Due to the measures taken during lockdown, we all have plenty of time at home, which gives us the opportunity to improve our cooking skills. This is why we gathered some easy cooking recipes straight out of UCLan’s cafeteria.
In a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Turn to coat; cover. Refrigerate for 1-4 hours.
In a large cast-iron or other heavy skillet, sauté peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan along with soy sauce, and heat through.
Wrap it up. Serve immediately with tortillas and extra toppings. We usually we wrap it with cheese.
Tip: For better results, before serving, you proceed to wrap fajitas with some cheese you may place them in the oven for 10 minutes at 180 °C degrees.
Heat the oil in a skillet over medium heat. Add onions and carrots and cook for 2-3 minutes.
Add peppers in the pan.
After all vegetables are cooked enough, preferable to be crispy tender, add the soy sauce.
Add the noodles in the pan with the vegetables and cook together for another couple of minutes.
Season with salt and pepper.
Add the rice in a bowl, wash and let it soak in water until it is time to use it. Clean out any dirt or inconsistent lentils and wash them.
Bring the lentils to the boil using hot water to cover them, about 2L. Then simmer for 8-15min, just before they get too tender.
While the lentils are cooking use the olive oil to fry the onions until they are golden and soft, on a medium heat and then add the carrots. This will take about 20 – 25 min approximately, since some times some lentils need more time to cook than others.
Use a colander to remove the water from the lentils and wash them from any grit. Return them to the pot and add the 400mL of vegetable broth, rice, the cooked onions and carrots, vinegar, salt and pepper. Bring the pot to a boil and then reduce the heat to low-medium. Let it cook for a 15min with the lid on. Make sure you stir often so they don’t burn on the bottom.
Once the rice is cooked, place the lid on top to let it rest off the heat for 10min at least.
Tips: Before serving you may stir lentils and a drizzle of extra virgin olive oil.
We combine all seasonings, poultry seasonings, pepper and chili and proceed to marinate the chicken with half of the mixture.
In a large dish we place the water along with the rest of the seasonings’ mixture.
In another dish we place half of the flour, plain without any additions and in another dish we place the rest of the flour with salt and pepper.
Dip chicken in the flour plain, then dip in water with seasonings and then we place them in the dish with flour, salt and pepper.
In a deep-fat fryer, in high heat oil more than 65-75°C degrees. Working in batches, fry chicken, several pieces at a time, until golden brown, about 5 minutes on each side.
Drain on paper towels.
Tip: You may marinate the chicken with the seasonings along with some yogurt from the night before and leave it to rest in refrigerator. This way chicken will be much more tender.
Preheat the oven to 175°C.
Heat olive oil in a large skillet pan over medium-high heat. Sauté the onions and sauté until they begin to soften, about 5 minutes. Add the spinach and sauté until it is wilted down. Remove from heat and let cool.
Cut through pork tenderloin lengthwise so it can open up like a book. Using a meat mallet, pound out each side until it’s about 0.5 -1 cm thick. Distribute the spinach and onion mixture over tenderloin and top with the cheese. Roll tenderloin from the long side, and tie with string so it holds its shape. Sprinkle the outside with salt, pepper and poultry seasoning.
Heat the remaining olive oil in an ovenproof skillet over medium-high heat. Add tenderloin and let it sear on all sides for about 5-6 minutes total.
Place the pork in baking dish and add the wine and season with salt and pepper once more.
Cover with foil and bake at 175°C for 30 minutes.
Tips: Spoon the sauce over the pork once or twice for the duration of the baking, so the meat will be more tender and tastier.
Preheat oven to 180 °C degrees.
Salt and pepper chicken breasts and evenly season with Italian seasoning.
In a large skillet pan over medium high heat add the olive oil and proceed to brown each side of the chicken and place in baking dish.
Add the mushrooms and onions, in skillet pan until tender.
Then put mushrooms and onion on top of the chicken that is in the baking dish and top with the cheese.
Bake for 10-15 min. until cheese is melted and chicken is cooked throughout. You should cover the baking dish with foil paper.
Tip: You may use baking paper on the baking dish before you place the chicken so when cheese is melted to be easier for you to take the piece of the chicken.
In a blender, combine all of the ingredients and pulse for 10 seconds.
Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking.
Heat a small non-stick pan. Add butter to coat. Pour some of the batter into the center of the pan and swirl to spread evenly.
Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board
Lay them out flat so they can cool. Continue until all batter is gone.
Wrap it up and serve with your favorite toppings. Our favorite is with chocolate spread and some bananas pieces.
If you do not wish to cook all the crepes you at once, the batter will keep for up to 48 hours in refrigerator.
After you cooked the batter and crepes have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
Dilute gelatin sachets with 1/5 cup of water.
Place the cream and sugar into a pod and bring to a simmer over medium-high heat.
Stir well and when boiled add the diluted gelatin and stir until the gelatine has dissolved.
Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
For the sauce, place the sugar and the strawberries into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved and the mixture become a nice jam. At the finish of the sauce add the lemon juice.
To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce.