CHICORY LEAVES RECIPES

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CHORIZO CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES



Chorizo carbonara recipe | Jamie Oliver pasta recipes image

The spicy sausage really fires up the light carbonara sauce – a great combo with the zesty salad!

Total Time 15 minutes

Yield 4

Number Of Ingredients 19

25 g pine nuts
1 red chicory
1 green chicory
2 clementines
100 g baby spinach
4 sprigs of fresh mint
45 g Manchego cheese
2 tablespoons sherry vinegar
2 tablespoons extra virgin olive oil
1 teaspoon runny honey
320 g dried penne
70 g Iberico chorizo
½–1 fresh red chilli
2 sprigs of fresh rosemary
olive oil
4 cloves of garlic
1 large free-range egg
½ a lemon
2 heaped tablespoons fat-free natural yoghurt

Steps:

  • Ingredients out • Kettle boiled • Large frying pan, medium heat • Large lidded pan, high heat START COOKING Toast the pine nuts in the frying pan for a few minutes, tossing often • Put the pasta into the lidded pan, cover with boiling salted water and cook according to packet instructions • Finely slice the stalk ends of the chicory and click apart the upper leaves into a serving bowl • Peel and finely slice the clementines, add to the bowl with the baby spinach, then pick over the mint leaves • Shave over a tiny bit of Manchego and scatter with the hot nuts, returning the frying pan to a medium heat In a cup, make your dressing with the vinegar, extra virgin olive oil and honey, then season to taste and put aside • Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1 teaspoon of olive oil and a pinch of pepper, then squash in the unpeeled garlic through a garlic crusher and move everything around until lightly golden Beat the egg, lemon juice, yoghurt and remaining finely grated Manchego together in a bowl • Drain the pasta, reserving a cupful of the starchy cooking water • Toss the pasta into the chorizo pan, remove from the heat and mix well with the creamy sauce, loosening with a splash of cooking water, if needed, then season to taste • Dress and toss the salad, then serve with the pasta

Nutrition Facts : Calories 603 calories, FatContent 26.4 g fat, SaturatedFatContent 8.3 g saturated fat, ProteinContent 23.4 g protein, CarbohydrateContent 65.9 g carbohydrate, SugarContent 9.5 g sugar, SodiumContent 0.7 g salt, FiberContent 5.2 g fibre

WINTER SALAD RECIPES | BBC GOOD FOOD



Winter salad recipes | BBC Good Food image

Tuck into our range of hearty winter salads. These warm and cold dishes include ingredients such as beetroot, pear, squash, slaw, chicory, feta and more.

Provided by Good Food team

Number Of Ingredients 1

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    1. Unclick and trim the romaine, radicchio, iceberg and chicory and spread them face up over a great big board to make receptacles for all the seafood.
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TURKEY SALAD | TURKEY RECIPES | JAMIE OLIVER RECIPES
A brilliant way to use leftover turkey after Christmas – beats turkey sarnies any day of the week!
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 321 calories per serving
    1. Shred the brown turkey meat into thin strips using your fingers and put it into a dry pan over a medium heat.
    2. Add the cashew nuts, dried cranberries and Chinese five-spice, give it all a good stir, then let it toast away while you get on with your salad, shaking the pan occasionally to stop it from catching.
    3. Pick the mint and most of the coriander leaves into a bowl, then add the salad leaves and toss together.
    4. For the dressing, peel, finely grate and add the onion to a small bowl.
    5. Squeeze in the clementine and lime juice, then halve the pomegranate and squeeze half through your fingers to catch any seeds. Pour in three times as much extra virgin olive oil.
    6. Add the soy sauce and sesame oil. Peel and coarsely grate the ginger, then squeeze all the juice into the bowl, discarding the pulp.
    7. Give the dressing a good stir, and have a taste – if you want a little more salt, add a splash more soy. If you want more acid, add another squeeze of lime juice.
    8. Drizzle over enough dressing to coat the salad leaves, then use your hands to toss and dress them. Deseed and finely chop the chilli.
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    10. At this point, make sure your guests are all at the table and ready to eat so you can serve the salad as soon as the hot meat hits the salad leaves. Toss half of the pan-fried ingredients through the salad leaves and transfer to a serving platter.
    11. Spoon the remaining nuts, cranberries and crispy meat over the top of the salad and add another drizzle of dressing.
    12. Hold the remaining pomegranate half over the salad and gently smack it with a wooden spoon so that the seeds tumble out over the salad.
    13. Garnish with a nice sprinkling of fresh red chilli, and the remaining coriander leaves and serve right away.
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Common chicory (Cichorium intybus) is a somewhat woody, perennial herbaceous plant of the daisy family Asteraceae, usually with bright blue flowers, rarely white or pink.Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and food additive.In the 21st century, inulin, an extract from chicory …
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Common chicory (Cichorium intybus) is a somewhat woody, perennial herbaceous plant of the daisy family Asteraceae, usually with bright blue flowers, rarely white or pink.Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and food additive.In the 21st century, inulin, an extract from chicory …
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