SALMON CARBONARA 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.
Provided by Jamie Oliver
Categories main-dish
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 2 servings
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 200C degrees/400 degrees F/ Gas Mark 6.
- Remove some of the rosemary leaves from the stalks by running your thumb and forefinger down the length of the stalk. Sharpen the ends of the rosemary skewer to make them into little arrows, then pierce them through the beef to flavor it. Chop up the rosemary leaves and press onto the beef on both sides. Cover and allow to stand for 1/2 hour until room temperature. (Beef tastes better if cooked at room temperature.)
- Make the butter by bashing the garlic, summer savory and a pinch of salt in a pestle and mortar, then combine with the softened butter, mixing to flavor all of it. Put into buttered paper, roll into a sausage shape, and chill.
- Cook the potatoes in boiling, salted water for about 10 to 15 minutes. Drain, then toss in the colander to chuff up.
- Drizzle some oil over the beef and pat onto both sides. Heat a frying pan suitable for the oven, and cook the beef for 1 minute on each side. Remove from the pan, add the potatoes with some rosemary and bashed garlic, salt and pepper, then put the beef back into the pan. Put the pan into the oven and roast the beef and potatoes for about 30 minutes.
- To serve, slice the meat and place 2 slices of the butter on top. (Freeze the remaining butter.)
- Butter: .
FRENCH ONION SOUP RECIPE - NYT COOKING
The onion soup originates from the French cookbook “Gastronomie Pratique,” which was written in 1907 by Henri Babinski. The Times published the recipe in 1974, when the book was first translated into English. It is a strange recipe for soup that yields delicious results. Baguette toasts are spread with butter and layered with grated cheese, sautéed onions and tomato purée. Then, in what seems to be a nod to stone soup, salted water is gently poured in. The dish is then simmered and baked, and by the time it is done, the “soup” is like a savory bread pudding and the top has a thick, golden crust that your guests will fight to the death over.
Provided by Amanda Hesser
Total Time 2 hours 15 minutes
Yield Serves 6
Number Of Ingredients 6
Steps:
- Toast the baguette slices and let them cool. Spread a generous layer of butter on each slice (you will need about 5 tablespoons), then lay the slices close together on a baking sheet and top with all but 1/2 cup of cheese.
- In a large saucepan, melt the remaining 4 tablespoons butter over medium heat. Add the onions, season with salt and sauté, stirring occasionally, until very soft and golden, about 15 minutes.
- In a 5-quart casserole, arrange a layer of bread slices (about 1/3 of them). Spread 1/3 of the onions on top, followed by 1/3 of the tomato purée. Repeat for two more layers. Sprinkle with the remaining 1/2 cup cheese. To avoid boiling over, the casserole must not be more than 2/3 full.
- In a saucepan, bring 1 1/2 quarts water to a boil. Add the salt. Very slowly pour the salted water into the casserole, near the edge, so that the liquid rises just to the top layer of cheese without covering it. (Depending on the size of your casserole, you may need more or less water.)
- Preheat the oven to 350 degrees. Put the casserole on the stove and simmer uncovered for 30 minutes, then transfer to the oven and bake uncovered for 1 hour. The soup is ready when the surface looks like a crusty, golden cake and the inside is unctuous and so well blended that it is impossible to discern either cheese or onion. Each person is served some of the baked crust and some of the inside, which should be thick but not completely without liquid.
Nutrition Facts : @context http//schema.org, Calories 589, UnsaturatedFatContent 10 grams, CarbohydrateContent 56 grams, FatContent 33 grams, FiberContent 7 grams, ProteinContent 20 grams, SaturatedFatContent 20 grams, SodiumContent 1103 milligrams, SugarContent 16 grams, TransFatContent 1 gram
More about "salmon carbonara jamie oliver recipes"
NADIYA HUSSAIN BEEF CASHEW VINDALOO RECIPE | BBC FAST ...
From thehappyfoodie.co.uk
Total Time 3 hours 10 minutes
Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours.
Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook till soft.
Now add the turmeric, chilli powder, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through.
Add the beef, stir and cover with 500ml hot water. Leave to very gently simmer for 3 hours.
To make the rice, wash the rice till the water runs clear. Put in a large pan with 800ml cold water, the salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing till the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.
Make the cashew cream by putting the cashews in a blender with the salt and just enough hot water to cover the cashews, then blend to a cream.
Once everything is ready, serve the rice with the vindaloo and a drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.
NADIYA HUSSAIN BEEF CASHEW VINDALOO RECIPE | BBC FAST ...
From thehappyfoodie.co.uk
Total Time 3 hours 10 minutes
Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours.
Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook till soft.
Now add the turmeric, chilli powder, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through.
Add the beef, stir and cover with 500ml hot water. Leave to very gently simmer for 3 hours.
To make the rice, wash the rice till the water runs clear. Put in a large pan with 800ml cold water, the salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing till the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.
Make the cashew cream by putting the cashews in a blender with the salt and just enough hot water to cover the cashews, then blend to a cream.
Once everything is ready, serve the rice with the vindaloo and a drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.
HERB BUTTER SERVED ON STEAKS RECIPE | JAMIE OLIVER | FOOD ...
From foodnetwork.com
Reviews 4.8
Total Time 2 hours 0 minutes
Category main-dish
- Butter: .
FRENCH ONION SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 2 hours 15 minutes
Cuisine french
Calories 589 per serving
- Preheat the oven to 350 degrees. Put the casserole on the stove and simmer uncovered for 30 minutes, then transfer to the oven and bake uncovered for 1 hour. The soup is ready when the surface looks like a crusty, golden cake and the inside is unctuous and so well blended that it is impossible to discern either cheese or onion. Each person is served some of the baked crust and some of the inside, which should be thick but not completely without liquid.
NADIYA HUSSAIN BEEF CASHEW VINDALOO RECIPE | BBC FAST ...
From thehappyfoodie.co.uk
Total Time 3 hours 10 minutes
Make the curry first. Pour the oil into a large pan and as soon as the oil is hot, add the cashews and gently brown. Add the fennel, cinnamon, bay leaves, cardamom and chillies and warm through to release the flavours.
Add the onion and cook till very golden brown and dark. As soon as it is, add the garlic, ginger and salt and cook through. Add the tomatoes and cook till soft.
Now add the turmeric, chilli powder, cumin and curry powder and mix, cooking them till the oil rises to the surface. This indicates the spices have cooked through.
Add the beef, stir and cover with 500ml hot water. Leave to very gently simmer for 3 hours.
To make the rice, wash the rice till the water runs clear. Put in a large pan with 800ml cold water, the salt and cardamom pods. Stir, making sure the rice does not stick on the base. As soon as it comes to the boil, keep mixing till the water has really reduced. Lower the heat, cover and leave to steam with the lid on for 7 minutes.
Make the cashew cream by putting the cashews in a blender with the salt and just enough hot water to cover the cashews, then blend to a cream.
Once everything is ready, serve the rice with the vindaloo and a drizzle of cashew cream. Chop the chillies, coriander and spring onions and sprinkle on top.
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