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16/02/2021
Pancake Tuesday By Harry Peake & David Bodas
Today is the most glorious Tuesday of all.
We're given free rein to piles our plates high with thin crepes or thick pancakes, slathering them with a selection of sweet and savoury spreads and toppings. It's a truly joyous occasion.
When is pancake day?Pancake Tuesday, more formally known as Shrove Tuesday, falls forty-seven days before Easter. The day is always followed by Ash Wednesday, which is the beginning of Lent whereby Christians traditionally fast for forty days.
What is Shrove Tuesday?
Easter is one of the oldest festivals of the Christian Church and celebrates the resurrection of Jesus from the tomb on the third day after his crucifixion. However, before any celebrations can begin, there must be a period of fasting which is where Shrove Tuesday comes into play. The word shrove comes from shrive, meaning to present oneself for confession, penance, and absolution.
Shrove Tuesday marks the last day before Lent - a period of forty days whereby Christians traditionally fast or give up certain foods. The forty days represent the time that Jesus spent fasting in the desert where he resisted the temptation of Satan. On the first day of Lent, also known as Ash Wednesday, Christians would traditionally attend mass to have a small cross of ashes drawn on their forehead by the priest. The cross is in reference to the Biblical passage "For dust you are and to dust you shall return" (Genesis 3:19).
Why pancakes?
In the past, families would traditionally prepare to fast by using up all the ingredients in their kitchen. These would usually consist of eggs, milk, and flour - everything you need to make a good pancake!
How to make the perdect pancake?
Harry and Dave have put together the perfect recipe for you to make at home, to make it extra glamorous they've added the recipe for chocolate sauce!
Ingredients for the pancakes
- 300g Flour – plain
- 60g Sugar
- 12g Baking powder
- 1g (pinch) Baking soda
- 3g Salt
- 1 Egg
- 60g Butter
- 420g Milk
- 2 tsp Vanilla extract
Directions
Step 1: Weight the dry ingredients on a bowl and keep aside. Melt butter down. Take the cold out of the milk by placing it on the microwave for 30 seconds. Beat the egg on a separate bowl.
Step 2: Mix all the ingredients together on a big bowl and blend with a stick blender. The texture has to be like a thick batter.
Step 3: On a medium heat pan greased with butter. Pour blobs of the mix with a small ladle. Wait until bubbles rise on top to flip them. Cook the other side of the pancake for an extra minute and they will be ready to eat.
Ingredients fopr the Chocolate sauce
- 100g 70% chocolate
- 150g cream - fresh
- 10g Sugar
Directions
Step 1: Bring the cream up to the boil, put aside and add the chocolate and the sugar.
Step 2: Cover with a cling film for couple minutes and after that whisk to combine.
If you have enjoyed this recipe, why not try some of the other recipes and shows presented by Dave, Philippe, Marcio, Killian and Ashish, links below!
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3/12/2020
Cooking with Dave - Irish Lamb, Stuffed Red Peppers with Tzatziki Sauce
Serves 4 people
Ingredients & Shopping List:
For the Peppers:
- 4 Red peppers
- 400g Ground lamb
- 3 Garlic cloves
- 1 Onion
- 400g Tomato puree
- 2 Bay leaves
- 150mL Red wine
- 120g Quinoa
- ½ tsp Paprika
- Olive oil
- Salt / Pepper
For the Tzatziki Sauce:
- 2 Greekstyle yogurt (250mL)
- 1/2 Cucumber
- 1 Garlic clove
- 1 Spring of mint
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- Pinch of Salt
Directions:
For the peppers:
Step 1: Preheat the oven 180 degrees. Chop the garlic and add it to a hot pan with olive oil. Once they are lightly coloured add the onion and salt and sweat them off on medium heat. On another pan brown your mince meat (seasoned with salt and pepper).
Step 2: Add in the vegetables and paprika. Deglaze the pan with red wine and reduce to syrup. Add the tomato puree and the herbs cook for a minimum of 20 minutes. At the end add the quinoa and mix together.
Step 3: Carve the top of the peppers and pour the mix inside. Put the top back on the pepper and bake them for about 30 minutes until it’s soft.
For the sauce:
Step 1: Grate the cucumber and the garlic on a bowl.
Step 2: Add the ingredients in that order - olive oil and lemon then add the yogurt. Add the salt, chopped mint, cucumber and garlic.
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3/12/2020
Streamed 21st November 2020
Basil Smash
Ingredients:
- 50ml Gin
- 15ml sugar syrup
- half lemon juice
- 12-15 basil leaves
Instructions:
add basil leave into the mixing glass with lemon juice and muddle the leaves, then add the rest of the ingredients and shake it with ice, it is important to shake it fast as you want to smash the basil leaves into small. pour the drink in to the glass without straining it and enjoy !
Boston sour or Whiskey Sour
Ingredients:
60ml whiskey
1x egg white
12ml sugar syrup
20ml lemon juice
Instructions:
add all the ingredients into a boston shaker and shake it without ice for the first time, then add ice and shake it one more time. Strain the drink into a glass and garnish it with orange peel.
Moscow Mule
Ingredients:
60ml Vodka
15ml Sugar syrup
15-20ml lime juice
90ml ginger beer
Instructions:
Add all the ingredients in a tall glass and mix it with crushed ice. garnish it with mint leaves
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1/12/2020
Streamed 26th November 2020
Click watch replay to watch the live stream again. Below a quick despription of the whiskeys Killian tasted with you. All Whiskeys are available from your local off-license shop or supervalu.
Green Spot – Single Pot Still Whiskey
Green Spot is a single pot still Irish whiskey, produced specifically for Mitchell & Son of Dublin by Irish Distillers at the Midleton Distillery in Cork, Ireland. Green Spot is one of the few remaining bonded Irish whiskeys. Along with Mitchell's two older offerings, Yellow Spot and Red Spot, it is one of only three whiskeys specifically produced for and sold by an independent wine merchant in Ireland.
Nose: orchard fruits, particularly green apple, toasted wood, oak.
Palate: little spicy, super smooth.
Finish: long lasting barley finish.
Connemara – Peated Single Malt Whiskey
Connemara is rare amongst Irish whiskey, its hook being the smokiness associated with the malts produced by our neighbours Scotland. It's a style of whiskey that had died away in Ireland after the 19th century, when small distillers would probably have dried their malt with whatever fuel was available at the time.
Nose: undisputedly smoky, with subtle hints of honey and pear.
Taste: super smooth and sweet start, malty and full-bodied peat.
Finish: lingering smoky and heated finish.
Jameson Crested – Blended Whiskey
Crested Ten has previously been one of the harder to find expressions of Jameson, however in 2016 the branding was given a makeover and it now looks like it will be one of the line's more important bottlings. It is interesting to note that the 'ten' has been removed from the labelling and replaced with an 'X'. It was a common misconception that this whiskey was indeed a ten year old, but that was not the case and the new livery helps clear up any confusion!
Nose: vivid sherry, hints of ginger, pot still spice.
Taste: full bodied, soft sherry influence, toasted wood, fruit and spice.
Finish: warm with lingering sherry notes.
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28/11/2020
Dave's Recipe - Lentils, Tomato, Black Olives, Mozzarella Salad
Published November 28th 2020
Ingredients:
- 400g Cooked lentils (rinsed)
- 200g Plum vine tomatoes
- 150g Mini mozzarella
- ½ Red onion
- 50g Black olives
- 2 Rosemary (springs)
- 3 tbsp Extra virgin olive oil
- 1 tbsp Cider vinegar
- Salt / Pepper
Directions:
Rinse the lentils and the mozzarella. Chop the tomatoes into quarters. Chop the red onion (if you want to get rid of the spiciness on it just rinse it with salty water). Cut the olives into discs. Chop down the rosemary. Toss all the ingredients together into a bowl. Season to taste.
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20/11/2020
Dave's Recipe - Cream of Roasted Cauliflower and Harissa
Published November 20th 2020
Ingredients:
- 1 Head of Cauliflower
- 1 Onion
- 1 tbsp Harissa
- 400mL Coconut milk
- 2 tbsp Olive oil
- Salt
- Flaked almonds (garnish)
Directions:
Preheat the oven 170 degrees. Chop the cauliflower into regular pieces and put it on a roasting tray. Put the oil, Harissa and salt and bake until the cauliflower is soft (about 20 minutes). On a pot, sweat the onions with a bit of olive oil and salt until they are golden brown. Add the cooked cauliflower (keep few florettes to garnish the soup at the end) and the coconut milk to the pot and simmer for 5 minutes. Blend and season to taste. Top your soup up with baked florettes, flaked almonds and a drizzle of olive oil.
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14/11/2020
Dave's Recipe - Cranberry and yoghurt salad
Published November 14th 2020
Ingredients:
- Fresh garden salad leaves
- Yogurt and cranberry dressing
- Orange zest homemade croutons
- Sliced radishes
Yogurt & cranberry dressing
- 125mL Greek-style yogurt
- 60g Olive oil
- ½ tsp Cumin
- ½ tsp Dried dill
- 1tbsp Cranberries (chopped down)
Mix all the ingredients together
Zesty croutons
- 200g Sourdough bread (or any old bread)
- 1 Garlic clove
- 1 Spring of thyme
- 2 tbsp Olive oil
- ½ Orange zest
- Pinch Salt
Preheat the oven 160 degrees. Cut the sourdough into regular cubes, crust the garlic and toss all the ingretients together into a baking tray. Bake until the bread is golden brown.
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11/11/2020
Friday 13th November 4.00 PM
Serves 4 People
Ingredients & shopping list:
For the pie:
2 Butternut squash
1 Onion
4 Garlic cloves
120g Goat’s cheese
2 Handful of spinach (50g)
60g Mix seeds
40g Raisins
6 tbsp Olive oil
3tbsp Maple syrup
2 tbsp freshly chopped Rosemary
2tsp Salt
½ tsp white pepper
For the pastry:
1 Puff pastry roll
1 Egg yolk
Directions:
Step 1: Preheat the oven 180 degrees. Start by chopping the butternut squash in regular pieces, chop the onions and the garlic and mix all together on a tray with the olive oil, maple syrup, herbs, salt and pepper. Bake for 25-30 minutes until the butternut squash is soft but still a bit of texture on it.
Step 2: Once your take the tray out of the oven and while is still hot add the spinach, goat’s cheese, seeds and raisins.
Step 3: Roll with kitchen film the butternut into a long cylinder. Freeze it down (8 hours).
Step 4: Preheat the oven 180 degrees. Take the butternut mix out of the freezer, discard the kitchen film and roll the puff pastry around it.
Step 5: Paint with egg yolk, score the pastry and bake until golden brown and the pie is hot in the middle (probe one side of the pastry and make sure the temperature is over 60 degrees).