Jamie Oliver Cookbook

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Transcript of Jamie Oliver Cookbook

Jamie Oliver Cookbook

ContentsPINENUT AND HONEY TART .......................................................................................................................... 3 BEST ROAST BEEF .......................................................................................................................................... 3 BAKED ONIONS ............................................................................................................................................. 4 HUGE YORKSHIRE PUDDINGS ....................................................................................................................... 5 FANTASTIC ROASTED CHICKEN ..................................................................................................................... 5 BASIC SMOOTHIE RECIPE .............................................................................................................................. 6 SMOOTHIES - VARIATIONS............................................................................................................................ 7 BASIC BREAD RECIPE ..................................................................................................................................... 7 CHICKPEA MOROCCAN FLATBREAD .............................................................................................................. 8 COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADSA HERBS .................................................... 8 OLIVE OIL AND LEMON JUICE DRESSING ...................................................................................................... 9 ROASTED FILLET OF BEEF IN HERBS AND PORCINI AND WRAPPED IN PROSCIUTTO ................................... 9 CHOCOLATE POTS ....................................................................................................................................... 10 PUKKOLLA ................................................................................................................................................... 10 THE BEST HOT CHOCOLATE......................................................................................................................... 11 PANCAKES ................................................................................................................................................... 11 PIZZA ........................................................................................................................................................... 12 SUSHI ROLLS ................................................................................................................................................ 13 CHRISTMAS BOMBE .................................................................................................................................... 14 PORK WITH PEACHES .................................................................................................................................. 15 MUSSELS AND SWEET LEEKS ....................................................................................................................... 15 STEAK SARNIE.............................................................................................................................................. 16 THE BEST PASTA SALAD .............................................................................................................................. 17 LEMON AND CREME FRAICHE DRESSING ................................................................................................... 17 CHILI CON CARNE ........................................................................................................................................ 17 MIXED LEAF SALAD WITH MOZZARELLA, MINT, PEACH AND PROSCIUTTO ............................................... 18 TWO-NUTS CHOCOLATE TORTE .................................................................................................................. 18 ROASTED SLASHED FILLET OF SEA BREAM STUFFED WITH HERBS, BAKED ON MUSHROOM POTATOES WITH SALSA VERDE ..................................................................................................................................... 19 SALSA VERDE ............................................................................................................................................... 20 Page 1 of 34

Jamie Oliver Cookbook SALAD OF BOILED POTATOES, AVOCADO AND CRESS ................................................................................ 20 BOTHAM BURGER ....................................................................................................................................... 21 TOMATO SALSA ........................................................................................................................................... 21 CAJUN SPICY RUB ........................................................................................................................................ 22 ASIAN MARINADE ....................................................................................................................................... 22 OLIVE OIL AND LEMON JUICE DRESSING .................................................................................................... 22 CELERY, CELERIAC, PARSLEY AND POMEGRANATE SALAD ......................................................................... 23 BAKED CARROTS WITH CUMIN, THYME, BUTTER AND CHARDONNAY ...................................................... 23 FANTASTIC FISH PIE..................................................................................................................................... 23 SHEILA'S PUDDING ...................................................................................................................................... 24 WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD .................................................. 25 BLACKENED SWEET AUBERGINE ................................................................................................................. 25 SLOW-COOKED AND STUFFED BABY BELL CHILLI PEPPERS ........................................................................ 26 SEARED ENCRUSTED CARPACCIO OF BEEF ................................................................................................. 26 SEARED CARPACCIO OF BEEF WITH CHILLI, GINGER, RADISH AND SOY ..................................................... 27 THAI DRESSING ........................................................................................................................................... 27 CRUNCHY THAI SALAD ................................................................................................................................ 28 FARFALLE WITH SAVOY CABBAGE, PANCETTA, THYME AND MOZZARELLA ............................................... 28 ROSEMARY, GARLIC AND LEMON MARINADE ............................................................................................ 29 TRAY-BAKED PORK CHOPS, HERBY POTATOES, PARSNIPS, PEARS AND MINTED BREAD SAUCE ............... 29 MINTED BREAD SAUCE................................................................................................................................ 29 LINGUINE WITH PANCETTA, OLIVE OIL, CHILLI, CLAMS AND WHITE WINE ................................................ 30 SALMON FILLET WRAPPED IN PROSCIUTTO WITH HERBY LENTILS, SPINACH AND .................................... 30 BAKED FENNEL WITH GARLIC BUTTER AND VERMOUTH ........................................................................... 31 CAMPARI AND PASSIONFRUIT SORBET....................................................................................................... 31 SALTED/MARINATED LEMONS "IN A JAR" .................................................................................................. 32 FETA CHEESE IN A JAR W/HERBS ................................................................................................................ 32 FRIED CHICKEN FILLED WITH HERBS, POTATOES AND GARLIC ................................................................... 33 JERUSALEM ARTICHOKES ............................................................................................................................ 33

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Jamie Oliver Cookbook

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/3 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