The Fostering People COOKBOOK

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1 The Fostering People COOKBOOK

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11 Method continued... Crunchy stuffing 1. Pour 4 tbsp s of olive oil in a deep tin or metal bowl-place in oven to heat. 2. Once heated take out of oven and pour the packet of stuffing mix into the oil, mix with spoon so the oil covers the mix. Place in oven and heat until mix is lightly brown, stir the mix until it is crunchy... take out of oven and leave to cool. 3. Once mash is ready place in a large flat bottom dish, place 12 sausages in the mash sprinkle a little black pepper. Cheese sauce 1. Melt the butter in a saucepan. 2. Stir in the flour and cook for 1-2 minutes. 3. Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil. 4. Simmer gently for 8-10 minutes and season with salt and white pepper. 5. Stir in cheese and allow to melt. Don t re-boil the sauce or it will become stringy. Finally... Serve bangers and mash with leeks in cheese sauce. Place the crunchy stuffing in a bowl to add as a preference as well as a spicy brown sauce such as Lea and Perrins or Reggae Reggae sauce. 10

12 Chorizo and Cannellini Pasta serves 4-6 This recipe is important to me because I love chorizo and it is delicious - Mark Method 1. Chop bacon into lardons and cook in a large fry pan or wok on a medium heat. 1 onion diced Pasta 2 tins chopped tomatoes 100g pre-cooked chorizo 1 red pepper 1 pack smoked, streaky bacon 4 cloves garlic 60g pepperoni 1 tin cannellini beans 60g salami ½ - 1 tsp of chilli powder 1 lemon 1 tbsp olive oil 1 tsp dried oregano 1 stock cube 1 tsp dried basil Good pinch of black pepper ½ tsp Italian seasoning ½ - 1 tsp of chilli powder 1 tsp chipotle paste 2. Cook the bacon until crispy and discard most of the fat keeping back a couple of tbsp to cook onions in. Put the bacon in a bowl for later and repeat with chorizo, pepperoni and salami. Discard any fat rendered out of the meats and put all of the meats in the bowl. 3. Gently brown the onions in the reserved bacon fat and add the finely chopped garlic. Fry for 30 seconds, then pour in the chopped tomatoes and fill both the tins with water and add to pan. Add the basil, oregano, black pepper, Italian seasoning, chilli, chipotle paste, all of the meats and the stock cube. 4. Bring to the boil, cover and allow to simmer gently, stirring occasionally for 25 minutes. 5. Chop the red pepper into 1.5 cm squares and add to the pan. Boil a pan of lightly salted water and start cooking pasta. When the red pepper has been cooking for 10 minutes, rinse the beans and add to the sauce. Cook for a further 5 minutes. Add lemon juice. 6. Drain the almost cooked pasta, keeping a cup of the pasta water, add the pasta to the sauce and finish off cooking the pasta in the sauce. Use the reserved pasta water to adjust the consistency of the sauce. 11 The Fostering People Cookbook

13 Chickpea and Chorizo Soup 4 serves This reminds us of holidays in Spain Jade and Debbie Method 1. Put a medium pan on the heat and tip in the tomatoes add a can of water. Heat the tomatoes. 2. Remove any skin and chop the chorizo into chunky pieces. 3. Shred the cabbage and chop the carrots into small pieces. 4. Add the garlic, onion, cabbage and carrots into the pan and then crumble in the stock cube. 5. Stir well, cover and leave to bubble over a medium heat for 15 minutes or until the cabbage, onion, carrots are just tender. 6. Add the chorizo and cook for 5 minutes. 7. Add chickpeas and tomato puree cook for a further 5 minutes. 8. Ladle into bowls and eat with crusty or garlic bread. 400g can chopped tomatoes 410g can chickpeas drained and rinsed 110g pack of chorizo sausage (unsliced) 140g wedge savoy cabbages 2 medium carrots 1 small onion 1 vegetable stock cube 140g of tomato puree 2 cloves of garlic Crusty bread or garlic bread to serve 12

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20 Lemon Polenta Cake I love this cake! The almonds give it moisture and the polenta a delicious texture. It s also gluten free for those who need it John. 250g caster sugar 250g of softened butter 3 eggs 100g polenta 250 g ground almonds 1 tsp baking powder 3 lemons (3 zested, 1 juiced) Method 1. Heat the oven to 160 C (fan assisted oven 140 C, gas mark 3). 2. Butter and line the base of a 23cm spring form tin. 3. Beat together the butter and sugar until light and fluffy. 4. Add the eggs 1 by 1, beating between each egg. 5. Fold in the polenta, almonds and baking powder. 6. Mix in the lemon zest and juice. 7. Bake for between 50 minutes to 1 hour until the cake is risen and golden. 8. To stop it getting too brown cover the top of the cake loosely with foil after 30 minutes. 19 The Fostering People Cookbook

21 Rocky Roads Method 1. Crush the biscuits. 2. Melt the chocolate and pour the melted chocolate into a bowl. I learnt this recipe in school and made them for my foster carers Emily 3. Stir in the biscuit crumbs and add the marshmallows. 4. Spread the mixture into a baking tray and leave to set for an hour, before cutting into pieces. Biscuits Chocolate Small Marshmallows 20

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