[The Great Big Story]
Culinary Artist, James Gop, has dedicated his life to embracing local foods, open fires and the vast beauty of the Berkshire Mountains. Mother Nature, to Gop, is a giant grocery store full of endless possibility. To celebrate the chef’s refreshing take on what it means to be an artist/explorer/chef in today’s world, Coors Light is enabling James’ next masterpiece: a sumptuous feast that showcases his top dishes, using hand-picked ingredients from the surrounding flora and fauna.
Follow James on HERE
Vocabulary chunks to learn after watching the video
- Walk around in the woods
- Curious nature
- Culinary artist
- More often than not
- Later this week
- Building a menu
- Native species
- The growing seasons are short
- He never stops
- It’s very inspiring
- Continue to be better
- My artistic expression
- A seventeen-hour day
- Sauté them in a lot of butter and a lot of salt
- Little red berries
- To forever change your lives today
- Being here, present
- Weeds and grasses
- An edible grocery store
- Exposing them to something they’ve never seen
- Foraged pine bark
- Whole-wheat flour
- Making time
- Be part of this experience
- Open your eyes back to nature
- Giving us the opportunity to tell our story
great big story
Mexico’s Zapotecs are an indigenous community living in Oaxaca, Mexico. Before Spanish colonization, Zapotecan civilization was a thriving epicenter of food, culture and tradition. Today, chef Abigail Mendoza is on a mission to keep those traditions alive by cooking the food of her ancestors. All the dishes she cooks—including pre-hispanic mole, stuffed chiles with Oaxaca cheese and atole—are made using ancient techniques. Recognized by the world’s best chefs for her dishes, she hopes to keep the food of her ancestors alive and thriving.
Vocabulary chunks to learn from video
- An indigenous group
- Pre-colonial era
- Keep their traditions alive
- She has become world-famous
- Keeping the traditional ways of cooking alive
- A Corn-based sauce
- She cooks chilies directly on coals
- Foods that were eaten thousands of years ago
Map of Oaxaca :
Make this easy, gluten-free spiralized shrimp scampi with zucchini noodles and bacon! Just a few ingredients, this recipe is a quick weeknight meal! Grab your spiralizer HERE and follow along!
Because cheese makes everything better…
Three ways with the chocolate fondant mix:
1. Whisk together 2 free-range eggs, 80 g melted unsalted butter and 50 ml milk.
2. Add the dry fondant mix and whisk to combine.
3. Fill the greased moulds halfway with this mixture.
4. Then add a marshmallow, a scoop of peanut butter or a couple of Chuckles to each mould. (A Lindt chocolate ball would also not be a terrible idea)
5. Top with the remaining mixture, then bake at 220°C for 9–12 minutes until set outside but still gooey in the middle. 6. Serve with a cup of freshly brewed coffee [Woolworths]
Everyone loves a good potato salad, but every now and again you want to mix it up a little. Introducing a fresh, new take on the golden oldie: it’s sweet (we’re using sweet potato); it’s herby (hello, salsa verde) and it’s hot (as in actually warm, so perfect for winter). Meet your new winter (and braai!) staple.
Show stopper winter warmer salad:
* We used Kara orange sweet potatoes, but any sweet potato would work well here, including the Kara purple and white sweet potatoes, the ridiculously delicious Beauregard sweet potatoes, our organic sweet potatoes and the new baby sweet potatoes.
Boil 6–8 Kara orange sweet potatoes until tender. To make the herby salsa verde dressing, combine 4 garlic cloves, chopped and braaied (or fried) in 2 tablespoons olive oil, 2 teaspoons red wine vinegar, 1 tablespoon Dijon mustard, 5 chopped anchovy fillets, 15 g chopped Italian parsley, 10 g chopped mint, 10 g chopped basil and the juice of half a lemon. Give it a good stir and set aside. Tear the sweet potatoes into bite-sized pieces and spoon over the green herb dressing. Don’t be shy! [Woolworths]
A delicious Greek-style cottage pie
The new heroes of cottage pie include:
Red onion, feta, olives, rosemary, garlic, Woolworths Lamb Rub and sweet potatoes!
Step one: cook the mince
Brown 2 chopped red onions and 500 g lamb mince in a bit of olive oil. Add 2 tablespoons Woolworths Lamb Rub, 1 tablespoon tomato paste, 1–2 cups beef stock, 3 sprigs rosemary and 100 g olives (pitted). Let simmer until cooked and fragrant.
Step two: make some mash
Mash 500 g boiled Kara purple sweet potatoes with 1 tablespoon butter, 1/4 cup plain yoghurt and season to taste.
Step 3: get it together
Top the cooked lamb mince with lots of baby spinach and scoops of sweet potato mash.
Sprinkle with crumbled feta and breadcrumbs. Now bake for 15–20 minutes at 200°C until golden brown. Enjoy!