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Contents:

Scrambled eggs

For 12 children you will need:

  • 12 eggs
  • 90g butter
  • 12 tbsp milk
  • Salt and pepper
  1. Crack the eggs, and split them open emptying them into a large bowl.
  2. Whisk the eggs together with a few pinches of salt and pepper.
  3. Put the butter in a pan and melt it over a medium heat.
  4. Pour in the eggs and the milk and keep stirring.
  5. Keep stirring until the mixture has thickened and looks set, then spoon onto plates.

Serve with buttery toast.

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Spaghetti Bolognese

For 12 you will need:

  • 2 large onions, chopped
  • 500g mushrooms, chopped
  • 3 peppers, chopped
  • Packet of mixed herbs
  • Garlic paste
  • 2 tins of tomatoes
  • 1 tube of tomato puree
  • Salt and pepper
  • 2kg beef, lamb or Quorn mince
  • 2 Oxo cubes (if using meat mince)
  • 450g spaghetti or pasta shapes
  • A little grated cheese for the topping
  1. Heat the oil and then fry the onions and garlic.
  2. If using meat, add the mince to the onions and gently brown the mince.
  3. Once the mince is browned add the mixed herbs, salt, pepper, and Oxo cubes.
  4. Add the mushrooms and peppers and heat through.
  5. Mix in the tinned tomatoes and tomato puree. If using Quorn mince add this now with some water.
  6. Leave to simmer for 25 minutes.
  7. While this is simmering cook the spaghetti or pasta shapes.

Serve with grated cheese.

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Ratatouille

Ratatouille

Ratatouille

For 12 you will need:

  • 3 onions, chopped
  • Olive oil
  • 3 green peppers, chopped
  • 3 red peppers, chopped
  • 6 large aubergines, sliced
  • 6 large courgettes, sliced
  • 12 large tomatoes or 2 large tins of plum tomatoes
  • Salt and pepper
  • 3 cloves of garlic, crushed
  • 3 teaspoons mixed herbs
  1. About an hour before you start cooking, sprinkle some salt on the sliced aubergines and courgettes. When you are ready to use them, wipe off the salty juices. This helps stop the vegetables from soaking up too much oil when they are cooked.
  2. Heat the oil in a saucepan. Add the onion and fry gently until it is soft.
  3. Add the peppers and garlic, then the aubergines and courgettes. Stir them all together well. Add the salt, pepper and herbs.
  4. Cover the pan and leave to cook for about 30 minutes. Check that the vegetables are not sticking to the pan, and stir from time to time.
  5. Remove the lid of the pan and add the tomatoes. Stir well and cook for another 15 minutes without the lid on.

Serve hot as a side dish, or serve with baked potatoes as a main dish.

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Pizza

Pizza

Pizza

This recipe for pizza dough makes one 25cm (10 inch) pizza.

  • 200g plain flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • 7g packet of dried yeast
  1. Preheat the oven to 220°C / gas mark 7.
  2. Sift the flour and salt into a large bowl.
  3. Add the oil and yeast and knead to soft, elastic dough. (This should take about 8 minutes by hand)
  4. Cover and leave to rise in a warm place for 30-90 minutes, until it has doubled in size.
  5. When required, roll out the dough on a floured board and knead lightly.
  6. Roll out to 25-30 cm circle, about 5 mm thick. Turning the dough as it is rolled to prevent shrinking.
  7. Make an edge to the pizza by using your fingertips.
  8. Assemble the topping as required (see ideas below)
  9. Cook for 15 – 20 minutes.

A few ideas for pizza toppings:

Sliced tomatoes
Finely chopped onion
Grated cheese
Sliced mushrooms
Sliced peppers
Sweetcorn
Bacon
Pre-cooked ham
Pepperoni

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Beef and bean pie

To serve 12 you will need:

  • 2 tbsp vegetable oil
  • 3 large onions, peeled and chopped
  • 1.5 kg lean minced beef
  • 3 x 420g cans of baked beans
  • 6 tbsp double concentrated tomato puree
  • 900ml beef stock
  • 3 tbsp Worcestershire sauce
  • 6 x 25g bags of plain crisps, crushed to pieces
  • Salt and pepper
  1. Preheat the oven to 190°C / gas mark 5.
  2. Heat the oil in the saucepan and fry the onion for 2-3 minutes until it is soft.
  3. Add the mince to the pan and cook for 5 minutes, stirring occasionally until the meat is brown all over.
  4. Add the baked beans, tomato puree, stock and Worcestershire sauce. Stir and gently cook for 15 minutes. Add salt and pepper to taste.
  5. Pour the mince mixture into one or more ovenproof dishes and sprinkle with the crushed crisps.
  6. Place in the oven for 10-15 minutes or until the crisps are lightly golden.
  7. Serve with broccoli or spinach.

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Lasagne

This is a really filling dish that can be served with salad. You can make the cheese sauce, but it might be easier and quicker to buy a ready-made sauce.

Lasagne

Lasagne

To make a lasagne for 6 you will need:

  • 150g dried lasagne
  • 800g minced beef
  • 1 onion
  • 250g mushrooms, diced
  • 2 tbsp tomato puree
  • 1 can of tomatoes
  • 50g cheese
  • Salt, pepper and mixed herbs

Cheese sauce:

  • 50g margarine
  • 50g Cheddar cheese, grated
  • 50g flour
  • 570ml (1 pint) milk
  1. Prepare the lasagne following the instructions on the packet.
  2. Preheat the oven to 190oc/gas mark 5.
  3. Fry the mince with the onions for 5 minutes, until the mince is all brown.
  4. Add the mushrooms, tomato paste, chopped tomatoes, salt, pepper and mixed herbs. Cover and simmer for 15 minutes.
  5. Now make the cheese sauce: melt the butter and gradually add the flour until you make a firm paste. Add a small amount of milk, wait for it to heat up (not boil) and then gently mix in. Repeat with small amounts of milk until the consistency of a sauce is reached. Then stir in the grated cheese.
  6. Assemble the lasagne: Grease a large ovenproof dish. Arrange sheets of lasagne, meat sauce and cheese sauce in layers, starting with the pasta and ending with the sauce.
  7. Grate the cheese on top and bake in the oven for 30 minutes until the top is golden brown.

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Spanish omelette

This is a good recipe for using all those eggs collected during farm jobs!

Spanish Omelette

Spanish Omelette

For 12 children you will need:

  • 2 tbsp oil
  • 2 cloves of garlic
  • 4 onions, sliced
  • 250g sweetcorn, drained
  • 2 medium potatoes, peeled, boiled, and cut into bite-size pieces
  • 50g frozen peas
  • 50g chorizo or garlic sausage, finely chopped
  • 16 medium sized eggs
  • 4 tbsp water
  • 40g butter
  • Salt and pepper
  1. Heat the oil in a frying pan, add the garlic and onions and cook over a medium heat for 10 minutes until softened but not browned.
  2. Mix the sweetcorn, potatoes, peas and sausage together in a bowl. Add the onions and garlic.
  3. In the other bowl, beat the eggs together with the water and add the salt and pepper to taste. Stir in the vegetable and sausage mixture until it is coated with the egg.
  4. Melt the butter in a large frying pan – it’s probably best to use 2 large frying pans for this quantity. When it’s sizzling, pour in the omelette mixture and cook over a medium heat for 5 minutes or until set, drawing the cooked edges towards the centre with a spatula or wooden spoon during the first minute.
  5. Cut into thick slices and turn out onto serving plates. Serve immediately.

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Irish stew

This useful one pot recipe only takes about 20 minutes to prepare and can be left to gently cook while you are doing other activities with the children.

Irish Stew

Irish Stew

For 12 children you will need:

  • 6 tbsp oil
  • 1 kg of potatoes, thinly sliced
  • 1.5 kg of middle or scrag end neck of lamb or mutton OR 1 kg of stewing/braising steak.
  • 6 onions, thinly sliced.
  • 1.8 L (3 pints) of lamb stock / beef stock
  • 4 carrots, sliced
  • 2 turnips, diced
  1. In a large saucepan heat the oil and brown the sliced potatoes.
  2. Cut the lamb or beef into neat joints.
  3. Layer the meat, onion, carrots, turnips and potatoes in a saucepan. Season each layer well.
  4. Pour over the stock and bring to the boil slowly.
  5. Reduce the heat, cover and simmer for 2 hours.

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Sweet and sour chicken

This recipe is always a great favourite and it always looks lovely and colourful.

For 12 you will need:

  • 750g diced chicken breast
  • 225g carrot matchsticks
  • 180g sliced baby corn
  • 180g trimmed green beans
  • 6 tbsp sliced spring onions
  • 600g white rice
  • 12 tbsp vegetable oil

Batter:

  • 3 egg yolks
  • 4 ½ tbsp cornflour
  • 3 tbsp milk

Sauce:

  • 12 tbsp chicken stock
  • 6 tbsp tomato ketchup
  • 3 tbsp soy sauce
  • 6 tbsp rice wine vinegar
  • 6 tbsp caster sugar
  1. Start cooking the rice according to the instructions on the packet.
  2. Make the sauce by mixing together all the sauce ingredients in a bowl.
  3. Beat together all the batter ingredients in a bowl.
  4. Dip the chicken in the batter, then fry it in 6 tbsp of the vegetable oil. Remove from the pan and set aside.
  5. Stir-fry the carrots, baby corn, and beans in the remaining vegetable oil for 4 minutes.
  6. Add the sauce and boil for 1 minute. Then add the chicken and spring onions and heat through.
  7. Spoon a helping of sweet and sour chicken on top of a bed of rice.

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Pasta with chicken and tomato sauce

For 12 children you will need:

  • 450g pasta shells / shapes
  • 3 x 190g jar of tomato pasta sauce
  • 3 x 75g canned sweet corn, drained
  • 150g frozen peas, cooked
  • 450g cooked chicken, cubed
  • 150g Cheddar cheese, grated
  1. Cook the pasta shells according to the packet instructions.
  2. Place the cooked pasta in a saucepan with the tomato sauce, sweetcorn, peas and cooked chicken. Stir well to combine and heat through thoroughly until piping hot.
  3. Preheat the grill to hot.
  4. Spoon the mixture into the heatproof serving dish, sprinkle over the cheese and place under the grill for 2-3 minutes until the cheese is golden.
  5. Carefully remove from the grill and allow to cool slightly before serving.

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Potato salad

Potato Salad

Potato Salad

This is a great recipe to explain to the children where all the ingredients come from. If you are staying in the Hall you may be able to pick the parsley and chives from the herb garden.

For approximately 12 you will need:

  • 12 medium potatoes
  • 3 tbsp chopped onion
  • 3 tbsp chopped parsley
  • 3 tbsp chopped chives
  • 9 tbsp mayonnaise
  • 3 tbsp cream or yoghurt
  1. Boil the potatoes in their skins until just tender. Cool, peel and slice them.
  2. Sprinkle on the onion, parsley and chives.
  3. Blend the mayonnaise and cream, season with salt and pepper to taste. Add to the potato mixture and stir gently.
  4. Leave to stand a few hours, so that the flavours mingle.

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Pizza wheels

Pizza Wheels

Pizza Wheels

For 12 ‘wheels’ you will need:

Base:

  • 300g self-raising flour
  • 50g margarine
  • 2 egg
  • 100ml milk

Topping:

  • 100g tomato puree
  • 2 tomatoes, sliced
  • 100g Cheddar cheese, grated.
  • 6 mushrooms, sliced
  • 2 tsp of mixed dried herbs.
  • 2 onions, peeled and sliced.
  1. Preheat the oven to 200°C / gas mark 6. Grease a baking tray.
  2. Sift the flour into a bowl.
  3. Rub the margarine into the flour until it resembles fine breadcrumbs.
  4. Whisk the egg and milk together in a small bowl with a fork.
  5. Slowly add the egg mixture to the flour a little bit at a time. Add enough mixture to form a soft dough ball. (If too sticky add a little more flour)
  6. Spread a little flour on a surface and roll out the dough to form a rectangle.
  7. Spread the tomato puree over the rectangle, leaving a 2cm gap around the edges.
  8. Slice the onions, tomatoes and mushrooms and place on top of the dough rectangle.
  9. Sprinkle the grated cheese and herbs on top.
  10. Roll up from the long end sealing the filling inside. You can use a little milk to seal the last edge into the wheel.
  11. Cut into 4 cm slices.
  12. Place flat on the baking tray and bake for 15 minutes.

After baking, place on a cooling rack.

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Turkey burgers

This is really simple to prepare and quick to cook and very tasty!

Turkey Burger

Turkey Burger

For 12 burgers you will need:

  • 675g of turkey or chicken mince
  • 2 tbsp of Worcestershire sauce
  • 2 small onions, peeled and thinly sliced
  • Salt and pepper
  • 3 tsp dried mixed herbs
  • 12 breadcakes

For the relish you will need:

  • 2 carrot, peeled and finely chopped
  • 2 stick of celery, finely chopped
  • 2 large tomato finely chopped
  • 2 tbsp sugar
  • 2 tbsp white vinegar
  1. Place the minced turkey or chicken into a mixing bowl.
  2. Add the Worcestershire sauce, onion, salt and pepper and mixed dried herbs and mix well with a fork.
  3. Shape the mixture into 12 equal mounds, dipping your hands into cold water to help prevent sticking.
  4. Lay the burgers on the grill pan carefully and grill for 3-5 minutes on each side.
  5. Mix all the relish ingredients together in a bowl.
  6. Cut the buns in half, put the burgers in the buns and top with the home made relish.

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Last edited on mlNov 2nd, 2011

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