http://www.jamieoliver.com/recipes Hi guys, here are a few tasty recipes that I've set aside. Jamie http://www.jamieoliver.com/skins/default/images/rss.jpg en-UK http://backend.userland.com/rss 60 http://www.jamieoliver.com/recipes/2008/04/18/the_quickest_tomato_sauce Fri, 18 Apr 2008 13:39:17 +0000 pasta 1176@http://www.jamieoliver.com I learnt this recipe from my mate and mentor Gennaro Contaldo. It’s a brilliant, basic tomato sauce for using on pizza and it’s also great with pasta or to serve alongside meat or fish – quick, fresh, fragrant and sweet. Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it. I learnt this recipe from my mate and mentor Gennaro Contaldo. It’s a brilliant, basic tomato sauce for using on pizza and it’s also great with pasta or to serve alongside meat or fish – quick, fresh, fragrant and sweet. Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza. Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it. ]]> http://www.jamieoliver.com/recipes/2008/04/18/crispy_barbecued_side_of_salmon_with_cuc Fri, 18 Apr 2008 13:30:51 +0000 fish 1181@http://www.jamieoliver.com I love cooking big pieces of fish on my barbecue, but you must use a medium-hot part of the barbie – if it’s too hot, you’ll crisp the skin before the inside is cooked. Start the fish off with the skin side down and only turn it over when it’s crisp and golden. If you’re not keen on eating fish skin, that’s probably because you haven’t tried it when it’s been cooked till it’s nice and crispy! It can be as good as pork crackling if done properly. Brush the bars of the barbie clean to prevent your fish sticking, then light it and get the coals glowing hot. If your barbie is small, feel free to cut the salmon in half to make it more manageable. Place the salmon skin side down on a plastic board and, using a sharp knife, slash it evenly all over on the fleshy side, making the incisions about 1cm deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push these flavourings into the incisions – don’t hold back; really push them in! Rub the fish lightly all over with olive oil then season with salt and pepper, giving the skin side a generous amount as most of this will fall off. When your barbie’s ready, lay the salmon on the bars, skin side down. The flesh will start to colour from the bottom up and after about 4 minutes the skin should be beautifully golden brown. Carefully flip the salmon over with a roasting fork or a spatula and cook for a further 2 to 3 minutes on the other side. While it’s cooking, gently ease the skin away from the fish and put it on the barbie alongside to crisp up. If your salmon is wild it will have slightly less fat in it, so will be a drier fish. You can therefore cook it for a shorter amount of time, even leaving it slightly undercooked – although this might feel unusual to us Brits, who nuke fish beyond belief, this is a really good idea! If it’s (organically) farmed, cook it through, but please don’t overcook it or it will become too dry. Lift the salmon carefully off the barbecue and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces, a bit like poppadums. Cut the cucumber in half lengthways, remove and discard the seeds, chop it up and mix it in a bowl with the yoghurt. Balance the flavours with the lemon juice, half the chopped chilli, and half the chopped mint or oregano. Drizzle over a little extra virgin olive oil. Season carefully to taste with salt and pepper. Break the salmon up with a fork into four to six chunks. Serve with the cucumber yoghurt, sprinkled with the rest of the chopped chilli and the remaining fennel tops or basil. Drizzle with extra virgin olive oil and make sure everyone gets a piece of the crunchy fish skin. I love cooking big pieces of fish on my barbecue, but you must use a medium-hot part of the barbie – if it’s too hot, you’ll crisp the skin before the inside is cooked. Start the fish off with the skin side down and only turn it over when it’s crisp and golden. If you’re not keen on eating fish skin, that’s probably because you haven’t tried it when it’s been cooked till it’s nice and crispy! It can be as good as pork crackling if done properly. Brush the bars of the barbie clean to prevent your fish sticking, then light it and get the coals glowing hot. If your barbie is small, feel free to cut the salmon in half to make it more manageable. Place the salmon skin side down on a plastic board and, using a sharp knife, slash it evenly all over on the fleshy side, making the incisions about 1cm deep. Scatter the lemon zest and most of the chopped fennel tops or basil over the salmon, then push these flavourings into the incisions – don’t hold back; really push them in! Rub the fish lightly all over with olive oil then season with salt and pepper, giving the skin side a generous amount as most of this will fall off. When your barbie’s ready, lay the salmon on the bars, skin side down. The flesh will start to colour from the bottom up and after about 4 minutes the skin should be beautifully golden brown. Carefully flip the salmon over with a roasting fork or a spatula and cook for a further 2 to 3 minutes on the other side. While it’s cooking, gently ease the skin away from the fish and put it on the barbie alongside to crisp up. If your salmon is wild it will have slightly less fat in it, so will be a drier fish. You can therefore cook it for a shorter amount of time, even leaving it slightly undercooked – although this might feel unusual to us Brits, who nuke fish beyond belief, this is a really good idea! If it’s (organically) farmed, cook it through, but please don’t overcook it or it will become too dry. Lift the salmon carefully off the barbecue and place it on a nice serving platter or board. Allow to cool a little, then break the skin into pieces, a bit like poppadums. Cut the cucumber in half lengthways, remove and discard the seeds, chop it up and mix it in a bowl with the yoghurt. Balance the flavours with the lemon juice, half the chopped chilli, and half the chopped mint or oregano. Drizzle over a little extra virgin olive oil. Season carefully to taste with salt and pepper. Break the salmon up with a fork into four to six chunks. Serve with the cucumber yoghurt, sprinkled with the rest of the chopped chilli and the remaining fennel tops or basil. Drizzle with extra virgin olive oil and make sure everyone gets a piece of the crunchy fish skin. ]]> http://www.jamieoliver.com/recipes/2008/04/16/hot_smoked_salmon_with_an_amazing_chilli Wed, 16 Apr 2008 12:51:44 +0000 fish 1186@http://www.jamieoliver.com I'm really excited about this one. There are two processes when it comes to smoking food: 'cold smoking', where things like raw fish, meats and cheeses are put into a smoky environment with no heat source, and 'hot smoking', which has the added heat source. It gives great results. All you really need is an old biscuit tin with a lid, a wire rack that fits inside it or a bit of chicken wire and some uncoated sawdust (the type you get for putting in pets' cages). When you put the tin on your heat source, it will act like a kind of oven – don't get nervous if it seems a bit radical to you, because it's so easy. And imagine how impressed your mates will be when you tell them you've hot smoked the food yourself! PS A word of warning: this will make your house a bit smoky, so either open the windows to get some fresh air through, or have a go at doing it outside on your barbie. Get yourself biscuit tin and place a handful or two of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin five or six times with a screwdriver. Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the hob, over a medium heat, and cook for 8 to10 minutes. After a couple of minutes it will start to smoke a bit. While the fish is cooking, mix all the salsa ingredients together – you can go as light or as heavy on the chillies as you like. When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place on to individual serving plates. Spoon over some chilli salsa and sprinkle with your whole coriander leaves. Drizzle over some extra virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch. I'm really excited about this one. There are two processes when it comes to smoking food: 'cold smoking', where things like raw fish, meats and cheeses are put into a smoky environment with no heat source, and 'hot smoking', which has the added heat source. It gives great results. All you really need is an old biscuit tin with a lid, a wire rack that fits inside it or a bit of chicken wire and some uncoated sawdust (the type you get for putting in pets' cages). When you put the tin on your heat source, it will act like a kind of oven – don't get nervous if it seems a bit radical to you, because it's so easy. And imagine how impressed your mates will be when you tell them you've hot smoked the food yourself! PS A word of warning: this will make your house a bit smoky, so either open the windows to get some fresh air through, or have a go at doing it outside on your barbie. Get yourself biscuit tin and place a handful or two of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin five or six times with a screwdriver. Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the hob, over a medium heat, and cook for 8 to10 minutes. After a couple of minutes it will start to smoke a bit. While the fish is cooking, mix all the salsa ingredients together – you can go as light or as heavy on the chillies as you like. When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place on to individual serving plates. Spoon over some chilli salsa and sprinkle with your whole coriander leaves. Drizzle over some extra virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch. ]]> http://www.jamieoliver.com/recipes/2008/04/16/spicy_pork_and_chilli_pepper_goulash Wed, 16 Apr 2008 12:49:07 +0000 meat 1185@http://www.jamieoliver.com The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favourites and, unless you’ve got a strange aversion to chillies and peppers, I know you’ll end up making it again and again. It’s a complete classic. It’s also one of those dishes which tastes great when reheated the day after it’s been made. You’ve got a whole range of chilli and pepper flavours going on; from smoked paprika to fresh chillies, and fresh peppers to sweet grilled and peeled ones. Delish! Preheat the oven to 180°C/350°F/gas 4. Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and then add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side. Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours. You’ll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it’s not quite there yet, put the pot back into the oven and just be patient for a little longer! When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it’s just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes – this will make the rice lovely and fluffy. Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You’re after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley and tuck in! The idea of cooking a tough piece of pork in a lovely pepper stew to make it extremely tender and melt-in-your-mouth is something I find quite exciting. This dish in particular is one of my favourites and, unless you’ve got a strange aversion to chillies and peppers, I know you’ll end up making it again and again. It’s a complete classic. It’s also one of those dishes which tastes great when reheated the day after it’s been made. You’ve got a whole range of chilli and pepper flavours going on; from smoked paprika to fresh chillies, and fresh peppers to sweet grilled and peeled ones. Delish! Preheat the oven to 180°C/350°F/gas 4. Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and then add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side. Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours. You’ll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it’s not quite there yet, put the pot back into the oven and just be patient for a little longer! When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it’s just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes – this will make the rice lovely and fluffy. Stir the sour cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You’re after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley and tuck in! ]]> http://www.jamieoliver.com/recipes/2008/04/16/sweet_cherry_tomato_and_sausage_bake Wed, 16 Apr 2008 12:45:41 +0000 meat 1184@http://www.jamieoliver.com There are so many things I love about this dish: it’s all cooked in one tray; we’re using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the half-roasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using tinned tomatoes; and we’re roasting the sausages, which I think is far better than frying or grilling them. Try to buy the best fresh coarsely ground sausages you can. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day. Preheat the oven to 190°C/375°F/gas 5. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages. Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine. There are so many things I love about this dish: it’s all cooked in one tray; we’re using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the half-roasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using tinned tomatoes; and we’re roasting the sausages, which I think is far better than frying or grilling them. Try to buy the best fresh coarsely ground sausages you can. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day. Preheat the oven to 190°C/375°F/gas 5. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages. Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine. ]]>