Suggested Receipes with: Sauces & Dressings
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 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. 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 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 1500 gr. whole live lobster , or 2 small ones 2 onions 4 cloves of garlic 50 gr. unsalted butter 1 small pinch of saffron ½ teaspoon cayenne pepper 2 anchovy fillets 200 ml white Burgundy 50 gr. plain flour 1.1 litres semi-skimmed milk 2 teaspoons English mustard 400 gr. dried amori pasta , or macaroni 70 gr. mature Cheddar cheese 70 gr. Gruyère cheese 70 gr. Parmesan cheese Method Place the live lobster in the freezer for 30' so it’s docile. Fill your largest deep pan with water, season with sea salt and bring to a rolling boil. Swiftly plunge the lobster head first into the water, place the lid on and cook for 8', or slightly less if you’re using 2 small ones. Remove and leave to cool. Peel and finely chop the onions and garlic. Get yourself a large ovenproof casserole pan that you want to serve up in. Put the butter into the pan on a medium heat, add the onions, garlic, saffron, cayenne and anchovies and cook for 10'. Turn the heat up to high, add the wine and cook it away, then reduce the heat back to medium and stir in the flour, followed by the milk and mustard. Mix well and simmer for 10' while you prepare the lobster. Twist the lobster head and body apart, importantly, shake out all the tasty juice and bits from the head into the sauce. Squeeze the tail shell in until you hear it crack, then rip it open the other way to expose all that lovely tail meat. Rip the claws off the body, then use a rolling pin on a board to crack them open and poke out any meat you can find. Roughly chop all the meat, reserving the tail, shell and head. Scroll down to the bottom of the page for our helpful video on how to prepare your lobster. Preheat the oven to 180 °C. Cook the pasta according to packet instructions and reserve a little cooking water. Remove the sauce from the heat, stir in the pasta, the lobster meat and grate in the Cheddar and Gruyère. Mix well, taste and correct the seasoning, you don’t want the sauce to be super-thick now, so loosen it with a little cooking water if needed. Finely grate over the Parmesan. For a bit of fun, pop the lobster head and tail into the pan at either end. Cook in the oven for about 35', or until golden, bubbling and delicious. 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 2500 gr. 4-bone higher-welfare veal rack , trimmed of most of its fat and bones cleaned olive oil 2 tablespoons Dijon mustard 5 gr. dried porcini 50 gr. wholemeal bread 70 gr. vacuum packed chestnuts 3 sprigs of fresh sage Cumberland sauce 1 orange 4 tablespoons port 4 tablespoons redcurrant jelly 1 teaspoon English mustard Method Preheat the oven to 180 ºC. Remove the veal rack from the fridge and allow to come up to room temperature. Place a large frying pan over a high heat. Rub the veal all over with oil and a pinch each of sea salt and black pepper. Place it in the pan and sear all over for 3 - 4', until golden brown. Transfer the veal to the baking tray and brush the top with the mustard. Place the porcini in a small bowl, cover with boiling water and leave for a couple of minutes for the mushrooms to rehydrate and soften. Pick the sage leaves. In a food processor, add the porcini, bread, chestnuts, sage, a pinch of salt and pepper and a decent splash of oil. Pulse until it all comes together to form a coarse paste. Spoon the chestnut crust onto the veal and pat it down firmly. Place the rack in the oven for 70 - 80'. Remove from the oven and leave to rest for at least 30'. While the veal is resting, make the sauce. Squeeze the orange juice into a saucepan and combine with the remaining ingredients, plus any cooking juices from the veal pan. Place over a low heat, stirring, until smooth and combined. Season the sauce to taste and serve with the veal rack and some steamed winter greens. Source: https://www.jamieoliver.com/
Ingredients 1 sprig of fresh rosemary 2 sprigs of fresh thyme 1 teaspoon red wine vinegar olive oil 300 gr. centre-cut fillet steaks, ideally 2,5 cm thick 100 gr. chestnut mushrooms 15 gr. fresh flat-leaf parsley 20 gr. unsalted butter 10 ml brandy 50 ml red wine 100 ml single cream 1 teaspoon wholegrain or French mustard 1 teaspoon English mustard Pepper sprinkle ¼ of a red pepper ¼ of an orange pepper ¼ of a yellow pepper extra virgin olive oil Method Pick the rosemary and thyme into a pestle and mortar, add a good pinch of black pepper, pour in the red wine vinegar and 1 tablespoon of olive oil, then bash to a paste. Rub the paste all over the steaks and leave to marinate for 30'. Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley. Place a frying pan on a high heat so it’s screaming hot. Brush the herbs off the steaks, then place the steaks in the pan, adding a drizzle of olive oil and knob of butter. Cook for 6' in total, completing everything up to the end of step 8 in this time, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go. When the butter turns dark golden, and your steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggle the pan to keep things moving. Pour in the splash of brandy, tilt the pan to flambé, then when the flames subside, add a swig of red wine and reduce by half. Drizzle in the cream, turning the steaks in the sauce to coat, and keep cooking until the steaks are nicely coated, briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce to avoid overcooking. Sprinkle over the parsley, add the mustards, then stir through. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper. Source: https://www.jamieoliver.com/
Ingredients 4 fresh red chillies 4 anchovies 2 tablespoons small capers 1 tablespoon red wine vinegar 4 tablespoons extra virgin olive oil 2 tablespoons quality tinned tuna, in oil 2 heaped teaspoons Hellmann’s Real Mayonnaise cayenne pepper 1 lemon sea salt freshly ground black pepper 800 gr. free-range cooked turkey breast 60 gr. rocket Method Prick the chillies with a knife, then hold them over a direct flame on the hob, or place under the grill for around 5', or until blackened and blistered all over, turning occasionally. Transfer to a bowl, cover with clingfilm and leave to cool for around 10'. Halve the anchovies lengthways, then add to a bowl along with the capers, red wine vinegar and extra virgin olive oil. Scrape off and discard the blackened skin from the cooled chillies. Halve, deseed and finely slice them lengthways, then add to the bowl and mix well. Mash the tuna in a pestle and mortar to a smooth, creamy paste. Stir in the mayo, a pinch of cayenne, a squeeze of lemon juice and roughly 1 tablespoon of the dressing from the anchovies and chillies. Taste and season with salt and pepper, if you think it needs it. Arrange the turkey slices on a large platter, then drizzle over the tuna-spiked mayo. Lay over the anchovy fillets in neat vertical lines, then place the chillies horizontally on top so you’ve created a pattern, a bit like a checkerboard! Sprinkle over the capers and the rocket and drizzle over the remaining dressing. Finish with a sprinkling of cayenne and a good grating of lemon zest, then tuck in. Source: https://www.jamieoliver.com/