HOW TO KEEP THYME FRESH RECIPES

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ROAST LEEKS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Roast Leeks | Vegetables Recipes | Jamie Oliver Recipes image

Baby leeks have a lovely sweet flavour and when roasted become beautifully caramelised

Total Time 20 minutes

Yield 4

Number Of Ingredients 5

20 baby leeks
olive oil
red wine vinegar
1 teaspoon chopped fresh thyme leaves
2 cloves garlic peeled and sliced

Steps:

    1. Preheat your oven to 200°C/400°F/gas 6. I like to serve 4 or 5 baby leeks per person, depending on their size. Lightly trim both ends and peel back the first or second layer of leaves and discard. Drop the leeks in a pan of boiling salted water for 2 to 3 minutes to soften - this is called blanching. Drain them well (if there's too much water in them they won't roast properly) and toss in a bowl with a good lug of olive oil, a splash of red wine vinegar, the chopped thyme leaves and the garlic. Arrange the leeks in one layer in a baking tray or earthenware dish and roast in the preheated oven for about 10 minutes until golden and almost caramelized. Keep your eye on them - I've seen many chefs burn baby leeks when cooking them this way and it drives me mad!

Nutrition Facts : Calories 76 calories, FatContent 5.6 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 2.2 g protein, CarbohydrateContent 4.1 g carbohydrate, SugarContent 2.8 g sugar, SodiumContent 0 g salt, FiberContent 2.9 g fibre

SPICY KOFTA KEBABS | LAMB RECIPES | JAMIE OLIVER RECIPES



Spicy Kofta Kebabs | Lamb Recipes | Jamie Oliver Recipes image

Brilliantly simple, mega cheap and packed with flavour, these lamb kofta wraps are the real deal.

Total Time 25 minutes

Yield 4

Number Of Ingredients 12

400 g quality lean lamb mince
1 bunch of fresh thyme
1 lemon
1 teaspoon ground coriander
½ teaspoon ground chilli
1 tablespoon ground cumin
4 tortilla wraps
1 round lettuce
olive oil optional
lemon juice optional
4 heaped tablespoons natural yoghurt
1 fresh red chilli

Steps:

    1. Place 4 wooden skewers in a tray of water to soak.
    2. Place the lamb and spices (if using) into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
    3. Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
    4. Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
    5. Transfer the tortillas to plates and top each with a little lettuce. Drizzle with olive oil and a squeeze of lemon juice, if you like.
    6. Slip the meat off the skewers and break it up, add a dollop of yoghurt and drizzle over any resting juices. Finely chop and sprinkle with chilli (deseed if you like) for an extra kick, then tuck in. Delicious!

Nutrition Facts : Calories 428 calories, FatContent 22.7 g fat, SaturatedFatContent 8.8 g saturated fat, ProteinContent 25.5 g protein, CarbohydrateContent 29.6 g carbohydrate, SugarContent 6.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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Brilliantly simple, mega cheap and packed with flavour, these lamb kofta wraps are the real deal.
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    1. Place 4 wooden skewers in a tray of water to soak.
    2. Place the lamb and spices (if using) into a big bowl, pick in the thyme leaves and finely grate in the lemon zest, then scrunch and mix together well.
    3. Divide the mixture into 4 equal pieces. With damp hands, shape the meat around and along each skewer, pressing little indents into the meat as you go, for a nice texture.
    4. Grill the kebabs on a barbecue for 8 to 10 minutes, or until golden and cooked through, then push to the cool side and warm your tortillas next to them for 30 seconds (you can cook everything on a griddle pan or under the grill, if you prefer).
    5. Transfer the tortillas to plates and top each with a little lettuce. Drizzle with olive oil and a squeeze of lemon juice, if you like.
    6. Slip the meat off the skewers and break it up, add a dollop of yoghurt and drizzle over any resting juices. Finely chop and sprinkle with chilli (deseed if you like) for an extra kick, then tuck in. Delicious!
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