Bake the eggplant in the oven, then peel. Wash with cold water, let it drain in a strainer. On a wooden chopper, chop the eggplant finely. If you want you can put them through the mincer. Then we put them in a bowl, add salt and oil little by little. Mix well. Clean a more suitable onion, wash it with cold water and put it on the small grater.
Category New recipes
Jamie& 39;s epic roast porkBay salt, peaches & dirty gravyBay salt, peaches & dirty gravyServes 8Cooks In2 hours 30 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 659 33 Fat 26.4g 38 Saturates 9.1g 46 Sugars 21.7g 24 Salt 1.7g 28 Protein 34.2g 68 Carbs 75.6g 29 Fibre 14.
Frozen berry margaritaTequila, fresh mint & limeTequila, fresh mint & limeServes 2Cooks In2 minutesDifficultyNot too trickyNutrition per servingCalories 178 9 Fat 0.1g 0 Saturates 0g 0 Sugars 1.6g 2 Salt 0g 0 Protein 0.6g 1 Carbs 2g 1 Fibre 0.5g -Of an adult& 39;s reference intakeIngredients50 ml fresh lime juice , (2-3 limes)100 ml quality bianco tequila50 ml triple sec , or cointreau1 handful of mixed frozen berries½ a bunch of fresh mint , (15g)MethodPour the lime juice into a blender, along with the tequila and triple sec.
HoumousSmooth & deliciousSmooth & deliciousServes 6 to 8Cooks In5 minutesDifficultySuper easyNutrition per servingCalories 131 7 Fat 7.6g 11 Saturates 1.1g 6 Sugars 0.4g 0 Salt 0.3g 5 Protein 5.4g 11 Carbs 10.5g 4 Fibre 3.6g -Of an adult& 39;s reference intakeIngredients1 x 700 g jar of quality chickpeas1 lemon1 clove of garlic2 tablespoons tahiniextra virgin olive oilrecipe adapted fromJamie& 39;s Friday Night Feast CookbookBy Jamie OliverMethodPour the chickpeas (juice and all) into a blender and squeeze in the lemon juice.
Spinach & feta filo pieToasted pine nuts, lemon & fresh oreganoToasted pine nuts, lemon & fresh oreganoServes 4 to 6Cooks In30 minutesDifficultyNot too trickyNutrition per servingCalories 830 42 Fat 57g 81 Saturates 19.9g 100 Sugars 5.4g 6 Salt 4.7g 78 Protein 36.6g 73 Carbs 42.8g 16 Fibre 3.
The Neapolitans don& 39;t mess around when it comes to a classic Margherita – they keep their tomato sauce beautifully simple, raw and fresh, so buying quality tinned tomatoes is a must. Simply scrunch tinned San Marzano plum tomatoes in your clean hands until smooth, then spoon over your pizza base.
Place a large frying pan on a high heat with 1 tablespoon of oil. Peel and lightly squash the garlic clove and add to the pan, moving it around to perfume the oil. Slice the guanciale into rough 1cm chunks and add to the pan to let the fat render out. Trim the courgettes, halve lengthways, then chop into 2cm chunks.
Place half the capers in a bowl with the breadcrumbs, egg, 1 tablespoon of oil and 2 tablespoons of water. Finely grate in the pecorino, peel the garlic, finely chop with the parsley (stalks and all), then scrunch it all together.Peel and finely slice the onion and place in a casserole pan on a medium heat with 2 tablespoons of oil, stirring occasionally.
Bubble & squeakCrispy, gnarly, caramelised vegCrispy, gnarly, caramelised vegServes 8Cooks In40 minutesDifficultyNot too trickyNutrition per servingCalories 179 9 Fat 6.1g 9 Saturates 2.9g 15 Sugars 4.5g 5 Salt 0.3g 5 Protein 3.8g 8 Carbs 29.1g 11 Fibre 4.1g -Of an adult& 39;s reference intakeIngredients1 kg fluffy potatoes , such as Maris Piper600 g mixed vegetables , such as carrots, swede, turnips, parsnips, kale, Brussels sprouts.
CortecciaHot smashed broccoli, pecorino, garlic & anchovy pastaHot smashed broccoli, pecorino, garlic & anchovy pastaServes 4Cooks In1 hour 30 minutesDifficultyNot too trickyNutrition per servingCalories 544 27 Fat 18.8g 27 Saturates 4.3g 22 Sugars 2.8g 3 Salt 1.3g 22 Protein 17.7g 35 Carbs 81.
Make your dough, proving it for 1 hour, rather than overnight, and your Hero tomato sauce. When the time’s up, divide the dough into 12 balls on a flour-dusted surface, dust them with flour, cover with a clean damp tea towel, and rest for 10 minutes.One at a time, press out a ball of dough with your fingers, stretching and flattening it into a 15cm round.
Hero tomato sauceSweet cherry tomatoes, garlic, chilli & basilSweet cherry tomatoes, garlic, chilli & basilMakes 1 litreCooks In20 minutesDifficultyNot too trickyNutrition per servingCalories 42 2 Fat 2.5g 4 Saturates 0.4g 2 Sugars 3.2g 4 Salt 0.1g 2 Protein 1.4g 3 Carbs 3.8g 1 Fibre 0.7g -Of an adult& 39;s reference intakeIngredients4 cloves of garlicolive oil2 fresh red chillies1 big bunch of fresh basil (60g)4 x 400 g tins of quality cherry tomatoesRecipe FromJamie Cooks ItalyBy Jamie OliverMethodPeel and finely slice the garlic and place in a large pan on a medium heat with 2 tablespoons of oil.
Whisk the eggs and milk together in a large bowl. Gradually whisk in the Tipo 00 flour, followed by the semolina flour, a pinch of sea salt and black pepper, and a good few crude scrapings of nutmeg to form a fairly thick but still totally pliable and gloopy batter. Leave to rest for 30 minutes.Half-fill a large pan with salted water and bring up to a fast rolling boil.
Jewish artichokesStuffed with meat & herbs, fried & braised in tomato sauceStuffed with meat & herbs, fried & braised in tomato sauceServes 4 to 8Cooks In2 hours 30 minutesDifficultyNot too trickyNutrition per servingCalories 686 34 Fat 37.7g 54 Saturates 8.5g 43 Sugars 12.4g 14 Salt 1g 17 Protein 38.
Roast topside of beefWith rich red wine gravyWith rich red wine gravyServes 12Cooks In2 hoursDifficultyNot too trickyNutrition per servingCalories 375 19 Fat 9.8g 14 Saturates 3.2g 16 Sugars 5g 6 Salt 0.93g 16 Protein 62.1g 124 Carbs 8.2g 3 Fibre 1.6g -Of an adult& 39;s reference intakeIngredients3 kg topside of beefolive oil½ a head of celery2 carrots1 onion1 bulb of garlic3 fresh bay leaves3 sprigs of fresh rosemaryGRAVY1 heaped tablespoon plain flour1 heaped tablespoon blackberry or blackcurrant jam125 ml red wine1 litre organic beef stockMethodTake the beef out of the fridge 1 hour before you want to cook it, to let it come up to room temperature.
Nonna Teresa& 39;s pastaCrispy horseradish & chilli breadcrumbsCrispy horseradish & chilli breadcrumbsServes 4Cooks In15 minutesDifficultyNot too trickyNutrition per servingCalories 498 25 Fat 23.5g 34 Saturates 3.2g 16 Sugars 3.7g 4 Salt 0.5g 8 Protein 11.1g 22 Carbs 64.5g 25 Fibre 2.8g -Of an adult& 39;s reference intakeIngredients300 g dried bucatini , or rigatoniolive oil50 g coarse stale breadcrumbs1 teaspoon dried red chilli flakes5 cm fresh horseradish2 cloves of garlic½ a bunch of fresh thyme , (15g)2 dried red peppers , (see tip) or 8 sun-dried tomatoesextra virgin olive oilRecipe FromJamie Cooks ItalyBy Jamie OliverMethodCook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
Game-on curryChicken, quail, partridge, pheasant & auberginesChicken, quail, partridge, pheasant & auberginesServes 8Cooks In1 hour 20 minutesDifficultyNot too trickyNutrition per servingCalories 329 16 Fat 15g 21 Saturates 5.7g 29 Sugars 8.6g 10 Salt 0.4g 7 Protein 37.6g 75 Carbs 12.3g 5 Fibre 1.
Pho sure, it& 39;s goodRice noodles, skirt steak & fragrant bone brothRice noodles, skirt steak & fragrant bone brothServes 6Cooks In4 hours 15 minutesDifficultyNot too trickyNutrition per servingCalories 718 36 Fat 24.5g 35 Saturates 9.3g 47 Sugars 6.8g 8 Salt 2g 33 Protein 29g 58 Carbs 93.9g 36 Fibre 1.
Balsamic potatoesSweet red onions, thyme, garlic, rocket & a little faithSweet red onions, thyme, garlic, rocket & a little faithServes 10 as a sideCooks In2 hours 20 minutesDifficultySuper easyNutrition per servingCalories 307 15 Fat 7.2g 10 Saturates 2.8g 14 Sugars 12.6g 14 Salt 0.3g 5 Protein 6.
Josh Hartnett& 39;s pork ramenChicken broth & soy-roasted pork bellyChicken broth & soy-roasted pork bellyServes 6Cooks In4 hours 30 minutes plus marinatingDifficultyNot too trickyNutrition per servingCalories 349 17 Fat 15.9g 23 Saturates 4.8g 24 Sugars 13g 14 Salt 3.5g 58 Protein 32.1g 64 Carbs 19.
Buddy& 39;s flapjack biscuitsButtery, syrupy, crumbly goodnessButtery, syrupy, crumbly goodnessMakes 16Cooks In29 minutesDifficultySuper easyNutrition per servingCalories 140 7 Fat 7.9g 11 Saturates 3.8g 19 Sugars 6.9g 8 Salt 0.1g 2 Protein 2.1g 4 Carbs 16.1g 6 Fibre 1g -Of an adult& 39;s reference intakeIngredients100 g unsalted butter , (at room temperature)100 g mixed dried fruit & nuts100 g porridge oats100 g self-raising flour100 g golden syrupRecipe From5 Ingredients – Quick & Easy FoodBy Jamie OliverMethodPreheat the oven to 180ºC/350ºF/gas 4.