Recipe 2: chocolate fruit fondue

Ingredients:

-    Any chocolate you can get on your canteen. Galaxy and Diary Milk seem popular.
-    Fruit such as apples, pears, or maybe even try orange or banana
-    Have a drop of milk handy

Utensils:

-    One of the smaller rimmed bowls (two if you can)
-    One of the larger rimmed bowls
-    A plate, to serve
-    A knife to chop the fruit
-    A spoon to stir the chocolate
-    A fork (or two) to serve
-    A kettle

Directions:

1.    Boil a kettle full of water.
2.    If you have a kettle which can hold a bowl on top with the lid open or off, place the large bowl on top of it. If not, fill the deeper bowl with the boiling water and place the larger bowl on top.
3.    Place the chocolate, broken into small pieces, into the larger bowl to melt it.
4.    You may need to change the water in the smaller bowl to melt the chocolate and keep it melted. If you are using the kettle, just re-boil it with the bowl on top.
5.    A drop of milk may help the chocolate to melt in some cases. Try it and see.
6.    Chop up your fruit into small cubes

To serve:

-    Place the bowl in the centre and arrange the fruit on the plate.
-    Don’t forget to keep the chocolate warm by changing the bowl or re-boiling the kettle
-    Experiment with broken biscuits or sugar for a dipping option after the chocolate

S.C

And, inspired by our gourmet feature in the last issue, Ahsan M has sent in another recipe

Ingredients (from Canteen)

1  noodles  (Koka-Kolee)
2  hot dog
1  ketchup or chilli sauce
Water

Utensils

A kettle
A bowl
A plate
A plastic knife

Instructions

Boil hot water in kettle. Empty the noodles into the bowl and  carefully add some hot water to them. Add the sachets from the noodle for flavour.

Cover the bowl with the plate.

Take the two hot dog sausages and place in the kettle. Add water if necessary and boil but with the kettle lid removed.

Drain the water from the bowl.

Cut the hot dogs into slices, add to the noodles and mix, adding ketchup or chilli sauce for more flavour.

Voila. Your TV dinner. I call this the CHARAH POW! And you don’t have to be a prisoner to try this – so why not have a go?

Picture the situation. You are in prison. You’ve just been locked up for the evening, and you’re facing yet another plate of coloured slop. You can’t work out why it’s always yellow, but you know that it’ll be hell to scrub off your beautiful sky-blue plastic plate.

There is an alternative! With our step-by step guide, you too can become a top in-cell chef. Let’s start by going through our equipment list:

A plate, bowl and mug – usually plastic. Possibly china, but probably not.
A plastic knife, fork and spoon.
A kettle – possibly the most important piece of equipment to the in-cell chef.

All of these are fairly standard size and shape wise, but your kettle may differ. The kettle I have used to create the examples is a little travel one, with A lid that comes completely off.
I’ve stuck to basic ingredients which should be available to everyone.

Recipe 1: Bread and Jam Roulade with Custard

Ingredients:

4 slices of white bread (approx.)
Jam of your choice, or try peanut butter
1 sachet of custard powder
A few digestive biscuits

Utensils:

A plate, for preparing the bread
A knife, to spread the jam
A kettle, to boil water for the custard

Directions:

1.Take the bread, and cut off the crusts
2.Apply jam to one side of the bread
3.Roll the first slice of bread at the edge, and then continue to roll the rest of the slice around it
4.When you reach the end of the slice, scrape the jam from the sides, and apply this to the exposed edge.
5.Apply the next slice of bread, and continue until all four slices are layered on top of each other
6.Place the custard powder into the mug, add boiling water and stir thoroughly
7.If you have some spare jam, you could add a small amount to the custard and stir in
8.In a small bag, crush some digestive biscuits into small crumbs

To serve:

Cut the roulade into 4 pieces and place in the bowl
Pour on the custard to your liking
Sprinkle the digestive crumbs on top

by Cell Chef “S.C.”