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Jamie’s Baked Garlicky Mushrooms: 5 Ingredients

Posted on June 1, 2018 by The quirk and the cool

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203BFF35-0EE7-4D7E-8119-C9070EE54BE9Love veggies? Love mushrooms? Here’s Jamie’s super simple mushroom bake, good as a starter, or as a substantial lunch or supper “snack”. The recipe comes from 5 Ingredients, Jamie Oliver’s great book. I’m gradually working my way through it!

It takes minimum time to prepare and to cook. I made the dish last weekend, in between some cake and brownie baking. I had the first half warm on sourdough toast and the other half the next night just as it was. Delish!

Ingredients

4 cloves of garlic

 ½ a bunch of fresh sage (15g)

350g ripe mixed-colour cherry tomatoes

4 large portobello mushrooms

40g Cheddar cheese

Method

Preheat the oven to 200 degrees C. Peel and very finely slice the garlic. Pick the sage leaves. Halve the cherry tomatoes. Peel the mushrooms, reserving the peel.

Place it all (peel included) in a 25cm x 30cm roasting tray and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Add a pinch of sea salt and black pepper and toss together. Pick out 12 perfect garlic slices and sage leaves for later and sit the mushrooms stalk side up on the top. Bake for IO minutes.

Remove the tray from the oven, crumble the cheese into the mushroom cups and sprinkleover the reserved garlic and sage*. Return to the oven for I5 more minutes or until the cheese is melted and everything’s golden then serve up.

*I added some rosemary sprigs too, as rosemary works well with sage.  

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Cherry Tomato Tart

Posted on July 11, 2017 by The quirk and the cool

This is more a throw together than a recipe. The sort of thing you can whip up when you need a super quick lunch or supper dish!

Store-bought puff pastry tart base, some caramelized onion for the base, then topped with goats’ cheese, cherry tomatoes and a scattering of fresh herbs. I made mine in a rectangular flan tin, but a round one would do as well. You might have to adjust the quantities.

Ingredients

1 quantity store-bough puff pastry ( I used 2 sheets from a 3 sheet pack of Pampas Butter Puff Pastry)

1 red onion, chopped

1 teaspoon butter

1 teaspoon brown sugar

Goats’ cheese – or similar crumbly soft cheese. You will crumble this into the tart, so quantities are flexible, about 100gm should be enough

15-20 cherry tomatoes, or more if you want to pack them in, on the vine

Fresh thyme leaves for scattering

Sea salt and ground black pepper

Method

Preheat the oven to 200 degrees C. Butter a rectangular flan tin (or a round one), and fit with the puff pastry sheets which you have cut to shape.

Fry the red onion in the butter in a small frying pan over a low to medium heat, until the onion begins to soften. Add the brown sugar to caramelize the onion and cook for a further couple of minutes.

Lay the caramelized onion onto the pastry base. Crumble the goats’ cheese into the tart. Cut some of the cherry tomatoes in half and place on top of the goats’ cheese, place a few whole ones on, too for effect.  Scatter a few fresh thyme leaves over the tomatoes with sea salt and black pepper.

Bake in the preheated oven for about 20 minutes or until the puff pastry is nicely browned, the cheese melted and the tomatoes softened. Nice served with a green salad.

 

 

 

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

Posted on July 30, 2014 by The quirk and the cool

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This is another recipe from Jamie’s 15 Minute Meals.

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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Gordon Ramsay’s Halloumi, Zucchini and Herb Cakes

Posted on July 21, 2014 by The quirk and the cool

IMG_3905These interesting halloumi and vegetable cakes are delicious and a nice vegetarian option to make for a simple lunch or supper.

The recipe is based on Gordon Ramsay’s recipe from his app:

Gordon Ramsay Cook with Me: https://itunes.apple.com/au/app/gordon-ramsay-cook-with-me/id394892688?mt=8

I used 250g of halloumi rather than the 500g in the recipe for a more “vegetable” cake.

Ingredients

2 medium carrots, peeled and grated

1 zucchini (courgette), grated

250g halloumi cheese, grated

2 spring onions, finely chopped

1 tbsp chopped coriander

1 tbsp chopped mint

2 free-range eggs lightly beaten

2–4 tbsp breadcrumbs

Olive oil, for frying

Sea salt and freshly ground black pepper

Method

Put the grated carrots and zucchini (courgettes) in a colander and sprinkle with a large pinch of salt to draw out the moisture.

Place over a bowl to drain for 5 minutes, then tip into a clean tea towel and squeeze out all the excess water.

Put the haloumi, carrot mixture, spring onions, coriander and mint into a bowl, season and mix together. Add the beaten eggs and mix well, then stir in 2 tbsp of the breadcrumbs. The mixture should be firm enough to form into patties, if it’s not, add some more breadcrumbs. the moisture content from the vegetables can be variable.

Shape the mixture into 6-8 large cakes or smaller of you prefer. To help shape the haloumi cakes place a large spoonful of the mix onto a spoon and press against your hand and squeeze out any excess liquid. Leave in the fridge uncovered for at least half an hour to firm up.

Heat a large heavy-based frying pan over a medium heat. Add a dash of oil and fry the haloumi cakes until dark golden and crisp on either side.

Serve with some coriander to garnish and a dash of sweet chili sauce.IMG_3922

 

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