Edward Oliver Greer

Blog: Recipe

Thursday 23 June 2016

Recipe, Scouting


Midweek recipe: Special Pasta

Many years ago I took over the role of catering the annual 6th Northwood summer camp. It’s a big task – nine days and up to thirty people is a lot of food. A couple of years in I started to bring my own recipes in to replace some of the older less successful. I compiled all Keith’s original recipes and my new ones in a handy recipe book we could use year after year. Here is one of my first creations, quick and simple and the Scouts seem to love it.

Serves 4

5 Sausages
150g Mushrooms
1 Onion
150g Garden Peas
500g Cream Cheese
3 tsp English Mustard
500g Fusilli Tricolour Pasta

Cut each sausages into five meatballs.
Slice the mushrooms and dice the onion.
Put pasta on to boil.
Fry the sausages, mushrooms and onion gently for 10 minutes, until the sausages are cooked through and the onions are just browning.
Spoon in the cream cheese and allow to melt.
Add the mustard and peas and allow to simmer for 5 to 10 minutes until the cheese begins to thicken to coat the sausages and vegetables.
Drain the pasta.
Stir sauce into pasta and serve.

Wednesday 8 June 2016



Midweek recipe: Porky schnitzel

Sometimes when it comes to dinner I make something up on the spot based on vague recollections of things i’ve eaten in the past. Monday’s dinner was rather delicious so I thought I’d share it with you all.

Pork schnitzelServes 2

2 or 3 pork leg escalopes
2 slices of brown bread
plain flour
1 egg
block butter
dried minced garlic
dried parsley

100g cous cos
1 courgette
1 carrot
a bit more butter

Turn your bread into breadcrumbs and put them in a shallow dish. Bet the egg into another dish. Tip some flour into a third, not too much you just need enough to coat the meat.
Make a schnitzel by coating the meat in a thin layer of flour. Shake off the excess then coat it in the egg. Again, shake off the excess then coat in the breadcrumb. Shake of the final excess and set aside.
With a mandolin or, because they are rather good at taking your finger off too, use a mandolin attachment in a food processor to thinly slice the courgette and peeled carrot.
Make up some couscous, 100g usually needs 160ml of boiling water and set aside to absorb. Boil extra water as a shortcut for later
Melt a generous knob of butter in a frying pan and add some dried garlic and parsley as it melts. Add the pork and fry on a medium-low heat for around 3 minutes on each side.
While the pork cooks, bring the extra water back to the boil in a saucepan and add the vegetables. They only need a couple of minutes.
When the veg is ready, drain it and mix it together with the couscous and a small knob of butter.
Serve the veg/couscous mixture onto plates and place a piece of pork on top. Garnish with some fresh parsley if you happen to have some.