pear, Cardamom & Chocolate Cake Recommended by Marian (Principal) Ingredients 315 salted butter 5 Eggs 315g Ground Almonds 50g gluten free flour 1tbsp ground cardamom (I use the actual pods and bash them) 1 ripe pear (2 if you love pears) 70g dark chocolate (Beans cru Virugna) Directions 1. H eat oven to 160C 2. Beat butter and sugar together in a mixer for 10-15 minutes 3. Pour in beaten eggs 4. Then add all the dry ingredients ( cardamom, flour, ground almonds) 5. M ake sure all the ingredients are mixed together. Then put into a pre prepared cake tin.

6. Place cake tin with mixture in the centre of the oven for 20mins 7. Meanwhile

peel your pear, remove the core. Then thinly slice your pear 8. Break up your chocolate into small bits 9. W hen you cake has done 20mins, remove, then add the chocolate first, push down into the mixture. Then add your pears slices across the top. Dust with a little caster sugar.

10. Put back in the over for another 40 mins turning the cake around half way through 11. After 40 mins, allow cake to cool and then dig in. Great with Tea, desert or just mere indulgence.

Challah bread is a really easy and fun bread, it's served for Jewish dinners, and it can be made pretty simply in one afternoon. Leftover challah can be made into bread puddings, French toast and even sandwiches.

Recommended by Rhian (student) Ingredients 1kg bread flour 1½tsp instant active yeast 250ml lukewarm water 2 medium eggs 2 medium egg yolks 30ml canola oil (or any other type, canola works best) 3tbsp runny honey 1tsp salt Directions 1. C ombine the water, eggs, egg yolks, canola oil and honey in a large mixing bowl.

Whisk until well combined, then add 500g of the bread flour, the yeast and salt.

Mix until smooth and combined. Leave to prove for 15 minutes. Add the remaining flour in 4 even batches of 125g and combine until you have a dough.

2. T urn out onto a lightly floured surface until you have a soft, elastic dough, using a little extra flour if the dough is too sticky. Once smooth and elastic, lightly oil a large bowl and place, the dough in it.

3. C over the bowl with a damp cloth and allow the dough to rise until doubled in size; roughly 60 minutes. Remove the dough from the bowl after proving and cut into three.

4. R oll out into even shaped sausages. Connect the three pieces of sausage-shaped dough at one end. Braid the dough by bringing the right side across the middle piece of dough so that it now sits in the middle. Next, bring the left piece of dough across the middle piece so that it sits in the middle.

5. C ontinue, until the end when you pinch the ends of the dough together and tuck them neatly under. Carefully lift onto a lined baking tray. Preheat the oven to 200°C. 6. W hisk the egg whites until frothy then brush the bread all over with it. Cover the braided dough again and allow it to prove for another hour or until doubled in size. Remove the cover then brush again with the egg white, sprinkle the sesame seeds on top and bake for 20 minutes.

7. T urn the bread around, reduce the oven to 180°C, and bake for a further 20 minutes until golden brown in colour all over. Remove and allow to cool a little before serving.

Dulce de Leche Cheesecake Recommended by Jasmine (student) Ingredients 1-3/4 cups crushed gingersnap cookies (about 35 cookies) 1/4 cup finely chopped walnuts 1 tablespoon sugar 1/2 teaspoon ground cinnamon 6 tablespoons butter, melted Filling 3 packages (8 ounces each) cream cheese, softened 1 cup plus 2 tablespoons sugar 1/4 cup 2% milk 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 3 large eggs, lightly beaten 1 can (13.4 ounces) dulce de leche Toppings 1 cup semisweet chocolate chips 1-1/2 teaspoons chili powder 1/2 cup dulce de leche 3 tablespoons hot water Directions 1. P reheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan.

2. I n a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.

3. P our dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.

4. P lace springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.

5. R emove springform pan from water bath. Cool on a wire rack 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour.

6. I n a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.

7. I n a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.