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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

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

PROFITEROLES | CHOCOLATE RECIPES | LAURA FYFE FOR JAMIE ...



Profiteroles | Chocolate recipes | Laura Fyfe for Jamie ... image

Total Time 1 hours

Yield 8

Number Of Ingredients 8

50 g shelled pistachios
250 ml double cream
3 tablespoons icing sugar
1 teaspoon vanilla essence
100 g dark chocolate (70%)
85 g unsalted butter plus extra for greasing
100 g plain flour
3 large free-range eggs

Steps:

    1. Preheat the oven to 200ºC/400ºF/gas 6 and grease a baking sheet.
    2. For the choux pastry, melt the butter in a saucepan with 220ml of water then bring to a rolling boil.
    3. Sift the flour and 1 pinch of fine sea salt onto a piece of folded greaseproof paper, then quickly pour into the boiling water.
    4. Beat the pastry mixture vigorously with a wooden spoon until it’s smooth and the bottom of the pan is beginning to fur, then spread out on a plate and leave to cool for 20 minutes.
    5. Meanwhile, prepare the filling. Crush the pistachios. Place the cream and most of the pistachios in a small saucepan and slowly bring to the boil. Remove from the heat and leave to infuse until ready to use.
    6. Beat the eggs. Once the pastry is cool, return it to the saucepan and gradually beat in the beaten egg until the pastry mixture reaches a consistency that lazily drops off the spoon (you may not need all of the beaten egg).
    7. Using teaspoons, space out small dollops of pastry mixture on the prepared baking sheet. Bake for 25 minutes, or until golden brown.
    8. Once cooked, use a skewer or drinking straw to pierce holes in the bases of the profiteroles, then leave them upside down on a wire rack to dry completely.
    9. When you’re ready to fill the profiteroles, strain the cream and discard the pistachios. Whip the cream with the icing sugar and vanilla essence until it holds its shape. Transfer to a piping bag and pipe a teaspoonful or so into the centre of each profiterole.
    10. Break the chocolate into bites, then melt in a heatproof bowl set over a pan of simmering water (without letting the bowl touch the water).
    11. Arrange the profiteroles on a platter and drizzle over some of the melted chocolate. Serve the leftover chocolate in a small jug on the side.

Nutrition Facts : Calories 352 calories, FatContent 31.8 g fat, SaturatedFatContent 18.7 g saturated fat, ProteinContent 5.9 g protein, CarbohydrateContent 17.4 g carbohydrate, SugarContent 8.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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