Author Archives: rachael

Recipe of the Month – July – Nyama Stew (Zimbabwean Beef Stew)

In Zimbabwe, this beef stew is practically a staple of the national diet. It’s a common, A warming plate of stew, served with pap/maize porridgeuncomplicated dish that is served at a number of events including during festivities, weddings and funerals. It includes a number of improvements over your standard beef stew, including garlic, all spice and curry powder.

Nyama translates to ‘meat’, but in this context refers to beef stew. It may be uncomplicated and relatively easy to make, but it packs a wonderful punch of flavour. Don’t be afraid to experiment with different vegetables, cuts of beef etc; to make the stew unique to you and your own clan!

Ingredients
2.5kg lean stewing beef
2 tins chopped tomatoes
3 onions, chopped
2 red peppers, chopped
Green cabbage or kale, chopped
3 cloves of garlic
1 tbsp All Spice seasoning
1 tbsp South African curry powder
2 beef stock cubes dissolved in water
Vegetable oil

Method

  1. Brown the beef in a little oil.
  2. Add about 1tbsp of All Spice and the curry powder. Stir until the liquid reduces by half.
  3. Add the onions, peppers and garlic. Cook until softened.
  4. Add thge chopped tomatoes, cabbage and stock.
  5. Simmer until the meat is cooked and tender.
  6. Serve and enjoy!

Tips:

In Zimbabwe, this hearty stew often uses every part of the animal. These are prized in Zimbabwean cuisine and, once you have tasted the beauty of ox tail, you will certainly know why! Experiment with different cuts of meat, add as many or as little as you desire, and include offal if you want.

Don’t be afraid to experiment with different vegetables either. For an African twist, try adding plantains: These close relatives of the banana are starchier but are fantastic for adding a new dimension of flavour to the stew, whilst also making it heartier.

The stew can be served on its own or with rice. Alternatively, for another African twist, serve it with pap (Maize porridge)

At A Crossroads Conference

The At A Crossroads Conference was hosted by the You’ve Got This team, from 09:30am to 3:30pm. It was hosted by the Teesside University Student Union.

The Conference hosted a number of speakers and guests from a variety of different organisations, focused on the theme of active travel and looking at how we can improve our local communities and their health by embracing active travel. A number of workshops were also hosted to help the participants create and share ideas based around active travel and helping the local community.

 

 

RECIPE OF THE MONTH – JUNE – CHICKEN AND CHORIZO PAELLA

Paella is a Spanish, specifically Valencian, dish. Paella itself simply translates to “pan”, with Valencians using the word to describe all pans, with paellera describing the specific pan used for paella. Indeed, it is this large, steel double-handled pan which makes paella appear so inviting, particularly for large groups.

As with other recipes around the world, paella has expanded past its regional beginnings in Valencia and has become a wonderfully global dish, including a wide variety of meats (Although the classic Valencian paella only includes seafood), vegetables and other ingredients.

This recipe includes chicken and chorizo, as well as paprika, for a hearty Iberian flavour. This
dish is certainly a popular one in summer, and its flavours will take you to the sun-drenched shores of Spain. Take it to a party or share it with your family with some cold drinks on a hot summer’s evening: There’s little better in life than this!

As a last note, do not worry if a crust forms beneath the paella during cooking: This layer of toasted rice is, in fact, a delicacy! It’s referred to as socarrat in Catalan and some even consider it essential to a good paella! Just don’t let it burn!

Ingredients
2 cloves of garlic
1 onion
1 carrot
1/2 bunch flat leaf parsley (15g)
70g chorizo
2 chicken thighs skin of bone out
Olive oil
1 tsp sweet smoked paprika
1 red pepper
1 tbs Tomato puree
1 chicken stock cube
300g paella rice
100g frozen peas
200g frozen peeled cooked prawns
1 lemon

Method

  1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
  2. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
  3. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
  4. Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
  5. Pour in 750ml of boiling water and add a pinch of sea salt and black 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.
  6. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
  7. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Tips:

If you’re feeling a bit flush, adding six mussels, six clams and any extra bits of fish you can afford is only going to make it even more of a celebration.

Hearty Beats Forest School

 

Hearty Beats – The Project

Hearty-BEATS (Better Eating and Activity Through Schools) is a project which helps primary schools run activities promoting healthy hearts and lifestyles to pupils and their family members. This will be achieved through a variety of activities addressing healthy food within the school setting and at home, cooking skills, urban farming, physical activities, and the offer of health checks to family members.

Hearty Beats Forest School

The Hearty Beats Forest School is a service available for schools to help teachers, pupils and parents get in touch with nature. We have run these sessions in the past, and have always received positive feedback for the experience provided for everyone. Our hands on training and organised sessions will help children and teachers glean a number of skills, as well as experience a number of activities, in a friendly environment.

From fire-lighting to safely utilising tools, teachers, pupils and their parents alike can benefit from these practical sessions. It will help them to develop social skills, and will also provide a safe environment in which to meet new friends, united in common interest in the environment. All will be encouraged to explore their environment and try new things, helping to boost their confidence. The experience outdoors will also provide an avenue to boost their physical and mental health by getting in touch with the natural wonders that surround them.

Contact

You can contact either Nicky or Emily for more information. They can be reached:

By Phone

01642 579839

01642 579820

By E-mail

nicky.morgan@menvcity.org.uk

emily.mcgregor@menvcity.org.uk

 

Hearty Beats Gardening Club

Hearty Beats – The Project

Hearty-BEATS (Better Eating and Activity Through Schools) is a project which helps primary schools run activities promoting healthy hearts and lifestyles to pupils and their family members. This will be achieved through a variety of activities addressing healthy food within the school setting and at home, cooking skills, urban farming, physical activities, and the offer of health checks to family members.

Hearty Beats – The Gardening Club

For schools with a school garden, or who are interested in helping their pupils to grow, Hearty Beats are offering a new Gardening Club. Middlesbrough Environment City are always ecstatic to see the younger generations grow in regards to the environment, and helping them to grow their own plants and vegetables is the perfect first step to fostering an interest in all things gardening.

It will help to plant the seed of knowledge within their minds, developing their understanding of nature and how their food grows. It will also provide them with a suitable and friendly environment that will help them to expand their social skills and meet new friends through a mutual interest in gardening.

Contact

You can contact either Nicky or Emily for more information. They can be reached:

By Phone

01642 579839

01642 579820

By E-mail

nicky.morgan@menvcity.org.uk

emily.mcgregor@menvcity.org.uk

 

RECIPE OF THE MONTH – MAY GINGERBREAD CAKE

Ingredients

For an 8 inch round cake tin/loaf tin OR 2 loaf tins

8oz to10oz Plain flour

2tsp to 2.5tsp ground ginger

1tsp to 1.25tsp mixed spice

1tsp to 1.25tsp bicarbonate of soda

2oz to 2.5oz soft brown sugar

4oz to 5oz margarine

8oz to10oz golden syrup

1/4 to 1/2 pint milk

2 eggs beaten

Method

Grease and line the required baking tin(s).

Melt the margarine, syrup and sugar together, mix well and set aside.

In mixing bowl sieve together the flour ginger, mixed spice and bicarbonate of soda.

Add the milk to the melted syrup mixture to cool slightly before adding the beaten eggs, stir well.

Add the wet mixture to the dry ingredients and mix with a whisk, (the mixture will be quite runny).

Pour the mixture into the lined cake tin and bake in a slow over at 150c, 300f or gas mark 2 for about 1 hour to 1.25 hrs

 

RECIPE OF THE MONTH – APRIL PIZZA WRAPS

Pizza wraps are easy to make, they taste great and don’t need any additional sides as they are great on their own. For the best results make sure all the correct ingredients are prepared and you have the equipment to cook them.

Preparation time: less than 20 minutes

Cooking time: 3 to 8 minutes

Each wrap serves: Serves 1

INGREDIENTS

1 wrap

2 tsp of tomato puree

1 small cup of grated cheese

plus any additional toppings:

Ham

Peperoni

Peppers

Onions

Mushrooms

Chilli flakes

Salami

METHOD

Get a plain wrap and place on a chopping board

Add 2 tsp of tomato puree and spread it evenly across the wrap

Add a cup of grated cheese through the middle of the wrap and add any additional toppings if wanted.

Then fold the bottom of your wrap and roll it until its tightly wrapped.

Lastly put the wrap either in the over or better in the grill and leave it there for around 3-8 minutes until the outside is crisp and the inside has melted and its heated throughout.

Then it is ready to eat.

RECIPE OF THE MONTH – March Cheese Scones

The Healthy Cooking Team have been working with the Men’s Good Grub Club and this is one of their favourite recipes.

INGREDIENTS

500ml self-raising flour (2 cups)

15ml backing poweder (3 tsp)

Large pinch of salt

Sprinkle of cayenne pepper/chilli powder or teaspoon of wholegrain mustard (optional)

250ml strong cheddar cheese

15ml vegetable oil (3 tsp)

125ml milk (maybe a bit more depending on how it mixes)

1 egg

METHOD

Sift flour, baking powder, salt and cayenne pepper into a large bowl. Add the cheese and mix through the flour mixture.

Beat the egg and milk together in a separate bowl and add the oil.  The oil replaces the butter/margarine which is usually used for scones.

Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon or fork, mix the dough until it clumps together, but is not too dry.  If too dry, splash a bit more milk in to use up the flour.

Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural “break” to cut open), flatten it again, using the palm of your hand.  Do not use a rolling pin as it is too heavy and will prevent the scones from rising.

Cut out your scones by using a round cutter (you decide on the size) or if you don’t have a cutter handy use a drinking glass. Place them on a backing tray and pop them in the oven at 180c for 15 to 20 minutes.

Service with butter whilst still warm.

 

 

Gardening Services

Why not join our service

WE WILL

  • Cut your lawns front, side and rear 9 times a year between April and September
  • Trim all your hedges once a year
  • Weed spray all your paths once a year

All this from £260!

To join the scheme or find out more please ring 01642 219620

You can pay weekly or monthly by direct debit, cheque, pay pall, visa or cash.