- eat. live. travel. write. - http://www.eatlivetravelwrite.com -

Les Petits Chefs – Food Revolution Week 11

Posted By Mardi Michels On June 9, 2010 @ 05:03 In food revolution,Jamie Oliver,les petits chefs,recipes,salad,soup | 26 Comments

Jamie Oliver’s Pea and Mint Soup

Jamie says: A delicious soup which is lovely hot, or cold with a squeeze of lemon juice in the summer. My wife likes hers with a portion of fries on the side, to dip into the soup – naughty but nice!

Serves 6-8
2 carrots
2 celery stalks
2 medium onions
2 cloves of garlic
1 ¾ quarts chicken or vegetable broth, preferably organic
Olive oil
5 ½ cups frozen peas
A small bunch of fresh mint
Sea salt and freshly ground black pepper
Optional: ¾ pound cooked ham, preferably free-range or organic

To make your soup

Peel and roughly slice the carrots. Slice the celery. Peel and roughly chop the onions. Peel and slice the garlic. Put the broth in a saucepan and heat until boiling. Put a large saucepan on a medium heat and add 2 tablespoons of olive oil. Add all your chopped and sliced ingredients to the pan and mix together with a wooden spoon. Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden. Add the boiling broth to the vegetables. Add your peas. Give the soup a good stir and bring to a boil. Once boiling, allow to simmer for 10 minutes. Meanwhile, pick your mint leaves.

To serve your soup

When the peas have softened, remove the pan from the heat. Season with salt and pepper and add the mint leaves. Using an immersion blender or liquidizer, pulse the soup until smooth. If using ham, chop it and stir it in. heat through before dividing between your serving bowls. Really nice served with a toasted slice of ciabatta, drizzled with extra virgin olive oil.

Jamie Oliver’s Rice Salad

Ingredients
Sea salt and freshly ground black pepper
250 g mixed long grain and wild rice
A few sprigs of fresh basil
A few sprigs of fresh mint
A few sprigs of fresh flat-leaf parsley
200 g roasted red peppers from a jar
1/2 a fresh red chilli
1 lemon
4 tbsp (60 mL) lemon dressing (please see below)

Method

Bring a large pan of salted water to the boil. Add the rice and cook it according to the packet instructions.  Once cooked, drain the rice in a sieve and spread it out on a tray to help it cool down quickly. Meanwhile, pick all the herb leaves off the stalks. Finely chop the peppers. Halve, de-seed and finely chop your chilli. Make your lemon dressing. Put your cooled rice into a big serving bowl. Finely chop your herb leaves and add them to the bowl, together with the peppers and chilli. Zest over your lemon, add the dressing and mix well. Taste, add salt and pepper if you think it needs it, and serve.

Lemon dressing

Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.

ngredients
Sea salt and freshly ground black pepper
250 g mixed long grain and wild rice
A few sprigs of fresh basil
A few sprigs of fresh mint
A few sprigs of fresh flat-leaf parsley
200 g roasted red peppers from a jar
1/2 a fresh red chilli
1 lemon
4 tbsp (60 mL) lemon dressing (please see below)
Add to Grocery List
Bring a large pan of salted water to the boil. Add the rice and cook it according to the packet instructions.
Once cooked, drain the rice in a sieve and spread it out on a tray to help it cool down quickly. Meanwhile, pick
all the herb leaves off the stalks. Finely chop the peppers. Halve, deseed and finely chop your chilli. Make
your lemon dressing. Put your cooled rice into a big serving bowl. Finely chop your herb leaves and add them
to the bowl, together with the peppers and chilli. Zest over your lemon, add the dressing and mix well. Taste,
add salt and pepper if you think it needs it, and serve.
1.
Lemon dressing
Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black
pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.

Article printed from eat. live. travel. write.: http://www.eatlivetravelwrite.com

URL to article: http://www.eatlivetravelwrite.com/2010/06/les-petits-chefs-food-revolution-week-11/

Copyright © 2010 eat. live. travel. write.. All rights reserved.