When I first acquired Jamie Oliver’s book, 5 Ingredients, I cooked many of the recipes, as they were simple to make up and used only 5 ingredients give or take a staple or two!
This recipe lives up to expectations. The main ingredient, hot smoked salmon, is versatile. You can buy it in the supermarket, and as the salmon is already cooked, you can pop it straight into any number of dishes.
I was recently reminded that we need to buy environmentally responsible salmon. In Australia, Petuna and New Zealand King Salmon are good brands to look for and are available in supermarkets.
350g fresh asparagus
300g dried taglierini or angel-hair pasta (I used the latter)
250g hot-smoked salmon skin off
100ml creme fraiche (Jamie recommends half fat if you can get it. Just use full fat if you can’t get half fat)
Use a speed peeler to strip the top tender half of the asparagus stalks into ribbons. Finely slice the remaining stalks, discarding the woody ends. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Meanwhile, roughly break the salmon into a large non-stick frying pan on a medium-high heat. Add the sliced asparagus stalks, and toss occasionally until the pasta’s ready.
Finely great half the lemon zest into the salmon pan, squeeze in half the juice, then toss in the drained pasta, a good splash of the reserved cooking water and the crème fraiche. Add the asparagus ribbons, toss again, then season to perfection with sea salt and and black pepper. Serve with lemon wedges, for squeezing over.
Another recipe from the vault. Jamie Oliver is a source of simple but innovative recipesand Jamie’s 15 Minute Meals, which came out a while ago, was the inspiration for this salmon, rice and greens dish.The recipe’s based on his Green Tea Salmon with Coconut Rice, and Jamie’s Killer Kedgeree.
Hot smoked salmon is readily available here in Australia from supermarkets. I buy it often as it’s a quick fix meal that’s very versatile.
1 cup basmati rice
1 cup light coconut milk
1 cup boiling water
Handful of coconut flakes
A large handful of sugar snap peas
A large handful of green beans
3 spring onions
A scattering of shelled pistachios
1 hot smoked salmon fillet
To make rice, combine the rice, coconut milk, boiling water and lemon in a saucepan. Bring to the boil, turn down heat, cover, and simmer for 10 minutes or so, stirring occasionally, until rice is almost cooked. Turn off heat and leave rice to finish cooking while you prepare the rest of the dish.
Cook the sugar snap peas and beans, separately, in the microwave, until just cooked but still crunchy.
Assemble the dish by placing the cooked rice minus the lemon half in a bowl. Flake the salmon fillet and scatter over the rice. Top with the coconut flakes.
PS The coconut rice is sensational and I’ll be cooking this again!
Arrange the sugar snap peas and beans on a serving platter to accompany the fish and rice, scattering with sliced spring onions and pistachios.
You can serve this salmon and rice dish with any vegetables and garnishes you like, or that takes your fancy.
Roll out the pastry to a rough circle. About 20-25cm or 9-10 inches in diameter is good. This is a rustic galette and is very forgiving. Put the circle of pastry onto a baking sheet on your chosen baking surface. A cast iron pan is ideal (that’s what I used), but a baking tray works just as well.
Score another circle with a knife inside the pastry base, 2-3 cms smaller. Carefully turn up the outer circle to make a rough side for the galette.
Chop the leeks into rounds. Put the olive oil and butter into a large frying pan. When the butter is melted, add the chopped garlic and leeks. Add the salt and simmer the mixture on a low heat for 10-15 minutes or until the leeks are soft. Add the the baby spinach leaves and stir through. Turn off the heat and cover the frying pan. Leave for 5 minutes until the spinach has wilted.
Preheat the oven to 190 degrees C.
Put the sour cream or creme fraiche into a bowl and stir to loosen. Add the eggs, and beat well to fully mix. Add the mustard and salt and pepper and mix.
Scatter the cheddar cheese over the pastry circle, and then scatter the leeks/garlic/spinach on top. Pour the sour cream/egg mixture very carefully over the filling inside the galette. If you have too much liquid, don’t use it all in case it spills.
Brush the pastry edge with egg wash.
Place the galette into the pre-heated oven, and bake for 30-35 minutes or until the custard is set and slightly puffy. The pastry should be golden brown, too.
Serve warm or at room temperature with a green salad. You could throw in a few baby spinach leaves and some fried leek rounds for decoration too!
I have a friend who is on a strict keto diet. I often make recipes that are naturally keto friendly or adapting ingredients to make the recipe fit the requirements.
Hearty beef or lamb stews are easy, provided you leave out the root vegetables. Chilli beef is always a winner!
My friend is very partial to pork pies. So they are definitely on the “to bake” list! Now pork pies are notoriously tricky to make with hot water pastry. And if you hand raise the pastry, that’s really challenging!
You need to adapt the pastry with keto friendly ingredients. And it’s still a hot water crust pastry which is more difficult to handle than ordinary pastry. However this recipe doesn’t require hand raising. Simply bake in large muffin molds, or small pie molds as I did.
The keto pastry is not that difficult to handle and the resulting crust is quite delicious!
2 rashers bacon
300g pork shoulder
4 spring onions or 1 medium onion
A small handful each of thyme and sage
1/2 teaspoon chilli paste or chilli powder
Salt and pepper
Hot water crust pastry
200 grams almond flour
200 grams oat bran
1 ½ teaspoon guar or xanthan gum
1 teaspoon salt
Ground black pepper
60 grams butter
60 grams lard
200 grams water
1 free range egg
1 gelatine platinum leaf
125 mls chicken or vegetable stock
1 free range egg, beaten, for glazing.
Butter the pork pie molds well. Large muffin molds work well.
Chop the bacon rashers and the pork shoulder roughly, and put in a food processor. Add the spring onion or onion also roughy chopped, and the thyme, sage, chilli and salt and pepper.
Blitz in the food processor, until the ingredients are combined. Don’t over process. You want a pork mince, not a paste.
Preheat the oven to 180 degrees C fan forced.
Meanwhile, make the pastry. Mix the almond flour, oat bran, guar or xanthan gum, salt and pepper in a large bowl.
Lightly whisk the egg, make a well in the centre, put in the egg and mix in. Don’t worry if you can’t mix in properly – you will get clumps.
Put the butter, lard and water in a saucepan over a low heat and cook until the butter and lard are fully melted.
Turn the heat up and bring the liquid to the boil, and as soon as it starts boiling, carefully pour all the liquid into the flour mixture. You will need to stir everything together quite quickly while the mixture is still warm. Make sure everything is combined.
This mixture will make 6 pies, so divide the mixture into 6 large balls for the pie bottoms and 6 smaller balls for the pie lids.
Press each of the larger balls of dough into the molds, pushing the dough down into the molds and up the sides. Make sure there are no holes.
Divide the pork mix into 6 portions and put each portion inside the pastry bottoms. Leave a space at the top, for the jelly.
Using your fingers, stretch the small balls of dough into circles to fit the top of the pies for the lids.
Brush some beaten egg around the edges of the pies. Place the dough lids on top of the pies, and gently press all around the edges to stick the lids and bottoms together.
Brush the pork pie tops with more beaten egg, and make a hole in the centre of the pies.
Put the pies in the oven and bake for 45 minutes. Remove from the oven, and egg wash the tops again. Put back in the oven for a further 10 minutes.
Take the pork pies from the oven and allow them to cool inside the molds.
Meanwhile, dissolve the gelatine leaf in the hot stock. Pour the stock slowly inside the pork pies through the hole in the lids until they are full. Let the stock soak in for a moment, then pour in a little more stock.
Put the pies in the fridge for a few hours for the jelly to set.
Serve at room temperature with plenty of your favourite chutney or relish, and maybe a few pickles on the side.
This is a hearty warming winter soup that is redolent with fragrant Moroccan spices. The base is root vegetables, and their robust flavours work well with the spice mix.
It’s pretty easy – bake the veggies with the spices, then transfer to a saucepan to cook a little more, then blend to soup consistency.
The root vegetables can be varied, but you definitely need some “orange” vegetables like pumpkin or carrots.
A note on the spices. As well as that beautiful spice sumac, I included ras al hanout or baharat. These are Middle Eastern spice mixes. Either mix is good – use whatever you can get your hands on.
250g sweet potatoes
2 onions cut into chunks
4 -5 garlic cloves
2 teaspoon of ras al hanout or baharat
1 teaspoon sumac
Sea salt and ground black pepper
30mls olive oil
1.5 litres chicken or vegetable stock
Preheat oven to 190 degrees C fan forced.
Peel the vegetables and chop into rough chunks.
Put all the vegetables into a large baking tray, sprinkle over the spices and salt and pepper. Pour over the olive oil. Mix well, making sure everything is coated with oil.
Bake for 30 minutes or until the vegetables are soft.
Remove from the oven and transfer to a large stock pot or saucepan. Place on the stovetop. Add the stock, and bring to a medium boil.
Cook for 5 minutes to amalgamate the veggies and stock. Using a stick blender, blitz in the saucepan until you have a good soup consistency, still a bit chunky. Or you could put the soup in a blender and process.
Serve with crusty bread, preferably sourdough. You could add a dash of yoghurt and a sprinkle of thyme or coriander for added zhush!
A great winter warmer. Layers of pumpkin, leek and optional bacon with a mixture of cheeses, encased in filo pastry.
Bake, traybake or pie this is delicious for lunch or supper.
And if you’re pumpkin averse, butternut squash works just as well!
2 tablespoons oil
500g pumpkin or butternut squash
5 rashers of streaky bacon
3 large leeks
1 clove of garlic
100g goat’s cheese
2 large tablespoons Greek yoghurt
Sea salt and freshly ground black pepper
10 filo sheets
Butter for brushing the filo sheets + extra for greasing the baking dish
Heat a medium sized frying pan on the stove top over a medium heat. If using, fry the bacon rashers. Once cooked, set aside.
Preheat oven to 180 degrees C. Chop the pumpkin into small chunks, skin on. Lay the pumpkin pieces onto a baking tray lined with baking paper. Pour one tablespoon of the oil over the pumpkin pieces. Bake for 20-30 minutes until the pumpkin is soft. Set aside until ready to assemble the pie.
Wash the leeks and cut into small lengths, about 2 cms. Finely chop the garlic. Add the remaining tablespoon of oil to the pan – if you cooked the bacon, you can use the same frying pan and the bacon juices. Gently cook the leeks and garlic over a low heat until the leeks are softened. This should take about 10 minutes. Remove from the heat and set aside.
Put the goat’s cheese and feta into a bowl with the Greek yoghurt and salt and ground black pepper. Mix to incorporate the cheeses and yoghurt.
Have 10 sheets of filo pastry ready for layering in a medium sized square or rectangular baking dish. Cover the sheets with a damp tea towel to prevent them from drying out.
Melt a couple of tablespoons of butter. Using the melted butter, lightly grease the baking dish. Lay one sheet of filo in the dish, and brush with melted butter. Lay a second sheet of filo cross wise in the dish, across the first sheet. Brush with melted butter. Continue layering with the remaining three sheets, putting each sheet on top of the last, crossing the sheets over each other, brushing each sheet with melted butter.
Now it’s time to layer the filling. You will need to remove the skin from the now cooled baked pumpkin. Put a layer of pumpkin into the dish. Then layer some of the leek mixture. Top with some of the cheese mixture. Repeat the layers again, ending with the cheese. If using, place the bacon rashers on top of the filling.
Layer the remaining 5 sheets of filo over the top of the pie, crossing the sheets over each other as in the base of the pie, and brushing with melted butter in between the layers. Once the layers are done, you can tuck the overhanging filo into the sides of the pie. Or you could trim the overhang, but tucking in the filo gives a rustic edge to the pie, as you can see from the photos.
Brush the top with melted butter and place into the 180 degrees C oven for 20 minutes until the pie is golden brown on top and crispy.
Serve with green salad and crusty bread for lunch or as a simple supper. It freezes well too!
What to do with a couple of over ripe pears? Put them in a loaf of course and add sour cherries for a tangy flavour. And almond extract goes really well with both these ingredients!
A couple of things to say about this loaf. First, it’s an all-in-one loaf, and made in the food processor too. So it’s super simple. Believe me, the all-in-one method produces great results!
Secondly, I have been very interested in the Queen of Baking Mary Berry’s advocacy of baking spread, rather than butter, in cakes. I’ve used baking spread in Mary’s Victoria Sponge recipe and it produced a lovely textured sponge. So I have used baking spread in this recipe. But by all means, use butter if you prefer, but make sure it’s super soft.
125g caster sugar
125g baking spread (I use Nuttelex here in Australia)
2 free range eggs at room temperature
125g self raising flour
1/2 teaspoon baking powder
1 teaspoon almond extract
2 very ripe pears, peeled, cored and cut into chunks
100g sour cherries
Preheat oven to 170 degrees C. Butter a 21cm x 10cm loaf tin, or similar size.
Put everything except the cherries into the bowl of a food processor. Whizz until everything is combined. Don’t overdo it or the mixture will be tough.
Stir in the sour cherries.
Spoon the mixture into the loaf tin and place in the preheated oven. Bake for 20-25 minutes until a skewer inserted into the loaf comes out clean.
Cool completely in the tin before turning out as the loaf is quite fragile while warm.
Serve sprinkled with a little caster sugar. A dollop of cream or yoghurt would be nice – I had some passionfruit curd on hand so I smothered the loaf with a few spoonfuls!
I’m on my way back to Sydney from sunny Cairns in far North Queensland. From temperatures of 30 degrees C to a lot less than that in autumnal Sydney!
So here’s a pie recipe that suits colder climes. A hearty pie that is not that difficult to make, with beef and tomato and puff pastry.
This pie has my go-to beef filling, a lovely casserole of slow cooked beef and tomato. And to make it easy, a simple crust of shop bought puff pastry – all butter if you can get it.
It’s rustic – no need to be too fiddly in the presentation!
Ingredients Beef Filling
500g shin (gravy) beef or chuck steak or blade steak if you can’t get shin 1 dessertspoon plain flour 3 tablespoons olive oil 2 medium brown onions, chopped 2 – 4 shallots (more or less depending on the size of the shallots), chopped 2 x 400g tins whole peeled tomatoes I large tomato, roughly chopped 200 mls red wine 1 tinful of water 1 tablespoon molasses 1 dessertspoon Worcestershire sauce Sea salt, black pepper A bay leaf A few springs thyme Few sprigs rosemary
For the pastry – 2 sheets of all butter puff pastry + free-range egg, beaten, for brushing the pastry
Preheat oven to 140 degrees C.
Place the beef into a ziplock bag with the flour, close and shake the bag to coat the beef pieces in the flour. Heat a heavy based cast iron casserole on the stovetop. Add two tablespoons of oil to the casserole.
Add half of the beef pieces and cook for a minute or two to brown the meat, turning to make sure all sides get the heat. This is just to caramelise the meat. Remove the pieces from the casserole and set aside. Add the other half of the beef and caramelise in the same way, removing from the casserole once browned.
Add the other tablespoon of oil, and add the the chopped onions and shallots. Fry over a medium heat until the onions and shallots are softened, about 3-5 minutes. Return the meat to the casserole.
Add the tinned tomatoes, roughly breaking up into the casserole. Add the chopped fresh tomato. Stir in the red wine, and using one of the tomato tins, add a tinful of water. Stir in the molasses and Worcestershire sauce. Season with a sea salt and black pepper. Tie up the bay leaf, thyme and rosemary with an elastic band or a piece of string, to make a bouquet garnis, and put into the casserole mixture.
Making sure the mixture is simmering, carefully remove the casserole to the preheated oven. Cook for 3 hours, or until the beef is tender and almost falling apart. You should check after 2 hours, just in case the casserole has cooked a bit dry. If so, you can add some more water. As a general rule, it’s pretty hard to overcook this cut of beef, so 2 1/2 – 3 hours is usually about the right time.
Remove the casserole from the oven, remove the bouquet garnis, and cool to room temperature.
Making the Pie
Preheat the oven to 180 degrees C.
Remove bought puff pastry from the fridge. You will need a pie dish, tin or mould, 18cms or 20cms in diameter. Cut the pastry from each sheet, into two pieces, one slightly bigger than the other. The bigger round should be at least big enough to fit into the pie dish, covering the base and sides. The other round will need to cover the top of the pie.
Ease the bottom pastry round into the dish. You can trim off any excess from around the edge.
Now it’s time to fill the pie. You won’t need all the filling – fill with enough of the meat mixture to fit comfortably into the pastry. Brush the edge of the pastry with the beaten egg.
Take the second, smaller round of pastry, cutting or stretching to the size of the top of the pie, making sure you have enough pastry to overlap the top of the pie. You can always trim the excess. Place over the filling, making sure the top pastry meets the bottom pastry all around the pie. Seal the the top and bottom of the pastry by pushing down around the edge with the prongs of a fork.
Brush the top of the pie all over with beaten egg, before putting the pie into the hot oven. Cook for 30 minutes, or until golden brown on top. Remove from the oven.
Serve in big slices with a green salad, your sauce of choice and some crusty bread.
I recently acquired Mary Berry’s Love to Cook – a beautiful book, with delicious and no nonsense recipes written with Mary’s trademark common sense.
I also recommend from this book Mary’s Victoria Sponge Sandwich – it is gorgeous and a doddle to make!
But this post is all about Caponata, a Sicilian vegetable dish based on eggplant – well that’s what we call them in Australia – Mary of course refers to them as aubergines.
A simple dish that takes about half an hour to make on the stove top.
I wouldn’t presume to alter Mary’s recipe, so here it is. However I did make a half size version in the photos, as I was cooking for one – me! But this size would do two easily.
I also used green olives rather than black, as I prefer them.
Quantities below are for the full size recipe.
8 tablespoons olive oil
2 aubergines (eggplants) cut into 2cm cubes,
2 onions, finely chopped
2 celery sticks, finely chopped
1 red pepper, deseeded and cut into 1 cm cubes
3 large garlic cloves, crushed
100g pitted black (or green) olives
2 tablespoons white wine vinegar
3 tablespoons capers
3 tablespoons chopped parsley
1½ tablespoons caster sugar
Heat 3 tablespoons of the oil in a large frying pan over a high heat. Add half of the aubergine cubes and fry until browned. Remove the aubergine from the pan and set aside. Heat another 3 tablespoons of the oil and fry the remaining aubergine. Set aside with the rest.
Heat the remaining oil in the pan. Add the onions, celery and pepper and fry over a high heat for 3–4 minutes. Add the garlic and fry for a few seconds. Return the aubergine to the pan, add the passata, olives, vinegar, capers and sugar. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer gently for 20–25 minutes. Remove the lid and simmer for another 5 minutes, until the sauce has reduced and the vegetables are soft but not mushy.
Sprinkle with parsley and serve with crusty bread, couscous or as a vegetable side dish.
I love a simple recipe that’s quick to prepare and doesn’t take much effort. Well this is a no-brainer.
Everything in a baking dish and cooked for an hour. That’s it. Simple. And very tasty!
Writing this recipe has actually taken me longer than preparing it. Simple.
3 cloves garlic
4 new potatoes
4 chicken thigh fillets, on the bone
8 artichoke hearts in brine
2 tablespoons olive oil
Juice of 2 lemons
1 generous tablespoon pomegranate molasses (you can substitute balsamic vinegar)
Rock salt and black pepper
1 teaspoon honey
1 lemon finely sliced
Preheat the oven to 200 degrees C fan forced.
Peel the garlic and slice into chunky slivers. Peel the shallots and half the larger ones, leave smaller ones whole. Chop the new potatoes into quarters.
Place these ingredients into a large bowl. Add the chicken thigh fillets and the artichoke hearts. Pour over the olive oil, the lemon juice and the pomegranate molasses or balsamic vinegar. Grind rock salt and black pepper liberally over everything. Stir the whole lot to make sure everything is well coated with the oil, lemon juice and molasses.
Put everything into a large baking dish. Make sure the chicken pieces aren’t covered with the vegetables. Drizzle the honey over the chicken thighs. Scatter the lemon slices over the dish.
Bake for about an hour in the preheated oven, turning the temperature down to 180 degrees after 10 minutes, and at 30 minutes do a quick baste with the pan juices.
After an hour the chicken should be brown and sticky. Give it another 5 minutes if you think it needs it.
Take out of the oven and you’re ready to serve! Because you’ve got potatoes inside the tray bake you don’t need any rice or pasta! Just a lovely green salad. And maybe some crusty sourdough bread.