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Jamie Oliver Launches Global Petition

CHANGE.ORG, FOOD EDUCATION, FOOD REVOLUTION, JAMIE OLIVER, PETITION

JAMIE OLIVER LAUNCHES GLOBAL change.org PETITION
TO DEMAND COMPULSORY FOOD EDUCATION FOR ALL CHILDREN

Sydney: 29th March 2015

Chef and campaigner Jamie Oliver has launched his biggest campaign ever – a global petition to persuade the governments of the G20 countries to provide their nations’ children with the basic “human right” of food education in schools.

The petition went live today (29 March 2015) following his Revolution LIVE event as part of the Sydney Opera House’s ‘Ideas at the House’ Program.  

Launching the petition at Sydney Opera House, Jamie said: “I’ve been campaigning in different countries for a while now and we’ve begun to see real change in some countries with cooking lessons in schools but now I’m taking it global.

“According to the World Health Organisation, 42 million children under the age of 5 were overweight or obese around the world in 2013 and, worldwide, obesity has more than doubled since 1980.  These figures are shocking and we need everyone – governments, businesses, families – to do something about it.

“Obesity more often than not leads to diet-related diseases like type-2 diabetes which can increase the risk of developing a number of serious health problems and decrease the life expectancy of many people.  But obesity is preventable and I believe that by educating our children about food and where it comes from and how to cook it and how to shop, we can turn the tide on the obesity epidemic that affects most of the world in 2015.

“This change.org petition is a way to give a voice to everyone who cares about the future health of our children.”

Food Revolution Day 2015 (May 15th) will again focus on getting kids cooking with thousands of schools around the world and ambassadors in over 90 countries hosting events.  For more info, please see foodrevolutionday.com

Jamie’s Petition is below.  To add your name to the petition, please go to change.org/jamieoliver

Hi guys, Jamie here!

I urgently need your help to make a real difference. We’re currently facing a global obesity epidemic, with 42 million children under the age of five either overweight or obese across the world. The bottom line is the next generation will live shorter lives than their parents if nothing is done to rectify these alarming stats.

So I’m asking that you to do two simple things – first, please sign this petition to show your support for compulsory practical food education in schools across the world, then, most importantly, share it via your social networks.

It’s essential that we arm future generations with the life skills they urgently need in order to lead healthier, happier, more productive lives. I passionately believe this is every child’s human right and I hope you agree.

If you can help me get millions of people to sign this petition, we can create a movement powerful enough to force all G20 governments to take action. Food education will make a difference to the lives of the next generations, so please help us. We can’t do it without you.

Sign it, share it and let’s inspire governments to do the right thing.

Big love

Jamie Oliver x

change.org/jamieoliver

foodrevolutionday.com

#FoodRevolutionDay

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Veggie Chilli

SERVES 4 TO 6 I 1 HOUR 15 MINUTES

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. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but it’s totally up to you.

You will need

  • Speed peeler
  • Knife
  • Chopping board
  • Measuring spoons
  • Baking tray
  • Large saucepan
  • Tin opener
  • Sieve
  • Wooden spoon

Ingredients

  • 500g sweet potatoes
  • 1 level teaspoon cayenne pepper, plus extra for sprinkling
  • 1 level teaspoon ground cinnamon, plus extra for sprinkling
  • 1 heaped teaspoon ground cumin, plus extra for sprinkling
  • Sea salt and freshly ground black pepper
  • Olive oil
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 cloves of garlic
  • A bunch of fresh coriander
  • 1 fresh red chilli
  • 1 fresh green chilli
  • 2 x 400g tins of beans, such as kidney, chickpeas, pinto, cannellini
  • 2 x 400g tins of chopped tomatoes

Method

  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, cinnamon, cumin, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.
  3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.
  4. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.
  5. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.
  6. Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.
  7. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
  8. Drain the 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, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
  9. Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.
  10. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.

Nutrition Note

439 cals, 10.8g fat (1.7g saturated), 16.6g protein, 62.9g carbs, 17.5g sugar, 1.3g salt.

Jamie’s Top Tip

When you get the hang of this recipe, keep things interesting by varying the types of beans you use or swapping the chillies for some hotter varieties, if you like.

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Salmon Fishcakes

SERVES 4 I 1 HOUR 30 MINUTES

This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions.

You will need

  • Large saucepan
  • Weighing scales
  • 2 mixing bowls
  • Y–shaped peeler
  • Chopping board
  • Knife
  • Tin opener
  • Sieve
  • Fork
  • Colander
  • Microplane
  • Measuring spoons
  • Potato masher
  • Wooden spoon
  • Large plate
  • Large frying pan
  • Fish slice

Ingredients

  • Sea salt and freshly ground black pepper
  • 50g fresh or frozen peas
  • 600g potatoes
  • 1/2 a bunch of fresh chives
  • 2 x 180g tins of quality salmon
  • 1 lemon
  • 1 tablespoon plain flour, plus extra for dusting
  • 1 large free-range egg
  • Olive oil

Method

  1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
  2. Place on a high heat and bring to the boil. Meanwhile…
  3. If using fresh peas, pod them into a bowl, then leave to one side.
  4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
  5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
  6. Finely chop the chives and add them to a mixing bowl.
  7. Drain the salmon over the sink into a sieve.
  8. Add the salmon to the bowl, using a fork to flake it into small chunks.
  9. Once cooked, drain the potatoes and peas over the sink into a colander then leave them to cool completely. Meanwhile…
  10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
  11. Crack in the egg and season with a tiny pinch of pepper.
  12. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
  13. Add the mash to the bowl, then mix together until really well combined.
  14. Sprinkle a little flour over a clean work surface and onto a large plate.
  15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
  16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
  17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
  18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
  19. Cut the zested lemon into wedges.
  20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

Nutrition Note

383 cals, 16.5g fat (2.8g saturated), 25g protein, 31.9g carbs, 1.5g sugar, 0.4g salt

Jamie’s Top Tip

This recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes.

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Crunchy Carrot Pittas

SERVES 6 I 1 HOUR

If you’re bored of sandwiches, then these stuffed pittas are the best alternative. They’re perfect for packed lunches and there’s no excuse for them not to be delicious – give these a go, then experiment with your own favourite flavour combinations.

You will need

  • Y-shaped peeler
  • Chopping board
  • Knife
  • Small non-stick frying pan
  • Wooden spoon
  • Box grater
  • Salad bowl
  • Baking tray
  • Microplane
  • Small mixing bowl
  • Measuring spoons
  • Fork
  • Oven gloves

Ingredients

  • 6 medium carrots
  • A bunch of fresh coriander
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
  • 6 wholemeal pittas
  • 1 orange
  • 2 lemons
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper

Method

  1. Preheat the oven to 130°C/250°F /gas ½.
  2. Use a Y-shaped peeler to peel the carrots on a chopping board.
  3. Pick the coriander leaves and finely chop them, discarding the stalks.
  4. Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.
  5. Coarsely grate the carrots using a box grater, then add them to the salad bowl along with the coriander leaves.
  6. Pop the pittas onto a baking tray and into the oven for a few minutes to warm through.
  7. To make the dressing, use a microplane to finely grate the zest of the orange, then add it to a small mixing bowl.
  8. Cut the orange in half and squeeze in the juice, catching any pips with your hand.
  9. Cut the lemons in half and squeeze in the juice from 1½ lemons, then add 5 tablespoons of extra virgin olive oil.
  10. Add a tiny pinch of salt and pepper, then mix well with a fork.
  11. Pour the dressing into the salad bowl and toss everything together well, adding a squeeze more lemon juice if you think it needs it.
  12. Use oven gloves to remove the pittas from the oven, then serve with the zingy salad, and some homemade houmous (see Minty yoghurt dip recipe), and let everyone stuff and build their own pittas.

Nutrition Note

315 cals, 13.6g fat (1.9g saturated), 8.3g protein, 36.3g carbs, 5.9g sugar, 1.1g salt

Jamie’s Top Tip

If you want to turn this salad into more of a main meal, try adding some thinly sliced orange, a few slices of grilled chicken, or a little feta or goat’s cheese crumbled over the top.

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Classic Tomato Spaghetti

SERVES 8 I 1 HOUR 15 MINUTES

Once you’ve made this a few times you can add other simple ingredients, such as baby spinach, chopped rocket leaves, or fresh or frozen peas, to your basic tomato sauce to completely transform it.

You will need

  • Chopping board
  • Knife
  • Weighing scales
  • Large saucepan
  • Measuring spoons
  • Wooden spoon
  • Large pot
  • Ladle
  • Colander
  • Tongs
  • Microplane

Ingredients

  • A bunch of fresh basil
  • 1 medium onion
  • 2 cloves of garlic
  • 1kg ripe tomatoes or 2 x 400g tins of chopped tomatoes
  • Olive oil
  • 1 tablespoon red wine or balsamic vinegar
  • Sea salt and freshly ground black pepper
  • 500g dried spaghetti
  • 15g Parmesan cheese

Method

  1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
  2. Peel and finely slice the onion and garlic.
  3. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
  4. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
  5. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
  6. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
  7. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
  8. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
  9. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it.
  10. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
  11. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
  12. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
  13. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.

Nutrition Note

283 cals, 3.8g fat (1g saturated), 9.7g protein, 51.5g carbs, 7.3g sugar, 0.3g salt

Jamie’s Top Tip

It’s important to season the cooking water so that the pasta can absorb it as it cooks. Reserving and adding a splash of the pasta cooking water to your sauce helps to loosen it, if it’s a bit thick.

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Epic Chocolate And Beetroot Cake

1 HOUR 30 MINUTES SERVES 12

Flavour-wise, beetroot is sweet, which is why even though it’s a vegetable it works really well in cakes.

YOU WILL NEED

  • 20CM SPRINGFORM CAKE TIN
  • SCISSORS
  • GREASEPROOF PAPER
  • WEIGHING SCALES
  • HEATPROOF BOWL
  • SMALL SAUCEPAN
  • WOODEN SPOON
  • OVEN GLOVES
  • Y-SHAPED PEELER
  • CHOPPING BOARD
  • KNIFE
  • FOOD PROCESSOR (COARSE GRATER ATTACHMENT)
  • 2 LARGE MIXING BOWLS
  • WOODEN SPOON
  • MEASURING SPOONS
  • ELECTRIC HAND WHISK
  • SPATULA
  • COCKTAIL STICK OR SKEWER
  • WIRE COOLING RACK

Ingredients

  • olive oil
  • plain flour, for dusting
  • 300g good-quality dark chocolate (70% cocoa solids)
  • 250g raw beetroot
  • 4 large free-range eggs
  • 150g golden caster sugar
  • 120g ground almonds
  • 1 teaspoon baking powder
  • 1 tablespoon good-quality cocoa powder
  • natural yoghurt, to serve

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Lightly grease the bottom and sides of a 20cm springform cake tin with olive oil.
  3. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base.
  4. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess.
  5. Break 200g of the chocolate up into small pieces and add to a heatproof bowl.
  6. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally.
  7. Once melted, use oven gloves to carefully remove from the heat and put to one side – beware of the steam when you lift up the bowl.
  8. Use a Y-shaped peeler to peel the beetroot (you might want to wear gloves to do this), then quarter them on a chopping board.
  9. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl.
  10. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands.
  11. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well.
  12. Use an electric hand whisk to whisk the egg whites until you have stiff peaks.
  13. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen then, once combined, fold in the rest but try not to over mix.
  14. Add the mixture to the prepared cake tin and spread out evenly using a spatula.
  15. Bake in the hot oven for around 50 minutes, or until risen and cooked through.
  16. To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean, the cake’s cooked; if it’s slightly sticky it needs a bit longer.
  17. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
  18. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate over the top.

UTRITIONAL VALUES

Kcal304
Fat (g)20
Sat fat (g)8.6
Protein (g)7.4
Carbs (g)23
Sugar (g)21.4

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.

JAMIE’S TOP TIP

“Measuring the ingredients exactly is the key to success, so accurate scales are a very important piece of equipment. Make sure the scales are set to zero before you start.”

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Food Revolution Day – The Song

Our incredibly talented friends – made up of artists, musicians, singers and producers – pulled together to bring you this brilliant music video.. Check it out and share with your mates!

Interact – Use your mouse to choose your own path as you watch!

SIGN IT

Do the right thing & sign the petition

SHARE IT

Once you’ve signed the petition your mission is to share this video on your facebook! 

WITH ENORMOUS LOVE & HEARTFELT APPRECIATION – THANKS TO

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Baked Veggie Balls In Sweet Tomato Sauce

2 HOURS, PLUS RESTING SERVES 6

With a rich tomato sauce and little bombs of ricotta, these delicious veggie balls are best served with couscous, rice or stuffed into pitta breads with salad.

YOU WILL NEED

  • LARGE SAUCEPAN WITH LID (25CM)
  • SIEVE
  • WOODEN SPOON
  • CHOPPING BOARD
  • KNIFE
  • FOOD PROCESSOR (STANDARD BLADE)
  • LARGE OVENPROOF NON-STICK FRYING PAN (30CM)
  • MEASURING SPOONS
  • WEIGHING SCALES
  • TIN OPENER
  • LARGE MIXING BOWL
  • MICROPLANE
  • TRAY
  • CLINGFILM
  • LARGE NON-STICK FRYING PAN (30CM)
  • TONGS
  • OVEN GLOVES

Ingredients

  • 100g bulgur wheat
  • sea salt
  • freshly ground black pepper
  • 1 small onion
  • 3 cloves of garlic
  • 1 stalk of celery
  • 1 carrot
  • olive oil
  • ½ a bunch of fresh flat-leaf parsley
  • 1 x 400g tin of chickpeas
  • 1 large free-range egg
  • 50g wholemeal breadcrumbs
  • 1 lemon
  • 30g Parmesan cheese
  • 2 x 400g tins of plum tomatoes
  • 2 large jarred red peppers
  • 60g ricotta cheese

Method

  1. Half-fill a large saucepan with cold water, add the bulgur wheat and leave to soak for 20 minutes.
  2. When the time’s up, drain over the sink through a sieve and rinse well.
  3. Tip the bulgur wheat back into the pan and fill it three-quarters of the way up with cold water and add a tiny pinch of salt.
  4. Bring to the boil, pop the lid on, then reduce to a low heat for around 20 minutes, or until cooked through but still with a bit of bite, stirring occasionally. Meanwhile…
  5. Peel the onion and 1 clove of garlic and trim the celery and carrot. Roughly chop and place into the processor, then blitz until finely chopped.
  6. Place a large ovenproof frying pan over a medium heat and add 1 tablespoon of olive oil.
  7. Once hot, carefully add the chopped vegetable mixture and fry for 12 minutes, or until softened, stirring occasionally.
  8. Once the bulgur wheat is cooked, drain over the sink through a sieve and leave to cool. Meanwhile…
  9. Pick the parsley leaves and put to one side, then roughly chop the stalks. Place the stalks and most of the leaves into the processor.
  10. Drain the chickpeas over the sink into a sieve, then add to the processor.
  11. Crack in the egg and add the breadcrumbs and half of the cooled bulgur, then blitz to a rough paste.
  12. Tip into a large bowl with the cooked vegetables and the remaining bulgur.
  13. Use a microplane to grate the lemon zest and Parmesan, then add it to the bowl.
  14. Season with a pinch of pepper and mix well with your hands until smooth.
  15. Divide and roll the mixture into golf-ball-sized balls, placing them on a tray as you go – you should end up with 24 in total.
  16. Cover the tray with clingfilm and place in the fridge for 30 minutes to firm up. Meanwhile…
  17. Preheat the oven to 200ºC/400ºF/gas 6.
  18. Peel and finely chop the remaining 2 cloves of garlic.
  19. Return the large ovenproof frying pan to a medium heat and add 1 tablespoon of olive oil.
  20. Add the garlic and cook for 2 minutes, or until golden.
  21. Add the tomatoes and ½ a tin of water, carefully break the tomatoes up with the back of a wooden spoon, then reduce the heat to low and simmer for around 5 minutes, or until thickened.
  22. Cut the lemon in half.
  23. Squeeze in the juice from 1 half, using your fingers to catch the pips.
  24. Once the veggie balls are firm, remove from the fridge. Place a large non-stick frying pan over a medium heat and add 2 tablespoons of olive oil.
  25. Once hot, carefully add the veggie balls and cook for around 8 minutes, or until browned all over, turning occasionally.
  26. Using tongs or a slotted spoon, transfer the veggie balls to the tomato sauce.
  27. Tear the red peppers into strips with your fingers, then arrange in the sauce.
  28. Season the sauce to taste and dot over the ricotta.
  29. Using oven gloves, carefully place the pan in the hot oven for around 20 minutes, or until golden and bubbling. Serve with a scattering of parsley leaves and lemon wedges for squeezing over.

NUTRITIONAL VALUES

Kcal257.1
Fat (g)12.1
Sat fat (g)3.2
Protein (g)12
Carbs (g)25.8
Sugar (g)7.5

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.

JAMIE’S TOP TIP

“This is a great way of using up cooked, leftover bulgur wheat, if you have it.”

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Chicken Tikka Masala

SERVES 4 TO 6 I 1 HOUR 30 MINUTES

I’ve sprinkled my tikka masala with plain, flaked almonds, but if you fancy toasting them first, simply pop them into a dry pan over a medium heat for a few minutes until lightly golden. Delicious!

You will need

  • 2 chopping boards
  • 2 knives
  • Frying pan
  • Measuring spoons
  • Food processor (standard blade)
  • Large casserole pan with lid
  • Wooden spoon
  • Weighing scales
  • Tin opener
  • Optional: pestle and mortar

Ingredients

  • 4 skinless chicken breasts, preferably higher-welfare
  • 2 onions a thumb-sized piece of fresh ginger
  • ½ a bunch of fresh coriander
  • 1 fresh red chilli
  • Groundnut or vegetable oil
  • Sea salt and freshly ground black pepper
  • 1 x 400g tin of chopped tomatoes
  • ½ x 400ml tin of light coconut milk
  • A small handful of flaked almonds, to serve
  • Fluffy rice, to serve
  • Fat-free natural yoghurt, to serve
  • 1 lemon, to serve

For the tikka masala paste:

  • 1-2 fresh red chillies
  • 2 cloves of garlic
  • A thumb-sized piece of fresh ginger
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cayenne pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons garam masala
  • ½ teaspoon sea salt
  • 2 tablespoons groundnut oil
  • 2 tablespoons tomato purée
  • A small bunch of fresh coriander
  • ½ tablespoon desiccated coconut
  • 2 tablespoons ground almonds

Method

  1. To make the curry paste, halve, deseed and roughly chop the chillies, then peel the garlic and ginger.
  2. Put a frying pan over a medium-high heat and add the cumin and coriander seeds. Lightly toast for a few minutes, or until golden brown and smelling delicious, then remove from the heat.
  3. Add the toasted spices to a pestle and mortar and grind until fine, or put them in a food processor and whiz to a powder.
  4. Once you’ve ground them, add the toasted spices to a food processor along with the remaining paste ingredients and whiz to a smooth paste, then put to one side.
  5. Slice the chicken breasts lengthways into 2cm strips.
  6. On a clean chopping board, peel, halve and finely slice the onions. Peel and finely slice the ginger, then pick the coriander leaves and put to one side, finely chopping the stalks along with the chilli.
  7. Place a large casserole pan over a medium-high heat and add a couple of lugs of oil. Once hot, add the onions, chilli, ginger and coriander stalks, then cook for around 10 minutes, or until softened and lightly golden.
  8. Add the chicken and roughly 140g of the tikka masala paste, stirring well so everything is nicely coated. Season with salt and pepper, add the tomatoes and coconut milk (save the rest for another day), then bring everything to the boil.
  9. Turn the heat down to medium-low, cover and simmer for 20 minutes, then take the lid off and cook for further 5 minutes, or until the meat is tender and the sauce has reduced, stirring occasionally.
  10. Divide the curry between bowls, sprinkle over the almonds and coriander leaves. Serve with fluffy rice, a dollop of yoghurt and lemon wedges for squeezing over.

Nutrition Note

458 cals, 23g fat (5.3g saturated), 44.1g protein, 13.9g carbs, 11.5g sugar, 1.2g salt.

Jamie’s Top Tip

Pop any leftover curry paste in a sealed jar and keep it in the fridge for up to 2 weeks – this way you’ll be able to knock up a quick curry in next to no time.

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Jools’ Sweet Pea And Prawn Pasta

15 MINUTES SERVES 4

This is a great, quick, last-minute lunch or dinner. All the ingredients live happily in the store cupboard or freezer waiting to be put together.

YOU WILL NEED

  • KETTLE
  • LARGE POT
  • WEIGHING SCALES
  • CHOPPING BOARD
  • KNIFE
  • TEASPOON
  • LARGE FRYING PAN (30CM)
  • MEASURING SPOONS
  • WOODEN SPOON
  • LADLE
  • MUG
  • COLANDER
  • MICROPLANE
  • SERVING BOWLS

Ingredients

  • sea salt
  • freshly ground black pepper
  • 320g dried pasta shells
  • 4 cloves of garlic
  • 1 fresh red chilli
  • olive oil
  • 200g frozen peeled cooked prawns
  • 200g frozen peas
  • 1 heaped tablespoon tomato purée
  • 30g Parmesan cheese

Method

Recipe adapted from Save With Jamie

  1. Fill and boil the kettle.
  2. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
  3. Add the pasta shells and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked. Meanwhile…
  4. On a chopping board, peel and finely chop the garlic.
  5. Carefully slice the chilli in half lengthways, hold the stalk-end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith, then finely slice it.
  6. Place a large frying pan on a medium heat and add 2 tablespoons of olive oil.
  7. Carefully add the garlic and chilli and fry for 1 to 2 minutes, or until lightly golden, stirring occasionally.
  8. Stir in the prawns, peas and tomato purée.
  9. Use a ladle to scoop out and add a little boiling water from the pasta pan, then give it all a good stir.
  10. Reduce the heat to low and simmer gently until the pasta is ready.
  11. Once the pasta is done, ladle out and reserve a mug of the cooking water and keep it to one side, then drain in a colander over the sink and tip the pasta back into the pot.
  12. Use a microplane to grate the Parmesan onto a board.
  13. Season the sauce to taste, then stir the pasta into the sauce, adding a splash of the pasta water to loosen, if needed.
  14. Add the Parmesan and mix everything together.
  15. Divide between your bowls and serve right away.

NUTRITIONAL VALUES

Kcal418
Fat (g)7.2
Sat fat (g)2.3
Protein (g)26.1
Carbs (g)60.3
Sugar (g)5.2

NUTRITION NOTE

All of Jamie’s Food Revolution Day recipes have been written with nutrition in mind. While some recipes are more indulgent and should only be eaten occasionally as part of a balanced diet, the majority are kept in check for calories, saturated fat and salt, to help you prepare quick, nutritious meals with fresh ingredients.

JAMIE’S TOP TIP

“It’s always good to be aware of sustainability when you’re out shopping – we humans have done a great job at over-fishing certain areas. Be mindful and look out for MSC-approved fish.”