Suggested Receipes with: Seed Oil
Ingredients 455 gr. basmati rice 5 tablespoons vegetable oil 2 tablespoons mustard seeds 2 teaspoons urad dhal, small dried split peas 1 handful curry leaves 2 lemons , rind and juice of 1 bunch fresh coriander , chopped sea salt freshly ground black pepper Method Throw the rice into boiling water, cook for 10 minutes and drain. Heat the oil in a small frying pan, over a medium heat. Add the mustard seeds and as they begin to pop add the urad dhal, curry leaves and strips of lemon rind, remove these with a vegetable peeler. Leave to cook for 1' until the urad dhal and lemon peel are lightly coloured. Add the drained steaming rice to a bowl and pour over the cooked spices, lemon juice and chopped coriander. Season to taste. Source: https://www.jamieoliver.com/
Ingredients 225 gr. raw prawns 1 spring onion 1 cm piece of ginger 1,5 teaspoon shaoxing wine or dry sherry 3 tablespoons light soy sauce ½ teaspoon white sugar ½ teaspoon sesame oil 24 fresh wonton wrappers, about 7 cm square Sichuan seasoning 1 tablespoon sichuan pepper 3 tablespoons sea salt Chilli dressing 1 teaspoon dried chilli flakes 40 ml vegetable oil 20 ml light soy sauce 20 ml rice wine vinegar 1 teaspoon white sugar 1 pinch of sichuan seasoning Method Sichuan seasoning Dry-roast the sichuan pepper and 3 teaspoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder. Chilli dressing Place the chilli flakes in a heatproof bowl. Heat the oil in a small heavy-based frying pan until it shimmers slightly, then carefully pour the oil over the chilli to release the heat and flavour. Stir, then let stand, uncovered, for 30'. Strain the oil through a fine sieve over a bowl (discard the chilli), and mix with remaining dressing ingredients. For the wontons, peel, dice and place the prawn meat in a bowl. Trim and finely slice the spring onion, peel and finely slice the ginger, then add to the bowl with all the remaining ingredients, except the wonton wrappers, and mix until combined. Cover and refrigerate for 30'. For each wonton, place a rounded teaspoon of prawn filling in the centre of a wrapper. Dip your finger in some water and moisten the bottom edge of the wrapper, then fold it in half, towards you, to enclose the filling. Smoothing out any air, press to seal. Hold the wonton lengthways with the folded edge down. Fold in half lengthways, then lightly moisten one corner of the folded edge. Bring the two ends together with a twisting action and press lightly to seal, making a ring shape. Bring a large pan of water to the boil. Carefully drop the wontons, in batches, into the water and cook for 2', or till just cooked through. To test if the wontons are ready, remove one using a slotted spoon and cut through it with a sharp knife. The prawns should be just cooked through. Remove the other wontons and drain in a colander. To serve, arrange the wontons on a serving platter. Stir the chilli dressing and then spoon it over the wontons. Serve immediately, sprinkled with sichuan seasoning. Source: https://www.jamieoliver.com/
Ingredients groundnut oil , or vegetable oil 30 gyoza wrappers , roughly 10 cm cornflour , for dusting 1 tablespoon sesame seeds Filling 2 spring onions 150 gr. Chinese cabbage 250 gr. higher-welfare lean pork mince 1 tablespoon sesame oil 1 tablespoon rice wine , or dry sherry 2 tablespoons low-salt soy sauce 5 cm piece of ginger 4 cloves of garlic Dipping sauce 2 tablespoons rice wine vinegar 4 tablespoons low-salt soy sauce 1 teaspoon chilli oil Method Trim and finely slice the spring onions, remove and discard the tatty outer cabbage leaves, then shred very finely. Place in a bowl with the pork, sesame oil, rice wine or sherry and soy sauce. Peel and finely grate in the ginger and garlic, season with a good pinch of white pepper, then mix well to combine. To check the seasoning, pinch off a little of the mixture and fry over a medium heat with a splash of oil. Taste and season again, if needed. To make the potstickers, lay the gyoza wrappers on a clean work surface and cover with a damp tea towel to stop them from drying out. Lightly dust a tray with cornflour and place a small bowl of water alongside it. Place 1 teaspoon of the filling onto the middle of a wrapper, brush the edges with a little water, then fold the wrapper in half over the filling into a half moon shape. Pinch and pleat the edges to seal, then place bottom-side down onto the flour-dusted tray. Repeat with the remaining ingredients, you should end up with 30 in total. Heat a good splash of oil in a large non-stick frying pan over a high heat, then add the potstickers, bottom-side down, in a single layer. Reduce the heat to medium and fry for 2', or until the undersides are golden. Pour 1 cm of water into the pan, bring to the boil, then cover and reduce to a medium-low heat. Simmer for 6 - 8', or until the liquid has almost evaporated, if it reduces too quickly, top up with a splash more water halfway through. Remove the lid and fry for a further minute, or until the undersides are crisp. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Combine the dipping sauce ingredients, then serve with the potstickers and toasted seeds scattered on top. Source: https://www.jamieoliver.com/
Ingredients 450 gr. skinless, boneless free-range chicken thighs or breasts 2 cloves of garlic 1 onion 2 - 3 tablespoons cheiro verde , equal quantities of chopped flat-leaf parsley and spring onion 5 tablespoons fresh lime juice 125 gr. plain flour 1 teaspoon baking powder 2 teaspoons tempero baiano seasoning 1 large baking potato , about 100 gr. vegetable oil , for deep frying 1 sprig of fresh flat leaf parsley chilli mayonnaise Method Cut the chicken into 3cm pieces, then place in a large bowl. Peel and finely chop the onion and garlic, then add to the chicken along with the cheiro verde and lime juice. Season with a pinch of sea salt and freshly ground black pepper. Toss to coat and leave to marinate for 20 - 30', or cover and chill for a couple of hours. Put the flour, baking powder and tempero baiano seasoning in a large bowl and mix well. Peel the potato, then finely grate it over the bowl using a mandolin. The pieces should be as fine as matchsticks. Mix the potatoes with the flour until evenly coated. Heat the oil in a deep-fat fryer to about 180 °C. Add the potato and flour mixture to the bowl of marinated chicken and mix well. Fry the chicken in batches, making sure each piece is well coated with the potato matchsticks and batter. Fry each batch for 2 - 3', then turn it over and cook until both sides are evenly browned and crisp. Remove and drain on kitchen paper. Keep warm while frying the remaining chicken. Finely chop the parsley, and sprinkle over the chicken with a pinch of salt. Serve hot, with chilli mayonnaise on the side. Source: https://www.jamieoliver.com/
Ingredients 150 gr. shiitake mushrooms 2 large carrots 1 bunch of spring onions 350 gr. firm silken tofu 4 free-range chicken thighs , skin on, bone in 1 litre organic chicken stock 1 teaspoon low-salt soy sauce 2 teaspoons Korean chilli paste , or hot chilli sauce 200 gr. kimchee 250 gr. wholewheat noodles 2 teaspoons sesame oil 2 teaspoons sesame seeds 1 lime Method Wipe the mushrooms clean, trim the stalks, halve any larger mushrooms, then dry char in a large non-stick casserole pan on a medium heat for 5', or until dark golden and beautifully nutty, turning halfway. Meanwhile, peel the carrots and finely slice into rounds at an angle. Trim and roughly slice the spring onions. Drain the tofu and chop into eight chunks. Pull the skin off the chicken thighs and discard. Use the heel of a large knife to cut each thigh through the bone into three pieces by carefully and firmly tapping the knife with a rolling pin. Remove the mushrooms to a plate, and add the chicken and carrots to the pan. Cook for 10', stirring regularly. Pour in the stock, bring to the boil, then simmer for 20'. Stir in the spring onions, mushrooms, tofu, soy sauce and chilli paste and simmer for a final 20'. Chop the kimchee and stir through just before serving. While the soup is simmering, cook the noodles according to the packet instructions, then drain. Toss with the sesame oil and seeds, and divide between your bowls. Taste the broth, season to perfection, then squeeze in lime juice to add contrast. Divide between your hot noodle bowls, and enjoy. Source: https://www.jamieoliver.com/
Ingredients vegetable oil 1 medium red onion , peeled and chopped 1 courgette , diced ½ butternut squash , peeled and diced 100 gr. mushrooms , quartered 1 red pepper , diced 150 gr. cauliflower , broken into florets 600 ml curry base sauce 400 ml water Method In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 - 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency. Source: https://www.jamieoliver.com/
Ingredients 75 ml sunflower oil , plus extra for greasing 6 tbsp ground flaxseed 400 gr. tin of aduki beans 200 gr. soft light brown sugar 55 gr. cocoa powder 55 gr. ground almonds 1 tsp gluten-free baking powder 1 tsp vanilla extract 100 gr. dark dairy-free chocolate For coconut whip 200 ml coconut cream 3 tbsp icing sugar 1/2 tsp vanilla extract Method The day before you make your brownies, place the carton of coconut cream in the fridge and leave for 24 hours to thicken up. Preheat the oven to 180 °C. Lightly grease a 23 cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. Drain and rinse the beans, then put in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter. Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55 - 60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven and set aside to cool just a little. In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling. Source: https://www.jamieoliver.com/
Ingredients For the pancake: 1,5 to 2 cups kimchi or 1 cup of kimchi and 1/2 cup chopped cooked chicken 1 egg, beaten 1 cup flour 1 cup water, maybe more 3 tablespoons kimchi liquid 3 tablespoons chives cut into 2 inch pieces or use green part of scallions 1 teaspoon salt 2 tablespoons oil For lazy Marion’s dipping sauce: 1/3 cup soy sauce 1/4 rice wine vinegar or white vinegar 1 teaspoon sesame oil 1 teaspoon hot oil or 1/2 teaspoon red pepper flakes Method Make the pancake. Chop the kimchi and chicken into small pieces. Put the flour, beaten egg, water, and kimchi liquid into a mixing bowl and stir together. The batter should be runnier than American pancake batter – if it doesn’t seem runny enough, add even more water. Err a bit on the side of runniness rather than thickness. Once you have mixed the batter together, add in the chopped kimchi and chicken and stir everything together. In a 30 cm nonstick pan, heat the oil over medium flame, let the pan warm up completely before you start cooking. Add the chives and sauté them for a minute. Then pour in everything else and spread it around evenly. Then leave it alone as it cooks for 4 - 5 minutes. Meanwhile, make lazy Marion’s dipping sauce. Mix all the ingredients in a medium bowl and portion into individual small bowls for each person. Once the pancake is nicely golden on the bottom (lift up the edge to check with your spatula), then flip the pancake and cook the other side. You can flip it using the plate trick (slide onto a plate, then hold the skillet upside down over the plate and flip it) or just flip the whole thing, exercising caution. Cook about 3 more minutes, then slide onto a serving plate or charger. Traditionally, this pancake is sliced into long strips just before serving – we used a pizza wheel. It is great fresh from the stove. It is also great at room temperature, making it a good summertime dish, something you can cook in advance and then serve in the hot part of the day. Source: https://www.csmonitor.com/
Ingredients 2 tablespoons finely chopped Italian parsley 1 clove garlic, minced 1 scallion, finely chopped Zest of 1 lemon 1 generous tablespoon Dijon mustard 1 pound ground lamb Salt and freshly ground black pepper Canola oil 3 burger buns (we used pretzel buns) Method Combine the parsley, garlic, lemon zest in a small bowl. Add the Dijon mustard and stir with a fork to mix everything together. In a large bowl mix the ground lamb and the parsley mixture together until just combined. You need to strike that fine balance of getting the parsley mixture distributed evenly without overworking the meat. Form three burger patties with the lamb mixture and season generously with salt and pepper on both sides. Before cooking the burgers, make an indentation in the centers with your thumb, this will keep the burgers from plumping up too much as they cook. Heat a grill pan or large skillet over medium-high flame. Toast the buns, if you like, you can use the toaster or your grill pan. Brush the heated grill with some oil and grill the buns cut sides down, pressing down slightly on them to make sure they make contact with the pan, a minute or two should do it. Make sure the pan is plenty hot and brush it with some more oil, if needed. Cook the burgers for 3 - 4' on the first side, then an additional 3' on the second side for medium-rare. A quick-read thermometer should read about 50 °C when inserted in the center of the burger. Transfer burgers to buns and serve immediately. These burgers had a nice lemony brightness, thanks to the lemon zest. You can serve extra Dijon mustard to amp up that flavor, if you like, if you’re a mayo lover, that works too. Source: https://www.csmonitor.com/
Ingredients 1 tablespoon vegetable oil, like canola 1 large egg 1 cup cooked white rice (preferably day-old) 1 teaspoon soy sauce 1 teaspoon sesame oil 2 tablespoons kimchi juice 1/3 cup chopped kimchi 1 green onion, chopped (optional) Roasted sesame seeds (optional) Method Heat the oil in a wok or nonstick skillet over medium-high heat. Crack the egg in and stir to mix the yolk with the white. When the egg is almost set, about 45", scramble it. Add the rice, soy sauce and sesame oil, followed by the kimchi juice and kimchi. Stir and cook until the rice is heated through and evenly colored. Taste and add more soy sauce if necessary. Scoop onto a plate, garnish with green onions and sesame seeds and serve immediately. Source: https://www.csmonitor.com/