The women have just finished their ten week course! Click here to download the mouthwatering recipe book with dishes from Poland, Italy, Malaysia and India to name a few….
Easy Margherita Pizza
300g strong bread flour
1 tsp instant yeast (from a sachet or a tub)
1 tsp salt
1 tbsp olive oil, plus extra for drizzling
Handful fresh basil or 1 tsp dried
1 garlic clove, crushed
125g ball mozzarella, sliced
Handful grated or shaved parmesan
Handful cherry tomatoes, halved
Handful basil leaves (optional)
1. Put the flour into a large bowl, then stir in the yeast and salt.
2. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough.
3. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside.
You can leave the dough to rise if you like, but it’s not essential for a thin crust.
Mix the passata, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
1.If you’ve let the dough rise, give it a quick knead, then split into two balls.
2. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven.
3. Lift the rounds onto two floured baking sheets.
4. Heat oven to 240C/fan 220C /Gas Mark 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf.
5. Smooth sauce over bases with the back of a spoon.
6. Scatter with cheese and tomatoes, drizzle with olive oil and season.
7. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp.
Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.
The Men’s Cooking Group kicked off another enthusiastic season of learning,
and making last week, with some Moroccan-inspired dishes packed with herbs, spices and a whole lot of taste!
The group enjoyed a lively discussion about their favourite foods and recipes, and have devised a series of weekly menus that will take in both new and favourite cuisines including Scottish, English, Italian, Greek, American, Indian and Thai.
Moroccan spiced chicken kebabs or (halloumi kebabs)
2 tablespoons olive oil
1 large handful (15grams) flat leaf parsley
1⁄2 teaspoon paprika
1 teaspoon ground cumin
Zest and juice of 1 lemon
4 skinless chicken breasts cut into bite size chunks ( or halloumi)
If using wooden skewers soak them in water for 30 minutes
1. Put oil in blender and add the parsley, garlic, paprika, cumin, lemon zest and juice and whizz into a paste.
2. Put chicken or halloumi in a medium sized shallow dish and add the spice paste, then rub in, and leave to marinade for at least 20 minutes.
3. Preheat grill to high.
4. Thread the marinated chicken or halloumi onto skewers and grill for 10-12 minutes, turning every now and then, until the meat is cooked. Serve with a squeeze of lemon.
Watch this space for more mouth-watering recipes, updates and cooking tips. The Hidden Gardens Men’s Cooking Group meets on Tuesdays from 12.30pm-2.30pm. The group is currently fully booked; if you are interested in future workshops please contact Natalie Davidson, Community Programme Manager, to find out more: firstname.lastname@example.org / 0141 433 2722.
Recipe shared by Diana Wilding at Wine and Wellies in Achiltibuie on day 9 of the Culture Kitchen Relay
8 oz self raising flour
4 oz sugar
1 tsp baking powder
pinch of salt
1. Sieve flour, salt, baking powder and sugar into a bowl
2. Make a well in the centre, add beaten eggs and enough milk to make a thick creamy batter.
3. Beat well and put aside for 15 minutes.
4. Heat a griddle or heavy frying pan, grease with butter and add spoonfuls of the batter onto it.
5. When air bubbles appear turn the scones over with a palette knife or spatula and brown the other side.
6. Place in folded tea towel to keep warm and serve with lemon curd, jam or honey.
Recipe shared by Bread in Fife in Colin’s kitchen on day 6 of the Culture Kitchen Relay
To make 7 or 8 nine inch rounds (5 or 6):
430g (215g) lukewarm milk
430g (215g) lukewarm water
20g (10g) fresh yeast or 10g (5g) dried yeast
10g (5g) brown sugar
225g (110g) fine oatmeal
225g (110g) strong white flour
8g (4g) sea salt
1. Dissolve the yeast and sugar in the warm liquid.
2. Allow the mixture to become frothy then add the salt to the flour and oatmeal.
3. Whisk the yeast liquid into the flour mixture to make a batter.
4. Cover the batter with a clean cloth and leave it in a warm place for an hour.
5. Make sure the griddle or pan has heated thoroughly before you begin cooking, then bake the oatcake on a well-greased griddle or large frying pan.
6. Add enough batter to produce an oatcake about 8-9 inches across.
7. After about 3 minutes it will gradually become covered in holes and the surface will change from wet and shiny to dull when it is ready to turn.
8. Turn the oatcake and cook for another 2-3 mins then serve or allow to cool on a wire rack before freezing.
Note – These oatcakes freeze well. Defrost them enough to unfold them then pop under the grill. Roll them up with cheese and spring onions or honey – whatever takes your fancy!
Recipe shared by Bread in Fife in Colin’s kitchen on day 6 of the Culture Kitchen Relay
To make approximately 20 thin 2 inch rounds:
125g fine oatmeal
75g medium oatmeal
20g butter at room temp (or 20g sunflower oil)
40g finely grated strong red cheddar
1 small medium-hot finely chopped chilli (adjust to taste)
4g soft brown sugar (optional)
90g boiling water
1. Rub the butter through the fine and medium oatmeal thoroughly.
2. Add the salt and sugar (optional) then add the boiling water to make a soft but not sticky mixture.
3. If the mixture is very sticky, wait for a couple of minutes.
4. Once all of the oatmeal has been mixed well, add the grated cheese to the mixture roughly to get a marled effect.
5. Roll out the mixture very thinly on a board dusted with fine oatmeal.
6. Cut out rounds approximately 2.5” in diameter.
7. Lift with a fish slice or equivalent onto a tray dusted with fine oatmeal.
8. Bake at 190°c for 15 minutes until the cakes are crisp in the centre.
9. Do not let the cakes go brown as even slightly burnt oatmeal tastes horrible.
10. These oatcakes can be served on their own or taste great with a bowl of olives.
Note – Adjust the salt and sugar to taste. Vary the proportions of fine/medium oatmeal. Try crushed coriander or fennel in place of or as well as chilli. Eventually you will hit on the perfect crunch to go with a glass of lemonade/red wine…
Recipe shared by the Edible Gardening Project in their Field Kitchen at the Royal Botanic Garden Edinburgh on day 5 of the Culture Kitchen Relay
500g potatoes (peeled if preferred) chopped into large chunks
50g unsalted butter
1 large onion
350g mixed vegetables; finely sliced cabbage, kale and kohl rabi
Salt and freshly ground black pepper
50g Isle of Mull grated cheddar cheese
1. Boil the potatoes in salted water until tender.
2. Drain and return to the pan.
3. Add half of the butter to the potatoes and mash well.
4. Melt the remaining butter in a pan and fry the onions and mixed vegetables for a few minutes (approximately 5-10) until tender.
5. Add the mixed vegetables to the pan with the potatoes.
6. Stir in the grated cheese, heat through and serve.
7. Alternatively, if cooking inside with an oven, put the mix into an oven proof dish, sprinkle on more grated cheese and bake at 200°c until piping hot and golden brown on top.
Shared by Alan at Loch Na Mhoid Community Garden in Black Isle on day 8 of the Culture Kitchen Relay. Serves 4.
125g plain flour
¼ tsp salt
1 egg yolk slightly beaten
150ml Black Isle Beer (or a golden pale ale)
1 tsp curry powder
1 egg white, whisked until still
225g coarsely grated vegetables (carrot, courgettes, squash etc.)
Sunflower/rapeseed oil for frying
1. Combine flour, salt, egg yolk, 1 tsp oil and beer together. Beat to a smooth batter.
2. Fold the curry powder and whisked egg white into the batter
3. Gently fold in the grated vegetables
4. Heat oil in a frying pan to a depth of about 2 cm
5. Drop large spoonfuls of batter mixture into the hot oil, spacing evenly
6. Cook for about 1 minute on each side
7. Remove fritters with a slotted spoon and let them drain on paper towels.
Many thanks to “The Boxing Clever Cookbook” by Jacqui Jones and Joan Willmot
A festive Italian inspired recipe using Scottish ingredients shared by Eileen Wilkinson at Petrie Fine Foods on day 2 of the Relay. Makes 1 x 8” pie
Ingredients for rough puff pastry:
150g plain flour
75g butter, fridge cold and chopped into small squares
90ml very cold water
Pie filling ingredients:
1 clove garlic, finely chopped
1 tsp fresh oregano
1 Tablespoon butter
150g cooked spinach
1 plain crowdie cheese
30g Dunlop cheese, grated
salt and black pepper
200g cooked potato, cubed
1 small egg
1 Tablespoon double cream
Puff pastry method:
1. Very roughly mix together flour, salt and butter using a fork. Does not have to be well mixed.
2. Add water and draw together. Turn out on to a well floured surface.
3. Roll out to 1 cm thickness, fold over in thirds. Roll again and repeat approx. 6 times. The dough will be very rough at first with lumps of the butter so don’t worry, it will become smoother.
4. Wrap in clingfilm and rest in the fridge for 2 hours (while it’s in the fridge you can get on with the filling for the pie, see below). Roll and fold again 3-4 times. Divide in two, roll out one piece to line dish and other piece for top of pie.
1. Finely chop and sauté onion in butter until soft, add garlic and oregano and sauté for another minute or two, then cool.
2. Lightly wilt the spinach in a bit of water, cool, drain and chop
3. Mix together the cheeses, salt and pepper.
4. Peel potatoes, chop into cubes and boil until just cooked, then cool.
5. Beat egg. Gently fold together all the ingredients in a bowl. Only add cream if necessary to moisten.
6. Line pie dish with half the pastry and add filling, then gather up the sides of the pastry. Put pastry circle on top. Glaze with a little cream or milk.
7. Bake in preheated oven 180°C for 40 mins.
1lb Taro Root
1 tbsp Parsley
1 tsp of Vinegar
Oil to fry
1. Peel the (malangas) taro roots and then wash and grate them in a bowl
2. Add the egg, vinegar, parsley, salt and pepper to taste in the bowl
3. Mix all ingredients well in the bowl
4. Heat oil in a pan. Using a spoon pour the mixture to shallow fry
5. Fry on both sides until golden and let it stand on kitchen towel paper to remove excess fat
Serve hot with guacamole or any other dipping of your choice