PERUVIAN CEVICHE | SEAFOOD RECIPES | JAMIE OLIVER RECIPE
During my time in New York I got to visit all sorts of wonderful and fascinating places, and on one occasion I was lucky enough to be taken to an illegal Peruvian restaurant – it was great fun. This ceviche was on the menu that night. Ceviche is a lovely little appetizer of fresh fish marinated in citrus juices. As long as you’ve got mega fresh fish it’s an absolute dream and delight to make and eat.
Total Time 20 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Deseed and very finely chop the pepper, and trim and finely slice the spring onions, then add to a bowl.
- Slice the fish into 1cm cubes, add to the bowl, then cover and place in the fridge until needed.
- Squeeze the lemon juice into a jam jar, add 1 teaspoon of sea salt, then seseed, finely chop and add the chilli.
- Pop the lid on and place in the fridge to chill – this may seem like a lot of salt but most of it gets drained away. Pick the herbs and cress, and place in the fridge.
- You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long – you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 2½ minutes while you lay out the plates.
- Throw most of the herb mixture into the bowl with the fish and very quickly toss it together – no more than 10 seconds.
- Divide the ceviche between 4 plates, gently spoon over a little of the dressing (discarding the rest) and sprinkle with the remaining herbs.
- Drizzle over a little oil from a height, sprinkle with freshly ground black pepper, and enjoy.
Nutrition Facts : Calories 146 calories, FatContent 6.4 g fat, SaturatedFatContent 1 g saturated fat, ProteinContent 20 g protein, CarbohydrateContent 2 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
EPIC BEEF WELLINGTON RECIPE | JAMIE OLIVER RECIPES
Beef Wellington celebrates the luxurious and very tender fillet of beef and is one of those ultimate blowout dishes that hits the right spot several times in one meal. When you’ve made this once, you’ll get a sense of how you can perfect it in your oven and make it work for parties and special occasions; once prepared it’s super-easy to cook and serve.
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 20
Steps:
- Preheat a large frying pan on a high heat. Rub the beef all over with sea salt and black pepper. Pour a good lug of oil into the pan, then add the beef, 1 knob of butter and 1 sprig of rosemary.
- Sear the beef for 4 minutes in total, turning regularly with tongs, then remove to a plate.
- Wipe out the pan and return to a medium heat. Peel the onion and garlic, then very finely chop with the mushrooms and put into the pan with the remaining knob of butter and another lug of oil.
- Strip in the rest of the rosemary leaves and cook for 15 minutes, or until soft and starting to caramelise, stirring regularly.
- Toss the livers and Worcestershire sauce into the pan and cook for another few minutes, then tip the contents onto a large board and drizzle with the truffle oil (if using).
- Finely chop it all by hand with a big knife, to a rustic, spreadable consistency. Taste and season to perfection, then stir in the breadcrumbs (you can use pancakes to line the pastry and absorb the juices, but I prefer using breadcrumbs like this).
- Preheat the oven to 210°C/425°F/gas 7.
- On a flour-dusted surface, roll out the pastry to 30cm x 40cm. With one of the longer edges in front of you, spread the mushroom pâté over the pastry, leaving a 5cm gap at either end and at the edge furthest away from you – eggwash these edges.
- Sit the beef on the pâté then, starting with the edge nearest to you, snugly wrap the pastry around the beef, pinching the ends to seal.
- Transfer the Wellington to a large baking tray lined with greaseproof paper, with the pastry seal at the base, and brush all over with eggwash (you can prep to this stage, then refrigerate until needed – just get it out 1½ hours before cooking so it’s not fridge-cold).
- When you’re ready to cook, heat the tray on the hob for a couple of minutes to start crisping up the base, then transfer to the oven and cook for 40 minutes for blushing, juicy beef – the two end portions will be more cooked, but usually some people prefer that.
- For the gravy, peel and roughly chop the onions and put into a large pan on a medium heat with a lug of oil and the thyme leaves. Cook for 20 minutes, stirring occasionally, then stir in the jam and simmer until shiny and quite dark.
- Add the Madeira, flame with a match, cook away, then stir in the mustard and flour, gradually followed by the stock. Simmer to the consistency you like, then blend with a stick blender and pass through a sieve, or leave chunky.
- Once cooked, rest the Wellington for 5 minutes, then serve in 2cm-thick slices with the gravy and steamed greens.
Nutrition Facts : Calories 797 calories, FatContent 43.3 g fat, SaturatedFatContent 19.3 g saturated fat, ProteinContent 50.9 g protein, CarbohydrateContent 63.6 g carbohydrate, SugarContent 9 g sugar, SodiumContent 2.1 g salt, FiberContent 5.3 g fibre
More about "onion jam recipe jamie oliver recipes"
NADIYA HUSSAIN'S BEEF BURGERS & BACON JAM RECIPE | FAMILY ...
From thehappyfoodie.co.uk
Total Time 1 hours 40 minutes
Begin by making the jam. Put a medium saucepan on a medium heat. Add the oil and as soon the oil is hot, add the garlic, onion and chilli flakes. Cook until the onion is tender.
Add the bacon and cook for a few minutes. Stir the instant coffee into the hot water along with the sugar. Add to the bacon and onion. Now add the vinegar and maple syrup and turn the heat to high. Once it boils, turn the heat down and leave to cook gently on a low to medium heat for at least an hour, until all the liquid has reduced and it takes on a sticky jam texture. I like to leave the jam bitty, but if you prefer it smooth you can blitz it in a blender. Set aside.
Now make the simple burgers. Put the beef mince into a bowl and add the onion salt, pepper and garlic. Get your hands in there and mix until everything is well combined. Divide the mixture into 5 equal amounts, about 200g each. Squash them into patties, making sure they are not thick in the centre.
Place a large non-stick frying pan on a high heat. Add the oil, then gently place the patties in the pan. Fry for 5 minutes on one side, then flip them over and fry for 5 minutes on the other side. Place a slice of the cheese on each patty and just give it a few minutes to melt. Once the patties are cooked, put them on a tray.
Split your brioche buns and toast both sides. Once they are toasted, place a lettuce leaf and a patty on one half of the brioche, cheese side up, and smother the bacon jam over the top. Using the same pan, add a little extra oil and whack the heat up. Fry the eggs until crispy around the edges – I like to keep my yolk runny, but if you don’t, cook until the yolks are firm.
Lay a fried egg on top of each cheese-topped patty. Put the other half of the brioche on top, and enjoy.
RICK STEIN BEEF SHORT RIB STEW RECIPE | EASY ONE-POT ...
From thehappyfoodie.co.uk
Heat the oil in a large flameproof casserole dish. Add the ribs and brown them all over, then set them aside. Add the onion, carrots, celery and garlic and cook over a low-medium heat until softened. Put the ribs back in the casserole dish and add the red wine, tomatoes, orange peel, herbs and beef stock. Season with the salt, sugar and peppermix. Bring to a simmer, cover with a well-fitting lid and cook for 2–2½ hours or until the beef is tender and comes away easily from the bone.
Transfer the ribs to a plate and cover them with foil while you finish the sauce. Strain the liquid through a sieve into a bowl, pushing the vegetables down with the back of a ladle to extract as much flavour as possible. Discard the vegetables and herbs. Pour the liquid back into the casserole dish and boil hard until reduced by two-thirds to make a thickened and well-flavoured sauce.
For the vegetable and pancetta garnish, put the baby carrots and shallots in a shallow pan. Add 300ml of water and a tablespoon of butter, then season with the sugar and salt. Cover with a lid and bring to the boil, then simmer until the carrots and shallots are tender. Remove the lid and reduce the liquid to a sticky glaze.
In a separate small pan, fry the mushrooms and the pancetta together in a little butter for a couple of minutes. Add them to the carrots and shallots.
Put the ribs back in the sauce and warm them through for a minute or so, then add the carrots, shallots, mushrooms and pancetta. Serve topped with some chopped parsley.
Dauphinoise potatoes or aligot both make good accompaniments.
To make Rick’s Peppermix, blitz 1 chipotle chilli (seeds removed), 1 pasilla chilli (seeds removed), 2 tbsp black peppercorns, 2 tbsp white peppercorns, 2 tsp Sichuan peppercorns and 1 tbsp salt in a spice grinder and store in a jam jar until required. You only need 1 tsp of peppermix for this recipe.
Tip: It may not look enough but one short rib per person is perfect.
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
LAST RECIPES - RECIPEPES.COM
From recipepes.com
SINUS RINSE RECIPE WITH IODINE - NEW RECIPES
From newrecipes48.blogspot.com
EASY TUNA PASTA BAKE - JAMIE OLIVER'S RECIPES
From jamschef.com
RECIPES | FRESH IDEAS FOR YOU | WOOLWORTHS
From woolworths.com.au
KEVIN BELTON SEAFOOD CORN CASSEROLE RECIPE - ALL ...
From therecipes.info
196 WARTIME RECIPES - THE 1940'S EXPERIMENT
From the1940sexperiment.com
KEVIN BELTON SEAFOOD CORN CASSEROLE RECIPE - ALL ...
From therecipes.info
196 WARTIME RECIPES - THE 1940'S EXPERIMENT
From the1940sexperiment.com
COWBOY CAVIAR RECIPE PIONEER WOMAN - BLOGGER
From tbrecipe.blogspot.com
SHORTCRUST PASTRY RECIPE MARY BERRY
From tfrecipes.com
ALLRECIPES RECIPES FOR BRUNCH
From foodrecipesglobal.com
RECIPES FROM MAGNOLIA TABLE SHOW
From share-recipes.net
TESCO FOOD LOVE STORIES | TESCO RECIPES
From tesco.com
CHUTNEY - WIKIPEDIA
From en.m.wikipedia.org
MYSTERY LOVERS' KITCHEN: BEEF STIR FRY #RECIPE BY MAYA ...
From mysteryloverskitchen.com
RECIPES FOR 1.5 QUART CROCK POT
From share-recipes.net
MORNING GLORY BAKED OATMEAL #RECIPE BY @LESLIEBUDEWITZ
From mysteryloverskitchen.com
10 SERBIAN RECIPES EVERYBODY SHOULD KNOW - SERBIA.COM
From serbia.com
CHEAP PASTA SAUCE HAS JUST THREE INGREDIENTS AND COULD BE ...
From getsurrey.co.uk
CHUTNEY - WIKIPEDIA
From en.m.wikipedia.org
MYSTERY LOVERS' KITCHEN: BEEF STIR FRY #RECIPE BY MAYA ...
From mysteryloverskitchen.com
RECIPES FOR 1.5 QUART CROCK POT
From share-recipes.net
MORNING GLORY BAKED OATMEAL #RECIPE BY @LESLIEBUDEWITZ
From mysteryloverskitchen.com
10 SERBIAN RECIPES EVERYBODY SHOULD KNOW - SERBIA.COM
From serbia.com
CHEAP PASTA SAUCE HAS JUST THREE INGREDIENTS AND COULD BE ...
From getsurrey.co.uk
EASY WHITE SANDWICH BREAD {OLD FASHIONED RECIPE} - THE ...
From thebusybaker.ca
MY HEALTHIER VEGGIE LOADED BUTTER CHICKEN CURRY RECIPE ...
From drizzleanddip.com
BEST EVER ONE POT BEEF STEW - THE BUSY BAKER
From thebusybaker.ca
TALL, FLUFFY BUTTERMILK PANCAKES - SMITTEN KITCHEN
From smittenkitchen.com