SHELLED WALNUT RECIPES

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MUSHROOM SOUP | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Mushroom soup | Vegetables recipes | Jamie Oliver recipes image

This mushroom soup looks really fancy, tastes incredible and takes no time at all – just 15 minutes.

Total Time 15 minutes

Yield 4

Number Of Ingredients 17

2 onions
olive oil
1 organic chicken or vegetable stock cube
½ a bunch fresh thyme
2 cloves of garlic
4 large portobello mushrooms
100 g basmati rice
1 tablespoon single cream
1 teaspoon truffle oil
8 chestnut mushrooms
1 ciabatta loaf
1 clove of garlic
1 eating apple
½ a bunch of fresh curly parsley
1 lemon
50 g Stilton cheese
1 small handful shelled walnuts

Steps:

    1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
    2. START COOKING Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
    3. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
    4. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
    5. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
    6. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
    7. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
    8. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
    9. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
    10. Top the toasts with pinches of apple and parsley and serve on the side.

Nutrition Facts : Calories 366 calories, FatContent 19 g fat, SaturatedFatContent 5.1 g saturated fat, ProteinContent 11 g protein, CarbohydrateContent 41.1 g carbohydrate, SugarContent 10.1 g sugar, SodiumContent 1.7 g salt, FiberContent 3.8 g fibre

AMAZING HASSELBACK POTATOES | JAMIE OLIVER RECIPES



Amazing hasselback potatoes | Jamie Oliver recipes image

Yield 8 as a side

Number Of Ingredients 9

2 kg Maris Piper potatoes (choose the smallest ones)
olive oil
4 large higher-welfare sausages (400g total)
optional sausage stuffers: dates, dried cranberries, mustard, chilli, sage, cheese, pickled onions
4 rashers of higher-welfare smoked streaky bacon
optional: small sprigs of rosemary
2 cloves of garlic
1 tablespoon polenta
4 shelled unsalted walnut halves

Steps:

  • This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base. To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through. Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go. Drizzle with 2 tablespoons of olive oil, season with sea salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender. Remove and leave to cool. Twist each sausage in the middle so you can cut each one in half. Now, for a bit of fun, I like to use a small sharp knife to make an incision into each one, creating a little hole ready to stuff with whatever will elevate your sausages to an even higher level of joy. Cut the bacon rashers in half, then, working one at a time, press the side of your knife across each mini rasher to stretch it out. Place a sausage on each, wrap it up, then skewer with a cocktail stick or a sharpened sprig of rosemary. Nestle the wrapped sausages in among the cool potatoes, then cover and refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Peel the garlic and pound up in a pestle and mortar with a small pinch of salt, then mix in the polenta and finely grate in the walnuts. Sprinkle over the potatoes, then drizzle with 1 tablespoon of oil. When the Epic mixed roast comes out, roast the potatoes for 1 hour, or until hot and crisp, and the sausages are golden and cooked through.

Nutrition Facts : Calories 378 calories, FatContent 15 g fat, SaturatedFatContent 3.8 g saturated fat, ProteinContent 13.8 g protein, CarbohydrateContent 49.2 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 1.2 g salt, FiberContent 3.4 g fibre

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AMAZING HASSELBACK POTATOES | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 378 calories per serving
  • This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Try to choose small potatoes, give them a wash, and if you have any larger ones, cut them in half and use the flat side as a base. To make this process as simple as possible, place a potato on a board between the handles of two wooden spoons, so that when you slice down into the potato the spoons stop the blade from going all the way through. Carefully slice at just under ½cm intervals all the way along. Repeat with all the potatoes, placing them in a large roasting tray as you go. Drizzle with 2 tablespoons of olive oil, season with sea salt and black pepper, and roast for 1 hour, or until the potatoes are golden and tender. Remove and leave to cool. Twist each sausage in the middle so you can cut each one in half. Now, for a bit of fun, I like to use a small sharp knife to make an incision into each one, creating a little hole ready to stuff with whatever will elevate your sausages to an even higher level of joy. Cut the bacon rashers in half, then, working one at a time, press the side of your knife across each mini rasher to stretch it out. Place a sausage on each, wrap it up, then skewer with a cocktail stick or a sharpened sprig of rosemary. Nestle the wrapped sausages in among the cool potatoes, then cover and refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Peel the garlic and pound up in a pestle and mortar with a small pinch of salt, then mix in the polenta and finely grate in the walnuts. Sprinkle over the potatoes, then drizzle with 1 tablespoon of oil. When the Epic mixed roast comes out, roast the potatoes for 1 hour, or until hot and crisp, and the sausages are golden and cooked through.
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