Ruby Red Couscous salad
Ingredients
Equipment
200g couscous
1 x 10ml bouillon powder or ½ beef stock cube
250ml boiling water
½ red onion – peeled and thinly sliced
½ red pepper – de-seeded and chopped
1 x 125g canned sweetcorn – drained
2 tablespoons parsley- finely chopped
1 x 410g can kidney beans – rinsed & drained
2 oranges
2 radish
mixing bowl
10ml measuring spoon
measuring jug
fork
plate
chopping board
sharp knife
can opener
tablespoon
Lemon squeezer
Serves – 4
Method
1. Pour the couscous and bouillon powder/stock cube into mixing bowl. Add the boiling
water and stir; cover the bowl tightly with a plate or cling film for about 15 minutes
to allow couscous to swell with the steam.
2. Slice the onion and red pepper and chop the parsley. Peel and slice one of the
oranges into rounds, then cut each slice into quarters (1/4). Cut the other orange in
half and remove the juice from it. Wash, dry and slice the radish finely.
3. Separate the couscous grains with a fork. Add the onion, red pepper, parsley, some
of the sliced and cut orange, and the beans.
4. Pour over the orange juice, mix well and serve. Decorate with orange & radish slices.
Rainbow Pasta Salad
Ingredients
Equipment
100g small dried pasta shapes
3 tablespoons sunflower oil
1 dessertspoon red or white wine vinegar
1 dessertspoon tomato ketchup
1 small carrot- peeled & grated
½ red pepper- deseeded, sliced & diced
½ small cucumber- cut into sticks & diced
6 cherry tomatoes, quartered
100g edam cheese- diced
saucepan & hob
sieve
mixing bowl
chopping board
grater
sharp knife
tablespoon
kitchen roll
serving dish
Serves 3-4
Method
1. Cook the pasta in fast- boiling water until just tender, but with ‘bite’ (al dente).
2. Mix oil, ketchup and vinegar in a bowl.
3. Prepare the vegetables and add them all, except the tomatoes to the bowl. Add the
cheese and toss the ingredients together with the tablespoon.
4. Drain the pasta and plunge into cold water. Drain it again and pat dry with kitchen
roll.
5. Add the pasta to the vegetable and cheese mixture, stir to combine.
6. Turn the pasta into a serving dish and decorate with the cherry tomatoes. Serve
immediately.
Root Vegetable herby cheese parcels
Ingredients
Equipment
100g root vegetable (beetroot, carrot, parsnip)boiled and diced
75g new potatoes – boiled and diced
100g cream cheese
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives
2 spring onions- finely chopped
Ground black pepper
1 packet filo pastry – defrosted, if frozen
5 tablespoons sunflower oil – for brushing
two saucepans
chopping board
sharp knife
mixing bowl
tablespoon
teaspoon
pastry brush/small bowl
dessertspoon
baking tray
Oven Temp:- 200C/Gas 6
Method
1. Pre heat oven.
2. Place the diced potato, root vegetables, spring onion and cream cheese in a bowl.
Mix gently and season with herbs and pepper.
3. To make the parcels. Take one sheet at a time, keep the rest wrapped up to prevent
it drying out.(Cling film is ideal)
4. Cut or fold a filo pastry sheet into a rectangle 8- 10 cm wide. Take one piece and
brush with a little sunflower oil. Place a teaspoon of the mixture on the corner of the
filo closest to you, then fold in half along the length to form a thin rectangle.
5. Fold the pastry over to make a triangle shape, then place on a greased baking tray.
Brush with remaining sunflower oil and bake for 15 minutes, till golden brown.
Carrot Caribbean lunch box bites
Ingredients
Equipment
100g self raising flour
100g wholemeal self raising flour
½ teaspoon mixed spice
100g butter
75g caster sugar
300g carrots – peeled and grated
1 x 227g can pineapple rings – drained
& chopped
1 large egg – beaten
1 teaspoon grated orange zest
Grater
Chopping board
Sharp knife
mixing bowl
small basin (for carrot peelings)
teaspoon
tablespoon
fork
wooden spoon
Spatula
26 x 17 cm baking tin - greased
Oven Temperature – 190C/Gas 5
Cooking time- 30-35 minutes
Makes – 12 squares
Method
1. Heat oven to correct temperature, grease baking tin.
2. Put all dry ingredients in a mixing bowl. Add the butter,then rub it in with your
fingertips until the mixture looks like breadcrumbs.
3. Add the grated carrot, chopped pineapple and orange zest. Make a ‘well’ in the
centre and add all the beaten egg.
4. Using a wooden spoon, mix to a soft consistency. Spoon the mixture into the
prepared tin, smoothing it level with the back of the spoon.
5. Bake for 30-35 minutes till well risen, golden brown and firm to touch.
6. Allow to cool on a cooling rack, and then cut into 12 squares.
Mango Chicken Pittas
Ingredients
Equipment
2 cooked chicken breasts
1 x 15 apricot jam
1 ripe fresh mango or 1/2 x 400g can mango in own juice
2 x 15 ml reduced fat mayonnaise
2.5ml curry powder
4 lettuce leaves
8 mini pittas or 4 large pittas
Seasoning
Watercress (washed)
chopping board
sharp knife
spatula/wooden spoon
measuring spoons
mixing bowl
mixing spoon
colander
Can opener (optional)
Toaster/Grill
Method
1. Using chopping board, cut chicken into ‘bite size’ pieces
2. Peel the mango and remove the stone. Chop the flesh, the same size as the chicken. If using
canned mango, open the tin, drain using the colander then cut into cubes.
3. Mix the mayonnaise, curry powder and jam in a bowl, then mix in the chicken and mango.
4. Season to taste
5. Wash, dry and tear up the lettuce leaves
6. Toast pittas in toaster(low heat) or under preheated grill
7. Slice open the pitta; fill with a few pieces of shredded lettuce and some chicken mixture.
8. Serve, garnished with watercress