Well with a mix of Cooking and Fight Club there is ‘Bite Club’ which brings you dishes inspired by various areas of pop culture. This time around? World War Z (or at least zombies in general.) I wasn’t sure if I should stick this one as humor or not but as it is instructional I figured we could have it in with the news!
Welcome to BITE CLUB. The First Rule of BITE CLUB is – you must wash your hands…this is a cooking show after all. This week’s inspiration is the upcoming zombie film World War Z, so join us as Jack and Laura cook up some amazing dishes inspired by the film, including a gory calzone and a zombie hand meatloaf! Get the recipes and make your own here: (http://tmblr.co/ZIgXwrnKJ8WB) and remember….if this is your first night at BITE CLUB you HAVE to cook.
Intestines Calzone
INGREDIENTS
For the Dough
- 1 tsp dried yeast
- strong white flour (600g)
- 2 tsp salt
- 2 tbsp olive oil
- warm water (340ml)
For the Sauce
- 1 onion
- 3 cloves of garlic
- 1 small aubergine
- handful of chestnut mushrooms (100g)
- 3 boneless chicken thighs
- chunk of chorizo (150g)
- a glug of olive oil
- carton of tomato passata (500ml)
- a bunch of fresh basil
- 1 egg, beaten
- grated cheese (use a cheese of your choice)
RECIPE
mix the yeast with a little of the water to form a smooth paste.
sieve the flour into a bowl and add the salt and oil.
pour and mix in the yeast, then the water a little at a time until you have a soft dough.
knead for 5 minutes then cover and leave in a warm place for 45 minutes or so.
peel and finely chop the onion and garlic.
dice the aubergine and slice the mushrooms.
cut the chicken into cubes, removing any fat or sinew, and dice the chorizo.
fry the chicken and chorizo with a splash of olive oil for 5 minutes until browned all over.
add the onions and garlic and fry until the onion is soft.
throw in the mushrooms and aubergines and cook for 5 minutes more.
add the tomato passata, basil and season.
simmer for 20 minutes, then strain through a sieve, reserving both the mixture and the strained liquid.
allow the sauce to cool.
preheat the oven as high as it will go.
roll a portion of the dough into a rectangle that is as long as your baking tray.
place the filling all the way down the middle and scatter over the cheese.
fold the dough around the filling into a long sausage shape. Brush the edges with the beaten egg and crimp well all the way around to seal the filling in.
lift the dough carefully onto the tray and snake it around to fit.
roll out another portion of dough and repeat until the tray is packed tightly with the filled dough.
stick it in the oven and cook for 8-10 minutes, until the dough is golden brown.
heat the reserved liquid until slightly reduced.
pour the sauce into the cracks and crevasses of the pizza.
serve and let everyone grab a slice!
serves 6
Meatloaf Hand
INGREDIENTS
For the Meatloaf
- 1 onion
- 2 cloves of garlic
- beef mince (500g)
- 4 strips of smoked streaky bacon, diced
- 2 slices of white bread, blitzed
- a handful of Parmesan, grated
- 1 egg, beaten
- 1 tbsp of Dijon mustard
- 2 tbsp of dried oregano
- a handful of fresh parsley, chopped
- 1 tbsp of tomato ketchup
- 1 tsp of Worcestershire sauce
- Cheddar cheese (200g)
- 1 red onion
For the Sauce
- a glug of olive oil
- 1 fresh red chilli, deseeded and finely diced
- 1 tin of cannellini beans (400g)
- 1 tbsp of smoked Tabasco sauce
- 1 tbsp of tomato purée.
- 1 tin of chopped tomatoes
- beef stock (200ml)
You’ll also need
- a rubber glove
boil a large pan of water and reduce to a simmer.
peel and dicethe onion and mince the garlic
grab a large bowl and chuck in the half of the onion and garlic, followed by the beef, bacon, bread, Parmesan, egg, mustard, oregano and parsley.
mix all of the ingredients up (or blitz in a food processor if you have one) and season well.
push the meat mixture into the glove so that it is packed tightly into the fingers and the hand.
leave a little room at the top and tie the glove tightly so that no water can reach the meatloaf.
place the glove in the simmering water and poach for 25 minutes.
leave the hand to cool completely.
heat the olive oil in an ovenproof frying pan and add the remaining onion and garlic, followed by the chilli.
fry until the onions soften, then add the beans and toss together.
pour in the Tabasco, tomato purée, chopped tomatoes and beef stock.
season and let it bubble and cook for 10 minutes.
preheat the oven to 180ºC.
place the meatloaf, still in the glove on top of the cannellini bean sauce.
carefully cut away the glove, supporting the fingers. If any do fall off, re-attach with cocktail sticks.
stir together the tomato ketchup and the Worcestershire sauce.
brush the meatloaf hand with a generous helping of the ketchup.
cut a whole layer of skin from the onion and carefully cut out fingernail shapes using a small knife.
place the fingernails onto the ends of the meatloaf fingers.
slice the cheese thinly and arrange over the hand and fingers.
place in the oven for 30 minutes, until the cheese has melted and the hand is hot throughout.
serve in the pan and dissect at the table
serves 4
