forum: Food & Drink

#1 Wed 25 Apr 07 8:51am


Member since Thu 19 Apr 07

vegeterain dishes that jamie has done?????

hi i was wondering if any one had any of jamie's recipies that dont have meat fish or eggs in it??? help

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#2 Wed 25 Apr 07 9:13am

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: vegeterain dishes that jamie has done?????

welcome to the forum

loads of them - probably too numerous to type without risking rsi; just have a look in his books - he doesn't do vegetarian sections in his books but a vast number of his recipes are veg heavy and some are meat free

also try for veggie recipes - try the "sausage" rolls, very yum

there are also vegetarian posts on here from time to time

happy hunting,
your local omnivore

Last edited by The White Rabbit (Wed 25 Apr 07 9:15am)

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#3 Wed 25 Apr 07 9:25am

young mum

Forum champ
Member since Tue 22 Mar 05

Re: vegeterain dishes that jamie has done?????

Polenta Fingers and 'Blood Red' Tomato Sauce Recipe (c) Jamie Oliver 2002
Show:  Oliver's Twist
Episode:  Halloween 

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 1 minute
Cook Time: 30 minutes
Yield: 4 servings

Get the kids making this one. It is easy enough for anyone to give it a go. The sun-dried tomatoes add a little extra sweetness to the sauce.

8 3/4 ounces (250 grams) instant polenta
1 quart boiling water
Sea salt and freshly ground black pepper
3 1/2 ounces (100 grams) butter, cut into pieces
7 ounces (200 grams) Parmesan, grated
For the tomato sauce:
Olive oil
1 red onion, finely diced
1 (14-ounce/400 gram) can plum tomatoes, chopped
Handful basil leaves
4 to 5 sun-dried tomatoes, chopped
Drizzle balsamic vinegar
Sea salt and freshly ground black pepper
12 wooden skewers

Prepare polenta by adding it to 1 quart of boiling water, with a pinch of salt. Stir around for about 15 minutes, until smooth. Remove from the heat and add the butter and the Parmesan. Taste, and season, then pour into a tray and leave to chill in the refrigerator.
Now make tomato sauce. Heat a pan, add a little olive oil and slowly fry off your onion until golden. Add the plum tomatoes, basil, and sun-dried tomatoes and continue to simmer for a few minutes. Taste, and season.
Turn out the chilled polenta and cut it into 1-inch (2-centimeter) wide fingers. Place the pieces onto skewers then brown them on all sides in a hot frying pan. Serve the polenta skewers with the 'blood red' tomato sauce.

Proper Polenta Recipe courtesy Jamie Oliver
Show:  Oliver's Twist
Episode:  Big Grub for Big Boys 

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings

1 1iter (34 ounces or a little more than a quart) water
8 ounces (250 grams) instant polenta
8 ounces (2 sticks) butter
2 handfuls grated Parmesan
Salt and freshly ground black pepper

Bring the water to boil in a large pan. Slowly stream in the polenta, whisking continuously. Once it's mixed, continue to stir over the heat for 15 to 20 minutes. Stir in the butter and Parmesan. You can add a little more water to make it the right consistency. Season and serve straight away

Spaghetti with Wild Mushrooms Recipe courtesy Jamie Oliver
Show:  Oliver's Twist
Episode:  More than just a Lettuce leaf 

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings

9 to 11 ounces (250 to 300 grams) wild mixed mushrooms (I would probably buy around 14 ounces (400 grams) mushrooms, as you have to trim a bit off)
3 tablespoons olive oil
1 clove garlic, finely chopped
1 to 2 small dried red chiles, pounded or very finely chopped
Salt and freshly ground black pepper
1/2 lemon, juiced
1 pound (455 grams) dried spaghetti
A small handful grated Parmesan
1 handful fresh parsley, roughly chopped
2 ounces (55 grams) unsalted butter

Brush off any dirt from the mushrooms with a pastry brush or a tea towel. Slice the mushrooms thinly, but tear any larger mushrooms, like girolles, chanterelles. and blewits in half. Put the olive oil in a very hot frying pan, and add the mushrooms. Let them fry fast, tossing once or twice, then add the garlic and chile with a pinch of salt (it is very important to season mushrooms slightly, as it really brings out the flavor). Continue to fry fast for 4 to 5 minutes, tossing regularly. Then turn the heat off and squeeze in the lemon juice. Toss and season, to taste.
Meanwhile, cook the pasta in boiling, salted water until al dente. Drain and add to the mushrooms, with the Parmesan, parsley, and butter. Toss gently, coating the pasta with the mushrooms and their flavor. Serve, scraping out all of the last bits of mushroom from the pan, and sprinkle with a little extra parsley and Parmesan.

The Best Pasta Salad Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Moving House 

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 4 servings

11 ounces (310 grams) small shell-shaped pasta
3 cloves garlic
9 ounces (225 grams) yellow cherry tomatoes
9 ounces (225 grams) red cherry tomatoes
1/2 cucumber
1 handful black olives, pitted
2 tablespoons fresh chives
I handful fresh basil
7 tablespoons extra-virgin olive oil
4 tablespoons white wine vinegar
Sea salt and freshly ground black pepper

Bring a large pan of salted water to the boil, add the pasta and garlic, and simmer for about 5 minutes or until al dente, and drain.
Put the garlic to one side for the dressing. Put the pasta in a bowl.

Cut the tomatoes, cucumber, and black olives into small pieces, about half the size of the pasta, and place in the round metal container. Roughly chop the herbs and place these in the container.

Using a fork mash the cooked garlic cloves on the board with a little salt, add to the salad.

Add the oil, vinegar, and seasoning.

Salad of Boiled Potatoes, Avocado and Cress Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Birthday Barbeque 

Recipe Summary
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 to 6 servings

I had to do this salad, even though cress must be one of the tackiest things in the world. For some reason I’m absolutely addicted to it and love it to bits. This is my favorite combination.

1 1/2 pound scrubbed new waxy potatoes
1 large ripe avocado
3 bunches of cress, water or pepper, washed
Olive oil
1 to 2 lemons, juiced
Salt and freshly ground pepper

Cook the new potatoes in salted boiling water until very tender, then drain. Slice the avocado in half and remove the stone. Peel and slice it lengthways into thick slices or chunks (however you really like) and place in a bowl. Slice any large potatoes in half--this will expose their flesh to the olive oil and lemon juice. If they are small, leave them whole. Add to the bowl. Throw the cress in, then add a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season and toss. Serve on a big plate, scattered with any remaining cress. This is brilliant with chicken, fish or as a salad on its own, especially in the summer.

Blackened Sweet Aubergine Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Perfect Day 

Recipe Summary
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 4 to 6 servings

4 firm aubergines (eggplants)
Pinch ground cumin
1 clove garlic, pounded to a paste
Extra virgin olive oil
2 or 3 lemons, juiced, or to taste
Salt and freshly ground black pepper
Handful chopped cilantro, basil or parsley, optional

Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and cook at the top of the oven for about 35 minutes, until the insides are very soft and the outsides dry and almost crisp. Remove from the oven, slit the skin and scrape out the flesh. Add cumin and garlic, stir in and break up. You can make this smooth or coarse, depending on how you like it. Add olive oil to loosen. Add lemon juice and season, to taste. I would never serve this hot but it's great warm or at room temperature. If adding herbs do this at the last minute, roughly or finely chopped.

Return of the Risotto Recipe courtesy Jamie Oliver
Show:  The Naked Chef
Episode:  Girls Girls Girls 

Recipe Summary
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 6 servings

I think this is the best basic risotto recipe you will come across – you will find it really easy. I assure you that once you’ve got the knack you’ll carry on making it all the time and it won’t let you down. You can so easily enhance it by adding different seasonal ingredients. So here’s the basic risotto, which will give you an amazingly creamy base, followed by some simple recipes to take the dish in completely different directions.

Approximately 2 pints stock (chicken, fish or vegetable as appropriate)
1 tablespoon olive oil
3 shallots or 2 medium onions finely chopped
2 cloves garlic, finely chopped
1/2 head celery, finely chopped
14 ounces arborio rice
Sea salt and freshly ground black pepper
2 wine glasses dry white vermouth (dry Martini or Noilly Prat) or dry white wine
2 1/2 ounces butter
3 1/2 ounces freshly grated Parmesan, omit for the prawn recipe

Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and celery and slowly fry for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat. Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring -- it will smell fantastic as it sizzles around the rice. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a highish simmer so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice -- is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don't forget to carefully check the seasoning. Stage 4. Remove from the heat and add the butter and Parmesan, if using. Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture.

Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce Recipe courtesy of The Naked Chef, Jamie Oliver, Hyperion

Recipe Summary
Yield: Serves 4-6

For this dish I use any mixture of good Chinese greens I can get my hands on. It's tasty and very quick to make.

11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoli (gai larn), baby spinach
3 tablespoons walnut oil
1 tablespoon sesame oil
1/2 tablespoon thinly sliced ginger
4 scallions, finely shredded
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 pinches of sugar
juice of 1 lime
salt and freshly ground black pepper

Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; i normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well.
Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.

OR HAVE A LOOK ON HERE: … ype=Recipe

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#4 Wed 25 Apr 07 1:39pm

young mum

Forum champ
Member since Tue 22 Mar 05

Re: vegeterain dishes that jamie has done?????

Pineapple Curry -Jamie Oliver

2 tbs oil
2 tbs mustard seed
2 tsp cumin
good handful curry leaves
3 cardamon pods
1 knob ginger, sliced wafer thin
1 tsp chilli powder
2 tsp tumeric
2 small pineapples, chopped
2 plaintains, thickly sliced
1 can coconut milk
salt, to taste

In a pan, heat 2 tbs or so of oil (he later says it's coconut oil or can use regular sunflower oil) in pan, then add 2 tbs mustard seeds and heat till it pops. Bash up 2 tsp cumin in mortar and pestle, set aside.
To the pan, add a good handful curry leaves, 3 cardomom pods and 1 knob ginger, sliced wafer thin (fat inch or so), and saute for a few secs. Add bashed cumin,1 tsp chili powder, 2 tsp turmeric and fry for a bit.
Add 2 small pineapples chopped, fry that a few seconds, then add 2 plaintains sliced relatively thickly (but not too thick), on the diagonal, stir it around a bit - frying nicely.. Add 1 can coconut milk, bring to boil, simmer and cook 8 minutes. Add pinch of salt now and adjust rest of salt at the end.

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