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Tag Archives: chili

Jamie Oliver’s Ricotta Fritters with Tomato Sauce and Courgette (Zucchini) Salad

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This is another 15 Minutes Meals recipe from Jamie Oliver.

Really, really easy and you end up with a dish that looks interesting and is quite subtle in flavour. The lemon zest and the nutmeg in the fritters give them a slightly exotic flavour.

Ingredients

For the sauce

25g dried porcini mushrooms*

4 anchovy fillets

1 dried red chilli

2 cloves of garlic

700g passata

8 black olives

Half a bunch of fresh basil

For the fritters

1 large free-range egg

400g ricotta cheese

1/4 whole nutmeg, for grating

Zest of a lemon

40g Parmesan cheese

1 heaped tbsp plain flour

Olive oil

Balsamic vinegar

For the salad

400g green or yellow baby courgettes (zucchini)

1 tbsp extra virgin olive oil

1 fresh red chilli

Half a bunch of fresh mint

Juice of a lemon

Method

Put the porcini into a mug and cover with boiling water. Crack the egg into a mixing bowl, add the ricotta, finely grate in the nutmeg, the lemon zest and Parmesan, add the flour, then beat together. Put 1 tablespoon of olive oil into a frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.

Put the anchovies and 1 tablespoon of olive oil into a heavy based casserole, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher. Finely chop and add the porcini with half their soaking water and the passata, season with salt and pepper and bring to the boil. Squash and add the olives. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.

Grate the courgettes (zucchini) in a food processor and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.  Finely chop and add the chilli and the top leafy half of the mint, then toss together. Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.

* I omitted the porcini mushrooms as I don’t particularly like them. I thought the sauce was fine without them!

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Lamb Biryani

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This Jamie Oliver recipe is from the latest Jamie Magazine: http://www.jamieoliver.com/magazine/ –  Issue No 47 Easter 2014.

It’s a relatively simple recipe, the only complicated thing is to marinate the lamb overnight.

The recipe suggests the cooking time for the lamb is 45 minutes. I think a little longer is necessary to make sure the lamb is cooked through.

Ingredients

500 gms lamb, cut into 2.5cm chunks

200 gms basmati rice

1 tbsp crispy fried onions (fry in a very little oil until crisp)

A few sprigs of chopped coriander leaves

 Marinade

50 mls cream

50 gms butter

200 gms Greek yoghurt

50 mls sunflower or vegetable oil

2 large brown onions, sliced

1 green chilli, deseeded and finely sliced

1 tsp garlic paste

1 tsp ginger paste

1 tsp chili powder

1 tsp cumin powder

½ tsp garam masala

Juice of ½ lime

A pinch of saffron (optional)

½ tsp each of chopped coriander and mint leaves

Method

To a make the marinade, heat the cream and butter together in a saucepan over a low heat, until the butter has melted. Pour half into a bowl, reserving the other half.

Add all the remaining marinade ingredients to the bowl along with1 teaspoon of salt, then mix well. Submerge the lamb in the mixture and leave to marinate in the fridge for at least 8 hours, or overnight.

Preheat the oven to 200 degrees C. Add the rice to a saucepan of salted water, bring to the boil and cook for about 5 minutes – it should still be a little undercooked.

Layer the rice and marinated lamb in a heavy-bottomed casserole or oven dish. Pour over the remaining cream and butter mixture, then scatter over the crispy fried onions and most of the coriander.

Cover the dish with a lid or a layer of aluminium foil and cook in the oven for 45 minutes, until the meat is done.  Serve topped with the remaining coriander leaves.

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Hot Smoked Chili Salmon

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I have been researching how to hot smoke salmon fillets at home on the barbecue and it’s really easy!

I have adapted a Jamie Oliver recipe and have made it even easier than his pretty simple instructions. Here is the link to his recipe:

http://www.jamieoliver.com/recipes/fish-recipes/hot-smoked-salmon-with-an-amazing-chilli-salsa

I made the smoker using an aluminum foil container, instead of the tin Jamie suggests. I used hickory wood chips rather than sawdust to create the smoke. Otherwise I pretty much followed his instructions, although I found I needed to cook the fish a little longer than he suggests.

Ingredients

Enough hickory chips to line the base of the smoker container
A few sprigs of fresh rosemary
A  few sprigs of fresh sage
1 x 200 g wild or organic salmon fillet, skin on
Sprinkle of sea salt
Sprinkle of sugar
1 tsp sambal oelek or chili paste
Olive oil

Acquire an aluminum foil container with a cardboard lid. Cover the lid with foil and pierce holes in rows. Find a wire rack that will fit inside the container.

Place several handfuls of hickory chips into the container, followed by the rosemary and sage sprigs. IMG_9325

Place the wire rack in the container, so it sits about halfway down.

Sprinkle the salmon fillet with salt, sugar and chili and rub with a drizzle of olive oil. Then lay it skin side down on top of the wire (this acts like a grill rack) and put the lid on the container.

IMG_9346Place it on the barbecue, over a medium heat, and cook for 10 to 15 minutes. After a couple of minutes it will start to smoke.

When the fish is ready, turn the heat off and leave it to sit for 5 minutes before opening the container. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillet out and place on to a serving plate.

I served the salmon fillet with coconut rice – see recipe in previous salmon post:

https://thequirkandthecool.com/2014/03/11/hot-smoked-salmon-fillet-with-coconut-rice-and-greens/

And also with a little dipping sauce made with kecap manis and sweet chili sauce.

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Pumpkin and Persian Feta Salad

IMG_9307This is essentially a Jamie Oliver recipe with a couple of tweaks in the changing of some ingredients. I have made it a little bit Middle Eastern, using soft Persian feta and a little of the wonderful spice sumac.

The recipe is one of series that Jamie has created for Woolworths in Australia, and is available as a leaflet in store. As always, the recipe has simple ingredients, an easy to follow method and the result is a tasty, colourful salad.

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Ingredients

1/2 pumpkin (any variety, but butternut is sweet and easy to roast)

Olive oil

Sea salt and black pepper

1/4 tsp each ground chili, sweet paprika, sumac

1 avocado

Juice of 1/2 lemon

I tbls extra virgin olive oil

4 spring onions

100 gms Persian feta

Method

Preheat oven to 180 degrees C. Scrape the pumpkin seeds out of the pumpkin, reserving for later. Cut the pumpkin into 3 cm chunks, place in a large baking dish with a good lug of olive oil. Sprinkle over the salt, pepper, chili, paprika and sumac. Toss well to mix.

Bake for 40-45 minutes or until cooked through. Remove from oven to cool for 10 minutes.

Toast the pumpkin seeds in a hot, dry pan until slightly coloured. Remove to cool.

Halve, destone the avocado and cut into chunks. Place in a bowl with the lemon juice and olive oil. Finely slice the spring onions, leaving some longer green tops for garnish.

Add the pumpkin and seeds to the bowl and toss well to make sure the dressing is distributed. You could leave in the bowl or spread over a larger bowl or serving platter.

Crumble the feta into large and small chunks and scatter over the salad, with the remaining green spring onion tops.

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