Couscous has been around since the 13th century, it’s archaic and god damned delicious. There’s a million reasons why you should be eating couscous, it’s healthy as hell and cheap to boot! 

For me it’s been a real  game changer in my university packed lunches, it’s incredibly versatile and you can pretty much add anything you can think of to it. This recipe calls for five simple ingredients…. That’s right! JUST FIVE! 

Quit mucking about with flaky & soggy pre-packaged sandwiches and throw a big handful of couscous in some tupperware and be the envy of all your friends (Don’t forget a fork though, I did last week and it wasn’t pleasant) Expect many more couscous recipes to come, chorizo couscous is just the beginning. 

Shout out to my boy couscous, you the man!

Did I mention this was a pound for a kilo at LIDL? 

Chorizo Couscous Ingredients

Chorizo couscous

2014-10-22 09:36:17

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Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Prep Time

5 min

Cook Time

10 min

Total Time

15 min

Ingredients

1. 200g Couscous
2. 2 Inches of chorizo
3. 400ml stock (Chicken or vegetable advised)
4. 1 tsp paprika

Optional

1. Parsley to garnish

The Healthy Hangover - Student Food Blog. Student recipes and guides http://thehealthyhangover.com/

1) Slice up your chorizo, cut more than you’ll need as if you’re like me you’ll inevitably pick at it. 

2) You’re gonna want to fry your chorizo until it is crisp to release it’s delicious flavour. I generally dry fry mine but feel free to add oil… if you’re into that.

3) Add 200g of couscous to your chorizo pan, give it a stir to ensure the chorizo oil coats the couscous

4) I made 400 ml of vegetable stock with boiling water in a jug. Proceed to pour this onto your couscous until it is covered, measurements don’t have to be exact, just don’t drown it. Cover with a plate and leave it for 10 mins.

5) Take off the plate, add the paprika and then fluff the couscous. Then add the parsley to garnish. All done!

The post Chorizo Couscous appeared first on The Healthy Hangover - Student Food Blog. Student recipes and guides.

These were my staple food during my second year of university, just one with a pita alongside wedges can be a healthy and filling meal. I’ve been 

Fun Fact: I was vegetarian for 2 years during my adolescence… 

Chickpea Patties

2014-10-15 07:54:39

Serves 4

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Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Chickpea Patties

1. 1 can Chickpeas - 400g
2. Breadcrumbs (1 food processed / broken up slice of toast)
3. Handful of coriander
4. 1 tsp cumin
5. 1 tsp chilli powder
6. Lemon juice
7. Panko
8. Egg

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Chickpea Patties Recipe

1.) First things first, cut a white onion in half. Slice half of the onion and dice the other half (This is important and essential for chickpea patties)

2.) Toast up some bread and then put it through a food processor / break it up with a fork. Congratulations – you just made breadcrumbs! 

3.) Drain your can of chickpeas

3.) Add your breadcrumbs, chickpeas, roughly a handful of coriander, 1 tsp lemon juice, 1 tsp cumin, 1 tsp chilli powder and an egg to the blender (If you’re vegan at this point you could add flax seeds as a binding agent)

4.) Scrape out the food processor into a mixing bowl, add your chopped onion and mold together with your hands.

5.) Roll the fledgeling chickpea patties into a ball. It totally looks like birdfeeder ball at the moment but it will get better, honest.  6.) Quarter the ball (with your knife) and then flatten these balls into patty shapes. Put the chickpea patties in the fridge for 10 minutes to firm up

7) Remove your chickpea patties from the fridge and then pull out your secret weapon… PANKO. This stuff is great, it will make sure your patties crisp up loads within the oil (It’s used for Katsu curries) If you do not have any panko, dust the chickpea patties with breadcrumbs.

8.) The patties can be prepared in a variety of ways at the point, you can either bake in the oven at 180C until brown, grill in a George foreman or fry with 1 tbsp sunflower oil until both sides are brown and crispy. 

9.) Plate up! I love them in wraps with sweet chilli and avocado. If that’s not your jam then you could serve these chickpea patties cut up in a salad, pita or even with a fried egg on top!

The post Chickpea Patties appeared first on The Healthy Hangover - Student Food Blog. Student recipes and guides.

Making a spicy spatchcock chicken is incredibly easy, it doesn’t take much work but it does require patience. Marinating is important within this recipe, I’d advise leaving it in the fridge over night for the meat to take on all of the interesting flavours within the home-made marinade. This is a handy little guide on how to spatchcock a chicken.

How to spatchcock a chicken

2014-09-28 14:48:37

Serves 4

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Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Prep Time

20 min

Cook Time

1 hr

Total Time

1 hr 20 min

Ingredients

1. 1 Whole Chicken

Marinade

1. 1 tsp cumin
2. 1 tsp lemon juice
3. 2 tsp olive oil
4. 1 tsp smoked paprika
5. 1/2 tsp powdered ginger
6. 2 tsp dried chillis
7. 1 tsp water
8. 3 garlic cloves

The Healthy Hangover - Student Food Blog. Student recipes and guides http://thehealthyhangover.com/

 How to spatchcock a chicken

1) Begin by removing the backbone of your whole chicken, this will allow the chicken to be pressed flat within the baking tray.

2) Flip the chicken over and push down to break any remaining connective tissue.

3) Put all of your marinade ingredients into a food processor / blender.

4) Blend aforementioned mix.

5) My blender is not particularly very good at blending tougher solids, since it’s a smoothie maker – I had to shake it a lot and add some water to make the marinade abit saucier. 

6) This is what the marinade should resemble when completed.

6) Slash the skin of the chicken on the breasts and thighs, then cover the whole chicken with the mixture – making sure to get the garlic into the slits. After this you will have to leave it in the fridge, I marinaded mine overnight but you could do it for just an hour (But it would be less tasty)

7) Cook at 180C for an hour, or  until the juices from it are clear.

8) I enjoyed mine with a wholemeal pitta / salad with a thai style peanut dressing. It’s such a versatile dish that you can pair it with most things!

The post How to spatchcock a chicken appeared first on The Healthy Hangover - Student Food Blog. Student recipes and guides.

Raspberry & Banana Ice Cream

2014-09-20 14:19:39

Serves 1

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

Ingredients

1. 1 frozen banana
2. Handful frozen raspberries
3. You can add anything to the frozen banana to imitate ice cream flavours

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This recipe is fairly simple, I came across a couple of vegan food blogs that advocated this recipe since it’s dairy free and decided to add even more fruit.

Unfortunately it does require a lot of prep time (as long as the bananas take to freeze!)

1. Peel & chop your bananas

Chopped & peeled bananas

2. I like to lay them on parchment paper and then put them straight into the freezer.

2. Wait until bananas are frozen

3. Blend frozen banana chunks together with a handful of raspberries.

4. Scrape the mixture out of the blender & serve accordingly (Be sure not to tell your friends how simple it was to make!)

The post Raspberry and Banana imitation ‘Ice Cream’ appeared first on The Healthy Hangover - Student Food Blog. Student recipes and guides.

Anchovy & Red Jalapeño Pizza

2014-08-04 12:19:48

Serves 4

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Prep Time

40 min

Cook Time

20 min

Total Time

1 hr

Prep Time

40 min

Cook Time

20 min

Total Time

1 hr

For the pizza base

1. 350 g Flour
2. 200 ml Warm Water
3. 1tbsp olive oil
4. 7g Sachet Yeast
5. 1tsp salt

For the tomato sauce

1. 500g Passata
2. 3 cloves garlic

Toppings

1. 1 ball of light mozzarella
2. handful of cheddar cheese
3. Jar of pickled jalapeños
4. Tin of anchovy fillets in olive oil

By James Wragg

The Healthy Hangover - Student Food Blog. Student recipes and guides http://thehealthyhangover.com/

First things first, you’ll want to get the dough made – this is the most difficult part of the process but after this it’s plain sailing. Promise. If you’re clever you’ll have some dough in your freezer ready for thawing & baking.

Add the flour, yeast & salt into a large bowl and mix thoroughly. Make a well in the centre of this mixture.

Next, gradually add the water & olive oil to the mix – adding gradually to make sure you don’t saturate the dough. This stage can be done with a spoon if you’re not up for getting your hands dirty just yet.

Once the dough resembles the above picture you’ll want to start kneading (Mixing / Stretching the dough with your hands) Lightly flour a clean surface and place the dough on it.

You’ll want to do this for around 5 minutes to get the dough to rise – once it resembles below and has begun to rise, put it back in it’s bowl under a damp tea towel. How long you leave it for depends on what style you like your dough, I like mine to be thin & crispy so I only left it for the duration of the time that it took me to make the tomato sauce.

To make your sauce you’ll only need a couple of ingredients (Why over complicate things!) Begin by browning off your garlic just to release it’s aromas (this can be done over a low heat with 1 tsp of olive oil) Once it’s browned off add your passata and bring to a simmer to reduce.

Whilst your sauce is simmering you can return to your dough, you’ll notice that it has risen slightly and is a lot smoother than previously.

Next you’ll want to roll your dough out, no rolling pin? NO PROBLEM! At this stage you can use anything to roll your dough out, I used a full balsamic vinegar bottle. Initiative can be low when hungover, but you can use pretty much any bottle filled with liquid for this purpose. At this point it’s also wise to preheat your oven to 220C

Lightly oil a baking tray and then roll your dough out to be larger than the baking tray that you intend to use. The excess can then be folded down to make a crust.

Next, put your untopped dough in your preheated oven for 5 minutes to ensure that the base cooks prior to the next stage.

Remove from the oven and top with the tomato sauce.

Then top with your toppings, I’ve used anchovy & red jalapeño but feel free to use absolutely anything you have lying around!

Finally, bake for 10 – 15 minutes and pat yourself on the back for cooking a beaut of a pizza.

Plate up with a side salad and then feel free to ponder where your phone / wallet / keys are.

The post Anchovy & Red Jalapeño Pizza appeared first on The Healthy Hangover - Student Food Blog. Student recipes and guides.