Recipe of the Day – Warm aubergine, pomegranate & harissa salad

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Warm aubergine, pomegranate & harissa salad
Bursting with Middle Eastern flavour

This aubergine salad with goat’s cheese is beautiful with the pomegranate jewels scattered over

Ingredients
2 small aubergines, cut into 3cm chunks
1 teaspoon cumin seeds, toasted
sea salt
freshly ground black pepper
olive oil
1 loaf ciabatta, split in half horizontally
1 clove garlic, peeled and halved
1 large handful cherry tomatoes, halved
½ bunch spring onions, finely sliced
1 lemon
extra virgin olive oil
3 tablespoons harissa
½ bunch fresh flat-leaf parsley, leaves picked
2 handfuls rocket, washed and spun-dry
150 g crumbly goats’ cheese
1 pomegranate

Method
With gorgeous Middle Eastern flavors, this salad is warming and filling. The jewel-like pomegranate seeds are a little burst of sourness which brighten the whole dish up and give it that great Christmassy vibe. Beautiful!

Preheat your oven to 180ºC/350ºF/gas 4 and set a griddle pan on a high heat. Lay the aubergines out in a single layer on a roasting tray. Bash the cumin seeds in a pestle and mortar until fine, then sprinkle the cumin over the aubergines with a good pinch of salt and pepper and a couple of lugs of olive oil. Toss well, then roast for 30 to 40 minutes, shaking halfway, until golden and sticky.

Meanwhile, toast the bread on the hot griddle until lovely and charred, then rub with the cut sides of your garlic. Tear into bite-sized pieces and pop in a large bowl with the tomatoes and the spring onions.

Squeeze the juice from half of your lemon into a clean jam jar, then pour in 3 times as much extra virgin olive oil. Season well. In a serving bowl, mix the harrisa with the juice of the remaining lemon half and pop to one side.

When your aubergines are done, leave them to cool for 10 minutes, then tip them into the bowl with the ciabatta and add the parsley and rocket. Shake up your jam jar dressing then pour it over the salad and gently toss it all together. Transfer the salad to a large serving platter and crumble over the goats’ cheese. Scatter over a handful of pomegranate seeds and serve with the tangy harrisa on the side.


Recipe of the Day – The best pasta salad

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With ripe tomatoes, olives and basil

This fragrant pasta salad is the best in summer – just the thing for a light lunch or barbecue

Serves 4

Preparing time:15m

Difficulty: Super easy

Nutritional Information (amount per serving)
Calories
487kcal Carbs
44.0g Sugar
4.9g Fat
29.4g Saturates
4.0g Protein
10.0g

Ingredients
310 g small shell-shaped pasta
3 cloves garlic
255 g yellow cherry tomatoes
255 g red cherry tomatoes
1 handful black olives, pitted
2 tablespoons fresh chives
1 handful fresh basil
½ cucumber
4 tablespoons white wine vinegar, or to taste
7 tablespoons extra virgin olive oil
sea salt
freshly ground black pepper

Method
Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, boil until al dente,
drain and run under cold water to cool. Put the garlic to one side to use for the dressing. Put the pasta into a bowl.
Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
Squash the garlic cloves out of their skins and mush in a pestle and mortar. Add the vinegar, oil and seasoning.
Drizzle this over the salad, adding a little more seasoning to taste.


Jamie going Down Under

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Published byJamieOliver.com | February 10, 2014 | In Foundation posts, News | Comments Off

Calling all Aussies! A Jamie Oliver cooking school could be springing up in your hometown, but it’s up to you decide where.

Today Jamie announced that he’s on the hunt for a location for a new pop-up Ministry of Food cooking school, which offers cooking lessons to communities who want to learn to cook tasty, nutritious food. He’s asking Australians to find a site in their hometown and pitch it to him. The pitches will be judged and finalists from every state flown to meet Jamie in Sydney in March, when the winner will be announced.

“We are on a mission to keep cooking skills alive. Our dream is to have a Jamie’s Ministry of Food kitchen in each state and territory. We need Australia’s help to grow the program, so who best to ask but the people on the ground,” says Jamie.

“So come on Australia, tell me where you think is the best place for a pop-up kitchen, and let’s make it happen.”

The Ministry of Food pop-up kitchen is about inspiring even the most inexperienced cook how to make a meal from scratch. With hands-on cooking classes, people will learn all about food; where it comes from, how to cook it and how it affects their bodies so they can feed themselves and their families tasty, exciting, nutritious food.

Applications opened today, and you have until 5 March 2014 to enter. So get searching! To enter, go here: http://www.jamiesministryoffoodpopup.com/.


Recipe-of-the-Day – Artichoke risotto

Perfectly oozy and comforting

This simple twist on a risotto bianco is made special with flavorsome artichokes and fresh mint

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Artichoke risotto (Risotto ai carciofi)
Even though artichokes are a really everyday ingredient in Italy, in the UK and Australia they do feel very luxurious. This is a basic risotto bianco with very thinly sliced artichokes added to it, which give it a wonderful perfume. You need small artichokes for this dish – not the large globe ones. When things like artichokes or courgettes are sliced thinly the Italians call this trifolati, which literally translates as ‘in the style of truffles’, i.e. wafer thin.

Nutritional Information (amount per serving)
Calories
576kcal Carbs
57.8g Sugar
3.3g Fat
23.1g Saturates
12.3g Protein
18.3g

Serves 6
Approx time: 55
Difficulty: not too tricky

Ingredients
6 small violet artichokes
1 lemon, zest and juice of
1 risotto bianco recipe
sea salt
freshly ground black pepper
1 small bunch fresh mint, leaves picked
extra virgin olive oil
Parmesan cheese, for grating

Method
Peel the artichokes back to their pale, light leaves, then halve them and remove the hairy chokes with a teaspoon. Immerse the artichokes in water with half the lemon juice, with a heavy lid or heat-resistant dish placed on top of them to keep them immersed and stop them discoloring.

Start your risotto bianco and when you begin stage 3, drop 6 of your prepared artichoke halves into the simmering stock. Continue cooking the risotto, adding the stock a ladleful at a time until the rice is half-cooked. Slice the remaining artichoke halves very finely and stir into the risotto. Continue stirring the stock into the rice. At stage 4, when the rice is cooked and you have added the butter and Parmesan, stir in the rest of the lemon juice. Take the pan off the heat and check the seasoning.

Remove the cooked artichokes from the stock pan and toss with most of the lemon zest, the torn-up mint leaves and a splash of olive oil. Spoon the risotto onto 4 plates and place the dressed artichokes on top. Drizzle with any remaining dressing from the bowl and serve sprinkled with extra Parmesan and the rest of the lemon zest.


Recipe of the Day – Lemon butter biscuits

Lovely with a good cup of tea

These little lemon biscuits are so delicious and easy – you’ll never need to buy biccies again!

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These biscuits are dead easy to make and perfect for a simple gift. If you fancy jazzing them up for Christmas, try using an orange in place of the lemons and add a pinch of cinnamon to your demerara – lovely and festive!

Nutritional Information (amount per serving)
Calories
76kcal Carbs
9.5g Sugar
4.9g Fat
3.7g Saturates
2.2g Protein
1.0g

Serves 30
Approx time: 25 mins.

Ingredients
125 g butter, at room temperature
100 g caster sugar
1 free-range egg
200 g plain flour
2 lemons, zest of
¼ teaspoon baking powder
1 pinch sea salt
plain flour, for dusting
3 tablespoons demerara sugar

Method
Beat the butter and sugar in a bowl with an electric mixer until creamy. Beat in the egg until the mixture is light and fluffy. Add the flour, lemon zest, baking powder and salt and mix until you have a ball of dough. Cover and place in the fridge for 2 hours, or until firm.
Preheat your oven to 180°C/350°F/gas 4. Roll out the dough on a floured surface until ½cm thick. Cut out shapes and place on a greaseproofed tray. Sprinkle with demerara sugar and bake for 10 to 12 minutes until the edges are light brown. Transfer to a wire rack to cool.


Recipe of the Day – Rainbow salad wrap

A KID-FRIENDLY FAVORITE!

This is colorful, seriously tasty and fun to make. Feel free to use
other firm fruit and vegetables that are in season where you live.

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Nutritional Information (amount per serving)

Calories:
191kcal Carbs
23.3g Sugar
10.3g Fat
7.6g Saturates
2.4g Protein
6g

Serves 6
Approx time: 30
Difficulty: super easy

Ingredients
2 small raw beetroots, different colors if possible (roughly 150g)
2 carrots
150 g white cabbage
1 pear, firm
½ a bunch of fresh mint
½ a bunch of fresh flat-leaf parsley
6 small wholemeal tortilla wraps
50 g feta cheese

For The Dressing:
5 tablespoons natural yogurt
½ teaspoon english mustard
3 teaspoons cider vinegar
2 tablespoons extra virgin olive oil

Method
This is colorful, seriously tasty and fun to make. Feel free to use other firm fruit and vegetables that are in season where you live, or leave out the wraps and eat it as a salad, if you prefer.

1. Wash the beetroots and carrots under cold running water, scrubbing with a scrubber to get rid of any dirt (there’s no need to peel them).
2. Pick off and discard the wispy ends from the beetroots.
3. Hold a box grater steady on a chopping board, then gripping the root end, coarsely grate the carrots, stopping before your fingers or knuckles get too close to the grater. Place the grated carrots
into a large bowl.
4. Coarsely grate or finely slice the cabbage, then discard the core and add to the bowl.
5. Remove the stalk from the pear, coarsely grate (core and all), then place it into the bowl.
6. Finally, hold the root end of the beetroots and coarsely grate (you may want to wear rubber gloves for this), then add to the bowl.
7. Pick the mint and parsley leaves, then discard the stalks. Tear or finely chop the leaves on a board and add to the bowl.
8. Add all the dressing ingredients to a jam jar.
9. Put the lid securely on the jar and shake well.
10. Have a taste and see whether you think it needs a bit more yoghurt, vinegar or oil – you want it to be slightly too acidic, so that it’s still nice and zingy once you’ve dressed your rainbow salad.
11. Drizzle most of the dressing over the salad – just remember you can always add more but you can’t take it away, so be cautious.
12. Divide the salad between the tortilla wraps, then crumble a little feta over each.
13. Roll up the wraps, tucking them in at the sides as you go, then serve.

Jamie’s top tip: Remember that box graters are very sharp so use them carefully. Hold hard fruit and vegetables with a firm grip and use nice big chunks so that your hands are safely out of the way. When your knuckles get too close to the grater, stop grating and discard the leftovers.


Recipe of the Day – Classic tomato spaghetti

A beautifully simple pasta dish

A great introduction to pasta for kids – loads of fun to eat,
and a brilliant base for adding all kinds of other fresh ingredients.

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Nutritional Information (amount per serving)

Calories
283kcal Carbs
51.5g Sugar
7.3g Fat
3.8g Saturates
1g Protein
9.7g

Serves 8
Approx time: 75
Difficulty: super easy

Ingredients
1 medium onion
a bunch of fresh basil
2 cloves of garlic
1 kg ripe tomatoes, or 2 x 400g tins of chopped tomatoes
olive oil
tablespoon red wine or balsamic vinegar
sea salt
freshly ground black pepper
500 g dried spaghetti
15 g parmesan cheese

Method
Once you’ve made this a few times you can add other simple ingredients, such as baby spinach, chopped rocket leaves, or fresh or frozen peas, to your basic tomato sauce to completely transform it.

1. Pick the basil leaves onto a chopping board (reserving a few baby leaves to garnish), then roughly chop the remaining leaves and finely chop the stalks.
2. Peel and finely slice the onion and garlic. If using fresh, cut the tomatoes in half, then roughly chop them or carefully open the tins of tomatoes.
3. Put a saucepan on a medium heat and add 1 tablespoon of olive oil and the onion, then cook for around 7 minutes, or until soft and lightly golden.
4. Stir in the garlic and basil stalks for a few minutes, then add the fresh or tinned tomatoes and the vinegar.
5. Season with a tiny pinch of salt and pepper, then continue cooking for around 15 minutes, stirring occasionally.
6. Stir in the chopped basil leaves, then reduce to low and leave to tick away. Meanwhile…
7. Carefully fill a large pot three-quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
8. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
9. Once the pasta is done, ladle out and reserve a cup of the cooking water and keep it to one side, then drain in a colander over the sink and tip the spaghetti back into the pot.
10. Stir the spaghetti into the sauce, adding a splash of the pasta water to loosen, if needed.
11. Serve with the reserved basil leaves sprinkled over the top and use a microplane to finely grate the Parmesan cheese, then sprinkle over.

Jamie’s top tips: It’s important to season the cooking water so that the pasta can absorb it as it cooks. Once you’ve made this a few times you can add other simple ingredients, such as baby spinach, chopped rocket leaves, or fresh or frozen peas, to your basic tomato sauce to completely transform it.

Reserving and adding a splash of pasta cooking water to your sauce helps to loosen it, if it’s a bit thick.


Recipe of the Day – Salmon Fishcakes

A delicious favorite at home, this is a great recipe to get the kids cooking, plus it’s super-tasty too.

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Nutritional Information (amount per serving)
Calories
383kcal Carbs
31.9g Sugar
1.5g Fat
16.5g Saturates
2.8g Protein
25g

Serves 4 Approx time: 90 Difficulty: not too tricky

Ingredients
sea salt and freshly ground black pepper
50 g fresh or frozen peas
600 g potatoes
½ a bunch of fresh chives
2 x 180g tins of quality salmon
1 lemon
1 tablespoon plain flour, plus extra for dusting
1 large free-range egg
olive oil

Method
This recipe is so tasty that it’s a really good idea to double or triple the quantities and freeze batches for another day – just make sure you defrost them thoroughly before using, then follow the cooking instructions below.

1. Half-fill a large saucepan with cold water and add a tiny pinch of salt.
2. Place on a high heat and bring to the boil. Meanwhile…
3. If using fresh peas, pod them into a bowl, then leave to one side.
4. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
5. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile…
6. Finely chop the chives and add them to a mixing bowl.
7. Drain the salmon in a sieve over the sink .
8. Add the salmon to the bowl, using a fork to flake it into small chunks.
9. Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile…
10. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
11. Crack in the egg and season with a tiny pinch of pepper.
12. Once cool, tip the potatoes and peas back into the pan and use a potato masher
to mash them really well.
13. Add the mash to the bowl, then mix together until really well combined.
14. Sprinkle a little flour over a clean work surface and onto a large plate.
15. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake,
roughly 2cm thick.
16. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly
with flour as you go.
17. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
18. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side,
or until crisp and golden, turning carefully with a fish slice.
19. Cut the zested lemon into wedges.
20. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

Jamie’s top tip: This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes.


Recipe of the Day – Crunchy Carrot Pittas

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Crunchy Carrot Pittas

This simple, fresh lunch is great for kids – get them involved in the preparation
and you’re sure to have clean plates all round.

Nutritional Information (amount per serving)
Calories
315kcal Carbs
36.3g Sugar
5.9g Fat
13.6g Saturates
1.9g Protein
8.3g

Serves 6
Approx time: 60 minutes,
Difficulty: super easy

Ingredients:
6 medium carrots
a bunch of fresh coriander
2 tablespoons sesame seeds
1 tablespoon poppy seeds
6 wholemeal pittas
1 orange
2 lemons
extra virgin olive oil
sea salt
freshly ground black pepper

Method
If you’re bored of sandwiches, then these stuffed pittas are the best alternative.
They’re perfect for packed lunches and there’s no excuse for them not to be delicious –
give these a go, then experiment with your own favorite flavor combinations.

1. Preheat the oven to 130°C/250°F /gas ½.
2. Use a Y-shaped peeler to peel the carrots on a chopping board.
3. Pick the coriander leaves and finely chop them, discarding the stalks.
4. Place a small non-stick frying pan on a medium heat, add the seeds and leave them to toast
for 3 to 4 minutes, or until lightly golden, tossing regularly, then tip them into a salad bowl.
5. Coarsely grate the carrots using a box grater, then add them to the salad bowl
along with the coriander leaves.
6. Pop the pittas onto a baking tray and into the oven for a few minutes to warm through.
7. To make the dressing, use a micro plane to finely grate the zest of the orange,
then add it to a small mixing bowl.
8. Cut the orange in half and squeeze in the juice, catching any pips with your hand.
9. Cut the lemons in half and squeeze in the juice from 1½ lemons,
then add 5 tablespoons of extra virgin olive oil.
10. Add a tiny pinch of salt and pepper, then mix well with a fork.
11. Pour the dressing into the salad bowl and toss everything together well,
adding a squeeze more lemon juice if you think it needs it.

12. Use oven gloves to remove the pittas from the oven, then serve with the zingy salad
and some homemade houmous and let everyone stuff and build their own pittas.

Jamie’s Tip: If you want to turn this salad into more of a main meal, try adding some thinly sliced orange,
a few slices of grilled chicken, or a little feta or goat’s cheese crumbled over the top.


Recipe of The Day – Veggie Chilli

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Ingredients

2 medium-sized sweet potatoes, approximately 500g
1 level teaspoon cayenne pepper, plus extra for sprinkling
1 heaped teaspoon ground cumin, plus extra for sprinkling
1 level teaspoon ground cinnamon, plus extra for sprinkling
sea salt
freshly ground black pepper
olive oil
1 onion
1 red pepper
1 yellow pepper
2 cloves garlic
a bunch of fresh coriander
1 fresh red chilli
1 fresh green chilli
2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
2 x 400 g tinned chopped tomatoes

Method

This is a lovely alternative to traditional chilli con carne. It’s packed with good stuff so is a great choice for veggies and meat eaters alike. I like to serve it with soured cream, guacamole and either rice or tortilla chips, but it’s totally up to you.

1. Preheat the oven to 200˚C/400˚F/gas 6.

2. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, salt and pepper. Drizzle with olive oil and toss to coat, then spread out on a baking tray and set aside.

3. Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic.

4. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.

5. Place the sweet potatoes in the hot oven for 40 minutes, or until soft and golden.

6. Meanwhile, put a large pan over a medium-high heat and add a couple lugs of olive oil. Add the onion, peppers and garlic and cook for 5 minutes.

7. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.

8. Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to a medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.

9. Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.

10. Scatter the remaining leaves over the top, and serve with some soured cream, guacamole and rice or tortilla chips.

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.
Tip
When you get the hang of this recipe, keep things interesting by varying the types of beans you use or swapping the chillies for some hotter varieties, if you like.
Nutritional Information Amount per serving:

Calories 439 22%
Carbs 62.9g 27%
Sugar 17.5g 19%
Fat 10.8g 15%
Saturates 1.7g 9%
Protein 16.6g 37%

Of an adult woman’s guideline daily amount
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