QUICK LAMB TAGINE | LAMB RECIPES | JAMIE OLIVER RECIPES
You can knock up this killer lamb tagine in just 15 minutes – happy days!
Total Time 15 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Ingredients out • Kettle boiled • Large frying pan, high heat • Medium frying pan, medium heat START COOKING Prick the whole aubergines all over with a fork, then cook in the microwave (800W) for 7 minutes. Put 1 mug of couscous and 2 mugs of boiling water into a bowl and cover. Cut the lamb into 8 pieces and flatten with your fist, then toss with sea salt, black pepper and the garam masala. Put into the large frying pan with 1 tablespoon of oil, turning when golden. Toast the cumin crunch mix in the medium frying pan until lightly golden, then pound in a pestle and mortar. Return the empty pan to a low heat. Carefully transfer the aubergines to a board, then halve lengthways and add to the lamb pan, skin side down, pushing the lamb to the side. Put the saffron into a mug half-filled with boiling water. Roughly chop the tomatoes, finely chop the preserved lemon, trim and slice the spring onions and chilli, then add it all to the medium frying pan with 2 tablespoons of oil, the saffron and its soaking water. Turn the heat up to high, bring to the boil, then season to taste. Fluff up the couscous, then spoon over a large serving board or platter. Flip the aubergine over to soak up the pan juices, then place on top of the couscous and pour over the tomatoes and any juices. Lay over the lamb, then scatter with the cumin crunch and the coriander leaves. Serve with the yoghurt.
Nutrition Facts : Calories 523 calories, FatContent 22.2 g fat, SaturatedFatContent 6.6 g saturated fat, ProteinContent 25 g protein, CarbohydrateContent 46.2 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 0.4 g salt, FiberContent 7.3 g fibre
LEFTOVER LAMB BIRYANI - JAMIE OLIVER
Biryani is a big favourite, and what a wonderful recipe it is. It has the capacity to embrace leftovers – whether that’s meat or veg – and you can flex it to suit what you’ve got. I’ve suggested a weight of leftover meat, but feel free to bolster it with extra veggies to stretch it further if you’ve don’t have the amount listed here. I’m also using curry paste as an easy shortcut to big flavour, so hopefully that makes it super easy for you. Now, I’ve also given you a quick method for a crispy topping of nuts, herbs and spice – it’s not traditional by any means, but I’m having fun with it. See what’s in your cupboards and make it your own.
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 21
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Put the rice in a medium pan on a medium heat with a pinch of sea salt and 800ml of boiling water. Cover and cook for 8 minutes (it needs 12, but we want it a little under-cooked at this stage). Remove from the heat and run the rice under cold water to cool it down and stop the cooking process, then drain the rice and leave to one side.
- Chop the lamb into 2.5cm chunks. Wash the carrot and slice it into 1cm thick rounds. Cut or break the cauliflower into florets the same size as your lamb. Place it all in a sturdy roasting tray (roughly 25cm x 30cm) with the curry paste and cinnamon stick, if using. Crush the cardamom pods and add just the inner seeds to the tray, if using.
- Tip in the yoghurt, then use your clean hands to get in there and mix it all together well, making sure the lamb and veg are well coated, then spread it all evenly across the tray.
- Season the cool rice with sea salt and black pepper, then sprinkle it over the lamb and veg to cover. Drain and scatter over the chickpeas, pushing them into the rice.
- Warm the milk in a small pan or in a bowl in the microwave, then mix in the saffron (or you could use turmeric, see EASY SWAPS below). Spoon the flavoured milk randomly over the rice – this will give you contrast in colour and flavour as it cooks.
- Cover the tray tightly with a double layer of tin foil. Place over a medium heat on the hob for a couple of minutes to get the steam going, then transfer to the oven for 50 minutes to 1 hour, or until hot all the way through.
- Meanwhile, for the topping, place a large non-stick frying pan on a medium heat with one teaspoon of olive oil. Crush and add the cashews, pick in the mint leaves, then finely slice and sprinkle in the chilli.
- Trim, finely slice and add the leek, followed by the mustard seeds, if using. Fry for just a few minutes, shaking regularly, until it’s all crisp and golden, then tip onto a plate lined with kitchen paper to drain.
- For the quick carrot raita, wash and coarsely grate the carrot then, in a bowl, mix with a pinch of salt and the yoghurt. Squeeze in lemon juice to taste, then finish with 1 teaspoon of extra virgin olive oil.
- Get your biryani out of the oven, remove the foil and scatter over the crispy topping, then serve with the quick raita on the side. We like ours with a big lemon-dressed green salad and, of course, a stack of poppadoms.
Nutrition Facts : Calories 505 calories, FatContent 14.4 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 27 g protein, CarbohydrateContent 70.9 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 1.6 g salt, FiberContent 3.7 g fibre
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VEGAN CHOCOLATE FONDANT RECIPE | PLANT-BASED LAVA CAKE
From thehappyfoodie.co.uk
Preheat the oven to 180 C fan/200 C/400 F/gas mark 6. Grease 3 individual 10 x 7.5cm (4 x 2in) ramekins with coconut oil.
Sift the flour, icing sugar, cocoa powder, coffee, baking powder and bicarbonate of soda into a medium-sized bowl and mix to combine.
In a separate bowl, mash the banana, then add the milk, apple cider vinegar and vanilla bean paste. Whisk to combine.
Add the wet ingredients to the dry and fold together – don’t overmix! Divide half of the batter between the ramekins, then carefully press a third of the chocolate chunks into the centre of each ramekin. Spoon the remaining batter over the chocolate chunks until they are completely hidden. You don’t want to overfill them as the sponge will rise in the ramekins.
Place the ramekins on a baking tray and place the tray in the centre of the oven. Bake for 20–25 minutes. Once baked, carefully run a knife around the edge of each ramekin to help loosen the sponge.
Place a plate on top of each ramekin in turn, flip upside down, then lift off the ramekin. Serve the cakes with a dusting of cocoa powder, along with dairy-free cream, ice cream and fresh berries (optional). The chocolate will be runny while the sponge is hot, but will become less so as it cools, so these are best enjoyed straight from the oven.
Holly’s tip: If the cakes cool too much before serving, revive them by briefly warming them in the oven or microwave.
PLANT-BASED STICKY TOFFEE PUDDING RECIPE | LITTLE BOOK OF ...
From thehappyfoodie.co.uk
For the sponge:
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6 and line a deep 23cm (9in) square tin with greaseproof paper. Place the de-stoned dates in a bowl of hot water and leave to soak for 20 minutes. Once soaked, drain them and then place them in a food processor or a blender and whizz up until soft and paste-like. Then, set aside.
In a bowl, whisk the milk with the apple cider vinegar until fully combined. Set aside for 10 minutes to curdle – this creates a vegan buttermilk. In a large mixing bowl, sift the flour, caster sugar, baking powder, bicarbonate of soda, cinnamon and ginger. Mix well to combine.
Add the oil to the buttermilk and whisk to combine. Add the buttermilk mixture and the treacle to the dry ingredients and mix. Fold in the dates.
Pour the batter into the lined tin. Make sure to tap the tin on the worktop to remove any air bubbles. Place the tin in the centre of the oven and bake for 28–30 minutes. You will know it’s done when it is springy to the touch and a knife or skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in the tin on a cooling rack while you make the caramel sauce.
For the caramel sauce:
Get all your ingredients ready before you start. Place the caster sugar into a medium-sized pan over a low–medium heat, stirring continuously with a wooden spoon or whisk for 5–8 minutes until the sugar Make sure it doesn’t burn.
When the sugar has completely melted and is golden, turn off the heat. Leave for a few seconds, then carefully add the cream and immediately stir It will steam and bubble, but keep stirring.
When the caramel starts to cool down, stir in the milk. Place the pan back over a low–medium heat and bring it back to the boil. It will begin to bubble – keep stirring for another 1–2 minutes.
Turn off the heat and pour the sauce into a heatproof bowl. Once cool, place in the fridge to set. It will thicken as it cools.
Allow the sauce to cool slightly before serving, then drizzle over the sponge and enjoy.
Store any leftover sponge in a sealed container in the fridge. Best enjoyed within a few days. You can store the leftover caramel sauce in an airtight container in the fridge for up to a few weeks.
Holly’s tip: This makes a great second-day pudding – eat cold or warm it up in the oven or microwave.
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