A student co-op thank-you feast
Co-founder of Manchester university's student food co-op Harriet Hill-Payne arranged
a thank-you meal for the volunteers and invited us along
曼徹斯特大學的學生食品合作社的聯合創始人 Harriet Hill-Payne 為志願者安排了一場
感謝筵席，並邀請我們參與
-
Interview by Eve O'Sullivan The Guardian, Saturday 16 November 2013
Happy campus: volunteers of the Manchester University SU Food Co-op gather for
a thank-you meal. Photography: Rebecca Lupton for the Guardian
快樂校園：曼徹斯特大學SU食品合作社的志願者聚集一起參加感謝宴。
攝影：the Guardian 的 麗貝卡·勒普頓
What was the occasion?
這是什麼場合？
My housemates and I run the Manchester Students' Food Co-op. We buy tinned and dry
organic food from wholesalers, which can be anything from pulses and veg to teas and nuts,
then sell it to students in a weekly pop-up shop in the union. We also run a vegetable box
scheme; at first, we had 15 orders per week, but it's grown to 60 now.
Running the stall is a lot of work, and we rely on the help of 12-13 volunteers. As we don't
make a profit, we can't afford to buy all the volunteers dinner or drinks to say thank you, so my housemate Toby and I decided to cook a big meal for everyone instead …
我的室友和我運作了曼徹斯特學生的食品合作社。我們從批發商購買罐頭和有機乾糧食品，
從豆類和蔬菜到茶，堅果不等，然後每週在聯合會遊牧店賣給學生。我們還運行一個蔬菜盒
計劃 ; 到目前為止我們從每週15個訂單發展到現在已60個了。
籌備攤位有大量的工作，我們依靠了12-13位志願者的幫助。由於我們不賺錢，我們買不起
所有志願者的晚餐或飲料以表達謝意，所以我的室友托比和我決定做一頓大餐請大家來替代...
What was on the menu?
菜單裡有什麼？
We take two veg boxes a week for our house, so we decided to make a few dishes with
what was delivered that week– it wasn't particularly pre-planned or organised. The main
dish was a lentil and quinoa stew topped with feta, and added plenty of chopped parsley
and crumbled feta at the end. We also had fennel and kohlrabi fritters and a chocolate
beetroot cake for pudding.
我們拿了我們家一個星期所訂的兩盒蔬菜箱，所以我們決定用那個星期所送到的鮮蔬
做幾道菜，它並不是特別預先計劃或安排。主菜是扁豆和燉藜麥加羊乳酪，添加了大量
切碎的香菜並在最後灑上碎羊乳酪片。我們也有茴香和甘藍球莖油煎餅以及巧克力甜菜
蛋糕布丁。
What did you talk about?
你們在談論甚麼？
We talked about how successful the co-op has been, but also about how we can balance
it with our workloads. We're all in our third year now – we need to get some younger students
involved so they can take over next year. We started out as a group of volunteers, but as its
grown and become more time consuming, we've all become good friends – it really was a
great night.
我們討論了成功的合作社是如何，且如何能與我們的工作負載平衡。我們已進入第三個年頭了-
我們需要讓一些年輕的學生參與，使他們能夠在明年接替。我們開始了一個志願者團體，
但當它逐漸成長並隨時間推移，我們都成了很好的朋友 - 這真是一個很棒的夜晚。
Lentil, giant couscous and quinoa stew
扁豆，一團庫斯庫斯(北非小米)和燉藜麥
This gently spiced stew is a warming, one-pot dish for a chilly day – we used a combination
of grains but you could add tinned or dried beans or different types of lentil. Serve with some
yoghurt and a salad with a bit of bite, sliced fennel with olive oil and lemon worked well for us.
這輕巧溫暖的五香燉物鍋餐點很適合這寒冷的一天， - 我們用穀物的組合，但你可以添加
罐裝或乾豆或不同類型的小扁豆。提供一些酸奶酪和沙拉摻雜提味，加橄欖油茴香和檸檬
切片讓我們運作良好。
Serves 12
材料供應 12
200g puy lentils
200g quinoa
100g giant couscous
2 tbsp oil
1 onion, finely chopped
1 celery, finely chopped
5 garlic cloves, finely sliced
⅓ of a medium celeriac bulb, roughly chopped
3 lemons
2 tsp ground corriander
2 tsp ground cumin
½ tsp cayenne pepper
2 tins chopped tomatoes
½ litre stock (you probably won't need all this)
A large bunch parsley
2 packs of feta
Salt and black pepper
200克 法式綠扁豆
200克 藜麥
100克 庫斯庫斯
2 湯匙油
洋蔥1個，切碎
1芹菜，切碎
5瓣大蒜，切碎
⅓中等塊根芹菜，切塊
3個 檸檬
2茶匙 胡荽
2茶匙 蒔蘿
半茶匙辣椒
2罐西紅柿切碎
½公升的高湯（你可能不會需要所有）
一大束香菜
2包羊乳酪
鹽和黑胡椒
1 Cook the lentils, quinoa and couscous according to packet instructions, and set aside.
2 In a large saucepan on a low heat, soften the chopped onion, garlic, celery and celeriac
in the oil.
3 Add the lentils, quinoa and couscous. Add the coriander, cumin, cayenne pepper, and
the juice of 2 lemons.
4 Add the tomatoes, stir, and enough stock to cover the ingredients. Leave on a medium
simmer for about 20 minutes. Top up the pan with stock to keep the stew from drying out.
5 Crumble the feta and chop the parsley. Add the juice of the last lemon and season to taste.
Turn off the heat and serve with the feta and parsley on top.
1 按照包裝上的說明料理扁豆，藜麥和庫斯庫斯，並置旁預留備用。
2 用一個大的平底深鍋放油後 ，將切碎的洋蔥，大蒜，芹菜和芹菜用小火烹調煮軟。
3 加入扁豆，藜麥和庫斯庫斯。加入香菜，小茴香，辣椒，和2個檸檬原汁。
4 加入西紅柿，攪拌均勻，加入足夠的高湯覆蓋蔬食材料。開中等火煮約20分鐘。
再添加高湯到鍋裡補足，並避免煮乾。
5 將羊乳酪弄碎，香菜切碎。添加剩餘的檸檬調味。關火後，將羊乳酪和香菜灑在上方。
Root veg fritters
蔬菜根油煎餅
We made these with a mixture of kohlrabi and fennel, but you could use whatever is in
season and takes your fancy. Serve with a tzatziki, lemon aioli or perhaps some mashed
avocado on the side.
我們混合了大頭菜，茴香來料理製成這道菜，但你可以使用任何季節食蔬和發揮你的想像。
在旁提供tzatziki(沙拉沾醬)，檸檬蛋黃醬或一些搗碎的鱷梨。
供應 6
Serves 6
2 eggs, beaten
3 tbsp breadcrumbs
3 spring onions, chopped
Salt and black pepper
3 kohlrabi, grated
2 fennel bulbs, grated
4 tbsp sunflower or vegetable oil
供應 6
2個雞蛋，打散
3湯匙麵包屑
3根蔥，切碎
鹽和黑胡椒
3個大頭菜(甘藍球莖)，磨碎
2茴香球莖，磨碎
4湯匙葵花子油或植物油
1 In a large bowl, mix the egg, breadcrumbs, onions, salt and pepper.
2 Squeeze any moisture from the grated kohlrabi and fennel, then add to the mix until all
combined, then shape into balls.
3 Fry the fritters in a little oil for 5 minutes on each side, then serve.
1 在一個 大碗裡，拌入雞蛋，麵包屑，洋蔥，鹽和胡椒混合。
2 磨碎的大頭菜，茴香擠掉水分，然後加進來，將所有的組合混合，然後捏成球狀。
3用少許油每邊煎5分鐘，再提供。
Dark chocolate and beetroot cake with caramelised pistachios
黑巧克力和甜菜根蛋糕加焦糖開心果
Vegetable cakes are a good way to use up tired carrot, courgette and beetroot.
Serve with some creme fraiche to cut through the sweetness of the ganache.
蔬菜蛋糕是用胡蘿蔔泥，西葫蘆和甜菜是好方法。提供一些鮮奶油以減少泥狀
混合物的甜膩。
Serves 12
200g butter, cubed, plus extra to grease
250g beetroot, cooked and peeled
200g dark chocolate (70% cocoa)
4 tbsp hot espresso (or strong black coffee)
135g plain flour
3 tbsp cocoa powder
1 heaped tsp bicarbonate of soda
5 eggs
190g golden caster sugar
150g shelled pistachios
供應12
200克奶油，切丁，再加上額外的油脂
250克甜菜根，煮熟去皮
200克黑巧克力（70％可可）
4湯匙熱的濃咖啡（或濃郁的黑咖啡）
135克麵粉
3湯匙可可粉
1滿茶匙蘇打粉
5個雞蛋
190克金黃白糖漿
150克去殼開心果
For the chocolate ganache
巧克力甘那許 材料
300ml double cream, chopped into pieces
300g dark chocolate (70% cocoa)
1 tsp golden syrup
300克黑巧克力（70％可可）
1茶匙糖 金黃糖漿
For the caramelised pistachios
焦糖開心果
150g shelled pistachios
200g granulated sugar
150克去殼開心果
200克砂糖
1 To make the cake, preheat the oven to 180C/350F/gas mark 4. Grease and line a
20cm cake tin then line the bottom of the tin with baking paper.
2 Blend the beetroot to a rough puree, adding a couple of tsp of water, then drain the
puree, reserving the liquid.
3 Melt the chocolate then pour in the hot coffee. Stir in the butter and leave to soften.
Allow to cool slightly.
4 Meanwhile, sift the flour, cocoa and bicarbonate of soda together in a bowl and set aside.
5 Separate the eggs and whisk the yolks in a bowl until frothy, stir into the chocolate-butter
mixture then fold in the beetroot.
6 Whisk the egg whites to stiff peaks then fold in the sugar. Fold the sugar and egg whites
into the chocolate mixture, then fold in the flour mix and pistachios. Pour into the tin and
bake for 40 minutes, or until a skewer inserted into the centre comes out clean, then cool.
7 For the ganache, heat the cream in a pan until bubbles start to form around the edges,
then pour over the chopped chocolate. Stirring until melted, add the golden syrup then
allow to cool.
8 For the caramelised pistachios, spread the nuts over a baking tray lined with baking paper,
then over a gentle heat melt the sugar until it turns to a light golden colour. Pour the caramel
over the pistachios, and leave it until it hardens, then break it all up into smaller pieces.
9 Spread the ganache over the cake then decorate with pistachios.
1 製作蛋糕，將烤箱預熱至180C/350F/gas 標記4。將20cm的蛋糕模紙塗奶油，
然後用烘焙紙墊在錫模紙底部。
2 混合甜菜根粗略原漿，添加幾小勺水，然後過濾煮爛的原漿，保留原汁液體。
3 將巧克力融化，然後倒入熱咖啡。加入黃油攪拌放置軟化。讓其略有降溫。
4 同時，過篩的麵粉，可可和小蘇打一起放入碗中，備用。
5 將蛋白蛋黃分開和在一個碗裡攪拌蛋黃直到發泡沫，倒入巧克力醬混合再調放入甜菜根。
6 用打蛋器將蛋清打至黏稠鋒狀再拌入糖。再將糖和蛋清放入巧克力混合物，
再調入麵粉混合 和開心果。倒入錫模紙器，烘烤40分鐘，或烤至用串子插入中心出來是
乾淨的為止，然後再冷卻。
7 至於甘納許，在鍋裡熱奶油，直到周圍的邊緣開始形成泡沫，然後倒入切碎的巧克力。
攪拌至溶化，加入黃金糖漿，然後讓其冷卻。
8 至於焦糖開心果，將堅果均勻分布在鋪有烘焙紙的烤盤，然後用文火溶化糖，
直到它變成淡金色。將焦糖倒入覆蓋過開心果，放置一段時間直到它變硬，
然後將其打碎切成小塊。
9 將甘那許灑在蛋糕上，然後用開心果裝飾。
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