Comenius Cook Book. Comenius Kilmarnock Academy. Scotland. Art, Sport & Literature Against Violence in Schools

Transcription

1 COMENIUS/LEONARDO DA VINCI/GRUNDTVIG PARTNERSHIPS Comenius Cook Book Comenius Art, Sport & Literature Against Violence in Schools Kilmarnock Academy Scotland

2 Shieftalies Lentil Soup Karniyarik STARTERS Dumplings with mushrooms and cabbage Deviled Eggs Stuffed Peppers

3 MAIN COURSES Shepherd s Pie Moussaka Moldavian Stew Stewed Vegetables with Meat Spaghetti with Olives and Capers Beef Roulades

4 DESSERTS Pourekkia Shortbread Highlanders Seperkare Pastiera Napoletana Papanisi Rose Mazurek Melomakarona Strawberry Quark

5 Shieftalies 1kg minced pork 2 tbsp oil 2 rusks 300g onion chopped 1 tbsp cinnamon powder 1 bunch parsley, finely chopped 1 cup brandy 1 egg salt pepper 1 lemon 1 caul fat or omentum (the membrane that surrounds the stomach) Mix all ingredients in a bowl until combined. Shape the mixture into small oblong meatballs like sausages. Soak the caul fat in hot water for 1-2 hours to soften and rinse very well, clean and cut into pieces. Wrap the meatballs and cook on a charcoal grill. Drizzle with lemon juice and serve.

6 Lentil Soup 1 tbsp oil 1 onion peeled and chopped 1 celery stick, chopped 1 carrot, sliced 1 garlic clove, crushed 1 potato, peeled and diced 125g red lentils 500ml vegetable stock 1 bay leaf 1.25g ground cumin salt and ground black pepper 1. Heat oil in a large pan on medium heat. Add the sliced onion and sweat for 3 minutes until soft. Do not allow to brown. 2. Stir in the celery, carrot, garlic and potato. Cook for a further 3 minutes. 3. Add the lentils, vegetable stock and bay leaf and mix well. 4. Cover with the lid and simmer for 20 minutes until the vegetable and lentils are soft and tender.

7 5. Remove the bay leaves and throw them away. 6. Process the soup with a food processor or blender until smooth. 7. Tip the soup back into the cleaned cooking pot, stir in the cumin and season to taste with the salt and pepper. 8. Ladle into a warmed bowl and sprinkle with chopped parsley. Serve with yoghurt.

8 Karniyarik (Split Aubergines with Meat filling) 400g of meat 6 aubergines 2 tomatoes 1 onion pinch of parsley 3 green peppers 2 tbsp of tomato paste 1 tsp of butter oil salt and black pepper Chop the onion and remove seeds from the green peppers. Keep a tomato and a pepper aside for garnish. Finely chop green peppers and tomatoes. Put some oil and the butter into a large frying pan and heat. Fry the onion until transparent, add the meat and brown. Add the tomato paste and the chopped tomatoes to the pan. Continue to cook for a few minutes then add some hot water and cook for a few more

9 minutes. Stir well and season with salt and black pepper. Cook for 3-4 minutes more and remove from the heat. Put the meat and tomatoes into a colander and drain the sauce into a bowl. Split the aubergines in half lengthways. Heat the oil in a large saucepan and fry the aubergines till lightly browned. Remove from the pan and lay in a large glass bowl or tray, sprinkle with salt and spoon the cooked meat mixture evenly on to the split aubergines. Garnish with sliced tomato and green pepper. Pour the drained sauce over the aubergines and put them into a 180⁰C preheated oven. Cook for about 30 minutes. Then it is ready to serve. Enyoy your meal...

10 Dumplings with mushrooms and cabbage 1kg wheat flour 1 egg 2 glasses warm water pinch of salt 200g dried mushrooms 1kg sauerkraut salt pepper 3 tbsp olive oil 2-3 onions Soak the mushrooms in warm water overnight. The next day, simmer the mushrooms for an hour in the water they were soaked in. When cooked, drain and chop very finely by hand or in a blender or mincer. Pour water over sauerkraut and cook until soft. When cooked, drain and chop. Dice onions and fry in olive oil. Add the chopped cabbage and mushrooms. Season with salt and pepper. Fry for about 10 minutes.

11 Mix flour with an egg and add warm water. Season with a pinch of salt. Knead and roll out the dough. Use a glass to cut round shapes, put the filling in the centre of one round of dough and cover with a second piece of dough. Use warm water to seal the edges. Bring a pan of water to the boil. Add a tablespoon of salt and oil. Throw dumplings into the boiling water and cook over a low heat for about 10 minutes. Serve with fried onions.

12 6 eggs 250g cooked bacon 50g cheese 3tbsp mayonnaise salt pepper Devilled Eggs. Peel six hard boiled eggs, cut them horizontally in half and remove the yolk. Cut bacon in small pieces. Finely grate the cheese. Mix the bacon, the cheese and the mayonnaise with the yolk. Season with salt and pepper. Put the prepared mix in the egg whites and serve with a green salad.

13 Stuffed Peppers 1kg of peppers 250g of rice ½ bunch of parsley ½ bunch of mint 2 ripe tomatoes pinch of salt pinch of paprika pepper pinch or black pepper 1 onion olive oil water Remove the tops and seeds of the peppers. Chop and sauté the onion and the tomatoes in olive oil then mix them with the rice, the spices, the parsley, the mint and water. Fill the peppers with the mixture and place in a deep baking dish with some olive oil and water. Bake for approximately one hour at 180 C.

14 4 large potatoes 25g margarine 200g beef mince 2 small onions 2 small carrots salt and pepper Shepherd s Pie 1. Peel and chop onion and carrot finely 2. Using a stewpan, brown the mince 3. Add the carrot and onion. Season to taste 4. Add enough water just to cover the mince 5. Simmer for 20 minutes 6. Peel and cut the potatoes into small even sized pieces 7. Cook the potatoes in boiling salted water for 15 minutes 8. When the potatoes are soft, drain then return to heat to dry the moisture off 9. Mash and cream the potatoes with margarine and a little milk if necessary. Season to taste 10. Place the cooked mince into a serving dish 11. Cover evenly with potato and fork the top OR if you have time, pipe the potato on top of the mince

15 12. Brown under the grill. Serve hot - garnish with tomato or parsley

16 Moussaka 70ml olive oil 2 onions 5 garlic cloves, crushed 500g minced lamb 3 tomatoes 1 carrot paprika 2 kg potatoes ½ bunch of parsley salt freshly ground black pepper For the topping: 1 egg ½ cup yogurt 2 tbsp flour ½ bunch parsley

17 Chop the onion and fry in 3-4 tbsp oil. Add the mince and brown. Season with spices, add chopped tomatoes and simmer for 5-6 minutes. Peel the potatoes, wash and cut into cubes. Place in a greased baking pan, spoon the mince on top, mix well and pour over hot water to cover the potatoes and mince. Bake in a preheated oven at 200 C for 30 minutes. For the topping beat the eggs with the flour, add the yogurt, a pinch of baking soda and the chopped parsley. Pour over the moussaka and return to the oven for minutes until the topping is a light golden brown. Serve with yoghurt.

18 Moldavian Stew 500g pork meat 1 smoked sausage 200g feta cheese (if you can't find "telemea") sunflower oil thyme 4 garlic cloves 1 egg 1. Chop the meat into cubes of about 1 inch and cut the sausages into 2 inch long segments. Put a little oil in a deep,thick walled pot and begin cooking the meat. 2. When it starts to brown add the bacon and sausages. 3. Continue cooking till the meat gets a nice brown colour and add the chopped garlic, thyme, pepper and oregano. 4. Cook for 2-3 minutes then add the cup of wine and continue cooking till the wine is completely evaporated and there is not much liquid in the pot.

19 5. In another pot make a polenta(,,mămăliguță"). This is normally made with yellow corn flour poured into boiling salted water. Add a pinch of salt and a little oil to the mixture. 6. While everything is still hot, assemble the dish. Put some polenta on a plate and make an indentation in the middle. Put the meat and sausages on the polenta. Grate the cheese liberally on top, and as an extra finishing touch, fry an egg and place it on top of the meat.

20 Stewed Vegetables with Meat 200g any type of meat mixed peppers salt bay leaf 20g onions 70g tomato sauce 150g cabbage 100g carrots 100g potatoes 5g wheatflour Cut the meat into pieces and brown it in a pot. Add hot water, salt, peppers, bay leaf, minced onions and tomato sauce. Simmer gentaly till all the vegetables are almost done, then add shredded cabbage, chopped carrots and chopped potatoes. Simmer until all ingredients are cooked. Thicken the extra liquid with wheat flour. Serve with sour cream and green vegetables.

21 Spaghetti with Olives and Capers (Alla Puttanesca) 500g spaghetti 500g tomatoes (peeled and chopped) or canned whole tomatoes ¼ cup olive oil 2-3 garlic cloves, peeled and chopped 7-8 anchovy fillets, rinsed and mashed with a fork 200g capers, drained black olives, pitted and sliced or roughly chopped 1 small red chilli, chopped chopped parsley salt and freshly ground black pepper Fill a large soup pot with cold water and add a handful of salt. Stir and taste, it should taste like seawater. Cover the pot and heat the water until it boils. Drain and coarsely chop the tomatoes. Heat about half the olive oil in a heavy bottomed sauté pan over a moderate heat.

22 When the oil is hot add the garlic, some parsley and the chilli and cook for another minute, being careful not to let them burn. Add the tomatoes, capers, and olives and bring the sauce to the boil. Add the anchovy fillets and continue to cook for several seconds. Cooking the anchovies for too long can give the sauce a fishy flavour. Sprinkle in parsley along with the remaining olive oil. Season to taste with salt and freshly ground black pepper. Cover and keep warm while the pasta cooks. Drop the spaghetti in to the boiling salted water and cook according to the instructions on the package, about 6-9 minutes or until al dente, or tender but still firm to the bite. Drain well, toss with the sauce, and serve right away.

23 Beef Roulades 2 large pickled gherkins 2 onions 4 thin slices of beef (approx 150g each) salt and freshly ground black pepper 4 tbsp medium (or hot) mustard 16 slices of smoked bacon 1 tbsp flour 2 tbsp clarified butter or oil 1 tsp tomato puree 250ml meat stock 2 tbsp sour cream Side dishes: 500 g red cabbage 600 g boiled potatoes

24 Slice the gherkins lengthwise in strips. Peel and slice the onions. Season the meat with salt and pepper, spread with mustard and cover with the bacon. Cover the bacon with gherkins and onions. Roll up the meat slices and tie with kitchen thread. Turn the roulades in flour (optional) and fry at a moderate to high heat until they are brown on all sides. Add the tomato puree and one third of the stock and stir to form a gravy. Pour in the rest of the stock and let it slowly thicken. Cook the roulades gently, with the lid on, for about 2 hours. Remove the roulades and keep them warm. Stir the sour cream into the gravy and taste again. Serve with cooked red cabbage and boiled potatoes.

25 Melomakarona Pourekkia For the filling: 500g anari (dry cheese) cinnamon ½ glass of sugar rosewater For the pastry: 2 glasses of water ½ glass of olive oil 500g of flour For the filling:

26 Crush the dry cheese with a fork and add the sugar. Mix the cinnamon into the cheese and sugar and make sure all ingredients are well combined. For the pastry: Pour the oil into the flour and knead together by hand. Add approximately two glasses of water and knead the resultant dough until it is no longer sticky. Put the pastry in a bowl, cover and leave to rest for at least 30 minutes. After resting roll the dough out with a rolling pin or a pasta machine until it is quite thin. Cut the dough in half lengthways and put half a spoon of filling for each pourekki on the rolled out dough and cover the filling with the other half of the dough. Cut into rounds with a pastry cutter or you can also use a glass. Put the purekkia in the fry pan and cook until they are golden brown. Finally, put them in the syrup, strain them a little bit or not (if you prefer) and dredge them with some caster sugar. Pourekkia will keep in the fridge for about one week.

27 Shortbread Highlanders 50g margarine 25g caster sugar 50g plain flour 25g ground rice demerara sugar 1. Heat oven to 190C, Gas 5 2. Cream the margarine and sugar until light and fluffy 3. Add the flour and ground rice a little at a time and mix well. Using hands, knead well to bring the mixture together 4. Shape into a thick sausage and roll in Demerara sugar 5. Cut into 8 slices and place on a baking tray 6. Bake for 15 mins. or until golden brown

28 Seperkare (Small Cakes with Syrup) 250g butter (at room temperature) 2 eggs ½ cup semolina ½ cup sugar 1 tsp baking powder 1 tsp vanilla extract/powder 3 ½ -4 cups flour walnut quarters or almond/hazelnut for top Syrup: 3 cups sugar 4 cups water 1 tbsp lemon juice Prepare the syrup by boiling the sugar and water together for 3 5 minutes. Stir in the lemon juice and leave aside to cool. Meanwhile, mix together the softened butter, sugar, eggs and semolina. Add flour slowly and knead together. Add baking powder and vanilla. The dough should be soft and non sticky like cookie dough. Take walnut size pieces and make round ball shapes using your palms.

29 Arrange the balls of dough on greased baking tray and gently press a piece of walnut, almond or hazelnut into the dough. Bake them in a preheated 350F (180C) oven for about minutes until they turn light brown. Pour the cooled syrup evenly over hot Sekerpares immediately after taking them out of the oven. Leave the Sekerpares to soak in the syrup for at least 4-5 hours before serving. Cover them with another tray to decrease the soaking time. Enjoy

30 Pastiera Napoletana For the shortcrust pastry: 300g flour 120g sugar 150g butter 3 egg yolks grated rind of one lemon 1 pinch of salt For the filling: 500g of fresh ricotta 420g pre-cooked durum wheat 150g of sugar 150g of pumpkin candied orange peels zest of ½ lemon ½ tsp cinnamon 50mls orange blossom water 6 egg yolks 4 beaten egg whites sugar for dusting

31 To make the short pastry, rub the butter into the flour, add the other ingredients and knead lightly till smooth. Once the pasty is ready wrap in cling film and leave to rest in the refrigerator for at least 30 minutes. Put the ricotta in to a sieve and leave to drain. Finely chop the candied peel and then add to the drained ricotta with the sugar, the lemon rind, the cinnamon and the orange bossom water. Incorporate the egg yolks, one at a time, mixing well after each yolk. Then add the wheat and finally fold in the stiffly beaten egg whites. Line a 26 cm pan with two thirds of the pasty and carefully add the filling. Roll out the rest of the pastry and cut it into strips to decorate the cake as shown in the picture below. Bake at 150 C for around one and a half hours. The cake should be a beautiful golden brown colour.

32 Papanisi (Small Cottage Cheese Doughnuts) 400g sweet cottage cheese g flour 2 tbsp sugar 1 or 2 eggs 1 tbsp vanilla sugar (optional depending on taste) Cooking oil Cream and jam for serving 1. Mix together the cottage cheese, 2 tablespoons of flour, the sugar and the eggs. Dust a work surface with a thin layer of flour to roll the raw papanasi 2. Make small balls out of the mix and roll them in the flour to prevent them from being sticky. Make a hole in the center of each ball and shape them into rings. Also make some smaller balls these are to be placed on top of the ring-shaped donuts to finish off the dish. These balls should be a bit bigger than the hole in the donuts 3. Heat the oil, then fry the papanasi dough mix balls and the rings you have made. There should be enough oil in the pas to cover the rings and the small balls. When the rings and the balls are cooked they will rise to the

33 top of the oil. Turn them over half-way through cooking to brown them on both sides. 4. After cooking all the balls and rings, put them on plates each ring with a ball on top. 5. Pour some cream on top and add jam on each papanasi. You can choose any sour jam, e.g. wild cherry, blackcurrant, etc.

34 Rose Mazurek Useful tip: Jam with rose petals has a very mysterious and original flavour. It s very delicate and mouth-wateringly delicious. We also recommend a cup of tea with a few rose petals and pancakes with the same filling. If you can t buy it, you can use rose jam. Ingredients for dough: 250g wheat flour 180g butter 80g sugar 4 egg yolks (hard boiled) 2 tbsps water Ingredients for rose cream: 330g jar of jam (rose petals optional) ½ cup icing sugar 4 tbsps lemon juice icing to decorate (a tube of shop-bought icing is fine) Mix the butter and sugar together. Add 4 hard-boiled egg yolks, flour and 2 tablespoons of cold water. Knead quickly, form into a ball, wrap in clingfilm and put into the fridge for about 2 hours.

35 Roll out the pastry till it is about 5mm thick. Line a mould (37cm x 22cm) which has been previously buttered and sprinkled with breadcrumbs or flour with the pastry. Roll the remaining dough into thin strings and lay on the pastry in a chequer board pattern as shown in the picture below. Prick the cake with a fork in several places and bake until golden brown in a preheated over at 180 C for about 20 minutes. Chill. Put a spoonful of jam with rose petals in each square of the chessboard. Heat the rest of the jam (about a half of the jar) with the icing sugar and lemon juice. Mix together well. Chill and use to spread over the bottom of mazurek. Decorate with piped icing stars.

36 Melomakarona For the dough: 2 cups of olive oil 1 cup of sugar 1 cup of orange juice orange zest 1 tbsp of honey 1 tsp of baking soda 1 tsp of cinnamon 1 tsp of ground cloves 8 cups of flour 450g of walnuts For the syrup: 2½ cups of water 2½ cups of sugar 4 tbsp of honey Mix the olive oil with the sugar in a bowl, along with the honey, baking soda, water, cinnamon, ground cloves and the flour, until the dough becomes soft. Shape the dough into ovals and bake the melomakarona at 180 C for at least 45 minutes. Boil the water, sugar and honey to make a syrup. Soak the melomakarona in the syrup, after they have been allowed to cool. To serve, sprinkle with chopped walnuts.

37 500g quark 100ml cream 1 tbsp white sugar 300g strawberries Strawberry Quark Strawberry quark is incredibly easy to make: Put four strawberries aside for decoration. Chop the remaining strawberries and mix together with the quark, the sugar and the cream until pink and creamy. Pour into four small bowls or glasses and place one strawberry on top of each one for decoration.

38 COMENIUS/LEONARDO DA VINCI/GRUNDTVIG PARTNERSHIPS Comenius Art, Sport & Literature Against Violence in Schools Kilmarnock Academy Scotland