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Basic Pizza

This is a really simple method for pizza dough and a great place to start if you’ve never made your own bread before. If you can find semolina flour, it gives the dough an authentic flavour and texture. But if you can’t find it, strong white bread flour will also work.

Image © Matt Russell

INGREDIENTS

  1. For the dough (makes enough for 8 to 10 medium-sized thin pizza bases):
  2. 800g strong white bread flour
  3. 200g fine ground semolina flour or strong white bread flour
  4. 1 level tablespoon fine sea salt
  5. 2 x 7g sachets of dried yeast
  6. 1 tablespoon golden caster sugar
  7. Around 650ml lukewarm water
  8. For the tomato sauce (makes enough for 4 pizzas):
  9. 1 clove of garlic
  10. A small bunch of fresh basil
  11. Olive oil
  12. 1 x 400g tin good-quality plum tomatoes
  13. Sea salt and freshly ground black pepper
  14. For the topping (enough for 4 pizzas):
  15. 1 x 125g ball mozzarella
  16. Extra virgin olive oil

EQUIPMENT

  1. Liquid measuring jug
  2. Weighing scales
  3. Teaspoon
  4. Fork
  5. Large bowl
  6. Cling film
  7. Rolling pin
  8. Large baking tray or pizza stone
  9. Tin foil
  10. Spoon
  11. Chopping board
  12. Knife
  13. Pestle and mortar

PREPARATION

To Make The Dough:

1. Pile the flour and salt on to a clean surface and make an 18cm well in the centre. Add your yeast and sugar to the lukewarm water, mix up with a fork and leave for a few minutes, then pour into the well.

2. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. It will look like thick porridge. Continue to mix, bringing in all the flour. When the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.

3. Knead the dough by rolling it backward and forward, using your left hand to stretch the dough toward you and your right hand to push the dough away from you at the same time. Repeat this for 10 minutes, until you have a smooth, springy, soft dough.

4. Place the dough in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let double in size for about 45 minutes.

To Make The Sauce:

5. Peel and finely slice the garlic. Pick the basil leaves and discard the stalks. Heat a saucepan on a medium-low heat and add a splash of olive oil and the garlic. Cook gently until the garlic starts to turn golden, then add most of the basil leaves, the tomatoes, and a good pinch of salt and pepper. Cook gently for around 20 minutes, or until smooth, mashing the tomatoes up with a wooden spoon as it cooks.

6. When done, have a little taste, and season again if needed.

To Make The Pizza:

7. Divide the dough in two. Wrap one half in plastic wrap and freeze for another batch. With the other half, divide the dough into 4 balls. Flour and cover each ball with plastic wrap, and let it rest for about 15 minutes. This will make it easier to roll it thinly.

8. Take a piece of the dough, dust your surface and the dough with a little flour or semolina, and roll it out into a rough circle about 0.5cm thick. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust it well with flour or semolina and place the pizza base on top. Continue doing the same with the other pieces and then, if you dust them with a little flour, you can pile them up into a stack, cover them with cling film and put them in the fridge.

9. When you’re ready to cook them, preheat your oven to 250°C/500°F/gas 9.

10. Put two of the rolled-out dough rounds onto each of two oiled baking sheets. At this stage you can apply your topping. Smear the tomato sauce over the base of your pizzas and spread it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of extra virgin olive oil and add a pinch of salt and pepper. If you can, cook the pizzas on a piece of granite in your conventional oven – if not, do them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you’re going to cook your pizzas on the bars of the oven, make sure they’re not too big – otherwise they’ll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.

Topping Ideas:

When it comes to topping a pizza, the only thing you need to remember is: less is more. Keep your combinations simple and don’t overload it with toppings so it has a chance to cook through.

Try adding your favourite cold meats like Parma ham or salami, or slice up things like mushrooms, olives, courgettes or cooked potatoes and add them. You can also use leftovers – shredded roast pork or chicken would both work well. Have a play and find your favourite combos. Serve with a lovely green salad.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.

Jamie’s Top Tips

  1. Any leftover dough can be frozen ready for the next round of pizzas. Just make sure you move the dough from the freezer into the fridge the night before you want to use it, or leave it out at room temperature for about 4 hours – enough time to defrost the dough and let it rise.
  2. My tomato sauce is so simple you can make it while you are letting the dough rise, or you can make a big batch ahead of time and store it in small containers in the freezer, ready for whenever you need it.
  3. If you have a pizza stone, put it in the oven before you preheat the oven. Top one pizza at a time and, using the bottom of a baking tray, slide it onto the stone.
  4. Timing-wise it’s nice to roll the pizzas out 15 to 30 minutes before you start to cook them. If you want to work more in advance, it’s better to keep the dough wrapped in clingfilm in the fridge rather than having rolled-out pizzas hanging around for a few hours.
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Strawberry Slushie

  • Servings: 4

If you can’t get hold of fresh strawberries, it’s absolutely fine to buy them frozen. The great thing about frozen fruit is that it’s been picked at its best, at the right time and is also cheaper and far more convenient – it will keep happily in your freezer for months on end, so any time you fancy a slushie, you can have one!

Image © David Loftus

INGREDIENTS

  1. 400g strawberries, fresh or frozen
  2. a few sprigs of fresh mint
  3. ½ a lemon
  4. ice cubes
  5. caster sugar, to taste

EQUIPMENT

  1. Chopping board
  2. Knife
  3. Liquidizer
  4. A large jug
  5. Wooden spoon

PREPARATION

1. Hull the strawberries and add them to the liquidizer with a handful of ice cubes. Squeeze in the juice of ½ a lemon and drop in a few mint leaves.

2. Then, add enough water to cover and whiz. Meanwhile, half fill a large jug with ice.

3. Taste the mixture in the liquidizer and sweeten with sugar if necessary. Pour into the jug and stir with a wooden spoon and serve.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.

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Everyday Chopped Green Salad

  • Servings: 4

Chopped salads are incredibly simple to make – you have to give them a go. If nothing else, they can offer you some chopping practice, so why not make something tasty while you’re practising your knife skills? Anyone can make these salads, just make sure you use a good, sharp chef’s knife and your biggest chopping board and watch your fingers!

Image © David Loftus

INGREDIENTS

  1. 4 spring onions
  2. ½ a cucumber
  3. a handful of fresh basil leaves
  4. 2 small, just ripe avocados
  5. 1 round lettuce
  6. 1 small tub of cress
  7. Optional: 50g Cheddar cheese
  8. Extra virgin olive oil
  9. Red wine vinegar
  10. English mustard
  11. Sea salt and freshly ground black pepper

EQUIPMENT

  1. Chopping board
  2. Large Knife
  3. Measuring spoons
  4. Spoon
  5. Bowl

PREPARATION

1. Get yourself a big chopping board and a large sharp knife. It’s best to start by chopping the harder, crunchier veg first, so trim and chop your spring onions and slice your cucumber. Slice your basil. Bring it all into the centre of the board and continue chopping and mixing together.

2. Halve your avocados around the big stone. Carefully remove the stone and peel the skin off. Add the avocado flesh, lettuce leaves and cress to the board. Crumble over the cheese, if using, and continue chopping. When everything is well chopped, you’ll have a big mound of salad on the board.

3. Make a well in the middle and drizzle in 6 tablespoons of extra virgin olive oil and 2 tablespoons of red wine vinegar. Add a teaspoon of English mustard and a good pinch of salt and pepper. Mix up so everything gets well coated and serve on the board or in a bowl.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.

Jamie’s Top Tips

  1. What I want to show you here is that the sky’s the limit when it comes to the different ingredients you can add to a chopped salad – you can use whatever’s available. The only rule I would give you is to always include a couple of handfuls of crunchy lettuce to give your salad a really good texture. Try out different things, and don’t feel obliged to use the same old stuff all the time.
  2. Basil works well in this salad, but so do lots of other soft fresh herbs, such as chives, chervil, or mint.
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Wibbly Wobbly Clementine Jelly

  • Servings: 6

You can use virtually any type of juice for jelly but clementines are absolutely delicious. If you’ve got kids around, these are the perfect things to make with them because they are quick and easy to make.

Image © David Loftus

INGREDIENTS

  1. 5 leaves of beef gelatine (platinum grade)
  2. 600ml clementine juice (roughly 20 clementines)
  3. caster sugar, to taste
  4. a small piece of fresh ginger
  5. 2 clementines
  6. 1 heaped teaspoon vanilla syrup or a few drops of vanilla extract
  7. 200g natural fat-free yoghurt
  8. good-quality dark chocolate (70% cocoa solids), to serve

EQUIPMENT

  1. Measuring jug
  2. 2 bowls
  3. Saucepan
  4. Chopping board
  5. Knife
  6. Microplane or grater
  7. 6 serving glasses (200ml each)
  8. Sieve

PREPARATION

1. Pour 500ml cold water into a bowl with the gelatine leaves and soak for a few minutes until softened. Meanwhile…

2. Squeeze the juice of roughly 20 clementines until you have 600ml of liquid. Then, pour into a pan over a low heat until warmed through.

3. Add the softened gelatine and let it dissolve, stirring occasionally. Add a little sugar to sweeten the juice, but not too much – you still want that zippy clementine flavour to come through.

4. Peel the ginger and grate a tiny bit onto the chopping board then squeeze it over the juice so you get a few drips of ginger juice in there.

5. Peel 2 clementines and slice each into thin rounds. Then, arrange 6 small serving glasses on a tray and put 2 clementine rounds into each one. Sieve the clementine mixture into each glass and put them in the fridge for at least 2 hours, or until they’re set and wobbly.

6. To serve, mix the vanilla syrup into the yoghurt and dollop a spoonful on top of each jelly, then grate or shave a few pretty bits of chocolate on top.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.

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Sizzling Beef with Spring Onions and Black Bean Sauce

  • Servings: 2

This works best with rice that has been made earlier, cooled, and then chilled in the fridge. But if you can’t prepare rice for this dish in advance, cook it then spread it out on a tray in a thin layer so that it cools down quickly while you’re cooking the rest of the dish.

Image © David Loftus

INGREDIENTS

  1. sea salt and freshly ground black pepper
  2. 130g long-grain or basmati rice
  3. 1 x 200g sirloin or rump steak
  4. 1 red pepper
  5. a handful of baby corn
  6. a thumb-sized piece of fresh ginger
  7. 2 cloves of garlic
  8. ½ a fresh red chilli
  9. 2 spring onions
  10. a small bunch of fresh coriander
  11. a handful of mange tout
  12. 1 tablespoon sesame oil
  13. 1 tablespoon groundnut oil
  14. 1 tablespoons of good-quality black bean sauce
  15. 1 tablespoon soy sauce (low sodium)
  16. 2 limes
  17. 1 large egg, preferably free-range or organic

EQUIPMENT

  1. Saucepan
  2. Sieve
  3. Knife
  4. Chopping board
  5. 2 bowls
  6. Tablespoon
  7. Wok
  8. Wooden spoon
  9. Tin foil
  10. Kitchen paper

PREPARATION

To Prepare Your Stir-Fry:

1. Bring a pan of water to the boil, add the rice and cook according to the packet instructions. Drain the rice in a sieve, run it under a cold tap to cool, and then allow to dry out in the fridge.

2. Trim any excess fat from your steak and slice the meat into finger-sized strips. Halve and deseed your pepper and cut it into thin strips. Trim and halve your baby corn lengthways. Peel and finely slice the ginger and garlic. Finely slice the chilli. Cut the ends off your spring onions and finely slice. Pick the coriander leaves and put to one side, and finely chop the coriander stalks.

3. Get yourself a big bowl and put in the red pepper, baby corn, mange tout, ginger, garlic, chilli, spring onions, coriander stalks and steak strips. Add the sesame oil and mix everything together.

To Cook Your Stir-Fry:

4. Preheat a wok or large frying pan on a high heat and once it’s very, very hot add half of the groundnut oil and swirl it around. Add all your chopped ingredients from the bowl. Give the pan a really good shake to mix everything around quickly. Stir-fry for 2 minutes, taking care to keep everything moving so it doesn’t burn. Add the black bean sauce, and stir in half the soy sauce and the juice of half a lime. Keep tossing. Taste and season with black pepper.

5. Remove the pan from the heat, transfer everything to a bowl and cover with tin foil.

6. Give the pan a quick wipe with a ball of kitchen paper and put back on the heat. Add the rest of the groundnut oil and swirl it around. Crack in your egg and the remaining soy sauce – the egg will cook very quickly so keep stirring. Once it’s scrambled, stir in your chilled rice, scraping the sides and the bottom of the pan as you go. Keep mixing for a few minutes until the rice is steaming hot, then taste and season with a small splash of soy sauce, if needed.

To Serve Your Stir-Fry:

7. Divide the rice between two bowls or plates. Spoon over the meat and black bean sauce and sprinkle over the coriander leaves. Serve with wedges of lime – great!

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.

Jamie’s Top Tips

  1. Stir-frying is a simple technique to pick up – the most important thing is not to overcrowd the pan, which may mean cooking in batches if you’re cooking for more than two.
  2. Stir-frying is traditionally done in a wok, and woks are great but not everyone has one, you can achieve similar results in a large heavy-bottomed frying pan.
  3. Once you know what you’re doing you can substitute ingredients and improvise – for example, you can substitute the beef for chicken or you could use prawns.
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A Cracking Burger

  • Servings: 6

There’s nothing better than a homemade burger. Everyone loves them, they’re easy to make and, if made with quality, fresh ingredients (and not over laden with greasy stuff), they certainly don’t have to be unhealthy, especially if served with a salad. Once you’ve mastered this tasty basic recipe, you can make it your own with different herbs, spices and toppings. The sky’s the limit – that’s why cooking is so exciting.
Image © David Loftus

INGREDIENTS

  1. 12 Jacob’s cream crackers
  2. 8 sprigs of fresh flat-leaf parsley
  3. 2 heaped teaspoons Dijon mustard
  4. 500g good-quality lean minced beef
  5. 1 large egg, preferably free-range or organic
  6. Sea salt and freshly ground black pepper
  7. Olive oil
  8. 1 cos or round lettuce
  9. 3 tomatoes
  10. 1 red onion
  11. 3 or 4 gherkins
  12. 6 whole wheat burger buns
  13. Optional: 6 slices of Cheddar cheese

EQUIPMENT

  1. Tea towel
  2. Sharp Knife
  3. Chopping board
  4. Bowl
  5. Teaspoon
  6. Plates
  7. Clingfilm or plastic wrap
  8. Griddle or frying pan
  9. Spatula
  10. Kitchen paper or paper towels

PREPARATION

To Make Your Burger:

1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, and put them into a large bowl.

2. Finely chop the parsley, including the stalks. Add the parsley, mustard and beef to the bowl. Crack in the egg and add a good pinch of pepper.

3. With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape about 2cm thick. Drizzle the burgers with oil, put on a plate, cover and place in the fridge until needed (this helps them to firm up).

To Cook Your Burger:

4. Preheat a large griddle or frying pan for about 4 minutes on a high heat. Turn the heat down to medium.

5. Place the burgers on the griddle or in the pan and use a spatula to lightly press down on them, making sure the burger is in full contact. Cook them to your liking for 3 or 4 minutes on each side – you may need to cook them in two batches.

To Serve Your Burger:

6. Wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes. Peel and finely slice the red onion. Slice the gherkins (pickles) lengthways as finely as you can. Place all this on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.

7. Remove your burgers to another plate and carefully wipe your pan or griddle clean with kitchen paper (paper towel).

8. Halve your burger buns and lightly toast them on the griddle or in the pan. Also great with a chopped salad.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.

Jamie’s Top Tips

  1. I’d still make this quantity even if it was just for 4 people. I’d wrap the extra 2 burgers in cling film and put them into the freezer for another day.
  2. If you prefer to know exactly what sort of meat is going into your mince, choose a piece of meat and ask your butcher to make you a fresh batch right then and there. When you’re shopping for mince, it’s worth remembering you get what you pay for.
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Charred Beef Wrapped Potato Wedges With Cinnamon Soy Sauce

  • Submitted by Dian Anggraini
  • Jakarta, Indonesia
  • tags: beef, potato, cinnamon, Indonesia, cuisine

I am Dian Anggraini, the Ambassador for Food Revolution Day Java. This beef recipe was created by Executive Chef Vindex Tengker for his cooking demo at “Food Revolution Day Java” in Jakarta, Indonesia on May 19. The event was organized by Omar Niode Foundation & Honocoro Community. This recipe is distributed with Chef Vindex’s permission. Photo by Monchichi Photography.

INGREDIENTS

  1. Makes 4 portions
  2. Beef wrapped potato wedges:
  3. 12 ea potato wedges
  4. 12 ea Angus sirloin beef, thin sliced
  5. 180 cc cinnamon soya sauce
  6. 4 ea vegetable skewers (eggplant, leek, onion and shitake)
  7. micro greens for garnish
  8. Cinnamon soya sauce:
  9. 2 tbsp oil for sautéing
  10. 60 g shallots, chopped
  11. 30 g garlic, chopped
  12. 40 g red chili, chopped
  13. 10 g galangal, chopped
  14. 10 g ginger, chopped
  15. 250 ml chicken stock
  16. 100 ml sweet soy sauce
  17. 5 g coriander powder
  18. 3 g cinnamon powder
  19. 3 g nutmeg, grated
  20. 2 ea clove
  21. Salt and pepper to taste

PREPARATION

To make Beef wrapped potato wedges:
• Baked potato wedges in 180 Celsius oven for 15 minutes, let it cool and set aside.
• Wrapped baked potato wedges with sirloin beef slices. And pour some of the cinnamon soya sauce. Lets it stand for 10 minutes before grilling.
• In a very hot non stick pan, pour oil and grilled the beef on all side until cooked.

To make cinnamon soya sauce:
• In a saucepan with oil, sauté shallots, garlic, chili, galangal and ginger until aromatic for 10 minutes.
• Add stock and add soya sauce, coriander, clove, cinnamon nutmeg and cloves. Bring to boil for 2-3 minutes and simmer with low fire for 10 minutes.
• Let it cool down and put it in food processor and blend until smooth. Put back in a saucepan, check seasoning. Simmer for 10-15 minutes or until sauce is thicken. Strain before use.

To arrange:
• Serve 3 pcs of each sirloin wrapped potato with 2 pcs of the grilled vegetable skewer. Pour the sauce over and garnish with chives and sesame seed.

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Vegetarian Chilli

  • Servings: 4

This is a lovely alternative to traditional chilli con carne. It’s packed with good stuff so is a great choice for veggies and meat eaters alike.

INGREDIENTS

  1. 2 medium-sized sweet potatoes,(approximately 500g)
  2. 1 level teaspoon cayenne pepper, plus extra for sprinkling
  3. 1 heaped teaspoon ground cumin, plus extra for sprinkling
  4. 1 level teaspoon ground cinnamon, plus extra for sprinkling
  5. olive oil
  6. sea salt and freshly ground black pepper
  7. 1 onion
  8. 1 red pepper
  9. 1 yellow pepper
  10. a bunch of fresh coriander
  11. 1 red chilli
  12. 1 green chilli
  13. 2 cloves of garlic
  14. 2 x 400g tins beans – try kidney, chickpea, pinto, cannellini
  15. 2 x 400g tins chopped tomatoes

EQUIPMENT

  1. Speed peeler
  2. Knife
  3. Chopping board
  4. Teaspoon
  5. Baking tray
  6. Tin opener
  7. Sieve
  8. Large saucepan
  9. Large spoon

PREPARATION

To Prepare The Chilli:

1. Preheat the oven to 200˚C/400˚F/gas 6.

2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin and cinnamon, drizzle with olive oil and scatter with a pinch of salt and pepper. Toss to coat then put them on a baking tray.

3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Pick the coriander leaves and put aside, finely chop the stalks. Deseed and finely chop the chillies. Peel and finely chop the garlic.

To Cook Your Chilli:

4. Put the tray of sweet potato in the hot oven to cook for 40 minutes until soft and golden.

5. Put a large pan on a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, stirring every couple of minutes.

6. Drain the cans of beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes. Keep an eye on it, and add a splash of water if it gets a bit thick.

To Serve Your Chilli:

7. Get the roasted sweet potato out of the oven and stir it through your chilli with most of the coriander leaves. Taste and season with sea salt and freshly ground black pepper, if needed.

8. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortillas.

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.

Jamie’s Top Tips

  1. Vary the types of beans you use in this recipe – it will change the flavour every time and keep things interesting.
  2. Try swapping the chillies you use; substitute the green chilli for some hotter chillies to boost the heat.
  3. This recipe freezes well so don’t be afraid to double the recipe and keep some for another day. I like to divide my leftovers into portions using plastic bags so I can easily pull one out of the freezer if I’m in a rush – just remember to label and date them before you put them in the freezer so you know exactly what it is and when you made it. If you lay the bags out flat they take much less time to defrost which is always a bonus.
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Baked Snapper Fillet In Banana Leaf

  • Submitted by Dian Anggraini
  • Jakarta, Indonesia
  • tags: Indonesia, cuisine, fish, banana leaf,

I am Dian Anggraini, the Ambassador for Food Revolution Day Java. This fish recipe was created by Executive Chef Vindex Tengker for his cooking demo at “Food Revolution Day Java” in Jakarta, Indonesia on May 19. The event was organized by Omar Niode Foundation & Honocoro Community. This recipe is distributed with Chef Vindex’s permission. Photo by Monchichi Photography.

INGREDIENTS

  1. Makes 4 portions
  2. 680 gr Snapper fish fillet, Sliced into smaller fillet
  3. 300 gr Balinese Spice for fish (Recipes below)
  4. Salt and pepper to taste
  5. 16 pcs Lemon basil Leaves
  6. 4 pcs Salam Leaf
  7. 4 pcs Kaffir lime leaf
  8. 2 pcs Kaffir limejuice
  9. 2 pcs Tomato, sliced
  10. 4 pcs Banana leaf, cut into 20 x 20 cm square (quickly steam them to make it easy to fold)
  11. 4 set Bamboo pick
  12. 4 port Sweet potato rice pilaf
  13. Balinese spice for fish:
  14. 3 tbs Oil for frying
  15. 8 pcs Shallot, chopped
  16. 4 pcs Garlic, chopped
  17. 4 pcs Red Chili, chopped
  18. 1-2 pcs Hot Chili, chopped
  19. 1 cm Ginger, chopped
  20. 1 cm Turmeric, chopped
  21. 2 cm Galangal, chopped
  22. ½ cm Lesser Galangal
  23. 6 pcs Candlenut, chopped
  24. 1 pcs Tomato, chopped
  25. 2 pcs Lemon grass, bruised
  26. Salt and pepper to taste
  27. Oil for frying
  28. Sweet Potato rice pilaf:
  29. 2 tbs Ghee or clarified butter
  30. ½ kg Basmati Rice
  31. 1 pcs Onion, chopped
  32. 3 pcs Garlic, chopped
  33. 1 pcs Sweet Potato or Yam, cubes
  34. 1 pcs Pandanus Leaf
  35. 1 ltr Water
  36. salt to taste

PREPARATION

• To make Balinese wrapped fish: Marinade the fish with Balinese Spice overnight or at least for 30 minutes.
Season the fish with salt and pepper before folding them with banana leaf.
• Lay banana on work surface, put one piece of each Salam leaf and lime leaf in the center and put 3-4 slices of the fish on the top of it then put the sliced tomato and lemon basil leaf.
• Roll the banana leaf to cover the fish and sealed the side with bamboo sticks and grill over the charcoal for 6-7 minutes on each side or until the fish is cooked.
• Served with Sweet potato rice pilaf and sautéed Asian vegetables
• To make Balinese spice paste: Heat oil if frying pan and cook all the ingredients over medium heat until fragrant. Approximately around 30 minutes. Stir the spices occasionally to prevent them from sticking on the bottom. When is done, take out the lemon grass and let it become cool before use
• Blend or pound the spices into a paste, season with salt and pepper to taste.
• To make Sweet potato rice pilaf: Heat ghee or clarified butter and sauté onion and garlic until aromatic.
• Add basmati rice and continue coking for 2-3 minutes. Then add sweet potato and pour water. Add Pandan leaf and season with salt. Let it boil and simmer with cover for about 20-30 minutes until the rice is cooked.

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Chargrilled Chicken Kebabs with a Peppery Rocket Salad and Smokey Barbecue Salsa

  • Servings: 4

Light and tasty, this kebab recipe will give you a taste of summer even if it isn’t quite warm enough to get the barbie out. The salsa works well with all kinds of chargrilled or barbecued meat.

Ingredients

  1. 2 sprigs of fresh rosemary
  2. 4 x 125g chicken breasts, preferably higher welfare, skin off
  3. Zest of 1 orange
  4. Olive oil
  5. Sea salt and freshly ground black pepper
  6. 2 large handfuls of rocket or baby spinach
  7. A handful of fresh mint leaves
  8. Juice of ½ a lemon
  9. Extra virgin olive oil
  10. 4 pitta breads or flatbreads
  11. For The Smoky Barbecue Salsa:
  12. 2 red onions
  13. 2 large handfuls of cherry tomatoes
  14. A small handful of fresh parsley leaves
  15. 1 teaspoon olive oil
  16. 2 tablespoons honey
  17. 1 teaspoon smoked paprika
  18. 1 teaspoon Dijon or English mustard
  19. 1 tablespoon Worcestershire sauce
  20. 2 tablespoons brown sugar
  21. ½ teaspoon chilli powder

Equipment

  1. Knife
  2. Chopping board
  3. Bowls
  4. Measuring spoons
  5. Microplane or grater
  6. Large spoon
  7. Cling film
  8. 4 skewers
  9. Griddle pan or barbecue
  10. Salad spinner or colander
  11. Saucepan
  12. Spoon

Preparation

Pick and chop the rosemary leaves.

2. Chop the chicken breasts into 2.5cm cubes and put in a bowl along with the chopped rosemary, finely grated orange zest and 2 tablespoons olive oil. Toss everything together then cover with cling film and leave to marinate in the refrigerator for at least half an hour.

3.) When the chicken pieces are ready to cook, thread them on to 4 skewers. Season the finished kebabs with sea salt and freshly ground pepper.

4. Using a griddle pan or barbecue, grill the kebabs for 3 to 4 minutes on each side until they’re nicely charred and cooked through. Check the centre of the biggest chunk of chicken to make sure.

5. Wash and dry the rocket, or spinach you are using and place in a bowl with the mint leaves. Squeeze over the lemon juice, a good drizzle of extra virgin olive oil and season.

6. Serve the skewers in the middle of the table with a pile of warmed pitta breads or flatbreads, the peppery salad and a bowl of home-made smoky barbecue salsa (see below) to spoon over.

For The Smoky Barbecue Salsa:

7. Peel and slice the onions. Roughly chop the cherry tomatoes and finely chop the parsley leaves.

8. Heat a saucepan and add a splash of olive oil. Add the onions and fry on a medium heat for around 10 minutes, or until sweet and soft.

9. Add all of the other salsa ingredients except the tomatoes and parsley. Allow the sauce to cool slightly then stir in the cherry tomatoes and parsley leaves. Serve warm or cold with any kind of chargrilled or barbecued meat.

Nutrition Note

All of Jamie’s Food Revolution Day recipes have been written keeping the key nutrients in mind. We’ve nutritionally analysed each recipe to make sure they’re in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals made with fresh ingredients. We have sorted the recipes according to different occasions, but feel free to pick and choose a selection of dishes for whatever event you have in mind, whether it is an everyday family meal or a feast for a party. Fruit and vegetables should be part of meals and snacks, and desserts are no exception. We have provided a selection of dessert recipes using different varieties of fruit, with the odd treat recipe like the summer berry pavlova thrown in, which is ok to have once in a while.

Jamie’s Top Tips

  1. Skewers are a great way to cook tender, quick-cooking meats and seafood such as chicken breasts, prawns or pork tenderloin – just make sure all the pieces on the skewer are more or less the same size and not too crowded so everything has a chance to cook evenly.
  2. Kebabs are really versatile things to cook – if using wooden skewers, soak them in plenty of water before threading the food onto them – this will stop them from burning during cooking. If you’re using a griddle pan make sure you cut the skewers to fit the pan before you start.
  3. Have a go at trying out different combinations of meat and veg. Things like mushrooms, onions, chillies, courgettes and peppers all work really well.