Ingredients 1 small handful of dried porcini 2 sticks of celery 2 red onions 2 cloves of garlic olive oil 150 gr. risotto rice or pearl barley 100 ml white wine 500 ml hot organic vegetable stock 200 gr. mixed wild mushrooms 100 gr. pistachios 100 gr. almonds 125 gr. vegetarian Cheddar cheese , omit to make vegan nut roast 1 fresh red chilli 1 lemon 2 sprigs of fresh sage 2 sprigs of fresh rosemary 2 sprigs of fresh thyme 2 large free-range eggs , omit to make vegan nut roast 1 handful of sourdough or ciabatta breadcrumbs 2 tablespoons soft light brown sugar 200 gr. fresh cranberries Method Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic. Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion, and cook for 10', until soft and sweet, then add the garlic and cook for another 1-2'. Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed. Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan. Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20'. Stir as much as you can, this is what will make it creamy. Once the rice is al dente transfer to a bowl to cool. Preheat the oven to 190 ºC. Fry the wild mushrooms in a little oil over a medium heat for 5 - 10', until they are just starting to crisp. Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor. Coarsely grate the cheddar, finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves. In a small bowl, beat the eggs. Add the breadcrumbs, cheddar, chilli, lemon zest, eggs and chopped herbs, season to the rissoto and mix well. Butter a 20 cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 - 2', then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon. Cover with foil and bake for 45', then remove the foil and cook for a further 15', when is ready remove it from the oven and leave to settle for 10'. Flip the whole lot over, then carefully lift the tin off. Source: https://www.jamieoliver.com/
Ingredients Biscuit base 75 gr. unsalted butter , plus extra for greasing 300 gr. dark chocolate biscuits Filling 850 gr. dark cherries in syrup 2 clementines 350 gr. caster sugar 6 large free-range eggs 400 ml double cream 560 gr. Philadelphia plain cream cheese 2 teaspoons vanilla extract Topping 200 gr. dark chocolate 70% cocoa solids, plus extra for serving 1 dash of double cream 50 gr. unsalted butter 1 clementine Method Preheat the oven to 180 ºC. Grease the sides and line the base of a deep 23 cm loose-bottomed cake tin. To make the biscuit base, melt the butter in a pan over a low heat. Blitz the biscuits in a food processor until they resemble fine crumbs, then add to the melted butter. Mix well to coat the crumbs, then tip into the prepared cake tin, spreading it out evenly. Place in the hot oven for 10', or until darker in colour, then remove and leave to cool. Meanwhile, to make the filling, add the tinned cherries and their syrup, the clementine zest and juice and 150 gr. of sugar to a pan over a medium heat. Cook for around 20', or until reduced to a syrupy consistency. Leave to cool and set aside. Separate the egg yolks and whites into 2 separate bowls. Add the remaining 200 gr. of sugar to the yolks, then use an electric whisk to beat for 5 - 7', or until pale and fluffy. Whisk the egg whites until stiff peaks form. Place the cream, cream cheese and vanilla extract into a third bowl and beat into soft peaks. Fold the egg yolk mixture into the cream cheese mixture and gently fold through the egg whites. Spoon the mixture onto the biscuit base, then gently swirl through the cherry syrup. Place the cheesecake in the freezer to set overnight. When you’re nearly ready to serve, make the chocolate glaze topping. Place a medium heatproof bowl over a pan of simmering water, then add the dark chocolate, cream and butter. Allow to melt, stirring occasionally. Remove the cheesecake from the tin and place on a cake stand. Pour over the chocolate glaze, then decorate with some gratings of dark chocolate and clementine zest. Serve with a gold leaf and sparklers to make it extra special. Source: https://www.jamieoliver.com/
Ingredients 375 gr. pre-rolled shortcrust pastry 3 large free-range eggs 150 ml single cream 50 gr. Cheddar cheese 100 gr. cooked higher-welfare ham 50 gr. stilton a few sprigs of fresh sage Method Preheat the oven to 180 ºC. Line a 20 cm tart tin with the pastry, prick with a fork and place in the freezer for an hour. Line the tart case with greaseproof paper and fill with baking beans or rice. Blind bake in the oven for 15'. Remove the paper and beans and bake for a further 5'. In a large bowl, beat the eggs with the cream. Coarsely grate and sprinkle in the Cheddar and shred in the ham. Crumble in the stilton, snip in the sage leaves and season with some black pepper. Mix all together with a fork, and carefully pour into the pastry case. Place back in the oven and bake for a further 25' until golden. Source: https://www.jamieoliver.com/
Ingredients Pastry 150 gr. plain flour 40 gr. cocoa 25 gr. icing sugar 120 gr. unsalted butter 1 large free-range egg yolk Filling 300 gr. caster sugar 60 ml runny honey 300 ml double cream 45 gr. unsalted butter Nut brittle 50 gr. blanched hazelnuts 100 gr. caster sugar Spun sugar 100 gr. caster sugar 1/2 tablespoon glucose syrup Method Pastry Sift the flour, cocoa and icing sugar into a bowl. Rub in the butter until it resembles fine breadcrumbs and stir in a pinch of sea salt. Stir in the egg yolk and 45 ml water, then bring together into a dough, add more flour if necessary. Wrap in clingfilm and leave to rest in the fridge for 30'. Preheat the oven to 190 ºC. Line a 25 cm fluted tart tin with the pastry, pressing into the sides. Line with baking paper and fill with baking beads or rice. Set on a baking sheet and rest in the fridge for 30'. Transfer the tin to the oven on the baking sheet for 15'. Roast the nuts for the brittle at the same time, until they are a golden brown. Remove the baking paper and beads or rice. Return the pastry to the oven for 5', or until the base has cooked through. Filling Place the sugar and honey into a pan and set over a medium heat. Once the sugar begins to melt, swirl in circular motions to start the caramel until it’s golden. Remove from the heat, whisk in the cream and butter. Place back onto the heat and whisk until the caramel turns golden brown. Remove and pour into the tart case, then set aside. Nut brittle Line a baking tray with baking paper. Put the sugar in a pan with the thermometer and set over a medium heat. Have your roasted hazelnuts ready. When the sugar starts to gently bubble at the edges, tilt the pan to ensure the sugar melts evenly. Before long, about 3', all of it will be melted. When it gets to 150 ºC, remove the pan from the heat and swirl in the hazelnuts, do not stir with a spoon. Quickly pour it onto the tray and leave to aside. When the nut brittle is cool, chop or blitz in a processor to small pieces. Sprinkle the pieces of brittle over the top of the finished tart. To decorate with spun sugar, heat the sugar and glucose with 50ml water in the same pan, over a medium heat. Allow the sugar to melt, stir for even texture. Heat for 8 - 10', until 150 ºC, then remove and quickly place into an ice bath to stop the process and set aside. Take two forks and pull the sugar out, twirling the forks to make long strands into nests. Alternatively, place a piece of baking paper on your countertop. While holding a long metal spoon with one hand over the paper, pull the sugar from the pan and quickly flick it back and forth over the long spoon, allowing the sugar to form long thin strands, which you can gather. Use these to decorate the top of the tart. Source: https://www.jamieoliver.com/
400 gr. squash olive oil 1 red onion 2 cloves of garlic 50 gr. dried apricots 50 gr. sour cherries or cranberries 2 tesapoons cumin seeds 2 teaspoons coriander seeds 1 lemon 15 gr. fresh coriander 200 gr. tinned or vacuum-packed chestnuts ½ teaspoon ground turmeric 1 teaspoon ground cinnamon 100 gr. shelled pistachios 100 gr. almonds 100 gr. cooked quinoa or brown rice 2 medium free-range eggs, or to make it vegan, 2 tablespoons of chia seeds mixed with 6 tablespoons of water and left to soak 1 pomegranate Tomato sauce 2 cloves of garlic 1 small onion 2 fresh red chillies 1 stick of cinnamon ½ a bunch of fresh thyme 1 pinch of turmeric 800 gr. quality plum tomatoes 1 tablespoon balsamic vinegar Feta 200 gr. feta cheese , optional 1 lemon , optional 1 teaspoon coriander seeds , optional Method Preheat the oven to 180 °C. Grease a 24 cm loose-bottomed tart tin with a little olive oil. Peel, deseed and chop the squash into 1cm chunks, then toss onto a baking tray with a drizzle of oil, sea salt and black pepper, roast for 20 - 25'. Peel and roughly chop the onion and garlic, and roughly chop the apricots and cranberries. Bash the cumin and coriander seeds, and zest the lemon. Pick and roughly chop the coriander, then roughly chop the chestnuts. In a frying pan over a medium heat, cook the onion in a little oil for 10' or until soft and sweet. Add the garlic and cook for another minute or so, until beginning to soften, then add all the spices and a little more oil. Cook for a couple more minutes, until it’s all smelling great. Remove from the heat and set aside. Blitz the pistachios and almonds until they’re ground to a coarse powder with a little texture. Tip into a bowl with the quinoa or rice and dried fruit, then add the lemon zest, coriander and chestnuts. Beat and stir in the eggs, or chia seed mix, and the onion. Take the squash out of the oven and mash half of it with the back of a fork, leaving the other half in chunks, then stir this into the mixture too. Pile the lot into the prepared tin and press down to flatten. Cook in the oven for 45 - 50', or until set. While it’s cooking, make the tomato sauce. Peel and chop the garlic and onion. Place a large saucepan over a medium heat. Prick the chillies and add to the pan with a little oil, the cinnamon stick, sprigs of thyme, garlic, onion and turmeric. Cook for a minute or two, then add the plum tomatoes. Fill the tin with water and pour that in too, stirring to break up the tomatoes. Season with salt, stir through the balsamic vinegar and bring to the boil, reduce the heat and simmer for 20'. If using feta Place it in a bowl, zest over the lemon, add the coriander seeds, some black pepper and a good drizzle of oil and leave it to marinate. Once the sauce is thick and glossy, pick out the chilli, cinnamon and thyme. Take the nut roast out of the oven, then carefully remove it from the tin and place it on a serving platter. Scatter the loaf with the feta, if using, and the pomegranate seeds. Serve with the sauce in a side bowl. Source: https://www.jamieoliver.com/
Ingredients 2500 gr. 4-bone higher-welfare veal rack , trimmed of most of its fat and bones cleaned olive oil 2 tablespoons Dijon mustard 5 gr. dried porcini 50 gr. wholemeal bread 70 gr. vacuum packed chestnuts 3 sprigs of fresh sage Cumberland sauce 1 orange 4 tablespoons port 4 tablespoons redcurrant jelly 1 teaspoon English mustard Method Preheat the oven to 180 ºC. Remove the veal rack from the fridge and allow to come up to room temperature. Place a large frying pan over a high heat. Rub the veal all over with oil and a pinch each of sea salt and black pepper. Place it in the pan and sear all over for 3 - 4', until golden brown. Transfer the veal to the baking tray and brush the top with the mustard. Place the porcini in a small bowl, cover with boiling water and leave for a couple of minutes for the mushrooms to rehydrate and soften. Pick the sage leaves. In a food processor, add the porcini, bread, chestnuts, sage, a pinch of salt and pepper and a decent splash of oil. Pulse until it all comes together to form a coarse paste. Spoon the chestnut crust onto the veal and pat it down firmly. Place the rack in the oven for 70 - 80'. Remove from the oven and leave to rest for at least 30'. While the veal is resting, make the sauce. Squeeze the orange juice into a saucepan and combine with the remaining ingredients, plus any cooking juices from the veal pan. Place over a low heat, stirring, until smooth and combined. Season the sauce to taste and serve with the veal rack and some steamed winter greens. Source: https://www.jamieoliver.com/
Ingredients 6 large free-range egg whites 360 gr. white caster sugar quality white chocolate Rhubarb & strawberry compote 400 gr. rhubarb 400 gr. strawberries 1 vanilla pod 50 gr. white caster sugar or more if needed Vanilla cream 300 ml double cream 1 tablespoon white caster sugar 1 vanilla pod or ½ teaspoon vanilla extract Method For the compote, trim and cut the rhubarb into 2 cm chunks, then hull and halve the strawberries. Place all the compote ingredients in a pan with a dash of water and cook over a low heat until the fruit is soft. Allow to cool. Preheat the oven to 150 °C and line a baking tray with greaseproof paper. Meanwhile, put the egg whites and sugar in a pan and gently heat, stirring constantly until the sugar dissolves. Pour into a mixing bowl and whisk till you have soft peaks. Spoon onto the greaseproof paper in 8 mini pavlovas and bake for 40 - 45' until crunchy on the outside and soft inside. For the vanilla cream, whisk all the ingredients until the cream has increased in volume and keeps its shape. Assemble the pavlova by dolloping the cream on the meringue, followed by some fruit. To finish, shave or grate over white chocolate. Source: https://www.jamieoliver.com/
Ingredients 1 leek 750 gr. carrots 4 cloves of garlic 25 gr. toasted almonds , plus extra to serve a few sprigs of fresh dill 50 gr. feta cheese 2 tablespoons olive oil , plus a drizzle extra 1 teaspoon cumin seeds 8 big savoy cabbage leaves Method Preheat the oven to 180 ºC. Trim and finely chop the leek, chop the carrots, and peel and finely chop the garlic. Chop the almonds, plus a few extra to serve, then toast until golden. Pick the dill, then cube the feta. Heat the oil in a pan over a low-medium heat, and sauté the leek and carrots for a few minutes. Add the garlic, cumin seeds and a splash of water, season, then cover and gently cook until the veg is soft, about 5'. Stir often, adding water if it catches. Blanch the cabbage leaves in boiling salted water for 2 - 3', drain and lay out on a board. Fold most of the almonds, the dill and feta into the veg mix, then spoon 3 tablespoons into the centre of each leaf. Roll up and place, seam-side down, in a baking dish. Drizzle with oil, cover and bake for 15'. Serve with a the reserved almonds on top. Source: https://www.jamieoliver.com/
Ingredients 1 bulb of garlic ½ a bunch of fresh thyme olive oil 1800 gr. free-range chicken 1 lemon 2000 gr. duck 1 stick of cinnamon ½ a bunch of fresh sage 4 bulbs of fennel 6 red onions 8 sturdy sprigs of fresh rosemary 2 pigeons 2 partridges 2 quails 500 gr. quality sausages , in one string 1 handful of fresh bay leaves 1 tablespoon plain flour 150 ml Chianti , or other red wine 400 gr. tin of quality plum tomatoes 300 ml organic chicken stock Gremolata ½ a bunch of fresh flat-leaf parsley 2 cloves of garlic 1 lemon Polenta 250 gr. polenta 100 gr. unsalted butter 150 gr. Parmesan cheese Method Preheat the oven to full whack. Peel and add 3 cloves of garlic to a pestle and mortar, pick in half the thyme leaves and bash well with a good splash of oil and a good pinch of sea salt and black pepper. Rub the paste all over the chicken, making sure to get into all the nooks and crannies. Halve the lemon and place in the chicken cavity along with the remaining thyme sprigs. Season the duck all over, rub in a good drizzle of oil, then finely grate over half the cinnamon stick. Place the remaining stick in the cavity along with the sage. Place the chicken and duck on the top shelf of the hot oven, directly onto the bars. Reserving the fronds, trim and halve the fennel, then add to a large roasting tray with the whole, unpeeled onions and garlic bulb. Place on the shelf underneath the birds. Turn the oven temperature down to 180 ºC and cook for 80' or until the chicken is tender and the juices run clear when pierced. Pick the leaves from 2 rosemary sprigs into the pestle and mortar, then bash and bruise with a good splash of oil. Season the pigeons, partridges and quails all over with salt and pepper and drizzle with the rosemary oil. Gently untwist the links between the sausages and push the meat along to make one long sausage. Start by curling one end in, then twirl the sausage round itself in a spiral until you have one big circle of sausage. Place a few bay leaves in between the spirals. Sharpen the ends of the rosemary sprigs, then use them to skewer and secure the sausages in place. Drizzle with oil. Once cooked, remove the chicken to a plate, cover with tin foil and a clean tea towel, then leave to rest. Place the small birds directly on the oven shelf next to the duck. Place the sausage wheel on top of the roasting vegetables, then cook along with the birds for 30', or until the birds are tender and cooked through. Gremolata Pick and finely chop the parsley leaves, peel and finely chop the garlic, then place into a bowl with the reserved fennel fronds. Finely grate over the lemon zest and add a squeeze of lemon juice. Once cooked, remove the birds from the oven and leave to rest. Move the roasting tray to the top of the oven and cook for a further 15'. Polenta Bring 1.1 litres of water to the boil in a large pan. Once boiling, gradually add the polenta, whisking continuously until combined. Continue to stir over the heat for 15 - 20', or until oozy, thickened and smooth. Place the cooked veggies on a plate, then skim away and discard the fat from the tray. Pop the tray on a medium heat on the hob, stir in the flour for 1 minute, then pour in the chianti. Scrape up all that lovely goodness from the bottom of the tray, then add the plum tomatoes, any resting juices from the chicken and the stock. Bring to the boil, then reduce to a simmer for 5', or until thickened and reduced to a lovely gravy. Stir the butter into the polenta and finely grate in the Parmesan, adding a little water to loosen, if needed. Carve up the birds and slice the sausage, squeeze the onions and garlic out of their skins, then serve it all up on a board with the polenta. Scatter the gremolata on top and serve the gravy and some steamed greens on the side. Source: https://www.jamieoliver.com/
Ingredients Dough 1000 gr. type 00 flour, plus extra for dusting 7 gr. sachet of dried yeast or 5 gr. fresh yeast 1 tablespoon caster sugar Homemade nutella filling 350 gr. hazelnuts 100 gr. golden caster sugar 450 gr. quality dark chocolate 70% 225 ml double cream 150 gr. unsalted butter, at room temperature Method Dough Preheat the oven to 200 ºC. To make the dough, sieve the flour and 1 big pinch of fine sea salt onto a clean work surface, then make a well in the middle. Combine the yeast, sugar and 650 ml of tepid water in a jug, leave for a few minutes until it starts to froth, then pour into the well. Using a fork, gradually bring the flour in from the sides and swirl it into the liquid. Keep mixing and incorporating the flour until it comes together into a rough dough. With clean, flour-dusted hands, work the rest of the flour into the dough, then knead until it forms a smooth, springy and slightly wet dough. Place into a large flour-dusted bowl, dust with a little more flour, then cover the bowl with a damp cloth. Leave in a warm place for about 1 hour, or until doubled in size. Filling Spread the hazelnuts out on a baking tray, then place in the oven for 10', or until golden. Leave to cool completely. Reserving a small handful of the toasted nuts, place the rest into a food processor with the sugar, then blitz to a fairly smooth paste. Snap the chocolate into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat, stir until melted. Add the cream and 100 gr. of butter, then stir until smooth and combined. Fold in 1 big pinch of sea salt and the hazelnut paste. Knock back the risen dough, then divide into 14 portions. On a flour-dusted surface, roll each portion out into rough 16 cm rounds. Spoon 1 heaped tablespoon of the chocolate mixture onto one side of each pastry round, then fold the pastry over the filling into a half-moon shape, crimping the edges to seal, they should look like Cornish pasties. Melt a small knob of the remaining butter in a large frying pan on a medium-low heat, then add as many calzones as will fit, being careful not to break or pierce them. Cook for 8 - 10', or until golden and crisp, turning halfway. Roughly chop or bash the reserved toasted nuts. Slice the calzones into wedges or halves, if you like, then serve straightaway with a few toasted hazelnuts scattered on top. If you have any leftover chocolate, melt it and drizzle on top. Source: https://www.jamieoliver.com/