Cheat's Chilli

More ideas for speedy suppers that won't break the student bank and useful additions to any repertoire – this recipe definitely qualifies since it only takes 20 minutes.

Cheat's Chilli

650g minced beef (minced steak if the

budget will allow)

glug of rapeseed oil

*½ tsp each of cumin, coriander

and cinnamon

*500g carton of passata

*1 can of red kidney beans

60ml sweet chilli sauce

l large onion, finely chopped

1 Knorr garlic flavour pot

*¼ tsp chilli powder

Only piece of kit required – a large frying pan.

Heat the rapeseed oil, add the onion and garlic and soften on a moderate heat for 2/3 minutes. Add the cumin, coriander, cinnamon and chilli and cook to allow the spices to release their umph!

Add the minced beef and break up and mix thoroughly to ensure that the mince is browned. Add the passata and the sweet chilli sauce, mix again, finally add the beans – bring to the boil and simmer for 20 minutes stirring occasionally .

Variations

Add 50g of dark chocolate broken into small

pieces and drop into simmering chilli to enrich

Use spiced mixed beans instead of red

kidney beans

Add 150g of diced chorizo (reduce the amount of minced

beef to 500g). Fry off the chorizo first until it begins

to crisp and set aside - the rapeseed oil is not necessary since

you're making use of the oil released from the chorizo – continue

with the recipe adding the onion, garlic and spices

as above, add the chorizo back when the mince is

browned

Add a topping of sour cream

If this doesn't disappear it'll be a miracle. If by some chance there are any leftovers, freeze portions in the microwave boxes.

P.s. Those ingredients marked * can be added to your “staples suitable for small space” list!

What comes next …

… suggestions for “staples suitable for a small space” - stuff that won't deteriorate and doesn't necessarily need a fridge so won't come to any harm stashed in a small box in the bottom of a wardrobe.

The magic of a chicken – this recipe is why I suggested investing in a 3.5L slow cooker – it's the perfect size for a whole one.

Slow cooked whole chicken

1.5kg chicken

1 chicken stock pot/cube

generous sprinkle of mixed herbs or

garlic Italian seasoning

2 tsps of garlic paste

Place your chicken in the slow cooker and, if you are using a stock pot, mix the garlic and stock together and spread over the chicken. Sprinkle with herbs. Switch your slow cooker on low and leave it for 8 hours.

The resultant juices give you approximately half a pint (300ml) of stock – or in this case dunking juices.

My serving suggestion is to leave the cooked chicken where it is in the slow cooker – definitely rustic – it can either be broken up with fingers or slice the breast if you must – tear and share bread to dunk into the juices. As a contender for an easy “green” side there's the outdated iceberg wedge with a dressing or dip of your choice – you don't have to make the dressing/dip – blue cheese or Thousand Island are probably the most popular. If the iceberg wedge is too much, Little Gem lettuces are the ideal size for “cups” to fill with pieces of chicken.

I know I don't need to point out that you can pick up a whole chicken for around £3 if you shop smart.

You can now begin your “staples suitable for a small space” list with :

Knorr seasoning paste – garlic flavour pots

Knorr chicken stock pots

Garlic Italian seasoning or mixed herbs

It will get easier.

University or bust …

… or is it starve!

I have it on good authority that living in Halls and being responsible for what you eat produces all sorts of weird and wonderful stuff.

Now I don't want you to lose sleep but here's a glimpse of real life “a la Halls”.

“I was well stocked with food drops that would shame the Army. Defrosting some pre-portioned chilli or a piece of steak was amazing and possible easier that a pizza to heat through and far tastier. But there were days after the food had run out and instead of heading to the supermarket for some fresh stuff it was either pasta, beans and cheese or the ever popular angel delight and crisps. In my defence the supermarket was 6 miles away due the amazing (lack of) planning of the Halls of Residence and the only shop could charge what they wanted for “Happy” bread. Happy seemed to be a euphemism for white flour, a lack of taste and a shelf life that rivals any of the ageing rockers still refusing to leave the stage!

Eggs were quite popular, as were beans.

There were some interesting meals, I cooked a lot of chicken in tomato soup as some kind of shortcut to a sauce base, add mixed herbs and job done.

Lots of cheese was melted onto bread, meat and bagels and there was the incident with the microwave and ketchup – results in green smoke – don't ask.”

My overwhelming memory is making shed loads of individual sticky toffee puddings. The boy had no idea that they contained dates!

Sleep well!

Tranklements

Not a word you come across every day of the week. This wonderful word is synonymous with the North and Central England – in this particular use of the word it means small possessions – bits and pieces, paraphernalia etc.

If your fledgling is self catering in this first year and in Halls, I implore you resist the urge to buy every piece of kitchen kit known to man when in reality most are worse than useless and, more to the point, there's limited space. Choose carefully.

If I had to chuck my hat into the ring to suggest an “up there” candidate for piece of kit of the year/decade no prizes for guessing the answer – a slow cooker. They fit the bill on all counts, they don't take up too much space, they are economical with electricity, they are the easiest piece of kit to use and probably most importantly, aren't difficult to keep clean.

There are many different sizes to suit everyone – I'd suggest the 3.5L – described as a family size – I'll explain why later. Ensure that it has a “low” setting option. Cost wise there's not much difference and there are loads of deals out there.

Geography matters – it may be that your fledgling is accessible i.e. you can drop off food parcels from time to time – if memory serves me correctly – it gives a whole new meaning to “ready meals” - free ones! To this end may I suggest that the pieces of kit that don't fall into this category are a large supply of containers – foil with lids (14x12cms) and ditto for the microwave (17x11cms) and in both locations for parents and child.

Even if you may only see your fledgling intermittently you may want to supplement food to make sure they aren't fading away – that sudden realisation that he or she has to feed themselves is definitely a shock to the system. I know that some fledglings are better equipped than others but I thought it would do no harm to give you a few ideas that might appeal. From both sides of the fence that is, food parcel delivery or easy peasy DIY slow cooker stuff et al.

It has not escaped my notice …

...that the 2016 University year begins in late September – this varies from Uni to Uni but the first term is definitely the hardest – I'm not sure whether it's harder for the student being on their own full-time for the first time (and by that literally having to fend for oneself) or, probably more to the point, for the Parents left behind, bereft – not for nothing is it known as empty nest syndrome!

These days there are so many options regarding accommodation from sharing a twin room to a one bedroom flat and all points in between. There's a variety to suit budgets – some catered some self-catering. Indeed some Uni's offer a meal plan – can't help thinking that it's just putting off the evil day when you've gotta look after yourself.

I suppose there are those out there who have sufficient funds and no intention of ever cooking but there must be a considerable number of students who don't have or can't afford that luxury.

Is your child about to fly the nest? Many first year students (or fledglings) spend the first year in Halls of Residence (Halls) – it's regarded as a rite of passage – part of this transition relates to the making of new friends and sharing space - like a large kitchen for communal eating as well as cooking.

There's more than one way of looking at this – for a young person leaving home embarking on a new chapter it's massive – there are so many emotions to cope with – settling in to Halls and making new friends – food is the ultimate ice breaker – everyone needs to eat so what better way to get to know people.

Made up main …

… the end result

There is very little prep required for the Made up main but there is one thing you need to do ahead of the game and that is fry off the diced chorizo so that it surrenders all that delicious oil – it only takes a few minutes – just long enough so that it begins to crisp. Remove the chorizo, box and set aside in the fridge when cooled. Leave the oil in the pan, covered, ready for when you want to cook and serve.

Other than getting yourself organised, pulling ingredients from the freezer and frying off the chorizo this meal is brought together, cooking time, in minutes. If you look at the method for the Orzotto – heat the chorizo oil, ready to rock and roll, just before you add the lemon juice and frozen peas.

Add the scallops to the chorizo oil – remember the clock system, begin at midnight and add your scallops like a clock face – when you get back to midnight, turn them. Add your asparagus tips and prawns and toss around for 2/3 minutes.

Serve with garlic bread, sliced into “soldiers” (add to your Can't fail staples list).

Just in case you think I make this stuff up – here's a couple of photos of the finished product.

Well that was a baptism of fire – just goes to show what you can do when you have to think outside the box.

They did love it by the way.

Tickety Boo!

The ultimate …

... “fly by the seat of your pants” test

I have two ideas for the last evening meal – do I make a “mixed grill” style meal including ingredients I know that my friends love and indeed miss, like English sausages and bacon with everything thrown in, or, do I really wing it and produce a meal including elements I know they love but definitely would not figure on the traditional “English” cooking scale at all.

I did what any host should do – I gave them the choice, here's the result :

Orzotto

Serves 4

2 tbsp olive oil

1 onion, chopped finely

260g orzo pasta (in your pantry)

500ml chicken stock (or vegetable) (pantry)

juice of 1 lemon

200g frozen petit pois (freezer)

2 tbsp fresh pesto (pantry or fridge)

bunch of flat leaf parsley, chopped

extra pesto and slices of lemon to serve

salt and black pepper

Heat the oil in a large frying pan on a medium heat and fry the onion for 2/3 minutes. Stir in orzo and cook for 1-2 minutes and then add the stock all at once. Simmer and stir occasionally for 7/8 minutes until nearly cooked. Stir in the lemon juice and the frozen peas. Simmer for 2/3 minutes until the peas are cooked then add the pesto and the parsley. Season to taste and serve with extra pesto and a squeeze of lemon.

Do yourself a favour – do all the mise en place ahead, it doesn't take long and you won't regret it.

Made up main

to serve with the Orzotto

150g scallops (approximately 1 dozen)

if they are thick slice them in half

250g diced chorizo

350g cooked, peeled prawns, defrosted if frozen

and drained

100g fine asparagus tips, snapped so the wood is

removed, trim to ensure they are all the same size

Read on for the end result.