Month: June 2018

Young Chefs at Malvern Food Festival

It was a pleasure to cook with a group of young chefs from Malvern at Great Malvern Food Festival on Bank Holiday Monday. We worked Ready Steady Cook Style using local produce. I was very impressed with their chopping skills. One team were given tins of beans and chose to make a spicy chilli. The other team sliced vegetables and rustled up some fajitas featuring local chutney.

The audience got to sample the food and cast their votes. It was a draw! Everyone was enjoyed the food and there were lots of positive comments about the tasty the food and how well they worked together.

 

Here are the recipes if you’d like to try it at home.

 

Smoky Three Bean Chilli

 

1 chopped onion

1 clove of garlic crushed

optional chopped peppers, grated carrot,

3 tins of kidney beans/aduki beans/ blackeyed beans

1 tin of chopped tomatoes or a carton of passata

½ to 1 tsp crushed dried chillies to taste)

soy sauce to taste (optional)

1 tbsp rapeseed oil

 

Heat oil in a pan, sauté the onion with the chopped vegetables.

Add the grated carrot and garlic, if using, and cook for a couple of minutes.

Add the dried chillies with the remaining ingredients, bring to the boil, and stir well.

Reduce the heat and simmer for at least 10 minutes.

Taste; add more dried chillies if required.

 

Works well with soya mince; use 100g to replace 2/3 of the beans

 

Sizzling Fajitas

 

red onion sliced

mixed peppers sliced

mushrooms or courgettes sliced

1 clove garlic, crushed

1 tsp crushed coriander seeds (or to taste)

½ tsp dried chilli flakes

lime juice

soy sauce

1 tbsp rapeseed oil

 

Heat some oil a wok or griddle pan, when the oil is hot add the sliced vegetable. Stir fry until cooked. The vegetables should still be fairly crunchy.

Add the garlic and lime juice along with crushed coriander and chillies.

We used Sarah’s Feisty Flavours Spicy Tomato chutney on the day in place of the chilli flakes.

 

 

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