As we all are missing CHS School dinners, Sodexo are sharing some of their delicious recipes. Here you will be able to find all of the recipes in one place. We will be updating this post each time Sodexo share a new recipe with us.
- 250g butter/marg
- 250g chocolate
- 4 eggs
- 1/2 tsp salt
- 250g caster sugar
- 2tsp vanilla
- 130g plain flour
- Melt chocolate and butter together.
- Mix together the eggs, salt, caster sugar and vanilla and then add the melted butter and chocolate.
- Add flour to wet chocolate mix.
- Put mix in lined baking dish and bake at 175 c for approximately 35 minutes. When testing skewer should come out gooey!
- 250g dried chickpeas – soaked in water overnight
- 4 tablespoons rapeseed oil
- 2 tablespoons garlic and ginger paste
- 1⁄2 teaspoon bicarbonate soda
- 1 generous tablespoon cumin seeds
- 1⁄2 teaspoon ajwain seeds
- 1 onion – finely chopped
- 1⁄2 teaspoon chilli powder
- Chopped green chillies and coriander to serve
- Heat on tablespoon of the oil in a saucepan over medium high heat until visibly hot. Stir in the garlic and ginger paste and fry for about a minute. Now add the chickpeas and bicarbonate soda and cover with water. Simmer for about 70 minutes, adding a little water when necessary, until the chickpeas are tender. This is quite a thick curry so keep the water to a minimum when the chickpeas are close to fork tender.
- In a separate frying pan, heat the remaining oil over medium high heat and temper the cumin seeds and ajwain in the oil for about 40 seconds. Add the chilli powder and chopped onion and fry until the onion is lightly browned and soft. Pour this over your finished chickpeas and give it all a good stir.
- Season with salt to taste and serve with chopped green chillies and coriander which can be added to taste at the table.
CHICKEN KATSU CURRY:
For the chicken:
- 4 skinless chicken breasts (around 150g/5oz each)
- 50 g (2oz) plain flour
- 1 large egg, lightly beaten
- 100 g (3 1⁄2oz) panko breadcrumbs (or use white breadcrumbs)
- Sunflower oil, to shallow fry
For the curry sauce:
- 1 tsp. sunflower oil
- 1 onion, finely chopped
- 2 1/2 cm (1 in) piece fresh root ginger, peeled and grated 2 garlic
- Cloves, crushed
- 1 tbsp. medium curry powder
- 2 tbsp. plain flour
- 500 ml (17 fl 0z) chicken stock
- 1 tbsp. soy sauce
- 2 tsp. honey
For the salad
- 1 carrot
- 75 (3oz) sugar snap peas, sliced into thin strips
- 2 spring onions, sliced
- Small handful each mint and coriander
- Juice 1⁄2 lime
For the sticky rice:
- 3 cups long-grain Thai sticky rice
- Bash chicken breasts between two sheets of baking paper or cling film with a rolling pin to flatten them to an even thickness.
- Put flour, egg and breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. Set aside while you make the sauce.
- For the sauce, heat oil in a saucepan and fry onion over medium heat for 5min to soften and start to turn golden. Add ginger and garlic and cook for a further min, then stir in curry powder and flour. Cook for 1min, then gradually add stock to avoid lumps forming. Add soy sauce and honey. Bring to the boil, then simmer for 10-15min to reduce until thickened. Blitz in a blender to make a smoother sauce, if you like.
- Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5min on each side or until cooked through.
- For the salad, peel carrot into ribbons, mix with sugar snaps, spring onions, herbs, a squeeze of lime to taste and seasoning. Serve with rice, chicken and the sauce.
- Soak the rice in a container that holds at least twice the volume of the rice: Cover the rice with 2 to 3 inches of room-temperature water and soak for 6 to 24 hours. If you need to shorten the soaking time, soak the rice in warm (about 100°F) water for 2 hours. The longer soak gives more flavor and a more even, tender texture, but the rice is perfectly edible with the shorter soak in warm water.Drain the rice and place in a conical steamer basket or alternative steaming arrangement (see Equipment Note). Set the steamer basket or steamer over several inches of boiling water in a large pot or a wok. The rice must not be in or touching the boiling water.
- Cover and steam for 25 minutes, or until the rice is shiny and tender
- If using an alternative steaming arrangement, turn the rice over after about 20 minutes, so the top layer is on the bottom.
- Be careful that your pot doesn’t run dry during steaming; add more water if necessary, making sure to keep it from touching the rice.
- Turn the cooked rice out onto a clean work surface. Use a long-handled wooden spoon to flatten it out a little, then turn it over on itself, first from one side, then from the other, a little like folding over dough as you knead. This helps get rid of any clumps; after several foldings, the rice will be an even round lump.
- Place it in a covered basket or in a serving bowl covered by a damp cloth or a lid.
- Serve warm or at room temperature, directly from the basket or bowl. The rice will dry out if exposed to the air for long as it cools, so keep covered until serving.