SUCCULENT LAMB STEW
Provided by Jamie Oliver
Categories One-pan recipes Stew Tomato Cheap & cheerful
Time 2h6m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 170ºC/325ºF/gas 3.
- Place a 30cm shallow casserole pan on a high heat, strip in the rosemary leaves, add 1 tablespoon of olive oil, and crisp up for 1 minute while you dice the lamb into 3cm chunks.
- Scoop out the rosemary and put aside, adding the lamb to the pan for 2 minutes to get some colour.
- Meanwhile, squash the olives and remove the stones. Drain the pickled onions and stir into the pan with the olives. Toss well, then pour in the tinned tomatoes, breaking them up with a wooden spoon, as well as 2 tins' worth of water.
- Cover and cook in the oven for 2 hours, or until thick, delicious and tender, stirring halfway and loosening with a splash of water, if needed.
- Taste, season to perfection with sea salt and black pepper, sprinkle over the crispy rosemary leaves, and serve. Simple.
Nutrition Facts : Calories 398 calories, Fat 29.6 g fat, SaturatedFat 12.2 g saturated fat, Protein 25.6 g protein, Carbohydrate 7.6 g carbohydrate, Sugar 6.8 g sugar, Sodium 1.6 g salt, Fiber 2.2 g fibre
AMAZING PICKLED AND MARINATED VEGETABLES
Pickled vegetables taste totally delicious. I'm going to give you my personal favorite vegetables and herb combinations - damn simple and they make great presents. Much cooler than turning up with a bottle of wine. Once you've had success with them, have a go at your own variations. You can use one large jar or lots of smaller ones (I prefer smaller ones because once a jar's been opened it will only last for a week or so in the refrigerator).
Provided by Jamie Oliver
Categories side-dish
Time 1h30m
Yield about 2 quarts
Number Of Ingredients 12
Steps:
- Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
- Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
- Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
- Choose 1 of the following vegetable and herb options: .
EASY HOMEMADE PICKLE
Instead of wasting unwanted bits of veg, why not try one of the coolest kitchen tricks by making your own great little house pickle? It's my favourite way to use up odds and ends of crunchy veg that would otherwise get chucked away, and it gives you a fantastic side that will work with all sorts of dishes.
Provided by Jamie Oliver
Categories Save with Jamie Vegetable sides
Time 20m
Yield 1 large jar, approx. 800ml
Number Of Ingredients 6
Steps:
- Cut or slice up the veg into fine or chunky pieces, depending on what you're looking for. I quite like purposely cutting each veg differently - some diced, some into erratic chunks, some sliced delicately and some more thickly.
- Place all the veg in a sterilised airtight jar, add 125ml of water, along with the vinegar, salt, sugar and herbs and spices, if using. Close the lid and give it a good shake.
- Keep in the fridge for up to 8 weeks, or you can absolutely use it right away - it will start off tasting quite sharp and crunchy, then relax into itself over a period of a few weeks. This pickle is brilliant in sandwiches and salads, on a cheese board, or as a side to curries and stir-fries.
Nutrition Facts : Calories 29 calories, Fat 0.1 g fat, SaturatedFat 0 g saturated fat, Protein 0.7 g protein, Carbohydrate 5 g carbohydrate, Sugar 3.9 g sugar, Sodium 1.3 g salt, Fiber 0.8 g fibre
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.
PERFECT PICKLED ONIONS
Fresh, cold, and crisp pickled onions. So easy to make, you should always have these on hand to jazz up sandwiches, salads, charcuterie boards, tacos, and more. The leftover pickling liquid can be used to make dressings or marinades. They add a bright, tangy bite when served alongside rich foods.
Provided by NicoleMcmom
Time 8h30m
Yield 24
Number Of Ingredients 10
Steps:
- Cut onions into very thin slices; place in two 1-quart glass jars or one large bowl, packing them tightly together. Add garlic cloves, jalapeno slices, bay leaves, and pepper flakes.
- Combine vinegar, water, sugar, salt, and peppercorns in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring often until sugar and salt dissolve. Remove from the heat and let stand for 10 minutes.
- Pour warm liquid over the onions and press down if necessary to submerge. Cover and refrigerate, 8 hours to overnight. Serve immediately or store in the refrigerator for up to 1 month.
Nutrition Facts : Calories 23.5 calories, Carbohydrate 4.5 g, Fiber 0.3 g, Protein 0.2 g, Sodium 322.6 mg, Sugar 3.5 g
JAMIE OLIVER'S WORLD'S BEST BAKED ONIONS
I found this recipe on The Splendid Table website. What I am posting here is an adaptation of the adaptation I found there of a recipe for Baked Onions from 'Happy Days with the Naked Chef' by Jamie Oliver. Sounds well-worth trying. Baked onions are a great accompaniment to roasts. To significantly reduce the fat content, use a low-fat or reduced fat cream.
Provided by bluemoon downunder
Categories Onions
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil the onions in plenty of water for 15 minutes or until slightly tender.
- Remove the onions from the pan and allow to cool.
- With a sharp knife, remove the top inch of each onion, finely chop and place to one side.
- Slightly trim the stalk end of the onions so that the onions will sit flat on a roasting tray.
- Taking care to keep the outside of each onion intact, cut about a heaped tablespoon of onion out from the inside of each onion.
- Finely chop these removed sections of the onion and add to the rest of the chopped onion.
- Preheat the oven to 400°F.
- Heat a saute pan and add a little olive oil, the garlic, the chopped onions, and just a little of the chopped rosemary.
- Saute for a couple of minutes until the garlic and onion have softened, then turn the heat down, add the cream and remove the onions and garlic from the heat.
- Stir in the Parmesan and season.
- Wrap a slice of pancetta around the middle of each onion and spike it in place with a sharpened twig of rosemary or a wooden toothpick.
- Place the onions on a roasting tray and spoon some of the chopped onion mixture inside each one.
- Bake in the preheated oven for around 25 minutes until the onions are soft and tender.
- How long this takes is, of course, dependent on the size of the onions. "It's cool to experiment with different cheeses, so give it a bash," says Jamie.
- I presume he is suggesting topping the baked onions with cheese.
- When the onions are cooked right through, remove and serve.
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