SALSA RECIPE SPICY RECIPES

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NUT ROAST RECIPE WITH SALSA ROSSA | JAMIE OLIVER RECIPES



Nut roast recipe with salsa rossa | Jamie Oliver recipes image

This is an epic nut roast, packed with nuts, fruit, spices and loads of veg, served with a spicy tomato sauce

Total Time 2 hours 10 minutes

Yield 8

Number Of Ingredients 27

40 g unsalted butter plus extra for greasing
100 g quinoa
150 g onion squash
1 onion
2 cloves of garlic
2 sticks of celery
olive oil
200 g tinned or vac-packed chestnuts
2 sprigs of fresh rosemary
½ teaspoon cayenne pepper
1 pinch of sweet smoked paprika
1 teaspoon dried oregano
2 large field mushrooms
1 lemon
60 g fresh breadcrumbs
80 g dried cranberries
100 g dried apricots
100 g mixed nuts such as walnuts, cashews, hazelnuts and brazil nuts
4 large free-range eggs
40 g mature Cheddar cheese
2 fresh red chillies
1 stick of cinnamon
2 cloves of garlic
1 small onion
½ bunch of fresh thyme (15g)
2 x 400 g tins of quality plum tomatoes
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper. Cook the quinoa according to the packet instructions, then set aside to cool. Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery. Drizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well. Add the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly. Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking. Remove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency). Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set. When there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon. Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side). Pour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced. Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side. Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top. Return it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens.

Nutrition Facts : Calories 417 calories, FatContent 21.8 g fat, SaturatedFatContent 6.2 g saturated fat, ProteinContent 13.7 g protein, CarbohydrateContent 43.8 g carbohydrate, SugarContent 21.9 g sugar, SodiumContent 0.9 g salt, FiberContent 4.5 g fibre

SALSA RECIPE - FOOD.COM



Salsa Recipe - Food.com image

Hello, My daughter lives in the UK Cornwall Anyway we love spicy foods and this is a wonderful salsa recipe. Make it as hot or as mild as you want the flavor will still be wonderful. It can be doubled or tripled or whatever. This recipe will feed 4 adults a snack. Let me know what you think.

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 10

2 large tomatoes, seeded (don't have to) and diced
1/2 small sweet onion, finely chopped (like Texas sweet or red)
1 -3 jalapeno, finely chopped
2 tablespoons cilantro, chopped
1 clove garlic, finely chopped
2 tablespoons lime juice, fresh squeezed
1 teaspoon olive oil
3/4 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper

Steps:

  • Combine all the ingredients and chill for 2 hours before serving with chips.
  • The Cilantro is very important to this dish.

Nutrition Facts : Calories 35.3, FatContent 1.4, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 442, CarbohydrateContent 5.7, FiberContent 1.5, SugarContent 3, ProteinContent 1.1

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NUT ROAST RECIPE WITH SALSA ROSSA | JAMIE OLIVER RECIPES
This is an epic nut roast, packed with nuts, fruit, spices and loads of veg, served with a spicy tomato sauce
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 417 calories per serving
  • Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper. Cook the quinoa according to the packet instructions, then set aside to cool. Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery. Drizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well. Add the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly. Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking. Remove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency). Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set. When there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon. Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side). Pour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced. Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side. Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top. Return it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens.
See details


SALSA RECIPE - FOOD.COM
Hello, My daughter lives in the UK Cornwall Anyway we love spicy foods and this is a wonderful salsa recipe. Make it as hot or as mild as you want the flavor will still be wonderful. It can be doubled or tripled or whatever. This recipe will feed 4 adults a snack. Let me know what you think.
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 35.3 per serving
  • The Cilantro is very important to this dish.
See details


SALSA RECIPE | ALTON BROWN | FOOD NETWORK
For high-heat salsa, make Alton Brown's spicy recipe from Good Eats on Food Network, featuring jalapenos and ancho chiles.
From foodnetwork.com
Reviews 4.4
Total Time 47 minutes
Category appetizer
Cuisine mexican
  • Serve with tortilla chips.
See details


CHICKEN ENCHILADAS WITH ROASTED TOMATILLO CHILE SALSA ...
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See details


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This is the quintissential salsa recipe. The cool tomatoes contrast nicely against the spicy jalapenos and pungent onion, and the lime juice and salt round out the flavors nicely. Let it sit overnight to …
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See details


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Jul 15, 2021 · Pico de gallo (a.k.a. salsa fresca) is a type of salsa made with chopped fresh tomatoes and onions, cilantro, fresh chilis, lime juice, and salt. With its chunky nature and relatively low amount of liquid, pico de gallo is a lot like a relish in texture. As it's a fresh salsa…
From simplyrecipes.com
See details


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So, let’s shout happy birthday with this fresh mango salsa recipe! It’s irresistibly sweet and spicy, super simple to make, and outrageously delicious. Plus, it’s so colorful that it almost looks like …
From cookieandkate.com
See details


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Jun 15, 2021 · Mango Salsa This mango salsa is made with sweet, ripe mangoes, red onion, jalapeño, cilantro, and lime. It has a terrific sweet and spicy tang with a tropical flair that works well with your …
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Mar 25, 2020 · Salsa Macha is salsa from Veracruz, Mexico, made with a variety of dried peppers, nuts and oil. It’s slightly spicy, nutty salsa, with a touch of tanginess, used more as a topping for dishes like quesadillas or tacos rather than a traditional salsa …
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