Shared by the Family of Gethin Davies (Class of 2017)
Ingredients (Serves 2-3):
– 2 steaks or chicken breasts
– 1 onion
– 1 bell pepper
– 4 mushrooms
– 1 teaspoon of cooking oil for frying
– shop bought flour tortillas
– 1 tablespoon of cajun spice
– juice of 1 lime or lemon
1. Cut the chicken or steak into bite-sized pieces.
2. Cut the pepper and onion into similar sized slices.
3. Cut the mushrooms into quarters.
4. Heat the oil in a frying pan.
5. Add the meat (either chicken or steak) and brown for about 10 minutes.
6. Add the peppers, onions and mushrooms continue stirring until well mixed.
7. Add the cajun spice and stir well.
8. Add 100 ml of water and simmer for another 10-15 min stirring occasionally.
9. Add the lemon or lime juice and cook for another few minutes.
10. Heat the flour tortillas as per packet instructions.
11. Before serving check the meat is cooked through (as cooking time varies dependent on size of pieces).
12. Serve with salsa, sour cream and grated cheese.
Shared by the family of Seafra Meenan (Class of 2017)
Total Time: 60 min
Prep: 20 min
Plus 2 hours 30 mins to make the stock
Serves: 8 to 10
– 3 middle necks of lamb (ABOUT 1.8KG/4LB). You need to end up with about 950g of pure meat (can use beef also)
– 650g flowery potatoes such as King Edwards
– 650g waxy potatoes such as Desiree
– 1kg carrots
– 2 onions
– ½ TSPN fresh thyme leaves
– chopped fresh chives and parsley to garnish
– bones from the lamb if using lamb
– 1 large carrot quartered
– 1 onion quartered
– ½ celery stick quartered
– 1 bay leaf
– 1 large sprig of thyme
– a generous sprig of parsley
– 6 black peppercorns lightly crushed
1. Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1⁄4 pints water. Bring to the boil and simmer uncovered for 2 hours.
2. Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21⁄4 pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)
3. Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
4. Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
5. Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
6. Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.
Shared by the family of Kai Iwamoto (Class of 2014)
For 10 servings
– 10 Cabbage leaves
– 1 Onion, finely chopped
– 300g Ground pork
– 1 Chicken bouillon
– Salt and pepper to taste
1. Soften cabbage Leaves (10 pieces). Place cabbage leaves into boiling water for one minute.
Drain well and set aside.
2. Make meat filling – mix ground pork, onion, pinch of salt and pepper well in a bowl and divide into 10 potions.
3. Place a portion of meat filling into the center of each cabbage leaf and roll leaf around the filling. Fasten the roll with a toothpick.
4. Simmer in 500 ml water add 1 cube of chicken bouillon and pinch of salt and pepper.
Place cabbage rolls into a pot and fill with water, add salt, pepper, and a chicken bouillon. Bring to boil over medium heat. Reduce the heat to low, cover and simmer for 1 hour.
Shared by the family of Dessislava Veltcheva (Class of 2014)
Moussaka is a traditional Bulgarian main dish. We use potatoes for moussaka and this is one of the main differences from the Greek version, which is made with eggplants.
Preparation time – 30 minutes
Cooking time – 60 minutes
For 7-8 servings
– 500g minced meat – mix of pork, beef and/or chicken (we prefer 50:50 pork and chicken minced meat)
– 1 kg potatoes, peeled and chopped in small cubes (about 1cm in size)
– 2 onions (chopped)
– 3 tomatoes (medium size) chopped in small cubes (or 1/2 can tomato sauce/paste)
– 2-3 tablespoons oil
– ½ teaspoon black pepper (or to taste)
– 1 teaspoon savory (optional) – chubritza
– 250g plain yogurt
– 3 eggs
– 2 tablespoons flour
– 50-100g cheese (shredded) (Mozzarella, Gouda or mixed)
1. Fry the minced meat in a little bit of oil for 1 -2 minutes on medium heat. The fattier the meat is, the less oil you need. During the frying use a fork to mix the minced meat trying to separate meat into small pieces, like crumbs.
2. Add the chopped onion and chopped tomatoes to the minced meat. Add salt, black pepper and savory. Cook on medium or low heat for about 10 minutes.
3. Put half of the potatoes (chopped in cubes) in a deep baking tin, spread the meat mixture over them and top it with the rest of the potatoes. Add 200ml hot water. Bake for about 45 minutes at 200C or until the water almost evaporates and potatoes become golden. The potatoes must be soft and ready to eat.
4. In a bowl beat the eggs by fork. Add yogurt and mix. Add flour gradually in order to make smooth mixture. At the end add the shredded cheese.
5. Pour the egg-yogurt-cheese mixture over the dish and bake at 220C for another 10 minutes.
Serve hot with cold plain yogurt on the side!
Shared by the family Moa Josefsson (Class of 2014)
For 4 servings
– 500 g ground meat, pork or beef, or mixed.
– 100 ml milk
– 50 ml breadcrumbs
– 1 tsp salt
– 2 pinces of pepper
– 50 ml chopped parsley
– 2 garlic cloves
– 1 yellow union
– 1 tbsp butter
– 1 egg
– 150 ml water
– 1 tbsp veal stock
– 0.5 tbsp cornstarch
– 1 tsp soy sauce
– 2 tbsp cream
1. Mix the milk, breadcrumbs, herbs and spices in a large bowl.
2. Chop the union and garlic in small pieces and fry it in butter until it turns translucent. Transfer the fried onions to the breadcrumb mixture. Or you can fine-grind the unions, in that case you don’t have to fry them.
3. Add the ground meat and the egg and stir until combined.
4. Form meatballs.
5. Heat butter in a frying pan, and fry the meatballs until cooked through.
6. Mix the ingredients for the sauce in a pot and add the meatballs. Bring the sauce and meatballs to a boil and simmer for 5 min. You can off course have the sauce on the side, if you prefer that.
7. Serve with boiled potato and lingonberry jam.
Shared by Mary Lang
For 6 servings
– 1 pound ground beef
– 1 package of taco seasoning mix (about 1 ¼ ounces) and water
– 15 ounce can of refried beans
– 2 cups cheddar cheese
– 1 cup salsa
– 2 cups corn chips or hard taco shells, broken into pieces
– 2 green onions, chopped
– 2 or 2.5 ounces black olives
– 1 tomato, chopped
– Any other taco toppings you like, such as lettuce, sour cream, avocado, etc.
1. Brown the beef in a frying pan and drain.
2. Add the taco seasoning to the meat and cook according to the package directions (adding water).
3. Heat the refried beans in another pan.
4. Add 1 cup of cheese and the salsa to the beans. Stir.
5. Put the chips on the bottom of an 8 x 8 inch dish.
6. Put bean mixture on top of chips.
7. Put meat mixture on top of beans.
8. Sprinkle with the remaining 1-cup cheese.
9. Sprinkle with onions and olives.
10. Bake at 375-degree F about 20 minutes, until the cheese is well melted.
11. Take out of the oven and add the chopped tomatoes.
12. Serve with taco toppings you like.