Ingredients 160 gr. brown basmati rice 200 gr. higher-welfare pork filet 1,5 teaspoons Chinese five-spice vegetable oil 4 spring onions 1 yellow pepper 2 cloves garlic 4 cm piece of ginger 2 tablespoons soy sauce 1 teaspoon cornflour 50 gr. cashew nuts 1 lime Method Cook the rice in a pan of boiling salted water over a medium heat for 25', or until tender, then drain well. Tip back into the pan, season with sea salt and black pepper, cover with a lid and keep to one side. Meanwhile, slice the pork fillet into quarters lengthways, then cut each quarter into 3 cm chunks. Place in a mixing bowl with the five-spice, a pinch of salt and pepper and 2 teaspoons of oil, then mix well. Trim and slice 3 of the spring onions diagonally into 3 cm pieces. Halve, deseed and chop the pepper into 2 cm chunks. Peel and finely slice the garlic, and peel and finely chop the ginger. In a small bowl, mix the soy sauce, cornflour and 175 ml of water, then put aside. Heat ½ a tablespoon of oil in a frying pan over a medium heat, add the pork and cashews, then stir-fry for 5 - 6 minutes, or until the pork is browned and almost cooked through, stirring continuously. Spoon onto a plate and return the pan to the heat. Turn the heat up to high, drizzle in a little oil, then add the sliced spring onion and pepper. Stir-fry for 2', then add the garlic and ginger for 1 further minute, or until golden. Add the soy sauce and cornflour mixture, then cook for 2 - 3', or until thickened, stirring often. Add the pork and nuts back to the pan, cook for another 2', stirring often. If needed, add a splash of water and scrape up all the sticky bits from the bottom of the pan, then remove from the heat. Season to taste. Divide the rice between your bowls and spoon the Chinese-style pork over the top. Finely slice and scatter over the remaining spring onion and serve with lime wedges for squeezing over. Source: https://www.jamieoliver.com/
Ingredients olive oil 300 gr. diced lean lamb shoulder 1 teaspoon mustard seeds ½ teaspoon ground turmeric 1 teaspoon chilli powder 1 tablespoon Madras curry powder 5 cm piece of ginger 4 cloves of garlic 3 onions 10 curry leaves 800 gr. tins of chickpeas 1 organic vegetable stock cube 400 gr. tin of quality plum tomatoes 200 gr. tin of light coconut milk 200 gr. baby spinach 1 bunch of fresh coriander Method Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15', or until browned all over, stirring occasionally. Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 - 15 minutes, or until softened, stirring occasionally. Tip in the chickpeas with their juice, then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water. Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon. Cover with a lid, reduce the heat to low, and simmer gently for 90', or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan. Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil. Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice. Source: https://www.jamieoliver.com/
Ingredients vegetable oil 1 medium red onion , peeled and chopped 1 courgette , diced ½ butternut squash , peeled and diced 100 gr. mushrooms , quartered 1 red pepper , diced 150 gr. cauliflower , broken into florets 600 ml curry base sauce 400 ml water Method In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 - 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency. Source: https://www.jamieoliver.com/
Ingredients 1 lemon 3 tablespoons tikka curry paste 400 gr. frozen white fish fillets , from sustainable sources 1 onion 2 cloves of garlic 5 cm piece of ginger 1 fresh red chilli 15 gr. of fresh coriander olive oil 300 gr. potatoes 2 ripe tomatoes 300 gr. frozen cauliflower florets 50 gr. red split lentils 320 gr. basmati rice 10 cloves 4 tablespoons fat-free natural yoghurt Method Cut the lemon in half, cut one half into wedges for serving later, then squeeze the juice of the other half on to a large plate and add 1 tablespoon of tikka paste. Mix together, then massage all over the frozen fish and leave aside in a single layer to marinate and defrost. Peel and slice the onion, garlic and ginger with the chilli and coriander stalks, then place it all in a large casserole pan on a medium heat with a lug of oil and the remaining tikka paste. Peel the potatoes, cut them into 2 cm chunks, then stir them into the pan and cook everything for 15', or until softened, stirring occasionally. Quarter the tomatoes, add to the pan with the cauliflower, lentils and 600 ml of boiling water, and bring back to the boil. Simmer for 45', or until the lentils are cooked through and the sauce is lovely and thick, adding splashes of water, if needed, then season to perfection. Around 15' before the curry is ready, put 320 grams of rice and 2 mugs of boiling water into a pan with a pinch of sea salt and the cloves. Cook on a medium heat, with the lid on, for 12', or until all the liquid has been absorbed. Dry-fry the fish in a large non-stick pan for 3 - 5' per side, depending on the thickness, or until charred, gnarly and cooked through, don’t be tempted to move it around, just let it colour and crisp up nicely. Stir half the yoghurt through the curry and dollop the remaining yoghurt on top. Fluff up the rice, flake the fish on top, then sprinkle with coriander leaves and serve alongside the curry, with lemon wedges for squeezing over. Source: https://www.jamieoliver.com/
Ingredients 75 ml sunflower oil , plus extra for greasing 6 tbsp ground flaxseed 400 gr. tin of aduki beans 200 gr. soft light brown sugar 55 gr. cocoa powder 55 gr. ground almonds 1 tsp gluten-free baking powder 1 tsp vanilla extract 100 gr. dark dairy-free chocolate For coconut whip 200 ml coconut cream 3 tbsp icing sugar 1/2 tsp vanilla extract Method The day before you make your brownies, place the carton of coconut cream in the fridge and leave for 24 hours to thicken up. Preheat the oven to 180 °C. Lightly grease a 23 cm square brownie tin with sunflower oil and line with baking paper. In a bowl, combine the ground flaxseed with 9 tablespoons of water, stir well and leave to one side to thicken up. Drain and rinse the beans, then put in a food processor and blitz to a smooth paste. Add the flaxseed mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder and vanilla extract, then pulse everything again until you have a rich and glossy batter. Roughly chop the dark chocolate into small chunks, add to the mixture and pulse briefly just to incorporate the chocolate. Spoon the batter into the prepared brownie tin and bake for 55 - 60 minutes, covering the brownies loosely in tin foil halfway through cooking to stop them catching. Remove from the oven and set aside to cool just a little. In a bowl, whisk the chilled coconut cream, icing sugar and vanilla extract until thick and creamy. Slice the brownie into squares and serve with the coconut whip for drizzling. Source: https://www.jamieoliver.com/
Ingredients 300 gr. waxy potatoes 1 onion olive oil 5 large free-range eggs Method Peel the potatoes using a speed-peeler, then carefully cut them into thin slices. Pat the potato slices dry with a clean tea towel. Peel and finely slice the onion. Drizzle 2 tablespoons of oil into a small frying pan over a medium heat, then add the onion and potatoes. Turn the heat down to low and cook for 25 - 30', or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up, just use a fish slice to flip them over halfway through. Crack the eggs into a mixing bowl, season with a tiny pinch of sea salt and black pepper, then whisk together with a fork. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs. Transfer the mixture back into the frying pan and place it over a low heat. Cook for around 20', or until there’s almost no runny egg on top. Use a fish slice to slightly lift and loosen the sides of the tortilla. Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5', or until golden and cooked through. Turn out the tortilla onto a serving board, then cut into 6 wedges and serve hot or cold with a simple green salad. Source: https://www.jamieoliver.com/
Ingredients 1 medium sweet potato, about 290 gr., peeled and cubed 1 medium onion, sliced 4 tablespoons olive oil 3 boneless skinless chicken thighs, cut into bite-sized chunks (or chicken breast meat) 2 cloves garlic, minced salt and freshly ground black pepper, to taste 3 tablespoons chopped fresh sage or 2 teaspoons dried 170 gr. uncooked penne pasta or other short pasta Method Start a pot of water for the pasta. Put the cubed sweet potato in a lidded, microwave-safe container. Add 2 teaspoons of water and microwave for 2' with the lid vented. Test sweet potato with the tip of a sharp knife, the knife should insert easily. You want the potato just tender, but not mushy. If not, microwave it for an additional minute and test again. Heat the oil in a large skillet over medium flame. Drain sweet potato and sauté for 2 - 3', stirring and turning occasionally. Add onion and toss to coat, if using dried sage, add to pan now. Cook for a minute or two, stirring occasionally. Add chicken to pan. Season generously with salt and pepper and cook until chicken is just cooked through, stirring occasionally, 5 - 6'. Add garlic to pan and cook until just fragrant, about 45". Remove from heat. Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 cup cooking water. Add to skillet with sweet potato mixture and toss to combine. If the dish seems dry, add a little reserved pasta water, a tablespoon at a time. If you’re using fresh sage, sprinkle with 2/3 of the sage and toss to combine. Divide among shallow pasta bowls and top with remaining sage. Source: https://www.csmonitor.com/
Ingredients 2 lemons, washed and quartered 5 tablespoons extra-virgin olive oil 2 large potatoes, peeled and each cut into 8 same-sized pieces 2 medium onions, 2 shallots 8 carrots, trimmed, peeled, and quartered 4 celery stalks, trimmed, peeled, and quartered 4 garlic heads, cloves separated but not peeled Salt and freshly ground pepper 1 tablespoon thyme 1 tablespoon parsley 3 rosemary sprigs 1 whole chicken, about 1800 gr. 1 cup chicken broth 1/2 cup dry white wine About 1,5 cups all-purpose flour About 3/4 cup hot water Method Center a rack in the oven and preheat the oven to 220 °C. Heat 2 tablespoons of the olive oil in a large skillet over high heat. Add the vegetables and garlic, season with salt and pepper, and sauté in batches until the vegetables are brown on all sides. Spoon the vegetables into a 4,5 - 5 quart Dutch oven or other pot with a lid and stir in the herbs and half the lemon quarters. Return the skillet to the heat, add another tablespoon of oil, and brown the chicken on all sides, seasoning it with salt and pepper as it cooks. Place remaining lemon quarters in the cavity of the chicken, then tuck the chicken into the casserole, surrounding it with the vegetables. Mix together the broth, wine, and the remaining olive oil and pour over the chicken and vegetables. Put 1,5 cups flour in a medium bowl and add enough hot water to make a malleable dough. Dust a work surface with a little flour, turn out the dough, and, working with your hands, roll the dough into a sausage. Place the dough on the rim of the pot, if it breaks, just piece it together, and press the lid onto the dough to seal the pot. Slide the pot into the oven and bake for 55'. Use the point of a heavy knife or screwdriver as a lever to separate the lid from the dough. Source: https://www.csmonitor.com/
Ingredients 1 package frozen edamame or 1/2 cup frozen peas, thawed 225 gr. small or medium-sized raw shrimp olive oil salt and freshly ground black pepper 1 cup chicken broth or stock, unsalted or reduced sodium preferred 230 gr. vermicelli or other thin pasta, broken into5 cm pieces 1 red bell pepper, chopped 1 medium yellow onion, chopped 1 tablespoon minced garlic 1 teaspoon sweet paprika 1/4 cup dry white wine Parmesan cheese (optional) Method Do ahead Cook the edamame according to package directions, this can be done a day ahead, storing cooked edamame in the shells in the fridge. An hour or so before cooking the, shell 1/2 cup of edamame beans and set aside. Peel and devein the shrimp. If you wish to use the shells to flavor your stock, they add a nice extra to the finished dish, heat a tablespoon of olive oil in a medium saucepan. Add the shrimp shells, toss to coat with oil and cook, stirring occasionally, for 2 - 3'. Add chicken stock and 1 cup water. Bring to a boil over medium-high heat, reduce heat and simmer, stirring occasionally, for 6 - 7'. Remove from heat and let cool slightly, then pour through a fine mesh strainer into a large measuring cup, pressing gently on the shells with the back of a spoon to release more liquid. Add enough water to bring liquid back to 2 cups and set aside. You can do this as you prep your vegetables or a little before. Cook the dish. Heat 2 tablespoons of oil in a large nonstick sauté pan or deep skillet over medium flame. Season shrimp with salt and pepper and quickly sauté, about 2' per side. Don’t worry if they haven’t cooked completely through, you’ll finish them later with the pasta. Transfer to a bowl and set aside. Drizzle a little more oil in the pan and add the broken pasta. Carefully stir it to coat with oil and cook until nicely golden brown, stirring almost constantly, about 6 - 8', watch closely, it can go from nothing to burnt quickly. Transfer to a large bowl with a spatula or other slotted tool. Wipe skillet clean with paper towel. Add 2 more tablespoons of oil and sweat bell pepper and onion until softening, stirring frequently to avoid browning, 5 - 7', reduce heat if onion begins to brown. Season with a little salt and a generous grind of pepper. Stir in garlic and paprika and cook until fragrant, about 45". Add wine and cook until almost evaporated, scraping up any browned bits. Reduce heat to medium-low and add pasta to pan along with 1/2 cup of broth. Cook, stirring, until broth is mostly absorbed into pasta. Add another 1/2 cup and repeat. Add the remaining cup of broth and continue cooking, stirring frequently to coat pasta. The pasta will seem to resist softening, alarmingly so as the broth level reduces, don’t worry. At about 8 - 10' in of total cooking time, it will start to relax. And even any errant strands that fail to totally soften won’t have that raw pasta taste, thanks to the toasting, instead, they’ll have a nice, delicious crunch. When pasta has cooked for about 6 - 8', stir in the edamame and nestle the shrimp into the pasta, if you’re substituting peas, add them when you add the last of the broth to give them time to cook. Stir occasionally and start tasting noodles at 10' for doneness. Adjust seasonings and serve in shallow pasta bowls, arranging the shrimp on top. Top with freshly grated Parmesan, if desired, and serve. Source: https://www.csmonitor.com/
Ingredients 280 gr. dried pasta 115 gr. diced pancetta 1 tablespoon chopped fresh sage, plus several large leaves 115 gr. roasted chestnuts, chopped 2 cloves garlic, minced 1 cup white wine 1 cup heavy cream Salt and pepper to taste Parmesan cheese Method Cook the pasta in a large pot of salted boiling water, according to package instructions. Drain the pasta in a colander. While the pasta is cooking, sauté the pancetta in a sauté pan, large enough to hold the pasta, over medium heat until it is cooked through and crispy. Use a slotted spoon to remove the pancetta to a plate lined with paper towels to drain. Drop a few sage leaves into the hot drippings and fry until deep green then remove to the paper towels. Drop the chopped chestnuts into the drippings and sauté until they are a deep tan color, smell nice and nutty and start to crisp up, about 5'. Remove with the slotted spoon to the paper towels. Turn the heat off under the pan and let the drippings cool for a minute. Drop the garlic in the pan for just a minute (don’t let it burn or turn dark), then pour in the wine. Turn the heat on high and bring the wine to a boil. Sprinkle in about 3/4 of the tablespoon of the chopped sage. Cook until the wine is reduced by half and is thickened and syrupy, about 5'. Add the cream, lower the heat to medium and simmer until heated through and slightly thickened. Add the drained pasta to the sauce in the pan and toss to coat, stir in the pancetta, chestnuts and remaining chopped fresh sage. Season to taste with salt and pepper. Serve immediately, with parmesan cheese grated over the top. Source: https://www.csmonitor.com/