CHILLI RECIPE JAMIE OLIVER RECIPES

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TURKEY CON CHILLI | JAMIE OLIVER RECIPES



Turkey con chilli | Jamie Oliver recipes image

No one will recognise leftover turkey once it's jazzed up in this spicy chilli with attitude

Total Time 2 hours 35 minutes

Yield 6

Number Of Ingredients 25

2 red onions
1 carrot
1 leek
1 red pepper
1 yellow pepper
1 fresh red chilli
1 fresh green chilli
olive oil
1 bunch of fresh coriander (30g)
1 teaspoon ground cumin
1 heaped teaspoon smoked paprika
1 heaped teaspoon runny honey optional
3 tablespoons white wine vinegar optional
600 g leftover turkey
3 x 400 g tins of quality plum tomatoes
1 x 400 g tin of butter beans or chickpeas
2 limes
soured cream to serve
2 ripe avocados
2 ripe tomatoes
¼ of a red onion
½ a clove of garlic
1 fresh green chilli
1 bunch of fresh coriander (30g)
1 lime

Steps:

    1. For this recipe, you will need 600 g turkey, leftover, shredded.
    2. Preheat the oven to 180°C/350°F/gas 4.
    3. Peel and roughly chop the onions and carrot, and trim and roughly chop the leek. Deseed and roughly chop the peppers, and deseed and finely chop the chillies.
    4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes.
    5. Pick the coriander leaves (save these for later) and finely chop the stalks.
    6. Add the coriander stalks, cumin and paprika to the pan, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.
    7. While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of sea salt and black pepper to the pan of vegetables, then add the turkey and take the pan off the heat.
    8. Scrunch in the tomatoes, drain and add the chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.
    9. While that’s cooking, make your guacamole. Peel and destone the avocados and put one of them in a food processor. Halve the tomatoes, peel the onion and garlic, and deseed the chilli, and add it all to the food processor with the coriander and blitz.
    10. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time, then tip into the bowl with your chunky avocado and mix together.
    11. Take the chilli out of the oven and scrape all the gnarly bits from the edge of the pan back into the chilli for added flavour. Squeeze in some lime juice, and stir through most of the reserved coriander leaves.
    12. Have a taste to check the seasoning, then serve with steamed basmati rice or tortillas, and a good dollop of soured cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chilli if you fancy, then get everyone to tuck in!  

Nutrition Facts : Calories 452 calories, FatContent 19 g fat, SaturatedFatContent 4.1 g saturated fat, ProteinContent 41.4 g protein, CarbohydrateContent 30.2 g carbohydrate, SugarContent 17.5 g sugar, SodiumContent 0.96 g salt, FiberContent 9.1 g fibre

PERUVIAN CEVICHE | SEAFOOD RECIPES | JAMIE OLIVER RECIPE



Peruvian ceviche | Seafood recipes | Jamie Oliver recipe image

During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you’ve got mega fresh fish it’s an absolute dream and delight to make and eat.

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

1 red or yellow pepper
2 spring onions
400 g skinless sea bass, lemon sole or snapper pinboned, from sustainable sources
juice of 3 lemons
1-2 fresh red chillies
8 sprigs of fresh mint
8 sprigs of fresh coriander
1 punnet of mustard cress
a few fennel tops (optional)
extra virgin olive oil

Steps:

    1. Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
    2. Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
    3. Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
    4. Pop the lid on and place in the fridge to chill – this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
    5. You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
    6. Throw most of the herb mixture into the bowl with the fish and very quickly toss it together – no more than 10 seconds.
    7. Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
    8. Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.

Nutrition Facts : Calories 146 calories, FatContent 6.4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 20 g protein, CarbohydrateContent 2 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "chilli recipe jamie oliver recipes"

SWEET POTATO CHILLI RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 358 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel and chop the sweet potato, place in a roasting tray, then toss with 1 tablespoon of oil and a pinch each of the cinnamon, cumin and paprika.
    3. Spread out in an even layer, then roast in the oven for 35 to 40 minutes.
    4. Peel and roughly chop the onion. Pick the coriander leaves, then finely chop the stalks. Roughly chop the chilli, then deseed and chop the peppers.
    5. Heat 1 tablespoon of oil in a large pan, then add the onion, coriander stalks, chilli and peppers along with the remaining spices.
    6. Cook over a low heat for 15 minutes, stirring regularly.
    7. Add the cannellini beans with their liquid, and the tinned tomatoes. Stir, adding a splash of water to loosen, if needed. Simmer for 30 minutes.
    8. Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole on the side, if you like.
See details


SIMPLE CHILLI CON CARNE | JAMIE OLIVER CHILLI RECIPES
This hearty, all-time classic chilli con carne recipe is hard to beat – delicious!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 353 calories per serving
    1. Peel and finely chop the onions, garlic, carrots and celery – don’t worry about the technique, just chop away until fine. Halve the red peppers, remove the stalks and seeds and roughly chop.
    2. Heat 2 tablespoons of oil in a large casserole pan on a medium-high heat, add the chopped veg, chilli powder, cumin, cinnamon and a good pinch of sea salt and black pepper, then cook for 7 minutes, or until softened, stirring regularly.
    3. Drain and add the chickpeas and kidney beans, tip in the tomatoes, breaking them up with the back of a spoon, then pour in 1 tin's worth of water. Add the minced beef, breaking any larger chunks.
    4. Pick the coriander leaves and put aside, then finely chop and add the stalks to the pan, with the balsamic vinegar. Season with a good pinch of sea salt and black pepper.
    5. Bring to the boil, then reduce the heat to low and simmer with a lid slightly ajar for 1 hour, or until slightly thickened and reduced, stirring occasionally.
    6. Serve up with fluffy rice or couscous, a hunk of crusty bread, or over a jacket potato, with some yoghurt, guacamole, and wedges of lime on the side for squeezing over. Sprinkle over the reserved coriander, and some fresh chilli, if you like, then tuck in.
See details


VERSATILE VEGGIE CHILLI | JAMIE OLIVER CHILLI RECIPES
This is a hearty, delicious alternative to traditional chilli con carne that can be tweaked depending on what you have. Use butternut squash or regular potatoes instead of sweet potatoes. No onions? Try using a leek or a few spring onions. I’ve used cayenne pepper here, but paprika would be equally delicious. Also, you can use fresh basil in place of coriander, or leave the herbs out altogether.
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet
Calories 369 calories per serving
    1. Preheat the oven to 200˚C/400˚F/gas 6.
    2. Peel and chop the sweet potatoes into bite-sized chunks, then place onto a baking tray.
    3. Sprinkle with a pinch each of cayenne, cumin, cinnamon, sea salt and black pepper, drizzle with oil then toss to coat. Roast for 45 minutes to 1 hour, or until golden and tender.
    4. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers, then peel and finely slice the garlic.
    5. Pick the coriander leaves, finely chopping the stalks. Deseed and finely chop the chillies.
    6. Meanwhile, put 2 tablespoons of oil in a large pan over a medium-high heat, then add the onion, peppers and garlic, and cook for 5 minutes, stirring regularly.
    7. Add the coriander stalks, chillies and spices, and cook for a further 5 to 10 minutes, or until softened and starting to caramelise, stirring occasionally.
    8. Add the beans, juice and all. Tip in the tomatoes, breaking them up with the back of a spoon, then stir well.
    9. Bring to the boil, then reduce the heat to medium-low and leave to tick away for 25 to 30 minutes, or until thickened and reduced – keep an eye on it, and add a splash of water to loosen, if needed.
    10. Stir the roasted sweet potato through the chilli with most of the coriander leaves, then taste and adjust the seasoning, if needed.
    11. Finish with a squeeze of lime or lemon juice or a swig of vinegar, to taste, then scatter over the remaining coriander. Delicious served with yoghurt or soured cream, guacamole and rice, or tortilla chips.
See details


CHILLI CON VEGGIE | FAMILY BASICS | JAMIE OLIVER
A brilliant batch-cook recipe, this easy, family friendly veggie chilli recipe is full of good stuff – it's a perfect midweek vegetarian meal.
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 388 calories per serving
    1. Peel and finely chop the onions and garlic, then trim and finely chop the leek and chilli (I leave the seeds in, but deseed if you prefer), and place into your largest, heavy-based pan over a medium heat with the oil. Fry for about 5 minutes, or until softened.
    2. Add the spices, dried herbs and a good grating of nutmeg, then fry for 2 minutes – if it’s a little dry at this point, simply add a splash of water to help it out. Stir in the tomato purée and cook for a further 2 minutes.
    3. Stir in the lentils. Drain, rinse and stir in the beans, followed by the chopped tomatoes and the stock (I try to use homemade stock, but if you’ve only got stock cubes, that’s fine too).
    4. Bring it all to the boil, then reduce to a low heat and let it bubble away for at least 1 hour, or until thickened and reduced, stirring every 15 to 20 minutes, then season to how you like it.
    5. I like this with rice or on a jacket potato, scattered with coriander leaves and with lime wedges and a dollop of soured cream on the side.
See details


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