cheltonian recipes Lunch: ChickpeaWrap&Roll
Serves 2 Ingredients
Chickpeas: 240g chickpeas, rinsed and drained 2 tbsp olive oil 1/2 tsp cumin 1/2 tsp garlic powder 1/2 tsp paprika 1/4 tsp cinnamon 1/4 tsp ground coriander
HummusDip:4 tbsp of hummus 1 tsp fresh lemon juice 3 garlic cloves,minced 2 tbsp of olive oil
Serving: 2 (70g) flatbreads 4 Slices tomato 2 Slices red onion 4Baby gem lettuce or baggedmixed lettuce Vegetable crisps 25g
Method
1. Preheat oven to 190°Cand line a large baking sheetwith parchment paper.
2. In amixing bowl, toss rinsed chickpeaswith oil and spices and spread on a baking sheet. Bake for 25-30minutes or until slightly crispy and golden brown. 3.While the chickpeas are roasting, prepare your dip by adding hummus, lemon juice, and garlic to amixing bowl, add olive oil to thin the dip. Taste and adjust seasonings as needed.
4.To serve: Lightly toast pittas or flatbread and topwith chickpeas, sauce, and vegetables of choice. Best served fresh.
Dinner: Sticky Beef,Noodles&Greens
Serves 2 Ingredients
425g lean sliced beef steak 150g of egg noodles 5 tbsp honey 3½tbsp reduced salt soy sauce 1 tbsp ofminced garlic 1 tbspminced fresh ginger 2 tsps olive oil 85g of peas 100g broccoli florettes Seasoning to taste Optional:Chopped chilli and spring onions for garnish
Method 1.Mix the honey, soy sauce, garlic,
and ginger together in amedium bowl. Place beef in a bowl or tupperware and pour½of the marinademixture on top. Leave to marinate for 2-12 hours. Cover and refrigerate both themarinated beef and the rest of themarinade. 2.When you are ready to cook the marinated beef, remove from fridge, alongwith the other bowl of marinade. 3.Heat olive oil in a frying pan over medium-high heat. Place beef in the pan, discarding the excess marinade.
4.Cook beef on one side until cooked as desired, ideally about 45 seconds, then flip over. 5. Pour in remaining fresh marinade and cook until
beef is cooked through.
6.Add the noodles in the remaining 5minutes or as per cooking instructions.
7.Meanwhile, lightly steamthe broccoli.
THECHELTONIAN SEPTEMBER /OCTOBER 2018 33
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