Ingredients 320 gr. dried penne 1 onion 1 large courgette 2 sprigs of fresh rosemary 130 gr. smoked boneless mackerel fillets , from sustainable sources olive oil 2 large free-range eggs 100 ml semi-skimmed milk 40 gr. Parmesan cheese 1 lemon , optional Method Cook the penne in a pan of boiling salted water according to packet instructions. Meanwhile, peel and finely slice the onion, then cut the courgette into quarters lengthways and cut out the fluffy core. Slice the courgette at an angle, roughly 1 cm thick, you want the pieces to be about the same size and shape as the penne. Pick and chop the rosemary leaves, then slice the mackerel 1 cm thick, removing the skin, if you like. Put the onions and courgettes into a large frying pan on a medium heat with a lug of oil and a pinch of sea salt and black pepper, stirring occasionally. After 5', add the rosemary and mackerel and cook for a further 5', or until nice and golden, tossing occasionally. Meanwhile, whisk the eggs and milk together, then finely grate in the Parmesan. Reserving a cupful of cooking water, drain the pasta and toss it into the mackerel pan. Take the pan off the heat for a few seconds and stir in a good splash of the reserved water to cool it down. This is really important, because if you add your eggs when the pan’s still screaming hot, the heat will simply scramble them. Quickly pour in the egg mixture and shake and stir together until thickened, silky and evenly coated, then plate up and serve with an extra grating of Parmesan, a good pinch of pepper and a squeeze of lemon juice, if you like. Source: https://www.jamieoliver.com/
Ingredients 1 large celeriac olive oil 6 sprigs of fresh thyme 7 fresh bay leaves 6 cloves of garlic 30 gr. unsalted butter 200 gr. pearl barley 1 small onion 800 gr. mushrooms ¼ of an organic cube of vegetable stock 150 ml single cream 1 heaped teaspoon English mustard extra virgin olive oil Method Preheat the oven to 190 °C. Scrub the celeriac clean, using a brush to clean away any soil from the root. Tear off a double layer of wide tin foil and place the celeriac in the middle, root side up. Rub with olive oil, sea salt and black pepper, sprinkle over the thyme sprigs and 6 bay leaves, then bash 4 whole cloves of garlic and scatter over. Pull the sides of the foil up really tightly around the celeriac and scrunch around its shape, leaving it open at the top. Place the butter on top of the celeriac so that it melts down and around it as it cooks, then fold the foil over really tightly to seal. Place in an ovenproof dish and roast for around 2 hours, or until tender. Meanwhile, cook the pearl barley at the appropriate time according to packet instructions. Peel and finely slice the onion and remaining garlic, place in a large frying pan on a low heat with a lug of olive oil, and fry for around 10', or until softened, stirring occasionally. Finely slice the mushrooms and add. Cook for around 20', or until golden, continuing to stir occasionally. Crumble in the stock cube, add the remaining bay leaf and pour in 200 ml of boiling water. Simmer and reduce until the liquid has nearly gone, then stir in the cream and mustard and simmer for a further 5'. Season to perfection and keep warm until needed, being careful not to let it get too thick. Around 10' before the celeriac is ready, carefully open up the foil and start basting every couple of minutes with the melted butter for extra colour. Drain the pearl barley and dress it with salt, pepper and extra virgin olive oil. Place the celeriac on a board and carve thinly, like you would a joint of meat. Drizzle with any juices from the foil, then serve with the mushroom sauce, pearl barley and lots of beautiful seasonal greens. Source: https://www.jamieoliver.com/
Ingredients 2 onions 4 cloves of garlic 5 cm piece of ginger 2 yellow peppers 1 organic chicken stock cube 1-2 fresh red chillies 15 gr. of fresh coriander 1 teaspoon runny honey 1 level teaspoon ground tumeric 2 teaspoons curry powder 8 free-range chicken drumsticks olive oil 400 gr. tin of chickpeas 1 teaspoon tomato purée 320 gr. basmati rice 1 lemon fat-free natural yoghurt , optional Method Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, 1 pepper, the garlic and ginger into a food processor. Crumble in the stock cube and add the chilli, the coriander stalks, honey and spices, then blitz to a paste. Place a large casserole pan on a medium-high heat and fry the chicken drumsticks with a splash of oil for 10', or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and pepper and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5'. Pour in 500 ml of boiling water. Drain the chickpeas and add along with the tomato purée and a pinch of sea salt and black pepper, then stir well. Return the chicken to the pan, pop the lid on, reduce the heat and simmer gently for around 45', or until the sauce darkens and thickens. With 15' to go, put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of salt and simmer with the lid on for 12', or until all the liquid has been absorbed. Serve the curry in the middle of the table with a few dollops of yoghurt, if using, and a scattering of coriander leaves, with lemon wedges for squeezing over and the fluffy rice on the side. Source: https://www.jamieoliver.com/
Ingredients 50 gr. fresh or frozen peas 600 gr. potatoes 15 gr. of fresh chives 360 gr. of salmon 1 lemon 1 tablespoon plain flour , plus extra for dusting 1 large free-range egg olive oil Method Half-fill a large saucepan with cold water and add a tiny pinch of salt. Place on a high heat and bring to the boil. If using fresh peas, pod them into a bowl, then leave to one side. Use a Y-shaped peeler to peel the potatoes, then chop into 1 cm chunks on a chopping board. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10', or until cooked through, adding the peas for the last 2'. Finely chop the chives and add them to a mixing bowl. Drain the salmon in a sieve over the sink . Add the salmon to the bowl, using a fork to flake it into small chunks. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour. Crack in the egg and season with a tiny pinch of pepper. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well. Add the mash to the bowl, then mix together until really well combined. Sprinkle a little flour over a clean work surface and onto a large plate. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2 cm thick. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil. Carefully place the fishcakes into the pan and cook for 3 - 4' on each side, or until crisp and golden, turning carefully with a fish slice. Cut the zested lemon into wedges. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over. Source: https://www.jamieoliver.com/
Ingredients 300 gr. long-grain white rice 1 plantain 2 cloves of garlic 1 onion 1 fresh red chilli 400 gr. tin of haricot beans olive oil hot chilli sauce 4 large free-range eggs Method Cook the rice according to packet instructions, then drain and cool. Peel and slice the plantain about 1.5 cm thick. Peel and finely chop the garlic and onion, then finely slice the chilli. Drain the beans. Add a couple of good lugs of oil to a large non-stick frying pan over a medium heat and fry the plantain for a few minutes on each side, or until golden and crisp. Set aside and keep warm. Return the pan, with any leftover oil, to the heat. Fry the garlic, onion and chilli over a medium-low heat for 5 - 10', or until softened and lightly golden. Stir in 1 tablespoon of hot chilli sauce, the beans and cooled rice. Turn the heat up to high and fry the mixture until the rice is piping hot and beginning to crisp up, stirring regularly. Stop stirring for the last couple of minutes to let it get golden and crisp on the bottom, this is your tacu tacu! Transfer to a plate and set aside. Add a little more oil to the same pan and place over a medium heat. Fry the eggs, adding the plantain for the last minute to warm through. Divide the tacu tacu among your plates, making sure everyone gets some of that lovely crispy bottom, and top each portion with a fried egg, some crispy plantain and an extra dash of chilli sauce, if you like. Source: https://www.jamieoliver.com/
Ingredients 450 gr. skinless, boneless free-range chicken thighs or breasts 2 cloves of garlic 1 onion 2 - 3 tablespoons cheiro verde , equal quantities of chopped flat-leaf parsley and spring onion 5 tablespoons fresh lime juice 125 gr. plain flour 1 teaspoon baking powder 2 teaspoons tempero baiano seasoning 1 large baking potato , about 100 gr. vegetable oil , for deep frying 1 sprig of fresh flat leaf parsley chilli mayonnaise Method Cut the chicken into 3cm pieces, then place in a large bowl. Peel and finely chop the onion and garlic, then add to the chicken along with the cheiro verde and lime juice. Season with a pinch of sea salt and freshly ground black pepper. Toss to coat and leave to marinate for 20 - 30', or cover and chill for a couple of hours. Put the flour, baking powder and tempero baiano seasoning in a large bowl and mix well. Peel the potato, then finely grate it over the bowl using a mandolin. The pieces should be as fine as matchsticks. Mix the potatoes with the flour until evenly coated. Heat the oil in a deep-fat fryer to about 180 °C. Add the potato and flour mixture to the bowl of marinated chicken and mix well. Fry the chicken in batches, making sure each piece is well coated with the potato matchsticks and batter. Fry each batch for 2 - 3', then turn it over and cook until both sides are evenly browned and crisp. Remove and drain on kitchen paper. Keep warm while frying the remaining chicken. Finely chop the parsley, and sprinkle over the chicken with a pinch of salt. Serve hot, with chilli mayonnaise on the side. Source: https://www.jamieoliver.com/
Ingredients 1 large aubergine 2 red onions 4 cloves of garlic 10 cm piece of ginger 4 tablespoons rogan josh curry paste groundnut oil 500 gr. yellow split peas 1 vegetable stock cube 250 gr. wholemeal flour , plus extra for dusting 2 tablespoons olive oil 320 gr. basmati rice 1 fresh red chilli 1 handful of fresh curry leaves 1 teaspoon mustard seeds Method Preheat the oven to 180 °C. Cut the aubergine into 2 cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger. Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Toss together until well coated, then roast for 20 - 25', or until sticky and caramelized. Remove half the roasted veg to a large pan to start your daal and return the tray to the oven to keep warm, turn the oven off so that the veg don’t dry out. Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water. Simmer for around 80' with the lid on, or until the split peas are tender and the daal has thickened, stirring occasionally, and adding splashes of water to loosen, if needed. Meanwhile Place the flour in a large bowl with a pinch of sea salt and make a well in the middle. Add 2 tablespoons of olive oil and 150ml of water to the well and mix together with a fork. When it comes together as dough, tip it on to a flour-dusted surface, knead until smooth, then divide into 12 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed. Put a frying pan on a medium heat and cook the chapatis for 1' on each side, or until cooked but not coloured. Stack them in tin foil as you go and keep them warm until needed. Put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12', or until all the liquid has been absorbed. Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and a good lug of groundnut oil for 1 - 2'. Load up your warm chapatis with rice, daal and a scattering of roasted veggies, drizzle over the temper, roll up and tuck in. Source: https://www.jamieoliver.com/
Ingredients 2 large sweet potatoes 2 medium potatoes 1 teaspoon sweet smoked paprika olive oil Method Preheat the oven to 200 ºC. Wash the potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt, there’s no need to peel them. On a chopping board, cut each potato in half lengthways, then cut each half in half lengthways, and then each piece in half again so you end up with 8 wedges, then add to a large mixing bowl. Sprinkle over a tiny pinch of sea salt and black pepper, and the paprika. Drizzle over 2 tablespoons olive oil, then toss everything together to coat. Spread out into a single layer over two large baking trays, then bake in the hot oven for 35 - 40 minutes, or until golden and cooked through. Use oven gloves to remove the trays from the oven, then leave to sit for a couple of minutes, then use a fish slice to transfer them to a serving dish. Source: https://www.jamieoliver.com/
Ingredients 1 yellow pepper 1 red pepper 1 red chilli 15 gr. of fresh coriander 120 gr. Cheddar cheese 4 large flour tortillas Pineapple salse ½ red chilli 227 gr. tinned pineapple rings in juice olive oil ½ teaspoon black mustard seeds ½ lime Guacamole 2 ripe avocados ½ red onion 1 red chilli 2 ripe tomatoes ½ bunch of fresh coriander 2 limes Dip 250 gr. cottage cheese ½ lime Method Salsa Deseed and finely chop the chilli. Chop the pineapple rings and reserve the juice. Add a little oil, the mustard seeds and chilli to a small pan over a medium-high heat. When it’s fragrant, add the pineapple and juice, and a big pinch of black pepper. Cook for 5', till thick and sticky. Squeeze in the lime juice, then put in a serving bowl. Guacamole Halve and stone the avocados and finely grate the onion. Deseed and chop the chilli, then roughly chop the tomatoes. Squeeze the avocado flesh into a bowl. Pick in the coriander leaves, add the onion and chilli, then squeeze in the lime juice. Season with sea salt and black pepper, and add the tomatoes, picking out any larger bits of skin. Mix well, with a potato masher or hand blender, and then set aside. Another delicious dip Put the cottage cheese in a bowl, squeeze in the juice of the lime half, and stir through with a pinch of salt and pepper. For the filling, deseed and finely chop the peppers and chilli. Pick the coriander leaves and grate the Cheddar. Assembly μix the peppers, chilli and coriander with the Cheddar. Scatter across two tortillas, then top with the remaining tortillas. Cook in a non-stick pan for 2 - 3' each side, or till the tortillas are golden and the cheese melts. Cut into quarters and serve with those delicious sides. Source: https://www.jamieoliver.com/
Ingredients 150 gr. shiitake mushrooms 2 large carrots 1 bunch of spring onions 350 gr. firm silken tofu 4 free-range chicken thighs , skin on, bone in 1 litre organic chicken stock 1 teaspoon low-salt soy sauce 2 teaspoons Korean chilli paste , or hot chilli sauce 200 gr. kimchee 250 gr. wholewheat noodles 2 teaspoons sesame oil 2 teaspoons sesame seeds 1 lime Method Wipe the mushrooms clean, trim the stalks, halve any larger mushrooms, then dry char in a large non-stick casserole pan on a medium heat for 5', or until dark golden and beautifully nutty, turning halfway. Meanwhile, peel the carrots and finely slice into rounds at an angle. Trim and roughly slice the spring onions. Drain the tofu and chop into eight chunks. Pull the skin off the chicken thighs and discard. Use the heel of a large knife to cut each thigh through the bone into three pieces by carefully and firmly tapping the knife with a rolling pin. Remove the mushrooms to a plate, and add the chicken and carrots to the pan. Cook for 10', stirring regularly. Pour in the stock, bring to the boil, then simmer for 20'. Stir in the spring onions, mushrooms, tofu, soy sauce and chilli paste and simmer for a final 20'. Chop the kimchee and stir through just before serving. While the soup is simmering, cook the noodles according to the packet instructions, then drain. Toss with the sesame oil and seeds, and divide between your bowls. Taste the broth, season to perfection, then squeeze in lime juice to add contrast. Divide between your hot noodle bowls, and enjoy. Source: https://www.jamieoliver.com/