Small - The Student Cookbook: Great grub for the hungry and the broke

the Student cookbook GREAT GRUB FOR THE HUNGRY AND THE BROKE Senior Designer Toni Kay Senior Editor Cline Hughes Picture Research Emily Westlake Production Controller Toby Marshall Art Director Leslie Harrington Publishing Director Alison Starling Indexer Sandra Shotter First published in the UK in 2009 by Ryland Peters & Small 2021 Jockeys Fields London WC1R 4BW www.rylandpeters.com 10 9 8 7 6 5 4 Text Nadia Arumugam, Susannah Blake, Tamsin Burnett-Hall, Maxine Clark, Linda Collister, Ross Dobson, Liz Franklin, Tonia George, Brian Glover, Nicola Graimes, Rachael Anne Hill, Jennifer Joyce, Caroline Marson, Jane Noraika, Louise Pickford, Jennie Shapter, Fiona Smith, Sunil Vijayakar, Fran Warde, Laura Washburn, Lindy Wildsmith, and Ryland Peters & Small 2009 Design and photographs Ryland Peters & Small 2009 eISBN: 978-1-84975-326-5 ISBN: 978-1-84597-884-6 The recipes in this book have been published previously by Ryland Peters & Small. The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher. Printed and bound in China A CIP record for this book is available from the British Library. For digital editions visit www.rylandpeters.com/apps.php Notes: All spoon measurements are level, unless otherwise specified.

Ovens should be preheated to the specified temperature. Recipes in this book were tested using a regular oven. If using a fan-assisted oven, follow the manufacturers instructions for adjusting temperatures. All eggs are medium, unless otherwise specified. Recipes containing raw or partially cooked egg, or raw fish or shellfish, should not be served to the very young, very old, anyone with a compromised immune system or pregnant women. The Student Cookbook is here to allay any fears you might have about making your own dinner, and if youre already a budding cook, to give you some fresh inspiration. The Student Cookbook is here to allay any fears you might have about making your own dinner, and if youre already a budding cook, to give you some fresh inspiration.

All the recipes are easy and delicious! Some are super-quick, while others need time in the oven or on the hob to work their magic. Either way, they are stress-free and designed to satisfy, whether youre coming home late with a mammoth hunger after a big night out, or youre having friends over for a lazy Sunday lunch. Make sure you check out the tips in the following pages before you get started they will make life a whole lot easier and ensure that your culinary efforts are always successful, undaunting, and above all, fun. The recipes in this book need the minimum of kitchen equipment. Some recipes, like the desserts, will require extras, e.g. but you can go a long way with these essentials: 2 or 3 sharp knives, including a serrated knife wooden spoon fish/egg slice potato masher garlic crusher pepper mill tin opener vegetable peeler cheese grater 2 chopping boards (1 for meat and 1 for veg) large mixing bowl sieve colander 1 large and 1 medium saucepan frying pan with a lid baking tray roasting tin ovenproof dish (Pyrex or ceramic) measuring jug weighing scales a selection of airtight containers kettle toaster aluminium foil clingfilm greaseproof paper kitchen paper cleaning stuff, including washing up liquid, sponges and surface cleaner tea towels oven gloves Every recipe has at least two of these symbols:

This tells you roughly how many people the recipe should serve This is an extra-quick recipe, and shouldnt take you longer than 20 minutes once youve prepared the ingredients. but you can go a long way with these essentials: 2 or 3 sharp knives, including a serrated knife wooden spoon fish/egg slice potato masher garlic crusher pepper mill tin opener vegetable peeler cheese grater 2 chopping boards (1 for meat and 1 for veg) large mixing bowl sieve colander 1 large and 1 medium saucepan frying pan with a lid baking tray roasting tin ovenproof dish (Pyrex or ceramic) measuring jug weighing scales a selection of airtight containers kettle toaster aluminium foil clingfilm greaseproof paper kitchen paper cleaning stuff, including washing up liquid, sponges and surface cleaner tea towels oven gloves Every recipe has at least two of these symbols: This tells you roughly how many people the recipe should serve This is an extra-quick recipe, and shouldnt take you longer than 20 minutes once youve prepared the ingredients. This is suitable for vegetarians, but thats not to say that meat-eaters wont enjoy it too! This recipe includes some meat or poultry. This recipe includes some fish or seafood. Additionally, where a recipe calls for salt and black pepper, use sea salt and freshly ground black pepper if at all possible. They give the best flavour. Whenever a recipe calls for olive oil, if you are using it raw (e.g. in a salad dressing or drizzled over vegetables), the extra virgin variety is the tastiest. For frying or roasting, use a basic (not extra virgin), mild variety. handy ingredients sea salt black peppercorns olive oil vegetable or sunflower oil balsamic vinegar red or white wine vinegar dark or light soy sauce tomato ketchup (as if you needed reminding!) mustard mayonnaise long grain rice risotto rice dried pasta, including spaghetti couscous stock cubes or bouillon powder tinned chopped tomatoes a selection of tinned beans, such as cannellini, kidney tinned tuna plain flour sugar tomato pure a selection of dried herbs, such as oregano a selection of dried spices, such as curry powder, ground cumin, paprika, chilli powder or dried red chilli flakes Marmite honey butter or margarine milk onions garlic food safety Always keep your kitchen clean! Keep it tidy and disinfect worktops after use with a mild detergent or an antibacterial cleaner. Keep pets off surfaces and, as far as possible, keep them out of the kitchen. Store food safely to avoid cross-contamination. Keep food in clean, dry, airtight containers, always store raw and cooked foods separately and wash utensils (and your hands) between preparing raw and cooked foods. Never put cooked food on a surface that you have used to prepare raw meat, fish or poultry without thoroughly washing and drying the surface first.