Aberdeen Football Club Community Trust - Fit Fine | Part 2 Aberdeen Football Club Community Trust - Fit Fine | Part 2 Readers of the last part of this saga will remember that we are working together with the AFCCT and a team of guys who have been brought together by their love of AFC and a desire to get healthy. Well weeks 3 and 4 had mixed results. Week 3 On week 3 we made Spicy Bean Burgers and Potato Wedges (my take on take away burger and chips, recipe below), and these seemed to go down really well with everyone in the group but one, who shall remain nameless, he just could not handle mixing the mashed bean mix by hand and consequently informed me the week after that he couldn’t eat it. He was alone in his judgement though with the rest of the group reporting back that they and theirs had really enjoyed it (one of the guys had to do extra wedges for his Dad as he couldn’t get enough of them, and I guess that a wee over indulgence is ok if it is only once in a while). Week 4 We went again with a veggie option, this time we made a mixed bean chilli (again recipe below), this one turned out a wee bit mushy as I think the peppers and courgettes could have done with slightly less time than they got, I have adjusted the recipe now, retried it and it works just fine. Both weeks the kitchen had a real buzz about it, the guys seemed to be having a great time and had taken in 2 huge bags full of goods for our food bank – thanks for that guys, we sure can use it just now – that I weighed in at 20kg (if carrying that lot in wont get them fit I don’t know what will). Recipes Spicey Wedges Ingredients 1 Baking Potatoes ½ Vegetable oil (optional) 1 teaspoon of either Paprika or curry powder Pinch of Salt to taste Pinch of pepper to taste Preheat oven to 200/180fan/gas6 Wash Potatoes and cut into wedge shaped chunks. Put potatoes in a large bowl, add oil and spices and mix well with hands coating potatoes well. Spread potatoes evenly on a baking tray, Bake in oven for 30 mins or until soft and well browned turning once during cooking. Spicey bean Burgers Ingredients 1 x 400g tin of kidney beans. 1 smallish onion, peeled and finely chopped. 1 large carrot, grated. 1 teaspoon (1.5g) ground cumin. Pinch of salt 1 Tsp. Garlic Powder. 1 Tsp. Smoked Paprika (optional) a stem (1g) of fresh coriander, finely chopped. 1 Tsp. veg or sunflower oil, plus 2 Tsps. to fry the burgers 1 heaped teaspoon flour, plus another to shape the burgers Method Drain the kidney beans and rinse in cold water. Put into a saucepan and cover with cold water. Bring to the boil, then simmer for 10 minutes to really soften. Put the onion, carrot, cumin, coriander, garlic, salt and paprika into a medium frying pan. Add 1 Tsp. of oil and cook on a low heat to soften. Add cooked beans remove from the heat and mash together until you have a smoothish puree, like a mashed potato consistency. Stir in the flour to stiffen. Add salt to taste. Heat the remaining oil in the frying pan on a medium heat. With floured hands, take a quarter of the burger mixture and shape into a patty, fry for 2-3 mins each side or until well browned Mixed Bean Chilli Ingredients Teaspoon vegetable oil 1 onion, finely chopped 1 heaped teaspoon cumin 1 level teaspoon ground cinnamon 1 teaspoon of good quality dark chocolate 85% or more. 1 Pepper (mixture of red, green and yellow) ½ courgette 2 fresh chopped tomatoes 2 cloves of garlic 1 fresh chilli 1 x 400 g tins of beans, such as kidney, chickpea, pinto, cannellini (a mixture of these is better) Tablespoon of tinned or frozen sweetcorn (optional) 400 g tins of quality plum tomatoes Method Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely chop the garlic. Deseed and finely chop the chillies. Meanwhile, heat 1 teaspoon of oil in a large pan over a medium-high heat, add the onion, peppers and garlic, and cook for 5 minutes. Add the chilli and spices, and cook for a further 5 to 10 minutes, or until softened, stirring occasionally. Drain and add the beans. Tip in the tomatoes and sweetcorn (if using) then stir well. Bring to the boil, then reduce to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed. Taste and adjust the seasoning, if needed. Serve with Rice or Tortilla bread. For week 5-6 keep an eye on the site. If you would like more information on the ‘Cook at the ‘Nook’, click here or drop us an email [email protected] .