delicious Australia – June 2017

MINESTRONE SOUP
SERVES 8-10

2 tbs olive oil2 tbs olive oil
2 rashers (140g) streaky bacon, 2 rashers (140g) streaky bacon,
finely choppedfinely chopped
2 onions, chopped2 onions, chopped
2 carrots, chopped2 carrots, chopped
2 celery stalks, trimmed, chopped2 celery stalks, trimmed, chopped
800g butternut pumpkin, 800g butternut pumpkin,
peeled, choppedpeeled, chopped
2 tbs finely chopped rosemary leaves 2 tbs finely chopped rosemary leaves

(^11) // 22 bunch sage, finely chopped bunch sage, finely chopped
100g vacuum-packed chestnuts 100g vacuum-packed chestnuts
(from delis or gourmet food shops (from delis or gourmet food shops

• optional), finely chopped– optional), finely chopped
  400g can chopped tomatoes (we used 400g can chopped tomatoes (we used
  Woolworths Macro)Woolworths Macro)
  400g can borlotti beans, rinsed, drained400g can borlotti beans, rinsed, drained
  1.5L (6 cups) vegetable stock1.5L (6 cups) vegetable stock
  500g seasonal greens (we used savoy 500g seasonal greens (we used savoy
  cabbage, kale and cavolo nero), cabbage, kale and cavolo nero),
  stalks removed, thinly slicedstalks removed, thinly sliced
  100g wholemeal pasta100g wholemeal pasta
  Basil leaves, extra virgin olive oil Basil leaves, extra virgin olive oil
  and crusty bread, to serveand crusty bread, to serve

Heat the olive oil in a large saucepan Heat the olive oil in a large saucepan
with a lid over medium heat. Add the with a lid over medium heat. Add the
bacon and cook, stirring occasionally, bacon and cook, stirring occasionally,
for 2 minutes or until golden. Add the for 2 minutes or until golden. Add the
onion, carrot, celery, pumpkin, herbs onion, carrot, celery, pumpkin, herbs

and chestnuts, if using, and cook, stirring and chestnuts, if using, and cook, stirring

occasionally, for 15 minutes or until the occasionally, for 15 minutes or until the

vegetables have softened. Add tomato, vegetables have softened. Add tomato,

beans and stock to pan. Stir, then cover beans and stock to pan. Stir, then cover

and slowly bring to the boil. Simmer, and slowly bring to the boil. Simmer,

stirring occasionally, for 25-30 minutes stirring occasionally, for 25-30 minutes

or until pumpkin is cooked through.or until pumpkin is cooked through.

Wrap pasta in a clean tea towel and, Wrap pasta in a clean tea towel and,

using a rolling pin, bash into pieces. Add using a rolling pin, bash into pieces. Add

to the pan with the seasonal greens and to the pan with the seasonal greens and

cook for a further 10 minutes or until the cook for a further 10 minutes or until the

pasta is al dente. Add a little more stock pasta is al dente. Add a little more stock

or water to loosen, if necessary.or water to loosen, if necessary.

Season soup and divide among serving Season soup and divide among serving

bowls. Scatter with basil leaves and drizzle bowls. Scatter with basil leaves and drizzle

with olive oil. Serve with crusty bread.with olive oil. Serve with crusty bread.

HUEVOS RANCHEROS HUEVOS RANCHEROS

WITH BEANSWITH BEANS

SERVES 4SERVES 4

This is a take on the Mexican dish of eggs This is a take on the Mexican dish of eggs

and spicy tomato sauce on tortillas. and spicy tomato sauce on tortillas.

Capsicum gives sweetness and the chorizo Capsicum gives sweetness and the chorizo

lends a lovely smoky flavour. It’s brilliant for lends a lovely smoky flavour. It’s brilliant for

a late brunch. I like to throw in some beans a late brunch. I like to throw in some beans

to make it super-hearty and add even to make it super-hearty and add even

more goodness. Try any kind – black, more goodness. Try any kind – black,

kidney, whatever you have in the pantry.kidney, whatever you have in the pantry.

4 wholemeal tortillas, cut into 4 wholemeal tortillas, cut into

small trianglessmall triangles

1 tbs olive oil1 tbs olive oil

1 dried chorizo (about 170g), casing 1 dried chorizo (about 170g), casing

removed, crumbledremoved, crumbled

2 garlic cloves, thinly sliced2 garlic cloves, thinly sliced

1 each red and yellow capsicum, seeds 1 each red and yellow capsicum, seeds

removed, thinly slicedremoved, thinly sliced

1 bunch spring onions, thinly sliced, 1 bunch spring onions, thinly sliced,

plus extra to serveplus extra to serve

2 long red chillies, thinly sliced, 2 long red chillies, thinly sliced,

plus extra to serveplus extra to serve

400g can chopped tomatoes400g can chopped tomatoes

400g can mixed beans400g can mixed beans

2 cups (70g) baby spinach leaves2 cups (70g) baby spinach leaves

4 eggs4 eggs

Juice of 1 lime, plus lime Juice of 1 lime, plus lime

wedges to servewedges to serve

Thinly sliced avocado, to serveThinly sliced avocado, to serve

Preheat oven to 180°C. Grease a baking Preheat oven to 180°C. Grease a baking

tray and line with baking paper. Spread tray and line with baking paper. Spread

tortilla pieces over prepared tray and tortilla pieces over prepared tray and

bake for 8-10 minutes or until golden.bake for 8-10 minutes or until golden.

Meanwhile, heat oil in a large frypan Meanwhile, heat oil in a large frypan

with a lid over high heat. Add chorizo with a lid over high heat. Add chorizo

and cook, stirring occasionally, for and cook, stirring occasionally, for

2-3 minutes or until starting to crisp. 2-3 minutes or until starting to crisp.

Add garlic, capsicum, spring onion and Add garlic, capsicum, spring onion and

chilli, and cook, stirring regularly, for chilli, and cook, stirring regularly, for

10 minutes or until the vegetables have 10 minutes or until the vegetables have

softened and caramelised.softened and caramelised.

Add tomato and beans, together with Add tomato and beans, together with

the canning liquid. Bring to the boil, then the canning liquid. Bring to the boil, then

reduce heat to medium and cook, stirring reduce heat to medium and cook, stirring

I’M GOING TO TELL it to you straight – you don’t eat enough beans. When you look

at other countries, many of which have incredible associations with health and longevity,

beans are up there as one of their celebrated ingredients.

As I write this, I’m in the mountains of Tuscany where beans are standard fare. The

sheer variety on offer is huge, and don’t get me started on taste, texture, shape and

versatility. So why not refresh your pantry? Whether canned, jarred, fresh or dried,

beans are an incredible source of protein, complex carbs and fibre. Generally speaking,

they contain a whole cocktail of nutrients your body will thank you for. Plus, 80 grams

of beans or pulses (about three tablespoons) count as one portion of your five-a-day.

And ultimately, beans taste absolutely amazing. They’re incredible carriers of flavour,

whether smashed into a puree, used to bulk out stews, soups, curries and casseroles,

or added for creaminess or crispness. And they’re budget-friendly, too. So let’s get

them added to your menu. To start you off, here are my favourite ways to celebrate

brilliant beans – happy cooking!

@jamieoliver @jamieoliver@jamieoliver Download our enhanced Download our enhanced App for Cook Mode App for Cook Mode

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MATT RUSSELL

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