Suggested Receipes with: Soups - Broths
Ingredients 1 bunch of spring onions 15 gr. anchovies in oil 6 cloves of garlic 700 gr. asparagus 500 gr. frozen peas 300 gr. frozen broad beans 60 gr. fresh mint 300 ml single cream 1 lemon 300 ml organic vegetable stock 500 gr. cottage cheese 500 gr. fresh lasagne sheets Parmesan cheese olive oil a few sprigs of fresh thyme Method Preheat the grill to full whack. Trim and finely slice the spring onions. Pour the oil from the anchovy tin into a large frying pan over a high heat, then add the spring onions and anchovie. Using a garlic crusher, crush the garlic straight into the pan and toss everything together well. Line up the asparagus, trim off the woody ends, then finely slice and add the stems to the pan, reserving the tips for later. Season with sea salt and black pepper, add 1 splash of boiling water and cook for a few minutes, or until softened, stirring occasionally. Add the peas and broad beans to the pan, then pick, roughly chop and add the mint along with the cream. Finely grate in half the lemon zest. Roughly mash and squash everything in the pan using a fork or a potato masher, then season to perfection with salt and pepper. Pour in the stock and bring to the boil, then stir in 1 tub of cottage cheese, the consistency should be creamy and loose. Assembly Place a deep 30 x 35 cm roasting tray on a medium heat. Spoon in a quarter of the veggie mixture to cover the bottom of the tray, then top with a layer of lasagne sheets, and a good grating of Parmesan. Repeat the layers with the rest of the veg and pasta, finishing with a layer of lasagne sheets. Mix the remaining tub of cottage cheese with 1 splash of water to loosen, then spread evenly over the top of the lasagne. Toss the reserved asparagus tips in a drizzle of oil, then tip onto the lasagne, pushing everything down with the back of a spoon to compact. Strip over the thyme leaves and finish with a drizzle of oil and a generous grating of Parmesan. Turn the heat under the tray up to high and cook until the lasagne starts to bubble, then place under the grill on the middle shelf for 8' or until golden and gorgeous. Source: https://www.jamieoliver.com/
Ingredients 500 gr. all butter puff pastry 1 vegetable stock cube 300 gr. waxy potatoes 4 apples, such as Royal Gala, Golden Russet, Cox 2 shallots 200 - 250 gr. Lancashire or sharp Cheddar cheese 2 sprigs of fresh thyme 1 large free-range egg Method Preheat the oven to 190 ºC. Cut the pastry into 2 pieces, then roll each into a rectangle slightly larger than A4. Fill a saucepan with boiling water and add the stock cube. Cut the potatoes into 5mm discs and boil for 3 - 4', then drain and allow to steam dry. Line a baking tray with greaseproof paper and lay one pastry rectangle on top. Arrange half the potatoes in an even layer over the pastry, leaving a 2cm gap around the edges, and season. Finely slice the apples into discs, then layer half over the potatoes. Peel, finely slice and scatter over half the shallot, grate over half the cheese and pick over half the thyme leaves. Repeat with another layer of potatoes, seasoning, apples, shallot, cheese and thyme. Beat the egg and brush the edges of the pastry with a little egg, then lay the second pastry rectangle on top, carefully stretching and moulding it over the filling. Press the edges together with your fingers or a fork. Score the top of the pie, brush the pastry with egg then bake for about 30 - 40', or until golden and puffed up. Cut the pie into wedges and serve with chutney and salad leaves. Source: https://www.jamieoliver.com/
Ingredients 1000 gr. fillet of beef , trimmed 500 gr. ripe tomatoes , mixed colours if possible ½ a red cabbage ½ a white cabbage 1 red onion 1 cucumber 2 lemons extra virgin olive oil sea salt and freshly ground black pepper olive oil For the marinade 10 uda pods 400 gr. salted roasted peanuts 1 teaspoon freshly ground black pepper 1 teaspoon onion granules 1 teaspoon garlic granules 1 teaspoon ground ginger 1 teaspoon freshly ground white pepper 1 teaspoon paprika 1 teaspoon chilli powder 1 teaspoon cayenne pepper 1 organic fish or chicken stock cube 1 onion 4 cloves of garlic 1 thumb-sized piece of ginger 1 fresh green chilli 1 fresh Scotch bonnet 1 green pepper 1 spring onion Method Around 1 hour before you start, soak 32 wooden skewers in plenty of cold water. Very finely slice the beef, flatten slightly with the flat side of your knife, then place on a plate. Cover and place in the fridge until needed. Marinade Bash the uda pods in a pestle and mortar. Remove and discard the seeds, then place the pods into a liquidiser with the peanuts and spices. Crumble in the stock cube, then blitz for 5 - 10' to a rough powder, stopping and stirring the mixture from time to time. Transfer the ground spices to a large bowl. Peel and roughly chop the onion, garlic and ginger. Trim and deseed the chillies and pepper, then roughly chop. Trim and roughly chop the spring onion. Add it all to the liquidiser and blitz until smooth. Transfer the mixture to the ground spices and stir well. Turn the beef in the marinade until well coated, then thread 4 to 5 slices onto each soaked skewer. Place on a tray, cover and pop in the fridge to marinate for around 3 hours. Salad Finely slice the tomatoes, then trim and finely shred the cabbage. Peel and finely slice the onion, then finely slice the cucumber. Place into a large bowl with a squeeze of lemon juice, a drizzle of extra virgin olive oil and a pinch of salt and pepper. Preheat a large griddle pan over a medium-high heat. Drizzle the skewers with a little olive oil, then place on the griddle for 1 - 2', or until beautifully gnarly and golden, turning regularly. Drizzle over a little extra virgin olive oil, then serve with the salad and extra lemon wedges for squeezing over. Tip Uda pods add a lovely sharp, peppery taste to dishes and are used a lot in West African cooking. If you can’t get hold of them, Szechuan peppercorns are similar in flavour. Source: https://www.jamieoliver.com/
Ingredients 1000 gr. piece of beef chuck , sinew removed olive oil 2 red onions 2 carrots 2 cloves of garlic 2 sticks of celery 1 bulb of fennel 15 gr. fresh rosemary 15 gr. fresh sage 250 ml Chianti red wine 2 tablespoons tomato purée 1.5 litres organic meat or veg stock Method Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 - 30', or until starting to caramelize, stirring the veg and turning the meat occasionally. Turn the heat up to high, pour in the wine, stir in the tomato purée, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet greaseproof paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection. Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce, reduce on the hob if needed, with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. 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 2000 gr. ripe tomatoes ½ a bulb of garlic 2 red onions 1 pinch of dried oregano olive oil 1 litre organic vegetable stock a few sprigs of fresh basil 280 gr. ciabatta loaf red wine vinegar extra virgin olive oil Method Preheat the oven to 200 °C. Halve the tomatoes and place cut-side up in a large roasting tray. Break the garlic bulb into cloves. Peel and slice the onions into 3 cm wedges, then scatter both into the tray. Sprinkle with oregano, season with sea salt and black pepper, then drizzle with oil. Roast for 50 - 60', or until the tomatoes are soft and sticky. Scrape everything from the tray into a large pan, picking out and squeezing in the garlic, discarding the skins. Pour in the stock, then roughly chop and add the basil stalks with most of the leaves. Cut the ciabatta loaf in half and tear one half into the soup. Bring to the boil, then simmer for 10'. Meanwhile, put a griddle pan on a high heat. Slice the remaining ciabatta and griddle until lightly charred on both sides. Add 1 splash of red wine vinegar to the soup, then blitz with a hand blender until fairly smooth. Ladle into bowls, drizzle with extra virgin olive oil and scatter with the remaining basil leaves, serving the griddled ciabatta on the side. Source: https://www.jamieoliver.com/
Ingredients 1 small handful of dried porcini 2 sticks of celery 2 red onions 2 cloves of garlic olive oil 150 gr. risotto rice or pearl barley 100 ml white wine 500 ml hot organic vegetable stock 200 gr. mixed wild mushrooms 100 gr. pistachios 100 gr. almonds 125 gr. vegetarian Cheddar cheese , omit to make vegan nut roast 1 fresh red chilli 1 lemon 2 sprigs of fresh sage 2 sprigs of fresh rosemary 2 sprigs of fresh thyme 2 large free-range eggs , omit to make vegan nut roast 1 handful of sourdough or ciabatta breadcrumbs 2 tablespoons soft light brown sugar 200 gr. fresh cranberries Method Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic. Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion, and cook for 10', until soft and sweet, then add the garlic and cook for another 1-2'. Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed. Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan. Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20'. Stir as much as you can, this is what will make it creamy. Once the rice is al dente transfer to a bowl to cool. Preheat the oven to 190 ºC. Fry the wild mushrooms in a little oil over a medium heat for 5 - 10', until they are just starting to crisp. Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor. Coarsely grate the cheddar, finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves. In a small bowl, beat the eggs. Add the breadcrumbs, cheddar, chilli, lemon zest, eggs and chopped herbs, season to the rissoto and mix well. Butter a 20 cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 - 2', then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon. Cover with foil and bake for 45', then remove the foil and cook for a further 15', when is ready remove it from the oven and leave to settle for 10'. Flip the whole lot over, then carefully lift the tin off. Source: https://www.jamieoliver.com/
Ingredients 2 cloves of garlic 2 onions 400 gr. chestnut mushrooms 15 gr. fresh flat-leaf parsley olive oil 1 heaped tablespoon plain flour 200 ml double cream 750 ml organic chicken stock 1 lemon 1 whole nutmeg , for grating 500 gr. free-range cooked chicken 200 gr. long grain rice 1 bunch of fresh dill 4 hard-boiled eggs Cream cheese pastry 125 gr. unsalted butter at room temperature 125 gr. cream cheese 2 large free-range eggs 200 gr. plain flour 2 teaspoons baking powder Method Pastry Beat the butter and cream cheese in a mixer with the paddle attachment. Separate one of the eggs, then add the yolk to the mixer and mix until thoroughly combined. In a separate bowl, stir together the flour and baking powder with 1 teaspoon of sea salt. Add it to the butter mix in a few stages, keeping it on a low speed until you have a smooth dough. Wrap it in clingfilm and chill in the fridge for about 30' while you make the filling. Peel and finely slice the garlic, onions and mushrooms. Pick and finely chop the parsley. Put a lug of oil in a pan over a medium heat and fry the garlic and onions for 5', or until they start to colour. Add the mushrooms and fry for another 5'. Stir in the flour, then pour in the cream and 250 ml of the chicken stock, and gently bring to the boil. Reduce the heat and simmer for a few minutes to thicken. Stir in the chopped parsley, half the lemon juice and a good grating of nutmeg, season well, then shred and add the chicken. Pop the rice in a pan with the rest of the chicken stock and bring to the boil. Then cover with a lid, reduce it to a simmer and cook for around 15', or until the rice has absorbed all the stock. Remove from the heat and fluff a little with a fork. Pick and finely chop the dill. Peel the hard-boiled eggs, chop them very finely, then mix them in a bowl with the dill. Assembly In the bottom of a 24 cm pie dish, spread out a third of the rice, so it’s evenly covered. Layer on half of the chicken mixture, and top with half the egg mix. Repeat the process, finishing with the remaining rice. Preheat the oven to 180 ºC. On a floured surface, roll out the dough to the thickness of a £1 coin, so it will generously cover the pie. Place it on top and crimp the edges to seal. Cut a little cross into the top, making sure there’s a hole for steam to escape. Use any leftover pastry to make decorations for the top. Beat the remaining egg together, then brush over the top and pop it in the oven for 25 - 30', or until the pastry is golden and the filling heated through.
Ingredients 2 red onions 2 cloves of garlic 1 bunch of fresh flat-leaf parsley olive oil 850 gr. lamb neck fillet , cut into 2 - 3 cm pieces 2½ teaspoons ground cumin 1½ heaped teaspoons ground coriander 1 organic lamb or beef stock cube 500 gr. white basmati rice 25 gr. unsalted butter 1 large free-range egg 250 ml natural yoghurt , plus extra to serve 1 lemon 1 handful of pomegranate seeds Method Peel and finely slice the onions and garlic, then pick and finely chop the parsley. Heat 1 splash of oil in a pan over a medium heat, then add the onions and sauté for 10', or until soft and sticky. Add the lamb and cook for 5 - 8', or until lightly browned, stirring in the cumin, coriander and garlic for the last 2'. Put the stock cube into the pan along with enough boiling water to just cover the meat. Bring to the boil, season and reduce to a simmer. Cover with a lid and cook for 90', or until the meat is tender. Now remove the lid and boil away most of the cooking liquid, until you have a thick gravy, then stir in half of the parsley (saving the rest to serve) and season. Rice. Place a large pan of salted water over a medium heat and bring to the boil. Wash the rice under cold running water until the water runs clear, then add it to the pan. Simmer for 6 - 7', until it’s almost cooked but the grains still have some bite. Drain in a colander and cool under cold running water. Allow the rice to drain completely. In a bowl, mix together the yoghurt, egg and lemon juice and season well. Set aside a quarter of the yoghurt mixture, then stir the rest of it into half of the cooked rice. Preheat the oven to 190 ºC. In a large, heavy-based iron pot or casserole dish, melt the butter over a medium heat, brushing some up the sides of the pan. Pack the yoghurty rice into the base of the pan in one layer, then spread the lamb on top in another even layer. Mix the remaining rice with the leftover yoghurt mix, then use it to top the lamb. Cover with the lid or a layer of well-sealed foil. Bake in the oven for 60', then remove the lid and bake for a further 45 -60', or until you can see a dark golden crust all around the edge of the rice. When your dish is cooked, lower the pot into a sink of cold water for 1', being careful the water doesn’t get in, then run a knife around the inside. Working quickly, place a large platter or board on top of the pot and invert it, so the tah chin comes out. Don’t worry if it isn’t completely rigid, the bottom layer of rice will be softer, but you should have a crunchy golden crust on top. Serve your tah chin topped with the rest of the chopped parsley, pomegranate seeds, and some extra yoghurt on the side, if you like. Source: https://www.jamieoliver.com/
Ingredients 2 sticks of celery 1 onion 350 gr. butternut squash 3 carrots olive oil 1 fresh bay leaf 1 litre organic chicken stock 2 tablespoons plain flour 700 gr. leftover cooked free-range chicken Herb biscuits 1 sprig of fresh thyme 1 sprig of fresh rosemary 230 gr. plain flour , plus extra for dusting 1 tablespoon baking powder 110 gr. unsalted butter 240 ml single cream Method Biscuits Pick and finely chop the herb leaves, then combine with the flour, baking powder and 1½ teaspoons sea salt. Cut the butter into chunks, and work into the flour with your fingers until the mixture forms big crumbs, the size of small peas. Add the cream and mix until evenly incorporated and slightly sticky. Turn out onto a lightly flour-dusted board and pat into a 2.5cm-thick circle. Using a 5cm-diameter cutter, cut into 12 to 14 rounds. Trim and finely chop the celery, then peel and finely chop the onion. Peel the squash, then cut into 2.5 cm pieces along with the carrots. Heat 1 tablespoon of oil in a large saucepan over a medium heat, and add the celery and onion. Cook for 4 - 5', until the vegetables start to turn golden, stirring often. Add the carrots and squash and sauté until they begin to soften. Add the bay leaf and chicken stock, bring to the boil, then reduce to a simmer for 20 minutes, or until the vegetables are tender. Preheat the oven to 190 ºC. In a bowl, whisk 120 ml of cold water with the flour until combined. Add a cup of the hot broth to the mixture and whisk well. Strain the mixture and whisk it back into the broth. Bring the broth to the boil. Shred or dice the chicken, add to the pan and season with sea salt and black pepper. Reduce the heat and simmer for 5'. Pour the broth into a 2,8 litre baking dish. Top the chicken with the uncooked biscuits and bake for 35 - 40', or until the biscuits are golden and cooked through, and the broth is bubbling. Source: https://www.jamieoliver.com/