READY, STEADY, COOK PROGRAMMES IN A BOX This activity promotes team work, planning, contingency planning, strategy and the need for flexibility when things go wrong e.g. another team out bids them for an ingredient important to their planned meal. It may be necessary to aid the team in budgeting for the items they need to prevent them from bidding too much money for an item and ending up with insufficient ingredients to make a meal. For a very competitive Unit the auction may end up in a tough bidding war with some strategic bidding to inflate the price of an ingredient important to another team. A post-activity discussion can highlight some useful lessons and reveal a lot about the character of the Explorers e.g. did anyone get carried away with the bidding, did anyone resort to 'aggressive' bidding to adversely affect another team etc. Time Activity Notes 5 Welcome & Opening Ceremony Start the evening and explain to them what they will be doing that evening. 10 Unit Activity: Auction-style Ready, Steady, Cook - Split The Unit into teams and give each identical cooking equipment. - Each team is also given a list of all the available ingredients (suggestions for four menus are included on the International Recipe Cards resource) and a sum of play money/tokens - The teams must make a 2 course meal drawn from the ingredients on the list. - The teams are given a few minutes to study the list of ingredients, plan a menu and plan strategy. - After the planning time the auction begins and the teams bid for each of the ingredients. - It is likely that two or more team will have the same item in their menu plan and a bidding war begins. - The team with the best meal wins. 5 Closing Ceremony Wrap up the evening, give out any notices for next week etc. Equipment: International recipe cards Notices: Give out any notices for the coming weeks. Another way to do this activity is to ask each Explorer Scout to bring one ingredient (or more, dependent on numbers). Looking for an alternative idea? Try Programmes Online (www.scouts.org.uk/pol) thousands of activities, tried and tested by leaders from around the UK.
Sweet & Sour Chicken Recipe 2 tbsp vegetable oil 4 skinless, boneless chicken breasts, cut into 2.5cm/1in cubes 1 small red pepper, de seeded and cut into 2.5cm/1in pieces 1 small green pepper, de seeded and cut into 2.5cm/1in pieces thick thumb size piece of fresh ginger, peeled and finely chopped 6 garlic cloves, chopped 1x220g can water chestnuts, drained and sliced 1 bunch spring onions, cut into 2.5cm/1in pieces 1 small can sliced pineapple, drained and cut into chunks (optional) ground white pepper For the sauce: 1 tbsp soft light brown sugar 2 tbsp rice vinegar 3 tbsp rice wine 2 tbsp dark soy sauce 175 ml/6fl oz chicken stock 2 tbsp tomato purée 2 tbsp cornflour mixed with 2 tbsp water 1. Heat the oil in a wok or large frying pan. Add the chicken, peppers, ginger and garlic. Fry for 2 3 minutes, then add the water chestnuts, spring onions and pineapple, if using, and fry for about 30 seconds. 2. Add all the sauce ingredients and bring to the boil. Reduce the heat and simmer for about 6 minutes. Season with white pepper.
Spaghetti Bolognese Recipe 2 tbsp olive oil 500g lean minced beef 1 large onion, finely chopped 1 carrot, peeled and finely chopped 2 celery sticks, finely chopped 4 garlic cloves, crushed 400g can chopped tomatoes 450g jar or carton tomato passata good pinch of dried oregano, or to taste 400g spaghetti grated Parmesan cheese, to serve Instructions 1. Heat a wok or large, deep frying pan with the olive oil. Crumble the beef into the pan and stirfry over a high heat for 2 minutes to break up the meat and brown it. 2. Add the onion, carrot, celery and garlic. Stir over a medium heat for 1 minute, then add the chopped tomatoes and the passata. Stir well, then add the oregano and seasoning. Cook over a medium heat so that the sauce boils gently, stirring occasionally, for 15 minutes or until thick. 3. While the sauce is cooking, cook the spaghetti in a pan of salted boiling water for 10 minutes, or according to the pack instructions, until tender with a bite at the centre. Drain and turn into a warmed serving bowl. 4. Taste the sauce and adjust the seasoning, then pour over the hot pasta. Toss gently and serve immediately with grated Parmesan cheese.
Thai Green Curry Recipe 200ml carton coconut cream 3 tbsp Thai green curry paste 2 tbsp runny honey Juice of 1 lime 450g mini chicken breast fillets Handful chopped fresh coriander, plus extra leaves to garnish 1. Pour the coconut cream into a shallow non metallic dish. Add the curry paste, runny honey and lime juice and mix well. Add the chicken, toss well and set aside for 15 minutes. 2. Transfer to a saucepan and gently simmer for 12 15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Add the coriander. 3. Garnish with coriander and the chilli, if you like, and serve with cooked basmati rice.
Chilli Con Carne Recipe 200 250g (6 8oz) Minced beef 1 small onion 1 tablespoon flour or cornflour 250g (8oz) can tomatoes 1 level teaspoon chilli powder 1 Bay leaf 2 3 stock cubes (Oxo or Bovril or 1 Knorr) Seasoning 250g (8oz) can baked beans or kidney beans 200 300 mls ( ¼ ½ pint) water 1. Chop onions finely and simmer in water until tender. 2. Add rest of ingredients, except beans and flour, cook for a further 25mins. 3. Add beans and blended flour, bring to boil, simmer 4 mins. 4. Cook the rice (check the packet for timings) in boiling water.