Rocket Parmesan Toppings

Rocket Parmesan Toppings

Ingredients:
Sliced mozzarella
Rocket (Arugula)
Parmesan
Olives
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
Sun-dried tomatoes
Artichoke hearts
Prosciutto
Panchetta
Any interesting cheeses - use your imagination
Yield: 8 (10-inch) pizzas, 16 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Difficulty: Medium
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Pancakes
These American pancakes are great! Instead of being thin and silky like French
crepes they are wonderfully fluffy and thick and can be made to perfection
straight away. Simple, simple, simple - my Jools goes mad for them!
3 large eggs
1 cup flour (122 grams)
1 heaped teaspoon baking powder
1/2 cup milk (110 millilitres)
Pinch salt
First, separate the eggs, putting the whites in 1 bowl and the egg yolks into
another. Add the flour, baking powder and milk to the egg yolks and mix to a
smooth thick batter. Whisk the whites with the salt until they form stiff peaks.
Fold into the batter ? it is now ready to use.
Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper
and spread onto the pan. Pour some of your batter into the pan and fry for a
couple of minutes until it starts to look golden and firm. At this point, sprinkle
your chosen flavouring onto the uncooked side before loosening with a spatula
and flipping the pancake over. Continue frying until both sides are golden.
You can make these pancakes large or small, to your liking. You can serve them
simply dowsed in maple syrup and even some butter or creme fraiche. Or try
one of these great flavorings. Nice one.
Optional Toppings:
Corn on the cob
Bacon or pancetta
Blueberries
Bananas
Stewed apples
Chocolate
Maple syrup
Anything else you can imagine...
P.S. You must try the corn pancakes, they are great. On one condition: you must
use fresh corn. To do this, remove the outer leaves, and carefully run a knife
down the cob, this will loosen all the lovely pieces of corn. I like to have some
grilled bacon over my corn pancakes, drizzled with a little maple syrup. This
sounds bloody horrid but it honestly tastes pukka!
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
Yield: 4 UK servings, 2 US servings, 8 pancakes total
Prep Time: 5 minutes
Cook Time: 20 minutes
Difficulty: Easy
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Mussels and Sweet Leeks
This dish is a really sociable thing. Just whack it in a big bowl and get your
friends to dive in. Have a loaf of crusty bread with it and you have a tasty meal
that is completely simple.
3 medium leeks, cleaned and roughly chopped
3 cloves garlic, finely sliced
Olive oil
2 knobs (tablespoons) butter
1/2 glass (about 3 ounces) Marsala, sherry, or white wine
1/4 pint (140 millilitres) cream
2 1/2 pounds (1.1kilograms) mussels, cleaned and de-bearded
A good handful of parsley, roughly chopped
Salt and freshly ground black pepper
In a large pan, slowly fry the leeks and garlic in a good lug of olive oil and the
butter. After 5 minutes, they should be very soft and sweet to taste. Pour in the
alcohol, turn the heat up, and simmer for 1 minute until the alcohol smell
disappears, leaving you with the fantastic essence.
Then add the cream, bring back to the boil, and add all the mussels. Simply boil
with a lid on until all the mussels have opened, discard any that remain closed.
To make life easier, you could make the sauce in advance and keep it in the
refrigerator until you need to cook the mussels. This is kind of handy if you are
having a party as you'll have more time to chill out with a drink.
When the mussels are cooked, stir in the parsley and correct the seasoning.
Serve in a large bowl with some crusty bread.
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 15 minutes
Difficulty: Easy
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Christmas Bombe
This is an excellent Christmas special that is very simple and great to get in the
bag as you can make it days before the big day.
For the chocolate sponge:
7 ounces (200grams) butter
7 ounces (200grams) caster sugar
3 large eggs
7 ounces (200grams) self-rising flour
1 rounded teaspoon baking powder
3 rounded tablespoons cocoa powder
For the filling:
2 (250 gram containers) ricotta cheese (about 19 ounces)
Around 2 3/4 ounces (80 grams) sugar
1 handful of mixed glace fruit
1 tin cherries, drained
4 ounces (100 grams) chocolate, broken up
1 handful flaked or shaved or thinly sliced almonds
2 heaping tablespoons good coffee beans, crushed
2 egg whites
A good drizzle orange liqueur
Cocoa powder for dusting
Preheat oven to 350 degrees F.
Line 2 (10-inch) (25 centimetres) cake tins with greaseproof paper and rub with
a little butter. In a mixer, beat the butter and sugar together until fluffy. Add the
eggs, flour, baking powder, and cocoa powder. Mix well and divide into the
cake tins. Cook for 7 to 8 minutes at 350 degrees F (180 degrees C/gas 4) until
firm but soft.
So, you have 7 to 8 minutes, while the sponge is cooking, to make the filling.
Add the ricotta to a food processor and blitz with the sugar until shiny and
smooth. Scoop into a bowl, add the chopped fruit, cherries, chocolate, and
almonds and stir together. Now add the coffee to taste (bash the hell out of the
beans using something heavy wrapped in a tea towel, or use a coffee grinder if
you don't like too much noise?). Whip up the egg whites and fold into the ricotta
mix.
By now, the sponge is probably ready. Turn it out while it is still hot and cut it
into 8 wedges. Line a shallow round bowl, about 9-inches (23 centimetres)
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
across, with two sheets of cling film, making sure it fits the shape of the bowl.
Then fit half of the sponge pieces neatly around the insides of the bowl (as you
would if you were making summer pudding).
Drizzle with liqueur, then pour in the ricotta mixture. Level it out, then place the
remaining sponge over the top. Drizzle again with liqueur. Pull the cling film
over the top and weigh it down with some plates, pushing down on them before
placing in the freezer for at least 4 hours. Serve this 'semi freddo' (semi frozen),
dusted with cocoa powder and sliced into wedges. If it's very frozen then that's
fine; just pull it out of the fridge when dinner is served so it can slowly thaw as
you are eating.
Yield: 10 to 12 servings
Prep Time: 15 minutes
Inactive Prep Time: 4 hours
Cook Time: 30 minutes
Difficulty: Medium
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Broken Potatoes
2 pounds, 3 ounces (1-kilogram) potatoes, peeled
Olive oil
Pork fat
Salt and freshly ground black pepper
A handful of rosemary leaves
Preheat oven to 425 degrees F.
Cook the potatoes in salted boiling water for about 15 minutes, or until your
knife slides easily through them. Drain and leave for 5 minutes.
Drizzle a roasting tray with a little olive oil and any handy pork fat. Season,
then throw in the potatoes, and push down on each of them to break them up
slightly. Then pound up the rosemary in a pestle and mortar to bruise and
release its flavours. Add 4 good lugs of olive oil, stir around, and drizzle over
the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7)
until crisp and golden.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Difficulty: Easy
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Pork with Peaches
This fruit and meat combo is great. Give it a bash as it makes a really good
change to plain old roast pork.
1 (3 1/2 pound) (1 1/2 kilogram) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200 grams) butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) water
Preheat the oven to 425 degrees F (220 degrees C/gas 7).
Score the skin of the pork through the fat, the incisions should be about 1
centimetre apart. Turn over. Make a pocket for the stuffing by cutting an
incision at an angle, about 3 inches (7.5 centimetres) deep in the centre of the
streaky part of the loin, working away from the eye meat. Starting slightly in
from the side of the meat, slowly slice along the loin not quite to the end, this
will ensure your stuffing won't fall out.
Chop half the thyme with 1 clove of garlic and scrunch together with the butter,
1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the
pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the
pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of
string.
Place skin-side up in a roasting tray with the remaining peaches, the garlic
cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin
is crisp and golden.
When ready, remove the pork and peaches to a plate and leave to rest for 15
minutes whilst you finish the sauce. To do this, remove most of the fat from the
roasting tray, then place the tray over a high heat. Squash the cooked garlic and
add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water
or stock. Simmer and leave to reduce for a few minutes. Strain and add any
extra juices from the rested pork. Check the seasoning and consistency and
serve drizzled over the sliced pork.
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
Yield: 6 to 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Difficulty: Medium
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Linguine with Pancetta, Olive Oil, Chile, Clams and White Wine Sauce
1 pound dried good quality linguine
Olive oil
4 rashers pancetta or dry-cured smoky bacon, sliced thinly
1 large clove of garlic, finely chopped
1 to 2 dried red chiles, crumbled
1 1/2 pounds clams
2 glasses (10 ounces) of white wine
1 good handful of parsley leaves, roughly chopped
Salt and freshly ground black pepper
Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan
hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta.
Fry until golden, then add the garlic and chilies. Soften them slightly and add
the clams. Stir, then add the white wine. Put a lid on the pan and cook for a
further couple of minutes until all the clams have opened discard any that
remain closed. Remove from the heat and add the drained linguine. Stir in the
parsley, correct the seasoning and serve with all the cooking juices.
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Salmon Fillet Wrapped in Prosciutto with Herby Lentils, Spinach and Yoghurt
9 ounces lentils
4 (8-ounce) salmon fillets, skinned and pin-boned
Salt and freshly ground black pepper
8 slices of prosciutto
4 tablespoons olive oil
1 lemon, juiced
2 good handfuls mixed herbs (flat-leaf parsley, basil, and mint), chopped
3 large handfuls spinach, chopped
7 ounces plain yoghurt, lightly seasoned with salt and pepper
Preheat the oven to 425 degrees F. Put the lentils into a pan, cover with water,
bring to a boil and simmer until tender. Season the salmon fillets with a little
pepper before wrapping them in the prosciutto slices. Leave some of the flesh
exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until
the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to
your liking. Drain away most of the water from the lentils and season carefully
with salt, pepper, the lemon juice and olive oil. Just before serving, stir the
herbs and spinach into the lentils on a high heat, until wilted. Place on plates
with the salmon and finish with a drizzle of lightly seasoned yoghurt.
Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 45 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Baked Fennel with Garlic Butter and Vermouth
This dish is so quick. I made it the other day, chucked it together and it s really
light and flavoursome. It goes fantastically well with any meat or fish.
3 large heads fennel
1 clove garlic, finely sliced
3 large knobs (tablespoons) of butter
2 wine glasses (10 ounces) vermouth (white wine also works)
Salt and freshly ground black pepper
Preheat the oven to 425 degrees F. Remove any discoloured parts of the fennel,
then cut the tops off and slice finely, reserving the leaves. I normally slice each
fennel from the top to the root, into about 4 pieces, but its not that important.
You can slice them finer and more delicately if you like. Literally throw all the
ingredients except the reserved leaves into a baking dish. Rip off a piece of
parchment paper, run it under cold water and scrunch it up to make it soft. Then
place it snugly over and around the fennel, not the actual dish. This bakes and
steams the fennel at the same time basically making it really tasty! Cook in the
preheated oven for 20 minutes, or until tender. Scatter with the fennel leaves
before serving.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Pineapple and Grapefruit Frappe
This recipe works with just about any fruit or combination of your choice
because the principle is so basic. A frappe is basically a cross between a
granita (like an icy Slush Puppy) and a smooth sorbet. As both pineapples and
grapefruits can vary so much in natural sweetness, add the sugar to your own
taste.
2 ripe pineapples, peeled and roughly chopped
3 grapefruits, halved and juiced
Sugar, to taste
Whizz up the pineapple in a liquidizer until smooth and pass through a course
sieve. Add the grapefruit juice and stir in sugar to taste, remembering that the
sweetness from the sugar will lessen slightly when frozen, so to use a touch
more than you normally would. Place in the freezer for around 2 1/2 hours to
set, stirring every 45 minutes.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 2 hours 40 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Campari and Passionfruit Sorbet
1 cup water
7 ounces sugar
15 passion fruits
1 wine glass (5 ounces) Campari
Place the water and sugar in a pan, bring to the boil and simmer for 5 minutes.
Remove from the heat and allow to cool for a while. Halve the passion fruits
and scoop out the flesh, seeds and juice using a spoon. Stir this up you can pass
it through a sieve to remove the seeds, but quite frankly I think that s palaver
(nonsense). I like the seeds. Mix the passion fruit with the Campari and sugar
syrup in a plastic tub or earthenware dish and place in the freezer. Generally,
sorbet takes 2 hours to set. Try to stir it around every 1/2 hour if you remember.
Serve on its own, with some seasonal fruit, or in a cone with some vanilla ice
cream.
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 2 hours 15 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Salad of Boiled Potatoes, Avocado and Cress
I had to do this salad, even though cress must be one of the tackiest things in the
world. For some reason I m absolutely addicted to it and love it to bits. This is
my favourite combination.
1 1/2 pound scrubbed new waxy potatoes
1 large ripe avocado
3 bunches of cress, water or pepper, washed
Olive oil
1 to 2 lemons, juiced
Salt and freshly ground pepper
Cook the new potatoes in salted boiling water until very tender, then drain. Slice
the avocado in half and remove the stone. Peel and slice it lengthways into thick
slices or chunks (however you really like) and place in a bowl. Slice any large
potatoes in half this will expose their flesh to the olive oil and lemon juice. If
they are small, leave them whole. Add to the bowl. Throw the cress in, then add
a couple of good lugs (tablespoons) of olive oil and lemon juice, to taste. Season
and toss. Serve on a big plate, scattered with any remaining cress. This is
brilliant with chicken, fish or as a salad on its own, especially in the summer.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Celeriac and Celery Salad
This is a really clean salad, fantastic with fish or cold meats. For it to be as
delicate as it should be, the celery and celeriac should be very finely sliced. You
can do this by hand with a knife or with a mandolin slicer, which you can pick
up really cheaply. It will make the job so much easier.
I normally use 1 whole celeriac to 1 head of celery.
All you have to do is strip back the celery and peel the celeriac and then finely
slice. Place in a bowl with some chopped flat-leaf parsley and a handful of
pomegranate seeds (make sure you use just the red seeds, not the bitter yellow
stuff). Season and dress with olive oil and lemon juice dressing. This salad can
be dressed a little before you need it, as opposed to at the table. Place on a large
plate and sprinkle with some extra pomegranate seeds. Sometimes I crumble
goat s cheese over this, or some ricotta salata which I encrust with dried herbs,
salt and pepper, drizzled with olive oil and bake until golden in a hot oven.
All you have to do is strip back the celery and peel the celeriac and then finely
slice. Place in a bowl with some chopped flat-leaf parsley and a handful of
pomegranate seeds (make sure you use just the red seeds, not the bitter yellow
stuff). Season and dress with olive oil and lemon juice dressing. This salad can
be dressed a little before you need it, as
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 2 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Botham Burger
2 pounds minced beef, preferably organic
2 medium red onions, finely chopped
2 eggs
1 to 2 handfuls fresh bread crumbs
1 tablespoon coriander seeds, crushed
1 small pinch cumin seeds, crushed
1 heaped teaspoon Dijon mustard
Salt and freshly ground black pepper
Preheat oven to 450 degrees F. Mix and scrunch all the ingredients together.
Use the bread crumbs as required to bind and lighten the mixture. Divide into 4,
then gently and lightly mold and pack each burger together into smallish
cricket-ball-sized shapes. Place in the oven and roast for 25 minutes, which
should leave the middle slightly pink and the outside nice and crispy. Serve with
a griddled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness
and a bottle of Ketchup. Howzat!
The good thing about burgers is you can make them thin and big, fat and big, or
even turn them into meatballs. In the early days of Cricketers, the pub where I
grew up, I remember my dad used to serve a whopping great burger the size of a
cricket-ball topped with a huge amount of Cheddar cheese and homemade
tomato relish. He very classily called it the Botham burger.
That's what I love about Essex boys' sheer taste. Feel free to add extra spices if
that's what takes your fancy, but here's a really solid basic beefburger recipe. I
never thought when I became a chef that I would come back round to respecting
the famous beefburger. Unfortunately it hasn't been on the pub's menu for about
10 years, what a shame. This might change Dad's mind.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Cajun Spicy Rub
2 tablespoons paprika
2 tablespoons cayenne pepper
1 tablespoon black peppercorns, ground
2 cloves garlic, peeled and crushed
3 tablespoons onion flakes
2 tablespoons dried oregano
Salt
Pound all the ingredients together until you have a powdery consistency and rub
all over your chosen meat.
Yield: 1/2 cup
Prep Time: 5 minutes
Cook Time: 7 minutes
Fennel Seed, Thyme and Garlic Rub
4 tablespoons fennel seeds
2 good handfuls fresh thyme leaves
2 cloves garlic
1 bay leaf, ripped
Salt and freshly ground black pepper
Pound together and rub all over your chosen meat.
Yield: 1/2 cup
Prep Time: 10 minutes
Cook Time: 5 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Hot and Fragrant Rub
2 tablespoons fennel seeds, crushed
2 tablespoons cumin seeds, crushed
2 tablespoons coriander seeds, crushed
1/2 tablespoons fenugreek seeds, crushed
1/2 tablespoon black peppercorns, crushed
1 clove, crushed
1/2 a cinnamon stick, broken into small pieces
2 cardamom pods, crushed
Salt
Mix together the ingredients and smear over your chosen meat before leaving it
to marinate
Yield: 1/2 cup
Prep Time: 10 minutes
Cook Time: 2 minutes
Rosemary, Garlic and Lemon Marinade
2 good handfuls fresh rosemary, pounded
6 cloves garlic, crushed
10 lugs (10 tablespoons) olive oil
3 lemons, halved, juiced and skin squashed
Freshly ground black pepper
Mix everything together and massage on to your chosen meat. Leave the meat
in the marinade until your ready to cook it
Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 5 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Yoghurt, Mint and Lime Marinade
1 pint natural organic yoghurt
2 good handfuls of fresh mint, chopped
2 limes, zested and juiced
1 tablespoon coriander seeds, crushed
Salt and freshly ground black pepper
A couple of lugs (2 tablespoons) olive oil
Mix together the ingredients and smear over your chosen meat before leaving it
to marinate.
Yield: 2 1/2 cups
Prep Time: 10 minutes
Cook Time: 3 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Asian Marmalade
2 stalks lemon grass, crushed and bruised
1 small handful kaffir lime leaves, torn
2 tablespoons soy sauce
2 cloves garlic, crushed
1 thumb-sized piece ginger, peeled and chopped
1 fresh red chile, finely chopped
2 limes, zested, halved, and juiced
10 good lugs (tablespoons) olive oil
Scrunch the whole lot together in a bowl and coat over your chosen meat. Also
works brilliantly with fish.
Yield: 1 cup
Prep Time: 15 minutes
Cook Time: 2 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Seared Encrusted Carpaccio of Beef
1 heaping tablespoon whole coriander seeds, smashed
1 handful rosemary, finely chopped
Salt and freshly ground black pepper
Light sprinkling dried oregano
3 1/2 pound fillet of beef
1 handful ginger, peeled and finely sliced
2 to 3 red or green chiles, seeded and finely sliced
Good handful radishes, finely sliced
Small handful coriander, leaves picked, stalks finely sliced
Sesame oil
Soy sauce, to taste
2 limes, juiced
Pound the coriander seeds in a pestle and mortar, then mix the chopped
rosemary, salt, pepper and oregano and sprinkle on a board or work surface.
Roll and press the fillet of beef over this, making sure the meat is completely
covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off
the meat for around 5 minutes until brown and slightly crisp on all sides.
Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as
possible and lay the sliced beef on a large plate. Gather the ginger slices and
slice finely across into little delicate matchsticks. Flick these randomly over the
beef with the chiles, radishes and coriander. Drizzle with a very small amount
of sesame oil, some soy sauce and freshly squeezed lime juice.
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Slow-Cooked and Stuffed Baby Bell Chile Peppers
10 small, round baby bell chile peppers (cherry peppers)
Small bottle olive oil
2 good handfuls rocket (arugula)
1 good handful parsley
1 small handful capers, soaked and drained
1 handful anchovies
10 tablespoons balsamic vinegar or enough to cover
Salt and fresh ground black pepper
Halve the chiles, remove the seeds and then wash in cold water. Then drain.
Tightly pack into a large earthenware dish and cover with the olive oil then
place in the oven at 325 for about 45 minutes until tender. Carefully remove the
dish from the oven and leave to cool. Take the chiles out of the dish. Pour the
olive oil back into the bottle. This is great on salads, over mozzarella and other
cheeses, on pizzas, or over pasta. Finely chop the rocket, parsley and capers.
Roughly chop anchovies and then mix everything up in a bowl with balsamic
vinegar. Season with salt and pepper. Stuff this filling into your bell peppers
(cherry peppers) and serve on a plate as tapas.
Yield: 10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Blackened Sweet Aubergine
4 firm aubergines (eggplants)
Pinch ground cumin
1 clove garlic, pounded to a paste
Extra virgin olive oil
2 or 3 lemons, juiced, or to taste
Salt and freshly ground black pepper
Handful chopped cilantro, basil or parsley, optional
Preheat the oven to its hottest setting. Place aubergines (eggplants) in a tray and
cook at the top of the oven for about 35 minutes, until the insides are very soft
and the outsides dry and almost crisp. Remove from the oven, slit the skin and
scrape out the flesh. Add cumin and garlic, stir in and break up. You can make
this smooth or coarse, depending on how you like it. Add olive oil to loosen.
Add lemon juice and season, to taste. I would never serve this hot but it s great
warm or at room temperature. If adding herbs do this at the last minute, roughly
or finely chopped.
Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Sweet Chili and Pepper Salsa
Thinly sliced focaccia tastes great with this dip. It is perfect for drinks and
parties.
2 red peppers
1/2 red onion, finely chopped
4 medium/large red chilies, seeded and finely chopped
1/2 clove garlic, finely chopped
8 tablespoons olive oil
1 tablespoon red wine vinegar
1 handful parsley, finely chopped
1 handful basil, finely chopped
Salt and freshly ground black pepper
Grill the peppers whole, turning at intervals, until the skin is blackened. Place in
a bowl while still hot and cover with plastic wrap. Leave them to steam (this
makes it easier to remove the skin from the peppers). Skin, remove seeds and
finely chop the peppers. Then add the remaining ingredients and mix well. Taste
for seasoning. Leave for 1 hour to let the flavours develop. Check for seasoning
before serving.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
Apricot and Pistachio Tarte Tatin
7 ounces sugar
2 tablespoons water
10 to 12 apricots
1 3/4 ounces unsalted butter, diced
9 ounce slab puff pastry
Small handful thyme, leaves picked
Small handful shelled pistachio nuts, chopped
Preheat the oven to 325 degrees F (170 degrees C/gas 3). In a pan, simmer half
the sugar with a couple of tablespoons of water until a light golden caramel has
formed. Meanwhile, halve the apricots and remove the stones. Do not throw the
stones away, I will explain why later.
Sprinkle the apricots with the remaining sugar, mix, and leave to sit for 10
minutes. The sugar will draw out the lovely juicy sweetness from the apricots.
Check the caramel sauce. If it is ready, remove from the heat. Stir in the butter
and pour the sauce into a non-stick tart tin.
Whack the apricots on top and spread them out to cover the base of the tin. Now
take about half of your apricot stones and bash them open. Inside you will find a
nutty kernel, which tastes just like Amaretto, great for adding flavor.* Finely
slice the kernels and sprinkle them over the apricots with half the thyme.
Roll out the pastry until it is just slightly larger than your tart tin. Cover the
apricots with the pastry, pushing it right into the sides of the tin. Place the tart in
the oven for around 25 to 35 minutes until pastry is puffed and golden brown.
When the tart is cooked, put a large plate on top of the tin and turn the tart
upside down onto it. Sprinkle with the rest of the thyme and the pistachio nuts
just before serving. Fantastic served with ice cream or whipped cream.
*Apricot kernels should only be consumed cooked, as they have trace amounts
of nitrites in them, which are slightly toxic until roasted.
Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Difficulty: Medium
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Sea Bass with Fennel and Olives
7 (8-ounce) sea bass fillets
2 handfuls purple and green basil and flat-leaf parsley, finely sliced
Good extra-virgin olive oil
Maldon sea salt
Freshly ground black pepper
1 or 2 heads fennel, halved and finely sliced
2 cloves garlic, peeled and finely sliced
4 large handfuls green and red chard, stalks finely sliced
Line a tray with greaseproof paper and rub it with olive oil. Score the skin side
of the fish fillets (about halfway through the fish) and stuff with the herbs. Place
the fish, skin side up, on the tray and cover with a few good lugs of olive oil and
salt and pepper. Broil for 5 to 7 minutes until skin is crisp and fish is cooked
through.
Gently fry the fennel and garlic with a pinch of salt in a good lug of olive oil,
until softened and lightly coloured. Add the chard, with another pinch of salt,
and cook until the stalks are soft.
For the sauce:
1 clove garlic, finely sliced
4 to 6 anchovy fillets
4 good tablespoons extra virgin olive oil
2 large handfuls of small black olives, stones removed
3 ounces half-and-half
Handful of flat leaf parsley, roughly chopped
To make the sauce, gently fry the garlic and anchovies in the olive oil until soft.
Chop half the olives, keeping the other half whole and add these to the garlic
and anchovies. Fry for another minute. Remove from the heat and add the
cream and parsley. Season with a little pepper and add some more olive oil.
Serve the fish and vegetables with the warm sauce poured over the top.
Yield: 8 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
Difficulty: Medium
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Sticky Chocolate Sponge Pudding
7 ounces sugar
7 ounces butter
7 ounces self-raising flour, sifted
1 rounded teaspoon baking powder
3 large eggs, preferably free-range
3 rounded tablespoons cocoa powder
8 tablespoons warm water
Handful flaked almonds
3 3/4 ounces cooking chocolate, broken up
Preheat the oven to 350 degrees F (180 degrees C / gas 4). Beat the sugar and
butter until pale and fluffy. Sieve the flour and baking powder into the butter
mixture. Add the eggs and mix it all together. Then mix the cocoa powder with
8 tablespoons of warm water, until smooth.
Fold the chocolate paste, almonds, and chocolate pieces into the cake mixture.
Pour the mixture into a greased baking tin, spreading it out evenly. Bake for
about 18 to 20 minutes.
For the chocolate sauce:
3 3/4 ounces cooking chocolate
3 3/4 ounces confectioners' sugar
3 3/4 ounces butter
4 tablespoons milk
Meanwhile, melt the chocolate sauce ingredients in a bowl over some lightly
simmering water. Stir until blended well. When the pudding is cooked, remove
from the oven and pour over the chocolate sauce while still hot.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Medium
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Steak with a Spicy Rub
Good handful thyme, leaves left on stalks
Pinch cumin seeds
Small handful fresh oregano
2 cloves garlic, skin left on
Pinch Maldon sea salt
2 tablespoons extra-virgin olive oil
1 lemon, zested and chopped
8 (8 ounce) sirloin steaks
In a pestle and mortar, smash up the thyme, cumin seeds, oregano, garlic, and
salt. Using your fist, bash the steaks to make them slightly thinner and larger.
Add the olive oil and lemon zest to the spicy rub and smear this into each steak.
The steaks can marinate for 20 minutes to 8 hours. Fry the steaks in a pan, the
time will obviously depend on how you like your steak.
Make sure you let the steaks rest for 5 minutes before you serve them, they will
be much juicier.
Yield: 8 servings
Prep Time: 10 minutes
Inactive Prep Time: 25 minutes to 8 hours
Cook Time: 15 minutes
Difficulty: Medium
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Tomato and Runner Beans
1 1/2 pounds (750g) runner beans, sliced diagonally into 2-inch pieces
2 cloves garlic, finely chopped
A few good lugs (ounces) extra virgin olive oil
1 (28 pound) can chopped tomatoes
Salt and freshly ground black pepper
Steam the beans in a foil covered colander over your potatoes or blanch in
salted boiling water until tender.
Whilst the beans are cooking, make a quick tomato sauce by frying the garlic
gently in some olive oil. Add the tomatoes and bring to the boil.
Add a little salt and pepper and simmer for about 15 minutes until you have a
thick tomato sauce. Season, to taste.
Stir the beans into the sauce until they are all covered
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Easy
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Mash
8 large potatoes, peeled and cut into chunks
1/2 pint single cream (light cream or half-and-half)
3 good knobs (tablespoons) butter
Salt and freshly ground black pepper
Pinch nutmeg, optional
Cook the potatoes in boiling salted water until tender.
Drain and mash until smooth. Add the cream, butter, seasoning, and nutmeg and
mix well into your lovely mashed potato.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Easy
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Slow-Roasted Leg of Pork with Spicy Scratchings
1 leg or shoulder of pork
3 tablespoons fennel seeds
3 tablespoons coriander seeds
Pinch dried chile pepper flakes
Maldon sea salt and freshly ground black pepper
Extra virgin olive oil, plus extra for drizzling
1 bulb garlic, skin left on the cloves
1 handful fresh sage
1 handful fresh rosemary
Ask your butcher to remove and reserve the skin and bone from the leg of pork.
To make the scratchings, cut the skin into two pieces and score incisions
through each piece. In a pestle and mortar, crush half the fennel seeds with half
the coriander seeds, chile flakes, and a pinch of salt. Sprinkle the spice mix over
the top and finish off with another good pinch of salt. Pour a little olive oil over
the pork skin and bake in the oven, on a rack over a tray to catch the fat, in a
preheated 425 degrees F (220 degrees C/gas 7) oven until very crispy.
Make crisscross incisions all over the pork, on both sides. Crush the remaining
fennel and coriander seeds with another good pinch of salt. Sprinkle over both
sides of the pork, and finish off with a grinding of black pepper. Place the pork
and garlic cloves in a roasting tray. Cover with a few good lugs of extra-virgin
olive oil. Place the sage and rosemary in a pestle and mortar and gently crush
together until they are lightly bruised and have released their flavours. Add 4
tablespoons of olive oil. Squeeze the flavoured oil over the pork and rub the
herbs all over it. Cook in the oven in a preheated 400 degrees F (200 degrees
C/gas 6) oven for about 4 to 4 1/2 hours. Any leftovers are great to use in
sandwiches the next day.
Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 5 hours
Difficulty: Medium
JJAAMMIIEE OOLLIIVVEERR
TTHHEE NNAAKKEEDD CCHHEEFF 22
AALLLL R REECCIIPPEESS C COOUURRTTEESSYY O OFF J JAAMMIIEE O OLLIIVVEERR
Summer Crumble
3 Bramley apples, quartered, cored and finely chopped
2 punnets (small baskets, or pints) blackberries
2 tablespoons balsamic vinegar
Small handful basil, chopped
5 heaping tablespoons sugar
4 heaping tablespoons flour
1/4 pound butter
Preheat the oven to 400 degrees F (200 degrees C or gas 6).
Put the fruit into the bowl with the balsamic vinegar, basil, and 2 tablespoons of
sugar. Add a little more sugar if your blackberries are a bit sour. Mix and put
aside to marinate.
Using your fingers, rub together the flour, butter, and the rest of the sugar (you
can also do this in a food processor, just blitz until the mixture resembles fine
breadcrumbs). I prefer to do this by hand as I like to end up with a nice rustic-
looking crumble? with some bits bigger than others.
Put the fruit into an ovenproof serving dish or into individual dishes. Sprinkle
the crumble mix over the fruit, making sure to pile more into the middle of the
dish. Bake it in the oven for about 30 minutes, or until the middle of the
crumble is evenly golden and the fruit has started to bubble up around the
edges.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy