MASH POTATO JAMIE OLIVER RECIPES

Name: Smashed celeriac
Total time: 40 min
Yield: 4
Ingredients: 1 celeriac; olive oil; 1 handful of fresh thyme; 2 cloves of garlic; 3-4 tablespoons water or organic stock

SMASHED CELERIAC RECIPE | JAMIE OLIVER CELERIAC RECIPES

Smashed celeriac recipe | Jamie Oliver celeriac recipes image

What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it's beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it's a complete joy. Here, mash the celeriac just a little bit so you've got a gorgeous sort-of-in-between smash-up

Total Time 40 minutes

Yield 4

Number Of Ingredients 5

Ingredients

1 celeriac
olive oil
1 handful of fresh thyme
2 cloves of garlic
3-4 tablespoons water or organic stock

Steps:

1. Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out – they don't have to be perfect.
2. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
3. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
4. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.

Nutrition Facts : Calories 153 calories, FatContent 15.4 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 1.2 g protein, CarbohydrateContent 2.5 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0.67 g salt, FiberContent 2.9 g fibre

SIMPLE FISH CAKE RECIPE | JAMIE OLIVER FISH RECIPES

Simple fish cake recipe | Jamie Oliver fish recipes image

Making your own fish cakes is so quick and easy – these ones taste great with tuna, too.

Total Time 1 hours

Yield 4

Number Of Ingredients 6

Ingredients

300 g potatoes
100 g salmon fillet skin on, scaled, pin-boned, from sustainable sources
olive oil
a few sprigs of fresh flat-leaf parsley
1 lemon
1 tablespoon plain flour plus extra for dusting

Steps:

1. Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin).
2. Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
3. When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.
4. Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.
5. Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
6. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.
7. Flake the salmon into the bowl, add 1 tablespoon of flour, the chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.
8. Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
9. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.
10. Serve straight away, with veg or salad and lemon wedges for squeezing over.

Nutrition Facts : Calories 186 calories, FatContent 10.5 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 16.9 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent 0.5 g salt, FiberContent 1.3 g fibre

More about "mash potato jamie oliver recipes"

SMASHED CELERIAC RECIPE | JAMIE OLIVER CELERIAC RECIPES

What a surprisingly simple and comforting veg dish. Unfortunately everyone seems to be completely baffled by celeriac, but it's beautiful in soups or thinly sliced into salads. When roasted it goes sweet and when mixed with potato and mashed it's a complete joy. Here, mash the celeriac just a little bit so you've got a gorgeous sort-of-in-between smash-up
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 153 calories per serving

1. Peel the celeriac, then slice about 1cm/½ inch off the bottom of it and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm/½ inch-ish cubes. Don't get your ruler out – they don't have to be perfect.
2. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac. Pick in the thyme leaves and peel and finely chop the garlic, and add both with a little sea salt and black pepper. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
3. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender.
4. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.

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VEGGIE BUBBLE & SQUEAK | JAMIE OLIVER VEGETABLE RECIPES

Bubble and squeak is a dish created out of leftovers and it’s become one of our great British recipes. The first recorded recipes for it were written in the early 1800s, when any roasted shredded meat or vegetables left over from Sunday’s dinner would be fried in the pan the next day to create this big and beautiful veggie patty. But it’s so damn good you shouldn’t have to wait for leftovers to enjoy it, so I’m giving you this recipe as a guide. As long as you use 60% potato, you can make the rest up using whatever you’ve got to hand – vegetables, crumbled chestnuts, herbs, crispy bacon or leftover meat. In the cockney cafés they call this ‘bubble’, and serve it alongside eggs for breakfast. Because it often sits in the pan for ages getting dark and crispy, it tends to take on a fairly dark grey and rather ugly colour, but ironically, those are often the tastiest bubble and squeaks of all.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 179 calories per serving

1. Peel and trim all the vegetables, cutting the root veg into 2.5cm dice.
2. Cook the veg in a large pan of boiling salted water for 10 minutes, or until they are all cooked through.
3. If you’re using swede or turnips, put them in about 5 minutes earlier than everything else as they take slightly longer to soften up. If using kale, just blanch this for a few minutes right at the end.
4. Once all the veg is cooked, drain and leave to steam dry for a few minutes.
5. Melt the butter and a lug of oil in a medium non-stick frying pan (roughly Put a medium non-stick frying pan (roughly 26cm–28cm) over a medium heat.
6. Pick and chop the herb leaves, then add to the pan with the cooked vegetables. Season well with sea salt and white pepper, then mash everything up in the pan.
7. Pat everything into a flat layer and cook for 3 to 4 minutes, or until a lovely golden crust starts forming underneath. Fold those crispy bits back into the mash, then pat and flatten down and repeat the process for about 15 or 20 minutes. Concentrate on building up flavours, character and crispiness.
8. Halfway through the cooking, flip it over using a fish slice, or like a pancake if you’re brave. If it breaks don’t worry, just push it back together.
9. Let it crisp up on the underside then nick a bit and taste it. This is the time to correct the seasoning. Once you’re happy, serve it with a blob of HP sauce and whatever else you fancy.

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ROASTED COD WITH PANCETTA & PEA MASH - JAMIE OLIVER RECIPES

This quick cod recipe looks a bit posh for dinner parties, but is really quick and simple
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 339 calories per serving

1. Preheat your oven to 200°C/400°F/gas 6.
2. Season the cod with sea salt and black pepper, place on an oiled baking tray and lay two slices of pancetta over the top of each fillet.
3. Halve the lemons and place the four lemon halves, cut side down, on the tray next to the fish. Roast in the preheated oven for 10 to 15 minutes, or until the fish flakes easily.
4. Peel and quarter the potatoes and cook until soft in boiling salted water. Meanwhile, cook the peas to packet instructions, then drain and blitz the peas in a food processor (or mash up with a fork if you don't have one).
5. Deseed and finely dice the red chilli, if using.
6. Drain the potatoes and mash with butter, hot milk, salt and pepper, whizzed-up peas and the red chilli if using.
7. Put the rocket in a mixing bowl, pick in the mint leaves and toss together and dress with extra virgin olive oil.
8. Serve each piece of cod on a dollop of pea and potato mash, with a little salad on the side.

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CLASSIC SHEPHERD'S PIE RECIPE | JAMIE OLIVER RECIPES

With crispy potato all the way round and gorgeous tender meat in the middle, this is incredible.
From jamieoliver.com
Total Time 6 hours 30 minutes
Cuisine british
Calories 508 calories per serving

1. Preheat the oven to 170°C/325°F/gas 3.
2. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and black pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
3. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones.
4. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
5. For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelised, stirring regularly.
6. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally.
7. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
8. Separately freeze half the cool meat and gravy for another day.
9. For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely.
10. Preheat the oven to 200°C/400°F/gas 6.
11. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch.
12. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
13. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
14. Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.

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