Week 2- Cooking With Jamie Oliver & Jenny Mustard
Monday
Lunch: Jamie Oliver's Vegan Burger
Ingredients
1 x 400 g tin of chickpeas
1 x 340 g tin of sweetcorn
½ a bunch of fresh coriander
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
1 lemon , zest of
3 heaped tablespoons plain flour , plus extra for dusting
sea salt
rapeseed oil
1 small round lettuce
2 large ripe tomatoes
tomato ketchup
4 slices Italian bread
Preparation:
Drain and place the chickpeas and sweetcorn into a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain a bit of texture. On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up. Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally. Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Serve with a crisp, green salad.
Dinner: Spinach & tofu green curry & Rice & Egg
Tuesday
Monday
Lunch: Jamie Oliver's Vegan Burger
Ingredients
1 x 400 g tin of chickpeas
1 x 340 g tin of sweetcorn
½ a bunch of fresh coriander
½ teaspoon paprika
½ teaspoon ground coriander
½ teaspoon ground cumin
1 lemon , zest of
3 heaped tablespoons plain flour , plus extra for dusting
sea salt
rapeseed oil
1 small round lettuce
2 large ripe tomatoes
tomato ketchup
4 slices Italian bread
Preparation:
Drain and place the chickpeas and sweetcorn into a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain a bit of texture. On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up. Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway. Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally. Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Serve with a crisp, green salad.
Dinner: Spinach & tofu green curry & Rice & Egg
Tuesday
Lunch: Vegan Burgers
Lunch: Vegan Burgers
Dinner: Own Chinese Herbal Chicken Soup + Rice + 1 Salmon + Veg
Wednesday
Lunch: Green curry peanut noodle soup
100 ml / 0.4 cup plain peanuts
500 ml / 2 cups water
100 ml / 0.4 cup green peas
250 ml / 1 cup frozen kale ( double the amount if using fresh )
about 1 tbsp green curry paste ( amount depends on if you’re using homemade, and which kind of brand if store-bought )
salt & pepper
100 g vermicelli noodles,
cooked 100 g firm tofu, diced
1 spring onion, sliced
Preparation: add peanuts, water, peas, kale, and curry paste to your blender, with salt and pepper to taste. blend until completely smooth. – gently heat in a pan and let simmer for a minute. add more curry paste if needed. – serve hot with the cooked vermicelli, diced tofu, and spring onion.
Dinner: Own Chinese Herbal Chicken Soup + Rice + 1 Salmon + Veg
Wednesday
Lunch: Green curry peanut noodle soup
100 ml / 0.4 cup plain peanuts
500 ml / 2 cups water
100 ml / 0.4 cup green peas
250 ml / 1 cup frozen kale ( double the amount if using fresh )
about 1 tbsp green curry paste ( amount depends on if you’re using homemade, and which kind of brand if store-bought )
salt & pepper
100 g vermicelli noodles,
cooked 100 g firm tofu, diced
1 spring onion, sliced
Preparation: add peanuts, water, peas, kale, and curry paste to your blender, with salt and pepper to taste. blend until completely smooth. – gently heat in a pan and let simmer for a minute. add more curry paste if needed. – serve hot with the cooked vermicelli, diced tofu, and spring onion.
Dinner: Pizza
Dinner: Pizza
Thursday:
Lunch: Green Peanut Noodle Soup + Pizza
Thursday:
Lunch: Green Peanut Noodle Soup + Pizza
Dinner: Own Chinese Herbal Chicken Soup + Rice + Omelette + Veg
Friday
Dinner: Own Chinese Herbal Chicken Soup + Rice + Omelette + Veg
Friday
Lunch: Vietnamese Food
Lunch: Vietnamese Food
Dinner: Crispy Chicken + Sweet Potato + Rocket Salad
Saturday
Lunch & Dinner: Steamboat with friends
Sunday
Dinner: Crispy Chicken + Sweet Potato + Rocket Salad
Saturday
Lunch & Dinner: Steamboat with friends
Sunday
Lunch: Seafood BBQ @ Friend's
Dinner: Spinach & tofu green curry & Rice & Egg
1 yellow onion, chopped
1–2 garlic cloves, minced
salt and pepper
200 g fresh spinach
1 can of coconut milk (400 ml)
2–3 tbsp green curry paste (or more if you like it hot), or store-bought curry paste (start with a smaller amount and add gradually)
200–300 g / 7-10 ounces firm tofu, diced in relatively large cubes
Preparation:– sautee the onion in a bit of water, with salt and pepper, until soft. – add the spinach and cook until it has released its liquid. – add the coconut milk and curry paste. bring to a boil and reduce the heat. – gently fold in the tofu and let simmer for few minutes. serving suggestion : – serve with 2 portions of basmati rice, or try adding 2 portions of cooked vermicelli noodles and serve as a soup. add tamari or light soy sauce, to taste.
1 yellow onion, chopped
1–2 garlic cloves, minced
salt and pepper
200 g fresh spinach
1 can of coconut milk (400 ml)
2–3 tbsp green curry paste (or more if you like it hot), or store-bought curry paste (start with a smaller amount and add gradually)
200–300 g / 7-10 ounces firm tofu, diced in relatively large cubes
Preparation:– sautee the onion in a bit of water, with salt and pepper, until soft. – add the spinach and cook until it has released its liquid. – add the coconut milk and curry paste. bring to a boil and reduce the heat. – gently fold in the tofu and let simmer for few minutes. serving suggestion : – serve with 2 portions of basmati rice, or try adding 2 portions of cooked vermicelli noodles and serve as a soup. add tamari or light soy sauce, to taste.
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