ALLIUMS RECIPES

GENTLY SPICED DAAL RECIPE | JAMIE OLIVER RECIPES

Gently spiced daal recipe | Jamie Oliver recipes image

Showing just how great lentils can be, this dish is always a winner. Here, we’re teaming lentils with loads of vibrant fresh veg – try carrots, potatoes, cauliflower, aubergine and more – for extra goodness. It’s delicious on its own mopped up with bread, or enjoy it with fluffy rice.

Total Time 1 hours 15 minutes

Yield 10

Number Of Ingredients 6

Ingredients

300 g alliums (onions, leeks or a mixture of both)
30 g garlic
3 kg mixed veg (Mediterranean, hard, root)
10 ml vegetable oil
500 g dried lentils (red split, yellow split)
1.5 litres curry base sauce

Steps:

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
3. Scrub or peel the veg, then chop into 2cm chunks.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
5. Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
6. Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
7. Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft and creamy.
8. Season to taste with sea salt and black pepper.

Nutrition Facts : Calories 330 calories, FatContent 5 g fat, SaturatedFatContent 1.2 g saturated fat, ProteinContent 18.4 g protein, CarbohydrateContent 56.4 g carbohydrate, SugarContent 16.2 g sugar, SodiumContent 0.3 g salt, FiberContent 9.8 g fibre

TEXAS STEAK & EGGS FROM SCRAMBLED » GORDON RAMSAY.COM

Texas Steak & Eggs from Scrambled » Gordon Ramsay.com image

When in Texas, for breakfast, brunch, lunch or even dinner, steak and eggs are a hit. Channel your inner Texas Longhorn and try this kicked-up classic with a smoky, herby twist.

Provided by GORDONRAMSAY.COM

More about "alliums recipes"

GENTLY SPICED DAAL RECIPE | JAMIE OLIVER RECIPES

Showing just how great lentils can be, this dish is always a winner. Here, we’re teaming lentils with loads of vibrant fresh veg – try carrots, potatoes, cauliflower, aubergine and more – for extra goodness. It’s delicious on its own mopped up with bread, or enjoy it with fluffy rice.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 330 calories per serving

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
3. Scrub or peel the veg, then chop into 2cm chunks.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
5. Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
6. Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
7. Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft and creamy.
8. Season to taste with sea salt and black pepper.

See details

KORMA | RECIPES | JAMIE OLIVER

This delicious curry can be made with a variety of meat or veg – just use whatever you have to hand. To make it suitable for vegetarians, simply swap out the meat for chickpeas (or another pulse of your choosing).
From jamieoliver.com
Total Time 1 hours
Calories 218 calories per serving

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Cut the chicken, lamb or beef into bite-size chunks.
3. Peel (or trim) and roughly chop the alliums.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
5. Add the alliums, meat, curry powder and smoked paprika. Cook for 15 to 20 minutes or until the meat and alliums are golden and softened, stirring frequently.
6. Meanwhile, roughly chop the veg, keeping any leafy greens (if using) to one side for later.
7. Add the chopped veg (except the leafy greens, if using) to the pan and cook with a lid on for a few minutes, or until softened.
8. Note the liquid level in the pan, then pour in the curry and white sauces and 750ml of water.
9. Bring to the boil, then reduce the heat and simmer for 35 minutes.
10. Check that the meat is cooked through and tender – if not, add a splash more water and continue cooking until soft.
11. Add the reserved leafy veg (if using). Bring back to the boil, and cook until the curry has reduced – the liquid should return to the same level as in step 8.
12. Stir in the yoghurt until just warmed through.
13. Season to taste with lemon juice, salt and black pepper.

See details

GENTLY SPICED DAAL RECIPE | JAMIE OLIVER RECIPES

1. Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
2. Peel (or trim) and roughly chop the alliums. Peel the garlic and finely chop.
3. Scrub or peel the veg, then chop into 2cm chunks.
4. Place a pan large enough to hold all the ingredients on a medium heat with the oil.
5. Add the alliums, cook for 4 to 5 minutes until they start to soften, then add the garlic and cook for a further 4 minutes, or until golden, stirring frequently.
6. Tip in the hard and root veg (if using), cook for 15 minutes or until golden and softened, then add the Mediterranean veg (if using) and cook for 10 minutes more.
7. Rinse the lentils, then add to the pan along with the curry base sauce and 600ml water. Cover, then reduce the heat and simmer gently for 45 minutes to 1 hour, or until the lentils are soft and creamy.
8. Season to taste with sea salt and black pepper.

See details

TEXAS STEAK & EGGS FROM SCRAMBLED » GORDON RAMSAY.COM

When in Texas, for breakfast, brunch, lunch or even dinner, steak and eggs are a hit. Channel your inner Texas Longhorn and try this kicked-up classic with a smoky, herby twist.
From gordonramsay.com

See details

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