Fuko cafes

Orzo risotto with lemon and fresh oregano

Orzo is a type of small pasta that looks like grains of rice. Using orzo makes this risotto lighter than the traditional recipe and it cooks faster too. It's a really simple recipe and the lemon makes it taste lovely and fresh.

Ingredients
large splash light oil
1 large banana shallot, peeled and finely chopped
1 large garlic clove, finely chopped
225g/8oz orzo pasta
650ml/23fl oz hot vegetable stock
small handful chopped fresh oregano
large k**b unsalted butter
½ unwaxed lemon, finely grated zest and juice
sea salt and freshly ground black pepper
Method
Heat the oil in a heavy-based saucepan over a medium–high heat and gently fry the shallot with a generous pinch of salt for 5 minutes, or until just translucent. Add the garlic and fry for a further minute.

Add the orzo to the pan, stirring until all the pasta is coated.

Add a quarter of the stock and turn down the heat to medium–low. Continue adding the stock a quarter at a time, stirring regularly until the pasta has absorbed all the liquid and is tender but still has a little firmness at the centre. You may need to add a splash more water, or you might not need to use all the stock.

Stir in the oregano, butter, lemon zest and juice, to taste. Season with salt and pepper and serve immediately.

This classic tuna pasta bake recipe is a student favourite and is tasty enough for a midweek family meal too.

Ingredients
600g/1lb 5oz pasta shapes such as fusilli, penne or farfalle
50g/2oz butter
50g/2oz plain flour
600ml/20fl oz milk
½ tsp mustard powder
200g/7oz extra-mature cheddar, grated
100g tin sweetcorn, drained
100g/3½oz peas
3 spring onions, sliced
2 x 185g tins tuna in spring water, drained
Method
Preheat the oven to 180C/160C Fan/Gas 4.

Cook the pasta in a saucepan of plenty of boiling water according to packet instructions. Drain and set aside.

Meanwhile, for the sauce, melt the butter in a saucepan over a low heat and stir in the flour with a wooden spoon. Cook for 1 minute, or until the mixture darkens slightly.

Slowly stir in the milk, stirring until smooth after each addition of milk. Stir in the mustard powder and continue to cook until the mixture thickens enough to coat the back of the spoon.

Remove the pan from the heat and stir in most of the cheese, and all the sweetcorn, peas and spring onion. Season with salt and pepper. Stir the cooked pasta into the sauce.

Spoon the tuna into the bottom of an ovenproof dish. Pour over the pasta and sauce. Tap the dish gently so the sauce pours into every nook and cranny. Sprinkle over the remaining grated cheese.

Bake for 15-20 minutes, or until the sauce is bubbling and the top is a golden-brown. Serve immediately.

Cider-braised cabbage wedges

Ingredients
1 tbsp olive oil

50g butter

2 red onions, cut into thin wedges
1 red cabbage

(about 800g)
3 bay leaves
3 thyme sprigs
1 small cinnamon
stick
150ml dry cider

50ml balsamic vinegar

50ml cider vinegar
400ml hot vegetable stock
50g dark brown soft sugar

Method
Heat the oil and butter in a large shallow flameproof casserole dish or frying pan over a medium heat. Add the onion wedges and a pinch of salt and fry for 15 mins or until softened and caramelised.

Cut the cabbage into 8-10 thin wedges, slicing through the stem but keeping a bit of it in each wedge so they remain intact. Nestle the wedges into the dish and add the bay leaves, thyme and cinnamon. Pour over the cider and vinegars and bring to the boil, then combine the stock and sugar in a jug before pouring this over. Season to taste. Bring to the boil, then reduce to a simmer and cook, uncovered, for 40-50 mins until the cabbage is tender with a slight bite and you have a glossy sauce. Can be made up to three days ahead. Reheat in the pan, or in the microwave in a heatproof serving dish.

Mexican beef chilli

A delicious one-pot of spicy braised beef is a great, stress-free way to fill up a hungry crowd

Ingredients
up to 6 tbsp sunflower oil

4kg stewing beef
4 white onions sliced
4 tbsp chipotle paste
8 garlic cloves, crushed
50g ginger grated
1 tbsp ground cumin
2 tsp ground cinnamon
1 tbsp plain flour
2l beef stock
3 x 400g cans chopped tomatoes
1 tbsp dried oregano

5 x 400g cans pinto or kidney beans
drained

Method
Heat a small drizzle of the oil in an extra-large flameproof dish. Brown the meat in batches, adding a drop more oil, remove from the dish and set aside. Add 1 tbsp oil to the dish, then the onions, and cook for 7-10 mins or until caramelised.

Stir the chipotle paste, garlic, ginger, cumin, cinnamon and flour in with the onions and cook for a couple of mins. Gradually add the stock, stirring all the time, so it’s fully mixed in with the other ingredients. Add the tomatoes and oregano, season and simmer for 10 mins.

Now tip in the beef, cover and simmer very gently for about 1 hr 45 mins until tender, removing the lid and adding the beans for the final 15 mins. If the sauce is thin, let it boil down for a further 5-10 mins with the lid off. Before serving, adjust the seasoning. Serve with the garlic bread and salsa.

Crispy topped Cumberland pie

This crisp, potato-topped pie is slow-cooked and inexpensive to make. It's a great family meal but smart enough for entertaining too

Ingredients
2 celery

sticks, sliced into 1cm pieces
1 onion, chopped
2 really big carrots, halved lengthways then chunkily sliced
5 bay leaves
3 thyme

sprigs
2 tbsp vegetable oil
1 tbsp butter

2 tbsp each plain flour, tomato purée and Worcestershire sauce
2 beef stock cubes, crumbled
850g feather blade beef, or other braising cut, cut into large chunks
850g large potato

25g each mature cheddar and parmesan, finely grated
Method
Heat oven to 160C/140C fan/gas 3. Soften the celery, onion, carrots, bay and 1 thyme sprig in a casserole with 1 tbsp oil and the butter for 10 mins. Stir in the flour, followed by the purée, Worcestershire sauce and stock cubes.

Gradually stir in 600ml hot water, then tip in the beef and bring to a gentle simmer. Cover and cook in the oven for 2 hrs 30 mins, then uncover and cook for 30 mins -1 hr more until the meat is really tender and sauce thickened.

Meanwhile, cook potatoes in a pan of boiling water until they’re not done but about ¾ of the way there.

Transfer meat to a baking dish. Slice spuds into 1cm thick rounds and gently toss with seasoning, the remaining oil and thyme leaves. Layer on the beef, scattering with the cheese as you layer. You can cover and chill the pie now for 1 day, or freeze for up to 3 months.

Increase oven to 200C/180C fan/gas 6 and bake for 30-40 mins until golden and crispy, and sauce bubbling if the dish went in cold. Serve with peas.

Delicious cake

Ingredients:

Milk - 250 Gram
Flour - 300 Gram
Jam - 200 grams (I have plum)
Salt - 0.5 Teaspoons
Sugar - 1 Tbsp. a spoon
Vegetable oil - 4 Tbsp. tablespoons (2 tbsp.spoons - in the dough, 2 tbsp.spoons - for lubrication before baking)
Butter - 30 Gram
Yeast - 10 grams (fresh, pressed)

Cooking:

In warm milk, add sugar, salt, yeast, pour 2 tbsp. tablespoons of vegetable oil.

Stir until smooth. Sift the flour, knead the dough and place it in the proofer for 1 hour.

Divide the finished dough into identical pieces, for example, into 20 pieces of 30 grams. Roll the dough into a small cake, put the jam in the center.

Gather the ends of the dough into a knot. Dip in melted butter and vegetable mixture. Put the blanks in a baking dish, pour the remaining oil on top of the dough.

Let the dough come up for 10-15 minutes, at this time preheat the oven. Bake the parser at a temperature of 180 degrees for 35-40 minutes, check the readiness, as everyone has different ovens.

To serve, turn the dish over onto a dish; if desired, you can sprinkle with powdered sugar.