RÜZGARLIBAHÇE SECONDARY SCHOOL COOKBOOK

SPAIN: Chicken & chorizo paella Method: Peel and slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs. Put a lug of oil into a large shallow casserole on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry 5 minutes, stirring regularly. Deseed and chop the pepper, then add to pan for a further 5 minutes. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes. Pour in 750ml of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon. Ingredients: 2 cloves of garlic 1 onion 1 carrot 15 g fresh flat-leaf parsley 70 g chorizo 2 skinless, boneless higher-welfare chicken thighs olive oil 1 teaspoon sweet smoked paprika 1 red pepper 1 tablespoon tomato purée 1 cube chicken stock 300 g paella rice 100 g frozen peas 200 g frozen peeled prawns

ENGLAND: Easter Lamb Method: Score the lamb all over and season. Using a pestle and mortar, or in a food processor, pound or blend the mint leaves with the garlic and seasoning until smooth. Slowly add the olive oil to your mixture then brush all over the lamb. Roast in the oven for 1½ hours, brushing with the seasoned oil regularly until the lamb is cooked.  While the meat is resting, remove the fat from the roasting tin. Add the stock to the tin and make a light, tasty broth by boiling and dissolving all the goodness at the bottom. Cook the potatoes in a large pan of boiling, salted water for 5 minutes. Add the fennel and carrots and cook for a further 5 minutes. Then add the rest of the vegetables and simmer for another 5 minutes. Carve your lamb then serve the vegetables in a shallow bowl with the lamb on top and a little broth and mint oil drizzled over. Ingredients: 1 quality leg of lamb sea salt and black pepper 1 large bunch fresh mint , leaves picked 1 clove garlic , peeled 125 ml olive oil 250 ml organic chicken stock 600 g new potatoes , sliced 100 g baby fennel , trimmed and cut in half lengthways 225 g baby carrots 100 g baby leeks , trimmed 200 g courgettes , sliced 250 g fine or yellow beans 150 g asparagus

BELGIUM: Belgian Beer Beef Method: Combine flour, salt and pepper in paper bag large enough to hold beef cubes. Coat cubes. Heat 1/4 c. oil in Dutch oven or heavy skillet. Saute onion and garlic until tender. Remove and reserve. Heat remaining oil. Brown beef well on all sides. Return onion and garlic to skillet. Add beer, Worcestershire, bay leaves and thyme. Stir to mix well. Bring mixture to a boil. Reduce heat and simmer, covered, 1 1/2 hours. Add potatoes and simmer, covered, 20 minutes or until potatoes are tender. Add peas and simmer, covered, 8 minutes more. Turn into serving dish. Garnish with parsley. Ingredients: 1/4 c. flour 2 1/2 tsp. salt 1/2 tsp. pepper 2 lb. beef chuck, cut into 1 1/2 inch cubes 1/2 c. salad oil 2 lbs. onions, thinly sliced 1 clove garlic, minced 1 can (12 oz.) flat light beer 3 tbsp. Worcestershire sauce 2 bay leaves 1/2 tsp. dried thyme leaves 2 lbs. whole new potatoes, pared 1 pkg. frozen peas 2 tbsp. chopped parsley

GREECE: Greek Lamb With Yoghurt Mint Sauce Method: Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight. Prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce. Ingredients: 4 large garlic cloves 3 tablespoons chopped fresh rosemary leaves 1 1/2 teaspoons dried oregano Kosher salt and freshly ground black pepper 1/2 cup freshly squeezed lemon juice (4 lemons) 1/2 cup good olive oil 1/2 cup dry red wine 2 racks of lamb, frenched and cut into 8 chops each Yogurt Mint Sauce