SUMMER DINNER RECIPES JAMIE OLIVER RECIPES

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BEST PASTA SALAD | PASTA RECIPES | JAMIE OLIVER RECIPES



Best Pasta Salad | Pasta Recipes | Jamie Oliver Recipes image

A perfect summer salad – super-simple, tasty, and great for a light lunch or barbecue.

Total Time 15 minutes

Yield 4

Number Of Ingredients 12

310 g small shell-shaped pasta
3 cloves garlic
255 g yellow cherry tomatoes
255 g red cherry tomatoes
1 handful black olives pitted
2 tablespoons fresh chives
1 handful fresh basil
½ cucumber
4 tablespoons white wine vinegar or to taste
7 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

Steps:

    1. Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente, drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl. Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl. Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning. Drizzle this over the salad, adding a little more seasoning to taste.

Nutrition Facts : Calories 507 calories, FatContent 24.6 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 11.4 g protein, CarbohydrateContent 63.6 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 1.10 g salt, FiberContent 4.5 g fibre

ROYAL WEDDING BEEF PIE | BEEF RECIPES | JAMIE OLIVER RECIPES



Royal Wedding Beef Pie | Beef Recipes | Jamie Oliver Recipes image

A rich shortcrust pastry pie recipe, packed with flavour and full of all the things us Brits do best

Total Time 3 hours 55 minutes

Yield 10

Number Of Ingredients 19

3 sprigs of fresh thyme
3 sprigs of fresh rosemary
3 fresh bay leaves
2 tablespoons olive oil
1 knob of butter
3 medium red onions
1 kg quality shin of beef ask the butcher to cut into 2.5cm dice and give you the bone
2 tablespoons tomato purée
400 ml good local smooth stout
2 heaped tablespoons plain flour
1.5 litres organic beef or chicken stock
140 g pearl barley
3 teaspoons English mustard
2-3 tablespoons Worcestershire sauce to taste
100 g Cheddar cheese
300 g plain flour plus extra for dusting
100 g Atora shredded suet
100 g butter
1 large free-range egg

Steps:

    1. Pick the thyme, pick and roughly chop the rosemary, then put both into a large casserole-type pan (roughly 24cm in diameter and 12cm deep) with the bay leaves, olive oil and butter on a high heat.
    2. Peel, roughly chop and add the onions, with the diced meat, the shin bone and a couple of pinches of sea salt and black pepper. Mix well, and cook for 10 minutes, stirring occasionally.
    3. Add the tomato purée, stout, flour and stock and stir until everything comes together to a simmer. Turn the heat down very low, pop the lid on and let it cook for 1 hour, stirring occasionally.
    4. When the hour is up, stir in the pearl barley. Put the lid back on and simmer for another hour, then remove the lid and simmer for a further 30 minutes, or until the meat shreds easily and the gravy is thick. Spoon away any oil from the top, then stir in the mustard and Worcestershire sauce and finely grate in the cheese. Season to taste.
    5. While the stew is ticking away, put the flour, suet and butter into a bowl with a good pinch of salt. Use your thumbs and forefingers to rub the butter into the flour until it resembles cornflake shapes. Lightly stir in 125ml of cold water, then use your hands to gently pat and push it together into a rough dough. Do not overwork it. Wrap the dough in clingfilm and put into the fridge until needed.
    6. Preheat the oven to 180°C/350°F/gas 4. Discard the shin bone and ladle the hot meaty stew into the pie dish (24 x 30cm, and about 4cm deep, is about right).
    7. Beat the egg, then use a little to eggwash the edges of the pie dish, then dust a clean surface and a rolling pin with flour and roll out the pastry about 1cm thick and a little bit bigger than your pie dish. Carefully place on top of the pie, then trim off any overhanging pastry. Pinch and squash the edges of the pastry to the dish.
    8. Eggwash the top, and cook the pie right at the bottom of the hot oven for around 45 to 50 minutes, or until your pastry is golden and gorgeous. Serve with steamed drained greens.

Nutrition Facts : Calories 831 calories, FatContent 53.0 g fat, SaturatedFatContent 23.7 g saturated fat, ProteinContent 28.2 g protein, CarbohydrateContent 55.4 g carbohydrate, SugarContent 5.0 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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SPAGHETTI WITH ANCHOVIES | JAMIE OLIVER PASTA RECIPES
Pangrattato is great. It’s basically fried or toasted breadcrumbs in garlic oil. In Italy, pangrattato was once used as a substitute for Parmesan, which some people couldn’t afford. It gives a dish an excellent texture and crunch and, if made well, great flavour.
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Total Time 20 minutes
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Calories 595 calories per serving
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    2. Peel, slice and add the garlic, strip in the thyme leaves and breadcrumbs; they will fry and begin to toast. Stir for a couple of minutes, or until the breadcrumbs are really crisp and golden. Season with a little sea salt and black pepper and drain on kitchen paper.
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SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
An impressive yet simple pasta dish that kids can help you cook.
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 348 calories per serving
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