Channing - Recipes for university and life beyond Channing

Recipes for university and life beyond Channing Recipes kindly donated by Jamie Oliver

VEGETARIAN CHILLI serves

4

to

6

EQUIPMENT LIST ❏ Speed peeler

❏ Large saucepan

❏ Knife

❏ Tin opener

❏ Chopping board

❏ Sieve

❏ Measuring spoons

❏ Wooden spoon

❏ Baking tray

INGREDIENTS JAMIE’S TOP TIPS ★ Vary the types of beans you use in this recipe – it will change the flavour every time and keep things interesting. ★ Try swapping the chillies you use; substitute green chilli for some hotter chillies to boost the heat. ★

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.

500g sweet potatoes

1 fresh green chilli

1 level teaspoon cayenne pepper, plus extra for sprinkling

2 x 400g tins of beans, such as kidney, chickpeas, pinto, cannellini

1 level teaspoon ground cinnamon, plus extra for sprinkling

2 x 400g tins of chopped tomatoes

1 heaped teaspoon ground cumin, plus extra for sprinkling olive oil sea salt and freshly ground black pepper 1 onion 1 red pepper 1 yellow pepper 2 cloves of garlic a bunch of fresh coriander 1 fresh red chilli

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.

9 Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.

To prepare the chilli: 1 Preheat the oven to 200˚C/400˚F/gas 6.

2

To serve your chilli: 8 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.

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

NOTES

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.

To cook your chilli: 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.

Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.

7

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.

Per 433g serving energy 1837Kj 439kcal

fat

saturates

sugars

salt

10.8g

1.7g

17.5g

1.3g

22%

15%

9%

19%

22%

% of an adult’s reference intake. Typical values per 100g: Energy 423Kj/101kcal

Recipe © Jamie Oliver Photographer: Matt Russell For more recipes visit www.jamieoliver.com

LIGHT AND FLUFFY RICE serves 4 to

6

EQUIPMENT LIST ❏ Large saucepan ❏ Colander ❏ Tin foil

JAMIE’S TOP TIPS ★ This method works best if the colander fits inside

the pan with enough room to cover the pan with the lid. If not, consider using a collapsible metal steamer for steaming the rice.

★ You can use brown basmati rice, but you’ll need

to adjust the cooking time and quantity of liquid.

Refer to the pack for the cooking instructions.

★ It’s worth remembering that any flavouring you boil with the rice will infuse it with wonderful fragrances and flavours. Try some of your own combinations, boiling things like fresh herbs, a cinnamon stick, a few cardamom pods, a strip of lemon zest or even a green tea bag in the water with the rice.

INGREDIENTS For perfect, basic rice sea salt 350g basmati rice

Rice has been an important part of people’s everyday diet for centuries, and it’s still one of the most important foods in many different cultures. I’m going to give you my basic recipe for getting perfect rice every time, as well as a few of my favourite ways to flavour it. Have a go at mastering simple plain rice first – you’ll be amazed at the light and fluffy results.

NOTES

1 Put a large pan of salted water on a high heat bring

to the boil. Rinse the rice in a colander under running water for about 1 minute, or until the water runs clear (this will stop the grains sticking together later).

2 Add your rice to the boiling water and wait for the grains to start dancing around. From that point, boil for 5 minutes. Drain the rice in a colander.

Pour 2.5cm of water into the pan, put it back on the heat, and bring it to the boil again, then turn down to a simmer. Cover the rice in the colander with foil or a lid. Place the colander on top of the pan of simmering water and let the rice steam over it for 8 to 10 minutes.

3

Remove from the heat and, if you’re ready, serve immediately. If not, leave the foil or lid on and put aside until ready to serve – it should stay warm for about 20 minutes.

Adapted from Jamie’s Ministry of Food by Jamie Oliver published by Penguin Random House © Jamie Oliver Enterprises Limited 2008 Photographer: David Loftus For more recipes visit www.jamieoliver.com

Per 70g serving energy 1209Kj 289kcal

fat

saturates

sugars

salt

0.4g

0g

5.1g

0.5g

14%

1%

0%

2%

8%

% of an adult’s reference intake. Typical values per 100g: Energy 1728Kj/413kcal

TERIYAKI-GLAZED SALMON serves

4

EQUIPMENT LIST ❏ Microplane grater

❏ Fish slice

❏ Shallow dish ❏ Measuring spoons ❏ Non-stick frying pan ❏ Spoon

INGREDIENTS JAMIE’S TOP TIPS ★

To marinate a piece of meat or fish you need to leave it in a dressing or sauce for a while so that the flavours penetrate and tenderise the flesh.

Some recipes say that you should marinate for a few hours but for some thin pieces of meat or fish fillets as little time as 30 minutes can make all the difference.

★

When it comes to fish, freshness is so important.

Fish that has just been caught has a fabulous delicate flavour and juicy texture. It should smell of the sea and not be strong or unpleasantly fishy, and certainly never smell of ammonia. The eyes should be bright and clear, not cloudy, and the skin should be shiny and slippery, not dry.

for the glaze: a 2.5cm piece of fresh ginger 3 tablespoons soy sauce 4 tablespoons sweet sherry 1 tablespoon soft brown sugar for the fish: 4 x 120g salmon fillets, skin on, scaled and pin-boned, sourced with sustainability in mind vegetable oil

If you like teriyaki sauce then this is a great dish to learn as it’s really simple and extremely versatile – it can be used with chicken, beef, pork or fish. Delicious!

NOTES

1 Peel and grate the ginger into a shallow dish.

2 Add in the soy sauce, sweet sherry and brown sugar and stir until the sugar dissolves.

3 Add the salmon fillets to the dish and rub the glaze all over, until evenly coated.

4 Leave the salmon to marinate for 30 minutes at room temperature, or for up to 4 hours, covered, in the fridge.

5 Put a non-stick frying pan on a medium heat and add a splash of oil.

6 Lay the fillets into the pan skin-side down and spoon over some of the leftover marinade.

7 Cook for 3 to 5 minutes, depending on the thickness of the fish, until the skin is lovely and crispy – it’ll caramelise quickly so take care.

8

Use a fish slice to carefully flip them over and cook for a further 3 to 4 minutes. Spoon over the excess marinade every now and again until the fish is shiny, glossy and cooked through.

9 Drizzle over any leftover glaze before serving, then tuck in.

Recipe © Jamie Oliver Photographer: Dan Jones For more recipes visit www.jamieoliver.com

Per 164g serving energy 1439Kj 344kcal

fat

saturates

sugars

salt

15.6g

2.3g

24.8g

1.1g

17%

22%

12%

28%

18%

% of an adult’s reference intake. Typical values per 100g: Energy 879Kj/210kcal

fish, soy, wheat, gluten, sulphites ALLERGY INFO

High in sugar

SOBA NOODLES serves 4 as a side EQUIPMENT LIST ❏ Large saucepan

❏ Colander

❏ Small bowl

❏ Medium bowl

❏ Measuring spoons ❏ Cutting board ❏ Chef’s knife ❏ Balloon whisk

INGREDIENTS 200g soba noodles sea salt

JAMIE’S TOP TIPS ★

Soba noodles are made from buckwheat flour, which isn’t a wheat or even a grain at all, but a seed and a part of the rhubarb family. These noodles come in lots of different varieties and blends with other flours – if you like a strong, nutty flavor, look for 100% buckwheat.

★

Soba noodles are a great accompaniment to grilled chicken or fish, added to broth for a filling soup or combined with tofu, Asian greens and crushed peanuts for a delicious salad in its own right.

1 tablespoon low-sodium soy sauce 1 tablespoon sunflower or vegetable oil 1 teaspoon Asian sesame oil 1 lime optional: 1 fresh red chilli, to serve optional: fresh coriander, to serve

This is a super simple side dish and the perfect accompaniment to my Teriyaki-glazed salmon.

NOTES

1 Cook the noodles in boiling salted water following the package instructions.

2 Meanwhile, place the soy sauce, vegetable and sesame oils in a small bowl. Squeeze in the juice from the lime, then whisk well.

3 Drain the noodles in a colander over the sink, then rinse well under cold running water.

4

Gently shake off the excess water and transfer to a bowl. Drizzle over the dressing. Seed, thinly slice and sprinkle over the chilli and scatter the coriander on top (if using), then serve.

Recipe Š Jamie Oliver Photographer: James Lyndsay For more recipes visit www.jamieoliver.com

Per 72g serving energy 962Kj 230kcal

fat

saturates

sugars

salt

4.7g

0.5g

0.3g

1.4g

11%

3%

2%

0%

23%

% of an adult’s reference intake. Typical values per 100g: Energy 1337Kj/320kcal

wheat, gluten, soy ALLERGY INFO

LENTIL AND SPINACH SOUP serves

8

EQUIPMENT LIST ❏ Speed peeler

❏ Wooden spoon

❏ Knife

❏ Measuring jug

❏ Chopping board

❏ Kettle

❏ Large pan with lid

❏ Optional: hand

❏ Measuring spoons

blender or liquidiser

INGREDIENTS JAMIE’S TOP TIPS ★★ You can easily experiment with the texture of soup – leave the veggies chunky for a heartier soup, or mash some of them in to thicken it up. If you prefer a smoother soup, pulse with a hand blender or liquidiser until you get the consistency you like. ★★ If you’d like to get a bit more heat from the chilli, leave the seeds in, or if you aren’t a fan of spice then simply leave the chilli out, or use the yoghurt to cool things down a bit – either way, it’ll taste delicious.

2 carrots 2 sticks of celery 2 medium onions 2 cloves of garlic olive oil a thumb-sized piece of fresh root ginger ½–1 fresh red chilli, to taste 10 cherry tomatoes 2 chicken or vegetable stock cubes, preferably organic 300g red lentils 200g baby spinach sea salt and freshly ground black pepper 200g natural yoghurt

This soup works really well if you make it with yellow split peas or dried green peas, as well as with greens like spinach, cabbage and Swiss chard.

8 Divide between your serving bowls. Delicious topped with a dollop of natural yoghurt.

NOTES

To make your soup: 1 Peel and roughly slice the carrots. Slice the celery.

Peel and roughly chop the onions. Peel and slice the garlic.

2 Put a large pan on a medium heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 10 to 15 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.

3 Meanwhile, peel and finely slice the ginger. Deseed and slice the chilli. Remove the stalks from the cherry tomatoes and slice the tomatoes in half.

4

Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle. Stir until the stock cubes are dissolved, then add to the pan with the lentils, ginger, chilli and tomatoes.

5 Give the soup a good stir and bring to the boil.

Reduce the heat and simmer for 10 minutes with the lid on, or until the lentils are cooked.

6 Add the spinach and continue to cook for 30 seconds.

Adapted from Jamie’s Ministry of Food by Jamie Oliver published by Penguin Random House

To serve your soup:

© Jamie Oliver Enterprises Limited 2008

7 Season well with salt and pepper. You can now serve the soup just as it is, or, using a hand blender or liquidiser, pulse until smooth.

Photographer: David Loftus For more recipes visit www.jamieoliver.com

Per 271g serving energy 879Kj 210kcal

fat

saturates

sugars

salt

5.4g

1.2g

6.5g

0.9g

11%

8%

6%

7%

15%

% of an adult’s reference intake. Typical values per 100g: Energy 326Kj/78kcal

celery, dairy, wheat, gluten ALLERGY INFO

SIMPLE SODA BREAD serves

8

to 10

EQUIPMENT LIST ❏ 2 large bowls

❏ Knife

❏ Measuring spoons

❏ Wire cooling rack

❏ Wooden spoon ❏ Balloon whisk ❏ Baking tray

INGREDIENTS 250g wholemeal flour

JAMIE’S TOP TIPS

100g plain flour, plus extra for dusting

★ If you can’t find pinhead oatmeal, use rolled oats instead – blitz them in a food processor first, then you’re good to go.

50g pinhead oatmeal

★ Be careful not to over-mix the dough – stop mixing as soon as it comes together otherwise you’ll end up with tough, dense bread.

½ teaspoon sea salt

1 teaspoon bicarbonate of soda 1 teaspoon sugar 1 large egg, preferably free-range or organic 1 x 300ml tub buttermilk

You can’t beat the smell of freshly baked bread wafting through the house, and it’s such a rewarding thing to learn how to make. The great thing about this simple recipe is that you can whack it straight in the oven without having to wait hours for the dough to rise. Bonus!

NOTES

1 Preheat the oven to 190°C/375°F/gas 5.

2 Place all the flour, pinhead oatmeal, bicarbonate of soda, salt and sugar in a large bowl and mix together.

3 In a separate bowl, use a balloon whisk to beat the egg and buttermilk together.

4 Use a fork to stir the egg mixture into the flour, then as it starts to come together, use your hands to pat and bring the dough together.

5

Shape the dough into a round ball and place onto a lightly floured baking tray. Use your hands to flatten the dough slightly so you end up with a disk, roughly 6 to 7cm thick.

6

Score a cross into the top of the bread with the blunt edge of a knife, then bake in the centre of the oven for 50 to 60 minutes, or until a firm crust has formed and it sounds hollow when tapped on the bottom.

7 Turn the bread out onto a wire rack to cool, then serve slightly warm with some soup or a nice wedge of cheese.

Recipe © Jamie Oliver Photographer: Matt Russell For more recipes visit www.jamieoliver.com

Per 53g serving energy 829Kj 195kcal

fat

saturates

sugars

salt

2.2g

0.4g

2.9g

0.8g

10%

3%

2%

3%

13%

% of an adult’s reference intake. Typical values per 100g: Energy 1570kJ/370kcal

wheat, gluten, dairy, eggs ALLERGY INFO

High in salt

CHICKEN FAJITAS WITH HOMEMADE GUACAMOLE & SALSA

serves 2 EQUIPMENT LIST ❏ Griddle pan ❏ 2 chopping boards ❏ 2 knives

❏ Microwave-safe dish or frying pan ❏ Box grater

❏ Bowls ❏ Measuring spoons ❏ Tongs

JAMIE’S TOP TIPS ★ Make sure your griddle pan is nice and hot before you start cooking so that the chicken starts sizzling and grilling as soon as it hits the pan. ★

The trick to sizzling hot, golden chicken and veggies is to not overcrowd the pan. If you’re making this for 4, just double the ingredients but cook them in two pans or in batches.

★

You can make the guacamole a little bit ahead of time – to keep it nice and fresh, press a piece of cling film right onto the surface of the guacamole – this will keep it from turning brown.

INGREDIENTS 1 red pepper

for the salsa:

1 medium red onion

½–1 fresh red chilli, to your taste

1 skinless, boneless chicken breast, preferably higher welfare 1 teaspoon smoked paprika a small pinch of ground cumin

15 ripe cherry tomatoes a small bunch of fresh coriander sea salt and freshly ground black pepper 1 lime

2 limes olive oil

for the guacamole:

freshly ground black pepper

a small handful of mixedcolour cherry tomatoes

4 small or 2 large flour tortillas

½-1 fresh red chilli

1 x 150ml tub of quality fat-free natural yoghurt optional: 50g Cheddar cheese

a few sprigs of fresh coriander 1 ripe avocado 1 lime

A griddle pan gives the nice, charred effect you want with fajitas, but you can also use a large pan or wok. If you use a griddle pan keep the ingredients moving about so that nothing burns or sticks to the bottom. Normally I wouldn’t recommend adding extra oil to a hot pan, but in this case it’s good to give everything a drizzle now and then so the chicken and peppers stay nice and shiny.

1 Put your griddle pan on a high heat.

2 Halve and deseed your pepper and cut it into thin strips. Peel, halve, and finely slice your onion. Slice your chicken lengthways into long strips roughly the same size as your pepper strips.

3

Put the pepper, onion, and chicken into a bowl with the paprika and cumin. Squeeze over the juice of half a lime, drizzle over a lug of olive oil, season with a good pinch of pepper and mix well. Put to one side to marinate for 5 minutes or so while you make your salsa.

4 Finely chop your chilli. Roughly chop your tomatoes and the coriander (stalks and all).

7

To make the guacamole, squeeze the cherry tomatoes on to a board. Finely chop the chilli, then finely chop the coriander leaves, including the top part of the stalks.

8

Halve and destone the avocado, then squeeze it over a board so the flesh comes out of the skin.

Discard the skin. Squeeze over the lime juice and chop everything together until fine. Taste and adjust the flavours if needed.

9

Warm your tortillas up in a microwave or a warm dry frying pan. Divide the warmed tortillas between your serving plates. Halve your remaining lime and squeeze the juices over the sizzling pan.

10 At the table, carefully help yourselves to the chicken and vegetables straight from the hot griddle pan. Just be sure to put it down on top of something that won’t burn, like a chopping board.

11 Serve alongside the Cheddar and a grater (if using), and bowls of yoghurt, homemade guacamole and your lovely fresh salsa.

5 Put the chilli and tomatoes into a second bowl with a pinch of salt and pepper and the juice of 1 lime.

Then stir in your chopped coriander.

6

Use a pair of tongs to put all the pieces of pepper, onion, and chicken into your preheated pan to cook for 6 to 8 minutes, or until the chicken is golden and cooked through. As the pan will be really hot, keep turning the pieces of chicken and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour. Give the pan a little love and attention and you’ll be laughing.

Adapted from Jamie’s Ministry of Food by Jamie Oliver published by Penguin Random House © Jamie Oliver Enterprises Limited 2008 Photographer: David Loftus For more recipes visit www.jamieoliver.com

Per 467g serving energy 1741Kj 416kcal

fat

saturates

sugars

salt

11.2g

1.9g

14.2g

1.1g

21%

16%

10%

16%

18%

% of an adult’s reference intake. Typical values per 100g: Energy 372Kj/89kcal

wheat, gluten, dairy ALLERGY INFO

MEATBALLS AND PASTA serves 4 EQUIPMENT LIST ❏ Knife

❏ Plastic wrap

❏ Cutting board

❏ Large saucepan

❏ Kitchen towel

❏ 2 large frying pans

❏ Bowl

❏ Wooden spoon

❏ Measuring spoons

❏ Colander

❏ Plate

❏ Serving spoon or ladle

INGREDIENTS 2 sprigs of fresh rosemary 12 Jacob’s cream crackers, preferably unsalted

JAMIE’S TOP TIPS

2 heaped teaspoons Dijon mustard

★ If you like a smooth sauce just whiz the finished

500g good-quality lean ground beef, pork, or a mixture of the two

sauce with a blender, but give the sauce a chance to cool slightly before you do.

★ Double the recipe and make 24 meatballs. Freeze

half of them before or after browning them and you’ll have half the work done for your next spaghetti and meatball meal.

1 heaped tablespoon dried oregano 1 large egg, preferably pasture-raised or organic

★ Wet your hands before you start rolling your

sea salt and freshly ground black pepper

olive oil

meatballs – this will stop the meat sticking to your hands and will make your life much easier!

a small bunch of fresh basil 1 medium onion 2 cloves of garlic ½ a fresh or dried red chilli

2 x 400g tin of diced tomatoes 400g dried spaghetti or penne Parmesan cheese, for grating

Meatballs are fantastic! They’re perfect like this, with a homemade tomato sauce and spaghetti, but you could also try them with rice, mashed potatoes, polenta or simple chunks of fresh crusty bread. I like to make meatballs with a mixture of beef and pork, as I think it gives a really wonderful flavor and texture.

To make your meatballs: 1 Pick the rosemary leaves off the woody stalks and finely chop them.

2

Wrap the crackers in a kitchen towel and smash up until fine, breaking up any big bits with your hands.

Add to a mixing bowl with the mustard, ground meat, chopped rosemary and oregano. Crack in the egg and a good pinch of pepper.

3 With clean hands, scrunch and mix up well. Divide into 4 balls. With wet hands, divide each ball into 3 and roll into little meatballs – you should end up with 12.

4 Drizzle the meatballs with olive oil and jiggle them about so they all get coated. Put them on a plate, cover, and place in the refrigerator until needed

lightly golden. Then add your garlic and chilli, and as soon as they start to get some color, add the large basil leaves. Add the tomatoes, bring to the boil and season to taste.

8

Meanwhile, heat another frying pan and add a lug of olive oil and your meatballs. Stir them around and cook for 8 to 10 minutes until golden (check they’re cooked by opening one up – there should be no sign of pink).

9

Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat. Add the pasta to the boiling water and cook according to the package instructions.

To serve your spaghetti and meatballs: 10 Saving some of the cooking water, drain the pasta in a colander. Return the pasta to the pan.

11 Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen.

12 Serve on a platter, or in separate bowls, with the rest of the sauce and meatballs on top. Sprinkle over the basil leaves and some grated Parmesan.

To cook your pasta, meatballs, and sauce: 5 Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic. Finely slice the chile.

6 Add ½ teaspoon of salt into a large saucepan of water and put on to boil.

Adapted from Jamie’s Ministry of Food by Jamie Oliver published by Penguin Random House © Jamie Oliver Enterprises Limited 2008

7 Next, heat a large frying pan on a medium heat and add 1 tablespoon of olive oil. Add your onion and stir for around 7 minutes, or until softened and

Photographer: David Loftus For more recipes visit www.jamieoliver.com

Per 290g serving energy 1498Kj 358kcal

fat

saturates

sugars

salt

16.6g

6g

7.3g

0.7g

18%

24%

30%

8%

12%

% of an adult’s reference intake. Typical values per 100g: Energy 515Kj/123kcal

wheat, gluten, mustard, eggs, dairy, sulphites ALLERGY INFO

Channing The Bank, Highgate London N6 5HF T: 020 8340 2328 www.channing.co.uk INDEPENDENT DAY SCHOOL FOR GIRLS AGED 4-18

Although all statements in this prospectus are believed correct at the time of going to press, details may naturally change from time to time.