Chefs Kelly Stretton & Amy Jo Simpson
Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.
She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.
About Amy-Jo Simpson:
Chef Amy-Jo Simpson is a professional TV and corporate presenter specializing in fitness, food and adventure. Amy-Jo is also into her third year presenting for The Royal Air Force at all UK airshows during the summer months which she absolutely loves.In the past she has presented for QVC UK, Thane TV and Unibet amongst others. As well as this, she travels the globe hosting at corporate events introducing main speakers or hosting fun quiz shows to the delegates.
She thrives on helping people achieve their health and fitness goals and started up her own online challenge groups over a year ago which have become hugely successful. She is passionate about how changing your lifestyle slightly can make a huge difference on people’s lives. Amy-Jo hates ‘diets’ and will do everything she can to educate people that they are not needed and by eating the correct food and treats in moderation is the way forward!
Ingredients:
• 500g venison
• 1 white onion
• 1 ancho dried
• 1 garlic clove
• 1 litre boiling water
• Avocado
• Lime
• Coriander
• Fresh Chilli
• Some leafy greens: some good choices are: shard, cabbage, cavolo nero, spring greens
• Rice
Method:
1. In a blender, add 1 litre of boiling water and add your chillis and garlic to soften.
2. Cut into inch thick pieces.
3. Salt and oil the meat.
4. Brown the meat in a hot frying pan and add pieces of meat into the pan in a clockwise direction (so you know where you started!) Don't crowd the pan as it will sweat rather than colour and catch giving you the lovely caramelised edges (you want this for colour and flavour).
5. Repeat until all meat is browned and added to a roasting dish.
6. Pour a little water into the frying pan to deglaze the flavours stuck to the pan (just make sure these aren’t burnt - if yes, then leave them out).
7. Now blitz your chillis and garlic to create a hot sauce. Pour this over your meat and add water to rinse out the last of the flavour.
8. If needed add extra water to the meat mixture to make sure it is fully submerged (you can always boil this away later to keep the flavour and improve consistency).
9. Turn the pan to a high heat (200°C for 30 minutes then down to 140°C for at least 4 hours).
10. You will know when the cooking has finished when the meat is tender and breaks down easily.
11. Using 2 forks, shred the meat and allow it to soak up all the remaining juices.
12. Cut your vegetables into thin ribbons (thinner works better when your veg is raw) and stir through the guacamole.
13. Plate the vegetables on top with the chilli and finish with a squeeze of lime.
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