Subject Focus Week – Hospitality and Catering: Students’ top lockdown recipes

As part of Subject Focus Week, we asked catering students to share their top recipes to try this week. These are the tasty dishes they were making all through lockdown, to raise spirits in their family homes.

Have a go at creating the dishes yourself and post a picture to the college social media accounts so we can share. Don’t forget to use the hashtag #lockdownrecipes

Lewis Bailey – Ham & cheese pinwheels
Ingredients:                                                                 
•    8 slices of ham                                                   
•    140g grated mature cheddar cheese        
•    1 egg                                                                 
•    1 roll of puff pastry
                                           
Method:
1.    Get all ingredients out and ready, weigh the cheese.
2.    Roll out puff pastry.
3.    Place the slices of ham all over the pastry to cover it.
4.    Sprinkle over the cheese to cover the pastry. 
5.    Roll up the pastry from one side all the way to the other side.
6.    Cut equal slices, about 2cm a slice.
7.    Place the pinwheels on a baking tray with greaseproof paper on it. 
8.    Crack egg in bowl and whisk.
9.    Brush the pinwheels with egg.
10.     Place in oven for 15-20 minutes or until golden brown.


Rhomanie Adelle Pamenter - Penne Ragu al Forne
Ingredients ( serves 4 people): 
•    480g beef mince
•    2 carrots
•    400g penne pasta
•    2 cartons chopped tomatoes
•    2 tablespoons of tomato puree
•    2 cloves garlic
•    Half a red onion
•    100ml red wine
•    2 balls of mozzarella
•    40g grana pandano
•    Small bunch of chives

Method:
1. Preheat oven to 200 C. Bring a large saucepan of lightly salted water to the boil. Meanwhile heat a large frying pan on a medium heat. When hot, add beef mince and cook until brown – about 5 minutes. Drain any excess fat from pan and add crushed garlic and red onion finely chopped.
2. Meanwhile, trim the carrot (remove top and bottom) and grate. Add penne to boiling water and cook for 12 minutes. When cooked, drain in a colander, place back into pan with a small drizzle of oil to stop the pasta sticking together. Once mince is browned, add carrots, stir then add tomato puree. Cook, whilst stirring for another minute.
3. Pour the chopped tomatoes into the mince, along with the red wine, bring to the boil and stir to incorporate the wine, then reduce the heat and simmer for 10 to 12 minutes. Season with salt and pepper.
4. Whilst the sauce is reducing, finely chop chives. Also get some washing up done!
5. Once sauce has thickened, stir sauce and pasta together along with half the chives and transfer to an ovenproof dish. Drain mozzarella and tear into pieces. Scatter over the top of the pasta then sprinkle over the gran pandano. Bake until cheese is melted and bubbly - about 10 minutes.
6. Serve sprinkled with remaining chives.

James Rose – Banana bread
Ingredients:
•    100 g softened butter
•    175 g caster sugar
•    2 large eggs 
•    2 ripe bananas, mashed
•    225 g self–raising flour
•    1 level teaspoon baking powder
•    2 tablespoons milk
•    A handful of walnuts

Method:
1. Pre-heat the oven to 180 C, lightly grease a 900g loaf tin then line the base and sides with baking parchment.
2. Measure all the ingredients into a mixing bowl and beat for about two minutes, until well blended. Spoon the mixture into the prepared tin and level the surface.
3. Bake in the pre-heated oven for about 1 hour, until well risen and golden brown. A fine skewer inserted in the centre should come out clean. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Slice thickly to serve. 

For more information about Hospitality and Catering courses at the college, visit https://www.southessex.ac.uk/hospitality-catering