Ingredients 1000 gr. fillet of beef , trimmed 500 gr. ripe tomatoes , mixed colours if possible ½ a red cabbage ½ a white cabbage 1 red onion 1 cucumber 2 lemons extra virgin olive oil sea salt and freshly ground black pepper olive oil For the marinade 10 uda pods 400 gr. salted roasted peanuts 1 teaspoon freshly ground black pepper 1 teaspoon onion granules 1 teaspoon garlic granules 1 teaspoon ground ginger 1 teaspoon freshly ground white pepper 1 teaspoon paprika 1 teaspoon chilli powder 1 teaspoon cayenne pepper 1 organic fish or chicken stock cube 1 onion 4 cloves of garlic 1 thumb-sized piece of ginger 1 fresh green chilli 1 fresh Scotch bonnet 1 green pepper 1 spring onion Method Around 1 hour before you start, soak 32 wooden skewers in plenty of cold water. Very finely slice the beef, flatten slightly with the flat side of your knife, then place on a plate. Cover and place in the fridge until needed. Marinade Bash the uda pods in a pestle and mortar. Remove and discard the seeds, then place the pods into a liquidiser with the peanuts and spices. Crumble in the stock cube, then blitz for 5 - 10' to a rough powder, stopping and stirring the mixture from time to time. Transfer the ground spices to a large bowl. Peel and roughly chop the onion, garlic and ginger. Trim and deseed the chillies and pepper, then roughly chop. Trim and roughly chop the spring onion. Add it all to the liquidiser and blitz until smooth. Transfer the mixture to the ground spices and stir well. Turn the beef in the marinade until well coated, then thread 4 to 5 slices onto each soaked skewer. Place on a tray, cover and pop in the fridge to marinate for around 3 hours. Salad Finely slice the tomatoes, then trim and finely shred the cabbage. Peel and finely slice the onion, then finely slice the cucumber. Place into a large bowl with a squeeze of lemon juice, a drizzle of extra virgin olive oil and a pinch of salt and pepper. Preheat a large griddle pan over a medium-high heat. Drizzle the skewers with a little olive oil, then place on the griddle for 1 - 2', or until beautifully gnarly and golden, turning regularly. Drizzle over a little extra virgin olive oil, then serve with the salad and extra lemon wedges for squeezing over. Tip Uda pods add a lovely sharp, peppery taste to dishes and are used a lot in West African cooking. If you can’t get hold of them, Szechuan peppercorns are similar in flavour. Source: https://www.jamieoliver.com/
Ingredients 600 gr. piece of rib-eye steak, ideally 5 cm thick, fat removed 4 sprigs of fresh rosemary 4 cloves of garlic 350 gr. mixed mushrooms 600 gr. quality white beans Method Place a large non-stick frying pan on a medium-high heat. Rub the steak all over with a pinch of sea salt and black pepper, then sear on all sides for 10' in total, so you achieve good colour on the outside but keep it medium rare in the middle, or cook to your liking, turning regularly with tongs. Meanwhile, strip the rosemary leaves off the sprigs, peel and finely slice the garlic, and tear up any larger mushrooms. When the steak’s done, remove to a plate and cover with tin foil. Reduce the heat under the pan to medium, and crisp up the rosemary for 30", then add the garlic and mushrooms and cook for 8', or until golden, tossing regularly. Pour in the beans and their juice, add 1 tablespoon of red wine vinegar and simmer for 5', then season to perfection. Sit the steak on top and pour over any resting juices. Slice and serve at the table, finishing with a little extra virgin olive oil, if you like. Source: https://www.jamieoliver.com/
Ingredients 400 gr. lean minced beef 8 heaped teaspoons green pesto 400 gr. tin of plum tomatoes 125 gr. ball of mozzarella 4 soft burger buns Method Use your clean hands to scrunch the minced beef with half the pesto and a pinch of sea salt and black pepper. Split into 12 pieces and, with wet hands, roll into balls. Brown the balls all over in a non-stick frying pan on a high heat with 1 tablespoon of olive oil, shaking the pan regularly. Once the balls are golden & gnarly, pour in the tomatoes, breaking them up with a wooden spoon, along with a quarter of a tin’s worth of water. Bring to the boil, slice the mozzarella and lay over the balls, pop the lid on and leave to thicken for 5' on a medium heat. Meanwhile, warm your buns in a large dry non-stick frying pan or in the oven on a low heat. Split each bun and spread 1 heaped teaspoon of pesto inside. Divvy up the balls and mozzarella with a little sauce, serving the rest on the side for dunking. Source: https://www.jamieoliver.com/
Ingredients 1000 gr. piece of beef chuck , sinew removed olive oil 2 red onions 2 carrots 2 cloves of garlic 2 sticks of celery 1 bulb of fennel 15 gr. fresh rosemary 15 gr. fresh sage 250 ml Chianti red wine 2 tablespoons tomato purée 1.5 litres organic meat or veg stock Method Place the meat in a fairly snug-fitting casserole pan on a medium-low heat with 2 tablespoons of oil, turning with tongs, while you peel the onions, carrots and garlic, trim the celery and fennel, then roughly chop it all to make a soffritto. Stir into the pan, tie the rosemary and sage together and add, then season with sea salt and black pepper. Cook for 20 - 30', or until starting to caramelize, stirring the veg and turning the meat occasionally. Turn the heat up to high, pour in the wine, stir in the tomato purée, and let the wine cook away. Pour in the stock, bring to the boil, then place a double layer of scrunched-up wet greaseproof paper on the surface. Reduce to a low heat and cook for around 3 hours, or until the meat is meltingly tender, turning and basting occasionally. Season to perfection. Lift the meat out on to a board, carve it into thin slices, and spoon over enough of that incredible sauce to keep the meat nice and juicy. Toss the rest of the sauce, reduce on the hob if needed, with freshly cooked tagliatelle, and finely grate over a little Parmesan, to serve. Source: https://www.jamieoliver.com/
Ingredients 200 gr. baby new potatoes 240 gr. skinless pollock fillets 4 slices of higher-welfare Parma ham 125 gr. ripe cherry tomatoes , on the vine olive oil Method Preheat the oven to 190 ºC. Parboil the potatoes for 5' in salted boiling water, drain and steam dry. Season the fish with sea salt and black pepper, then wrap in ham. Place in a baking dish with the tomatoes and potatoes. Season again and drizzle with oil. Bake in the oven for 12 - 18', depending on the thickness of the fillets. Check the fish with a skewer and cook for another minute or so if it’s not done. 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 4000 - 5000 gr./1 large goose, halved lengthways by your butcher 6 cm piece of ginger 6 large sticks of cinnamon 6 star anise 2 teaspoons whole cloves olive oil 2 oranges red wine vinegar Method Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180 °C. Peel and finely slice the ginger, then, keeping everything quite coarse, lightly crush it in a pestle and mortar with the cinnamon sticks, star anise, cloves and a good pinch of sea salt and black pepper. Rub into the skin of the goose halves, then put both halves skin side up in your biggest deep-sided roasting tray and drizzle with a little oil. Roast for 3 hours, depending on the size of your goose, basting every hour. After the goose has been in for 2 hours, slice the oranges and carefully add to the tray. The goose is cooked when the leg meat falls easily off the bone. Now you’ve got two choices. Option 1 Leave it to rest, covered, for 30', then serve up while it’s hot and crispy-skinned, in which case simply remove the meat to a board, shred the leg meat and slice the breast. Pour all the fat into a jar, cool, and place in the fridge for tasty cooking another day, such roast potatoes. Stir a good swig of vinegar into the tray to pick up all the sticky goodness from the base, then drizzle over your meat. Serve with spuds, veg and all the usual trimmings. Option 2 Let everything cool in the tray, then place it in the fridge for up to 2 days, with the goose submerged and protected in its own fat, ready to reheat when you need it, getting you ahead of the game and saving you time and oven space another day. To reheat, put the whole tray back in a preheated oven at 180 °C and let the goose crisp up for around 30', or until hot through, then shred, slice and serve as above. Source: 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 1 fresh red chilli 4 ripe plum tomatoes extra virgin olive oil 400 gr. chickpeas ½ a lemon 3 medium quality iberico chorizo sausages 4 bread rolls 1 handful of wild rocket Method Trim and finely slice the chilli. Deseed and dice the tomatoes, then mix with most of the chilli and a lug of oil. Season with a pinch of sea salt. Place a pan on a medium-high heat. Drain and rinse the chickpeas, then tip into the pan, stirring until warmed through. Season with salt and black pepper, then finely grate in half the lemon zest, and drizzle over a lug of oil. Tip the chickpeas into a food processor and pulse until smooth, or mash by hand, then stir in the tomato mixture. Preheat a griddle pan to high. Slice the chorizo at an angle, about 5 mm thick, then griddle for 3 - 5', or until charred around the edges. Halve the rolls and fill with the chickpea mixture and grilled chorizo. Add the rocket leaves and sprinkle with the remaining chilli slices, then tuck in. 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/