Ingredients 250 gr. plain flour , plus 1 tablespoon 1 teaspoon baking powder 125 gr. granulated sugar 125 gr. lard 8 large free-range eggs 375 ml milk 1 lemon 75 gr. caster sugar 25 gr. cornflour 1 knob of butter , for greasing 10 teaspoon gianduja Method Pastry Place the flour, baking powder, granulated sugar, 1 pinch of fine sea salt and the lard in an electric mixer with the paddle attachment, and mix on a low speed until the mixture resembles large breadcrumbs. Separate 7 of the eggs and add 1 of the egg yolks to the mixer and mix until just combined. Repeat with 2 more egg yolks. As soon as it forms a ball, cut it in half and flatten into two discs. If the pastry doesn’t come together, add a dash of milk. Wrap both in clingfilm and chill in the fridge for at least half an hour while you make the cream filling. Pour the milk into a heavy-bottom pan and place over a low heat. Add a few thick strips of lemon rind and leave to infuse while you prepare the other ingredients, removing the pan from the heat just before the milk starts to boil. Meanwhile whisk the remaining 4 egg yolks in a large bowl with the caster sugar until pale and fluffy. Beat in the cornflour and the extra tablespoon of flour until smooth. As the milk reaches just before the boil, slowly pour it over the eggs, whisking continuously so the eggs don’t scramble, to make a custard. Once it’s smooth, pour it back into the pan and warm over a medium heat to thicken, whisking all the time, don’t let it boil. Once it has thickened, strain it into a bowl, discarding the lemon rind, and place a layer of clingfilm directly on the top of the custard, to stop it forming a skin. Leave it to cool, then place in the fridge until cold. Preheat the oven to 190 ºC. Grease 10 oval pastry moulds or a 10-hole muffin tray. Take one of the pastry discs out of the fridge and roll it out until it’s slightly thicker than a 1€ coin. Drape the pastry over the moulds or the tray and gently push the pastry into the moulds. Roll the rolling pin over the top to cut away the excess and remove it. You could also cut 8,5 cm-diameter circles with a cutter, or using a jam jar as a guide. Scoop 1 teaspoon of gianduja into the bottom of each pastry case. Place the custard into a piping bag and pipe enough into each mould so it sits just below the edge of the pastry. Take the remaining pastry disc out of the fridge, roll it out so it’s a little thinner than the one before, and drape it over the moulds. Using your hands, gently press the top layer of pastry into the edges of the pastry base to seal the two together. Beat the remaining egg, then brush the top and bake for 15 - 20', or until golden on top. Leave to cool in the tins for 10' and serve. Source: https://www.jamieoliver.com/
Ingredients 2 cloves of garlic 2 onions 400 gr. chestnut mushrooms 15 gr. fresh flat-leaf parsley olive oil 1 heaped tablespoon plain flour 200 ml double cream 750 ml organic chicken stock 1 lemon 1 whole nutmeg , for grating 500 gr. free-range cooked chicken 200 gr. long grain rice 1 bunch of fresh dill 4 hard-boiled eggs Cream cheese pastry 125 gr. unsalted butter at room temperature 125 gr. cream cheese 2 large free-range eggs 200 gr. plain flour 2 teaspoons baking powder Method Pastry Beat the butter and cream cheese in a mixer with the paddle attachment. Separate one of the eggs, then add the yolk to the mixer and mix until thoroughly combined. In a separate bowl, stir together the flour and baking powder with 1 teaspoon of sea salt. Add it to the butter mix in a few stages, keeping it on a low speed until you have a smooth dough. Wrap it in clingfilm and chill in the fridge for about 30' while you make the filling. Peel and finely slice the garlic, onions and mushrooms. Pick and finely chop the parsley. Put a lug of oil in a pan over a medium heat and fry the garlic and onions for 5', or until they start to colour. Add the mushrooms and fry for another 5'. Stir in the flour, then pour in the cream and 250 ml of the chicken stock, and gently bring to the boil. Reduce the heat and simmer for a few minutes to thicken. Stir in the chopped parsley, half the lemon juice and a good grating of nutmeg, season well, then shred and add the chicken. Pop the rice in a pan with the rest of the chicken stock and bring to the boil. Then cover with a lid, reduce it to a simmer and cook for around 15', or until the rice has absorbed all the stock. Remove from the heat and fluff a little with a fork. Pick and finely chop the dill. Peel the hard-boiled eggs, chop them very finely, then mix them in a bowl with the dill. Assembly In the bottom of a 24 cm pie dish, spread out a third of the rice, so it’s evenly covered. Layer on half of the chicken mixture, and top with half the egg mix. Repeat the process, finishing with the remaining rice. Preheat the oven to 180 ºC. On a floured surface, roll out the dough to the thickness of a £1 coin, so it will generously cover the pie. Place it on top and crimp the edges to seal. Cut a little cross into the top, making sure there’s a hole for steam to escape. Use any leftover pastry to make decorations for the top. Beat the remaining egg together, then brush over the top and pop it in the oven for 25 - 30', or until the pastry is golden and the filling heated through.
Ingredients 2 red onions 2 cloves of garlic 1 bunch of fresh flat-leaf parsley olive oil 850 gr. lamb neck fillet , cut into 2 - 3 cm pieces 2½ teaspoons ground cumin 1½ heaped teaspoons ground coriander 1 organic lamb or beef stock cube 500 gr. white basmati rice 25 gr. unsalted butter 1 large free-range egg 250 ml natural yoghurt , plus extra to serve 1 lemon 1 handful of pomegranate seeds Method Peel and finely slice the onions and garlic, then pick and finely chop the parsley. Heat 1 splash of oil in a pan over a medium heat, then add the onions and sauté for 10', or until soft and sticky. Add the lamb and cook for 5 - 8', or until lightly browned, stirring in the cumin, coriander and garlic for the last 2'. Put the stock cube into the pan along with enough boiling water to just cover the meat. Bring to the boil, season and reduce to a simmer. Cover with a lid and cook for 90', or until the meat is tender. Now remove the lid and boil away most of the cooking liquid, until you have a thick gravy, then stir in half of the parsley (saving the rest to serve) and season. Rice. Place a large pan of salted water over a medium heat and bring to the boil. Wash the rice under cold running water until the water runs clear, then add it to the pan. Simmer for 6 - 7', until it’s almost cooked but the grains still have some bite. Drain in a colander and cool under cold running water. Allow the rice to drain completely. In a bowl, mix together the yoghurt, egg and lemon juice and season well. Set aside a quarter of the yoghurt mixture, then stir the rest of it into half of the cooked rice. Preheat the oven to 190 ºC. In a large, heavy-based iron pot or casserole dish, melt the butter over a medium heat, brushing some up the sides of the pan. Pack the yoghurty rice into the base of the pan in one layer, then spread the lamb on top in another even layer. Mix the remaining rice with the leftover yoghurt mix, then use it to top the lamb. Cover with the lid or a layer of well-sealed foil. Bake in the oven for 60', then remove the lid and bake for a further 45 -60', or until you can see a dark golden crust all around the edge of the rice. When your dish is cooked, lower the pot into a sink of cold water for 1', being careful the water doesn’t get in, then run a knife around the inside. Working quickly, place a large platter or board on top of the pot and invert it, so the tah chin comes out. Don’t worry if it isn’t completely rigid, the bottom layer of rice will be softer, but you should have a crunchy golden crust on top. Serve your tah chin topped with the rest of the chopped parsley, pomegranate seeds, and some extra yoghurt on the side, if you like. Source: https://www.jamieoliver.com/
Ingredients 12 quail eggs 3 thick higher-welfare sausages 2 sprigs of fresh thyme 1 large free-range egg 100 gr. breadcrumbs vegetable oil , for frying Method Preheat the oven to 180 ºC. Cook the eggs in boiling water for 2', then plunge into cold water and carefully peel. Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme. Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl. Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round. Roll each round in the beaten egg, then the breadcrumbs until fully coated. Very carefully heat 5 cm of oil in a deep pan to 180 ºC and very carefully fry the scotch eggs in batches for 1 - 2', or until golden. Remove with caution and drain on kitchen paper, bake in oven for 5', then serve. Source: https://www.jamieoliver.com/
Ingredients a few fresh bay leaves ½ a bunch of fresh oregano 8 figs a few rounds of ricotta or other round cheeses, such as camembert 1 orange extra virgin olive oil runny honey ciabatta a few garlic cloves a large handful of rocket a few sprigs of fresh mint Method Preheat the oven to 200 ºC. Place the bay in a roasting tray, pick over the oregano and sit the ricotta on top. Season generously. Halve and scatter the figs around the cheese, finely grate over the orange zest then drizzle everything with oil and honey. Rub the flavours into the cheese with your hands, then scatter over the remaining oregano, then roast for 30 - 35', or until golden and firm. Slice up the ciabatta, then peel and halve the garlic cloves. Preheat a griddle pan and griddle thin slices of ciabatta. Rub the toast with the cut side of the garlic. Drizzle with oil and leave to one side. Serve the roasted ricotta on a board with a stack of toast, the sticky figs and some rocket and picked fresh mint on the side. Source: https://www.jamieoliver.com/
Ingredients 2 sticks of celery 1 onion 350 gr. butternut squash 3 carrots olive oil 1 fresh bay leaf 1 litre organic chicken stock 2 tablespoons plain flour 700 gr. leftover cooked free-range chicken Herb biscuits 1 sprig of fresh thyme 1 sprig of fresh rosemary 230 gr. plain flour , plus extra for dusting 1 tablespoon baking powder 110 gr. unsalted butter 240 ml single cream Method Biscuits Pick and finely chop the herb leaves, then combine with the flour, baking powder and 1½ teaspoons sea salt. Cut the butter into chunks, and work into the flour with your fingers until the mixture forms big crumbs, the size of small peas. Add the cream and mix until evenly incorporated and slightly sticky. Turn out onto a lightly flour-dusted board and pat into a 2.5cm-thick circle. Using a 5cm-diameter cutter, cut into 12 to 14 rounds. Trim and finely chop the celery, then peel and finely chop the onion. Peel the squash, then cut into 2.5 cm pieces along with the carrots. Heat 1 tablespoon of oil in a large saucepan over a medium heat, and add the celery and onion. Cook for 4 - 5', until the vegetables start to turn golden, stirring often. Add the carrots and squash and sauté until they begin to soften. Add the bay leaf and chicken stock, bring to the boil, then reduce to a simmer for 20 minutes, or until the vegetables are tender. Preheat the oven to 190 ºC. In a bowl, whisk 120 ml of cold water with the flour until combined. Add a cup of the hot broth to the mixture and whisk well. Strain the mixture and whisk it back into the broth. Bring the broth to the boil. Shred or dice the chicken, add to the pan and season with sea salt and black pepper. Reduce the heat and simmer for 5'. Pour the broth into a 2,8 litre baking dish. Top the chicken with the uncooked biscuits and bake for 35 - 40', or until the biscuits are golden and cooked through, and the broth is bubbling. Source: https://www.jamieoliver.com/
Ingredients 500 gr. piece of fillet steak 300 gr. radishes , ideally with leaves 1 pomegranate 40 gr. preserved lemons 1 heaped tablespoon dukkah Method Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper. Get a non-stick frying pan hot on a high heat, then sear the steak on all sides for 3' in total. Remove to a board. Finely slice the radishes, reserving any nice leaves. Halve the pomegranate and holding one half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a bowl. Squeeze the juice from the remaining half through a sieve into a separate bowl. Quarter the preserved lemons and trim away the seedy core. Finely chop the rind and add to the pomegranate juice with 1 tablespoon each of extra virgin olive oil and red wine vinegar, then taste and season to perfection. Slice the steak as finely as you can, then use the side of your knife to flatten and stretch out each slice. Divide between your plates, sprinkle over the radishes and leaves, then spoon over the dressing. Scatter over the dukkah and pomegranate seeds, then finish with a drizzle of extra virgin olive oil. Source: https://www.jamieoliver.com/
Ingredients 2 bulbs of garlic 80 gr. piece of ginger 6 mixed-colour chillies 2 tablespoons ground turmeric 3000 gr. higher-welfare rib-end of pork loin , ribs and skin removed and reserved Pantry olive oil 3 tablespoons red wine vinegar Method Preheat the oven to full whack 240 ºC. Peel the garlic and ginger, deseed 3 chillies, roughly chop it all, then place in a pestle and mortar with a pinch of sea salt and pound to a thick paste. Muddle in the turmeric and 1 tablespoon of oil, then, in a large roasting tray, rub the paste all over the pork loin and the ribs. Season the pork skin and place directly on the bars of the oven, sitting the tray of pork underneath to catch the fat that drips out. Reduce the oven to 180 ºC and cook for 45', removing the crackling after 20', or once it’s puffed up and golden. Meanwhile, slice the remaining chillies and place in a bowl with a little salt, add the vinegar and set aside to lightly pickle. Remove the pork tray from the oven. Transfer the loin and ribs to a board, cover with tin foil and leave to rest. Pour 100 ml of water into the roasting tray, place on a medium heat on the hob, and simmer for 5', or until reduced by half. Smash up half the crackling into a dust for sprinkling, leaving the rest more chunky. Slice the pork loin and serve with the ribs, pan juices, crackling dust and pickled chillies. Source: https://www.jamieoliver.com/
Ingredients 1 medium onion 1 large clove of garlic olive oil 250 gr. higher-welfare Cumberland sausages ½ a bunch of fresh sage 100 gr. dried apricots 50 gr. fresh breadcrumbs 2000 gr. higher-welfare turkey breast , skin on, butterflied 10 rashers of higher-welfare streaky bacon Method Preheat the oven to 200 ºC. Peel and finely chop the onion and garlic. Drizzle a little oil into a frying pan over a medium heat and sauté the onion, stirring occasionally, until completely translucent. Stir in the garlic and cook until golden, then remove from the heat and allow to cool. Squeeze the sausagemeat from the skins into a large bowl. Roughly chop the sage leaves and apricots, and stir into the sausagemeat along with the breadcrumbs and cooled onion mixture. Use your hands to bring it all together. Lay the turkey breast on a clean chopping board, skin-side down, and evenly spread the stuffing over the top. With the longest side of the breast closest to you, tightly roll it up, then place seam-side down on the board. Drape the streaky bacon widthways along the length of the turkey. Tie up the turkey breast with 5 or 6 pieces of kitchen string, about 5 cm apart, knotting them tightly to secure the roll. Drizzle over a little oil and season with sea salt and black pepper. Place the turkey breast in a roasting tin, cover with tin foil and roast for 80', or 40'per kilo, removing the foil for the last 20' to allow the bacon to crisp up. Pierce the centre of the turkey and check that the juices run clear. Transfer the turkey to a board, cover with foil and a clean tea towel and allow to rest for 20 - 30' before serving. Source: https://www.jamieoliver.com/
Ingredients 1 sprig of fresh rosemary 2 sprigs of fresh thyme 1 teaspoon red wine vinegar olive oil 300 gr. centre-cut fillet steaks, ideally 2,5 cm thick 100 gr. chestnut mushrooms 15 gr. fresh flat-leaf parsley 20 gr. unsalted butter 10 ml brandy 50 ml red wine 100 ml single cream 1 teaspoon wholegrain or French mustard 1 teaspoon English mustard Pepper sprinkle ¼ of a red pepper ¼ of an orange pepper ¼ of a yellow pepper extra virgin olive oil Method Pick the rosemary and thyme into a pestle and mortar, add a good pinch of black pepper, pour in the red wine vinegar and 1 tablespoon of olive oil, then bash to a paste. Rub the paste all over the steaks and leave to marinate for 30'. Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside. Quarter the mushrooms, then pick and finely chop the parsley. Place a frying pan on a high heat so it’s screaming hot. Brush the herbs off the steaks, then place the steaks in the pan, adding a drizzle of olive oil and knob of butter. Cook for 6' in total, completing everything up to the end of step 8 in this time, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go. When the butter turns dark golden, and your steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggle the pan to keep things moving. Pour in the splash of brandy, tilt the pan to flambé, then when the flames subside, add a swig of red wine and reduce by half. Drizzle in the cream, turning the steaks in the sauce to coat, and keep cooking until the steaks are nicely coated, briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce to avoid overcooking. Sprinkle over the parsley, add the mustards, then stir through. Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper. Source: https://www.jamieoliver.com/