PEPPER VINEGAR RECIPES

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PEPPER & CHICKEN JALFREZI TRAYBAKE | JAMIE OLIVER RECIPES



Pepper & chicken jalfrezi traybake | Jamie Oliver recipes image

This jalfrezi-inspired one-tray wonder is all about big flavours with minimal effort. I’ve made the most of two fantastic flavour shortcuts: a spice-packed jalfrezi curry paste, and an onion marmalade to bring sweetness, stickiness, and sourness. The oven does most of the hard work, leaving you with tender, succulent chicken thighs, vibrant colour, and next-level deliciousness.

Total Time 1 hours

Yield 4

Number Of Ingredients 10

4 free-range chicken thighs skin on, bone in
olive oil
8 cloves of garlic
2 fresh green chillies
3 red peppers
8 fresh bay leaves
1 heaped tablespoons jalfrezi curry paste
2 tablespoon onion marmalade
red wine vinegar
4 tablespoons natural yoghurt

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. Put a 25cm x 35cm sturdy roasting tray on a medium heat on the hob. Season the chicken thighs with a pinch of sea salt and black pepper, then place in the tray skin side down with 1 tablespoon of olive oil. Peel the garlic cloves, halve and deseed the chillies, then scatter into the tray. Tear the peppers into quarters, removing the seeds, and add to the tray. Turn the chicken once golden, then add the bay leaves, jalfrezi paste and onion marmalade, moving it all around with tongs to coat. Let it sizzle over the heat for 5 minutes, then add 2 tablespoons of red wine vinegar and transfer to the oven for 45 minutes, or until the chicken is falling off the bone. Mash the soft garlic cloves into the juices, then ripple through the yoghurt and serve.

Nutrition Facts : Calories 316 calories, FatContent 19.5 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 20.7 g protein, CarbohydrateContent 14.6 g carbohydrate, SugarContent 11.6 g sugar, SodiumContent 1.1 g salt, FiberContent 3.2 g fibre

SALT & PEPPER SQUID RECIPE | JAMIE OLIVER RECIPES



Salt & pepper squid recipe | Jamie Oliver recipes image

Crispy but tender squid with a hum of pepper heat, complemented by fragrant herbs, crispy garlic and a hit of vinegar – this is my evolution of the classic dish that I know you all love. Traditionally, it comes from Cantonese cuisine, where heat was achieved using finely ground peppercorns, but I couldn’t resist adding a few chillies here for double pleasure.

Total Time 45 minutes

Yield 4

Number Of Ingredients 9

½ a bunch of fresh mint (15g)
4 spring onions
8 medium whole squid (500g), gutted, cleaned, from sustainable sources
vegetable oil for frying
white pepper
100 g plain flour
1 small handful of fresh mixed-colour chillies
4 cloves of garlic
1 tablespoon white or red wine vinegar

Steps:

    1. Pick the mint leaves into a small bowl of cold water to ensure they stay super-fresh.
    2. Trim the spring onions and halve across the middle, then finely slice lengthways and add to the water bowl.
    3. Pat the squid dry with kitchen paper, then use a regular eating knife to lightly score the inside of the squid at ½cm intervals at an angle. Turn the squid through 90° and do the same again to create a criss-cross pattern.
    4. When you’re ready to cook, just under half fill a large sturdy pan with oil – the oil should be 8cm deep, but never fill your pan more than half full – and place on a medium-high heat. Use a thermometer to tell when it’s ready (170°C), or add a piece of potato and wait until it turns golden – that’s the sign that it’s ready to go.
    5. While it heats, tip 1 heaped tablespoon of white pepper and the flour into a large bowl with a pinch of sea salt. Add the squid, toss and mix together to coat, then leave in the flour for a few minutes while you prick the chillies – if some are bigger, halve and deseed them first – then peel and finely slice the garlic 1mm thick, ideally on a mandolin (use the guard!).
    6. When you’re ready to fry, add half the squid and chillies – it’s important to cook in two batches so you don’t overcrowd the pan. When it’s all looking golden and lovely (after about 1½ minutes), add half the garlic for a final minute.
    7. Use a slotted spoon to scoop everything into a bowl or pan lined with kitchen paper to drain while you cook the second batch.
    8. Whip out the paper, then cut the squid into bite-sized pieces and return to the bowl. Drizzle with the vinegar, add a good pinch of seasoning, the drained mint leaves and spring onion curls, toss it all together and serve right away.

Nutrition Facts : Calories 343 calories, FatContent 18.7 g fat, SaturatedFatContent 2.4 g saturated fat, ProteinContent 22.6 g protein, CarbohydrateContent 22.6 g carbohydrate, SugarContent 1 g sugar, SodiumContent 1.4 g salt, FiberContent 1.1 g fibre

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