Cooking as a student can be difficult due to lack
of funds or lack of cooking experience. Luckily Cathal Brugha Library has a
large collection of cooking and baking books, full of recipes waiting to be
discovered. The library holds books on world cuisine, cooking on a budget and
celebrity cook books. Take advantage of your library, it has everything you
need to eat well and eat healthy.
Here is an example of the wonderful recipes that
can be found at Cathal Brugha Library, taken from ‘Economy gastronomy: eat
better and spend less’ by Allegra McEvedy and Paul Merrett.
Chilli con carne
Serves:
4 preparation time: 20 minutes cooking time: 1 hour
2
tablespoons vegetable oil
1
onion, peeled and finely chopped
2
cloves of garlic, peeled and finely chopped
1
teaspoon ground cumin
1
teaspoon ground coriander
1
teaspoon chilli powder
1
teaspoon smoked paprika
350ml
red wine (2 glasses)
1
x 400g tin of chopped tomatoes
A
splash of Worchestershire sauce
2
red chillies, finely chopped
1/3 of your braised mince (800g)
20 mushrooms, thickly sliced
1 x 410g tin of red kidney beans
1 stock cube, made into 250ml stock
1 teaspoon ground coriander
1 teaspoon chilli powder
1 teaspoon smoked paprika
350ml red wine (2 glasses)
1 x 400g tin of chopped tomatoes
A splash of Worchestershire sauce
2 red chillies, finely chopped
Instructions
Heat
the oil in a large heavy-based saucepan and fry the onions and garlic until
softened and slightly browned. Stir in all the ground spices and then pour in
the red wine and let it simmer and reduce by about half.
Next
add the chopped tomatoes, Worchestershire sauce and chopped red chilli and
again let this simmer for a few minutes. Add your braised mince, mushrooms,
kidney beans and beef stock and cook this gently, uncovered, for about 45
minutes until it’s richly flavoured and thick in consistency.
·Undergraduate students – 6 items for 14 days
