Recipe of the Day – Hot toddy

Hot toddy
A warming whisky cocktail

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A lovely nightcap or pick-me-up when it’s cold outside

More Whiskey Recipes
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Ingredients:
1 1/2 parts Dewars White Label Whisky
1/3 part Honey syrup
3 parts hot water
3 dried cloves
freshly squeezed lemon juice, to taste
lemon wedge, to garnish
cinnamon stick, to garnish

Method:
Combine the whisky, syrup, hot water and cloves in a toddy class and stir gently until completely combined. Remove the cloves if you prefer, then garnish with the lemon wedge and cinnamon stick.


Recipe of the Day – Vegan mushroom rolls

Vegan mushroom rolls
Perfect finger food

This is my twist on classic sausage rolls, with a herby mushroom filling
surrounded by golden puff pastry

Prepare time:1h 20m
Super easy

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Nutritional Information (amount per serving)

Calories
189kcal Carbs
25.4g Sugar
1.3g Fat
11g Saturates
5g Protein
3.7g

Makes 16

Ingredients:
1 onion
2 stalks of celery
olive oil
500 g chestnut mushrooms
2 cloves of garlic
1 tablespoon Dijon mustard
100 ml white wine
sea salt
freshly ground black pepper
80 g fresh white breadcrumbs
½ bunch of fresh flat-leaf parsley
2 sprigs of fresh thyme
2 sheets of ready-rolled puff pastry, (640g)
almond milk
2 teaspoons sesame seeds

Method:
Preheat the oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.

Peel and finely chop the onion, then trim and finely chop the celery. Heat 1 tablespoon of olive oil in a large frying pan over a medium-high heat, then add the chopped veg. Cook for 10 to 15 minutes, or until golden. Meanwhile, finely chop the mushrooms.

Peel and crush in the garlic, then add the chopped mushrooms. Cook for a further 5 minutes, or until the mushrooms start to soften. Add the mustard and wine, season with salt and pepper, then reduce the heat to low. Cook for 5 to 10 minutes, or until all the liquid has boiled and bubbled away. Set aside to cool.

Add the cooled mushroom mixture and breadcrumbs to a large bowl. Pick, finely chop and add the parsley leaves, then pick in the thyme leaves. Stir well to combine, then season to taste.

Cut the sheets of puff pastry in half lengthways so you have four equal-sized pieces. Spoon a quarter of the mushroom mixture along the middle of one length of pastry, molding it into a long sausage shape with the back of a spoon.

Brush the almond milk along the pastry edges, then carefully fold one of the long sides of the pastry up over the filling. Press the edges to seal, then crimp with a fork. Repeat with the remaining ingredients until you have four long rolls, then cut each length into four pieces.

Place the rolls on the prepared baking tray, brush with the almond milk and sprinkle over the sesame seeds. Pop on the bottom shelf of the hot oven for 25 to 30 minutes, or until golden, then serve.


Cinder-baked artichokes with lemon, bay & prosciutto

Look for the violet, Roman, or even the green Spanish artichokes.
Don’t use globe ones as they tend to be large and coarse.

Nutritional Information (amount per serving)

Calories:
197kcal Carbs
6.1g Sugar
2.9g Fat
11.9g Saturates
2.4g Protein
10.1g

Serves 4 Approx time: 75 Difficulty: not too tricky

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Ingredients:
4 artichokes
olive oil
sea salt
freshly ground black pepper
½ lemon, cut into small wedges
4 slices quality prosciutto
4 bay leaves
1 handful of fresh mint, leaves picked and roughly chopped

Method:
Slice off the top 2cm of the head of the artichoke, then peel the stem with a knife or speed peeler. Tear off the tough outer leaves until you get to the softer inner green ones. Open them out, then use a teaspoon to scrape out the furry chokes and discard. If you’re doing this ahead, put the artichokes in a bowl of water with a little lemon juice to stop them discolouring.

Drizzle the inside of each artichoke with olive oil and season well. Stuff each one with a small lemon wedge, a rolled-up slice of prosciutto and a bay leaf.

Wet 4 sheets of baking paper, then scrunch up and wrap 1 around each artichoke. Now tightly wrap each one in foil and place directly on the edge of the hot coals for about an hour, turning, until tender. If you have a gas barbie, put them at the back where the heat’s not so intense and cook for 1 hour.

Serve unwrapped and broken up with a generous lug of oil and scattered with mint.


Recipe of the Day – Gluten-free oat & raisin cookies

Gluten-free oat & raisin cookies
Deliciously crunchy

Everyone loves a good biscuit to dunk in their tea,
and you just can’t beat the homemade variety

Preparing time:35m (plus cooling)
Super easy

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Makes 25

Ingredients:
100 g unsalted butter
100 g golden caster sugar
125 g dark brown soft sugar
1 large free-range egg
60 ml buttermilk
200 g gluten-free plain flour
1 teaspoon bicarbonate of soda
100 g raisins
200 g gluten-free porridge oats
1 teaspoon ground cinnamon

Win a dinner for 4 at Jamie’s Italian

Method:
Preheat the oven to 180ºC/350ºF/gas 4. Line two baking trays with greaseproof paper, then set aside.

Melt the butter in a pan over a low heat. Combine the sugars in a large bowl, pour in the melted butter and stir to combine. Beat the egg in a separate bowl, then stir into the mixture with the buttermilk. Sieve in the flour and bicarbonate of soda and fold through, then stir in the remaining ingredients.

Place heaped tablespoons of the mixture onto the prepared tray, flattening them slightly with your fingers and making sure you leave a 4cm gap between each. Place in the hot oven for around 14 minutes, or until golden and crisp.

Leave to cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy with a glass of cold milk or a cup of steaming hot tea.

Find more gluten-free recipes

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.

Nutritional Information Amount per serving:
Protein
Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.

Calories 133 7%
Carbs 22.2g 9%
Sugar 11.2g 12%
Fat 4.3g 6%
Saturates 2.1g 11%
Protein 1.8g 4%

Of an adult’s reference intake


Recipe of the Day – Party squid & harissa mayo

Party squid & harissa mayo
The ultimate crowd pleaser
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Fresh, crispy squid dunked into this beautifully bold harissa mayo –
perfect for feeding a crowd.

Serves 8
40m
Not too tricky

Ingredients:
sea salt
freshly ground white pepper
3 lemons
3 sprigs of flowering oregano
2 tablespoons fennel seeds
300 g plain flour
12 whole medium squid, prepared, with tentacles
vegetable oil, for deep-frying
a small bunch of fresh flat-leaf parsley

For the harissa mayo:
1 clove of garlic
3 heaped tablespoons Hellmann’s Mayonnaise
4 teaspoons harissa paste
1½ teaspoons rose water

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This recipe is from:
Food Tube

Method:
To make the harissa mayo, peel and bash the garlic in a pestle and mortar with a little salt, then muddle in the mayo. Add 2 teaspoons of harissa, followed by the zest and juice from ½ a lemon, then mix well, taste and add a little more lemon juice, if needed. Transfer to a bowl, drizzle over the rosewater and ripple through the remaining harissa. Set aside.

Scrunch the oregano flowers into a liquidiser and discard the stalks, then add the fennel and a teaspoon each of salt and white pepper. Blitz to a fine powder, then place into a large bowl with the flour and stir to combine.

Wash and pat dry the squid, then slice and open out the tubes like a book. Cut a criss-cross pattern onto the surface, then add to the flour along with the tentacles and toss well to coat.

Place a large, deep saucepan over a medium-high heat. Fill three-quarters full with vegetable oil and allow to heat up. To test if the oil is hot enough, drop a piece of bread into the pan – if the bread floats to the surface, sizzles and turns golden, it’s about right. Shake off any excess flour from the squid, then use a slotted spoon to carefully lower into the hot oil (you’ll need to do this in batches). Cook for 3 to 4 minutes, or until golden, crisp and cooked through. Transfer to a double layer of kitchen paper to drain, then repeat with the remaining squid.

Rinse the parsley sprigs under cold running water, shake off any excess water, then pick the leaves into the flour. Toss to coat, then lower into the hot oil for a few seconds, or until crisp. Transfer to kitchen paper, then slice 1 lemon horizontally into thin discs, dip into the flour and place in the hot oil for around 1 minute, or until crisp.

Scatter the crispy parsley and lemon slices over the squid, then serve with extra lemon wedges for squeezing over and harissa mayo for dunking.

Nutritional Information Amount per serving:

Calories 442 22%
Carbs 30.8g 12%
Sugar 1g 1%
Fat 24.6g 35%
Saturates 3.1g 16%
Protein 26.9g 60%

Of an adult’s reference intake
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Recipe of the Day – Vegan Mushroom, Chestnut & Cranberry Tart

Vegan mushroom, chestnut & cranberry tart
A great alternative at roast dinners

1279_25_1405931700_lrg This tart is perfect for Christmas – make it the day before and heat through once dinner’s nearly ready.
If you can’t get wild mushrooms, use more chestnut ones.

Serves 8
Preparing time: 2h 35m

Not too tricky

Ingredients:
230 g gluten-free plain flour
1/2 tsp xanthan gum
60 g dairy-free margarine
60 g vegetable shortening

For the filling:
:
1 large onion
2 cloves of garlic
5-6 carrots, grated (450g)
250 g chestnut mushrooms
360 g peeled chestnuts
2 tbsp olive oil
1 tsp dried thyme
225 g soya cream cheese
2 tbsp garlic oil
250 g wild mushrooms
2 tbsp dried cranberries
a small bunch of fresh flat-leaf parsley

For the redcurrant gravy:
1 tbsp walnut oil, or garlic oil
1 tbsp redcurrant jelly
300 ml hot vegetable stock
1 heaped tbsp cornflour, mixed with 2 tbsp water

For the roast potatoes:

2.5 kg floury potatoes
8 tbsp groundnut oil, or olive oil

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This recipe is from:
Jamie Magazine

Method:

Recipe by Pippa Kendrick

1. Preheat the oven and a large baking tray to 180C/gas 4. Start by making the pastry. Sift the flour and xanthan gum into a food processor, add the margarine, vegetable shortening and salt and pulse until the mixture resembles breadcrumbs. If you don’t have a food processor, place the ingredients in a large mixing bowl and cut together with the flat of a knife.

2. Add 2 tablespoons of cold water, pulsing as you go (or stirring with a flat-bladed knife, if making the pastry by hand), until the mixture begins to pull together to form a dough. Tip the pastry into a large bowl (or keep in the same bowl, if making it by hand) and, using your fingertips, pull together into a ball. Knead lightly for about 2 minutes or until smooth and elastic.

3 Shape the pastry into a ball and place between 2 large sheets of cling film, then roll it out into a circle slightly larger than the tart tin and no thinner than 3mm. Peel off the uppermost sheet of cling film and carefully flip the pastry into a deep 23cm tart tin. Peel away the remaining cling film and gently press the pastry into the sides of the tin, filling in any cracks with pastry and patting it flat with your fingertips. Trim the edges and set aside.

4. Next, prepare the potatoes. Peel and cut in half, quartering any large ones. Place in a pan of salted water and bring to the boil. The second the water begins to boil, time the potatoes, allowing them to cook for 4 minutes before removing from the heat and draining. Shake the potatoes in the colander a little to chuff up the edges – this helps them crisp up. Pour the oil into a large roasting tin, tip in the potatoes and a heaped teaspoon of sea salt and firmly shake to coat evenly. Set aside while you make the filling for the tart.

5. Finely chop the onion, crush the garlic, then finely grate the carrots. Trim the stalks from the chestnut mushrooms and slice into rounds. Halve 240g of the chestnuts (the rest will be used for the topping).

6. Heat the olive oil in a heavy based frying pan until hot, add the onions and cook gently over a low heat until softened. Add the carrots, garlic, thyme and mushrooms and fry gently until softened and all of the liquid from the mushrooms has been absorbed – around 10 minutes.

7. Stir in the cream cheese and halved chestnuts and mix together gently until the cheese has softened and formed a creamy mixture. Season to taste, spoon the filling into the pastry case then level the top. Place the tart on the baking tray on the top shelf of the oven and the potatoes on the bottom shelf. Bake for 35–40 minutes or until the pastry is crisp.

8. Remove the tart from the oven, cover loosely in foil to retain its heat and set aside. Move the potatoes to the top shelf of the oven and increase the temperature to 220C/gas 7. Continue roasting the potatoes for a further 25–30 minutes until golden and crisp.

9. For the gravy, heat the oil and redcurrant jelly in a small saucepan, stirring until melted and smooth. Add the hot stock, bring to a simmer and stir in the cornflour. Simmer gently and stir continuously until you have the desired consistency. Set aside.

10. Finally, tear the wild mushrooms into pieces, roughly chop the remaining chestnuts and finely chop the parsley. Heat the garlic oil in a heavy-based frying pan until hot, add the mushrooms and fry gently until softened. Stir in the chestnuts, cranberries and parsley and spoon over the tart to form a decorative layer. Reheat the gravy and serve with the tart and roast potatoes.

Find more vegan recipes

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.
Nutritional Information Amount per serving:

Calories 760 38%
Carbs 104g 40%
Sugar 12g 13%
Fat 41g 59%
Saturates 7g 35%
Protein 13g 29%

Of an adult’s reference intake
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