Assist culinary cookbook

CUL INARYSCHOOL GAME S

R E C I P E B O O K

Welcome to the Culinary Games Cookbook The Culinary School Games was created to celebrate the Commonwealth games coming to Scotland. The promotion was run by ASSIST FM in association with Game on Scotland, and was sponsored by Impact Cashless Solutions, McCain and Premier Foods. Thanks go too, to our partner organisation The Cook School Scotland.

Two competitions ran simultaneously:

Local Authority promotion and competition

Scottish School Pupil recipe competition

The Local Authority promotion and competition involved the creation of main meal recipes from countries across the Commonwealth. Each local authority was allocated a second and third team to support, by sportscotland.

The local authority caterers were challenged to work with a pupil from their school and create a recipe for one of their second teams. All the recipes were entered into a competition and the top ten recipes were chosen, with a member of the school catering staff and a school pupil competing in a cook off against the other nine teams. The cook off took place at The Cook School Scotland on the 10th March 2014, which also happened to be Commonwealth Day.

The competitors had 1 hour 15 minutes to cook the main course, and the dishes were judged on the day with the top three competitors will be given Gold, Silver and Bronze medals. They were also be given a certificate, and their school won a monetary prize to spend on a relevant area.

Congratulations to everyone who took part. The Ten teams that got through were from:

West Lothian representing Turks and Caicos

West Dunbartonshire representing Uganda

Stirling representing Vanuatu

Scottish Borders representing England

Perth & Kinross representing Bangladesh

North Ayrshire representing Nigeria

Midlothian representing Seychelles

Inverclyde representing Dominica

Dundee City representing South Africa

Aberdeenshire representing Antigua and Barbuda

Special congratulations go to the Gold, Silver and Bronze medal winners who were:

Gold medalStirling representing Vanuatu

Margaret Shreter with Reuben Dimmer, age 10 from Callander Primary School

Silver Medal Perth & Kinross representing Bangladesh

Denise Black with Heather Wheadon, age 10 from Luncarty Primary School

Bronze MedalWest Lothian representing Turks and Caicos

Angela Shanks with Iona Quinn, age 15, The James Young High School

Individual Scottish School Pupil recipe competitionFor this we asked pupils in Scotland to enter their own individual Commonwealth recipes into a competition where they could win itunes vouchers as well as Gold, Silver and Bronze medals and certificates. We had a fantastic response with hundreds of entries. The judging decision was extremely difficult but we whittled the entries down to the best ten and they appear in this book.

We also chose a top three and these were:

Gold medal: Haley McArthur, aged 11, of Cumbrae Primary. Millport Silver Medal: Sophie Kennedy, aged 5, of Bonhill Primary School , Bonhill Bronze medal: Asher and Zeph Petit, aged 10, of Park School in Oban

Congratulations to everyone who took part.

The RecipesWhat you will find in this electronic recipe book are 4 colour coded sections:

The top ten Local authority promotion recipes

The top ten pupil recipes

Fairtrade recipes provided by The Scottish Fair Trade Forum

The Cook School Scotland recipes

We hope that you enjoy cooking some of the recipes in this book. We certainly had fun putting it together.

Thanks go to our sponsors, Impact Cashless Solutions, McCain and Premier Foods. Thanks also to The Cook School Scotland for providing their wonderful facility to us for our cook off, and for their support of the Scottish School Meals industry.

Culinary Games Cookbook

Section 1

Local Authority PromotionTop Ten recipes


The Culinary Games is sponsored by

ingredients Red Tractor Chicken Meat diced 240g Sweet Potatoes 100g Green Chillies 20g Shallots 20g Garlic Puree 10g Fresh Coriander 20g Fresh Basil 20g Ground Coriander 2.5g Ground White Pepper 2.5g Lime Juice 30ml Light Brown Sugar 5g Fresh Ginger 10g Lemon Grass 10g

Fish Sauce 45ml Coconut Milk 400ml Cornflour 30g Fresh Mango ½ Caster Sugar 250g Water 100ml Lime Juice 15ml Fresh Ginger 15g All Spice 5g Long Grain Rice 160g Plain Flour 20g Wholemeal Plain Flour 20g Water 30ml Olive Oil 2ml Olive Oil 2ml

Gold MedalMargaret Shreter with Reuben Dimmer, age 10 from callander Primary School

Coconut Chicken and Sweet Potato Curry Served with Rice and Flatbread and Homemade Mango Chutney

Stirling representing Vanuatu


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Green Curry Paste 1 Place all ingredients in a food processor and blend to a paste.

Coconut Chicken & Sweet Potato Curry 1 Heat the coconut cream, then add curry paste and simmer gently for 10 minutes. 2 Add the chicken and sweet potato and simmer until the chicken is cooked, for approximately 20-25 mins. 3 Thicken with cornflour if needed. 4 Serve decorated with shredded red pepper and a coriander leaf.

Rice 1 Put rice and water in a heavy bottomed pan with a tight fitting lid, season with salt. 2 Bring to boil over a high heat. 3 Transfer to a low heat and simmer for 12 minutes or until the water is absorbed. 4 Remove from the stove, leave to sit with the lid on for 5-10 mins. 5 Fluff up with a fork.

Flatbread 1 Place flour, oil and water in a bowl, mix together to form a dough. 2 Knead until smooth, divide into portions and roll to size. 3 Heat a frying pan or griddle and dry fry. Mango Chutney 1 Puree ¼ Mango in a food processor and finely chop another ¼. 2 Put all of the ingredients in a large pan, bring to the boil over a medium heat then reduce heat and simmer, stirring occasionally for 30-40 mins. 3 Leave to cool and serve.

seCTion 1 - loCal auThoriTy promoTion


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Silver Medal Perth & Kinross representing Bangladesh

Sweet & Sour Balti Chicken, Sweet Potato Sag Aloo, Saffron Rice and Naan Breadingredients Sweet & Sour Tomato Puree 30gm Natural Yoghurt 30ml Garlic Puree 5gm Garam Masala 3gm Chilli Powder 2gm Mango Chutney 30gm Vegetable Oil 15ml Fresh Chicken Breast 360gm Fresh Coriander 20gm Fresh Green Chilli 10gm Water 150ml Sag Aloo Spinach 150gm Vegetable Oil 10ml Garam Masala 5gm Onion, thinly sliced 75gm Garlic Puree 5gm Root ginger 10gm Sweet potato diced (McCain’s) 225gm Chilli Powder 1gm Salt 0.5gm Water 90ml

Naan Bread Self Raising Flour 100gm Yoghurt 10gm Baking Powder 2.5gm Salt 0.25gm Vegetable Oil 5ml Milk 50ml

Saffron Rice Long Grain Rice 160gm Strands Saffron 2 Water 500ml

Denise Black with Heather Wheadon, age 10 from Luncarty Primary School

method

Sweet & Sour Chicken Balti 1 In a bowl mix together the tomato puree, yoghurt, garlic puree, garam masala, chilli powder and mango chutney. 2 Heat the oil in a karahi or pan. Lower heat slightly and add spice mix. Bring to boil and simmmer gently for 2 minutes. 3 Add chicken pieces and stir until they are well coated. 4 Stir in the water to thin the sauce and bring to boil and simmer gently for 15 mintues until chicken reaches 82 degrees C 5 Finally add chopped coriander, retaining a little for decoration, and chopped green chilli.

6 Serve.

Sag Aloo 1 Wash & trim spinach, blanch in a pan of boiling water for 3-4minutes. 2 Drain and squeeze out excess liquid and set aside. 3 Heat oil in frying pan. Add onion, garlic and peeled and finely chopped ginger.

4 Add sliced onion, crushed garlic, chopped ginger and garam masala.

5 Add diced sweet potato, chilli, salt and water. Stir until temp reaches 75 degrees C

6 Serve hot.

Naan Bread 1 Sift flour, baking powder and salt together in a bowl. 2 Make a well in the centre and add milk and oil 3 Mix to a scone like dough. 4 Divide into four and, on a floured board, tear into tear drop shapes. 5 Cook for a couple of minutes each side in a hot dry frying pan. A little oil and a sprinking of poppy seed may be put on naans before frying if desired.

Saffron Rice 1 Put saffron into a small amount of boiling water. Stand for 10 minutes. 2 Rinse the rice and put into pan and cover with cold water. Add strained saffron water.

3 Bring to boil. Cover and cook for 15 minutes. Rice should have absorbed water but drain if necessary. 4 Serve and garnish with coriander.



Bronze Medal West Lothian representing Turks and Caicos

Cod Fishcakes with Rice and Peas and Pineapple and Coriander Dip

Rice and PeasOnion, finely chopped 1 smallGarlic cloves, pressed 2Olive oil 1tbsBasmati rice 2 cupsCups water 2 x ½Can chicken broth 10 ounceUnsweetened coconut milk ½ cupPeas, rinsed and drained 1 canChopped fresh parsley 1tbsSalt 2tspGarnish: fresh parsley sprigs

Dip Chopped pineapple 7ozRed chilli de-seeded and chopped 1Coriander small handfulJuice of 1 lime

ingredients Cod Fishcakes Cod Fillets 1lbMedium potatoes 2Breadcrumbs 1 cupFresh chopped parsley Freshly grated Parmesan cheese 2tbspGarlic cloves, finely chopped 2Salt 1spPepper ½ tspEggs, lightly beaten 2Sunflower oil, for frying Strands Saffron 2Water 500ml

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Juice of 1 lime

Angela Shanks with iona Quinn, age 15, the James Young High

method

Cod Fishcakes 1 Boil and mash the potatoes, set them aside.

2 Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly add another egg. If too sticky add some more bread crumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil

Rice and Peas 1 Saute onion and garlic in hot oil over medium-high heat 1 to 2 minutes or until translucent.

2 Add rice and next 3 ingredients: bring to the boil. Cover, reduce heat and simmer 25 minutes or until liquid is absorbed and rice is tender.

3 Stir in peas, parsley, lemon rind and salt. 4 Garnish if required


West Dunbartonshire representing Uganda

Sadie Burke with Scott McBride, age 11 from Knoxland Primary School.

Knowombo. Chicken & fish based stew typical of the food served in Uganda.

Curry Powder: Ground Cardamon 1 tspGround Cumin 1 tsp Ground Ginger 0.5 tsp Ground Cayenne 0.5 tspn Mix ingredients together and place in small jar. Chapatis Wholewheat Flour 150g Milk 150ml Salt to tasteOil 1 tbsp

ingredients Chicken (diced) 280g Mackerel (broken up ) 50g Mushrooms (sliced) 200g Sweet Potato (peeled and 250g cut into 1.5cm cubes) Canned chopped Tomatoes 400g Natural Yogurt 250mls Garlic Paste 2 tsp Onion (sliced) 80g Chicken Stock 150mls Bananas (diced) 60g

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Knowombo is Knoxland Primary School’s version of Luwombo. Luwombo is a traditional dish prepared by the Baganda people of southern Uganda. Luwombo is a traditional dish from Uganda which involves cooking meat and fish with vegetables in banana leaves and is often served as a celebratory dish on special occasions.


Oil 1 tbsp

method

Stew 1. Cook the meat in an oiled frying pan until browned but not cooked, then remove and set aside. 2. Heat a teaspoon of oil in to the frying pan, then add the onion and sweet potato and stock simmer for 15 min before adding the tomatoes and spices. Salt and pepper to taste, then add mushrooms and return the chicken and smoked fish to the pan .Simmer for a further 10 minutes then add banana and yogurt. 3. Take the greaseproof paper and place a portion of KNOWOMBO in the centre of paper. 4. Fold the sides, then wrap from the ends to make at least a double layer. Tie into a package with oven-proof string then repeat this process a further 3 times. 5. Place a wire rack or trivet in the bottom of a large casserole dish, then add water to the bottom of the trivet. Place the meat packages on top of the trivet and cover the dish. Steam the packets for 15 min. 6. Remove from steamer and serve.

Chapatis 1. Add milk gradually to the flour and knead to form a smooth, medium soft dough. 2. Place dough mix on board and coat with oil. 3. Knead mix to a smooth dough for 10 mins. 4. Divide dough mix into balls, roughly the size of a golf ball. Roll dough balls to ensure they are smooth and without cracks. 5. Coat the balls in flour, flatten and roll in circular motions until flat. Coat the circles in flour. 6. Heat a frying pan on medium heat and put the chapati on it to cook. Once raised bumps begin to appear it’s ready to flip. Then repeat and do a second flip. 7. Remove from pan, dry off with paper and serve immediately or store.

Remove from steamer and serve.


Scottish Borders representing England

Angela Goodwin with claire Wilson, Age 14, from Berwickshire High School.

Yolk & Glory. A twist on a full English breakfast and a classic English bread and butter pudding.

Lincolnshire sausage 4 eachSpinach 57gSmoked bacon 4 slicesSalt pinchPepper pinchenglish mustard 1tspHash Brown Potatoes 200gButter 30gSunflower oil 15gSalt pinchCracked black pepper pinch

Black pudding 225gMushrooms 80gHaricot beans 80g

ingredients KetchupTomatoes 750gOnion 150gCelery 100gDistilled vinegar 4flozGround cinnamon ½tspGround corriander ½tspBrown sugar 80gBay leaf 1 eachEnglish mustard 1tspTomato puree 60g Loaf Wholemeal bread 6 slicesEgg 2 eachMilk ½pt

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To make the ketchup

1. Finely diced the onion and celery, deseed the tomatoes 2. Place the vinegar, bayleaf, corriander, cinnamon and sugar in a heavy based pan and bring to a simmer then add the remaining ingredients and bring to the boil stirring occasionally to prevent sticking 3. When boiling reduce the temperature and simmer for approx 30 mins • remove the bay leaf • remove from the heat and allow to cool• blend the mixture until smooth and pass through a seive and allow to cool completely Take out 3 tbsp for garnish

To make the baked beans1. Soak the beans in water overnight 2. Drain and rinse the beans3. Cook in salted water until soft4. Reheat some of the ketchup and mix together

To make the loaf1. Line and Lightly grease a 1lb loaf tin2. Cook the bacon at 165o for 10mins3. Cook the sausages at 165o for 15mins4. Wash the spinach and drain well then wilt in a frying pan with a little butter for a couple of minutes.then remove from the heat5. Mix the egg,milk,mustard,salt & pepper in a jug 6. When cooled slightly cut 2 of the sausages into rounds and place a layer in the bottom of the mould, then cut the bread to size and dip into the egg mixture layer this on top of the sausage, then cut the bacon to size removing any fat and lay this on top of the bread, layer the wilted spinach on top and add a little of the egg mixture to bind7. Add another layer of bread dipped in the egg cutting to size8. Finally cut the remaining sausages into rounds and place on top before adding another slice of bread dipped in the egg mixture cutting to size, tap the mould to release any air and add any remaining egg mixture and cook in the oven at 160o for 35-40 mins

To make the hash browns1. Clarify the butter by melting in a pan removing any of the froth from the top 2. Carefully pour the fat into the frying pan leaving the milky residue in the pan3. Peel and grate the potatoes and squeeze as much water as possible out of them by using a potato ricer being careful not to push the potato through 4. Season with salt and black pepper 5. Make the potatoes into rounds using a metal ring.push down to compact the potato with the back of a spoon - remove the ring and continue with the remaining potato6. Heat a frying pan over a medium heat adding the butter and oil - fry the hash browns for 3-4 mins on both sides or until golden brown and tender in the middle (add more oil and butter if required)7. Drain on kitchen paper8. Place on a roasting tray and reheat before serving

Mushrooms and black puddingWash the mushrooms then cut into 4 slices1. Cook in the oven 160o for 8mins on a lightly buttered baking tray turning half way through 2. Cut out 2 small rounds from each slice of black pudding then slice in half to give 2 slices place on a baking tray and cook in the oven at 160o for 5-6mins

To make the baked beans1. Drain and rinse the beans 2. Cook in salted water until soft 3. Reheat some of the ketchup and mix together To make the tea 1. Boil the kettle 2. Warm the mug with a little of the water - then add the teabag 3. When the desired strength is reached remove the teabag and add milk When the loaf is cooked leave to cool slightly then cut into 4 portions and arrange on the plates with the black pudding and mushrooms. Add the hash browns putting the baked beans on top garnish with a sprig of parsley. Using the remaining ketchup pipe a zig zig on the plates. Make up the tea and enjoy


North Ayrshire representing Nigeria

Kathleen chapman with Amanda McKeating, age 10, from Stanley Primary School, Ardrossan

Suya and Jollof (Nigerian Chicken Skewers) Nigerian Chicken Skewers served with Nigerian savoury fried rice.

Bell pepper chopped 1 mediumGarlic grated 2 clovesOil 4 tbspRed pepper flakes 1 tspChilli powder 1 tspGround cumin 1 tsp Paprika 1 tspTomato puree 2 tbspPepper 1 pinch Tomato ketchup 2 tbspTinned tomatoes 1 tin Water 1 cupChicken broth cubes 2

ingredients SuyaGarlic powder 1 tbspGround ginger 1 tbsp Paprika 1 tbspCayenne powder 2 tbsp Dried onion flakes 1 tbsp Boneless,skinless chicken breast 454g

Jollof (Savoury fried rice) Long grain rice 1 cup Onions roughly chopped 2 large

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Chicken broth cubes 2

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Suya (Nigerian Chicken Skewers) 1. Mix all the dry ingredients together. 2. Slice the chicken into thin pieces then sprinkle with the seasoning mix and sit for five minutes. 3. Thread the chicken onto skewers and brush with the oil.

4. Grill for three minutes on each side or until chicken is cooked through.

If using wooden skewers soak them for at least half an hour before using to avoid burning.

Jollof (Traditional Nigerian Savoury Rice) 1. Preheat oven to 150C 2. In a medium sized pan, add 2 tbsp of the oil and heat over a medium heat. Add the onions, peppers and red pepper flakes and cook for 4-5 minutes until started to cook. Then grate in garlic and cook for a minute while stirring. 3. Stir in the chili powder, cumin, paprika and pepper and cook, while stirring, for 2 minutes. It will appear as though the spices coat the pan - that is fine. Crumble in the broth cubes and cook for a further minute. 4. Stir through the tomato puree & ketchup, then immediately add the tinned tomatoes and water (once can is empty, re-fill with water and pour into pan).

5. Bring to a gentle simmer, stirring to de-glaze/dislodge any spices at the bottom, and taste for spice & seasoning - adjust accordingly.

6. Fold in the washed rice, bring to just under a simmer and stir through the remaining oil (this will prevent sticking).

7. Cover pan with tinfoil and its lid, then place in the preheated oven. Cook for 20-25 minutes or until all liquid is absorbed and rice cooked. Stirring is only required at the end - dish is best left untouched while cooking. 8. After 20 mins, take out of oven and unveil. There will be a layer of concentrated tomato on top. This can be stirred through the rice when you’re checking if it’s cooked. 9. If the rice still isn’t cooked, lid on and back in for another 5 mins; or if the rice appears too wet/stodgy, place back in the oven without the lid.

10. Leave to stand for 2 mins, lid on, before serving. You can serve this with a traditional Nigerian Sald, yams and sweetcorn for added nutritional value.


Midlothian representing Seychelles

AnnMarie thorburn with Jack Firth, Age 10 from Woodburn Primary School, Dalkeith

Seychellois Chicken Wrap with Spicy Mango Dip

Spicy Mango Dip Non-fat yoghurt 100g Non-fat mayonnaise 100g Lemon juice 60ml Water 30ml Mild curry powder 3g Pepper 1g Mango (peeled, stoned & mashed) 1

ingredients Cooked chicken strips 250g Stir-fry veg mix (fresh or frozen) 320g Spring onion 20g Wrap x4

Sauce Fish stock 20ml Sugar 20g Lime juice 40ml Red chilli flakes pinch Ginger pinch

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1. Place fish stock, lime juice & spices in a pot & cook on low heat for 2 mins.

2. Add sugar and stir until sauce thickens (about 2 mins).

3. Add cooked chicken, stir fry veg & spring onions to the marinade and cook for 2 mins.

Whilst chicken is cooking made up the dip.

1. Dice the mango and mash till smooth.

2. Place yoghurt, mayo, lemon juice, water, curry powder & pepper in a bowl or blender, whisk or blend until smooth and add the mango.

3. Place the chicken & veg into the pre-warmed wraps and serve with dip on the side. (Side salad can be served to increase nutritional value and add colour).


Inverclyde representing Dominica

esther Foster with Rachael McFarlane, aged 14 from notre Dame High School

Dominica Reef Chicken with Sticky Coconut Rice

Plain Flour 30g Pinch Salt Pinch Pepper Pinch Cayenne Pepper Plantain 500g Vegetable Oil 30ml Coconut Cream 225g Long Grain Rice 225g Red Chillies 30gFresh Coriander 15g

ingredients Chicken Breast Fillets 700g Dark Brown Sugar 24g Dried Ginger 2g Crushed Garlic 2g Dried Cinnamon 0.5g Lime Juice 15ml Salt 3g Black Pepper 1gLemon Pepper 6g Cloves (ground) 3g Mango Chutney 284g

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Reef Chicken 1. Sprinkle salt and pepper over the chicken and leave aside. In a small bowl make the Caribbean paste by mixing together the sugar, lime juice, lemon pepper, ginger, cloves, cinnamon, garlic puree and hot pepper sauce. 2. Place the chicken in an oven proof dish and rub the Caribbean paste evenly over the chicken. 3. Bake in a pre heated oven at 400f/200c for 30mins or until core temp reaches 74 degrees. 4. Take out of oven and spread the chutney over the chicken breast and return to oven for a further 3 minutes.

Sticky Coconut Rice1. Wash the rice under running water until the water runs clear to wash out excess starch. 2. Place the washed rice, coconut cream and the water in a pot. Season with salt. 3. Bring to the boil, cover and reduce heat and simmer for 10 minutes or until the liquid is absorbed and the rice is tender.

4. While the rice is cooking, mix the flour,cayenne pepper, salt and black pepper.

5. Peel and slice the plantain and then coat with the seasoned flour.

6. Heat the oil in a pan and fry the plantain until it is crisp on both sides.

7. Remove the rice from the heat and stir in the plantain and the chopped chillies.

8. Divide the mixture between four pieces of tin foil or banana leaves and sprinkle with the coriander.

9. Make into parcels and place in the oven for a further 5 minutes

Serve the Reef Chicken with the Stick Coconut Rice and garnish with lemon, lime and parsley.

Serve the Reef Chicken with the Stick Coconut Rice and garnish with lemon, lime and parsley.


Dundee City representing South Africa

carol Reid Dundee with Kayleigh McKell, age 11from St Mary’s Primary School

Chicken Curry Potjie

Fennel seeds 0.75 tspGround cinnamon 1.25 tspSalt 0.25gSugar 1.25 tspDiced potatoes 400gTomato puree 1.5 tspVegetable oil 1 tbsp

ingredients Water 130mlSkinless chicken thighs or breast 200gSliced onion 130g Bay leaf 1Garlic Puree 3gTinned Tomatoes 310gGround coriander 1.5 tsp

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1 Sauté the onions and garlic until soft

2 Add the spices and cook for two minutes

3 Add the tinned tomatoes and tomato puree

4 Add the chicken pieces and diced potatoes

5 Place lid on pot and simmer for 45mins

NoteCheck liquid level regularly

Add a little more water if needed

15mins before serving add sugar

Serve on a bed of rice cooked together with mustard seeds, turmeric and chopped onion for added flavour


Aberdeenshire representing Antigua and Barbuda

Jayne thomson with ellis Grieves, age 9, from Westhill Primary School

Antigua & Barbuda Sharing Platter served with Caribbean Salad

Chicken Dish Chicken strips 20g Tomato sauce 4g Sugar 10gCinnamon powder 2gAll Spice powder 1gCayenne powder pinchGinger powder 1gThyme leaves 1gGarlic crushed 3gLime juice of ½ Rice & Pea Triangle and Parmentier Potato Cubes Rice white 40gBeans kidney & butter 20gCoconut milk 10mlWater 7ml Potatoes cubed 40g Roti bread x4 Mango decoration/slicedMango chutney accompaniment 4g

ingredients Caribbean Salad Pasta Macaroni 40gPeppers (sweet, red) sliced 10gPeas 10gSweetcorn 10gCarrot grated 10gCheese grated 10g Onion sliced 10g Salt & pepper to taste Gem lettuce leaves of ½ Salad Vinaigrette Vinegar white 10ml Olive oil 4ml Sugar 2gMustard English to taste Mixed herbs to taste

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Caribbean saladMix cooked off pasta together with prepared peppers, peas, carrot, onion, sweetcorn & cheese. Toss in vinaigrette.

Chicken 1. Blend herbs & spices with tomato sauce, garlic and lime juice to make ‘Susie sauce’.

2. Set aside a small amount of the sauce to dress the main plate.

3. Coat chicken in ‘Susie sauce’ and marinate for 1 hour (minimum).

4. Pan fry chicken until cooked throughout and set aside.

rice & pea Triangle 1. Cook the rice in water, coconut milk seasoned with thyme.

2. Cook beans separately or use warmed tinned beans.

3. Piemater Potatoes - Dice potatoes into 20mm cubes, season, coat with oil and roast until golden brown.

presentationCaribbean Salad to be serve in a Gem lettuce ‘cup’ set on main plate.

Place cooked chicken inside a halved roti, folded & put 2 of these on main plate.

Press alternating layers of rice and beans into a 5cm deep metal triangle on main plate and remove ring to reveal ‘triangle’.

Dress the plate with a swirl or swipe of ‘Susie sauce’.

The components of the main course are arranged in a way that represents the flag of Antigua & Barbuda with salad at the side representing the islands.


Section 2

PupilTop Ten recipes



ingredients1 medium duck breast2 medium leafs of home grown kale2 slice of Isle of Cumbrae black pudding 1 apple Salt ‘n’ pepper season to tasteSugar - sprinkleHomemade blackcurrant jam 4 tbspThe cooked duck fat juices Balsamic vinegar 1 tps

Gold MedalHaley McArthur, cumbrae Primary, Millport

Pan Fried Duck Breast with Homemade Isle of Cumbrae Black Pudding

my dish is based on my home town of millport on the isle of Cumbrae. my dish is pan fried duck breast with homemade isle of Cumbrae black pudding,caramelised apples,with a blackcurrant,balsamic reduction with home grown curly kale.

my dish is designed for the scotland team - the reason i chose a dish for scotland is because of my connection with where the commonwealth baton came from. i live on the isle of Cumbrae and it was from our island (the Garrison house grounds) that the wood to make the baton came from. in my dish i have kept the link to our island by using isle of Cumbrae black pudding made by my dad in the butchers in the town of millport on the isle of Cumbrae and also home grown curly kale and locally picked blackcurrants.


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1 Score the skin side of the duck breast and season on both sides.

2 Heat up a frying pan, once hot place the duck breast in the pan skin side down, let to crisp up and roughly cook through 8 mins.

3 Put your 2 slices of black pudding in the grill, cook on high for 2 mins each side then put on plate and keep warm.

4 Slice 1 apple into wedges place in frying pan with a wee bit of the duck juices and a generous sprinkle of sugar and leave to caramelise.

5 Put the kale into a pot of put salted water in to kill any germs, once clean empty the water then fill up with boiled water and cook for 4 mins.

6 Put 4 spoons of blackcurrant jam in a pot and 1 tsp balsamic vinegar in and reduce add salt ‘n’ pepper

Plating upCarve your lovely and tender duck diagonally

Get a presentable plate and dot with blackcurrant and balsamic reduction

Then put the hot homemade black pudding sitting next to each other

Cover the black pudding with the caramelised apples

Then place the hot carved duck on top of it all

Drizzle the rest of the blackcurrant, balsamic reduction over the meat

Then serve with kale and a drizzle of duck juices.

seCTion 2 - pupil

ingredientsGoat Stew 2-3 tablespoons oil 1 onion & 1 red pepper 1 mild, 2 med 3 hot chilli peppers Small handful chopped coriander2 tins chopped tomatoes 500ml beef stock500g goat (can be replaced with beef)1 lemon juice4 garlic cloves minced 6 green bananas To season salt

Sweet Potato Crisps2 sweet potatoes peeled and finely sliced into rounds2-3 tablespoons oilTo season salt and paprika

Silver MedalSophie Kennedy, Bonhill Primary School

Uganda Goat Stew served with Sweet Potato Crisps i choose this recipe because i like goats.


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Goat stew1 Soak bananas in lemon juice and put to one side

2 In a large pot add oil and let it heat for 1 min

3 Add the goat and brown

4 Add the onion and red pepper, sauté 2-3 min

5 Add tomatoes, sauté 2-3 min

6 Add beef stock, bring to the boil then simmer for 20 min

7 Add bananas and simmer 30 min until meat is tender and bananas have softened, add salt to taste

Sweet Potato Crisps1 Heat oil in frying pan

2 Add sliced potato lightly fry on each side for 2-3min

3 Remove from pan and set on kitchen roll to remove excess oil

4 Season to taste with salt and paprika

seCTion 2 - pupil

ingredientsChicken 12 skinless and boneless chicken thighsLemon juice1 tbsp all purpose seasoning2 tsp chicken seasoning1 tsp curry powder1 tbsp coarsely ground black pepper1 clove garlic, finely chopped1 onion, sliced1 red chilli, chopped5 sprigs thyme300ml sunflower oil2 plum tomatoes from a tin, chopped

For the rice and peas350g basmati rice, rinsed150g dried red kidney beans, soaked overnight75g creamed coconut, cut into chunkssalt, to taste

For the Dumplings2 cups flour1 teaspoon baking powder¼ cup cold water1 tablespoon coconut oil (other vegetable oils or butter may be substituted)

Bronze MedalAsher and Zeph Petit, Park School in oban

Chicken with Dumplings


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method

1 For the rice and peas, place the rice and kidney beans in a saucepan and fill the pan 2/3rds full with water. Bring to the boil then add the coconut and stir briefly. Boil for another 5 minutes then turn off the heat and cover the pan with foil and a lid. Leave without lifting the lid for 30 minutes.

2 Start by washing the chicken. This is done by placing chicken in a large bowl and covering with cold water. Add some lemon juice and give it a good swirl for a couple of minutes, then drain off the chicken by placing it in a colander. Once the excess water has drained, put the chicken back in the bowl.

3 Add the dried ingredients to the bowl and rub into the chicken by hand. Add the garlic, onion, chilli and thyme and mix once more. Cover and leave in the fridge for at least 1 hour.

4 Heat the oil in a wok until very hot. Remove the chicken from the bowl, leaving the thyme, chilli, garlic and onion behind. Brown the chicken in batches then pass the oil through a sieve to use later.

5 Put the pan back on the heat and add approximately 3 tablespoons of the sieved oil. Return the chicken to the pan with the onion, garlic, chilli, thyme and chopped tomatoes. Cover with boiling water and simmer for 15 minutes.

6 Turn down the heat and simmer for 1 hour until the liquid has reduced. Serve with the rice and peas.

For the Dumplings

Combine flour and baking power in a bowl. Mix vegetable oil into flour and baking powder mixture. Add water. Knead dough until it is a tight mass. Divide into 12 roughly equal pieces. Kneed each piece into a ball. Flatten, fry in hot oil, that is at least half the height of the dough balls, until golden brown.

seCTion 2 - pupil

ingredients250ml single cream1 cup of white rice1 cup of good quality coconut milk1 heaped tbsp. dry shredded unsweetened coconut type.2 tsp. garlic puree1tsp. Ginger puree4 cardamom pods1 (10cm) cinnamon stick½ tsp. mild chilli powder½ tsp. ground turmeric ½ tsp. ground coriander ½ tsp. ground tumeric

½ tsp. ground coriander2 chicken breast fillets, diced½ tbsp. gram flour100ml milk250ml single cream

tia curtis and Shannon Keirs - Auchinleck Academy

T’n’S Creamy Coconut Korma We choose this recipe because it’s a non-spicy curry and we made the adaption of coconut because lots of indian recipes have involved coconut in them and we picked it also cause it’s an all family dish.


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method

Coconut rice1 Rub oil over the bottom of a deep-sided pot you will also a tight fitting lid.

2 Place rice, coconut milk, water, shredded coconut, and salt in a pot and set over medium-high to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.

3 Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just above minimum), cover tightly with a lid and let simmer 15-20 minutes or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-waters gone, go on to next step.

4 Replace to lid and turn off the heat, but leave covered for another five to ten minutes, or until ready to eat.

5 When ready to serve remove the lid and fluff the rice with a fork or chopsticks.

korma 1 Heat the veg oil in pan add onion, garlic and ginger puree, cardamom pods and cinnamon sticks. Cook until onions begin to soften.

2 Add the chilli powder turmeric and coriander and mix well with the onion. Add the diced chicken, cook until chicken begins to seal, stirring frequently

3 Blend the gram flour with the milk then add to the pan, bring to boil then reduce the heat, cover and simmer for 10 minutes. Stir in the cream and simmer for a further 15 to 20 minutes season with salt

4 Ensure the chicken is no longer pink in the centre, and then serve with rice.

seCTion 2 - pupil

ingredients50g baconHalf celeryHalf small yellow onionHalf small green pepper, 1 garlic clove150g pound dried black-eyed peas, about 1 cups1 bay leaf1 heaping teaspoon Cajun seasoningSalt1 cups long-grain riceHalf red pepper (we added this ingredient)

Melissa Shaw, emily Duncan and taylor Ronney: Auchinleck Academy

Hoppin John’s Velodrome Special This dish has our daily requirement of vegetables. it is one of the easiest dishes you could make which doesn’t take to long. it is family friendly. From what we have seen bermuda’s foods are very healthy and this is why we choose this. our dish includes rice which is a carbohydrate. black eyed peas contain calcium, protein, fibre and vitamin a. We also think our dish looks like a velodrome which cyclists use in the olympics.


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method

1 If you are using bacon, cut it into small pieces and cook it slowly in a medium pot over medium-low heat. Once the bacon is crispy (or the oil is hot), increase the heat to medium-high and add the celery, onion, and green pepper and red pepper until they begin to brown, about 4-5 minutes. Add the garlic, stir well and cook for another 1-2 minutes.

2 Add the black-eyed peas, bay leaf, and Cajun seasoning and cover with 1 cups of water. Cook for 30 minutes, or longer if needed, until the peas are tender (not mushy)

3 While the black-eyed peas are cooking, cook the rice separately.

4 When the peas are tender, strain out the remaining cooking water. Remove and discard the bay leaf. Taste the peas for salt and add more if needed.

5 Serve the dish either by placing a ladle-full of black-eyed peas over steamed rice, or by mixing the two together in a large bowl.

seCTion 2 - pupil

ingredients2 Chicken breasts1 onion1 garlic clove1 green pepper1½ red chillies3 tbsp garam massala½ tsp turmeric½ tsp cumin seeds½ tsp ground corianderJuice of ½ lemon750ml Chicken stock1 tbsp tomato puree225g basmati rice

Roti1 cup flour½ cup lukewarm waterpinch salt

erin Mathieson, culloden Academy

Chicken Biryani with Rustic Rotii have chosen to cook this dish as i love indian food and they include lots of different spices and flavours.


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method

1 Cut the chicken into pieces. Peel and chop the onion and garlic. Deseed and chop the pepper and chillies.

2 Heat oil in a frying pan. Fry the onions for 5 mins and keep stirring when cooking until soft. Add the garlic, chillies, garam masala, turmeric, cumin and ground coriander. Cook for 1 minute. Add chicken and green pepper. Stir over high heat until chicken is sealed. Add rice, tomato puree and stock. Bring mixture to a boil.

3 Turn heat down. Let is simmer uncovered for 20 mins and until the stock has absorbed. Stir occasionally to prevent it sticking to the pan. Stir in the lemon juice.

rotiIn a bowl add flour, lukewarm water, salt, and mix. Divide and roll the mixture into 4 balls. Roll out with a rolling pin until they are thin. Cook 1 at a time on a flat pan until they have colour. Then serve.

seCTion 2 - pupil

ingredients1 tablespoon olive oil 1 skinless, boneless chicken breast fillets 300ml chicken stock 250g apricot jam 1 tablespoon reduced salt soy sauce 2 tablespoon cornflour 1 tablespoon water ½ red pepper

1 tbsp kale (shredded)50g rice1 dried apricot (shredded)SeasoningPreparation: 5min Cook: 15min Ready in: 20min

chloe Dickson, St. Joseph’s Academy, Kilmarnock

Soy and Apricot Chickeni really enjoyed preparing and tasting my chosen dish and thought the british Virgin isles was an interesting country to investigate. i felt that the recipes that i found were lacking in spirit and fun therefore i have tried to celebrate the british Virgin isles with flair with my chosen dish.


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method

1 Heat oil in a large frying pan, add chicken and brown all over.

2 Add chicken stock, jam and soy sauce. Simmer for 15 minutes or until chicken is cooked when tested. Macedoine the red pepper and leave to the side.

3 Remove chicken from frying pan. Add cornflour and water to sauce to thicken (equal amounts more of each if you like it thicker) and stir thoroughly. Simmer 1 minute and reduce. Add the red pepper and take off the heat.

4 Boil water and add rice. Cook until soft. Drain water from the rice, season and mix in the shredded kale. Place the rice into a small rounded container and place on to plate. Carefully remove the rounded container.

5 Slice the chicken and place next to the rice and pour the reduced sauce on top.

6 Garnish rice with the shredded dried apricot. Serve.

seCTion 2 - pupil

ingredientsTahini1 cucumber1 large tomato3 radishes1 green onion10 mint leavesparsley¾ cup tahini1 ¼ cup lemon juice2 tbsp. olive oil

Piri Piri chicken¼ cup paprika2 tbsp. hot chilli powder ½ cup lemon juice4 garlic cloves1 ½ Freshly chopped ginger1 ½ teaspoons salt4 chicken breasts

charlie Harkness, Kelsie Druggan and Skye Lazenby: Auchinleck Academy

Piri Piri Chicken with a Tahini SaladWe chose this dish because it is a well known recipe and is very nutritious, healthy and easy to make. We chose africa because they are well known for their exotic flavours and nutritious food.


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method

Tahini salad1 Combine the cucumber, tomato, and radish in a bowl with the green onion, mint, and parsley. In a small bowl, stir together the garlic, tahini, lemon juice, and olive oil until smooth; season to taste with salt.

piri piri Chicken1 In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.

2 Preheat a grill for medium heat.

3 Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

seCTion 2 - pupil

ingredientsGrilled Chicken (Serves 3)3 chicken breasts1 garlic clove1 teaspoon ground allspice1 tablespoon soy sauce1 tablespoon lime juice1 tablespoon green chilli, minced1 tablespoon fresh ginger root, minced 4 tablespoons orange juice1 spring onion, minced

Spicy Vegetable noodles (Serves 3)225g egg noodles3 tablespoons vegetable oil2 garlic cloves, crushed1 onion, chopped100g red pepper100g green pepper40g finely chopped celery½ teaspoon five-spice powder1 vegetable stock cube½ teaspoon freshly ground black pepper1 tablespoon soy sauceSalt (optional)

Bethany Gilligan, eva Beattie, Jenna Gardiner and Kara Gemmell; Auchinleck Academy

Jamaican Grilled Chicken & Spicy Vegetable NoodlesWe chose to make this dish because we enjoy the Jamaican spices and flavours. We also find their culture fascinating and would hope to visit one day in the future.


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method

Grilled Chicken Prep: 10minCook: 30min

1 Combine spring onions, orange juice, ginger, chilli, lime juice, soy sauce, garlic and allspice. Add chicken and marinate for 8 hours.

2 Preheat grill for medium heat. Cook chicken until juices run clear, and drizzle with leftover marinade that has been boiled for 2 to 3 minutes.

spicy Vegetable noodlesPrep: 10 min Cook: 15-20 min 1 Cook the noodles in plenty of boiling salted water for 10 minutes or according to the packet instructions, then drain and spread out to cool, on a large plate.

2 Heat the oil in a wok and stir-fry the garlic, onion, red and green peppers and celery, tossing them together to mix.

3 Add the five-spice powder, the stock cube and black pepper, stir well and cook for 5 minutes.

4 Stir in the noodles and soy sauce, if using and season with salt.

seCTion 2 - pupil

ingredientsA Scotch pie caseEnglish bangersIrish PotatoesWelsh LeeksGravy

Bailey crossan, Bonhill Primary School

Four Competing Countries in a Piei chose these countries because of the strong tastes competing together. They are versing each other like a challenge.


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method

Boil the potatoes and grill the bangers.

Mash the potatoes and slice the cooked bangers.

Mix the bangers and gravy.

Fill pie with sliced bangers and top with mashed potato.

Fry leeks and add to top of pie to decorate.

seCTion 2 - pupil

ingredientsFilling 125g veggie haggis1 small sweet potatoes - peeled and diced into small cubes½ onion (finely chopped),40ml of vegetarian stock, beaten egg to glaze, Pinch of dry mustard

Short crust pastry 250g of plain four, 120g margarine chopped, ½ teaspoon dry mustard, 60ml – 75ml of water

Aidan Gardiner, Portlethen Academy, Portlethen

Gardiner’s Guyana Pastyi choose to make a recipe for athletes from this country because i have never heard of the country and it has a cool name and it would be cool to visit. i choose the recipe because they traditionally eat cook up rice which is meat and potatoes dish. i decided to give a traditional Guyanan dish of meat and potatoes a scottish twist by including vegetarian haggis and sweet potatoes so that it should appeal to athletes who are vegetarian. i am making a pasty as a change from a rice dish.


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method

pastryPre heat oven to 210C and lightly grease a baking tray.

Put flour, mustard and margarine in a bowl and rub to make breadcrumbs, add water mix with a knife until comes together add more water if necessary.

Put into a ball, wrap in Clingfilm and put in refrigerator.

Filling1 Mix together vegetarian haggis, sweet potato and onion.

2 Add stock and mustard and season with salt and pepper. Mix well.

3 Roll the pastry out 3mm thick cut out 6 x 16cm round circle. Using a saucer as a guide. Spoon the filling into the centre of the circle pastry

4 Glaze the edge of the pastry with the egg wash and bring up the sides to make a half circle, pinch the edges together to form a frill and brush the egg and bake on a baking tray for 10 minutes.

5 Reduce the heat from the heat moderately 180C and cook for a further 20 minutes until golden and cooked through.

Serve hot or cold.

seCTion 2 - pupil

Section 3

Commonwealth Countries and Fair Trade Recipesscottish Fair Trade Forum



scottish Fair Trade Forum Who We are

The Scottish Fair Trade Forum was established in January 2007 by a group of Fair Trade campaigners, Scotland-based non-governmental organisations and the Scottish Government, to promote the cause of Fair Trade in Scotland and, in particular, help secure Fair Trade Nation status for Scotland.

When the Forum was established, the intent was to become one of the world’s first Fair Trade Nations and we were tasked with leading this effort. After nearly six years of hard work, Scotland achieved Fair Trade Nation status in February 2013.

Fair Trade nation

The idea of Fair Trade Nation first grew out of the Fairtrade Town movement. It was defined by criteria drawn up jointly by the Scottish Executive

(as the Scottish Government were then known) and Welsh Assembly Government in 2006. These set out the commitments that the Scottish Parliament, Government, local authorities and other public bodies needed to make to earn Fair Trade Nation status for Scotland.

Scotland is only the second nation after Wales to achieve this status. While we have much to celebrate, work must continue to keep the positive momentum to further embed Fair Trade values among the entire Scottish population and across all sectors of society.

Commonwealth Glasgow 2014

Glasgow 2014 has developed a sustainable procurement policy for the purchase of goods, services and sponsorship. This policy highlights the importance of sustainable, ethical and socially-aware resourcing; factors that were also recognised by Scotland’s achievement of Fair Trade Nation status in 2013.

Sustainable food can be defined as food that, through its production, processing, distribution consumption and waste management, provides a range of benefits and minimises harm. It requires consideration of where the main impacts in food supply may be, e.g. in primary production, processing, packaging or distribution.

seCTion 3 - CommonWealTh CounTries and Fair Trade reCipes


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Fairtrade bananas

The UK consumes around 5 BILLION bananas a year making it the third biggest commodity in and only 1 in 3 of these is Fairtrade.

The banana trade has been crucial to the national economies of the Windward Islands, such as Commonwealth St Lucia, since it was established more than 50 years ago by the former British colonial power to supply the UK market. Bananas have provided a direct living for thousands of small-scale producers, accounting for up to 50% of the Windward Islands’ total export revenue, thereby providing crucial foreign exchange for investment in social and economic development.

Of the 4,000 remaining banana growers in the Windward Islands approximately 3,400 are members of the 48 Fairtrade groups across Dominica, St Lucia and St Vincent.

The first small consignment of Fairtrade bananas from the Windwards was shipped to the UK in 2000. Since then volumes have grown to nearly 42,000 tonnes and the percentage of Windward Islands bananas sold to the Fairtrade market has grown from 30% in 2004 to over 90% in 2009, with more than 90% of banana growers in the Islands now members of Fairtrade groups.

Banana Breadingredients

225 g (8 oz) self-raising flour 100 g (4 oz) butter150 g (5 oz) caster sugar 450 g (1 lb) Fairtrade bananas (the gooier the better)½ teaspoon salt 2 eggs175 g (6 oz) mixed dried fruit

method

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Peel and mash the bananas, and then mix all the ingredients except the dried fruit together. You can do this in a food processor, or by hand in a basin. When they’re all thoroughly mixed, add the dried fruit. Spoon the mixture into a 1 kg (2 lb) non-stick loaf tin, spread it out evenly and bake it for 1½ hours. The loaf is done when a skewer pushed into its middle comes out clean. Cool on a wire rack before slicing.

Recipe by Michael Barry, sourced from the Fairtrade Foundation

Fairtrade sugar

The trade in, and production of, sugar has a long and sometimes dark history and today sugar plays a key role in the livelihoods of millions of people and the economies of many countries. It is one of the most valuable agricultural commodities and in the 17th century, the Trans-Atlantic slave trade was largely build around the sugar trade, when millions of slaves were brought to the plantations in West Indies in order to work in inhumanely brutal conditions.

Around 80% of sugar globally is produced from sugar cane and around 20% comes from sugar beet. As millions of smallholder farmers continuously face very volatile prices, there is a need to facilitate long-term processes of sustainable development and empowerment.

Fairtrade strives to bring a better value for the smallholder farmers and between 2010 and 2011 the number of individual Fairtrade farmer members more than doubled, from 17,600 to 37,000. Producer organisations sold 185,000 tonnes of Fairtrade cane sugar in 2011 and generated an estimated additional income of €7.4m in Fairtrade Premiums for their members.

Millionaire’s Shortbreadingredients

For the shortbread For the caramel250g butter 150g salted butter 250g Fairtrade Sugar 180g golden syrup300g plain flour 800g condensed milk 50g cornflour 250g Fairtrade caster sugar5g salt

For the chocolate toppingLarge pinch of sea salt flakes300g 70% dark Fairtrade chocolate

method

First make the shortbread. Cream the butter and the sugar in a bowl. Sieve in the flour, cornflour and salt and mix into the butter and sugar to make a stiff dough. Leave to rest for half an hour.

Pre-heat your oven to 180ºC. While the dough is resting line a large baking tray with sides with baking parchment and then after the dough has rested, press it into a layer on the bottom of the baking tray. Prick the dough with a fork all over. Bake for 15 to 20 minutes


and then turn the heat down to 150ºC and bake for a further 10 to 15 minutes until light golden brown. Remove from the oven and leave to cool still in the tray.

Place the ingredients for the caramel into a pan and heat on the stove, whisking all the time, for about 5 to 8 minutes until it bubbles and changes colour as it caramelises. Spread the caramel over the shortbread and allow to cool.

Once the caramel has cooled sprinkle the fleur de sel over the caramel. It needs to be cool enough so the salt stays in flakes and does not dissolve into the caramel. You will then get a lovely contrasting salty taste that sets off the sweetness of the caramel perfectly.Finally, break the Divine chocolate into a bowl and place it over a pan of boiling water. Stir until it melts. Pour over the caramel and leave to cool. Once cool, place it into the fridge to set. Cut into squares to serve.

Recipe from Divine chocolate, chef Richard Bertinet


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Fairtrade Rice

Kilombero riceKilombero rice is produced by Howard Msukwa and his fellow farmers at KASFA (their local co-operative), and is sold under the brand name ‘Malawi Kitchen’. It doesn’t currently have any Fair Trade certification because it is still a new and small enterprise in development. This therefore restricts the distribution because commercial outlets generally won’t sell products claiming to be Fair Trade unless there’s independent verification of

this. Therefore the rice is currently sold essentially on the trust that supporters place in Just Trading Scotland as an organisation, and is currently sold mostly in Fair Trade shops (such as One World Shop, Edinburgh), churches and community organisations. They aspire to become Fairtrade-certified soon however, and the National Association of Smallholder Farmers of Malawi (NASFAM) is working with both KASFA and Just Trading Scotland to this end.

Coconut Kilombero Rice and Vegetables ingredients

Serves 6300g Kilombero rice 6 chicken breasts2 tbsp sunflower oil 1 large red onion, peeled and chopped 1 tsp garlic paste 3-4 pieces ginger, rinsed and finely chopped 1 small chilli, de-seeded & finely chopped 400g can chopped tomatoes 2 tbsp coriander, chopped 3 peppers, mixed colours, finely chopped (plus extra to decorate)200ml of coconut milk black pepper

method

Rinse the rice and follow the cooking directions on the packet. Put the chicken breasts in a pan and cover them, just, with water. Bring to the boil and simmer for 10 minutes until the chicken juices run clear when tested with a knife. Allow to cool and cut into small slices or cubes. Heat one tablespoon of oil in a wok or frying pan and cook the onion with the garlic, ginger and chilli until the onion is soft. Add the tomatoes, bring to the boil and simmer to reduce until thick. Add the chopped coriander and cook briefly. Remove the sauce from the heat and put it in a bowl. Add the rest of the oil to the washed pan and stir fry the peppers for 2-3 minutes. Add the coconut milk. Stir well and then add the prepared tomato sauce, cooked rice and chicken. Return to the hob briefly to heat thoroughly, stirring continuously. Add the extra coriander and serve immediately.

christian Aid Lent Food recipe book



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Fairtrade Chocolate

Divine Chocolate from GhanaIn autumn 1998, Divine, the first ever Fairtrade chocolate bar aimed at the mass market was launched onto the UK confectionery market. In an exciting new business model, the co-operative of cocoa farmers in Ghana own shares in the company making the chocolate bar. Two farmers’ representatives came to London to celebrate at the most Divine launch party in town.

Now the Kuapa Kokoo farmers’ co-op owns 45% of Divine Chocolate company and produces a vast range of chocolate confectionary in stores across the country and online.

Chocolate Chip & Banana muffinsingredients

Makes 7-8 large muffins100g plain flour 40g cornmeal1 teaspoon baking powder 1 teaspoon bicarbonate of soda90g unrefined (golden) Fairtrade sugar 40g melted butter1 egg, beaten 2 ripe Fairtrade bananas, well mashed80ml buttermilk 50g Fairtrade milk chocolate, chopped into small chunks

method

Preheat oven to 200°C/400°F/gas mark 6.

Sieve flour, cornmeal, baking powder and bicarbonate of soda together into a large bowl. Stir in sugar. In a separate bowl, mix together the butter, egg, bananas and buttermilk. Add wet ingredients to dry and mix gently (do not over-mix). Fold in the chocolate chips. Fill a muffin tin (ideally lined with muffin cases) to just under the rim. Bake for about 30 minutes until golden-brown and firm to the touch. Allow to cool in the tin.

Recipe sourced from the Fairtrade Foundation

Most of major supermarkets stock ranges of Fair trade goods.

there are also a lot of Fair trade shops around Scotland. You can look up a Fair trade suppliers list on the Scottish Fair trade Forum’s website (www.sftf.org.uk) for more detailed information.

Section 4

The Cook School Scotland




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Featured here are three great curry recipes from The Cook School Scotland – visit The Cook School Scotland at www.cookschool.org

Goan Seafood Curryingredients

Serves 41 elephant shallot (finely diced)Pinch cayenne pepper½ tablespoon paprika½ teaspoon turmeric2 clove garlic chopped30-40g Piece ginger finely chopped1 teaspoon coriander seeds (dry roasted and ground)1 teaspoon cumin seeds (dry roasted and ground)1 can coconut milk100ml double cream1tablespoon tamarind paste4x 50g salmon4x 50g sea bream fillet4x 50g monkfish6-8 mussels200ml chicken stockSalt

method

In a sautee pan add a teaspoon of oil and start to sweat off chopped shallot without colour.

Now add garlic and ginger and sweat for a further minute then add all the spices.Add mussels and the stock, place on the lid and steam mussels until shells open. Remove mussels from pan, allow to cool, then take meat out of shells.

Reduce cooking liquor by half then add coconut milk, cream and tamarind paste and reduce until thickened.

Finally add fish in the order as follows (monk, salmon, bream, prawns and the mussel meat).

Poach until all fish is cooked.


Sri Lankan Chicken Curryingredients

Serves 22 Skinless breasts of Chicken 1tbs White wine vinegar1tsp Coriander seeds ½ tsp Cumin seeds2.5cm piece Cinnamon stick (broken up) 2 Cloves2 Green Cardamom pods 3 Fenugreek seeds2 Dried red chillies (broken into pieces) 5 Curry leaves2 tbs Sunflower oil 1 med Onion (finely chopped)15g Ginger, pureed 2 cloves Garlic, pureed½ tsp Turmeric ¼ tsp Chilli powder½ stalk Lemon grass 100g Tomato (canned chopped)75ml Warm water or chicken stock 30g Creamed coconut (cut into pieces)Salt

method

For the Dry Spice mixPreheat a heavy-based pan over a medium heat and dry-roast the coriander seed, cumin seeds, cinnamon, cloves, cardamom, fenugreek, chillies and the curry leaves until they are dark, but not black.

Remove and cool, then grind in a coffee grinder or pestle and mortar until finely ground. (this process is normally done for you in the school and is in a container in the correct quantity on your tray.)

Start by cutting the chicken into 5cm chunks and put them in a mixing bowl.Add the salt and the vinegar, mix well and set aside for 30minutes.

Heat the oil in a medium saucepan or wok and cook the chopped onion over a medium heat for 5 minutes until translucent. Then add the garlic and ginger, lightly cook for 1-2 minutes.

Add the turmeric, chilli powder, chicken and ground spice mix.Stir and mix well, then add the lemon grass, tomatoes and warm water or stock.Bring to the boil, reduce the heat to low, cover the pan and cook for 25 minutes.Add the coconut and stir until it has dissolved. Cook for 7-8 minutes, remove from the heat and serve sprinkled with fresh coriander.

seCTion 4 - The Cook sChool sCoTland


Thai Green Vegetable Curryingredients

100g Baby corn, quartered4 Thai Aubergines, halved100g Mange tout, split1 Red onion, roughly chopped1 Green Pepper, roughly sliced1 Yellow Pepper, roughly sliced1 Courgette, roughly chopped1 Pak Choi, quartered100g Green Beans, topped, tailed & split100g Sprouting Broccoli, trimmedSmall Handful of Thai Basil, tornSmall Handful of Coriander, torn400ml Chaokoh Coconut Milk1 Lime, zest peeled & juice retained

Serves 4-6

For the Paste5 lemongrass stalks25g ginger root or galangal2 green chillies3 kaffir lime leaves or 1 tsp paste10 black peppercorns50g garlic100g shallotsTeaspoon fish sauce

Roughly chop all ingredients, crush peppercorns and place into a food processor and grind into a smooth paste adding a splash of water if necessary.

method

Start the process by lightly salting and pressing the aubergine and courgette for 15 – 20 minutes.

Pre-heat a pan or wok to a medium heat with a drizzle of oil, once hot add onions, peppers and sweat with a little colour for 2-3 minutes. Then add courgettes and aubergines (if required rinse under cold water and pat dry) cook for another 2-3 minutes.

Remove The vegetables from the pan and pre-heat with a drizzle of oil and quickly fry of the curry paste with as little colour as possible , adding the cooked vegetables back into the pan, with the lime zest and coco nut milk, bring to a gentle simmer.

Once simmering add the broccoli, green beans, mange tout, baby corn and pak choi. Simmer until vegetables are cooked with a slight crunch or al denteness to them.To serve check seasoning, stir through basil, coriander and lime juice to taste.


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