Beloved Naked chef Jaime Oliver continues on his quest to clean up kitchens around the world - and this time, he might personally show you how.
In partnership with Sobeys, the TV personality has taken his good food revolution to social media and is looking for allies.
The new program, “Better Food For All” (or, #BetterFoodForAll), includes a website where at-home chefs can find recipes and inspiration. For the chef, a summer al fresco meal is only as good as its side dishes, so he’s planned out a few ideas that sound extra tasty.
As part of his partnership with Sobeys, one lucky winner will be able to come to Toronto and learn from the 39-year-old cookbook author. Getting the opportunity to cook with the handsome pro is as simple as taking a photograph of your food.
Show off your summer side dish with the hashtag #BetterFoodForAll on Twitter or Instagram, and be entered to win a trip to Toronto and cooking lessons from Jamie.
While some people already have special sides in their summer cooking repertoire, the British cook knows that some will need an extra push, so here are some simple and delicious Jamie-designed dishes to make summer dining spectacular:
Asian-Style Grilled Asparagus
• Snap the woody ends from two bunches of
• Place on the barbecue and cook until grill-marked, turning regularly
• Once cooked, place in a bowl and drizzle with one tablespoon of low-sodium soy sauce, one teaspoon of seasame oil and the juice of half a lemon
• Finely slice one fresh red chili and add to the bowl, toss well, then finish with a sprinkling of sesame seeds
Mexican-Style Creamy Grilled Corn
• Place four corn on the cob (without the husks) on the barbecue and cook until tender and grill-marked, turning regularly
• Meanwhile, dollop four heaping teaspoons of low-fat mayonnaise into a shallow bowl and add the juice of one lime and mix together
• Finely grate 75 grams of pecorino onto a plate
• Once cooked, remove the cobs from the barbecue, roll to coat in the mayonnaise, then roll in the pecorino until well-coated
• Finish with a sprinkling of sweet smoked paprika
Grilled Potato Slabs
three large potatoes into one centimeter rounds
• Parboil for five minutes, then drain and steam dry
• Place on the barbecue until cooked through and golden, turning occasionally
• Meanwhile, finely slice one fresh red chili and one clove of garlic, then roughly chop the leaves from 1/4 of a bunch of fresh flat-leaf parsley
• Transfer the potatoes to a serving platter and drizzle with extra virgin olive oil . Scatter over the chili, garlic and parsley leaves and finish with a little drizzle of balsamic vinegar