Preparing for university

Bella’s favourite uni recipes

"This is a recipe I picked up from one of my flatmates in first year and it has stayed with me ever since. This cheat version is a sure-fire way to impress friends and family, all whilst being cheap and easy to make".

This recipe requires steaming, if you do not have a bamboo steamer you can use either a flat-bottomed colander with a lid or a flat-bottomed colander with a tea towel over the top.

Ingredients:

• one 400g/ml tin of coconut milk
• 500g self-raising flour (plus extra for dusting)
• 500g Favourite meat (or alternative) thinly sliced (I usually go with steak or pork belly)
• favourite sauce (I usually go with a Korean BBQ sauce pouch from Aldi)
• baking paper (cut or torn into 2-inch squares)
• 2 tbsp oil
• one carrot
• half a cucumber (save the other half in the fridge)
• any other vegetables you would like to add.

Method:

1. Put your choice of meat in a bowl with your chosen sauce. Mix together and cover.
2. Place a pot of water on the hob and begin to bring it to the boil.
3. Mix the coconut milk and self-raising flour in a bowl until it begins to come together. You are looking for the texture of play dough. Add more flour if needed.
4. Once the dough is ready, roll it into a long sausage and cut into 12 equal pieces.
5. Using your hands or a rolling pin, stretch the dough pieces into oval shapes.
6. Place some oil on the inside of the ovals and fold them gently in half so the oil prevents the two sides sticking together.
7. Place each semi-oval dough piece onto a piece of baking paper.
8. Once the water has boiled, place as many dough pieces into the bottom of your colander/ steamer that will fit without touching (you may need to do batches). Place the lid on and then place on top of your boiling pot of water and cook for 15 minutes.
9. Put your marinaded meat into a pan and cook, stirring regularly as this will cook quickly.
10. Finely slice your carrot, cucumber and other vegetables and set aside.
11. Once your meat is done, turn off the heat and put it into a bowl with a fork for serving.
12. Once the bao have finished cooking, remove them from the heat and serve everything together.

Maxine’s favourite

"My favourite breakfast recipe that I discovered as a university student. Before cooking them, if you have made too many, you can freeze them and have them another day".

Ingredients:

• six rashers of bacon (or alternative)
• 300g grated cheese (or alternative)
• one ready to roll puff pastry sheet
• one beaten eggs.

Method: 

1. First, you will need to cook your bacon off in a pan until cooked to your preference. We only cooked ours lightly but if you like it crispy you can make it crispy.
2. Next, roll your ready-rolled puff pastry flat and cut into six equal-ish squares.
3. Place the pre-cooked bacon diagonally across the pastry and add a generous handful of your chosen cheese.
4. Now fold one corner over the cheese and then the other one over the top of that corner. Brush over all the exposed pastry with a beaten egg.
5. Lay onto a baking tray leaving enough space between them for the pastry to puff a little.
6. Cook in a preheated oven at 190°c for 15-20 minutes, remove when they are golden and flaky.

Source: Flawless Food by Kay

Sarah’s favourite

"A go-to favourite of mine that I still cook now. A super easy recipe that is great on colder days".

Ingredients:

• one sachet Colman's sausage casserole seasoning mix
• 1 tbsp vegetable oil
• 450 grams sausages
• two medium onions sliced
• 115 grams mushrooms sliced
• one red pepper sliced (optional)
• 300 ml cold water.

Method:

1. Preheat the oven to 180° C, 170° C fan assisted, gas mark 4.
2. Heat the oil in a frying pan and fry the sausages until browned, add the onions and cook for a further 3-4 minutes until softened. Place in an ovenproof casserole dish with the mushrooms and pepper.
3. Blend the contents of the sachet with the water and add to the dish. Cover and cook for one hour.
4. Enjoy with creamy mashed potato and seasonal vegetables (if you want to).

Source:  Colman's website

Danni’s favourite

Ingredients:

• 350g pork tenderloin/fillet (sliced into 1 cm thick rounds)
• two shallots (finely chopped)
• 2 tbsps brown sugar
• five spring onions (finely sliced)
• 140g rice.

Optional:

• two pak choi
• 100g mangetout
• one lime.

Method

1. Pour 300ml boiling water into a lidded pot. Add the rice and simmer on a low heat for 10-12 mins, then remove from heat and keep aside.
2. Heat a little oil in a frying pan, then fry the pork for two minutes, or until golden. Remove and set aside.
3. Add the pak choi/mangetout to the pan (if having) and fry for two minutes, then remove and put with the pork.
4. Add a little more oil and fry the shallots for two minutes.
5. Sprinkle in the sugar and leave it for two minutes to gently melt and start to bubble.
6. Add 50ml of water to the pan. Turn the heat up to medium and stir for two minutes to help the sauce thicken.
7. Return the pork and the veg (if using) to the pan and cook for two minutes to create a glazed look on the pork.
8. Add spring onions into the pan.
9. Serve the pork over rice with a squeeze of lime (if using).

Leon’s favourite

"Simple, easy to make and always a crowd pleaser. This was my go-to recipe whenever I was pushed for time and fancied something tasty. It freezes well, which made food prep a breeze".

Ingredients:

• pinch of salt
• 500ml jar of tomato sauce (pick your favourite)
• 500g mince beef (or alternative)
• 75g dried pasta per portion
• one medium onion diced
• one-two sliced sweet peppers.

Optional: flavour boosters

• two crushed or minced garlic cloves
• a few dashes of Worcestershire sauce (preferably Lee and Perrins)
• cubed chorizo
• a pinch of chilli flakes (if you like it spicy)
• grated cheese to finish

Method:

1. Place a pot of water on the stove, add a pinch of salt and begin top bring to the boil.
2. Place the mince beef (or alternative) in a frying pan and cook until it begins to brown*.
3. Whilst the beef is frying, dice the onion and slice the sweet peppers.
4. When the beef has begun to brown add the onion and peppers and fry for two minutes.
5. Once the water has come to a boil, add your dry pasta and cook for 5-7 minutes.
6. Once the onion and pepper has begun to soften, add the tomato sauce. Stir the sauce regularly to prevent burning.
7. To test if the pasta is done, take a fork and fish a piece out. Allow it to cool and taste it to see if it’s done to your liking.
8. When the pasta is done, drain it from the water and place in your bowls/ plates.
9. Spoon your Bolognese over the pasta and enjoy.