The Big North

Pizza

For the dough:

• 350gms – all purpose flour
• 100mm warm water
• Salt to season
• Mix the flour with the water until it a lump of rollable dough. Roll out to the required size – 3 small or 1 large. Bake in oven for 10 minutes and set aside.

For the toppings:

• 3 ripe tomatoes fine chopped
• 1 medium red onions fine chopped
• 1 clove garlic minced
• Grated black pepper and salt to season
• 250 grams mince beef or 250 grams mushrooms
• 2 tablespoons cooking oil
• 200 grams Mozzarella cheese – grated

Add oil, onions, tomatoes, garlic and meat or mushrooms and fry until soft and brown. Season with salt and pepper. Place sauce mixture on the pizza bases; sprinkle with cheese and place in oven. Serve once the cheese has melted.

Potato Salad

Potato Salad

• 5 medium potatoes
• Mayonnaise
• Salt
• Cut potatoes into bite size pieces. Boil in salted water until tender but not falling apart – approx. 8-10 minutes. Drain and toss in a bowl with mayonnaise until all covered.

CUCUMBER & TOMATO SALAD

• 1 large tomato
• 1 cucumber
• Thin slice each item and lay out on a small platter. Season with salt and pepper.

RED CABBAGE SALAD

• 1 red cabbage – finely chopped
• 1 red onion finely chopped
• 1 orange – squeezed for juice
• 1 apple cubed into small pieces

Fry the cabbage until soft, add the orange juice, onion and apple. Simmer for 5 minutes.

Can be served hot or cold

Roast Chicken

• 1 whole chicken
• 1 chicken stock cube
• 1 piece rosemary
• Sage
• 3 cloves garlic
• 50 g butter
• Handful of breadcrumbs
• 1 egg
• 1 onion
• Cooking oil
• Salt and pepper to taste

Fry onion with the cooking oil, combine the onion with breadcrumbs and the egg, mix well and use to stuff the chicken. Seal the opening to keep the stuffing inside.
Combine all the other ingredients. Add a small amount of water and place in oven until almost dry. Use this dry sauce to rub into the chicken as marinade.
Roast chicken in over. Normally around 1 hour.
Use juice from the cooking tray to make gravy.

Yellow Lentils

• Onions
• Cooking oil
• Garlic
• Chopped fresh tomatoes
• Cumin
• Curry Powder
• Black pepper

Wash and boil the lentils until tender.

In a separate pan, fry onion until browned. Add garlic and simmer for 4 minutes.
Add cumin, curry powder, pepper and the chopped tomatoes. Simmer for 6/7 minutes.
Add the lentils and mix well.
Serve hot.

You can add other vegetables to this –root vegetables like pumpkin, carrots or butternut squash should be boiled with lentils.

Chicken Curry

• Chicken pieces on the bone
• Masala powder
• Tikka powder
• Curry Powder
• Tomato paste
• Black pepper
• Onions – fine chopped
• Garlic – fine minced
• Tomatoes – chopped
• Cooking oil

Fry onions in cooking oil until golden brown, add garlic and simmer. Add the chopped tomatoes and simmer until soft. Add the spices and tomato paste and simmer until fragrant.
Add the chicken pieces and mix well. Let simmer for 30 minutes, stirring to stop sticking.
Serve with rice or chapatti.

Roast Chicken

• • Onions
  • Carrots
  • Aubergines
  • Potatoes
  • Green Pepper
  • Red Pepper
  • Garlic
  • Black pepper
  • Curry Powder
  • Garam Masala
  • Chilli powder
  • Tomato Paste

  Wash, peel and Cub all the vegetables. Blanch the potatoes and carrots. Fry the onions in oil with garlic, when soft add tomatoes and tomato paste. Simmer until soft. Add all the spices, mix well and simmer another couple of minutes. Add all the vegetables and simmer for 15 -20 minutes.
  Serve with rice or chapatti.

Yellow Lentils

• Onions
• Cooking oil
• Garlic
• Chopped fresh tomatoes
• Cumin
• Curry Powder
• Black pepper

Wash and boil the lentils until tender.

In a separate pan, fry onion until browned. Add garlic and simmer for 4 minutes.
Add cumin, curry powder, pepper and the chopped tomatoes. Simmer for 6/7 minutes.
Add the lentils and mix well.
Serve hot.

You can add other vegetables to this –root vegetables like pumpkin, carrots or butternut squash should be boiled with lentils.

Chicken Curry

• Chicken pieces on the bone
• Masala powder
• Tikka powder
• Curry Powder
• Tomato paste
• Black pepper
• Onions – fine chopped
• Garlic – fine minced
• Tomatoes – chopped
• Cooking oil

Fry onions in cooking oil until golden brown, add garlic and simmer. Add the chopped tomatoes and simmer until soft. Add the spices and tomato paste and simmer until fragrant.
Add the chicken pieces and mix well. Let simmer for 30 minutes, stirring to stop sticking.
Serve with rice or chapatti.

Roast Chicken

• • Onions
  • Carrots
  • Aubergines
  • Potatoes
  • Green Pepper
  • Red Pepper
  • Garlic
  • Black pepper
  • Curry Powder
  • Garam Masala
  • Chilli powder
  • Tomato Paste

  Wash, peel and Cub all the vegetables. Blanch the potatoes and carrots. Fry the onions in oil with garlic, when soft add tomatoes and tomato paste. Simmer until soft. Add all the spices, mix well and simmer another couple of minutes. Add all the vegetables and simmer for 15 -20 minutes.
  Serve with rice or chapatti.