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MGS Activities Week 2025 Recipes
We’ve had a fantastic week at the cookery school with 25 of the politest, most engaged boys we’ve ever seen, it has been a pleasure to teach them cooking skills as part of their annual activities week. We wanted to make sure the boys learnt to cook a dish everyday and we were thrilled to hear that many of them had gone home and cooked for their families each evening.
The boys were with us for five days and split into teams with the last day culminating in a creative and inventive competition using skills they had learnt all week.
- Day One: Chef Jan Cron
- Japanese – Sushi; Chicken Gyoza and Yakitori Skewers with Japanese Slaw
- Day Two: Chef Dan Barber
- Indian – Lamb Momos, Raita, Lamb Samosas and Chicken Balti, Naan
- Day Three: Chef Chorchaba
- Thai – Pad Thai, BBQ Thai Chicken add carrot salad and Vegetable Spring Rolls.
- Day Four: Chef Jan Cron
- Italian – Tagliatelle with Ragu, Beef Lasagne and Tirimasu.
- Day Five: Chef Dan Barber
- USA – Burgers, Mac & Cheese and Chicken Wings. no bake Cheesecake
Day One - Japanese
Chicken (or Sweet Potato) Gyoza
Ingredients – makes lots, this should use a full pack of wrappers – circa 30-40
- 250g of minced chicken – or any mince, or try mashed roasted sweet potato
- 2 spring onions, thinly sliced
- 2x Chinese leek, sliced
- 2tsp of Kiso curry mix (can be replaced with madras)
- 1tsp of togarashi spice mix (can be replaced with 1/2tsp of chilli powder and sesame seeds)
- A few chopped chives
- 2 cloves garlic, grated
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 2 tsp freshly grated ginger
- 2 tsp fish sauce (optional)
- One pack dumpling wrappers
- Vegetable oil, for frying
Method:
- Make dumpling filling: In a large bowl, combine chicken, spring onions, Chinese leek, chives, garlic, soy sauce, sesame oil, ginger, and fish sauce. Stir ingredients together, using your hands or a wooden spoon, until fully combined.
- Line a small baking sheet with parchment paper and dust lightly with flour.
- Place 4 dumpling wrappers on your work surface, and keep the remaining wrappers covered with a clean kitchen towel. Place a heaping teaspoon of chicken filling just below the centre on each wrapper. Wet the edge of the wrapper with water and fold the top half over the bottom half and pinch the border to seal. Alternatively, pleat dumplings by making small folds starting on one edge and ending on the other, pinching firmly to seal after each fold. Place on a prepared baking sheet and continue stuffing and sealing dumplings until all pork mixture is used.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add dumplings in an even layer, sealed side up. Fry for 1 to 2 minutes, or until golden on the underside.
- Add 1/3 cup water to the skillet, lower the heat to medium-low, and cover with a tight-fitting lid. Let steam for 3 minutes, then adjust the lid so it is ajar, allowing steam to escape. Cook until no water remains, about 3 minutes more.
- Use a spatula to transfer dumplings to a serving plate, crisp side up. Repeat the process until all dumplings are cooked.
- Serve pot stickers with dipping sauce on the side.
For Sweet Potato Version
To make the sweet potato puree/mash – simply roast the whole sweet potatoes in their skins until super soft. Then when cooled, remove the skin.
Dipping Sauce for Gyoza
Ingredients – Serves 2:
- – 1 tablespoon soy sauce
- – 1 tablespoon of ponzu
- – 1 teaspoon black vinegar
- – 1 tablespoon water
- – 1 tablespoon of honey
- – pinch of black pepper and/or gochugaru (red chili pepper flakes)
- – 1 clove of garlic, grated
- – 1cm of fresh ginger, grated
Method:
Mix all the ingredients in a bowl and refrigerate until needed.
Yakitori – Chicken Skewers
Ingredients: Serves 2
- Skewers:
- 1tbsp soy sauce
- 1tbsp mirin
- 1 tsp brown sugar
- 1 clove garlic
- 2 tsp freshly grated ginger
- 2 Spring Onions
- 2 boneless, skinless chicken thighs
- Oil
- A pinch of togarashi spice mix – optional
- Sauce:
- 3tbsp of mirin
- 3tbsp of soy sauce
- 1tbsp of sugar
- 1tbsp of sake
- 4tbsp of water
You will need to pre-soaked bamboo skewers for 30 mins
Method
- Cut the white & light part of the spring onion into 3cm pieces.
- Cut chicken into bite-sized chunks and place in a bowl with the soy, mirin, sake, sugar, garlic and ginger. Stir well to coat the chicken and leave to marinate for 20 minutes (overnight is fine too).
- Fold a piece of chicken in half and pierce with the skewer, push down towards the handle.
- Next, pierce a piece of spring onion so it is perpendicular to the skewer.
- Keep adding chicken and spring onion alternately until the skewer is full – should be about three pieces of meat.
- Heat a frying pan on medium heat with a little oil. When the oil is hot, place the skewers in the pan. Cook until both sides are brown, about 5 minutes on each side. Then, add all the sauce ingredients, cover and cook on low heat for 2–3 minutes. Cook until well coated on both sides. Remove from the heat.
- Serve with Japanese Slaw
Japanese Slaw
Ingredients: Serves 2
- A few leaves of asian cabbage, finely sliced
- 1 small carrot, grated
- A handful of julienned sugar snaps
- few radishes, julienned
- 1 spring onion, finely sliced
- 1tbsp rice wine vinegar
- 1/2 tsp salt
- few drops of sesame oil
- A pinch of salt
- A few shredded mint leaves
- 1tsp of toasted sesame seeds
- 2tbsp kewpie mayo
Method
- First, add the sliced cabbage into a bowl, sprinkle with salt and massage the cabbage until softened
- Add all the other ingredients and serve immediately or refrigerate until needed
Stir-Fried Rice
Ingredients – Serves 2:
- 120g rice (this was pre cooked for you)
- 1 red onion sliced
- 2 cloves of garlic, minced
- 1 red pepper, sliced
- Handful of tender stem broccoli
- 3tbsp of soy sauce
- 1x lime, zest and juice
- Vegetable oil for frying
- Handful of mint
- Handful of coriander
Method:
- Place a pan on high heat with a splash of oil and sauté the onion until caramelised, followed by garlic. Sauté all the other vegetables until just softened.
- Splash in soy sauce and lime juice and place the pre cooked rice to heat up.
- Toss together and finish with chopped mint and coriander.
Maki Sushi
Ingredients – Serves 2:
- 1 cup of cooked and cooled sushi rice (link to the recipe)
- Any vegetables you like such as mooli, carrot, cucumber etc.
- 2 sheets of nori seaweed
- Kewpie mayo
Method:
- Prepare a small dish of cold water.
- Place nori wrappers smooth side down on a cutting board. Wet your fingers in a dish and place a small handful of cooled sushi rice on the nori wrappers.
- Spread rice to cover the paper, leaving 1″ of paper at the end of the roll. Place an even amount of prawns, mayo, and veg in a straight line.
- Dip your fingers in the water dish and wet the end of the nori wrapper without rice with a small amount of water so the roll will close and stick together.
- Slowly roll the sushi, making sure to keep some tension so it rolls tight, and no ingredients fall out. Repeat for the second roll.
Uramaki
Ingredients to make 4 rolls
- 200g sushi rice uncooked (400g cooked, following cooking instructions)
- 4 sheets of nori
- Wasabi paste
- Pickled ginger
- Soy sauce
- Japanese mayo
- 1x avocado, sliced
- 1x carrot, shredded
- 1x cucumber, de-seeded, cut into long batons
- Handful of coriander, chopped
Method:
- Cut the nori seaweed into halves, and then place half of the nori on the sushi mat shiny side down. As a golden rule, the shiny side of the nori seaweed should always be on the outside of the sushi.
- Place roughly 100g of sushi rice on the nori seaweed and spread across evenly. Flip the nori seaweed and sushi rice so that the nori seaweed is facing upward. Add a small portion of mayo, cucumber, tuna or any other filling in a centre.
- Start rolling from the bottom, tucking the edge of the roll to fully enclose the filling. Lift the edge of the mat and continue to roll forward until the sushi is formed into a firm cylinder.
- Slightly wet the blade of a sharp knife and slice the roll into 6 pieces. First, slice it into halves and then the halves into thirds. Clean the knife with a wet towel between cuts to prevent the rice from sticking to the knife.
- Serve with soy sauce. Feel free to garnish with other foods such as white / black sesame seeds, tobiko, chives, etc.
How to Cook Sushi Rice:
Method:
- Use good quality sushi rice. (we prefer nishiki or koshi: Yutaka brand)
- 1 sushi roll needs about 100g cooked rice.
- You should soak sushi rice before rinsing for 20 minutes for more tender grains.
- Rinse at least 3-4 times under running cold water, until it runs clear.
- Rice to water ratio: 250g of rice: 330g of water.
- Place in a pan, cold, medium heat, no lid at this point, waiting to start simmer.
- After bubbles appear, place the lid on your pan, turn the heat down and simmer for 11 minutes.
- Turn off the heat and let rest for 20 minutes, do not remove the lid.
- Add seasoning, mix well and chill well in a refrigerator before using. (ideally overnight)
Sushi Rice in a Rice Cooker:
Ingredients: We uses cups as a measure with the rice cooker as it keeps the proportions correct. Most rice cookers supply a ‘cup’ when purchased.
- 1.5 cup of sushi rice (we prefer nishiki or koshi: Yutaka brand)
- 2 cups of filtered water
- ¼ cup of sushi seasoning
Method:
- Place the rice and water into a rice cooker. Cook the rice according to the “white rice” setting on the rice cooker.
- When the rice has finished cooking, rest it for 10 minutes to absorb all the extra moisture. Evenly pour the seasoned rice vinegar all over the rice. Toss the rice around to further distribute the rice vinegar, taking care to be gentle, and not mash the rice. Cool down properly, ideally refrigerate overnight.
- It is now ready to be used for sushi.
Sushi Seasoning:
Ingredients – you can store sushi seasoning or buy pre-made. Make plenty and keep in sealed container. When you are seasoning your rice, you want roughly one tablespoon per sushi roll. But taste as you go for your preference. This is the proportions.
- 5 tbsp rice vinegar
- 5 tbsp of caster sugar
- 1tsp of salt
- 100ml of filtered water
Method:
- Combine all ingredients in a small sauce pan and cook until the sugar has dissolved, and the liquid has reduced down by half.
- Cool down completely
- Store in airtight bottle/ jar
Day Two - Indian
Lamb Momos
Ingredients: Makes 6-8
- x8 dumpling wrappers – thicker ones are easier to fold.
- 150g of minced lamb
- 1x spring onion, sliced
- 1/2 tsp of ground cumin
- ½ tsp of mild curry powder
- 2x clove of garlic, minced
- 1x small red chilli, finely chopped
- 1x shallot, diced
- 1x lime zest
- 1x handful of chopped coriander
- Seasoning
Method:
- Mix all the filling ingredients in a mixing bowl and chill for 30 minutes.
- Divide the dough into balls (each should weigh about 20g). Dust your work surface with flour and roll the balls into thin circles using a rolling pin.
- Spoon about 1 tsp filling in the centre of one circle, then use your thumb and forefinger to pinch together an edge of the dough into a fold (you can use cold water to seal).
- Continue to pinch along the edge of the circle and work your way all the way round.
- Bring all the pinched edges of the circle together to cover the filling and twist the top to seal it. Repeat with the rest of the dough and filling.
- Fill a bamboo steamer with water, layer the base with baking parchment and pierce some holes in it.
- Place the momos on the baking parchment and steam for 20 mins. They should look transparent and not feel sticky when fully cooked. Keep warm while you steam the rest (if doing in batches).
- Serve with mint yoghurt.
Raita
Ingredients: Serves 8
- 250g Greek yogurt
- 1 garlic clove
- thumb-sized piece ginger, finely grated
- ½ small pack coriander, chopped
- 0.25 small pack mint, leaves chopped
- juice 0.5 lime
- ½ tsp garam masala, plus a little extra to serve
- ¼ cucumber, grated and lightly squeezed
Method:
- Mix all the ingredients and season. Serve sprinkled with extra garam masala.
Lamb Samosa
Ingredients: Makes 4-6
- Half of your Momo Lamb mix
- Handful of Peas
- 6 Samosa Wrappers.
Method (Assembly):
- Make a runny flour paste with a tablespoon of flour and water.
- Cut the samosa pastry to size.
- You need to make a pocket to fill – practice makes perfect and there are plenty of how-to videos on YouTube to help! Fold one corner inwards forming the shape of your triangle, with an overhang; repeat this the other way which gives you the pouch to fill.
- Add the peas to your filling mix then Fill the samosa with around 1 to 2 tsp of the mix. Don’t overfill the samosa.
- Now apply the flour paste again around the edges of the cone to seal it. Pinch the edges and seal the samosa.
- Heat the oil in a pan and deep fry until golden brown and crispy.
Chicken Balti
Ingredients: Serves 4
- 450g skinless, boneless chicken breast, cut into bite-sized pieces
- 1 tbsp lime juice
- 1 tsp paprika
- ¼ tsp hot chilli powder
- 1½ tbsp sunflower or groundnut oil
- 1 cinnamon stick
- 3 cardamom pods, split
- 1 small to medium green chilli
- ½ tsp cumin seed
- 1 medium onion, coarsely grated
- 2 garlic cloves, very finely chopped
- 2½ cm-piece ginger, grated
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 250ml organic passata
- 1 red pepper, deseeded, cut into small chunks
- 1 medium tomato, chopped
- 85g baby spinach leaves
- handful fresh coriander, chopped
- chapatis or basmati rice, to serve (optional)
Method:
- Put the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and a grinding of black pepper (step 1), then leave to marinate for at least 15 mins, preferably a bit longer.
- Heat 1 tbsp of the oil in a large non-stick wok or sauté pan. Tip in the cinnamon stick, cardamom pods, whole chilli and cumin seeds, and stir-fry briefly just to colour and release their fragrance (step 2). Stir in the onion, garlic and ginger and fry over a medium-high heat for 3-4 mins until the onion starts to turn brown. Add the remaining oil, then drop in the chicken and stir-fry for 2-3 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander and garam masala together. Tip into the pan, lower the heat to medium and cook for 2 mins (step 3). Pour in the passata and 150ml water, then drop in the chunks of pepper. When starting to bubble, lower the heat and simmer for 15-20 mins or until the chicken is tender.
- Stir in the tomato, simmer for 2-3 mins, then add the spinach and turn it over in the pan to just wilt. Season with a little salt. If you want to thin down the sauce, splash in a little more water. Remove the cinnamon stick, chilli and cardamom pods, if you wish, before serving. Scatter with fresh coriander and serve with warm chapatis or basmati rice, if you like
Day Three - Thai
Pad Thai
Ingredients: Serves 1
- 2-3 Chicken thighs
- 125g flat rice noodles
- 1 garlic clove, roughly chopped
- Handful coriander leaves, roughly chopped
- 1/2 red chilli, seeds removed, roughly chopped
- 1 lime, zest and juice
- 1 tbsp sunflower oil
- 3 spring onions, trimmed and finely sliced
- 50g beansprouts
- 1 tbsp Thai fish sauce (Nam Pla)
- 1 tsp light soft brown sugar
- 1 large egg, beaten
- lime wedges, to garnish
Method:
- Cook the noodles according to the packet instructions then drain them and set aside.
- In a pestle and mortar, make a paste from the garlic, coriander, red chilli and lime zest.
- Heat the oil in a wok or a large non-stick frying pan over a high heat. When the oil is just at smoking point, add the paste and fry for about one minute, or until it becomes aromatic.
- Add the chicken, half of the spring onions and half of the beansprouts and stir-fry for two minutes.
- Add the drained noodles and mix through. Stir in the lime juice, fish sauce and brown sugar and cook for two minutes. Pour in the beaten eggs and mix through the noodles until just cooked.
- Tumble the noodles out onto warmed serving plates and serve garnished with the coriander leaves, lime wedges, toasted sesame seeds, and the remaining spring onions and bean sprouts.
Vegetable Spring Rolls
Ingredients: Makes 8-10 rolls
- 300 g spring roll sheets
- 25 grams glass noodles (soak in water and chop)
- 100g White cabbage sliced very finely
- 50 g bean spout
- 100 g leeks finely sliced
- 1 small carrot finely sliced
- 2 clove garlic crushed and chopped
- 1 tbsp light soy sauce
- 2 tbsp cooking oil
- Vegetable oil to fry the spring rolls in.
Method:
- Heat cooking oil and cook garlic until it is aromatic, then add all the other ingredients
- Cook until dry and set aside to cool.
- Cut spring roll sheet to size
- Add a spoonful of vegetable mixture to the sheet so you can roll into shape tucking in the edges as you go. Seal with flour and water.
THAI BBQ CHICKEN – GAI YANG
Ingredients – Serves 4
- 1 kg chicken thighs, approx 2 chicken thighs per person
Marinade
- 150 ml soy sauce
- 6 tablespoon oyster sauce
- 5 slices fresh ginger crushed
- 4 coriander root or fresh coriander
- 2 tablespoon whole white pepper corn crushed
- 2-3 tablespoon salt
Glaze
- 100 grams honey
- 100 grams light soy sauce
Method
- Heat the oven to 160-180 degrees C
- Make the Marinade – mix all the ingredients in a bowl and add the chicken for 30 minutes or if possible overnight
- Make the Glaze – Mix honey and soy sauce together to use for the chicken during cooking, set aside.
- Place the marinaded chicken into an oven proof dish and add 2-3 tablespoons oil, put in the oven and roast for 20 minutes each side
- Brush the chicken both sides with the glaze and cook again 10 minutes each side or till cooked through
DIPPING SAUCE
Ingredients: Serves 4
- 3 tablespoon fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon toasted rice crushed
- 1 tablespoon chilli flake
- chopped spring onion
- 1 tablespoon chopped coriander
Method
- Mix ingredients in a bowl and garnish with fresh herbs
Carrot Salad with Vermichelli noodles
Ingredients -serves 2
- 2 tbsp Thai fish sauce
- 1 lime
- 2 tsp palm sugar or soft brown sugar
- 1 garlic clove
- 1 red chillies
- 2 large carrots
- 50g vermicelli noodles
- Small bunch of mint
- Handful of peanuts
Method
- Put the fish sauce, lime juice, sugar, shallots and chillies in a large bowl and leave to sit for 5 minutes. add the carrots, drained noodles and mint and toss everything together. top with the peanuts.
Naan Bread
Ingredients – Makes 6:
- 1/2 sachet of dried yeast
- 1tsp x sugar
- 250g x white bread flour
- 75ml x milk
- 1 x egg yolk
- 1/2 tsp nigella seeds
- 1/2 tsp sea salt
- 1TBSP natural yoghurt
Method:
- Sift the flour into a mixing bowl. Add the salt, sugar, seeds and yeast. Mix to combine.
- Whisk together the milk and the egg, then slowly mix into the flour.
- Add the yoghurt and bring the dough together with your hands.
- Knead for five minutes, then cover with a tea towel and leave for 30 – 60 minutes.
- Knock the dough back by flattening it with your knuckles. Divide into 6 balls.
- Roll each ball into a teardrop shape roughly 1.5 cm thick.
- Heat a frying pan over a high heat. Add the naans one at a time, until golden and puffy.
- Keep the naans warm in a tea towel until ready to serve.
Day Four - Italian
Pasta Dough
The rule of thumb is 1 egg, 100g flour and scale up. We doubled this to make both tagliatelle and lasagne sheets.
- 2 medium eggs
- 200g ‘00’ flour, plus extra for dusting
Method:
For the Pasta Dough
- Place 00 flour onto a large wooden board and shape into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
- Using a fork, lightly beat the eggs, then mix in the flour a little at time to obtain a consistent ball of dough.
- Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Divide the dough equally before rolling, wrap the extra dough back in the cling film so it doesn’t dry out.
- Flatten the dough to a rough square so that it fits through the pasta machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times to release the gluten which increases the elasticity of the dough and prevents cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2nd to last setting, if you prefer thinner pasta go to the last setting. Using a 9cm cutter, cut out circles.
Tagliatelle & Spaghetti Rolling
Follow the pasta dough recipe above which uses 00 flour.
- Roll the pasta dough to the 2nd to last setting using the rollers, the ideal length is 40-50cm. Dust the cutting attachment and run the dough through, pile in small mounds ready to cook. Use the wide part on the attachment for tagliatelle and the narrow for spaghetti.
- Have a large floured board or tray ready and place loosely gathered bundles of tagliatelle onto it. Repeat the process for the remaining pasta dough.
At this stage the pasta can be covered and stored in the fridge under cling film. You can also freeze individual portions, making sure they are well wrapped up.
To cook the pasta, bring a large pan of salted water to the boil. About 100g per person is good, shake off any excess flour. Drop your tagliatelle into the water, Cook for 2 minutes, Drain, season and combine with the sauce of your choice before serving immediately.
Ragu Sauce
We make double the amount to use for both the tagliatelle dish and the lasagne
Ingredients: Serves 2
- 1tbsp of olive oil
- 1 small onion, diced
- 1 small carrot, peeled and diced
- 1 celery stick, chopped
- 2 cloves of garlic, minced
- 400g of chopped tomatoes
- 1tbsp of tomato puree
- salt and pepper
- parmesan and basil to serve
Method:
- Place a saucepan on medium heat and add splash of olive oil. Sauté the onions and add garlic after 2 minutes. Sprinkle with salt at this stage. Add celery and carrot, sauté for another couple of minutes.
- Add all the tomatoes, and a splash of water if the sauce feels too thick.
- Cook the sauce, on medium-low, for 40 mins.
Beef (or lamb) Lasagne
Ingredients: Serves 2
- 1tbsp of olive oil
- 1 small onion, diced
- 1 small carrot, peeled and diced
- 1 celery stick, chopped
- 2 cloves of garlic, minced
- 200g of beef mince
- 400g of chopped tomatoes
- 1tbsp of tomato puree
- salt and pepper
- parmesan and basil to serve
- Pasta Sheets
Method:
- Place a saucepan on medium heat and add splash of olive oil. Sauté the onions and add garlic after 2 minutes. Sprinkle with salt at this stage. Add celery and carrot, saute for another couple of minutes.
Add the beef and cook it until you can’t see any raw meat, also try to crumble it as much as you can, you don’t want any big “meatballs”. - Add all the tomatoes, and possibly a splash of water if the sauce feels too thick.
- Cook the sauce, on medium-low, for about 40 mins.
Béchamel Sauce
Ingredients: Serves 2
- 50g Butter
- 50g Plain Flour
- 500ml Whole Milk
Method:
- Melt the butter in a saucepan, then add the plain flour. Stir continuously until a paste forms – this is called a roux. Continue cooking for 2 mins.
- Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste.
- You can turn this basic sauce into mac and cheese or cauliflower cheese sauce by adding 150g of grated cheddar or mozzarella.
- If the sauce is too stringy you can quickly blend it for a smoother texture.
Assembly:
- At the bottom of your dish, add a thin layer of béchamel. Then add a pasta sheet, pressing down gently.
- Add a layer of your Bolognese, then a layer of béchamel and then a pasta sheet.
- Repeat number 2 until you have 3 layers.
- Heat the oven at 180.
- Bake for 1 hour or until the top is bubbling and golden.
Spinach & Ricotta Tortellini
Use Pasta Dough recipe above
For the filling for 4 people – depending on portion size
- 200g ricotta
- 2 cloves of garlic, minced
- 200g grams of spinach, cooked in salted water and then squeeze it out
- 30g Parmesan, grated
- 1 lemon, zest only
- pinch grated nutmeg
- salt and freshly ground pepper
For the Sauce:
- A big knob of butter
- 2tbsp of lemon juice
- A few sage leaves
- ¼ cup of pasta water
To Garnish
- Parmesan
- Cracked black pepper
Method:
For the Filling
- Mix the ricotta, parmesan, spinach, garlic, lemon zest, nutmeg and a pinch of salt and pepper until well combined.
To Assemble the Tortellini
- Spoon a heaped teaspoon of filling inside each pasta circle and fold to create a half moon shape. Wet the edges and press down. Pull the two narrow ends together to form a tortellini shape.
- Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well.
To Make the Sauce
- Meanwhile, melt a knob of butter in a frying pan, add sage leaves and cook for a minute before adding the lemon juice and a bit of pasta water, simmer until thick and glazy.
- Plate your pasta with the sauce poured over it, grated parmesan and cracked black pepper.
Butternut Squash Tortellini
Ingredients – Serves 2:
For the Filling:
- 1/2 small butternut squash
- Extra-virgin olive oil, for drizzling
- 1/2 medium shallot, roughly chopped (scant ½ cup)
- 1 garlic clove, peeled
- Fresh herbs to taste
- Homemade Pasta
- Pinch of nutmeg
- Salt & Pepper to taste
To Garnish
- Parmesan
- Cracked black pepper
Method:
- Preheat the oven to 200C and line a baking sheet with parchment paper.
- Roast the squash. Cut the squash in half vertically and use a spoon to scoop out the seeds. Drizzle with olive oil and pinches of salt and pepper and place cut side down on the baking sheet. Prick the skin several times with a fork and roast for 40 minutes.
- Make the pasta dough according to recipe. Wrap the dough ball in plastic wrap and set it aside to rest while you make the filling.
- Make the filling: Add the diced shallot, pureed garlic, squash and seasoning to a mixing bowl.
- Roll out the pasta dough into a long sheet, pushing it through the pasta machine twice on each setting, starting on the thickest and going down to number 2. Spread the 4 pasta sheets on a well-floured work surface. Cut with a round metal cutter, use a 1tsp to portion to scoop the filling onto the circles of pasta. Stick edges of the pasta circles together and twist around your fingers to shape tortellini.Cook the tortellini in a pot of salted boiling water for 4 minutes. I like to drop them into the water as I’m ready to start my sauce so that they’re done around the same time.
Chocolate Orange Tiramisu
Ingredients – Serves 2:
- 200ml of double cream
- 100g of mascarpone
- 1x orange
- 2tsp of caster sugar
- 1tbsp of hot chocolate mix dissolved in 70ml of water
- 100g of lady finger biscuits
- 1tbsp of cocoa powder
- 1tbsp of grated dark chocolate
Method:
- Put the double cream and sugar into mixing bowl and whish until semi-whipped. Add mascarpone, orange zest and fold together.
- Pour the dissolved hot chocolate into a shallow dish and add orange juice. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.
- Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers, finishing with the creamy layer.
- Cover and chill for a bit to firm up (you can speed it up by whipping a bit more firmly). Will keep in the fridge for up to two days.
- To serve, dust with the cocoa powder and grate over the remainder of the chocolate.
Day Five - USA
Burger Bun
Ingredients: Makes 6 buns
- 185g Plain Flour
- 80g Water
- 20g Vegetable or Sunflower oil
- 1 tsp Fast Action Yeast
- Pinch of Salt
- Pinch of Sugar
Method:
- In a bowl at flour, yeast, salt and sugar and combine.
- slowly add your liquids until a dough is formed.
- Take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
- Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
- After you have rested it, spilt the dough and roll into 3 balls and place on a baking tray to prove.
- Once proved place in a preheated oven at 190 for 20 minutes.
Burger
Ingredients: Serves 1
- 200g 12% Minced Beef or chicken
- 1/4 Diced Red Onion
- Pinch Chilli Flakes
- 1/2 Beaten Egg
- 1 tbsp Panko Breadcrumbs
- 1 tbsp Grated Parmesan
- 1 tsp Frenchies Mustard
- 1 tsp Ketchup
- Salt & Cracked Black Pepper
Method:
- Combine all ingredients in a mixing bowl. Try to use only half of the egg (the other half can be used to egg wash the brioche buns)
Form two patties, place on a tray and refrigerate until firm. - Heat a chargrill pan, frying pan or BBQ until smoking. Season the burgers and then cook for 4 minutes on each side.
- Once the burger has a good colour, you can finish it in the oven if you prefer.
- Serve with lettuce, tomato, cheese, gherkins and condiments.
Burger Sauce
Ingredients: Serves 2
- 3 tbsp mayonnaise
- 2 tbsp ketchup
- 25g pickled gherkins, drained and finely chopped
- 1 tbsp American mustard
Method:
- Mix all the ingredients together, then serve spooned over burgers or hotdogs.
Wedges
Ingredients: Serves 4
- 3 large Sweet potatoes (around 1kg)
- 1 tbsp olive oil
Method:
- Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
- Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren’t overlapping. Roast for 30 mins, turning halfway until golden and crisp.
Mac & Cheese
Ingredients: Serves 1
- 120g Cooked Macaroni
- 50g Grated Cheddar Cheese
- 40g Plain Flour
- 40g Butter
- 300ml Whole Milk
- 1/2 Mozzarella Ball
- Salt & Cracked Black Pepper
Method:
- Melt the butter in a small saucepan, then stir in the flour until smooth.
- Add the milk a quarter at a time and stir until thick and glossy before adding more.
Once all of the milk is added and the sauce is smooth. - Add the cheese and stir until melted.
- Season and taste.
- Add the coriander, then stir in the pasta.
- Transfer to one or two oven-proof dishes. Top with some torn mozzarella and bake until golden brown on top.
Chicken Wings
Ingredients: Serves 2
Method:
For the Chicken:
- Pre-heat the oven to 190 degrees, line your tray with baking paper.
- Place the wings in a large bowl and dry with a paper towel.
- Add the oil, seasoning and garlic powder.
- Place the wings on a tray, skin side up and bake for 30-40 minutes, depending on a size (until nicely coloured).
Cheesecake
Ingredients Serves 8
- 500g cream cheese
- 100g icing sugar
- 284g double cream
- 250g digestive biscuits Oreos or Ginger biscuits
- 100g butter
Method
- To make the base, butter the base of your tray. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tray and press firmly. Chill in the fridge for 1 hr to set.
- Pour the double cream into a bowl and whisk until it’s just starting to thicken to soft peaks. Place the soft cheese and icing sugar in a separate bowl, then beat until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix.
- Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon.
- Leave to set over night.
We hope you enjoyed activities week
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