Here is another great recipe from my favorite chef, Jamie Oliver. This recipe from Jamie’s’ 15 minutes meals. It is really easy and yummy.
- 1–2 preserved lemons
- 2 spring onions
- ½ a bunch of fresh coriander
- 400g crabmeat (I used tin crab)
- 2 tsp harissa, plus extra to serve
- 4 large sheets of filo pastry (from a 270g pack)
- olive oil
- ½ tsp caraway seeds
- ½ a mug (150g) of couscous
- 2 tsp sun-dried tomato purée
- ½ a bulb of fennel
- ½ a bunch of fresh mint
- 1 lemon
- extra virgin olive oil
- 1 pomegranate ( I didn’t use)
- 1 large ripe tomato
- 1 thumb-sized piece of ginger
- ½ a lemon
- Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all).
- Mix in a bowl with the crabmeat (I used can crab meat) and harissa.
- Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the centre of the bottom of the sheet, then push your thumb into the centre of the filling to make a space for it to expand as it cooks.
- Tip into the salad bowl, then chop and add the top leafy half of the mint.
- Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil.
- Season to taste and toss everything together.
- Finely grate the tomato and ginger into a little bowl.
- Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together.
- Fluff up the couscous, then tip on to a platter.
- Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out.
- Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yoghurt and the salsa.
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Here is another simple recipe from my favourite chef, Jamie Oliver.
• 6 cloves of garlic, peeled
• 3 inches of fresh ginger, peeled
• 2–3 fresh red chillies, deseeded
• olive oil
• 1 tablespoon mustard seeds
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3 tablespoons garam masala
• ³⁄₄ cup plain yogurt
• 4 medium chicken breasts, skinned and cut into large chunks
• 1 tablespoon butter
• 2 medium onions, peeled and finely sliced
• 2 tablespoons tomato purée
• a small handful of ground cashew nuts or almonds
• salt to taste
• ¹⁄₂ cup heavy cream
• a handful of fresh coriander, chopped
• juice of 1–2 limes
- Grate the garlic and ginger on the finest side of a cheese grater and put to one side in a bowl.
- Chop the chillies as finely as you can and mix them in with the ginger and garlic.
- Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 tablespoons of the garam masala.
- Put half of this mix in a bowl, add the yogurt and the chicken pieces to it, stir and leave to marinate for half an hour or so.
- Melt the butter in the saucepan the mustard seeds were in and add the sliced onions and the remaining half of the spice mix.
- Cook gently for 15 minutes or so without browning too much – it should start to smell fantastic! Add the tomato purée, the ground nuts, 2 cups of water and a teaspoon of salt. Stir well and simmer gently for a few minutes. Let this sauce reduce until it thickens slightly and then place to one side.
- Put the marinaded chicken on a hot griddle pan or barbecue and sear until cooked through – you can also do this under a preheated broiler if you like.
- Warm the sauce and add the cream and the other tablespoon of garam masala.
- Taste and correct the seasoning if necessary. As soon as it boils, take off the heat and add the grilled chicken. Check the seasoning once more and serve sprinkled with the chopped coriander and the lime juice.
- Then all you need is a huge bowl of steaming rice and some poppadums !
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Another recipe form my favourite chef Jamie Oliver 20 minutes’ recipe. This serves 4 people.
- 400g minced beef (I used chicken mince)
- 1 tablespoon Szechuan pepper
- 1 chicken stock cube
- 5 medium dried red chili
- 4 garlic cloves
- 300g dried egg noodles
- 1 tablespoon runny honey ( I used normal honey)
- 4 medium bok choi
- 4 cloves of garlic, peeled and finely chopped
- 3 tablespoons dark soy sauce
- 1 small bunch spring onion
- 1 lime, quartered, to serve
- 100ml vegetable oil
- Crumble your stock cube into a large pan of water and get it on the heat.
- Place a wok on a medium heat and crumble in the dried chillies. Toast for a minute or so. Add the vegetable oil, then pour all of the chillies and most of the oil into a bowl and put in one side.
- Turn the heat up to high and add the mince. Stir fry for 10 minutes or so until crispy.
- Peel and finely slice the garlic.
- Trim and chop the spring onions and grind the Szechuan peppercorn in a pestle and mortar. Cut the lime into wedges for later.
- Tip the noodles into the boiling stock and separate them with tongs to ensure they don’t stick together. Cook according to packet instructions.
- When the meat is done, spoon any fat out of the pan. Add the honey and stir fry for another minute until all the mince is coated and sticky. Pop the wok in the oven to keep warm.
- Cut your bok choi into quarters lengthways and drop them in with the noodles for the last minute of cooking.
- When your noodle and bok choi are cooked, scoop out a cupful of water to keep.
- The drain in the colander. Tip your noodle, bok choi and the cup of water back into the hot pan.
- Add your raw garlic, soy sauce, ground Szechuan peppercorns and as much chilli oil as you dare and give everything a good m ix together. Cover with a lid.
- Put the noodles in a bowl. Get your wok of crispy meat out of the oven and spoon the meat over the top of your noodles.
- Drizzle with a little extra chilli oil then scatter each portion with chopped spring onions. Serve with lime wedge for squeezing over.
The noodle was really yummy.
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Here is another of Jamie’s recipe I tried. This serves 4 people.
- 250g Paneer cheese
- 2 Medium potatoes
- 150g Frozen peas
- 300 g Basmati rice
- 8 Green cardamom pods
- 1 Small bunch fresh coriander
- 2 Medium red onion
- 2 cloves Garlic
- 5cm fresh ginger
- 1 tsp Korma curry paste
- 1 tsp Cumin seeds
- 1/2 tsp Ground tumeric
- 1 tsp Garam masala
- 1 tsp Tomato paste
- 100 ml Creme fraiche (sour cream if you can’t find it)
- 1 knob butter
- Vegetable oil
- Sea salt
- Preheat oven to 170 (low) and place 3 bowls (large soup size) in the oven to warm.
- Cook rice according to package directions but add cardamom pods to the boiling water. Meanwhile…
- Roughly chop the coriander leaves and put to one side, reserve the stalks.
- Peel and halve the onion, then peel garlic and ginger. Whiz the garlic and ginger with the coriander stalks and half of the onion in a food processor until you have a paste.
- Place a wok on a medium heat. Cut the paneer into cubes. Finely slice the remaining onion in half.
- Add a splash of vegetable oil to the hot wok then stir-fry the paneer with a pinch of salt until golden brown. Tip into one of your warmed bowls then pop back in the oven to keep warm.
- Carefully wipe the wok clean with paper towel and place it back on the heat.
- Add a splash of vegetable oil to the wok and when it’s hot, add the paste from the processor, the korma sauce, cumin seeds, tumeric, garam masala and sliced onion.
- Fry and stire the mixture until the onions are soft and the mixture is golden and smells fantastic. This is your curry base. Meanwhile…
- When the rice is done, drain it in a strainer, then place the strainer back over the warm saucepan. Add the knob of butter to the rice and cover with a lid or aluminum foil.
- Peel the potatoe and cut it into little chunks. You want them smaller than your paneer cubes.
- Once the curry base is golden, add the potato chunks and the tomato paste. Pour in 300ml hot water and stir well.
- Bring to a boil, then simmer for 5 to 10 minutes until the potato chunks are cooked through and tender.
- Once the potatoes are cooked, tip the peas and paneer into the wok and stir through. Turn the heat off and cover with a lid.
- Make your table look respectable. Get the cutlery, salt and pepper and drinks laid out nicely and lay out poppadoms and naan breads if you have them.
- Get your warmed bowls out of the oven and divide the buttery cardamom rice between them.
- Taste the curry season with a little salt if you need to then gently stir in the creme fraiche so it ripples through the curry. Spoon this over the rice, scatter with cilantro and tuck in!
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I have always loved Jamie Oliver as a chef. His cooking is so heart warming and yummy. I really like that he uses his hands instead of just a knife to do things in the kitchen making me feel like he is cooking at home. Anyway, I recently bought a Jamie Oliver 20 minutes meals app for my Android phone. So today we decided to try one of the recipes called Jamie Oliver Szechuan Stir Fry with Jasmine rice. It was so easy and quick. As I was cleaning the house, I asked my husband to get the ingredients ready. He thought he would surprised me and cooked the whole meal by himself. I am really impressed as it turned to be yummy and he just had to followed the recipe.
He used brown rice instead of jasmine rice as it is more healthy.
- 2 large boneless, skinless, chicken highs
- 1/2 teaspoon Szechuan peppercorns (Timur in Nepali)
- 150g brown rice
- 1 small bunch fresh coriander
- 1 garlic clove
- 2cm fresh ginger
- 1/2 medium red pepper
- 1 small bunch spring onion
- 50g unsalted peanuts
- 2 small dried red chilli
- 1/2 teaspoon cornflour
- 2 teaspoon sweet chili sauce
- vegetable oil
- soy sauce
- sea salt
- Fill your kettle and put it in to boil. Preheat your oven to the lowest setting and place your bowls in the oven to warm.
- Fill the saucepan with the boiling water and place on a high heat. Once boiling, add the rice and simmer according to packet instructions until the rice to cooked. If you have rice cooker, you can use that.
- Meanwhile pick the coriander leaves and put to one side. Finely hop the stalks.
- Place the wok on a medium heat.
- Peel the garlic and ginger and slice into matchsticks. De-seed and finely slice the red pepper. Trim and slice the spring onions.
- Slice the chicken thighs into strips and pop in a bowl with a splash of soy sauce to marinate.
- Add the peanuts to the hot wok and toast for a few seconds until they start to smell roasted and delicious. Tip out onto a plate and put to one side.
- Return the wok to the heat and add a splash of vegetable oil.
- Bash up the dried chillies with Szechuan peppercorns in a pestle and mortar.
- Add the chicken strips to the hot wok. Turn the heat up to high and season well with salt.
- Add the bashed up chilli and peppercorns to the wok then stir-fry quickly until the chicken starts to turn golden. Meanwhile…
- When the rice is done, drain it in a sieve then place the sieve back over the warm saucepan and cover with a lid.
- Throw the garlic and ginger into the wok and stir-fry for 30 seconds.
- Add the coriander stalks, spring onions and red pepper and stir-fry for another minute or two until the chicken strips are cooked through.
- Add the cornflour and sweet chilli sauce to the wok with a splash of soy sauce and toss everything together. Turn the heat off.
- Make you table look respectable – get the cutlery, salt and pepper and drinks laid out nicely.
- Add a good pinch of salt to the rice. Get your warmed bowls out of the oven and divide the rice between them.
- Spoon the stir-fry over the rice, scatter each portion with your toasted peanuts and coriander leaves and tuck in!
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