COOKED EGGNOG RECIPES

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BEEF SHORT RIBS RECIPE | JAMIE OLIVER RECIPES



Beef short ribs recipe | Jamie Oliver recipes image

Sticky and delicious, these tender beef short ribs are well worth the wait.

Total Time 8 hours 15 minutes

Yield 6

Number Of Ingredients 19

2 x 1.5 kg beef short ribs
olive oil
2 teaspoons caraway seeds
1 bunch of fresh dill
2 pickled onions in vinegar
2 tablespoons Hellmann's Real Mayonnaise
2 tablespoons low-fat natural yoghurt
2 teaspoons English mustard
1½ tablespoons white wine vinegar
1 medium yellow beetroot with leaves
6 medium carrots
¼ of a white cabbage
300 g kale green and purple, if possible
180 ml tomato ketchup
150 ml stout
4 tablespoons Worcestershire sauce
1 heaped teaspoon English mustard
4 teaspoons malt vinegar
4 teaspoons golden syrup

Steps:

    1. Preheat the oven to 100ºC/212ºF/gas ¼.
    2. Place the ribs in a snug-fitting roasting tray, season with sea salt and black pepper, drizzle with oil, then rub all over. Cover tightly with a double layer of tin foil, then cook for 7 to 8 hours, or until tender.
    3. When the time’s up, transfer the ribs to a baking tray. Skim away the fat from the roasting tray and reserve in an airtight jar (use it for delicious roast potatoes another day).
    4. Place the roasting tray over a high heat on the hob and bring the juices to the boil. Simmer for around 2 minutes, then add the remaining sauce ingredients. Bring back to the boil, then reduce the heat to low and simmer for a further 10 minutes, or until the sauce has thickened and coats the back of a spoon.
    5. Brush most of the sauce onto the ribs so they’re nicely coated all over, then return the ribs to the oven for 20 to 40 minutes, or until sticky and caramelised to your liking.
    6. Meanwhile, place a small frying pan over a medium heat. Add the caraway seeds and toast for around 1 minute, or until smelling fantastic. Tip into a large bowl.
    7. Finely chop the dill and pickled onions, then add to the bowl with the mayo, yoghurt, mustard, white wine vinegar and a splash of the pickled onion vinegar. Whisk well to combine.
    8. Remove the beetroot leaves and set aside. Scrub and trim the beetroot and carrots, then pass all the vegetables and the beetroot leaves through the fine slicing attachment in a food processor. Add to the dressing, toss and scrunch everything together, then season to taste.
    9. Transfer the ribs to a chopping board, then carve up and serve with the winter slaw, remaining BBQ sauce and creamy mashed potato, if you like.

Nutrition Facts : Calories 621 calories, FatContent 41.6 g fat, SaturatedFatContent 15.9 g saturated fat, ProteinContent 36.7 g protein, CarbohydrateContent 25.5 g carbohydrate, SugarContent 24.2 g sugar, SodiumContent 2.4 g salt, FiberContent 1.4 g fibre

SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES



Slow cooked lamb shoulder | Jamie Oliver lamb recipes image

A decent shoulder of lamb is amazing however you cook it – this way's simple and does the meat proud

Total Time 4 hours 25 minutes

Yield 6 with leftovers

Number Of Ingredients 14

1 big bunch of fresh rosemary
1 bulbof garlic
2 kg shoulder of lamb or hogget
olive oil
500 g seasonal greens such as white cabbage, Savoy cabbage, Brussels tops, cavolo nero
750 g potatoes
3 large carrots
½ a large swede
2 knobs of unsalted butter
1 tablespoon plain flour
500 ml organic chicken or vegetable stock
2 heaped tablespoons baby capers
1 big bunch of fresh mint
2 tablespoons red wine vinegar

Steps:

    1. Preheat the oven to full whack.
    2. Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
    3. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
    4. Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat apart easily with two forks.
    5. Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
    6. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
    7. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
    8. Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
    9. Put a large pan of salted water on to boil for your greens.
    10. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
    11. Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
    12. Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
    13. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
    14. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!

Nutrition Facts : Calories 649 calories, FatContent 40.8 g fat, SaturatedFatContent 18.5 g saturated fat, ProteinContent 36.9 g protein, CarbohydrateContent 35.6 g carbohydrate, SugarContent 12.4 g sugar, SodiumContent 1.4 g salt, FiberContent 9.2 g fibre

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SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving
    1. Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
    2. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
    3. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
    4. PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!
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SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES
A decent shoulder of lamb is amazing however you cook it – this way's simple and does the meat proud
From jamieoliver.com
Total Time 4 hours 25 minutes
Cuisine british
Calories 649 calories per serving
    1. Preheat the oven to full whack.
    2. Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves.
    3. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and garlic on top.
    4. Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 170°C/325°F/gas 3 and cook for around 4 hours – it’s done if you can pull the meat apart easily with two forks.
    5. Meanwhile, peel the potatoes and chop into large chunks. Peel the carrots and swede, then chop into small chunks. Prep the greens by separating out the leaves and finely slicing any tougher stalks.
    6. When the lamb is nearly cooked, put your potatoes, carrots and swede into a large pot of boiling salted water and boil hard for 20 minutes, or until tender.
    7. Drain and allow to steam dry, then smash them up in the pan with a knob of butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with tin foil and keep warm over a pan of simmering water until needed.
    8. Once cooked to perfection, remove the lamb from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest.
    9. Put a large pan of salted water on to boil for your greens.
    10. Pour away most of the fat from the roasting tray, discarding any bits of rosemary stalk. Put the tray on the hob over a medium heat and mix in the flour.
    11. Pour in the stock, stirring and scraping all the sticky goodness from the bottom of the tray. You won’t need gallons of gravy, just a couple of flavoursome spoonfuls each. Drain, finely chop and add the capers, then turn the heat down and simmer for a few minutes.
    12. Pick and finely chop the mint and add it to the sauce with the red wine vinegar at the last minute, then pour into a jug.
    13. Place the greens and stalks into the pan of fast-boiling salted water and cook for 4 to 5 minutes, to just soften. Drain and toss with the remaining knob of butter and a pinch of salt and pepper.
    14. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
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SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 760 calories per serving
    1. Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
    2. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking – you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
    3. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
    4. PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!
See details


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