Suggested Receipes with: Toast & Wraps
Ingredients 400 gr. lean minced beef 8 heaped teaspoons green pesto 400 gr. tin of plum tomatoes 125 gr. ball of mozzarella 4 soft burger buns Method Use your clean hands to scrunch the minced beef with half the pesto and a pinch of sea salt and black pepper. Split into 12 pieces and, with wet hands, roll into balls. Brown the balls all over in a non-stick frying pan on a high heat with 1 tablespoon of olive oil, shaking the pan regularly. Once the balls are golden & gnarly, pour in the tomatoes, breaking them up with a wooden spoon, along with a quarter of a tin’s worth of water. Bring to the boil, slice the mozzarella and lay over the balls, pop the lid on and leave to thicken for 5' on a medium heat. Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on a low heat. Split each bun and spread 1 heaped teaspoon of pesto inside. Divvy up the balls and mozzarella with a little sauce, serving the rest on the side for dunking. Source: https://www.jamieoliver.com/
Ingredients 1 fresh red chilli 4 ripe plum tomatoes extra virgin olive oil 400 gr. chickpeas ½ a lemon 3 medium quality iberico chorizo sausages 4 bread rolls 1 handful of wild rocket Method Trim and finely slice the chilli. Deseed and dice the tomatoes, then mix with most of the chilli and a lug of oil. Season with a pinch of sea salt. Place a pan on a medium-high heat. Drain and rinse the chickpeas, then tip into the pan, stirring until warmed through. Season with salt and black pepper, then finely grate in half the lemon zest, and drizzle over a lug of oil. Tip the chickpeas into a food processor and pulse until smooth, or mash by hand, then stir in the tomato mixture. Preheat a griddle pan to high. Slice the chorizo at an angle, about 5 mm thick, then griddle for 3 - 5', or until charred around the edges. Halve the rolls and fill with the chickpea mixture and grilled chorizo. Add the rocket leaves and sprinkle with the remaining chilli slices, then tuck in. Source: https://www.jamieoliver.com/
Ingredients 1 lemon , zest of 3 dried bird's-eye chillies 4 cloves garlic , peeled 6 good-quality salted anchovy fillets in oil ½ large loaf ciabatta , stale if possible, cut into chunks olive oil risotto 700 ml organic vegetable or chicken stock , hot 50 g butter 1 small handful Parmesan cheese , freshly grated, plus a block for grating sea salt freshly ground black pepper Method Whiz the lemon zest, dried chillies, garlic, anchovies and bread chunks in a food processor with a bit of oil from the anchovy tin until the mixture looks like breadcrumbs. Heat a large frying pan and add a splash of olive oil. Fry the breadcrumbs in the oil until darkened and crisp, then drain them on a piece of kitchen paper and allow to cool. Make your risotto. Place a large saucepan on a medium to high heat and pour in half the stock, followed by all your risotto base. Stirring all the time, gently bring to the boil, turn the heat down and simmer until almost all the stock has been absorbed. Add the rest of the stock a ladleful at a time until the rice is cooked. You might not need all your stock. Be careful not to overcook the rice, check it throughout cooking to make sure it’s a pleasure to eat. It should hold its shape but be soft, creamy and oozy. And the overall texture should be slightly looser than you think you want it. Turn off the heat, beat in your butter and Parmesan, check the seasoning and add a little salt and pepper if needed. Don’t be too generous with the salt because the pangrattato has salt in it too and you don’t want to overdo it! Place a lid on the pan and leave the risotto to rest for a minute. Source: https://www.jamieoliver.com/
Ingredients 2 red onions 2 cloves of garlic 1 fresh red chilli 2 large carrots olive oil 1 heaped teaspoon sweet smoked paprika 1 level teaspoon cumin seeds 1 level teaspoon dried chilli flakes 6 medium sweet potatoes 700 ml jar of passata 800 gr. mixed beans 100 ml quality BBQ sauce a few sprigs of fresh rosemary ½ a loaf of ciabatta or stale bread 40 gr. Cheddar cheese , optional fat-free natural yoghurt , to serve Method Preheat the oven to 180 °C. Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20', or until softened, stirring regularly. Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper, place on a baking tray and put aside. When the time’s up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans. Drizzle over the BBQ sauce, season lightly and stir well. Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed. Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through. Around 20' before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray. Grate over the Cheddar, if using, then place on the bottom shelf of the oven for around 15', or until crispy and golden, to make croutons. Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side. Source: https://www.jamieoliver.com/
Ingredients 2 large free-range eggs 1 small ripe banana ground nutmeg ground cinnamon 2 thick slices of seeded wholemeal bread 150 gr. raspberries olive oil 20 gr. shelled pistachios 4 heaped tablespoons fat-free natural yoghurt manuka honey Method In a blender, blitz the eggs, peeled banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl. Cut your bread 2, cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket. Use your finger to stuff the raspberries inside, pack as many in as you can, but be gentle so you don’t tear the bread. Lay in the eggy mixture and gently squash the bread so it soaks up the eggs. Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper. Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it. Cook for 3 - 4', or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar, toast them first, if you like. Serve the eggy bread dolloped with yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey. Source: https://www.jamieoliver.com/
Ingredients a few fresh bay leaves ½ a bunch of fresh oregano 8 figs a few rounds of ricotta or other round cheeses, such as camembert 1 orange extra virgin olive oil runny honey ciabatta a few garlic cloves a large handful of rocket a few sprigs of fresh mint Method Preheat the oven to 200 ºC. Place the bay in a roasting tray, pick over the oregano and sit the ricotta on top. Season generously. Halve and scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with oil and honey. Rub the flavours into the cheese with your hands, then scatter over the remaining oregano, then roast for 30 - 35', or until golden and firm. Slice up the ciabatta, then peel and halve the garlic cloves. Preheat a griddle pan and griddle thin slices of ciabatta. Rub the toast with the cut side of the garlic. Drizzle with oil and leave to one side. Serve the roasted ricotta on a board with a stack of toast, the sticky figs and some rocket and picked fresh mint on the side. Source: https://www.jamieoliver.com/
olive oil 2000 gr. fillets of salmon , skin on, scaled, pin-boned, from sustainable sources 100 gr. blanched almonds 2 cloves of garlic 2 lemons 100 gr. stale ciabatta 2 fresh baby Italian artichokes 280 gr. jar of artichoke hearts in oil 30 gr. fresh mint 12 rashers of higher-welfare smoked streaky bacon 30 gr. fresh thyme Method Preheat the oven to 220 ºC. Line a large baking tray with greaseproof paper and rub with a drizzle of olive oil. Lay 8 pieces of butcher’s string at 5 cm intervals widthways across the baking tray, then place one salmon fillet on top, skin-side down. Toast the almonds in a dry frying pan until golden, tossing regularly, then cool for 1' and tip into a food processor. Peel, roughly chop and add the garlic, finely grate in the lemon zest, then tear in the ciabatta. Season with black pepper, then pulse until finely chopped. Carefully layer over the salmon. Halve 1 lemon. Trim the artichoke stalks 2cm from the base. Peel away the tough outer leaves until you reach the paler ones that are tender enough to eat, then trim the heads to 3cm, rubbing with the cut lemon as you go to prevent discolouration. Halve the artichokes, carefully scoop out and discard the hairy chokes, then finely slice the rest. Drain and roughly slice the jarred artichoke hearts, reserving the oil. Drizzle 1 tablespoon of artichoke oil into a large frying pan and place over a high heat, add the jarred and fresh artichokes and fry for 2', or until warm. Pick and roughly chop the mint leaves, scatter into the pan, then remove from the heat. Spoon the artichoke mix evenly over the salmon, drizzle with 1 tablespoon of the artichoke oil, then lay the other salmon fillet on top, skin-side up. Arrange the bacon over the top in a criss-cross pattern, then place the thyme sprigs on top. Tie the string up and around both fillets to secure the filling. Drizzle over a little artichoke oil and sprinkle any excess breadcrumbs back over the top. Place in the middle of the oven and immediately reduce the temperature to 180 ºC. Roast for 35 - 40', or until the bacon and salmon skin is golden and crisp. Rest for 10' before serving with the remaining lemon cut into wedges for squeezing over. Delicious served with buttered new potatoes and a crisp green salad. Source: https://www.jamieoliver.com/
Ingredients 1 x basic bread recipe 6 bananas 8 tablespoons runny honey 1 handful almonds , cracked or chopped Method First of all, peel your bananas then purée them in a liquidizer or food processor. The mix will be surprisingly wet. Pour it into a measuring jug, then top up with water until you have 625 ml or just over 1 pint. At Stage 1 of the basic bread recipe, use this banana liquid instead of the water to flavour your bread and make it nice and chewy. Also add half the honey with the nuts to the dough at this point. Then continue through the basic recipe as normal. At Stage 5 divide the dough into 10 balls. Then pack these next to each other in a flour-dusted baking tin where they will prove together. Before putting in the oven drizzle generously with the rest of the honey so that the top of the bread will caramelize, going nice and golden. Bake in your preheated oven at 190 ºC for 20'. Allow to cool for a little while, but it's best served still warm with butter and a glass of milk for breakfast while you read the paper. Also fantastic used in bread and butter pudding or simply heated up with a bit of ice cream. Source: https://www.jamieoliver.com/
Ingredients 1 satsuma 1 wholemeal tortilla wrap 1 teaspoon quality cocoa powder 2 tablespoons natural yoghurt 1 ripe banana 1 handful fresh berries , such as raspberries, bluberries 1 teaspoon mixed toasted seeds Method On a chopping board, slice the satsuma in half across the middle, then remove to a plate and pat the board dry with kitchen paper, if needed. Spoon the cocoa powder into a jam jar, then squeeze in half the satsuma juice. Put the lid securely on the jar and shake well. Add the yoghurt, pop the lid back on, and give it another shake. Lay the wrap flat in the middle of the chopping board, then spread the cocoa yoghurt evenly over the wrap. Peel and place the banana in the middle of the wrap, then gently mash with a fork, spreading it around as evenly as possible. Sprinkle the berries and seeds over the mashed banana. Cut into quarters, then tuck in, folding or wrapping up each quarter as you go. Source: https://www.jamieoliver.com/
Ingredients 1 teaspoon cumin seeds 250 gr. wholemeal self-raising flour, plus extra for dusting ¾ teaspoon baking powder 350 gr. plain yoghurt olive oil 2 ripe avocados 75 gr. feta cheese 1 teaspoon rose harissa Method Lightly toast the cumin in a dry pan, then tip into a bowl. Add the flour, baking powder and seasoning with 250 grams of the yoghurt and mix together until you have a rough dough. Turn out onto a lightly floured surface and knead until the dough just comes together. Place in a lightly greased bowl, cover with a damp tea towel and put to one side. Peel, destone and chop the avocado into chunks, then place in a bowl. Crumble in the feta. Add a drizzle of oil and season to taste. In another bowl, stir the harissa into the rest of the yoghurt. Divide the dough into eight balls. Roll each one on a lightly floured surface into an oval shape, roughly 3 mm thick. Place a griddle pan over a high heat. Once hot. griddle each flatbread for 2 - 3', until puffed up and charred, turning halfway. Off the heat, brush the flatbread with a little oil, then serve with the avocado salad and harissa yoghurt. Source: https://www.jamieoliver.com/