Jamie Magazine January Issue

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86 CONTENTS JANUARY 2016 40 POWER LUNCHES

Say goodbye to shop-bought salads, save your money and start looking forward to your lunch hour with these delicious, health-packed vittles

50 LADLE WONDERS

Jamie’s bringing the soup love back, with his round-the-world selection of nutritious and flavoursome winter warmers

THE REGULARS

86 BARBADOS

Escape the winter blues in the eastern Caribbean, where the rum is good, the food is fresh and the local vibes are as warm as the weather jamiemagazine.com

59 TANG DYNASTY

Japanese, Laotian, Thai and more – these lovely salads, insired by the flavours of Asia, offer the perfect umami balance

75 HIDDEN GEMS

We get to the heart of the incredible pomegranate, turning its ruby seeds and juice into delicious sweet and savoury dishes

11 UPFRONT What’s hot in the world of food

18 KITCHEN HACKS Your new secret weapon: nifty tips, tricks and more

30 SUBSCRIBE Get

Jamie magazine for less!

20 DRINKS Tim Atkin’s top new year tipples, plus whiskies for Burns Night

111 NOTES & TIPS

Cooking details, T&Cs and useful business info

113 RECIPE INDEX A handy recipe reference

114 MAKE ME

Power up with our super-easy energy balls


AND MORE…

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16 HUNGRY IN...

Healthy eating blogger and San Francisco native Laura Miller takes us on an insider’s guide to the food of her home city

22 IN SEASON

Jamie’s head gardener, Peter Wrapson, and Fifteen head chef Robbin Holmgren have the need for swede – showing you how to grow it and great ways to cook it

26 GRENADA

10 WE LOVE

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Pomegranate & lemon loaf cake, p76 Bombay green masala chicken curry, p107 South American-style grain pot, p46

We explore this friendly little gem of the West Indies, home to a heavenly bounty of goods, from nutmeg to chocolate

Turbo swede, p23 Filo pie, p41 Southend chowder, p51

33 HEALTHIER & HAPPIER

Braised beef cheek, p79

Introducing Jamie’s new regular spot, where he shares four wholesome, balanced recipes inspired by his nutrition-led cookbook, Everyday Super Food

Sweet potato & purplesprouting broccoli salad, p67

69 COOKING WITH KELIS

Yoghurt pannacotta, p84

The RnB superstar shows off her Cordon Bleu prowess with a new book, packed with tasty dishes that tell her personal story

99 EAT THE WEEK

Spicy mixed bean chilli with sweet potato, p104

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Whether it’s a Sunday roast, Friday fakeaway or a quick midweek dish using staples from the store cupboard, we’ve got you covered

108 HOW TO MAKE

Bake your own pitta breads and enjoy a healthy, veggie-packed lunch (with a well-deserved feeling of satisfaction)

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HEALTHIER happier you Each month, Jamie will be bringing you four brand-new recipes packed with hero ingredients that not only do amazing things for your health but taste fantastic, too

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HEALTHY BALANCED RECIPES

Recipes Jamie Oliver Styling Georgina Hayden Photography Alex Luck

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Portrait photography: Paul Stuart

elcome, lovely people, to my brand-new, shiny column. My latest book, Everyday Super Food, seems to have really struck a chord with a lot of you out there and, via our Healthier Happier You hub on jamieoliver. com (read more about this on page 13), you’ve been telling me that you want more, more, more! So, here we are – from all that positive noise, I felt it was only right to continue giving you really well-structured, clear recipes that reflect the Everyday Super Food vibe. And, in case you’re coming to this philosophy for the first time, that means delicious, nutritious, exciting recipes that will not only inspire you but will tick all of the vital food groups that our precious bodies require, at the same time helping you rein in the fat, salt and sugar intake. These are exactly the kind of meals that me and Jools embrace Monday to Friday – fresh, clean food that’s good for us but doesn’t compromise on flavour. From here on in, in every issue I’ll be sharing a breakfast, lunch and dinner recipe, as well as a great snack or a fun way to hydrate. Hopefully, some of these meals will become regulars in your weekday repertoire, and favourites in your home, too. See you next time!

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lunch HERO INGREDI ENT: QUINOA This gluten-fr ee grain is full of all-impor tant protein and fibre. Paired with lean chicken in this tasty lunch, it makes for a great post-workout meal, as protein promotes muscle growth and repair.

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POWER LUNCHES Forget the shop-bought sarnie – these delicious, nutritious recipes are just the thing to satisfy and sustain you through a busy day Recipes & styling Maddie Rix Photography Martin Poole

SMOKED SALMON & AVOCADO SUSHI SALAD


NOODLE SOUP JARS

d goo YOU FOR


LADLE WONDERS Jamie’s wholesome, moreish soups offer hearty helpings of comfort, warmth and flavour – just the thing for these chilly winter months Recipes Jamie Oliver Styling Georgina Hayden Photography Matt Russell

SOUTHEND CHOWDER


PLAYSCHOOL TOMATO SOUP


Tang dynasty Sharpen your tastebuds and shake up your salads by taking inspiration from Asia with crisp veggies, zesty dressings and enough zing to ward off the January chill Recipes & styling Jennifer Joyce Photography Anders Schønnemann


LARB SALAD WITH PORK, PINEAPPLE & CRISPY SHALLOTS


HIDDEN GEMS With its heart of ruby-red seeds and rich, dark juice, the pomegranate is surely the finest of fruits. These recipes will bring a little opulence to the table Recipes & styling Dara Sutin Photography Anders Schønnemann


e asy & ELEGA

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5 Once you have a paste, stir in the maple syrup, cinnamon and ½ teaspoon of salt, then set aside. 6 To prepare your oats, place them in a large bowl, cover with 500ml of warm water, squeeze in the lemon juice and leave to soak for at least 1 hour, or ideally overnight. 7 After soaking, drain the oats and rinse well. Return to the bowl and add the pear, chia seeds, almond milk, maple syrup, cinnamon and vanilla and mix well. Remove about half of the mixture and place in a food processor along with the frozen banana and 2 tablespoons of the nut butter, then blend until smooth. Combine this with the remaining oat mixture. 8 Spoon some of the oat mixture into four glasses. Layer with the compote and more oat mixture. Serve with a dollop of the nut butter and some extra compote, and garnish with the pomegranate seeds. Per serving 438 cals, 16g fat (1.6g sat fats), 9.6g protein, 62.8g carbs, 38.3g sugars

POMEGRANATE & RED WINE BRAISED BEEF CHEEK WITH PARSNIP PURÉE POMEGRANATE-GLAZED MACKEREL WITH SATSUMA & FENNEL SALAD

• 1 vanilla pod, seeds only • 1 frozen banana • 50g pomegranate seeds, to garnish Pomegranate compote • 200ml pomegranate juice • 100g raspberries, fresh or frozen • 30ml maple syrup • 1 tbsp chia seeds Nut butter (makes 250g) • 150g pecans, roasted • 150g almonds, roasted • 30g maple syrup • ¼ tsp ground cinnamon • ½ tsp sea salt 1 To make the pomegranate compote, combine the pomegranate juice, raspberries and maple syrup in a saucepan and bring to the boil over a medium heat. Reduce the heat to low and simmer for 8–10 minutes, until the

mixture begins to reduce and thicken. 2 Remove the pan from the heat and blend the compote in a food processor until smooth. Stir in the chia seeds and set aside to thicken and cool. This will keep in the fridge for 1 week. 3 To make the nut butter, preheat the oven to 150C/gas 2. Spread the nuts over a baking tray and roast in the oven for 10–15 minutes, until fragrant and golden. Allow to cool. 4 In a high-speed blender or food processor, pulse the roasted nuts until very fine. Continue to blitz the mixture, scraping down the sides of the food processor, until the nuts release their natural oils and you have a smooth paste – this will take 8–10 minutes. (If your food processor heats up too much, let it cool for a couple of minutes before continuing.)

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Sticky, sweet pomegranate elevates this rich, slow-cooked beef to another level. Served on a bed of creamy parsnip purée, this is a real plate of winter comfort. Serves 6 • 1.2kg beef cheek, cut into 12 pieces • 100g flour, seasoned with salt and pepper • 3 tbsp olive oil • 200g shallots, peeled and thinly sliced • 3 garlic cloves, peeled and crushed • 4–5 sprigs fresh thyme • 500ml red wine • 600ml pomegranate juice • 1 tsp black peppercorns Parsnip purée • 450g parsnips, peeled and chopped • 2 garlic cloves, peeled and smashed • 500ml semi-skimmed milk Pomegranate gremolata • 1 garlic clove, peeled and smashed • 1 lemon zest and half the juice • 50g flat-leaf parsley • 100g pomegranate seeds • 1 tbsp olive oil

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BURSTING WITH NATURAL SWEETNESS, POMEGRANATES ARE ALSO PACKED WITH VITAMINS C AND B6

POMEGRANATE SMOOTHIE


OVERNIGHT OATS WITH POMEGRANATE RIPPLE & NUT BUTTER


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BOUNTIFUL BARBADOS Escape winter’s chill in the eastern Caribbean, where the rum is good, the food is fresh and the Bajan vibes are as warm as the weather Words Kevin Gould Photography Matt Munro

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he bath-warm Caribbean Sea is madly, deeply turquoise here. The beach is mine alone, its sand the colour and texture of confectioner’s sugar. Jolly tropical pop music drifts on the cashmere air. A warm breeze soughs through the feathery branches of casuarina trees. Like me, my bottle of Banks beer is delightfully chilled. However hard I try, I cannot find one solid reason to get up off my balampalampam – my big backside. Barbados people call themselves Bajans, and in their word I’m liming: kicking back, drinking deep, getting loose, stretching out, smiling wide. Bajan smiles are contagious and I’m definitely infected. They’re flashed and beamed everywhere – golden, high-voltage, happy and super sincere. There’s an island allergy to rushing, and the Barbadian remedy for every little thing is a long, slow, kind smile. Not that everyone’s permanently liming, though. This is a working place, albeit one devoted mainly to your pleasure and refreshment.


Clockwise from left: The

bloom at Miami Beach;

author, ‘liming’ at sunset

marlin ‘fish and bake’

in Smitons Bay; tropical

at Brighton Farmers’

colour at North Point, on

Market; get your fix of

the lonely, windswept

pudding and souse at

north coast; punches

Souse Factory. Previous

made with the island’s

spread: Huge, knobbly

most famous export – you

lemons at Holders

can navigate your way

Farmer’s Market; good

around Barbados via its

to go at Cheapside Bus

rum shacks; frangipani in

Station, Bridgetown.

The island’s west coast is where most visitors wash up. Here you find the pocket-sized capital, Bridgetown, and the hotels and tourist-brochure beaches that make Barbados a byword for glam-smooth holidays. For those who desire them, there’s Louis Vuitton, and posh diamond and emerald boutiques, and manicured golf courses with uniformed caddies. But there’s so much more to this place than just that. One Friday night at Oistins Fish Fry, I ask around to discover which rural parishes and rum shacks are worth a visit. The Fish Fry comprises a seaside fish market and open-air food kiosks and bars in the coastal fishing town of Oistins. Here you find syncopated soca music and grilled barracuda steaks, chickens climbing palm trees, proud rastafarians, rheumy-eyed rummies and bright pink tourists in unwise flowery shirts under knitted rasta hats with sewn-in dreadlocks. The throbbing, perspiring air smells of sizzle and spice. At Grannys, Caribbean queen Stacey wears painted-on jeans and serves a mean rum punch, heavy on the Angostura bitters and the grated nutmeg. “You want de bottom?” she asks, pointing to the island’s surfy south, “or behind God’s back?”, meaning the northern tip. She speaks doubtfully, as if of a distant and unexplored territory, yet Barbados measures just 21 miles from head to tippy-toe. The swordfish steak Stacey serves me is brushed loud with scotch bonnet, scallions, clove, cumin and lime, then crowded with a gargantuan mound of rice and peas plus a huge cube of macaroni pie. This is mac ’n’ cheese run through with tomato ketchup and hot sauce, then breadcrumbed and baked – simple genius. Stacey’s advice is to navigate the island using its rum shops as a sort of liquid GPS. These are places for tippling, hanging and backchat, where you eat sturdy food, play dominoes and watch the over-amplified, overacted soaps beamed in from nearby Venezuela. Rum was first commercially produced on the island at Mount Gay on 1703, making this the



Bajan smiles are contagious… flashed and beamed everywhere, they’re golden, high-voltage happy and super sincere

Above: Batts Rock beach. Opposite, clockwise from top left: cracking open refreshing coconuts at Speightstown; Miss Sandra and her fried breadfruit at Sea Side Bar, Bathsheba; locals ‘liming’ at Paradise Beach; produce served up with abundant smiles at Cheapside Market; a surfer fresh from the Soup Bowl on the island’s east coast; drinks up at Animal Flower Cave; rastas have been part of Bajan colour and culture since the mid-’70s.

benefits of natural fresh food and ’erbs. “Natural is irie,” beams Mikey, as Robert agrees. Pudding and souse is workers’ food harking back to plantation times. The ‘pudding’ is a Bajan adaptation of the original Scots-style haggis, the local version made with seasoned sweet potato in place of blood, often stuffed into pig’s intestines. The ‘souse’ was traditionally made with pig trotters, snout and tongue, though these days offal is usually eschewed in favour of pork meat, lightly pickled (‘soused’) with cucumber and onions. It’s a weekend dish, served to sop up a boozy Saturday in places such as Souse Factory in St John. Unsigned and hard to find, this is a rollicking country bar with a breezy restaurant attached. As well as pudding and souse, I buy a portion of ‘steppers’ – chicken feet simmered and similary soused. On the roadside stoop, young Miss Mavis coats pigs’ tails in thick barbecue sauce, grilling them as

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a come-on-and-come-in to the parish’s hungry. “They’re the Big Badaboom!” is her pitch. As wild as the west coast is tame, Barbados’s east is hilly, dramatically rocky and pounded by foamy rollers. The picturebook fishing village at Conset Bay is fringed by vibrantly painted homes on stilts looking out to the moody blue-green sea. The fishermen are friendly and nonchalant. Tourists don’t come here much, but I’m welcome to watch the men scooping out the roe from sea urchins – they call them ‘sea eggs’ – on the pier. At the bar in an old shipping container, a total stranger sends me over a cold beer for no other reason than I’m here. Around the headland is Martin’s Bay, the drama of its seascape tempered by sussurating palms. It’s centred on Bay Tavern, where you order food around the back, drinks out front and sit under great breezy umbrellas, hypnotised by the sounds of soca and the sea. The DJ sings out

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Illustration: Emma Tissier


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