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  • What up Food Tubers, Jamie Oliver here. We are gonna make the best

  • South American style brunch. It's is very healthful, it's very colorful

  • it's perfect for the summer when you.ve got beautiful fresh ingredients

  • I'm gonna be heroing this ingredient here. Quinoa.

  • This is from Bolivia, Peru this

  • is one of the earliest cultivated grains on the planet and

  • its kinda how you cook it, getting the textures right how you dress it

  • and then you can use it generically from sweet to savory

  • as a side dish, as a salad, as a kind of complementary part of any dish

  • you're going to love it. So let me show you this brunch. Very, very nice

  • let's start with the quinoa. We're going to cover it in some water

  • we're going to boil it sort

  • of fairly hard, the seed will sort of

  • swell and then like a little kind of shoot will come to cook out a bit

  • it would take about 15-20 minutes to cook. Moving on

  • black beans I wanna go to kind of crispy, I want to poof it

  • crack it. So we're gonna go into a hot pan with a little olive oil

  • I'm just gonna put a pitch of cumin. That little pinch that's what I love about

  • cooking man

  • The tiniest pitch in the world right is gonna make all the difference

  • And just put enough black beans in there to fry Would you like to me to clean you

  • Come here. So let these beans fry a little bit. A little bit of salt.

  • As soon as they get crispy we're going to turn that heat off

  • See how nice and light. They're almost like little peanuts!

  • Once they have got crispy just put them to one side

  • like that. You can see the quinoa now just boiling away

  • and that's fine takes about 15-20 minutes to cook okay chiles

  • you can just chop them up by all means pop them into a little bowl

  • so a really nice pinch of salt and then I'm gonna cover that with a

  • little bit of sugar just to sweeten it lightly and a little bit

  • of vinegar I'm just gonna scrunch that around. Don't worry about the seeds

  • you can even remove those or just go with it. I'm literally just gonna toss that up.

  • also it makes a fabulous chilli vinegar. So you don't have to throw any of it away

  • By the way, let's talk about quinoa

  • It;s basically low in fat it's incredibly nutritious, high in iron.

  • it's also high in zinc, it's gluten-free

  • So in actual fact you should really all try it.

  • So the quinoa had about 20 minutes to cook you know when it's cooked when you just

  • nick a bit

  • taste a bit, it should be soft and delicious

  • you say it's kinda plumped up we're gonna drain that now

  • the residual heat the steam

  • will also help to fluffen it up. Have a look at it you can see is really plumped

  • up

  • gonna lay that out, on a tray

  • look at that. So as it steams it will get fluffier

  • It will become lighter so it's nice and delicate

  • olive oil just a little. A little squeeze of lemon juice

  • little pinch of salt. That's a really good basic quinoa

  • you sweet or savory I'm you can use it

  • as a side dish has a salad. So a pan

  • on low heat. A couple of fried eggs, I like the way it's kinda crispy on the bottom

  • and just soft and silky on the top

  • I'm going to get that beautiful nice little pile there, you can see

  • how lovely and light that is look at that very beautiful

  • just on the side of that of course I'm gonna just give it a little

  • poke. A nice little pile of the crispy black beans here

  • half an avocado, got some beautiful tomatoes here

  • so have a look down the market's see what you got available

  • Mint and coriander, nice little wadge

  • like that these chillies, we'll take some of that

  • and this little vinegar here is gold dust

  • So put that over the avocado

  • since spring onions do help the story

  • so there you go guys a beautiful brunch of quinoa, crispy black beans all those

  • wonderful summery things like tomatoes, spring onions, jalapenos, the

  • avocados,

  • really, really nice and of course because we haven't got enough chilli in this story

  • already

  • just a little bit of chilli sauce as well

  • as a little drizzle of olive oil

  • There you go, absolutely gorgeous

  • something a bit different

  • and a little harsh to a South American Mexican brothers and sisters

  • beautiful if you've never tried it, give it

  • a go

  • If you like this video please like it

  • comment on the comments box, tell us what you want, what you want me to do for you

  • that's what it's all about. Thanks very much guys don't forget if you want more

  • recipes, go to Jamie Oliver . com

  • take care. Byyyyye!

  • luvu

  • be

What up Food Tubers, Jamie Oliver here. We are gonna make the best

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B1 JamieOliver quinoa crispy brunch chilli oliver

South American Brunch | Jamie Oliver

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    VoiceTube posted on 2013/11/14
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