TEA STIRRING SPOON RECIPES

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SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES



Succulent lamb stew | Jamie Oliver recipes image

Total Time 2 hours 6 minutes

Yield 6

Number Of Ingredients 5

½ a bunch of fresh rosemary (15g)
800 g lamb shoulder bone out
150 g mixed-colour olives (stone in)
1 x 280 g jar of silverskin pickled onions
2 x 400 g tins of plum tomatoes

Steps:

    1. Preheat the oven to 170ºC/325ºF/gas 3.
    2. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
    3. Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
    4. Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.
    5. Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
    6. Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.

Nutrition Facts : Calories 398 calories, FatContent 29.6 g fat, SaturatedFatContent 12.2 g saturated fat, ProteinContent 25.6 g protein, CarbohydrateContent 7.6 g carbohydrate, SugarContent 6.8 g sugar, SodiumContent 1.6 g salt, FiberContent 2.2 g fibre

VEGETARIAN MOUSSAKA RECIPE | JAMIE OLIVER AUBERGINE RECIPES



Vegetarian moussaka recipe | Jamie Oliver aubergine recipes image

I’ve taken the traditional Greek recipe, usually made with lamb, and transformed it into a veggie delight for the lovely Amanda Holden – this dish is one of her favourite foodie memories from her childhood and it’s pretty damn good!

Total Time 2 hours 30 minutes

Yield 12

Number Of Ingredients 21

15 g dried porcini mushrooms
2 onions
2 cloves of garlic
olive oil
4 sprigs of fresh rosemary
4 sprigs of fresh sage
dried oregano
250 ml red wine
1 x 660 g jar of chickpeas
100 g dried brown lentils
4 fresh bay leaves
2 x 400 g tins of quality plum tomatoes
4 large firm aubergines
800 g potatoes
750 ml semi-skimmed milk
5 black peppercorns
75 g unsalted butter
75 g plain flour
50 g feta cheese
50 g kefalotyri or pecorino cheese
2 large free-range eggs

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Just cover the porcini with boiling water, then set aside to rehydrate.
    3. Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
    4. Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
    5. Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
    6. Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
    7. Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
    8. Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
    9. Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
    10. Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
    11. Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
    12. Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat – keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
    13. Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
    14. Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
    15. To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
    16. Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
    17. Leave to stand for 30 minutes, then serve. Great with a Greek salad.

Nutrition Facts : Calories 311 calories, FatContent 12.6 g fat, SaturatedFatContent 6 g saturated fat, ProteinContent 12.6 g protein, CarbohydrateContent 35.4 g carbohydrate, SugarContent 8.8 g sugar, SodiumContent 1 g salt, FiberContent 5.8 g fibre

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SEAFOOD PAELLA | SEAFOOD RECIPES | JAMIE MAGAZINE RECIP…
It’s worth making your own prawn stock, but if you don’t have time, substitute it with fish stock that’s been simmered over a low heat and seasoned with paprika and saffron.
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 946 calories per serving
    1. Start by making the stock. Peel and roughly chop the onion, then peel the garlic, keeping them whole.
    2. Heat 3 tablespoons of olive oil in a large pan over a medium heat and sauté the onion, garlic, paprika, bay leaves and prawn shells and heads for 10 minutes, stirring occasionally.
    3. Add the wine and fish stock and bring to the boil. Lower the heat and simmer for 30 minutes, or until it starts to reduce.
    4. Strain through a colander into a large jug and set aside until needed (when you come to make the paella, just reheat the stock until hot, but not boiling).
    5. For the sofrito, peel and dice the onions and garlic, then add to a large frying pan over a medium-low heat with 3 tablespoons of olive oil and the paprika. Fry for 7 to 8 minutes, or until softened and golden.
    6. Pour in the wine and simmer for 1 to 2 minutes, then coarsely grate in the tomatoes, discarding the skins. Stir and cook for 5 minutes.
    7. Lower the heat and simmer for another 30 minutes, or until the mixture has thickened into a lovely sauce. Transfer to a bowl until ready to use.
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    9. Heat half of the olive oil in a large paella pan over a medium heat and cook the peppers for 5 minutes, until softened. Transfer to a separate bowl with a slotted spoon. Set aside.
    10. Add the monkfish to the pan, season generously and cook for 10 minutes, or until tender. Set aside in a bowl.
    11. Throw the squid into the pan and cook for 1 to 2 minutes, then tip it into the bowl with the monkfish. Set aside until ready to use.
    12. Add the remaining oil to the pan, scatter in the rice in an even layer and sauté over a medium heat, stirring, for 5 minutes, or until the rice is golden.
    13. Stir the sofrito into the rice and cook for 2 minutes, then add the hot prawn stock and bring the mixture to the boil for another 2 minutes.
    14. Sprinkle the saffron and paprika over the rice, reduce the heat to low and simmer, without stirring, for 10 to 12 minutes, or until all the liquid has almost been absorbed.
    15. Arrange the peppers, monkfish, squid, prawns, mussels and clams evenly around the top of the paella. Cook for about 8 minutes, turning the prawns halfway through, or until the mussels and clams have opened (discard any that don’t) and the prawns are cooked.
    16. Drizzle with a little extra virgin olive oil, cover the pan with tin foil and a few clean tea towels and allow to rest for 5 minutes before serving.
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SUCCULENT LAMB STEW | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 6 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 398 calories per serving
    1. Preheat the oven to 170ºC/325ºF/gas 3.
    2. Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
    3. Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
    4. Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins’ worth of water.
    5. Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
    6. Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.
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ALLOTMENT COTTAGE PIE | JAMIE OLIVER VEGETARIAN RECIPES
Extraordinarily delicious, this corker of a recipe is super nutritious and comforting – and guaranteed to put a smile on anyone’s face. Think of this as another principle recipe and let it bend and flex to work for you. Have fun with it.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 466 calories per serving
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HOMEMADE LASAGNE RECIPE | JAMIE OLIVER PASTA RECIPES
Invest time in the ragù for this lovely lasagne and freeze the extra portions for a rainy day.
From jamieoliver.com
Total Time 4 hours
Cuisine italian
Calories 420 calories per serving
    1. Strip and finely chop the rosemary leaves and finely chop the bacon.
    2. Heat 1 tablespoon of oil in a large casserole pan on a high heat. Once hot, add the rosemary and bacon and fry for 2 minutes, or until the bacon starts to crisp up, stirring regularly.
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    16. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
    17. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before serving. Delicious served with a fresh green salad.
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