1 Lee Valley Scout County Test-Meal Cookbook 2010 Steven Cull

Lee Valley Scout County Patrol Cookbook

2010-2011

2 Lee Valley Scout County Test-Meal Cookbook 2010 Steven Cull

Introduction These recipes are designed to inspire you to push your standard of patrol cooking as far as it can go. Forget your curry from a jar and Spaghetti Bolognese. These recipes are specifically designed for a patrol of 8 to have a delicious and nutritious meal on camp. For the 2010-2011 competition your patrol will be assigned a country to inspire your test-meal. You may cook the meal from this cookbook or another of your choice.

Enjoy cooking & bon appétit!

Steven Cull

Recipes

3 Thai Red Curry & Sticky Rice inspired by the cuisine of Thailand

4 Tarragon Chicken & Garlic Baby Potatoes inspired by the cuisine of France

5 Sausages, Mash & Onion Gravy inspired by the cuisine of the United Kingdom

6 Lamb Tagine & Couscous inspired by the cuisine of Morocco

7 Deluxe Cheeseburgers, Coleslaw & Camp Chips inspired by the cuisine of the United States

8 Gyros, tzatziki & fried potatoes inspired by the cuisine of Greece

9 Meatballs, Tomato Sauce & Tagliatelle inspired by the cuisine of Italy

10 Kung Po Beef & Rice inspired by the cuisine of China

11 Chicken Korma & Basmati Rice inspired by the cuisine of India

12 Albondigas & Patatas Bravas inspired by the cuisine of Spain

13 Chicken Mole & Tortillas inspired by the cuisine of Mexico

14 Yakisoba inspired by the cuisine of Japan

15 Shish Taouk inspired by the cuisine of the Middle East

3 Lee Valley Scout County Test-Meal Cookbook 2010 Steven Cull

Thailand

Thai Red Curry & Sticky Rice

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France

Tarragon Chicken & Crushed (Smashed!) Garlic Baby Potatoes

8 chicken breasts 2 tablespoon olive oil 2 onion, diced Baby potatoes (for 8) 2 clove garlic, minced 125ml water 250 ml cream 4 tablespoon garlic butter Salt and pepper to taste Fresh tarragon Handful chopped chives 1 teaspoon olive oil 1 pack frozen peas and carrots For the chicken Heat large pan and add oil. Add chicken (skin on) and brown on both sides. Add garlic and onions and stir. Add water, cover, and simmer for 20 minutes. Add cream and cook for 5 more minutes. Add salt and pepper and tarragon leaves. In a saucepan, add oil and cook peas and carrots, stirring until cooked. Add salt and pepper to taste. Serve while hot, garnish with chives. For the potatoes Boil halved baby potatoes until just when the skin starts to peel away from the flesh of the potatoes. Drain and put garlic butter into the pot. Mix the warm potatoes until the butter melts and give a gentle tap of a potato masher to crush (smash!) the edges of the potatoes.

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UK Sausages, Mash & Onion Gravy

1 lb Cumberland Sausages 1 kg Floury Potatoes, peeled and cubed 500 ml Beef Stock (from a cube is fine) Splash of Milk Knob of Butter Salt White Pepper 8 Onions, chopped into rings

For the sausages and gravy Fry the sausages for about 10-15 minutes until cooked through and set aside. Fry the onions and when see-through add the mixed stock and water to a pan and bring to a simmer. Then add the sausages back to the gravy.

For mashed potato Boil the potatoes until tender. Mash the potatoes with a little butter and milk, to your patrol’s taste. Season and serve with the sausages and onion gravy.

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Morocco

Lamb Tagine & Cous Cous

5-6 tablespoons olive oil Lamb pieces cut into chunks 4 onions, roughly chopped 2 teaspoon cinnamon 2 teaspoon coriander 2 teaspoon cumin 1 teaspoon ginger 20 dried stoned apricots Salt and freshly ground black pepper 100g couscous per person Optional Extras A couple of handfuls of almonds or sesame seeds, toasted 1-2 tablespoons honey Fresh coriander and mint For the tagine Heat the oil in the casserole dish, add the meat and onions and brown on a brisk heat. Sprinkle on the spices and continue to cook for a few minutes. Add enough water to almost cover the meat (leaving about a quarter above water level), stir and scrape the bottom of the casserole to deglaze and bring to the boil. Cover the casserole, add a little salt and pepper, reduce the heat and simmer for 60-90 minutes, adding water as it cooks down if necessary. About 20 minutes before serving, add the dried fruits and let them heat through. If you like, sprinkle with nuts and herbs, swirl in the honey and serve with warm couscous.

For the couscous Add boiling water or chicken stock to the dried couscous and cover until all liquid is absorbed (no peaking!). Then season, add a knob of butter and fluff gently with a fork.

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US

Deluxe Cheeseburgers, Coleslaw & Camp Chips

1.5kg fatty minced beef (ideally rump steak) 2 red onion, finely chopped 2 tablespoon vegetable oil 1 egg A good handful of Parmesan cheese, freshly grated Dollop of Dijon mustard 6 fine slices of Cheese 2 large tomatoes Cheese slices Potatoes, boiled and sliced

For the burgers Heat the vegetable oil in a small frying pan. Add in the red onion and fry gently until softened, stirring often, around 5 minutes. In a large bowl, mix together the minced beef, fried onion, cumin, coriander and cinnamon with your hands. Break in the egg and mix in, adding in the Parmesan and the Dijon mustard and mixing well. Shape the mince mixture into 8 even-sized patties using a cling film-lined jar lid or dish to get the shape. Fry the burgers until cooked through (don’t be afraid to cut and check!). Top each freshly cooked burger with a slice of cheese and a slice of tomato, allowing the cheese to melt with the heat from the piping hot burger.

For the coleslaw Toss cabbage for the coleslaw in a large bowl with the carrots. In a bowl, whisk together the remaining ingredients. Pour the mixture over the cabbage and carrots and toss to coat thoroughly. For camp-chips Season the potato slices and fry in olive oil until crispy.

For the coleslaw 1kg shredded cabbage 1 carrot, shredded 500g mayonnaise 2 tablespoons vinegar 2 tablespoons vegetable oil 2 1/2 tablespoons sugar, or to taste 1/2 teaspoon celery salt 1/4 teaspoon salt, or to taste

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Greece

Gyros, tzatziki and fried potatoes

Thinly sliced meat (pork loin, beef minute steak, or chicken breast slices all work) White wine vinegar 1 tablespoon extra virgin olive oil 1 teaspoon oregano or rosemary 2 teaspoon salt 1 teaspoon pepper 2 cloves garlic, minced 8 pittas, cut in half 6 tomatoes, sliced Lettuce 2 onion, sliced

For the Tzatziki 125ml Greek yogurt 1 cucumber, chopped 2 cloves garlic, minced For Gyros Mix together vinegar, oil, spices, and garlic. Marinate meat in mixture for at 30 minutes. Fry meat turning once until edges are crisp. Remove from grill and cut into strips. Fill each pitta with meat, tomatoes, lettuce, and onion. Then add a dollop of Tzatziki sauce.

For fried potatoes Boil cubed potatoes until soft. Drain and transfer to a hot frying pan and fry until crispy. Serve with or in Gyros!

For tzatziki Mix well the ingredients in a bowl, simple!

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Italy

Meatballs, tomato sauce and tagliatelle

1 can chopped tomatoes 1 medium sized onion 4-5 mushrooms-sliced thinly 2 cloves of garlic 1 teaspoon of dried mixed herbs 4flozs/125ml cream (optional) 75g tagliatelle per person

Finely dice the onion and garlic and mix it in with the meat. Use the egg to bind all the meatball ingredients together. Using some flour mould the meatballs into small balls, slightly larger than a table tennis ball. Heat a large pan with a little oil and cook for 15-20 minutes on the pan until cooked through, turning regularly.

Meanwhile return to the pan in which you have cooked the meatballs and fry the onion, mushroom and garlic until nice and soft. Mix in the mixed herbs and the chopped tomatoes. Allow the mixture to bubble away for about 10 minutes. If using the cream add to the sauce now to enrich it.

Season with salt and pepper and once they are cooked add the meatballs to the sauce. Serve on top of some hot tagliatelle. Sprinkle with plenty of freshly grated parmesan cheese. Boil the tagliatelle in salted water for 10-12 minutes, stirring every minute or so.

For the meatballs Lean minced beef 1 medium sized onion 2 clove of garlic 75g fine white breadcrumbs Grated parmesan Freshly chopped Parsley 1 egg

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China

Kung Po Beef & Rice

Rump steak, trimmed and thinly sliced ¼ tsp salt 1tsp corn flour 1tbs light soy sauce 2 tbsp vegetable oil 2 tbsp roasted peanuts ¼ tsp chilli flakes 4 spring onions, chopped 1 clove garlic, crushed and finely sliced Thumb-sized piece of root ginger, peeled and finely sliced (about 10 slices) 1 red pepper, thinly sliced 1 green pepper, thinly sliced 2 onions ½ tsp whole peppercorns, cracked For the Sauce 2 tbsp soy sauce 100ml chicken stock 1-2 tsp sugar 1 tsp tomato ketchup 1 level tsp cornflour 1 tsp sesame oil (optional) Combine salt, soy sauce and cornflour in a bowl and mix well with a fork or whisk. Add the sliced beef and coat well with the mixture. Set aside to marinate. Blend all sauce ingredients in another bowl and set aside. Add 1 tablespoon vegetable oil to a heated wok and stir fry beef until it loses its pink colour (5 mins). Remove beef from wok and set aside. Add remaining oil to the same wok. Toss the peanuts, red peppers, garlic, chilli flakes, ginger and cracked peppercorns into the wok and cook for 5 minutes. Add the combined sauce ingredients and cook until heated through and sauce has thickened.

Return beef to the wok and stir fry on high heat for a few minutes.

Finally, add the chopped spring onion and stir through. Serve with simple boiled rice.

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India

Chicken Korma, Basmati Rice & Naan Bread

8 chicken breasts, cut into 1 inch cubes 4 medium onions, peeled and finely chopped 4 cloves garlic, crushed 1 heaped teaspoon ginger, grated 1 green chilli, chopped finely (optional) 800g tinned chopped tomatoes 2 tsp tomato purée 250 ml water 2 teaspoon garam masala 1 teaspoon turmeric ½ teaspoon chilli powder 250ml cream Coriander to garnish 4 tablespoon vegetable oil

In a saucepan fry the onions and garlic until golden brown. Add the ginger and green chilli. Fry for 1 minute. Add the garam masala, turmeric, chilli and a pinch of salt. Fry for one minute. Add the tomatoes, tomato purée and water. Stir well, lower the heat and simmer for 20-25 minutes until well cooked. Add the cubed chicken which you have fried in a little olive oil, and a few tablespoons of water to the sauce. Slowly bring to the boil. Lower the heat and cook for about 20 minutes. Take off the heat. Stir in the double cream. Stir well. Add the coriander leaves and season with salt to taste. Serve with plain boiled Basmati rice and warmed naan bread.

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Spain

Albondigas & Patata Bravas

1 large onion 1 green pepper Olive oil 400g minced beef or steak 200g minced pork Breadcrumbs Salt, pepper Nutmeg Chopped parsley 2 cloves of garlic 1 tin of plum tomatoes Dried oregano 100g flaked almonds Chop both the pepper and the onion finely and cook them until soft over a low heat in a tablespoon of olive oil, then leave to cool. In a large bowl mix this with the meats, the parsley, breadcrumbs, salt, nutmeg and parsley. Then fashion this mixture into small meatballs and cook them all over in some hot oil for about 5 minutes and then leave to rest. Chop up the garlic and cook it in oil over a low heat for a few minutes. Add the tomatoes and their juice and break these up with a wooden spoon. Sprinkle with oregano and adjust the seasoning. Add the meatballs with this and leave them to simmer in the sauce for around 20 minutes. Heat a little olive oil in a pan and gently fry the onions and garlic until soft. Drain the tomatoes, remove the core and as many seeds as possible and roughly chop. Add the chilli and paprika to the pan and cook briefly before adding the tomatoes. Season and continue to cook gently until you have a thick, rich sauce. Heat enough oil to shallow fry the potato chunks. Fry until they are crisp and golden on all sides. Remove, drain on kitchen paper, sprinkle with salt and serve with their own sauce.

For Patatas bravas 1 small onion, finely chopped 3 cloves garlic, finely chopped 1 tin plum tomatoes pinch chilli powder 1 tbsp smoked paprika coarse salt and freshly ground black pepper 1kg potatoes, cut into small chunks olive oil for frying

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Mexico

Chicken Mole and Tortillas

2 tablespoon olive or vegetable oil 6 to 8 boneless chicken breasts (skin-on) Salt and black pepper 1 onion, chopped 2 cloves garlic, minced 750 ml prepared Mexican salsa – mild, medium or hot 250 ml chicken stock 3 tablespoon Mexican chili powder 2 tablespoon unsweetened cocoa powder 2 tablespoon creamy peanut butter Cooked rice or warm tortillas Heat the vegetable oil in a large pan over medium heat. Sprinkle the chicken breasts with salt and pepper and place in the hot oil, in a single layer. Brown the chicken pieces, turning over once, until golden brown on both sides. Remove from pan and set aside. (If necessary, you can do the browning step in two batches.)

Pour off all but one tablespoon of oil from the pan and add the onion. Cook, stirring, for 5 to 7 minutes, until softened. Add the garlic and continue cooking for another minute. Add the salsa, chicken broth, chili powder, cocoa powder and peanut butter and stir to blend.

Bring to a boil, then return the chicken breasts to the pan, snuggling them into the sauce. Lower the heat to low and cook uncovered, basting the chicken pieces occasionally with the sauce until cooked through and the sauce has thickened about 30 minutes.

Serve with boiled rice and/or tortillas.

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Japan

Yakisoba chicken

1 teaspoon sesame oil 2 tablespoon olive oil 4 tablespoons chilli paste 4 cloves garlic, chopped 8 skinless, boneless chicken breast halves - cut into 1 inch cubes Soy sauce 1 onion, sliced lengthwise into eighths 1 medium head cabbage, coarsely chopped 4 carrots, coarsely chopped 8 ounces soba (thick) noodles In a large pan combine sesame oil, olive oil and chili paste. Stir fry for about a minute. Add garlic and stir fry an additional minute or two. Add chicken and soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. In the emptied pan combine the onion, cabbage and carrots. Stir fry until cabbage begins to wilt. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy! Sprinkle with chopped spring onion and cashews if desired.

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Middle East Shish Taouk Shish taouk are a type of chicken kebab.

8 chicken breasts (cubed) 3 tablespoon lemon juice 1 tablespoon olive oil 2 cloves garlic, finely chopped 1/4 teaspoon cumin 1/2 teaspoon pepper 1/8 teaspoon cayenne 4 green peppers Mushrooms 4 onions

In a medium bowl, combine all ingredients, except the vegetables and chicken. Set aside a little of the mix for later. Put chicken into the mix. Allow chicken to marinate for as long as possible (about 30 minutes) Place chicken and vegetable chunks on the skewers (about 5 pieces on each). Fry for 15 minutes or until done. Remember to turn skewers during cooking! When serving, drizzle the left-overs of the original mix over the kebabs when serving

Serve with rice or couscous and lightly warm pittas