Jamie Oliver chef, restauranteur, celebrity, and champion for healthy eating thinks our poor diet with a reliance on processed foods is a recipe for disaster. His latest cookbook “Jamie’s Food Revolution” aims to change that by teaching us how to cook simple and delicious meals. He has kindly shared with us two great recipes from his book that are easy to prepare and perfect for a summer barbeque: Spanish-Style Grilled Steak & Mexican Corn.
“If you care about your kids and their future, take this revolution and make it your own. Educate yourself about food and cooking. Find out what your child is eating at school. Make only a few small changes and magical things will happen. Switching from processed to fresh food will not only make you feel better but it will add years to your life.” – Jamie Oliver
SPANISH-STYLE GRILLED STEAK
This is just a delicious, simple combination of great steaks, with all their fantastic juices, given a slightly Spanish twist using paprika and grilled chiles and bell peppers. Lovely served with a nice refreshing dollop of crème fraiche or sour cream, the meat is also wonderful served just on its own. It’s also good inside some pita bread with salad, or with some rice.
2 fresh red chiles
1 red bell pepper
2 x 8-ounce beef top loin steaks
Sea salt and freshly ground black pepper
A good sprinkling of normal or smoked paprika
1large clove of garlic
Extra virgin olive oil
1 cup crème fraiche or sour cream
To prepare your steaks
Put a grill pan on a high heat and let it get screaming hot. Halve and seed your chiles and bell pepper, then cut both bell pepper halves in two. Season your steaks really well with salt, pepper, and paprika Drizzle with a good lug of olive oil and give the steaks a rub on both sides, making sure they are well coated in the seasoning.
To cook your steaks
Lay the steaks in your hot pan with the chiles and bell peppers. Cut the tip off the garlic clove and discard. Your steaks should take 5—S minutes in total to cook, depending on how you like them — every minute, turn them over, rub the hot, charred side of the meat with the garlic, and press down again. Don’t forget to flip your bell peppers and chiles over too. Remove the steaks from the grill to a plate to rest for about 5 minutes. Cook the bell peppers and chiles for another 2 minutes, or until slightly charred, then remove to another plate and drizzle with extra virgin olive oil. Halve your lemon and squeeze the juice from one half over the steaks.
To serve your steaks
You can either leave the steaks whole or cut them into strips and serve them with the bell peppers and chiles piled on top. Lovely with a dollop of crème fraiche or sour cream. Drizzle with the amazing meat juices, sprinkle with a pinch of paprika, and finish with a nice drizzle of extra virgin olive oil and the juice from the other lemon half.
From Jamie’s Food Revolution, Hyperion 2009.
Boil 4 heads of corn on the cob in salted, boiling water for 8 to 10 minutes with a lid on the pan. When tender, drain in a colander. Grate 3/4 cup of Parmesan cheese over the surface of a large serving platter or over 4 individual serving plates. Halve, seed, and finely chop 1 fresh red chile and sprinkle evenly over the cheese. Place a little pat of butter on each cob and brush over the corn to coat. When the butter has melted, roll each cob in the cheese and chile, so the flavors stick to the outside Season with a good pinch of salt and pepper. Serve with lime wedges for squeezing over.
Recipe from Jamie’s Food Revolution Hyperion 2009.