GOLDEN BALSAMIC RECIPES
BALSAMIC POTATOES | POTATO RECIPES | JAMIE OLIVER RECIPES
These spuds really are a phenomenon. They look dark and gnarly, and they’re beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me – incredible things will happen.
Total Time 2 hours 20 minutes
Yield 10 as a side
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
- Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
- Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
- Meanwhile, peel and slice the onions and garlic. When the time’s up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
- Roast for 50 minutes to 1 hour, using a fish slice to carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you’re in any doubt when you turn them that it’s doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted.
- Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I’ve even enjoyed it as a lovely lunch with a big old salad. Delicious.
Nutrition Facts : Calories 307 calories, FatContent 7.2 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 56.4 g carbohydrate, SugarContent 12.6 g sugar, SodiumContent 0.3 g salt, FiberContent 4.2 g fibre
AIR-FRYER RASPBERRY BALSAMIC SMOKED PORK CHOPS RECIPE: HOW ...
Air-fryer pork chops are delicious and so easy to make. My husband loves them. —Lynn Moretti, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat air fryer to 400°. In a shallow bowl, whisk together eggs and milk. In another shallow bowl, toss bread crumbs with pecans., Coat pork chops with flour; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help adhere. In batches, place chops in single layer on greased tray in air-fryer basket; spritz with cooking spray. , Cook until golden brown and a thermometer inserted in pork reads 145°, 12-15 minutes, turning halfway through cooking and spritzing with additional cooking spray. Meanwhile, place remaining ingredients in a small saucepan; bring to a boil. Cook and stir until slightly thickened, 6-8 minutes. Serve with chops.
Nutrition Facts : Calories 579 calories, FatContent 36g fat (10g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 1374mg sodium, CarbohydrateContent 36g carbohydrate (22g sugars, FiberContent 3g fiber), ProteinContent 32g protein.
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- Transfer brussels sprouts to a serving platter and drizzle with balsamic dressing. Squeeze more lime juice on top to taste.
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For me, this is both a pleasure to eat and a ritual to embrace – surrounding a wonderful filling with elegant, delicate pasta is definitely a skill worth learning. It’s an incredible little parcel of deliciousness, and compared to the ravioli we grew up with, this filling of bitter-sweet chicory, melty cheese and potato is an absolute taste explosion for the palate.
From jamieoliver.com
Total Time 2 hours 45 minutes
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From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 479 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Start by making the Royal pasta dough. While it rests, make the filling.
- Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
- Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
- Prick the potatoes and dry-roast in a separate tray alongside until cooked through, then remove. Once cool enough to handle, scoop the potatoes out of their skins and mash the insides in a bowl.
- Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper. Leave to cool completely.
- On a clean flour-dusted surface, roll out the pasta dough so it’s 1mm thick and roughly 16cm wide (the width of a standard pasta machine).
- Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
- Gently seal around the filling, pushing out the air – you can cut them into 8cm circles with a pastry cutter or into squares with a knife. Place them on a semolina-dusted tray as you go – you’ll get about 18 ravioli in total.
- Toast the hazelnuts in a large frying pan on a medium heat until golden, then lightly bash and tip into a bowl.
- Cook the ravioli two portions at a time in a pan of boiling salted water for 3 to 4 minutes.
- Meanwhile, place the frying pan back on a low heat and add a splash of olive oil, a third of the butter, and a third of the remaining thyme leaves and tips. Fry until golden, then remove from the heat.
- Scoop the pasta straight into the buttery sauce, bringing some starchy cooking water with it, add a fine grating of Parmesan, toss gently, then spoon on to warmed plates.
- Finish each portion with a scattering of hazelnuts, a little extra virgin olive oil, some extra Parmesan and a few small drips of the balsamic juices, if you like. Serve up to your first lucky guests, while you crack on with the next two portions.
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For me, this is both a pleasure to eat and a ritual to embrace – surrounding a wonderful filling with elegant, delicate pasta is definitely a skill worth learning. It’s an incredible little parcel of deliciousness, and compared to the ravioli we grew up with, this filling of bitter-sweet chicory, melty cheese and potato is an absolute taste explosion for the palate.
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 479 calories per serving
From jamieoliver.com
Total Time 2 hours 45 minutes
Calories 479 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Start by making the Royal pasta dough. While it rests, make the filling.
- Trim and quarter the radicchio, peel the onion and slice into eighths, then place in a small roasting tray. Pour over the balsamic and 2 tablespoons of olive oil, toss to coat, then strip over half the thyme leaves, reserving any pretty tips.
- Cover with a sheet of wet scrunched-up greaseproof paper and roast for 1 hour.
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- Finely chop the radicchio and onion, then stir into the potato with 1 tablespoon of the balsamic juices from the tray. Finely grate in most of the Parmesan and all the fontina, mix well, then season to perfection with sea salt and black pepper. Leave to cool completely.
- On a clean flour-dusted surface, roll out the pasta dough so it’s 1mm thick and roughly 16cm wide (the width of a standard pasta machine).
- Spoon heaped teaspoons of filling evenly down the pasta strips, slightly off centre, leaving a 5cm gap between each. Brush the exposed pasta lightly with water and fold the sheets in half over the filling.
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