First of all, the Revolution is coming to LA! The second season of the Emmy-winning show will be filmed in Los Angeles, CA. However, there is some controversy. As mylastbite.wordpress.com says, " Unlike the city of Huntington, the Los Angeles Unified School District (LAUSD) will NOT allow Jamie Oliver to film in any of our schools. The L.A. Times reported that an LAUSD spokesman said there is no chance for a change of heart. Via email, Robert Alaniz stated that 'Reality TV has a formula. You either have to have drama or create conflict to be successful. We’re not interested in either.' " So let us hope for the best, and who knows, maybe Los Angeles will come around and we will see some great things happen within the next year. Check back here for updates.
As you know, here at Santa Barbara Green Cuisine we are all about keeping the community updated on local news, ways to eat locally and organically, and of course, providing seasonal recipes to make sure you can eat locally easily! As a part of his latest newsletter, Jamie has provided a huge list of great recipes for January/February and here they are!
Roast carrot and avocado salad with orange and lemon dressing (USA Imperial Version)
ingredients
• 1 pound medium differently colored carrots, with their leafy tops
• 2 level teaspoons whole cumin seeds
• 1 or 2 small dried chillies, crumbled
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled
• 4 sprigs of fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 3 ripe avocados
• red wine vinegar
• 4 x ½-inch-thick slices of ciabatta or other
• good-quality bread
• 2 handfuls of interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
• 2 bunches of cress
• 2⁄3 cup of sour cream
• 4 tablespoons mixed seeds, toasted
• 2 level teaspoons whole cumin seeds
• 1 or 2 small dried chillies, crumbled
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled
• 4 sprigs of fresh thyme, leaves picked
• extra virgin olive oil
• red or white wine vinegar
• 1 orange, halved
• 1 lemon, halved
• 3 ripe avocados
• red wine vinegar
• 4 x ½-inch-thick slices of ciabatta or other
• good-quality bread
• 2 handfuls of interesting mixed winter salad leaves (like Treviso, arugula, radicchio or cavolo nero tops), washed and spun dry
• 2 bunches of cress
• 2⁄3 cup of sour cream
• 4 tablespoons mixed seeds, toasted
If you're going to use cooked carrots in a salad you've got to make it with some attitude! This fantastic Moroccan-style salad combines roast carrots with avocados – and because they have the same texture in your mouth, I thought I'd add the chargrilled flavor and crunch of toasted ciabatta to round things off. With spices, seeds, sour cream and a delicious citrus dressing, you've got a winner.
Preheat the oven to 350°F. Parboil your carrots in boiling, salted water for 10 minutes, until they are very nearly cooked, then drain and put them into a roasting pan. You should flavor them while they're steaming hot, so while the carrots are cooking get a pestle and mortar and smash up the cumin seeds, chillies, salt and pepper. Add the garlic and thyme leaves and smash up again until you have a kind of paste. The idea here is to build up the flavors. Add enough extra virgin olive oil to generously cover the paste, and a good swig of vinegar. This will be like a marinade, a rub and a dressing all in one! Stir together, then pour over the carrots in the pan, coating them well. Add the orange and lemon halves, cut-side down. These will roast along with the carrots, and their juice can be used as the basis of the dressing. Place in the preheated oven for 25 to 30 minutes, or until golden.
While the carrots are roasting, halve and peel your avocados, discarding the pits, then cut them into wedges lengthwise and place in a big bowl. Remove the carrots from the oven and add them to the avocados. Carefully, using some tongs, squeeze the roasted orange and lemon juice into a bowl and add the same amount of extra virgin olive oil and a little swig of red wine vinegar. Season, and pour this dressing over the carrots and avocados. Mix together, have a taste and correct the seasoning. Call your gang round the table while you toast or broil your ciabatta slices.
Tear the toasted bread into little pieces and add to the dressed carrot and avocado. Mix together, toss in the salad leaves and cress and transfer to a big platter or divide between individual plates. Spoon over a nice dollop of sour cream, sprinkle over your toasted seeds and drizzle over some extra virgin olive oil.
Spicy parsnip soup (USA Imperial Version)
ingredients
• olive oil
• a pat of butter
• 1 large onion, peeled and roughly chopped
• 2 cloves of garlic, peeled and roughly chopped
• a thumb-sized piece of fresh ginger, peeled and roughly chopped
• 1 tablespoon garam masala
• 6 parsnips, peeled and chopped into chunks
• 2 cups milk
• 1 quart vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 1 fresh red chili, deseeded and finely sliced
• optional: a handful of fresh cilantro leaves
• crusty bread, to serve
• a pat of butter
• 1 large onion, peeled and roughly chopped
• 2 cloves of garlic, peeled and roughly chopped
• a thumb-sized piece of fresh ginger, peeled and roughly chopped
• 1 tablespoon garam masala
• 6 parsnips, peeled and chopped into chunks
• 2 cups milk
• 1 quart vegetable stock, preferably organic
• sea salt and freshly ground black pepper
• 1 fresh red chili, deseeded and finely sliced
• optional: a handful of fresh cilantro leaves
• crusty bread, to serve
A hearty dish – with a chili kick!
Heat a splash of olive oil and the butter in a large pan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, or until the onions are soft and sweet.
Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavors. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove the pan from the heat and carefully whiz everything up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
Serve with a sprinkling of sliced red chilli, a few cilantro leaves if you like, and a good chunk of crusty bread.
The amazing date shake (USA Imperial Version)
drinks | serves Makes 2 shakesThis milk shake is a shout-out to all the date producers in California. It's delicious and dead simple.
Just chuck 20 pitted dates into a liquidizer with a cup of milkand blitz until smooth. Add a small handful of ice cubes and a pinch of ground cinnamon and whiz again.
Serve straightaway in tall glasses.
Here are some great images of the recipes(in same order as above):
Don't forget, all of this great information came from jamieoliver.com, so for more info on the show or some more quick and easy recipes, visit the site!
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