Carers FIRST is very excited to tell you about a new on-line resource which you may find useful….Carers Cookery Club.
Carers FIRST has teamed up with Alan, whose mum is a Carer, to help, advise and explain to you ways to cook simple meals and to answer your questions about food and cooking that you may find you need some guidance or help with.
Alan is highly skilled and has been able to work in some of the best places in London and Europe as a chef, from the Award winning Mirabelle Restaurant, The Ritz Hotel, Claridges Hotel to the Michelin star Cafe Royale! His career has taken him into Switzerland and into the New Forest (Germany) until Alan’s health deteriorated and he was unable to work in the hospitality industry.
We would like the contents of this page to be led by Carers, so the more questions you ask and recipes you request the better! No question is too easy or hard...if you are wondering how to get your soufflé to rise, or tips for making an easy pasta sauce, Alan is your man!
With a basic ingredients you’ll have everything you need to put together delicious meals:
|In the cupboard
Chopped plum tomatoes
Peppercorns dried and fresh
Oil – Olive,sunflower, vegetable
Runny and thick honey
Stir fry sauce
Vinegar – malt, white wine, balsamic
|In the freezer
Frozen Bread whole or sliced
Frozen fish fillets
Frozen chicken pieces
Frozen fruit and berries
Vanilla ice cream
1. Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside.
Cut the cauliflower into small florette's. Cook in boiling salted water (add the lemon, to stop discolouration) for 2-3 minutes. Drain well in a tea-towel and set aside
To make the sauce:
2. Melt the butter over a medium heat in a saucepan add the flour and stir to form a roux mixture, (it will take on the appearance of good grainy sand) cooking for a few minutes.
3. Gradually whisk in the cold milk, a little at a time. (The cold milk mixing with the hot roux will help to stop the mixture becoming lumpy). Add the mustard and whisk in.
Cook for 10-15 minutes to a thickened and smooth sauce.(staring continuously event burning)
4. Meanwhile, preheat the grill to hot.
5. Remove the sauce from the hob, slightly cool add 175g/6oz of the cheese and the egg yolk and stir until the cheese/yolk is well combined and melted.
6. Add the macaroni to the sauce and mix well and sizzling old suit and. Transfer to a deep suitably-sized ovenproof dish.
Lay the well drained cooked cauliflower to a deep suitably-sized ovenproof dish, and season with salt and pepper.
Pour the sauce over gently
7. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill.
Cook until the cheese is browned and bubbling. Serve straightaway.
Note: If you feel uneasy making a fresh roux made sauce use the following instead:
Open a white pre-made cooking sauce, warm in a pan slightly then follow steps 5, 6 and 7 and serve (the egg yolk will help it set and colour)
We hope as many of you have a go. If you have any questions about this recipe or any other questions about food and cookery, email us at firstname.lastname@example.org and write ASK ALAN in the subject
Send us pictures of your creations and request other receipes..
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