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Tag Archives: simple supper

Jamie Oliver’s Amazing Dressed Beets: 5 Ingredients

 

Yes – I’m cooking again from Jamie Oliver’s fantastic new book 5 Ingredients- Quick and Easy Food Recipes.

I really love the book as all the recipes are actually as simple as they sound. And, as I am still a cook without a kitchen, I am very happy that I can make the recipes with limited space and equipment!

Here is Jamie’s recipe as is.  I used golden beetroot and regular purple beetroot and I also used thyme instead of tarragon as I love lemon thyme.

Ingredients
600g raw mixed-colour baby beets, ideally with leaves
4 clementines
½ a bunch of fresh tarragon (15g)
100g crumbly goat’s cheese
40g shelled unsalted walnut halves

Method
Reserving any nice smaller beet leaves, halve any larger beets and cook, covered, in a pan of boiling salted water for 15 to 20 minutes, or until tender. Meanwhile, squeeze the juice of 1 clementine into a large bowl with 1 tablespoon of extra virgin olive oil and a good splash of red wine vinegar. Peel the remaining 3 clementines, slice into fine rounds and arrange on your plates.

Drain the beets and briefly refresh in cold water until cool enough to quickly rub off the skins. Halve or slice a few, then toss them all in the dressing. Taste, season to perfection with sea salt and black pepper, then pick in the tarragon and toss with the reserved beet leaves. Divide between your plates, crumble over the goat’s cheese and walnuts, and drizzle lightly with extra virgin olive oil.

 

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Hot-Smoked Salmon Pasta: Jamie Oliver 5 Ingredients

I’m in love with Jamie Oliver’s new book, 5 Ingredients. It is so simple, with a ton of recipes that read well, cook well and more importantly eat well!

This is the second recipe I’ve tried this week since acquiring the book. I made St Clement’s Polenta Biscuits a couple of posts back, this time I went savoury.

I’m a blogger because I’m passionate about food and it’s fair to say I’m cooking addicted! However for the last month I have been without a kitchen, as my old one has been demolished and the new one is very slowly taking shape.

So my long time friend and partner in crime in many adventures Ms D, kindly asked me over last night to cook dinner in her large and well equipped kitchen. How lovely to cook on an actual stove – bliss!

I made Hot-Smoked Salmon Pasta, a beautiful pasta dish with heaps of fresh asparagus to go with the hot-smoked salmon. It takes about 15 minutes all up, and can be made just before your diners want to dig in! Thank you too, to the enthusiastic R, his partner S and the taste taster Bella, their beautiful golden Labrador.

Igredients

350g asparagus

300sdried taglierini or angel-hair pasta (I used the latter)

250g hot-smoked salmon* skin off

1 lemon

100ml half-fat crème fraiche (I couldn’t find half-fat – the full fat seemed to work fine!)

Method

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.

*store bought is readily available, but here is a link to hot-smoking salmon, you can make it yourself if you have the time.

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Roast Beef with Caramelized Onion and Raisin Chutney on French Bread

Here’s a a lovely combo that’s perfect for an alfresco weekend lunch. Thick slices of roast beef, with an easy onion and raisin chutney, on French bread with greens and cherry tomatoes and anything else you fancy.  Pretty easy to prepare, with the satisfaction of having made your own delicious chutney!

Sweet Onion and Raisin Chutney (adapted from July 2013 delicious. magazine)

Ingredients

100 gm raisins

300 ml sweet fortified wine (I used Pedro Ximenez sherry)

100 ml sunflower or vegetable oil

1 kg large red onions, halved, thinly sliced

1/2 cup firmly packed brown sugar

125 ml white wine vinegar

Sea salt and black pepper

Method

Place the raisins and and wine in a saucepan over medium heat and bring to the boil. Immediately remove, then set aside to soak for 2-3 hours (or overnight).

Heat the oil in a large frying pan over a medium high heat. Add onions and cook, stirring frequently, for 30 minutes or until the onions are soft and starting to colour and stick to the pan.

Add the sugar, cook, stirring frequently for a further 30 minutes or until the onions are a rich brown colour.

Add the vinegar and soaked raisins, including the soaking liquid, then cook stirring often, for a further 30 minutes, or until the mixture is thick. Remove from the heat, and season with sea salt and black pepper.

Spoon into sterilized jars and seal. This will give you a few jars, so plenty of chutney to use later.

Roast Beef

Ingredients

500 gm piece scotch fillet (this is enough for 2 large sandwiches)

Sea salt and black pepper

1 tbs olive oil

1 tbs butter

Method

Preheat the oven to 200 degrees C. Place a heavy based baking dish in the oven to heat through.

Thoroughly coat the fillet in salt and pepper on all sides. Drizzle with the olive oil over all sides. Place in a hot frying pan, searing quickly on all sides to caramelize the fillet. Turn the oven down to 180 degrees C. Place in the baking dish in the oven with the pan juices, adding the butter.

Cook the beef for 15 minutes for medium rare or 15-20 minutes for medium. Remove from the oven when cooked to your satisfaction and leave to rest for at least 10 minutes before slicing thickly.

Sandwich

Assemble the sandwich with the following ingredients or whatever takes your fancy:

French bread stick, butter, roast beef, cherry tomatoes, baby salad greens, sugar snap peas, sweet onion and raisin chutney, plenty of salt and pepper.

 

 

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Roasted Sweet Potatoes, Black Beans and Jalapeño Tomato Salsa: Everyday Super Food

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Another simple, tasty and healthy recipe from Jamie Oliver’s book Everyday Super Food. The dish is more of an assembly than a complicated cooking procedure. If you can bake sweet potato, fry beans, cook rice, and make a salsa you have this dish covered!

My decided to cook the black beans instead of using tinned beans. Probably a mistake – soaking and cooking took so much time!  The rest was easy peasy, and the dish looked as tasty as it was.

Ingredients

2 x 200g sweet potatoes

100g brown rice

250g mixed colour tomatoes

2 spring onions

1 x 200g jar jalopeños

1/2 bunch coriander

1 red onion

olive oil

1 level tsp cumin seeds

1 x400g tin black beans

2 heaped tsps cottage cheese

Method

Preheat oven to 180 degrees C. Wash the sweet potatoes, then season and roast for 1 hour or until cooked through. After 30 minutes, cook the rice according to packet instructions or your favourite method, then drain. Roughly drop the tomatoes, finely slice the spring onions and place both in a bowl. Tip the jalopeños and their liquid into a blender or food processor putting in most of the coriander, reserving some leaves for decoration. Blitz until smooth, then return the mixture to the jar, using 2 tablespoons to dress the tomatoes and spring onions. The remaining dressing can be used for other meals.

Peel and finely slice the onion. Put a pan on medium heat on the stove top with 1 teaspoon of oil and the cumin seeds. Fry for 30 seconds then stir in the onion and a splash of water. Cook and stir for 8 minutes, or until the onion is softened, then add the beans and all their juice. Reduce the heat and cook for a further 5 minutes or until thick and oozy, stirring occasionally. Taste and season, loosening with splash or two of boiling water if needed.

Divide the beans, rice and tomato salsa between plates. Split open the sweet potatoes and add one to each plate. Spoon over the cottage cheese, season with black pepper and finish with the reserved coriander leaves.

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