JOIN THE FOOD REVOLUTION—IT’S NOT TOO LATE!
We celebrated Food Revolution Day with Jamie Oliver last Friday, but the #FoodRevolution isn’t over yet! You still have 6 days left (deadline is Sunday, May 29th at midnight EST) to enter our two Food Revolution contests.
1. Join Jamie Oliver on the app and share recipes and tips that have saved your life using #FoodRevolution. Every tagged post counts as an entry to win an autographed copy of Jamie’s new book.
2. Once you share, invite 3 of your friends to join the Revolution on Foodstand—each friend you bring to Foodstand enters you to win $100 at Brooklyn Kitchen.
A big congratulations to last week’s Brooklyn Kitchen prizewinner @mr_good_food for inviting a friend to Foodstand, and the winner of Jamie’s new book, @Lulu, for her spring garlic #FoodRevolution post! Keep up the good work, and stay tuned for next week’s final winners. It could be you!
EAT & DRINK
ROAST CHICKEN WITH POTATOES & CARROTS by Jamie Oliver
1 pound carrots
1¼ pounds potatoes
1 head of garlic
5 sprigs of fresh rosemary
3½-pound whole higher-welfare chicken
5 sprigs of fresh thyme
Preheat the oven to 425°F. Scrub, trim and halve the carrots lengthways. Scrub, peel and halve the potatoes, quartering any larger ones. Add to a large roasting pan.
Break the head of garlic into cloves, leaving them unpeeled, then lightly crush with the flat side of a knife. Pick the rosemary leaves, discarding the stalks. Add the garlic and rosemary leaves to the pan. Drizzle with oil, season with sea salt and black pepper, then toss well and spread out in an even layer.
Rub the chicken all over with a pinch of salt and pepper, and a drizzle of oil. Stuff the chicken cavity with the whole lemon and the thyme sprigs. Place the chicken in the pan, on top of the vegetables.
Reduce the oven temperature to 400ºF, then add the chicken and roast for 45 minutes. Carefully remove the pan from the oven, use tongs to turn the vegetables over, then spoon any juices from the pan over the chicken.
Return the pan to the oven for a further 30 minutes, or until the chicken is cooked through. To check, pierce a chicken thigh with the tip of a sharp knife – if the juices run clear, it’s done. Otherwise return the pan to the oven, cook for a little while longer and repeat the test.
Once cooked, transfer the chicken to a board and return the vegetables to the oven for a final 5 minutes to crisp up, if needed. Cover the chicken with a layer of aluminum foil and a dish towel, then leave to rest for 10 to 15 minutes.
Using a sharp carving knife, cut up the chicken, then serve with the roasted veggies. Delicious with a green salad on the side.
Serves 4; Ready in 1 hour 45 minutes
FALENTIL by debspots
1 cup lentils
1 sweet potato
1 celery rib, minced
1 scallion or 2 fat, wild chives, sliced thinly
1 large jerusalem artichoke, diced (optional)
3 tbs olive oil
1/3 cup panko, regular or gluten free
1/4 cup salted toasted almonds
cumin, to taste
cayenne, to taste
salt and pepper
If you have time, brining lentils improves their flavor and texture. Then cook them in simmering water until they are tender: 5-7 minutes of they’re brined, 15-20 if not. Drain very well.
Cook the sweet potato in the microwave for 6 minutes or conventional oven for 50-60 minutes, until very soft.
Sauté the scallion or chives, celery, and jerusalem artichoke, if using, in 1 tbs. of the the oil for 5 minutes or so, until the vegetables soften.
Place the almonds in the bowl of a food processor and buzz until finely ground; stop before you make almond butter. Add the remaining ingredients and process until everything comes together in a mass and is uniformly pulverized. It’s ok if you have some texture, but you don’t want whole lentils or big chunks of veggies. You’ll want to stop and scrape the bowl a few times. Taste for and adjust seasoning.
Scrape this lovely paste into a big bowl, cover, and refrigerate for at least an hour and up to a day. Form into 9 patties, roughly 2 inches across and ¾ inch thick.
Preheat the oven to 350°. Heat the remaining 2 tbs. oil in a heavy, large, nonstick skillet. Cook the falentils over med-high heat until browned, about 5 minutes; flip and brown on the second side. Slide the pan into the oven for 15 minutes until the patties are heated through. Serve immediately, or refrigerate and reheat in a conventional or microwave oven—they reheat beautifully!
There are so many ways to serve these. They’re great with traditional falafel accompaniments like hummus, tomatoes, olive oil, lemon, lettuce, pita… Or you could treat them like a burger—top with mayo, ketchup, mustard, tomato, onion. Or try them with Tzatziki or Tahini Sauce with Herbs.
Makes 9 falentils, serves 4 as a main course.