Author Archives: Tom Beauchamp

Welfare Blog – Sunday 8th week (03/0313)

 

So, its the end of term……

No recipe from me this week, just a quick overview of welfare at the moment:

-Applications for freshers week comity are now open, if you want to apply, see the email from Jen, or the post on Facebook.

-Wine down is this Wednesday! Come along for a more sophisticated Tommy-White tea, and a glass or two of wine xenical orlistat 120mg.

-For those men out there, the second men’s lunch of term is this Tuesday! I look forward to seeing you there!

 

Otherwise, all that is left to say is, good luck to all those with Mods/Exams, and have a good Easter Vac!

 

Tom

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Welfare Blog – Sunday 7th week (24/02/13)

My mother was up this weekend, and with her came a wealth of baking recipes:

Ridiculously Simple Banana Bread 

– 300ml flour

-1 teaspoon baking powder

-2 eggs

-125ml oil

-250ml sugar

-2 ripe bananas, mashed

-50ml chopped walnuts (if you can get them)

 

Sift together the flower and baking powder. Mix the other ingredients separately, and then add to the flower, stirring until well blended. Pour into a greased baking pan and bake in an oven 180°C for 1 hour.

Done! Quite literally ridiculously simple, and very tasty to boot! The bananas can be anywhere from just edible ripe, to slightly past it. As long as they are not moldy, this is a fantastic way to use up those extra 6 bananas you thought would be a good idea at the time, but really didn’t need to buy…! (Not personal experience……. Honest…….)

 

 

 

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Welfare Blog – Sunday 6th Week (17/02/13)

A fantastically useful recipe to use up any leftover pasta from the night before.

 

Cold Pasta with Tomatoes and Spring Onions (for 2)

– 450g leftover pasta

– 6 spring onions, trimmed and chopped

– 350g ripe cherry tomatoes

– 2 tablespoons wine vinegar

– 4 tablespoons olive oil

– salt

– black pepper, freshly gro

– fresh parsley and basil (or the dried kind if not available!)

 

Rinse the pasta in cold running water to separate the pieces and remove any lingering sauce. Chop the onions and tomatoes and place in a large serving bowl. Mix together with a fork the vinegar salt pepper and oil, and pour this into the serving bowl.

Drain the pasta thoroughly and add to the serving bowl, along with as much chopped basil and parsley as you can find. Toss the ingredients together and serve cold!

 

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Welfare Blog – Sunday 5th Week (10/02/13)

Fusilli with Olives, Anchovies and Capers (serves 2)

– Stoned black olives, 50g

– 4 Anchovy fillets, rinsed and dried

– 1 Tablespoon capers, rinsed

– 3 Tablespoons of olive oil

– 2 Sun dried tomatoes, finely chopped

– Dried pasta, 100g

– Freshly grated Parmesan cheese

Chop the olives and the anchovies, and add the capers. Add the capers Warm the oil in a pan and stir in all the ingredients except the cheese and the pasta a fantastic read. Warm everything through but don’t let it bubble (if the capers get too hot they tend to overpower things).

Cook the pasta, drain, and pour the sauce over the pasta. Gently stir the sauce through, and serve with ample Parmesan!

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Welfare Blog – Sunday 4th Week (03/02/13)

I thought that this week I would revisit Mr Slater’s fantastic little book, and give you a lovely little recipe:

 

Blue Cheese Pasta (for two)

-225g dried pasta (anything will do, but it works well with ‘non spaghetti’ varieties ie. penne, fusilli etc.)

-175g soft blue cheese

-50g butter, cut into small cubes

-fresh black pepper

 

Cook the pasta in boiling water until done (around 5-10 mins). Meanwhile, mash together the cheese and butter in a large serving bowl.

When the pasta is done, drain it and toss it with the cheese and butter in the serving bowl, give it a good grind of fresh black pepper and enjoy!

 

Yes, it is that ridiculously simple! I found a fork will suffice for the mashing/ tossing, and that it goes well with a nice salad!

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Welfare Blog – Sunday 3rd Week (27/01/13)

Sandwich time!

 

This past week I have had a few requests for things that don’t require particular culinary talent, or, as in the case of front quad, a kitchen…

So this week everything is from Tesco’s, I wanted to make it as easy as possible. However, almost all of theses ingredients can be purchased from a good deli, either Taylors across the road, or the few in the covered market:

 

– First off, the bread. There is, in my mind, no substitute for a good old fashioned fresh baked granary loaf (£1.00-£1.50), still warm from the oven such that the butter melts! But, I know that this isn’t always practical, many a time I have got a full loaf, only to make toast with it on Monday and find it stale on Tuesday. I more often than not plump for a Hovis multi-grain granary loaf. My favorite being ‘7 seeds original’, at just shy of £1.50 it’s not as cheep as a standard white loaf, but the extra cost is by far worth it!

 

– Cheese fillings can be improved with a simple pickle. It sounds obvious, but you would be surprised how many times I have forgotten! The cheese itself, being the main attraction, can really make or break it for me. There is no comparison between tucking into a deliciously tangy mature cheddar and tomato sandwich, and two slices of bread surrounding a lifeless piece of mousetrap cheddar. Blue cheeses are generally to be avoided when it comes to the sandwich department. French soft cheese (Brie/Camembert) go really well with a little salad. And don’t forget Elemental, Edam & Jarlsberg! All these cheeses cost around £1.00-£2.00 for a decent chunk, or a pre-sliced  packet.

 

– Meat is a common sandwich filling, from straight sandwich ham, to the more exotic cured European meats. My favorite meats to fill a sandwich are European spiced sausages, (pepperoni, salami, chorizo etc.) As a replacement for ham, I discovered the eastern European meats section of Tesco’s, and all the wonders they stock. ‘Sopocka’ is a delightfully flavored ham, perfect for a light lunch, but in generall, all the meats in that section (across the isle from the cheeses in the local Tesco metro) are great!

 

If you have access to a frying pan & toaster and have a few minuets to spare, this is a fantastic little variant on a cheese sandwich:

 

Melted Cheese Sandwich (for 1, serve with crisps/ a piece of fruit, eat hot!)

– 2 slices of bread, toasted and buttered on both sides

– a few slices of good, mature cheddar cheese

– a lettuce leaf or two (enough for the sandwich)

– a good teaspoon of caramelised onion chutney

Construct the sandwich, order doesn’t really matter, but I always think they taste better when the chutney and the cheese are on the same side of the lettuce. Pop the sandwich into the frying pan and heat over a medium heat, turning it over every few minuets. The aim is to melt the cheese whilst not burning the bread! Its easier than it sounds and shouldn’t be a problem if you maintain the flipping and don’t bee to inpatient with the heat!

Once the cheese is sufficiently oozy, take it off the heat, slice in half, and enjoy!

 

 

 

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Welfare Blog – Sunday 2nd Week (20/01/13)

So, it’s Sunday again!

This week I decided to go for a simple recipe, though nice none the less.

Chorizo and chicken [Serves 1] (serve with any pasta, lovely on spaghetti, anything will do!):

– Handful of chorizo, coarsely diced

– Chicken breasts cut into thin strips/chunks

– Half a medium onion, diced

– 1 clove of garlic, crushed

– 2-3 tbsps of olive oil

– 3 medium tomatoes diced

So fry the onion in the oil over a medium heat until translucent, for around 5 mins. Add the garlic and quickly cook, being careful not to burn. Add the chorizo and heat for a few minutes until starts to brown. If the chorizo is already cooked, there is no need to cook it otherwise cook it through. The aim is to get some of the spice/flavour into the oil for the chicken find this.

Throw in the chicken and cook through, coating it in all the lovely chorizo oil. When the chicken is done, add the tomatoes, bring the juices to the boil on a low heat and simmer for a few minutes until reduced to a paste like consistency.

Serve over pasta with a good Spanish lager or a glass of dry white wine and enjoy.

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Sunday 1st Week (13/01/13)

I am a great believer that good food makes a happy mind, and so with that in mind I decided that I should compile some of my knowledge of food into a weekly column on the subject. Throughout the following I will list the prices of all the ingredients from both Tesco and from local delis, fish mongers, butchers etc. In my opinion, the quality gained by buying from a good supplier more than makes up for the extra cost, however, we are all students, and so even I will be doing some of the shopping from Tesco!

First of all, I think everybody should have a few cupboard essentials, often not on the student repertoire:

Olive Oil:
A good olive oil is much better than any vegetable equivalent for almost all European cooking. For £3.00-£4.00 from Tesco you can get a good 500ml bottle of the stuff. They last a long time, I cook with it nearly every night and it lasts me about a term.

Pesto:
Both red and green pesto can be used to brighten up relatively simple dishes. Filled pasta or small ravioli cooked in boiling water then thrown in a frying pan with half a jar of pesto, a good glug of olive oil and a squirt of tomato puree. Stir through until hot and serve with some sausages makes a lovely, quick and easy dinner.

Tomato Passata
This fantastic essential of sieved tomatoes got me through almost half of my dinners in the Tommy White kitchens.
A fantastically quick (less than 5 mins) and tasty pasta sauce can be made with half a carton of passata, a good squeeze of garlic puree, a little tomato puree, add herbs and season to taste. Add chicken, sausages or un-smoked, diced bacon for a meaty sauce, or enjoy as it is.

Chorizo
Whether in the pre-cooked deli meat form, or the smaller sausage form, this Spanish spiced sausage is a favorite of mine. It goes fantastically with chicken, dice it and put it in an omelette or fry it and use it in place of other sausages in many dishes.

 

This week I decided to go continental and try an interesting tapas recipe I picked up form Nigel Slater’s ‘Real Fast Food’.

Kidneys Cooked With Sherry: (for 2, serve with mashed potatoes)

8 lambs kidneys, halved and cores removed
juice of 1 lemon
2 tablespoons of olive oil
1 medium onion
2 cloves of garlic (crushed)
1 tablespoon of flour
1 wine glass of dry sherry
1 tablespoon of finely chopped fresh flat leaf parsley
salt
freshly ground black pepper

Marinade the kidneys in the lemon juice for at least 10 minutes before you begin cooking.

Heat the olive oil in a frying pan and cook the onion over a medium heat until translucent, about 5-7 minutes. Add the garlic and cook briefly. Turn up the heat to boil away any liquid, being careful not to burn it all! Drain the kidneys and dry them on some kitchen paper. Add the kidneys to the pan and brown them on all sides, stir in the flour, and add the sherry and an equal amount of water. Bring to the boil, reduce the heat and simmer for 10 minutes. Add the parsley, taste, and season with the salt and pepper.

 

Kidneys can be a scary prospect for the inexperienced, Anna was quite apprehensive at first, but ended up loving it! The core is the white bit in the middle, it can be easily removed by cutting the kidney in quarters, once down its length, and once through the middle before using a sharp knife to cut out the white core from the corner. My kidneys absorbed all the lemon juice, and couldn’t practically be dried with the kitchen paper, so when I put them in they released quite a lot of liquid. If this happens, don’t worry! It will boil away to a thick liquid in about 2-5 minutes, then continue with the recipe as written above.

 
For this recipe I bought a nice medium dry Amontillado sherry from Oddbins on little Clarendon street for £7.50. (cheaper than Tesco, at £9.50). The kidneys were from Organic Meats in the covered market, they cost more than Tesco, but still only a couple of quid. (Tesco lamb kidneys £1.80 for 450g).

Also in the covered market, the Oxford Cheese Co. do some fantastic interesting cheeses, at the time of writing they stocked a lovely Austrian cheese ‘Tommes aux Fleurs’, at around £3 per 100g its not cheap, but its lovely nutty taste, and yeasty after taste make it fantastic for something a little different.

On the way into town I popped into Taylors, the Deli at the end of little Clarendon street. They stock all the normal deli things, meats, cheeses, olives, and jars and tins galore. They also do fantastic coffee! I bought a medium latte for £2.20, it was much nicer than the standard Costa fare, and about the same price!

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