Suggested Receipes with: Imported Dairy & Cheese
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 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 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 400 gr. lean minced beef 8 heaped teaspoons green pesto 400 gr. tin of plum tomatoes 125 gr. ball of mozzarella 4 soft burger buns Method Use your clean hands to scrunch the minced beef with half the pesto and a pinch of sea salt and black pepper. Split into 12 pieces and, with wet hands, roll into balls. Brown the balls all over in a non-stick frying pan on a high heat with 1 tablespoon of olive oil, shaking the pan regularly. Once the balls are golden & gnarly, pour in the tomatoes, breaking them up with a wooden spoon, along with a quarter of a tin’s worth of water. Bring to the boil, slice the mozzarella and lay over the balls, pop the lid on and leave to thicken for 5' on a medium heat. Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on a low heat. Split each bun and spread 1 heaped teaspoon of pesto inside. Divvy up the balls and mozzarella with a little sauce, serving the rest on the side for dunking. Source: https://www.jamieoliver.com/
Ingredients Salad 25 gr. pine nuts 1 red chicory 1 green chicory 2 clementines 100 gr. baby spinach 4 sprigs of fresh mint 45 gr. Manchego cheese 2 tablespoons sherry vinegar 2 tablespoons extra virgin olive oil 1 teaspoon runny honey Pasta 320 gr. dried penne 70 gr. Iberico chorizo ½–1 fresh red chilli 2 sprigs of fresh rosemary olive oil 4 cloves of garlic 1 large free-range egg ½ a lemon 2 heaped tablespoons fat-free natural yoghurt Method Toast the pine nuts in the frying pan for a few minutes, tossing often. Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions. Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl. Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves. Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside. Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl. Drain the pasta, reserving a cupful of the starchy cooking water. Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste. Dress and toss the salad, then serve with the pasta Source: https://www.jamieoliver.com/
Ingredients 500 gr. plain flour , plus extra for dusting 1 tbsp baking powder 125 ml groundnut oil , plus extra for frying 2 cloves of garlic , finely sliced 2 onions , finely chopped 1 tsp cumin 800gr. tins of kidney beans , drained 2 tbsp sour cream a splash of white wine vinegar 1–2 red chillies , deseeded and finely chopped, to serve 1 bunch of coriander , finely chopped to serve lime wedges , to serve Topping options 220 gr. chorizo , sliced and fried 150 gr. Cheddar cheese , coarsely grated 150 gr. Feta cheese , broken into chunks 2 - 4 avocados , sliced and dressed with lime juice 4 - 6 large free-range eggs , fried chilli sauce Method Sift the flour, baking powder and 2 teaspoons of salt together in a bowl and make a well in the centre. Pour in the groundnut oil and about 200 ml of warm water, or as much as you need to form a dough, mixing with a knife until it comes together. Tip the dough onto a floured work surface and knead for 4 - 5', until smooth and elastic, then return it to the bowl, cover with a tea towel and leave to prove for 1 hour. Place a large non-stick frying pan over a low–medium heat and pour in a glug of the oil. Add the garlic, onions and cumin and sauté for about 10', until soft and sticky. Turn up the heat to medium, stir in the kidney beans, sour cream and vinegar, season well and simmer for about 5', until the beans have softened. Mash your refried beans for a coarse texture, or blitz them in a blender if you prefer them smooth. Return the beans to the pan and leave to one side for reheating later. When your dough has risen, divide it into 12 even pieces and roll them into balls. Flatten out each one with your hand, then, on a floured surface, roll them out into a tortilla 2mm thick and about 18cm in diameter. Place a large non-stick frying pan over a medium heat and, once hot, dry-fry each tortilla for 1' on each side, until just coloured Cover with warm tortillas with kitchen foil while you fry the rest. When you're ready to serve, lay out your chosen toppings. Place the pan of bean mixture over a low-medium heat for 1 - 2', until warmed through, then spread a couple of spoonfuls over each tortilla. Scatter over the chilli and coriander, add your toppings and serve with lime wedges on the side, for squeezing over. Source: https://www.jamieoliver.com/
Ingredients 50 gr. whole almonds 1 small onion 2 cloves of garlic 4 anchovy fillets in oil olive oil 300 gr. dried fettuccine , or linguine 4 baby courgettes , with flowers 300 gr. yellowfin tuna 400 gr. quality cherry tomatoes 1 lemon 30 gr. pecorino cheese extra virgin olive oil Method Lightly toast the almonds in a large frying pan on a medium heat, then tip into a pestle and mortar, leaving the pan on the heat. Peel the onion and garlic, finely chop with the anchovies and add to the pan with 2 tablespoons of olive oil. Fry for 4', stirring regularly. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Slice the courgettes ½cm thick, reserving the flowers, chop the tuna into rough 1cm dice, then stir both into the frying pan. Scrunch in the tomatoes through your clean hands, squeeze over the lemon juice and leave to tick away, stirring regularly. Finely grate the pecorino. Pound the almonds until fine. Once cooked, use tongs to drag the pasta straight into the frying pan, letting some starchy cooking water go with it. Toss together, then turn the heat off, tear in the courgette flowers and toss in the pecorino and most of the almonds. Check the seasoning, loosen with an extra splash of cooking water, if needed, and serve, sprinkled with the remaining almonds, finished with a drizzle of extra virgin olive oil. Source: https://www.jamieoliver.com/
Ingredients 1 large leek 6 cloves of garlic 2 large handfuls of cavolo nero, dark curly kale or savoy cabbage 100 ml extra virgin olive oil 500 gr. dried pasta , such as penne, linguine or spaghetti 100 gr. Parmesan cheese Method Trim, halve and chop the leek into chunks, and peel the garlic. Put a large pan of salted water on to boil, then drop in the leek and garlic cloves. Cook for 3', then add your cavolo nero, kale or cabbage. Cook for another 3 - 3½', but no more! Using tongs or a slotted spoon, move the veg to a liquidiser, it’s OK if a bit of water comes with it. Add your oil and liquidise until you’ve got a vivid green purée, the same consistency as double cream. If it’s a bit too dry, add a splash of the cooking water. Have a taste, season with sea salt and black pepper, then put aside. Bring the water back to boil, and cook the pasta according to the packet instructions. Drain and return the pasta to the pan, add the sauce and allow it to simmer over a medium-low heat for 30". As it comes back to the boil, remove from the heat and finely grate in the Parmesan. Be quick, so your pasta doesn’t overcook, then check the balance of cheese, salt and pepper. Finely grate over extra Parmesan, then serve on a big platter and eat as soon as possible. Comments
Ingredients 400 gr. durum wheat flour , or fine semolina flour, plus extra for dusting olive oil 1 dried red chilli 1 dried red pepper 1 teaspoon sweet paprika 15 gr. fresh thyme 125 gr. large higher-welfare quality spicy sausage 1 red onion 2 cloves of garlic 125 ml southern Italian white wine 400 gr. tin of quality plum tomatoes 40 gr. pecorino , or Parmesan cheese Method Pile the flour on to a clean surface and make a well in the middle. Gradually add 200 ml of warm water, using a fork to bring the flour in from the outside until it forms a dough. Knead on a flour-dusted surface for 10', or until smooth and elastic. Cut the dough into four so you can work with it a quarter at a time. Cover the rest with a clean damp tea towel while you work, to stop it drying out. Roll your first quarter into a long sausage shape about 1cm in diameter, then cut it into 2 cm chunks. Lightly flour the back of a fine grater, gently squash a chunk of dough against it with your thumb and roll it off to create a nubbly,textured shape. Place on a semolina-dusted tray and repeat – you’ll get the knack. Place a large frying pan on a medium heat with 3 tablespoons of oil. Remove the stalks and seeds from the chilli and pepper, tear into flakes and add to the pan. Strip in the thyme leaves and fry for 30", or until crisp, then spoon out and save for later, leaving the pan on the heat. Squeeze the sausagemeat out of the skin into the pan and mash it up. Peel, finely chop and add the onion and garlic, and the paprika, if using,, then fry gently for 15', or until soft, stirring occasionally. Add the wine, cook away, then mash in the tomatoes. Season and simmer for 15'. Cook the pasta in a pan of boiling salted water for 4', or until tender, then drain, reserving a mugful of starchy cooking water. Toss with the sauce, finely grate over most of the pecorino and toss again, loosening with a splash of reserved cooking water, if needed. Sprinkle over the chilli pepper mix and finely grate over the remaining pecorino, to finish. 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/