BAKED FISH WITH VEGETABLES RECIPE RECIPES

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BAKED MUSHROOMS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Baked mushrooms | Vegetables recipes | Jamie Oliver recipes image

These intense, earthy baked mushrooms are lovely on toasted ciabatta or with a simple rocket salad

Total Time 45 minutes

Yield 4

Number Of Ingredients 10

8 large flat mushrooms
1 bunch spring onions trimmed and sliced
1 clove garlic peeled and finely chopped
a few sprigs fresh thyme leaves picked
250 g Taleggio cheese thinly sliced
2 thick slices bread made into breadcrumbs
1 small bunch fresh flat-leaf parsley chopped
4 handfuls rocket washed and dried
1 lemon juice of
extra virgin olive oil

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Lay the mushrooms on a large baking tray and sprinkle with the onions, garlic and thyme.
    3. Top the mushrooms with the slices of Taleggio. Toss together the breadcrumbs and the parsley and sprinkle over the mushrooms.
    4. Bake for 15 to 20 minutes in the preheated oven until breadcrumbs are brown and the mushrooms are cooked through.
    5. Meanwhile, dress the rocket with the lemon juice and some olive oil. Serve the mushrooms with the dressed rocket. P.S. They’re great on toasted ciabatta too!

Nutrition Facts : Calories 283 calories, FatContent 17.5 g fat, SaturatedFatContent 10.9 g saturated fat, ProteinContent 16.8 g protein, CarbohydrateContent 15.5 g carbohydrate, SugarContent 2.1 g sugar, SodiumContent 2.5 g salt, FiberContent 3.1 g fibre

VEGETARIAN BAKED SAMOSA RECIPE | JAMIE OLIVER RECIPES



Vegetarian baked samosa recipe | Jamie Oliver recipes image

Perfect as a curry accompaniment or as a snack in their own right, these flavour-packed samosas are super-fun to make. Plus, once you've cracked making the dough you can experiment with lots of different filling combinations. Delicious!

Total Time 2 hours

Yield 20

Number Of Ingredients 17

400 g Maris Piper potoatoes
250 g cauliflower
125 g frozen peas
1 onion
2 cloves of garlic
5cm piece of ginger
1 fresh green chilli
1 teaspoon cumin seeds
½ teaspoon fennel seeds
1 teaspoon garam masala
1 teaspoon ground coriander
½ a lemon
½ bunch of fresh coriander (15g)
550 g plain flour plus extra for dusting
½ teaspoon baking powder
2 teaspoons ajwain seeds optional
groundnut oil or vegetable oil

Steps:

    1. To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
    2. Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
    3. Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
    4. Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they’re roughly the same size.
    5. Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
    6. Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
    7. Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
    8. Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
    9. Stir the cooked veg into the pan and crush gently with a potato masher – don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
    10. Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
    11. On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
    12. Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
    13. Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
    14. Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.

Nutrition Facts : Calories 181 calories, FatContent 7.2 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 4 g protein, CarbohydrateContent 26.8 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0.1 g salt, FiberContent 1.8 g fibre

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