Croutons Recipe Jamie Oliver Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROQUEFORT SALAD WITH WARM CROUTONS AND LARDONS



Roquefort Salad with Warm Croutons and Lardons image

Roquefort is a fantastic cheese, with a great story behind it. A few hundred years ago there was a guy out in the forest eating some cheese, when a foxy chick walked past. Not wanting to miss out, he threw his cheese into a cave to keep it safe and ran after the girl. He returned a few weeks later to retrieve his cheese and found it had gone mouldy, but in a good way, and had really matured. Ever since then, proper authentic Roquefort has to be aged in those same stone caves of Mont Combalou at Roquefort-sur-Soulzon. Genius! This salad really shows off the Roquefort, and several other great French ingredients, most of which can be found without any trouble here in the UK. It's worth getting the smoked bacon from the butcher so you have lovely extra-large hand-cut lardons for this. The kick-ass mustard dressing adds a bit of flair at the end, and ultimately, this salad is my homage to my dear French friends and that lucky man from all those years ago who invented such a great cheese and hopefully had one of the best bunk-ups of his life!

Provided by Jamie Oliver

Time 26m

Yield 4 servings (main)

Number Of Ingredients 12

Olive oil
8 ounces (1/2 pound)/250 g piece smoked bacon, the best quality you can afford, rind removed
2 thick slices sourdough bread, cut into 1/2-inch/1 cm pieces
6 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper
4 large handfuls lamb's lettuce (mache), watercress, or rocket, washed and spun dry
2 large handfuls radicchio, washed and spun dry
A large handful shelled walnut halves, sliced
A bunch fresh chives, finely chopped
3 1/2 ounces/100 g Roquefort cheese

Steps:

  • ;
  • Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil.
  • Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden.
  • For the dressing:
  • Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp.
  • For the salad:
  • Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated.
  • Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in!

SUPERB SQUASH SOUP WITH THE BEST PARMESAN CROUTONS



Superb Squash Soup with the Best Parmesan Croutons image

This fantastic soup is best made with varieties of squash that have dense, orange flesh, such as butternut or onion squash. It's important to use good chicken stock and season the soup well to bring out the nutty, sweet flavor of the squash. Once you've mastered this recipe, you can take the soup in different ways by adding pearl barley, dried pasta, or some chopped bacon. Even the smallest amount of dried porcini. P.S. I made this in my pressure cooker the other day, with really great results - it's so quick!

Provided by Jamie Oliver

Categories     appetizer

Time 1h10m

Yield 8 servings

Number Of Ingredients 15

Olive oil
16 fresh sage leaves
2 red onions, peeled and chopped
2 sticks celery, trimmed and chopped
2 carrots, peeled and chopped
4 cloves garlic, peeled and chopped
2 sprigs fresh rosemary, leaves picked
1/2 fresh red chile, to taste, seeded and finely chopped
Sea salt and freshly ground black pepper
4 1/4 pounds butternut squash, onion squash, or musque de Provence, halved, deseeded and cut into chunks
2 quarts good-quality Chicken or vegetable stock
Extra-virgin olive oil
Extra-virgin olive oil
16 slices ciabatta bread
1 chunk Parmesan, for grating

Steps:

  • Put a very large saucepan on a medium heat and pour in a couple of glugs of olive oil.
  • Add the sage leaves and fry for around 30 seconds or until dark green and crisp. Quickly remove them with a slotted spoon to a bowl lined with paper towels - you'll use these for sprinkling over at the end. In the pan you'll be left with a beautifully flavored oil, so put it back on the heat and throw in your onion, celery, carrot, garlic, rosemary leaves, chile and a good pinch of salt and pepper. Cook gently for about 10 minutes until the vegetables are sweet and soft. Add the squash and the stock to the pan, bring to the boil and simmer for around 30 minutes.
  • While the soup is cooking, make your croutons. Drizzle a little olive oil over the ciabatta slices, and press some grated Parmesan onto each side. Place in a non-stick pan without any oil and fry until golden on both sides.
  • When the squash is soft and cooked through, whiz the soup with an immersion blender or pour it into a standard blender and pulse until you have a smooth puree* (but you can leave it slightly chunky if you like). Most importantly, remember to taste and season it until it's perfect. Divide the soup between your bowls, placing 2 croutons on top of each. Sprinkle with a few of your crispy sage leaves and drizzle with a swirl of good-quality extra-virgin olive oil.

CROUTONS



Croutons image

This is great to make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings.

Provided by Carol

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Yield 12

Number Of Ingredients 3

15 slices bread
¼ cup butter, melted
2 teaspoons garlic salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Nutrition Facts : Calories 117.5 calories, Carbohydrate 15.9 g, Cholesterol 10.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 542.1 mg, Sugar 1.3 g

HOMEMADE CROUTONS



Homemade croutons image

Learn how to make croutons at home with our simple recipe, method and top tips. These will make crunchy toppings for soups, salads and warming pasta bakes

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Time 10m

Number Of Ingredients 5

1 garlic clove
2 thick slices sourdough bread
½ tbsp oil
1 tbsp mixed seeds
1 tbsp parsley

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Rub the whole garlic clove over both sides of the sourdough. Tear it into rough chunks and toss with the oil, a good pinch of salt and the seeds.
  • Spread out on a baking sheet and bake for 8-10 mins until golden and crisp. Mix with the chopped parsley. Sprinkle on soup or a salad for added crunch.

Nutrition Facts : Calories 129 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium

More about "croutons recipe jamie oliver recipes"

HOW DO YOU MAKE JAMIE OLIVER CAESAR SALAD? - SELECTED RECIPES
Pound the chicken with a mallet or heavy skillet until about 1/8 inch thick. Season with salt and pepper and toss with 1 tablespoon of the Caesar dressing. Grill the chicken until golden and …
From selectedrecipe.com
See details


ULTIMATE ROAST CHICKEN CAESAR SALAD | JAMIE OLIVER RECIPE
Roast for 30 minutes, then reduce the temperature to 160ºC/325ºF/gas 3. Add the sourdough and unpeeled garlic cloves to the tray and carefully toss to coat in the juices. Roast for 1 hour, or …
From jamieoliver.com
See details


HOMEMADE CROUTON RECIPE WITH OLIVE OIL - ON THE GO BITES
As simple as four ingredients and twenty minutes. The basic guidelines for making homemade croutons is a loaf of bread, olive oil and salt and pepper. Preheat oven to 375 degrees. You …
From onthegobites.com
See details


BUTTERNUT SQUASH SOUP RECIPE | JAMIE OLIVER SOUP RECIPES
Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or …
From jamieoliver.com
See details


DUCK SALAD WITH GIANT CROUTONS | KEEPRECIPES: YOUR UNIVERSAL …
Ingredients: 4 duck breasts. Oil (light olive or canola/grapeseed) Salt and pepper. 2 tsp Chinese five-spice. Pinch of dried thyme.
From keeprecipes.com
See details


HOW TO MAKE CROUTONS | BBC GOOD FOOD
2 thick slices bread from a large loaf (see above) 2-3 tbsp rapeseed oil. salt flakes. 1 Heat the oven to 180C/160C fan/gas 4. Trim the crusts off the slices if you like and then cut into cubes. …
From bbcgoodfood.com
See details


JAMIE'S EASY PUMPKIN SOUP AND CRUNCHY CROUTONS RECIPE
Method. Preheat the oven to gas 6, 200°C, fan 180°C. Scrub the pumpkin or squash, slice in half and scoop out the seeds, then roughly chop the flesh. Peel and slice the onions into wedges. …
From realfood.tesco.com
See details


WHAT TO DO WITH STALE BREAD | FEATURES | JAMIE OLIVER
Breadcrumbs. Blitz bread in a food processor, do some batches really finely and some coarsely. If the bread’s fresh, put the crumbs into a reusable freezer bag and store in the freezer. If the …
From jamieoliver.com
See details


KALE, FRIED CHORIZO & CRUSTY CROUTONS WITH A POACHED EGG
Method. Roughly chop the chorizo, then add to a medium frying pan with 2 tablespoons of oil. Cook for a few minutes until crisp. Tear the bread into small chunks, add to the pan and cook …
From jamieoliver.com
See details


ROQUEFORT SALAD | CHEESE RECIPES | JAMIE OLIVER RECIPES
Put a large frying pan on a high heat, and once hot, add a good couple of lugs of olive oil. Cut your bacon into thick 1cm lardons (have a look at the picture – that's roughly the size your …
From jamieoliver.com
See details


JAMIE OLIVER DUCK WITH CROUTONS RECIPE : GET RECIPE INSTRUCTIONS ...
This fantastic recipe uses 5 spice and pg . He cuts thick slabs of bacon into lardons and cooks homemade croutons in the pork . See recipes by jamie in his book titled: Coat the sliced …
From uniquegiftstips.net
See details


CROUTONS RECIPE JAMIE OLIVER : 44+ BASIC RECIPE VIDEOS
Jan 10, 2021 · garlic croutons hey everyone, it is me, dave, welcome to our recipe site. Make ready 2 tbsp olive oil. Prepare 1/2 tsp italian seasoning. Today, i will show you a way to make …
From delishmenu.eu.org
See details


BEST HOMEMADE CROUTONS RECIPE - HOW TO MAKE …
Step 1 Preheat oven to 350°. In a large bowl, toss cubed bread with oil and butter until evenly coated. Add in salt, pepper, garlic powder, onion powder, rosemary, and Parmesan, and toss …
From delish.com
See details


HOW TO MAKE CROUTONS | 1 MINUTE TIPS | FRENCH GUY COOKING
Feb 17, 2016 - In just one minute French Guy Cooking shares his tips for making the perfect croutons. Add them to soups and salads for added crunch and toasty tastiness. C...
From pinterest.com
See details


RECIPE OF JAMIE OLIVER GARLIC HERB PARMESAN CROUTONS
Prepare 2 tablespoons grated Parmesan. Take 1/4-1/2 teaspoon garlic powder. Cut your bread into bite sized cubes or pieces and toss in olive oil. Herb-garlic marinated, mushroom, chorizo, …
From theusrecipes.netlify.app
See details


STEPS TO MAKE JAMIE OLIVER SIMPLE GAZPACHO WITH BREAD CROUTONS
Simple gazpacho with bread croutons Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, simple gazpacho with bread …
From usrecipebox.netlify.app
See details


HOW TO MAKE CROUTONS VIDEO | JAMIE OLIVER
How to make pasta: Jamie & Buddy Oliver 4:23 Pasta. Chicken ‘under a brick’: Jamie Oliver 2:47 Chicken. How to make mushroom stroganoff: Jamie Oliver 5:09 Vegetarian. How to …
From jamieoliver.com
See details


Related Search