Jamie Oliver Recipebook

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    y

    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 th