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Australian wineries delivered to your door!

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Food

Miguel Maestre's chickpea and chorizo hotpot

Preparation time
15 minutes
Cooking time
30 minutes
Serves
4-6

Ingredients

  • 4 chorizo sausages, thickly sliced
  • 100g jamon Serrano, diced
  • 100g salami, diced
  • 100g pancetta, diced
  • 5 pink eschallots, quartered
  • 5 garlic cloves, sliced
  • 1 bunch of thyme, leaves only
  • 2 x 400g tins chickpeas, drained
  • 500ml beef stock
  • 1 bunch parsley, chopped

Method

  1. Heat a large saucepan. Add chorizo, jamon, salami and pancetta. Cook, stirring occasionally, over a medium heat for about 10 minutes or until lightly browned and fat in the meat has started to break down.
  2. Add eschallots, cook, stirring occasionally until soft (approx 5 minutes). Add garlic and thyme. Cook, stirring, for 2 minutes.
  3. Stir in chickpeas. Cook, stirring occasionally, for 5 minutes so chickpeas can absorb flavours from meat and thyme. Stir in stock. Bring to a boil. Simmer for about 20 minutes or until slightly thickened.
  4. Garnish with parsley and serve.
Food
Preparation time
15 minutes
Cooking time
30 minutes
Serves
4-6

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Jamie Oliver - cooking up a revolution
Words by Mark Hughes on 26 Jan 2017
Jamie Oliver admits he questions reality when he is centre stage at places like the World Health Assembly giving a speech on global nutrition or in the inner sanctum of British Parliament planning the obesity strategy with the Prime Minister. “It’s absolutely nuts,” he tells me down the phoneline from the UK. “To make it even worse, everyone listens, but  I  still feel like the naked chef." It is admirable, but why him? Why has Jamie felt the need to change the way we eat? Why has he became the flag bearer for the food revolution? Responsibility and right place, right time is only part of it. Happily married, he and wife Jools have recently welcomed their fifth child, River, into their lives. “It is brilliant and amazing and we are very thankful,” he says of his newborn son. “Sunday, I looked around the table and everyone was around it and I just went, ‘Bloody hell, how did this happen?’ I know how it happened...but you know…” And there’s the answer. Every parent knows, as does any responsible adult. For Jamie, it's about giving children the nutrition they need to be the best they can be. All this starts with education. Kids, adults, governments; everyone. Life Changes to Eating Australia and Britain are up there with the USA in adult obesity rates. How has this happened in just three short decades? “People always find a way to shortcut,” reasons Jamie. “And the minute they find a way to make time on a job, they fill it up with other stuff. Technology has really added to that. Everyone is juggling more things, more money and more responsibilities – life has just changed. “The reality of it is 56% of Aussies are overweight or obese and health problems are shooting through the roof because of it. And this is at the same time we have more knowledge and beautiful produce. But it comes down to two things: knowing how to cook and access to good food.” Jamie’s plethora of cookbooks and cooking shows is helping solve the first issue. But he’s gone above that, setting up initiatives such as The Ministry of Food, a hands-on community cooking school, The Kitchen Garden Project to introduce growing food and cooking into schools, as well as being part of The Obesity Strategy, Sugar Smart UK, and the list goes on.
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Two Blues Sauvignon Blanc 2014
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