THE UCB COOKBOOK A round-the-world culinary adventure by our students and staff
TABLE OF CONTENTS 5 6 10 12-27 28-50 51-53 54-55 Welcome The Basics Essential Techniques and Tips Vegetarian / Vegan Meat / Fish Notes Acknowledgements
| 5 THE UCB COOKBOOK Food has an incredible power to bring people together, and at UCB, you’re joining a community that spans many cultures, backgrounds and experiences. In this book, you’ll find some of the favourite dishes of our students and staff, all lovingly shared to help you navigate student life while trying to eat well on a budget. Whether you’re homesick for familiar flavours, curious about cuisines from around the world or simply wondering how to transform basic ingredients into something extraordinary, this book has something for you. We’ve divided these community contributions by dietary choice. You’ll find sections on ‘Vegetarian and Vegan’ dishes and ‘Meat and Fish’ options. This will help ensure that, whatever you’re craving, you should be able to find it quickly and easily! There are speedy solutions from students who’ve mastered the art of eating between lectures, hearty comfort foods from staff who know the value of a satisfying meal, and adventurous dishes from our international community, keen to share a taste of home. WELCOME These recipes show beautiful diversity - an invitation to try something new, to connect with the stories behind the food and create your own memories around the table. So, whether you’re reaching for quick inspiration between classes or settling in for some serious and delicious cooking at the weekend, we hope you enjoy. Happy cooking and welcome to UCB!
6 | | 7 THE UCB COOKBOOK To begin your culinary journey at UCB, you don’t need a fullyequipped kitchen from day one. Here’s what you’ll actually need to create the delicious recipes in this book, plus some smart shopping tips to keep costs down. ESSENTIAL UTENSILS The must-haves • Sharp knife Your best friend for chopping everything from onions to chicken • Chopping board Get a decent-sized one that won’t slide around THE BASICS • Wooden spoon Perfect for stirring curries, pasta sauces and everything in between • Can opener Essential for tinned tomatoes, beans and coconut milk • Measuring jug and spoons For getting quantities right, especially with spices • Large mixing bowl Great for marinades and mixing ingredients • Colander / sieve For draining pasta and washing rice • Medium saucepan with lid Your go-to for rice, pasta, and soups • Large frying pan Perfect for stir-fries, chicken and crispy dishes Nice to have (but not essential) • Blender (though many recipes can be adapted without one) • Baking tray (if you want to try the roasted dishes) • Grater • Garlic press (or just use your knife) STORE CUPBOARD ESSENTIALS Spices and seasonings (Buy small quantities first - you can always get more) • Salt and black pepper • Garlic powder / granules • Cumin powder • Coriander powder • Garam masala • Paprika • Turmeric powder • Chilli powder (if you like things hot!) • Curry powder Oils and basics • Vegetable oil (for most cooking) • Olive oil (for dressings and Mediterranean dishes) • Tinned chopped tomatoes • Tomato paste / puree • Coconut milk (great for curries) • Plain yogurt • Lemon juice (fresh or bottled) • Soy sauce • Honey or brown sugar
8 | THE UCB COOKBOOK Pantry staples • Rice (basmati for curries, any long grain for general use) • Pasta (whatever shapes you prefer) • Plain flour • Onions (buy a bag - you’ll use loads!) • Garlic (fresh bulbs or pre-minced in jars) • Tinned beans (kidney beans, chickpeas) • Stock cubes or powder SMART SHOPPING TIPS Start small Don’t buy everything at once. Pick 2-3 recipes you want to try first and shop for those specifically. Share with flatmates Spices last ages, so consider splitting the cost of a spice collection with your housemates. Check international sections Many supermarkets have excellent international aisles, where spices and specialty ingredients are often cheaper. Frozen is fine Frozen vegetables, especially mixed veg and peas, are perfect for many of these recipes and won’t go off. Store well Keep spices in a cool, dark place and rice in airtight containers to make everything last longer. BUDGET-FRIENDLY PROTEIN OPTIONS Many recipes in this book work brilliantly with cheaper protein alternatives: • Eggs (great for fried rice variations) • Lentils (red lentils work in most curry recipes) • Tinned fish (tuna, sardines) • Chicken thighs (often cheaper than breast and more flavoursome) • Mince (beef or lamb - a little goes a long way) Remember, cooking is about experimenting and finding what works for you. Start with what you can afford, try the recipes that excite you most and build your kitchen confidence from there!
1 0 | | 11 THE UCB COOKBOOK Basic knife skills • Dicing Small, even cubes - perfect for onions, carrots and potatoes • Chopping Rough, uneven pieces - fine for garlic, herbs and quick cooking • Slicing Thin, even cuts - great for onions in stir-fries • Keep your fingers curved when holding food and cut away from your body ESSENTIAL TECHNIQUES AND TIPS Key cooking terms you’ll see • Sauté Cook quickly in a little oil over a medium-high heat • Simmer Gentle bubbling, not a rolling boil • Marinate Let ingredients soak in spices/sauce to absorb flavours • Season to taste Add salt, pepper or spices until it tastes right to you • Cook until tender When you can easily pierce with a fork Temperature guide • Low heat 1-3 on your hob (gentle simmering) • Medium heat 4-6 on your hob (most general cooking) • High heat 7-9 on your hob (boiling water, searing meat) • Oven temperatures Most recipes use 180°C (160°C fan) as standard MEASUREMENTS AND CONVERSIONS Weight conversions • 1kg = 1000g = 2.2 lbs • 500g = 1.1 lbs • 250g = 9 oz • 100g = 3.5 oz Volume conversions • 1 cup = 240ml = 8 fl oz • ½ cup = 120ml = 4 fl oz • 1 tablespoon (tbsp) = 15ml • 1 teaspoon (tsp) = 5ml • 1 litre = 1000ml = 4 cups (roughly) Handy measurements • 1 medium onion = 150g • 1 garlic clove = 3g • 1 lemon (juiced) = 30ml • 1 tin of tomatoes = 400g • 1 tin of coconut milk = 400ml Temperature conversions • 180°C = 350°F = Gas Mark 4 • 200°C = 400°F = Gas Mark 6 • 220°C = 425°F = Gas Mark 7 No scales? No problem! • 1 cup of rice = 200g • 1 cup of flour = 125g • 1 tablespoon of oil = 15g • A ‘pinch’ = about ⅛ teaspoon
| 13 THE UCB COOKBOOK As a vibrant and multicultural city, Birmingham has a whole host of places where you can source a huge variety of fruits and vegetables. In this section, you’ll find recipes that make full use of these ingredients, blending vegetables and proteins in beautiful flavour combinations to make everything from salads for summer afternoons to winter warming soups and sides. For ingredients and inspiration, head down to the famous Bullring Markets, where there’s an array of fresh and seasonal produce. Whether you’re looking for cassava root, ripe beef tomatoes, or herbs and spices from around the world, you’ll find everything you need for tasty and nutritious meals. If you’re a regular veggie eater trying to do your bit for the environment, or just want to eat something meat-free, there’s guaranteed to be something here for you. VEGETARIAN / VEGAN A delicious selection of veggie options bursting with freshness, colour and flavour.
1 4 | | 15 THE UCB COOKBOOK SIMPLE AND VERSATILE SALAD PICKLE LEAFY VEGETABLE Cooking instructions Ingredients Ingredients 1. Chop / slice everything. 2. Combine all your ingredients and enjoy! 1. Let your leafy greens soak in cold water for about 30 mins - that helps get rid of sand or grit. Meanwhile, boil the tomato so you can peel it easily, then chop. Chop the onion, garlic and ginger too. 2. In a bowl, toss together the chopped tomato, onion, garlic, ginger, turmeric, chilli powder (if using), salt and chillies. 3. After soaking, drain the greens well. Shake off any water and toss them into the bowl with the seasoned mix. 4. Bloom the spices: heat the oil with the spices until it’s hot - almost smoking. Then, pour it carefully right over the veggies in the bowl. You’ll hear it sizzle. That’s how you bloom the spices and get all that flavour. 5. Give everything a good mix so the hot oil coats the greens. And it’s ready! Eat it with rice, puffed rice, poha, roti…whatever you’re in the mood for. Something green e.g. lettuce, rocket, spinach, salad leaves Something crunchy – nuts or seeds of any kind Onion – any variety - red, white, spring Apple or pear Olive oil Something else – this is where you can go wild – boiled egg, tuna, cheese, beetroot, chicken, whatever you fancy! Why not try a different ingredient every time? Salt and pepper, to taste Leafy greens (spinach, kale, etc) Tomato 2 Garlic clove 1 White onion 1 Ginger 10g Green chillies (optional) 1-2 Turmeric powder, to taste Chilli powder, to taste Salt Cooking oil 2 tbsp Country of origin Fusion Country of origin Nepal Servings Up to you Servings 4-5 Recipe by Alma Aganovic Recipe by Nirajan Shah Cooking time 10 minutes Cooking time 30 minutes Cooking instructions
1 6 | | 17 THE UCB COOKBOOK QUINOA AND TOFU / HALLOUMI SALAD TARATOR (COLD SOUP) Cooking instructions Ingredients Ingredients 1. Dice your vegetables into small cubes, finely chop your parsley and separate in two equal bunches, zest, then juice your lemon in a bowl. 2. Heat 1 tbsp of the oil in a medium saucepan. Cook the onion and pepper for a few mins, then add the quinoa and cook for a further 3 mins. Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. 3. Heat the grilling pan. Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt – that’s your dressing. 4. Grill the halloumi OR tofu until both sides are golden and crisp. 5. Serve the salad with the grilled halloumi / tofu and pour the dressing over everything. 1. Mix the yogurt with the water with a whisk or a fork. 2. Peel the cucumber and cut it into small cubes. Add to the yoghurt mix. 3. Chop the garlic, dill and walnuts and add to the yoghurt and cucumber mix. 4. Add the oil and some salt, if desired. 5. Put in the fridge for several hours before you eat it, cold is best! Long cucumber 1 Greek natural yoghurt 400g Fresh dill 15g Garlic clove 3-4 Walnuts 20g Extra virgin olive oil, drizzle Water 350ml Salt, to taste Pepper, to taste Cooked beetroot (optional) 100g Halloumi or tofu 250g Small red onion 1 Large pepper 1 Fresh parsley, small bunch Lemon 1 Quinoa 200g Vegetable stock 500ml Oil 3 tbsp Sugar, large pinch Salt Country of origin Fusion Country of origin Mediterranean Servings 2 Servings 4-5 Recipe by Eleah Kenton-Howells Recipe by George Babalev Cooking time 25-30 minutes Cooking time 20 minutes Cooking instructions
1 8 | | 19 THE UCB COOKBOOK BUTTERNUT SQUASH AND POTATO SOUP Ingredients 1. Preheat the oven to 180°C degrees. 2. Peel and chop squash and get rid of the seeds, peel and chop potato (the same size as your squash), peel and half the onions. 3. Put all the vegetables on a baking tray layered with greaseproof paper. Coat with spices and vegetable oil, mix well and cook in the oven for 30 mins or until the vegetables are cooked through. 4. Meanwhile, dilute your bouillon cube with 1 litre of hot water. 5. Once your vegetables are cooked, put them into a deep pan, add the bouillon and blend until smooth. If you like, you can dilute the soup further by adding more water. Adjust seasoning to taste. 6. Add Greek yogurt, pumpkin seeds, chopped parsley and a light drizzle of extra virgin olive oil and serve. Whole butternut squash 1 Potato, medium 2 White onion, medium 2 Garlic clove 2 Bouillion (stock) cube 1 Cumin powder 1 tsp Turmeric powder 2 tsp Paprika 2 tsp Vegetable oil 3 tbsp Greek yogurt or sour cream (optional) 1 tbsp Pumpkin seeds (optional) 1 tbsp Parsley, fresh (optional) 5g Salt and pepper, to taste Country of origin Fusion Servings 4-5 Recipe by Varvara Vecerka Cooking time 60 minutes Cooking instructions
20 | | 21 THE UCB COOKBOOK DHINGRI DO PYAZA (STUFFED MUSHROOM WITH ONION SAUCE) Ingredients 1. Preheat the oven to 200°C / 180°C fan. 2. In a bowl, mix paneer, chopped onion, grated cheese, garam masala, cumin powder, salt, pepper and coriander. 3. Stuff each mushroom cap with the mixture and place on a lined baking tray. Brush with oil or butter. 4. Bake for 12–15 mins until mushrooms are tender and tops are golden. 5. Heat oil in a pan. Add sliced onions and cumin powder and sauté until soft and translucent. 6. Add ginger-garlic paste, turmeric, coriander powder, white pepper and salt. Cook for 2 mins. 7. Add cashew nuts and 2-3 tbsp water. Cook for 5 mins, then blend to a smooth sauce. Stir in cream. 8. Serve mushrooms on a bed of warm onion sauce. Garnish with fresh coriander, pickled onion, if desired. For stuffing Button mushrooms 6 large (approx. 150g) Paneer (grated) 50g White onion, small 35g Cheese 25g Garam masala ½ tsp Cumin powder ½ tsp Salt, to taste Black pepper, to taste Fresh coriander (chopped, optional) 5g Oil or melted butter (for brushing) 1 tsp For sauce White onion, medium 2 Cashew nuts or sunflower seeds 15g Ginger paste 5g Garlic paste 5g Turmeric powder ½ tsp Cumin powder ½ tsp Coriander powder ½ tsp White pepper ¼ tsp Salt, to taste Oil 1 tbsp Cream (optional) 15-30ml Water (for blending) 30-45ml Country of origin India Servings 2-3 Recipe by Siddharth Dhodia Cooking time 40 minutes Cooking instructions
2 2 | | 23 THE UCB COOKBOOK 1. Preheat oven to 250°C. 2. Peel and grate onions and potatoes. Then, squeeze them in batches to release as much of the liquid (starch) as possible. Discard this liquid and transfer the onions and potatoes into a large mixing bowl. 3. Add seasonings, flour and water to potatoes and onions. Mix thoroughly until the batter has a slightly wet feel, and is easily manipulated, but not completely fluid. Lower temperature to 200°C. 4. Generously grease a baking pan with oil and place it in the oven for 1-2 mins so that the oil heats up. 5. Carefully take the pan out of the oven and pour batter into it. Using a spatula, spread the batter out so it’s evenly distributed in the pan. 6. Return the pan to the oven and bake for 15 mins. Rotate the pan, and bake for an additional 15-20 mins. If the pie starts blushing too much, lower the temperature and cover it with greaseproof paper. A finished pie should have a golden crust with some crunchy, darker edges (you may have to add a few more mins to the baking time). 7. Generously paint the top of the pie with butter and return to a warm, turned-off oven for 5-10 mins. 8. In a small bowl, mix melted butter and garlic, or sour cream and garlic, and spread over kljukuša. 9. Serve hash brown potato pie as hot as you can handle it. Some people like it colder though, so adjust to your preference. This stores and reheats well, so you can eat it for lunch the following day too. Cooking instructions Ingredients Vegetable oil 4-6 Potato 900g White onion, medium 3 Salt and pepper, to taste (preferably coarse pepper) All-purpose flour 600g Lukewarm water 600ml Butter 4 tbsp Optional topping Garlic cloves, peeled and minced 6 Sour cream 500ml or butter 8-10 tbsp KLJUKUŠA (HASH BROWN PIE) Country of origin Bosnia Servings 8-10 Recipe by Alma Aganovic Cooking time 45-60 minutes
24 | | 25 THE UCB COOKBOOK DHIKRI (NEPALESE STEAMED RICE CAKE) KIRIBATH (MILK RICE) WITH LUNUMIRIS Cooking instructions Ingredients Ingredients 1. In a mixing bowl, add rice flour and a pinch of salt. Gradually add hot water while stirring with a spoon or hand. Mix and knead into a smooth, soft dough. It should be pliable and not sticky. Let the dough rest for 5–10 mins. 2. Take a small amount of dough (a tbsp) and roll it between your palms to form a long oval or banana-like shape. Traditional dhikris are thick in the middle and tapered at the ends. 3. Prepare a steamer or a large pot with a steaming tray. Grease the steamer tray with a little oil or ghee to prevent sticking. Place the dhikris on the tray with some space between them. 4. Steam for about 20–30 mins or until the dhikris are firm and fully cooked. You can test by poking with a toothpick - if it comes out clean, they’re ready. 1. Rinse the rice well and drain. 2. In a pot, add the rice and water. Bring to a boil, then reduce heat, cover, and simmer until the water is absorbed and rice is soft (about 15–20 mins). Short grain white rice 200g Water 350ml Coconut milk 1 can Salt, to taste 1 tsp These are listed in proportions rather that weight, so can be adjusted to any amount if you follow the proportions/cooking guide. Rice flour 2 cups Hot water 1 ½ to 2 cups Salt, a pinch Vegetable oil or ghee for frying Country of origin Nepal Country of origin Sri Lanka Servings 2-3 Servings 2-3 Recipe by Ashika Chaudhary Recipe by Hayley Dissanayake Cooking time 45 minutes Cooking time 60 minutes Cooking instructions “Kiribath is not just food - it’s part of tradition. It’s typically served at the start of a new year to celebrate a new beginning and represents prosperity, purity, and good fortune.” 3. Add coconut milk and salt. Stir gently. 4. Simmer on a low heat until the mixture becomes thick and creamy, stirring occasionally to avoid sticking. 5. Turn off the heat and let it rest for 5-10 mins. 6. Transfer the kiribath to a flat dish or banana leaf. Press it down to form a smooth, flat surface. 7. Let it cool slightly, then cut into diamond or square shapes before serving. TIP: Kiribath should be firm, but creamy, not runny, and can be made richer with more coconut milk and flavored with some cardamom pods and pandan leaf for aroma. Serve with lunumiris, recipe below.
2 6 | | 27 THE UCB COOKBOOK LUNUMIRIS – SRI LANKAN CHILI SAMBOL NIGERIAN JOLLOF RICE Ingredients Ingredients 1. Blend all the ingredients. Adjust salt, pepper and lime to taste. 2. Cut warm kiribath into diamond shapes and top with a spoonful of lunumiris for a contrast of creamy coconut rice, spicy heat and citrusy brightness. Serving suggestion Cut warm kiribath into diamond shapes. Top with a spoonful of Lunumiris and enjoy the contrast of creamy coconut rice with spicy heat and citrusy brightness. It’s a flavour explosion rooted in tradition. 1. Wash the rice until water is clear and set aside. 2. Blend your tomato, bell pepper, white onion, garlic, ginger and scotch bonnet until smooth, and set aside. 3. Chop red onion into small chunks and set aside. 4. On a medium heat, put oil in a large pot until slightly heated, then add red onion and tomato paste. 5. Add a pinch of the curry powder into the pot and fry until the oil is a deep red and the tomato paste has cooked a bit (DO NOT BURN). 6. Once this is done, you can add your blended mixture to the pot and stir together. You might want to turn the heat down a little, so it doesn’t splash everywhere. 7. After everything is combined, add your seasonings and stock and let the stew cook until oil has risen to the top with the lid slightly covering the pot. When this is done, you add the rice in and stir until combined. If it is too dry, add boiling water until the top or the rice is covered. 8. Cover the top of the pot with foil and cover with the lid, turning the heat down to low. Let the rice cook for up to an hour or until the rice is tender. Serve up with whatever protein you like and a side salad or coleslaw and enjoy! Red onion 1 Chilli flakes 2-3 tsp Lime juice, to taste 1-2 tsp Maldive fish flakes 1 tbsp Black pepper, to taste Salt, to taste Garlic clove (optional) 1 Stew: Tomatoes, canned, chopped 1 Vegetable oil 150ml Red pepper, medium 3 White onion 1 Red onion 1 Garlic clove 1 Scotch bonnet (optional, to taste) Tomato paste 2 tbsp Bouillion (stock) cube 2 Ginger powder 1 tsp Vegetable stock 600ml Black pepper ½ tsp Parsley, fresh (optional) 15g Curry powder 1 tsp Bay leaf, large 1 Long grain rice 675g Country of origin Sri Lanka Country of origin Nigeria Servings Up to you Servings 8-10 Recipe by International Student Recipe by Laurina D’Almeida Cooking time 10 minutes Cooking time 45 minutes Cooking instructions Cooking instructions
| 29 THE UCB COOKBOOK With only a few simple ingredients, you can add bold and exciting flavours to foods you’ve enjoyed all your life, using the wealth of knowledge and experience brought by staff and students to the melting pot of UCB. These recipes will give you the chance to experiment with indulgent dishes from all over the world. You can test out our range of tasty sides to start with or, if you’re confident, head straight for the mains. Cook a range of these dishes with friends, family or flatmates and enjoy a cultural feast with those around you! MEAT / FISH Find new ways to spice up your chicken, lamb, beef and seafood recipes.
30 | | 31 THE UCB COOKBOOK FRIED SPICED CHICKEN ON SKEWERS CREAMY COLCANNON Ingredients Ingredients 1. In a bowl, mix all the spices, yogurt, lemon juice, garlic, ginger, tomato purée, oil, and coriander. Slice chicken into 1.5cm thick stripes. Add the diced chicken and coat well. Let it marinate for at least 15–30 mins or overnight. 2. Soak wooden skewers in water for 20–30 mins (to stop them burning). Thread the marinated chicken onto the skewers. 3. Fry on a preheated pan with some oil for 3 mins each side. 1. Cut any large potatoes in half, leaving the skin on. Tip into a large saucepan of water. Bring to boil, then simmer for 15-20 mins, or until tender when pierced with a knife. 2. Heat about a quarter of the butter in a saucepan, then fry the bacon and half the cabbage in it for 5 mins. Turn off the heat and set aside. Drain the potatoes in a colander and peel while still hot. 3. Mash the potatoes until smooth. Heat the cream with the remaining butter and, when almost boiling, mix into the potato. Add the bacon and cabbage and mix. Season to taste with black pepper and salt. Potatoes (Maris Piper or King Edwards) 1kg Butter or Flora plant-based 100g Bacon or ‘facon’ 100g Savoy cabbage, small 1 Double cream or Flora Double 100ml Salt and pepper, to taste Chicken breast 400g Paprika 2 tsp Cumin powder 1 tsp Garam masala 1 tsp Turmeric powder 1 tsp Garlic puree 1 tsp Ground ginger 1 tsp Tomato puree 2 tbsp Plain yogurt 1 tbsp Lemon, juiced 1 Coriander, fresh 1 tsp Vegetable oil 1 tbsp Salt and pepper, to taste Country of origin India Country of origin Ireland Servings 2-3 Servings 3 Recipe by Hafiza Rasool Recipe by Chris Mathews Cooking time 30 minutes (30 minutes to marinate) Cooking time 45 minutes Cooking instructions Cooking instructions “Great Irish comfort food for cold winter nights. This can be eaten on its own, or served as a side dish with sausages, gammon or whatever you choose. It can be made veggie or vegan too (plant-based substitutes included).”
3 2 | | 33 THE UCB COOKBOOK CHICKEN TIKKA TANDOORI CHICKEN Ingredients Ingredients 1. Chop up the chicken, put into a mixing bowl and add the above ingredients in the order listed. 2. While adding to the bowl, mix, squidge and knead it all together. 3. Once it’s all kneaded together and mixed, you can either grill / fry it straight away, but it’s best if you bag it up and let it marinate in the fridge for a couple of hours or overnight. TIP: It goes well with Indian mint raita and rice! 1. Combine the yoghurt, oil, tandoori masala, lemon juice, salt and black pepper. 2. Blend or chop the garlic, chillies and ginger into a coarse paste. Add this to the yoghurt mixture. 3. Add the diced chicken and allow it to marinate for a minimum of 4 hours in the fridge. 4. Place the chicken in the oven on a grill rack for 15 mins at 180°C degrees or grill for 10 mins till golden and charred. 5. To finish, top with coriander and a squeeze of fresh lemon. Chicken thighs (boneless, skinless) 500g Greek yogurt 2 tbsp Olive oil 2 tsp Garlic clove 5 Birdseye chilli 2 Fresh ginger 30g Lemon juice 30ml 1 lemon Tandoori masala 2 tbsp Coriander, fresh 15g Salt and pepper, to taste Chicken breast 500g Garlic powder ½ tsp Onion flakes ½ tsp Cumin powder 1 tsp Coriander powder 2 tsp Garam masala powder ½ tsp Curry powder 1 tsp Black pepper ½ tsp Salt 1 tsp Lemon, medium ½ juiced Vegetable oil 3 tsp Chilli powder, optional, to taste Country of origin South Asia Country of origin India Servings 5 Servings 4 Recipe by Luke Roberts Recipe by Callum Barmi Cooking time 30 minutes Cooking time 40 minutes (4 hours to marinate) Cooking instructions Cooking instructions
3 4 | | 35 THE UCB COOKBOOK CHICKEN SOUP MOMO DUMPLINGS Ingredients for dough (8-10 dumplings) Ingredients 1. Boil up chicken in a pot of hot water, uncovered. Skim the soup to get rid of all the rubbish that floats to the top. 2. Chop potato into small cubes, set aside. Finely chop carrots, onion and celery. 3. In a separate pan, fry carrots and onion with oil until they are a golden colour. Add to your bouillon. 4. Add your potatoes and frozen vegetable (if using), season with salt, pepper and dried parsley. Cover the pot and bring it to a boil. Simmer till vegetables are cooked through. Adjust seasoning to taste. 1. For dough: mix flour and salt. Add water gradually and knead into a smooth, elastic dough. Rest covered for 20–30 mins. 2. Finely chop cabbage and squish out the water, chop carrots, onion, ginger and garlic. Chop the meat (if using). Add the seasoning and mix well. Optional: lightly sauté chicken/veggies with a few drops of oil. 3. Divide dough into 8–10 balls (8g each). Roll into thin discs (7–8 cm diameter). Add 1 tsp of filling per wrapper. Fold into pleats or desired shape. 4. For cooking, you can: steam: 10–12 mins, pan-fry and steam - fry base, then add a splash of water and cover to steam or deep fry (fry until golden and crisp). All-purpose flour 60g Water 50ml Salt 1g Vegetable oil 2g Ingredients for filling (chicken, veg, pork, beef) Cabbage 30g Carrot 15g White onion 10g Ginger, to taste 2g Garlic clove 1 Garam masala 2g Cumin powder 2g Coriander powder 2g Meat of your choice (or substitute with half a bag of cabbage) 15g Chicken parts of your choice (use bones for a better bouillon) 200g Potato 150g Carrots, small 2 White onion, medium 1 Celery 100g Dried parsley 5g Vegetable mix, frozen (optional) 250g Water Salt and pepper, to taste Vegetable oil 1 tbsp Country of origin Jewish Country of origin Nepal Servings 4 Servings 2 Recipe by Student Recipe by Safal Bhattarai Cooking time 60 minutes Cooking time 60 minutes Cooking instructions Cooking instructions
36 | | 37 THE UCB COOKBOOK 1. Cut your chicken into strips or dice, depending on your preference. 2. Blend the olive oil, celery, carrot, white onion and parsley (and/ or herbs of choice) together to form a paste or just throw in diced up with the oil. 3. Braise or gently fry the blended vegetables and the garlic until soft. Remove from the pan. 4. In the same pan, add some oil of your choice and gently brown the diced or sliced chicken. You can flavour the chicken with other herbs or grated lemon zest and the juice of the lemon for a more Mediterranean feel. 5. Add in the cooked and braised veggies and stir well, coating the chicken. You can add white wine if you want to, let it simmer for 2 mins. 6. Add in the béchamel sauce and mix well. Cook until bubbling. TIP: Add milk if you want to thin the sauce a little, and serve with pasta or rice. For a pie, repeat and add the pasty lid. Cooking instructions Ingredients Chicken breast 200g Béchamel sauce - made fresh or from a carton or jar (white lasagna sauce in a jar will do) - Google the fresh made version Olive oil 1 tbsp White onion, medium 1 Celery, 1 or 2 stalks, depending on preference Carrot, small 1 Garlic - fresh or powdered Parsley - fresh or dried Herbs of choice - fresh or dried Lemon, zest and juice (optional) 1 Small glass of white wine (optional) or you can drink it while cooking, if you fancy rice or pasta of your choice CHICKEN NO PIE (THE INSIDE OF A PIE WITHOUT THE PASTRY) Country of origin Fusion (England and Italy) Servings 4 Recipe by Suzanne Smith Cooking time 30 minutes
38 | | 39 THE UCB COOKBOOK BLENDER PIE RECIPE (TORTA DE LIQUIDIFICADOR) Ingredients 1. Preheat your oven to 180°C. 2. Blend (in the blender) the eggs, oil, milk, flour, grated cheese, salt and baking powder until smooth. 3. Cook or prepare your chosen filling (e.g. shred cooked chicken, slice veggies and cheese). 4. Grease the baking tin. Pour half the batter into the tin. Spread the filling evenly on top. Pour the remaining batter over the filling. 5. Bake in the oven for 40–45 mins (180°C), until golden and a skewer comes out clean. Let it rest for a few mins, cut into slices, and enjoy! TIP: Try other fillings such as cheeses, veggies, tuna, sausages, cooked chicken, mince, ham and cheese - whatever you like! Eggs, medium 3 Vegetable oil 240ml Whole milk 480ml Plain flour 250g Grated cheese 50g Salt to taste (or 1 bouillon (stock) cube) Baking powder 1 tsp Country of origin Brazil Servings 6 Recipe by Luciana Iwasa Cooking time 60 minutes Cooking instructions Minced beef 500g White onion, small Beef stock 400ml Potatoes 400g Ready-made shortcrust pastry Butter 30g Milk, whole 15ml Salt and pepper Ingredients Cooking instructions 3. In the meantime, peel, chop and boil your potatoes in salted water for about 15-20 mins or until cooked. When done, drain and mash (but do not add milk or butter). 4. When the mince has cooled, spoon the mince into the mash – not the other way around – and try not to put too much of the liquid into the mixture – no one likes a sloppy pie! Put to one side. 5. Roll out the pastry to the size of x2 dinner plates – you want two separate rounds of pastry. Having greased a dinner plate with a bit of butter, lay one round of pastry on it. 6. Spoon the mince and potato mixture onto the pastry – making sure to leave a small space around the edge. Dampen the edge with a touch more milk. 7. Lay the second round of pastry on top and crimp the edges of the two rounds of pastry together with a fork to seal the pie. 8. Brush the top of the pie with a little bit more milk. 9. Bake in the middle of a preheated oven at 180°C for 20 mins or until the pastry is golden brown or as instructed on the package. PLATE PIE Country of origin England Servings 6 Recipe by Ben Pithouse Cooking time 60-90 minutes 1. Preheat oven to 180°C 2. Using a deep-frying pan, cook the mince and onion in the beef stock with a bit of pepper for about 40 mins. Allow to cool.
| 41 CHICKEN BIRIYANI CREAMY CHICKEN PASTA Country of origin Bangladesh Country of origin Fusion (Italy and Pakistan) Servings 2 Servings 4-5 Recipe by Ahmed Raiyan Ishty Recipe by Recipe by student Cooking time 40 minutes (30 minutes to marinate) Cooking time 40 minutes 40 | THE UCB COOKBOOK For the marinade: Chicken 150g (1-2 medium pieces, boned or boneless) Plain yogurt 2 tbsp Ginger paste ½ tsp Garlic paste ½ tsp Red chili powder ¼ tsp Turmeric powder, a pinch Coriander powder ¼ tsp Garam masala powder ¼ tsp Salt, to taste (about ¼ tsp) Lemon juice 1 tsp Green chili 1 (slit) Fried onions (beresta) 2 tbsp Vegetable oil 1 tsp For the rice: Basmati rice 100g (about ½ cup, soaked for 30 mins) Bay leaf, small 1 Green cardamom 1 Clove 1 Small cinnamon stick 1 Salt, to taste (½ tsp approx) Pasta, one bag Mushroom pasta sauce from Lidl Mixed vegetables White onion 2 Garlic granules 7g Chicken breast 300g Tomato puree 25g Double cream 150ml Vegetable oil, to fry Smoked paprika 5g Cheese, to taste Cayenne pepper, to taste Mushrooms (optional) Salt and pepper, to taste Ingredients Ingredients 1. Chop your chicken into approximately 2x2 cm cubes. Marinate with salt, pepper, cayenne pepper, smoked paprika and garlic granules. 2. Chop onions and sauté with a bit of oil, add mixed vegetables and allow to cook. If you want to add mushrooms, chop them and add at this stage. Season with salt and pepper. 3. Put water on to boil (with a tsp of oil and ½ tsp salt). Cook your pasta as per instructions on the pack. 4. In another pan, cook your chicken breast for about 7 mins until it’s fully cooked and let it rest for a min. 5. In a big pan, combine your vegetable mix with chicken, add tomato puree, fry on medium low heat for 5 mins while stirring. 6. Add your double cream, mix and let it simmer for another 5-10 mins, check and adjust seasoning, if needed. Add cheese and mix it in (if you want to). Serve with your pasta. Cooking instructions 1. Marinate the chicken with the ingredients for at least 30 mins. 2. Cook the rice until 70–80% done, then drain. 3. Cook the chicken in a small pot or pan with a little oil until mostly done. 4. Layer the biryani: first chicken, then rice, then toppings (fried onions, ghee, etc). Cover tightly and place on very low heat (or on a tawa) for 20 mins (dum cooking). 5. Let it rest for 5–10 mins before serving. Cooking instructions
42 | | 43 THE UCB COOKBOOK For the chicken: 1. Cut chicken into small pieces. In a bowl, mix chicken pieces, salt, smoked paprika, garlic powder, chili powder and black pepper. 2. Heat oil in a pan over a medium high heat. Add chicken, cook until it’s cooked through and crispy. Set aside. For pico de gallo: In a bowl, combine chopped onion, diced tomato, cilantro, lemon juice, salt and black pepper, mix and refrigerate until ready to use. For spicy taco sauce: In a bowl, mix mayonnaise, sour cream, hot sauce (to taste), smoked paprika, salt, black pepper, garlic powder and lemon juice. Add water to achieve desired consistency. Stir in chopped cilantro. Fry tortillas: 1. Heat oil in a pan over medium heat. 2. Sprinkle mozzarella cheese on top and place cooked chicken on fried tortillas. 3. Close the tortillas and cook until crispy and golden brown on both sides. 4. Serve and enjoy your crispy chicken tacos! Cooking instructions Ingredients For the chicken: Boneless chicken thighs 1kg Smoked paprika 1 tsp Chili powder 1 tsp Garlic powder 1 tsp Garlic clove 2 Vegetable oil 15ml Salt and pepper For the pico de gallo: White onion 1 Tomato 1 Cilantro, fresh 15g Lemon juice ¼ tsp Salt and pepper For the spicy taco sauce: Mayonnaise ½ cup Sour cream ½ cup Hot sauce to taste Smoked paprika 1 tsp Garlic powder 1 tsp Lemon juice ¾ tsp Cilantro, fresh 15g Salt and pepper, to taste Tortillas, ready to use Mozzarella cheese, grated (optional), to taste CRISPY CHICKEN TACOS WITH SPICY TACO SAUCE AND PICO DE GALLO Country of origin Mexico Servings 6 Recipe by Mercedes Ellis Cooking time 45-60 minutes
4 4 | | 45 THE UCB COOKBOOK RICE WITH MINCE AND PEAS STUDENT CHILLI Ingredients Ingredients 1. Slice onion, then, in a wide pan, heat a drizzle of regular cooking olive oil and caramelise the onion until golden. 2. Add the mincemeat, spices and salt to the pan and fry off for about 10 mins on medium heat, squish the mince down with the back of a spoon and drain any excess liquid that builds up. 3. Heat up 3 ½ cups of boiled water for 2 cups of rice in a kettle. 4. In a separate pot, add the rice with a drizzle of vegetable oil and approximately ½ tsp of salt. Sauté the rice for a few mins, then add the boiling water. Bring to the boil, cover with a lid, then simmer for 12 mins. 5. Just before the rice is done, add the mincemeat mixture and peas. Stir everything together, then cover again with the lid and simmer for another 5 mins or so until the rice is fluffy and well done. 1. Cut all the veggies into small cubes, put on the side. 2. In a big, preheated pan, add oil and let it warm up. Fry off the beef with carrots and onions on a medium heat (keep stirring). 3. Once carrots are cooked through and meat has no pink colour, season it well with all the spices to your liking. Add red kidney beans (drain the liquid first) and stir, let it cook for about 2-3 mins. 4. Add the chopped tomatoes and passata. Simmer on a medium heat for 10 mins or until there are bubbles on the surface. Adjust the seasoning to your liking. 5. Serve with pasta, rice or mashed potatoes - it goes great with anything! You can add other vegetables too, just make sure they are cooked through. Minced beef 500g Carrots, medium 2 White onion, medium 2 Red kidney beans, canned in water 1 can Tomatoes, canned and chopped 1 can Tomato passata 1 carton Ginger powder ½ tsp Garlic granules ½ tsp Garam masala ½ tsp Paprika 1 tsp Turmeric ½ tsp Salt and black pepper Vegetable oil 15ml Rice or pasta Mincemeat (lamb or beef) 250g White onion, large 1 Seven spice 1 tsp Coriander, dried 1 tsp Black pepper ¼ tsp Basmati rice 350g/2 cups Peas, frozen 100g Vegetable oil 2 tbsp Country of origin Lebanon Country of origin Mexico Servings 3 Recipe by Student Recipe by Varvara Vecerka Cooking time 45 minutes Cooking time 45 minutes Cooking instructions Cooking instructions Servings 5-6
46 | | 47 THE UCB COOKBOOK Pilau: 1. Chop the garlic cloves and ginger into a paste. Separate all your spices equally into two halves (peppercorns, cumin, cinnamon sticks, cardamom and cloves). 2. In a large pot, add the chunks of beef, half the spices, a pinch of the garlic and ginger paste and cover with water. Boil until meat is tender. 3. Slice the white onions, peel potatoes and cut into cubes of four, cover with water. Rinse the rice and set aside. 4. In a separate pot, heat up the ghee and oil, add the sliced onions and fry until soft, add the second half of your spices, mix for 30 seconds, then add the remaining garlic and ginger paste. 5. Drain the potatoes and add them in, mix well. 6. Add the meat that’s been boiling, leaving the broth in the pot. Give it another mix and add the basmati rice. Give it another mix for 30-40 seconds. 7. Add around 4 cups of the broth used to boil the meat until the broth covers the rice and meat (two inches above is ideal). Season with salt and cover to steam for 15-20 mins. 8. Once the water has evaporated and the rice is cooked, you can serve with some kachumbari salad and enjoy! Kachumbari (tomato and onion salad): 1. Cut the red onion into thin slices and place in a bowl with a teaspoon of salt and let it sit for a couple of mins. 2. Squeeze the onion to release some juices (this is to get rid of the acidity). 3. Once the onions have softened, rinse and drain and put in a bowl. 4. Cut the tomatoes and chilli into thin slices (the same width as the onion), chop the coriander and add to the bowl. 5. Squeeze in half the lemon and season with salt to taste. Cooking instructions Ingredients Basmati rice 480g Chunks of beef (with bone attached) 500g White onions 3 Red onion 1 Potatoes 4 Tomatoes 5 Coriander 5 leaves Green chilli 1/2 Lemon 1/2 Cumin 6g Garlic clove 2 (7g) Knob of fresh ginger 10g Cinnamon sticks 4 Cardamom 4g Black peppercorns 4g Cloves 2g Ghee 5ml Vegetable oil 5ml SWAHILI PILAU RICE Country of origin Tanzania Servings 4-5 Recipe by Nadya Abdalla Cooking time 60 minutes
48 | | 49 THE UCB COOKBOOK LAMB RENDANG PRAWNS AND SPINACH PASTA Ingredients Ingredients 1. Grind the garlic, ginger, lemongrass and chilli (your spice mix). Dice lamb into medium-sized squares, drizzle with oil. 2. In a big, preheated pot, fry lamb with salt and pepper on a high heat. Add the spice mix, lower the heat to medium and cook for 5-10 mins. 3. Mix the rendang paste with coconut milk, add to the pot and simmer until the lamb is tender (or for about an hour). Add water, if needed. 4. Mix the carnation milk with the curry powder. Simmer for few mins while constantly stirring. Adjust the seasoning (add sugar and salt to taste). 1. Boil and salt the water for the pasta (add a spoon of oil to the water). Cook pasta as per instructions on the pack. 2. Chop garlic. 3. In a preheated pan, fry off the prawns on high heat with salt and pepper until a nice colour. 4. Lower to medium heat, add chopped garlic and spinach. Add a tiny bit of water and cover the pan with a lid, let it cook for 5 mins or until spinach looks half cooked. 5. Add single cream and mix it in. Once bubbling, set on the lowest heat (2-3 on induction) and cover with a lid, let it cook for 5 more mins. 6. When your pasta is nearly cooked, sieve it, but leave a tiny bit of water in (about 2 tbsp, it will thicken the sauce). Add it to your sauce, mix and cook for a couple more mins until your pasta is cooked. Prawns, raw 160g Single cream 150ml Pasta 200g Spinach 150g Garlic clove (to taste) 2 Salt and pepper Lamb 1 kg Garlic clove 4 Coconut cream, canned 1 Rendang paste 200g Lemongrass, small stalk or dry 10g Ginger, fresh 15g Red chilli, to taste 2-3 Carnation milk, canned (optional) 1 Curry powder 10g Sugar, to taste Salt, to taste Vegetable oil Rice or pasta Country of origin Malaysia Country of origin Fusion Servings 4 Servings 2 Recipe by Derrick Loh Recipe by Varvara Vecerka Cooking time 45 minutes Cooking time 20 minutes Cooking instructions Cooking instructions
Maybe you’ll stumble upon the perfect hangover cure after a night out in Birmingham, or perhaps you’ll call home and finally get your gran’s secret ingredient for her famous Sunday roast. You might experiment with a recipe from this book and create your own brilliant variation or discover a new favourite dish during your travels. Happy cooking! MAKE THIS BOOK TRULY YOURS The following blank pages are for your own discoveries 50 | | 51 THE UCB COOKBOOK AIR FRIED TERIYAKI SALMON Ingredients 1. In a bowl, mix soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Place salmon fillets in a shallow dish or zip bag and pour over the marinade. Let it sit for 10–20 mins (or while you prep your sides). 2. Preheat your air fryer to 190°C (375°F) or oven to 180°C. Lightly oil the basket or use greaseproof paper to prevent sticking. Place salmon skin-side down and cook for 7–9 mins (air frier) or 10 mins in the oven, depending on thickness. It should flake easily with a fork. 3. Serve with steamed rice or noodles, stir-fried veggies or edamame. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds. Salmon fillets 2 (150-180g each) Soy sauce 3 tbsp Honey or brown sugar 1 tbsp Rice vinegar or lemon juice 1 tbsp Garlic clove 1 Ginger, ground ¼ tsp Sesame oil 1 tsp Optional: sesame seeds and chopped spring onions for garnish Country of origin Japan Servings 2 Recipe by Hafiza Rasool Cooking time 30 minutes Cooking instructions
NOTES NOTES 52 | | 53 THE UCB COOKBOOK
| 55 THE UCB COOKBOOK This cookbook exists because of the incredible generosity and enthusiasm of our UCB community. What started as a simple idea has grown into something truly special, a celebration of the diverse flavours, cultures and stories that make University College Birmingham such a vibrant place to learn and grow. TO OUR RECIPE CONTRIBUTORS Our heartfelt thanks go to every student and staff member who trusted us with their culinary treasures. To those who submitted recipes that evoke memories of family kitchens and childhood celebrations, thank you for bringing those flavours to our UCB family. To the students who perfected budget-friendly meals in tiny kitchens and shared their discoveries, you’ve created lifelines for future students navigating their first taste of independence. Thank you to everyone who supported this project - the enthusiasm and community spirit that emerged around this cookbook perfectly captures what makes UCB special. ACKNOWLEDGEMENTS A special recognition goes to our international students and staff who have enriched this collection with recipes from around the world. Through your contributions, new students can taste the diversity of our global community and perhaps discover flavours that will become lifelong favourites. Finally, to every new student who will use this book. You are the reason this cookbook exists. We hope these recipes will comfort you when you’re homesick, make you feel proud when feeling adventurous, and nourish you when you need it most. Importantly, we hope they help you feel connected to the UCB community from day one. As you begin your own culinary journey, remember that every recipe in this book comes with an invitation - not just to cook, but to connect, to explore, and to make yourself at home in Birmingham. With gratitude and best wishes for your time at UCB. The UCB Cookbook team.
We’d love to hear how you got on and read your own recipes! Share your pics and videos on your socials and tag us. More about our UCB community
RkJQdWJsaXNoZXIy MjE2NjE4Ng==