RECIPE BOOKLET

We are very excited to bring you our Trinity Kitchen recipe booklet, a mixture

of recipes from some of the unique street traders that have passed through the

doors of Trinity Kitchen.

Try them out and share your pics

#trinitykitchen

The Fresh Bits:

This makes for an EPIC breakfast, it’s a bit Indian, a bit British, and a lot of fun to experiment with spices – just don’t mess up on the flip!

Four eggs Half a red onionThumbnail of gingerQuarter of a red pepperHalf a diced tomatoSmall red chilliCoriander stemClove of garlic

The Spices:

Tsp cumin powderTsp cumin seedsHalf Tsp nigella seedQuarter Tsp coriander powderQuarter Tsp turmeric

1. Rola Wala’s

EPIC Egg Naan Roll FLIP

method:

To Cook:

Glug of rapeseed oil

To Serve:

Black Salt & pepper (normal salt will do!)1 pan-size naan bread or chapatti (we use fresh – but a roti or chapatti from the supermarket is fine too)Loads of fresh coriander Tomato and chilli sauceNatural Yogurt

Make it like this:

1 Set pan to high heat, add cumin seeds and dry roast until they release their aroma – don’t burn! Remove a set aside.

2 Turn pan down to medium heat. Add rapeseed oil.3 Gently sweat onion, ginger, red pepper, tomato, chilli,

coriander stalk for a couple of minutes4 Add cumin powder, coriander, turmeric. Cook for a further

minute, stirring so spice mix coats it all.5 Add the garlic and cook for 30 seconds longer.6 That’s your base done, remove from heat and leave to cool 7 Break eggs into bowl. Mix together with a fork. Add nigella,

roasted cumin, salt, pepper and veg base. Leave to infuse for a few minutes.

8 Throw it all in the pan with a bit of butter and leave of medium heat

9 Place naan over omelette while the top is still wet, continue cooking until the egg has cooked. Then, flip it over to that the bread is in the bottom of the pan.

Remove to serve, top with chutney, coriander, raita, sauces. Roll it all up and eat!

1. Rola Wala’s

EPIC Egg Naan Roll FLIP

2. Donostia Social Club’s Seared

Scallops and Spanish Ratatouille (Pisto)

1 small onion (small, diced)1 small courgette (small, diced)1 red, 1 green, 1 yellow peppers (small, diced)1 tsp smoked paprika1tsp sherry vinegar150ml tomato frito/passata

Sweat onion, courgette and pepper in olive oil on medium heat for 10 minutes, add paprika and sherry vinegar, stir for further 2 minutes then add frito/passata, turn down the heat and cook for 5 minutes.

SERVES 4

FOR the PISTO:

method:

2. Donostia Social Club’s Seared

Scallops and Spanish Ratatouille (Pisto)

Flat leaf parsley (1 small bunch)3tsp sherry vinegar1tsp chopped garlicSalt and pepper500ml Extra Virgin Olive Oil

Blend all ingredients together. (This will make more than you need but will store in the fridge for up to a week and is great on anything.)

herb oil ingredientS:

method:

SEARED SCALLOPS METHOD:

Sear for approximately 1 minute on each side, depending on size.

To Serve:

Put the Pisto in the middle of the plate, place Seared Scallops on top of Pisto, drizzle in herb oil, sprinkle with rock salt and toasted almonds and enjoy!

3. Buddha Belly’s Stir Fried

Chicken with Chilli and Basil

3. Buddha Belly’s Stir Fried

Chicken with Chilli and Basil

The ingredients:

2 chicken breasts1/2 onion50g Thai Basil/Basil2 Birdseye Chilli chopped small2 garlic cloves crushed1 Tsp ground pepper1 Tbsp Soy Sauce1 Tbsp Oyster Sauce1 tsp Sugar

1. Mince or chop Chicken breasts into small chunks. Dice Onion.

2. Heat wok/pan over a high heat with 1 Tbsp Oil.

3. Add Chicken and onion fry for 3-5 mins.

4. Add remaining ingredients. Stir fry for a further 3 mins. Add salt to taste.

5. Serve with Jasmine rice and a crispy fried egg. Garnish with a wedge of lemon.

THE method:

4. Mama’s Jerk Station

Jerk Chicken

You will need the following ingredients to prepare enough jerk chicken for 4 people.

1 x 2k Whole Chicken (Free Range Is Better) cut into pieces

Jerk Marinade:

6 x Sliced Scotch Bonnet Peppers½ Bunch Fresh Thyme – Chopped6 Cloves of Garlic Chopped2 x Bunch of Scallion (Spring Onion)2-3 Tbsp Ground Allspice or Ground Pimento2 Tbsp Salt2 Tsp Ground Black Pepper2 Tbsp Natural HoneyJuice of 1 Lime½ Cup Oil ½ Cup Water

4. Mama’s Jerk Station

Jerk Chicken

METHOD:

Roughly Chop the Scallion, Garlic, Peppers & Thyme, then blend all the other ingredients (Except Chicken) using a hand blender or mixer until it forms a thick paste. This is your Jerk Marinade.

Lightly score the cut chicken with a sharp knife to allow the marinade to soak deep into the meat, Rub the meat with the Jerk Marinade ( Remembering to leave some of the Marinade for Basting) then refrigerate for 24 hours so the meat starts to tenderise and be infused with the Jerk Marinade.

Grill the meat slowly over a grill (preferably a charcoal BBQ grill) Turning the meat every 5 minutes and basting with the remaining marinade sauce.

This should take around 20-25 minutes for all the pieces to be fully cooked with a crisp golden brown skin.

You can serve this with Rice n Peas, Coleslaw, BBQ Corn on the Cob, Fried Plantain & Salad or just eat straight off the grill.

Enjoy....!

5. The Cake Doctor

FOR THe sponge:

This cake is super easy to make at home, no specialist equipment is required and it is full of rustic charm.

50 grams walnut pieces225 grams caster sugar225 grams soft unsalted butter 200 grams plain flourOne double shot of cooled North Star espresso, Strongly brewed North Star coffee espresso or 4 teaspoons instant espresso powder2 ½ teaspoons baking powder½ teaspoon bicarbonate of soda4 large eggs1 - 2 tablespoons milk

FOR THe buttercream icing:

350 grams icing sugar175 grams soft unsalted butterGood strong North Star espresso added to taste or 2 ½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)Approx. 10 walnut halves (to decorate)

METHOD:

1. Preheat the oven to 180°C

2. Butter two 20cm sandwich tins and line the base of each with baking parchment.

3. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.

5. The Cake Doctor

4. Add the 225g butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.

5. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)

6. Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.

7. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.

8. When the sponges are cool, you can make the buttercream.

9. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.

10. Add the coffee in whatever form you have chosen, pulsing to blend into the buttercream.

11. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.

12. Then beat in the hot coffee liquid.

13. Place 1 sponge upside down on your cake stand or serving plate.

14. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.

15. This cake is all about old-fashioned home baking so don’t worry if the icing comes out of the side

16. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.

6. Happy Maki - Thai Sweet Potato Sushi Recipie

ingredients:

Sushi Rice, Nori Sushi Rice Seasoning 1 large Sweet Potato Desiccated Coconut 1 Cucumber 1 Ripe Avocado Corriander

1 Red Pepper Teriyaki Sauce

Optional

Wasabi Pickled Ginger

Pot with lid/ rice cooker Wooden/ plastic dish to mix rice in. Wooden/ plastic spoon to mix rice & seasoning.

Bamboo rolling matt Clingfilm Sharp knife

equipment:

Step 1:

Peel and chop the sweet potato into large chips. Roast - 40 minutes at 200 (alternatively you can deep fat fry them for 5 minutes) Place a cup of desiccated coconut onto a baking tray and roast for 4 minutes or until golden brown.

Step 2:

Wash 2 cups of Sushi rice until water runs clear and place in a pot with 2 cups of cold water so a one to one ratio of rice to water. Put the cooker on full heat for 5 minutes after which you should hear the water boiling. Turn heat down low and leave rice to simmer for a further 15 minutes – at no point should

METHOD:

6. Happy Maki - Thai Sweet Potato Sushi Recipie

you remove the lid. Once the 15 minutes is up turn the heat off and leave the rice to steam for a further 15 minutes.

Step 3:

Whilst the rice is cooking you can prep the fresh veg. Cucumber: Cut to the length of the Seaweed (longest side), half and then quarter the cucumber length ways, deseed and chop each quarter into a further 3 long pieces.

Peppers: De-seed, chop in half then quarters then thirds lengthways as above.

Avocado: Cut in half and remove stone, cut into quarters. Peel skin from top to bottom and further chop the thirds into 5 slices.

Step 4:

Remove the rice from the pot and place in a non-metallic container using a non metallic spoon. If there is rice stuck to the bottom of the pan don’t worry, just leave it as you don’t want chewy rice in your sushi.

Step 5:

Add half a cup of sushi rice seasoning and mix this into the rice breaking up any balls and ensuring all grains are coated with a the vinegar creating a sheen on the rice.

(N.B. If you are using rice vinegar mix half of cup of this with 2 tablespoons of sugar and two teaspoons of salt in a pot on medium heat until all solids are dissolved to create your own sushi seasoning)

Step 6:

Let the rice cool to room temperature, this process can be speeded up by fanning the rice but do not put it in the fridge!

continued....

preparing the sushi:

1. Cover the bamboo mat in cling film.

2. Place the seaweed rough side down with the longest side at the bottom.

3. Dip your fingers in a bowl of water with a splash of rice vinegar and shake off excess drops this is help stop the rice sticking to your hands.

4. Take a tennis ball sized amount of rice and spread this evenly across the seaweed covering all the green apart from a one inch strip along the top of the sheet.

5. Lay the sweet potato out along the centre of the rice and add the other ingredients, cucumber, red pepper, avocado and coriander on either side – place the cucumber furthest away.

6. Sprinkle a generous amount of roasted coconut on top of the ingredients.

rolling the sushi:

1. Ensure that the bottom of the seaweed is lined up to the bottom of the bamboo. Place both thumbs underneath the mat and your forefingers on the cucumber to hold the fillings in place.

2. Aim to get the edge of seaweed closest to you rolled over to meet the top edge of the rice.

3. Once rolled into place squeeze tightly on the ingredients using your thumb and fore fingers. I find trying to create

a square roll is a lot easier as you can use the surface to help shape the base and your fingers to shape the sides and top.

4. Take the bamboo off and examine the shape of the roll, if you’re happy roll the Maki away from you so that the strip of nori that is still exposed is now on the bottom of the roll.

5. Use the bamboo matt to finally reshape.

6. Cut the Sushi into slices, using a sharp wet blade. Let the knife do the work and don’t put to much pressure on the sushi with your non-cutting hand.

7. Each roll should produce 10 pieces, and try and ensure that these are cut to the same width. Don’t worry if the ends collapse slightly, it happens and they still taste the same!

8. Service with dipping teriyaki sauce , wasabi and ginger.

If your roll falls apart when you cut it you may have used too much filling – it is essential that the bottom rice edge meets the top rice edge to create a seal. You should see a perfect ring of rice around your fillings.

7. Tacochu

Tachochu Spice Mix

Ingredients:

1 tsp chilli powder1 tsp cumin1/4 tsp garlic powder1/2 tsp dried oregano1/2 tsp paprika1 1/2 tsp salt1/2 tsp black pepperUse approx. 1 tsp of spice mix for 100g beef

Beefy Taco Rice

Ingredients:

For the beef:5 tsp Tacochu spice mix500g organic ground beef1 onion

For the salsa:

400g chopped tomatoes1 small onion, finely chopped2 garlic cloves2 jalapenos2 tsp lime juice1 tsp salt15g chopped coriander

For the guacamole:

1 large ripe hass avocado, mashed1 tsp finely chopped onion1 tsp lime juicesalt and pepper to taste1 head of round lettuce, washed and chopped200g double gloucester cheese, grated100g soured cream200g fresh sweet tomatoes, chopped400g sushi rice (dry weight), cooked

ingredients:

7. Tacochu

METHOD:

Roast the garlic cloves and jalapenos under the grill, turning once, until the skin in blackened.

Leave to cool.

Peel and deseed the jalapenos and garlic, and blend in a food processor with a tablespoon of

the chopped tomatoes to make a paste.

Transfer to a bowl, then add the rest of the tomatoes, lime juice, salt and chopped onions.

Mix well. Add coriander just before serving.

Combine all of the ingredients for guacamole.

In a frying pan, brown 500g of beef in some oil with 5tsp of spice mix. Set aside.

Add olive oil to the same pan and cook the onions until soft. Combine.

Assemble the taco rice in order: Cooked sushi rice, spiced beef, cheese, lettuce, sweet tomatoes, salsa, soured cream, and guacamole. Mix together for best results.

8. Dorshi

This is our amalgamation of a few different recipes rolled into one and done the Dorshi way - weird but it works!

you’ll need:

6-7 stalks of rhubarb - sliced about 1/2cm thick

1 whole scotch bonnet/jalepeno/Dorset Naga or chilli of your choice.

4” piece of ginger cut into matchsticks

Brine ingredients:

5 Tbsps fresh lemon juice

1Tsp pickled ginger (make your own or easily bought)

1/2 cup demerera sugar (add more if you want a sweeter pickle)

1 Tsp salt

1 cup white wine vinegar

2 1/2 Tbsp mirin

8. Dorshi

METHOD:

Wash the rhubarb and blanche for 1 minute in boiling water. Drain and set aside.

Combine the brine in a saucepan and bring to a boil, stirring until sugar is dissolved. Set aside to cool.

Place the rhubarb, whole chilli and sliced fresh ginger into a kilner or similar air-tight glass jar. Pour the cooled brine over the rhubarb and seal the jar. Store in fridge for up to 3 days before using. Keep for up to 2 weeks.

9. The Cauldon – Bac-On-It

Making your own bacon is simple, gratifying, and totally worth it as long as you use the best quality pork available with a good ratio of fat. If you don’t you might as well save yourself the effort and buy cheap bacon!

CURE #1:

Cure #1 is a mix of regular salt and sodium nitrate which although is not essential to the curing process is what keeps your bacon that familiar pink colour when cooked.

• 1kg loin of pork

• 30g fine PVD salt

• 2.5kg cure #1 (optional)

• 10g light muscavado sugar

• Up to 10g of any spices you like

• Freshly baked bread roll, ketchup etc…

9. The Cauldon – Bac-On-It

METHOD:

Mix the cure ingredients thoroughly and massage into the pork curing all over.

Place in a zip lock food bag or vac pack and place in the fridge for 10 days, turning daily to redistribute the salty liquid that leaches from the meat.

After the 10 days remove and rinse well and pat dry. The bacon is ready to eat now, but is even better left to hang somewhere cool, dry and airy for up to 2 weeks.

Fry off and serve with freshly baked bread and homemade ketchup. Or even better Bang Bang sauce- but that’s a trade secret recipe…