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Tag Archives: chilli

Jamie Oliver’s BBQ Baked Beans with Smashed Sweet Potatoes

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I’ve cooked a few dishes from Save with Jamie, Jamie Oliver‘s great book full of interesting, tasty and cost saving recipes. This one has really taken my fancy, as I love sweet potato, and I really love beans, and it’s vegetarian too!

This is my version with a few small tweaks, but I have included the link to Jamie’s original recipe so that you cook the original if that’s what you’re after.

http://www.jamieoliver.com/recipes/vegetables-recipes/bbq-baked-beans/#g3sjMR7LQpSdCpxs.97

I halved the quantities for my version, and this would still easily serve 4 people for a meal or 6 or so as a side. I omitted the carrots – I was out of them  – plus I thought the recipe would be fine sans carrot. Jamie suggests serving with cheesy ciabatta and yoghurt  which would be excellent, but I just wanted great tasting beans and potato on their own. I used sambal oelek (a chilli paste) instead of fresh chilli and chilli flakes. This is just personal choice, but in trying to be authentic in my post, I am writing exactly what I did in my version.

Ingredients

1 red onion

1 clove of garlic

olive oil

1/2 heaped teaspoon sweet smoked paprika

1/2 level teaspoon cumin seeds

1/2 level teaspoon sambal oelek or chilli paste

3 medium sweet potatoes

1/2 (350ml) 700 ml jar of passata

1 x 400g tin of mixed beans – or 1 x 400g tin of  butter, kidney or cannellini beans

50ml BBQ sauce*

a few sprigs of fresh rosemary

Method

Preheat the oven to 180 degrees C.  Peel the onions and garlic, then finely slice. Put into a large baking dish that can be used on the stove top. Place on a medium heat with a lug of oil, the paprika, cumin and chilli paste and cook for 20 minutes, or until softened, stirring regularly. Meanwhile, scrub the sweet potatoes clean, then rub them with a little oil, salt and pepper, place in another baking dish and put aside.When the 20 minutes is up, stir the passata into the baking dish, add a splash of water and pour in the beans (juice and all). Drizzle over the BBQ sauce, season lightly with salt and pepper and stir well. Pick and roughly chop the rosemary leaves, toss in a little oil and sprinkle over the top, then place in the oven for around 1 hour, or until bubbling and baked.  Add a splash or two of water to loosen, if needed.

You should place the sweet potatoes into the oven at the same time as you put the beans and passata etc into the oven. Cook the sweet potatoes for 1 hour too, or until soft and cooked through.

Remove the two dishes from the oven, tear up or squidge open the potatoes, and serve with the beansy mix. And I do think the dish would be enhanced by some yoghurt and crusty bread  – next time that’s a must for me.

* I used a bought BBQ sauce – I thought it made the dish too sweet. Try to get a smoky, savoury BBQ sauce or make your own. That’s next time for me too!

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Jamie Oliver’s Chicken Tikka Masala

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I have just acquired Jamie’s new book Comfort Food: http://www.jamieoliver.com/comfortfood/

As a huge fan of the man, his food, his food philosophy and his ethics, I devote a lot of time to his recipes on this blog. So much of what I cook and eat at home is a Jamie recipe or Jamie inspired, so it’s only natural that I write up these food creations.

I am mightily impressed with this book: really great food, some dishes simple, some not so simple, but all really well thought out. Everything looks utterly delicious! The photography is so inviting.

What to cook first? Chicken Tikka Masala took my fancy, and I thought I had better pace myself to get ready to get stuck into the cakes and desserts. Can’t wait to try the Dreamy Marshmallow Pavlova………………….

Chicken Tikka Masala can be cooked entirely on the barbecue or on a traditional stove. I did a bit of each. I really think you need to barbecue the chicken skewers – you need that charred and smoky flavour. Jamie (as seen on the accompanying TV series) cooked over coals in a hole in the ground. My ordinary barbecue was just fine!

I also made the paratha breads to go with the curry. They were a revelation – dead simple kinda flat bread – and perfect to mop up the the lovely sauce.

I am giving this recipe straight from Jamie  – no quirky tweaks – it’s doesn’t need them!

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Ingredients

1 level teaspoon ground cloves

1 level teaspoon ground cumin

2 heaped teaspoons sweet smoked paprika

2 heaped teaspoons garam masala

3 lemons

6 cloves of garlic

1 thumb-sized piece of ginger

6 heaped tablespoons natural yoghurt

800 g skinless boneless chicken breasts

3 fresh green or yellow chillies

For the sauce:

2 onions

4 cloves of garlic

1–2 fresh red chillies

30 g fresh coriander

olive oil

1 level tablespoon ground coriander

2 level tablespoons turmeric

6 tablespoons ground almonds

2 x 400 g tins of plum tomatoes

1 chicken stock cube

2 x 400 g tins of light coconut milk

For the paratha breads:

300 g wholemeal bread flour

300 g plain flour

2 tablespoons olive oil

400 ml semi-skimmed milk

 

Method

Put the cloves, cumin and 1 heaped teaspoon each of paprika and garam masala into a small pan and toast for 1 minute to bring them back to life, then tip into a large bowl. Finely grate in the zest of 1 lemon, squeeze in all its juice, crush in the garlic, peel and finely grate in the ginger, and add the yoghurt and 1 teaspoon of sea salt. Cut the chicken breasts into 5cm chunks, then massage all that flavour into the meat. Skewer up the chicken chunks, interspersing them with lemon wedges and chunks of green or yellow chilli, but don’t squash them together too much. Place on a tray, cover with clingfilm and marinate in the fridge for at least 2 hours, but preferably overnight.

For the sauce, peel the onions and garlic, then finely slice with the red chillies and coriander stalks (reserving the leaves for later). Put it all into a large casserole pan on a medium-high heat with a lug of oil and cook for around 20 minutes, or until golden, stirring regularly. Add the ground coriander, turmeric and remaining 1 heaped teaspoon each of paprika and garam masala. Cook for 2 minutes, then add and toast the almonds. Pour in the tomatoes, crumble in the stock cube and add 300ml of boiling water. Simmer for 5 minutes, then stir in the coconut milk. Simmer for a final 20 minutes, stirring occasionally, then season to perfection.

When you’re ready to cook the chicken, drizzle it with a little oil, then grill on a hot barbecue, in a screaming hot griddle pan or under a hot grill, turning until it’s very golden and gnarly on all sides. Slice the chicken off the skewers straight into the sauce, reserving the lemons. Simmer for 2 minutes while you use tongs to squeeze some jammy lemons over the curry, to taste. Swirl through some more yoghurt, sprinkle with the coriander leaves, and serve with parathas or fluffy basmati rice.

Here’s a nice little game-changer – make your own paratha to enjoy with your chicken tikka. For 8 people, put 300g each of wholemeal bread flour and plain flour into a bowl with a goood pinch of sea salt. Gradually add 2 tablespoons of olive oil and 400ml of semi-skimmed milk, mixing until combined, then knead for a few minutes on a flour-dusted surface. Leave to rest for 20 minutes, then divide the dough into 8 and thinly roll out each piece to A4 size. One-by-one, drizzle and rub lightly with oil, roll up into a loose log, roll the log up like a Catherine wheel, then roll out with a rolling pin again to a flat round just under ½cm thick. Cook in a hot oiled frying pan on a medium heat for 3 minutes on each side, or until nicely charred, then sprinkle lightly with salt. Transfer to a board and smash together to expose the layers.

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Save with Jamie: Mexican Chilli Beef

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*For an updated version of this dish please see my 2015 post.

This is a great recipe for lovers of slow cooked food! it’s from Jamie Oliver’s book Save with Jamie:

http://www.jamieoliver.com/recipes/category/books/save-with-jamie

It’s a Mexican chilli dish made with slow cooked shin of beef rather than minced steak.

I’m a HUGE fan of shin beef, and cook with this cut regularly. It’s perfect for casseroles and stews, any dish that needs long slow cooking.

In this recipe Jamie cooks the beef bone in, in one piece. This creates a real depth of flavour. At the end, when removing the bone, you scrape out the bone marrow into the dish for that extra burst of flavour.

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It’s a really easy dish to prepare – nothing complicated – but it takes time. 5 hours cooking. Perfect for a wet weekend when you are staying indoors anyway.

My comments are that I lowered Jamie’s original oven temperature of 170 degrees C to 150 degrees C. If you are cooking for 5 hours you want the temperature nice and low.

Also, my casserole was not as “liquidy” as Jamie’s. Next time I will add a little more water or some more tinned tomatoes to the mix, or cook for slightly less time.

Ingredients

Chilli

Olive oil

2 red onions

4 cloves of garlic

2 fresh red chillies ( the large, not so hot ones – or more if you want more heat)

30 g fresh coriander

2 teaspoons ground cumin

2 teaspoons smoked paprika

2 teaspoons ground cinnamon

2 x 400 g tins of chopped tomatoes

2 tomato tins of water

1 kg beef shin, bone in, sinew removed

2 fresh bay leaves

1 x 400 g tin of cannellini beans

Rock salt and freshly ground pepper.

Salsa

1 green pepper

4 spring onions

150 g cherry tomatoes

Splash of extra virgin olive oil

Splash of white wine vinegar

Fluffy basmati rice and fat free yoghurt (to serve)

 

Method

Preheat your oven to 150 degrees C.

Heat a large heavy bottomed casserole on the stove top on a medium heat. Add swig of olive oil to the pan. Add chopped red onions and minced garlic and fry for a couple of minutes. Add chopped chillis and the roots and stalks of the coriander, leaving the tops for the salsa and garnish. Add the spices and a good grind of salt and pepper. Fry till the mixture is caramelized and gnarly, but not burnt.

Pour in the chopped tomatoes, fill each tin with water and add these to the casserole. Stir to mix, making sure you gather up all the goodness at the bottom of the casserole.

Roll the shin of beef in salt and pepper to coat, then place gently in the centre of the casserole. Turn to coat in the liquid. Pop the bay leaves into the mixture.

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Place the lid on the casserole and move to the pre-heated oven. Cook for 5 hours. I suggest checking after a couple of hours, and then each hour, to make sure the liquid is not drying up. As I mentioned, my chilli could have done initially with more liquid, or half an hour’s less cooking time to retain more moisture.

Meanwhile, empty the tin of cannellini beans into a frying pan with a swig of olive oil, and fry for a couple of minutes until some of the beans split.

Remove the casserole from the oven, and add the cannellini beans.

To make the salsa,  blitz the green pepper, spring onions, cherry tomatoes and most of the coriander tops in a food processor. Put into a bowl with a splash of extra virgin olive oil and white wine vinegar.

Serve the Mexican chilli with the salsa, fluffy rice and yoghurt, and coriander leaves to garnish.

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