Students: step away from the microwave, leave the ready meal on the shelf, and do not scoff down those instant noodles. Award-winning Berkshire chef Jason Woods has some easy recipes at hand so you can whip up an easy and tasty dish.
February: | Student Scramble | Fried Liver and Onion | Rhubarb and Bananas
If you're considering another night of baked beans on toast, and you hear your microwave go 'bing!' on a daily basis, then it's time for a change.
We've teamed up with Wokingham chef Jason Woods to provide a monthly recipe guide right here.
Back in 2003 Jason won a scholarship to spend two years studying with the great Raymond Blanc at Oxfordshire's exclusive Michelin-starred Le Manoir Aux Quat Saisons.
"I survived!", says Jason of his experience, "I fell in love with the teaching of cooking and have moved into school food, both teaching cookery and catering".
Here Jason will focus on recipes that he's designed especially for students on a budget and who have little cooking skills.
February's recipes are fried liver and onion, student scramble and rhubarb and bananas.
This month's selections offer a wide variety of choice as Jason explains: "You get nourishment from the first, speed from the second and a pudding that pushes all of the right buttons."
We recommend you print out the recipes, add this page to your favourites and return every month for another batch of Campus Cuisine.
Fried Liver and Onion
1lb (450g) Lambs liver
Peel and slice the onions and chop the bacon into bite size pices. Melt the butter until foaming in a heavy based pan. Add the onion and bacon. Fry over a low heat until the onion starts to turn golden brown and the bacon is cooked.
Meanwhile slice the liver quite thinly and discard any sinew. Toss and coat the liver slices in the seasoned flour.
When the onions and bacon are ready turn the heat up and add the liver, frying for about 5 minutes, turning each piece once.
Serve with mashed potato, your choice of vegetables and gravy.
1 small chopped onion
Cook the onion in the butter until transparent, add the tomatoes and pepperami and cook for a further 2-3 minutes. Stir in the lightly beaten eggs, season, and cook stirring occasionally until the eggs are just set.
Serve with the sprinkled herbs and toast fingers.
Rhubarb and Bananas
1lb (450g) rhubard
Trim the tops and bottoms off of the rhubard, wash the stalks and cut into short lengths. Place in an ovenproof dish with the sugar and orange juice. Stir thoroughly, cover with a lid and bake for about 30 minutes in a medium hot oven.
Remove and allow to stand uncovered for 5 minutes. In which time peel and thinly slice the bananas into serving dishes. Pour over the hot rhubarb and juices, cool and then chill in the fridge.
Great with ice cream... or without.
last updated: 01/02/2008 at 13:02
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