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f e h C s Ye
As students, you probably think that Masterchef recipes are mouthwateringly artistic, deliciously aesthetic and completely outside of your budget? !

Think again! Campus Living Villages is proud to have Tim Anderson, 2011 Masterchef winner as an ambassador and pleased to say that hes cooked up a couple of recipes that are simple, nutritious and affordable; using ingredients that are easily accessible and stock cupboard staples. Following a tour around universities in the UK, taking his student cookery masterclass to many whove been inspired, Tims recipes are outlined overleaf. Enjoy!

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The Sober Kebab

Serves 4
1 red onion 400g lamb neck 500ml stout 500g plain yogurt 4 cloves garlic 1 tsp cumin seeds tsp ground cinnamon 2 cardamom pods, crushed 1 tsp coriander seeds salt pepper olive oil 1/8 red cabbage 1 bunch fresh mint cucumber 2 tomatoes 1 lemon 4 pita breads

Toast on Beans
Serves 6
1 can butter beans 1 can chickpeas 1 can cannellini or borlotti beans 1 can peeled plum tomatoes handful fresh cherry tomatoes 1 onion 1 clove garlic a few leaves fresh basil salt pepper 20g very hard cheese loaf very good bread olive oil

Method

Method

Roughly chop the onion, garlic, and fresh tomatoes. Drain and rinse the beans. Heat a little olive oil in a pan, then saut the onion and garlic with salt and pepper until soft and slightly brown. Add the beans and tinned tomatoes and simmer for 5 minutes, then add the fresh tomatoes and cook for another 2-3 minutes. Toast the bread and chop into big croutons, and drizzle with olive oil. Ladle the beans into a bowl, top with grated cheese, croutons, and some torn basil.

Roughly chop of the red onion and 2 cloves garlic. Heat some olive oil in a casserole or a saucepan with a lid. Saute the onion and garlic with salt and pepper briefly, then add the cumin seeds, cardamom, and coriander to toast lightly. Turn up the heat and add the lamb, stirring to brown evenly. Pour in the stout and 300g of yogurt and bring to the boil. Reduce to very low heat and cover. Let the meat braise for about 2 hours; the liquid should reduce to a thick sauce. Meanwhile, finely slice the cabbage, cucumber, tomatoes, and remaining onion. Mince the garlic and some of the mint and mix into the remaining yogurt with a little salt and lemon juice. To assemble, open the pita and stuff with the fresh veg, then the lamb and yogurt sauce.

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Tempura
Serves 4
500g seasonal vegetables 200g fresh fish or shellfish 500ml very cold sparkling water 350g plain flour 2 eggs oil for deep frying 60ml light soy sauce 15ml rice vinegar 15ml mirin 15ml chilli oil to keep the oil level at least 2 inches below the rim of the pan. Heat to 180C (if you dont have a probe thermometer, test with a little bit of batter; it should sink but then quickly rise to the surface). To make the batter, combine the sparkling water, flour, and eggs; leave it slightly lumpy, as this will help keep the batter light. Prepare your workstation by laying out kitchen roll on a plate or wire rack. Dunk your veg and fish into the batter, then straight into the oil, cook for 3-4 minutes, and remove to drain on the kitchen towel. Dont crowd the pan or the tempura wont crisp; youll have to fry the tempura in batches. While the tempura is frying, make the sauce by combining the soy sauce, vinegar, mirin, and chilli oil. Dont worry if it separates. Serve the tempura piping hot with the sauce on the side.
Please do not leave hot oil unattended.

Method

Cut the vegetables into pieces of roughly equal thickness, so they cook evenly. Do the same with the fish. For prawns, cut all the way down the center of their backs and then 3 or four small slashes across their ventral side so you can lay them flat without them curling back up. Pour the oil into a large saucepan or wok, remembering

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Big Fat Pretzels

500g strong white bread flour 5g (about 1 tsp) dried active yeast 10g salt 15g sugar 150g brown ale, such as Leffe Brune 125ml water

Makes 8 big or 6 really big pretzels

50g dripping (or lard or butter), softened lots of sea salt 2 tbsp caraway seeds (optional) 1 egg tsp sodium carbonate (optional)

Pia Colada Rice Pudding

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2 oranges 2 limes 250g short-grain rice 300g caster sugar 1 tsp cinnamon 1 tsp nutmeg 1l milk 1.2l coconut milk 60g dessicated coconut pineapple, trimmed 125g butter 250g brown sugar 100ml dark rum 1 vanilla bean 50g macadamia nuts

Method

Mix together the flour, yeast, salt, and sugar. Mix in the ale, water, and fat, kneading to form a stiff dough (if you dont want your hands to get sticky, rub them with a little oil first). Let the dough rest for an hour to develop the gluten, then divide into 6 or 8 pieces of equal size. Roll out each piece into a long rope it should be about 1.5cm thick and 25-30cm long. Bring the ends of the rope together to form a rounded heart shape, twist the ends together, and press into the center of the rope to form the traditional pretzel shape. Prove in a warm place, covered with a slightly damp tea towel, for one hour. Preheat the oven to 225C. Beat the egg together with the sodium carbonate and brush onto the surface of each pretzel, then sprinkle on the sea salt and caraway, patting them down slightly to ensure they stick. Bake on lightly oiled trays for 16-18 minutes, until the surface is a dark, shiny brown. Serve with beer, cheese, hummus, or good mustard.

Method

Combine rice, sugar, cinnamon, nutmeg, the zest of 1 orange and 1 lime, coconut milk, and 300ml whole milk in a saucepan and bring to a boil. Reduce heat and simmmer, uncovered, for 25 minutes or until rice has softened. Stir often and add milk if pudding begins to dry out. Cut the pineapple into a small dice and dress with a little lime and orange juice. Roughly chop macadamia nuts, then toast them in a dry pan over medium heat. Remove the nuts, then lightly toast coconut in the same way. Melt the butter on medium heat, then stir in brown sugar and vanilla to make a syrup. Add rum and bring to the boil. Toss the pineapple with macadamia nuts and coconut. Spoon the pudding into a glass bowl, then pour on the butter rum sauce. Top with the pineapple and nut mixture and extra lime zest.

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