Not only is weight losing difficult to achieve at times, it can take away the fun of cooking and eating. Fortunately, there are some foods that are cheap to buy, easy to cook, taste great, and aid in weight loss.
Jackson’s favorite berries are strawberries, raspberries, and blueberries.
He recommended eating these alone, putting them in the freezer for a later date, or using them to follow his “simple” recipes found at the end of this article.
The Chef said, “I’ve worked very hard to make these recipes as easy as possible.
“So you could be reached by anyone with an interest in and enthusiasm for food.”
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The use of British products is important to Jackson, and so he focused his recipes on “the seasonality and the quality of the raw materials, especially the berries”.
“Buying good British berries at the height of their season is transformative.
“You could mimic these dishes with frozen imported berries to some extent, but I wouldn’t recommend it as the results are clearly inferior.”
Jackson went on to explain the health benefits of berries and how easily they can be incorporated into your diet. He said, “There is no doubt that berries are one of the healthiest things we can eat.
Jackson continued, “You can have berries for breakfast, lunch, and dinner.
“I like to have them with yogurt for breakfast, or when I’m at home with my kids and want to end a simple meal, a little vanilla ice cream and a pinch of blueberries or strawberries is just one of the tastiest things you can and could ever eat not be easier. “
The chef emphasized the importance of eating berries now when they are in season: “The sooner you eat something after harvest, the better the taste, the better the texture and, in general, the higher the concentration of most specimens and minerals will be “.
“Fresh is best,” added Jackson.
“For me, berries are so much fun at this time of year.
“They are just some of the most wonderful things to put on your mouth right now.”
Jackson’s Recipes for Love Fresh Berries
Trout, raspberries, zucchini
250g champagne vinegar
1. Halve the raspberries and place in a small saucepan.
2. Pour the vinegar over it and heat it over low heat until it simmer gently and let it sit for a few minutes until the raspberries start to crumble.
3. Strain through a sieve and pre-press the juice of the raspberries.
4 sea trout fillets weighing 150 g each
500ml white wine
50ml white wine vinegar
1 head of fennel, finely chopped
1 shallot, finely chopped
2 cloves of garlic, crushed
Leaves from a head of celery
A handful of parsley stalks
1. Arrange the vegetables in a deep oven tray and pour the liquid over them. Place in a 180 degree oven for 10 minutes until the liquid begins to steam slightly.
2. Take the tray out of the oven and lower the temperature to 140 degrees.
3. Place a wire rack over the broth and the fish on the wire rack. The rack should be high enough not to touch the liquid. Cover the tray with a layer of aluminum foil and put it back in the oven for 20 minutes. The fish should steam gently during this time. Check it by gently squeezing it. If it feels meaty but resilient, it’s boiled. Let it cool down gently in its steam bath.
4. Slice the zucchini with a mandolin and arrange on each plate. Break the cold fish into pieces and arrange on the plate. Garnish with thinly sliced shallots.
5. Mix 100 ml of raspberry vinegar with 100 ml of extra virgin olive oil, a pinch of salt and a pinch of black pepper. Mix with a whisk and carefully fold in 100 g of peeled baby peas and 100 g of halved raspberries. Spoon over the fish.
Pork chop, blackberries and summer beans
4 pork loin chops weighing 300 g each
100g blackberries, halved
50g hazelnuts, roasted and halved
1 shallot, cut into rings and divided into rings
200 g fine beans, blanched in boiling water, then shocked in ice water.
100ml dry white wine
200g red wine vinegar
200g powdered sugar
1. Reduce wine and port by half, add blackberries and vinegar. In a separate pan, caramelize the sugar to 130 degrees, pour in the vinegar and cook for another 3 minutes. Pass and cool.
2. Let the pork chops sit for an hour to reach room temperature. Sear both sides in a very hot pan, brush with foaming butter and let rest. Keep a few spoons of the pan juices in a large mixing bowl.
3. While resting, mix the beans, hazelnuts, shallots and blackberries with the reserved pan juices, salt and pepper. Divide together with the four chops on four plates and garnish with the sweet and sour blackberry agrodolce.
Clafoutis with blueberry and buckwheat
Peel of an orange
5g ground ginger
25g powdered sugar
25g butter, melted
2 eggs, beaten
270 whole milk
25g strong flour
50g powdered sugar
1. Mix the blueberries with the orange peel, ginger and sugar. Set aside in a warm place to macerate.
2. Mix the flour, sugar and salt. Mix the melted butter, milk and eggs together. Whisk the dry ingredients with the wet ingredients until a smooth dough is formed. Let rest for 2 hours.
3. Heat the oven to 210 degrees.
4. In a large cast iron pan large enough to hold all of the blueberries, melt the butter over high heat until it sizzles.
5. Pour the berries in and let them fry for about 20 seconds. Then pour in the batter. Put in the oven for 15 minutes. Then open the door to remove some of the intense heat and lower the temperature to 160 for another 15 minutes while closing the door again.
6. Remove from the oven, cover with another 100 g of fresh blueberries and dust with powdered sugar.