Ecclesbourne School Erasmus Cook Book

Turkey - Turkish one-pan eggs & peppers (Menemen) Ingredients 2 tbsp olive oil 2 onions, sliced 1 red or green pepper, halved deseeded and sliced 1-2 red chillies, deseeded and sliced 400g can chopped tomatoes 1-2 tsp caster sugar 4 eggs small bunch parsley, roughly chopped 6 tbsp thick, creamy yogurt 2 garlic cloves, crushed Method Heat the oil in a heavy-based frying pan. Stir in the onions, pepper and chillies. Cook until they begin to soften. Add the tomatoes and sugar, mixing well. Cook until the liquid has reduced, season. Using a wooden spoon, create 4 pockets in the tomato mixture and crack the eggs into them. Cover the pan and cook the eggs over a low heat until just set. Beat the yogurt with the garlic and season. Sprinkle the menemen with parsley and serve from the frying pan with a dollop of the garlic-flavoured yogurt.

Greece - Barbecued Greek lamb with tzatziki Ingredients 4 garlic cloves 4 tbsp olive oil juice 1 lemon 1 tbsp dried oregano 1 tbsp thyme leaf 2 bay leaves 1 leg of lamb, butterflied (see step by step guide) flatbreads, to serve For the tzatziki ½ cucumber, halved and deseeded 170g pot Greek yogurt 1 small garlic clove, crushed handful mint leaves, chopped Method Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano and thyme leaves, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft. To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving. Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.

Spain - Spanish potatoes Ingredients 2 tbsp oil 3 tbsp tomato purée 1 tsp smoked paprika 800g potatoes, cut into small chunks 4 garlic cloves juice ½ lemon handful flat-leaf parsley leaves, roughly chopped Method Heat oven to 180C/fan 160C/gas 4. Mix the oil, tomato purée and paprika together, then coat the potatoes thoroughly in it. Squash the garlic in its skin with the flat of a knife and place on a baking tray with the potatoes. Season well with salt and pepper, then roast for 40 mins, turning halfway through, until the potatoes have crisped up and are fluffy inside. Five mins before the end of cooking, sprinkle over the lemon juice and return to the oven. Serve with the parsley scattered over.

Belgium - Brussels Waffle 10 tablespoons butter ½ teaspoon salt 1 tablespoon salad oil 1 tablespoon vanilla flavoring 2 cups milk 2 cups water 1 ounce fresh yeast or 1½ envelopes granulated yeast 4 cups sifted flour 4 eggs, separated ½ cup sugar Heat ½ cup of the water to lukewarm. Dissolve the yeast in the water. Put the flour into a large bowl. Stir in the egg yolks, the sugar, and the yeast. Beat in the remaining water, the milk, the butter, salt, salad oil, and vanilla. Beat until the mixture is smooth. Beat the egg whites until they stand in stiff peaks. Fold them into the batter. Let the batter stand for 1 hour, stirring it 4 times. Bake the waffles in a waffle iron as usual. Serve with whipped cream, fruit, jam or sugar.

UK – Fish, chips and mushy peas. Ingredients 400g baking potatoes 2 tsp olive oil 2 slices white bread 2 white fish fillets, such as haddock, hoki, pollock 1 tbsp plain flour, seasoned 1 egg, beaten 140g frozen peas with mint 2 tbsp crème fraîche Method Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then coss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway. Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden. Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season