PANCETTA RECIPES JAMIE OLIVER RECIPES

Name: Smoky pancetta cod
Total time: 16 min
Yield: 2
Ingredients: 8 rashers of higher-welfare smoked pancetta; 2 x 150 g white fish fillets such as cod, skin off, pin-boned, from sustainable sources; 2 sprigs of fresh rosemary; 1 x 250 g sachet of cooked lentils; 200 g spinach

SMOKY PANCETTA COD | FISH RECIPES | JAMIE OLIVER RECIPES

Smoky pancetta cod | Fish recipes | Jamie Oliver recipes image

This dish will change fish suppers forever! What I love about this recipe is it’s a really foolproof way to cook fish perfectly, every time. And with just five ingredients and a total cook time of about 15 minutes, this one is about beautiful flavour, fast.

Total Time 16 minutes

Yield 2

Number Of Ingredients 5

Ingredients

8 rashers of higher-welfare smoked pancetta
2 x 150 g white fish fillets such as cod, skin off, pin-boned, from sustainable sources
2 sprigs of fresh rosemary
1 x 250 g sachet of cooked lentils
200 g spinach

Steps:

1. Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
2. Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
3. Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
4. Taste, season to perfection with sea salt and pepper, and divide both between your plates.
5. Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

Nutrition Facts : Calories 348 calories, FatContent 9.2 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 44.1 g protein, CarbohydrateContent 22.9 g carbohydrate, SugarContent 2 g sugar, SodiumContent 1.2 g salt, FiberContent 2.1 g fibre

BUTTERNUT SQUASH RISOTTO | RICE RECIPES | JAMIE OLIVER RECIPES

Butternut Squash Risotto | Rice Recipes | Jamie Oliver Recipes image

When it's cold out, this beautiful, colourful butternut squash risotto is like a big, warm hug

Total Time 1 hours 35 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 basic risotto recipe
1 butternut squash
1 level tablespoon coriander seeds
2 small dried chillies
sea salt
freshly ground black pepper
olive oil
12 slices higher-welfare pancetta or dry-cured smoky bacon
100 g chestnuts vac-packed is fine
1 bunch fresh sage leaves picked
6 heaped tablespoons mascarpone cheese optional

Steps:

1. Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm/¼ inch slices. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30 minutes until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your basic risotto.
2. Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 to 10 minutes until the pancetta is crisp.
3. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
4. Lovely served with a big dollop of mascarpone cheese on the side.
5. Try this: Place a grater and a block of Parmesan cheese in the middle of the table so that everyone can help themselves.

Nutrition Facts : Calories 729 calories, FatContent 35.6 g fat, SaturatedFatContent 18.3 g saturated fat, ProteinContent 19.2 g protein, CarbohydrateContent 76.4 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 3.57 g salt, FiberContent 5.6 g fibre

More about "pancetta recipes jamie oliver recipes"

HERB BUTTER SERVED ON STEAKS RECIPE | JAMIE OLIVER | FOOD ...

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorised copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. Herb butters are so quick to make and are great to have in the freezer – fantastic to have with vegetables, chicken, lamb chops or just on some toasted ciabatta. They can be made with any herbs – thyme, lemon zest and garlic, or sun-dried tomato, basil and garlic. This dish has summer savory in it, which is a very English herb, is quite strong, and apparently stops flatulence! And is a great substitute for salt and pepper.
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 0 minutes
Category main-dish

Butter: .

See details

CUSTARD TART RECIPE | JAMIE OLIVER - FOOD NETWORK

From foodnetwork.com
Reviews 5
Category dessert

Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;

See details

SMOKY PANCETTA COD | FISH RECIPES | JAMIE OLIVER RECIPES

This dish will change fish suppers forever! What I love about this recipe is it’s a really foolproof way to cook fish perfectly, every time. And with just five ingredients and a total cook time of about 15 minutes, this one is about beautiful flavour, fast.
From jamieoliver.com
Total Time 16 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 348 calories per serving

1. Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
2. Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
3. Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
4. Taste, season to perfection with sea salt and pepper, and divide both between your plates.
5. Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

See details

BUTTERNUT SQUASH RISOTTO | RICE RECIPES | JAMIE OLIVER RECIPES

When it's cold out, this beautiful, colourful butternut squash risotto is like a big, warm hug
From jamieoliver.com
Total Time 1 hours 35 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 729 calories per serving

1. Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm/¼ inch slices. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30 minutes until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your basic risotto.
2. Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 to 10 minutes until the pancetta is crisp.
3. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
4. Lovely served with a big dollop of mascarpone cheese on the side.
5. Try this: Place a grater and a block of Parmesan cheese in the middle of the table so that everyone can help themselves.

See details

HERB BUTTER SERVED ON STEAKS RECIPE | JAMIE OLIVER | FOOD ...

Butter: .

See details

CUSTARD TART RECIPE | JAMIE OLIVER - FOOD NETWORK

From foodnetwork.com
Reviews 5
Category dessert

Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;

See details

SMOKY PANCETTA COD | FISH RECIPES | JAMIE OLIVER RECIPES

1. Lay out 4 rashers of pancetta, slightly overlapping them. Place a piece of cod on top, generously season with black pepper, then roll and wrap in the pancetta, and repeat.
2. Place in a large non-stick frying pan on a medium heat and cook for 8 minutes, turning occasionally, adding the rosemary for the last 2 minutes.
3. Remove the fish to a plate. Toss the lentils into the pan with 1 tablespoon of red wine vinegar and push to one side to reheat for 1 minute and pick up all that residual flavour, while you quickly wilt the spinach with a splash of water alongside.
4. Taste, season to perfection with sea salt and pepper, and divide both between your plates.
5. Sit the wrapped cod on top of the lentils with the rosemary, and drizzle with 1 teaspoon of extra virgin olive oil.

See details

BUTTERNUT SQUASH RISOTTO | RICE RECIPES | JAMIE OLIVER RECIPES

1. Preheat your oven to 190°C/375°F/gas 5. Carefully cut your butternut squash in half and scoop out the seeds. Put these to one side. Cut the squash lengthways into 0.5cm/¼ inch slices. Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar (or use a metal bowl and the end of a rolling pin). Dust this over your squash with a tablespoon of olive oil. Toss around until completely coated. Line up snugly in a roasting tray and bake for around 30 minutes until the flesh and skin are soft to the touch. Now get all your ingredients ready and start making your basic risotto.
2. Remove the squash from the oven and lay your pancetta over it. Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper. Sprinkle over the squash and pancetta and place back in the oven for about 5 to 10 minutes until the pancetta is crisp.
3. Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
4. Lovely served with a big dollop of mascarpone cheese on the side.
5. Try this: Place a grater and a block of Parmesan cheese in the middle of the table so that everyone can help themselves.

See details

HERB BUTTER SERVED ON STEAKS RECIPE | JAMIE OLIVER | FOOD ...

Butter: .

See details

CUSTARD TART RECIPE | JAMIE OLIVER - FOOD NETWORK

From foodnetwork.com
Reviews 5
Category dessert

Heat the sugar and water on a high heat until you have a golden caramel. As soon as this is ready, pour a thin layer on top of the custard.;

See details

JAMIES EASY MEALS FOR EVERYDAY RECIPES

2020-08-26 · Jamie Oliver’s delicious but easy-to-prepare recipes for every day of the week. Natasha Harding; 22:30, 26 Aug 2020; LACK of time, not knowing how to cook … From thesun.co.uk …
From tfrecipes.com

See details

PASTA ALLA NORMA RECIPE - COOKIE AND KATE

Sep 30, 2020 · We’re going back to Sicily! Pasta alla Norma is a delicious Sicilian pasta dish with eggplant, marinara and basil. I’m excited to introduce you to this dish because it is a completely satisfying vegetarian dinner. If you enjoy eggplant Parmesan, you’re going to love pasta alla Norma…
From cookieandkate.com

See details