Today sees the publication of Jamie Oliver’s brand new cookbook Everyday Super Food and I’ve been busy trying out some of the recipes for myself at home, beginning with Jamie’s Skinny Carbonara.
If you’ve been following Jamie on Instagram or on the You app, you’ll have noticed that this is the year he turned 40. He himself has enjoyed making some simple lifestyle changes, for example, by practicing mindfulness and by making some changes to his diet and lifestyle. Everyday Super Food is really his ultimate manifesto for helping you do the same.
I have four copies of Jamie’s new book to giveaway (see entry form below) with the recipe for Jamie’s Skinny Carbonara also shared below with the publisher’s permission.
The Skinny Carbonara was very tasty and quick to make – fifteen minutes at most. I didn’t see any instructions for juicing the lemon and I ended up adding in the juice of one whole lemon. Next time, I would use the juice of half a lemon. I had quite a lot of pea mixture left over, so blitzed it up with some chicken stock and had a an extra cup of pea soup for lunch the next day. The whole family enjoyed it and the addition of peas and ground almonds gave the dish an extra lift and a bit of texture, along with the crispy bacon. Nobody noticed the wholewheat spaghetti so that’s a permanent switch for us in the future!
I can’t wait to try the Mega Veggie Burger featured by Helen here, or the Baked Eggs with Popped Beans that Katherine tried here. I’m also looking forward to trying Jamie’s Grilled Corn and Quinoa Salad, shared by The Happy Foodie.
The book ties in with a new six-part Channel 4 series, Jamie’s Super Food, due to broadcast this autumn and you can buy the book from today.
SKINNY CARBONARA SMOKY BACON, PEAS, ALMONDS & BASIL
- 200 g freshly podded or frozen peas
- 1 tablespoon flaked almonds
- 1 small clove of garlic
- ½ a bunch of fresh basil 15g
- 15 g Parmesan cheese
- 1 lemon
- 150 g wholewheat spaghetti
- 1 rasher of higher-welfare smoked streaky bacon
- olive oil
- 1 large free-range egg
- 100 g fat-free natural yoghurt
- Put a pan of boiling salted water on the heat for your pasta, dunk a sieve containing the peas into the water for just 30 seconds, then put aside, leaving the pan on the heat.
- Very lightly toast the almonds in a dry non-stick frying pan on a medium heat, then blitz until fine in a food processor. With the processor still running, peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice. Blitz until it comes together, then pulse in the peas, to try and keep a bit of texture.
- Cook the pasta in the boiling salted water according to the packet instructions. Meanwhile, very finely slice the bacon and fry slowly in the frying pan with 1 teaspoon of oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavoursome fat stays in the pan.
- Scoop in three-quarters of your pea mixture to heat through.
- Whisk the egg and yoghurt together well. When the pasta’s done, reserving a mugful of cooking water, drain the pasta and toss straight into the pea pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don’t want that).
- Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed. Taste and season to perfection, and serve topped with the remaining pea mixture and the crispy bacon.
- It might be skinny, but it’s beautifully light and delicious. Enjoy!
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Everyday Super Food by Jamie Oliver is published by Penguin Random House
ⓒ Jamie Oliver Enterprises Limited (2015 Everyday Super Food) Photographer: Jamie Oliver
With thanks to Jamie’s PR team for the recipes, previews and review copy in the post.