New take on foods you love
FEEL like you are in a rut, cooking the same dishes with the same ingredients all the time?
Well British celebrity chef Jamie Oliver has been listening and has created a new cookbook, 7 Ways, aimed at mixing things up for those cooks.
‘‘7 Ways exists to give you new ideas for the ingredients you already know and love.’’
The recipes provide plenty of inspiration, but are straightforward enough for every day of the week, he says.
It is the third book in Jamie's trilogy, following 5 Ingredients
and Veg.
For this book, Oliver studied data that showed the foods that people bought each week. He then wrote the book around 18 ‘‘hero’’ ingredients — such as provided seven different ways to cook them.
‘‘We all know that everyone cooks the same small repertoire of recipes, so I want to help you expand on that and arm you with some new favourites.’’
Oliver says he has tried to keep things simple with maximum flavour and fun.
In an effort to break down barriers, he has included everything from slowcooked dishes to ones that can be made in 10 minutes.
There is a large section of ‘‘Fakeaways’’ as well as onepan wonders, tray bakes, pastas, salads and soups.
Most ingredients can be found in supermarkets and he uses a lot of ‘‘cheat’’ ingredients such as pastes and condiments. 2–3 fresh mixedcolour chillies
350g ripe mixedcolour cherry tomatoes 4 cloves of garlic
6cm piece of ginger
1 Tbsp garam masala
4 heaped Tbsp natural yoghurt
2 150g freerange skinless
chicken breasts olive oil
2 Tbsp smooth cashew butter
Method
Halve and deseed the chillies. Place in a large nonstick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 tablespoon of yoghurt. Deeply score the chicken breasts at 1cm intervals, then massage with the marinade.
Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with half a tablespoon of olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 250ml of boiling kettle water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board.
Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.
energy 435kcal | fat 20.7g | sat fat 4.8g
protein 45.2g | carbs 17.5g sugars 11.1g | salt 0.8g | fibre 3.4g 150g couscous
4 cloves of garlic olive oil
250g ripe mixedcolour cherry tomatoes 250g asparagus
2 heaped tsp rose harissa
2 150g white fish fillets, skin off,
pinboned, from sustainable sources 1 lemon
2 Tbsp natural yoghurt
Method
Place the couscous in a bowl, add a pinch of sea salt and black pepper, then just cover with boiling kettle water, and cover. Peel and slice the garlic, then place in a shallow casserole pan on a mediumhigh heat with 1 tablespoon of olive oil, stirring while you halve the cherry tomatoes, adding them to the pan as you go. Snap the woody ends off the asparagus, roughly chop the spears and stir into the pan, then season with salt and pepper. Rub most of the harissa over the fish, sit it on top of the veg, finely grate over the lemon zest and squeeze over half the juice. Add 150ml of water, cover, and cook for 5 minutes, or until the fish is just cooked through.
Fluff up the couscous. Ripple the remaining harissa through the yoghurt, then spoon it over the fish and couscous. Serve with lemon wedges, for squeezing over.
energy 560kcal | fat 13.4g | sat fat 2.2g
protein 43.5g | carbs 70.2g sugars 10.9g | salt 1.5g | fibre 4.9g