Fair and tasty recipes
Try these three delicious Fairtrade recipes...
St Lucian Banana Crumble
(Serves 4)
Prep time: 10 minutes
Cooking time: 20-25 minutes
Ingredients
6 ripe Sainsbury's Fairtrade bananas, peeled and roughly chopped
1tsp juice from a Sainsbury's Fairtrade lemon
3 oranges, juice from 3, zest of 1
1/2tsp ground cinnamon
50g Sainsbury's Fairtrade caster sugar
1tbsp Sainsbury's Fairtrade Rum
For the crumble topping:
150g plain flour, sifted
75g butter
50g Sainsbury's Fairtrade granulated sugar
Method
Preheat the oven to 190C/Fan 170C/Gas 5. Lightly butter a 1-litre oven-proof dish.
Place the lemon juice, orange juice, most of the orange zest, cinnamon and caster sugar in a large frying pan. Heat and gently poach the bananas for 5-6 minutes. Sprinkle over the rum and spoon the mixture into the prepared dish.
For the crumble topping rub the butter into the flour and stir in the sugar. Sprinkle over the banana mixture to cover completely.
Bake in the oven for 20 minutes, or until the top is lightly browned.
To serve, sprinkle over the remaining orange zest and eat topped with cream.
St Lucian Banana Bread
(Serves 8-10)
Prep time: 10 minutes
Cooking time: 1hr-1hr 20 mins
Ingredients
100g butter, softened
225g Sainsbury's Fairtrade caster sugar
2 medium eggs, lightly beaten
4 Sainsbury's Fairtrade bananas, peeled and thoroughly mashed
225g plain flour, sifted
2tsp baking powder
Pinch salt
50g shelled walnuts, chopped
Method
Heat the oven to 180C/Fan 160C/Gas 4. Grease and line a 20 x 12cm loaf tin.
Beat together the butter and sugar until creamy, then gradually stir in the eggs, little by little until fully incorporated. Stir the mashed bananas with the flour, baking powder and salt into the mixture until well blended, then fold in the nuts.
Spoon into the prepared tin and bake in the oven for 1 hour to 1 hour 20 minutes until well-risen and golden brown. Transfer to a cooling rack and serve in slices.
Baked Penne with Dolcelatte Cheese and Radicchio
(Serves 4)
Prep time: 15 minutes
Cooking time: 12-15 minutes
Ingredients
50g (1 3/4oz) butter, plus extra for greasing
250g (9oz) dried penne rigate
250g (9oz) button mushrooms, sliced
1 Fairtrade red pepper, sliced
2 garlic cloves, finely chopped
1tbsp finely chopped fresh sage
1 small head of radicchio, weighing 250-275g (9-10oz), cored and finely shredded
250ml (8floz) double cream
50g (1 3/4oz) Parmesan cheese, grated
175g (6oz) Dolcelatte cheese, cubed
Salt and freshly ground Fairtrade black pepper
Fresh sage leaves, to garnish
Method
Put a large saucepan of water on to boil. Preheat the oven to 220C/Gas Mark 7. Butter a 23x28cm (9x11) ovenproof dish and set aside. When the water has come to a boil add the pasta and cook until it is just al dente, according to the instructions on the packet.
Melt the butter in a large frying pan meanwhile, and fry the mushrooms, pepper and garlic for about five minutes until softened. Stir in the sage and radicchio and remove the pan from the heat.
Combine the cream, Parmesan, and Dolcelatte together in a very large bowl and set it aside. When the pasta has cooked drain it thoroughly.
Add the mushroom mixture and the cooked pasta to the cheese mixture and stir to combine. Taste and adjust the seasoning.
Transfer the mixture to the ovenproof dish and bake in the oven for 12-15 minutes, or until the top is browned and bubbly. Garnish with the fresh sage leaves to serve.
Published: Thu, 21 February, 2008
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