As promised, here are a few recipes from the staff. Enjoy!
Sweet Potato and Marshmallows
This recipe comes courtesy of History Lecturer, Kathryn Lamontagne:
4 big sweet potatoes
½ stick unsalted butter – in England this would be ¼ of the blockish.
¼ cup orange juice – English equivalent of ¼ of a pint glass or a bit less
1 shake cinnamon, nutmeg, allspice (optional, but nice if you have some)
3 shakes salt and pepper
½ a bag baby marshmallows – Partridge’s, Tesco, or Ocado should carry them- if not cut up big marshmallows.
Bake 4 sweet potatoes until soft. Make sure to bake in oven with foil under them as the juices caramelize and make a big mess. Remove from oven and peel (be careful they’ll be wicked hot). Mash. Add butter, OJ, etc. Stir. Stick in a casserole dish and bake at 350 until piping hot in center – about 10-15 minutes depending on how fast you mashed. Cover with baby marshmallows. Put back in oven. When marshmallows are browned and puffy (which could be a matter of minutes if your oven is little and hot), remove and glaze top with a little OJ to make it shiny. But back in oven to keep warm until serving.
Courtesy of our Office Coordinator, Katy Segrove
2 bags of sprouts
½ bag of shallots
1 box of peeled, roasted chestnuts
500g chopped pancetta (omit if vegetarian)
- Peel sprouts and slice in half
- Finely chop the shallots
- Roughly chop the chestnuts
- Fry pancetta (in its own fat) till crispy. Drain off some of the excess fat (keep for later).
- Add the shallots, cook till translucent.
- Add the thyme
- Add the chestnuts and cook for about 1 min.
- Add sherry (if you have some)
- Blanch the sprouts in boiling water for approx 1 min.
- Add the fat that was drained off earlier (or additional butter if necessary), add the sprouts to the frying pan. Turn down the heat, and cook for 5-10 mins.
- When cooked, keep warm in the oven till everything else is ready to serve.
No-bake Pumpkin CheesecakeStudent Life Coordinator, Christine Trieu’s contribution is unsurprisingly, a dessert!8 oz of cream cheese, softened1 cup canned pumpkin1/2 cup sugar1/2 tsp. cinnamon1 tub (8 oz.) whipped cream1 ready-to-use graham cracker crumb crust. You can make your own from digestive biscuits really easily, click here for an easy to follow recipe.Mix the cream cheese, pumpkin and sugar. Gently stir in the whipped cream.Spoon the mixture into the pie crustRefrigerate to set the pie (best done over night)
Assistant Librarian, Morgan Bailas-Ferry’s holiday scones are a festive take on the traditional recipe. Try these out for Thanksgiving and beyond this holiday season.
225g/8oz self raising flour
pinch of salt
25g/1oz caster sugar
150ml/5fl oz milk
1 free-range egg, beaten, to glaze (alternatively use a little milk)
-Dried Cranberries (to taste)
-Zest of ½ orange
Yields 8 scones
-Heat the oven to 200C/fan 180C/gas 6. Mix the flour, baking powder, salt and caster sugar in a bowl, then rub in the butter with your fingertips until the mixture looks like breadcrumbs.
-If you are adding dried cranberries and orange zest stir them into the mixture.
-Bit by bit, add 150ml milk until you have a firm dough. Turn out onto a floured work surface.
-Pat the dough into a circle about 1 1/2 cm thick and cut out the scones
-Put onto a non-stick baking sheet and brush the tops with milk. Bake for 12-15 minutes. Serve with butter, or jam and cream.
Please let your Flat Captain/RA/Housekeeper know if you need additional cooking equipment.
Click here for easy instructions from Simply Recipes on how to cooking a turkey (including timing and portion guidelines!)