Coastline Homeless Service

Recipes

“If we’re not meant to have midnight snacks, why is there a light in the fridge.”

1: Lasagne

2: Pork Stir Fry

3: Cajun spiced Spatchcock Chicken with Sweet Potato

4: Pizza

5: Duo Filled Pastas

6: Pulled Pork Baps

7: Fish and Chips with Curry Sauce

8: Pumpkin Soup with Crispy Croutons

9: Chicken Panang Curry

10: Roast Gammon

Dinner

3

Recipe

Ingredients

500g beef mince or 50/50 pork and beef. 1 large onion. 3 carrots. 1 stick of celery. 4 garlic cloves. 150g mushrooms. 1 courgette. 1 tbsp tomato purée. 1 tin of tomatoes. 1 tsp dried oregano. 1 tbsp Worcestershire sauce. Dried lasagne sheets. 1 jar of white lasagne sauce of your choosing. 100g strong cheddar.

1- Brown mince on high heat, drain and pat dry.

2– Finely chop celery, carrots, courgette and onions. Soften on a medium heat in a tbsp of oil for 10 minutes. Add chopped garlic and cook for a further 5 minutes.

3– Add mince to veggies along with tomato purée, ore-gano, chopped mushrooms and Worcestershire sauce.

4– Cook for 5 minutes, stirring regularly, then add tinned tomatoes, bring to the boil and simmer for 30- 60 minutes. After the first 30 minutes, taste and season as required.

5– To a lasagne dish add a layer of the meat mixture, followed by a layer of pasta sheets (take care not to overlap pasta sheets) and top with a layer of white sauce. Repeat this sequence twice more. To the top of the lasagne, add grated cheese and bake in a 180c ov-en for 40-60 minutes until the pasta feels soft when tested with a knife.

6– Serves 4-6 people and goes well with garlic bread and a little side salad.

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Lasagne

Top Tip!

Serve with Cheesy Garlic

Bread (pg 15) & Homemade

Coleslaw (pg 16)

4

Recipe

Ingredients

300g of pork fillet. 1.5 tsps Chinese five spice. 2 tbsp soy sauce. Ground nut oil. Sachet of sauce (we chose black bean). Half a courgette. 4 mushrooms. 1 green pepper. Handful of bean sprouts. Straight to wok noodles (if using). 1 red onion. 2 cloves of garlic. Thumb size piece of ginger.

1– Trim pork of any sinew and slice into 1 cm rounds. Marinade in 1.5 tsp of Chinese five spice, 2 tbsps of soy sauce and 1 tbsp of oil. Cover and leave in the fridge for 2 hours.

2– Peel and dice onion, chop peppers, courgettes and mushrooms into bite sized pieces. Mince garlic and gin-ger.

3– In a hot pan, cook pork in small batches for a minute on each side (add a splash of oil if necessary) then re-move to a plate.

4– In the same pan used for the pork, add 2 tbsps of oil, when oil is very hot add onion, ginger and garlic. Stir over a high heat for 1 minute. Add remaining vegeta-bles and stir fry for a further 3 minutes.

5– Add sauce of your choosing, pork (plus any juices on the plate) and a handful of bean sprouts. As soon as it reaches a boil, serve immediately.

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Pork Stir Fry

Top Tip!

Serve with

Homemade Spring Rolls (pg

18) & Egg Fried Rice (pg 17)

5

Recipe

Ingredients

1 whole chicken. 1 tbsp of Cajun spice mix. 4 tbsp of oil. 3 sweet potatoes.

1-To spatchcock a chicken, place the bird breast side down on a board and remove the backbone. This is easiest done with kitchen scissors to cut either side of the backbone.

The chicken can now be laid out flat to allow quicker more even cooking (See youtube for instructional video).

2-Mix 2 tbsp of oil with Cajun seasoning and coat the chicken (both sides), cover and leave in the fridge for at least two hours.

3-leaving the skins on the potatoes, wash and cut into wedges. Pat dry and use the remaining oil to coat. Season with salt and pepper and spread out on a oven tray.

4-Roast the chicken (top shelf) and the potatoes at 190C for around 1 hour until chicken juices run clear when skewered at thickest point and potatoes are soft and golden.

5-Roughly portion chicken by removing thigh and legs as one and taking off the breast whole.

6-plate up chicken and wedges. Great served with corn on the cob, coleslaw (see page 16) and hot sauce.

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Cajun Spiced Spatchcock Chicken

Top Tip! Different rubs can be used to get the perfect flavour for you, from Indian inspired (ginger, cumin, coriander etc), Thai (lemongrass, galangal, fish sauce etc) to a traditional lemon and thyme.

6

Recipe

Ingredients

To make 2 large bases: 12 oz of strong white flour (bread flour). 7g sachet of dried yeast. 1 tsp salt. 2 tbsp olive oil. Warm water. To make the sauce: 1 tin of tomatoes. 1 clove of garlic. 1/2 an onion. 1 tbsp olive oil. 1 tsp of dried oregano. 1/2 tsp tomato purée.

To make the bases:

1– Mix yeast into 150ml of warm water.

2– Weigh flour into a large bowl and add salt and oil. Add the yeast/water mixture and stir to combine, more warm water can then be added (1 tbsp at a time) until the dough begins to come together. Turn the dough out onto a floured surface and kneed for 15 mins.

3– Form the dough into a bowl and return to the bowl. Cover with a cloth and allow to rise for a minimum of 1 hour but longer is better (make in the morning for din-ner that night).

For the sauce:

1– Finely chop onion and garlic and cook in oil over a low/medium heat for 15 mins until softened but not browned. Add oregano and tomato purée and fry for 3 more mins.

2– Add the tinned tomatoes and simmer for 20 mins. Using a hand blender blitz until smooth. Taste and sea-son with salt and pepper a pinch of sugar may also be needed if the sauce is a little bitter (this depends on the tinned tomatoes used).

3– Allow to cool to room temp.

See next page for Toppings & Construction

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Pizzas

Top Tip!

It is best not to over load

your pizza with toppings

as the base doesn’t cook

as well.

7

Recipe

Ingredients

Toppings: 1 chicken breast. BBQ marinade (from a bottle). Pepperoni slices. 250g of grated mozzarella. 1 red pepper. 1 yellow pepper. 1 courgette. 1 red onion. 4 mushrooms. 1 large tomato. Pack of Parma ham.

For the toppings: 1– Dice chicken into 1cm cubes and mix in a bowl with 2-3 tbsp of BBQ marinade. Cover and leave in the fridge for 2 hours. After marinading, fry over a high heat for 3 mins. Re-move from the pan to a bowl to be used during assembly. 2– Dice peppers, courgette and red onion and combine on an oven try with oil, oregano and a sprinkle of salt and pepper. Roast in a 190 oven for 35mins. Construction: 1– Divide dough in half and on a floured surface roll out 2 ba-ses about the thickness of a £1 coin. 2– Apply a thin covering of sauce leaving a 1 cm gap before the edge. 3– Lightly cover with mozzarella then toppings of your choos-ing. Finish with another layer of mozzarella. 4-bake in the centre of a preheated (220C) oven for around 10-15mins until browned and bubbling. Note: 2-Vegetarian pizzas: roasted vegetables and cheese (try add-ing goats cheese). Or a simple cheese and tomato. 3-bbq chicken with mushrooms and ham. 4-classic pepperoni.

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Pizzas

Top Tip! Topping Ideas: 1) Vegetarian pizzas = roasted vegetables and cheese (try adding goats cheese) or a simple cheese and tomato. 2) BBQ chicken with mushrooms and ham. 3) Classic pepperoni.

8

Recipe

Ingredients

1 tin of chopped tomatoes. 2 onions. 3 tbsp of oil. 6 cloves of garlic. Handful of fresh basil. 8 strips of smoked streaky bacon. 250g of mushrooms. 200ml double cream. 1 Tbsp Worcestershire sauce. 1 pack of spinach and ricotta tortelloni. 1 pack of chicken and chorizo tortelloni.

Spinach and ricotta tortellini in a tomato and basil sauce.

1-Finely chop 1 onion and 3 garlic cloves and fry in 2 tbsp of oil over a low/medium heat until softened.

2-Add tin of tomatoes and Worcestershire sauce and bring to the boil. Reduce to a simmer and cook for 15 mins. Taste and season with salt and pepper to your liking.

3-Cook spinach and ricotta tortellini according to pack-et instructions.

4-add basil to sauce and blend to a smooth sauce.

5-drain pasta and add to sauce.

Chicken and chorizo tortellini with a mushroom, bacon and cream sauce.

1-Finely chop 1 onion and 3 garlic cloves and fry in 1 tbsp of oil along with the chopped bacon. Add chopped mushrooms once the onion is softened and cook for 5-10 mins.

2-Cook chicken and chorizo tortellini according to pack-et instructions.

3-Add cream to bacon and mushrooms 1 min before pasta is ready.

4-Drain pasta and add to sauce.

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Duo Filled Pastas

Top Tip!

Serve with Cheesy Garlic

Bread (pg 15)

9

Recipe

Ingredients

Pork shoulder joint. Bottle of barbecue marinade ( your choice). 1 stick of celery. 1 large onion. 2 carrots. 250ml vegetable stock. Bread rolls.

1– Peel and roughly chop vegetables. Place in the bottom of a slow cooker or large casserole dish.

2– Place pork shoulder on top of vegetables and add stock and barbecue marinade.

3– Cover and cook for 8-12 hours. ( high setting on slow cooker. 120C in the oven). If using the oven, check eve-ry couple of hours to ensure there is enough moisture.

4– Remove heat and allow to cool for 1 hour. Carefully remove the pork from the stock and remove any un-wanted fat whilst gently pulling apart the pork.

5– Skim excess fat from the surface of the stock then use a hand blender to create a smooth sauce, if a thick-er consistency is required transfer to a pan and reduce. Once tasted the sauce can be adjusted with Worcester sauce, salt and pepper or maybe a splash of cider vine-gar.

6– For pulled pork baps return as much of the pork as necessary to the sauce and rewarm. Serve in sliced baps with coleslaw (see recipe on page 16) on the side.

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Pulled Pork Baps

Top Tip!

Leftover pulled pork makes a

really good goulash or a top-

ping for nachos.

10

Recipe

Ingredients

Skinless and boneless white fish fillets ( cod, haddock, basa etc). 1 bag of panko breadcrumbs. 3 tbsps plain flour. 0.5 of an onion. 1 apple. 1 clove of garlic. 150ml vegetable stock. 0.5 tsp curry powder. 1 egg. 1 tbsp of capers. 1 tbsp of gherkins. 1 lemon. 1 tbsp fresh parsley. 0.5 shallot. 70ml mayonnaise. 1 kg potatoes.

1– Leaving the skin on, cut potatoes into large chip shapes. Toss evenly in 2 tbsps of oil. Season with salt and pepper. Spread out evenly into an oven tray. Cook in the oven at 190 for about 45 minutes.

2- Prepare the breading for the fish. In bowl 1 mix 2 tbsps of flour with a good pinch of salt and pepper. In bowl 2 whisk the egg and in bowl 3 place the bread-crumbs. To bread the fish , lightly coat in flour, dunk in the egg and coat with breadcrumbs. Put on a plate until ready to cook (keep the fillets separate).

3– To make the curry sauce, fry finely diced onion, peeled and diced apple with minced garlic for 10 minutes over a low heat. Add curry powder and 1 tbsp of flour, mix in well and cook for a further 5 minutes. Pour over the stock and bring to a gentle simmer. Sauce should be ready after 10 minutes. Hand blend if re-quired and season to taste.

4– For tartare sauce mix chopped capers, gherkins , shallot and parsley into the mayonnaise with a small squeeze of lemon juice and a pinch of salt and pepper.

5– Heat 0.5 cm of oil in a large frying pan, until a small cube of bread when added sizzles and browns in about 30 seconds. Cook 2- 3 pieces of fish at a time, adding carefully to the oil for about 2 minutes on each side, until the fish is a light golden colour. Lift out onto a pa-per towel.

6– Serve fish and chips with your sides of curry and tartare sauce.

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Fish & Chips with Curry Sauce

Top Tip!

Also good serves with

mushy peas and a

buttered roll

11

Recipe

Ingredients

For the soup- Tbsp butter. 2 onions. Tsp ground cumin. 0.5 tsp ground coriander. 1kg diced pumpkin. 700ml vegetable or chicken stock. 150ml double cream ( optional). For the croutons- 2 tbsps oil. 4 slices of your choice bread. ( crusts removed).

1– Gently cook chopped onions in butter, until soft but not coloured. Add spices and cook for a further 3 minutes.

2– Add chopped pumpkin and carry on cooking for 8 - 10 minutes. Stir occasionally until it starts to soften and turn golden.

3– Add stock and bring to a boil. Reduce heat and sim-mer for 10 minutes until the pumpkin is very soft.

4– If using double cream, add at this point and bring back to the boil.

5– Purée with a hand blender. Taste and season with salt and pepper before serving with croutons. (see step 6).

6– Cut bread into small squares and fry in olive oil until it becomes crisp.

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Pumpkin Soup with Crispy Croutons

Top Tip!

Serve your soup inside a

pumpkin as a Halloween

Treat.

12

Recipe

Ingredients

For the panang paste- 1 shallot, 4 garlic cloves, 1 red chilli, 2 sticks of lemongrass, 1 whole star anise, 1 tsp next cumin seeds, 1/2 tsp ground cinnamon, 2 green cardamom ( inner black seeds only), 4 dried kaffir lime leaves, Juice of 1 lime, For the curry- 100g unsalted peanuts, Tin of coconut milk, 4 dried kaffir lime leaves, 2tbsps light muscovado sugar, 2- 3 tbsps fish sauce, 500g chicken breast,

1. Make panang paste either pound all the ingredients together with a large pestle and mortar or use a food processor to form a relatively smooth paste.

2. Dry fry peanuts over a low heat until golden and fra-grant. Allow to cool and roughly chop.

3. Fry panang paste on a medium heat for 5 minutes, then add coconut milk, lime leaves, sugar and fish sauce. Simmer for 15 minutes to reduce the sauce.

4. Add cubed chicken and cook for around 8 -10 minutes, until cooked through. Taste and season as ap-propriate.

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Chicken Panang Curry

Top Tip!

Serve curry with boiled/

steamed rice, lime wedges,

peanuts, basil and chilli.

13

Recipe

Ingredients

1 kg gammon joint (smoked or not). 6 sausages. 9 rashers of smoked streaky bacon. 1.5kg of roasting potatoes. Bisto pork gravy granules. 500g of carrots. 300g of frozen garden peas. Frozen Yorkshire pudding. 2 tbsp maple syrup. 2 tbsp brown sugar. 1 tsp English mustard. 3 cloves of garlic. 3 tbsp of cooking oil. Sprig of rosemary.

1– Place gammon in a suitable size pan and cover with water (any flavourings can be added now i.e cloves, star anise, orange peel). Bring to a boil and simmer for 30 mins. Drain and allow to cool for 20 mins.

2– Remove outer sausage skin and divide each sausage into three. Wrap each section in half a rasher of bacon and stand on end in an oven tray. Roast at 190C for 25-35 mins.

3-Peel and par boil potatoes for 10 mins. Drain and al-low to steam dry on a tray for 10 mins. Drizzle with oil, season with salt and pepper also add peeled, crushed garlic and rosemary sprig. Put in a 190C oven for around 45-60mins until soft in the centre and crispy on the outside.

4-Combine maple syrup, sugar and mustard. Remove skin from pork leaving around a 1cm of fat. Score fat with a sharp knife and evenly apply the coating. Roast at 190C for 20-30mins (fat will turn dark due to the sug-ars). Check meat is cooked through by slicing in half.

5-Prep and cook veggies to your liking. Warm Yorkshire puds 5 mins prior to serving. Make gravy according to instructions.

6– Slice and serve pork with potatoes, pigs in blankets, veggies, yorkshires and pork gravy.

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Roast Gammon

Top Tip!

Leftovers can be used for

Gammon, Egg and Chips

the next day.

“People who love food, are the best kind of people”

1: Cheesy Garlic Bread

2: Coleslaw

3: Egg Fried Rice

4: Spring Rolls

Side Dishes

15

Recipe

Ingredients

Pack of 2 part baked baguettes. 50g butter. 4 garlic cloves. 1tbsp chopped parsley. 60g strong cheddar.

1– Finely mince garlic and add to butter in a micro-waveable bowl. Heat in microwave until just melted.

2– Halve baguettes lengthwise. Add chopped herbs to garlic butter mix and spread evenly to halved ba-guettes.

3– Cover evenly with grated cheddar. Bake in the oven at 20C below packet instructions until the cheese is bubbling and browned.

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Cheesy Garlic Bread

16

Recipe

Ingredients

1 yellow pepper. 2 carrots. 1/4 white cabbage. 1 red onion. 2 tbsp chopped chives. Store bought mayonnaise.

1-Peel and slice onion into thin half moons. Quarter cabbage and remove thick stems before finely shred-ding. Peel and cut carrots into matchsticks. Remove pepper core then cut into long, thin slices.

2-Combine chopped veggies with chopped chives and enough mayonnaise to achieve a constancy of your choosing. Mix well and refrigerate for 1 hour.

3-Taste and adjust to your liking (salt, pepper, lemon juice).

Tweeks to Recipe:

1-Add curry/tandoori spice mix (1/2-1 tsp) to mayon-naise and 1 tbsp of sultanas to give a slight coronation chicken vibe.

2-Make your own mayonnaise by mixing 1 egg yolk,1/2 tsp of Dijon mustard, pinch of salt, squeeze of lemon and 1 tbsp of white wine vinegar. Whisk until well com-bined then add olive oil drop wise continuing to whisk until the right consistency is reached.

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Coleslaw

17

Recipe

Ingredients

250g of precooked long grain rice (cooled and dried). 3 eggs. 3 tbsp groundnut oil. 50g garden peas. 100g of cooked peeled freshwater prawns. 1 tbsp sesame oil. 1 tbsp soy sauce.

1– Whisk eggs in a bowl, then loosely scramble over a low heat. Set aside on a plate.

2– Heat 3 tbsps of oil until very hot, add precooked dried rice. Fry on high heat for 3-5 minutes, stirring fre-quently. Add peas, prawns,soy sauce and egg, then continue frying for 1 minute.

3– Drizzle with sesame oil and serve immediately.

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Egg Fried Rice

18

Recipe

Ingredients

2 carrots. 1 yellow pepper. 0.5 courgette. Handful of bean sprouts. 1 tbsp fish sauce. 1 tbsp soy sauce. 1 garlic clove. 1 tsp ginger. 6 filo pastry sheets. Milk for brushing. Half a red onion.

1– Slice carrots, courgette and pepper into 2 inch long matchsticks. Slice red onion into half moons( as thin as possible). Finely mince ginger and garlic.

2– Combine prepped vegetables with a handful of bean sprouts, 1 tbsp of fish sauce and 1 tbsp of soy sauce. Mix thoroughly and allow to sit for 30 minutes.

3– Brush 1 sheet of filo pastry with milk. Using a fork place 2 scoops of filling close to the short edge of pas-try. Fold in the sides to enclose the ends, then roll up to give the classic spring roll shape.

4– Brush top with milk, then bake at 190 on a nonstick tray for about 20 minutes until golden and crispy.

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Spring Rolls

“How do I like my eggs? Umm, in a cake.”

1: Strawberry Cheesecake

2: Chocolate Brownie

Desserts

20

Recipe

Ingredients

250g digestive biscuits. 100g butter. Vanilla essence. 600g cream cheese. 100 g icing sugar. 284ml pot of double cream. Strawberries to serve.

1– To make the base, butter and line a 23cm loose bottomed tin with baking parchment. Crush digestive biscuits to a crumb and melt the butter. Mix thoroughly and press firmly into the tin creating an even layer. Chill in the fridge for 1 hour.

2– Place cream cheese, icing sugar and vanilla extract (about 0.5 tsp depending on preference) in a bowl. Mix until smooth. In a separate bowl, whisk double cream to a soft peak consistency. Combine with cream cheese mixture and stir thoroughly.

3– Spoon cream mixture onto the biscuit base. Leave to set in the fridge for at least 2 hours.

4– Remove from the tin and decorate with sliced straw-berries and a dusting of icing sugar.

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Strawberry Cheesecake

Top Tip!

Try different toppings for

new flavours such as:

Blueberries

Cherries

Raspberries

21

Recipe

Ingredients

185g unsalted butter. 185g dark chocolate. 85g plain flour. 40g cocoa powder. 50g white chocolate chips. 50g milk chocolate chips. 3 eggs. 275g golden castor sugar.

1– Combine butter and dark chocolate. Heat in the mi-crowave until just melted.

2– Line a 20cm square tin with baking parchment.

3– Sieve flour and cocoa powder into a bowl.

4– Whisk eggs and sugar until they look thick and creamy ( mixture should be about twice its original vol-ume).

5– Add the now cooled chocolate mixture to the eggy mousse and gently fold together with a rubber spatula.

6– Gently fold in the cocoa and flour mixture, using a figure of 8 motion. The mixture should look fudgy, don’t overdo the mixing. Finally, stir in the white and milk chocolate chips.

7– Pour the mixture into the prepared tin. Place in the oven for 25-35 minutes. Test with a skewer, when cooked the skewer will come out clean.

8– Allow to cool in the tin, before cutting into squares and serving.

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Chocolate Brownie

Top Tip!

Serve warm with

a dollop of ice cream or

clotted cream.

A big thank you to all of our Coastline Volunteers who have assisted with the delivery of cooking sessions to Coastline Homeless Service

clients throughout 2018. A special mention to Craig Robson and Bev Scholey in particular for the creation and delivery of the recipes within

this booklet.

Thank Yous