HARISSA CHICKEN TRAYBAKE | CHICKEN RECIPES | JAMIE OLIVER ...
With the prep taking less than 10 minutes, this recipe is all about letting the oven do the hard work for you. We’re talking maximum flavour, minimum effort. You’re going to love it.
Total Time 59 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray.
- Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken.
- Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.
Nutrition Facts : Calories 297 calories, FatContent 11.4 g fat, SaturatedFatContent 2.7 g saturated fat, ProteinContent 35 g protein, CarbohydrateContent 13.9 g carbohydrate, SugarContent 12.2 g sugar, SodiumContent 0.9 g salt, FiberContent 5.8 g fibre
SPICY PRAWN COCKTAIL RECIPE - OLIVEMAGAZINE
An absolute classic, made that bit more exciting by adding rose harissa paste and plenty of fresh lime to the mix. With only 15 minutes prep time, this is the perfect dinner party starter
Provided by Janine Ratcliffe
Categories Entertain
Total Time 15 minutes
Number Of Ingredients 9
Steps:
- Mix together the mayonnaise, ketchup, harissa and lime juice, then season. Pile the avocado, lettuce leaves and prawns into serving glasses or bowls.
- Spoon over the harissa-lime sauce, then season with black pepper, finish with some chopped dill and serve with lemon wedges for squeezing over.
Nutrition Facts : Calories 488 calories, FatContent 45 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fibre, ProteinContent 13 grams protein, SodiumContent 1000 milligrams of sodium
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QUICKEST WHITE FISH TAGINE | JAMIE OLIVER RECIPES
Total Time 15 minutes
Calories 560 calories per serving
- Place the couscous in a bowl, add a pinch of sea salt and black pepper, then just cover with boiling kettle water, and cover. Peel and slice the garlic, then place in a shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil, stirring while you halve the cherry tomatoes, adding them to the pan as you go. Snap the woody ends off the asparagus, roughly chop the spears and stir into the pan, then season with salt and pepper. Rub most of the harissa over the fish, sit it on top of the veg, finely grate over the lemon zest and squeeze over half the juice. Add 150ml of water, cover, and cook for 5 minutes, or until the fish is just cooked through. Fluff up the couscous. Ripple the remaining harissa through the yoghurt, then spoon it over the fish and couscous. Serve with lemon wedges, for squeezing over.
OTTOLENGHI ROASTED BABY HARISSA CARROTS RECIPE | MIDDLE ...
From thehappyfoodie.co.uk
1. Preheat the oven to 230°C fan.
2. In a large bowl, mix together the cumin, honey, harissa, butter, oil and ¾ teaspoon of salt. Add the carrots, mix well, then spread out on a large parchment-lined baking tray: you don’t want to overcrowd the carrots, so use two trays if you need to.
3. Roast for 12–14 minutes, until the carrots are beginning to brown but still retain a bite, then remove from the oven and set aside to cool.
4. When ready to serve, mix the carrots with the remaining ingredients and serve.
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SIMON PEGG'S LAMB TAGINE RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 15 minutes
Calories 648 calories per serving
- In a small bowl, cover the saffron with 2 tablespoons of boiling water and leave to steep. Destone the prunes, place in a separate bowl and just cover with boiling water so the plump up.
- Peel and finely chop the onions and garlic, then season with the ground ginger and a pinch of sea salt and black pepper.
- Place a tagine or large casserole pan on a medium heat with 2 tablespoons of oil, then add the cinnamon for 1 minute to flavour the oil. Add the lamb, season with salt and pepper, then cook for 5 minutes, or until browned all over, stirring regularly.
- Push the meat to one side of the pan, placing the cinnamon stick on top, then add the seasoned onion and garlic alongside. Cook for 5 minutes, or until softened and caramelized, stirring occasionally.
- Gently scrub the courgettes and carrots, keeping them whole, peel and deseed the squash, then chop into 3cm chunks, and add it all to the pan. Pour in the prunes, saffron and all the soaking water, then top up with 200ml of water, and stir well.
- Bring to the boil, then cover and cook on a low heat for 1 hour 30 minutes to 2 hours, or until the lamb is tender and the veg are cooked through, stirring occasionally and adding splashes of water to loosen, if needed. Taste and season to perfection.
- Meanwhile, place the couscous in a bowl, season with salt and add the cloves, then just cover with boiling water and a drizzle of oil. Pop a plate on top and leave for 5 to 10 minutes to fluff up, then use a fork to fluff up again.
- Fold the harissa through the yoghurt. Serve the tagine, couscous and flatbreads with the harissa yoghurt, finishing with a scattering of mint leaves.
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