You can now find the University's latest news, events and blogs at

Live cooking demonstration on CCI TV

cookingFollowing the success of last year’s live Frying pan Pizza cooking demonstration, Students and Staff are again invited to cook along with the University’s very own Great British Bake off contestant Enwezor Nzegwu on the following three dates with three different recipes to become the focus of each 30 minute show;

  • Friday 10 November Macaroni cheese
  • Friday 17 November Melting moment or Viennese Biscuits
  • Friday 24 November Homemade muffin Burgers

The live cooking demonstrations will take place at 12pm and will be broadcasted on the CCI TV channel. CCI students will be producing the live video that will be available to watch later on YouTube.
Simply watch the show and follow Enwezor’s simple demonstration to cook yourself yummy recipes to enjoy with friends and family.

The original idea for these programmes came from discussions between George Heir, Halls of Residence Manager and Enwezor Nzegwu Business Improvement Team Consultant regarding ideas to develop; social inclusion, community living, health wellbeing and student transitions to independent living and University life for current and future students.

Over time the idea was developed and a working partnership established with CCI TV which is maintained and managed by students and staff from the BSc Television and Broadcasting course, in the production of the events.

All you need to join us is:



  • 1tbsp butter plus 0.5tbsp melted (unsalted)
  • 175g spiral or other short pasta
  • 1 garlic clove
  • 1 tsp mustard powder
  • 1.5 tbsp plain flour
  • 250ml whole milk
  • 125g mature cheddar
  • 25g parmesan

Method & timings

  1. Boil pasta – 12 minutes from start – use boiling water.
  2. Make cheese sauce – 15-18 minutes from start
  3. Combine pasta and cheese sauce in a dish – 2 minutes.
  4. Bake for 20 minutes


  • 2 saucepans
  • 2 ring hotplate
  • Whisk
  • Wooden spoon
  • Assorted spoons (metal)
  • Measuring jug
  • Garlic crusher
  • Assorted small containers for ingredients
  • Dish for macaroni cheese
  • Colander

Viennese Whirls Recipe

Viennese Whirls recipe from the Hairy Bikers.


  • 250g/9oz very soft butter
  • 50g/2oz icing sugar, plus extra to decorate
  • 250g/9oz plain flour
  • 50g/2oz cornflour
  • ½ tsp pure vanilla extract
  • For the filling
  • 100g/3½oz soft butter
  • 200g/7oz icing sugar, plus ½ tsp for dusting
  • ½ tsp pure vanilla extract
  • 75g/3oz seedless raspberry jam


  1. Beat the butter, icing sugar, plain flour, cornflour and vanilla extract in a bowl until smooth.
  2. Put in large piping bag with a star nozzle and pipe some rosettes.
  3. Bake at 190C for 13-15 minutes until they just start to go brown.
  4. Remove and leave to cool on a cooling rack.
  5. Filling – beat butter and icing sugar with a wooden spoon to make the buttercream.
  6. Put jam in a bowl.
  7. Make viennese whirls by sandwiching 2 biscuits with buttercream & jam filling.



  • 150g canned beetroot, drained, grated
  • 2 tablespoons olive oil
  • 500g beef mince
  • 1 garlic clove, crushed
  • Finely grated zest of 1 lemon
  • 1 tablespoon chopped rosemary leaves
  • 1 tsp of dried oregano
  • 4 English muffins, split, toasted
  • Large handful of rocket leaves
  • 2 tomatoes, sliced
  • 4 eggs, fried sunny-side up
  • Some butter to spread on the muffins.


  1. Grate the beetroot. To make the beetroot relish, combine beetroot with 1 tbs olive oil. Season.
  2. Crush garlic in a garlic press. Zest the lemon. Chop the herbs. Combine the beef with the garlic, lemon zest and herbs, then season. Use your hands to shape mixture into four 9cm patties.
  3. Heat remaining 1 tbs oil in a frypan over medium heat and cook for 3/4 minutes each side. In another frying pan fry 4 eggs.
  4. Toast the muffins. Layer the muffin bases with rocket, tomato, beetroot relish, patties and eggs, then season and top with muffin lids.

UoP News © 2019 All Rights Reserved