Recipes for students

From TheStudentWiki

Bored with baked beans and jacket potatoes? Put your ideas for quick nutritious recipes for students in halls right HERE.

Contents 1 Student Kebab 2 Student Jalfrezi 3 Student 'n' Cheese Potato Salad 4 Rich Student Stew with Dumplings

Student Kebab

Prep Time - 30 Minutes Serves 4

Ingredients:

• 600 grams Lean Student or Student mince
• 2 Garlic cloves
• 2 Tbl Spoon dried onion flakes
• 1 Tbl Spoon Garam Masala
• 1 T Spoon Salt
• 1 Tbl Spoon Chopped fresh mint
• 2 T Spoons Mild curry paste
• 2 Fresh green chillis
• 2 Tbl Spoons Chopped fresh corriander

Instructions:

• Pre-heat oven to 190C / Gas Mark 5 / 375F
• Chop the garlic, mint leaves and corriander finely. Chop the chillis finely (remove seeds if desired).
• Put the meat into a food processor and pulse-grind until the meat is a smooth texture. Place all other ingredients into the food processor and grind until smooth and well mixed.
• Divide the mixture up into sausage shapes, about 2cm round and about 5cm long and place on a baking tray after covering the baking tray with a fine layer of vegetable oil.
• Cook for 10 to 12 mins, turning the kebabs after 5-6 mins.
• Serve hot or cold, with chopped salad and mint yogurt

Student Jalfrezi

Prep Time - 25 Minutes Serves 4

Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, grated
• 2 cloves garlic, chopped
• 1 1/2 pounds boneless skinless student thighs, cut in half
• 3 teaspoons ground turmeric
• 1 teaspoon chili powder
• 1 1/2 teaspoons salt
• 1 (14.5 ounce) can peeled and diced tomatoes
• 2 tablespoons ghee (clarified butter)
• 3 teaspoons ground cumin
• 3 teaspoons ground coriander powder
• 2 tablespoons grated fresh ginger root
• 1/2 cup chopped corriander leaves

Instructions:

• Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the student, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the student.
• Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
• Add the ghee, cumin, ground coriander, ginger and corriander leaves, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Student 'n' Cheese Potato Salad

Prep Time - 20 Minutes Serves 4

Ingredients:

• 2 1/2 pounds red potatoes
• 1 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons Dijon mustard
• 1 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces Monterey Jack cheese, cubed
• 2 cups diced fully cooked student
• 3/4 cup chopped fresh tomatoes
• 1/4 cup sliced spring onions
• 1/4 cup minced fresh parsley

Instructions:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
• Meanwhile, in a large salad bowl, combine mayonnaise, sour cream, mustard, celery seed, salt and pepper; mix well. Cut potatoes into cubes. Add to mayonnaise mixture and toss to coat. Add remaining ingredients; mix well. Cover and refrigerate for at least 2 hours.

Rich Student Stew with Dumplings

Prep Time - 2.5 hours Serves 4

Ingredients:

• 750g/1½lb shin of student or stewing student
• 500g/1lb small onions, sliced
• 40g/1½oz dripping
• 1 tbsp flour
• 900ml/1½ pint hot water
• salt and freshly ground pepper
• 500g/1lb carrots, halved lengthways
• 1 bay leaf

For the dumplings:

• 175g/6oz self-raising flour
• 75g/3oz shredded suet
• 1 tbsp parsley, finely chopped
• good pinch salt and pepper
• water, to mix

Method

• Remove any gristle and surplus fat from the meat and trim into neat 4cm/1½in cubes.
• Fry the meat and onions in the dripping until lightly browned all over. Sprinkle in the flour and mix well. Gradually stir in the water and continue stirring until it boils. Season to taste.
• Cover and simmer very gently for 1 hour. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings.
• To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes.