Cook with Jamie: Cricket teas… South Africa, Australia and the West Indies have inspired these delicious snacks for the pavilion
Jamie says: 'This week we’ve got some great vegetable recipes that have gone down really well with everyone I know'
After all the excitement of the Olympics this month, the nation’s gearing up for the Paralympics, and with the football about to start and the cricket in full swing, I have to confess even I’ve got a bit caught up in all this sports fever hitting the UK.
Growing up in a pub called The Cricketers, in a village where they used to play cricket, I couldn’t avoid getting immersed in it. I got used to seeing the players after their matches, helping Dad pull a few pints for them and serving them a hearty plate of food after a match. Cricket is a fantastic pastime that’s about more than just the sport – on a local level it’s about the community coming together. And I love the fact it has some fantastic rituals around food – when else do you see people so religiously breaking for lunch and afternoon tea What a brilliant British institution.
Anyway, win or lose, it’s often about who can provide the best food, so this week we’ve embraced three dishes from some of the top cricketing nations around the world. First up is braai (barbecue) and beer from South Africa. You can’t go wrong with a delicious, juicy burger with all the trimmings and a few ice-cold beers. India is represented by wicked chicken tandoor-style kebabs. I’ve used chicken breast here as they’re quick to cook and super accessible, but you can use skinless, boneless thighs if you prefer – just cook on a slightly lower heat for an extra 5 to 10 minutes to give you that additional depth of flavour. Finally, on behalf of those Aussies, we’ve got a gorgeous tropical fruit pavlova which is hard to beat. (Sadly there’s no room for a recipe from New Zealand here too, but I promise that’s no reflection on their sporting ability.)
BRAAI AND BEER
500g (1lb 2oz) lean beef mince
Braai and beer
1 small onion, finely grated
1tbsp Worcestershire sauce
Sea salt and freshly ground black pepper
1 boerewors sausage (see below)
4 burger-style soft white buns
4 lettuce leaves
4 thick slices of tomato
4 thick slices of red onion
1 large handful each of watercress, lamb’s lettuce and thinly shredded cabbage, tossed together
Mrs Ball’s chutney (see below) and ketchup
Put the beef, grated onion and Worcestershire sauce in a bowl. Season with salt and pepper and combine well. Shape into 4 burger patties and refrigerate until ready to use, removing from the fridge 10 minutes before cooking. Barbecue the sausage for 15-20 minutes until cooked through, and the burgers for 10-12 minutes until cooked through, turning everything once. Alternatively, cook in a lightly oiled grill pan over a medium heat. Place the burgers in the buns with lettuce, tomato and onion slices. Drizzle with chutney and serve with boerewors, ketchup, watercress and cabbage salad and ice-cold beer – a South African one such as Castle, if possible.
Boerewors is a long, curled sausage available from South African delis such as St Marcus Fine Foods. Otherwise, use a Cumberland or Italian luganega sausage. Mrs Ball’s chutney is a South African fave (1.89 from Tesco or Sainsbury’s).
TROPICAL FRUIT PAVLOVA
Tropical fruit pavlova
6 free-range egg whites
300g (10oz) caster sugar
1tsp white vinegar
300ml (pt) low-fat Greek yoghurt
Flesh of a pineapple, chopped
2 tamarillos (if available) or apricots, peeled and quartered
2 bananas, peeled and sliced
Pulp of 6 passion fruit
Runny honey, to serve
Preheat the oven to 150C/gas 2, then grease a large 30cm x 30cm baking tray and line with baking paper. Using an electric beater, whisk the egg whites with a pinch of salt until soft peaks form, then add the sugar, 1tbsp at a time, until incorporated and the mixture is glossy and firm peaks form. Fold in the vinegar, then spoon the mixture onto the tray, spreading out so it nearly touches the sides. Make a slight well in the centre, then bake for 1-1 hours. When the meringue is crisp, turn off the oven and leave to cool completely. When the meringue is cooled, spread with the Greek yoghurt and top with the cut fruit and passion fruit pulp. Drizzle with honey and serve with an Australian dessert wine or sparkling pink – we like Innocent /08/24/article-0-14A2B9C7000005DC-533_306x423.jpg” width=”306″ height=”423″ alt=”Chicken tandoor-style kebabs” class=”blkBorder” />
Chicken tandoor-style kebabs
140g (5oz) fat-free natural yoghurt
25ml (1fl oz) olive oil
60ml (2oz) tomato passata
a thumb-sized piece of fresh ginger, peeled and finely minced or grated
tsp each of garam masala, chilli powder, smoked paprika and turmeric
2 garlic cloves, finely chopped
6 free-range chicken breasts, cut into 2cm (in) cubes
Sea salt and freshly ground black pepper
In a bowl, mix all the ingredients except the chicken. Add the chicken, coat well in marinade and season. Cover with clingfilm and refrigerate for 2-3 hours. Thread the chicken onto 12 skewers, then barbecue for 15 minutes or place on a hot griddle pan for 8-10 minutes, turning occasionally, until evenly cooked. Serve with flatbreads, natural yoghurt with cucumber, pickle and, if you like, a spicy potato dish such as potato masala.
EASY LIKE SUNDAY MORNING: Strawberry and coconut smoothie
Delicious sweet smoothies
350g (12oz) strawberries, hulled
200ml (7fl oz) coconut water
1 fresh mint sprig, leaves picked
Ice, to serve
Blitz all the ingredients together in a blender or in a jug using a stick blender. Put some ice in 2 glasses, pour the smoothie over and then serve immediately.
SIMPLE SATURDAY NIGHT SUPPER: Summer vegetable tempura
Vegetable oil, for frying
2 free-range egg yolks
350ml (12fl oz) iced sparkling water
50g (1oz) cornflour
200g (7oz) seasoned self-raising flour
a bunch of fresh coriander, leaves picked and roughly chopped
1 courgette, sliced into wide strips
1 fennel bulb, sliced lengthways
1 onion, cut in wedges
1 red pepper, sliced
Sweet chilli sauce, to serve.
Heat the oil to 180C/gas 4 in a deep-fryer or frying pan. Beat the yolks in a large bowl and gradually mix in the water. Sift in the flours, add the coriander and stir well to combine. In batches, dip the vegetables in the batter, coat, lift out with a fork and carefully lower into the hot oil. Cook for 3-5 minutes, until lightly golden. Carefully lift out with a slotted spoon and drain on kitchen paper. Sprinkle with sea salt and serve with chilli sauce.
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