Recipes

THE SONIC CATERING COOKBOOK

The following recipes are all chosen as much for their inherent sonic potential as for their overall taste and nutritional quotient. The Sonic Catering Band don’t endorse any meat or poultry products and would recommend an ethical approach to the purchasing of dairy and fish products.

For recording purposes, contact mics are recommended for chopping boards; telephone pick-ups for blender vibration and two flanking mics on stands for stereo panning on any stove implement, (headphones optional).

Disclaimer: The majority of the following recipes have been appropriated from other sources. Apart from our own Atlantic Avocado dish, all the remaining recipes we have obtained and adapted from friends and acquaintances. Thank you.

Cut bread into small shapes.
Toast lightly in oven.
Chop onion and mushrooms finely.
Melt margarine in a frying pan and sauté the onion.
Add mushrooms and cook over moderate to high heat.
Add garlic salt and pepper and cook for 3 minutes.
Blend in flour and then cream.
Pile the contents of the pan onto bread rounds.
Decorate with parsley.

Chop the onion and sauté in a deep saucepan with olive oil.
Add the chopped vegetables and fry for 3 minutes.
Pour vegetable stock, vinegar and tomato juice.
Cook for another 3 minutes until the vegetables are tender.
Cool slightly and gradually add cream..

Bring saucepan of water to the boil.
Add pasta and simmer for 10 minutes.
Drain pasta and leave aside.
Dice tofu into small cubes and place into a bowl, adding salt n’ pepper.
Heat olive oil in a large wok and add tofu, frying until browned.
Peel and chop the shallots, grate the garlic, slice peppers and place into the wok along with sundried tomatoes, capers and basil.
Stir-fry the whole mixture for approx. 5 minutes until everything is softened then turn the heat to low.
Whisk the double cream in a bowl and add into the wok.
Finally add the pasta into the mix, integrating all the ingredients thoroughly and then serve.

Trim off the roots and stems from the turnips and slice thinly.
Pour vegetable oil onto frying pan.
Heat and add the sliced turnips.
Fry until the turnips become soft and slightly golden.
Garnish with pepper and oregano.

Heat syrup and sugar in saucepan, scraping until the mixture melts.
Cool thoroughly and pour mixture into a blender.
Grate and squeeze lemon over mixture.
Add egg, flour and grated nutmeg.
Mix thoroughly in blender and add nuts after.
Roll the mixture into 1″, slightly fattened balls on a baking sheet.
Cook in oven at approx. 400C (gas mark 6) for 10-12 minutes.
After baking, melt white chocolate in a bowl over steaming water and apply to the surface of cookies.
Melt dark chocolate and squeeze over the white surface using a piping bag.

Sift dry ingredients into bowl.
Add sugar, fruits, nuts, mincemeat and rind.
Mix to a stiff consistency with the eggs and milk.
Stir thoroughly until mixture is well blended.
Turn mixture into a well-greased large pudding basin.
Cover with aluminium foil and steam for 5-7 hours.

Heat a spoonful of vegetable oil in a large pan.
Pour 30g of popcorn kernels into pan and close lid tight.
Shake it – turn off heat.
Heat 25ml of maple syrup, 20ml of double cream and 80g of marshmallows in separate pan.
Add popcorn into melted mixture and stir until coated.
Place popcorn over several scoops of amaretto-drenched vanilla ice cream.
Sprinkle with icing sugar.

Bring 250ml buttermilk + 60ml double cream to boil in pan.
Whisk 2 eggs in bowl over boiling water.
Add eggs + 2 spoonfuls honey to the buttermilk + double cream.
Add vanilla essence and freeze.

Cut halloumi cheese into strips and fry in olive oil.
Slice red pepper and courgettes; mix with carrots and sweetcorn.
Mix yoghurt with olive oil and red wine vinegar.
Mix all ingredients together and serve.

Cut cucumber in two and peel half of it.
Dice cucumber flesh and set aside.
Crush garlic and salt together, adding walnuts and bread.
Add sunflower oil and mix well.
Transfer mixture into large bowl and beat in yoghurt and diced cucumber.
Add cold water and lemon juice.
Garnish with olive oil, dill and pine nuts…

Put ½ cup of flour in a mixing bowl and stir in 150ml of milk.
Add 1 egg and beat.
Heat a spoonful of resulting mixture in a flat pan and flip regularly until golden.
Chop 2 leeks, a handful of mushrooms, ½ a red pepper, a tbsp of lemon juice and a dash of parsley.
Place the vegetables on top of pancakes and roll.
Garnish with three grated carrots and ½ cup of grated parmesan cheese.

Mix sugar thoroughly with butter in a large bowl.
Add flour through a sieve, adding water immediately.
Continue to mix.
Add remaining ingredients into the bowl one by one, mixing thoroughly each time.
Add resulting mixture into a 2″deep greased baking tray and put in the oven (Gas Mark 6) for approx. 1 hour.
Once the mixture has a crispy brown overcoat, remove from oven and cool.
Coat the top of mixture with marzipan.
Roll the ready-made icing and layer on top of cake.
Decorate to taste and serve.

Slice 4 baby tomatoes and chop 10g pitted black olives.
Add 2 avocados and mash in bowl, adding the sliced tomatoes and olives.
Pour 15ml pomegranate juice into mixture.
Shallow fry 10g capers and 50g pine nuts in 10ml olive oil for 3 minutes.
Add to avocado mixture.
Mix 50g corn flour in large bowl, adding 150ml milk and 1 egg, stirring constantly.
Add 1 large spoonful of batter at a time onto shallow pan containing 10ml olive oil.
Turn batter occasionally until golden.
Add avocado mixture to base.
Sprinkle chopped walnuts on top and serve.