3 easy recipes for Fairtrade Fortnight
JACKSON & LEVINE’S NO FUSS FAIRTRADE BARS
The duo share their recipe for a sweet, chewy bar that are perfect as a breakfast on the go.
2 large, very ripe Fairtrade bananas
Generous pinch of salt
40g chopped dried Fairtrade dates
40g chopped hazelnuts
20g Fairtrade dark chocolate
Pre-heat the oven to 180 degrees.
Mash the Fairtrade banana until no large lumps remain. Add the oats, salt, dates, and hazelnuts.
Transfer the mixture into a greased baking tray and evenly distribute.
Bake for 25 minutes or until the edges just begin to turn a golden brown and get crispy.
Once cool, melt the Fairtrade dark chocolate and drizzle over.
Cut into bars.
ROSIE BIRKETT’S FAIRTRADE SMOKY, TEA-BRINED CHICKEN IN CRUSTY ROLLS WITH WARM PEANUT SAUCE
The cook, food journalist and author of ‘A Lot On Her Plate’ shares her tasty savoury afternoon tea recipe for Fairtrade Smoky, Tea-Brined Chicken with Warm Peanut Sauce.
Makes 6 rolls
2 organic chicken thighs, deboned and cut into strips
100g cooked organic, Fairtrade brown basmati rice, to serve
6 crusty rolls
For the tea brine
3–4 tbsp. smoked tea (use Fairtrade’s Lapsang Souchong)
500–600ml boiling water
For the peanut sauce
200g roasted, unsalted Fairtrade peanuts, blitzed until chunky in a food processor
1.5 tbsp coconut oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 scotch bonnet chili, deseeded and finely chopped
3 cm ginger, finely chopped
2 tsp honey
1 tbsp soy sauce
1/2 tbsp fish sauce
lime juice, to taste
First make the tea brine by placing the tea in a bowl or jug along with the salt and pouring over the water. Stir and allow to infuse for a few minutes, then strain it into another bowl or Tupperware and allow to cool completely.
Once cooled, submerge the chicken in the brine and keep covered in the fridge for 2–4 hours.
To make the peanut sauce, melt the coconut oil in a non-stick frying pan. Add the onion and a pinch of salt and cook down for 8 minutes or so, until soft. Add the garlic, chili and ginger and cook for another couple of minutes, until aromatic. Then add the peanuts, water, honey, sauce, fish sauce and a couple of tablespoons of the tea brine and cook, stirring, for about 5 minutes or until you have a rich, creamy sauce. Taste it for seasoning and balance with a bit more honey or some lime juice if need be. Keep in the pan but take it off the heat.
Heat a griddle pan over a medium to high heat and scatter with a little bit of sea salt. Remove the chicken from the brine and allow the excess to drip off. Place the chicken into the pan and cook, turning, for about 5 minutes on each side, until the chicken is cooked through and slightly charred on the outside. Rest for a couple of minutes and serve with the brown rice, and peanut sauce. Add lime zest and spring onions to garnish.
SANDIA CHANG’S FAIRTRADE CHEDDAR HONEY CORN MUFFINS WITH MAPLE BUTTER
The co-founder of Bubbledogs — the champagne-hot-dog bar — shares her recipe for Fairtrade Cheddar Honey Corn Muffins with Maple Butter.
Makes 24 mini muffins
1 cup yellow cornmeal
1 cup all-purpose flour
1 Tablespoon baking powder
½ cups Fairtrade granulated sugar
1 Teaspoon salt
1 cup whole milk
2 large eggs
4 Tablespoons melted butter
¼ cup honey
1 cup grated cheddar cheese
For the maple butter
1 cup grade A maple syrup
160g of butter cut in small cubes
1. Preheat oven to 190C
2. In a large bowl, mix the cornmeal, flour, baking powder, salt and sugar.
3. In another bowl, mix milk, eggs, butter, honey and cheese.
4. Add the wet ingredients into the dry ingredients and stir to mix well.
5. Place the batter into mini muffin moulds and bake for 8–10 minutes until light golden brown.
For the maple butter
1. Bring the maple syrup up to 240C
2. Slowly whisk in the butter into the maple syrup till it is completely melted.
3. Place the mixture in a kitchen aid and whisk on slow until the mixture is completely cooled.
4. The butter can be kept in the refrigerator for up to 2 weeks.