Jamie Oliver's Recipes

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Jamie Oliver's Recipes

Post  justmecookin on Fri Sep 19, 2008 9:25 am

Jamie Oliver's Best Roast Beef

1 (5 1/2-pound) fore-rib, wing-rib or sirloin of beef, French trimmed (2.5 kilograms)
Sea salt and freshly ground black pepper
Olive oil
3 red onions, halved
2 bulbs garlic, plus 4 cloves garlic, peeled
7 pounds (3 kilograms) roasting potatoes, peeled
3 rosemary sprigs
2 thumb-sized pieces ginger, peeled and diced
1/2 bottle robust red wine
Yorkshire pudding, recipe follows

Preheat oven to 450 degrees (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop. Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.

Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours. While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.

After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.

Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on. Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.

Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.

Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings. Makes 8 servings

Huge Yorkshire Puddings:
1/2 pint milk
4 ounces all-purpose flour
Pinch salt
3 eggs
Vegetable oil

Preheat oven to 450 degrees. Mix the batter ingredients together. Let rest for 10 minutes Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

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Jamie Oliver's Braised Ligurian Chicken

Post  justmecookin on Fri Sep 19, 2008 9:26 am

Jamie Oliver's Braised Ligurian Chicken

2 tablespoons flour, heaping
1 chicken, cut into serving sized pieces
Sea salt
Fresh ground black pepper
1/4 cup (60ml) extra virgin olive oil
4-5 sprigs fresh rosemary
6 garlic cloves, peeled and thinly sliced
1 1/2 cups (350ml) white wine
4 anchovy fillets
1/2 cup (120 ml) kalamata olives (whole, unpitted)
3 plum tomatoes, halved, seeded and coarsely chopped

In a large bowl, combine flour and salt and pepper to taste. Add chicken pieces and toss until evenly coated. Place a large saute pan or heat-proof casserole over medium-high heat.

Add olive oil. When oil is hot, add chicken pieces and saute until browned. Turn chicken and add rosemary and garlic. Continue to saute until garlic is softened, about three minutes. Add wine.

When wine comes to a boil, add anchovies, olives and tomatoes. Partly cover pan and lower heat to medium low. Simmer until chicken is cooked and broth is reduced to a sauce, about 15 to 20 minutes, depending upon the size of your chicken pieces. To serve, discard rosemary sprigs and season dish well with salt and pepper.

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Jamie Oliver's Spicy Pork and Chili-Pepper Goulash

Post  justmecookin on Mon Oct 20, 2008 10:37 am

Jamie Oliver's Spicy Pork and Chili-Pepper Goulash

4 1/4 pounds pork shoulder off the bone, in 1 piece, skin off, fat left on
Sea salt and freshly ground black pepper
Olive oil
2 red onions, peeled and finely sliced
2 fresh red chiles, seeded and finely chopped
2 generous heaping tablespoons mild smoked paprika, plus a little extra for serving
2 teaspoons ground caraway seeds
Small bunch fresh marjoram or oregano, leaves picked
5 bell peppers (use a mixture of colors), sliced
1 (10-ounce) jar grilled peppers, drained, peeled and chopped
1 (14-ounce) can good quality plum tomatoes
4 tablespoons red wine vinegar
14 ounces basmati or long-grain rice, washed
2/3 cup sour cream
1 lemon, zested
Small bunch fresh flat-leaf parsley, chopped

Preheat the oven to 350 degrees. Get yourself a deep, ovenproof stew pot with a lid and heat it on the stove. 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 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 1 side.

Add the onions, chili, 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 2 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 steaming rice and your flavored sour cream. Sprinkle with the rest of the chopped parsley and tuck in! Makes 4 to 6 servings

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Jamie Oliver's Barbecued Meat and Homemade Barbecue Sauce

Post  justmecookin on Mon Oct 20, 2008 10:38 am

Jamie Oliver's Barbecued Meat and Homemade Barbecue Sauce

For the marinade:
1 heaped teaspoon cumin seeds
2 tablespoons fennel seeds
5 cloves
Sea salt and freshly ground black pepper
Bunch fresh thyme or lemon thyme, leaves picked
Bunch fresh rosemary, leaves picked, a few whole sprigs reserved
1 orange, zested and juiced
1 bulb garlic, broken into cloves and peeled
4 heaped teaspoons sweet smoked paprika
6 tablespoons balsamic vinegar
1/2 cup organic tomato ketchup
8 tablespoons olive oil
10 bay leaves

1 (3-pound) free-range or organic chicken, spatchcocked or 1 (7-pound) leg of lamb, on the bone, slashed evenly 1/4-inch deep or 4 1/4 pounds pork rib racks. Preheat your oven to 350 degrees and light your barbecue about 40 minutes later.

To make your marinade, grind the cumin seeds, fennel seeds and cloves in a pestle and mortar with some salt and pepper. Chop the thyme and rosemary leaves, orange zest and garlic together finely. Put into a bowl with the ground spices, then add the rest of the marinade ingredients and mix together.

Rub your chosen meat all over with the marinade, really getting it into all the nooks and crannies and, in case of the lamb, the slashes. Place the meat in a snug-fitting roasting pan, top with any leftover marinade and cover loosely with aluminum foil.

Bake the meat in the preheated oven until sweet and tender. This will take 1 1/2 hours for the pork ribs and the lamb (but if you like your lamb pink, it will only need 1 hour), and 1 hour and 20 minutes for the chicken.

Now you're going to finish your meat on a medium hot barbecue. Place it carefully on the bars of the barbecue and sear it well on 1 side, then turn it over. While it's cooking, use your reserved rosemary sprigs to baste the meat with the sticky juices from the bottom of the roasting pan.

Keep turning and brushing the meat until you've built up a lovely sticky, charred crust, then take it off the barbie and rest it on a serving dish for a few minutes. Meanwhile, pop your roasting pan on the barbie or over a gas burner and let the juices reduce a bit.

Cut the pork into individual ribs, carve the leg of lamb into slices or tear the chicken into pieces, and serve with a bowl of the lovely marinade juices from the roasting pan. Makes 4 to 6 servings

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Jamie Oliver's Balsamic-Baked Onions and Potatoes with Roast Pork

Post  justmecookin on Mon Oct 20, 2008 10:40 am

Jamie Oliver's Balsamic-Baked Onions and Potatoes with Roast Pork

3 1/2 pounds medium-sized potatoes, peeled and quartered lengthwise
Olive oil
7 ounces butter, cubed
1 bunch fresh rosemary, leaves picked and chopped
1 whole bulb garlic, quartered or smashed
5 medium red onions, peeled and quartered
1 1/2 cups cheap balsamic vinegar
Sea salt and freshly ground black pepper

For the pork:
1 small bunch fresh rosemary, leaves picked and finely chopped
Salt and pepper
2 tablespoons freshly ground fennel seeds
1 (3 1/2-pound) boneless rolled pork loin, skin off, fat scored in a crisscross pattern
Olive oil
6 cloves garlic, crushed
1 medium red onion, peeled and quartered
2 stalks celery, trimmed and chopped
4 bay leaves
2 wine glasses white wine

Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.

To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.

Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board.

After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)

Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors.

Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.

After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion.

Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary.

Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad. Makes 6 servings

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Jamie Oliver's English Onion Soup with Sage and Cheddar

Post  justmecookin on Mon Oct 20, 2008 10:41 am

Jamie Oliver's English Onion Soup with Sage and Cheddar

Good knob of butter
Olive oil
Handful fresh sage leaves, 8 leaves reserved for garnish
6 cloves garlic, peeled and crushed
5 red onions, peeled and sliced
3 large white onions, peeled and sliced
3 banana shallots, peeled and sliced
11 ounces leeks, trimmed, washed and sliced
Sea salt and freshly ground black pepper
8 cups good-quality hot beef, chicken or vegetable stock
8 slices good-quality stale bread, 3/4-inch thick
7 ounces freshly grated Cheddar
Worcestershire sauce

Put the butter, 2 glugs of olive oil, the sage and garlic into a heavy bottomed, nonstick pan. Stir everything round and add the onions, shallots and leeks. Season with salt and freshly ground black pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without coloring the vegetables too much.

Remove the lid for the last 20 minutes, the onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavor, so don't be tempted to speed this up.

When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavor.

Preheat the oven or broiler to maximum. Toast your bread on both sides. Correct the seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls and place them on a baking sheet. Tear toasted bread over each bowl to t like a lid. Feel free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar and drizzle over a little Worcestershire sauce.

Dress your reserved sage leaves with some olive oil and place 1 on top of each slice of bread. Put the baking sheet into the preheated oven or under the broiler to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the cheese is bubbling, very carefully lift out the baking sheet and carry it to the table. Enjoy. Makes 8 servings

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Jamie Oliver's Crispy Asparagus and Potato Tart

Post  justmecookin on Mon Oct 20, 2008 10:50 am

Jamie Oliver's Crispy Asparagus and Potato Tart

1 pound potatoes, peeled and cut into chunks
Sea salt
1 pound asparagus spears, woody ends removed
8 ounces filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Lancashire cheese
1/2 cup freshly grated Cheddar
3 large organic or free-range eggs
1 (8-ounce) container heavy cream
1/4 whole fresh nutmeg
Freshly ground black pepper

Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.

Preheat the oven to 375 degrees F.

Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.

When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together.

Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all.

Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad. Makes 4 servings

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Jamie Oliver's Minty Mushy Peas

Post  justmecookin on Mon Oct 20, 2008 10:51 am

Jamie Oliver's Minty Mushy Peas

2 tablespoons olive oil
1 bunch spring onions, chopped
1 handful fresh mint, leaves picked
1 pound (500 grams) frozen peas
2 large knobs butter
Sea salt and freshly ground black pepper

Heat the oil in a pan and add the chopped onions, mint, and peas. Cover and leave for a few minutes to steam. Mash with a potato masher. You can do this with a food processor as well, just pulse it until smooth. Whether mashing or pulsing, when it's done add the butter and season very carefully, to taste. Makes 4 servings

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Jamie Oliver's Portuguese Chocolate Tarts

Post  justmecookin on Mon Oct 20, 2008 10:53 am

Jamie Oliver's Portuguese Chocolate Tarts

5 ounce (150 gram) slab puff pastry
1 egg yolk
2 tablespoons caster sugar (superfine sugar)
Pinch allspice
A couple pinches cinnamon
1 orange, zested

For the filling:
5 1/2 fluid ounces double cream (heavy cream)
2 level tablespoons caster sugar
The smallest pinch salt
1/2 stick butter, softened
1/2 pound best-quality baking chocolate, broken up
1 1/2 fluid ounces (50 milliliters) milk
Cocoa powder, for dusting

Dust a surface with flour and roll out your pastry to a bit bigger than an 8 1/2-by-11-inch sheet of paper. Brush with the egg yolk and scatter the rest of the ingredients over, being subtle with the allspice and cinnamon.

Roll the pastry up tightly like a Swiss roll to make a long sausage shape. With a knife, cut across the sausage into 1-inch (2 1/2-centimeter) pieces. Take 8 pieces aside, and freeze the rest of the pastry for a rainy day. Preheat the oven to 400 degrees

Turn all the pieces of pastry swirl-side up and flatten them slightly. Dust the surface of your pastry with flour, then roll each piece out into a thin circle (around the size of a teacup saucer).

Even I don't have proper pastry molds at home, so I just grease and flour the outsides of 8 of my glass tumblers. Then, I place a circle of pastry on top of each tumbler, pleating, pinching and hugging the pastry around them.

Place the tumblers on a baking tray, pastry at the top, and put in the preheated oven until crisp and golden, around 15 minutes. Remove from the oven and, while still hot, take a tea towel and pat the slightly raised top of the pastry back down on to the flat bottom of the tumbler ? giving you a flat base again. Allow to cool, and carefully remove the pastry cases from around the tumblers.

Fill your pastry cases with the chocolate filling: Place the double cream, sugar, and pinch of salt in a pan and bring to the boil. As soon as the mixture has boiled, remove from the heat, and add the butter and chocolate.

Stir until it has completely melted. Allow the mixture to cool slightly, stirring in the cold milk until smooth and shiny. Sometimes this mixture looks like it has split. Allow the mixture to cool down a bit more, and whisk in a little extra cold milk until smooth.

Scrape all the mixture into the cooked pastry shells. Shake to even it out and allow to cool for around 1 to 2 hours, until it is at room temperature. Dust with the cocoa powder. Ultimately the pastry should be short and crisp and the filling should be smooth and should cut like butter. Makes around 8 pastry cases

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Jamie Oliver's Individual Quick English Trifle

Post  justmecookin on Mon Oct 20, 2008 10:55 am

Jamie Oliver's Individual Quick English Trifle

4 1/2 ounces (135 grams) raspberry gelatin
8 (1-centimeter) slices ready made sponge or Madeira cake
A good glug sweet Sherry
15 ounces (425 milliliters) ready made custard
6 ounces (175 grams) tinned mandarins
A few drops vanilla extract
1/2 pint (275 milliliters) double cream (heavy cream), lightly whipped
A small block good quality chocolate

Make the gelatin by following the instructions on the side of the packet. Pour into a dish and leave. Once the gelatin is set, roughly chop.

Put 2 pieces of cake into the bottom of each glass. Drizzle with the sherry and pour half of the custard over the cake and sherry. Spoon the gelatin over the custard, and then add the mandarins.

Cover with the rest of the custard, drizzle with a little vanilla, and cover with the whipped cream. Scrape the chocolate with a sharp knife for shavings to top the lot. Makes 4 servings

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Jamie Oliver's Baked Pork Chops with Herbey Potatoes

Post  justmecookin on Mon Oct 20, 2008 10:56 am

Jamie Oliver's Baked Pork Chops with Herbey Potatoes, Parsnips and Pears

4 medium to large parsnips
1 1/2 pounds potatoes, scrubbed and sliced
4 pears, firm
Extra virgin olive oil
Handful fresh thyme
8 to 10 cloves garlic, skins left on
Salt and freshly ground black pepper
1 lemon, zested
4 pork chops

Preheat the oven to 425 degrees. Place a large tray in the oven to heat while you prepare your vegetables. Wash and slice the parsnips into quarters lengthwise then slice the scrubbed potatoes into 1/2-inch thick pieces and wash and slice into quarters lengthwise and add to the roasting tray.

Dry them with kitchen paper, then place the parsnips, pears, and potatoes in a bowl and coat lightly with olive oil. Add some chopped or pounded thyme, all the garlic cloves, salt and pepper. Then place in the hot tray to cook in the oven for 5 minutes.

While the vegetables are in the oven, rub some thyme, lemon zest and seasoning onto the chops. Then place them in the tray with the parsnips and potatoes and add the pears. Cook for around 30 minutes until the meat is tender and the vegetables are golden. Makes 4 servings

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Jamie Oliver's Pot-Roasted Guinea Fowl

Post  justmecookin on Mon Oct 20, 2008 10:58 am

Jamie Oliver's Pot-Roasted Guinea Fowl with Sage, Celery and Blood Orange

2 - 2 1/2 pound guinea fowl
8 blood oranges
1 whole stalk of celery
1 small handful fresh thyme
sea salt and freshly ground black pepper
1 tablespoon olive oil
6 cloves of garlic, whole and unpeeled
6 tablespoons butter
10 sage leaves
1 1/2 cups fruity dry white wine

Preheat the oven to 425 degrees. Remove any excess fat from the cavity of each guinea fowl. Wash thoroughly inside and out and pat dry with paper towels. Rub the cavity with a little salt. Cut off the two ends of the oranges, stand them on end and carefully slice off the skin (once you have removed one piece of skin you can see where the flesh meets the skin).

Slice the oranges into five or six rounds each. Remove the tougher outside ribs of the celery until you reach the white, dense bulb and slice across thinly.

Put in a bowl, mix in the thyme and a small pinch of salt and pepper, then stuff the cavity of each guinea fowl with this filling. Pull the skin at the front of each guinea fowl's cavity forward, to cover the filling, and tightly tie/truss up.

Heat a thick-bottomed pan and add the olive oil and the guinea fowl, the skin of which has been rubbed in sea salt and pepper. Cook until lightly golden on all sides, then add the garlic, butter and sage and cook for 3-4 minutes until golden brown.

Add the wine at intervals, enough to keep the pan slightly moist at all times. Place in the oven for 45 minutes, checking every 10-15 minutes and just topping up the wine as necessary. The guinea fowl will be roasted and partially steamed.

When cooked, carefully remove from the oven and place upside down on a dish, allowing all the juices and moisture to relax back into the breast meat for at least 5 minutes. While your meat is resting, make the gravy.

Gravy: Remove all the fat from the roasting pan and place the pan on gentle heat. In the bottom of the pan will be your cooked, soft, sweet, whole garlic cloves and some gorgeous sticky stuff--when this gets hot, scoop out the stuffing from the guinea fowl cavity and add to the pan with about 2/3 cup of wine.

As the wine boils and steams, scrape all the goodness with a spoon from the bottom of the pan into the liquor. When it has all dissolved, leave to simmer gently. Squash the cooked garlic out of their skins with a spoon (discard the skins); this will also thicken the gravy slightly, as well as give it flavor.

Pour any of the juices that have drained out of the rested birds into the pan with the gravy, simmer and season to taste. Serve the guinea fowl with roast potatoes and any simply cooked green vegetable--spinach, kale, bok choy or broccoli. Makes 4 to 6 servings

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Jamie Oliver's Tiramisu

Post  justmecookin on Mon Oct 20, 2008 10:59 am

Jamie Oliver's Tiramisu

Genoise sponge:
3 1/2 ounces (110 grams) caster sugar
4 eggs
1 3/4 ounces (50 grams) melted butter
3 ounces (85 grams) plain flour
1-ounce (30 grams) good-quality cocoa powder

Filling:
1 pound 1-ounce (500 grams) mascarpone
2 1/2 ounces (70 grams) caster sugar
2 egg yolks*
3.5 fluid ounces (100 milliliters) Vin Santo

4 to 5 shots espresso coffee
Tia Maria liqueur
3 1/2 ounces (110 grams) good-quality white chocolate, melted
Cocoa powder, for dusting
1 bar good-quality dark chocolate, for shavings

First make the sponge. Preheat the oven to 350 degrees. Whisk the sugar and eggs until they are at ribbon stage. Fold in the melted butter, then fold in the sifted flour and cocoa. Pour the mixture into a lined Swiss roll tin and bake in the preheated oven for 10 minutes. Remove the sponge from the oven when it is done and leave to cool.

To make the filling, put the mascarpone, sugar, egg yolks, and Vin Santo into a bowl and mix until smooth.

To assemble the tiramisu, break up the sponge and press it into the bottom of a shallow dish. Drizzle over the coffee, Tia Maria, and white chocolate. Spoon over the mascarpone filling, then dust liberally with cocoa. Using a large knife, scrape the chocolate towards you to make shavings and arrange these delicately over the top. Makes 4 servings

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Jamie Oliver's Steak with a Spicy Rub

Post  justmecookin on Fri Oct 24, 2008 12:05 pm

Jamie Oliver's Steak with a Spicy Rub

Good handful thyme, leaves left on stalks
Pinch cumin seeds
Small handful fresh oregano
2 cloves garlic, skin left on
Pinch Maldon sea salt
2 tablespoons extra-virgin olive oil
1 lemon, zested and chopped
8 (8 ounce) sirloin steaks

In a pestle and mortar, smash up the thyme, cumin seeds, oregano, garlic, and salt. Using your fist, bash the steaks to make them slightly thinner and larger. Add the olive oil and lemon zest to the spicy rub and smear this into each steak.

The steaks can marinate for 20 minutes to 8 hours. Fry the steaks in a pan, the time will obviously depend on how you like your steak. Make sure you let the steaks rest for 5 minutes before you serve them, they will be much juicier. Makes 8 servings

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Jamie Oliver's Wild Rocket and Chilli Spaghetti

Post  justmecookin on Fri Oct 24, 2008 12:06 pm

Jamie Oliver's Wild Rocket and Chilli Spaghetti

1 pound 1-ounce (500 grams) dried spaghetti, the best you can get
Olive oil
1 clove garlic, peeled and finely sliced
1 dried red chilli, finely chopped
1 can anchovies
2 handfuls wild rocket (arugula), plus an extra handful to serve
1 lemon, zested and 1/2 lemon, zested
Sea salt and freshly ground black pepper
Parmesan, finely grated

Cook the spaghetti in boiling salted water according to the packet instructions. Prepare the sauce by gently heating a little olive oil then add the garlic, chilli, and anchovies. Add the wild rocket, toss and add the lemon zest. Remove from the heat and add the lemon juice.

Drain the spaghetti then toss it with the sauce, taste and season if needed. Place on a plate and pile the extra handful of wild rocket on top with a good sprinkling of grated Parmesan. Makes 4 servings

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Jamie Oliver's Pot-roasted Pork in White Wine

Post  justmecookin on Tue Oct 28, 2008 9:15 am

Jamie Oliver's Pot-roasted Pork in White Wine

1 (3 pound/1.5 kilogram) pork loin, off the bone and skin removed
Salt and freshly ground black pepper
1 tablespoon fennel seeds
2 to 3 large knobs butter
Olive oil
8 cloves garlic, skin left on
1 handful fresh rosemary, leaves picked
4 bay leaves
1 fennel bulb, sliced
1/2 (750 ml) bottle Chardonnay

Preheat the oven to 400 degrees. With 2 or 3 bits of string, tie up your pork loin, do this any way you like. It doesn't have to be fussy, you just want to keep the meat in a snug shape while it's cooking.

Season generously with salt and pepper, then roll the meat in the fennel seeds until covered. In a casserole pan or roasting tray, fry the meat for a couple of minutes in half the butter and a little olive oil, until nice and golden.

Throw in the garlic, herbs, fennel, and wine, then cover the tray loosely with some wet greaseproof paper and cook until an inserted meat thermometer reaches 150 degrees. As the pork loin is off the bone it cooks very quickly.

Remove from the oven and allow the meat to rest on a plate. Then, without using any more heat, finish off your sauce in the pan, scraping any goodness off the bottom and adding the rest of the butter. Remove any large bits. Makes 6 servings

justmecookin

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Jamie Oliver's Bombay Potatoes

Post  justmecookin on Wed Oct 29, 2008 2:36 pm

Jamie Oliver's Bombay Potatoes

3 tablespoons sunflower oil
1 teaspoon mustard seeds
A pinch ground cumin
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon chili powder
1 knob fresh ginger, peeled and grated
4 knobs butter
6 potatoes, peeled, parboiled and cut into cubes
4 tomatoes, cores removed and flesh diced
A handful of fresh coriander, roughly chopped

Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander. Makes 6 to 8 servings

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Jamie Oliver's Beef with Soy Sauce and Ginger

Post  justmecookin on Thu Oct 30, 2008 12:16 pm

Jamie Oliver's Beef with Soy Sauce and Ginger

2 (8 ounce/ 225 gram) sirloin steaks
Sea salt and freshly ground black pepper
2 pak choy or bok choy (even spinach or any other greens will do)
8 tablespoons soy sauce
1 thumb-sized piece of ginger, peeled
1 chilli, deseeded and finely chopped
1/2 a garlic clove, finely grated
1 lime, juiced
Olive oil

On a very hot griddle pan, cook your seasoned piece of sirloin steak until medium or to your liking. Place in a plate and allow to rest for 2 minutes.

Now cook your greens in salted boiling water until tender. While hot, douse with a good couple of tablespoons of soy sauce, and sprinkle with the garlic, ginger, chilli, lime juice and olive oil.

When the greens are cooked, simply divide onto two plates, thinly slice up the sirloin steaks, place on top of the greens and drizzle with any of the infused sauce left on the resting plate.

justmecookin

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Jamie Oliver's Pecan Vanilla Ice Cream with Maple Syrup

Post  justmecookin on Sat Nov 01, 2008 9:07 am

Jamie Oliver's Pecan Vanilla Ice Cream with Maple Syrup

2 tablespoons confectioners' sugar
2 handfuls pecan nuts
1 quart good quality vanilla ice cream
Maple syrup

Heat the oven to 350 degrees. Mix the icing sugar with the pecans on a baking tray and sprinkle with a little water to make a thick-ish paste.

Bake in the oven for a few minutes or until toasted and caramelized. Scoop out the ice cream into 4 glasses or bowls and sprinkle over the whole pecans then drizzle with a good glug of maple syrup. Makes 4 servings

justmecookin

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Jamie Oliver's Sexiest Salad in the World

Post  justmecookin on Sat Nov 01, 2008 9:07 am

Jamie Oliver's Sexiest Salad in the World

6 ripe figs
6 slices prosciuitto or Parma ham
A good handful green or purple basil
6 small balls buffalo mozzarella, torn

For the Honey and Lemon Juice Dressing:
1 tablespoon good honey
6 tablespoons extra virgin olive oil
3 tablespoons lemon juice
Sea salt and freshly ground black pepper

Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside.

Place the figs on a large plate and weave around I piece of prosciutto or Palma ham around each fig. Add the ripped up basil and the buffalo mozzarella. Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice, and salt and pepper.

Or: Mix all the dressing ingredients together in a bowl and season, to taste, then drizzle everything with the honey and lemon juice dressing. Makes 6 servings


Last edited by justmecookin on Sun Nov 02, 2008 10:24 am; edited 1 time in total

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Jamie Oliver's Spaghetti Puttanesca

Post  justmecookin on Sat Nov 01, 2008 9:08 am

Jamie Oliver's Spaghetti Puttanesca

1 pound (455 grams) dried spaghetti, the best you can get
2 cloves garlic, finely chopped
1 handful capers, soaked in water and drained
2 handfuls big black olives, pitted
12 anchovy fillets, roughly chopped
3 small dried red chiles, crumbled
1 tablespoon dried oregano
Extra-virgin olive oil
2 (14 ounce/400gram) cans tomatoes, drained and chopped
1 good handful fresh basil
Salt and freshly ground black pepper

Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency.

Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil. Makes 4 servings


Last edited by justmecookin on Sun Nov 02, 2008 10:24 am; edited 1 time in total

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Jamie Oliver's Summer Crumble

Post  justmecookin on Sat Nov 01, 2008 9:09 am

Jamie Oliver's Summer Crumble

3 Bramley apples, quartered, cored and finely chopped
2 punnets (small baskets, or pints) blackberries
2 tablespoons balsamic vinegar
Small handful basil, chopped
5 heaping tablespoons sugar
4 heaping tablespoons flour
1/4 pound butter

Preheat the oven to 400 degrees. Put the fruit into the bowl with the balsamic vinegar, basil, and 2 tablespoons of sugar. Add a little more sugar if your blackberries are a bit sour. Mix and put aside to marinate.

Using your fingers, rub together the flour, butter, and the rest of the sugar (you can also do this in a food processor?just blitz until the mixture resembles fine breadcrumbs). I prefer to do this by hand as I like to end up with a nice rustic-looking crumble?with some bits bigger than others.

Put the fruit into an ovenproof serving dish or into individual dishes. Sprinkle the crumble mix over the fruit, making sure to pile more into the middle of the dish. Bake it in the oven for about 30 minutes, or until the middle of the crumble is evenly golden and the fruit has started to bubble up around the edges. Makes 4 servings

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Jamie Oliver's Verdura Mista

Post  justmecookin on Sun Nov 02, 2008 10:26 am

Jamie Oliver's Verdura Mista

2 aubergines (eggplant), sliced into rounds
2 heads fennel, sliced
3 courgettes (zucchini), sliced lengthways
1 bunch of asparagus
4 yellow patty pan squash
4 green patty pan squash
2 red peppers, charred and skins removed
2 orange peppers, charred and skins removed

For the dressing:
Extra-virgin olive oil
Sea salt and freshly ground black pepper
White wine vinegar
1 handful chopped basil leaves
1 clove garlic, finely sliced
1 handful fennel tops

Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes you will now be able to remove their skins quite easily.

Mix all of the dressing ingredients together and season. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway this should not be served from the fridge, but at room temperature. Makes 6 to 8 servings

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Jamie Oliver's Pumpkin soup

Post  justmecookin on Sun Nov 02, 2008 10:27 am

Jamie Oliver's Pumpkin soup

2 large butternut squash
2 tablespoons coriander seeds
2 dried chillies
A few glugs olive oil
10 slices pancetta, cut into 1/2-inch (1 centimetre) pieces
A bunch fresh sage
11 ounces (300 grams) chestnuts
1 onion, finely chopped
About 2 3/4 pints (1 1/2 litres) chicken stock
4 tablespoons sour cream
Extra-virgin olive oil

Preheat the oven to 400 degrees. Cut the squash in half and remove the seeds, reserving these for later. Using your pestle and mortar, bash up the coriander and chilli nice and fine and sprinkle over the squash. Drizzle with a little oil and roast in a hot oven until nice and soft.

Heat a little oil in a large pan and fry the pancetta with half the sage leaves. Add the chestnuts and the onion and fry gently for about 15 minutes. By this time the squash will be ready, so spoon it out into the pan, leaving the skin behind. Cover with the stock and bring to the boil. Remove half the mixture and blend until smooth, then pour back into the pan.

Take the rest of the sage leaves and the reserved squash seeds and fry them in a little oil until crisp. To serve, spoon a little sour cream on top of the soup, sprinkle with a little of the crisp sage and seeds, and finish with a good drizzle of extra-virgin olive oil. Makes 4 servings

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Jamie Oliver's Sticky Chocolate Sponge Pudding

Post  justmecookin on Mon Nov 03, 2008 1:38 pm

Jamie Oliver's Sticky Chocolate Sponge Pudding

7 ounces sugar
7 ounces butter
7 ounces self-raising flour, sifted
1 rounded teaspoon baking powder
3 large eggs, preferably free-range
3 rounded tablespoons cocoa powder
8 tablespoons warm water
Handful flaked almonds
3 3/4 ounces cooking chocolate, broken up

Preheat the oven to 350 degrees. Beat the sugar and butter until pale and fluffy. Sieve the flour and baking powder into the butter mixture. Add the eggs and mix it all together. Then mix the cocoa powder with 8 tablespoons of warm water, until smooth.

Fold the chocolate paste, almonds, and chocolate pieces into the cake mixture. Pour the mixture into a greased baking tin, spreading it out evenly. Bake for about 18 to 20 minutes.

For the chocolate sauce:
3 3/4 ounces cooking chocolate
3 3/4 ounces confectioners' sugar
3 3/4 ounces butter
4 tablespoons milk

Meanwhile, melt the chocolate sauce ingredients in a bowl over some lightly simmering water. Stir until blended well. When the pudding is cooked, remove from the oven and pour over the chocolate sauce while still hot. Makes 8 servings

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