I've just bought Jamie Oliver's 15 Minute Meals. As you have seen I've tried a recipe already, and it was good.
My proposal is to do an entire week of recipes, judge the time and the cost. Will it be worth it? Keep your eyes peeled. Experiment starts Sunday:)
Tried this Jamie Oliver 15 minute meal… Took 24 mins but was yummy!
Ingredients:
Directions:
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1. Ingredients out. Oven at 130'C. Medium drying pan, medium high heat. Food Processor set to bowl blade.
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2. Fry pancetta until golden. Toss chicken with oregano, cumin seeds, salt and pepper. Put in Freezer bag and bash with rolling pin till about 1.5cm thick. Add chicken to pan, turning after 3-4 minutes. Pop baguette into oven. Cut lettuce into wedges, halve the radishes and place in bowl. Snip over cress and crumble over feta.
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3. Mix vinegar, olive oil and salt and pepper in small bowl. Place chillies in bowl. In processor pulse coriander, chilli, spring onions until fairly fine. Add avocado flesh and cherry tomatoes plus juice of 1.5 limes. Pulse and season to taste.
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4. Return pancetta to chicken pan to warm. Remove bread from oven and cut lengthwise. Spoon guacamole into bread, tear over 1 of lettuce wedges. Slice up and add chicken, followed by pancetta. Drizzle over pan juices and scatter with coriander. Serve with lime wedges, pickled chillies in dressing, and salad.
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(Serves 4)
Put those back-of-the-cupboard spices to good usein this vegetarian curry recipe.
Ingredients:
Directions:
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Place the cumin, coriander and cardamon in a frying pan over a medium heat and toast for two minutes. Grind the spices in a pestle and mortar to a fine powder. Heat the vegetable oil in a large frying pan over a low heat. Cook the onion for 18-20 minutes, or until golden-brown and caramelised. Add the garlic, ginger, ground spices, curry powder, chilli powder and cinnamon stick to the onions and cook for a further five minutes. Add the tomatoes, coconut milk, white wine and sweet potatoes and cook for 15-20 minutes, or until the potatoes are tender. Add the peas five minutes before the end.
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(Serves 4)
Ingredients:
Directions:
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1. First, make the meatballs. Place the minced meats, chopped pepper, onion, garlic, parsley and breadcrumbs in a large bowl. Mix well, then add the egg and a good seasoning of salt and freshly milled black pepper. Now combine everything as thoroughly as possible, using either your hands or a large fork.
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2. Then take pieces of the mixture, about a tablespoon at a time, squeeze and roll each one into a small round - you should get 24 altogether - then coat each one lightly with seasoned flour.
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3. Heat 2 tablespoons of oil in the casserole and, when it's smoking hot, brown the meatballs a few at a time. Then transfer them to a plate.
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4. Next, make the sauce in the same pan. Heat the oil, add the onion and the red pepper together and cook for about 5 minutes, then add the garlic, cook for another minute and stir in the paprika and any remaining bits of seasoned flour.
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5. Stir to soak up the juices, then add the tomatoes, season with salt and pepper, then bring it all up to simmering point, stirring all the time. Now add the meatballs to the sauce, bring back to simmering point, cover with a tight-fitting lid and transfer it to the middle shelf of the oven for 1 1/2 hours.
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6. Just before serving, lightly stir in the crème fraîche to give a marbled effect. Spoon the meatballs on to freshly cooked noodles and sprinkle a little extra paprika on as a garnish as they go to the table.
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(Serves 4)
Ingredients:
Directions:
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1. Put the mushrooms in a bowl, pour 425ml boiling water over and leave to soak for 10 mins. Meanwhile, heat the oil in an ovenproof pan and fry the onion for 2 mins until starting to soften. Add the garlic and cook for another min.
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2. Heat oven to 190C/fan 170C/gas 5. Drain the mushrooms, reserving the liquid, and chop. Add the mushrooms, thyme and rice to the pan, then stir well. Strain over the mushroom liquid, pour in the stock and wine and bring to the boil.
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3. Season to taste, cover and bake for 25 mins or until the rice is just cooked and all the liquid has been absorbed. Stir in the grated parmesan, check the seasoning and sprinkle with extra thyme leaves and parmesan shavings to serve.
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(Serves 4)
Ingredients:
Directions:
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1. You can make the croutons well ahead of time and, to do this, pre-heat the oven to gas mark 4, 350°F (180°C). Drizzle the olive oil on to the baking sheet, add the crushed garlic, then, using either your hands or a piece of kitchen paper, spread the oil and garlic all over the baking sheet. Now place the bread slices on top of the oil, then turn them over so that both sides have been lightly coated with the oil. Bake for 20-25 minutes till crisp and crunchy.
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2. When you're ready to cook the beef, lower the oven temperature to gas mark 2, 300°F (150°C). Take the flameproof casserole, place it over direct heat, then heat the oil until sizzling hot and fry the meat, 3 or 4 pieces at a time, until they turn a dark mahogany colour on all sides. Make sure you don't overcrowd the pan or they will create steam and never become brown. As you brown the meat remove it to a plate then, when all the meat is ready, add the onions to the pan, still keeping the heat high. Toss them around until they become darkly tinged at the edges - this will take about 5 minutes. After that add the crushed garlic, let that cook for about 30 seconds or so, then turn the heat down, return the meat to the casserole and sprinkle in the flour. Using a wooden spoon, stir until all the flour has been absorbed into the juices. It will look rather stodgy and unpromising at this stage but not to worry - the long slow cooking will transform its appearance.
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3. Now gradually stir in the beer and, when it's all in, let the whole thing gently come up to simmering point, and while that's happening add salt, freshly milled black pepper and the thyme and bay leaves. Then, just as it begins to bubble, put the lid on, transfer it to the centre shelf of the oven and leave it there for 2 1/2 hours. Don't be tempted to taste it now or halfway through the cooking as it does take 2 1/2 hours for the beer to mellow and become a luscious sauce.
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4. Just before you want to serve the beef, pre-heat the grill, spread the croutons with the mustard and sprinkle them with the grated Gruyère, then arrange them on top of the meat and pop the casserole under the grill until the cheese is bubbling. Then serve straight away.
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5. This recipe is taken from Delia Smith’s Winter Collection.
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(Serves 4)
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In the 1960s, every other restaurant was a bistro and every other bistro served carbonnade de boeuf à la flamande, a traditional Flemish recipe that translates as beef in beer. But, like other once-hackneyed 1960s' recipes, I think it's now been neglected and there's a whole new generation now who probably haven't yet tasted it. For them, here is the latest version, the only difference being that we now have a vast range of beers with smart labels to choose from. Not sure which one to use? Do what I do and go for the prettiest label!
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Ingredients:
Directions:
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Heat the oil in a heavy-based frying pan and cook the onion and garlic for five minutes, stirring regularly. Add the chorizo and fry until it releases its oil, then stir in the smoked paprika and rice. Keep stirring until the rice is coated in oil before pouring in the stock. Bring to the boil and simmer for 15 minutes.. Add salt and pepper, to taste. Stir through the parsley, flakes of salmon and garnish with the lemon wedges. Serve immediately.
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(Serves 3)
