BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/350F/gas 4.
- On a chopping board, cut the aubergines in half lengthways.
- Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
- Drizzle with 2 tablespoons olive oil, then toss to coat.
- Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
- Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
- Peel and roughly chop the garlic, then place in a food processor.
- Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
- Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
- Secure the lid and blitz to a nice thick dip.
- Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
- Transfer to a bowl, to serve.
Nutrition Facts : Calories 64 calories, FatContent 6.2 g fat, SaturatedFatContent 0.9 g saturated fat, ProteinContent 1 g protein, CarbohydrateContent 1.5 g carbohydrate, SugarContent 1.3 g sugar, SodiumContent 0 g salt, FiberContent 1.4 g fibre
BEEF VEGETABLE STIR-FRY FRY | JAMIE OLIVER RECIPES
The crunchy veg in this easy beef stir-fry pick up all the incredible flavours from the meat.
Total Time 40 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
- Pick and roughly chop the coriander, then thinly slice the steak.
- Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.
- Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
- Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
- Tip the contents of the wok into a large bowl, including all the lovely juices.
- Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
- Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through.
- Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
Nutrition Facts : Calories 529 calories, FatContent 20.6 g fat, SaturatedFatContent 6.9 g saturated fat, ProteinContent 30.8 g protein, CarbohydrateContent 58 g carbohydrate, SugarContent 6.5 g sugar, SodiumContent 0.6 g salt, FiberContent 4.5 g fibre
More about "vegetable christmas recipes recipes"
BABA GANOUSH | VEGETABLE RECIPES | JAMIE OLIVER RECIPES
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 64 calories per serving
- Preheat the oven to 180C/350F/gas 4.
- On a chopping board, cut the aubergines in half lengthways.
- Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
- Drizzle with 2 tablespoons olive oil, then toss to coat.
- Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
- Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
- Peel and roughly chop the garlic, then place in a food processor.
- Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
- Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
- Secure the lid and blitz to a nice thick dip.
- Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
- Transfer to a bowl, to serve.
See details
BEEF VEGETABLE STIR-FRY FRY | JAMIE OLIVER RECIPES
The crunchy veg in this easy beef stir-fry pick up all the incredible flavours from the meat.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 529 calories per serving
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 529 calories per serving
- Start with your veg prep: peel and finely slice the garlic and ginger, trim and finely slice the chilli(es) and spring onions, then deseed and finely slice the pepper. Finely slice the mangetout, and quarter the baby corn lengthways.
- Pick and roughly chop the coriander, then thinly slice the steak.
- Cook the egg noodles in boiling salted water according to the packet instructions, then drain and set aside.
- Heat a splash of vegetable oil in a large wok or a heavy-based frying pan over a high heat, add the beef slices, garlic, ginger and chillies and stir-fry until just cooked.
- Add the shoots or beansprouts, a good splash of soy sauce and sesame oil and the lime juice for the last 30 seconds of cooking.
- Tip the contents of the wok into a large bowl, including all the lovely juices.
- Put the wok back on the heat, drizzle in a splash more vegetable oil, then add all the vegetables. Stir-fry for 1 to 2 minutes, then add the cooked noodles and toss well over the heat.
- Divide the fried vegetables and noodles between 4 plates. Return the beef and juices to the wok and stir-fry until heated through.
- Add the coriander and toss until well mixed with the beef. Arrange on top of the noodles and garnish with a cos lettuce leaf.
See details
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