Tag: kitchen

day after curry…Jamie style

Jamie oliver is eminent for creating the most flavoursome dishes from left overs. We had slow roasted beef for Christmas lunch and an amazing curry with flat bread with the left overs, the next night. IMG_9939IMG_9954IMG_9955 IMG_9947

For the curry

ingredients: left over meat or chicken, 2 potatoes,1 onion diced,1/2 cup green peas, 2 heaped tablespoons of curry powder, 1 teaspoon yellow mustard seeds,3/4 litre chicken stock, chilli (optional) season to taste

method: pull apart the meat or chicken, dice the potatoes in 1cm pieces, dice the onion and add all the ingredients and the curry powder, chilli, and enough chicken stock to cover to the targine. Stir around cover with the lid and cook in the oven at 175°C for 2 1/2 hours or until the liquid has reduced and the curry has come together. Serve with flat bread.IMG_9936 IMG_9931

flat bread

ingredients:1 cup plain flour,1 cup natural yoghurt,pinch of salt,1 teaspoon baking powder,extra flour for rolling,olive oil for cooking, sea salt for seasoning

method: combine all ingredients into a bowl and bring together to form a dough. Then turn the dough out onto a clean surface lightly dusted with flour and knead into a ball. Cut small handfuls of the dough and then shape into a small round disk, lightly flour rolling-pin then roll out the dough into a thin consistency. Layer the dough between sheets of baking paper while you continue rolling out the remaining mixture. Heat a heavy base flat pan with a little olive oil, cook the dough one sheet at a time, adding a little extra drizzle of olive oil and sprinkle with sea salt, cook both sides to a light golden brown. Once cooked set aside, and continue cooking the remaining bread.

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baked sweet potato chips

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baked sweet potato chips

ingredients: 1 whole sweet potato, olive oil, sea salt flakes

method: pre heat the oven to 180°C. Peel and thinly slice the sweet potato and lay in a single layer onto a baking tray lined with baking paper. lightly drizzle with olive oil and season with the salt flakes. Cook in the oven for 20 minutes, keeping a watch that they don’t burn. When crisp remove from oven and allow to cool before storing in a jar or container.

pumpkin and spinach pasta rotolo Jamie Style

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This is a fabulous recipe that i have used over and over again. It is really easy, tasty and vegetarian. I like using a whole butter nut pumpkin that i just throw in the oven without any preparation and let it roast in the skin. It holds all the flavour and is really easy to slice and scoop out when cooked, defiantly a must try for anyone who loves roasted pumpkin. I used home-made fresh pasta however bought pasta sheets work just as well, if dried you will need to blanch the sheets for a couple of minutes in boiling water.

 

ingredients: 1 butternut pumpkin, 1 spanish onion,olive oil,500g frozen spinach,1/2tsp nutmeg,4 cloves garlic,2 can whole tomatoes,6+ fresh pasta sheets,50g feta,300g fresh ricotta,20g parmesan cheese,bunch of fresh sage, 1tsp raw sugar,sea salt,cracked pepper

 

method: Preheat the oven to 180°C, cook the pumpkin whole in a baking tray for about 1 hour and 30 minutes. when cooked remove and set aside. in a pan add olive oil and diced onion sauté for a few minutes then add cans of tomatoes with the juice, season  generously with salt, cracked pepper and the raw sugar, turn heat to low at let sauce simmer for 20 minutes.

In a separate pan add olive oil and frozen spinach and the nut meg then season lightly, cook for 10 minutes or until the liquid has evaporated. Set aside to cool slightly, then add to the fresh ricotta and gently mix together. With a sharp knife slice the pumpkin length ways and discard seeds and skin, then scoop out flesh and roughly mash with a fork.

On a clean work surface , lay out pasta sheets facing length ways away from you. working quickly so the pasta doesn’t dry out, evenly divide and spread the pumpkin over the sheets. Then add a layer of spinach and ricotta and then crumble over the feta. Roll each sheet up and the cut evenly into four chunks and place facing up into half of the tomato sauce in a deep baking tray. Add remaining sauce over the top and place sage leaves and freshly grated parmesan cheese. Bake for 35 to 40 minutes in the oven until golden and crisp.

recipe slightly modified from Jamie Oliver,jamie’s italy.