CHOPPED RECIPES RECIPES

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JOOLS' CHOPPED SALAD | VEGETABLES RECIPES | JAMIE OLI…



Jools' chopped salad | Vegetables recipes | Jamie Oli… image

This is the clever way Jools gets all our kids – even the babies – to eat lots of salad. Everything is chopped extra fine and tiny, almost like a salsa, making it an absolute pleasure to eat.

Total Time 10 minutes

Yield 4 –6 as a side

Number Of Ingredients 9

6 small carrots, mixed colours if possible
2 sticks of celery
1 handful of ripe cherry tomatoes, mixed colours if possible
2 little gem lettuces
100 g feta cheese optional
a few sprigs of fresh mint
1 heaped teaspoon Dijon mustard
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil

Steps:

    1. On a large board, trim and finely chop the carrots and celery, finely chop the tomatoes, then separate and finely chop the lettuce leaves.
    2. Once everything is fairly fine, start mixing it up and chopping some more.
    3. Crumble over the feta, if using, then pick and roll the mint leaves like a cigar and chop into the salad.
    4. Make a well in the middle, add the mustard, balsamic vinegar, oil and a pinch of sea salt and black pepper and mix together. Then start mixing the salad into the dressing, chopping and mixing as you go. Or, you could make the dressing by mixing all the ingredients in a jam jar, ready to dress the salad at the table.

Nutrition Facts : Calories 158 calories, FatContent 10.1 g fat, SaturatedFatContent 1.5 g saturated fat, ProteinContent 2 g protein, CarbohydrateContent 15.1 g carbohydrate, SugarContent 14.2 g sugar, SodiumContent 0.9 g salt, FiberContent 4.6 g fibre

MUSSEL CHOWDER | SEAFOOD RECIPES | JAMIE OLIVER RECIPES



Mussel Chowder | Seafood Recipes | Jamie Oliver Recipes image

This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour

Total Time 35 minutes

Yield 4

Number Of Ingredients 11

olive oil
2 rashers higher-welfare bacon chopped
1 small white onion finely chopped
2 sticks celery finely chopped
1 fresh red chilli deseeded and finely chopped
4 ears sweetcorn
2 medium potatoes peeled and chopped
900 ml organic vegetable or fish stock hot
1 handful fresh, live mussels from sustainable sources, ask your fishmonger, cleaned and drained
4 tablespoons single cream
1 small handful chopped fresh parsley

Steps:

    1. This tasty corn chowder is really comforting and the fresh mussels give a beautiful depth of flavour.
    2. Heat a splash of oil in a large saucepan over a medium-low heat. Add the bacon, onion, celery and chilli and sweat down for 5 minutes, stirring, until soft but not browned.
    3. Peel the husk from the corn and slice off the kernels with a sharp knife. Add the sweetcorn and potato to the saucepan, along with the stock. Bring to the boil, then simmer gently for 10 minutes, or until the potato is soft. Blitz very roughly with a hand blender (or cool slightly, then blend in batches in a food processor, returning the chowder to the saucepan).
    4. Add the mussels and cream, bring quickly to the boil and cook for a few minutes until the mussels have opened – discard any that remain closed. You can take the mussels out of their shells, if you like. Remove from the heat and season. Divide the chowder between bowls and serve sprinkled with the chopped parsley.

Nutrition Facts : Calories 267 calories, FatContent 9.9 g fat, SaturatedFatContent 3.1 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 31.4 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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