Hairy Bikers’ four healthy twists on comfort foods to see you through next week

After meeting on a TV drama set in 1995, Hairy Biker has become one of the two best-known TV chefs on our screen. In fact, Jordi’s duo counted the late Prince Phillip as a fan.

The beloved chef, composed of Simon’Si’King and Dave Myers, combines his love of cooking with his passion for motorcycles, appearing in several shows and releasing many cookbooks.

Their latest book Hairy Diet Simple and Healthy Foods: A Guide to Losing Weight and Staying Healthy Health foods prove that you don’t have to compromise on taste. Here they share their favorite recipe selections …

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Eggplant parmigiana

Serve 4

material

• 1 tablespoon of olive oil
• 3 eggplants sliced ​​into 1⁄2-1 cm rounds
• Sea salt and black pepper
• Some fresh rosemary and oregano twigs

For sauce

• 1 teaspoon of olive oil
• 1 onion, finely chopped
• 3 pieces of garlic, finely chopped
• 1 teaspoon dried oregano
• Pinch with plenty of cinnamon
• 400g can of tomato
• Red wine 100ml

To assemble

• A small bunch of basil leaves
• Two balls of mozzarella cheese, well drained and torn

Method

1. Preheat the oven to a fan / gas mark at 200 ° C / 180 ° C. 6. Mix olive oil with a tablespoon of water. Place the eggplant slices in two or three baking trays lined with baking parchment.
2. Polish the slices sparingly with a mixture of olive oil and water, then season with salt and pepper. Roughly crush the herb twigs and sprinkle on the eggplant.
3. Bake the eggplant for 25 to 30 minutes until the squid comes out in the middle and it is properly browned. Throw away the herbs.
4. In the meantime, make the sauce. Heat the olive oil in the saucepan and add the onions. Sprinkle with water and fry the onions until translucent.
5. Add garlic and fry for another 2-3 minutes.
6. Sprinkle with oregano and cinnamon and pour tomatoes and red wine. Rinse the can with 100 ml of water and add this as well.
7. Season and bring to a boil. Cover and simmer for 10 minutes, remove the lid and simmer until the sauce is low enough.
8. Spread a spoonful of sauce on the base of the oven-proof dish. Add a layer of eggplant and some torn basil leaves. Continue superposition until all eggplants and sauces are used up. Press firmly between each layer.
9. Add basil and dots to the torn mozzarella cheese. Bake in the oven for 25-30 minutes until well browned and foamed.

Carrot cake

Create for 8 slices

material

• Whole grain 200g
• 2 teaspoons of baking powder
• 1/2 teaspoon soda
• 1/2 teaspoon ground cardamom
• Salt pinch
• Light soft brown sugar 100g
• 50ml maple syrup
• 1 orange peel
• 3 eggs
• 75 ml sunflower or canola oil
• 50ml yogurt
• Chopped walnuts or pecans 50g
• 200g carrots, grated
• Raisin 150g

For icing (optional)

• 50g quark
• Cream cheese 50g
• 25g thick yogurt
• Powdered sugar 25g
• A few drops of vanilla extract

Method

1. Preheat the oven to a fan / gas mark at 180 ° C / 160 ° C. Four. Grease a 20 cm deep round cake can and line it with baking parchment.
2. Mix flour, baking powder, bicarbonate and cardamom with plenty of salt.
3. In a separate bowl, mix the sugar, maple syrup, orange peel, eggs and oil until well mixed.
4. Fold the flour mixture, then add yogurt to make smooth butter, add walnuts or pecans, grated carrots and raisins and stir.
5. Scrape the mixture into a can and bake for about 45 minutes until it rises well, is elastic and shrinks slightly from the sides. Remove from the oven, place the cake in a can for 10 minutes, then transfer to a cooling rack.
6. To make icing, if used, mix all ingredients until thick and smooth. When the cake has cooled completely, use a palette knife to spread the icing up. If you cannot consume it immediately, store it in a closed container in the refrigerator.

Chicken shawarma

Serve 4

material

• Two big chicken breasts
• 1 lemon peel and juice
• 2 pieces of garlic, crushed
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground all spices
• 1/4 teaspoon Cayenne
• 1/2 teaspoon dried oregano
• 1 teaspoon of olive oil
• Sea salt and black pepper

For yogurt dressing

• 200ml plain yogurt or thick kefir
• 1 teaspoon mint
• A pinch of sugar
• 1⁄2 teaspoon sumac

serve

• 4 flatbreads or large lettuce leaves
• 1/2 slice of cucumber
• Some pickled peppers (optional)

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Method

1. First, cut the chicken breast in half like a butterfly.
2. To do this, place the chicken breast on the work surface and slice from one long side to the other. Cut to the end so that you have two pieces with the same surface area and half the thickness.
3. Place each piece between the two pieces of plastic wrap and tap with a mallet until the thickness is 1⁄2 cm. Repeat with the other chest.
4. Place lemon zest and juice, garlic, spices, oregano and olive oil in a bowl of plenty of salt and pepper.
5. Mix well, then add chicken and rub. Leave for marinating for a few hours, or overnight if possible.
6. To cook chicken, heat a dry frying pan or griddle. When it’s hot, add chicken breast and cook on one side until browned, then lift easily without sticking. Cook the other side for another 2-3 minutes. Make sure the chicken is completely cooked before removing it from the pan.
7. For dressing, mix yogurt, mint and sugar with pinch salt and then sprinkle with sumac. Serve chicken on flatbread or lettuce leaves with cucumber, dressing and peppers.

Tacos bitten by fish

Serve 4

material

• 1 lime peel and juice
• 1/2 teaspoon salt
• 1/2 red onion, finely diced
• 4 finely chopped tomatoes
• 1-2 Jalapeno, finely diced
• Coriander stems and 2 tablespoons of leaves, finely chopped

For fish

• 1 teaspoon cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground all spices
• 1⁄4-1⁄2 tsp chili powder (chipotle is good)
• Sea salt and black pepper
• 500g solid white fish fillet, cut into 2-3cm chunks

serve

• 8 corn tortillas
• Coriander twigs
• Jalapeno pickles (optional)

Method

1. Preheat the oven to a fan / gas mark at 200 ° C / 180 ° C. 6. Arrange the baking parchments on the baking tray.
2. Make salsa. Put the lime peel and juice in a bowl with salt. Add red onions and let soak for about 30 minutes. This softens the flavor and darkens the color. Add the rest of the ingredients, taste the seasoning and adjust as needed. Leave at room temperature.
3. For fish, mix all spices with plenty of salt and pepper. Place the fish in the mix, line them up in the baking tray, and leave a gap.
4. Bake in the oven for 10 minutes.
5. Remove the fish from the oven and heat the corn tortillas. Serve the fish with pickles of tortillas, salsa, coriander and jalapenos.

Hairy Diet Simple and Healthy Foods: A Guide to Losing Weight and Staying Healthy SiKing and Dave Myers (Seven Dials, £ 16.99) are now available.

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