Suggested Receipes with: Cold Cuts
Ingredients 600 gr. ripe mixed-colour cherry tomatoes 4 cloves of garlic 200 gr. rosemary focaccia 660 gr. white beans 12 higher-welfare chipolatas Method Preheat the oven to 180 ºC. Halve the cherry tomatoes, peel and finely slice the garlic, and tear the bread into bite-sized chunks. Place it all in a 30 x 35cm roasting tray, pour in the beans and their juice, drizzle with 1 tablespoon each of olive oil and red wine vinegar, add a splash of water, and mix it all together. Quickly pinch and twist each chipolata in the middle to make it into two mini ones, then randomly dot them around your bake, lightly pressing them into the beans and tomatoes. Roast for 45', or until everything is golden, bubbling and delicious. Source: https://www.jamieoliver.com/
Ingredients 2 sprigs of fresh rosemary 100 gr. higher-welfare smoked streaky bacon olive oil 1000 gr. quality minced beef 1000 gr. higher-welfare minced pork 4 carrots 2 onions 4 sticks of celery 2 heaped tablespoons tomato purée 1600 gr. plum tomatoes 350 gr. dried lasagne sheets White sauce 150 gr. mature Cheddar cheese 2 medium leeks 2 fresh bay leaves 4 tablespoons plain flour 1 litre semi-skimmed milk 1 whole nutmeg , for grating Method Strip and finely chop the rosemary leaves and finely chop the bacon. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2', or until the bacon starts to crisp up, stirring regularly. Add all the minced meat, using a wooden spoon to break it up as you go. Reduce the heat to medium and cook for at least 10', or until all the liquid has evaporated, stirring occasionally. Place the coarse grater attachment in your food processor and grate the Cheddar, then tip into a bowl. Replace the grater with the regular blade. Trim and halve the carrots, then add to the processor and blitz to roughly the same size as the mince. Peel and halve the onions, add them to the carrot and blitz again. Tip into the pan with the mince while you get on with blitzing and adding the celery. Cook for 15 - 20', or until the vegetables start to soften, stirring regularly. Next, add the tomato purée and plum tomatoes, breaking them up with a spoon. Fill each of the tins with water and tip into the pan. Give everything a good stir and reduce the heat to low. Leave to simmer around 2 hours, or until thickened and reduced, stirring occasionally. White sauce Trim, wash and finely slice the leeks, then add to a pan along with 2 tablespoons of oil and the bay leaves. Stir well and season with a tiny pinch of sea salt and black pepper. Reduce the heat to low and cook for 30 minutes, or until sweet and softened, adding splashes of water, if needed. Add the flour and stir well to coat, then gradually add the milk, stirring continuously. Turn the heat up to medium, bring to the boil, then reduce to low and cook for 5 - 10', or until thickened, stirring regularly. Carefully transfer the sauce to the food processor and blitz until smooth and silky. Add half the grated cheese and finely grate over half the nutmeg and mix well. Season to taste. Once the ragù is ready, preheat the oven to 190 ºC. Season the ragù to taste, then transfer half into freezer bags, portioning up as appropriate for your family. Allow to cool to room temperature,then pop in the freezer for another day. A good idea is to freeze them flat so that you can reheat them quickly. To build your lasagne, spoon a quarter of the ragù into a large deep ovenproof dish, roughly 25x30 cm, and spread it out evenly. Spoon over a quarter of the white sauce, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer. Repeat this 3 times, finishing with a layer of white sauce. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45' or until golden and bubbling. Remove the lasagne from the oven and leave to sit for 5 - 10' before serving. Source: https://www.jamieoliver.com/
Ingredients 200 gr. baby new potatoes 240 gr. skinless pollock fillets 4 slices of higher-welfare Parma ham 125 gr. ripe cherry tomatoes , on the vine olive oil Method Preheat the oven to 190 ºC. Parboil the potatoes for 5' in salted boiling water, drain and steam dry. Season the fish with sea salt and black pepper, then wrap in ham. Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with oil. Bake in the oven for 12 - 18', depending on the thickness of the fillets. Check the fish with a skewer and cook for another minute or so if it’s not done. Source: https://www.jamieoliver.com/
Ingredients 300 gr. dried spaghetti olive oil 100 gr. leftover hard cheese , such as Parmesan, Cheddar, Gruyère 3 large free-range eggs 250 ml double cream 250 gr. leftover cooked smoked higher-welfare ham 3 sprigs of fresh rosemary Method Preheat the oven to 180 ºC. Cook the spaghetti in a pan of boiling salted water according to the packet instructions, then drain and leave to steam dry and cool. Rub the inside of a 20 cm loose-bottomed cake tin with oil, then finely grate a thin layer of cheese all over the base, shaking it up the sides. Once the spaghetti is cool, transfer it to a large bowl, gently pulling it apart, then beat and add the eggs, along with the cream and a generous pinch of black pepper. Chop and add the ham, finely grate in the rest of your cheese, and pick, chop and add the rosemary leaves. Toss together well, then pack into the cake tin and place on a baking tray. Bake for 35', or until golden, crisp and cooked through. Leave the carbonara cake to sit for 3' in the tin, then carefully and confidently run a knife around the rim and release it proudly on to a board. Serve with a fresh, zingy lemon-dressed salad on the side. 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 4 large sweet potatoes olive oil 8 rashers of higher-welfare smoked streaky bacon 125 gr. Monterey Jack or Cheddar cheese 4 spring onions 1-2 fresh red chillies soured cream , to serve Method Set up your barbecue for the heat canyon technique by placing coals on opposite sides of the barbecue to make two heat walls. Cover with the lid and allow to heat up like an outdoor oven, you want a temperature of around 175 °C. Scrub the sweet potatoes clean, then rub all over with a drizzle of oil and a good pinch of sea salt. Place on the middle of the barbecue, cover with the lid and bake for around 1 hour. Fry the bacon, in a pan over a high heat, or until golden and crisp, then set aside for later. Split the potatoes open, crumble in the bacon and grate over the cheese. Return to the indirect heat on the barbecue for a further 5 - 10' with the lid on,or until the cheese has melted. Trim and finely slice the spring onions and chilli then sprinkle over the potatoes, serve with spoonfuls of soured cream and devour. Source: https://www.jamieoliver.com/
Ingredients cream , optional, to serve custard , optional, to serve Pastry 500 gr. plain flour, plus extra for dusting 100 gr. icing sugar 250 gr. unsalted butter, chilled and cut into cubes 2 large free-range eggs 1 splash milk Filling 10 Granny Smith apples , peeled, cored and halved, 3 sliced 2 oranges , juice and zest of 7 heaped tablespoons caster sugar 400 gr. huckleberries or blueberries 1 heaped tablespoon plain flour 1 large free-range egg , beaten 1 small handful demerara sugar good-quality vanilla ice cream , optional, to serve Method You can make your pastry by hand, or simply pulse all the ingredients in a food processor. If making by hand, sieve the flour, icing sugar and a pinch of sea salt from a height into a large mixing bowl. Use your fingertips to gently work the cubes of butter into the flour and sugar until the mixture resembles breadcrumbs. Transfer a handful of this mixture to a separate bowl, rub it between your fingers to get larger crumbs, then put aside. Add the eggs and milk to the main mixture and gently work it together until you have a ball of pastry dough. Don’t work it too much at this stage, you want to keep it crumbly and short. Sprinkle a little flour over the pastry, then wrap it in cling film and pop it into the fridge to rest for 1 hour. Meanwhile Put the apples into a large pan with the zest and juice of 1 orange, a splash of water and 5 tablespoons of caster sugar. Cover the pan and simmer on a medium heat for 10 minutes, until the apples have softened but still hold their shape. Remove from the heat and leave to cool. Scrunch a handful of berries in a bowl with the remaining caster sugar and the zest and juice of your remaining orange. Add the rest of the berries. Toss the cooled apples and their juices in a large bowl with the berries and the flour, then put aside. Preheat your oven to 180 ºC. Take your ball of pastry out of the fridge and let it come up to room temperature. Get yourself a pie dish around 28 cm in diameter. Flour a clean surface and a rolling pin. Cut off a third of your pastry and put that piece to one side. Roll the rest into a circle just over 0.5cm thick, dusting with flour as you go. Roll the circle of pastry up over your rolling pin, then gently unroll it over the pie dish. Push it into the sides, letting any excess pastry hang over the edge. Tip in the fruit filling and brush all around the edge of the pastry with some of the beaten egg. Roll out the smaller ball of pastry about 0.5cm thick and use your rolling pin to lay it over the top of the pie. Brush it all over with more beaten egg, reserving a little. Sprinkle over the reserved crumble mixture and the demerara sugar. Fold the scruffy edges of pastry hanging over the sides back over the pie, sealing the edge by twisting or crimping it as you like. Brush these folded edges with your remaining beaten egg. Using a small, sharp knife, cut a cross into the middle of the pie. Place on the bottom of the oven and bake for 45 - 55', until golden and beautiful. Source: https://www.jamieoliver.com/
Ingredients 200 gr. fresh berries juice of ½ a lemon Optional edible flowers Sponge 3 large free-range eggs 100 gr. golden caster sugar , plus extra for sprinkling 75 g plain flour a few knobs of butter , for greasing 1 heaped teaspoon cocoa powder Filling 1 lt of good-quality ice cream, vanilla and chocolate 300 gr. good-quality strawberry or raspberry jam 1 Crunchie or Dime bar or a bag of Maltesers , bashed up Method Preheat the oven to 180 °C. Move the ice cream to the fridge so it starts to soften. Crack the eggs into a mixing bowl, add the sugar, and whisk until pale, fluffy and at least doubled in size. Once it’s looking good, sift in the flour and slowly fold it through with a spatula. Grease a baking tray with butter, then line it with greaseproof paper and grease that too. Spoon half your sponge batter on to the tray, then sift the cocoa powder into the remaining batter and fold it in. Spoon the chocolatey sponge into the gaps on the tray, and use the spoon to drag it through the white sponge in S-shapes and circles until it looks beautiful and marbled, make sure there are no gaps. Place the tray on the middle shelf of the oven and bake for 12 - 15', or until cooked through. Grease another large sheet of greaseproof paper with butter and sprinkle over a few good pinches of sugar. Take the sponge out of the oven and confidently flip it over on to the paper. Peel and discard the top piece of paper, then, while the sponge is still warm and flexible, loosely roll it up into a long sausage, including the paper, and leave it to cool for around 20'. Once cooled Gently unroll the sponge and spread over half of the jam. Take big dessert spoons of your soft ice cream and randomly distribute them over the sponge, leaving the last 5 or 6 cm at one end free of filling so that it creates a seal when you roll it up. Dollop over teaspoons of the remaining jam, then sprinkle your bashed-up chocolate bar all over. Use a spatula to smear everything into a fairly smooth dense layer. Confidently, start rolling the sponge up again, making sure there's no paper inside it. If the filling starts to slip out, just push it back in. Twisting the ends and squeezing it into a long, fairly even ice-cream sausage. Pop it into the freezer for 3 hours, and take it out around 5 - 10' before you want to use it so it thaws enough to slice. Unwrap your arctic roll, take a slice out of each end to expose the frozen insides. Serve with fresh summer fruits tossed in lemon juice and a pinch of sugar, or any edible flowers if you have them. Source: https://www.jamieoliver.com/
Ingredients 300 gr. strawberries, hulled and halved 300 gr. raspberries 1 orange 1/2 vanilla pod , the seeds of 30 gr. sugar 1 tsp cornflour ice cream , to serve For the crumble 100 gr. sugar 100 gr. buckwheat flour 100 gr. ground almonds 100 gr. butter, cold and diced Method Preheat the oven to 180 °C. Toss the berries, orange zest and a squeeze of juice, vanilla seeds, sugar and cornflour in a large bowl. Spoon into small, ovenproof dishes. For the crumble, mix sugar, buckwheat and ground almonds in a bowl. Use your fingers to rub in the butter, until large crumbs form. Sprinkle the fruit with the crumble and bake for 30'. Serve with ice cream. 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/