Suggested Receipes with: Rice
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 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 risotto 1 butternut squash 1 level tablespoon coriander seeds 2 small dried chillies sea salt freshly ground black pepper olive oil 12 slices higher-welfare pancetta or dry-cured smoky bacon 100 gr. chestnut 1 bunch fresh sage , leaves picked 6 heaped tablespoons mascarpone cheese , optional Method Preheat your oven to 190 °C. Carefully cut your butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar, or use a metal bowl and the end of a rolling pin. Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30' until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your risotto. Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 - 10' until the pancetta is crisp. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash. Add this to the risotto. Season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top. Lovely served with a big dollop of mascarpone cheese on the side. Source: https://www.jamieoliver.com/
Ingredients 400 gr. sushi rice or Thai sticky rice 400 ml tin of coconut milk 100 gr. palm sugar or brown sugar 2 large ripe mangos Method Soak the rice in cold water and leave overnight. The next day, rinse and drain the rice, repeating until the water runs clear. Place it in a pan, cover with cold water and pop on the lid. Bring to a rolling boil, then simmer over a low heat for 5', or until all the water is absorbed. In another pan, stir the coconut milk, sugar and ¼ teaspoon of salt over a medium heat. Bring it to the boil, then take off the heat. Pour half over the rice and leave to absorb for about 2', or until the rice is soft. Pour the rest into a bowl. Chill both in the fridge. Fold the coconut milk through the rice, then peel, destone and cut the mango into wedges. Serve with the sticky rice. Source: https://www.jamieoliver.com/
400 gr. squash olive oil 1 red onion 2 cloves of garlic 50 gr. dried apricots 50 gr. sour cherries or cranberries 2 tesapoons cumin seeds 2 teaspoons coriander seeds 1 lemon 15 gr. fresh coriander 200 gr. tinned or vacuum-packed chestnuts ½ teaspoon ground turmeric 1 teaspoon ground cinnamon 100 gr. shelled pistachios 100 gr. almonds 100 gr. cooked quinoa or brown rice 2 medium free-range eggs, or to make it vegan, 2 tablespoons of chia seeds mixed with 6 tablespoons of water and left to soak 1 pomegranate Tomato sauce 2 cloves of garlic 1 small onion 2 fresh red chillies 1 stick of cinnamon ½ a bunch of fresh thyme 1 pinch of turmeric 800 gr. quality plum tomatoes 1 tablespoon balsamic vinegar Feta 200 gr. feta cheese , optional 1 lemon , optional 1 teaspoon coriander seeds , optional Method Preheat the oven to 180 °C. Grease a 24 cm loose-bottomed tart tin with a little olive oil. Peel, deseed and chop the squash into 1cm chunks, then toss onto a baking tray with a drizzle of oil, sea salt and black pepper, roast for 20 - 25'. Peel and roughly chop the onion and garlic, and roughly chop the apricots and cranberries. Bash the cumin and coriander seeds, and zest the lemon. Pick and roughly chop the coriander, then roughly chop the chestnuts. In a frying pan over a medium heat, cook the onion in a little oil for 10' or until soft and sweet. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until it’s all smelling great. Remove from the heat and set aside. Blitz the pistachios and almonds until they’re ground to a coarse powder with a little texture. Tip into a bowl with the quinoa or rice and dried fruit, then add the lemon zest, coriander and chestnuts. Beat and stir in the eggs, or chia seed mix, and the onion. Take the squash out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture too. Pile the lot into the prepared tin and press down to flatten. Cook in the oven for 45 - 50', or until set. While it’s cooking, make the tomato sauce. Peel and chop the garlic and onion. Place a large saucepan over a medium heat. Prick the chillies and add to the pan with a little oil, the cinnamon stick, sprigs of thyme, garlic, onion and turmeric. Cook for a minute or two, then add the plum tomatoes. Fill the tin with water and pour that in too, stirring to break up the tomatoes. Season with salt, stir through the balsamic vinegar and bring to the boil, reduce the heat and simmer for 20'. If using feta Place it in a bowl, zest over the lemon, add the coriander seeds, some black pepper and a good drizzle of oil and leave it to marinate. Once the sauce is thick and glossy, pick out the chilli, cinnamon and thyme. Take the nut roast out of the oven, then carefully remove it from the tin and place it on a serving platter. Scatter the loaf with the feta, if using, and the pomegranate seeds. Serve with the sauce in a side bowl. 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 100 gr. fine rice noodles 240 gr. skinless free-range chicken breasts groundnut oil 4 spring onions 150 gr. Chinese cabbage 200 gr. sugar snap peas ½–1 fresh red chilli 2 limes 1 tablespoon low-salt soy sauce 1 tablespoon peanut butter 2 tablespoons natural yoghurt 2 cm piece of ginger 2 teaspoons sesame seeds Method Put a griddle pan on a high heat. In a bowl, cover the noodles with boiling kettle water to rehydrate them. Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book. Rub with 1 teaspoon of groundnut oil and a small pinch of sea salt and black pepper, then griddle for 8', or until golden and cooked through, turning halfway. Trim the spring onions and rattle them through the finest slicer on your food processor, followed by the Chinese cabbage, sugar snap peas and chilli. Dress with the juice of 1 lime and the soy sauce. In a small bowl, mix the peanut butter with the yoghurt and the juice of the remaining lime, peel and finely grate in the ginger, mix again, taste, and season to perfection. Remove the chicken to a board and slice, lightly toasting the sesame seeds in the residual heat of the griddle pan and sprinkling them over the chicken before serving. Drain the noodles, divide between your plates with the chicken, slaw and peanut sauce, mix it all up and tuck on in. 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 2 onions 4 cloves of garlic 5 cm piece of ginger 2 yellow peppers 1 organic chicken stock cube 1-2 fresh red chillies 15 gr. of fresh coriander 1 teaspoon runny honey 1 level teaspoon ground tumeric 2 teaspoons curry powder 8 free-range chicken drumsticks olive oil 400 gr. tin of chickpeas 1 teaspoon tomato purée 320 gr. basmati rice 1 lemon fat-free natural yoghurt , optional Method Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli, the coriander stalks, honey and spices, then blitz to a paste. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks with a splash of oil for 10', or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5'. Pour in 500 ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45', or until the sauce darkens and thickens. With 15' to go, put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12', or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt, if using, and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side. Source: https://www.jamieoliver.com/