Aberdeen Football Club Community Trust - Fit Fine | Part 3 Aberdeen Football Club Community Trust - Fit Fine | Part 2 So far We have had a great time over the last 6 weeks, starting things off nice and simple with some fresh soup, trying out a lovely curry, an alternative to a take away burger and chips, and a veggie chilli. Week 5 In week 5 we went for a cottage pie (recipe below) that uses some lentils to replace some of the mince (this gives it a great viscosity without losing any of the flavour or texture). This is a favourite of mine, so I had been really keen for the guys to try it out and being the stars that they are they were game to give it a go. I had changed the recipe a little bit to suit the group as they were not keen on too much potato, we replaced a 3rd with parsnip and another 3rd with sweet potato, if anything this only made the dish better. Week 6 Week 6 saw us make an Italian chicken baked parcel (recipe below) that is absolutely packed with flavour and is as simple to make as it could be. I had wanted to show the guys that we could make simple food that takes minutes of preparation, gets thrown into some foil, then popped into the oven. This recipe can be used (with slight adjustments) with all kinds of meats, fish, or just a mixture of tasty vegetables. Donation The guys also brought in more food to donate to CFINE’s food bank, approximately 30kg this time, that’s 50kg they donated between them, we really appreciate this support, especially at this time of year when donations tend to slow down and our stocks can get really low, couple this with the rise in demand that we have seen lately and every donation becomes crucial to us in order to keep the food bank open. Until next time All in all the classes were a run away success and we look forward to working with AFCCT again in the very near future. Cottage Pie Ingredients 125g lean minced beef (12% fat) 50g red lentils 1 onions, chopped 2 carrots peeled and chopped 1 tbsp Worcestershire sauce 1 tbsp tomato purée 1 beef stock, cubes dissolved in 425ml/¾pint boiling water 1 tsp cornflour 150g potato, peeled and cube 1 parsnips, peeled, cored and chopped 150g Sweet potato. 2 tbsp skimmed milk Method Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well. Add the Worcestershire sauce, lentils and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened. Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes (add sweet potatoes after the first 5 mins) or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency. Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage. Italian Chicken Baked Parcels Ingredients 2 Chicken Breasts, diced 2 teaspoons olive oil salt and fresh ground pepper , to taste 2 garlic cloves , chopped 1 onion , thinly sliced 1 red bell pepper, roughly diced 1 yellow bell pepper, roughly diced 1 courgette, roughly diced 1 Teaspoon mixed herbs (or teaspoon 1each of fresh, chopped, basil, rosemary, and oregano). 1 teaspoon of paprika (optional) Method Preheat oven to 200c/180c fan/gas mark 5 In a large bowl or ziplock bag mix all ingredients together. Divide the mixture between 2 x 12" square pieces of aluminium foil, pull in the edges and scrunch them together. Put on a baking tray and bake for 30 mins, or until chicken is cooked through.