As we move into a new school year we have revised our menus, keeping some of the old favourites as well as bringing in some fresh new ideas. Here's a couple of the new recipes for anyone wishing to try them at home.
Our menus are checked and endorsed by Holroyd Howe’s Director of Nutrition and Food Development, Amy Roberts.
Maureen Kennedy
Catering Manager
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Chana Masala
Prep: 15 minutes
Cook: 35 minutes
Serves 6 - 8
Ingredients:
800g canned chickpeas or 720g jar giant chickpeas
3 onions, quartered
3 garlic cloves
5cm piece of ginger
2-3 green chillies, roughly chopped
1½ tbsp ghee
½ tsp ground coriander
½ tsp ground cumin
½ tsp chilli powder (Kashmiri if possible)
1 tsp turmeric
1 tsp garam masala
1 ½ tsp amchoor powder (optional)
3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes
1 lemon, juiced
½ small pack coriander leaves, to serve
Method:
1. Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
2. Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 minutes, until softened.
3. Stir in the spices, and cook for 3 more minutes, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 minutes. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.
Braised Pork in Sweet Soy Sauce
Prep: 10 minutes
Cook: 30 minutes
Serves 4
Ingredients:
2 lb pork loin
2 tbsp vegetable oil
1 tbsp garlic and ginger paste
1 tbsp olive oil
1 tbsp sesame oil
1/2 cup soy sauce
4 tbsp sugar
1 1/2 cup water
1 tbsp chilli garlic sauce
2 green onions chopped (optional)
Method:
1. Cut the pork in about 1 inch pieces and saute in a pan with the vegetable oil for about 3 minutes, until pork is no longer pink.
2. In a medium bowl mix the rest of the ingredients. Pour over the pork and bring to a boil. You may think there's too much water, but it will reduce. Once it's boiling turn the heat down to low and let simmer for about 30 minutes or until there's only about 3 tbsp of sauce left.
3. Stir the pork in the sauce to make sure each piece is coated.
4. Serve with steamed rice.
