CULINARY - ASSIST – Facilities Management

CUL
INARY
SCHOOL GAME S
RECIPE BOOK
Welcome to the
Culinary Games Cookbook
The Culinary School Games was created to celebrate
the Commonwealth games coming to Scotland. The
promotion was run by ASSIST FM in association with
Game on Scotland, and was sponsored by Impact
Cashless Solutions, McCain and Premier Foods.
Thanks go too, to our partner organisation The Cook
School Scotland.
Two competitions ran simultaneously:
Local Authority promotion and
competition
Scottish School Pupil recipe
competition
The Local Authority promotion and
competition involved the creation of main
meal recipes from countries across the
Commonwealth. Each local authority
was allocated a second and third team to
support, by sportscotland.
The local authority caterers were
challenged to work with a pupil from their
school and create a recipe for one of
their second teams. All the recipes were
entered into a competition and the top
ten recipes were chosen, with a member
of the school catering staff and a school
pupil competing in a cook off against the
other nine teams. The cook off took place
at The Cook School Scotland on the 10th
March 2014, which also happened to be
Commonwealth Day.
The competitors had 1 hour 15 minutes
to cook the main course, and the dishes
were judged on the day with the top three
competitors will be given Gold, Silver
and Bronze medals. They were also be
given a certificate, and their school won a
monetary prize to spend on a relevant area.
Congratulations to everyone who took part.
The Ten teams that got through were from:
West Lothian
representing Turks and Caicos
West Dunbartonshire
representing Uganda
Stirling
representing Vanuatu
Scottish Borders
representing England
Perth & Kinross
representing Bangladesh
North Ayrshire
representing Nigeria
Culinary Games Cookbook
Midlothian
representing Seychelles
Inverclyde
representing Dominica
Dundee City
representing South Africa
Aberdeenshire
representing Antigua and Barbuda
Special congratulations
go to the Gold, Silver
and Bronze medal
winners who were:
Gold medal
Stirling
representing Vanuatu
Margaret Shreter with
Reuben Dimmer, age 10
from Callander Primary School
Silver Medal
Perth & Kinross
representing Bangladesh
Denise Black with
Heather Wheadon, age 10
from Luncarty Primary School
Bronze Medal
Individual Scottish
School Pupil recipe
competition
For this we asked pupils in Scotland to
enter their own individual Commonwealth
recipes into a competition where they
could win itunes vouchers as well as Gold,
Silver and Bronze medals and certificates.
We had a fantastic response with hundreds
of entries. The judging decision was
extremely difficult but we whittled the
entries down to the best ten and they
appear in this book.
We also chose a top three and these were:
Gold medal: Haley McArthur, aged 11,
of Cumbrae Primary. Millport
Silver Medal: Sophie Kennedy, aged 5,
of Bonhill Primary School , Bonhill
Bronze medal: Asher and Zeph Petit,
aged 10, of Park School in Oban
Congratulations to everyone who took part.
The Recipes
What you will find in this electronic recipe
book are 4 colour coded sections:
The top ten Local authority
promotion recipes
The top ten pupil recipes
Fairtrade recipes provided by
The Scottish Fair Trade Forum
West Lothian
representing Turks and Caicos
The Cook School Scotland recipes
Angela Shanks with
Iona Quinn, age 15,
The James Young High School
We hope that you enjoy cooking some of
the recipes in this book. We certainly had
fun putting it together.
Thanks go to our sponsors, Impact Cashless
Solutions, McCain and Premier Foods. Thanks also
to The Cook School Scotland for providing their
wonderful facility to us for our cook off, and for their
support of the Scottish School Meals industry.
CUL
INARY
SCHOOL GAME S
Section 1
Local Authority Promotion
Top Ten recipes
The Culinary Games is sponsored by
Culinary Games Cookbook
Gold Medal
Stirling
representing Vanuatu
Margaret Shreter with Reuben Dimmer, age 10 from callander Primary School
Coconut Chicken and Sweet Potato
Curry Served with Rice and Flatbread
and Homemade Mango Chutney
ingredients
240g
100g
20g
20g
10g
20g
20g
2.5g
2.5g
30ml
5g
10g
10g
Fish Sauce
Coconut Milk
Cornflour
Fresh Mango
45ml
400ml
30g
½
Caster Sugar
Water
Lime Juice
Fresh Ginger
All Spice
250g
100ml
15ml
15g
5g
Long Grain Rice
Plain Flour
Wholemeal Plain Flour
Water
Olive Oil
160g
20g
20g
30ml
2ml
Section 1
Red Tractor Chicken Meat diced
Sweet Potatoes
Green Chillies
Shallots
Garlic Puree
Fresh Coriander
Fresh Basil
Ground Coriander
Ground White Pepper
Lime Juice
Light Brown Sugar
Fresh Ginger
Lemon Grass
seCTion 1 - loCal auThoriTy promoTion
method
Green Curry Paste
Flatbread
1
1
Place flour, oil and water in a bowl, mix
together to form a dough.
2
Knead until smooth, divide into portions
and roll to size.
3
Heat a frying pan or griddle and dry fry.
Place all ingredients in a food processor
and blend to a paste.
Coconut Chicken &
Sweet Potato Curry
1
Heat the coconut cream, then add curry
paste and simmer gently for 10 minutes.
Mango Chutney
2
Add the chicken and sweet potato and
simmer until the chicken is cooked, for
approximately 20-25 mins.
1
Puree ¼ Mango in a food processor
and finely chop another ¼.
2
3
Thicken with cornflour if needed.
4
Serve decorated with shredded red
pepper and a coriander leaf.
Put all of the ingredients in a large
pan, bring to the boil over a medium
heat then reduce heat and simmer,
stirring occasionally for 30-40 mins.
3
Leave to cool and serve.
Rice
1
Put rice and water in a heavy bottomed
pan with a tight fitting lid, season with
salt.
2
Bring to boil over a high heat.
3
Transfer to a low heat and simmer for
12 minutes or until the water is
absorbed.
4
Remove from the stove, leave to sit with
the lid on for 5-10 mins.
5
Fluff up with a fork.
Culinary Games Cookbook
Silver Medal
Perth & Kinross
representing Bangladesh
Denise Black with Heather Wheadon, age 10 from Luncarty Primary School
Sweet & Sour Balti Chicken, Sweet Potato
Sag Aloo, Saffron Rice and Naan Bread
Sweet & Sour
Tomato Puree
Natural Yoghurt
Garlic Puree
Garam Masala
Chilli Powder
Mango Chutney
Vegetable Oil
Fresh Chicken Breast
Fresh Coriander
Fresh Green Chilli
Water
30gm
30ml
5gm
3gm
2gm
30gm
15ml
360gm
20gm
10gm
150ml
Sag Aloo
Spinach
Vegetable Oil
Garam Masala
Onion, thinly sliced
Garlic Puree
Root ginger
Sweet potato diced (McCain’s)
Chilli Powder
Salt
Water
150gm
10ml
5gm
75gm
5gm
10gm
225gm
1gm
0.5gm
90ml
Naan Bread
Self Raising Flour
Yoghurt
Baking Powder
Salt
Vegetable Oil
Milk
100gm
10gm
2.5gm
0.25gm
5ml
50ml
Saffron Rice
Long Grain Rice
Strands Saffron
Water
160gm
2
500ml
Section 1
ingredients
seCTion 1 - loCal auThoriTy promoTion
method
Sweet & Sour
Chicken Balti
1
2
3
In a bowl mix together the tomato puree,
yoghurt, garlic puree, garam masala, chilli
powder and mango chutney.
Heat the oil in a karahi or pan. Lower
heat slightly and add spice mix. Bring to
boil and simmmer gently for 2 minutes.
Add chicken pieces and stir until they
are well coated.
4
Stir in the water to thin the sauce and
bring to boil and simmer gently for
15 mintues until chicken reaches
82 degrees C
5
Finally add chopped coriander, retaining
a little for decoration, and chopped
green chilli.
6
Naan Bread
1
Sift flour, baking powder and salt
together in a bowl.
2
Make a well in the centre and add milk
and oil
3
Mix to a scone like dough.
4
Divide into four and, on a floured board,
tear into tear drop shapes.
5
Cook for a couple of minutes each
side in a hot dry frying pan. A little oil
and a sprinking of poppy seed may be
put on naans before frying if desired.
Saffron Rice
1
Put saffron into a small amount of
boiling water. Stand for 10 minutes.
2
Rinse the rice and put into pan and
cover with cold water. Add strained
saffron water.
3
Bring to boil. Cover and cook for
15 minutes. Rice should have
absorbed water but drain if necessary.
4
Serve and garnish with coriander.
Serve.
Sag Aloo
1
Wash & trim spinach, blanch in a pan of
boiling water for 3-4minutes.
2
Drain and squeeze out excess liquid and
set aside.
3
Heat oil in frying pan. Add onion, garlic
and peeled and finely chopped ginger.
4
Add sliced onion, crushed garlic,
chopped ginger and garam masala.
5
Add diced sweet potato, chilli, salt
and water. Stir until temp reaches
75 degrees C
6
Serve hot.
Culinary Games Cookbook
Bronze Medal
West Lothian
representing Turks and Caicos
Angela Shanks with iona Quinn, age 15, the James Young High
Cod Fishcakes with Rice and Peas
and Pineapple and Coriander Dip
ingredients
1lb
2
1 cup
2tbsp
2
1sp
½ tsp
2
2
500ml
Rice and Peas
Onion, finely chopped
Garlic cloves, pressed
Olive oil
Basmati rice
Cups water
Can chicken broth
Unsweetened coconut milk
Peas, rinsed and drained
Chopped fresh parsley
Salt
Garnish: fresh parsley sprigs
1 small
2
1tbs
2 cups
2x½
10 ounce
½ cup
1 can
1tbs
2tsp
Dip
Chopped pineapple
7oz
Red chilli de-seeded and chopped
1
Coriander
small handful
Juice of 1 lime
Section 1
Cod Fishcakes
Cod Fillets
Medium potatoes
Breadcrumbs
Fresh chopped parsley
Freshly grated Parmesan cheese
Garlic cloves, finely chopped
Salt
Pepper
Eggs, lightly beaten
Sunflower oil, for frying
Strands Saffron
Water
seCTion 1 - loCal auThoriTy promoTion
method
Cod Fishcakes
Rice and Peas
1
Boil and mash the potatoes, set
them aside.
1
Saute onion and garlic in hot oil over
medium-high heat 1 to 2 minutes or
until translucent.
2
Boil the codfish until it flakes easily.
Drain and flake the fish with a fork.
Be sure to remove all bones.
2
Mix the flaked fish, the potatoes and
the rest of the ingredients together well
by hand. If the mixture is too crumbly
add another egg. If too sticky add some
more bread crumbs.
Add rice and next 3 ingredients: bring to
the boil. Cover, reduce heat and simmer
25 minutes or until liquid is absorbed
and rice is tender.
3
Stir in peas, parsley, lemon rind and salt.
4
Garnish if required
3
4
Form the mixture into cakes and fry
them on medium high heat in a skillet
coated with oil
Culinary Games Cookbook
West Dunbartonshire representing Uganda
Sadie Burke with Scott McBride, age 11 from Knoxland Primary School.
Knowombo. Chicken & fish based stew
typical of the food served in Uganda.
Knowombo is Knoxland Primary School’s version of Luwombo. Luwombo is a traditional
dish prepared by the Baganda people of southern Uganda. Luwombo is a traditional dish
from Uganda which involves cooking meat and fish with vegetables in banana leaves and
is often served as a celebratory dish on special occasions.
ingredients
280g
50g
200g
250g
400g
250mls
2 tsp
80g
150mls
60g
Curry Powder:
Ground Cardamon
Ground Cumin
Ground Ginger
Ground Cayenne
1 tsp
1 tsp
0.5 tsp
0.5 tspn
Mix ingredients together and place
in small jar.
Chapatis
Wholewheat Flour
Milk
Salt
Oil
150g
150ml
to taste
1 tbsp
Section 1
Chicken (diced)
Mackerel (broken up )
Mushrooms (sliced)
Sweet Potato (peeled and
cut into 1.5cm cubes)
Canned chopped Tomatoes
Natural Yogurt
Garlic Paste
Onion (sliced)
Chicken Stock
Bananas (diced)
seCTion 1 - loCal auThoriTy promoTion
method
Stew
Chapatis
1. Cook the meat in an oiled frying pan
until browned but not cooked, then
remove and set aside.
1. Add milk gradually to the flour and
knead to form a smooth, medium soft
dough.
2. Heat a teaspoon of oil in to the frying
pan, then add the onion and sweet
potato and stock simmer for 15
min before adding the tomatoes and
spices. Salt and pepper to taste, then
add mushrooms and return the chicken
and smoked fish to the pan .Simmer for
a further 10 minutes then add banana
and yogurt.
2. Place dough mix on board and coat
with oil.
3. Take the greaseproof paper and place
a portion of KNOWOMBO in the centre
of paper.
4. Fold the sides, then wrap from the ends
to make at least a double layer. Tie into
a package with oven-proof string then
repeat this process a further 3 times.
5. Place a wire rack or trivet in the bottom
of a large casserole dish, then add water
to the bottom of the trivet. Place the
meat packages on top of the trivet and
cover the dish. Steam the packets for
15 min.
6. Remove from steamer and serve.
3. Knead mix to a smooth dough for
10 mins.
4. Divide dough mix into balls, roughly the
size of a golf ball. Roll dough balls to
ensure they are smooth and without
cracks.
5. Coat the balls in flour, flatten and roll in
circular motions until flat. Coat the
circles in flour.
6. Heat a frying pan on medium heat and
put the chapati on it to cook. Once
raised bumps begin to appear it’s ready
to flip. Then repeat and do a second
flip.
7. Remove from pan, dry off with paper
and serve immediately or store.
Culinary Games Cookbook
Scottish Borders representing England
Angela Goodwin with claire Wilson, Age 14, from Berwickshire High School.
Yolk & Glory. A twist on a full English
breakfast and a classic English bread
and butter pudding.
ingredients
750g
150g
100g
4floz
½tsp
½tsp
80g
1 each
1tsp
60g
Loaf
Wholemeal bread
Egg
Milk
6 slices
2 each
½pt
Lincolnshire sausage
Spinach
Smoked bacon
Salt
Pepper
english mustard
Hash Brown
Potatoes
Butter
Sunflower oil
Salt
Cracked black pepper
Black pudding
Mushrooms
Haricot beans
4 each
57g
4 slices
pinch
pinch
1tsp
200g
30g
15g
pinch
pinch
225g
80g
80g
Section 1
Ketchup
Tomatoes
Onion
Celery
Distilled vinegar
Ground cinnamon
Ground corriander
Brown sugar
Bay leaf
English mustard
Tomato puree
seCTion 1 - loCal auThoriTy promoTion
method
To make the hash browns
1.
2.
To make the ketchup
1.
Finely diced the onion and celery,
deseed the tomatoes
2. Place the vinegar, bayleaf, corriander,
cinnamon and sugar in a heavy based
pan and bring to a simmer then add the
remaining ingredients and bring to the
boil stirring occasionally to prevent
sticking
3. When boiling reduce the temperature
and simmer for approx 30 mins
• remove the bay leaf
• remove from the heat and allow to cool
• blend the mixture until smooth and
pass through a seive and allow to cool
completely
Take out 3 tbsp for garnish
3.
4.
5.
6.
Clarify the butter by melting in a pan
removing any of the froth from the top
Carefully pour the fat into the frying pan
leaving the milky residue in the pan
Peel and grate the potatoes and
squeeze as much water as possible
out of them by using a potato ricer
being careful not to push the potato
through
Season with salt and black pepper
Make the potatoes into rounds using
a metal ring.push down to compact the
potato with the back of a spoon remove the ring and continue with the
remaining potato
Heat a frying pan over a medium heat
adding the butter and oil - fry the hash
browns for 3-4 mins on both sides or
until golden brown and tender in the
middle (add more oil and butter if
required)
Drain on kitchen paper
Place on a roasting tray and reheat
before serving
To make the baked beans
7.
8.
1.
2.
3.
4.
Mushrooms and black pudding
Soak the beans in water overnight
Drain and rinse the beans
Cook in salted water until soft
Reheat some of the ketchup and
mix together
To make the loaf
1. Line and Lightly grease a 1lb loaf tin
2. Cook the bacon at 165o for 10mins
3. Cook the sausages at 165o for 15mins
4. Wash the spinach and drain well then
wilt in a frying pan with a little butter for
a couple of minutes.then remove from
the heat
5. Mix the egg,milk,mustard,salt & pepper in
a jug
6. When cooled slightly cut 2 of the
sausages into rounds and place a layer
in the bottom of the mould, then cut the
bread to size and dip into the egg
mixture layer this on top of the sausage,
then cut the bacon to size removing
any fat and lay this on top of the bread,
layer the wilted spinach on top and add
a little of the egg mixture to bind
7. Add another layer of bread dipped in
the egg cutting to size
8. Finally cut the remaining sausages into
rounds and place on top before adding
another slice of bread dipped in the
egg mixture cutting to size, tap the
mould to release any air and add any
remaining egg mixture and cook in the
oven at 160o for 35-40 mins
Wash the mushrooms then cut into 4 slices
1. Cook in the oven 160o for 8mins on a
lightly buttered baking tray turning half
way through
2. Cut out 2 small rounds from each slice
of black pudding then slice in half to
give 2 slices place on a baking tray and
cook in the oven at 160o for 5-6mins
To make the baked beans
1. Drain and rinse the beans
2. Cook in salted water until soft
3. Reheat some of the ketchup and mix
together
To make the tea
1. Boil the kettle
2. Warm the mug with a little of the water
- then add the teabag
3. When the desired strength is reached
remove the teabag and add milk
When the loaf is cooked leave to cool
slightly then cut into 4 portions and
arrange on the plates with the black
pudding and mushrooms. Add the hash
browns putting the baked beans on top
garnish with a sprig of parsley. Using the
remaining ketchup pipe a zig zig on
the plates.
Make up the tea and enjoy
Culinary Games Cookbook
North Ayrshire representing Nigeria
Kathleen chapman with Amanda McKeating, age 10, from Stanley Primary School,
Ardrossan
Suya and Jollof (Nigerian Chicken
Skewers) Nigerian Chicken Skewers
served with Nigerian savoury fried rice.
Suya
Garlic powder
Ground ginger
Paprika
Cayenne powder
Dried onion flakes
Boneless,skinless chicken breast
1 tbsp
1 tbsp
1 tbsp
2 tbsp
1 tbsp
454g
Jollof (Savoury fried rice)
Long grain rice
Onions roughly chopped
1 cup
2 large
Bell pepper chopped
Garlic grated
Oil
Red pepper flakes
Chilli powder
Ground cumin
Paprika
Tomato puree
Pepper
Tomato ketchup
Tinned tomatoes
Water
Chicken broth cubes
1 medium
2 cloves
4 tbsp
1 tsp
1 tsp
1 tsp
1 tsp
2 tbsp
1 pinch
2 tbsp
1 tin
1 cup
2
Section 1
ingredients
seCTion 1 - loCal auThoriTy promoTion
method
Suya (Nigerian Chicken
Skewers)
1. Mix all the dry ingredients together.
2. Slice the chicken into thin pieces then
sprinkle with the seasoning mix and sit
for five minutes.
3. Thread the chicken onto skewers and
brush with the oil.
4. Grill for three minutes on each side or
until chicken is cooked through.
If using wooden skewers soak them for
at least half an hour before using to avoid
burning.
Jollof (Traditional
Nigerian Savoury Rice)
1. Preheat oven to 150C
2. In a medium sized pan, add 2 tbsp of
the oil and heat over a medium heat.
Add the onions, peppers and red pepper
flakes and cook for 4-5 minutes until
started to cook. Then grate in garlic and
cook for a minute while stirring.
3. Stir in the chili powder, cumin, paprika
and pepper and cook, while stirring,
for 2 minutes. It will appear as though
the spices coat the pan - that is fine.
Crumble in the broth cubes and cook
for a further minute.
4. Stir through the tomato puree &
ketchup, then immediately add the
tinned tomatoes and water (once can
is empty, re-fill with water and pour into
pan).
5. Bring to a gentle simmer, stirring to
de-glaze/dislodge any spices at the
bottom, and taste for spice & seasoning
- adjust accordingly.
6. Fold in the washed rice, bring to just
under a simmer and stir through the
remaining oil (this will prevent sticking).
7. Cover pan with tinfoil and its lid, then
place in the preheated oven. Cook for
20-25 minutes or until all liquid is
absorbed and rice cooked. Stirring is
only required at the end - dish is best
left untouched while cooking.
8. After 20 mins, take out of oven and
unveil. There will be a layer of
concentrated tomato on top. This can
be stirred through the rice when you’re
checking if it’s cooked.
9. If the rice still isn’t cooked, lid on and
back in for another 5 mins; or if the rice
appears too wet/stodgy, place back in
the oven without the lid.
10. Leave to stand for 2 mins, lid on, before
serving.
You can serve this with a traditional
Nigerian Sald, yams and sweetcorn for
added nutritional value.
Culinary Games Cookbook
Midlothian representing Seychelles
AnnMarie thorburn with Jack Firth, Age 10 from Woodburn Primary School, Dalkeith
Seychellois Chicken Wrap
with Spicy Mango Dip
ingredients
250g
320g
20g
x4
Sauce
Fish stock
Sugar
Lime juice
Red chilli flakes
Ginger
20ml
20g
40ml
pinch
pinch
Spicy Mango Dip
Non-fat yoghurt
Non-fat mayonnaise
Lemon juice
Water
Mild curry powder
Pepper
Mango (peeled, stoned & mashed)
100g
100g
60ml
30ml
3g
1g
1
Section 1
Cooked chicken strips
Stir-fry veg mix (fresh or frozen)
Spring onion
Wrap
seCTion 1 - loCal auThoriTy promoTion
method
1. Place fish stock, lime juice & spices in a
pot & cook on low heat for 2 mins.
2. Add sugar and stir until sauce thickens
(about 2 mins).
3. Add cooked chicken, stir fry veg &
spring onions to the marinade and cook
for 2 mins.
Whilst chicken is cooking made up the dip.
1. Dice the mango and mash till smooth.
2. Place yoghurt, mayo, lemon juice,
water, curry powder & pepper in a bowl
or blender, whisk or blend until smooth
and add the mango.
3. Place the chicken & veg into the
pre-warmed wraps and serve with dip
on the side. (Side salad can be served to
increase nutritional value and add
colour).
Culinary Games Cookbook
Inverclyde representing Dominica
esther Foster with Rachael McFarlane, aged 14 from notre Dame High School
Dominica Reef Chicken
with Sticky Coconut Rice
ingredients
700g
24g
2g
2g
0.5g
15ml
3g
1g
6g
3g
284g
Plain Flour
Pinch Salt
Pinch Pepper
Pinch Cayenne Pepper
Plantain
Vegetable Oil
Coconut Cream
Long Grain Rice
Red Chillies
Fresh Coriander
30g
500g
30ml
225g
225g
30g
15g
Section 1
Chicken Breast Fillets
Dark Brown Sugar
Dried Ginger
Crushed Garlic
Dried Cinnamon
Lime Juice
Salt
Black Pepper
Lemon Pepper
Cloves (ground)
Mango Chutney
seCTion 1 - loCal auThoriTy promoTion
method
Reef Chicken
Sticky Coconut Rice
1. Sprinkle salt and pepper over the
chicken and leave aside. In a small
bowl make the Caribbean paste by
mixing together the sugar, lime juice,
lemon pepper, ginger, cloves,
cinnamon, garlic puree and hot pepper
sauce.
1. Wash the rice under running water until
the water runs clear to wash out excess
starch.
2. Place the chicken in an oven proof dish
and rub the Caribbean paste evenly
over the chicken.
3. Bake in a pre heated oven at 400f/200c
for 30mins or until core temp reaches
74 degrees.
4. Take out of oven and spread the
chutney over the chicken breast and
return to oven for a further 3
minutes.
2. Place the washed rice, coconut cream
and the water in a pot. Season with salt.
3. Bring to the boil, cover and reduce heat
and simmer for 10 minutes or until the
liquid is absorbed and the rice is tender.
4. While the rice is cooking, mix the
flour,cayenne pepper, salt and black
pepper.
5. Peel and slice the plantain and then
coat with the seasoned flour.
6. Heat the oil in a pan and fry the plantain
until it is crisp on both sides.
7. Remove the rice from the heat and stir
in the plantain and the chopped chillies.
8. Divide the mixture between four pieces
of tin foil or banana leaves and sprinkle
with the coriander.
9. Make into parcels and place in the oven
for a further 5 minutes
Serve the Reef Chicken with the Stick
Coconut Rice and garnish with lemon, lime
and parsley.
Culinary Games Cookbook
Dundee City representing South Africa
carol Reid Dundee with Kayleigh McKell, age 11from St Mary’s Primary School
Chicken Curry Potjie
ingredients
130ml
200g
130g
1
3g
310g
1.5 tsp
Fennel seeds
Ground cinnamon
Salt
Sugar
Diced potatoes
Tomato puree
Vegetable oil
0.75 tsp
1.25 tsp
0.25g
1.25 tsp
400g
1.5 tsp
1 tbsp
Section 1
Water
Skinless chicken thighs or breast
Sliced onion
Bay leaf
Garlic Puree
Tinned Tomatoes
Ground coriander
seCTion 1 - loCal auThoriTy promoTion
method
1
Sauté the onions and garlic until soft
Note
Check liquid level regularly
2
Add the spices and cook for
two minutes
Add a little more water if needed
3
Add the tinned tomatoes and
tomato puree
4
Add the chicken pieces and diced
potatoes
5
Place lid on pot and simmer for 45mins
15mins before serving add sugar
Serve on a bed of rice cooked together
with mustard seeds, turmeric and chopped
onion for added flavour
Culinary Games Cookbook
Aberdeenshire representing Antigua and Barbuda
Jayne thomson with ellis Grieves, age 9, from Westhill Primary School
Antigua & Barbuda Sharing Platter
served with Caribbean Salad
ingredients
Salad Vinaigrette
Vinegar white
Olive oil
Sugar
Mustard English
Mixed herbs
40g
10g
10g
10g
10g
10g
10g
to taste
leaves of ½
10ml
4ml
2g
to taste
to taste
Chicken Dish
Chicken strips
Tomato sauce
Sugar
Cinnamon powder
All Spice powder
Cayenne powder
Ginger powder
Thyme leaves
Garlic crushed
Lime
20g
4g
10g
2g
1g
pinch
1g
1g
3g
juice of ½
Rice & Pea Triangle and
Parmentier Potato Cubes
Rice white
Beans kidney & butter
Coconut milk
Water
Potatoes cubed
Roti bread x4
Mango decoration/sliced
Mango chutney accompaniment
40g
20g
10ml
7ml
40g
4g
Section 1
Caribbean Salad
Pasta Macaroni
Peppers (sweet, red) sliced
Peas
Sweetcorn
Carrot grated
Cheese grated
Onion sliced
Salt & pepper
Gem lettuce
seCTion 1 - loCal auThoriTy promoTion
method
Caribbean salad
presentation
Mix cooked off pasta together with
prepared peppers, peas, carrot, onion,
sweetcorn & cheese. Toss in vinaigrette.
Caribbean Salad to be serve in a Gem
lettuce ‘cup’ set on main plate.
Chicken
1. Blend herbs & spices with tomato
sauce, garlic and lime juice to make
‘Susie sauce’.
2. Set aside a small amount of the sauce
to dress the main plate.
3. Coat chicken in ‘Susie sauce’ and
marinate for 1 hour (minimum).
4. Pan fry chicken until cooked
throughout and set aside.
rice & pea Triangle
1. Cook the rice in water, coconut milk
seasoned with thyme.
2. Cook beans separately or use warmed
tinned beans.
3. Piemater Potatoes - Dice potatoes into
20mm cubes, season, coat with oil and
roast until golden brown.
Place cooked chicken inside a halved roti,
folded & put 2 of these on main plate.
Press alternating layers of rice and beans
into a 5cm deep metal triangle on main
plate and remove ring to reveal ‘triangle’.
Dress the plate with a swirl or swipe of
‘Susie sauce’.
The components of the main course are
arranged in a way that represents the flag
of Antigua & Barbuda with salad at the side
representing the islands.
CUL
INARY
SCHOOL GAME S
Section 2
Pupil
Top Ten recipes
The Culinary Games is sponsored by
Culinary Games Cookbook
Gold Medal
Haley McArthur, cumbrae Primary, Millport
Pan Fried Duck Breast with Homemade
Isle of Cumbrae Black Pudding
my dish is based on my home town of millport on the isle of Cumbrae. my dish is
pan fried duck breast with homemade isle of Cumbrae black pudding,caramelised
apples,with a blackcurrant,balsamic reduction with home grown curly kale.
my dish is designed for the scotland team - the reason i chose a dish for scotland is
because of my connection with where the commonwealth baton came from. i live
on the isle of Cumbrae and it was from our island (the Garrison house grounds) that
the wood to make the baton came from. in my dish i have kept the link to our island
by using isle of Cumbrae black pudding made by my dad in the butchers in the town
of millport on the isle of Cumbrae and also home grown curly kale and locally picked
blackcurrants.
ingredients
Section 2
1 medium duck breast
2 medium leafs of home grown kale
2 slice of Isle of Cumbrae black pudding
1 apple
Salt ‘n’ pepper season to taste
Sugar - sprinkle
Homemade blackcurrant jam
4 tbsp
The cooked duck fat juices
Balsamic vinegar
1 tps
seCTion 2 - pupil
method
1
Score the skin side of the duck breast
and season on both sides.
Plating up
Carve your lovely and tender duck
diagonally
2
Heat up a frying pan, once hot place the
duck breast in the pan skin side down,
let to crisp up and roughly cook
through 8 mins.
Get a presentable plate and dot with
blackcurrant and balsamic reduction
3
Put your 2 slices of black pudding in the
grill, cook on high for 2 mins each side
then put on plate and keep warm.
4
Slice 1 apple into wedges place in
frying pan with a wee bit of the duck
juices and a generous sprinkle of sugar
and leave to caramelise.
5
Put the kale into a pot of put salted
water in to kill any germs, once clean
empty the water then fill up with boiled
water and cook for 4 mins.
6
Put 4 spoons of blackcurrant jam in a
pot and 1 tsp balsamic vinegar in and
reduce add salt ‘n’ pepper
Then put the hot homemade black pudding
sitting next to each other
Cover the black pudding with the
caramelised apples
Then place the hot carved duck on top of
it all
Drizzle the rest of the blackcurrant,
balsamic reduction over the meat
Then serve with kale and a drizzle of duck
juices.
Culinary Games Cookbook
Silver Medal
Sophie Kennedy, Bonhill Primary School
Uganda Goat Stew served
with Sweet Potato Crisps
i choose this recipe because i like goats.
ingredients
Sweet Potato Crisps
2 sweet potatoes peeled and finely sliced
into rounds
2-3 tablespoons oil
To season salt and paprika
Section 2
Goat Stew
2-3 tablespoons oil
1 onion & 1 red pepper
1 mild, 2 med 3 hot chilli peppers
Small handful chopped coriander
2 tins chopped tomatoes
500ml beef stock
500g goat (can be replaced with beef)
1 lemon juice
4 garlic cloves minced
6 green bananas
To season salt
seCTion 2 - pupil
method
Goat stew
Sweet Potato Crisps
1
Soak bananas in lemon juice and put
to one side
1
Heat oil in frying pan
2
2
In a large pot add oil and let it heat for
1 min
Add sliced potato lightly fry on each
side for 2-3min
3
3
Add the goat and brown
Remove from pan and set on kitchen
roll to remove excess oil
4
Add the onion and red pepper,
sauté 2-3 min
4
Season to taste with salt and paprika
5
Add tomatoes, sauté 2-3 min
6
Add beef stock, bring to the boil then
simmer for 20 min
7
Add bananas and simmer 30 min until
meat is tender and bananas have
softened, add salt to taste
Culinary Games Cookbook
Bronze Medal
Asher and Zeph Petit, Park School in oban
Chicken with Dumplings
ingredients
For the rice and peas
350g basmati rice, rinsed
150g dried red kidney beans, soaked
overnight
75g creamed coconut, cut into chunks
salt, to taste
For the Dumplings
2 cups flour
1 teaspoon baking powder
¼ cup cold water
1 tablespoon coconut oil (other vegetable
oils or butter may be substituted)
Section 2
Chicken
12 skinless and boneless chicken thighs
Lemon juice
1 tbsp all purpose seasoning
2 tsp chicken seasoning
1 tsp curry powder
1 tbsp coarsely ground black pepper
1 clove garlic, finely chopped
1 onion, sliced
1 red chilli, chopped
5 sprigs thyme
300ml sunflower oil
2 plum tomatoes from a tin, chopped
seCTion 2 - pupil
method
1
For the rice and peas, place the rice
and kidney beans in a saucepan and fill
the pan 2/3rds full with water. Bring
to the boil then add the coconut and
stir briefly. Boil for another 5 minutes
then turn off the heat and cover the pan
with foil and a lid. Leave without lifting
the lid for 30 minutes.
2
Start by washing the chicken. This is
done by placing chicken in a large
bowl and covering with cold water.
Add some lemon juice and give it a
good swirl for a couple of minutes,
then drain off the chicken by placing it
in a colander. Once the excess water
has drained, put the chicken back in the
bowl.
3
Add the dried ingredients to the bowl
and rub into the chicken by hand. Add
the garlic, onion, chilli and thyme and
mix once more. Cover and leave in the
fridge for at least 1 hour.
4
Heat the oil in a wok until very hot.
Remove the chicken from the bowl,
leaving the thyme, chilli, garlic and
onion behind. Brown the chicken in
batches then pass the oil through a
sieve to use later.
5
Put the pan back on the heat and add
approximately 3 tablespoons of the
sieved oil. Return the chicken to the
pan with the onion, garlic, chilli, thyme
and chopped tomatoes. Cover with
boiling water and simmer for 15
minutes.
6
Turn down the heat and simmer for
1 hour until the liquid has reduced.
Serve with the rice and peas.
For the Dumplings
Combine flour and baking power in a bowl.
Mix vegetable oil into flour and baking
powder mixture. Add water. Knead dough
until it is a tight mass. Divide into 12 roughly
equal pieces. Kneed each piece into a ball.
Flatten, fry in hot oil, that is at least half
the height of the dough balls, until golden
brown.
Culinary Games Cookbook
tia curtis and Shannon Keirs - Auchinleck Academy
T’n’S Creamy Coconut Korma
We choose this recipe because it’s a non-spicy curry and we made the adaption
of coconut because lots of indian recipes have involved coconut in them and we
picked it also cause it’s an all family dish.
ingredients
½ tsp. ground coriander
2 chicken breast fillets, diced
½ tbsp. gram flour
100ml milk
250ml single cream
Section 2
250ml single cream
1 cup of white rice
1 cup of good quality coconut milk
1 heaped tbsp. dry shredded unsweetened
coconut type.
2 tsp. garlic puree
1tsp. Ginger puree
4 cardamom pods
1 (10cm) cinnamon stick
½ tsp. mild chilli powder
½ tsp. ground turmeric
½ tsp. ground coriander
½ tsp. ground tumeric
seCTion 2 - pupil
method
Coconut rice
korma
1
Rub oil over the bottom of a deep-sided
pot you will also a tight fitting lid.
1
2
Place rice, coconut milk, water,
shredded coconut, and salt in a pot and
set over medium-high to high heat. Stir
occasionally to keep rice from sticking
to the bottom of the pot and burning.
Heat the veg oil in pan add onion,
garlic and ginger puree, cardamom
pods and cinnamon sticks. Cook until
onions begin to soften.
2
Add the chilli powder turmeric and
coriander and mix well with the onion.
Add the diced chicken, cook until
chicken begins to seal, stirring
frequently
3
Blend the gram flour with the milk then
add to the pan, bring to boil then
reduce the heat, cover and simmer for
10 minutes. Stir in the cream and
simmer for a further 15 to 20 minutes
season with salt
4
Ensure the chicken is no longer pink in
the centre, and then serve with rice.
3
Once the coconut-water has begun to
gently bubble, stop stirring and reduce
heat to low (just above minimum),
cover tightly with a lid and let simmer
15-20 minutes or until most of the
liquid has been absorbed by the rice.
To check, pull rice aside with a fork.
If most of the coconut milk-waters
gone, go on to next step.
4
Replace to lid and turn off the heat,
but leave covered for another five to ten
minutes, or until ready to eat.
5
When ready to serve remove the lid and
fluff the rice with a fork or chopsticks.
Culinary Games Cookbook
Melissa Shaw, emily Duncan and taylor Ronney: Auchinleck Academy
Hoppin John’s Velodrome Special
This dish has our daily requirement of vegetables. it is one of the easiest dishes you
could make which doesn’t take to long. it is family friendly. From what we have seen
bermuda’s foods are very healthy and this is why we choose this. our dish includes
rice which is a carbohydrate. black eyed peas contain calcium, protein, fibre and
vitamin a. We also think our dish looks like a velodrome which cyclists use in the
olympics.
ingredients
Section 2
50g bacon
Half celery
Half small yellow onion
Half small green pepper,
1 garlic clove
150g pound dried black-eyed peas, about
1 cups
1 bay leaf
1 heaping teaspoon Cajun seasoning
Salt
1 cups long-grain rice
Half red pepper (we added this ingredient)
seCTion 2 - pupil
method
1
If you are using bacon, cut it into small
pieces and cook it slowly in a medium
pot over medium-low heat. Once the
bacon is crispy (or the oil is hot),
increase the heat to medium-high and
add the celery, onion, and green pepper
and red pepper until they begin to
brown, about 4-5 minutes. Add the
garlic, stir well and cook for another 1-2
minutes.
2
Add the black-eyed peas, bay leaf, and
Cajun seasoning and cover with 1 cups
of water. Cook for 30 minutes, or
longer if needed, until the peas are
tender (not mushy)
3
While the black-eyed peas are cooking,
cook the rice separately.
4
When the peas are tender, strain out
the remaining cooking water. Remove
and discard the bay leaf. Taste the peas
for salt and add more if needed.
5
Serve the dish either by placing a
ladle-full of black-eyed peas over
steamed rice, or by mixing the two
together in a large bowl.
Culinary Games Cookbook
erin Mathieson, culloden Academy
Chicken Biryani with Rustic Roti
i have chosen to cook this dish as i love indian food and they include lots of different
spices and flavours.
ingredients
Roti
1 cup flour
½ cup lukewarm water
pinch salt
Section 2
2 Chicken breasts
1 onion
1 garlic clove
1 green pepper
1½ red chillies
3 tbsp garam massala
½ tsp turmeric
½ tsp cumin seeds
½ tsp ground coriander
Juice of ½ lemon
750ml Chicken stock
1 tbsp tomato puree
225g basmati rice
seCTion 2 - pupil
method
1
Cut the chicken into pieces. Peel and
chop the onion and garlic. Deseed and
chop the pepper and chillies.
2
Heat oil in a frying pan. Fry the onions
for 5 mins and keep stirring when
cooking until soft. Add the garlic,
chillies, garam masala, turmeric, cumin
and ground coriander. Cook for 1
minute. Add chicken and green pepper.
Stir over high heat until chicken is
sealed. Add rice, tomato puree and
stock. Bring mixture to a boil.
3
Turn heat down. Let is simmer
uncovered for 20 mins and until the
stock has absorbed. Stir occasionally
to prevent it sticking to the pan. Stir in
the lemon juice.
roti
In a bowl add flour, lukewarm water, salt,
and mix. Divide and roll the mixture into 4
balls. Roll out with a rolling pin until they
are thin. Cook 1 at a time on a flat pan until
they have colour. Then serve.
Culinary Games Cookbook
chloe Dickson, St. Joseph’s Academy, Kilmarnock
Soy and Apricot Chicken
i really enjoyed preparing and tasting my chosen dish and thought the british Virgin
isles was an interesting country to investigate. i felt that the recipes that i found were
lacking in spirit and fun therefore i have tried to celebrate the british Virgin isles with
flair with my chosen dish.
ingredients
1 tbsp kale (shredded)
50g rice
1 dried apricot (shredded)
Seasoning
Preparation: 5min
Cook: 15min
Ready in: 20min
Section 2
1 tablespoon olive oil
1 skinless, boneless chicken breast fillets
300ml chicken stock
250g apricot jam
1 tablespoon reduced salt soy sauce
2 tablespoon cornflour
1 tablespoon water
½ red pepper
seCTion 2 - pupil
method
1
Heat oil in a large frying pan, add
chicken and brown all over.
2
Add chicken stock, jam and soy sauce.
Simmer for 15 minutes or until chicken
is cooked when tested. Macedoine the
red pepper and leave to the side.
3
Remove chicken from frying pan. Add
cornflour and water to sauce to thicken
(equal amounts more of each if you
like it thicker) and stir thoroughly.
Simmer 1 minute and reduce. Add the
red pepper and take off the heat.
4
Boil water and add rice. Cook until soft.
Drain water from the rice, season and
mix in the shredded kale. Place the rice
into a small rounded container and
place on to plate. Carefully remove the
rounded container.
5
Slice the chicken and place next to the
rice and pour the reduced sauce on top.
6
Garnish rice with the shredded dried
apricot. Serve.
Culinary Games Cookbook
charlie Harkness, Kelsie Druggan and Skye Lazenby: Auchinleck Academy
Piri Piri Chicken with a Tahini Salad
We chose this dish because it is a well known recipe and is very nutritious, healthy
and easy to make. We chose africa because they are well known for their exotic
flavours and nutritious food.
ingredients
Piri Piri chicken
¼ cup paprika
2 tbsp. hot chilli powder
½ cup lemon juice
4 garlic cloves
1 ½ Freshly chopped ginger
1 ½ teaspoons salt
4 chicken breasts
Section 2
Tahini
1 cucumber
1 large tomato
3 radishes
1 green onion
10 mint leaves
parsley
¾ cup tahini
1 ¼ cup lemon juice
2 tbsp. olive oil
seCTion 2 - pupil
method
Tahini salad
piri piri Chicken
1
1
In a large bowl, stir together the paprika,
chili powder, lemon juice, garlic, ginger
and salt. Rub chicken with the mixture,
place in a dish, and marinate for 3
hours.
2
Preheat a grill for medium heat.
3
Place chicken onto the grill and discard
the marinade. Cook for about 30
minutes, turning occasionally, until the
skin is slightly charred and juices run
clear.
Combine the cucumber, tomato, and
radish in a bowl with the green onion,
mint, and parsley. In a small bowl, stir
together the garlic, tahini, lemon juice,
and olive oil until smooth; season to
taste with salt.
Culinary Games Cookbook
Bethany Gilligan, eva Beattie, Jenna Gardiner and Kara Gemmell;
Auchinleck Academy
Jamaican Grilled Chicken
& Spicy Vegetable Noodles
We chose to make this dish because we enjoy the Jamaican spices and flavours.
We also find their culture fascinating and would hope to visit one day in the future.
ingredients
Spicy Vegetable noodles
(Serves 3)
225g egg noodles
3 tablespoons vegetable oil
2 garlic cloves, crushed
1 onion, chopped
100g red pepper
100g green pepper
40g finely chopped celery
½ teaspoon five-spice powder
1 vegetable stock cube
½ teaspoon freshly ground black pepper
1 tablespoon soy sauce
Salt (optional)
Section 2
Grilled Chicken
(Serves 3)
3 chicken breasts
1 garlic clove
1 teaspoon ground allspice
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon green chilli, minced
1 tablespoon fresh ginger root, minced
4 tablespoons orange juice
1 spring onion, minced
seCTion 2 - pupil
method
Grilled Chicken
spicy Vegetable noodles
Prep: 10min
Cook: 30min
Prep: 10 min
Cook: 15-20 min
1
Combine spring onions, orange juice,
ginger, chilli, lime juice, soy sauce,
garlic and allspice. Add chicken and
marinate for 8 hours.
1
Cook the noodles in plenty of boiling
salted water for 10 minutes or
according to the packet instructions,
then drain and spread out to cool, on a
large plate.
2
Preheat grill for medium heat. Cook
chicken until juices run clear, and
drizzle with leftover marinade that has
been boiled for 2 to 3 minutes.
2
Heat the oil in a wok and stir-fry the
garlic, onion, red and green peppers
and celery, tossing them together
to mix.
3
Add the five-spice powder, the stock
cube and black pepper, stir well and
cook for 5 minutes.
4 Stir in the noodles and soy sauce, if using
and season with salt.
Culinary Games Cookbook
Bailey crossan, Bonhill Primary School
Four Competing Countries in a Pie
i chose these countries because of the strong tastes competing together. They are
versing each other like a challenge.
ingredients
Section 2
A Scotch pie case
English bangers
Irish Potatoes
Welsh Leeks
Gravy
seCTion 2 - pupil
method
Boil the potatoes and grill the bangers.
Mash the potatoes and slice the cooked
bangers.
Mix the bangers and gravy.
Fill pie with sliced bangers and top with
mashed potato.
Fry leeks and add to top of pie to decorate.
Culinary Games Cookbook
Aidan Gardiner, Portlethen Academy, Portlethen
Gardiner’s Guyana Pasty
i choose to make a recipe for athletes from this country because i have never heard
of the country and it has a cool name and it would be cool to visit. i choose the recipe
because they traditionally eat cook up rice which is meat and potatoes dish. i decided
to give a traditional Guyanan dish of meat and potatoes a scottish twist by including
vegetarian haggis and sweet potatoes so that it should appeal to athletes who are
vegetarian. i am making a pasty as a change from a rice dish.
ingredients
Short crust pastry
250g of plain four,
120g margarine chopped,
½ teaspoon dry mustard,
60ml – 75ml of water
Section 2
Filling
125g veggie haggis
1 small sweet potatoes peeled and diced into small cubes
½ onion (finely chopped),
40ml of vegetarian stock,
beaten egg to glaze,
Pinch of dry mustard
seCTion 2 - pupil
method
pastry
Filling
Pre heat oven to 210C and lightly grease a
baking tray.
1
Mix together vegetarian haggis, sweet
potato and onion.
Put flour, mustard and margarine in a bowl
and rub to make breadcrumbs, add water
mix with a knife until comes together add
more water if necessary.
2
Add stock and mustard and season with
salt and pepper. Mix well.
3
Roll the pastry out 3mm thick cut out
6 x 16cm round circle. Using a saucer as
a guide. Spoon the filling into the centre
of the circle pastry
4
Glaze the edge of the pastry with the
egg wash and bring up the sides to
make a half circle, pinch the edges
together to form a frill and brush the
egg and bake on a baking tray for
10 minutes.
5
Reduce the heat from the heat
moderately 180C and cook for a further
20 minutes until golden and cooked
through.
Put into a ball, wrap in Clingfilm and put in
refrigerator.
Serve hot or cold.
CULINARY
SCHOOL GAME S
Section 3
Commonwealth Countries
and Fair Trade Recipes
scottish Fair Trade Forum
The Culinary Games is sponsored by
seCTion 3 - CommonWealTh CounTries and Fair Trade reCipes
scottish Fair Trade Forum
Who We are
The Scottish Fair Trade Forum was
established in January 2007 by a group of
Fair Trade campaigners, Scotland-based
non-governmental organisations and the
Scottish Government, to promote the
cause of Fair Trade in Scotland and, in
particular, help secure Fair Trade Nation
status for Scotland.
When the Forum was established, the intent
was to become one of the world’s first Fair
Trade Nations and we were tasked with
leading this effort. After nearly six years of
hard work, Scotland achieved Fair Trade
Nation status in February 2013.
Fair Trade nation
The idea of Fair Trade
Nation first grew out
of the Fairtrade Town
movement. It was defined
by criteria drawn up jointly
by the Scottish Executive
(as the Scottish Government were then
known) and Welsh Assembly Government
in 2006. These set out the commitments
that the Scottish Parliament, Government,
local authorities and other public bodies
needed to make to earn Fair Trade Nation
status for Scotland.
Scotland is only the second nation after
Wales to achieve this status. While we have
much to celebrate, work must continue
to keep the positive momentum to further
embed Fair Trade values among the entire
Scottish population and across all sectors
of society.
Commonwealth
Glasgow 2014
Glasgow 2014 has developed a sustainable
procurement policy for the purchase
of goods, services and sponsorship.
This policy highlights the importance of
sustainable, ethical and socially-aware
resourcing; factors that were also
recognised by Scotland’s achievement of
Fair Trade Nation status in 2013.
Sustainable food can be defined as food
that, through its production, processing,
distribution consumption and waste
management, provides a range of
benefits and minimises harm. It requires
consideration of where the main impacts
in food supply may be, e.g. in primary
production, processing, packaging or
distribution.
Culinary Games Cookbook
Fairtrade bananas
The UK consumes around 5 BILLION bananas a year making it the
third biggest commodity in and only 1 in 3 of these is Fairtrade.
The banana trade has been crucial to the national economies of the Windward Islands,
such as Commonwealth St Lucia, since it was established more than 50 years ago by the
former British colonial power to supply the UK market. Bananas have provided a direct
living for thousands of small-scale producers, accounting for up to 50% of the Windward
Islands’ total export revenue, thereby providing crucial foreign exchange for investment in
social and economic development.
Of the 4,000 remaining banana growers in the Windward Islands approximately 3,400 are
members of the 48 Fairtrade groups across Dominica, St Lucia and St Vincent.
The first small consignment of Fairtrade bananas from the Windwards was shipped to the
UK in 2000. Since then volumes have grown to nearly 42,000 tonnes and the percentage
of Windward Islands bananas sold to the Fairtrade market has grown from 30% in 2004 to
over 90% in 2009, with more than 90% of banana growers in the Islands now members of
Fairtrade groups.
Banana Bread
ingredients
225 g (8 oz) self-raising flour
150 g (5 oz) caster sugar
½ teaspoon salt
175 g (6 oz) mixed dried fruit
100 g (4 oz) butter
450 g (1 lb) Fairtrade bananas (the gooier the better)
2 eggs
Pre-heat the oven to 180°C/350°F/Gas Mark 4. Peel and mash the bananas, and then mix
all the ingredients except the dried fruit together. You can do this in a food processor,
or by hand in a basin. When they’re all thoroughly mixed, add the dried fruit. Spoon the
mixture into a 1 kg (2 lb) non-stick loaf tin, spread it out evenly and bake it for 1½ hours.
The loaf is done when a skewer pushed into its middle comes out clean. Cool on a wire
rack before slicing.
Recipe by Michael Barry, sourced from the Fairtrade Foundation
Section 3
method
seCTion 3 - CommonWealTh CounTries and Fair Trade reCipes
Fairtrade sugar
The trade in, and production of, sugar has a long and sometimes dark history
and today sugar plays a key role in the livelihoods of millions of people and
the economies of many countries. It is one of the most valuable agricultural
commodities and in the 17th century, the Trans-Atlantic slave trade was largely build
around the sugar trade, when millions of slaves were brought to the plantations in West
Indies in order to work in inhumanely brutal conditions.
Around 80% of sugar globally is produced from sugar cane and around 20% comes from
sugar beet. As millions of smallholder farmers continuously face very volatile prices, there
is a need to facilitate long-term processes of sustainable development and empowerment.
Fairtrade strives to bring a better value for the smallholder farmers and between 2010 and
2011 the number of individual Fairtrade farmer members more than doubled, from 17,600
to 37,000. Producer organisations sold 185,000 tonnes of Fairtrade cane sugar in 2011
and generated an estimated additional income of €7.4m in Fairtrade Premiums for their
members.
Millionaire’s Shortbread
ingredients
For the shortbread
250g butter
250g Fairtrade Sugar
300g plain flour
50g cornflour
5g salt
For the caramel
150g salted butter
180g golden syrup
800g condensed milk
250g Fairtrade caster sugar
For the chocolate topping
Large pinch of sea salt flakes
300g 70% dark Fairtrade chocolate
method
First make the shortbread. Cream the butter and the sugar in a bowl. Sieve in the flour,
cornflour and salt and mix into the butter and sugar to make a stiff dough. Leave to rest for
half an hour.
Pre-heat your oven to 180ºC. While the dough is resting line a large baking tray with sides
with baking parchment and then after the dough has rested, press it into a layer on the
bottom of the baking tray. Prick the dough with a fork all over. Bake for 15 to 20 minutes
Culinary Games Cookbook
and then turn the heat down to 150ºC and bake for a further 10 to 15 minutes until light
golden brown. Remove from the oven and leave to cool still in the tray.
Place the ingredients for the caramel into a pan and heat on the stove, whisking all the
time, for about 5 to 8 minutes until it bubbles and changes colour as it caramelises. Spread
the caramel over the shortbread and allow to cool.
Once the caramel has cooled sprinkle the fleur de sel over the caramel. It needs to be cool
enough so the salt stays in flakes and does not dissolve into the caramel. You will then get
a lovely contrasting salty taste that sets off the sweetness of the caramel perfectly.
Finally, break the Divine chocolate into a bowl and place it over a pan of boiling water. Stir
until it melts. Pour over the caramel and leave to cool. Once cool, place it into the fridge
to set. Cut into squares to serve.
Section 3
Recipe from Divine chocolate, chef Richard Bertinet
seCTion 3 - CommonWealTh CounTries and Fair Trade reCipes
Fairtrade Rice
Kilombero rice
Kilombero rice is produced by Howard Msukwa and his fellow
farmers at KASFA (their local co-operative), and is sold under the brand
name ‘Malawi Kitchen’. It doesn’t currently have any Fair Trade certification
because it is still a new and small enterprise in development. This therefore
restricts the distribution because commercial outlets generally won’t sell
products claiming to be Fair Trade unless there’s independent verification of
this. Therefore the rice is currently sold essentially on the trust that supporters place in Just
Trading Scotland as an organisation, and is currently sold mostly in Fair Trade shops (such as
One World Shop, Edinburgh), churches and community organisations. They aspire to become
Fairtrade-certified soon however, and the National Association of Smallholder Farmers of
Malawi (NASFAM) is working with both KASFA and Just Trading Scotland to this end.
Coconut Kilombero Rice
and Vegetables
ingredients
Serves 6
300g Kilombero rice
2 tbsp sunflower oil
1 tsp garlic paste
1 small chilli, de-seeded & finely chopped
2 tbsp coriander, chopped
(plus extra to decorate)
200ml of coconut milk black pepper
6 chicken breasts
1 large red onion, peeled and chopped
3-4 pieces ginger, rinsed and finely chopped
400g can chopped tomatoes
3 peppers, mixed colours, finely chopped
method
Rinse the rice and follow the cooking directions on the packet. Put the chicken breasts in
a pan and cover them, just, with water. Bring to the boil and simmer for 10 minutes until
the chicken juices run clear when tested with a knife. Allow to cool and cut into small
slices or cubes. Heat one tablespoon of oil in a wok or frying pan and cook the onion with
the garlic, ginger and chilli until the onion is soft. Add the tomatoes, bring to the boil and
simmer to reduce until thick. Add the chopped coriander and cook briefly. Remove the
sauce from the heat and put it in a bowl. Add the rest of the oil to the washed pan and stir
fry the peppers for 2-3 minutes. Add the coconut milk. Stir well and then add the prepared
tomato sauce, cooked rice and chicken. Return to the hob briefly to heat thoroughly,
stirring continuously. Add the extra coriander and serve immediately.
christian Aid Lent Food recipe book
Culinary Games Cookbook
Fairtrade Chocolate
Divine Chocolate from Ghana
In autumn 1998, Divine, the first ever Fairtrade chocolate bar aimed at the
mass market was launched onto the UK confectionery market. In an exciting new business
model, the co-operative of cocoa farmers in Ghana own shares in the company making
the chocolate bar. Two farmers’ representatives came to London to celebrate at the most
Divine launch party in town.
Now the Kuapa Kokoo farmers’ co-op owns 45% of Divine Chocolate company and
produces a vast range of chocolate confectionary in stores across the country and online.
Chocolate Chip & Banana muffins
ingredients
Makes 7-8 large muffins
100g plain flour
1 teaspoon baking powder
90g unrefined (golden) Fairtrade sugar
1 egg, beaten
80ml buttermilk
40g cornmeal
1 teaspoon bicarbonate of soda
40g melted butter
2 ripe Fairtrade bananas, well mashed
50g Fairtrade milk chocolate, chopped
into small chunks
method
Preheat oven to 200°C/400°F/gas mark 6.
Sieve flour, cornmeal, baking powder and bicarbonate of soda together into a large bowl.
Stir in sugar. In a separate bowl, mix together the butter, egg, bananas and buttermilk. Add
wet ingredients to dry and mix gently (do not over-mix). Fold in the chocolate chips. Fill a
muffin tin (ideally lined with muffin cases) to just under the rim. Bake for about 30 minutes
until golden-brown and firm to the touch. Allow to cool in the tin.
Most of major supermarkets stock ranges of Fair trade goods.
there are also a lot of Fair trade shops around Scotland. You can look
up a Fair trade suppliers list on the Scottish Fair trade Forum’s website
(www.sftf.org.uk) for more detailed information.
Section 3
Recipe sourced from the Fairtrade Foundation
CUL
INARY
SCHOOL GAME S
Section 4
The Cook School Scotland
The Culinary Games is sponsored by
Culinary Games Cookbook
The Cook School Scotland
Featured here are three great curry recipes from The Cook School Scotland – visit The
Cook School Scotland at www.cookschool.org
Goan Seafood Curry
ingredients
Serves 4
1 elephant shallot (finely diced)
Pinch cayenne pepper
½ tablespoon paprika
½ teaspoon turmeric
2 clove garlic chopped
30-40g Piece ginger finely chopped
1 teaspoon coriander seeds (dry roasted and ground)
1 teaspoon cumin seeds (dry roasted and ground)
1 can coconut milk
100ml double cream
1tablespoon tamarind paste
4x 50g salmon
4x 50g sea bream fillet
4x 50g monkfish
6-8 mussels
200ml chicken stock
Salt
method
In a sautee pan add a teaspoon of oil and start to sweat off chopped shallot without colour.
Reduce cooking liquor by half then add coconut milk, cream and tamarind paste and
reduce until thickened.
Finally add fish in the order as follows (monk, salmon, bream, prawns and the mussel meat).
Poach until all fish is cooked.
Section 4
Now add garlic and ginger and sweat for a further minute then add all the spices.
Add mussels and the stock, place on the lid and steam mussels until shells open. Remove
mussels from pan, allow to cool, then take meat out of shells.
seCTion 4 - The Cook sChool sCoTland
The Cook School Scotland
Sri Lankan Chicken Curry
ingredients
Serves 2
2 Skinless breasts of Chicken
1tsp Coriander seeds
2.5cm piece Cinnamon stick (broken up)
2 Green Cardamom pods
2 Dried red chillies (broken into pieces)
2 tbs Sunflower oil
15g Ginger, pureed
½ tsp Turmeric
½ stalk Lemon grass
75ml Warm water or chicken stock
Salt
1tbs White wine vinegar
½ tsp Cumin seeds
2 Cloves
3 Fenugreek seeds
5 Curry leaves
1 med Onion (finely chopped)
2 cloves Garlic, pureed
¼ tsp Chilli powder
100g Tomato (canned chopped)
30g Creamed coconut (cut into pieces)
method
For the Dry Spice mix
Preheat a heavy-based pan over a medium heat and dry-roast the coriander seed, cumin
seeds, cinnamon, cloves, cardamom, fenugreek, chillies and the curry leaves until they are
dark, but not black.
Remove and cool, then grind in a coffee grinder or pestle and mortar until finely ground.
(this process is normally done for you in the school and is in a container in the correct
quantity on your tray.)
Start by cutting the chicken into 5cm chunks and put them in a mixing bowl.
Add the salt and the vinegar, mix well and set aside for 30minutes.
Heat the oil in a medium saucepan or wok and cook the chopped onion over a medium
heat for 5 minutes until translucent. Then add the garlic and ginger, lightly cook for 1-2
minutes.
Add the turmeric, chilli powder, chicken and ground spice mix.
Stir and mix well, then add the lemon grass, tomatoes and warm water or stock.
Bring to the boil, reduce the heat to low, cover the pan and cook for 25 minutes.
Add the coconut and stir until it has dissolved. Cook for 7-8 minutes, remove from the heat
and serve sprinkled with fresh coriander.
Culinary Games Cookbook
The Cook School Scotland
Thai Green Vegetable Curry
ingredients
Serves 4-6
For the Paste
5 lemongrass stalks
25g ginger root or galangal
2 green chillies
3 kaffir lime leaves or 1 tsp paste
10 black peppercorns
50g garlic
100g shallots
Teaspoon fish sauce
Roughly chop all ingredients, crush
peppercorns and place into a food
processor and grind into a smooth paste
adding a splash of water if necessary.
100g Baby corn, quartered
4 Thai Aubergines, halved
100g Mange tout, split
1 Red onion, roughly chopped
1 Green Pepper, roughly sliced
1 Yellow Pepper, roughly sliced
1 Courgette, roughly chopped
1 Pak Choi, quartered
100g Green Beans, topped, tailed & split
100g Sprouting Broccoli, trimmed
Small Handful of Thai Basil, torn
Small Handful of Coriander, torn
400ml Chaokoh Coconut Milk
1 Lime, zest peeled & juice retained
method
Start the process by lightly salting and pressing the aubergine and courgette for 15 – 20
minutes.
Pre-heat a pan or wok to a medium heat with a drizzle of oil, once hot add onions, peppers
and sweat with a little colour for 2-3 minutes. Then add courgettes and aubergines (if
required rinse under cold water and pat dry) cook for another 2-3 minutes.
Once simmering add the broccoli, green beans, mange tout, baby corn and pak choi.
Simmer until vegetables are cooked with a slight crunch or al denteness to them.
To serve check seasoning, stir through basil, coriander and lime juice to taste.
Section 4
Remove The vegetables from the pan and pre-heat with a drizzle of oil and quickly fry of
the curry paste with as little colour as possible , adding the cooked vegetables back into the
pan, with the lime zest and coco nut milk, bring to a gentle simmer.
CUL
INARY
SCHOOL GAME S
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