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Jamie Oliver - Mango Lassi

Serves 4

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


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
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.


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


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.


Jamie Oliver - Wok-cooked Fragrant Mussels

Serves 4-6

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
5. 3 tablespoons finely sliced
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
  • 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
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

  • 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.
4 large banana leaves or vine leaves
A little olive oil
2 fresh red chiles
2 sticks lemon grass, outer leaves removed, centers finely
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


· 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!