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Les Petits Chefs – Food Revolution Week 6

Jamie Oliver’s Chicken and Leek Stroganoff Serves 2 Ingredients Sea Salt and freshly ground black pepper 150g long-grain or Basmati Rice (we used long grain and wild) 1 Large Leek Big handful of Chestnut or Oyster Mushrooms (ooops – forgot these…) 2 Chicken Breasts Olive Oil a knob of butter A glass of white wine […]

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Walnut, butternut squash and pancetta pansotti

Walnut, butternut squash and pancetta pansotti filling Recipe adapted from Epicurious (March 2002) Walnut and Pancetta Pansoti with Asparagus in Parmesan Broth Ingredients 1 (3-ounce) piece pancetta (Italian unsmoked cured bacon; not lean), finely chopped (2/3 cup) 1 tablespoon olive oil 1 large onion, finely chopped 1/2 cup walnuts (2 ounces), finely chopped 2 tablespoons […]

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My first attempt at crème caramel

Laura Calder’s Crème Caramel Ingredients 1 cup sugar (for the topping) 2 cups fresh whole milk 1 vanilla bean 6 eggs 1/2 cup sugar pinch nutmeg (optional) Directions 1. Heat the oven to 325°F/160°C. Bring a full kettle of water to the boil, and turn off the heat (this is for the water bath later). […]

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Donna Hay’s Chilli and Kaffir Lime Beef (stir fry)

Chilli and Kaffir Lime Beef Skewers *recipe permission from Donna Hay Ingredients 1 small red chilli, chopped 1 tablespoon fish sauce 2 tablespoons lime juice ¼ cup (60ml) peanut oil 700g rump steak, cut into pieces- 6 kaffir lime leaves, blanched noodle salad 150g dried rice vermicelli noodles ¼ cup coriander (cilantro) leaves 100g snow […]

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Les petits chefs meet the Daring Bakers – Food Revolution Week 5

Jamie Oliver’s Quick Steamed Microwave Pudding Cakes Ingredients Butter for greasing ramekins 1 1/2 cups all purpose flour sifted 1/4 cup dark brown sugar 6 tablespoons butter (melted) 1 level teaspoon baking soda 2 teaspoons ground ginger 2 large eggs, preferably free-range or organic 2/3 cup milk 11 tablespoons Golden Syrup Crème fraîche or custard, […]

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