A Fishfinger Update – OurWarwick

A Fishfinger Update

The thought of cooking can be worrying when you’re about to come to university- well it worried me anyway! At the start of last term, one of my aims was to cook more meals, and more specifically, eat fewer fishfingers! (You can read my blog post here) After trying to make a bit more of an effort with my meals, it was actually a lot easier than I thought it was going to be. So without sounding like an expert (which I most definitely am not), I thought I would share a few easy recipes and cooking tips, that might make your first few meals at university a bit easier, or perhaps add a few more recipes into your cooking repertoire!

Roasted vegetables

Roasted veg is so unbelievably easy to do, and can be adapted and served with just about anything! Simply cut up some vegetables of your choice- courgette, pepper, garlic cloves, mushrooms, and tomatoes work well- drizzle over some oil, and sprinkle with fresh/dried herbs. Bake on a tray until the veg is cooked, and serve with pasta, cous cous or just salad. It’s very tasty, and definitely counts as a few of your five a day!

Pesto and mozzarella stuffed chicken breast

This dish looks quite impressive, but actually takes hardly any time to prepare! Slice a slit down the side of a chicken breast, and spread two teaspoons of pesto inside, along with a slice of mozzarella. Spread another teaspoon of pesto on top, and finally top with more cheese and salt and pepper. Place the chicken in an ovenproof dish with sides, and bake in the oven at 180C for 20-30 minutes. Ensure the cheese is golden and the chicken is not pink inside before serving, perhaps with a salad. I’ve had so many compliments about this meal, and it’s so quick, cheap and easy, but most importantly, tasty!

Yorkshire pudding

What recipe post by a Northerner would be complete without a Yorkshire pudding! Pour 300ml milk and two beaten eggs into a jug. Sift in 130g of plain flour, and whisk with salt and pepper to form a smooth batter. You can either make a giant Yorkshire pudding in a large roasting tray or individual ones in a bun tray. Either way, before you pour in the batter heat up a few tablespoons of oil in your tin in the oven at 200C for a few minutes to get really hot. This will make sure your Yorkshire puds rise beautifully! Pour the batter into the tin, and cook until well-risen and crisp. They can be eaten on their own (with maple syrup is a particular favourite of mine) or with a roast dinner or sausage and mash.

Happy cooking!

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