Suggested Receipes with: Eggs
Ingredients 1 free-range egg 100 gr. potatoes ½ a bulb of fennel ½ a lemon 5 ripe cherry tomatoes 1 handful of black olives (stone in) 120 gr. firm white fish fillet, skinned and pinboned olive oil 1 splash of white wine Method Make a bag for your fish by tearing off a 35 x 45 cm strip of tin foil and folding it in half across the middle. Fold three of the sides up like an envelope, sealing the edges by brushing them with a little beaten egg before folding, leave one side open. Roughly chop or slice the potatoes, then cook in a pan of boiling salted water for 6'. Drain and leave to cool slightly. Trim and chop the fennel into wedges, reserving the fronds, then finely slice the lemon. Halve the cherry tomatoes, then squash the olives and remove the stones. Place the fennel, lemon, tomatoes and olives into a large bowl with the cooled potatoes and fish. Drizzle lightly with oil, and season with sea salt and black pepper, then toss gently to coat. Carefully transfer everything to the foil bag, sprinkle in the fennel fronds, then loosely fold up the open side and pop the bag in the fridge until needed. When you’re ready to cook, preheat the oven to 200 ºC. Unravel the loose side of the bag, pour in the wine, then reseal and place on a baking tray. Cook for 18 - 20', or until the fish and potatoes are cooked through. To serve, place the bag on a serving plate and gently pierce to release the steam, the tomatoes and wine will have made a delicious sauce. 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 1½ teaspoons cumin seeds 2½ teaspoons caraway seeds 1 large baking potato, about 500 gr. 100 gr. red quinoa olive oil 1 onion 1 tablespoon Urfa chilli flakes, or ⅔ teaspoon regular chilli flakes 600 gr. smoked mackerel fillets , skin off, pin-boned 1 bunch of fresh parsley ½ a bunch of fresh tarragon 1 large free-range egg 2½ lemons 120 gr. soured cream, optional Method Lightly toast the cumin and caraway seeds, crush and set aside. Preheat the oven to 220 ºC. Place the potato on a small baking tray and bake for 45 - 60', or until soft in the middle. Slice in half, scoop the flesh into a bowl, you should have roughly 350 grams, the skin can be discarded or eaten. Roughly mash the flesh and set aside to cool. Turn the oven down to 190 ºC. Bring a small pan filled with plenty of water to the boil over a high heat. Add the quinoa and cook for 14 to 15 minutes, or until it’s cooked but still retains a bite. Drain and stir through the potato. Add 3 tablespoons of oil to a medium frying pan and place over a medium–high heat. Peel and finely chop the onion. Once the pan is hot, add the onion and a pinch of sea salt and fry for 8', or until soft and caramelised, stirring frequently. Stir in the cumin, caraway and chilli flakes for 1', then add the onion and spices to the potato and quinoa. Flake the mackerel into 1 - 2 cm pieces, pick and roughly chop the herbs and beat the egg; Add it all to the mixture along with ¾ of a teaspoon of salt, the zest of 1½ lemons and plenty of freshly ground black pepper. Mix to combine. Shape the mixture into 12 patties 6 - 7 cm wide and 2 - 3 cm thick, then set aside. Add 2 tablespoons of oil to a large frying pan and place over a medium–high heat. Once hot, add half the patties and fry for 3 - 4', or until golden-brown on both sides, carefully turning halfway through. Remove from the pan and place on a lined baking tray. Add another tablespoon of oil to the pan and continue with the remaining patties in the same way. Finish them off in the oven for about 8', or until cooked through. Cut the remaining lemon into wedges and serve with the hot patties along with soured cream for dipping, if you like. Sources: 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 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 1 large sweet potato 3 tablespoons olive oil 2 medium red onions 6 large free-range eggs 100 gr. blue cheese 1 whole nutmeg , for grating Method Preheat the oven to 190 ºC. Rub the sweet potato with 1 tablespoon of oil and season with sea salt and black pepper. Bake for 40', or until cooked through. Remove and leave to cool. Peel and finely slice the onions. Heat 1 tablespoon of oil in a 26 cm ovenproof frying pan over a medium heat, add the onion, pop on the lid and cook for 20', or until soft. Leave to cool. Whisk the eggs in a bowl. Crumble in the cheese, then add the onion, and scoops of sweet potato flesh, discarding the skin. Add a good grating of nutmeg, then season. Wipe out the pan and coat with 1 tablespoon of oil, then add the egg mixture and fry over a medium heat until the eggs start to settle and cook. Reduce the heat to low and cook for 3' more, then transfer to the oven for 10', or until cooked through. Delicious served with a seasonal salad. Source: https://www.jamieoliver.com/
Igredients 1 knob butter 100 gr. polenta 200 gr. plain flour , sifted 100 gr. stale breadcrumbs 100 gr. caster sugar , plus extra for dusting 500 ml full-fat milk 3 large free-range eggs , beaten 100 gr. runny honey 55 ml olive oil 100 gr. dried figs , chopped or torn up 100 gr. raisins or sultanas 500 gr. firm eating apples , peeled, cored and roughly diced ½ teaspoon ground cinnamon 2 oranges , zest of 2 lemons , zest of 1 teaspoon salt Method Preheat the oven to 180 ºC and butter a shallow 28 cm loose-bottomed cake tin. Mix the polenta, flour, breadcrumbs and sugar in a large bowl. In a separate bowl, mix together the milk, eggs, honey and olive oil. Add the wet mixture to the dry mixture, making sure you stir it all together well. Add the figs, raisins, apples, cinnamon, orange and lemon zest and salt, and stir again. Pour the mixture into your cake tin and bake for about 50'. Keep an eye on it, you may need to cover it with some foil if you find that it starts to brown too much at the edges. Before serving, sprinkle over some caster sugar and make sure you eat it warm. 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 40 gr. candied peel 50 gr. glacé cherries 1 orange 100 gr. raisins, sultanas and currants 25 gr. dried cranberries 2 tablespoons brandy or dried rum 3-4 cardamom pods 7 gr. dried active yeast 25 gr. sugar 125 ml whole milk , plus a little extra 275 gr. strong white bread flour , plus extra for dusting ½ teaspoon mixed spice 50 gr. unsalted butter at room temperature 1 medium free-range egg 1 teaspoon vanilla extract 25 gr. almonds 25 gr. shelled pistachios 225 gr. marzipan olive oil , or vegetable oil, for greasing icing sugar , for dusting Method Finely chop the candied peel, and quarter the glacé cherries and finely grate the orange zest. Place all of the dried fruit into a bowl with the orange zest. Squeeze the orange juice into a pan, add the brandy or rum and heat to just below boiling point, then pour it over the dried fruit. Mix well, then set aside for 1 - 2 hours to allow it to plump up. Dough Remove the seeds from the cardamom pods, then grind to a powder in a pestle and mortar, roughly ¼ of a teaspoon. Spoon the yeast into the bowl of a free-standing mixer, then add the sugar. In a pan, heat the milk until just warm, add to the yeast and whisk to combine. Set aside for 5 - 10', until the yeast has formed a thick, foamy crust on the milk. Add the flour, spices and ½ teaspoon of sea salt. Using a dough hook, combine the butter, egg and vanilla, then mix for 5', until smooth and elastic. Cover the bowl with clingfilm and leave in a warm place until the dough has doubled in size, about 1 hour. Line a baking sheet with baking paper and set aside. Roughly chop the almonds and pistachios. Pour away about half the liquid from the soaked fruit, then add the fruit and remaining liquid to the dough, along with the nuts, mix again. Turn the dough out onto a lightly floured surface and knead lightly for 1'. Shape the dough into an oval shape, about A4 size. Roll the marzipan into a neat log, about 4cm shorter than the length of the dough, and place in the middle of the oval. Brush one long edge of the dough with milk and fold it over, completely encasing the marzipan, and press the edges together to seal. Carefully lift the dough onto the baking sheet, cover loosely with oiled clingfilm and leave to rise for 45 - 60', until nearly doubled in size. Preheat the oven to 180 ºC. Remove the clingfilm, then bake the stollen for 30', or until golden, risen and the underside sounds slightly hollow when tapped. Leave to cool on a wire rack before dredging with icing sugar to serve. Source: https://www.jamieoliver.com/