1st Atherton Scout Group
Cookery - Explorers
This page is under construction - please visit again as we add more of our favourite recipes.
Last updated February 22, 2006.
The Explorer Scouts are proving to be great cooks, with a flair for a wide variety of international recipes.
The recipes have been split into the following sections:
African, Serbian, Italian, Mexican, Indian, Pancakes, Starters.
African (as part of our recent Rwandan theme)
Beans
With Cassava/Manioc - a Rwandan
Everyday Recipe
Ingredients:
2 tins of cooked borlotti beans
1 medium to large sweet potato this should be par boiled in hot water
for 8 minutes.
4 celery stalks
1 medium size onion
4/5 table spoons of oil ( olive oil or vegetable oil can be used)
good pinch of salt
pinch of pepper
half a cup of water may be needed if the mixture becomes too dry
Method:
1. Dice the sweet potato (leave the skin on) into about one inch pieces.
2. The celery should be about the same size (no need to be exact).
3. Slice the onions.
4. Open tin of beans ready, drain and wash off the salted water in a
colander.
5. Using a medium heat, the pan should be very hot - test with a few
droplets of water which should sizzle.
6. Add the oil, then the onions and cook until a golden colour.
7. Add the celery and let it soften.
8. Drain and add the par boiled sweet potatoes.
9. Add the beans and the seasoning ( salt and pepper)
10. allow the mixture to heat through for about 5-10 minutes before
serving with a piquant sauce such as kachumbari (chilli relish)
Kachumbari sauce (chilli relish)
Ingredients:
1/2 chilli finely chopped
4 tomatoes, chopped
2 handfuls of parsley, chopped
2 cloves of garlic, crushed then chopped
1 red bell pepper, de seeded then sliced
1/2 onion very finely chopped or grated
1 lemon or lime
1 tablespoon of water salt and pepper to taste
1. Put the chilli, tomatoes and parsley into a serving bowl which has a
lid.
2. In a separate bowl, mortar mash or pound the crushed garlic together
with the bell pepper and onion. When well mixed, add to the serving bowl
with other ingredients.
3. The lemon or lime juice can be squeezed in now, before adding a
spoonful of water. Combine all the ingredients and mix well. Cover, best
left to marinade for four hours before using.
4. Enjoy!
After Easter 2006 we'll be doing some Serbian cooking in the run up to our Summer camp at the Serbian National Jamboree at Nis.
Recipes will be added later.
Minestrone Soup
Recipe yet to be added.
Hot Pasta Salad
Recipe yet to be added.
Basic
tomato sauce
For two servings
Ingredients:
2 x 240 grm tins of tomatoes
1 heaped table spoon of basil (dried)
3–4 cloves of garlic
3-4 table spoons of virgin olive oil
1 small onion or half of a medium sized onion
half a carrot
half of celery
Sofrito
1 teaspoon of sugar per tin of tomatoes levels out the acidity
teaspoon of salt
teaspoon of fresh black pepper
1/4 a tin of water per tin of tomatoes
Method:
Place sauce pan on a medium heat
Add the olive oil
Dice finely the carrot and celery, place in the pan and soften add black
pepper to taste
Add the onion and cook until soft
Add tins of tomatoes
Also add quarter of a tin of water per tin of tomatoes
Add the sugar, stir and then add the dried basil
Finally add the garlic
Cook on a low - medium heat until the ingredients have reduced and there
is a thickish sauce (this takes about twenty minutes to half an hour )
Place to one side and allow to cool before blending into a smooth sauce.
This can be made up to three days in advance – left in a fridge of 5% C
and below.
This recipe can also be frozen.
Chefs tip:
freeze in small containers enough for one or two people rather
than one large container. Also it doesn’t cost that much more time or
money to make a large pan full
Pasta Napoli (V)
Serves two
Ingredients:
Basic tomato sauce (see above)
Penne, Rigatoni or spaghetti will work
Fresh basil
Black pepper
(grated Cheese for garnish optional)
Place two servings of chosen pasta in a rolling pan of salted
water
Turn the heat down and cook until al dente,
Meanwhile, pour cup full of tomato sauce into a medium sauce pan and
bring to the heat.
Once the pasta is cooked, drain and add to the sauce (the pasta always
goes to the sauce and not the other way round) stir in until all the
pasta has been coated. Just before serving rip by hand the basil leaves
(never cut fresh basil) and stir into the sauce and serve
Enjoy!
Pollo Dijon - Chicken in a mustard sauce
for two people
Ingredients:
1 chicken breast
1 medium onion
4 - 6 mushrooms
four - five table spoons of virgin olive oil
The sauce:
1 tablespoon of margarine or butter
1/2 pint of powdered milk or fresh milk
1 -2 chicken stock cubes
black pepper to taste
pinch of nutmeg
parsley or tarragon for garnish
half a teaspoon of Dijon mustard
Serves two large portions
Method
Make the roux: Place one table spoon of margarine or butter in a deep
sided pan or better still a wok. Cook on a low to medium heat.
When the butter or marg is melting add equal amounts of flour a bit at a
time keep stirring until the roux starts to crumble.
Take off the heat and dribble in the milk once the milk is in add nutmeg
Cook on a low to medium heat until the taste of flour has gone Then
place to one side in a separate dish. Then wash the pan.
Sweat off
the onions and mushrooms in a glug of olive oil and black pepper until
they are soft - place to one side in a separate dish.
Butterfly the two chicken breast and cut length ways so you are making
four halves and place them in the hot pan and cook until all the
pinkness has gone from the chicken. Press the chicken with a knife to
see if the juices are running clean. Place onions and mushrooms back in
the pan cook for about three or four minutes then pour in the white
sauce and cook for another two or three minutes.
Add chicken stock and mustard and stir
Add parsley or tarragon stir and serve with penne pasta
Enjoy !
Chefs tip:
the white sauce can be prepared twenty fours hours before
using. Just keep it in a fridge 5°C or below.
It may thicken – when ready to us dilute in a sauce/frying pan with a
little milk .
Chillies with Chocolate
Recipe yet to be added.
Chicken Madras Curry
Serves twelve
Sauce
Ingredients:
Cooked chicken
4 table spoons of madras curry powder
8 tins of tomatoes
3 large sweet potatoes
3/4 large onions
2 green or red sweet pepper or both
3 table spoon of garam masala
2 tin of coconut cream (full cream)
4 spoons of sugar
Salt to taste
Sunflower oil
Accompaniments
2 bags of basmati rice
12 chapattis
6 packets of Nan bread
3 large jars of mango chutney
Onion Relish
Ingredients:
3 medium size onion - Spanish is best
3 table spoon of good quality tomato ketchup
pinch of salt
Method:
Dice the onion and let stand for ten minutes or so let some of the strength out Add the pinch of salt then stir in the ketchup. For best results let standfor half and hour
Raita
2/3 tubs of natural yogurt
Pinch of salt
Teaspoon of mint from a jar (not the fresh mint)
Basic Pancakes
Make a little thinner to make crepes, or a little thicker, cut them up and sprinkle sugar over the top for Austrian style chopped pancakes.
Fillings can simply be traditional lemon and sugar, or any of these savoury or sweet fillings:
Recipes yet to be added.
Chocolate Crepes
Use the basic pancake recipe. Make a little and add coco powder to give a really chocolaty crepe.
See also Minestrone soup in the Italian section.
Leek and Potato Soup
Gently fry some finely chopped onions.
Add the chopped leeks and continue to fry gently.
Add the potato (diced into 1cm cubes) and chopped mushrooms.
Just cover with chicken stock.
Season with pepper and nutmeg - maybe a little salt also but chewck first as the stock will contain salt.
Allow to simmer until the potatoes are soft. Crush against the side of the pan with a wooden spoon or use a potato masher.
Add some cream (double preferably) and check the seasoning.
Allow to cook for a little longer just to thicken.
Sprinkle a little chopped parsley on top when serving.
Prawn Cocktail
Recipe yet to be added.
Christmas Meal
This is the menu the Explorers cooked for the 1st Atherton Group Camp at Great Tower in December 2005.
Starters:
A choice of Minestrone Soup (see the Italian and Starters sections).
Main Course:
Roast Turkey served with:
Pigs in blankets (chipolata sausages rolled in bacon)
Sprouts, broccoli, peas
Roast and boiled potatoes
Stuffing and gravy
Sweet:
Mince pies with cream
Christmas pudding with brandy sauce
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©1st
Atherton Scout Group 2005
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Dyson and
Roger Smith.
