Jamie Oliver recipes 2
VEGETABLES AND LOADSA HERBS
For 4 people
Ingredients
255g/9oz couscous
285ml/½ pint cold water 3 red peppers
1 handful of asparagus, trimmed and peeled if need
be
2 or 3 small firm courgettes/patty pans, sliced
1 small bunch of spring onions, trimmed and finely
sliced
2-4 fresh red chillies, deseeded and finely sliced
3 good handfuls of mixed fresh herbs (basil,
coriander, mint, flat leaf parsley)
2 olive oil and lemon juice dressing
salt and freshly ground black pepper red wine
vinegar
Method
1 Place the couscous in a bowl with the cold water.
This will start to soften the couscous and you will
see the water disappear as it soaks in.
2 While the couscous is softening, blacken the
peppers by placing them directly onto the naked
flame of a gas hob. If you don't have gas, put them
under the grill. Either way, blacken on all sides, so
turn when need be.
3 When fully blackened cover in a bowl for five
minutes until cool, wrap in clingfilm and put in a
sandwich bag. This will steam the skins and make
peeling and deseeding easier. Remove the skins
and seeds, and roughly chop.
4 On a very hot ridged grill pan, lightly char the
asparagus and courgettes or patty pans on both
sides.
5 Toss them into the bowl of couscous with the
peppers, spring onions, chillies and ripped-up herbs.
Mix well.
6 Add the olive oil and lemon juice dressing and
toss well. Finally, taste and season with salt and
pepper, and a couple of dribbles of red wine vinegar
for a slight twang.
OLIVE OIL AND LEMON JUICE DRESSING
Ingredients
2 tbsp lemon juice
5 tbsp olive oil
salt and freshly ground black pepper, to taste
Mix all together.
Some recipes from the episodes I missed:
ROASTED FILLET OF BEEF IN HERBS AND PORCINI AND WRAPPED IN
PROSCIUTTO
This is one of my favorite Jamie recipes. I made it for Christmas, and that worked just
perfectly because you can prepare everything the day before, and then you just pop it into
the oven.
(serves 4)
Ingredients
900 g / 2 lb fillet of beef, left whole
12 - 18 slices of prosciutto or Parma ham
1 good handful of dried porcini, soaked in around 285 ml / 1/2 pint of boiling water (or you
could just use fresh chopped mushrooms of your choice)
2 glasses of red wine
3 peeled cloves of garlic
3 good handfuls of fresh rosemary and thyme, leaves picked and chopped (although I used
dried herbs, a good table spoon of each, but of course fresh is better)
3 good knobs of butter
juice of half a lemon
sea salt and freshly ground pepper
Method
1 Preheat your oven at 230° C / 450 ° / gas mark 8.
2 Lay out your slices of ham on a piece of grease proof paper, so it makes a sheet large
enough to wrap your meat in. Make sure there are not gaps.
3 Chop one of the garlic cloves, and fry it together with the porcini in one knob of butter for
about 1 minute. Then add half the soaking water and let simmer for about 5 minutes, before
adding the lemon juice, the remaining butter and salt & pepper. If you're using fresh
mushrooms, it'll take a bit longer, but either way you want the moisture to reduce down so
your mushrooms are moist, but there's no excess fluids. Spread the mushrooms out on half
the laid-out prosciutto. If you put the mushrooms on the ham while they're still hot, they'll
warm up the ham and make it sweat and wrapping the meat will be a lot harder. So better
let them cool down first.
4 Season the beef and roll it in the herbs. Place it on the mushrooms and wrap the ham
around it, pulling back the paper. Again, make sure there are no gaps. Tie everything
together with string. I know the chefs have elegant ways of doing this, but I just use a
whole lot of string and make sure it is secure. You'll take this off before you serve it anyway,
so I'll say better safe than sorry.
5 And now for the roasting! Put your meat in a roasting tray with the garlic. The time it'll
take of course depends on the size of your fillet. For this amount Jamie recommends 25-30
minutes for rare, 40 min (medium), 50 minutes (well done) or 60 minutes (cremated). Add
the wine halfway through.
For my Christmas dinner for 22 people, I used two pieces of fillet, each weighing about 1.5
kg, in the same roasting tray - that took over 2 hours to get to medium. So if you're making
a large amount, I'd use a meat thermometer (to 55 - 57° C) to be absolutely sure your meat
is done.
When your meat is done, let is rest on a carving board for 5 minutes before carving. In the
mean time, remove all juices (scraping all the goodness from the inside of the tray first) to a
saucepan and reduce down for a lovely red wine gravy.
CHOCOLATE POTS
(serves 4)
Ingredients
285 ml single cream
200 g best-quality cooking chocolate (70% cocoa solids)
2 large egg yolks
3 tablespoons of brandy, the best you can get
20 g of butter
Method
In a thick-bottomed pan, heat the cream until nearly boiling. Remove and set aside for 1
minute before snapping in your chocolate. Stir in until melted and smooth. Once melted,
beat in your egg yolks and brandy and stir until smooth. Allow to cool slightly before stirring
in the butter until the mixture is smooth. Pour into individual serving pots. Store in the fridge
until serving.
PUKKOLLA
Ingredients of the muesli mixture
8 large handfuls of organic Scottish porridge oats
2 large handfuls of ground bran
1 handful of chopped dried apricots
1 handful of chopped dried dates
1 handful of crumbled walnuts
1 handful of smashed or chopped almonds, hazelnuts or Brazil nuts
Fresh ingredients
1/2 an apple (grated) per person
milk
half a banana per person
honey to taste
yoghurt
berries
Methode
1 Mix all the ingredients of the muesli mixture. This mixture will keep good for a couple of
months in an airtight container.
2 The day or night before add 1/2 an apple (grated) per person and cover with milk, and
store in the fridge over night.
3 Then in the morning, add half a banana per person, sliced or squashed. Add honey to
taste. Serve with some yoghurt and berries.
THE BEST HOT CHOCOLATE
This a great way to make the best hot chocolate,
cappuccino or frothy milk drinks at home without
having to buy any expensive machinery. All you
need is a good-sized thermos flask or a plastic jug
with a screw-top lid. I've even made pukka
ovaltine like this!
Serves 2
Ingredients
565ml/1 pint full cream or semi-skimmed milk
2 tbsp the best hot chocolate powder
a handful of marshmallows
Method
1 This takes around 3 or 4 minutes to make.
Firstly put a pan of milk on to the heat. Bring to a
simmer - not a boil and while its heating, put a
tbsp of choccie powder into each mug. Add a little
warmish milk from the pan to each mug you just
need enough to dissolve the chocolate powder.
2 At this point, plonk a few marshmallows into
each mug. When the milk is at a simmer, carefully
pour it into a plastic jug or flask.
3 I normally do this over a sink as I always end up
spilling a bit (the trick is to have a big enough jug
or flask so the milk only half fills it - you need the
extra space for shaking and frothing).
4 Screw the lid on tightly, place a cloth over the lid
for safety and shake hard for a minute. Remove
the lid, minding the steam, and pour into your
mugs, stir.
PANCAKES
These American pancakes are great! Instead of being
thin and silky like French crepes they are wonderfully
fluffy and thick and can be made to perfection straight
away.
Serves 2 in the USA or 4 in England!
Makes 8 - 12.5cm/5in
Ingredients
3 large eggs
1 cup plain flour - 122g
1 heaped tsp baking powder
½ cup milk - 110ml
a pinch of salt
Method
1 Firstly separate the eggs, putting the whites in one
bowl and the egg yolks into another. Add the flour,
baking powder and milk to the egg yolks and mix to a
smooth thick batter. Whisk the whites with the salt
until they form stiff peaks. Fold into the batter it is
now ready to use.
2 Heat a non-stick pan on a medium heat. Pour a little
oil onto some kitchen paper and spread onto the pan.
3 Pour some of your batter into the pan and fry for a
couple of minutes until it starts to look golden and
firm. At this point sprinkle your chosen flavouring onto
the uncooked side before loosening with a spatula and
flipping the pancake over. Continue frying until both
sides are golden.
4 You can make these pancakes large or small and
serve them simply with maple syrup, butter or creme
fraiche. Or try one of these great flavourings...
Flavourings
corn on the cob, bacon or pancetta, blueberry,
banana, stewed apple, chocolate, maple syrup or
anything else you can imagine You must try the corn
pancakes they're great. You must use fresh corn. To
do this, remove the outer leaves and carefully run a
knife down the cob - this will loosen the pieces. I like
to have some grilled bacon over my corn pancakes,
drizzled with a little maple syrup.
PIZZA
Makes 8 pizza bases - 25cm/10in
Ingredients
1kg/2lb 3oz strong bread flour
30g/1oz salt
3x7g sachets dried yeast
30g/1oz sugar
565ml/1 pint tepid water
2 tbsp olive oil
Method
1 Put the flour onto a work surface or use a bowl if
you are short of space. Using your fingers, make a
big well in the middle of the flour.
2 Add your sugar, salt and yeast then pour in the
tepid water. Using a fork, make circular
movements from the centre outwards, slowly
bringing in more of the flour until the yeast mix is
soaked up. This should be starting to look like
dough now so you can start to work and knead it
until it is smooth.
3 This should take around 4 minutes. Roll out to a
sausage shape and divide into 8 or 10 balls,
depending on how large you want the pizzas to be.
4 Lightly top with your chosen topping (the simpler
the better) and bake directly on the oven bars for
10 minutes at your ovens highest temperature.
Toppings
Tomato base
For enough to cover eight bases, chop and deseed
8 plum tomatoes, dry with kitchen paper,
sprinkle with a little dried oregano and a drizzle of
olive oil.
Various topping ingredients:
sliced mozzarella
rocket
Parmesan
olives
sun-dried tomatoes
artichoke hearts
prosciutto
panchetta
any interesting cheeses - use your imagination
SUSHI ROLLS
Serves 4-6
Ingredients
400ml/14fl oz sushi rice
450ml/16fl oz water
6 tbsp rice wine vinegar
2 tbsp sugar
2 tsp salt
a pack of nori seaweed sheets, cut in half
pickled ginger
wasabi
soy sauce
For the fillings:
spring onions
enoki mushrooms
raw salmon
raw tuna
cucumber
Method
1 Wash the rice well and drain. Cover with the
measured water and bring to a simmer. Cover and
cook for 12 mins then leave to sit for 5 minutes with
the lid on.
2 Meanwhile, heat the vinegar, sugar and salt until
dissolved then leave to cool. Turn the cooked rice out
onto a flat tray to cool. When cool, place in a bowl,
stir in the vinegar solution and mix with a wooden
spoon.
3 Lay half a sheet of nori seaweed onto a rolling mat.
Dip your hand in cold water and quickly place a
handful of rice in a line along the seaweed. Flatten out
with your fingertips using the water to stop any
sticking.
4 The key is to do this quickly. The rice should cover
half the width of the sheet so now you can place your
combo of filling in the middle of the rice. Use the mat
to roll up the sushi roll, pinch and squeeze the mat to
shape it into a round cigar shape. Practice makes
perfect.
5 Slice into inch-thick rolls with a sharp knife, turn
onto their sides so the rice is facing upwards, and
serve with the pickled ginger and wasabi mixed with
soy sauce.
CHRISTMAS BOMBE
This is an excellent Christmas special that is very
simple and great to get in the bag as you can
make it days before the big day.
Serves 10-12
For the chocolate sponge:
200g/7oz butter
200g/7oz caster sugar
3 large eggs
200g/7oz self raising flour
1 rounded tsp baking powder
3 rounded tbsp cocoa powder
For the filling:
2 x 250g ricotta cheese
around 80g/2¾ oz sugar, to taste
1 handful of mixed glace fruit
1 tin of cherries, drained
100g/4oz chocolate, broken up
1 handful of flaked almonds
2 heaped tbsp good coffee beans, bashed up
2 egg whites
a good drizzle of Grand Marnier
cocoa powder for dusting
Method
1 Line two 10"/25cm cake tins with greaseproof
paper and rub with a little butter. In a mixer, beat
the butter and sugar together until fluffy. Add the
eggs, flour, baking powder and cocoa powder. Mix
well and divide into the cake tins. Cook for 7 to 8
mins at 180C/350F/Gas 4 until firm but soft.
2 To make the filling: add the ricotta to a food
processor and blitz with the sugar until shiny and
smooth.
3 Scoop into a bowl, add the chopped fruit,
cherries, chocolate and almonds and stir together.
Now add the coffee to taste (bash the the beans
using something heavy wrapped in a tea towel, or
use a coffee grinder). Whip the egg whites and
fold into the ricotta mix.
4 Turn out the sponge whilst it's still hot and cut it
into 8 wedges. Line a shallow round bowl, about
23cm/9", with two sheets of clingfilm, making sure
it fits the shape of the bowl.
5 Then fit half of the sponge pieces around the
insides of the bowl (as you would if it were a
summer pudding). Drizzle with Grand Marnier,
then pour in the ricotta mix. Level it out, then
place the remaining sponge over the top. Drizzle
again with Grand Marnier.
6 Pull the clingfilm over the top and weigh it down
with some plates, pushing down on them before
placing in the freezer for at least 4 hours.
7 Serve this semi freddo (semi frozen), dusted
with cocoa powder and sliced into wedges. If it's
very frozen then that's fine; just pull it out of the
fridge when dinner is served so it can slowly thaw
as you are eating.
PORK WITH PEACHES
Serves 6-8 people
Ingredients
1.5kg/3½lb loin of pork, boned
1 bunch fresh thyme, leaves picked
1 bulb of garlic
200g/7oz butter
2 tins of peaches in natural juice, drained
salt and freshly ground black pepper
around 15 slices of pancetta, streaky bacon or parma
ham
1 glass of white wine a little flour
Method
1 Preheat the oven to 220C/425F/Gas 7. Score the
skin of your pork through the fat, the incisions should
be about 1cm apart. Turn over. Make a pocket for the
stuffing by cutting an incision at an angle, about
7.5cm/3" deep in the center of the streaky part of the
loin, working away from the eye meat.
2 Pocket in the pork loin to push in the flavours, to do
this just cut an incision at an angle about 3" deep
from the eye meat into the streaky part.
3 Starting slightly in from the side of the meat, slowly
slice along the loin not quite to the end this will ensure
your stuffing wont fall out.
4 Chop half the thyme with a clove of garlic and
scrunch together with the butter, a tins of peaches
and a pinch of salt and pepper. Push the butter into
the pocket and pat into shape. Lay the pancetta,
bacon or ham over the pork, leaving the skinside
uncovered, and tie with 3-4 pieces of string.
5 Place skin-side up in a roasting tray with the
remaining peaches, the rest of the garlic cloves and
thyme and a glass of white wine. Roast for around an
hour until the skin is crisp and golden.
6 When ready, remove the pork and peaches to a
plate and leave to rest for 15 mins whilst you finish
the sauce. To do this, remove most of the fat from the
roasting tray, then place the tray over a high heat.
Squash the cooked garlic and add a tbsp of flour.
7 Stir and add the wine with a glass of water or stock.
Simmer and leave to reduce for a few minutes. Strain
and add any extra juices from the rested pork. Check
the seasoning and consistency and serve drizzled over
the sliced pork.
MUSSELS AND SWEET LEEKS
Just whack it in a big bowl and get your friends to dive
in. Have a loaf of crusty bread with it and you have a
tasty meal that is completely simple.
Serves 4
Ingredients
3 medium leeks, cleaned and roughly chopped
3 cloves of garlic, finely sliced
olive oil
2 knobs of butter
½ glass of marsala, Bristol cream or white wine
140ml/¼ pint single cream
1.1kg/2½lb mussels, cleaned and beards removed
a good handful of parsley, roughly chopped
salt and freshly ground black pepper
Method
1 In a large pan slowly fry the leeks and garlic in a
good lug of olive oil and the butter. After 5 mins they
should be very soft and sweet to taste.
2 Pour in the booze, turn the heat up and simmer for
1 min until the alchohol smell disappears, leaving you
with the fantastic essence. Then add the cream, bring
back to the boil and add all the mussels. Simply boil
with a lid on until all the mussels have opened discard
any that remain closed.
3 To make life easier, you could make the sauce in
advance and keep it in the fridge until you need to
cook the mussels.
4 This is kind of handy if you are having a party as
youll have more time to chill out with a drink. When
the mussels are cooked, stir in the parsley and correct
the seasoning. Serve in a large bowl with some crusty
bread.
STEAK SARNIE
Ingredients
1 x 285g/10oz rump steaks
2 sprigs fresh rose ary, leaves picked
sea salt & freshly ground black pepper
1 loaf ciabatta or baguette
1-2 tbsp Dijon mustard
1handful of rocket or watercress
juice of 1 lemon
extra virgin olive oil
Method
1 Place the ciabatta just to warm in the oven for a
few minutes at 100C/225F/Gas ¼.
2 Season your steak and then sprinkle it with
rosemary. Slice it across in half, place the slices
one at a time between two pieces of clingfilm.
3 Bash with a heavy object such as a frying pan or
a bottom of a bottle or even your fist until 1cm/½"
thick.
4 Rub with a little extra virgin olive oil and lemon
juice.
5 Place the steak onto the fiercely hot griddle pan
& sear on each side for just under a minute.
6 Let it rest on a late while you cut your ciabatta
in half lengthways and drizzle with olive oil on one
side and spread mustard on the other
7 Fill with rocket, place the steak on top then
drizzle over any juice from the meat.
