Discover the joy of cooking and taste of this season with these King's Food recipes. To know the weekly menu of the food outlets on the campus, follow King's Food Instagram account and visit King's Food website.
 
Seasonal Mushroom Toast
Ingredients:
  • Mixed mushrooms - 30g
  • Sourdough (or any other bread)  - 2 slices
  • Eggs - 2
  • Butter - 20g
  • Gratted Parmesan - 20g
  • Olive oil - 2tbsp
  • Salt & pepper - to taste
 
 
Method to prepare
  • Using kitchen towel, gently clean the mushrooms and chop into similar sized pieces
  • Heat a frying pan on low heart before adding half of the butter. Once the butter has melted, add the chopped mushrooms and season with salt and pepper. Fry the mushrooms for 5-8 minutes, turning occasionally until tender and slightly browned
  • While the mushrooms are frying, toast the bread and spread with remaining butter Once cooked, remove the mushrooms from the pan and ser aside. Add the olive oil to the pan on medium heat. Once warm, break the effs into the pan and cook until the whites are set
  • Place the mushrooms on top of the toast and later with the egg and a sprinkle of Parmesan cheese. Drizzle with hot sauce for an extra kick
 

 

 
Moroccan Spiced Lamb with Slaw and Flatbread
Ingredients:
  • For the marinade:
  • 1 tsp cumin seeds
  • 1 tsp black peppercorns
  • 1 tsp juniper berries
  • Zest of 3 lemons
  • Zest of 4 oranges 
  • 8 rosemary sprigs 
  • 10 garlic cloves, crushed
  • 15g fresh coriander
  • Flatbread or pitta 
  • Salt and pepper
  • 1 lamb shoulder
 
Slaw:
  • ¼ cabbage, shredded
  • 2 carrots, gratted
  • ½ red onion, sliced
  • ½ cucumber, deseeded and grated
  • 10g mint, chopped
  • 10g parsley, chopped
  • Greek yogurt to bind
 
Hummus:
  • 500g scrubbed carrots
  • 1 garlic bulb, halved
  • 400g chickpeas
  • Juice of 1 lemon
 
 
Method to prepare
  • In a blender or food processor, blitz all the marinade ingredients. Lay the lamb in a large dish and cover in the marinade. Cover the dish and chill for 24 hours
  • After 25 hours, pre-heat the oven to 150c, gas mark 2. Scrub the carrots for the hummus and place on a baking tray with the garlic bulb. Place the lamb shoulder on top and cover tightly with foil. Remove the carrots and garlic when soft, about 45 minutes. Cook the lamb for 5-6 hours, until the meat is coming off the bone
  • To make the hummus, put the cooked carrots and garlic bulb in a food processor with the other hummus ingredients and blitz. Use a little far from the lamb to help blend. Season with salt and pepper to taste.
  • Mix all the slaw ingreadients in a bowl and add Greek yogurt slowly until it reaches the desired consistency
  • Using a fork, flake the lamb by pulling it off the bone and apart. Warm the flatbreads and serve on a platter with the lamb, hummus and slaw

 

 
 Almond Clafoutis
Ingredients:
  • 100g icing sugar
  • 200g ground almonds
  • ½ tsp cornflour
  • 100g melted butter
  • 100g milk(lukewarm)
  • 2 eggs, beaten
 
Method to prepare
  • Preheat the oven to 170c, gas mark 3. Grease 4 inch ovenproof dishes of ramekins or other oveproof containers. In a mixing bowl, combine the sugar, ground almonds, and cornflour. In a separate bowl, whisk together the melted butter, milk and eggs. Add the wet ingredients to the dry and combine. Cover and rest in the fridge for 20 minutes
  • After resting, the mixture should have thickene slightly. Use a spoon to fill the ramekins two thirds full
  • Bake in the oven for 40-50 minutes, until the top is golden. To check use a thick knife blade to pierce the top. If any mixture sticks to the blade, keep cooking
  • Seve warm in the ramekins, topped with a dusting of icing sugar and fruit