Jamie Oliver's Healthy & Delicious Meat-Free Meals

this is a really beautiful breakfast brunch lunch snack it's full of color full of the good stuff and it's really really delicious stand back for my quick super spinach pancakes pimped with egg veg cheese and chili it's an exciting start to the day your taste buds and body will thank you for so first up let's make the pancake batter and it's a really simple recipe we're not using any scales at all we're going to go in to a liquidizer with one egg and then we want one cup of milk fill it up to the top and we go next some organic self-raising flour and fill that right to the top this will be enough pancakes for six a nice pinch of salt and then to color it and flavor it we're gonna use spinach so a bag of spinach to stuff it right to the top like that give it a whizz a hundred grams of baby spinach adds a great punch of vitamin k helping to maintain our bones and the color is absolutely incredible so as soon as that's nice and smooth let's think about our topping so what I want to kind of do is sort of lay it out like a little bit of a pick-and-mix so what we got here is some nice cherry tomatoes little quarters and halves then I'm thinking beautiful coriander so we'll get that stuffed in there we've got more spinach and then I love avocado it is a delicious texture lime put some wedges here and then I'll squeeze just a little bit onto my avocado and then just slice that then we want some spring onions and we've got some cottage cheese so let's make the first pancake we got the pan on a medium heat then I want to add just a little olive oil and then I want to wipe it out and that's just gonna make sure that nothing sticks I'm gonna go in with the batter into the middle of the pan and then just move the pan around and go right up the side I'm only gonna cook the pancake on one side in a way this has come out a cross between a pancake and almost a wrap and you can see when it's done when they're little sides kind of up a little bit look at that it's really really cool I then go straight in with fried egg we now need to kind of load it up so take a few little leaves of spinach we'll take a few of those beautiful Tomatoes definitely mix up and have fun with it you know when we're in Jerusalem those breakfasts we're never boring the cottage cheese here white red green just beautiful a little kind of shimmer of the spring onions that limey avocado and then with the egg I'm gonna flip it and then on we go gorgeous chili sauce of course all over the place like that just a little squeeze of lime it's quick its colorful is definitely not boring get in there mmm some egg tomato the avocado there's so much flavor in there the lime the chili sauce really easy to make what a delicious mouthful of goodness so I'm gonna make a soup and potentially that's boring but it ain't gonna be boring say hello to a spiced positive soup like you've never had before using Indian inspired tricks to add show-stopping texture parsnip you know one of the cheapest most humble veggies out there but it's an amazing sweet flavor and delicious let's take three for going in the soup and two for a little surprise later I'm just gonna take the ends off the parsnip now just to let you know I spent about 25 years cooking and the amount of prep the amount of peeled parsnips I've done in my life is painful don't peel them the flavor is in the skin it just took me 25 years to work it out pack up the parsnips then get the soup going in a pan on a medium heat with a tablespoon of olive oil and one chopped onion the flavor you can get from caramelizing this is gonna be incredible deep savory delicious while that cooks for 20 minutes getting gold loose off with our other two pastas let's make some contrasting crispy texture and we're gonna peel down the length of the parsnip and we're gonna make the most incredible little kind of crouton right so this is gonna look funky and it's gonna taste crispy and sweet and delicious here we got a liter and a half of veggie stock what I'm going to do now is just for 30 seconds pop this in here and that tiny bit of cooking is enough to take the rawness out of the parsnips and radically transform the texture remove the blanched strips saving the stock for later lay on an oiled non-stick baking tray lightly sprinkled with sea salt and roast for 15 minutes at 180 degrees Celsius which is 350 Fahrenheit and they will be delicious on top of the soup now back in the pan on a nice 5 centimeter chunk of ginger a couple of cloves of garlic grate them in add a teaspoon of cumin seeds and garam masala for a fragrant hum of flavor now the smells different level and to thicken it up I want to use red split lentils 200 grams goes in the super nutritious fantastic source of iron so it's a brilliant clever thing to have in your cupboard but also super cheap parsnips cheap lentils cheap but this meal is going to taste really expensive one little secret ingredient that's inspired by our trip is Papa Dom's you can buy them in every supermarket uncooked right just like that but fretta mark and you can put them into soups and stews so it's more flavour more texture it's a win-win pour in the veggie stock cover and simply simmer for 20 minutes then get your baked parsnip strips on standby they're really crunchy and sweet they're gonna make the best croutons ever over here you can see how it's thickened up look how beautiful those poppadoms are in it it's like little sheets of lasagna really gorgeous and surprising finally sprinkle in some chopped coriander season to taste and dive on in I want to hit it up with some contrast so yogurt and then a little bit of chili oil coriander and then we're gonna take these crisps and just put it on top it's completely eccentric and completely bonkers but most importantly it tastes incredible so let's have a try Wow so good the papadums cooking like pasta is a game-changer and then with the crispy little croutons is really delicious contrast if you've never cooked a suit before give this one a go humble food done in the most spectacular surprising way we're going big on flavor guys creamy coconut and pumpkin rice and a tongue tingling butter bean stew we're doing pumpkin rice in here 800 milliliters of boiling water and then add some coconut cream and we want a hundred grams bring that to the boil and we'll start to scent that with beautiful things the scotch bonnet and they are hot but they have fruity apricot you flavors that I just love I want to add some more flavors pimento or allspice we just need four of these it's a wonderfully aromatic West Indian spice like having cinnamon cloves nutmeg and pepper rolled into one Simar those along with half a bunch of time straight in there beautiful these are the classic flavors of Jamaica bash up for spring onions to release the flavor and cut them in half and then get it straight in there we are making pumpkin rice so I want 400 grams which will be about a quarter of this little beauty peel D seed and chunk it up look at the color slice up 400 grams of cabbage and get it in season with half a teaspoon of salt and pepper cover and cook for 10 minutes for the all-important rice rinse 450 grams of basmati in our go with the rice right lid on top 12 minutes of cooking let the moisture absorb into it then we'll switch it off and let it just steam for a little bit and now we've got enough time to make a really simple but gorgeous bean stew that you're gonna love them slice and fry 2 cloves of garlic the remaining time an onion and 200 grams of juicy ripe cherry tomatoes toss next veggie okra 200 grams of these and this is a classic vegetable of the Caribbean it's an extraordinary veggie that can be used a bit like green beans if you haven't tried them before give them a go and then sprinkle these straight in come on salt and pepper a lid on top and we'll let that cook for about 7 or 8 minutes just until everything is beautifully softened let's have a look over here with the rice the scotch bonnet here has done its job and then what we're gonna do is take this apart and add this to the beautiful stew so w's chili reduce its intensity by removing the skin and seeds add half first that's a generous 1/2 though there you go give it a nice little toss over let that cook too then very importantly let's clean down that board and definitely wash your hands then go in with a 700 gram jar of butter beans juice and all that's the biggest part being I've ever seen after that go be Bennett and just warm them through let's plate this up here is the amazing bean stew it's absolutely smelling gorgeous and then of course the rice out of the dark pan comes a little golden ray of sunlight look at that together what up here I've even got a little extra bit of chilli sauce you have to try this because the taste and flavors are gonna be so delicious the question is where to start I say a bit of everything mm-hmm that scotch bonnet heat is a thing of joy pumpkin rice is bonkers ly tasty this is really really good you know I love me but if I'm gonna eat more veg I want to do it in style and this is the most stylish way to do it gotta give this a try you

Channel: Channel 4 Food

Views: 465,877

Rating: 4.9114389 out of 5

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Id: 7hlAQBmtkRk

Length: 11min 34sec (694 seconds)

Published: Sat Jan 18 2020