so I’m gonna do a beautiful superfood
curry from my new cookbook Jaime’s
everyday superfoods this dish is super
exciting because we’re gonna be steaming
cauliflower we’re gonna be boiling rice
we’re gonna be roasting the chicken
we’re embracing herbs we’re embracing
spices this food is gonna fill you up
with the good stuff first job we’re
gonna get the rice on so one of the
easiest trade ups that you lovely people
can do to get healthier is go from your
white pastures white breads you know
white rice is to whole grain has got
more fiber it’s actually got a more
complex flavor it does need more cooking
so you’re going from like a 10-minute
rice product to something that maybe
takes 20 so a hundred grams of rice goes
in a little pinch of salt so got the
rice on we’re going to whack the
colander on to sort of make use of one
pan a little trick there I’m gonna use
cauliflower go through the stalk let’s
just leave it in little quarters like
that whack that into the colander the
leaves throw in there as well
lid on to a cooking rice and we’re
steaming cauliflower as well now I’ve
got some lovely organic yogurt 3
tablespoons and I’m gonna make a very
simple dressing I’ve got 15 grand a
little handful of mint here take the
little Center leaf out here we’re gonna
put that to the side and then these
bigger leaves here throw into the
liquidiser season it with a little salt
I want the juice of just half a lemon
but often people take the juice and
throw the outside away this zest here is
quite nice that’s more flavour let’s go
in there I’m gonna squeeze the lemon
juice through my hands to catch any pips
okay so let’s whizz it up
you’re gonna get an amazing color like a
beautiful pastel green so refreshing to
eat oh it smells incredible so that can
go straight into a little dish
cauliflower
nearly there I just want to take the
rule on a sound of it just sort of like
5-10 minutes it’s cool we’re going to go
back into this dirty liquidizer don’t
bother washing it up I’m gonna add three
tablespoons of gorgeous sugar in here
and I want to make a marinade okay two
cloves of garlic bitter ginger about
three centimeters just wet let in pinch
of salt and pepper then we’re gonna
spice it up a gorgeous tablespoon of
curry powder okay have a look at that
smells amazing the same amount of
tumeric there’s a massive
anti-inflammatory tablespoon of balsamic
vinegar it’s not classic at all but it’s
got a real kind of twine and richness
that I love use the other half of the
lemon where’s this up again but this
time we’re getting big color that
wonderful orange color garlic ginger
that is done Oh so get yourself a nice
roasting tray go in with the amazing
yogurt marinade what I want to do is
create surface area on the chicken
chicken see how one end is thin and one
end is fat we can balance out that
thickness
let’s just do a little patchwork quilt
let’s just score the chicken at that fat
end just go down about half a centimeter
and that’s going to allow you to create
surface area which equals crunch and
character I want you to get little burn
bits because there’s a fine line between
burnt bits and perfection tip this
chicken into that marinade perfect time
to introduce the cauliflower is now
while its lightly cooked it’s so open to
carrying flavors so right you’re still
cooking fine just give it a little shake
toss up
your colleague some of that yogurt will
just simply burn on the bottom and then
some of its gonna cling to the chicken
in the cauliflower and you get that
flavor right in there lightly seasoned
it from a height with some salt not too
much a little bit of pepper there’s a
few little extra things you can do so
this is black mustard seeds these will
soften and give a mazing flavor this is
what they make mustard elf wrinkling
them from a height and they will make a
difference the same with cumin just a
little pinch sort of a teaspoon whack
that in the oven
at the top of the oven by the way at 220
degrees Celsius gas mark 7 so it’s been
cooking for about 13 minutes let’s have
a little look
it’s looking good this rice has now had
about 25 minutes let’s load it up baby
really really really nice let’s get the
chicken out now that’s exactly what I
want these little charred bits here
these little quart bit here’s and burnt
bits here
lovely attitude get some nice baby
spinach in and around the plate like
this chisel around and you’re gonna get
crispy bits you’re gonna get little bits
of see how this sort of yogurt just kind
of cooked on the bottom it’s delicious
I’m gonna put the chicken on the board
here cauliflower goes in look at the
colors white green yellow with the
chicken slice it up nicely have a look
at this really really good this gorgeous
mint dressing here fill those cups of
spinach up we’ve got the dressing on a
quarter or half a finely sliced chili
absolutely delicious link all these
until you got carbs you got protein
you’ve got beautiful citrus and herbs in
there you’ve got your veg in there this
is rattling in at about 550 calories
those lovely mint sprigs this is when we
sprinkle it on top and not talking let’s
get a little bit of everything mmm so
good you don’t want to eat healthy food
because someone tells you to it’s got to
be delicious it’s got to make sense this
is a recipe from my new but Jamie’s
everyday superfood check it out if you
want more of the recipes in that book if
you want to have a lovely drink that
complements this gorgeous lunch or
dinner then click the link over here go
over to our sister channel drinks tube
which is fantastic all things wet until
next time lots of love
superfood curry mmm nice
you
curry from my new cookbook Jaime’s
everyday superfoods this dish is super
exciting because we’re gonna be steaming
cauliflower we’re gonna be boiling rice
we’re gonna be roasting the chicken
we’re embracing herbs we’re embracing
spices this food is gonna fill you up
with the good stuff first job we’re
gonna get the rice on so one of the
easiest trade ups that you lovely people
can do to get healthier is go from your
white pastures white breads you know
white rice is to whole grain has got
more fiber it’s actually got a more
complex flavor it does need more cooking
so you’re going from like a 10-minute
rice product to something that maybe
takes 20 so a hundred grams of rice goes
in a little pinch of salt so got the
rice on we’re going to whack the
colander on to sort of make use of one
pan a little trick there I’m gonna use
cauliflower go through the stalk let’s
just leave it in little quarters like
that whack that into the colander the
leaves throw in there as well
lid on to a cooking rice and we’re
steaming cauliflower as well now I’ve
got some lovely organic yogurt 3
tablespoons and I’m gonna make a very
simple dressing I’ve got 15 grand a
little handful of mint here take the
little Center leaf out here we’re gonna
put that to the side and then these
bigger leaves here throw into the
liquidiser season it with a little salt
I want the juice of just half a lemon
but often people take the juice and
throw the outside away this zest here is
quite nice that’s more flavour let’s go
in there I’m gonna squeeze the lemon
juice through my hands to catch any pips
okay so let’s whizz it up
you’re gonna get an amazing color like a
beautiful pastel green so refreshing to
eat oh it smells incredible so that can
go straight into a little dish
cauliflower
nearly there I just want to take the
rule on a sound of it just sort of like
5-10 minutes it’s cool we’re going to go
back into this dirty liquidizer don’t
bother washing it up I’m gonna add three
tablespoons of gorgeous sugar in here
and I want to make a marinade okay two
cloves of garlic bitter ginger about
three centimeters just wet let in pinch
of salt and pepper then we’re gonna
spice it up a gorgeous tablespoon of
curry powder okay have a look at that
smells amazing the same amount of
tumeric there’s a massive
anti-inflammatory tablespoon of balsamic
vinegar it’s not classic at all but it’s
got a real kind of twine and richness
that I love use the other half of the
lemon where’s this up again but this
time we’re getting big color that
wonderful orange color garlic ginger
that is done Oh so get yourself a nice
roasting tray go in with the amazing
yogurt marinade what I want to do is
create surface area on the chicken
chicken see how one end is thin and one
end is fat we can balance out that
thickness
let’s just do a little patchwork quilt
let’s just score the chicken at that fat
end just go down about half a centimeter
and that’s going to allow you to create
surface area which equals crunch and
character I want you to get little burn
bits because there’s a fine line between
burnt bits and perfection tip this
chicken into that marinade perfect time
to introduce the cauliflower is now
while its lightly cooked it’s so open to
carrying flavors so right you’re still
cooking fine just give it a little shake
toss up
your colleague some of that yogurt will
just simply burn on the bottom and then
some of its gonna cling to the chicken
in the cauliflower and you get that
flavor right in there lightly seasoned
it from a height with some salt not too
much a little bit of pepper there’s a
few little extra things you can do so
this is black mustard seeds these will
soften and give a mazing flavor this is
what they make mustard elf wrinkling
them from a height and they will make a
difference the same with cumin just a
little pinch sort of a teaspoon whack
that in the oven
at the top of the oven by the way at 220
degrees Celsius gas mark 7 so it’s been
cooking for about 13 minutes let’s have
a little look
it’s looking good this rice has now had
about 25 minutes let’s load it up baby
really really really nice let’s get the
chicken out now that’s exactly what I
want these little charred bits here
these little quart bit here’s and burnt
bits here
lovely attitude get some nice baby
spinach in and around the plate like
this chisel around and you’re gonna get
crispy bits you’re gonna get little bits
of see how this sort of yogurt just kind
of cooked on the bottom it’s delicious
I’m gonna put the chicken on the board
here cauliflower goes in look at the
colors white green yellow with the
chicken slice it up nicely have a look
at this really really good this gorgeous
mint dressing here fill those cups of
spinach up we’ve got the dressing on a
quarter or half a finely sliced chili
absolutely delicious link all these
until you got carbs you got protein
you’ve got beautiful citrus and herbs in
there you’ve got your veg in there this
is rattling in at about 550 calories
those lovely mint sprigs this is when we
sprinkle it on top and not talking let’s
get a little bit of everything mmm so
good you don’t want to eat healthy food
because someone tells you to it’s got to
be delicious it’s got to make sense this
is a recipe from my new but Jamie’s
everyday superfood check it out if you
want more of the recipes in that book if
you want to have a lovely drink that
complements this gorgeous lunch or
dinner then click the link over here go
over to our sister channel drinks tube
which is fantastic all things wet until
next time lots of love
superfood curry mmm nice
you
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