PEA AND MINT SOUP JAMIE OLIVER RECIPES

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CRUNCHY THAI SALAD RECIPE | JAMIE OLIVER - FOOD NETWORK



Crunchy Thai Salad Recipe | Jamie Oliver - Food Network image

Provided by Jamie Oliver

Categories     main-dish

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 21

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

Steps:

  • Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
  • Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

TOFISH AND CHIPS | VEGAN TOFU FISH RECIPE | THE TOFOO COOKB…



Tofish and Chips | Vegan Tofu Fish Recipe | The Tofoo Cookb… image

Sticking to a vegan diet doesn't have to mean giving up your favourite meals. With this recipe from The Tofoo Cookbook, you can create crispy, plant-based fish and chips at home.

Provided by The Tofoo Co.

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield Serves 4

Number Of Ingredients 1

Pea, Potato, Tofu

Steps:

  • Preheat the oven to 200°C/180°C fan/400° F/gas mark 6.

    Bring a large pan of lightly salted water to the boil and cook the potato chips for 5 minutes. Drain the potatoes and dry really well with kitchen paper. Toss in 4 tablespoons of olive oil. Spread out over a non-stick baking tray and cook in the oven for 30 minutes, turning halfway through cooking.

    Meanwhile, cook the peas in a pan of boiling water for 5 minutes, drain well and tip into a food processor with the creme fraiche. Blitz until well combined. Alternatively, mash them together with a fork. Return to the pan and set aside.

    Pat the Tofoo once more with kitchen paper until very dry. Dust with the seasoned plain flour. Mix together the self-raising flour and seaweed, if using, then slowly whisk in the ale. Whisk until the batter is smooth and creamy.

    Heat about 8cm of oil in a saucepan pan to 180°C. (If you do not have a thermometer, add a square of bread to the oil, if it sizzles the oil is ready ) Take a piece of Tofoo and dip it in the batter to coat evenly, then carefully lower into the hot oil and cook for 2-3 minutes until golden and crispy. Repeat with the remaining three pieces.

    Gently reheat the peas.

    Serve the battered Tofish with chips and a spoonful of peas, and don’t forget the lemon wedge for a squeeze of sharpness.

    Why not try:

    Cutting the Tofoo into fingers to make crispy goujons.

    Adding fresh mint to the peas.

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