Jamie Oliver recipes 1

Jamie Oliver recipes 1

Jamie Oliver - The Naked Chef

Jamie's Menu

Bread & Breakfast

HUGE YORKSHIRE PUDDINGS

BASIC BREAD RECIPE

CHICKPEA MOROCCAN FLATBREAD

PUKKOLLA

PANCAKES

Salads & Dressings

THE BEST PASTA SALAD

LEMON AND CREME FRAICHE DRESSING

MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH AND PROSCIUTTO

SALAD OF BOILED POTATOES, AVOCADO AND CRESS

WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD

CELERY, CELERIAC, PARSLEY AND POMEGRANATE SALAD

COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADSA HERBS

OLIVE OIL AND LEMON JUICE DRESSING

CRUNCHY THAI SALAD

THAI DRESSING

Soup & Snacks

BOTHAM BURGER

PIZZA

Pasta & Risotto

FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME AND MOZZARELLA

LINGUINE WITH PANCETTA, OLIVE OIL, CHILLI, CLAMS AND WHITE WINE

Fish & Shellfish

ROASTED SLASHED FILLET OF SEA BREAM STUFFED WITH HERBS,

BAKED ON MUSHROOM POTATOES WITH SALSA VERDE

FANTASTIC FISH PIE

SALMON FILLET WRAPPED IN PROSCIUTTO WITH HERBY LENTILS, SPINACH AND

YOGHURT

ASIAN MARINADE

MUSSELS AND SWEET LEEKS

SUSHI ROLLS

Meat & Marinades

BEST ROAST BEEF

STEAK SARNIE

CHILI CON CARNE

FANTASTIC ROASTED CHICKEN

TRAY-BAKED PORK CHOPS, HERBY POTATOES, PARSNIPS, PEARS AND MINTED BREAD

SAUCE

FRIED CHICKEN FILLED WITH HERBS, POTATOES AND GARLIC

PORK WITH PEACHES

SEARED ENCRUSTED CARPACCIO OF BEEF

SEARED CARPACCIO OF BEEF WITH CHILLI, GINGER, RADISH AND SOY

ROSEMARY, GARLIC AND LEMON MARINADE

CAJUN SPICY RUB

ASIAN MARINADE

Fruit & Vegg

BAKED ONIONS

BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY

BAKED FENNEL WITH GARLIC BUTTER AND VERMOUTH

SALTED/MARINATED LEMONS "IN A JAR"

JERUSALEM ARTICHOKES

SLOW-COOKED AND STUFFED BABY BELL CHILLI PEPPERS

BLACKENED SWEET AUBERGINE

Drinks & Desserts

PINENUT AND HONEY TART

TWO-NUTS CHOCOLATE TORTE

CHOCOLATE POTS

SMOOTHIES

SHEILA'S PUDDING

CAMPARI AND PASSIONFRUIT SORBET

THE BEST HOT CHOCOLATE

CHRISTMAS BOMBE

Sauce & Stuff

SALSA VERDE

MINTED BREAD SAUCE

TOMATO SALSA

FETA CHEESE IN A JAR W/HERBS

PINENUT AND HONEY TART

Makes a 30cm / 12" tart

Ingredients

255g/9oz pinenuts

255g/9oz butter

255g/9oz caster sugar

3 large eggs, preferably organic

4 tablespoons Greek fig tree honey

115g/4oz plain flour

zest of 1 orange

lemon thyme, picked

pinch of salt

For the pastry:

115g/4oz butter

100g/3½ oz icing sugar

pinch of salt

225g/8oz plain flour

2 egg yolks

2 tbsp cold milk or water

Method

1 Cream together the butter, sugar and salt and

then rub or pulse in the flour and egg yolks. When

the mixture has come together, looking like coarse

breadcrumbs, add the milk or water.

2 Gently pat together to form a small ball of dough.

Wrap and leave to rest for an hour.

3 Cut thin slices of your pastry (or you can roll out

if you prefer) and place in and around the bottom

and sides of your 30cm/12" tin.

4 Push the pastry together and level out and tidy

up the sides. Cover and leave to rest in the freezer

for about 1 hour.

5 Pre-heat your oven to 180C/350F/Gas Mark 4,

and bake the pastry for around 15 minutes until

lightly golden. Reduce the oven temperature to

170C/325F/Gas Mark 3.

6 While the pastry is in the oven, toast the pinenuts

under the grill.

7 Using a spatula, or a food processor, whip the

butter and sugar until light and fluffy.

8 Stir in your pinenuts, add the eggs one at a time,

then fold in the honey, flour, thyme, orange zest

and salt. Spoon into the tart shell and bake for 30-

35 minutes.

9 Add a few uncooked pinenuts to the top of the

mixture for decoration

10 Serve with caramelised figs (grilled with a little

sugar), creme fraiche and a little lemon thyme.

BEST ROAST BEEF

Ingredients

1 x 2.5kg/5½lb fore-rib, wing rib or sirloin of beef,

French trimmed

sea salt & freshly ground black pepper

olive oil

3 red onions, halved

2 bulbs of garlic

3kg/7lb roasting potatoes, peeled

3 rosemary twigs

4 cloves garlic, peeled

2 thumb-sized pieces of ginger, peeled & diced

½ bottle of robust red wine

Method

1 Pre-heat oven to 230C/450F/Gas 8, and heat a

large thick-bottomed roasting tray on the hob.

2 Rub your beef generously with salt, then add a

little olive oil to the tray and lightly colour the meat

for a couple of minutes on all sides.

3 Lay your onions and bulbs of garlic in the tray

with the beef on top of them, then cook in the preheated

oven for a total of 1½ hours.

4 While the beef is starting, parboil your potatoes in

salted boiling water for around 10 minutes and

drain in a colander. Toss about to chuff them up

this will make them really crispy.

5 After 30 minutes, take the tray out and toss in

your potatoes, parsnips and rosemary. With a garlic

press or grater, squeeze or grate the garlic and

ginger over everything in the tray.

6 Shake the tray and whack it back in the oven for

the final hour. Remove the potatoes and parsnips to

a dish to keep warm, place the beef on a plate,

covered with foil, to rest, and get your greens and

Yorkshire puddings on.

7 Remove most of the fat from your roasting tray

and you should be left with caramelized onions and

sticky beef goodness. Add a teaspoon of flour to the

tray and mash everything together.

8 Heat the tray on the hob and when hot, add the

red wine. Simmer for 5-10 minutes, stirring every

couple of minutes, until your gravy is really tasty

and coats the back of a spoon. Add any juice from

the beef and feel free to add some water or stock

to thin the gravy if you like.

9 Pour through a coarse sieve and push it through

with a spoon and serve in a warmed gravy jug.

BAKED ONIONS

Ingredients

4 good sized white onions, peeled

olive oil

2 cloves of garlic, peeled & finely chopped

4 twigs of fresh rosemary, lower leaves picked &

chopped

8 tbsp double cream couple of handfuls of grated

Parmesan

sea salt & freshly ground black pepper

4 slices of pancetta or smoked streaky bacon

rashers

Method

1 Boil the onions in plenty of water for 15 minutes

until slightly tender. Remove from the pan and

allow to cool.

2 Then, with a sharp knife, remove the top

2.5cm/1" of each onion, finely chop and place to

one side. If need be, slightly trim the stalk end of

the onions so that they will sit flat on a roasting

tray.

3 Cut about a heaped tablespoon out from the

inside of each onion, keeping the outside intact.

Finely chop and add to the rest of the chopped

onion.

4 Pre-heat the oven to 200C/400F/Gas 6. Heat a

frying pan and add a little olive oil, your garlic, the

chopped onions and just a little chopped rosemary.

5 Fry for a couple of minutes until softened, then

turn the heat down, add the cream and remove

from the heat. Stir in the Parmesan and season.

6 Wrap a nice slice of pancetta around the middle

of each onion and just spike it in place with a

sharpened twig of rosemary.

7 Place the onions on to a roasting tray and spoon

some of the chopped onion mixture inside each

one. Bake in the preheated oven for around 25

minutes.

HUGE YORKSHIRE PUDDINGS

Ingredients

285ml/½ pint milk

115g/4oz plain flour

A pinch of salt

3 eggs

Method

1 Mix the batter ingredients together. Pre-heat a

Yorkshire pudding tray with 1cm/½" of oil in each

section.

2 After 10 minutes divide the batter in to the tray.

Cook for around 30 minutes until crisp, don't open

the oven door before then or they won't rise.

FANTASTIC ROASTED CHICKEN

For 6 people

Ingredients

900g/2lb chicken, preferably organic

1 large lemon

8 slices prosciutto or Parma ham, thinly sliced

1-2 cloves garlic, peeled and finely chopped

2 good handfuls of fresh thyme, leaves picked and

finely chopped

salt and freshly ground black pepper

115g/4oz or ½ pack softened butter

1kg/2lb 3oz potatoes, peeled and cut into chunks

1 large celeriac, peeled

Method

Preheat oven and an appropriately sized roasting

tray to 220c/425f/Gas 7

1 Wash your chicken inside and out, and pay dry

with kitchen paper. Using your fingers, part the

breast skin from the breast meat.

2 It's important to try to push your hand gently

down the breast, being careful not to rip the skin.

3 With a peeler, remove and chop the fragrant

yellow skin of the lemon, keeping the peeled lemon

to one side.

4 Tear up your prosciutto and add to a bowl with

the lemon skin, garlic and thyme.

5 Season and scrunch it all into the butter. Push

this into the space you have made between the

meat and skin - rub and massage any that's leftover

in and around the bird.

6 Slash the thigh meat to allow the heat to

penetrate a little more, which makes it taste better.

Halve the peeled lemon and push it into the cavity.

Put your chicken in the hot tray and roast in the

preheated oven for 20 minutes.

7 While the chicken is cooking, parboil the potatoes

in salted water for 10 minutes and drain. Cut the

celeriac into irregular chunks around the same size

as the potatoes.

8 Remove the chicken from the oven, by which

time the tasty butter will have melted, flavoured

and cooked out of the chicken into the bottom of

the tray, awaiting your potatoes and celeriac.

9 Put a fork into the cavity of the chicken and lift it

out of the tray for 20 seconds while you toss and

coat the vegetables in the butter. Put the chicken

back on top of the vegetables and cook for around

40 minutes.

10 Stand for 10 minutes. Once the meat and

vegetables have been removed, a light gravy can be

made in the tray on the hob with stock, a splash of

wine, a little simmering and some scraping.

BASIC SMOOTHIE RECIPE

For 2 people

Ingredients

1 banana

2-3 large handfuls of a chosen fruit

about 1 pint glass of ice

285ml/½ pint single cream

Method

1 Place the banana and your chosen fruit into a

liquidizer and whizz for 30 seconds. Add the ice and

cream.

2 Place the lid back on tightly, and pulse the

liquidizer a couple of times on and off to break up

the larger pieces of ice, before whizzing up to a

semi-slushy milkshake consistency.

3 If you haven't got a liquidizer, you could place the

ice into a clean tea-towel and bash it with a rolling

pin before stirring in the mushed fruit and cream.

SMOOTHIES - VARIATIONS

Blackberry and Pineapple Smoothie

2 handfuls of blackberries

1 handful peeled and chopped fresh pineapple

Banana and Honey Smoothie

1 more banana

2 tbsp honey

2 heaped tbsp peanut butter

Raspberry and Strawberry Smoothie

1 handful raspberries

2 handfuls strawberries

BASIC BREAD RECIPE

Ingredients

30g/1oz fresh yeast or 3 x 7g sachets dried yeast

30g/1oz honey or sugar

625ml/just over 1 pint tepid water

1kg/just over 2lb strong bread flour

30g/1oz salt

some extra flour for dusting

Method

1 Dissolve the yeast and honey or sugar in half the

tepid water.

2 On a clean surface or in a large bowl, make a pile

of the flour and salt. On a clean surface or in a

large bowl, make a pile of flour and salt. Make a

well in the centre, and pour in the dissolved yeast

mixture. With four fingers of one hand, make

circular movements from the centre moving

outwards, slowly bringing in more and more of the

flour, until all the yeast mix is soaked up. Pour the

other half of the tepid water into the centre, and

gradually incorporate all the flour to make a moist

dough. (Certain flours may need a little more water,

so adjust the quantitites.)

3 Roll, push and fold the dough over and over for

five minutes, to develop the gluten and structure of

the dough. If any of the dough sticks to your hands,

just rub them together with a little flour.

4 Flour both your hands well, and lightly flour the

top of the dough. Make it into a roundish shape,

and place on a baking tray. Deeply score the dough

with a knife, allowing it to relax and prove with

ease. Leave it to prove until it's doubled in size.

Ideally you want a warm, moist, draught-free place

for the quickest prove, for example near a warm

cooker, in the airing cupboard or just in a warmish

room, and you can even cover it with clingfilm, if

you want to speed things up. This proving process

improves the flavour and texture of the dough, and

should take around 40 minutes, depending on the

conditions.

5 When the dough has doubled in size, you need to

knock the air out of it by bashing it around for a

minute. Shape it into whatever shape you want -

round, flat, filled, trayed up or tinned up - and leave

it to prove for a second time until it doubles in size

again. Don't feel a need to rush through this,

because the second proving time will give it a

lovely, delicate soft texture.

6 Now you want to keep all the air inside the loaf,

so don't knock it. Gently place it in the preheat oven

and don't slam the door. Bake according to the time

and temperature given in the recipe variations. You

can tell if your bread is cooked by tapping its

bottom (take it out of the tin first!) If it sounds

hollow, it's cooked. If not, put it back in the oven

for a little longer. Place on a rack to cool.

CHICKPEA MOROCCAN FLATBREAD

Ingredients

1 basic bread recipe

1 tbsp cumin seeds, lightly cracked

1 tbsp coriander seeds, lightly cracked

1 400g tin chickpeas, drained and mashed

Method

Preheat oven at 230c/450f/Gas 8

1 At stage two of the basic recipe, mix in the cumin

seeds, coriander seeds and chickpeas and carry on

through the recipe until stage 5, when you divide

your batch of dough into 10 pieces.

2 Roll out each of these to 0.5cm/¼" thick and

gently pull out into a slightly irregular oval shape.

Cook one or two at a time, depending on how big

your oven is, straight away without a second prove,

directly on the bars of the preheated oven at

230c/450f/Gas 8.

3 They take about four minutes to cook and puff up

beyond belief. Allow to cool slightly for a couple of

minutes before eating.