Buffalo Chicken

Ingredients
For the brine - to make them juicy
1½ kg chicken thighs and drumsticks
180g sea salt flakes
90g soft dark brown sugar
2 tbsp chilli flakes
For the spice mix - to make them tasty
2 tbsp sweet smoked paprika
1 tbsp ground cumin
1 tbsp sea salt flakes
1 tbsp dark brown sugar
For the sauce - to add some heat
75g butter

125ml hot chilli sauce

1 tbsp maple syrup

Method
Put the chicken in a big bowl. In a pan, heat 1 litre of water with the salt, brown sugar and
chilli flakes. When it’s dissolved, add 2 litres of cold water and pour over the chicken. Put in
the fridge and leave for at least 2 hrs, but ideally a day or two. When you’re ready to cook,
take the chicken out of the water and pat dry all over with kitchen paper.
Heat oven to 180C/160C fan/gas 4. Put the smoked paprika, ground cumin, sea salt and
dark brown sugar on a baking tray. Mix them together, then roll the dried chicken pieces in
the spices, making sure everything is covered. Roast the chicken for 1 hr or until crispy and
caramelised.
Meanwhile, for the sauce, gently melt the butter in a small pan with the hot sauce and
maple syrup. When the chicken pieces come out of the oven, drizzle this sauce all over them
and give them a shake. Serve with a side of creamed corn.

S’mores Dip

Ingredients
200g milk chocolate

2 tbsp full-fat milk

350g mini marshmallows
To serve
100g digestive biscuits
100g strawberries, washed and hulled
100g pineapple
chunks
skewers

Method
Heat the chocolate, milk and 200g of the marshmallows in an ovenproof frying pan over a
low heat until melted and smooth. Top with the remaining marshmallows in circles so that the
whole surface is covered.
Grill on high for 1-2 mins until the marshmallows are toasted. Serve with digestives and
strawberry and pineapple skewers for dunking.
Tomato, avocado & corn salad with migas &
buttermilk dressing

Ingredients
125g coarse bread, such as sourdough (crusts removed)
2 tbsp full-fat milk

2 ½ tbsp olive oil

2 corn cobs
2 ripe, large avocados

1 large lime

, juiced
2 spring onions

, trimmed and sliced on the diagonal (use purple ones to add colour if you can find them)
600g tomatoes

(a mixture of colours and sizes is good), sliced horizontally, or halved if they’re small
For the dressing
115g mayonnaise
smidgen Dijon mustard
½ small garlic clove, grated
5g chives, finely chopped
125ml buttermilk

Method
Tear the bread into pieces and toss in a bowl with the milk and 1 tbsp of water. Leave to
soak for 20 mins. Gently squeeze the bread to remove some of the excess liquid (though not
all). Heat 2 tbsp of the oil in a large frying pan. Cook the bread over a medium heat, turning
every so often, until dark golden brown and crisp, then turn the heat down and cook until
the pieces are warm through to the middle. Season and cook a little more, turning the
pieces over. It will take about 15 mins to make the migas. Heat oven to 200C/180C fan/gas
6.
Meanwhile, hold a corn cob standing up in a shallow roasting tin. Using a sharp knife, cut
down the sides, removing the kernels as you work round. Toss the kernels with ½ tbsp of the
oil and a little seasoning. Roast in the oven for 20 mins, tossing after 15 mins. It should be
scorched a little at the edges.
To make the dressing, put the mayonnaise, mustard, garlic and chives in a bowl, then
gradually whisk in the buttermilk. There shouldn’t be any lumps of mayo left.
Halve and stone the avocadoes and cut each half into slices. Peel the skin from each slice.
Put the avocado in a broad shallow serving bowl and squeeze the lime juice all over them.
Turn over in the juice and season. Add all the other salad ingredients and toss together.
Spoon some of the dressing over and serve the rest on the sides
Cauliflower with Shrimp

Ingredients
1 cauliflower

, cut into small florets

2 x 57g tubs potted shrimps
25g butter

a few scrapes of nutmeg

pinch of chilli powder

squeeze of lemon juice
black pepper

, to serve
Method
Drop the cauliflower into boiling salted water and cook for 10-15 minutes, until just tender.
Drain and keep warm.
Melt the potted shrimps in a saucepan with the butter, nutmeg and chilli powder. When the
butter is very hot, but not boiling, add a squeeze of lemon juice, then pour the contents of
the pan over the cauliflower. Finish with a grating of black pepper.
Salmon & spinach with tartare cream

Ingredients
1 tsp sunflower or vegetable oil
2 skinless salmon fillets
250g bag spinach

2 tbsp reduced-fat crème fraîche

juice ½ lemon

1 tsp caper

, drained
2 tbsp flat-leaf parsley, chopped
lemon
wedges, to serve

Method
Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until
golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring
once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the
crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then
season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with
lemon wedges.
Strawberry Cheesecake

Ingredients
250g digestive biscuits
100g butter

, melted
1 vanilla pod
600g full fat soft cheese
100g icing sugar
284ml pot of double cream
For the topping
400g punnet of strawberries

, halved
25g icing sugar
Method
Launch step-by-step Watch recipe video
To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put
the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer
the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are
completely coated. Tip them into the prepared tin and press firmly down into the base to
create an even layer. Chill in the fridge for 1 hr to set firmly.
Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still
joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen
knife.
Place the cream cheese, icing sugar and the vanilla seeds in a bowl, then beat with
an electric mixer until smooth. Tip in the double cream and continue beating until the
mixture is completely combined. Now spoon the cream mixture onto the biscuit base,
starting from the edges and working inwards, making sure that there are no air bubbles.
Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave
to set in the fridge overnight.
Bring the cheesecake to room temperature about 30 mins before serving. To remove it from
the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the
cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in
a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the
remaining strawberries onto the cake, and pour the purée over the top.

Texas BBQ medley

Ingredients
1 large chicken

5 beef short ribs (about 3kg), ribs separated

2kg piece boned pork shoulder, rind removed
Texas barbecue sauce
sliced sweet white onions

and sliced gherkins, to serve

For the brine and rub
8 tbsp good-quality flaky sea salt
2 tsp fennel seeds

1 tbsp black peppercorns

3 bay leaves
2 tsp cayenne pepper
1 tbsp smoked paprika
2 tsp garlic salt
150g soft light brown sugar
50g golden caster sugar
You will need
wood chips (optional)

Method
You’ll need to brine the meat at least 24 hrs before your BBQ. First, spatchcock the chicken.
Flip the chicken over so the backbone is facing you. Use a sturdy pair of kitchen or poultry
scissors to cut down either side of the backbone, then discard. Turn the chicken over and
push down firmly on the breastbone to flatten out the bird. Make a few slashes in each leg
joint. (Watch a video showing how to spatchcock a chicken
at bbcgoodfood.com/videos/spatchcock.)
Put each cut of meat in a separate, large sealable bag. Sprinkle 1 tbsp salt into each bag
and massage it all over the meat. Squeeze the air from the bags, seal tightly and put in the
fridge for 24 hrs.

Tip the remaining salt, fennel seeds and peppercorns into a mortar. Tear the bay into small
pieces and add this too. Crush the ingredients with the pestle until finely ground. Add the
cayenne, paprika, garlic salt and sugars, and mix well. Remove the meat from the bags and
pat dry with kitchen paper. Cover each cut with the rub, making sure you get into every
nook. Return to the fridge for at least 1-2 hrs while you prepare the barbecue, or up to 24 hrs.
You’ll need to start the barbecue 7-8 hrs before you want to eat. Heat the coals and leave
them until ashen. Add your wood chips, if using. When the flames have died down and
you’re left with smoky cinders, push the coals and wood chips to one side of the BBQ pit,
then replace the grill and add the beef and pork, placing them above the empty side of the
pit – this will ensure the meat smokes but doesn’t burn. Pull down the lid and cook the meat
for 30-40 mins, turning every now and then, until a dark crust has formed around the meat.
Don’t be afraid to take it quite far, the crust should be almost black (but caramelised as
opposed to burnt). Heat oven to 140C/120C fan/gas 1.
Transfer the meat to roasting tins, wrap tightly with foil and cook in the oven for 5-6 hrs until
really tender.
When the meat has 1 - 1 1/ 2 hrs to go, reheat the BBQ and wait for the coals to turn ashen
before adding more wood chips. When the flames have died down, push to one side as
before. Put the chicken on the BBQ, bone-side down, above the empty side of the pit. Cook
for 20-25 mins on each side or until cooked through – check by piercing a leg to see if the
juices are clear, or use a meat thermometer to check the internal temperature has reached
70C. Wrap tightly in foil and set aside to rest.
After 5-6 hrs, the beef and pork should be really tender. Remove from the oven and leave to
rest for 15 mins. If you’ve made a BBQ sauce (see the Texas BBQ sauce recipe here), brush
this over the meat for a glossy finish. Remove any string from the pork and shred the meat.
Cut the chicken into portions and serve everything on a big platter with the sliced sweet
onions, gherkins and sides.

Fully loaded Cajun chicken burgers

Ingredients
4 skinless chicken breasts
2 tbsp olive oil

4 rashers smoked bacon

2 avocados

4 ciabatta rolls, split

4 thin slices of your favourite cheese
4 small handfuls baby spinach leaves
mayonnaise, to serve (optional)
For the cajun seasoning
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp paprika

Method
Mix the seasoning ingredients together with a good grinding of black pepper and a
sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the
chicken slightly, then drizzle half the oil over and toss in the seasoning until completely
coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each
side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut
sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of
spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then
alternate between a slice of chicken and avocado. Top with the bun, press down lightly and
serve.

Tomato, avocado & corn salad with migas &

buttermilk dressing

Ingredients
125g coarse bread, such as sourdough (crusts removed)
2 tbsp full-fat milk

2 ½ tbsp olive oil

2 corn cobs
2 ripe, large avocados

1 large lime

, juiced
2 spring onions

, trimmed and sliced on the diagonal (use purple ones to add colour if you can find them)
600g tomatoes

(a mixture of colours and sizes is good), sliced horizontally, or halved if they’re small
For the dressing
115g mayonnaise
smidgen Dijon mustard
½ small garlic clove, grated
5g chives, finely chopped
125ml buttermilk

Method
Tear the bread into pieces and toss in a bowl with the milk and 1 tbsp of water. Leave to
soak for 20 mins. Gently squeeze the bread to remove some of the excess liquid (though not
all). Heat 2 tbsp of the oil in a large frying pan. Cook the bread over a medium heat, turning
every so often, until dark golden brown and crisp, then turn the heat down and cook until
the pieces are warm through to the middle. Season and cook a little more, turning the
pieces over. It will take about 15 mins to make the migas. Heat oven to 200C/180C fan/gas
6.
Meanwhile, hold a corn cob standing up in a shallow roasting tin. Using a sharp knife, cut
down the sides, removing the kernels as you work round. Toss the kernels with ½ tbsp of the
oil and a little seasoning. Roast in the oven for 20 mins, tossing after 15 mins. It should be
scorched a little at the edges.
To make the dressing, put the mayonnaise, mustard, garlic and chives in a bowl, then
gradually whisk in the buttermilk. There shouldn’t be any lumps of mayo left.
Halve and stone the avocadoes and cut each half into slices. Peel the skin from each slice.
Put the avocado in a broad shallow serving bowl and squeeze the lime juice all over them.
Turn over in the juice and season. Add all the other salad ingredients and toss together.
Spoon some of the dressing over and serve the rest on the side.

Spicy pies with sweet potato mash

Ingredients
For the mash
1kg sweet potatoes

, peeled and cut into large chunks

2 tbsp milk

50g mature cheddar

, finely grated
For the mince
1 tbsp rapeseed oil

2 onions

, halved and sliced

500g lean beef mince (5% fat)
1 tbsp smoked paprika, plus extra for sprinkling
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp mild chilli powder
1 tbsp vegetable bouillon powder
400g can black-eyed beans
400g can chopped tomatoes
1 large green pepper

, diced
326g can of sweetcorn

in water
broccoli

or salad, to serve (optional)

Method
Boil the sweet potato for 15 mins or until tender, taking care not to overcook.
Meanwhile, heat the oil in a large, deep, non-stick frying pan. Add the onions, cover and
cook for 8 mins or until softened and starting to colour. Stir in the mince, breaking it up with a
wooden spoon until browned. Stir in all the spices and bouillon, then add the beans with their
liquid, the tomatoes and pepper. Cover and simmer for 20 mins. Stir in the corn with its liquid,
season and take off the heat.
While the mince cooks, mash the potatoes with the milk to make a stiff mash. Spoon the
mince into six individual pie dishes, top each with some mash, then sprinkle over the cheese
and a little paprika.
The pies can now be frozen. If eating straight away, put under a hot grill until piping hot and
the cheese is melted. To cook from frozen, thaw completely, then reheat in the oven on a
baking tray at 180C/160C fan/ gas 4 for 30-40 mins or until piping hot throughout. Serve with
broccoli or a salad, if you like, which will take you to all 5 of your 5-a-day.

Cheesesteak hot dogs

Ingredients
1 large rib-eye steak

(approx 300g)
3 tbsp olive oil

2 garlic cloves, crushed but whole

2 green peppers, sliced
4 hot dog buns
60g smoked cheddar, sliced, yellow mustard (we used French’s), to serve
2 tbsp crispy onions
Method
Season the steak well, then fry it with the garlic in hot oil for 4-5 mins on each side for medium
rare. Put the steak on a board to rest and discard the garlic.
Add the peppers and a pinch of salt to the pan with extra oil if needed and cook for 3-4
mins.
Heat grill to high. Thinly slice the steak. Fill each bun with a quarter of the steak, peppers and
cheese slices. Grill for 2-3 mins, drizzle with mustard and top with onions.

Creamed corn
Ingredients
75g butter

1 onion

, finely chopped
3 corn cobs
1 tsp sugar

125ml single cream

grated cheddar

or mozzarella
Method
Heat 75g butter in a heavy-based pan until foaming and fry 1 finely chopped onion for
about 5 mins. Cut the kernels off 3 corn cobs and add to the pan with 125ml water. Turn
down the heat, cover and cook gently for 10 mins. Add 1 tsp sugar and 125ml single cream,
season and cook, uncovered, for 5 mins more. Sprinkle the top with 50g grated cheddar or
mozzarella and cook for a couple more mins until melted.
American pancakes

Ingredients
200g self-raising flour
1 ½ tsp baking powder

1 tbsp golden caster sugar

3 large eggs
25g melted butter

, plus extra for cooking

200ml milk

vegetable oil, for cooking

To serve
maple syrup

toppings of your choice, such as cooked bacon

chocolate chips, blueberries or peanut butter and jam

Method

Watch recipe video

Mix the flour, baking powder, caster sugar and a pinch of salt together in a large bowl.
Create a well in the centre with the back of your spoon then add the eggs, melted butter
and milk. Whisk together either with a balloon whisk or electric hand beaters until smooth
then pour into a jug.
Heat a small knob of butter and 1 tsp of oil in a large, non-stick frying pan over a medium
heat. When the butter looks frothy pour in rounds of the batter, approximately 8cm wide.
Make sure you don’t put the pancakes too close together as they will spread during
cooking. Cook the pancakes on their first side for about 1-2 mins or until lots of tiny bubbles
start to appear and pop on the surface. Flip the pancakes over and cook for a further
minute on the other side. Repeat until all the batter is used up.
Serve your pancakes stacked up on a plate with a drizzle of maple syrup and any of your
favourite toppings.

Choc chip pecan pie

Ingredients
For the pastry
300g plain flour
75g salted butter, cubed
100g cream cheese
1 tbsp icing sugar
For the filling
150g salted butter
200ml maple syrup

250g light brown soft sugar

100g dark brown soft sugar
4 eggs

, beaten
1 tsp vanilla extract
400g pecans

, finely chopped
200g dark chocolate chips, or a bar, chopped
Method
First, make the pastry. Tip the ingredients into a food processor with 1 /4 tsp salt. Blend until
the mixture resembles breadcrumbs. Drizzle 2-3 tsp cold water into the funnel while the blade
is running – the mixture should start to clump together. Tip onto a work surface and bring
together, kneading briefly into a ball. Pat into a disc, wrap in cling film, and chill for at least
20 mins. Heat oven to 200C/180C fan/gas 6.
Remove the pastry from the fridge and leave at room temperature for 5 mins to soften. Flour
the work surface, then unwrap the pastry and roll to a circle the thickness of a £1 coin. Use
the pastry to line a deep, 23cm round fluted tin – mine was about 3cm deep. Press the pastry
into the corners and up the sides, making sure there are no gaps. Leave 1cm pastry
overhanging (save some of the pastry scraps for later). Line with baking parchment (scrunch
it up first to make it more pliable) and fill with baking beans. Blind-bake for 15-20 mins until
the sides are set, then remove the parchment and beans and return to the oven for 5 mins
until golden brown. Trim the pastry so it’s flush with the top of the tin – a small serrated knife is
best for this. If there are any cracks, patch them up with the pastry scraps.
Meanwhile, weigh the butter, syrup and sugars into a pan, and add 1 /4 tsp salt. Heat until
the butter has melted and the sugar dissolved, stirring until smooth. Remove from the heat
and cool for 10 mins. Reduce oven to 160C/140C fan/gas 3.
Beat the eggs in a bowl. Add the syrup mixture, vanilla and pecans, and mix until well
combined. Pour half the mixture into the tart case, scatter over half the chocolate chips,
then cover with the remaining filling and chocolate chips. Bake on the middle shelf for 50-55
mins until set. Remove from the oven and leave to cool, then chill for at least 2 hrs before
serving.

Smoky braised brisket

Ingredients
800g-1kg brisket, boneless
1 tbsp light muscovado sugar
For the spice mix
1 tsp smoked paprika
pinch chilli flakes
½ tsp garlic granules
½ tsp ground cumin
For the spicy gravy
1 dried chipotle chilli
1 tbsp beef dripping or neutral oil
1 onion

, sliced
1 carrot

, chopped
1 garlic clove, finely chopped
1 thyme sprig
1 bay leaf
1 star anise

1 lemon

, zested
800ml good beef stock
1 tbsp plain flour
1 tbsp butter
1 tbsp honey

For the soured cream

1 tbsp snipped chives
100g soured cream or crème fraîche
½ lemon

, juiced
To serve
jacket potatoes
buttered kale

Method
Rub the brisket with the sugar and 1 tbsp sea salt and let sit for 5 mins. Mix the spices and 1
tbsp pepper, then rub all over the brisket. Leave to marinate in the fridge for at least 1 hr, or
preferably more.
Take the meat out of the fridge 30 mins before cooking. Rehydrate the chipotle in hot water.
Heat oven to 140C/120C fan/gas 1. Heat a heavy-bottomed flameproof casserole over a
medium-high heat and add the dripping or oil. Brown the meat on all sides, then transfer to a
plate.
Add the onion, carrot, garlic, thyme and bay leaf to the casserole and fry over a medium-
high heat for 6-8 mins until aromatic, softened and starting to char and colour. Drain and
chop the chipotle and add to the pot along with the brisket, star anise, lemon zest and
stock. Bring the stock to a gentle simmer, then cover with a lid and put in the oven for 3 hrs or
until tender.
Remove the brisket from the casserole and wrap in foil to keep warm while you finish making
the spicy gravy. Put the casserole on the hob over a high heat and reduce for about 20 mins
until beginning to thicken. Stir the flour and butter into a paste and add to the casserole. Stir
until the paste has dissolved and the sauce is smooth and pourable. Season with salt and
honey until you’re happy with the flavour.
Mix the chives and soured cream with a squeeze of lemon juice. Unwrap and slice the brisket
and reheat the slices briefly in the warm gravy, then serve with crispy, salt-roasted jacket
potatoes, buttered kale and the soured cream.
 Group 3- X Galileo

American
Cuisine menu

Catherine Jumadiao
Roxanne Asogue
Lannah Moreno
Sofia Pataray
Joana Canales