Jamie's Huntington 1000Tue 03 Nov 2009
Story by Monisha Saldanha
While shooting his new American TV series in Huntington, WV, Jamie has boldly bet local radio DJ Rod from The Dawg that he can collect 1,000 photos of people cooking any recipe of his.
Help Jamie by sending in a single picture of yourself and the meal you prepared to firstname.lastname@example.org by Friday 13 November! Well be posting as many photos as possible on a large board in Jamies Kitchen in Huntington and also on JamieOliver.com The TV cameras will be shooting the board so your photo might end up in Jamies next TV show, Jamies Food Revolution which will be airing in the USA on the ABC network in early 2010.
Check out our moblog for images from Huntington: http://www.jamieoliver.com/moblog
Here's one that you can try out (there are loads more in our recipe section)
Sizzling beef with scallions and noodles
a thumb-sized piece of fresh ginger, peeled and finely chopped
2 cloves of garlic, peeled and finely chopped
a fresh red chile (or 1 if you like things spicy), deseeded and finely sliced
a small bunch of fresh cilantro, leaves picked, stalks finely chopped,
2 scallions, trimmed and finely sliced
Freshly ground black pepper
4oz top loin or sirloin, sliced into thin strips
4oz cooked chow mein noodles
a handful of beansprouts
a handful sugar snap peas
2 tablespoons soy sauce
Squeeze of honey
1 lime, for serving
To cook your stir-fry
Preheat a wok or large frying pan on a high heat and once its very hot, add a good lug of vegetable oil and swirl it around.
Add all your chopped ginger, garlic, chilli, cilantro stalks and scallions to the wok.
Give the pan a really good stir to mix everything around quickly.
Stir-fry for 1 minute, taking care to keep everything moving so it doesnt burn.
Rub a pinch or two of black pepper all over the strips of beef then add to the wok and cook for 30 seconds.
Keep tossing and moving everything around.
Add the noodles and then your beansprouts and sugar snap peas.
Add a splash of soy sauce, and squeeze of honey and toss.
Serve your stir-fry in a bowl with a lime wedge for squeezing over and a few cilantro leaves scattered on top.
About the Author: Monisha Saldanha works on the JamieOliver.com web team.
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