Students at the University of Lincoln, who often find themselves regularly eating beans on toast and super noodles, were offered a cooking master class from MasterChef winner, Tim Anderson, when he visited the Tower Bar on Monday, February 27th.
The youngest ever winner of the cooking reality show began with a few basic kitchen tips before moving on to the first meal, an alternative to beans on toast, appropriately named “Toast on Beans.”
Before he moved on to the second meal, Tim assured onlookers of his target audience by comparing kebabs to sex, saying that: “people are ashamed to talk about it, they indulge in it (usually whilst drunk) and often regret it the next day.” Following this, Tim made a ‘stylish’ lamb kebab.
The finale of the night was the “Omelette Challenge,” which had three students competing to win a hamper full of spices and cooking aids, as well as £25 worth of vouchers for Tesco.
First year English and Journalism student Rosie Kelly, first year English Literature student Jessica Kment and first year Law & Politics student Rory Keegan were the three selected from the audience to have a go at making omelettes. The omelettes were judged by Tim himself, who deemed Jessica the winner.
While the lack of a microphone or any technical equipment meant that there were a few problems hearing Tim speak over a busy Tower Bar, the event on the whole was pretty successful and was received well by students.
Speaking after the event, cooking competitor Rosie Kelly said that she “liked that he explained a bit of the science of flavours.” She continued: “I’d definitely go to similar events; I was totally star struck by him.”
Toast on Beans
1 can butter beans
1 can chickpeas
1 can canneliini or borlotti beans
1 can peeled plum tomatoes
Handful fresh cherry tomatoes
1 clove garlic
A few leaves fresh basil
20g very hard cheese
½ loaf very good bread
Roughly chop the onion, garlic, and fresh tomatoes. Drain and rinse the beans. Heat a little olive oil in a pan, then sautee the onion and garlic with salt and pepper until soft and slightly brown. Add the beans and tinned tomatoes and simmer for 5 minutes, then add the fresh tomatoes and cook for another 2-3 minutes. Toast the bread and chop into big croutons, and drizzle with olive oil. Ladle the beans into a bowl, top with grated cheese, croutons, and some torn basil.
The Sober Kebab
1 red onion
400g lamb neck
500g plain yogurt
4 cloves garlic
1 tsp cumin seeds
½ tsp ground cinnamon
2 cardamom pods, crushed
1 tsp coriander seeds
1/8 red cabbage
1 bunch fresh mint
4 pita breads
Roughly chop ¾ of the red onion and 2 cloves garlic. Heat some olive oil in a casserole or a saucepan with a lid. Saute the onion and garlic with salt and pepper briefly, then add the cumin seeds, cardamom, and coriander to toast lightly. Turn up the heat and add the lamb, stirring to brown evenly. Pour in the stout and 300g of yogurt and bring to the boil. Reduce to very low heat and cover. Let the meat braise for about 2 hours; the liquid should reduce to a thick sauce.
Meanwhile, finely slice the cabbage, cucumber, tomatoes, and remaining onion. Mince the garlic and some of the mint and mix into the remaining yogurt with a little salt and lemon juice.
To assemble, open the pita and stuff with the fresh veg, then the lamb and yogurt sauce.