MOROCCAN M'HANNCHA VEGAN PIE RECIPE | JAMIE OLIVER RECIPES
I love the Moroccan m’hanncha (snake). It’s a wonderful way to wrap up gorgeous smashed veg and grains to make a beautiful-looking dinner, while also adding amazing texture – crunchy on the outside, soft in the middle. Yum.
Total Time 2 hours
Yield 8
Number Of Ingredients 16
Steps:
- Cook the pearl barley according to the packet instructions, then drain.
- Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic, and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with the coriander stalks (reserving the leaves).
- Place it all in a pan on a medium-low heat with 2 tablespoons of oil, the chilli flakes, fennel and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to 30 minutes, or until soft but not coloured, stirring occasionally.
- Destone the dates and finely chop the flesh with the apricots and coriander leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice, season to perfection, then leave to cool.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Lay out two clean damp tea towels on a large work surface, side-by-side, with the longest edges facing you. Working quickly but taking care, lay out 3 sheets of filo side-by-side with the short edges towards you, overlapping each one by 2.5cm and brushing between the overlaps with water.
- Lightly brush the sheets with oil, place 3 filo sheets directly on top, then repeat with another 3 sheets. Save the remaining sheet for patching up.
- As evenly as possible, spoon your filling in a line along the long edge closest to you. Brush the opposite long edge with a little oil.
- Now, I’d recommend finding a friend to help you roll it up. Working slowly and carefully, use the tea towels to help you roll it up and away from you into a giant cigar, keeping it on the damp tea towel at all times. Roll it into a large pinwheel, working quickly but handling it gently to avoid too many cracks.
- Gently slide it onto a large greased baking tray, and patch up any gaps, if needed. Brush all over with more oil and bake for 45 to 50 minutes, or until gorgeous, crisp and golden.
- Ten minutes before the end, smash and sprinkle over the pistachios and an extra pinch of each of the spices, if you like.
- Serve with a super-light dusting of icing sugar. Delicious with all the usual trimmings, or served with a spiced tomato sauce.
Nutrition Facts : Calories 363 calories, FatContent 8.7 g fat, SaturatedFatContent 1.1 g saturated fat, ProteinContent 8.6 g protein, CarbohydrateContent 67.2 g carbohydrate, SugarContent 19.7 g sugar, SodiumContent 0.5 g salt, FiberContent 6.9 g fibre
VIENNESE WHIRLS RECIPE - BBC GOOD FOOD
These elegant, buttery biscuits might look extra impressive but they're surprisingly easy to make. Dip in chocolate for an extra sweet treat
Provided by Chelsie Collins
Categories Afternoon tea, Dessert, Snack, Treat
Total Time 57 minutes
Prep Time 45 minutes
Cook Time 12 minutes
Yield makes 10
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
- Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn’t fit, do it in 2 batches.
- Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
- Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
- While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
- Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.
Nutrition Facts : Calories 405 calories, FatContent 25 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 42 grams carbohydrates, SugarContent 25 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.6 milligram of sodium
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EASY BEEF STROGANOFF RECIPE | JAMIE OLIVER BEEF RECIPES
Total Time 25 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 344 calories per serving
- Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
- Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
- Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
- In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins.
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MOROCCAN M'HANNCHA VEGAN PIE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VeganDiet
Calories 363 calories per serving
- Cook the pearl barley according to the packet instructions, then drain.
- Wash the squash, then carefully cut it in half lengthways and remove the seeds. Peel the onions and garlic, and deseed the peppers. Chop the squash, onions and peppers into 1cm dice. Finely chop the garlic with the coriander stalks (reserving the leaves).
- Place it all in a pan on a medium-low heat with 2 tablespoons of oil, the chilli flakes, fennel and cumin seeds, and the ground coriander. Sweat with a lid on for 25 to 30 minutes, or until soft but not coloured, stirring occasionally.
- Destone the dates and finely chop the flesh with the apricots and coriander leaves. Fold into the veg pan with the drained pearl barley, squeeze in the lemon juice, season to perfection, then leave to cool.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Lay out two clean damp tea towels on a large work surface, side-by-side, with the longest edges facing you. Working quickly but taking care, lay out 3 sheets of filo side-by-side with the short edges towards you, overlapping each one by 2.5cm and brushing between the overlaps with water.
- Lightly brush the sheets with oil, place 3 filo sheets directly on top, then repeat with another 3 sheets. Save the remaining sheet for patching up.
- As evenly as possible, spoon your filling in a line along the long edge closest to you. Brush the opposite long edge with a little oil.
- Now, I’d recommend finding a friend to help you roll it up. Working slowly and carefully, use the tea towels to help you roll it up and away from you into a giant cigar, keeping it on the damp tea towel at all times. Roll it into a large pinwheel, working quickly but handling it gently to avoid too many cracks.
- Gently slide it onto a large greased baking tray, and patch up any gaps, if needed. Brush all over with more oil and bake for 45 to 50 minutes, or until gorgeous, crisp and golden.
- Ten minutes before the end, smash and sprinkle over the pistachios and an extra pinch of each of the spices, if you like.
- Serve with a super-light dusting of icing sugar. Delicious with all the usual trimmings, or served with a spiced tomato sauce.
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