Jamie Oliver recipes 4
BLACKENED SWEET AUBERGINE
For 6-8 people
Ingredients
4 firm aubergines pinch of cumin seeds, pounded
1 clove garlic, pounded to a paste
extra virgin olive oil
juice 2-3 lemons, to taste
salt and freshly ground black pepper
1 handful coriander, basil or parsley, chopped
(optional)
Preheat oven to its highest setting.
Method
1 Place the aubergines on a tray and cook for an
hour, until the insides are very soft.
2 Remove from the oven, slit the skin and scrape
out the insides. Add the cumin and garlic, stir in
and break up. You can make this smooth or
coarse, depending on how you feel.
3 Add the olive oil to loosen. Squeeze in your
lemon juice and season to taste. This is great just
warm or at room temperature. If adding herbs, do
this at the last minute, roughly or finely chopped.
I havent had time yet to make and add
pictures. But if you want to do it,
SLOW-COOKED AND STUFFED BABY BELL
CHILLI PEPPERS
Makes 10 portions
Ingredients
1kg/2lb 3oz small, round baby bell chilli peppers
bottle of olive oil
1 good handful parsley or basil
2 good handfuls of rocket
small handful of capers, soaked, drained
1 handful of anchovies
10 tbsp balsamic vinegar or enough to cover,
salt and ground black pepper
Method
1 Halve your chillies, remove the seeds and wash in
cold water. Drain. Tightly pack into a large
earthenware dish and cover with olive oil, then place
in the oven at 170c/325f/Gas 3 for 35-45 minutes until
just tender.
2 Carefully remove the dish from the oven and leave
to cool. Take the chillies out of the dish.
3 Pour the fantastic flavoured olive oil back into the
bottle it came from. Finely chop your parsley or basil,
rocket and capers. Roughly chop the anchovies, and
mix everything up in a bowl.
4 Before you want to serve them, dress with balsamic
vinegar and season. Stuff this filling into your chillies
and serve on a plate as tapas.
SEARED ENCRUSTED CARPACCIO OF BEEF
For 6 people
Ingredients
1 heaped tbsp coriander seeds, smashed
handful of fresh rosemary, finely chopped
salt and freshly ground black pepper
light sprinkling of dried oregano
1.5kg/3½lb fillet of beef
Method
1 Pound the coriander seeds in a pestle and
mortar, then mix in the rosemary, salt, pepper and
oregano and sprinkle onto a board.
2 Roll and press the fillet of beef over this, making
sure all the mixture sticks to the meat.
3 In a very hot, ridged pan or on a barbecue, sear
the meat for about five minutes until brown and
slightly crisp on all sides.
4 Remove from the pan and allow to rest for five
minutes, then slice it all up as thinly as you can.
Lay the slices on a large plate.
SEARED CARPACCIO OF BEEF WITH CHILLI,
GINGER, RADISH AND SOY
For 6-8 people
Ingredients
1.5kg/3½lb fillet of beef
handful very finely sliced fresh ginger (preferably
younger, unstringy stems)
2-3 fresh red or green chillies (or a mix of both),
deseeded, finely sliced
good handful of radishes, finely sliced
small handful of fresh coriander, leaves picked, stalks
finely sliced lengthwise
sesame seed oil
soy sauce
juice 2 limes
Method
1 Prepare the beef using the previous recipe, gather
your ginger slices and cut finely across into little
delicate matchsticks. Flick these randomly over the
beef with the chillies, radishes and coriander.
2 Drizzle with a very small amount of sesame seed oil,
soy sauce and freshly squeezed lime juice, making
sure each slice of meat gets an equal dousing.
THAI DRESSING
Ingredients
4 tbsp fresh lime juice
3 tbsp olive oil
1 tbsp sesame seed oil
1 tbsp soy sauce
good pinch brown sugar
1 tbsp fresh ginger, peeled and finely chopped
½ clove garlic, finely sliced
fresh red chilli, deseeded, finely sliced
1 large handful of fresh coriander and basil,
chopped
Method
Mix all together.
CRUNCHY THAI SALAD
Use any combination of the following:
beansprouts
finely sliced green and red peppers
baby spinach
finely sliced and deseeded red or green chillies
rocket
sliced spring onions
peeled, gutted and sliced cucumbers
finely sliced Chinese or Savoy cabbage
whole sugar snap
peas
herbs like mint, basil and coriander
Method
1 Dress with the Thai dressing, and sprinkle with
some lightly toasted cashew nuts or sesame seeds.
2 If you want to make this more substantial, then toss
in some cooked and chilled egg noodles.
FARFALLE WITH SAVOY CABBAGE,
PANCETTA, THYME AND MOZZARELLA
For 4 people
Ingredients
10 rashers of pancetta or dry-cured streaky bacon,
thinly sliced
olive oil
1 clove garlic, finely chopped
1 good handful of thyme, leaves picked
1 large Savoy cabbage (outer leaves removed),
quartered, cored, finely sliced
1 handful of grated Parmesan cheese
455g/1lb dried farfalle, the best you can get
salt and freshly ground black pepper
extra virgin olive oil
200g/7oz buffalo mozzarella, cut into 1cm/½" dice
2 handfuls of pine nuts, lightly toasted
Method
1 In a pan fry your pancetta in a little olive oil until
lightly golden. Add the garlic and thyme, and
soften. Add the Savoy cabbage and Parmesan, stir
and put the lid on the pan.
2 Cook for another 5 minutes, shaking every now
and again, while you cook your farfalle in salted
boiling water until al dente.
3 When the cabbage is nice and tender, season and
loosen with some nice peppery extra virgin olive oil.
4 Toss the drained farfalle into the cabbage, and at
the last minute, mix in the mozzarella and pine
nuts. Serve immediately.
ROSEMARY, GARLIC AND LEMON MARINADE
Ingredients
2 good handfuls of fresh rosemary, pounded
6 cloves of garlic, crushed
10 lugs of olive oil
3 lemons, halved, juiced and skin squashed
freshly ground black pepper
Method
1 Mix everything together and massage on to your
chosen meat. Leave the meat in the marinade until
you're ready to cook it.
TRAY-BAKED PORK CHOPS, HERBY
POTATOES, PARSNIPS, PEARS AND MINTED
BREAD SAUCE
For 4 people
Ingredients
8 pork chops, or 4 double pork chops
1 rosemary, garlic and lemon marinade
3 parsnips
3 smooth-skinned pears
680g/1½lb potatoes, scrubbed
salt and freshly ground black pepper
1 minted bread sauce recipe
Method
1 Rub and massage the pork chops with the
rosemary marinade and, ideally, leave for 1-6 hours
for maximum flavour. Preheat oven to
220c/425f/Gas 7.
2 Wash the parsnips and pears, and quarter
lengthwise, removing the cores from the pears.
Then cut the potatoes into 0.5cm/½" thick pieces.
3 Dry them with kitchen paper, put into an
appropriately sized roasting tray with the parsnips,
pears, pork chops and marinade.
4 Toss over to lightly coat everything, then season
and roast in the oven for 45 minutes to an hour,
depending on the size of the chops.
5 While the chops and veg are cooking, make the
minted bread sauce. It's great smeared all over the
pork.
MINTED BREAD SAUCE
Ingredients
3 handfuls of fresh mint
1 handful chopped bread
extra virgin olive oil
salt and freshly ground black pepper
2 tsp mustard
red wine vinegar
Method
1 Finely chop three parts mint to one part bread,
and stir in some olive oil until the mix has
'loosened'. 2 Balance the flavours by carefully
seasoning, adding the mustard and splashing in
some vinegar to taste. The flavour improves with
time.
LINGUINE WITH PANCETTA, OLIVE OIL,
CHILLI, CLAMS AND WHITE WINE
For 4 people
Ingredients
455g/1lb dried linguine, the best you can get
olive oil
4 rashers of pancetta or dry-cured smoky bacon,
sliced thinly
1 large clove garlic, finely chopped
1-2 dried red chillies, crumbled
680g/1½lb clams
2 glasses of white wine
good handful of parsley, roughly chopped
salt and freshly ground black pepper
Method
1 Cook your inguine in salted boiling water until al
dente. Get a pan hot and add a couple of good lugs
of olive oil and the pancetta. Fry until golden, and
add the garlic and chillies. Soften slightly and add
the clams.
2 Stir, then add the white wine. Put a lid on the pan
and cook for another couple of minutes until all the
clams have opened - discard any that remain
closed.
3 Remove from the heat and add the drained
linguine. Stir in the parsley, correct the seasoning
and serve with all the cooking juices.
SALMON FILLET WRAPPED IN PROSCIUTTO
WITH HERBY LENTILS, SPINACH AND
YOGHURT
For 4 people
Ingredients
255g/9oz lentils
4 x 225g/8oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of 1 lemon
2 good handfuls of mixed herbs (flat leaf parsley,
basil, mint), chopped
3 large handfuls of spinach, chopped
200ml/7fl oz natural yoghurt
Method
Preheat oven to 220c/425f/Gas 7
1 Put the lentils into a pan, cover with water, bring
to the boil and simmer until tender.
2 Season the salmon fillets with a little pepper
before wrapping them in the prosciutto slices. Leave
some of the flesh exposed.
3 Drizzle with olive oil and roast in the oven for
around 10 minutes until the prosciutto is golden.
Feel free to cook the salmon for less time if pinker
is to your liking.
4 Drain away most of the water from the lentils,
and season carefully with salt, pepper, lemon juice
and 4 good lugs of olive oil.
5 Just before serving, stir the herbs and spinach
into the lentils on a high heat, until wilted.
6 Place onto plates with the salmon and finish with
a drizzle of lightly seasoned yoghurt.
BAKED FENNEL WITH GARLIC BUTTER AND
VERMOUTH
For 4 people
Ingredients
3 large heads of fennel
1 clove garlic, finely sliced
3 large knobs of butter
2 wine glasses of vermouth (white wine also works)
salt and freshly ground black pepper
Method
Preheat oven to 220c/425f/Gas 7
1 Remove any discoloured parts of the fennel, cut
the tops off and slice finely, reserving the leaves.
2 You can, if you wish, slice each fennel from the
top to the root into about four pieces, but it's not
important. You can slice them finer and more
delicately if you like.
3 Literally throw all the ingredients except the
reserved leaves into a baking dish.
4 Rip off a piece of greaseproof paper, run it under
cold water and scrunch it up to make it soft.
5 Place it snugly over and around the fennel, not
the actual dish. This bakes and steams the fennel at
the same time.
6 Cook in the preheated oven for 20 minutes, or
until tender. Scatter with the fennel leaves before
serving.
CAMPARI AND PASSIONFRUIT SORBET
For 4 people
Ingredients
285ml/½ pint water
200g/7oz sugar
15 passionfruit
1 wine glass of Campari
Method
1 Place the water and sugar in a pan, bring to the
boil and simmer for five minutes. Remove from the
heat and allow to cool for a while.
2 Halve your passionfruit and scoop out the flesh,
seeds and juice with a spoon.
3 Stir this up - you can if you wish pass it through a
coarse sieve to remove the seeds.
4 Mix the passionfruit with the Campari and sugar
syrup in a plastic tub or earthenware dish, and
place in the freezer.
5 Generally, sorbet takes two hours to set. Try to
stir it around every half an hour if you remember.
6 Serve on its own, with some seasonal fruit, or in a
cone with some vanilla ice-cream.
Jamie's Xmas
A special thanks goes out to Ove Christensen for writing down these recipes!
SALTED/MARINATED LEMONS "IN A JAR"
(to serve with rice, couscous, fish)
Ingredients
1 handful of coriander seeds
1 handful of fennel seeds
whole, black pepper
some whole cinnamon
1 package of coarse sea salt (Meldon)
dried thyme
bay leaves
Method
Wash the lemons. Cut them almost through - into 4 pieces. Put the spices in a cloth and
smash them 3-4 times to release the aroma.
Put spices in a bowl together with salt, some twigs of thyme and some bay leaves. The salt
will suck out the aromas and the juices from the lemons.
Push the mixture into the lemons - as much as will fit in. Pour some of the salt mixture into
a large jar, press as many lemons as possible into it. Put the rest of the salt mixture on top.
Close the jar with a tight lid, and shake it to spread the salt evenly. It will take about a
month to soften the skin of lemons. After this they'll be ready for use. You can preserve the
lemons up to about 2 years.
Cut the lemons into thin slices when using them.
FETA CHEESE IN A JAR W/HERBS
Ingredients
feta cheese
fennel seeds
pepper
2 dried chilies
olive oil
dried herbs, i.e. parsley, thyme, red basil, green basil, oregano
Method
Put the cheese on paper towels to remove excess moisture. Cut the chilies into small pieces.
Put them on a flat surface with fennel seeds and some pepper. Crumble the herbs lightly
and remove the thick stalks.
Spread out on the surface and push the cheese into the mixture, so seeds and herbs stick to
it.
Put the cheese carefully into a jar. Break the cheese into smaller pieces to leave as little
space as possible in the jar. Fill the jar with olive oil. Ready to serve after 1 week.
Serve on a plate with i.e. ham, salad, gherkins etc. Do not put in the fridge, as the oil will
stiffen. A delicacy served on warm baguettes.
FRIED CHICKEN FILLED WITH HERBS, POTATOES AND GARLIC
(serves 8)
Ingredients
1 small chicken per person (approx. 5-600 grams)
750 grams potatoes
12 cloves of garlic
4-6 parsnips
fresh sage
fresh rosemary
fresh thyme
fried bacon
Method
Peel the potatoes, cut into wedges and boil with whole, unpeeled garlic cloves. Remove the
water. Cut the parsnips lengthwise, into 6 pieces. Remove the coarse stalks from herbs and
put in a bowl together with parsnips. Put the potatoes and garlic into a bowl with some salt
and pepper. Mix it all together.
Stuff the chickens with potato mixture. Put rosemary twigs through the chickens, from one
thigh to another, to keep the stuffing and the thighs in place. Put the chickens in a pan and
spread the parsnip pieces between them. Add salt and pepper, and fry in the oven at about
225 °C, approx. 45 min.
Add a few pieces of fried bacon to the plate before serving.
JERUSALEM ARTICHOKES
(these are not real "artichokes" but a member of the sunflower family. But I'll use the term
"artichoke" in this recipe)
Ingredients
12-16 Jerusalem artichokes
1 clove garlic
a handful of thyme
cream
Parmesan cheese
dried bread
olive oil
Method
Wash the artichokes, but do not peel them. Cut into slices of about 1 cm, lengthwise and
put into a baking pan. Peel the clove, and chop finely. Spread garlic, salt and pepper over
the artichokes. Pull the leaves off the thyme stalks, and spread over the baking pan. Fill the
pan halfway with cream. Spread grated Parmesan over the artichokes, and mix everything
carefully together with your hands. You may fry the dish right away, or pour some dried
bread crumbs mixed with salt, pepper and thyme over it, to make it even tastier. Pour some
olive oil over to finish it off. Put in the oven at 225 degrees for about 30 min.
You may use different vegetables in this dish: i.e. fennel, celery root, potatoes.
