Jamie Oliver Recipebook

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Quick and easypressure cookingJamie Oliver with


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Summary Tomato pasta soup with rosemary 5

Moules a la mariniere 6

Lamb Tagine with preserved lemons, almonds and apricots 9

Pot roast Chinese pork shoulder with five-spice, plums, chilli and ginger 11

Sausage stew 13

Spicy chicken Rogan Josh14

Pot roast chicken with bacon, cider and mushrooms 17

Perfect steamed rice 19

The best fluffy couscous 20

Quick smashed celeriac 22

Quick cooked butternut squash or pumpkin 24

Quick steamed beetroot 26

Steamed potatoes 29

Steamed and marinated peppers and aubergine 30

Pound pudding 33


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Tomato pasta soup with rosemary

This is based on an old Italian favourite called Pasta Fagioli. Its a hearty dishhalf way between a soup and a stew. Dont forget to finish it with a good glugof the best olive oil you can find.

Serves 4

1 red onion, peeled 1 carrot, peeled 2 sticks of celery, trimmed 2 cloves of garlic, peeled olive oil 80g/2_oz any dried pasta

3 x 400g/14oz cans of good quality plum tomatoes 2 x 400g/14oz cans of borlotti or cannellini beans

sea salt and freshly ground black pepper a sprig of rosemary, leaves picked

Chop the red onion, carrot, celery and garlic as finely as you can and sweat them gently in a little olive oil in the bottom of the pressure cooker untilsoft.

Place the pasta in a polythene bag, squeeze all the air out of it and bash it with a rolling pin, smashing the pasta into little pieces.

Add the tomatoes, beans, broken pasta and 1 1 /2 cans of water to the pot,and season with a little salt and pepper.

Clamp the lid on the pressure cooker, set the steam to the vegetablesetting and when the cooker has come up to pressure, cook on amedium heat for 20 minutes. Release the steam, remove the lid and stir.If the soup is a little thin, place back on the heat and reduce for5 minutes or so.

Smash up the rosemary in a pestle and mortar with a pinch of salt, pour a glug of oil into the mortar and then pour into the soup. Taste and season with salt and pepper if necessary, and serve with a nice glass of Chianti.

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1 red onion, peeled 1 carrot, peeled 2 sticks of celery, trimmed 2 cloves of garlic, peeled olive oil 80g/23 /4oz any dried pasta

3 x 400g/14oz cans of goodquality plum tomatoes

2 x 400g/14oz cans of borlottior cannellini beans

sea salt and freshly groundblack pepper

a sprig of rosemary,leaves picked


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Moules a la mariniere

This is a real French classic and many would say the very best way to eatmussels. Serve with lots of chilled white wine and crusty bread to mop upall the lovely juice.

Serves 2

1kg/2lb 3oz of the freshest mussels you can find 1 tablespoon butter

1 small white onion, peeled and finely chopped 200ml/7fl oz of white wine

a small bunch of fresh flat leaf parsley, leaves picked and chopped

Give the mussels a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits youmight find on them. Throw away any mussels that arent tightly closed.

Heat the base of the pressure cooker until nice and hot. Add the butter and the chopped onion, turn down the heat and cook gently until soft. Add

the white wine and bring to the boil before adding the mussels.

Clamp the lid on the pressure cooker and turn the steam setting tovegetables. When the cooker is up to pressure, cook at a mediumheat for 5 minutes shaking the pan now and then, release the steam andremove the lid.

Taste and season with salt and pepper if necessary, and sprinkle withchopped parsley just before serving. Remember not to eat any mussels

that havent opened fully.

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1kg/2lb 3oz of the freshestmussels you can find

1 tablespoon butter 1 small white onion, peeled

and finely chopped

200ml/7fl oz of white wine a small bunch of fresh flat leaf

parsley, leaves picked andchopped


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Lamb Tagine with preserved lemons,almonds and apricotsNorth African food is packed full of fantastic flavours and textures - I love it!Tagines normally take a while to cook if using a normal pan, but with a

pressure cooker things are much easier. If you dont fancy using carrots

then a couple of potatoes or sweet potatoes will work really well too.

Serves 4

Trim the excess fat off the lamb and cut into 2 inch/4cm pieces. Place themin a bowl. In a pestle and mortar, grind the cumin, coriander and pepper

with a good pinch of salt. Sprinkle over the lamb with the paprika, ginger,saffron, chopped garlic, lemon juice and a splash of olive oil.

Heat the base of the pressure cooker and add another splash of olive oil. Add the sliced onion and chilli and sweat gently for 5 minutes.

Put the lamb in the pot and add the carrots, tomatoes and the water. Push the almonds inside the apricots and add them to the pot. Pick half theleaves off the bunches of mint and parsley, tie the stalks together and

throw them in the pot too. Cut the preserved lemons in half, scoop out the pulp inside and this to the pot with the cinnamon stick. Discard thelemon skins.

Clamp the lid on the pressure cooker and turn the steam setting to meat.

When the cooker is up to pressure, turn the heat down to medium andcook for 25 minutes. Release the steam and remove the lid.

Taste, add a little salt and pepper if necessary, scatter with chopped mintand parsley and serve with lots of fluffy steamed couscous.

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1kg/2lb 3 oz lamb neck fillet 2 teaspoons cumin seeds 4 teaspoons coriander seeds 1 teaspoon black peppercorns sea salt 2 teaspoons smoked paprika 1 teaspoon ground ginger 1 pinch of saffron (optional) 3 cloves of garlic,

finely chopped

juice of 1 lemon olive oil 2 small red onions, finely sliced

3 red chillies, deseededand chopped

2 big carrots, peeled and cut

into 1 inch/2cm lengths 1 x 400g/14oz can of good-quality plum tomatoes

400ml/14fl oz water 50g/13 /4oz blanched almonds 12 dried apricots 1 small bunch of fresh mint,

leaves picked 1 small bunch of fresh parsley,

leaves picked 2 preserved lemons 1 cinnamon stick


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Pot roast Chinese pork shoulder with five-spice, plums, chilli and ginger

This dish transforms a lowly piece of pork shoulder into something rich,decadent, meltingly soft and full of amazing flavours. It works brilliantly wellwith pork belly too.

Serves 4

Pat the pork dry with a piece of kitchen paper and rub it all over with thefive-spice powder.

Heat the base of the pressure cooker and add a splash of vegetable oil.Carefully brown the pork on all sides and then add the rest of theingredients.

Clamp the lid on the pressure cooker, turn the setting to meat and when the cooker has come up to pressure, turn the heat down to medium andcook for 35 minutes. Release the steam and remove the lid.

The pork should be very soft and break apart when pressed with a fork. If the sauce is a bit thin, lift the pork out carefully, keep it warm and boil thesauce down gently to thicken it, skimming any fat off the lid.

Taste, add a little salt and pepper if necessary and serve with lots of plainboiled rice.

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1.5kg/31 /2lb pork shoulder,

skin removed 2 tablespoons five-spicepowder

vegetable oil zest of 1 orange juice of 2 oranges 2 red chillies, halved

and deseeded 5 cloves garlic, peeled

2 inch/4cm piece of ginger,peeled and sliced thickly

2 tablespoons hoi sin sauce

1 tablespoon tomato ketchup 2 tablespoons dark soy sauce 2 tablespoons honey 100ml/3.5fl oz sherry 4 plums, stoned and halved 4 spring onions, roughly

chopped sea salt and freshly groun

black pepper


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Sausage stew

This is real comfort food and very easy to do with a pressure cooker. Make surethe sausages you use are good quality and you wont go wrong.

Serves 4

Pre-heat your oven to 180C/350F/Gas 4.

Mix the breadcrumbs together with the leaves from a couple of sprigs of thyme, spread out in a roasting tray and drizzle generously with olive oil.Place in the pre-heated oven for 15 to 20 minutes, shaking every now and

then, until theyre golden brown and crispy. Place to one side.

Heat the base of your pressure cooker and add a splash of oil. Add thesausages and brown them on all sides. Take them out of the pan and add

the bacon, onion, celery, bay leaves, rosemary and the remaining thyme.Turn the heat down and fry gently for 5 minutes or so.

Add the rest of the ingredients and season lightly with salt and pepper.Clamp the lid on the pressure cooker and set the steam setting to meat.Cook on a medium heat for 25 minutes before releasing the steam andremoving the lid.

Check the seasoning, add more salt and pepper if necessary and stir in thecrispy breadcrumbs you made earlier.

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olive oil two big handfuls of stale bread

torn into pieces a small bunch of fresh thyme,

leaves picked 8 sausages 8 rashers of smoked streaky

bacon cut into lardons 2 red onions, peeled finely

chopped half a celery heart, trimmed

and finely chopped

2 bay leaves a sprig of fresh rosemary

2 x 400g/14 oz cansof tomatoes 2 x 400g/14 oz cans

of cannellini or borlotti beans a glass of red wine 1 carrot, peeled and cut into

chunks sea salt and freshly ground

black pepper


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Spicy chicken Rogan Josh

Rogan Josh is a curry with lots of peppers and paprika in it. I love the heat but you can remove some of the chillies if want to make it a little milder. The yoghurt stirred in at the end helps cool it down a little.You can make this with boneless chicken if you want, but try to use leg meatas it stays juicier during the cooking.

Serves 4

Mix the chicken pieces with the yoghurt, garlic, ginger, lemon zest andjuice, and turmeric. Leave in a bowl to marinate for an hour or so.

In a pestle and mortar, grind the cardamom, cloves, peppercorns, cumin,coriander and dried chillies with a pinch of salt and the smoked paprika.

Roughly chop the peppers, onions, chillies and the stalks from the coriander

and whizz in a food processor until almost pureed.Melt the butter in the base of your pressure cooker and when it starts tobubble, add the ground spices, the cinnamon and bay leaves. Stir and fry for 30 seconds or so before adding the whizzed up vegetables. Fry gently for 5 minutes, turning down the heat a little if things start to brown.

Add the marinated chicken and water and clamp the lid on the pressurecooker. Turn the setting to meat and when the cooker has come up topressure, turn the heat down to medium and cook for 25 minutes. Release

the steam and remove the lid.

If the curry is still quite liquid, place back on the heat and boil it down for a few minutes until it thickens. Fold in a few tablespoons of yoghurt, scatter with the coriander leaves and serve with steamed basmati rice and lots of cold beer.

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1kg/1.5kg/31 /2lb skinnedchicken thighs and drumsticks

4 tablespoons yoghurt,plus extra for serving

1 tablespoon chopped garlic 1 tablespoon chopped ginger zest and juice of 1 lemon 1 teaspoon turmeric 12 green cardamom pods 6 cloves 1 teaspoon black peppercorns

2 teaspoons cumin seeds

1 teaspoon coriander seeds 1 teaspoon dried chillies

2 teaspoons smoked paprika 2 red peppers

2 small red onions 2 fresh red chillies, deseeded

and finely chopped 1 bunch of fresh coriander 1 tablespoon of butter 1 cinnamon stick 2 bay leaves 250ml/9 oz water


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Pot roast chicken with bacon,cider and mushrooms

This is a quick and easy way to cook a whole chicken. Not only that, but youll

end up with a lovely restaurant-style sauce at the end. If you cant get achicken thats the right size for the pot, buy separate legs and breasts anduse them instead.

Serves 4

Season the chicken well with sea salt and pepper and stuff with the bay andlemon.

In a little olive oil, brown the chicken lightly on all sides in the base of thepressure cooker. Remove the chicken and add the bacon, mushrooms,butter and garlic. Fry for a minute or so, then place the chicken on lid andadd the cider.

Clamp the lid on the pressure cooker, set the steam to the meat settingand when the cooker has come up to pressure, turn the heat down a littleand cook for 25 minutes. Release the steam and remove the lid.

Lay the baby leeks in the basket and place in the pot over the chicken.Replace the lid and cook for another 5 minutes on the vegetable setting.

Remove the leeks and check that the chicken is cooked. The leg should pullaway easily from the body. Remove to a plate and keep warm. Place thepressure cooker base back on the heat and stir the crme frache into thesauce. Reduce until the sauce is a nice gravy consistency, then add the choppedherbs, taste, correct the seasoning and pour over the cooked chicken. Serve

with the baby leeks, some mashed potatoes and the rest of the cider!

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1 x 1.3kg/23 /4lb organic chicken

1 sprig of bay sea salt and freshly groundblack pepper

1 lemon olive oil a few rashers of good quality

smoked streaky bacon,chopped

a large handful of mushrooms

wild if you can find them,roughly torn up

1 tablespoon of butter

1 clove of garlic, peeledand chopped 300ml/11fl oz cider 6 baby leeks 2 tablespoons crme frache a small bunch of fresh flat leaf

parsley, chopped a small bunch of fresh chives,

chopped


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Steam your starches! With normal kitchen equipment it can be tricky to get perfectly fluffy rice and couscous. With a pressure cooker its a piece of cake.Steamed potatoes mash really well and if you cut them open torelease their steam they become nice and dry ideal for makingpotato cakes or even potato gnocchi.

Perfect steamed rice

This recipe works well for plain rice, basmati and jasmine rice too. If you wantto add extra flavour to it, add a few bay leaves, or a cinnamon stick, or somecardamom cloves to the water. The rice will take on a fantastic perfume as it

steams.

Serves 4

Pour the rice into a separate saucepan and cover with the cold water. Fit the steaming basket inside the pressure cooker and have it standing by.

Bring the rice to the boil and pour the contents of the pan into the basketinside the pressure cooker. The rice will be caught in the basket and the

water will drain through to the bottom.

Clamp the lid on the pressure cooker, set the steam to the vegetablesetting and when the cooker has come up to pressure, cook for 10 minutes.Release the steam and remove the lid.

Lift the steaming basket, fork to fluff it up, season with salt and pepper and serve.

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300g/11oz rice 600ml/21fl oz cold water


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Quick smashed vegetables

This method of cooking tougher root vegetables works so well itsactually better than doing it normally AND its much quicker.

Smashed veg is a great accompaniment to meat and fish dishes, isgreat stirred into a risotto or pasta dish and without the salt andthe spice, makes superb baby food too.

The two recipes below are great, but feel free to experiment withother vegetables. Carrots work well with coriander and someground chilli, swede is nice with lots of black pepper, garlic andthyme, and parsnips are great with rosemary, garlic and a pinch of ground cumin.

As far as timings are concerned, 15 minutes seems to work withany kind of root vegetable as long as you remember to chop it up

first.

Quick smashed celeriac

Great with roast beef or a winter stew.

Serves 4

Chop the celeriac roughly into cubes and saut lightly in the butter with the thyme and garlic. Season well and add 200ml/7 fl oz of water.

Clamp the lid on the pressure cooker and set the steam to the vegetablesetting. Cook for 15 minutes before releasing the steam and removing thelid.

Stir the cooked celeriac and reduce for a minute without the lid if its a little too watery. Season to taste if necessary and serve.

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1 head of celeriac, peeled 1 tablespoon butter 1 tablespoon of fresh thyme,

leaves picked

2 cloves of garlic 200ml/7 fl oz water


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Quick cooked butternut squashor pumpkin

Wonderful served with grilled lamb or stirred into a risotto.

Serves 4

Chop the squash roughly into cubes and saut lightly in the butter with the garlic. Add the marjoram, cinnamon and chilli, season well and add200ml/7fl oz of water.

Clamp the lid on the pressure cooker and set the steam to the vegetablesetting. Cook for 15 minutes before releasing the steam and removing the lid.

Stir the cooked pumpkin and reduce for a minute without the lid if its alittle too watery. Season to taste if necessary and serve.

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2 butternut squash, peeled,seeds removed

1 tablespoon butter 2 cloves of garlic

1 tablespoon of freshmarjoram, leaves picked

1 stick of cinnamon a good pinch of ground chilli sea salt and freshly ground

black pepper

200 ml/7fl oz water


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Steamed vegetables

Steaming vegetables in a pressure cooker is a joy to do - mucheasier and quicker than using a conventional steamer. You can put

wine or vinegar in the water to flavour whatever youre steamingor you can add spices and herbs to the steaming basket to infuse

your vegetables with wonderful flavours.

Sweetcorn is great with a little chilli, cauliflower works really well with cumin and cinnamon, and broccoli is best mates with soy andginger!

As for timings, solid vegetables like beetroots will take around 20to 25 minutes, sweetcorn about 15, carrots around 10, cauliflower and broccoli about 5 and delicate things like French beans, baby leeks and asparagus will only take around 2 to 3 minutes.

Quick steamed beetroot

Beetroot are much sweeter than many people think and this way of cookingkeeps all the sugar inside them so they are a joy to eat. They also take on

fantastic flavour from the spices and herbs and vinegar in the water.

Serves 4

Pour the water into the bottom of the pressure cooker and add the vinegar.Spread the thyme across the bottom of the basket and lay the beetroot on

top. Tuck the bay leaves and cinnamon stick in and around the beetroot,sprinkle the rock salt, chillies and cloves over the top and hang the basketover the surface of the liquid.

Clamp the lid on the pressure cooker and set the steam to the vegetablesetting. Cook for 20 minutes before releasing the steam and removing the lid.

Lift the beetroot out of the basket and discard all the seasonings. Slice inhalf, and sprinkle with salt, pepper and majoram and drizzle with a littleextra virgin olive oil before serving.

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500ml/18fl oz water 100ml/3.6 fl oz red wine

vinegar a few sprigs of fresh thyme 1kg/2lb 3oz small beetroot,

washed and trimmed a few bay leaves a stick of cinnamon

rock salt a couple of dried red chillies 10 cloves sea salt and freshly ground black

pepper extra virgin olive oil sprig of majoram/leaves picked


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Steamed potatoes

The thyme and rosemary in the steaming basket will infuse the potatoes withherby flavours as they steam. Lovely!

Serves 4

Pour the water into the pressure cooker. Spread the thyme or rosemary across the bottom of the basket and lay the potatoes on lid. Sprinkle therock salt over and hang the basket over the surface of the liquid.

Clamp the lid on the pressure cooker and, although potatoes are vegetables, set the steam setting to meat. Cook for 20 minutes beforereleasing the steam and removing the lid.

Sprinkle with sea salt and freshly ground black pepper and drizzle with alittle olive oil before serving.

Alternatively, instead of finishing your potatoes like this, you can peel themand use them for potato gnocchi, for mashed potato or for potato cakes.

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500 ml/18fl oz water a few sprigs of thyme

or rosemary 1.5kg/31 /2 lb potatoes, peeled

(or unpeeled and washed)

rock salt sea salt and freshly ground

black pepper extra virgin olive oil


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Steamed and marinated peppersand aubergine

Serve these as an antipasto with some cured meats, salamis and grilledbruschetta. Theyre also great in a sandwich with some mozzarella!

Serves 4 to 6

Pour the water into the pressure cooker. Spread the thyme or basil across the bottom of the basket and lay the vegetables on lid. Sprinkle the rock salt over and hang the basket over the surface of the liquid.

Clamp the lid on the pressure cooker and set the steam to vegetablesetting. Cook for 10 minutes before releasing the steam and removing

the lid.

Remove the basket from the pressure cooker and leave the contents to

cool. When the peppers are cool enough to handle, break them intopieces, remove the seedy cores and peel the skin off as best you can. Peel the skin off the aubergine and slice it into 6 or 8 pieces lengthways.

Lay on a big serving plate, sprinkle well with salt and pepper, drizzle with good white or red wine vinegar and olive oil. Sprinkle over the sliced garlicand chilli. Tear up the basil leaves and scatter over the lid before serving.

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500 ml/18fl oz water a few sprigs of basil or thyme 1 aubergine 2 small red peppers rock salt sea salt and freshly ground

black pepper

white or red wine vinegar extra virgin olive oil 2 cloves of garlic, peeled and

finely sliced 1 red chilli, deseeded

and finely sliced a small bunch of fresh basil,

leaves picked


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Pound pudding

This is a traditional pudding that I think makes a wicked change fromChristmas pud, which can sometimes a bit heavy. Its one of the classic oldEnglish desserts and is great served with some brandy butter, crme frache,whipped cream or custard. Dont just save it for Christmas time as it makes alovely, treacly, fruity sponge pudding at any time!

Once cooked, feel free to flame the pudding - safely! First, make sure your puddingis piping hot then place it on a plate with a wide rim, in the centre of the table.Gently heat a little rum and brandy in a small pan (ideally one with a lip) onthe hob. When the alcohol is warm, carry the pan carefully to the pudding and

pour the alcohol over it. Stand back and carefully hold a lit match next to the pudding - no need to touch it - and the fumes will ignite. A lovely bit of theatre!The flames will go out in a few seconds and then you can tuck in!

Serves 6 to 8

Butter a 1.5 litre pudding bowl. Spoon the golden syrup into the bottomof the bowl. Mix all the other ingredients together, except for the egg and

the milk. Once mixed, add the beaten egg and milk, mix again and put themixture into the pudding bowl.

Take a large piece of foil and grease it on one side. Wrap the bowl with the greased side of the foil facing in so that its a couple of layers thick.Scrunch up the ends underneath the bowl so that they make a trivet for

the bowl to stand on in the bottom of the pressure cooker and so that thebase is not in direct contact with the base of the pressure cooker.

Fill the pressure cooker with enough water to come three quarters of the way up the sides of the pudding bowl.

Clamp the lid on the pressure cooker and set the steam setting to meat.Cook on a medium heat for one hour before releasing the steam andremoving the lid.

Carefully lift out the cooked pudding and allow to cool for 5 minutes.Unwrap the foil, turn the pudding out on to a plate and serve with lots of

whipped cream, crme frache or custard.

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3 large tablespoons goldensyrup

500g/1 lb 1oz mixed dried fruit 100g/31 /2oz dried dates,

chopped 5cm/2 inch piece preserved

ginger or 1 teaspoondried ginger 125g/41 /2

zest of 1 orange 125g/41 /2oz plain flour 125g/41 /2oz sugar 150g/51 /2oz fresh breadcrumbs 2 tablespoons brandy

a pinch of salt

1 medium egg, beaten 150ml/5.5fl oz milk


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Jamie Oliver Recipebook

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