Jamie Oliver recipes 3
THE BEST PASTA SALAD
Ingredients
310g/11oz small shell-shaped pasta
3 cloves of garlic
225g/9oz yellow cherry tomatoes
2259/9 oz red cherry tomatoes
½ cucumber
1 handful black olives, pitted
2 tbsp fresh chives
1handful of fresh basil
7 tbsp extra virgin olive oil
4 tbsp of white wine vinegar
sea salt & freshly ground black pepper
Method
1 Bring a large pan of salted water to the boil and
simmer the pasta for about 5 minutes or until al
dente, an drain.
2 Put the garlic to one side for the dressing. Put the
pasta in a bowl.
3 Cut all the ingredients in to smal pieces and place in
the round metal container. Roughly chop the herbs an
place these in the container.
4 Using a fork mash the cooked garlic cloves on the
board with a little salt, add to the salad. Add the oil
and vinegar and seasoning.
LEMON AND CREME FRAICHE DRESSING
Ingredients
1 large lemon, halved
olive oil
3 tbsp creme fraiche or mayonnaise
2 heaped tsp Dijon mustard
sea salt, black pepper and soy sauce
Method
1 Grate the lemon, keeping the zest to one side.
Heat a pan, cut the lemon in half. Rub each side of
the lemon with a little oil, then pan fry the lemon
face down until soft and charred.
2 Squeeze the juice into a bowl. Add the rest of
the ingredients, mix together and season to taste.
CHILI CON CARNE
Ingredients
455g/1lb chuck steak, minced or best minced beef
2 medium onions
1 clove of garlic
olive oil
2 level tsp chilli powder
1 heaped tsp ground cumin (or crushed cumin seeds)
200g/7oz sun-dried tomatoes in olive oil
1 fresh red chilli, deseeded and finely chopped
2 x 400g/14oz tins chopped tomatoes
2 x 400g/14oz tins of red kidney beans, drained
½ stick cinnamon
sea salt and fresh ground black pepper
Method
1 If you are using the oven method t e preheat the
oven to 150C/ 300F/Gas 2.
2 Chop up the onions and garlic in the food processor
and fry in some olive oil until softened. Add the chilli
powder, cumin and a little seasoning.
3 Chop up the meat in the processor and add to the
pan, cooking until slightly browned.
4 Place the sun dried tomatoes and chillies n the
processor with the oil and blend to form a paste. Add
these to the beef ith the tomatoes, cinnamo stick and
a wineglass of water. Season a little more if need be.
5 Bring to the boil, cover with greaseproof paper and
the lid, then either turn the hea down to simmer and
cook for 1½ hours or transfer the pan to the oven for
about 1½ hours. 6 Add the red kidney beans 30 min
te before the end of cooking time.
MIXED LEAF SALAD WITH MOZZARELLA, MINT, EACH AND PROSCIUTTO
Ingredients
any mixed leaves
ripe peach
ball of mozzarella
couple of slices of prosciutto or Parma ham
Method
1 Pinch the skin and peel from the
bottom to the top, then quarter them.
Rip the mozzarella into small pieces
and place on a plate with the peaches.
Lightly season.
2 Lay a couple of slices of prosciutto
over the top. Dress your mixed salad
leaves and torn-up mint with a little
of the olive oil and lemon juice
dressing. Throw the leaves on top of
the plate.
TWO-NUTS CHOCOLATE TORTE
For 8 people
Ingredients
150g/5½oz shelled and peeled almonds
150g/5½oz shelled walnuts, finely
ground
300g/11oz best-quality cooking
chocolate (70% cocoa solids)
1 heaped tsp best-quality cocoa powder
255g/9oz butter
100g/3½oz caster sugar
6 large free-range eggs, separated
salt
Method
Preheat oven to 190c/375f/Gas 5.
1 Line the bottom of a 20 or 25cm/8 or
10" tin with a piece of greaseproof
paper before buttering the bottom and
sides, then dusting with flour.
2 Place the nuts into a food processor
and whizz up until finely ground. Add
the chocolate and cocoa, and whizz for
30 seconds to break up the chocolate.
Put to one side in a separate bowl.
3 Add the butter and sugar to the food
processor and beat until pale and
fluffy. At this point, add the egg
yolks one at a time, then mix together
with the chocolate and nuts.
4 In another bowl beat the egg whites
with a pinch of salt, until they form
stiff peaks.
5 Gently fold the egg whites into the
chocolate, butter and nut mix. Pour all
the mixture into the tin. Bake in the
preheated oven for around an hour.
6 To test if the torte is cooked,
insert a cocktail stick or the tip of
a knife for five seconds. When removed,
it should be reasonably clean. Serve
with whipped cream, ice-cream or creme
fraiche.
ROASTED SLASHED FILLET OF SEA BREAM
STUFFED WITH HERBS, BAKED ON
MUSHROOM
POTATOES WITH SALSA VERDE
For 4 people
Ingredients
4 x 225g/8oz sea bream fillets
1 handful of mixed herbs (green or
purple basil, flat-leaf parsley,
thyme), roughly chopped
1kg/2lb 3oz potatoes, scrubbed
olive oil
2 cloves of garlic, finely chopped
salt and freshly ground black pepper
3 knobs of butter
455g/1lb mixed, preferably, wild
mushrooms, torn
3 lemons
1 salsa verde recipe (see following)
Method
Preheat oven to 240c/475f/Gas 9.
1 Put a bit of greaseproof paper on the bottom of a
baking tray, rubbed with olive oil.
2 Slash the fish fillets about halfway
down, and stuff the slashes with the
herbs. Slice the potatoes lengthways,
just under 1cm/½" thick.
3 Dry them off with kitchen paper and
very lightly coat them in olive oil.
Mix in half the garlic, season with
salt and pepper, and then lay them out
in one layer on the tray.
4 Cook the potatoes in the oven for
around 15 minutes until just cooked.
Remove and put to one side.
5 Put the rest of the garlic into a pan
with two good knobs of butter and a lug
of olive oil. Fry your mixed mushrooms
and season until tasty. If water comes
out of them, just continue cooking
until it evaporates.
6 Take the pan off the heat, squeeze in
the juice from one lemon, and stir in
another knob of butter.
7 Scatter the mushrooms over the
potatoes and kind of rub them in on
top, underneath, all over.
8 Place your sea bass fillets on top.
Bake in the oven for 12-15 minutes,
depending on the thickness of your
fish.
9 Remove the tray from the oven, put
some kitchen foil over the top and let
it sit for about five minutes, during
which time all the juices will run out
into the potatoes.
10 Serve with salsa verde, half a lemon
each and a glass of crisp white wine.
SALSA VERDE
For 8 people
Ingredients
2 cloves of garlic, peeled
1 small handful of capers
1 small handful of pickled gherkins
(the ones in sweet vinegar)
6 anchovy fillets
2 large handfuls of flat-leaf parsley,
leaves picked
1 bunch of fresh basil, leaves picked
1 handful of fresh mint, leaves picked
1 tbsp Dijon mustard
3 tbsp red wine vinegar
approx 120ml/8 tbsp of best olive oil
sea salt and freshly ground black
pepper
Method
1 Finely chop the first seven
ingredients, and put into a bowl. Add
the mustard and red wine vinegar, then
slowly stir in the olive oil. Balance
the flavours with freshly ground black
pepper and, if necessary, sea salt and
a little more red wine vinegar.
SALAD OF BOILED POTATOES, AVOCADO AND
CRESS
For 4-6 people
Ingredients
1 large ripe avocado
700g/1½lb scrubbed new potatoes
3 packs of cress, washed
olive oil
juice of 1-2 lemons
salt and freshly ground black pepper
Method
1 Cook the new potatoes in salted boiling water
until very tender, then drain.
2 Slice the avocado in half and remove the stone.
Peel and slice it lengthways into thick slices or
chunks (however you like really), and place in a
bowl.
3 Slice any large potatoes in half to expose their
flesh to the olive oil and lemon juice. If they are
small, leave them whole. Add to the bowl.
4 Throw the cress in, add a couple of good lugs of
olive oil and lemon juice to taste. Season and toss
over. Serve on a big plate, scattered with any
remaining cress. Serve with chicken, fish or as a
salad on its own.
BOTHAM BURGER
Makes 4 Botham burgers
Ingredients
1kg/2lb 3oz minced beef, preferably organic
2 medium red onions, finely chopped
2 eggs
1-2 handfuls of fresh breadcrumbs
1 tbsp coriander seeds, crushed
1 small pinch of cumin seeds, crushed
1 heaped tsp of Dijon mustard
salt and freshly ground black pepper
Method
Preheat oven to 230c/450f/Gas 8
1 Mix and scrunch all the ingredients together. Use
the breadcrumbs as required to bind and lighten the
mixture.
2 Divide into four, then gently and lightly mould
and pack each burger together into smallish cricket
ball-sized shapes.
3 Place in the oven and roast for 25 minutes, which
should leave the middle slightly pink and the
outsides nice and crispy.
4 Serve with a griddled bun, a little salad, some
gherkins, tomato salsa, a pint of Guinness and a
bottle of ketchup.
TOMATO SALSA
For 4-6 people
Ingredients
2 good handfuls of really ripe plum tomatoes,
deseeded and finely chopped
1 good handful of small capers, soaked and drained
2 small shallots of ½ red onion, finely chopped
½ clove garlic, finely chopped
1 good handful parsley, finely chopped
couple swigs balsamic vinegar to taste
6-8 lugs olive oil
dried chilli flakes, to taste
4 anchovy fillets, finely chopped
½ cucumber, peeled, deseeded and finely diced
salt and freshly ground black pepper, to taste
Method
1 Mix all the ingredients together, and season to
This recipe was on ceefax, but not on the show. Or
did I blink too long or something?
taste before serving.
CAJUN SPICY RUB
Ingredients
2 tbsp paprika
2 tbsp cayenne pepper
1 tbsp black peppercorns, ground
2 cloves of garlic, peeled and crushed
3 tbsp of onion flakes
2 tbsp of dried oregano
salt
Method
1 Pound all the ingredients together until you have
a powdery consistency, and rub all over your
chosen meat.
ASIAN MARINADE
Ingredients
2 sticks lemon grass, crushed and bruised
1 small handful of kaffir lime leaves, torn
2 tbsp soy sauce 2 cloves of garlic, crushed
1 thumb-sized piece of ginger, peeled and chopped
1 fresh red chilli, finely chopped
2 limes, halved, juiced and skin squashed 10 good
lugs of olive oil
Method
1 Scrunch the whole lot together in a bowl and coat
over your chosen meat. Also works brilliantly with
fish.
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.
CELERY, CELERIAC, PARSLEY AND
POMEGRANATE SALAD
Ingredients
1 whole celeriac to
1 head celery
chopped flat leaf parsley
handful of pomegranate seeds
olive oil and lemon juice dressing
Method
1 Strip back the celery, peel the celeriac and finely
slice. Put in a bowl with the flat leaf parsley and a
handful of pomegranate seeds (the red seeds, not
the bitter yellow stuff).
2 Season the salad and dress with the olive oil and
lemon juice dressing. This can be dressed a little
before you need it, as necessary. Place on a large
plate and sprinkle with pomegranate seeds. You can
crumble over some goat's cheese, or some ricotta
encrusted with dried herbs, salt and pepper,
drizzled with olive oil and baked until golden in a
hot oven.
BAKED CARROTS WITH CUMIN, THYME, BUTTER AND
CHARDONNAY
For 4 people
Ingredients
455g/1lb baby carrots, preferably organic, scrubbed and left
whole
1/2 tsp cumin seeds, crushed
1 handful fresh thyme leaves
4 knobs of butter
1 glass of Chardonnay
salt and freshly ground black pepper
Method
Preheat oven to 220c/425f/Gas 7
1 Tear off around a metre and a half or 5ft of kitchen foil and
fold it in half to give you double thickness.
2 Place everything but the wine and seasoning in the middle of
the foil. Bring up the sides and pour in the white wine. Season
well.
3 Fold or scrunch the foil together to seal, and cook in the
preheated oven for 45 minutes until the carrots are tender. You
may need to cook for longer if you've opted to use fat old
carrots instead of baby ones.
FANTASTIC FISH PIE
For 6 people
Ingredients
5 large potatoes, peeled and diced into 2.5cm/1"
squares
salt and freshly ground black pepper
2 free-range eggs
2 large handfuls of fresh spinach
1 onion, finely chopped
1 carrot, halved and finely chopped
extra virgin olive oil
about 285ml/1/2 pint double cream
2 good handfuls of grated mature
Cheddar or Parmesan cheese
juice of 1 lemon
1 heaped tsp English mustard
1 large handful of flat leaf parsley, finely chopped
455g/1lb haddock or cod fillet, skin removed, pinboned
and sliced into strips
nutmeg (optional)
Method
Preheat oven to 230c/450f/Gas 8
1 Put the potatoes into salted boiling water and
bring back to the boil for two minutes.
2 Carefully add the eggs to the pan and cook for
another eight minutes until hard boiled, by which
time the potatoes should also be cooked.
3 At the same time, steam the spinach in a
colander above the pan. This will only take a
minute.
4 When the spinach is done, remove from the
colander and gently squeeze any excess moisture
away. Drain the potatoes in the colander. Remove
the eggs, cool under cold water, peel and quarter
them. Put to one side.
5 In a separate pan, slowly fry the onion and carrot
in olive oil for about five minutes, add the double
cream and bring just to the boil.
6 Remove from the heat and add the cheese,
lemon juice, mustard and parsley.
7 Put the spinach, fish and eggs into an
appropriately sized earthenware dish and mix
together, pouring over the creamy vegetable sauce.
Drain and mash the cooked potatoes - add a bit of
olive oil, salt, pepper and a touch of nutmeg if you
like. Spread on top of the fish.
8 Don't bother piping it to make it look pretty.
Place in the oven for about 25-30 minutes until the
potatoes are golden. Serve with some nice peas or
greens, baked beans and tomato ketchup.
SHEILA'S PUDDING
For 6 people
Ingredients
6 ripe peaches or nectarines, halved and stones removed
4 heaped tsp demerara sugar
1 vanilla pod, scored lengthwise and seeds removed
125g/41/2oz butter
125g/41/2oz caster sugar
2 large free-range eggs
125g/41/2oz self-raising flour
Method
Preheat oven to 180c/350f/Gas 4
1 Put the peaches in a saucepan with the demerara sugar,
vanilla seeds and 4 tbsp water. Simmer for five minutes, and
then place into a well-greased and lightly floured ovenproof
dish or bowl.
2 Beat together the butter, caster sugar and eggs until light
and fluffy. Add the flour, mix thoroughly and spread over the
peaches. Bake in the preheated oven for 45 minutes.
3 Remove from the oven and serve with hot custard or
something cold, like vanilla ice-cream or creme fraiche.
WATERCRESS, ROCKET, SWEET PEAR,
WALNUT AND PARMESAN SALAD
For 1 person
Ingredients
half a pear, the best you can get
2 big handfuls watercress
2 big handfuls of rocket
good extra virgin olive oil
lemon juice
salt and freshly ground black pepper
Parmesan or pecorino shavings
walnuts
Method
1 If the skins are nice, just give them a wash - if
not, remove with a peeler. Cut in half and deseed.
2 It then doesn't really matter how you cut them
up - big rough chunks, sliced up or grated. Place in
a bowl with the watercress and rocket.
3 Drizzle with good extra virgin olive oil just to
coat, a small squeeze of lemon juice (because the
pear just is slightly acidic), and season well with
salt and freshly ground black pepper.
4 Toss all this together and serve. Shave over
some Parmesan or pecorino, crumble your nuts
over and serve.
