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Green Pepper and Pasta Salad

Friday, August 27th, 2010
  • loz (75g) wholewheat macaroni
  • 2 green peppers
  • 4-6 spring onions
  • 2oz (50g) roasted peanuts
  • 2oz (50g) Gouda cheese or similar
  • 1 large carrot
  • Approx. 4 tablespoonsful mayonnaise
  • Seasoning to taste
  • 1 small white cabbage to serve

Method

1. Cook the macaroni in the usual way and rinse through immediately with cold water.

2. Wash and chop the onions, slice the peeled carrot; trim and chop two of the peppers; cube the cheese.

3. Mix them all together in a bowl with the well drained pasta, and just enough mayonnaise to moisten; season to taste.

4. Shred the cabbage very finely and lay it in the base of an attractive serving bowl; spoon the mixture over it.

5. Slice the remaining peppers crossways to make rings and arrange these on top of the salad, then sprinkle with the nuts.

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Cauliflower and Pasta Salad

Thursday, August 26th, 2010

Ingredients:

  • 602 (175g) wholewheat pasta shells 1 medium cauliflower
  • 1 green pepper 4 firm tomatoes
  • 6 tablespoonsful mayonnaise
  • 2 02 (50g) ground nuts Lemon juice Seasoning to taste

Method

1. Cook the pasta in plenty of boiling water until just tender; drain and rinse through with cold water; set aside.

2. Break the cauliflower into florets (these can be used raw, or steam them for 5 minutes to soften slightly when catering).

3. Finely chop the green pepper, quarter the tomatoes.

4. Grind the nuts to powder and mix into the mayonnaise, adding a little lemon juice and seasoning to taste.

5. In a bowl, combine the pasta, cauliflower and green pepper; pour on the dressing and mix gently but thoroughly.

6. Serve decorated with the tomatoes.

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Pasta Shells with Sesame Sauce

Thursday, August 26th, 2010
  • 6oz (175g) wholewheat pasta shells
  • 2oz (50g) roasted sesame seeds
  • 6oz (175g) cottage or ricotta cheese
  • 4oz (lOOg) bean sprouts
  • Soy sauce
  • Seasoning to tast


Method:

1. Grind the seeds to a powder; sieve or blend the cottage cheese to make a smooth puree; combine the seeds and cheese with the soy sauce and seasoning to taste; add a little hot water to make a pouring consistency.

2. Cook the pasta shells in boiling salted water until just tender; drain; mix with the bean sprouts.

3. Pour the sauce over the pasta and sprouts, stirring to make sure it is evenly distributed.

4. Serve at once; If you are using this recipe for catering return to the pan and heat through very gently for just a minute or two and serve.

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Bean and Mushroom Salad

Thursday, August 26th, 2010
  • 8oz (225g) cooked broad beans
  • 8oz (225g) mushrooms
  • 2 large firm tomatoes
  • 3oz (75g) wholewheat pasta shells
  • Vinaigrette salad dressing
  • Soya Smokey Snaps (‘bacon’ bits)

Method

1. Wash and slice the mushrooms and mix them with the cooked, drained broad beans; quarter the tomatoes and add them to the salad.

2. Cook the pasta in boiling salted water until tender, then drain and rinse through immediately with cold water.

3. Add the pasta to the other ingredients and toss them all in the vinaigrette dressing.

4. Sprinkle with soya bacon bits and serve in an attractive dish or on a base of crisp lettuce.

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Waldorf Salad with Pasta

Thursday, August 26th, 2010
  • 4oz (lOOg) wholewheat pasta shells
  • 3 medium apples
  • 3 medium sticks celery
  • 2oz(50g) raisins
  • 2oz (50g) walnuts
  • 2 teaspoonsful lemon juice
  • Approx. 4 tablespoonsful plain yogurt
  • Seasoning to taste
  • A few lettuce leaves

Method

1. Cook the pasta in the usual way; drain, then rinse thoroughly in cold water. Set aside.

2. Core but do not peel the apples; cut into even chunks.

3. Slice the celery into small pieces.

4. Mix together all the ingredients, with seasoning to taste.

5. When using this salad for catering, chill before hand then serve arranged on a base of lettuce leaves.

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Champ Mash

Wednesday, August 25th, 2010

With alot of Irish now living in London it’s inevitable that we are going to get some of there national dishes over here so we’ve got to learn to cater for them, so this is how to make champ.

1 bag of potatoes, 4 spring onions, 300 ml milk, 10g butter, salt and pepper.

Peel and then half the potatoes and then put onto boil, add a dash of salt to the water, leave to boil until soft.
In another pan add the milk, chop the spring onions into cm pieces and add to the milk. Leave on a low heat to boil.
The potatoes should now be soft enough so drain the water and mash.
Once mashed add the now cooked milk to the mash and mix in, you should now have a beautiful smooth mash, so season to taste.
You now need a oven proof dish with a lid, i use my casserole dish. Put the mash into this dish, with the knob of butter push it into the mash, cover with the lid, put in an oven 180c or gas mark 7 for 10 mins and thats it, easy, Irish champ.

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Fruit and Pasta Salad

Tuesday, August 24th, 2010

Ingredients:

  • 1 oz wholewheat spaghetti rings
  • 2 medium bananas
  • 1oz (50g) dates
  • 2oz (50g) Brazil nuts
  • 4oz (lOOg) cottage cheese
  • 1 tablespoonful honey – optional
  • 1 large crisp lettuce

Method:

1. Cook the spaghetti rings in boiling water; drain, then rinse in cold water.

2. In a bowl, combine the chopped bananas, dates and nuts with the spaghetti rings.

3. Arrange the washed lettuce decoratively on a serving dish, and pile the pasta, fruit and nut mixture in the centre.

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Mediterranean Pasta Salad

Tuesday, August 24th, 2010

This is a fresh dish which we have used to serve a greek weddings and has always gone down a treat.

Ingredients:

  • 60z (175g) wholewheat macaroni
  • 4 large tomatoes
  • 1 large green pepper
  • 4 spring onions
  • 4 hard-boiled eggs
  • 2 02 (50g) Cheddar cheese
  • 12 black olives
  • 4 02 (lOOg) cooked green peas
  • Approx. 4 tablespoonsful French salad dressing
  • 2 teaspoonsful chopped basil
  • Seasoning to taste

Method:

1. Cook the macaroni for about 10 minutes, or until just tender.

2. Drain; then rinse in cold water until the pasta is cold, and drain once more.

3. In a bowl, mix together the pasta, quartered tomatoes, thinly sliced pepper, chopped onions, peas and olives.

4. Add the salad dressing, herbs, and seasoning, and toss gently.

5. Serve in a salad bowl decorated with the halved eggs, and cheese cut into small cubes.

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Chickpea Salads

Tuesday, August 24th, 2010

Ingredients:

  • 80z (225g) cooked chickpea
  • 1 cucumber
  • 1 small cooked beetroot
  • 6 spring onions
  • 3 02 (75g) wholewheat macaroni
  • For Dressing
  • 2 tablespoonsful cider vinegar
  • 6 tablespoonsful vegetable or olive oil
  • 1 clove garlic, crushed
  • Parsley to garnish

Method

1. Drop the macaroni into boiling water and cook for 10 minutes, or until just softening; drain and rinse immediately with cold water.

2. Chop the cucumber, spring onions and beetroot into even-si2ed pieces.

3. Mix together the drained chick peas, macaroni and prepared vegetables.

4. Put the vinegar, oil and garlic into a screw-top jar and shake to mix thoroughly (or, better still, use a liquidizer to combine the ingredients).

5. Pour dressing to taste over the salad and leave to stand for a short while before serving garnished with the parsley. (If you prefer, you can chop the parsley fine and add it to the dressing).

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Sweet and Sour Pasta

Tuesday, August 24th, 2010

This catering recipe is low on protein, but makes an ideal side dish with such foods as nut roast, soya meat cutlets or lentil fritters. When serving it as a side dish, you will probably only need half the quantities given here. This will cater for 8.

  • 8oz (225g) wholewheat pasta shells
  • 2 tablespoonsful vegetable oil 1 onion
  • loz (25g) plain wholemeal flour
  • 425 ml vegetable stock or water
  • 1 tablespoonful cider vinegar
  • 2 teaspoonsful thin honey
  • 2 teaspoonsful soy sauce
  • Pinch of dry mustard
  • 8oz (225g) cubed pineapple
  • Seasoning to taste 2oz (50g)
  • chopped almonds Parsley to garnish

1. Heat the oil in a large pan and gently saute the chopped onion for 5 minutes.

2. Add the flour and cook until beginning to brown; stir in the vegetable stock and bring to the boil, then simmer until the sauce thickens.

3. Add the cider vinegar, honey, soy sauce, crushed pineapple, mustard and seasoning, and cook gently for a few minutes more.

4. At this stage, you can add the pasta to the sauce, cover the pan, and cook gently for 15 minutes more until the pasta is tender (you may need to add more liquid to the sauce); or

Cook the pasta separately in the usual way and, when tender, drain and mix into the sauce.

5. Serve on individual plates sprinkled with nuts and parsley.

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