Suggested Receipes with: Poultry
Ingredients 1 higher-welfare chicken breast ½ fresh red chilli 2 sprigs fresh marjoram or oregano 1 pinch sea salt 1 pinch freshly ground black pepper 1 medium butternut squash a little single cream grated nutmeg salt pepper olive oil Method Preheat the oven to 200 °C. Put 1 chicken breast, with its skin left on, in a bowl. Deseed and slice up half a fresh red chilli and add to the bowl with the leaves from a couple of sprigs of fresh marjoram or oregano and a pinch of sea salt and freshly ground black pepper. Toss together. Very carefully cut a medium butternut squash into quarters. Remove the seeds and slice one quarter of the squash as finely as you can. Place the chicken breast and flavourings from the bowl into the tray and snugly fit your squash slices around the chicken. Carefully pour a little single cream around the squash, not on the chicken. Season with grated nutmeg and salt and pepper then drizzle with some olive oil and cook in the middle of the oven for 25 - 35'. Source: https://www.jamieoliver.com/
Ingredients olive oil 500 gr. free-range minced turkey 2 carrots 1 bulb of fennel 1 medium leek 400 gr. tin of chopped tomatoes 400 gr. tin of red kidney beans 400 gr. tin of chickpeas 1 fresh bay leaf sea salt freshly ground black pepper a few sprigs of fresh flat-leaf parsley Method Place a large pan on a medium heat, add a little oil and the turkey, then cook for 4 - 5', or until browned, stirring regularly to break up the mince. Meanwhile, prepare your vegetables. Trim, peel and halve the carrots, halve the fennel, discarding the core, and trim, wash and halve the leek. Add the veg to the pan with the chopped tomatoes, drained beans and chickpeas, 500ml water and the bay leaf. Bring to the boil over a high heat, then reduce to a simmer with the lid on for 45', or until the veg is tender. Using tongs, remove the veg to a blender or bowl. Blitz until smooth, then stir back into the pan. Remove the amount needed for your baby, then either blend to a purée, pulse, mash and finely chop depending on the stage your little one is at. If it’s a bit too thick, add a little water to loosen, then serve. For adults and toddlers, pick out and discard the bay leaf, season lightly with sea salt and black pepper, then pick, finely chop and scatter over the parsley to finish. Delicious served with baked potatoes or rice. Source: https://www.jamieoliver.com/
Ingredients 4000 - 5000 gr./1 large goose, halved lengthways by your butcher 6 cm piece of ginger 6 large sticks of cinnamon 6 star anise 2 teaspoons whole cloves olive oil 2 oranges red wine vinegar Method Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180 °C. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Roast for 3 hours, depending on the size of your goose, basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. The goose is cooked when the leg meat falls easily off the bone. Now you’ve got two choices. Option 1 Leave it to rest, covered, for 30', then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast. Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings. Option 2 Let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day. To reheat, put the whole tray back in a preheated oven at 180 °C and let the goose crisp up for around 30', or until hot through, then shred, slice and serve as above. Source: https://www.jamieoliver.com/
Ingredients 2 onions 600 gr. free-range chicken thighs , skin off, bone out 350 gr. mixed mushrooms 30 gr. thyme 375 gr. block of all-butter puff pastry cold Method Preheat the oven to 220 ºC. Place a 30 cm non-stick ovenproof frying pan on a high heat, with a smaller non-stick pan on a medium heat alongside. Pour 1 tablespoon of olive oil into the larger pan. Peel and roughly chop the onions, adding them to the larger pan as you go. Roughly chop two- thirds of the thighs, finely chop the rest, and add to the onion pan. Cook for 6', or until golden, stirring occasionally. Meanwhile, place the mushrooms in the dry pan, tearing up any larger ones. Let them toast and get nutty for 4', then tip into the chicken pan and strip in half the thyme leaves. Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in 1 tablespoon of red wine vinegar and 150 ml of water. Working quickly, roll out the pastry so it’s 2 cm bigger than the pan, then place it over the filling, using a wooden spoon to push it into the edges. Very lightly criss-cross the pastry, then brush with 1 teaspoon of olive oil. Poke the remaining thyme sprigs into the middle of the pie. Bake at the bottom of the oven for 15', or until golden and puffed up. Source: https://www.jamieoliver.com/
Ingredients 1 red pepper 6 spring onions 20 gr. black olives 100 gr. ripe cherry tomatoes 170 gr. couscous ½ a cucumber 2 free-range chicken breasts olive oil 1 teaspoon dried oregano 1 lemon 100 gr. fat-free natural yoghurt 15 gr. fresh mint 1 carrot extra virgin olive oil Method Fill a small pan with water, place over a medium heat and bring to the boil. Meanwhile, halve, deseed and finely chop the pepper. Trim and finely slice the spring onions. Bash the olives and tear out the stones, if needed, then roughly chop. Halve the cherry tomatoes, then place it all into a large bowl and set aside. Place the couscous into a bowl, cover with 250 ml of the boiling water. Cover with a plate and set aside. While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5'. Meanwhile, place the chicken on a plate. Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat. Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper. Pick and finely chop the mint leaves, then stir half into the yoghurt mixture. Using a speed-peeler, peel the carrot, then continue shaving it into long ribbons. Place into a small bowl, season with a pinch of salt and pepper and add a good squeeze of lemon juice. Heat a non-stick frying pan on a medium-high heat. Meanwhile, fluff up the couscous with a fork, then add stir through the chopped vegetables with the remaining chopped mint. Add 2 teaspoons of extra virgin olive oil and the juice of half a lemon. Stir well and season to taste with black pepper. Place the chicken into the hot pan and fry for 10', or until cooked through, turning from time to time, then slice into rough strips. Divide the couscous between plates, top with the carrot salad and chicken, then serve with the tzatziki. Source: https://www.jamieoliver.com/
Ingredients 300 gr. cooked free-range chicken 3 slices of brown bread , crusts removed, plus extra breadcrumbs, if needed 50 ml milk 1 clove of garlic a few sprigs of fresh flat-leaf parsley 50 gr. olives 2 tablespoons capers 4 tablespoons grated Parmesan cheese 1 large free-range egg olive oil Tomato sugo 3 cloves of garlic 800 gr. tins of quality chopped tomatoes ½ a teaspoon sugar, optional Method Preheat the oven to 180 °C. Using a large knife, roughly chop up the chicken, giving it some texture, then set aside. Roughly break up the bread into a bowl and pour over the milk, tossing it together, and set aside until the milk is absorbed. Meanwhile, peel the garlic, and pick and finely chop the parsley. Put the soaked bread, olives, capers, garlic and Parmesan into a blender and blitz until combined. Add the chicken and break in the egg, then pulse very briefly, until the mixture is blended enough to be moulded into balls but is still a little chunky. Season to taste with sea salt and black pepper, then roll the mixture into small balls, about 2.5 cm wide Place the meatballs in a greased ovenproof dish. Drizzle generously with oil and bake in the oven for 30', turning the balls halfway so they’re golden on all sides. While the meatballs are cooking, make your sugo: heat 2 tablespoons of oil in a large frying pan over a medium heat, peel and crush in the garlic and cook for 3', or until softened but not coloured. Tip in the tinned tomatoes, then fill the empty tin a third of the way up with water and add this as well. Cook over a high heat for 8 - 10', stirring occasionally, until the sauce has reduced and thickened. If your tomatoes taste slightly acidic, stir in the sugar to sweeten. Season with salt and pepper. Add the sauce to the dish 5 - 10' before the meatballs have finished cooking. Source: https://www.jamieoliver.com/
Ingredients 1 bulb of garlic ½ a bunch of fresh thyme olive oil 1800 gr. free-range chicken 1 lemon 2000 gr. duck 1 stick of cinnamon ½ a bunch of fresh sage 4 bulbs of fennel 6 red onions 8 sturdy sprigs of fresh rosemary 2 pigeons 2 partridges 2 quails 500 gr. quality sausages , in one string 1 handful of fresh bay leaves 1 tablespoon plain flour 150 ml Chianti , or other red wine 400 gr. tin of quality plum tomatoes 300 ml organic chicken stock Gremolata ½ a bunch of fresh flat-leaf parsley 2 cloves of garlic 1 lemon Polenta 250 gr. polenta 100 gr. unsalted butter 150 gr. Parmesan cheese Method Preheat the oven to full whack. Peel and add 3 cloves of garlic to a pestle and mortar, pick in half the thyme leaves and bash well with a good splash of oil and a good pinch of sea salt and black pepper. Rub the paste all over the chicken, making sure to get into all the nooks and crannies. Halve the lemon and place in the chicken cavity along with the remaining thyme sprigs. Season the duck all over, rub in a good drizzle of oil, then finely grate over half the cinnamon stick. Place the remaining stick in the cavity along with the sage. Place the chicken and duck on the top shelf of the hot oven, directly onto the bars. Reserving the fronds, trim and halve the fennel, then add to a large roasting tray with the whole, unpeeled onions and garlic bulb. Place on the shelf underneath the birds. Turn the oven temperature down to 180 ºC and cook for 80' or until the chicken is tender and the juices run clear when pierced. Pick the leaves from 2 rosemary sprigs into the pestle and mortar, then bash and bruise with a good splash of oil. Season the pigeons, partridges and quails all over with salt and pepper and drizzle with the rosemary oil. Gently untwist the links between the sausages and push the meat along to make one long sausage. Start by curling one end in, then twirl the sausage round itself in a spiral until you have one big circle of sausage. Place a few bay leaves in between the spirals. Sharpen the ends of the rosemary sprigs, then use them to skewer and secure the sausages in place. Drizzle with oil. Once cooked, remove the chicken to a plate, cover with tin foil and a clean tea towel, then leave to rest. Place the small birds directly on the oven shelf next to the duck. Place the sausage wheel on top of the roasting vegetables, then cook along with the birds for 30', or until the birds are tender and cooked through. Gremolata Pick and finely chop the parsley leaves, peel and finely chop the garlic, then place into a bowl with the reserved fennel fronds. Finely grate over the lemon zest and add a squeeze of lemon juice. Once cooked, remove the birds from the oven and leave to rest. Move the roasting tray to the top of the oven and cook for a further 15'. Polenta Bring 1.1 litres of water to the boil in a large pan. Once boiling, gradually add the polenta, whisking continuously until combined. Continue to stir over the heat for 15 - 20', or until oozy, thickened and smooth. Place the cooked veggies on a plate, then skim away and discard the fat from the tray. Pop the tray on a medium heat on the hob, stir in the flour for 1 minute, then pour in the chianti. Scrape up all that lovely goodness from the bottom of the tray, then add the plum tomatoes, any resting juices from the chicken and the stock. Bring to the boil, then reduce to a simmer for 5', or until thickened and reduced to a lovely gravy. Stir the butter into the polenta and finely grate in the Parmesan, adding a little water to loosen, if needed. Carve up the birds and slice the sausage, squeeze the onions and garlic out of their skins, then serve it all up on a board with the polenta. Scatter the gremolata on top and serve the gravy and some steamed greens on the side. 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 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/
Ingredients 1 medium onion 1 large clove of garlic olive oil 250 gr. higher-welfare Cumberland sausages ½ a bunch of fresh sage 100 gr. dried apricots 50 gr. fresh breadcrumbs 2000 gr. higher-welfare turkey breast , skin on, butterflied 10 rashers of higher-welfare streaky bacon Method Preheat the oven to 200 ºC. Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and sauté the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool. Squeeze the sausagemeat from the skins into a large bowl. Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to bring it all together. Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top. With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board. Drape the streaky bacon widthways along the length of the turkey. Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5 cm apart, knotting them tightly to secure the roll. Drizzle over a little oil and season with sea salt and black pepper. Place the turkey breast in a roasting tin, cover with tin foil and roast for 80', or 40'per kilo, removing the foil for the last 20' to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear. Transfer the turkey to a board, cover with foil and a clean tea towel and allow to rest for 20 - 30' before serving. Source: https://www.jamieoliver.com/