Recipe of the Day – Vegan summer rolls

Vegan summer rolls
With a festive twist

I’ve taken a Vietnamese classic and given it a Christmas vegan twist

Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-summer-rolls/#KXY6Za8DlGcguJs9.99

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Nutritional Information (amount per serving)

Calories:
122kcal Carbs
23.2g Sugar
9.8g Fat
2.1g Saturates
0.3g Protein
2.5g

Serves 6
Approx time: 50
Difficulty: super easy

Ingredients:
100 g vermicelli rice noodles or glass noodles
75 g kale
50 g beansprouts
1 carrot
1 tablespoon pickled ginger
1 large pomegranate
4 sprigs of fresh mint
4 sprigs of fresh coriander
1 tablespoon sesame oil
12 medium round rice-paper wrappers

For The Dipping Sauce:
1 spring onion
1 fresh red chilli
1 tablespoon pickled ginger
2 limes, juice of
4 tablespoons sweet chilli sauce
2 teaspoons sesame oil
2 teaspoons low-salt soy sauce

Method:
To make the dipping sauce, trim and finely chop the spring onion and chilli (scrape out the seeds if you can’t handle the heat), then finely chop the ginger. Place into a small bowl with the remaining sauce ingredients and 1 tablespoon of water, then mix well. Taste and adjust the flavours, if needed.

Prepare the noodles according to the packet instructions. Drain, then leave to cool. Cut away any tough stalky bits from the kale, finely slice and place into a large bowl with the cooled noodles and beansprouts. Peel and slice the carrot into thin batons, roughly 5cm in length, then add to the bowl. Finely slice and add the ginger.

Cut the pomegranate in half, hold one half over the bowl, cut-side down, and bash the back of it with a wooden spoon so that all of the seeds come tumbling out. Repeat with the other half. Pick in the herb leaves and add the sesame oil, then toss well.

Dip one of the rice paper wrappers in a shallow bowl of warm water. Allow to soak for around 10 seconds until soft and pliable, drain on kitchen paper, then place onto a board. Spoon 1 heaped tablespoon of the filling onto the wrapper in a rough line, about 3cm from the edge nearest to you (be careful not to overfill them as they’ll be hard to roll).

Fold the edge nearest to you over the filling, then tightly roll it away from you, tucking in the left and right edges as you go, then press down to seal. Repeat with the remaining ingredients, halve each roll at an angle, then serve with the dipping sauce – enjoy!


Recipe of the Day – Leftover turkey banh mi

Leftover turkey banh mi
Vietnamese street food
More Cheap & cheerful recipes >


The perfect leftover turkey recipe –
these crispy meat, paté and pickle-filled baguettes are to die for.

Read more at http://www.jamieoliver.com/recipes/turkey-recipes/leftover-turkey-banh-mi/#qbJf8lYJYMUceZld.99

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Nutritional Information (amount per serving)

Calories:
592kcal Carbs
84g Sugar
12.7g Fat
17g Saturates
4.8g Protein
30.6g

Serves 4
Approx time: 20
Difficulty: super easy

Ingredients
olive oil
190g leftover cooked turkey, preferably brown meat
1 lime
2 tablespoons sweet chilli sauce
2 medium baguettes
1 clove of garlic
3 cm piece of fresh ginger
sea salt
extra virgin olive oil
2 tablespoons Hellmann’s mayonnaise
½ a small bunch of fresh coriander
1 carrot
¼ of a white cabbage
sesame oil
1 teaspoon low-salt soy sauce
1 tablespoon white wine vinegar
4 tablespoons leftover chicken liver pate

Optional:
1 fresh red chilli

Method:
For this recipe, you will need 190g leftover cooked turkey, preferably brown meat

Preheat the oven to 130ºC/250ºF/gas ½. Add a splash of olive oil to a large frying pan over a medium heat. Roughly shred and add the turkey (if you’ve got the skin, add that too) and cook for 2 to 3 minutes, or until warmed through. Grate in the lime zest and stir in the chilli sauce, then reduce the heat to low and cook for a further 2 to 3 minutes, or until crisp and slightly caramelised.

Meanwhile, place the baguettes in the oven to warm through. Peel and add the garlic and most of the ginger to a pestle and mortar, then bash to a smooth paste with a pinch of salt and 2 to 3 tablespoons of extra virgin olive oil. Muddle in the mayo and the juice from the lime, then pick in the coriander leaves and stir to combine. Set aside.

To make the pickle, peel the carrot, then coarsely grate and add to a large bowl along with the cucumber and cabbage. Peel, finely chop and add the remaining ginger, then sprinkle over a pinch of salt and scrunch together with your hands to get rid of any excess liquid. Add 1 teaspoon of sesame oil, the soy and vinegar and toss well to combine.

Open out the warm baguettes, spread the chicken liver paté onto one side of each, then pile over the turkey and pickled veg. Finish with a dollop of lime-spiked mayo, then finely chop and scatter over the chilli (if using) along with the reserved coriander leaves. Press down slightly on the baguettes to close, then cut the banh mi into chunks and tuck in.


Recipe of the Day – Gluten-free curried veg pie

Gluten-free curried veg pie
With gluten-free shortcrust pastry

Use up any leftover veg from your Christmas lunch
in this spiced and super-tasty gluten-free pie

Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/gluten-free-curried-veg-pie/#YDlIPRIRr2q7cSQM.99

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Recipe of the Day – Veggie arrosto misto

Veggie arrosto misto
With truffle polenta
0 foodies cooked this

Sticky, roasted veggies on creamy polenta, served with wild mushroom sauce and
horseradish crème fraîche – this is pure indulgence

Read more at http://www.jamieoliver.com/recipes/vegetables-recipes/veggie-arrosto-misto/#Ih8b1AKICre5UyEy.99

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Nutritional Information (amount per serving)

Calories:
726kcal Carbs
74.8g Sugar
20.5g Fat
40.1g Saturates
19.4g Protein
18g

Serves 8-10
Approx time: 80 Mins.
Difficulty: not too tricky

Ingredients:
Olive oil
a handful of celery leaves
Fresh truffle oil, (optional)
Mostarda di Cremona, to serve (optional, see note)
Salsa verde, to serve

For The Beetroots:
5-6 beetroots, scrubbed clean, larger ones halved or quartered
3 sprigs of thyme
4 cloves of garlic, smashed
a large splash of balsamic vinegar
For The Squash:
1 acorn squash, cut into wedges and deseeded (see note)
1 level tsp coriander seeds, crushed
1 dried chilli, crushed
½ cinnamon stick
5 cloves of garlic, smashed
3 sprigs of rosemary
For The Carrots & Parsnips:
5 small carrots, peeled
4 parsnips, peeled
3 sprigs of thyme
2 clementines, zest and juice of
For The Celeriac:
1 celeriac, peeled and cut into wedges
1 tsp fennel seeds, crushed
4 sage leaves, torn
For The Red Onions:
4 small red onions, halved
3 sprigs of thyme
a splash of balsamic vinegar
For The Turnips:
200 g baby turnips, washed
4 bay leaves, torn
a grating of nutmeg
For The Horseradish Crème Fraîche:
60 g fresh horseradish, finely grated
250 ml half-fat crème fraîche
1 tbsp extra virgin olive oil
a squeeze of lemon juice

For The Wild Mushroom Sauce:
olive oil
400 g mixed wild mushrooms, larger ones torn
2 cloves of garlic, finely sliced
3 sprigs of thyme
25 g butter
a squeeze of lemon juice
300 ml single cream
For The Cheesy Polenta:
375 g polenta
60 g butter
80 g Parmesan cheese, grated
100 g Stilton, or Taleggio, to serve

Method:
This is a delicious medley of different veggies, each cooked with complementary ingredients. Great with a dollop of salsa verde.

1. Preheat your oven to 190°C/gas 5. Find the largest roasting tin that will fit in your oven.

2. Start by preparing the beetroots. In a bowl, toss the beetroots with the thyme sprigs, garlic and balsamic, add a glug of olive oil and season well. Tip into a corner of your roasting tray.

3. In the same bowl, toss the squash, coriander, chilli, cinnamon stick, garlic and rosemary with a glug of olive oil and season. Tip into another part of the roasting tin.

4. Repeat this with the carrots and parsnips, celeriac, red onion and turnips, each with their selected flavourings. Ensure each veg group is not too clumped together in the tray.

5. Cover the tray with a sheet of tinfoil and roast in the oven for 50 minutes, or until the vegetables are tender and golden brown, removing the foil for the last 20 minutes.

6. For the horseradish crème fraîche, mix all the ingredients in a bowl, season to taste and set aside.

7. To make the wild mushroom sauce, place a large frying pan over a high heat and add a couple of glugs of olive oil. Tip the mushrooms into the pan and give it a shake to toss them in the oil. Cook the mushrooms for 4–5 minutes, until beginning to soften.

8. Add the garlic and thyme and shake the pan again. Continue cooking for 3–4 minutes. Once the mushrooms have got some colour, add the butter and a squeeze of lemon juice.

9. Reduce the heat to medium-low and stir in the cream, adding a splash of water to loosen, if needed.

10. Prepare the polenta to packet instructions. Stir in the butter and parmesan, seasoning as you go, until creamy. Add a little more water to get it to the right consistency, then season.

11. Immediately pour the polenta onto a large board or platter and scatter over a few chunks of stilton. Toss the roasted veg in their cooking juices, then spoon them over the polenta. Scatter over the celery leaves, a grating of truffle or a drizzle of truffle oil, if using, and spoon over the juices from the tray. Serve with all of your sauces and dig in!

Note Mostarda di Cremona is a candied fruit preserve which you can buy from Italian delis. Acorn squash is dark green with a nutty flavour – if you can’t find it, substitute for butternut squash.

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Recipe of the Day – Hot buttered rum

Hot buttered rum
Sweet, spiced & smooth

The ultimate winter cocktail, this will warm you up instantly after a day outside

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Read more at http://www.jamieoliver.com/drinks-tube/recipe/hot-buttered-rum/#k38CFDkIaA0lCMlk.99

Ingredients
2 parts Bacardi Black Rum
1 1/2 teaspoons brown sugar
3 cloves, (optional)
small knob of butter
cinnamon stick, to garnish
Freshly grated nutmeg, to garnish

Method:
Over a low heat, melt the butter in a pan with the sugar and cloves. Turn off the heat and add the Bacardi dark rum and stir well. Pour the contents through a sieve into a mug or toddy glass and top with hot water to taste. Garnish with a cinnamon stick and grated nutmeg.


Recipe of the Day – Whole roasted cauliflower

Whole roasted cauliflower
With a thyme & paprika rub

For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket

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Nutritional Information (amount per serving)

Calories
205kcal Carbs
8g Sugar
5.6g Fat
14.7g Saturates
1.8g Protein
6.6g

Serves 4 – 6
Approx time: 75 min.
Difficulty: super easy

Ingredients:
4 cloves of garlic
1 teaspoon smoked paprika
½ a small bunch of fresh thyme
olive oil
sea salt
freshly ground black pepper
1 lemon, zest and juice of
1 large cauliflower, with outer leaves left on
4 tablespoons dry sherry
1 x 400 g tin of plum tomatoes
40 g flaked almonds
½ a bunch of fresh flat-leaf parsley
extra virgin olive oil

Method:
Preheat the oven to 180ºC/350ºF/gas 4.

Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season. Zest the lemon into a separate bowl and set aside.

Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub all over with the paprika paste, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top, then pop in the hot oven for around 50 minutes, or until just tender and golden.

Take the pan out of the oven, then pour in the plum tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.

Meanwhile, place a medium frying pan over a medium-low heat. Add the almonds and toast gently for 2 to 3 minutes, or until golden, then leave to cool. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top. Drizzle with extra virgin olive oil, then carve up and serve with pilaff rice and steamed greens, or as part of a big spread.


Recipe of the Day – Americana , A Champagne cocktail with a US twist

Americana
A Champagne cocktail with a US twist

Get some decent bourbon and a bottle of bubbly and you’ve got a great party starter


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Ingredients:
1/2 part bourbon
1 teaspoon maple syrup
1 dash Martini Bitters
4 parts Martini Prosecco
1 cherry, to garnish

Method:
Add the bourbon, maple syrup and Martini Bitters to a cocktail glass. Carefully top the glass with chilled Martini Prosecco. Garnish with a cherry.


Recipe of the Day – Irresistible steamed buns

Irresistible steamed buns
Tasty party food

The brilliant combo of these soft buns, sauces,
pickles and meat will blow you away

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Nutritional Information (amount per serving)

Calories

526kcal Carbs
54.2g Sugar
7.6g Fat
21.9g Saturates
8.3g Protein
28.0g

Serves 4 Approx time: 390 Difficulty: showing off

Ingredients:

For The Pork:
1.2 kg higher-welfare pork belly , bone out
sesame oil
caster sugar
For The Buns:
400 ml semi-skimmed milk
50 g unsalted butter, (at room temperature)
700 g good-quality Tipo 00 flour, plus extra for dusting
1 heaped tablespoon caster sugar
1 x 7g sachet of dried yeast
1 heaped teaspoon baking powder
1 heaped teaspoon bicarbonate of soda
For The Pickles:
1 cucumber
1 bunch of radishes
2 teaspoons caster sugar
6 tablespoons rice wine vinegar

To Serve:
1 heaped tablespoon sesame seeds
4 spring onions
8 sprigs of fresh coriander
1 fresh red chilli
hoisin sauce

Method
Recently, the popularity of crispy-pork-stuffed steamed buns has gone off the scale. They’re good value, really popular Korean street food, and the combination of these soft buns, sauces, pickles and pork will blow you away. I love to mix this recipe up by swapping the pork for crispy roasted duck (simply cooked at 180°C for 2 hours), or at Christmas, using roasted goose is amazing (simply cooked at 180°C for 4 hours). Have fun with it.

Start cooking the pork a day ahead. Preheat the oven to 140°C/275°F/gas 1. Carefully remove the pork skin from the belly (your butcher can do this for you) and pop into the fridge. In a large roasting tray, rub the belly with sesame oil and season with a good pinch of sea salt and sugar. Cover tightly with a double layer of tin foil and cook for 5 hours then remove, cool and refrigerate in the same tray overnight.

The next day, either by hand or in a free-standing electric mixer, combine all the bun ingredients with 1 level teaspoon of salt, then knead for 10 minutes. Place in a bowl, cover with clingfilm and prove for 1 hour. Knock the dough back and divide into 20 equal pieces. Roll into smooth balls, place on a flour-dusted tray, cover with a damp tea towel and prove for another hour. One-by-one, with a rolling pin, roll the balls into 10cm x 12cm ovals. Lay an oiled chopstick across the middle like a hinge, fold the dough in half over the top and pull the chopstick out. Place each bun on a little rectangle of greaseproof paper in bamboo steamers, in single layers, ready for steaming later.

Preheat the oven to full whack (240°C/475°F/gas 9). For the garnish bowls, I like to make quick pickles by finely slicing the cucumbers and radishes on a mandolin (use the guard!) into separate bowls. Sprinkle each with ½ a teaspoon of salt (don’t worry – most will drain away), then divide the sugar and vinegar between them. Toss and pop into the fridge until needed. Lightly toast the sesame seeds and decant into another bowl. Trim the spring onions, then finely slice lengthways and pop into a bowl of ice- cold water so they curl up. Pick the coriander leaves. Finely slice the chilli. Place the pork skin on a tray, season and roast until puffy and crackled, keeping a close eye on it, then remove. Once cool, smash up.

When you’re ready to go, slice the pork 1cm thick, then halve each slice, return it in a single layer to the tray it was cooked in, and roast in the oven until golden, draining away the excess fat occasionally to help it crisp up. At the same time, steam the buns over a pan of simmering water for 8 to 10 minutes, or until fluffy. Scrunch and squeeze the pickles to get rid of the excess salty liquid, then transfer to clean bowls. Take everything to the table with a bottle of hoisin and let everyone build their own.


Recipe of the Day – Baby Yorkshire puds (creamy smoked trout & horseradish pate)

Baby Yorkshire puds
(creamy smoked trout & horseradish pate)
A dead quick, super-easy starter

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Hot, crispy, soft Yorkshire puddings, creamy, smoky trout and a hit of horseradish – to die for

I can’t lie: this dish has become one of my new favourite things. Each mouthful is an outrageously delicious bit of heaven that anyone sensible won’t be able to resist. The contrast of hot crispy soft Yorkshire pudding and cold creamy smoky trout with a good hit of horseradish is unbelievable. You can put the creamy smoked fish in one big serving bowl if you like, but I think it’s quite sweet to make up a few individual servings in little teacups. Around May and June you’ll start to see flowering chives around, and those are beautiful for decorating the top of the potted fish if you’re out to impress. This is dead quick, so easy and absolutely perfect for a starter – just whack it right in the middle of the table so everyone can help themselves. Your guests will be fighting over it, I promise.

Nutritional Information
(amount per serving)
Calories:
419kcal Carbs
22.4g Sugar
4.8g Fat
27.9g Saturates
6.2g Protein
17.8g

Serves 6-8 Approx time: 40 Difficulty: not too tricky

Ingredients

For The Creamy Smoked Fish
125 g cream cheese
2-3 heaped teaspoons jarred horseradish
1 lemon
1 small bunch fresh chives, finely chopped
sea salt
ground pepper
125 g hot-smoked trout, from sustainable sources, ask your fishmonger, skin removed
rapeseed oil
For The Yorkies
vegetable oil
2 large free-range eggs
100 g plain flour
100 ml milk
lemon wedges, to serve

Method
Put the cream cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half, and mix together. Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper. It’s very important that this mixture has a bolshie attitude – it should be hot, smoky, salty, so add more horseradish or lemon juice if needed. Flake in the trout, removing any skin and bones, then use a spatula to fold the mixture together gently so you have smaller bits and nice chunks. Decant into a single nice serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives. Cover with clingfilm and put into the fridge to get nice and cold.

When you’re nearly ready to eat, preheat the oven to full whack (about 240°C/475°F/gas 9) while you make your Yorkshire pudding batter. Get yourself a mini muffin tin (you can buy these easily online or in cooks’ shops) and pour a little thimble of vegetable oil into the 16 compartments of the tin, so you have a thin layer covering the bottom of each. Pop the tray on to the top shelf in the hot oven for around 10 to 15 minutes, so the oil gets so hot that it smokes. While you’re doing that, aggressively beat the eggs, flour, milk and a pinch of salt and pepper together, either by hand or in a food processor, until light and smooth. Transfer the mixture into a jug.

Carefully take the tray out of the oven and quickly and confidently pour the batter into the hot tin so it nearly fills each well. Return the tray to the top shelf of the oven to cook for around 10 to 12 minutes, or until the Yorkies are puffed up and golden. Whatever you do, don’t open the oven door! Get your cold cups and bowls of potted fish out of the fridge and serve on a board with those sizzling hot little Yorkies and some lemon wedges.
To. Die. For.


Recipe of the Day – Super-quick salmon gravadlax

Super-quick salmon gravadlax
With horseradish sauce & beautiful beets

Elegant, fresh and a doddle to make, you can make this gravadlax recipe in the morning,
ready in time for dinner.

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Nutritional Information (amount per serving)

Calories
457kcal Carbs
55.7g Sugar
11.2g Fat
14.9g Saturates
3.9g Protein
25.6g

Serves 4 Approx time: 30 Difficulty: super easy

Ingredients:
1 heaped tablespoon dark soft brown sugar
25ml vodka
sea salt
½ an orange, zest from
2 lemons
a bunch of fresh dill
2 x 150 g salmon fillets, pinboned, skin on
4 tablespoons soured cream
1½ teaspoons jarred grated horseradish
extra virgin olive oil
1 x 250 g vacuum pack of beetroots
balsamic vinegar

To Serve:
1 punnet of cress
1 loaf of rye bread

Method:
Place the sugar, vodka, 3 heaped tablespoons of salt, the orange zest and the zest from 1 lemon into a bowl. Pick the dill leaves and reserve in a bowl of cold water in the fridge, then finely chop the stalks and stir into the mixture so well combined. Pop the salmon fillets into the bowl, turning them over in the marinade until well coated, then cover with cling film and place in the fridge for 5 hours.

Meanwhile, make the horseradish sauce. Add the soured cream, grated horseradish and the juice from ½ a lemon to a small bowl. Mix well, season with a pinch of salt and add a drizzle of extra virgin olive oil, then place in the fridge until needed.

Add the beetroot (including the juices) to a bowl with a splash of balsamic vinegar. Season well with salt, then mash with a fork to a rough paste. Have a taste and add a splash more vinegar if you think it needs it, then set aside until needed.

After around 5 hours, remove the salmon from the bowl, then wipe off and discard any excess salt. Drain and finely chop the reserved dill leaves and rub all over the salmon. If you’re not serving straight away, sandwich the salmon together, with the skin-side outside and wrap in cling film, then return to the fridge, until needed.

To serve, remove the cling film and peel away the salmon skin, then transfer to a board and finely slice. Snip over the cress, then serve alongside the horseradish sauce, balsamic beets, rye bread and lemon wedges for squeezing over. I sometimes like to serve it with a shot of vodka on the side too. Enjoy!