Suggested Receipes with: Greek Dairy & Cheese
Ingredients 400 gr. white fish fillets 2 limes 1 teaspoon dried chipotle flakes , plus extra to serve 1 teaspoon ground coriander 150 gr. cornflour 150 ml milk 1 litre vegetable oil , for frying 2 clementines Dip 15 gr. fresh coriander 75 gr. plain yoghurt 1 small clove of garlic ½ a clementine Method Cut the fish into 2.5 cm chunks, season with sea salt and black pepper, squeeze over the juice of 1 lime and set aside for 10'. Pick and finely chop most of the fresh coriander leaves for the dip, reserving some for a garnish, and stir through the yoghurt in a small bowl. Peel and crush the garlic, and add to the yoghurt along with the zest of the clementine half. Season to taste and set aside. Crush the chipotle flakes using a pestle and mortar. Transfer to a large, shallow dish with the ground coriander, cornflour and a pinch of salt, then mix well. Pour the milk into a separate bowl. Pour the oil into a large, thick-bottomed saucepan to a depth of around 6cm, it should be no more than two-thirds full. Heat it to 170 ºC, if you don’t have a thermometer, dip the end of a wooden spoon in the oil, if it starts bubbling rapidly around the spoon, it’s ready. Slice the clementines as thinly as you can, about 1 mm. This can be fiddly, so don’t worry about getting perfect rounds. Pat the fish and clementine slices with kitchen paper to soak up any excess juice. Coat them in the cornflour, then dip briefly in the milk before coating again in flour, shaking off the excess. Deep fry the fish and clementine in batches for 2 - 3', or until golden. Drain on kitchen paper and scatter with salt, chipotle and the reserved coriander. Serve immediately with the dip and the remaining lime cut into wedges. Source: https://www.jamieoliver.com/
Ingredients Flatbreads 350 gr. self-raising flour , plus extra for dusting 1 teaspoon baking powder 350 gr. natural yoghurt Garlic and herb butter (optional) 2 cloves of garlic a bunch of fresh soft herbs, such as flat-leaf parsley, tarragon, basil, dill 40 gr. unsalted butter Method Add all the flatbread ingredients to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. Dust a clean work surface with flour, then tip out the dough. Knead for a minute or so to bring it all together. Put the dough into a floured-dusted bowl and cover with a plate, then leave aside. Garlic butter Peel the garlic cloves and crush them with a garlic crusher. Pick the herb leaves onto a chopping board and finely chop them, discarding the stalks. Melt the butter in a small pan over a medium heat, then stir through the garlic and chopped herbs, then set aside. Dust a clean work surface and rolling pin with flour, then divide the dough in half, then divide each half into 6 equal-sized pieces, roughly the size of a golf ball. With your hands, pat and flatten the dough, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick. Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end. Place the griddle pan on a high heat, then once hot, cook each one for 1 - 2' on each side, or until bar-marked and puffed up, turning with tongs. Brush the flatbreads all over with herby garlic butter as they come off the griddle, then pile onto a serving board so everyone can dig in and help themselves. 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 2 red onions 2 cloves of garlic 1 fresh red chilli 2 large carrots olive oil 1 heaped teaspoon sweet smoked paprika 1 level teaspoon cumin seeds 1 level teaspoon dried chilli flakes 6 medium sweet potatoes 700 ml jar of passata 800 gr. mixed beans 100 ml quality BBQ sauce a few sprigs of fresh rosemary ½ a loaf of ciabatta or stale bread 40 gr. Cheddar cheese , optional fat-free natural yoghurt , to serve Method Preheat the oven to 180 °C. Peel the onions and garlic, then finely slice with the chilli. Peel and chop the carrots. Put all these into a large roasting tray and place on a medium heat with a lug of oil, the paprika, cumin and chilli flakes. Cook for 20', or until softened, stirring regularly. Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, sea salt and black pepper, place on a baking tray and put aside. When the time’s up, stir the passata into the tray, add a splash of water to the empty jar, swirl it around and pour it in along with the beans. Drizzle over the BBQ sauce, season lightly and stir well. Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling, baked and gorgeous, adding a splash or two of water to loosen, if needed. Put the tray of sweet potatoes into the oven for the same amount of time, or until soft and cooked through. Around 20' before the beans are ready, tear the bread into rough chunks and toss with a drizzle of oil in a roasting tray. Grate over the Cheddar, if using, then place on the bottom shelf of the oven for around 15', or until crispy and golden, to make croutons. Remove everything from the oven, tear up or squidge open the potatoes, and serve with the beans, dollops of yoghurt and the homemade croutons to mop up that delicious sauce, with a simple green salad on the side. 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 2 large free-range eggs 1 small ripe banana ground nutmeg ground cinnamon 2 thick slices of seeded wholemeal bread 150 gr. raspberries olive oil 20 gr. shelled pistachios 4 heaped tablespoons fat-free natural yoghurt manuka honey Method In a blender, blitz the eggs, peeled banana, and 1 pinch each of nutmeg and cinnamon until smooth, then pour into a wide shallow bowl. Cut your bread 2, cm thick, then cut a slit into the longest side of each slice and wiggle your knife inside to make a pocket. Use your finger to stuff the raspberries inside, pack as many in as you can, but be gentle so you don’t tear the bread. Lay in the eggy mixture and gently squash the bread so it soaks up the eggs. Meanwhile, put a large non-stick frying pan on a medium-low heat with 1 teaspoon of oil, then wipe it around and out with kitchen paper. Pour half the excess egg mixture into one side of the pan, then place a piece of soaked bread on top to give it a lovely pancake layer. Repeat with the rest of the mixture and the other slice alongside it. Cook for 3 - 4', or until golden, then confidently flip over to cook for the same amount of time. Meanwhile, smash up the pistachios in a pestle and mortar, toast them first, if you like. Serve the eggy bread dolloped with yoghurt, sprinkled with pistachios and an extra pinch of cinnamon and drizzled with a little honey. Source: https://www.jamieoliver.com/
Ingredients 3.5 gr. dried yeast 1 teaspoon runny honey 45 gr. ghee , or unsalted butter 250 gr. strong white bread flour , plus extra for dusting 3 heaped tablespoons low-fat natural yoghurt 1 tablespoon nigella seeds Method Combine the yeast, honey and 125 ml of lukewarm water in a bowl, then set aside for 5', or until starting to bubble. Melt the ghee in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of sea salt in a large bowl and make a well in the middle. Pour 1 tablespoon of the melted ghee into the well, followed by the yoghurt and yeast mixture, then beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands, it should be soft and sticky, so add a splash more water, if you think it needs it. Knead the dough on a flour-dusted surface for around 5', or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 90', or until doubled in size. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 - 6', or until cooked through, turning halfway. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Source: https://www.jamieoliver.com/
Ingredients 75 gr. sea salt 2 tablespoons white peppercorns 6 fresh bay leaves 3000 gr. - 4 racks of higher-welfare pork loin back ribs 150 gr. radishes Barbecue sauce 225 gr. HP sauce 300 gr. tomato ketchup 170 gr. English mustard 150 ml Worcestershire sauce 100 ml whisky 750 ml fresh apple juice 200 ml runny honey Potato salad 500 gr. baby new potatoes 15 gr. fresh dill 30 gr. chives 50 gr. pickled onions 1 eating apple 1 ripe pear 200 gr. Greek yoghurt 1 teaspoon English mustard Method Preheat the oven to 140 ºC. Place the sea salt, white peppercorns and bay leaves into a pestle and mortar and bash until fine or whiz in a blender, then decant into a jar. Rub 2 tablespoons of flavoured salt over the racks of ribs, then transfer to two baking trays and cover with tin foil. In a 25 x 30 cm high-sided tray, mix the barbecue sauce ingredients together. Transfer all the trays to the oven for 3 hours, placing the sauce tray at the very bottom uncovered, adding a splash of water to loosen, if needed. When the time’s up, remove the trays from the oven, adding a splash of water to each of the rib trays to deglaze. Divide a quarter of the sauce, roughly 300 grams, between the rib trays, turning the ribs with tongs to coat, then place the ribs directly onto the bars of the oven, with the empty sauce tray directly below. Place a small handful of whisky wood chips into a metal sieve and set them alight. Once smoking, put the sieve into a metal bowl, place at the very bottom of the oven and smoke the ribs for 30', or until sticky and caramelised. Potato salad Scrub the potatoes, then cook in a pan of boiling salted water for 15', or until tender, then drain and leave to cool slightly. Pick the dill, then finely chop with the chives, and place in a large bowl. Slice the pickled onions, then core and finely matchstick the apple and pear, and place in the bowl. Add the yoghurt, mustard and warm potatoes, then toss together to coat. Taste and season to perfection. Transfer the racks to a board and slice into individual ribs, drizzling any juices from the tray over the top. Finely slice the radishes and sprinkle over the top, then serve with the potato salad. Source: https://www.jamieoliver.com/
Ingredients 1 teaspoon coriander seeds 1 teaspoon cumin seeds 5 cm piece of ginger 2 cloves of garlic olive oil 2 courgettes 60 gr. fresh coriander 400 gr. tin of chickpeas 40 gr. fine breadcrumbs Minty yoghurt dip ½ a cucumber 3 sprigs of fresh mint 4 tablespoons organic soya yoghurt 1 lemon Nutty sauce 1 small onion 1 clove of garlic 100 gr. cashew nuts 140 ml light coconut milk 2 tablespoons smooth peanut butter Method Toast the coriander and cumin seeds in a small frying pan over a medium heat for 2 - 3', tip into a pestle & mortar and bash to a coarse powder. Peel and finely chop the ginger and garlic, then add to the frying pan over a medium heat with a splash of oil. Fry for 2 - 3', or until golden, then place into a food processor with the toasted spices. Coarsely grate the courgettes, place into a colander in the sink, then sprinkle with a good pinch of fine sea salt. Squeeze the mixture together with your hands to get rid of the excess moisture, then add to the processor. Pick the coriander leaves and set aside, then add half the coriander stalks to the processor with the drained chickpeas, breadcrumbs and a pinch of salt & pepper. Pulse until combined, but not smooth, you want to retain a bit of texture. Transfer to a clean work surface then, with wet hands, divide and shape the mixture into eight little fat fingers. Place onto a tray, then pop in the fridge to chill for around 20'. Minty yoghurt dip Halve the cucumber lengthways, scoop out and discard the watery seeds, then roughly chop. Pick and finely slice the mint leaves, then place into a bowl with the cucumber, yoghurt and a squeeze of lemon juice, mix well. Nutty sauce Peel and finely slice the onion and garlic, then finely slice the remaining coriander stalks. Place into a large frying pan over a medium heat with a splash of oil, then cook for a few minutes, or until golden. Add the cashew nuts and toast for a further 2 - 3', then transfer to a food processor. Add the coconut milk and peanut butter, then blitz until thick and smooth. Return the large frying pan to a medium heat with a splash of oil. Once hot, add the kofte and cook for around 2 minutes, or until golden and piping hot through, turning regularly. Divide the kofte between your plates, tear over the coriander leaves, then serve with the nutty sauce and minty yoghurt dip and lemon wedges for squeezing. Source: https://www.jamieoliver.com/