Jamie Oliver's recipes: soups, salads, hot dishes

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Jamie Oliver's recipes: soups, salads, hot dishes
Jamie Oliver's recipes: soups, salads, hot dishes
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Recipes of the famous English chef Jamie Oliver - especially for the Hearth!

7 recipes from Jamie Oliver: salads, soups, hot dish and other ideas

Recipes of the famous English chef Jamie Oliver - especially for the readers of Hearth and Hearth!

Pear and apple salad with chicory:

Quantity: 4 servings

  • 4 heads of chicory
  • 2 strong apples
  • 2 pears
  • a handful of herbs: tarragon, parsley
For blue cheese dressing:
  • 50g blue cheese
  • 50g fresh sour cream
  • 6 art. spoons of extra virgin olive oil
  • 4 tbsp. spoons of apple cider vinegar
  • 6 art. spoons of water
  1. Disassemble chicory into leaves, rinse, dry. Remove the core from the fruit. Cut apples into strips. Cut the pears into 8 pieces and, if they are not ripe, lightly fry them in a hot frying pan with a corrugated bottom. Just place ripe pears in a large bowl along with chicory, apples and most of the herbs.
  2. Prepare the dressing: put all the ingredients in a blender and blend for 15 seconds. Give it a try: the dressing should be slightly sour.
  3. Pour the dressing over the salad (leave a quarter) and mix with your hands. Divide among bowls, drizzle with remaining dressing, drizzle with olive oil and top with herbs.

Roasted Carrot and Avocado Salad:

Quantity: 4 servings

  • 500g small carrots
  • 2 teaspoons whole cumin seeds
  • 1-2 small dry chillies (crushed)
  • 2 garlic cloves (peeled)
  • 2 sprigs of fresh thyme
  • 1 orange (cut in half)
  • 1 lemon
  • 3 ripe avocados
  • 4 1cm thick slices of ciabatta or other good bread
  • 2 handfuls mixed lettuce
  • 2 packs of watercress
  • 140g sour cream
  • 4 tbsp. l. different seeds (roast)
  • extra virgin olive oil
  • red and white wine vinegar
  • sea s alt and freshly ground black pepper
  1. Preheat oven to 180°C. Boil the carrots in boiling s alted water for 10 minutes, leaving them slightly harsh. Drain and place on a baking sheet. Season while it's still hot.
  2. Crush cumin, chili, s alt, pepper, garlic, thyme leaves in a mortar. Add olive oil to this paste and splash vinegar - you get a marinade and dressing at once. Mix well and pour over the carrots in a baking dish. Put the orange and lemon halves in there, cut side down. Let them fry with carrots, soaking in its aroma. Place the tray in the preheated oven for 25-30 minutes.
  3. Put the peeled and sliced ​​avocado into the prepared carrots. Squeeze juice from oranges and lemon, mix with the same amount of olives. oil and a dash of red wine vinegar. Pepper, s alt and dress the salad. Stir, taste and season more if necessary. Set the ciabatta to fry and call everyone to the table.
  4. Break the bread and sprinkle over the salad. Stir, add lettuce leaves and transfer to a large dish or plates. Top salad with sour cream and roasted sunflower seeds, drizzle with olive oil.

English Onion Soup with Sage and Cheddar

Quantity: 8 servings

  • a piece of butter
  • olive oil
  • large handful of fresh sage leaves (set aside 8)
  • 6 garlic cloves (crush)
  • 5 red onions (peeled and thinly sliced)
  • 5 large white onions (peeled and thinly sliced)
  • 300g leek (peeled and thinly sliced)
  • sea s alt and freshly ground black pepper
  • 8 slices of stale bread
  • 200g grated cheddar cheese
  • 2 liters good beef, chicken or vegetable broth
  • Worcester sauce
  1. Place the butter in a heavy non-stick frying pan, then 2 tablespoons olive oil, sage and garlic, stir to combine. Add red and white onion, leeks. Season with s alt and pepper. Cover loosely with a lid and cook over low heat for 50 minutes, stirring occasionally and making sure the vegetables do not burn. 20 minutes before the end of cooking, remove the lid so that the onion turns golden.

  2. Pour in the broth. Let it boil, lower the heat and cook at a low boil for 10-15 minutes.
  3. Preheat oven or grill to high and toast bread on both sides. Check if the soup has enough s alt and pepper. Pour it into heatproof soup bowls and arrange them on a baking sheet. Break the toasted bread and put it on the bowls so that it covers each one like a lid. Sprinkle with shredded cheddar and drizzle with Worcestershire sauce.
  4. Sprinkle remaining sage leaves with oil, place on bread. Place the tray in the oven. Cook until cheese is browned.

Excellent Pumpkin Soup

Quantity: 8 servings

  • extra virgin olive oil
  • 16 fresh sage leaves
  • 2 red onions (peeled and chopped)
  • 2 celery stalks and 2 carrots (peeled and chopped)
  • 4 garlic cloves (chopped)
  • 2 sprigs fresh rosemary
  • 1 chili pepper (seeds removed and finely chopped)
  • sea s alt and freshly ground black pepper
  • 2 kg pumpkin (cut pumpkin, remove seeds and cut into pieces)
  • 2 l chicken broth
  • shredded parmesan cheese

For croutons:

16 slices of ciabatta

  1. In a large saucepan, fry the sage leaves in olive oil for 30 seconds until crispy. Pat dry on paper towel. In the remaining fragrant oil, fry onions, carrots, celery, garlic, rosemary leaves, chili. Season with s alt and pepper.
  2. After 10 minutes, put the pumpkin in a saucepan and pour in the broth, bring to a boil and simmer for about half an hour.
  3. Brush slices of bread with olive oil, sprinkle with grated Parmesan and fry in a non-stick pan until golden brown.
  4. When the pumpkin becomes soft, grind it with a blender, leaving small pieces if desired. Season. Ladle soup into bowls, top with croutons, top with crisp sage and drizzle with extra virgin olive oil.

Chicken legs with baby potatoes

Quantity: 4 servings

  • 800g new potatoes
  • sea s alt and black pepper
  • 12 chicken thighs (boneless, skin on)
  • olive oil
  • 600g cherry tomatoes
  • bunch of fresh oregano (leaves)
  • extra virgin olive oil
  • red wine vinegar
  1. Boil potatoes until tender.
  2. Preheat oven to 200°C. Cut each chicken thigh lengthwise into 3 pieces, put in a bowl, drizzle with oil, sprinkle with s alt and pepper, mix. Heat a large frying pan, place all the meat in it in one layer, skin side down. Cook over high heat, stirring occasionally, until almost cooked through, about 10 minutes. Transfer to a heatproof dish.
  3. Prick the tomatoes with a sharp knife, pour over boiling water and remove the skin.
  4. Mash in a mortar and mortar most of the oregano leaves with a pinch of s alt. Pour in 4 tbsp. l. olive oil, splash vinegar, add a little pepper. Add mixture to chicken with potatoes, tomatoes and remaining oregano. Bake in the oven for about 40 minutes.

Baked Carrots, Beets and Pork Chops

Quantity: 4 servings

  • 750g each of young carrots and beets
  • sea s alt and freshly ground black pepper
  • 1 head of garlic (break open, mince half of the cloves)
  • olive oil
  • juice of 1 orange
  • a few sprigs of thyme and rosemary (leaves only)
  • 5 tbsp. spoons of balsamic vinegar
  • 4 thick pork loin steaks, skin on
  • 8 fresh sage leaves
  • 1 lemon
  1. Preheat oven to 200°C. Put the beets and carrots in separate pots, cover with water and boil for 15-20 minutes, until soft. Drain the water, transfer the vegetables to different bowls. Peel the beets, cut large tubers in half or into 4 parts.
  2. While the vegetables are still hot, add something to give them flavor. Toss carrots with half crushed garlic, drizzle with olive oil, season lightly. Add orange juice and thyme, stir. Mix the beets with the remaining garlic, rosemary, balsamic vinegar, add a pinch of s alt and pepper. Put the vegetables on a large baking sheet (without stirring), put in the oven for half an hour.
  3. Place the steaks on a cutting board. Make several deep cuts on the skin and in the fatty part of each, stick sage leaves to the steaks, season.
  4. When the vegetables are almost cooked, place a large baking dish or a small baking sheet on the stove, heat some olive oil and place the steaks. Once they are browned on one side, turn them over and place the baking sheet in the oven for 10 minutes, until the meat is crispy on the outside and fully cooked but juicy on the inside.
  5. Put on a plate. Drain most of the fat from the pan, add lemon juice to it, mix and pour the chops with the gravy. Serve with vegetables and a glass of wine.

Amazing Pickled Vegetables

Calculated for approximately 2L

For marinade:

  • 1L cider or white wine vinegar
  • 1L water
  • 2 tbsp. spoons of sea s alt

For filling:

  • 500 ml extra virgin olive oil
  • 5 garlic cloves (peeled and chopped)
  • 1 fresh red chili (seeds removed and chopped)

Choose any combination of vegetables and herbs:

  • 1 kg mushroom mix and a few sprigs of fresh thyme, rosemary, sage
  • 1 kg firm eggplant and 2 tbsp. tablespoons dry oregano
  • 1 kg strong zucchini and 6 sprigs of fresh mint
  • 1 kg fennel bulbs and herbs
  • 1 kg small onions and 4 bay leaves
  • 1 kg red and yellow peppers and a few sprigs of fresh thyme
  1. In a large saucepan, bring marinade liquid to a boil. Mix the oil and spices for pouring along with herbs from the selected combination. Randomly cut the ingredients: large vegetables - into pieces no more than 1 cm. Small mushrooms and vegetables can be left whole.
  2. Dip the vegetables in the boiling marinade and keep fully submerged for 3 minutes. Take out with a slotted spoon and put in a bowl with filling. Stir - the aroma is simply stunning!
  3. Immediately, place the vegetables in jars, filling them with marinade to the very top. Screw the lids on tightly and set aside.

Store pickled vegetables in a dark, cool place for 2 weeks without touching. Although, if absolutely unbearable, open earlier. Such blanks can be stored for up to three months - provided that you forgot about them for a while. This does not happen in our family - a week or two maximum!

Homemade ketchup

Quantity: about 500ml

  • 1 large red onion
  • ½ fennel bulbs
  • 1 celery stalk
  • 2 garlic cloves (chopped)
  • ½ fresh chili (seeds removed, finely chopped)
  • 1 bunch basil (leaves stripped, stems chopped)
  • 1 tbsp spoonful of coriander seeds
  • 2 carnation stars
  • 1 teaspoon freshly ground black pepper
  • olive oil
  • piece of ginger root (peeled and coarsely chopped)
  • sea s alt
  • 500g mixed tomatoes + 500g canned plum tomatoes in juice or 1kg yellow, orange or green tomatoes, chopped
  • 200 ml red vinegar
  • 70g brown sugar
  1. Toss the onion, fennel and celery into a large heavy bottomed pot, pour in the olive oil, ginger, garlic, chilli, basil stalks, coriander and cloves. Season with pepper and a good pinch of s alt.
  2. Sauté vegetables over low heat for 10-15 minutes, stirring frequently, until softened. Add all the tomatoes and 350 ml of cold water. Bring to a boil and simmer until sauce is reduced by half.
  3. Add the basil leaves and blend the sauce in a food processor or hand blender, then strain through a sieve twice to make it shiny. Pour the sauce into a clean saucepan, add the vinegar and sugar. Put on fire and cook on low heat until the sauce reaches the consistency of real ketchup. Check again for s alt and pepper.
  4. Pour the ketchup into bottles (pre-sterilize them!), twist tightly and refrigerate. Sauce can be stored for 6 months.

For more fresh culinary ideas, check out the Homemade Cookbook!

Interview with Jamie Oliver read here.

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