SOUTH KILBURN COMMUNITY COOKBOOK - A collection of recipes shared by the residents of South Kilburn - Brent Council
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SOUTH KILBURN
COMMUNITY COOKBOOK
A collection of recipes shared by the residents of South Kilburn
Grab a taste of South Kilburn culture
FOREWORD SOCIAL VALUE
As a developer Higgins is committed to social value through working
Chippenham Gardens with the local communities around our projects and aims to create
a legacy which lasts beyond the project term. As such for the
Brent Council in partnership with Higgins are building 52 Chippenham Gardens project Higgins has worked with Brent Council
new homes, including 22 affordable homes for existing South and Community Engagement Specialists NewmanFrancis to develop a
Kilburn council tenants. The date of completion is Summer community cookbook concept to be led by residents. The cookbook
2022. has come together through local outreach including; door-knocking,
e-mails, newsletters, competitions, flyers, and online stakeholder
The redevelopment is part of the South Kilburn Regeneration events. Through these routes we have successfully brought together
Programme. members of the community to contribute their personal recipes to
this book, and to share with the wider community for years to come.
PRP Architects designed the scheme with inclusive The South Kilburn residents involved, have also shaped the style of
consultation for existing residents. the book to focus on the diverse culture of the area and have made
key decisions about the cookbook’s name and layout.
The scheme will be a car-free development but will provide
highway improvements and the adoption of Stuart Road, this The construction project team, who are part of managing the build
will include a controlled parking zone for existing residents. process on site, have felt embedded into the community since working
in the area, and through employment schemes, school engagement
A new high quality public square will also be delivered as part and hoarding artwork initiatives have gained an appreciation of
of the project. the culture and diversity of South Kilburn. The site team were also
pleased to be able contribute some of their recipes into the mix to
represent their roles in the new development.
CONTENTS 1 Introduction 2 Main Courses 4 Stir Fried Quinao & Vegetables with Fried Plantain (VE) 5 Liver & Bacon Pancakes 8 Corned Beef & Fried Dumplings 10 Black Bean & Sweetcorn Fritters with Mango Salsa (VE) 12 Fish & Chips with Tartare Sauce 14 Tarka Dhal 16 White Chicken Lasagne 18 Assorted Meat Soup 20 Attieke 22 Bariis Iskukaris 24 Rissois De Camaro 26 Kabuli Pulao 28 Desserts 29 Bread & Butter Pudding 31 Poached Pears with Shortbread & Chantilly Cream 34 Leamon Cheesecake 36 Cocoa Tea & Dumplings 38 Special thanks
INTRODUCTION
MAIN COURSES
Food and community are an integral part of the culture in South Kilburn.
Through engaging with residents over the past year, NewmanFrancis
Ltd, Higgins and Brent Council have worked together to collect the
wonderful and delicious recipes in this book.
Each recipe is unique, together they tell the story of the diverse
backgrounds and experiences of the residents of South Kilburn. Many
of these recipes have been passed down through generations, others
have been tweaked to truly capture the identify of the chef.
Many South Kilburn residents have cooked these recipes for one
another, sharing their food and culture with each other. Just by
sharing meals with their neighbours, the community in South Kilburn
has become closer.
Most of these recipes can be made with easy to find ingredients with
something for everyone, including vegetarian and vegan dishes.
1
STIR FRIED QUINOA & VEGETABLES
WITH FRIED PLANTAIN (VE)
______________________________________
INGREDIENTS This Caribbean inspired vegan recipe is real family
_________________________________ favourite, that can be made using lots of fresh ingredients
for quick and healthy family meal.
1 Ripe plantain (sliced)
2 Medium sweet potatoes
1/2 cup Quinoa METHOD
3 Tomatoes (finely sliced) _______________________________________
1 Red onion (or 3 spring onion)
6 Large leaves of dark kale (finely chopped)
2 cups Peas (frozen or fresh) 1. Using 1 tbsp of coconut oil, lightly sauté the sliced
2 Garlic cloves (sliced) plantain until lightly brown then add the garlic – do
2 tbsp Coconut oil not let the oil sizzle
1 tsp Himalayan salt
3 Springs fresh thyme 2. Dice the sweet potatoes and boil in a saucepan of
water until soft. Remove from heat, drain the water
and put under the grill to lightly brown slowly for
SERVES 2-4 40 minutes stirring halfway
_________________________________
by Andy Jeffrey 3. Bring the Quinoa to the boil in water then rinse off
with cold water
4. Add 1 cup of water to the quinoa, bring to boil
then turn down to simmer until there is barely any
water left, turn off heat and cover to steam
5. Transfer the quinoa into a frying pan. Add garlic,
thyme and the remaining coconut oil, then add
kale, peas, salt and sauté lightly for 10 mins. Cover
with lid, cook on a low heat stirring with a fork
occasionally until kale is semi hard and peas are
soft
6. Add chopped onions and tomatoes to the stir fry
again stirring for about 10 mins on a medium heat
7. Serve and sprinkle with pink salt and thyme to
taste
3 4
INGREDIENTS METHOD
_________________________________ _______________________________________
LIVER & BACON PANCAKES 450g Potatos (peeled)
110g Self-raising flour
1. Coarsely grate the potatoes and remove any
excess liquid
______________________________________ 85ml Milk
25g Butter 2. Sift the self-raising flower into a large bowl and stir
2 tbsp Vegetable oil in the milk. Add the grated potatoes and season to
25g Plain flour taste
1 tsp Mixed herbs
225g Lamb liver (cut into thin strips) 3. Melt quarter of the butter with a little bit of oil in
Liver and bacon is a classic Irish combination that has 8 Rashers bacon a frying pan. Add a quarter of the potato mixture
been enjoyed by families across the UK . 170g Cabbage (shredded) and spread out. Cook for 3 to 4 minutes on each
Salt & Pepper (to taste) side or until golden brown
4. Repeat with the remaining butter and potato
mixture to make 4 pancakes. Place in the oven to
keep warm
5. Mix the plain flour, herbs, salt and pepper and roll
the liver strips in the mixture to coat then fry in
the remaining oil for 2 to 3 minutes being careful
to avoid overcooking
6. Fry the bacon until crisp and cook cabbage in
lightly salted boiling water for about 3 minutes
7. Serve warm pancakes topped with liver, bacon
and cabbage. Season with extra black pepper and a
dash of maple syrup if you choose
SERVES 4-6
_______________________________________
by Mary O’Docadty
6
CORNED BEEF & FRIED DUMPLINGS
______________________________________
INGREDIENTS These Corned Beef and dumplings can be made using
_________________________________ store cupboard ingredients for a wallet friendly family
dinner.
For the corned beef:
1 can Corned beef METHOD
1 tbsp Salt _______________________________________
1 tbsp Black pepper
1 tbsp Mixed seasoning
100g Breadcrumbs 1. Sift the flour into a large mixing bowl, add in the
water and salt then kneed the dough to a soft
consistency adding more water if needed
For the fried dumplings:
2. Divide the dough into 10 palm sized balls, cover
3 cups Self-raising flour (sifted) and leave for 30 minutes in a warm, humid place
1 tbsp Salt
by Janne-Eve 1 1/2 cups Water 3. While the dough is rising, lightly fry the corned
2 cups Vegetable oil beef, breaking it up into small chunks and season
Growing up in St Lucia then moving to the UK, with salt, pepper, mixed seasoning and/or any
this dish reminds me of home. I used to cook additional seasoning of your choice
this with my mum as a young girl and still do to SERVES 2-4
this day. _________________________________ 4. Mix in the breadcrumbs to the corned beef
mixture and set aside
The ingredients in this dish are easily available
and affordable so we would cook this frequently. 5. Once the dumplings have increased in size, make a
This dish is very flexible, you can make it using hole in the middle using your thumb and stuff the
whatever ingredients you have in the cupboards. corned beef mixture inside being sure to seal the
If you have any vegetables that need using up dumplings after
you can add them to the beef mixture.
6. Add the vegetable oil to a heavy based pan and bring
up to a high temperature
7. Gently place the dumplings in the oil and fry
until golden brown. You may need to do this in
multiple batches
7 8
BLACK BEAN & SWEETCORN FRITTERS
WITH MANGO SALSA (VE)
______________________________________
INGREDIENTS
_________________________________
For the Black Bean and Sweetcorn Fritters:
1 Medium onion METHOD
1 Medium courgette _______________________________________
3 cloves Garlic
1/2 tin Sweetcorn
1/2 tin Black beans 1. Chop the mango into 1cm chunks then finely slice
150g Gram flour the spring onions, mint leaves and chilli (remove
1/2 tsp Chilli powder seeds for a milder chilli flavour)
1/2 tsp Salt
1/2 tsp Pepper 2. Zest the lime then toss all the ingredients together,
1 tbsp Onion powder squeeze the juice of half a lime over and leave at
1 tbsp Parsley room temperature
1 tbsp Coriander
175ml Water 3. Coarsely grate the courgette and place in a sieve.
3 tbsp Oil Use your hands to squeeze out any excess water
over the sink
For the Mango Salsa: 4. Finely chop the onions and drain the sweetcorn
the rinse the black beans
1 Medium mango
2 Spring onions 5. Put the gram flour into a bowl with the chilli
10g Fresh mint leaves powder then stir to combine. Gradually add the
1 Fresh chilli water and whisk to make a smooth batter
by Meslissa Facey (Higgins)
1 Fresh lime
6. Add the courgette, onion, sweetcorn, and black
I’ve been vegan for over two years and made beans to the batter and mix together
that change to improve my overall health as
SERVES 2-4
I had a bad diet and a few health issues. This 7. Heat the oil in the frying pan then gradually spoon
_________________________________
dish was one of the first things I made when I the mixture into the oil making sure each fritter is
became vegan. fairly thin so it cooks all the way through
Over the years I’ve tweaked the recipe to my 8. Fry until golden on each side being sure to flip over
liking and my friends and family love it. The the fritter half way through cooking
great thing about this dish is you have it as a
snack, lunch or dinner and you can prepare 9. Serve with mango salsa
the ingredients the night before to cook the
9 following day. 10
by Ross Blackshaw
FISH & CHIPS
Fish and chips are an iconic British staple food,
having been popular since the 1800s expanding
WITH TARTARE SAUCE
in popularity around London and the south east
in the 19th century.
______________________________________
Nowadays, fish and chips are most commonly
associated with British seaside resorts. INGREDIENTS Fish and Chips is a classic British dish and a take-away
_________________________________ favourite, with this fail safe recipe you can make the
perfect fish and chips at home.
For the fish and chips:
100g Plain flour METHOD
150ml Warm water _______________________________________
5g Fresh yeast
4 x 140g Cod supreme
1 Lemon 1. To make the batter, sift the flour and yeast together
2 Large potatoes then add the water and mix until smooth. Keep
2 cups Oil warm until bubbles appear in the batter. Season to
taste before using
For the tartare sauce: 2. Wash and peel the potatoes then cut into large
batons about 1cm wide
2 Gherkins
6 Capers 3. Dry the potato then fry in oil set to 130° for 5-6
1 tbsp Parsley mins or until soft but not coloured. Remove from
45g Mayonnaise oil and set to one side then increase oil temp to
180°
SERVES 4 4. For the tartare sauce, finely dice the gherkins into
_________________________________ 3mm cubes, chop the capers and parsley then
combine with the mayonnaise and season to taste
5. Season the fish to taste and lightly pat with some
plain flour and dip into the batter
6. Place the battered fish into the oil ensuring it does
not stick to the pan and fry for 5-6 mins depending
on thickness until just cooked then remove from
oil and place in the oven on the lowest heat
7. While the fish is resting in the oven, put the chips
back into the oil until golden
8. Slice the lemon into quarters and serve fish and
chips with tartare sauce and a lemon for garnish
12
TARKA DHAL
______________________________________
INGREDIENTS Tarka Dhal is an Indian staple , that is frequently enjoyed
_________________________________ by many families across South Kilburn. Just add rice for a
fantastic meal.
1/2 Toor Dal
3 cups Water
1 tsp Garlic (finely chopped) METHOD
1 tsp Ginger (finely chopped) _______________________________________
2 Green chilli
1 tsp Red chilli powder (optional)
1/4 tsp Asafoetida 1. Soak Toor Dal in Water for 10-15min before
1/4 tsp Turmeric cooking as this would make the Dal soft and
2 tbsp Oil decrease the cooking time
1 tsp Mustard seeds
1 tsp Cumin seeds 2. Pressure cook the Dal and wait for the pressure to
3 Curry leaves be released completely and then open the cooker
by Bari Patel
1 tbsp Fresh coriander leaves (finely chopped)
Salt (to taste) 3. Heat oil in a pan, add mustard seeds and
wait for oil to heat. Add Cumin
Seeds, asafoetida, turmeric powder, green
SERVES 4-6 chillies, ginger, garlic and curry leaves and stir
_________________________________ for 30 seconds
4. Add the spice mixture to the cooked dal along
with some salt to taste and mix well. To this add
the cooked Dal
5. Allow to simmer and cook for few minutes then
garnish with coriander and serve hot with rice
or naan
13 14by Samar Mansour
WHITE CHICKEN LASAGNE
I found this recipe online and have tweaked it
to include mushrooms as they are one of my ______________________________________
favourite foods. The great thing about this dish
is you can adapt it to include any vegetables
you like.
You can use store bought alfredo sauce to make
INGREDIENTS This white chicken lasagne is a new take on the Italian
it easy or you can make your own.
_________________________________ classic , perfect for a changing up family dinners.
1kg Shredded chicken
1 tbsp butter
150g Asparagus tips METHOD
1 tsp Garlic granules _______________________________________
150g Mushrooms
500g Cheesy Alfredo Sauce
400g Lasagna sheets 1. Cook and shred the chicken
2. Melt some butter in a pan and add the mushrooms
SERVES 4-6 and asparagus tips with a pinch of garlic granules.
_________________________________ Fry until soft
3. Mix the chicken, cheesy alfredo sauce and garlic
mushrooms and asparagus together in a large bowl
or pot
4. Starting with a layer of lasagne sheet on the bottom
of a deep baking tray, layer over the chicken alfredo
mix into a thin later no higher than 1cm
5. Alternate between the lasagne and chicken alfredo
mix until you reach the top of the pan
6. Bake in the oven at 200° for about 20 minutes
making sure to keep an eye on it
16ASSORTED MEAT SOUP
______________________________________
INGREDIENTS This meat stew is a firm family favorite, hailing from the
_________________________________ Caribbean.There are lots of fresh ingredients, perfect for
a family dinner.You supplement the meat in this recipe for
alternative favorite cuts.This can also be served with rice.
200g Mushrooms
1 Onion
2 Tomatoes METHOD
1 can Tomato puree _______________________________________
2 clove Garlic
300g Meats of your choosing
1 Maggi cube 1. Blend together the garlic, onions and fresh
3 bay leaves tomatoes
1 tbsp Olive Oil
1 cup Water 2. Add your choice of meats to the pan then add the
Pinch of Meat Seasoning blended garlic, onions and tomatoes then cook for
Salt & Pepper (to taste) a minute
by Grace Koroma 3. Add your seasoning, salt and pepper, bay leaves,
SERVES 4-6 mushrooms, olive oil and tomoto puree then leave
I chose this dish as it’s a very popular dish in _________________________________ to cook
Sierra Leone where I am from. I cook it a lot
and my guests love it! As soon as I make it it’s 4. When the meat starts to brown slowly add water
gone in minutes. People request the recipe from until you achieve your desired consistency
me so often so I thought I would submit it so
everyone can access it. 5. Add second clove of garlic and salt and pepper to
taste
The good thing about this dish is that you don’t
need to follow the recipe completely. This dish 6. Leave to simmer but keep tasting and feel free to
is completely flexible and can be altered to suit add additional ingredients
your tastes. You can add more spice or less
spice or use any meat or vegetables you have
at home.
17 18Attieke is a famous dish from the Ivory Coast
nicknamed ‘Couscous of Ivory Coast’. It is an
ATTIEKE
integral part of Ivorian cuisine that is made
from fermented cassava that has been grated
______________________________________
or granulated. The cassava is fermented in
water for several days then dried, crushed and
steamed to make the attieke.
INGREDIENTS This recipe for Attieke will give you an authentic taste
_________________________________ of the Ivory Coast. You could also serve this with fish or
chicken.
2 cups attieke
3 Tomatoes (finely diced)
1 Red onion (finely diced) METHOD
1 Green hot pepper (finely diced) _______________________________________
1/2 Maggi cube (optional)
1 cup water
Vegetable oil 1. Add the attieke to a large bowl and coak with at
least cup of water to get the grain. Separate by
mixing with your fingers
SERVES 2-4
_________________________________ 2. Place the attieke in a clean cloth over a steamer.
Tie the cloth at the top and leave to steam for 10
minutes
by Veronique Kehi
3. Open the cloth and stir the attieke then close the
cloth again and continue to steam for a further 10
minutes
4. Pour the attieke into a bowl and fluff with a fork
5. In a salad bowl, combine the tomatoes, red onion
and pepper then season with a dash of vegetable
oil and crumbled maggi cube
6. On a plate, place the attieke topped with salad
alongside meat or fish of your choosing
20BARIIS ISKUKARIS
______________________________________
INGREDIENTS This spiced rice dish an adaption of a classic Somali
_________________________________ dish, that has become real family favourite.
2 cups Basmati rice
2 Tomatoes (chopped)
1 Onion (chopped) METHOD
1 Cinnamon stick _______________________________________
5 Cloves
4 Whole cardamom pods
1 tsp Cumin seeds 1. Wash and soak the rice until ready for use
3 cloves Garlic (finely chopped)
4 tbsp Butter Ghee 2. Fry the lamb in butter until brown, then remove
1 lb Lamb (diced) from the pot leaving the butter
2 1/2 water
Salt (to taste) 3. Add the onions to the butter in the pot and
fry until slightly caramelised
4. Grind the cinnamon, cloves, cardamom pod and
cumin seeds into a fine powder and add to the
onions. Also add in the garlic
by Ali Ewes
5. When fragrant, add in the chopped tomatoes and
This is a popular spiced Somali rice dish. cook until they break down into a sauce
In construction, it is very similar to East
African pilau rice, however, instead of using 6. Add the lamb back into the pot and stir
vegetable broth or water to cook the rice,
this dish generally uses meat broth to add 7. Drain the rice and add to the pot with 2 1/2 cups
more flavour. of water and bring to a simmer
This recipe is an adaptation of the vegetarian 8. Once simmered, cover the pan with foil
Bariis found at the Somali Kitchen. It ensuring the pan is well sealed and leave to
has been reproduced and adapted with simmer for about 15 minutes
permission.While many recipes incorporate
a meat stock for cooking the rice, this one 9. Once simmered, mix again and serve
has used tomatoes.
This dish is very flexible, you can add SERVES 4-6
additional vegetables such as grated carrots _______________________________________
or sliced bell peppers for more texture and
flavour. I can also be topped with raisins or
21 almonds. 22RISSOIS DE CAMARAO
______________________________________
INGREDIENTS This Goan dish is perfect as a starter or a snack that
_________________________________ can be served with other dishes.
For the filling:
600g Prawns (shelled and veined) METHOD
1 Onion (finely chopped) _______________________________________
2 tbsp Lemon juice
1 jar Cheese sauce
1. Begin by boiling the prawns and mincing
For the dough: 2. Heat 1 tbsp of oil and fry the onion until soft, add
the minced prawns and fry for 3 minutes stirring
200g Plain flour regularly
1 cup Water
1 tbsp Butter 3. Add in the lemon juice and remove from the heat.
2 Eggs Stir in the cheese sauce and add salt to taste then
100g Dry breadcrumbs leave to one side
300ml Oil
4. To make the dough boil the water and add butter
and a pinch of salt then slowly stir in the flour
5. Remove from the heat and knead while warm
6. Roll our the dough and cut circles using a glass
7. Please one tablespoon of filling into each circle and
by Edmund Succour-Antao seal the edges together by pressing them down
We are from Goa but the recipe is originally 8. Dip into the egg and coat with breadcrumbs
from Portugal. It is very popular in Goa
where it is served at parties, weddings and 9. Deep fry until golden brown then allow to cool
special occasions or any kind of celebration. slightly
It is commonly served as a side or snack
alongside other dishes. SERVES 4-6
_______________________________________
23 24by Mirwais Salarzai
KABULI PULAO
______________________________________
INGREDIENTS This rice dish hailing from Afghanistan is perfect for
_________________________________ impressing guests or for a family dinner.
40ml Vegetable oil
1 Medium onion (finely sliced)
500g Lamb METHOD
2tbsp Garlic paste _______________________________________
200ml Water
2 tbsp Salt
2-3 tbsp Sugar 1. In a large pot add onion and half the oil then fry
1/2 tsp Green cardamom powder until light brown
1/2 tsp Whole spice powder
2 Carrots (finely sliced) 2. Add the lamb and sauté then add garlic paste and
40g Raisins fry until the meat changes colour
500g Parboiled rice
50g Blanched almonds (inc 10g for 3. Add the water and salt, cook until the water is
garnish) reduced by half and the meat is tender
4. Separate the meat from the stock and set aside
SERVES 2-4
_________________________________ 5. Continue cooking the stock until reduced
then strain and set aside
6. In a separate pan, add sugar and caramelise on a
low heat then add the lamb stock
7. Mix the whole spice powder and green cardamom
powder and set aside
8. In the frying pan, add the rest of the oil as well
as carrot and raisins and blanched almonds
9. To assemble, in a large pot add the parboiled rice,
stock, powder mix and fried mutton and stir
10. Top with the carrot and raisin mixture
11. Cover the pot with a thick cloth and lid, simmer on
a low heat for 10-15 minutes
25 12. Serve and garnish with remaining blanched almondsDESSERTS
INGREDIENTS METHOD
________________________________ _______________________________________
BREAD & BUTTER PUDDING 125g Unsalted butter, plus extra for greasing
4 tbsp Demerara sugar
1. Preheat the oven to 180 degreesC / 350 degree F
/ gas 4
______________________________________ 750g Plain panettone, or brioche loaf
1 Vanilla pod 2. Lightly grease a 28cm loose bottomed tart tin
300ml Double cream
300ml Whole milk 3. Bash 2 tablespoons of demerara sugar in a pestle
5 Large eggs and mortar until fine, then mix with the remaining
100g Golden caster sugar demerara so you have range of textures
Bread and butter pudding is a well know family recipe. 60g 70% dark chocolate
SERVES 4-6
With the addition of Panettone and dark chocolate this is 60g Bitter orange marmalade 4. Tip into the tart tin and shake around to coat. Tap
________________________________
a really indulgent dessert. gently then tip any excess back into the mortar for
later
5. Slice the edges off Panettone into strips and
use these to line the base and sides of the tart
by Paul Shadbolt (Higgins) tin, pressing down hard to compact and create a
pastry like shell
6. Halve the vanilla pod lengthways and scrape out
the seeds, then put the pods and seeds into a pan
on a medium heat along with the cream, milk and
butter and simmer for 5 minutes or until the butter
has melted
7. Meanwhile in a large bowl, whisk the eggs and
golden caster sugar for 2 minutes, or until smooth
8. Whisking constantly add the hot cream mixture to
the bowl until combined then discard the vanilla
pod to create the custard
9. Pour one-third of the custard into the base of the
tart and leave to soak in for a couple of minutes
10. Meanwhile, tear up all the remaining Panettone
into rough chunks, soak them in a bowl of creamy
custard for a minute or two (the more it sucks
up, the better). Then layer up in the shell you’ve
created while adding little chunks of chocolate and
dollops of marmalade between the layers
11. Pour over any leftover custard, leaving it to soak
in if necessary, then sprinkle with the remaining
demerara sugar
12. Bake for around 25 minutes or until set
13. Allow the pudding to rest for 10 minutes, then
serve with cream, custard or ice cream. It is also
29 delicious coldINGREDIENTS METHOD
________________________________ _______________________________________
POACHED PEARS WITH For the poached pears: 1. Preheat oven to 160° and melt the butter then mix
melted butter and vanilla sugar together
SHORTBREAD & CHANTILLY CREAM 2 Pears
50ml Water 2. Sieve the flour and salt into the butter and
______________________________________ 150ml Red wine
1/2 tsp Blackcurrant jelly powder
sugar mixture and stir until the ingredients have
combined then remove from the bowl and knead
1 Zest of one lemon lightly
1/2 Cinnamon stick
This recipe is a real show stopper, with lots of delicious 3. Roll out the dough between two sheets of baking
elements to impress your friends and family. paper until apprx .5cm thick then place in the fridge
For the shortbread: for 10 minutes
75g Butter 4. After 10 minutes, remove the dough from the
1/2 tbsp Vanilla sugar fridge, cut into biscuits using a knife or cookie
125g Flour cutter and prod with a fork to make holes in
Pinch Salt the biscuits and replace back into the fridge until
35g Caster sugar hardened
5. Once hardened, place in the oven until lightly
For the Chantilly cream: coloured then sprinkle with caster sugar and leave
150ml Double cream to cool
8g Icing sugar
by Ross Blackshaw 5g Vanilla essence 6. To make the poached pears, begin by peeling
and dicing the pears
SERVES 2-4 7. Put water, wine, sugar, jelly and chopped pears into
________________________________ a pan and lightly fry
8. Add lemon zest and cinnamon stick then bring to
a boil
9. Cover with baking paper and allow to simmer until
pears are cherry red in colour and a knife goes in
easily
10. Remove pears once cooked and reduce the red
wine sauce until syrupy then strain over pears
11. To make the Chantilly cream, whisk the cream, icing
sugar and vanilla essence until soft peaks begin to
form
12. To serve, place poached pears over shortbread
biscuit and garnish with cream on top
32LEMON CHEESECAKE
______________________________________
INGREDIENTS This lemon cheesecake is perfectly tart and can be made
________________________________ quickly to be enjoyed any time.
110g Digestive biscuits
50g Butter
25g Brown sugar METHOD
350g Mascarpone cheese _______________________________________
75g Caster sugar
1 Lemon (zested)
2 Lemons (juiced) 1. Place the digestive biscuits into a sandwich bag and
crush with a rolling pin
SERVES 4-6 2. Melt the butter in a saucepan then remove from
________________________________ heat and add brown sugar and crushed biscuits and
by Hamza stir until combined
3. Line the base of a 20cm loose bottomed cake tin
with baking paper then pour in the biscuit mixture
and flatten until even. Once flattened, place in the
fridge and leave to set for 10 mins
4. Beat together the mascarpone, caster sugar, lemon
zest and juice, until smooth and creamy. Pour into
the cake tin and leave in the fridge for at least 3
hours
5. Decorate to your liking or leave plain
33 34COCOA TEA & DUMPLINGS
_______________________________________
INGREDIENTS This recipe from St Lucia is the perfect comforting dish,
_________________________________ that can be enjoyed by everyone.
For the Hot Cocoa:
1/2 cup Cocoa (grated from a cocoa METHOD
stick (or high quality cocao power) _______________________________________
1 pinch Nutmeg
1 tsp Cinnamon powder
1 tsp Sugar 1. In a pot, boil the water and add grated cocoa,
1 1/41 Condensed milk spices and sugar to the water and let simmer for
1 1/2 cup Water 10 minutes
2. To make the dumplings, mix the plain flour,
by Janne-Eve For the Dumplings: salt, sugar and water until the mixture forms a firm
1/2 cup Water ball
100g Plain flour
1 pinch Salt 3. Tear off small sections of the dough and form into
1 cup Sugar balls then drop this into the hot cocoa tea
4. The dumplings are cooked when they float to the
SERVES 2-4 top
_________________________________
5. Pour tea into a mug and drop a few dumplings in
then enjoy!
35 36SPECIAL THANKS
Recipe Contributors
Ali Ewes
Andy Jeffrey
Bari Patel
Edmund Succour-Antao
Grace Koroma
Hamza
Janne-Eve
Mary O’Docadty
Melissa Facey
Mirwais Salarzai
Paul Shadbolt
Ross Blackshaw
Samar Mansour
Veronique Kehi
Higgins
Amy Ross
Melissa Facey
Leah Honychurch
Brent Council
James Cooper
South Kilburn Regeneration Team
NewmanFrancis
Alicia Newman
Amarjit Singh
Anita Blow
Daisy Banfield
37 38DISCOVER THE FLAVOUR OF SOUTH KILBURN THROUGH THE RECIPES IN THIS COOKBOOK Each recipe is unique but together they tell the story of a vibrant and diverse community.
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