PICKLE ONIONS RECIPE JAMIE OLIVER RECIPES

Name: Easy homemade pickle
Total time: 20 min
Yield: 1 large jar, approx. 800ml
Ingredients: 400 g crunchy veg such as radishes, carrots, red onion, cauliflower, cucumber; 250 ml vinegar such as white wine, red wine or cider; 1 tablespoon sea salt; 1 tablespoon caster sugar; fresh dill optional; mustard seeds optional

EASY HOMEMADE PICKLE | JAMIE OLIVER RECIPES

Easy homemade pickle | Jamie Oliver recipes image

Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It’s my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.

Total Time 20 minutes

Yield 1 large jar, approx. 800ml

Number Of Ingredients 6

Ingredients

400 g crunchy veg such as radishes, carrots, red onion, cauliflower, cucumber
250 ml vinegar such as white wine, red wine or cider
1 tablespoon sea salt
1 tablespoon caster sugar
fresh dill optional
mustard seeds optional

Steps:

1. Cut or slice up the veg into fine or chunky pieces, depending on what you’re looking for. I quite like purposely cutting each veg differently – some diced, some into erratic chunks, some sliced delicately and some more thickly.
2. Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
3. Keep in the fridge for up to 8 weeks, or you can absolutely use it right away – it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.

Nutrition Facts : Calories 29 calories, FatContent 0.1 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.7 g protein, CarbohydrateContent 5 g carbohydrate, SugarContent 3.9 g sugar, SodiumContent 1.3 g salt, FiberContent 0.8 g fibre

BEEF STROGANOFF & RICE | BEEF RECIPES | JAMIE OLIVER RECIPES

Beef stroganoff & rice | Beef recipes | Jamie Oliver recipes image

This quick stroganoff recipe is creamy, light and cooks in the time it takes to do the rice.

Total Time 15 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 mug (300g) 10-minute wholegrain or basmati rice
½ a bunch of fresh thyme
200 g baby spinach
2 small red onions
1 handful of gherkins
1 bunch of fresh flat-leaf parsley
300 g mixed mushrooms
olive oil
3 cloves of garlic
2 x 200 g quality sirloin steaks fat removed
1 heaped teaspoon sweet paprika
1 lemon
1 swig of brandy
4 heaped tablespoons fat-free natural yoghurt
1 swig of semi-skimmed milk

Steps:

1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
2. START COOKING Put 1 mug of rice, 2 mugs of boiling water, the thyme leaves and a pinch of sea salt and black pepper into the medium pan and put the lid on, stirring occasionally.
3. Peel the onions, then finely slice them with the gherkins in the processor and tip into a bowl.
4. Finely slice the parsley stalks and roughly chop the leaves, then toss into the bowl with a swig of gherkin vinegar and a pinch of salt, scrunching together well.
5. Tear or slice the mushrooms into the frying pan with 2 tablespoons of oil, then squash in the unpeeled garlic through a garlic crusher and add two- thirds of the parsley pickle, stirring regularly.
6. Slice the steaks about 1cm thick and toss with salt, pepper, the paprika and the finely grated lemon zest.
7. Tip the mushrooms on to a plate, then add 2 tablespoons of oil and the steak to the pan in one layer, turning when golden
8. Add the spinach to the rice pan and replace the lid. Add the brandy to the steak, carefully light it with a match (if you want), let the flames subside, then return the mushrooms to the pan with the yoghurt and milk and bring to the boil.
9. Transfer the wilted spinach to a nice serving platter, then fluff up and scatter the rice over the top. Spoon over the stroganoff, squeeze and drain the remaining pickle, then scatter over from a height.

Nutrition Facts : Calories 592 calories, FatContent 18.9 g fat, SaturatedFatContent 4.2 g saturated fat, ProteinContent 35 g protein, CarbohydrateContent 71.8 g carbohydrate, SugarContent 7 g sugar, SodiumContent 1.6 g salt, FiberContent 4.3 g fibre

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1. Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Food processor (fine slicer) • Large frying pan, high heat
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