Luke Nguyen's beef wok-tossed with wild betel leaf and lemongrass.Alan BensonWhen the team at Australian charity and aid agency World Vision cooked up its latest campaign,they came up with an unusual idea:a famine-fighting recipe book.
The organisation approached top cooks and chefs from around Australia and the world – including Neil Perry,Maggie Beer and Marco Pierre White – and asked them to share recipes for a digital compilation.
The brief for the recipes was simple:a meal that could feed a family of four for $14 or less (roughly the same amount a family in Kenya spends on groceries each week).
World Vision Australia's downloadable cookbook.Supplied The aim ofHunger Bites, which can bedownloaded for free, is to provide affordable recipes for Australian families while raising awareness of the global child hunger crisis and encouraging home cooks to support World Vision's appeal.
"We want this book to provide some food for thought about how everyday Australians can help to avert this crisis,"the organisation's chief executive officer,Daniel Wordsworth,says.
Chef Neil Perry,who sponsors a child with World Vision and who recently set up his own community meal program Hope Delivery,says it's challenging to draw Australians'attention to global issues during a pandemic.
"We've got our own problems in Australia,so it's more difficult to generate the awareness that there are places in the world that really need a helping hand from countries like ours,"he says.
"But the reality is there are many people here who can afford to do something,whether sponsoring a child,or donating,or talking to others about the reality of famine overseas."
METHOD
- Season the egg with a good pinch of sea salt. In a hot wok or large frypan,heat 1 tbsp of oil for just a few seconds,then pour in the beaten egg. Cook over medium-high heat for 10-15 seconds,allowing the bottom to set slightly,then turn the egg with a stainless-steel spatula until just set.
- Break up the egg slightly,then remove from the wok or pan and set aside.
- Heat another big drizzle of oil in the wok or pan,add the ginger and fry for 20 seconds to flavour the pan. Add the rice,breaking it up with the spatula,and fry for about 2 minutes.
- Next,add the tamari or soy sauce,peas and a few big pinches of sea salt and toss well. Continue to stir-fry for 4-5 minutes until the peas are cooked,then add the egg and mix well. Cook for another minute or so until everything is heated through. Add a few turns of white pepper. Taste and season with a little more salt if needed.
- Take the pan off the heat and stir through the sliced shallots. Serve immediately.
Note Substitute peas for diced carrot or corn if preferred. To make this dish vegan,omit the egg.
Source:To Asia,With Love by Hetty McKinnon,Plum,RRP $39.99. Photography:Hetty McKinnon
This simple oven bake can be made with fridge and pantry staples.Supplied