DRINKS FOR ED RECIPES

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JERUSALEM ARTICHOKES | VEGETABLES RECIPES | JAMIE OLI…



Jerusalem Artichokes | Vegetables Recipes | Jamie Oli… image

I love these crispy pan-fried Jerusalem artichokes with meat and fish or even in a warm salad

Total Time 40 minutes

Yield 4

Number Of Ingredients 7

600 g Jerusalem artichokes
olive oil
a few bay leaves
2 cloves garlic
1 splash white wine vinegar
salt
pepper

Steps:

    1. Jerusalem artichokes are sweet and almost garlicky and mushroomy and gorgeous. Although called artichokes they’re actually tubers – like rough and ready potatoes. You can scrub and roast them whole like mini jacket potatoes and split them open, drizzled with a little chilli oil. You can even use them in a salad with smoky bacon. A Jerusalem artichoke’s best friends are sage, thyme, butter, bacon, bay, cream, breadcrumbs, cheese and anything smoked.
    2. To serve 4, you will need 600g/1lb 6oz of Jerusalem artichokes. Peel them, then cut them into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish and are particularly good in a plate of antipasti, or in soups or warm salads.

Nutrition Facts : Calories 189 calories, FatContent 18.1 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 5.2 g protein, CarbohydrateContent 1 g carbohydrate, SugarContent 0.6 g sugar, SodiumContent 2.87 g salt, FiberContent 13.6 g fibre

CREAMY PRAWN-STUFFED SALMON | JAMIE OLIVER RECIPES



Creamy prawn-stuffed salmon | Jamie Oliver recipes image

Total Time 30 minutes

Yield 4

Number Of Ingredients 9

4 x 130 g salmon fillets skin on, scaled, pin-boned, from sustainable sources
20 g Parmesan cheese
80 g half-fat crème fraîche
80 g small cooked peeled prawns from sustainable sources
olive oil
4 cloves of garlic
500 g spinach
4 rashers of higher-welfare smoked pancetta
4 sprigs of rosemary

Steps:

  • Preheat the oven to 220°C/425°F/gas 7. Cut down the middle of each salmon fillet lengthways on the flesh side, going about three-quarters of the way through to make a pocket. Finely grate the Parmesan, beat with the crème fraîche, then mix in the prawns. Rub a large deep sturdy tray with a little olive oil and place on a low heat on the hob. Peel and finely slice the garlic, add to the tray with the spinach, season, stir until just wilted, then turn the heat off. Nestle in the salmon fillets, divide and spoon the prawn mixture into the pockets, then sprinkle with black pepper. Drape one rasher of pancetta over each fillet. Rub the rosemary sprigs with a little oil and place one on each piece of salmon. Cook in the oven for 15 minutes, then serve.

Nutrition Facts : Calories 354 calories, FatContent 21.3 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 36.7 g protein, CarbohydrateContent 3.9 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 1 g salt, FiberContent 0.2 g fibre

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