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.
The First Supper: Edition 1
Savoury Mushroom Canapés (Serves 4)
2 tbsp of margarine
1 tbsp of flour
1 tbsp of cream
2 slices of white bread
2 slices of brown bread
garlic salt and pepper
bunch of parsley
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.
The First Supper: Edition 2
Borsch Soup (Serves 4)
4 beetroots (cooked)
2 carrots (grated)
2 celery stalks with leaves (chopped)
1 cup of chopped cabbage
2 tbsp of olive oil
1 litre of dissolved vegetable stock
1 tbsp of red wine vinegar
125ml of tomato juice
170ml of cream
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..
The First Supper: Edition 3
Tofu Royale (Serves 4)
300g fusilli pasta
1 green pepper
1 red pepper
2 garlic cloves
6 pieces of sundried tomatoes
3 tbsp of olive oil
1 tbsp of capers
250ml of double cream
bunch of basil
salt n’ pepper
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.
The First Supper: Edition 4
Kohlrabi (Serves 4)
1 tsp of black pepper
1 tsp of oregano
3 tbsp of vegetable oil
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.
The First Supper: Edition 5
Lebkuchen Cookies (Serves 4)
3 tbsp of golden syrup
100g of brown sugar
1 tsp of nutmeg
½ cup of nuts
100g of flour
175g of self-raising flour
40g of dark chocolate
200g of white chocolate
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.
170g plain flour
½ tsp ginger
170g castor sugar
80g chopped glace cherries
2 tbsp of mincemeat
Grated rind of 1 orange and lemon
45g finely chopped walnuts
Pinch of salt
170g crushed nuts
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.
Lumb’s Ice Cream (Serves 4)
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.
Kitchen Utensil Ploy
150g halloumi cheese
30ml olive oil
1 red pepper
2 small courgettes
4 grated carrots
4 baby sweetcorns
100ml plain yoghurt
25ml red wine vinegar
handful of fresh parsley
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.
3 garlic cloves
75g walnut pieces
40g bread pieces
30ml sunflower oil
400ml sheep’s yoghurt
110ml cold water
10ml lemon juice
25ml olive oil
handful of fresh dill
50g pine nuts
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…
Vegetable Crêpes (Serves 4)
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.
Wedding Cake (Serves 4)
1 cup of sugar
2 cups of flour
1 tsp of baking powder
1 cup of butter
1 tsp of salt
1 cup of desiccated coconut
½ cup of water
½ cup of mixed peel
½ cup of sultanas
1 tsp of vanilla essence
400g ready-made icing
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.
Atlantic Avocado (IMPERIAL Version)
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.