Tonight it was ready steady cook with Mr Fenney and Mr Zkowalczyk. Mr Zkowalczyk made a traditional Polish dish which tasted fantastic. Mr Fenney cooked macaroni cheese which his scouts cook on exhibitions to give them lots of energy.


Mr Fenney stirring his macaroni







Macaroni Cheese recipe:-

Ingredients
250g/9oz macaroni
40g/1½oz butter
40g/1½ plain flour
600ml/1pint 1½fl oz milk
250g/9oz grated cheddar
50g/2oz grated Parmesan (Optional)
1 tsp mustard (optional)



Method
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
3. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce.
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted. If using mustard add and stir well.
6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
7. Sprinkle over the remaining cheddar and the Parmesan, if using. and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway.

Enjoy a tasty meal to give you lots of energy.



Mr Zkowalczyk with his polish sausage







Polish Meal

A basic polish meal consisting of Polish Sausage, mashed potatoes and Kapusta.

Ingredients – sufficient for a main meal for a hungry family (or to feed the Cook It Club).

There are a variety of Polish sausages and currently Morrisons in Redcar sells many types. They are mainly made from pork with various additives and herbs and come in different sizes. The Krakowska (pronounced – Krakovska) is about 6cm in diameter and is very suitable for this meal. The Wiejska (pronounced Vyayska) sausage contains a hint of garlic, is about 4cm in diameter and is sold in the form of a boiling ring. About 1 and a half to 2 Kg of sausage are required.

1 tin Campbells Condensed Tomato Soup
1 tin Chopped tomatoes
Caraway Seeds
1 large white cabbage
3 Kg potatoes
Butter
Milk

Method

Start by making the Kapusta (Cabbage) which takes about 1 hour.
Cut the cabbage into quarters – cut out the hard centre parts and chop the rest into pieces about a thumbnail in size. Boil in a large saucepan for about 20 minutes until the cabbage is soft. Pour off the water. Add the contents of the tin of soup and the tin of tomatoes to the cabbage and also add a sprinkling of caraway seeds. Stir well to mix the ingredients and let this simmer for at least half an hour.

Peel the potatoes - cut into reasonably small parts and boil in a saucepan.

The Polish sausage comes with a skin which can be eaten but most people prefer to remove it. The sausages can be eaten cold or cut into slices and fried or boiled either on its own or in a stew. For this meal the sausage is cut into pieces suitable for fitting into a large saucepan and is boiled for about 20 minutes.

Drain the potatoes and add milk and butter to produce a creamy mashed potato.
Remove the skin from the polish sausage and serve suitable portions (possibly cut into slices) with the potato and kapusta.

Note – Its good to make more kapusta than you require for a meal because if you cool it down and freeze it or keep it a day or two in the fridge it always tastes even better when its re-heated!

The students had a wonderful night with both the teachers so thank you to them:-]