Catering - Cooking

Katie, catering trainee was busy preparing for her Level 3 Nutrition and Healthy Options module this week. She cooked a delicious stuffed portobello mushroom with crispy goats cheese and a beet and sweet potato tart.

Remote Learning - Cooking Dumplings

Photos sent in by Troy of dumplings he made at home this week. Delicious 😋  

 

Keep Learning - Pancake Challenge

CTC Cookery Corner - Orange & Poppy Seed Muffins

Recipe by Mairead

CTC Cookery Corner - Beef Meatloaf

Why not try out some cooking or baking over the weekend with these delicious recipes sent in from our Catering Tutors Emma and Mairead 😋

Recipe by Emma

Men's Health Week 2020 - Stir Fry Recipe

During the COVID-19 lock-down, it wasn’t always easy to go to the shops or get our hands on fresh and wholesome food.  Some of us also probably did a bit of ‘comfort eating’ out of boredom or to cheer ourselves up.  

However, a well-balanced diet not only improves your general health, sense of wellbeing and helps maintain a healthy weight, but it can also lower your cholesterol, keep your blood pressure down, and reduce your risk of developing heart disease, diabetes and some cancers. So, what men eat really matters!  

Mairead our Catering Tutor has provided this delicious simple healthy Stir Fry recipe for you to try out at home 🍴

Men's Health Week 2020 - How to Eat Well

Are you interested in #RestoringTheBalance.  What you eat can either protect you or increase your chances of getting heart disease or having a stroke.  Understand the types of food that make up a healthy balanced diet this Men's Health Week by visiting https://www.safefood.eu/ | www.irishheart.ie

Poster designed by Joey, Computer Trainee

Baking - Yogurt Cake

 Katie, Trainee from the Catering Department is busy baking this week.  She sent in this lovely photo to Mairead of a Yogurt Cake she baked and decorated.  Well done Katie, it looks delicious!

CTC Cookery Corner - Beef Meatloaf

Recipe by Emma

CTC Cookery Corner - Tangy Lemon Cake

Recipe by Mairead

CTC Cookery Corner - Lasagne

Homemade Lasagne

Ingredients

500g beef mince (5% fat is healthier for you)

1 tablespoon of oil/frylight

1 onion diced

2 cloves of garlic crushed (you can buy pureed in a tube it’s handier)

2 carrots grated

3 smoked rashers chopped (smoked bacon lardons are handy all the work done for you)

150g grated cheese

1 beef stock pot

Tsp of oregano

Tsp of tomato puree

Salt/pepper

1 tin of chopped tomatoes

Approx. 10 lasagne sheets

Ovenproof dish

White sauce

50g butter

50g plain flour

150mls of milk (low fat, full fat or skimmed whatever you prefer)

Salt & pepper

Method

1. Preheat oven 180°C

2. In a deep pan or a pot heat some oil or frylight sauté (fry) the onion, garlic and the bacon for 2/3 minutes.

3. Add in the mince and cook until brown then add in the grated carrot.

4. Add the tomato puree, oregano and stockpot.

5. Fry until the stockpot has dissolved and everything is mixed together.

6. Add in the tin of chopped tomatoes and salt &pepper and leave to simmer while you make the white sauce.

White sauce method

In a pot add the butter on a low heat to prevent it burning.

When it is melted turn down the heat completely and add in flour and stir with a wooden spoon until all mixed (it will look like dried dough).

Gradually add in the milk whisking constantly do not stop whisking until it has thickened and it is a smooth consistency. Add in S&P and more milk if you think it needs it.

Take off the heat set aside and now you can assemble your lasagne.

Assemble Lasagne

Remove the meat off the heat and start to layer your lasagne with half the meat in your ovenproof dish.

Place a layer of lasagne sheets to cover the meat (if they don’t fit evenly don’t panic you can break them to fit).

Cover with half of the white sauce to cover the sheets and then add half of your grated cheese.

Finish with the remaining meat and another layer of lasagne sheets, pour over the remaining white sauce and cover with the rest of the grated cheese.

Place in preheated oven for 30/40 mins check by sticking a knife through it and if the lasagne sheets are soft it’s done.

Enjoy - nice with oven or homemade wedges/chips and garlic bread.

Recipe by Lisa (CTC Chef)

CTC Cookery Corner - Creamy Bacon & Mushroom Pasta

Recipe by Emma

CTC Cookery Corner - Coconut & Lime Cake

Recipe by Mairead

CTC Cookery Corner - Raspberry Jam Muffins

Recipe by Lisa (Chef)

CTC Cookery Corner - Homemade Fishfingers

Homemade Fishfingers

Ingredients
500g/1lb 2oz sustainable white fish, such as Pollock or Coley
Pinch salt
50g/2oz plain flour
2 free-range eggs, beaten
200g/7oz breadcrumbs (made from stale bread)
1 tbsp finely chopped parsley
1 lemon, zest and juice only
Salt and freshly ground black pepper
2 tbsp olive oil, plus extra for greasing

Preparation method

1. Cut the fish into strips down the fillet, following the natural lines of the fish. The strips should be approximately 2cm/1in wide and 6-8cm/3-4in long. Sprinkle some salt onto the fish.
2. Place the flour onto a plate. Place the beaten eggs into a wide bowl. Place the breadcrumbs on another plate, and mix the chopped parsley and lemon zest into the breadcrumbs.
3. Now you have your production line ready, take a piece of fish and dust it in the flour, next dip it in the egg (allowing any excess to drip off) and finally into the breadcrumbs.
4. Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too.
5. Pre-heat the oven to 220oC/425oF/Gas 7 and lightly grease a baking tray.
6. Drizzle the fish fingers with olive oil.
7. Bake the fish fingers for 12-15 minutes, or until lightly golden and cooked through. Or fry the fish in a pan, over a medium heat, with a few tablespoons of olive oil for 2-3 minutes either side until golden-brown and cooked through. Remove the fish fingers from the pan and place on kitchen paper to absorb any excess oil.
8. Once cooked, squeeze a little lemon juice over the fish fingers. Serve with a generous helping of tartare sauce.

Recipe by Emma

CTC Cookery Corner - Spiced Turkey Burgers

Spiced Turkey Burgers

Ingredients

• 500g turkey mince
• ½ red onion, grated
• 1 garlic clove, crushed
• 2 tsp Madras curry powder
• handful chopped coriander
• 1 egg yolk
• 1 tbsp sunflower oil
• 4 burger buns
• salad and mango chutney or lime

Pickle, to serve

Method

1. In a large bowl, mix together the turkey mince, onion, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, then shape into 4 flat burger patties.
2. Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Toast the cut sides of the burger buns. 
3.  Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney or lime pickle.  Enjoy!

Recipe by Mairead

Sligo CTC Cookery Corner - Chocolate Chip Cookies

Ingredients
8oz Butter
8oz Sugar
1 Egg
12oz Self-raising flour
4 drops Vanilla essence
3oz Chocolate chips

Method 
1. Cream the butter, sugar and vanilla together.
2. Add the beaten egg, sieved flour and chocolate chips.
3. Place baking paper on a baking tray.
4. Add a tablespoon of cookie dough at a time on the baking sheet.
5. Bake at 170oc for 12 minutes.
6. Let cool on the baking tray before lifting off.

Recipe by Emma

Sligo CTC Cookery Corner - Pork and Apple Meatballs

Pork and Apple Meatballs

Meatballs
• 500g lean pork mince (5% fat or less)
• 2 medium apples, finely grated
• 1 small onion, finely chopped (I use red its sweeter)
• 2 tsp Worcestershire sauce
• 2 garlic cloves, crushed
• 2 tbsp. finely chopped fresh flat-leaf parsley or dried parsley
• Salt and Pepper

Tomato Sauce
• 2 tbsp. Olive oil (I use spray oil it's healthier)
• 110g/4oz onion, diced
• 1 garlic clove, crushed
• 1 tsp caster sugar (it helps break down the acidity in the tomatoes)
• 2 x 400g cans tomatoes
• Salt and Pepper

Method:
• Preheat oven to 180oC.
• Put the mince, apples, onion, worcestershire sauce, garlic and parsley in a food processor and blitz until just combined. Season, with salt and pepper then divide into 16/18 portions and shape each into a meatball.
• Place in an oven proof dish and set aside.

Sauce:
• Sauté (fry) the onion and garlic until they get soft.
• Add the 2 tins of chopped tomatoes and cook for about 5 mins.
• Add the sugar and season with salt and pepper.
• Pour the sauce over the meatballs.
• Cover with tinfoil and place in the oven for approx. 45/50 mins.
• Remove from oven.
• Serve with spaghetti and enjoy!

Recipe by Lisa (Chef in the CTC kitchen)

Sligo CTC Cookery Corner - Lemony Roast Chicken Couscous

If you want to keep busy over the May bank holiday weekend why not cook or bake some of the delicious recipes on the Sligo CTC cookery corner.  For something light on these nice sunny days why not try Mairead's refreshing Lemony Roast Chicken Couscous.  Thanks to our chef Lisa who sent in a family favourite 'Meatballs' or maybe bake some of  Emma's yummy Chocolate Chip Cookies. Enjoy 😋

Lemony roast chicken couscous

Ready in only 15 minutes!

Ingredients - Serves 4 Adults

• 4 cooked chicken breasts, sliced
• Zest and juice of 1 lemon
• 30ml of olive oil
• 300g of couscous
• 400ml of hot low-salt chicken stock
• 250g of cherry tomatoes, halved
• 50g of toasted pine nuts

Method

1. For the dressing whisk together the lemon zest and juice, and olive oil.
2. Place the chicken in a bowl and pour the dressing over it.
3. Cover and leave to marinade in the fridge for 10 minutes.
4. Place the couscous in a bowl and pour over the hot stock.
5. Leave for about 10 minutes until the stock has absorbed.
6. Mix in the tomatoes, pine nuts and chicken with the couscous and serve. 

 Recipe by Mairead

CTC Cookery Corner - Sausage Rolls

Ingredients

450g minced pork

1 clove garlic, crushed

1 - 2 tsp thyme, marjoram, basil and rosemary, mixed and chopped

1 egg, beaten

150g soft breadcrumbs

Salt and pepper to taste

For the pastry

300g (10oz) puff pastry (you can buy frozen pastry for convenience)

1 egg, beaten

A little milk

Method
1. Preheat the oven to 180°C/350°F/Gas Mark 4. Combine all the ingredients for the  sausages together and mix well. Fry a little of the mixture in a pan to check the seasoning, adjust if necessary.
2. On a floured work surface, roll the pastry out into a big rectangle, a little thicker than a one euro coin, and cut length ways into two long, even rectangles. You can spread a thin layer of relish along the two rectangles.
3. Roll the sausage mixture into sausage shapes with your hands and lay along the centre of each rectangle. Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal.
4. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.

Recipe by Mairead