Ormesby - preparing x 2

Try some great recipes from our Kitchen Playground Chefs.

Andreas Korovesis spent the day at Ormesby School, in Middlesbrough, teaching students how to cook with home-grown ingredients. Below are the three recipes created by Andreas, of The Open Kitchen, that the students enjoyed making. Go on, try them yourself.

Roast Butternut Squash, Pumpkin and Chilli Soup
Onion Bhaji’s
Marigold and Nasturtium Salad with Raspberry Vinaigrette

Roast Butternut Squash, Pumpkin and Chilli Soup

Recipe created by Andreas Korovesis of The Open Kitchen.

Ingredients:
800 ml chicken stock or vegetable stock
200 g pumpkin
300 g butternut squash
3 tbsp fresh coriander, chopped
1 stick lemon grass
2 chillies, finely chopped
2 cloves garlic, finely chopped
200ml coconut milk
One onion, finely chopped

Method:

  1. Chop the butternut squash and pumpkin in half, scoop out the seeds and stringy bits and chop into chunks.
  2. Spread this on a roasting tray with olive oil and 1 tbsp coriander. Roast at a high heat (200°C or so) until tender.
  3. While roasting, gently fry or sauté the shallots/onion for 5 minutes or so until soft but not brown.
  4. Add the garlic, chilli and ginger and cook for a further two minutes.
  5. Add the stock and cook for ten minutes.
  6. Add the roasted pumpkin with its juices and the coconut milk.
  7. Cook for another 10 minutes.
  8. Serve the soup straight away perhaps with a crusty roll of bread on the side
Ormesby - the end


Onion Bhaji’s

Ingredients:
1 onion, peeled
1.25g/¼tsp coriander seeds
1.25g/¼tsp cumin seeds
1 fresh chilli
50g/2oz grams flour
2 florets of cauliflower (broken)
1 tbsp baking powder
Squeeze of lime juice
Vegetable oil, for deep frying

Method
  1. Heat a deep-fat fryer to 190°C/375°F or fill a large pan one-third with vegetable oil. To test if oil is at the correct temperature, drop a small cube of bread in the oil. If it sizzles and turns golden the oil is ready to use. (CAUTION: hot oil is very dangerous. Do not leave unattended.)
  2. Chop half the onion and slice the remaining half.
  3. In a medium bowl mix all the ingredients together. Squeeze the onion to release the juice and bind the ingredients together.
  4. Divide the mixture into four and shape into balls, then deep-fry until crisp and golden.
  5. Serve the bhajis

Marigold and Nasturtium Salad with Raspberry Vinaigrette

Ingredients:
1 handful basil leaves
1 handful marigold leaves
1 handful nasturtium leaves
1 handful salad leaves (your preference)
10 cherry tomatoes
100 ml wine vinegar
1 box of raspberries
50 g sugar
200 ml vegetable oil

Method:
  1. Take all leaves and soak in a bowl of cold salted water.
  2. Slice the cherry tomatoes and set aside.
  3. Put the vinegar, sugar and raspberries in a pan and boil for 5 minutes.
  4. Pass through a fine sieve to remove any seeds, mix with the oil and leave to cool.
  5. Remove the leaves from water drain and mix with the cherry tomatoes and dress!