recipes

Jerk-Style Cauliflower Steaks

Stunning steaks made from cauliflower, a vegetable subtle enough to absorb all the luscious marinade while still retaining some necessary bite.

Preheat the oven to 200°C/400°F/gas mark 6.

Place all the marinade ingredients into a food processor or mini blender and blitz until coarse but spreadable.

Remove the leaves from around the cauliflower, but don’t remove the bulb at the bottom, as this is what will keep your steaks intact. Halve the cauliflower and, working from the cut side out, slice each steak around 1½ cm thick … you will probably only get two full steaks from each half but you can roast the remaining florets in the same way.

Generously brush the steaks with the marinade. If you want to do this ahead of time, you can leave them to marinate in the fridge until you need them.

Place the steaks on a roasting tray and loosely cover with foil. Roast for 15–20 minutes before removing the foil for a further 10 minutes, turning once.

Heat a griddle pan to a medium-high heat and finish the steaks off in the pan to mark/sear on both sides. Serve with your chosen accompaniment.

Ingredients

For the cauliflower steaks

  • 1 medium cauliflower

For the marinade

  • 35 g fresh coriander
  • thumb-size piece of fresh ginger
  • 1 scotch bonnet
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • ½ tablespoon maple syrup
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • juice of ½ lime
  • sea salt and freshly ground black pepper

Crunchy veg, egg noodles & a runny egg

This super-fast, super-tasty meal is perfect when you’re feeling a little down or, let’s be honest, a bit hungover, as it’s full of the good stuff. Flavouring the noodles with a dressing is genius, and a runny fried egg on top is a bit of an added bonus. Drizzle with lots of chilli sauce to ensure it gives you a slap around the face, and tuck in.

Peel the ginger and garlic and finely grate into a large bowl. Add the soy sauce, vinegar, sesame oil and a pinch of pepper, then mix to make a dressing. Trim and shred the cabbage and put it into a large pan of boiling salted water with the broccoli (cut into florets first, if using fresh) and noodles to cook for around 3 minutes, then add the mangetout for a final minute. Drain it all well, then toss in the bowl of dressing.

Meanwhile, fry the eggs in a large non-stick frying pan on a medium heat with a lug of olive oil until cooked to your liking (I like mine with a runny yolk). Divide the noodles between bowls, pop an egg on top of each one, and serve drizzled with chilli sauce for that all-important added kick.

Spiced Wholewheat Couscous with Sweet Potato and Pistachios

The nutty, nutritious, wholewheat couscous complements the fragrant sweet potato beautifully in this North African-inspired dish from Stella McCartney.

Ingredients

For the couscous

  • 3 small sweet potatoes

  • 4 tablespoons olive oil

  • 2 tablespoons pumpkin seeds

  • 150 g giant wholewheat couscous

  • 500 ml light vegetable stock or water

  • handful of raisins, preferably organic

  • 1 rounded teaspoon za’tar

  • 50 g unshelled, unsalted pistachios, chopped

To serve

  • 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons freshly chopped coriander
  • 2 tablespoons freshly chopped flatleaf parsley
  • 1 tablespoon freshly chopped mint
  • salt and freshly ground black pepper

Method

Preheat the oven to 200°C/400°F/gas mark 6.

Scrub the sweet potatoes under cold water and cut each into 6 wedges. Tip into a roasting tin, drizzle with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and roast in the oven for about 20–25 minutes or until the sweet potato is tender and starting to caramelise at the edges. Add the pumpkin seeds to the pan for the last 5 minutes of cooking time.

While the sweet potato is cooking prepare the couscous. Heat 2 tablespoons olive oil in a large sauté pan, add the couscous and cook gently for 2–3 minutes until starting to brown. Add half of the stock or water to the pan and continue to cook for about 15 minutes, stirring frequently until the couscous is tender and has absorbed the liquid. Add the remaining stock or water to the pan as and when needed. Add the raisins, za’tar and chopped pistachios to the pan, season with salt and freshly ground black pepper and cool slightly.

Mix together the juice from half the lemon and the extra virgin olive oil and pour over the warm sweet potato when it comes out of the oven. Gently stir the freshly chopped herbs and roasted sweet potato wedges into the couscous and serve with extra lemon wedges for squeezing over.

The best hot chocolate ... with melt-in-your-mouth marshmallows

There is no other better classical way to fix a freezing cold Monday... oh yeahhhhh....

By Jamie Oliver

Ingredients

  • 565 ml full cream or semi-skimmed milk

  • 2 tablespoons good-quality drinking chocolate

  • 1 handful marshmallows (non-meat gelling agents)

  • sugar, optional, to taste

Method

This takes around 3 or 4 minutes to make. First put the milk into a pan. Bring to a simmer – not a boil – and while it's heating, put a tablespoon of choccie powder and sugar, if using, into each mug. Add a little warmish milk from the pan to each mug – you just need enough to dissolve the chocolate powder. At this point, plonk a few marshmallows into each mug. When the milk is at a simmer, carefully pour it into a plastic jug or flask. I normally do this over a sink as I always end up spilling a bit (the trick is to have a big enough jug or flask so the milk only half fills it – you need the extra space for shaking and frothing).

Screw the lid on tightly, place a cloth over the lid for safety, and shake hard for a minute. Remove the lid, minding the steam, and pour the milk into your mugs. A little stir, and you can slurp your way to heaven!

Creamy Mushroom Soup

Inspiration: www.jamieoliver.com

INGREDIENTS

  • 800 g mixed mushrooms (we used white button, crimini, portabella, shiitake)

  • olive oil

  • 2 onion , peeled and finely sliced

  • 3 sticks celery , trimmed and finely sliced

  • 4 cloves garlic , peeled and sliced

  • a few sprigs of fresh flat-leaf parsley , leaves picked and chopped, stalks finely chopped

  • a few sprigs of fresh thyme , leaves picked

  • 60 fluid ounces vegetable stock

  • sea salt

  • freshly ground black pepper

  • 150 ml light cream cream

 

METHOD

Peel off any tough outer skins of the mushroom caps and throw them away, then slice the mushrooms finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened. 


Spoon 4 tablespoons of mushrooms out of the pan and put to one side. Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then whiz with either a Vitamix or even a standard hand-held blender until smooth. Pour in the light cream, heat just before boil, then turn off the heat. 

Spiced Almonds

These roasted almonds with cinnamon, nutmeg and ginger are the best Christmas snack! The spices make them taste really festive, while the mix of honey, sugar and maple syrup make them extra sweet and indulgent! The fantastic thing about these is that they’re so easy to make, so you can throw them together in no time.

Ingredients

  • 500g of almonds (3 and 1/2 cups)

  • 2 tablespoons of maple syrup

  • 2 tablespoons of sugar 

  • 1 tablespoon of honey

  • 3 teaspoons of cinnamon

  • 2 teaspoons of nutmeg

  • 1/2 a teaspoon of ginger

Method

Preheat the oven to 180C, fan setting.

Place the honey, maple, nutmeg, ginger and cinnamon in a pan and gently warm through until mixed together and runny

Take off the heat and stir in the almonds until its really sticky. Place on a baking tray so they’re evenly spread out and not overlapping. Lightly sprinkle the coconut sugar on top. Then place the tray in the oven and let it cook for thirty minutes. Make sure you stir the nuts once or twice in this time so that they cook evenly.

Once the nuts are crunchy take them out the oven and transfer them to another greased baking tray. Allow them to cool before storing them in something air tight!

Inspired on Deliciously Ella

HMMMMMMM Spice it up! Chai Recipe.

Spice up your day with this delicious Chai recipe, made at all our schools worldwide!

 

Ingredients:

Sugar, ginger, cinnamon, cardamom, black tea, powdered milk.

Makes 1 Litre.

¾ cup of sugar

¾ cup of fresh grated ginger

4 sticks of cinnamon

7 seeds of cardamom

3 cups of boiling water

2/3 bags of black tea

2 tablespoons of powdered milk dissolved in ½ cup of water

 

Preparation:

Put the sugar in a large pot and let it partially melt

Add the ginger and stir and then the cinnamon.

Crush the cardamom seeds and add them too. Stir for a couple of minutes.

Add the 3 cups of boiling water, stir, and add the tea bags.

Just before boiling, turn off the cooker. Let it rest for 5 minutes.

Pour the mix through a drain to separate liquid from spices.

· Dilute the powder milk and add it to the tea.

 

Your Chai is ready to enjoy with Friend!

Tagliatelle with Spinach, Mascarpone and Parmesan

tagliatelle

2 teaspoons butter2 cloves of garlic, peeled and sliced ½ a nutmeg, freshly grated 400g/14oz fresh spinach, washed thoroughly and finely sliced sea salt and freshly ground black pepper 120ml/4fl oz double cream 150g/5oz mascarpone cheese 2 handfuls of freshly grated Parmesan cheese 455g/1lb tagliatelle or spaghetti olive oil Bring a large pan of salted water to the boil, add the pasta, and cook according to the packet instructions. Meanwhile get a frying pan or wok warm, add a drizzle of olive oil, the butter, garlic and nutmeg. When the butter melts, add the spinach. After 5 minutes it will have wilted down and will be nice and dark. A lot of the liquid will have cooked away and you'll have wonderful intensely flavoured spinach. At this point season with salt and pepper until it tastes good, then add the cream, mascarpone and a little ladle of cooking water from the pasta. Let this come to a simmer and then season again.

Drain the pasta, reserving some of the cooking water, then stir it into the spinach sauce. Add the Parmesan and toss everything together. Loosen to a nice silky consistency with some of the reserved cooking water, so it doesn't become too claggy. Check once more for seasoning and serve straight away.

Source: http://www.jamieoliver.com/recipes

Baked New Potatoes With Sea Salt and Rosemary

Ingredients

  • 1kg Jersey Royals
  • 1 tablespoon olive oil
  • sea salt and freshly ground black pepper
  • 2 sprigs of rosemary, leaves picked and bashed

Directions: Wash your potatoes and parboil until almost tender. When done, drain them, drizzle with just a little touch of olive oil and roll in a tablespoon of sea salt, a little freshly ground black pepper and the rosemary.

Preheat the oven to 220ºC/425ºF/gas 7. Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden. Or wrap them in tin-foil and throw them on the barbie for the same amount of time.

http://www.jamieoliver.com/recipes/vegeterian-recipes/baked-new-potatoes-with-sea-salt-ros