Celebrity Signature Dish
Paul McCartney may be the world’s most famous
vegetarian, but he’s also a man on a mission.
Talking to Stir it up reporter Sarah Rigg,he says: climate change is a really important issue and we all have to do
our bit. Meat production contributes more to global climate change than transport. So changing the way we
eat is a good place to start.”
In June 2009 Paul and his daughters Stella and Mary started the Meat Free Monday campaign. Its goal was to
raise awareness of the environmental impact of the meat heavy diets in the developed world, and encourage more
of us to have one meat-free day a week as a meaningful way to combat climate change. Although the family has a long history of interest in sustainable food - from Pauls’ organic farm, to the Linda McCartney food range - reading a report by the United Nations Food and agriculture Organisation called Livestock’s Long Shadow, really helped cement the importance of sustainable eating in Paul’s mind. The campaign has attracted more than 14,000 supporters across its website and Facebook pages and the numbers are growing daily. Although it was launched as a campaign for individual action, providing plenty of tips and great
recipes to try, McCartney says that 2010 is the year he’d like to see menus in schools, universities, company
canteens, public sector organisations, even hotels and restaurants reflect the public’s growing interest in
climate-friendly eating. In particular he’d like to see the Meat Free Monday logo used as a guide to sustainable choices, but is aware that vegetarian choices
outside of the home can sometimes be a disappointment.
“When you are eating out, very often the only vegetarian choices are pasta and salad. It’s no wonder some people think vegetarian food is a bit bland. I’ve been fortunate enough to travel all over the world and I know that there is exciting vegetarian food in every culture. If more people are going to really embrace the idea of regularly choosing vegetarian options, the food
on offer has to reflect this variety.” If he has his way, more and more of us will be choosing to go meat
free one day.
For more information see
www.supportmfm.org
mfm.org
Spicy Refried Bean Tacos
with Mexican Corn Bread
Feeds 4-6
Ingredients
Spicy Refried Bean Tacos
230g canned refried beans
2 medium tomatoes, chopped small
1 tbs olive oil
1 medium onion, chopped
1-2 tsp hot chilli sauce or to taste
4 taco shells, warmed as per
instructions on pack
Grated cheddar cheese (optional)
For garnish
Sliced avocado
Sour cream optional
Shredded lettuce
Squeeze of lime or lemon juice
Mexican Corn Bread
1 free-range egg
2 tbsp olive oil
1-2 tbsp chopped fresh hot chilli pepper
230g tin sweet corn, drained, or 2-3
fresh ears of corn, kernels cut off
110g crème fraiche or sour cream
230g yellow cornmeal
1 tsp sea salt
1 tsp baking powder
460g grated cheese
Method
Spicy Refried Bean Tacos
Crisp taco shells are filled with a spicy tomato and bean mixture, shredded lettuce, and grated cheese, and topped with sliced avocado and sour cream.
(Vegans can omit the cheese and sour cream).
In a large frying pan gently fry the onions in 2 tbsp olive oil for 4-5 minutes, stirring frequently. Stir in the refried beans. Add the chopped tomato. Fry till heated through. Season to taste with chilli sauce and a little salt if desired. Half-fill the warm taco shells with the mixture and top with shredded cheese and shredded
lettuce (you can put the lettuce at the bottom of the shell if you prefer).
Garnish with a slice or two of avocado and a dollop of sour cream.
Mexican Corn Bread
Spicy and deliciously cheesy! Serve it warm from the oven, or reheat slices in the microwave for 30
seconds (this will retain its tender crumb and moistness).
Beat the egg with the oil until blended. Add the chilli pepper.
Stir in the corn, crème fraiche, cornmeal,salt, baking powder, and all but 110g of the cheese. Pour into a 20cm square pan. Sprinkle the remaining cheese
over the top. Bake in a preheated 180°C oven for 40 minutes.Let cool slightly in the pan, than un-mould and serve warm.
Stripping Corn Kernels off the Cob
Remove the outer leaves or husks and all silk from the corn. Holding the corn cob upright with the flat end firmly on a board, run a sharp knife down the length between the kernels.
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