SPICY COCKTAIL RECIPE RECIPES

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ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES



Zingy & spicy parsnip soup recipe | Jamie Oliver recipes image

I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.

Total Time 50 minutes

Yield 4

Number Of Ingredients 12

1 onion
2 cloves of garlic
1 x 5cm piece fresh ginger
olive oil
1 knob of butter
1 tablespoon garam masala
6 parsnips
500 ml semi-skimmed milk
750 ml organic vegetable stock
1 fresh red chilli
optional: crusty bread, to serve
optional: extra virgin olive oil

Steps:

    1. Peel the onion, garlic and ginger, and roughly chop.
    2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
    3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
    4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
    5. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
    6. Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.

Nutrition Facts : Calories 293 calories, FatContent 11.3 g fat, SaturatedFatContent 5.2 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 40.6 g carbohydrate, SugarContent 23.2 g sugar, SodiumContent 2.91 g salt, FiberContent 12.4 g fibre

SPICY SAUSAGE PASTA RECIPE | JAMIE OLIVER PASTA RECIPES



Spicy sausage pasta recipe | Jamie Oliver pasta recipes image

This delicious sausage pasta is one of my all-time favourites – and I know you'll love it too!

Total Time 30 minutes

Yield 6

Number Of Ingredients 10

2 dried red chillies
2 heaped teaspoons fennel seeds
olive oil
600 g quality Italian sausages, Cumberland sausages or higher-welfare pork mince
1 tablespoon dried oregano
250 ml white wine
1 lemon
500 g fusilli or penne
20 g Parmesan cheese plus extra for serving
½ a bunch of fresh flat-leaf parsley (15g)

Steps:

    1. Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
    2. Heat a lug of olive oil in a heavy-bottomed frying pan over a high heat. Squeeze the meat out of the sausage skins or add the pork mince to the pan, really breaking it up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to colour and the fat has rendered slightly, then push it down once more so it resembles coarse mince.
    3. Add the bashed-up fennel seeds and chillies and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and slightly caramelised.
    4. Stir in the oregano, then pour in the white wine and allow it to reduce by half. Finely grate over the zest of 1 lemon, then squeeze over the juice and turn the heat down to low.
    5. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
    6. When the pasta has cooked but still has a bit of bite, drain it in a colander, reserving a mugful of the cooking water. Add the pasta to the meat pan, then toss to coat in all those lovely flavours, loosening with a good splash of the reserved cooking water, if needed.
    7. Grate in the Parmesan, then pick, roughly chop and add the parsley leaves. Taste and check the seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
    8. Jamie’s top tip Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.

Nutrition Facts : Calories 459 calories, FatContent 21.8 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 23.1 g protein, CarbohydrateContent 35.8 g carbohydrate, SugarContent 2.2 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

More about "spicy cocktail recipe recipes"

ZINGY & SPICY PARSNIP SOUP RECIPE | JAMIE OLIVER RECIPES
I've given the humble parsnip soup a new lease of life with aromatic South-Asian flavours and a touch of chilli.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 293 calories per serving
    1. Peel the onion, garlic and ginger, and roughly chop.
    2. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
    3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
    4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
    5. After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and blitz with a stick blender until smooth and creamy. Have a taste and adjust the seasoning as required.
    6. Deseed and finely chop the chilli, and scatter over the soup, if you like. Delicious served with crusty bread and an extra drizzle of extra virgin olive oil.
See details


SPICY SAUSAGE PASTA RECIPE | JAMIE OLIVER PASTA RECIPES
This delicious sausage pasta is one of my all-time favourites – and I know you'll love it too!
From jamieoliver.com
Total Time 30 minutes
Cuisine british
Calories 459 calories per serving
    1. Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
    2. Heat a lug of olive oil in a heavy-bottomed frying pan over a high heat. Squeeze the meat out of the sausage skins or add the pork mince to the pan, really breaking it up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to colour and the fat has rendered slightly, then push it down once more so it resembles coarse mince.
    3. Add the bashed-up fennel seeds and chillies and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and slightly caramelised.
    4. Stir in the oregano, then pour in the white wine and allow it to reduce by half. Finely grate over the zest of 1 lemon, then squeeze over the juice and turn the heat down to low.
    5. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
    6. When the pasta has cooked but still has a bit of bite, drain it in a colander, reserving a mugful of the cooking water. Add the pasta to the meat pan, then toss to coat in all those lovely flavours, loosening with a good splash of the reserved cooking water, if needed.
    7. Grate in the Parmesan, then pick, roughly chop and add the parsley leaves. Taste and check the seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
    8. Jamie’s top tip Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.
See details


SPICY SAUSAGE PASTA RECIPE | JAMIE OLIVER PASTA RECIPES
This delicious sausage pasta is one of my all-time favourites – and I know you'll love it too!
From jamieoliver.com
Total Time 30 minutes
Cuisine british
Calories 459 calories per serving
    1. Crumble the chillies into a pestle and mortar, then bash with the fennel seeds until coarsely crushed. Put to one side.
    2. Heat a lug of olive oil in a heavy-bottomed frying pan over a high heat. Squeeze the meat out of the sausage skins or add the pork mince to the pan, really breaking it up with the back of a wooden spoon. Fry for a few minutes, or until the meat starts to colour and the fat has rendered slightly, then push it down once more so it resembles coarse mince.
    3. Add the bashed-up fennel seeds and chillies and cook over a medium heat for around 10 minutes, or until the meat becomes crisp, golden brown and slightly caramelised.
    4. Stir in the oregano, then pour in the white wine and allow it to reduce by half. Finely grate over the zest of 1 lemon, then squeeze over the juice and turn the heat down to low.
    5. Meanwhile, cook the pasta in a large pan of salted boiling water according to the packet instructions.
    6. When the pasta has cooked but still has a bit of bite, drain it in a colander, reserving a mugful of the cooking water. Add the pasta to the meat pan, then toss to coat in all those lovely flavours, loosening with a good splash of the reserved cooking water, if needed.
    7. Grate in the Parmesan, then pick, roughly chop and add the parsley leaves. Taste and check the seasoning, then serve immediately with a little extra grated Parmesan sprinkled over the top.
    8. Jamie’s top tip Remember to buy the best sausages you can afford – if you get cheap, dodgy sausages it just won’t work.
See details


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