We have teamed up with Quirky Catering to launch a brand-new Easter Cooking Competition!
Quirky have tweaked some of their matchday hospitality recipes for supporters to attempt at home with your Dale Family.
They have released three of their delicious recipes for you to try. Pick one to attempt and send in your pictures, and more importantly, tell us how they turned out!
A prize of two VIP meal and match tickets are up for grabs for the best entry. Send in your efforts to our social media accounts on Facebook or Twitter, or email firstname.lastname@example.org.
The competition closes at 5pm on Thursday 16th April, with the winner to be announced later that week. Good luck!
RECIPES (all serve 4-6 people)
Chunky spring vegetable soup
1 3/4 - Pints Water
2 Vegetable Stock Pots
4 Carrots (chopped but chunky)
2 Large Potatoes ( chopped but chunky)
4 Sticks of Celery (chopped but chunky)
1 Red Pepper (chopped but chunky)
3 Garlic Cloves (crushed then chopped)
1 Red Chilli (deseeded and finley chopped)
2 cans chopped tomatoes
1 Tin Chickpeas
1 sprig Thyme
1 Tbsp Cornflour
1 Tbsp oil
- Chop all your vegetables into bite sized chunks.
- Heat your oil in a large pan and then add your veggies and fry for 5 minutes
- Add your tinned chickpeas, tinned tomatoes and water and bring to the boil.
- Let this simmer for 1 hour
- To finish off add the cornflour to a little cold water, stir through the soup to thicken.
Roasted leg of lamb tray bake with homemade mint sauce
2 kg leg of lamb
1 bulb of garlic
½ a bunch of fresh rosemary
1.5 kg potatoes
1 large red onion
For the mint sauce:
1 bunch of fresh mint
1 teaspoon sugar
3 tablespoons wine vinegar
- Make sure you keep your leg of lamb out of the fridge for an hour before you cook it so that its room temperature.
- Pre heat the oven to gas mark 6 or 200 degrees, placing a large roasting tin in on the bottom of the oven
- Smash your bulb of garlic open and and peel 3, leaving the rest whole, pick your half of your rosemary sprigs and halve your potatoes.
- In a bowl mix together your peeled garlic, rosemary, salt and pepper and the zest of the lemon with a drizzle of olive oil and leave to one side.
- Get your lamb and rub the above marinade all over before placing directly on to the hot bars in the oven ( dont worry all the fat and juices will catch in the oven tray below)
- Parr boil your potatoes for 10 minutes in boiling salted water, then drain them, giving them a good shake up.
- Chop your red onion into 4 and then add the potatoes, carrots , onion, remaining garlic cloves and rosemary to the hot tray with a splash of oil. All the lovely juices from the lamb will flavour the veggies below
- Allow this to cook for 1 and a half hours or 15 minutes less if you like your lamb pink.
- While this is happening in the oven grab a small bowl, add your chopped mint, sugar, a little bit of salt, the vinegar and 1 tbsp of hot water and mix together for a lovely mint sauce
- Take your meat and veg out of the oven, allow the lamb 15 minutes to rest and serve up to the family for a real treat!
No Bake vanilla cheesecake (10 good sized portions)
For the Biscuit Base:
300 g Digestives
150 g Unsalted Butter
For the Vanilla Cheesecake:
750 g Full Fat Cream Cheese (Philadelphia/Mascarpone)
100 g Icing Sugar
1-2 tsp Vanilla Extract
300 ml Double/Heavy Cream
1 tbsp Lemon Juice (optional)
For the Biscuit Base:
- Crush up your biscuits in a food processor if you have one to hand or if not put them into a sealable sandwich bag, cover with a tea towel and bash them with a rolling pin.
- Melt your butter and mix with the biscuits and then press it into the bottom of a 20cm deep tin.
- Pop this into the fridge or freezer whilst you make your filling
For the Cheesecake filing:
- In a big bowl or mixer add together the cream cheese, icing sugar, vanilla and lemon juice and whisk until the mixture comes together ( normally around a minute or so )
- Then add your double cream and whisk until the mixture is nice and thick.
- Once this done, simply add the mixture and spread evenly over your biscuit base and leave in the fridge for 5-6 hours but i would recommend overnight
Your cheesecake will be ready to slice and serve. If you like you can decorate for cheesecakes with some red berries or some chocolate sauce!