Ration Challenge Recipes - Page 5

 

Kidney bean, rice and onion stew, served with savoury, salt pancakes: Georgie Braggins-Taylor

The recipe uses the whole week’s worth of kidney beans (1 tin, 400g un-drained weight) and my entire vegetable allowance, so plan accordingly.

Method: • Soak 85g of dry, uncooked rice (to bulk them out a bit!) overnight. • Boil in a pot with the kidney beans (with salt to soften the kidney bean skins) - do not drain the saltwater in the tinned kidney beans, use this to cook the rice in! • Add 30ml of vegetable oil • Finely chop 1 onion (my choice of vegetable for the week) and cook until the whole mixture is soft.

The pancakes:

(Bung the following in a bowl and whisk until it reaches the right consistency): • 30ml of vegetable oil • 60g of flour • 60ml milk • 1 egg • salt • water

Whisk until runny and smooth and then dry them in as dry a pan as you can get (conserving as much vegetable oil as possible to last me the whole week!)

Present however you fancy!

All ingredients serve 3 hungry people.

Earned rewards are the egg and the onion

Georgie's website: https://www.realhealthliving.net/post/recipes-on-rations?fbclid=IwAR1c99iGuA0XYH5kw1QpGLP-VSYNW_XTiba6cesCg9WxDQKMBLgS6mh0NzA

Chicken congee served with shallot and paprika pancake: Val Law

The pancake needs more work, the batter was too thin, but the taste was there. For chicken congee, heat small amount of vegetable oil in pan, fry chicken wing over low heat, add rice and continue to fry for around a minute. Add approx 5 times weight of rice boiling water, stir well, cover and simmer for 30 minutes checking it doesn't boil dry - add more water as necessary. After 30 minutes remove the chicken wing, add a very little salt to the rice and continue cooking until the required porridge consistency is reached. Remove meat from chicken bones, add back to congee. For pancake, beat 30 gms flour with 110 ml water and a little salt(I am going to reduce water next time) and let stand for at least 10 minutes. Chop shallot or onion finely, mix with a little of your chosen spice. Fry gently until softened. Pour batter into the pan, cook for 2-3 minutes until set, turn and cook the other side. This makes a tasty and filling meal.  

Earned rewards are the wing and the shallot

RC Crisps: Holly Newing

If you make pasta dough (just add enough water to flour and knead to make a smooth dough), then roll out very thin. Cut into whatever shapes you want and then fry. Season with salt and your spice of choice and you have a pretty good alternative to crisps!

If you make actual pasta then you can do this with your offcuts

Sardine Flatbreads (this makes 2): Josephine Hearn

100g flour, 60ml water (approx), 1/2 of a sardine, Salt (if reward met), Personal/team spice/s to taste (I used black pepper, chilli, garlic powder and cumin), Oil

Mix 100g flour, a generous pinch of salt and 60ml water - add a little bit at a time until the dough is a workable consistency but not sticky. Split in half and set to the side and rest for 10 mins.

Meanwhile - mix sardine with salt and spices until un-bound paste consistency and to your chosen taste.

Roll out dough with a little bit of oil on the work surface until it's a long rectangle, fold in edges (like a leaflet) and roll out again.

Spread on 1/2 the sardine paste, leaving about 2cm of dough at three of the edges (this prevents any of the sardine mix escaping later on!)

Roll up the dough from the sardiney edge until you have a log, pinch either end and wind this in on itself, keeping the seam inside, until you have a shape that resembles a spiral (or cinnamon swirl if you don’t mind being fooled!)

Leave to rest for 10 mins - whilst you roll out/roll up the other half!

Roll out into a flat circle (about 15cm diameter). You might get a couple of holes but this will just add a bit of crispy sardine flavour!

Brush each side with a little oil and fry in a hot dry pan until golden and slightly charred in places - this adds extra flavour.

Little tip: don't use a wooden rolling pin - if you do wrap it in a bit of clingfilm first - the sardiney smell might hang around!