HOT POTATO SALAD JAMIE OLIVER RECIPES
POTATO SALAD | JAMIE OLIVER RECIPES
Yield 8
Number Of Ingredients 6
Steps:
- This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. ON THE DAY Wash the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 15 minutes, or until soft. Drain well. Spoon the yoghurt and English mustard into a large serving bowl with 2 tablespoons of extra virgin olive oil. Finely grate in the zest of the lemon, squeeze in the juice, mix well, then toss in the warm potatoes. Season to perfection, tasting and tweaking. TO SERVE It’s fun to sprinkle this dish with edible flower petals, such as marigolds, violas or nasturtiums. Fresh herb flowers would also work a treat. Serve the potatoes hot, warm or cold.
Nutrition Facts : Calories 180 calories, FatContent 4.3 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 4.1 g protein, CarbohydrateContent 33.2 g carbohydrate, SugarContent 3.6 g sugar, SodiumContent 0.4 g salt, FiberContent 2 g fibre
MARY BERRY PANEER & VEGETABLE CURRY RECIPE | BBC2 SIMPLE ...
A tasty vegetarian curry recipe from Mary Berry's BBC2 series Simple Comforts, combining paneer, cauliflower, sweet potato, and spices.
Provided by Mary Berry
Yield Serves 4-6
Number Of Ingredients 1
Steps:
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Drizzle 2 tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper.
3. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside.
4. Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for 5–10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat.
5. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning.
6. Add the paneer at the last moment and serve piping hot.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
More about "hot potato salad jamie oliver recipes"
POTATO SALAD | JAMIE OLIVER RECIPES
Cuisine https://schema.org/VegetarianDiet
Calories 180 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. ON THE DAY Wash the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 15 minutes, or until soft. Drain well. Spoon the yoghurt and English mustard into a large serving bowl with 2 tablespoons of extra virgin olive oil. Finely grate in the zest of the lemon, squeeze in the juice, mix well, then toss in the warm potatoes. Season to perfection, tasting and tweaking. TO SERVE It’s fun to sprinkle this dish with edible flower petals, such as marigolds, violas or nasturtiums. Fresh herb flowers would also work a treat. Serve the potatoes hot, warm or cold.
MARY BERRY PANEER & VEGETABLE CURRY RECIPE | BBC2 SIMPLE ...
From thehappyfoodie.co.uk
Cuisine Indian
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Drizzle 2 tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper.
3. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside.
4. Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for 5–10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat.
5. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning.
6. Add the paneer at the last moment and serve piping hot.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
POTATO SALAD | JAMIE OLIVER RECIPES
Cuisine https://schema.org/VegetarianDiet
Calories 180 calories per serving
- This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. ON THE DAY Wash the potatoes, halving any larger ones, then cook in a large pan of boiling salted water for 15 minutes, or until soft. Drain well. Spoon the yoghurt and English mustard into a large serving bowl with 2 tablespoons of extra virgin olive oil. Finely grate in the zest of the lemon, squeeze in the juice, mix well, then toss in the warm potatoes. Season to perfection, tasting and tweaking. TO SERVE It’s fun to sprinkle this dish with edible flower petals, such as marigolds, violas or nasturtiums. Fresh herb flowers would also work a treat. Serve the potatoes hot, warm or cold.
MARY BERRY PANEER & VEGETABLE CURRY RECIPE | BBC2 SIMPLE ...
From thehappyfoodie.co.uk
Cuisine Indian
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Drizzle 2 tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper.
3. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside.
4. Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for 5–10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat.
5. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning.
6. Add the paneer at the last moment and serve piping hot.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
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