• Marinate chicken: In a large bowl mix the chicken with the rest of the marinade ingredients together. Mix well, making sure to break up the egg white. Marinate for 15 minutes.

• Make the sauce: In another bowl combine all the sauce ingredients together and whisk well.

• Coat the chicken: Add the flour to the bowl with the chicken, including the marinade) and toss everything together well. 

• Preheat oil: Fill a wok with vegetable oil ⅓ of the way through. Heat over high heat until oil reaches 325°F.

• Fry the chicken: Shake excess flour from chicken and fry in batches about 3 minutes or until cooked through and golden. Mine took 3 batches to finish all the chicken. Transfer cooked chicken to a paper towel lined plate.

• Finish the chicken: In a clean wok, add about 1 tablespoon of vegetable oil and heat over medium heat. Add the garlic and cook for 20 seconds until fragrant. Add the sauce mixture to the garlic and cook until the sugar dissolves and the liquid start to boil a bit. Stir in the cornstarch mixture and cook for 1-2 minutes or until the sauce thickens slightly. Toss in the cooked chicken pieces until each piece is evenly coated.

• Serve and garnish: Transfer the chicken to a serving plate, drizzle any leftover sauce over the chicken and garnish with sesame seeds. Serve over rice.

Meat Sauce

• 2 tablespoons olive oil

• 2 pounds lean ground beef

• 1 large red onion chopped

• 3 cloves garlic minced

• ½ cup red wine

• 2 bay leaves

• 1 teaspoon dried oregano such as Greek or Mediterranean

• ¼ teaspoon ground cloves

• ½ teaspoon ground cinnamon

• 1 stick cinnamon

• ¼ teaspoon allspice

• salt and pepper to taste

• 2 tablespoons tomato paste

• 28 ounce crushed tomatoes

• 1 cup water

• 1 tablespoon sugar

Bechamel Sauce

• ½ cup butter unsalted (8 tablespoons)

• ½ cup all-purpose flour

• 4½ cups milk 2%

• salt and pepper to taste

• ¼ teaspoon ground nutmeg

• ¾ cup Kefalotyri Greek cheese or Parmesan, grated

• 2 large eggs

• 2 egg yolks reserve egg whites for pasta

Pasta

• 1 pound Pastitsio pasta or bucatini

• ½ cup Kefalotyri Greek cheese

• 2 egg whites

Topping

• 1 cup Kefalotyri Greek cheese

Meat Sauce

• Brown the meat: Add the olive oil to a large skillet and heat over medium-high heat. Add the beef and cook for 10 to 15 minutes, breaking it up as you cook, until the meat is well browned.

• Cook onion and garlic: Add the onion, stir and cook for 3 to 4 minutes until the onion is soft and translucent. Stir in the garlic.

• Deglaze and add remaining ingredients: Deglaze the pan with the red wine, then add the bay leaves, oregano, cloves, cinnamon, allspice, salt, pepper, tomato paste, crushed tomatoes, water and sugar. Stir everything together well and bring to a boil. Reduce the heat to low and simmer, covered for about 45 minutes or until the sauce has thickened, stirring occasionally. Remove the bay leaves and cinnamon stick and discard.

Bechamel Sauce

• Cook the pasta: Before starting the Béchamel sauce, cook the pasta as per package instructions until al dente. Drain and let cool.

• Make the bechamel: In a large saucepan melt the butter over medium heat. Add the flour and whisk in the flour. Keep whisking for about 2 to 3 minutes. Add the milk, nutmeg, salt and pepper, then whisk everything together. Cook for another 5 minutes and whisk as necessary. Remove from heat and stir in the ¾ cup of Kefalotyri cheese.

• Combine with the egg mixture: In a medium size bowl whisk together the 2 eggs with the 2 egg yolks. Add a ladle of Béchamel sauce into the eggs and whisk briskly to avoid curdling the eggs. Add another ladle of sauce and whisk. Gradually add the egg mixture into the Béchamel sauce while stirring briskly.

Assembly

• Preheat oven: Preheat the oven to 350°F.

• Grease the pan: Grease a 9x13-inch pan that's 3 inches deep with some olive oil. It's very important that the dish is 3 inches deep, otherwise not everything will fit.

• Prepare the pasta: Toss the cooked pasta with ½ cup of the meat sauce. Whisk the 2 egg white and toss it together along with ½ cup of Kefalotyri cheese. Transfer the pasta mixture to the prepared pan. You can arrange the pasta so that's they all go in the same direction.

• Top with remaining meat sauce: Top the pasta with the rest of the meat sauce and smooth out the surface.

• Finish with bechamel and cheese: Pour the Béchamel sauce over the meat sauce and smooth it out. Top with remaining Kefalotyri cheese.

• Bake: Transfer the pan to the oven and bake for 45 to 50 minutes until the top is golden brown and set.

• Let rest and serve: Let the pastitsio rest for at least 30 minutes before cutting into slices and serving.

• Prep: Preheat oven to 425°F. Line a baking sheet with parchment paper.

• Prep the dredges: In a shallow plate beat the eggs and add paprika, salt, pepper and half of the oregano. Whisk so that it's well combined. In another shallow plate combine the breadcrumbs together with the rest of the oregano and additional salt and pepper if required.

• Dredge: Dip each cauliflower floret in the egg mixture, making sure it's fully coated, then in the breadcrumb mixture and place on the prepared baking sheet. Continue until finished with all the florets.

• Bake: for 30-40 minutes or until golden brown. 

• Serve: Serve with ranch dressing or your favorite dipping sauce.

1. My biggest piece of advice? Find those panko breadcrumbs! They're larger than your typical breadcrumb and, as a result, will guarantee ultra-crispiness every time. A must for faux-fried baked goods.

2. Add a little hot sauce, cayenne pepper or red pepper flakes to make a spicy version!

3. Once completely cooled down, transfer the breaded cauliflower to an airtight container or large sealable bag. They will last 3-5 days in the fridge.

4. To reheat and retain as much crispiness as possible, use your stove rather than the microwave. Preheat the oven to 400°F and place the cauliflower on a parchment paper lined baking sheet. Bake the cauliflower for 5-10 minutes or until crisped and heated through.

5. After dredging and lining the florets on a parchment paper lined baking sheet, transfer the sheet to the freezer and freeze until solid, 1-2 hours. You can then transfer all the florets to a large airtight container or sealable freezer bag without having any stick together. They will last up to 1 year frozen.

6. You can bake the cauliflower directly out of the freezer following the recipe instructions exactly as is.

• 3 x 400 g aubergines 

• 3 onions 

• 6 cloves of garlic 

• 1 bunch of fresh sage , (30g) 

• olive oil 

• 1 teaspoon dried chilli flakes 

• 1 lemon 

• 2 x 400 g tins of quality plum tomatoes 

• 80 g mature Cheddar cheese 

• 80 g Parmesan cheese 

• 300 g fresh lasagne sheets 

• 50 g blanched almonds

UBC Cinnamon Bun Recipe

YIELD: 18 Large Cinnamon Buns

INGREDIENTS:
Dough
3 cups (750mL) milk
6 tbsp (90mL) butter
6 tbsp (90mL) plus 1 tsp (5ml) granulated sugar
1 tbsp (15mL) salt
½ cup (125mL) warm water
2 envelopes active dry yeast
2 large eggs
9 cups (2.25L) all-purpose flour
Filling
¾ cup (175mL) melted butter
1¼ cups (300mL) granulated sugar
2 tbsp (30mL) cinnamon

METHOD:
Scald Milk. Stir in butter, 6 tbsp sugar and salt. Cool to lukewarm.
Dissolve remaining 1 tsp sugar in warm water. Sprinkle yeast over water mixture. Let stand in a warm place for 10 minutes. Stir.
In a large mixing bowl, combine lukewarm milk mixture with eggs. Stir in dissolved yeast mixture.
Add four to five cups of the flour and beat well for 10 minutes. With a wooden spoon, gradually add enough of the remaining flour to make a soft dough.
Turn out on to a lightly floured surface and knead until smooth and elastic, adding additional flour as needed. This is a soft dough!
Place dough in a well-greased bowl and roll around to grease all sides of the dough. Cover with a damp cloth and let rise in a warm place until dough doubles in size, about one hour.
Punch down dough and turn out onto a lightly floured surface. Divide dough in half.
To fill, roll out each piece of dough into a 9 x 18-inch rectangle. Spread 1/4 cup of melted butter evenly onto each rectangle.
Combine sugar and cinnamon for filling. Sprinkle onto the rectangles. Roll dough up like a jelly roll, starting from the long side. Cut into 2-inch slices.
Place remaining ¼ cup of melted butter into the bottom of a 16½ x 11½ x 2½-inch pan. Arrange slices in the pan and cover loosely with greased wax paper.
Let rise in pan until doubled in size, about 45-60 minutes.
Preheat oven to 350°F (180°C).
Bake for 35-40 minutes.
Remove from oven and immediately invert onto a serving tray.

Nearly 65 years of UBC Alumni remember the pillowy softness and caramelized edges of the UBC Cinnamon Bun as a quintessential part of the UBC experience. But where did it all begin?
The UBC Cinnamon Bun recipe was first perfected by Hungarian Baker Grace Hasz in 1954. Within a few years she went from baking two dozen to a staggering 120 dozen per day as the bun grew in popularity.
Grace baked cinnamon buns for UBC until her retirement in 1971. She baked by instinct and never wrote the recipe down, though her grandson has recorded his attempts to recreate the original recipe from memory.
A few things have changed since 1955 – the original recipe used margarine, a holdover from war-time butter shortages, and was said to have so much cinnamon the filling looked black – but the association between UBC and great cinnamon buns has never diminished.
Today’s recipe is still made from scratch every day, using real butter and simple ingredients. Next time you’re craving a cinnamon bun, you’ll find them in most UBC Food Services locations. But go early – they often sell out!