The Kitchen Thief | Jamie Oliver is our hero
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Jamie Oliver is our hero

Jamie Oliver has always been one of my favourite chefs with his quirky personality, cute British accent and more seriously his fight for a healthier society. Dani and I love him even more because he has added so many vegan and vegetarian recipes to his impressive repertoire of easy and delicious meals. These recipes are for food lovers who love a no-fuss meal, no matter what your preference.

Try a have  Meat-Free Monday and impress your family and friends with one of these hearty recipes.

Mexican chili 

023B8479

Ingredients

  • 2 medium-sized sweet potatoes , approximately 500g
  • 1 level teaspoon cayenne pepper , plus extra for sprinkling
  • 1 heaped teaspoon ground cumin , plus extra for sprinkling
  • 1 level teaspoon ground cinnamon , plus extra for sprinkling
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 onion
  • 1 red pepper
  • 1 yellow pepper
  • 2 cloves garlic
  • a bunch of fresh coriander
  • 1 fresh red chilli
  • 1 fresh green chilli
  • 2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
  • 2 x 400 g tinned chopped tomatoes

Method

1. Preheat the oven to 200˚C

2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, 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 guacamole and rice or tortilla chips.

Tips

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.

 


 

Vegan Mac ‘n Cheese

023B0087

Ingredients

  • 350 g dried macaroni
  • sea salt
  • freshly ground black pepper
  • 1 onion
  • 1 litre unsweetened organic soya milk
  • 100 g dairy-free margarine
  • 85 g plain flour
  • 1 heaped teaspoon English mustard
  • 1½ tablespoons nutritional yeast flakes
  • 50 g vegan cheese , optional (available from specialist stores)
  • 5 cloves of garlic
  • ½ a bunch of fresh thyme
  • olive oil
  • 40 g fresh breadcrumbs

Method

Preheat the oven to 180ºC/350ºF/gas 4. Cook the macaroni according to the packet instructions in a large pan of salted boiling water.

Meanwhile, peel and halve the onion, then place in a small pan over a medium heat with the milk. Slowly bring to the boil, then remove from the heat. Pick out and discard the onion, then set aside. Melt the margarine in another pan over a medium heat, then add the flour, stirring continuously until it forms a paste – this is the roux. Gradually add the warm milk a little at a time, whisking continuously until smooth. Bring to the boil, then simmer for around 10 minutes, or until thickened. Stir in the mustard and nutritional yeast flakes, grate and stir in the vegan cheese (if using), then season to taste with salt and pepper.

Drain and add the macaroni to the sauce, then toss to coat. Transfer the mixture to an ovenproof baking dish (roughly 20cm x 30cm), then set aside.

Peel and finely slice the garlic, then pick the thyme leaves, discarding the stalks. Add to a medium pan over a medium heat with a splash of oil. Cook for 2 to 3 minutes, or until golden, then transfer to a food processor with the breadcrumbs and a splash of oil. Blitz until combined and roughly chopped, then sprinkle over the pasta. Place the dish in the hot oven for 20 to 25 minutes, or until golden and bubbling. Leave to stand for around 5 minutes, then serve with seasonal greens.

 


 

Vegan kofte

023B2048

We are all about comfort food and Jamie knows how to do this well, while retaining the healthy aspect of food that we love so much. These pan-fried kofte’s will definitely hit the spot, any day of the week.

Ingredients

  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 thumb-sized piece of fresh ginger
  • 2 cloves of garlic
  • olive oil
  • 2 courgettes
  • fine sea salt
  • 1 large bunch of fresh coriander
  • 1 x 400 g tin of chickpeas, drained
  • 40 g fine breadcrumbs
  • freshly ground black pepper
  • For the minty yoghurt dip:
  • ½ a cucumber
  • 3 sprigs of fresh mint
  • 4 tablespoons organic soya yoghurt
  • 1 lemon
  • For the nutty sauce:
  • 1 small onion
  • 1 clove of garlic
  • 100 g cashew nuts
  • 140 ml light coconut milk
  • 2 tablespoons smooth peanut butter

Method:

Peel and finely chop the ginger and garlic, then add to a frying pan over a medium heat with a splash of oil. Fry for 1 to 2 minutes, or until golden. Add cumin and coriander to pan and fry everything for 1 minute, allowing the spices to mix with the ginger and garlic. Place mixture into a food processor.

Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a pinch salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor. Add the chickpeas, breadcrumbs and a pinch of salt and pepper to the processor. Pulse until combined, but not smooth – you want to retain a bit of texture.

Transfer the mixture to a clean work surface then, with wet hands, divide and shape the mixture into eight sausage-like shapes. Place onto a tray, then place in the fridge to chill for around 20 minutes.
Meanwhile, make the minty yoghurt dip. Halve the cucumber length-ways, scoop out and discard the watery seeds, then roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice. Mix well and place in the fridge until time to serve.

To make the nutty sauce, peel and finely slice the onion and garlic, then place into a large frying pan over a medium heat with a splash of oil, ad the coriander, then cook for a few minutes, or until golden. Add the cashew nuts and toast for a further 2 to 3 minutes, then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth.

Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot, turning regularly.

Serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Delicious with pita breads or fluffy rice, hummus, fresh tomatoes and avocado.

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