Jamie Oliver Sainsburys Recipes

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  • Index

    1. Ploughman's Sandwich 42. Rosemary - Skewered Buffalo Mozzarella Parcels 53. Apple Fritters 64. Baby Carrots 75. Baked Chicken Breasts with Cinnamon Basil 86. Baked Mushrooms 97. Banana Pancakes 108. Lamb Balti 119. Beef Stroganoff 1210. Berry Pavlova 1311. British Bangers 1412. Brussel Tops with Rosemary Butter 1513. Bun and butter pudding 1614. Cannellini Beans and Taste the difference Fougasse 1715. Celeriac and Potato Gratin 1816. Chicken Salad 1917. Chocolate Brownies 2018. Chocolate Fridge Cake 2119. Chocolate Pudding 2220. Chocolate and Pear Tart 2321. Christmas Pound Pudding 2422. Christmas Raspberry Trifle 2523. Christmas Trifle 2624. Christmas Vegetables 2725. Crispy Tortilla with Guacamole 2826. Easter Lamb 2927. Favourite Winter Salad 3028. Fruit Smoothie 3129. Great British Fry-Up 3230. Grilled Sausage Sticks 3331. Kedgeree 3432. Lemon Chicken Salad 3533. Lemon Linguini 3634. Lemon Meringue Pie 3735. Lemon Pasta 3836. Lemon, Lime and Peppermint Sorbet 3937. Mini Patty Pans with Mint Leaves 4038. Mini Romanesco Cauliflower braised with Tomato and Anchovy Sauce 4139. Mixed Salad with Fougasse 4240. Oriental Pork with Noodles 4341. Paella 4442. Pannacotta with Caramelised Oranges 4543. Pappa al Pomadoro 4644. Passionfruit Bellini 4745. Pavlova 4846. Pesto Crostini 49


  • 47. Pot Roast Loin of Pork 5048. Quesadillas with Salsa and Guacamole 5149. Quick Apple and Pecan Strudel with Cinnamon 5250. Raisin and Rosemary Eggy Bread 5351. Rigatoni with Wild Boar Salami 5452. Roast Potatoes with Sage and Orange 5553. Roast Rack of Lamb with Crushed Potatoes 5654. Roasted Red Onion With Thyme and Butter 5755. Rocket, Fennel and Herb salad with Goat's Cheese 5856. Simple Summer Spaghetti 5957. Smoked Salmon and Scrambled Eggs 6058. Southern Indian Vegetable Curry with Curry Leaves 6159. Spice Lamb Stew with Walnuts and Pomegranate 6260. Spicy Thai Prawn Curry 6361. Spinach Cannelloni 6462. Spring Lamb Shepherd's Pie 6563. Stuffed French Toast 6664. Tasty Tuscan Tart 6765. Thai-style Mango Salad with Griddled Prawns 6866. Three Cheese Risotto 6967. Toad in the Hole 7068. Tomato Penne Pasta 7169. Truffled Roast Turkey with Pork and Chestnut Stuffing 7270. Vin Santo Salad 7371. Red Grape Pizza with Honey, Rosemary and Pecorino 7472. Tunisian Brik 7573. Vegetable Bhaji Salad with Sour Cream, Lemon And Coriander 76


  • Ploughman's Sandwich

    Prep and cook time: 30 mins to 1 hourServes: 4

    IngredientsOlive oil1 red onion, cut into thick slices through the root6 tablespoons balsamic vinegarSalt and pepper8 thick slices Raisin and Rosemary breadA couple of knobs butter1 curly leaf lettuce225g Strong Cheddar Cheese, thickly sliced

    MethodTo make the onion marmalade, heat a little oil in a pan, throw in the onion andleave on a low heat to cook down slowly, adding a little water if needed. Whensoft add the balsamic vinegar and continue to cook for a few minutes. Season themarmalade to taste. Spread the Raisin and Rosemary Bread with butter and makeup each sandwich with lettuce leaves, onion marmalade, a couple of slices ofCheddar and seasoning.

    Nutrition Info (per serving): 756 calories, 49 g fat.


  • Rosemary - Skewered Buffalo Mozzarella Parcels

    Prep and cook time: Up to 30 minsServes: 4

    Ingredients100ml extra virgin olive oil2 cloves garlic, crushed1 pack rosemary skewers1 ready to bake ciabatta, torn or cut into equal sized pieces to the mozzarella2 x 125g packs Buffalo mozzarella, torn into small pieces2 x 100g packs smoked pancetta100g rocket leavesJuice of 1 lemon

    MethodPreheat the grill. Pour the olive oil into a bowl and add the crushed garlic and a few rosemaryleaves. Marinate the ciabatta and mozzarella for about 5 minutes in the olive oiland season with salt and freshly ground black pepper. Wrap a strip of pancettaaround a piece of mozzarella and ciabatta and push onto the rosemary stalks -you should have about 4 cheesy balls per stalk. Place under the preheated grilland grill for about 5-6 minutes, turning once, until crisp and golden. Dress therocket with a good squeeze of lemon juice and eat with your cheesy balls!

    Nutrition Info (per serving): 728 calories, 53 g fat.


  • Apple Fritters

    Prep and cook time: Up to 30 minsServes: 4

    Ingredients2 eating apples, peeled and cored, cut into slice25g icing sugar75g self-raising flour1 medium egg100ml milk15g butter, melted x 5ml spoon vanilla extractOil for deep-frying2 x 15ml spoons caster sugar

    MethodSprinkle the apple slices with a 5ml spoon of the icing sugar. Set aside. Sift theflour and remaining icing sugar together in a bowl. Make a well in the centre andbeat in the egg and milk. Stir in the butter and vanilla. Heat the oil in a shallowpan to a depth of 2cm. To fry, dip each piece of apple in the batter then cook oneach side in the hot oil until golden brown, drain on kitchen paper. Dredge withcaster sugar before serving hot, with ice cream.

    Nutrition Info (per serving): 33 calories, 2 g fat.


  • Baby Carrots

    Prep and cook time: Up to 30 minsServes: 6

    Ingredients500g bunch of baby carrots1 tablespoon sugarSea saltSmall pinch of cumin (optional)50g butter

    MethodLeave some of the stalk on and wash the carrots. Put into a saucepan with waterjust to cover, add in the sugar and salt. These ingredients penetrate the carrots tomake then soft and sweet. Cook until tender. A little pinch of cumin is fantasticwith this. Serve with butter.

    Nutrition Info (per serving): 103 calories, 6 g fat.


  • Baked Chicken Breasts with Cinnamon Basil

    Prep and cook time: 30 mins to 1 hourServes: 4

    Ingredients4 chicken breasts skin removed1 bunch spring onions, chopped2 tablespoons clear honey4 tablespoons soy sauce2 red chillies, deseeded and chopped2 teaspoons, preserved or fresh ginger, finely chopped20g bunch cinnamon basil250g pack egg noodles2 tablespoons sesame oil2 tablespoons sesame seeds1 courgette, cut into long, thin strips using a peeler1 red pepper, finely sliced2 bok choi, sliced

    MethodPreheat the oven to 200F, 400C, Gas Mark 6. Score the chicken breasts in a criss-cross pattern to about 1 cm deep. Mix all themarinade ingredients together in a bowl and pour over the chicken breasts.Leave to marinate in the mixture for at least 30 minutes, or longer if possible.Soak the noodles in boiling water for 1 minute or until separated. Scrape themarinade from the chicken breasts and reserve it. Heat the sesame oil in a panuntil very hot and fry the chicken breasts in the oil for a couple of minutes untilgolden. Add the sesame seeds and toast for 30 seconds until browned slightly.Throw the courgette, pepper and bok choi into the same pan with the rest of themarinade, then stir in the drained noodles. Season well and cover with foil. Bakefor 20 minutes in the preheated oven.

    Nutrition Info (per serving): 723 calories, 18 g fat.


  • Baked Mushrooms

    Prep and cook time: Up to 30 minServes: 4

    Ingredients8 large flat mushrooms, wiped and stalks removed1 bunch spring onions, sliced1 clove garlic, peeled and finely choppedA few sprigs fresh thyme leaves250g pack TaleggioFresh rocketJuice of 1 lemonPetrolo olive oil

    MethodPreheat the oven to 200C, 400F, Gas Mark 6. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic andthyme. Slice the Taleggio thinly and use to top the mushrooms. Combine thebreadcrumbs with the parsley in a bowl and sprinkle over. Bake for 15-20minutes or until breadcrumbs are brown and the mushrooms are cooked through.Serve with a rocket salad dressed with lemon juice and Petrolo oil. Alternatively,serve the baked mushrooms on toasted ciabatta.

    Nutrition Info (per serving): 271 calories, 22 g fat.


  • Banana Pancakes

    Prep and cook time: Up to 30 minsServes: 6

    Ingredients3 large eggs115g plain flour1 x 15ml spoon (heaped) baking powder140ml milkPinch of salt2 knobs butter3 x 5ml spoons caster sugar4 bananasCrme frache

    MethodSeparate the eggs, putting the whites in one bowl and the yolks in another.Combine the plain flour, baking powder and milk with egg yolks, and mix until itforms a smooth, thick batter. Whisk the whites with salt until they form stiff peaks.Fold these whites into the batter - it is now ready to use. Heat a non-stick fryingpan over a moderate heat. Pour some of your batter into the pan, and fry for acouple of minutes until it starts to look golden and firm. Loosen with a spatula,and either turn or flip the pancake over. Continue frying until golden, then stack ona plate. Repeat until all the mixture has been used. Melt the butter and sugar in aseparate pan over a low heat until it forms a caramel sauce - about 3 minutes.Peel and cut the bananas lengthways, add them to the pan and cook gently untilthey are golden, turning after a few minutes. Serve them on the pancakes toppedwith a good spoonful of crme frache. Great for a late breakfast or Sunday brunch. As a pudding, serve with a couple ofscoops of good vanilla ice cream.


  • Lamb Balti

    Prep and cook time: 30 mins to 1 hourServes: 4-6

    Ingredients400g casserole lambZest and juice of 1 lime500g Greek style yogurt1 teaspoon sesame oil1 large sweet potato, washed but not peeled, but into 2cm cubes200g green beans, snapped in half150g Sundora sunsweet dates, cut in half515g jar balti cooking sauce284ml carton fresh vegetable stock1 red chilli, finely chopped1 small cucumber, deseeded and finely choppedZest and juice of 1 lemon200ml tub crme fraicheSalt and freshly ground black pepper20g pack coriander

    MethodTo make the balti, marinate the lamb in the lime zest and juice and Greek styleyoghurt for 30 minutes. While that's doing, heat the oil in a wok and fry th