Exeter Food and Drink Festival Recipes

Hi,

Today myself and Alec Bourne, Head Chef at Exeter School, had a lot of fun at the Exeter Food and Drink Festival cooking up some nutritious and delicious snacks for the audience to try. I hope you got to see us and felt inspired to give the recipes a try! We are there tomorrow too!

Here are the recipes from this morning:

Hummus

Ingredients:

  • 1 clove garlic, thinly sliced

  • 1 tablespoon olive oil

  • 1 tsp cumin seeds (toasted in a dry pan for 2 minutes)

  • 1 can chickpeas, ¼ of water drained

  • 3 tbsp tahini

  • Juice of 1 lemon

  • Pinch of salt

 

Method:

1.     Heat the oil in a small pan and fry the garlic for 2 minutes

2.     Tip the garlic and oil into a large bowl and add the rest of the ingredients.

3.     Use a hand blender and blend until smooth consistency (or as preferred).

4.     Taste and season including more lemon juice as needed

5.     Will keep in an airtight container in the fridge for up to 1 week.

  

Herby Pea Dip

 Ingredients:

  • 2 cups frozen peas

  • 50g Parmesan cheese, grated

  • A small handful of mint, chopped (approx. 1 tbsp chopped)

  • A small handful of basil, chopped (approx. 1 tbsp chopped)

  • 1 clove garlic, thinly sliced

  • 1 tbsp olive oil

 

Method:

1.     Bring a small pan of water to the boil.

2.     Add the peas and cook for 2 minutes and then drain

3.     Drop the peas into a bowl or pan of cold water

4.     Heat the oil in a small pan and fry the garlic for 2 minutes

5.     Add the garlic and peas to a large bowl and add the rest of the ingredients

6.     Use a hand blender and blend until smooth consistency (or as preferred).

7.     Season according to taste

8.     Will keep in an airtight container in the fridge for up to 1 week.

 

Cannellini bean dip

Ingredients:

  • 1 tin cannellini beans, drained

  • 5 spring onions, roughly chopped

  • 1 clove garlic, thinly sliced

  • 1 tbsp olive oil

  • 1 tsp apple cider vinegar

  • 1 tsp sweet chilli sauce, or according to taste (this amount doesn’t lead to a spicy dip)

  • 2 tbsp extra virgin olive oil

  • salt and pepper to season

Method:

1.     Heat the oil in a small pan and fry the garlic for 2 minutes

2.     Tip the garlic and oil into a large bowl and add the rest of the ingredients.

3.     Use a hand blender and blend until smooth consistency (or as preferred).

4.     Season according to taste

5.     Will keep in an airtight container in the fridge for up to 1 week.

 

Oatcakes

Ingredients:

  • 200g medium ground oatmeal

  • 50g wholemeal flour

  • 25g porridge oats

  • pinch salt

  • pinch brown sugar

  • 75g unsalted butter

  • 75ml boiling water

  • 2 tbsp seed mix  e.g. poppy seeds, linseed, sunflower seeds

 

Method:

1.     Toast the oatmeal, porridge oat and seeds in a pan for 5 minutes, then transfer to a large bowl

2.     Add butter to the boiling water and mix

3.     Add butter and water mix to the oats and seeds along with flour, sugar and salt

4.     Combine well, but don’t overmix

5.     Grease baking tray

6.     Lightly flour worktop and roll dough to approx. 3mm thickness

7.     Cut into disks

8.     Bake at 180C for 20 mins

9.     Turn and bake for a further 10mins

 

Energy balls

Ingredients:

  • 100g dates

  • 70g ground almonds

  • 50g oats

  • 5 tbsp water

For rolling the prepared balls in:

  • Desiccated coconut

  • No added sugar cocoa or cacao powder

 

Method:

1.     Place the dates and water into a non-stick pan and heat gently until the dates form a smooth paste. 

2.     Add the ground almonds and oats and mix thoroughly

3.     Wet hands and take approx. a tablespoon of mixture and roll it between your palms to form a small ball.

4.     Roll the balls in desiccated coconut or cacao powder (or some in each) to prevent them sticking together.

5.     Will keep in an airtight container for up to 5 days.

 

Variations: you can add orange zest or 1 tablespoon of cocoa powder the mixture in the pan to give the balls a different flavour.  Or try adding some nut butter or different nuts finely chopped.

The far left shows the dates when they have formed a paste and are ready for the rest of the ingredients to be added. It will look dry when you start mixing in the oats, but keep mixing until you reach the far right!

RecipesRuth Harvey