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Gordon Ramsay F Word - Salvo's spinach and ricotta ravioli recipe

Gordon Ramsay F Word Winning Recipes - Salvo's spinach and ricotta ravioli recipe

Serves 4
Ingredients
For the pasta:


  • 200g 00 flour

  • 100g Durum wheat semolina flour

  • 3 eggs

  • 1 egg, to seal

  • Durum wheat semolina flour for dusting pasta dough


For the filling:
  • 1 clove garlic, finely sliced

  • 40g fresh grated Parmesan

  • 400g fresh spinach leaves

  • 250g ricotta

  • 1 egg yolk

  • A pinch of fresh grated nutmeg to taste


For the tomato butter sauce:
  • 4 fresh plum tomatoes

  • 1 clove garlic, finely sliced

  • Small bunch fresh basil

  • 125g butter, diced and cold

  • Lump of fresh Parmesan for shavings

  • Extra virgin olive oil

  • Salt and pepper


Method: How to make Salvo's spinach and ricotta ravioli with tomato butter sauce

1. For the pasta dough combine 3 whole eggs with 200g 00 flour and 100g for semolina flour and knead until silky smooth texture is achieved. Pop in the fridge for an hour to relax.

2. For the filling sauté the garlic slowly then turn the heat up and add the washed spinach. When it’s wilted, squeeze dry and chop roughly. Add spinach to a large bowl with the ricotta, grated Parmesan cheese, egg yolk and freshly grated nutmeg.

3. Roll out pasta to its thinnest point using a pasta machine. Cut pasta into 1½ inch squares and place a tablespoon of filling on each one. Egg wash the sides and fold over to make filled triangles.

4. With the folded side facing you (and the pointed bit facing away from you) grasp the 2 corners of the triangle and pinch them together, this should give you the ravioli. Put them on a tray dusted liberally with semolina flour.

5. To cook them, drop gently into boiling water seasoned with salt; when they float to the surface after 2–4 minutes they are ready to lift out and be turned gently through the sauce.

6. For the tomato butter sauce: blanch, peel, de-seed and dice the fresh tomatoes then simmer slowly in olive oil with the garlic. Once the tomatoes are cooked add the freshly torn basils leaves and remove from the heat.

7. Gently add the cooked ravioli to the pan followed by the cold butter to emulsify. Season with salt and black pepper then serve the raviolis with the sauce and garnish with basil and Parmesan shavings.

Gordon Ramsay went head to head in a celebrity cheese challenge, battling Jessica Hynes for the F Word macaroni crown

Gordon went head to head in a celebrity cheese challenge, battling Jessica Hynes for the F Word macaroni crown

Serves 4
Ingredients

  • 2 shallots, finely diced

  • 250g dried macaroni

  • 1 tbsp olive oil

  • 100g girolles, trimmed and cut into even pieces

  • 1 sprig of thyme, leaves removed

  • 75ml white wine

  • 200ml double cream

  • 4 egg yolks

  • 200g stichelton cheese, or similar eg stilton

  • 100g Parmesan

  • Handful chives, finely chopped

  • 25g butter

  • Sea salt and freshly ground black pepper

  • Olive oil


Method: How to make Gordon's macaroni cheese

1. Add the macaroni to a large pan of boiling salted water with the olive oil and cook for 7-10 minutes until just tender. Drain and rinse under cold water to remove excess starch. Return to the pan and set aside.
2. Melt the oil in a small frying pan. Add the mushrooms and fry until golden brown, add a small knob of butter and the thyme, cook for another minute then season with pepper. Drain the excess oil from the pan and then add the shallots and cook for a further 2 minutes or until softened, deglaze with the wine, reduce by half and set aside
3. Bring the cream to a gentle boil and add it to the mushrooms, add the egg yolks, chives and parmesan, mix well and crumble in two-thirds of the cheese. Add the macaroni to the cheese sauce and stir until everything is fully incorporated. Heat gently for a few minutes to melt the cheese. Season with pepper.
4. Butter the ovenproof dish, and pour in the mixture. Top with some stichelton and parmesan and transfer to a med oven for 15 minutes or until the top is golden brown, remove and leave to stand for 5 minutes or so, then serve.

Beetroot with green sauce

by Valentine Warner from What to Eat Now

Serves 4

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients

2 medium raw beetroot
olive oil
large-flaked sea salt
For the green sauce
handful fresh mint, finely chopped
handful fresh parsley, finely chopped
2 tbsp baby capers, rinsed and drained
½ banana shallot (or 1 ordinary shallot), finely chopped
1 garlic clove, finely chopped
6 canned anchovy fillets in oil, drained, chopped
½ tsp Dijon mustard
4 tbsp olive oil
½ lemon, juice only



Method
1. Put the beetroot into a large pan and cover with water. Bring to the boil, then reduce the heat and simmer for 40 minutes, or until tender. Drain and set aside until just cool enough to handle, then carefully rub off the beetroot skins. Discard the skins.
2. Place the mint, parsley, capers, shallot and garlic into a bowl.
3. Add the anchovies and the mustard and mix well.
4. Add the olive oil and the lemon juice sparingly, adding more as required. Mix well and leave to stand.
5. Chop each beetroot into eight equal wedges and place into a bowl. Sprinkle with a little salt and drizzle with the green sauce.
6. Serve immediately.




Onion tart

by Valentine Warner
from What to Eat Now

Serves 8

Preparation time less than 30 mins

Cooking time over 2 hours


Ingredients
125g/4oz butter
14 medium onions, very finely chopped
100ml/3½fl oz white wine vinegar
2 tbsp soft light brown sugar
1 tsp Dijon mustard
2 tsp sea salt flakes
1 ready-cooked savoury pastry case
50g/2oz parmesan, freshly grated
To serve
freshly ground black pepper



Method
1. Melt the butter in a large heavy-based non-reactive pan with a lid over a very low heat. Add the onions and cook with the lid on, stirring regularly to ensure the onions do not burn, for about two hours. The onions should be very soft, sticky and brown.
2. Turn up the heat and add the vinegar, sugar, mustard and salt. Cook until the vinegar has almost completely reduced. Stir regularly for about 30 minutes to prevent the onions burning, until the onions are a deep golden-brown. (A little colour from the bottom of the pan is fine - just stir it in.)
3. Preheat the oven to 200C/400F/Gas 6.
4. Fill the ready-cooked pastry case with the onion mixture and smooth it out evenly with a spatula. Sprinkle with grated parmesan season with freshly ground black pepper.
5. Bake the tart in the oven for 20 minutes. Remove and leave to rest for ten minutes.
6. To serve, slice while warm and serve on warmed plates.

Pumpkin soup

by Valentine Warner
from What to Eat Now

Serves 8-10

Preparation time 30 mins to 1 hour

Cooking time 1 to 2 hours

Ingredients

1 x 4kg/8lb 13oz pumpkin
125g/4oz butter
2 medium onions, finely chopped
1 cinnamon stick
freshly grated nutmeg
salt and freshly ground black pepper
1.7 litres/3 pints chicken stock (vegetarians may substitute vegetable stock)
3 tablespoons sherry



Method
1. Cut the top off the pumpkin and set aside. Scoop out the seeds and fibres from the middle and discard.
2. Using a sharp knife and a spoon, carefully hollow out the pumpkin, removing the flesh and setting aside. (It is imperative that you do not cut right up to the inside of the skin or pierce it. Leave 2cm/1in of flesh all around the inside.)
3. Roughly chop the scooped-out pumpkin flesh.
4. Melt the butter in a large pan with a lid over a low heat and add the onions. Cook the onions gently for about 15 minutes, until they are softened and golden-brown.
5. Add the pumpkin flesh, the cinnamon and nutmeg, and season, to taste, with salt and freshly ground black pepper. Increase the heat to medium and cover with the lid. Cook for 40-45 minutes, stirring occasionally to prevent the base from burning, until the pumpkin is cooked through.
6. Add the stock and bring to the boil. Remove from the heat and allow to cool slightly. Transfer the soup to a food processor in batches and blend until smooth.
7. Return the soup to the pan and bring to a low simmer and cook for a further half an hour.
8. Forty-five minutes before eating, preheat the oven to 170C/335F/Gas 3.
9. Pour the soup into the hollow pumpkin shell, add the sherry and stir to combine.
10. Place the reserved pumpkin 'lid' onto the pumpkin and place onto a large baking tray. Cook in the oven for about 45 minutes, to bring the soup up to temperature.
11. To serve, carefully remove from the oven and serve the soup in the pumpkin at the table. Ladle into bowls and serve.

Plum crumble

by Valentine Warner
from What to Eat Now

Serves 6

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour


Ingredients
For the filling

butter, for greasing
12-15 large ripe plums, stones removed, chopped
½ lemon, juice only
160g/5½oz caster sugar
For the crumble
175g/6oz plain flour, sifted
50g/2oz caster sugar
50g/2oz dark muscovado sugar
100g/3½oz butter, chilled, cut into cubes
100g/3½oz rolled porridge oats
2 lemons, zest only
custard, to serve



Method
1. Preheat the oven to 180C/360F/Gas 4.
2. Grease a 30cm/12in square ovenproof dish.
3. Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar.
4. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well.
5. Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown.
6. To serve, spoon out generous portions into bowls and serve with lashings of custard.

Pear and Stinking Bishop cheese tarts

by Valentine Warner
from What to Eat Now

Makes 6

Preparation time 30 mins to 1 hour

Cooking time 30 mins to 1 hour


You will need 6 x 10cm/4in deep, loose-based tart tins.

Ingredients
For the pastry
250g/9oz plain flour
25g/1oz caster sugar
150g/5oz chilled butter, cut into cubes
1 large free-range egg, lightly beaten
For the filling
25g/1oz butter
3 small dessert pears, (such as Conference), peeled, quartered, core removed, sliced
1 tsp caster sugar
1 large free-range egg
1 large free-range egg yolk
284ml/10fl oz single cream
100g-125g/3½oz-4½oz Stinking Bishop or Roquefort cheese, rind removed, chopped into small cubes
salt and freshly ground black pepper



Method
1. For the pastry, place the flour and sugar into a food processor with the butter and blend using the pulse setting, until the mixture resembles breadcrumbs.
2. Add the egg and blend until the mixture just comes together as a dough.
3. Turn the dough out onto a lightly floured board, divide into six equal pieces and roll each into a ball. Roll out each ball of dough to line six 10cm/4in deep loose-based tart tins. Trim the excess pastry from the edges, then press around the sides gently until the pastry extends 2.5cm/1in above the edge of each tin. Place onto a baking tray and chill in the fridge for 30 minutes.
4. Preheat the oven to 200C/400F/Gas 6.
5. Line the tart tins with small sheets of baking parchment. Fill the lined tarts with baking beans or uncooked rice and bake blind for 20 minutes.
6. Carefully remove the baking beans or rice and discard the baking parchment from the tarts and return to the oven to bake for a further 2-3 minutes, or until the pastry is golden-brown and just cooked. Remove from the oven and set aside.
7. Reduce the oven temperature to 180C/360F/Gas 4.
8. For the filling, melt the butter in a frying over a medium heat. Add the pears and fry for 1-2 minutes, until lightly browned.
9. Add the sugar and cook the pears for a further 1-2 minutes, until caramelised and golden-brown. Transfer to a plate and leave to cool for a few minutes.
10. Whisk the egg, egg yolk and cream together in a bowl. Season with salt and freshly ground black pepper.
11. Place equal amounts of the pear slices and pieces of the cheese loosely into the pastry cases (don't overfill the tart cases).
12. Pour the egg and cream mixture into each tart until it reaches almost the top of the pastry.
13. Bake in the oven for about 20 minutes or until the filling is just set - it should wobble a little.
14. Remove from the oven and leave to cool in the tin for 20 minutes before serving.

Apple charlotte with stem ginger

by Valentine Warner
from What to Eat Now

Serves 4

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour

You will need a 16cm/6in pudding basin.
Ingredients
6 Cox, Braeburn or Russet apples, peeled, cored, roughly chopped
4 pieces stem ginger in syrup, with 3 tablespoons syrup from the jar
½ lemon, juice only
125g/4½oz unsalted butter
½ large loaf good quality white bread, crusts removed, thinly sliced
clotted cream, to serve



Method
1. Preheat the oven to 230C/445F/Gas 8.
2. Place the apples into a pan with the ginger syrup, lemon juice and three tablespoons water. Bring to the boil, then reduce the heat to simmer for about 20 minutes, or until the apples are very soft.
3. Blend the apple mixture with a stick blender to a smooth purée (or blend in a food processor).
4. Chop the stem ginger into thin slivers.
5. Melt the butter in a small pan over a medium heat to clarify it, skimming off the white solids (curds) as they rise to the top. When the butter is clear, remove from the heat. (A little residue on the bottom of the pan isn't a problem.)
6. Place the base of a 16cm/6in pudding basin onto one of the slices of bread and cut around the base to create a circle of bread to fit into the bottom.
7. Using a pastry brush, paint the bread circle on both sides with the clarified butter, then place it into the bottom of the basin.
8. Cut the remaining bread slices in half and brush them on both sides with the clarified butter. Place all but 4-5 of the buttered slices around the inside of the pudding basin, making sure they all overlap by about 1cm/½in.
9. Fill the bread casing with the apple mixture.
10. Cover the apple filling with the remaining butter-painted bread slices.
11. Cut two circles of clean cardboard to fit snugly the inside of the top of the basin and wrap both in kitchen foil (alternatively use a plate that fits inside the basin. Place this on top of the basin and weight it down with a heavy pan (such as a cast iron fying pan). Bake in the oven for about 30 minutes, or until the bread topping is starting to turn golden-brown. Remove the weight and foil lid and return the charlotte to the oven to bake for a further 7-8 minutes, or until light golden-brown.
12. To serve, place a plate on the top of the basin and turn out the pudding onto the plate. Break the top crust of the charlotte and spoon in two large dollops of clotted cream and allow to melt into the pudding, then serve in generous slices.

Crayfish with hazelnut and pastis butter

by Valentine Warner
from What to Eat Now

Serves 2-4

Preparation time less than 30 mins

Cooking time 10 to 30 mins


Ingredients
For the stuffing

1 large handful slightly stale, rustic-style bread, torn into pieces
large handful hazelnuts
1 lemon, zest and juice
125g/4oz butter, cut into small cubes
2 garlic cloves, chopped
splash pastis
sea salt and freshly ground black pepper
large handful fresh parsley leaves, chopped
For the crayfish
30 raw signal crayfish (substitute with langoustines if unavailable)
lemon wedges, to serve



Method
1. Preheat the grill to its highest setting.
2. Place the bread into a food processor and blend into medium-sized breadcrumbs.
3. Add the remaining stuffing ingredients, except for the parsley, to the breadcrumbs and blend until thoroughly combined. (If it becomes a lump, remove the lid and break it up a little with a spoon.) Stir in the chopped parsely.
4. For the crayfish, using a sharp knife, cut all of the crayfish lengthways from tip to tail. Remove any waste sacs from the crayfish.
5. Arrange the crayfish, side-by-side, on a roasting tray. Smear up a generous amount of the stuffing onto the flesh side of each crayfish half.
6. Sprinkle the crayfish with salt and place under the grill. Grill for 4-5 minutes, or until completely cooked through. The shells will turn completely red when cooked. If there are any remaining signs of dark brown or blue colouring, they are not ready and require a few minutes more.
7. To serve, transfer the cooked crayfish to a plate, and arrange in rows. Serve with lemon wedges.

Rabbit with petits pois, cider and lettuce

by Valentine Warner
from What to Eat Now

Serves 6

Preparation time less than 30 mins

Cooking time 1 to 2 hours

Ingredients

2 rabbits, each jointed into 6 pieces (you can ask your butcher to do this for you)
salt
1 tbsp plain flour (optional)
large knob butter, plus extra if necessary
flaked sea salt and freshly ground black pepper
3 medium shallots, finely chopped
2 garlic cloves, finely chopped
4 carrots, finely chopped
2 celery sticks, finely chopped
450g/1lb smoked pancetta cubes or lardons
1 tbsp olive oil
2 bay leaves
freshly grated nutmeg, to taste
3 sprigs fresh thyme, leaves only
660ml/1 pint 4fl oz dry farmhouse cider
2 x 400g/14oz cans petits pois (reserve the canned juices of one can, drain and discard the other)
1 tbsp Dijon mustard
50ml/2fl oz red wine vinegar
1 small Cos lettuce, or 2 Little Gem lettuces, chopped into 2cm/¾in strips
large handful fresh mint, chopped
boiled or mashed potatoes, to serve



Method
1. Preheat the oven to 190C/375F/Gas 5.
2. Heat a large knob of butter in the base of a lidded flameproof casserole large enough to fit all the rabbit pieces in. Initially, you need to fry the rabbit in two batches. Don't cram it all in at once, or you won't get the desired browning.
3. Season the rabbit pieces with salt. You may dust them with flour - this is not necessary, but will produce a thicker sauce at the end of the cooking process.
4. When the butter is starting to turn golden-brown, add half of the rabbit pieces. Don't stir them, but leave them to brown. After two minutes, turn the pieces over and brown the other side. Remove the pieces and repeat the process with the remaining rabbit. You may need to add another knob of butter. Remove the second batch of rabbit and set aside with the first.
5. Add two tablespoons of water to stop the browned bits at the bottom of the pan from burning.
6. Add the vegetables and pancetta pieces, adding a little splash of olive oil. Fry for a few minutes.
7. Add the bay leaves, nutmeg and thyme and fry over a low heat for about 20 minutes, until the vegetables are softened and golden-brown.
8. Nestle the rabbit pieces among the vegetables and pour in as much cider as is needed to cover them.
9. Add the peas and reserved liquid from one can, then cover with the lid.
10. Transfer the casserole to the oven and cook for one hour.
11. Remove the casserole from the oven and stir in the Dijon mustard and red wine vinegar. Add a splash more cider if the rabbit has become uncovered. Return to the oven for another hour.
12. Remove from the oven and remove the lid. Place over a medium heat on the hob.
13. Add the butter and lettuce and stir it to combine. As soon as the lettuce has wilted, but the stalk is still obviously crisp, the dish is ready to be served.
14. Serve at the table in the casserole, or transfer to a nice serving dish, and scatter the mint over the top. Serve with boiled potatoes or a creamy mashed potato.

Rough puff pastry

Makes 1kg / 2lb 4oz

Preparation time over 2 hours

Cooking time no cooking required


NB: Ideally make this pastry the day before use so it has time to chill.

Ingredients
450g/1lb plain flour, plus extra for dusting
large pinch sea salt
375g/13fl oz cold butter, cut into 2cm/¾in pieces
250ml/9fl oz cold water
1 tbsp lemon juice

Method
1. Sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour.
2. Mix the water and lemon juice together in a jug and pour it into the flour and butter mixture.
3. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, until the dough comes together.
4. When the dough has come together as a loose lump, tip it onto a lightly floured work surface and quickly shape it into a thick slab, roughly the dimensions of a house brick.
5. Flour the work surface well and roll the dough out to a rectangle approximately 38cm/15in x 20cm/8in.
6. Fold one-third of the dough to the centre, then fold the other third over that. Roll the pastry out again to the same 38cm/15in x 20cm/8in proportions. Fold in exactly the same way again.
7. Rotate the pastry a quarter turn and repeat step 6. Continue rolling, folding, pressing and turning a quarter-turn 3-4 more times. Don't worry too much if the butter oozes through the dough occasionally in the early stages, just keep the board and rolling pin well floured.
8. After the last folding stage, wrap the pastry in cling film and place into the fridge to chill for several hours, preferably overnight.
9. When ready to use, if the pastry is very firm, allow it to warm in the room for a few minutes before using. (NB: wrapped puff pastry will store well in the freezer for up to six weeks.)

Venison pie

Serves 4-6

Preparation time overnight

Cooking time over 2 hours

Ingredients

1kg/2lb 2oz shoulder or leg of red deer venison, off the bone, cut into large chunks (you can ask your butcher to do this)
40g/1½oz dripping
2 large onions, finely chopped
1 tbsp plain flour, plus extra for dusting
1 teaspoon English mustard powder
4 medium carrots, finely chopped
500ml/17½fl oz dark ale
1 tbsp soft brown sugar
3 tbsp malt vinegar
large pinch freshly grated nutmeg
1 large sprig fresh thyme
pinch freshly ground black pepper
2 ready-made ginger biscuits, finely grated
sea salt
For the topping
300g/10½oz Rough puff pastry (or 1 pack ready-made puff pastry)
plain flour, for dusting
1 medium egg, beaten with 1 tbsp milk



Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Heat the dripping in a large, lidded, non-reactive flameproof casserole, then add the onions. Fry until the onions are soft and golden-brown.
3. Turn off the heat and sift the flour and mustard powder into the pot. Stir until you have a thickened onion mixture.
4. Add the meat and carrots and stir into the onion mixture. (You are not browning the venison, as this will toughen the meat.)
5. Add the ale, sugar, vinegar, nutmeg, thyme, freshly ground black pepper and both grated ginger biscuits. Stir once more. Cover the contents of the pot with a circle of greaseproof paper and put the lid on the casserole. Transfer to the oven and bake for 1½ hours.
6. Remove from the oven and season, to taste, with sea salt.
7. Transfer the contents of the casserole to a pie dish. Use a smaller-diameter, deep dish, as a wide shallow one will make the pie crust droop in the middle and become soggy.
8. Increase the temperature of the oven to 200C/400F/Gas 6.
9. Roll the puff pastry out on a floured work surface to a thickness of about 7mm/¼in. Lay the pastry over the venison filling, leaving a slight overhang at the edges of the pie dish.
10. Crimp the edges of the pastry with a fork and brush the top of the pie evenly with the beaten egg and milk mixture.
11. You can fashion any pastry motif appropriate to the occasion from any leftover pastry and place it on top. Brush this with egg and milk mixture as well.
12. Pierce a small hole into the middle of the pastry to allow steam to escape, then place into the oven to bake for 40-45 minutes, until the pastry is a rich hazelnut brown.
13. Remove from the oven and serve at the table in the dish.

Sloe gin and blackberry jelly

Serves 6

Preparation time less than 30 mins

Cooking time 10 to 30 mins


Ingredients

4 gelatine leaves, broken up and soaked in warm water
600g/1lb 5oz blackberries
400ml/14fl oz water
4 tbsp caster sugar
½ lemon
150ml/¼ pint sloe gin



Method
1. Break up the gelantine leaves and place in a small bowl and vocer with just enough water to cover. Soak for 1½ hours.
2. Place the blackberries, water, sugar and lemon juice into a pan over a medium heat. Bring to the boil, then reduce the heat to simmer until the fruit has broken down completely to a sauce.
3. Place a sieve lined with two layers of muslin over a bowl and strain the blackberry mixture into the bowl. (Don't press the pulp, as this will make for a cloudy jelly.) Once all the liquid has drained through discard the fruit pulp.
4. Place the collected liquid into a clean pan and cook over a low heat, until just warm, then whisk in the gelatine and water. Make sure you dissolve any lumps.
5. Remove from the heat and add the sloe gin.
6. Pour the mixture into a 700ml/1 pint 3fl oz jelly mould and cover with a plate. Chill overnight in the fridge.
7. To serve, fill a large pan or bowl with hot water to just under the level of the jelly in its mould. Place the mould into the hot water and leave there for no more than 20 seconds.
8. Place a plate over the top of the mould, remove from the water and turn over. Lift the mould off the jelly carefully and serve. (If the jelly does not come loose, return to the hot water for another ten seconds, then try again.)

Shepherd's pie served with pan-roasted carrots recipe

Gordon Ramsay and his brigade of amateur chefs served shepherd's pie served with pan-roasted carrots to diners at the F Word restaurant


Serves 4
Ingredients


Shepherd's pie
· 2 tbsp olive oil
· Sea salt and freshly ground black pepper
· 500g minced lean lamb
· 1 large onion, finely grated
· 1 large carrot, finely grated
· 2 cloves garlic
· 1-2 tbsp Worcestershire sauce
· 1 tbsp tomato puree
· Handful of thyme sprigs, leaves picked
· 1 sprig of rosemary, needles chopped
· 250ml red wine
· 300ml chicken stock
· 1kg Desiree potatoes, peeled and cut into chunks
· 50g butter
· 2 egg yolks
· Parmesan, for grating
· Olive oil
·
Sea salt & freshly ground black pepper


Pan-roasted carrots
· 2 sprigs of rosemary
· Small handful of thyme sprigs
· 1 garlic clove
· 500g medium sized carrots, peeled and trimmed
· 2 tbsp olive oil
· Sea salt and freshly ground black pepper
· Few knobs of butter


Method: How to make shepherd's pie


1. Preheat the oven to 180˚C/gas 4
2. Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince then grate the garlic in as well. Add the Worcestershire sauce, tomato puree and herbs and cook for 1-2 minutes, stirring constantly. Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened
3. Meanwhile, cook the potatoes in boiling salted water until tender. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer then beat in the egg yolks, followed by about 2 tbsp grated Parmesan. Check for seasoning
4. Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown
5. For the carrots bring a pan of water to the boil with the rosemary, thyme and garlic. Boil the carrots in the water for 3 minutes to soften slightly, then drain and pat dry. Heat the oil in a large non-stick sauté pan then add the carrots and some seasoning. Brown the carrots all over until just tender, adding the butter towards the end of cooking

Jamie Oliver - Mango Lassi

Serves 4

This Indian drink is like a mango milkshake and is delicious.

Ingredients

9 fluid ounces (255 millilitres) plain yoghurt
4 1/2 fluid ounces (130 millilitres) milk
4 1/2 fluid ounces (130 millilitres) canned mango pulp or 7
ounces (200 grams) from 3 fresh mango, stoned and sliced
4 teaspoons sugar, to taste, or feel free to try salt and
cardamom seeds

Method how to make Mango Lassi

Put all the ingredients into a blender and blend for 2 minutes,
then pour into individual glasses, and serve. Feel free to try salt
and cardamom seeds. The lassi can be kept refrigerated for up
to 24 hours

Jamie Oliver - Cellophane Noodle Salad

Yield: 2 to 4 servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Difficulty: Medium

4 ounces (100 grams) cellophane noodles
A good glug olive oil
8 ounces (200 grams) minced pork
A large pinch five-spice
3 cloves garlic, crushed
2 teaspoon sugar
A handful prawns or shrimp, any size you like, peeled and
deveined
Handful plain and skinned peanuts, roughly crushed
1 bunch spring onions, finely sliced
1 bunch coriander, chopped
1 bunch mint, chopped
2 thumbs fresh ginger, grated
2 red chiles, finely sliced with seeds
2 limes, juiced
1 tablespoon soy sauce
Olive oil

Method how to make Cellophane Noodle Salad

Soak the noodles in boiling water and drain.
Heat the oil in a pan, and cooking in batches, lightly brown the
pork with the five-spice powder. Add the garlic, sugar, prawns,
and peanuts. Mix the rest of the ingredients for the dressing.
Add the drained noodles and the meat with the prawns and
season with a little extra soy and a drizzle of olive oil.

Jamie Oliver - Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce

Serves 4-6

For this dish I use any mixture of good Chinese greens I can get my hands on. It's tasty and very quick to make.

Ingredients



1.11 - 14 ounces mixed Chinese greens--bok choy, Chinese broccoli (gai larn), baby spinach

2. 3 tablespoons walnut oil

3. 1 tablespoon sesame oil

4. 1/2 tablespoon thinly sliced ginger

5. 4 scallions, finely shredded

6. 2 tablespoons oyster sauce

7. 1 tablespoon soy sauce

8. 2 pinches of sugar

9. juice of 1 lime

10. salt and freshly ground black pepper

Method how to make Stir-Fried Chinese Greens with Ginger, Oyster and Soy Sauce

Remove any blemished outside stalks from the greens. Put the spinach to one side so that you can add it to the wok or pan at the last minute, as it cooks very quickly. Prepare the rest of the Chinese greens; I normally cut the Chinese broccoli into strips and the bok choy into quarters. Plunge the greens into boiling water for about 1 1/2 minutes until just tender, and drain well. Put the oil and the ginger into a very large, hot wok or other suitable pan and cook for about 30 seconds. Add the scallions and the rest of the ingredients apart from the seasoning. Stir, then add the spinach and toss so that everything is coated in sauce. The vegetables will sizzle and stir-fry. The oyster and soy sauce will reduce, just coating the greens. At this point season to taste. Stir-fry for a further minute and serve immediately.

Jamie Oliver - Créme Brûlée - The Way I like It

Serves 6

Ingredients

1. 300g / 11oz fresh rhubarb

2. 3 tablespoons caster sugar

3. 2 vanilla pods

4. 300ml / 11fl oz double cream

5. 200ml / 7fl oz full fat milk

6. 8 egg yolks

7. 80g / 2 ¾ oz sugar

Method how to make Créme Brûlée

Preheat the oven to 140°C/275°F/Gas 1.

Roughly slice up the rhubarb and place it in a pan with the caster sugar and 5 tablespoons of water. Simmer until tender, divide between 6 small serving dishes which your brûlée will be cooked in, then set aside. Score the vanilla pods lengthwise and run the knife up the pod to remove the vanilla seeds. Scrape these into the pan with the pods, cream and milk and slowly bring to the boil. Meanwhile beat together the yolks and the sugar in a bowl until light and fluffy. When the cream and milk are just boiling , remove the vanilla pods and add little by little to the egg mixture, whisking continuously. I like to remove any bubbles or froth from the mixture before dividing it into the serving dishes, on top of the rhubarb. Stand these in an appropriately sized roasting tray filled with water half way up the containers, and bake in the pre-heated oven for around 25 minutes until the custard mixture has set but is still slightly wobbly in the centre.

Allow to cool to room temperature then place in the fridge until ready to serve. Sprinkle with sugar and caramelize under a very hot grill or using a kitchen blowtorch.

Lovely.

Jamie Oliver - Wok-cooked Fragrant Mussels

Serves 4-6
Ingredients

1. 2kg / 4½ lb best live Mussels
2. 2 cloves of garlic, finely sliced
3. 3 sticks of Lemon grass, outer
leaves removed, finely sliced
4. 2 fresh chillies, red, green or
both
5. 3 tablespoons finely sliced
ginger
6. 2 handfuls of fresh coriander,
pounded or finely chopped
7. 1 tablespoons sesame oil
8. Salt and freshly ground black pepper
9. 5 Spring onions
10. Juice of 3 limes
11. 1 x 400ml tin of coconut milk
12. Olive oil

Method how to make Wok-cooked Fragrant Mussels

Place your mussels with a couple of lugs of olive oil in a large,
very hot wok or pot. Shake around and add the rest of the
ingredients, apart from the lime juice and coconut milk. Keep
turning over until all the mussels have opened - throw away
any that remain closed. Squeeze in your lime juice and add
your coconut milk. Bring to the boil and serve immediately.

Jamie Oliver - Baked Jerusalem Artichokes, Breadcrumbs, Thyme and Lemon

From: Starters by Jamie Oliver
Serves 4-6
Ingredients:
  • 285ml / ½ pint double cream or créme fraiche
  • Juice of 1 lemon
  • 2 cloves garlic, peeled and finely chopped
  • 1 good handful of fresh Thyme, leaves picked and chopped
  • 3 handfuls of grated Parmesan cheese
  • Salt and freshly ground black pepper
  • 1kg/2lb 3oz Jerusalem artichokes, peeled and sliced as thick as a pencil
  • 2 good handfuls of fresh breadcrumbs
  • Olive oil
How to make Baked Jerusalem Artichokes, Breadcrumbs Thyme and Lemon:
 
Preheat your oven to 220°C/425°F/Gas7. In a bowl mix your cream, lemon juice , garlic half the thyme and most of the Parmesan, and season well to taste. Throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Mix the breadcrumbs with the rest of the thyme and Parmesan and some salt and pepper. Sprinkle all the flavoured breadcrumbs over the artichokes and drizzle with a little olive oil. Bake in the oven for around 30 minutes until the artichokes are tender and the breadcrumbs golden.

Jamie Oliver - Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad

What a pukka combination, simple
and classy. Don`t try to make this
when you feel like it, make it when
you can find perfect pears and
watercress, otherwise it will taste
naff.
For one person I normally use
around half a pear 2 big handfuls of
watercress and 2 big handfuls of
rocket. If the skins are nice just give
them a wash, if not remove with a
peeler. Then cut them in half and deseed. It doesn`t really
matter how you cut them up. Sometimes in big rough chunks,
maybe sliced up or even grated. Then place into the bowl with
the watercress and rocket. The pepperiness of the leaves works
so well with the sweetness of the pear. Drizzle with a good
extra virgin olive oil just to coat, a small squeeze of lemon juice
(because the pear juice is slightly acidic but very tasty), and
season well with salt and freshly ground black pepper. Toss all
this together and serve. Shave over some Parmesan or
Pecorino, crumble your nuts over and tuck in. I love this salad
with roasted meat or as a starter on its own.

Jamie Oliver - Bone-in shoulder roast recipe

From: Pork Recipes by Jamie Oliver

Serves 4-6
Preparation time: 10 minutes
Cook time: 6 hours

Ingredients:
  • 2kg bone-in shoulder of pork, skin on
  • Sea salt and freshly ground black pepper
  • 2 red onions, halved
  • 2 carrots, peeled and halved lengthways
  • 2 sticks of celery, halved
  • 1 bulb of garlic, skin on, broken into cloves
  • 6-8 fresh bay leaves
  • 600ml water or vegetable stock

How to make bone-in shoulder roast:


1. Preheat your oven to 220°C/425°F/gas mark 7.

2. Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string. Rub salt right into all the scores you've just made, pulling the skin apart a little if you need to.

3. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas mark 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.

4. Take out of the oven take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (save it for roast potatoes!).

5. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the oven without the foil to roast for another hour. By this time the meat should be meltingly soft and tender.

6. Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

7. Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (as a treat you can try roasting them in the fat you spooned out of your roasting tray. Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly).

Jamie Oliver - Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut

Serves 4

You just can't go wrong with this combination of flavors. It's
open to all white-fleshed fish. Banana leaves are very easy to
buy from Asian or Latino markets. Get nice big ones to wrap
your fish up in. Failing banana leaves, you can use vine leaves,
which you can get in the supermarkets, somewhat smaller, but
no less tasty for that. If you really can't get hold of any leaves
then kitchen foil will do.
Ingredients:
4 large banana leaves or vine leaves
A little olive oil
2 fresh red chiles
2 sticks lemon grass, outer leaves removed, centers finely
chopped
1 clove garlic, finely chopped
2 good handfuls fresh cilantro, roughly chopped
2 limes, juiced and zested
1 (400 milliliter) can coconut milk
2 tablespoons sesame seed oil
A drizzle fish sauce
1 tablespoon soy sauce
2 heaped tablespoons finely sliced fresh ginger
4 (6 to 8 ounce /170 to 225 gram) pieces monkfish (can use
other more abundant white-fleshed fish, such as Pacific mahi
mahi, farmed striped bass, or farmed catfish)
4 rosemary sprigs or bay leaf sticks, to secure

Method how to make Monkfish Wrapped in Banana leaves with Ginger, Cilantro, Chile, and Coconut

Preheat the oven to 450 degrees F (230 degrees C/gas 8).
To make the banana leaves more pliable, hold for a few seconds
over a gas flame. Leaving aside the fish and herb sticks, pound
the rest of the ingredients in a pestle and mortar to make a
thick paste and spoon a little onto each banana leaf. Place the
fish on top and then spoon the rest of the paste on the top.
Bringing the sides in and spiking it with a rosemary sprig or bay
leaf stick to secure it. This will look lovely and it is natural, but I
have been known to use a clothes peg or string to hold it all
together. It won't be a perfect seal but this allows it to breath
and steam, letting the flavours infuse, so gutsy and tasty. Put
the parcels on a tray and bake for 15 minutes, then remove
from the oven, and allow to rest for 5 minutes.

I serve the individual parcels on plates at the table and let my
friends dissect them. When opened, the fragrant steam wafts
up and smells fantastic. Serve with plain boiled rice to mop up
the juices, that's all it has to be. End of story, done, lovely.


Jamie Oliver - Spicy pork and chilli-pepper goulash recipe

Serves 4-6

Ingredients

· 2kg pork shoulder off the bone, in one piece, skin off, fat left on

· Sea salt and freshly ground black pepper

· Olive oil

· 2 red onions, peeled and finely sliced

· 2 fresh red chillies, deseeded and finely chopped

· 2 generously heaped tablespoons of mild smoked paprika, plus a little extra for serving

· 2 teaspoons of ground caraway seeds

· A small bunch of fresh marjoram or oregano, leaves picked

· 5 peppers (use a mixture of colours)

· 1 x 280g jar of grilled peppers, drained, peeled and chopped

· 1 x 400g tin of good-quality plum tomatoes

· 4 tablespoons of red wine vinegar

· 400g of basmati or long-grain rice, washed

· 1 x 142ml pot of soured cream

· Zest of 1 lemon

· A small bunch of fresh flat-leaf parsley, choppedMethod: How to make spicy pork and chilli pepper goulash

Method: How to make spicy pork and chilli pepper goulash

1. Preheat the oven to 180°C/350°F/gas 4. Get yourself a deep, ovenproof stew pot with a lid and heat it on the hob. Score the fat on the pork in a criss-cross pattern all the way through to the meat, then season generously with salt and pepper. Pour a good glug of olive oil into the pot and add the pork, fat side down. Cook for about 15 minutes on a medium heat, to render out the fat, then remove the pork from the pot and put it to one side.

2. Add the onions, chilli, paprika, caraway seeds, marjoram or oregano and a good pinch of salt and pepper to the pot. Turn the heat down and gently cook the onions for 10 minutes, then add the sliced peppers, the grilled peppers and the tomatoes. Put the pork back into the pot, give everything a little shake, then pour in enough water to just cover the meat. Add the vinegar – this will give it a nice little twang. Bring to the boil, put the lid on top, then place in the preheated oven for 3 hours.

3. You'll know when the meat is cooked as it will be tender and sticky, and it will break up easily when pulled apart with two forks. If it's not quite there yet, put the pot back into the oven and just be patient for a little longer!

4. When the meat is nearly ready, cook the rice in salted, boiling water for 10 minutes until it's just undercooked, then drain in a colander, reserving some of the cooking water and pouring it back into the pan. Place the colander over the pan on a low heat and put a lid on. Leave to steam dry and cook through for 10 minutes - this will make the rice lovely and fluffy.

5. Stir the soured cream, lemon zest and most of the parsley together in a little bowl. When the meat is done, take the pot out of the oven and taste the goulash. You're after a balance of sweetness from the peppers and spiciness from the caraway seeds. Tear or break the meat up and serve the goulash in a big dish or bowl, with a bowl of your steaming rice and your flavoured soured cream. Sprinkle with the rest of the chopped parsley and tuck in!