HOT AND FRAGRANT RUB
Provided by Jamie Oliver
Time 12m
Yield 1/2 cup
Number Of Ingredients 9
Steps:
- Mix together the ingredients and smear over your chosen meat before leaving it to marinate;
ROASTED RED ONION WITH THYME AND BUTTER
Provided by Jamie Oliver
Number Of Ingredients 0
Steps:
- Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, and make 2 cuts in a cross-shape in the top, cutting half way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little knob of butter. I prefer to cook the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven fat 200C/400 F/Gas 6 for 30-35 minutes.
- These onions are great with a roast, so tasty and sweet.
JAMIE OLIVER'S CAJUN SPICY RUB
Make and share this Jamie Oliver's Cajun Spicy Rub recipe from Food.com.
Provided by Nat Da Brat
Categories Cajun
Time 1m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Pound all the ingredients together in a mortar and pestle, huntil you have a powdery consistency and rub all over your chosen meat.
Nutrition Facts : Calories 153.2, Fat 4.3, SaturatedFat 0.8, Sodium 12.9, Carbohydrate 32, Fiber 12.1, Sugar 8.2, Protein 5.7
JAMIE OLIVER'S RUSTIC FRENCH RUB FOR LAMB
Make and share this Jamie Oliver's Rustic French Rub for Lamb recipe from Food.com.
Provided by Abby Girl
Categories Lamb/Sheep
Time 10m
Yield 2 T
Number Of Ingredients 7
Steps:
- In a small chopper combine the ingredients and chop.
JAMIE OLIVER'S GRILLED VEGETABLES
The best grilled vegetables with taste! Most grilled vegies get soggy and taste like the dressing or marinade used with them rather than the taste of the vegie. This recipe gives you the opposite. Use whatever vegetables you like to grill and whichever herbs you have on hand or even citrus in place of the basil. This is from Jamie's Kitchen.
Provided by Penny Stettinius
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Wash your vegetables.
- Heat the grill or griddle pan, put the whole peppers on and get them black on all sides.
- While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
- Slice the zucchini 1/4" thick and do the same to the fennel, reserving the herby tops.
- Grill the zucchini and fennel together on the grill for about a minute on each side, or until nicely charred. You don't want them too black or too raw.
- Remove to a clean dish towel in one layer, making sure they don't sit on top of each other or they will steam and get soggy.
- Cut the eggplant across into slices 1/2" thick.
- Grill the slices, turning 4 times to get the nice grill marks.
- Remove to the towel.
- Boil the baby leeks in salted water until they're just cooked.
- Drain and rub with a little olive oil, and grill until lightly marked.
- Peel the peppers and cut into strips.
- Put all the grilled vegetables into a big bowl.
- Take about 1/4 of the basil leaves and bash them with a mortar and pestle with a good pinch of seasoning until you have a smooth pulp.
- Add about 8 TBS of extra virgin olive oil and the vinegar, to taste.
- Pout this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remining basil leaves.
- Slice the garlic really thin to give you a delicate flavor and add to the bowl along with the fennel tops.
- Mix everything together, and serve on a large plate at room temperature.
Nutrition Facts : Calories 211.6, Fat 1.4, SaturatedFat 0.2, Sodium 81.3, Carbohydrate 49, Fiber 12, Sugar 13.8, Protein 7.3
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