Ingredients 225 gr. raw prawns 1 spring onion 1 cm piece of ginger 1,5 teaspoon shaoxing wine or dry sherry 3 tablespoons light soy sauce ½ teaspoon white sugar ½ teaspoon sesame oil 24 fresh wonton wrappers, about 7 cm square Sichuan seasoning 1 tablespoon sichuan pepper 3 tablespoons sea salt Chilli dressing 1 teaspoon dried chilli flakes 40 ml vegetable oil 20 ml light soy sauce 20 ml rice wine vinegar 1 teaspoon white sugar 1 pinch of sichuan seasoning Method Sichuan seasoning Dry-roast the sichuan pepper and 3 teaspoons of sea salt in a heavy-based pan. When the peppercorns start to pop and become aromatic, remove from the heat and allow to cool. Once cool, grind to a powder in a pestle and mortar or spice grinder. Chilli dressing Place the chilli flakes in a heatproof bowl. Heat the oil in a small heavy-based frying pan until it shimmers slightly, then carefully pour the oil over the chilli to release the heat and flavour. Stir, then let stand, uncovered, for 30'. Strain the oil through a fine sieve over a bowl (discard the chilli), and mix with remaining dressing ingredients. For the wontons, peel, dice and place the prawn meat in a bowl. Trim and finely slice the spring onion, peel and finely slice the ginger, then add to the bowl with all the remaining ingredients, except the wonton wrappers, and mix until combined. Cover and refrigerate for 30'. For each wonton, place a rounded teaspoon of prawn filling in the centre of a wrapper. Dip your finger in some water and moisten the bottom edge of the wrapper, then fold it in half, towards you, to enclose the filling. Smoothing out any air, press to seal. Hold the wonton lengthways with the folded edge down. Fold in half lengthways, then lightly moisten one corner of the folded edge. Bring the two ends together with a twisting action and press lightly to seal, making a ring shape. Bring a large pan of water to the boil. Carefully drop the wontons, in batches, into the water and cook for 2', or till just cooked through. To test if the wontons are ready, remove one using a slotted spoon and cut through it with a sharp knife. The prawns should be just cooked through. Remove the other wontons and drain in a colander. To serve, arrange the wontons on a serving platter. Stir the chilli dressing and then spoon it over the wontons. Serve immediately, sprinkled with sichuan seasoning. Source: https://www.jamieoliver.com/
Ingredients groundnut oil , or vegetable oil 30 gyoza wrappers , roughly 10 cm cornflour , for dusting 1 tablespoon sesame seeds Filling 2 spring onions 150 gr. Chinese cabbage 250 gr. higher-welfare lean pork mince 1 tablespoon sesame oil 1 tablespoon rice wine , or dry sherry 2 tablespoons low-salt soy sauce 5 cm piece of ginger 4 cloves of garlic Dipping sauce 2 tablespoons rice wine vinegar 4 tablespoons low-salt soy sauce 1 teaspoon chilli oil Method Trim and finely slice the spring onions, remove and discard the tatty outer cabbage leaves, then shred very finely. Place in a bowl with the pork, sesame oil, rice wine or sherry and soy sauce. Peel and finely grate in the ginger and garlic, season with a good pinch of white pepper, then mix well to combine. To check the seasoning, pinch off a little of the mixture and fry over a medium heat with a splash of oil. Taste and season again, if needed. To make the potstickers, lay the gyoza wrappers on a clean work surface and cover with a damp tea towel to stop them from drying out. Lightly dust a tray with cornflour and place a small bowl of water alongside it. Place 1 teaspoon of the filling onto the middle of a wrapper, brush the edges with a little water, then fold the wrapper in half over the filling into a half moon shape. Pinch and pleat the edges to seal, then place bottom-side down onto the flour-dusted tray. Repeat with the remaining ingredients, you should end up with 30 in total. Heat a good splash of oil in a large non-stick frying pan over a high heat, then add the potstickers, bottom-side down, in a single layer. Reduce the heat to medium and fry for 2', or until the undersides are golden. Pour 1 cm of water into the pan, bring to the boil, then cover and reduce to a medium-low heat. Simmer for 6 - 8', or until the liquid has almost evaporated, if it reduces too quickly, top up with a splash more water halfway through. Remove the lid and fry for a further minute, or until the undersides are crisp. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Combine the dipping sauce ingredients, then serve with the potstickers and toasted seeds scattered on top. Source: https://www.jamieoliver.com/
Ingredients 8 cardamom pods 250 gr. plain flour 30 gr. cornflour ½ heaped teaspoon baking powder 6 heaped tablespoons caster sugar 1 teaspoon ground cinnamon 2 medium free-range egg yolks 330 ml can of chilled lager 2 large Bramley apples , about 500 gr. 1.5 litres vegetable oil , for frying Salted chocolate sauce 150 gr. quality dark chocolate 70% 6 tablespoons whole milk 4 tablespoons double cream 30 gr. salted butter 2 tablespoons light brown muscovado sugar Method Crush the cardamom pods, pull out the seeds and finely grind in a pestle and mortar. Mix the flour in a bowl with the cornflour, baking powder, 1 tablespoon of caster sugar, 1 big pinch of sea salt, half the cardamom and half the ground cinnamon. Add the egg yolks and whisk, pouring in the lager as you go, until you have a smooth, thick batter; cover and set aside to rest. Peel and core the apples, before cutting them into ½-centimetre thick slices, then set aside in a bowl of water until needed. Mix the remaining 5 tablespoons of caster sugar with the rest of the cardamom and cinnamon, and 1 pinch of salt. Heat the oil in a wide, deep, heavy-based pan, no more than half full, to 190 ºC, use a thermometer, or drop in a piece of bread: it should turn golden in about 35", or use a deep-fat fryer. Dunk the apple slices in the batter and fry, in batches, for 6 - 8', or until crisp and a rich brown colour, turning regularly. Drain on a rack with kitchen paper underneath to catch the drips. Cool briefly, then toss in the spiced sugar. Snap the chocolate into a saucepan with all the other sauce ingredients and 1 pinch of salt. Melt over a medium-low heat for 2 - 3', or until smooth and pourable. Serve the sauce immediately, alongside the warm fritters for dipping. Source: https://www.jamieoliver.com/
Ingredients 150 gr. pecan nuts 150 gr. hazelnuts 400 gr. icing sugar 100 gr. cocoa powder ½ a teaspoon fine sea salt 1 tablespoon vanilla paste 4 large free-range eggs Method Preheat the oven to 160 °C. Line two large baking trays with greaseproof paper. Toast the nuts in a large frying pan over a medium heat for a few minutes, or until golden. Leave to cool, then roughly chop. Sieve the icing sugar, cocoa powder and salt into a large bowl, then add the chopped nuts and vanilla paste. In another bowl, separate the egg whites, save the yolks for another day, then whisk for 3 - 5', or until soft peaks form. Fold the egg whites into the dry mixture until combined. Scoop ½ a tablespoon of the mixture onto one of the prepared trays, then repeat with the remaining mixture, making sure you leave a rough 4cm gap between each spoonful (you may need to do this in batches if your trays aren’t big enough). Place in the hot oven for 10 - 15', or until crisp on the outside, but still slightly gooey in the middle. Leave to cool for 5' before transferring to a wire rack to cool completely. Source: https://www.jamieoliver.com/
Ingredients 220 gr. unsalted butter, at room temperature , plus extra for greasing 300 gr. golden marzipan 100 ml single cream 225 gr. sugar 10 large free-range eggs ½ tablespoon vanilla extract 1 orange 150 gr. self-raising flour 100 gr. cornflour 300 gr. thin-cut marmalade 200 gr. dark chocolate 70% 50 ml spiced rum 25 gr. toasted flaked almonds Method Preheat the grill to medium-high, and grease and line the base of a 23 cm springform cake tin. Roughly chop and place the marzipan and a little of the cream in the bowl of a standing mixer and beat using the paddle attachment until you have a thick paste. Gradually add the rest of the cream and continue to beat until you have a pale paste. Add 170 grams of the butter and beat until completely incorporated. Next add the sugar and beat again until the mixture is pale and creamy. Finally, separate and beat in the egg yolks one at a time, save the whites, then the vanilla extract. Finely grate in the orange zest. Sift the self-raising flour and cornflour into a bowl, mix together, then, using a large metal spoon, gradually fold into the cake batter. Whisk the egg whites to firm peaks, then fold into the batter with the large metal spoon, being careful not to knock out too much of the air. Spoon the marmalade into a small pan and melt over a low heat, add a splash of water if needed to loosen, and keep warm. Assembly Using a ladle as your measure, spoon just enough batter into the cake tin to cover the base, you’ll probably need to fill the ladle to about two-thirds. Use a pastry brush to spread the mixture evenly over the base of the tin, so it just covers the surface, then cook under the grill for 4', or until set and golden all over. Ladle another thin layer of batter on top, and return to the grill. Once golden, brush a thin layer of the softened marmalade over the cake, you want just enough for a thin glaze. Continue layering and grilling, glazing with marmalade every second or third layer, until the batter is used up, you should get 15 to 18 layers. Brush the top of the cake with a good layer of marmalade, then run a knife around the outside of the cake. Leave to cool, then cover with clingfilm and chill for a few hours, or overnight, to set. A couple of hours before you’re ready to serve, break the chocolate into pieces and melt with the remaining 50 grams butter in a heatproof bowl set over a small saucepan of simmering water. Once completely melted and glossy, stir through the rum, then set it aside for 10' to cool. Remove the cake from the tin and set it on a serving plate. Pour on the chocolate sauce and use a spatula to spread it evenly over the top, letting it drizzle down the sides. Leave it to set slightly, then garnish with the toasted flaked almonds, before leaving it to cool completely. Serve with a big mug of tea or a festive sherry. This cake keeps really well in a tin for up to 2 days. Source: https://www.jamieoliver.com/
Ingredients 225 gr. cold unsalted butter , plus extra for greasing 500 gr. plain flour 100 gr. icing sugar , plus extra to serve 4 large free-range eggs 175 ml semi-skimmed milk , plus extra for the dough 1 teaspoon vanilla extract 1 tablespoon cornflour 175 gr. fat-free Greek yoghurt 275 gr. caster sugar 820 gr. peach slices Method Cube 200 grams of the butter and pulse in a food processor with 400 grams of the flour, until it resembles fine breadcrumbs. Pulse in the icing sugar and 2 eggs, then bring it together with a splash of milk. Form the dough into a ball, wrap in clingfilm and chill in the fridge for 20'. Preheat your oven to 180 °C. Grease a 30 cm pie dish with butter. Roll out the dough to a 40 cm circle, then place into the pie dish, firming it in place. Prick all over with a fork, cover with greaseproof paper, fill with baking beans and pop in the oven to blind bake for 10 - 15 minutes, or until cooked. Crack the remaining eggs into a bowl with the vanilla, cornflour, milk and yoghurt. Add 200 grams of the caster sugar, 1 tablespoon of the remaining flour and 1 pinch of sea salt. Whisk until combined and leave to one side. Drain and arrange the peaches in the bottom of the baked pastry case, then pour over the custard. Return to the oven and bake for about 40', or until the custard is set to the touch but still has a slight wobble. Cover the pastry edge with foil if it colours too quickly. Make the crumble topping. In a bowl, rub the remaining 25 grams of butter and 90 grams of flour with your fingers until it resembles breadcrumbs, then stir in the remaining 75 grams of sugar. Sprinkle over the pie and return to the oven for a further 15', or until golden. Leave to cool completely before dusting with icing sugar and serving. Source: https://www.jamieoliver.com/
Ingredients 300 gr. amaretti biscuits 150 ml sour cherries 200 gr. shelled pistachios 50 gr. desiccated coconut 400 gr. dark chocolate 70% 200 gr. unsalted butter 3 tablespoons golden syrup cocoa powder Method Line a 1 litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin. Break up the amaretti in a bowl and add the cherries, pistachios and coconut. In a separate heatproof bowl, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt in the microwave for 3', or until molten, giving the mixture a stir halfway through. Stir into the bowl of dry ingredients. Mix well and spoon into the lined tin, pushing the mixture down as much as you can. Fold the hanging clingfilm over the cake to cover, then refrigerate for 2 ½ - 3 hours, or until firm. When ready to serve, turn onto a board and dust with cocoa. Slice and serve. Source: https://www.jamieoliver.com/
Ingredients 200 gr. plain flour, plus extra for dusting 50 gr. caster sugar, plus extra for sprinkling over 125 gr. unsalted butter Chocolate orange & caraway 1 orange zest of 30 gr. good-quality dark chocolate, 70% cocoa solids 1 teaspoon caraway seeds Lavender & honey 2 tablespoons lavender honey 20 gr. lavender sugar, use only 25 gr. caster sugar in the main ingredients when making this version Lemon thyme & vanilla ½ a small bunch of fresh lemon thyme , leaves picked 1 lemon zest of 1 teaspoon vanilla extract or paste Method I know you can buy shortbreads everywhere these days, but great as some of those biscuits can be, nothing comes close to a batch cooked that day, or even that week. The simplicity of these biscuits makes them a wonderful base for desserts with cream and fruit, or a crumbly topping for trifles and stewed fruits. But for me the very best way to celebrate this humble biscuit is with a cup of tea. You can have these biscuits plain, or scent them with everything from lemon or tangerine, to lavender, lemon thyme or caraway seeds. Preheat the oven to 170 °C. Mix the flour and sugar together in a mixing bowl. Rub in the butter with your thumb and forefinger, then add your chosen flavourings and squash, pat and push it into a dough. Don’t knead it, you just want to pat it down flat. Push or roll it out until it’s 1 cm thick, do this directly on to a baking sheet lined with greaseproof paper so you don’t have to move it. Once it’s in the shape you like, which could be square, round, or a few small finger-shapes, feel free to thumb or pinch the edges. If it splits or tears, just press it back together, but remember, the less you work the dough, the shorter and better these biscuits will be. If you want to score lines on the shortbread so that you can click the biscuits off into pieces later, you can. Sprinkle over some caster sugar, then pop the baking sheet into the oven and cook for 20 - 30'. Keep an eye on it, you want a lovely light golden colour. Leave to cool, then put away in a tin or serve. These will be delicious for two or three days and make a lovely present for someone special. Source: https://www.jamieoliver.com/
Ingredients olive oil plain flour , for dusting 300 gr. good-quality dark chocolate, 70% cocoa solids 250 gr. raw beetroot 4 large free-range eggs 150 gr. golden caster sugar 120 gr. ground almonds 1 teaspoon baking powder 1 tablespoon good-quality cocoa powder natural yoghurt , to serve Method Preheat the oven to 180 °C. Lightly grease the bottom and sides of a 20 cmspringform cake tin with olive oil. Use scissors to cut out a circle of greaseproof paper, roughly the same size as the bottom of the tin, and use it to line the base. Dust the sides of the tin lightly with flour, then tap the tin to get rid of any excess. Break 200 grams of the chocolate into small pieces and add to a heatproof bowl. Place the bowl on top of a small pan of simmering water over a medium heat, making sure the bottom of the bowl isn’t touching the water, and allow to melt, stirring occasionally. Once melted, use oven gloves to carefully remove from the heat and put to one side. Use a Y-shaped peeler to peel the beetroot, then quarter them on a chopping board. Push the beetroot through the coarse grater attachment on the food processor, then tip into a large mixing bowl. Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot, then wash your hands. Stir the sugar, almonds, baking powder, cocoa powder and melted chocolate into the beetroot and mix together well. Use an electric hand whisk to whisk the egg whites until you have stiff peaks. Use a spatula to fold a quarter of the egg whites into the beetroot mixture to loosen, then once combined, fold in the rest but try not to over-mix. Add the mixture to the prepared cake tin and spread out evenly using a spatula. Bake in the hot oven for around 50', or until risen and cooked through. Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely. When you’re ready to serve, melt the remaining chocolate (in the same way as above), then serve each slice with some yoghurt and a little drizzle of the melted chocolate. Source: https://www.jamieoliver.com/
Ingredients 1 ripe avocado 3 limes 15 gr. fresh coriander 3 tablespoons fat-free natural yoghurt olive oil 1 small onion 1 carrot ½ white or green cabbage 1 fresh red chilli 8 large free-range eggs 60 gr. Cheddar cheese Method Squeeze the avocado flesh into a blender, discarding the stone and skin. Squeeze in all the juice from 2 limes, rip in the coriander stalks, add the yoghurt, a splash of oil and whiz until smooth, then season to perfection. Peel the onion and carrot. Ideally in a food processor, or using a box grater and good knife skills, grate the onion and carrot, then finely slice the cabbage. Very finely slice the chilli by hand, then tip everything into a large bowl. Add most of the coriander leaves, then pour over the avocado dressing and toss together well. Taste and season to perfection again, if needed. Whisk all the eggs together in a bowl, with a splash of water to loosen and a pinch of sea salt and black pepper. Put a large non-stick frying pan on a medium-low heat. Once fairly hot, put in a tiny drizzle of oil followed by a quarter of the egg mixture. Swirl it all around the pan, grate over a quarter of the cheese and let it melt, then cook the omelette gently without colouring it, so it’s soft, silky and smooth, for just under 2', only cooking on one side. Slide it on to a plate, spoon over a quarter of the avocado slaw, then gently fold up the sides and roll over. Serve with a wedge of lime and a few extra coriander leaves. Repeat with the remaining ingredients, serving them up as you go. Source: https://www.jamieoliver.com/