Recipes from James Oliver step by step. Budget-friendly recipes from Jamie Oliver. interesting facts about Jamie Oliver

This dish can be perfectly prepared both in the summer on a live fire and in the cold season in the apartment with the help of an excellentgrill pans from Jamie Oliver and Tefal . The dish will turn out with characteristic stripes, just like on a regular grill. Perhaps without the smell of smoke, but otherwise the same. The cooking process is very similar to what you would do during barbecue season: the chicken is first marinated for several hours, then skewered and finally dipped in a thick, rich and spicy coconut milk-based sauce. It will be very tasty!

• 6-8 servings
• 2 hours
• 5 steps

Ingredients:

• Ground cloves 1 tsp.
• Ground cumin 1 tsp.
• Smoked paprika 2 tsp.
• Garam masala 2 tsp.
• Lemons 3 pcs.
• Garlic 6 cloves
• Ginger root piece
• Natural yogurt 6 tbsp. l.
• Boneless, skinless chicken breasts 800 g
• Yellow or green bell pepper 3 pcs.

For the sauce:

• Onions 2 pcs.
• Peeled garlic 4 cloves
• Red chili pepper 1-2 pcs.
• Olive oil for frying
• Ground coriander 1 tbsp. l.
• Turmeric 2 tsp.
• Ground almonds 6 tbsp. l.
• Bouillon cube 1 pc.
• Coconut milk 800 ml
• Salt to taste

STEP 1

For the marinade: in a small frying pan likeJamie Oliver Tefal 20cm E2110274 put 1 tsp. cumin, cloves, paprika and garam masala. Mix the spices well and sauté for 1 minute, then transfer to a large container or pan. Add grated zest and juice of 1 lemon, crushed garlic, grated ginger root, yogurt and 1 tsp. salt. Mix everything thoroughly. Place the chicken cut into pieces into the marinade, mix with the marinade, refrigerate for at least 2 hours, but preferably overnight.

STEP 2

Cut the peppers into squares, lemons into slices. Thread onto wooden skewers in the following order: lemon slice, chicken slice, pepper slice. Leave some space between these ingredients.

STEP 3

For the sauce: Peel the onion and garlic, then finely chop the red pepper and coriander stems (save the leaves for later). Put all this in a largeJamie Oliver frying pan Tefal 28cmE2110673into heated oil, fry over medium heat for about 20 minutes (until golden brown), stirring regularly. Add ground coriander, turmeric and remaining 1 tsp to the pan. paprika and garam masala. Cook for 2 minutes, then add and toast the almonds in the pan. Pour in 2 cans of tomato puree, crumble the bouillon cube and add 300 ml of boiling water. Simmer for 5 minutes and then add coconut milk. Simmer for about 40 minutes, stirring occasionally, then stir to perfection.

STEP 4

Pour over the kebabs a small amount oil and grill orgrill pan Jamie Oliver Tefal 29x25cm E2064144 , turning every 10 minutes until the meat is golden on all sides.

STEP 5

Place the finished chicken in the sauce, add fresh cilantro leaves and a little yogurt. Add a little lemon juice and simmer for 2 minutes. Serve tikka masala with boiled white rice and unleavened flatbread. 1-2 pcs.

• Difficulty Medium
• Type Breakfast
• Time 20 minutes
• Persons 4

PHOTO jamieoliver.com

Ingredients

• 1 ripe avocado
• 3 limes
• ½ bunch of fresh coriander (15g)
• 3 tablespoons low-fat natural yogurt
• Olive oil
• 1 small onion
• 1 carrot
• ½ head of white or green cabbage
• 1 fresh red chili pepper
• 8 large eggs
• 60 g Cheddar cheese

Preparation

1. Remove the peel and pit from the avocado and place the pulp in a blender.

2. Squeeze the juice of 2 limes, add the coriander leaves, yoghurt and olive oil and whisk until smooth.

3. Peel the onions and carrots. Grate, then finely chop the cabbage and chili pepper.

4. Mix the resulting mixture with the avocado mixture. If necessary, beat everything again.

5. Beat the eggs in a separate bowl with a little water, a pinch of sea salt and black pepper.

6. Heat a non-stick frying pan over medium heat. Add oil and pour a quarter of the egg mixture and a quarter of the grated cheese into the pan. Let the cheese melt. Fry on one side only for about two minutes.

• Difficulty Easy
• Type Soup
• Time 45 minutes
• Persons 6

Ingredients

• 600 g mushroom mix
• 1 onion
• 2 stalks of celery
• 3 cloves garlic
• A few sprigs of fresh parsley
• A few sprigs of fresh thyme
• Olive oil
• 1.5 liters chicken or vegetable broth
• 75 ml cream
• 6 pieces of ciabatta

Preparation

1. Peel the mushrooms and chop finely.

2. Peel and finely chop the onion, celery and garlic, parsley, prepare the thyme leaves.

3. Place a large saucepan over medium heat and heat it butter. Add the onion, celery, garlic, parsley, thyme leaves and mushrooms, reserving 4 tablespoons of the latter. Cook until softened.

4. Bring to a boil over medium heat, reduce heat to low and simmer for 15 minutes.

5. Season to taste with sea salt and black pepper, then puree the soup in a blender until smooth.

6. Pour in the cream, bring to a boil and turn off the heat.

7. Make ciabatta toast by frying it in a pan with olive oil and the remaining mushrooms. Serve the soup with toast and parsley.

• Difficulty Easy
• Type Main course
• Time 15 minutes
• Persons 4

Ingredients

• 800 g potatoes
• 3 onions
• Olive oil
• 1 organic chicken stock cube
• ½ bunch fresh sage
• 100 ml cream
• 30 g Parmesan cheese
• 4 chicken breasts weighing 120 g
• A few sprigs of fresh rosemary
• 2 slices bacon
• 200 g young leeks
• 200 g spinach
• 200 g frozen peas

Preparation

1. Preheat the oven in grill mode and boil water.

2. Using a food processor, cut the potatoes into thin slices, pour boiling water over them and leave to cook, covered, for 8-10 minutes.

3. Peel the onion and cut it the same way as the potatoes. Take a baking dish, place it on the fire and heat the olive oil in it. Fry the onion on it along with sea salt, black pepper and a bouillon cube until golden brown. Add the sage and if the onions start to burn, add a little water.

4. Place the chicken on a sheet of baking paper, rub with salt, pepper and sprinkle with rosemary. Beat the breasts with a rolling pin.

5. Fry the chicken in a frying pan with 1 tablespoon of olive oil for 3-4 minutes on each side until golden brown and cooked through.

6. Drain the potatoes, add the onion, stir and place in a baking dish. Pour in cream, sprinkle with grated cheese and place in the oven.

7. Cut the leeks lengthwise, wash and chop finely. Simmer with 1 spoon of olive oil, stirring constantly.

8. Cut the bacon and add to the chicken, lightly fry.

9. Add the spinach and peas to the leeks and simmer until the peas are soft.

10. Place the chicken on a bed of vegetables. Serve with potatoes.

• Difficulty Very easy
• Type Cookies
• Time 25 minutes
• Persons 20

Ingredients

• 100 g slightly softened butter
• 125 g powdered sugar
• 1 large egg
• ½ teaspoon vanilla extract
• 200 g flour with baking powder
• 1 pinch fine sea salt
• 100 g chocolate

Preparation

1. Preheat the oven to 170° C. Place parchment paper on a baking sheet.

2. Beat butter and sugar in a large bowl until foamy. Add the egg and vanilla and mix well. Add sifted flour and salt, knead the dough and add finely chopped chocolate.

3. Using a tablespoon, form the dough into small balls. Place on a flat surface, cover and chill in the refrigerator for 15 minutes.

4. Lightly press down the balls and place in a preheated oven for 10-12 minutes. Bake until golden brown. Let the cookies cool completely and then serve with a glass of cold milk.

Pomegranate-ginger lemonade

• Difficulty Very easy
• Type Ingredients
  • ½ pomegranate
  • 2 cm ginger root
  • 1 lime
  • 1 liter of water

  Preparation

  1. Cut the pomegranate in half, use a spoon to carefully scoop out the seeds and add to the jug.

  2. Finely grate the ginger root, then chop the lime and add to the pomegranate.

  3. Fill with water, add ice and stir.

Recently, the famous British chef, restaurateur, TV presenter and adherent healthy eating Jamie Oliver released new book Everyday Superfood, which I worked on for several years. The book, published in the UK at the end of August, was the result of Oliver's gastronomic travels around the world: he talked with cooking gurus, nutritionists and centenarians in different parts of the world and talked about the secrets of longevity and superfoods that make people healthy. The book also includes proprietary recipes from Oliver with limited calorie content: breakfasts - up to 400 kcal, lunches and dinners - up to 600.

For breakfast, you can eat pancake smoothies with berries, bananas, yogurt and nuts. For lunch, try fish tacos with kiwi, lime and chili sauce. And for dinner, fry steak and peppers with a side dish of tabbouleh salad with herbs and rice. Believe me, you will feel healthy! You can choose dishes from the book and cook them, for example, from Monday to Friday, or use the recipes every day - it's up to you.

Jamie Oliver commented on the release of the book.

Left: Cover of Oliver's new book. Right: Jamie in the cooking show studio

10 interesting facts about Jamie Oliver:

1. Jamie Oliver first appeared on TV at the age of 22 - in documentary film Christmas at the River Cafe on BBC TV. Two years later, in 1999, he launched his own show, “The Naked Chef,” which launched his career and international fame.

2. In 1999, Jamie was invited to Downing Street to cook dinner for Tony Blair: the result exceeded all the expectations of the British Prime Minister.

3. Awarded the Order British Empire for his contribution to the popularization of healthy eating.

4. The television projects “The Naked Chef”, “Lunches in 30 Minutes”, “Cooking in 15 Minutes” and many others are broadcast in more than 100 countries around the world, and Oliver’s books have been translated into more than 30 languages, including Russian. 10 books were published in Russia.

Jamie Oliver is the author of dozens of popular cookery books. In the photo: samples in the window of his Moscow restaurant Jamie's Italian

5. Jamie Oliver is now 40 years old.

6. Jamie travels around London on a motorcycle, plays drums with his school friends in the Scarlet Division band, and when in the south of England, he enjoys visiting The Cricketers pub, owned by his parents: once upon a time, it was here, in the kitchen of this pub, he received his first culinary skills.

7. Oliver is married to former model Juliet Norton, 22 years have passed since they met, and 15 since their wedding. The couple has a son and three daughters.

8. Jamie's TV trick, for which British housewives adore him, is to show the cooking process in the smallest detail.

The interior of Jamie Oliver's Moscow restaurant - Jamie's Italian10. In anticipation of the release of the new book Everyday Superfood in Russia, which is planned for 2016-2017 by the CookBooks publishing house, you can try dishes from Oliver in his Russian restaurants Jamie's Italian: in St. Petersburg the restaurant is located on Konyushennaya Square, in Moscow - in the shopping gallery Fashion season"on Okhotny Ryad. Or cook breakfast, lunch and dinner according to recipes from the new book, which HELLO.RU is exclusively publishing right now.

Breakfast

Breakfast from Jamie Oliver

Cottage cheese and corn pancakes, smoked bacon and caramelized bananas

Oliver's comment:

The highlight of the dish is the grained cottage cheese, which makes the pancakes tender and light. Grain cottage cheese contains less fat than other cheeses or cottage cheese, in addition, grain cottage cheese is rich in proteins.

Ingredients for 4 servings:

Canned corn - 340 g
Shallot - 6 pcs.
Fresh chili pepper - 1 pc.
Eggs - 2 pcs.
Grain cottage cheese - 200 g
Wholemeal flour - 150 g
Semi-skimmed milk 50 ml
Olive oil
Smoked bacon - 4 slices
Small bananas - 4 pcs.
Optional: Tabasco-jalapeno sauce

Preparation (30 minutes):

1.Drain the juice from the corn and place the grains in a large bowl. Peel the shallot and finely chop it along with the chili (you can remove the seeds from the pepper if you wish). Place everything in a bowl with corn, break eggs there, put cottage cheese and add flour. Mix everything, add milk, mix again until a thick mass is formed. Salt and pepper.
2.Heat a large nonstick frying pan over medium heat. Dip a small piece of cooking paper in olive oil and lightly grease the pan.
3.Place one slice of bacon in the frying pan. When it begins to release smoked fat, coat the bottom of the pan with it.
4. Use a large spoon to place the mixture into the frying pan, forming a couple of pancakes and flatten them a little.
5. Peel 1 banana, cut it crosswise at an angle into 4 parts. Place the bananas in the pan with the pancakes and fry until they turn golden brown.
6.When the pancakes acquire a golden hue on one side, turn them over and fry on the other.
7.Place two pancakes, bananas and bacon on a plate, lightly sprinkle with Tabasco. Prepare a few more servings.

Dish information:

Calories: 400 kcal
Fat: 10.7 g
Saturated fat: 7 g
Proteins: 18.2 g
Carbohydrates: 59.9 g
Sugar: 23.8 g
Dietary fiber: 6.6 g

Dinner

Jamie Oliver's Lunch

Pasta "Happiness" with sweet tomatoes, eggplants and ricotta

Oliver's comment:
Compared to other cheeses, ricotta has little saturated fat. Ricotta is rich in calcium, an element that keeps our teeth and bones healthy and strong.

Ingredients for 4 servings:

Eggplants - 2 pcs.
Fresh chili pepper - 1-2 pcs.
Pine nuts - 40 g
Garlic - 2 cloves
Fresh basil - 1 bunch
Olive oil
Canned plum tomatoes - 800 g
Dry fusilli pasta made from whole grain flour - 300 g
Ricotta cheese - 200 g
Parmesan cheese - 10 g

Preparation (1 hour):

1.Pour water into a large frying pan, add salt and bring to a boil. Place a two-tier bamboo steamer on top.
2.Cut the eggplants in half and place in steamer baskets along with the chili peppers. Cover and cook for 25 minutes until the vegetables are soft. Remove the eggplants from the steamer. Place the peppers in a separate bowl and cover with cling film.
3.Lightly fry the pine nuts (reserve a little for decoration) in a frying pan over medium heat, chop lightly.
4. Peel the garlic and finely chop it. Finely chop the basil stems. Place in a frying pan along with chopped nuts, add 1 tbsp. olive oil, fry. Mash the tomatoes in your palms, put them in a frying pan, and add the juice remaining in the jars. Pour some water into the jars, swirl to wash off the juice from the walls, and pour into the frying pan. Add sea salt and black pepper, stir. Bring to a boil, then simmer for 30 minutes until the volume of liquid has reduced by half. 10 minutes before readiness, add the eggplants cut into small pieces.
5. Meanwhile, prepare the pasta by placing it in boiling salted water. Cooking time is indicated on the package. Drain the water into a mug. Place the pasta in a colander.
6.Finely chop the chili and add to the sauce. Add basil leaves, reserving some for garnish. Season the sauce with salt and pepper. Place the pasta and ricotta into the sauce, adding a little of the remaining pasta cooking water if necessary. Mix. Divide among plates and sprinkle with pine nuts, basil leaves and grated Parmesan.

Dish information:

Calories: 472 kcal
Fat: 18.9 g
Saturated fat: 5.3 g
Proteins: 20.25 g
Carbohydrates: 60.2 g
Sugar: 12 g
Dietary fiber: 10 g

Dinner:

Dinner from Jamie OliverGrilled steak and peppers, tabbouleh salad with rice and herbs

Grade

Ingredients:

600 g small tomatoes of different varieties and colors
olive oil
1 red chili pepper
½ bunch of basil
250 g Halloumi (can be replaced with any pickled cheese, preferably suluguni or Adyghe)
1 large oxheart tomato
1 clove of garlic

Preparation: Heat the oven to 190C. Place the tomatoes (yellow and orange) and garlic on a baking sheet and roast for 15 minutes or until soft. Squeeze the garlic pulp from the peel. Grind the tomatoes and garlic in a blender to a smooth paste, season with olive oil, salt and pepper.

Cut the cherry tomatoes in half, place in a bowl and season with olive oil, chili pepper, chopped basil and a pinch of salt. First remove the seeds from the pepper and then cut into rings. Cut halloumi (or suluguni) into thin slices (2 mm thick) and season with black pepper. Heat a large skillet over medium heat.

Line the bottom with slices of cheese so that it looks like a cheese napkin. Heat until golden brown and the cheese begins to melt. Turn over to the other side. Place the finished cheese, golden on both sides, on a serving plate. Cut the ox heart tomato into slices and place on the cheese. Pour in the remaining tomatoes and sprinkle with basil leaves. Serve with tomato-garlic dressing.

whole in the oven

Ingredients:

Whole salmon weighing 2.5 kg (gutted)
1.5 kg potatoes with skins
sea ​​salt
freshly ground black pepper
6 young fennel roots
olive oil
herbs (1 small bunch each of dill, parsley and tarragon)
2 lemons

Preparation: Preheat oven to full power. Prepare a baking sheet to accommodate the whole salmon. Wash the potatoes and cut into 0.5 cm thick slices. Salt and pepper to taste. Add fennel. Drizzle generously with olive oil. Take half a bunch of each herb. Put on cutting board. Chop everything. Place in a bowl.

Remove scales from the fish. Wash the fish and dry it with paper towels inside and out. Make vertical slanting cuts in the skin on both sides of the salmon: from the back to the tummy - about 2 cm deep. Make 6 cuts on each side.

Rub the fish with salt and pepper, rubbing it into the cuts. Do the same with the lemon-herb mixture. Rub with olive oil. Place the fish on a layer of potatoes and fennel. Place the remaining herbs in the belly of the salmon. Cut the lemon into slices and put it in your tummy. Bake salmon in the oven with potatoes, fennel and herbs.

Bake the fish in a hot oven for 15 minutes, then turn down the temperature to 180ºC and cook for another 30 minutes. Squeeze the juice of 1 lemon directly over the fish, drizzle the dish with olive oil and serve.

Vanilla pudding

Ingredients:

4 eggs
250 ml milk
100 g flour
3 tbsp. spoons of sugar
100 g butter
2 vanilla pods
2 lemons

Preparation: Cut the vanilla pods lengthwise, remove the beans and pour them into a bowl. Grate the zest of two lemons there, add softened butter and sugar. Beat everything well. Add the egg yolks and beat again. Pour milk into the total mass, not forgetting to mix everything, squeeze out the juice of two lemons, add flour. Grease a baking dish with oil and place the dough into it. Place the mold in a water bath in the oven for 45 minutes. Bake at 280 degrees. Serve pudding with fresh cream and jam.

Chicken thighs with potatoes and oregano

Ingredients:

5 chicken thighs
6 potatoes
bunch of oregano
300 g cherry tomatoes
sea ​​salt and black pepper to taste
olive oil to taste
wine vinegar to taste

Preparation: Boil the potatoes. Cut the chicken thighs lengthwise and toss in a bowl with salt, pepper and olive oil. Fry chicken thighs in a frying pan over high heat for 10 minutes. Grind the oregano in a mortar with salt, add 2 tbsp. spoons of olive oil, a spoonful of vinegar and pepper. Place chicken thighs, potatoes and peeled tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.

Tarts with raspberries and mascarpone

Ingredients:

Butter for greasing
500 g sweet shortbread dough
rice or dry beans
150 ml natural yogurt
200 g mascarpone
2 tbsp. l. powdered sugar
zest of half an orange
250 g raspberries (strawberries or blueberries)
100 g dark chocolate High Quality(70% cocoa)

Preparation: Preheat oven to 170°C. Grease four 4-inch tart pans with butter. Divide the dough sheet into 4 parts. Roll out each quarter of the dough thinly and distribute the dough into the molds. Let the dough rest for 20 minutes in the refrigerator. Then cover each pan with baking paper and add rice or dry beans, then bake for 10 minutes.

Remove the pans from the oven, remove the paper and rice/beans and bake for a further 5 minutes until golden brown. Remove the molds and let them cool completely.

Whisk the mascarpone, yoghurt, caster sugar and orange zest in a bowl until light and glossy. Place in the refrigerator while the pans cool.

Distribute the cream into the molds and place raspberries on top. Melt the chocolate in a water bath, then pour hot chocolate over the raspberry tarts. Serve immediately or after cooling.

READ ALSO - New salad recipes from capital restaurants

and arugula

Ingredients:

455 g spaghetti
salt pepper
olive oil
2 cloves garlic, peeled and finely chopped
1-2 dried chilies, crushed (or chili seasoning)
400 g peeled raw shrimp
1 small glass of white wine
2 tsp tomato paste
juice and zest of one lemon
2 handfuls arugula, chopped

Preparation: Cook spaghetti in salted boiling water according to package instructions. Meanwhile, drizzle a good drizzle of olive oil into a frying pan and toss in the garlic and chilli. Once the garlic begins to change color, add the shrimp and sauté for a few minutes. Then add wine and tomato paste and simmer for a couple more minutes. When the pasta is ready, drain almost all the water, reserving some. Mix spaghetti with sauce, squeeze lemon juice, add half of arugula. If you want to make the sauce more watery, add the remaining pasta water. Check for salt and pepper. Serve with the remaining arugula leaves and sprinkle the spaghetti with lemon zest.

Sausages baked in dough

Ingredients:

Sunflower oil
8 large sausages
4 sprigs rosemary
2 large red onions, peeled and chopped
2 cloves garlic, peeled and finely chopped
2 pieces of butter
6 tbsp. balsamic vinegar
1 vegetable broth cube

For the test:

285 ml milk
115 g flour
eggs
salt

Preparation: Mix everything for the dough and set aside. Pour 1 cm of sunflower oil into a baking dish and place in a medium oven preheated to 240-250 degrees. Place a baking sheet under the pan, because... the oil may splatter slightly as it cooks. When the oil is hot, place the sausages in the pan. Make sure they fry just until golden brown. Then take out the mold and fill the sausages with dough. Add rosemary and return pan to oven. Do not open it for at least 20 minutes. Remove the dish when it is golden and crispy.

To make the onion gravy, simply fry the onion and garlic in butter over medium heat for 5 minutes. Add balsamic vinegar, bring to a boil and simmer until the vinegar has evaporated by half. Next, add a vegetable stock cube and some water. Boil it. The gravy is ready.

Sausages are served with mashed potatoes, fresh vegetables or baked beans.

Cod baked in cream with avocado, shrimp and cheese

Ingredients:

Olive oil (extra virgin)

2 pieces of cod fillet, 225 g each
handful of fresh basil, coarsely chopped
1 avocado, peeled, pitted, cut in half, then into thin half-moons
150 g peeled shrimp (raw or cooked)
140 ml heavy cream
150 g cheddar cheese

Preparation: Preheat the oven to 220 oC. Grease a baking dish with a small amount of olive oil, salt and pepper the cod on both sides, and place in the dish. Season the fish with basil leaves and top with avocado and shrimp. Drizzle with cream and sprinkle with grated cheddar. Bake on the top rack of the oven for 15-20 minutes. The cheese should brown and the cream should boil.

New best salad

Ingredients:

Regular shallots - 6 pcs.
wine vinegar - 5 tbsp. l.
fresh tarragon leaves - 4 handfuls
red seedless grapes -1 branch
white grapes - ½ branch
olive oil - 6 tbsp. l.
salt, pepper to taste
goat cheese - 200 g

Preparation: Place thinly sliced ​​shallots in a salad bowl, add vinegar and stir. If the onion is finely chopped, it will take 10-15 minutes. The onion will marinate and remain crispy. Add tarragon leaves, halved grapes and olive oil. Mix. Add diced cheese. Drizzle with remaining oil. There is no need to add a lot of salt, the cheese itself is salty.

The highlight of this recipe lies in the combination of several tastes: bitter (shallots), sweet (grapes), salty (goat cheese). This piquancy promises an unusual taste.

Blueberry pie

Ingredients:

a little butter to grease the pan
4 large eggs room temperature
250-270 g sugar
180 g butter, melted
110 ml olive oil
150 ml milk
1 vanilla bean or 1 teaspoon vanilla essence
400 g wheat flour
1.5 teaspoons baking powder
a pinch of salt
zest of 2 lemons
zest of 2 oranges
600 g fresh berries blueberries

Preparation: Preheat the oven to 175 degrees. Grease a 25cm diameter baking dish with butter and line the bottom with parchment. Beat eggs with sugar, then add butter and olive oil, milk and vanilla. Stir. Sift flour, salt and baking powder, mix eggs and butter in a bowl. Add the zest of the lemons and oranges and stir with a wooden spoon. Set aside for ten minutes to allow the flour to absorb moisture.

Mix a quarter of the berries into the dough, place it in the pan and smooth it out with a spatula. Place the pan in the center of the preheated oven and bake for 15 minutes, then remove the pan, gently press the remaining berries on top and place the cake in the oven for another 30-40 minutes until baked and lightly browned. Place the cake in the pan on a wire rack and let cool. After 10 minutes, the blueberry pie can be removed.

Fantastic fish lasagna

Ingredients:

125 g butter
1 onion, finely chopped
2 medium carrots, peeled and finely chopped
3 celery stalks, finely chopped
1 small head of fennel, finely chopped
bay leaf on a branch
small bunch of parsley, chop the leaves, save the stems
bacon slice
12 whole fresh shrimp, heads removed and reserved
100 ml white wine
850 ml milk
80 g flour
sea ​​salt and freshly ground black pepper
1/2 nutmeg, rub
250 g lasagne sheets
600 g cod, salmon or sea bass fillet, skin removed and cut into pieces
300g cherry tomatoes, halved
70 g grated parmesan
bunch of arugula

For sprinkling:

50 g bread crumbs
parsley
zest of 1 lemon

Preparation: Melt a quarter of the butter in a large, deep saucepan. Add the onion, carrots, celery and fennel and simmer, covered, over low heat for about 10 minutes. Gather a bunch of bay leaves and parsley stems, wrap them in a slice of bacon and tie them with string. Place this bunch in the pan along with the shrimp heads and cook for about 15 minutes: the vegetables should soften, but not brown, and the shrimp heads should turn pink. Pour in the wine and cook for a few minutes until it evaporates. Add milk, slowly bring to a boil. As soon as the milk boils, remove from the heat, cover with a lid and let it brew.

In another deep saucepan, heat the remaining butter. When it starts to foam, add flour and mix thoroughly until the consistency is homogeneous. Using tongs, remove the shrimp heads and grass bundle from the milk, squeezing out all the liquid. Add a ladle of milk with vegetables to the hot butter paste and stir. Add another ladleful, stir and continue adding until all the milk mixture is used up, resulting in a thick consistency. white sauce. Bring to a boil, stirring constantly, and cook for a few seconds to cook the flour. Remove from heat and season with salt, pepper and nutmeg. If there are antennae left from the shrimp heads, fish them out.

Read the package instructions for the lasagna sheets; you may need to boil them first. Pour a quarter of the sauce into a large pan. Add a third of fish fillet and shrimp, a third of tomatoes, a third of chopped parsley and a quarter of Parmesan cheese. Cover with lasagne sheets. Add two more layers, alternating between filling and pasta. Pour the remaining sauce on top and sprinkle with the remaining cheese and bread crumbs, ground with parsley and lemon zest.

Tazhin is one of the most famous national dishes Morocco. In this African country, it is customary to cook it with lamb, chicken, fish or vegetables. But since you've probably treated yourself to plenty of meat and other goodies over the weekend, let's start with the vegetarian option. You will get a flavorful dish that will taste equally delicious both warm and cold.

Bonus: on Tuesday morning you can put the tagine in your lunch box and take it with you as a snack. If, of course, there is still something left of him.

Jamieoliver.com

Ingredients

• 400 g canned or 200 g dry chickpeas;
• 8 small onions;
• 2 carrots;
• 2 zucchini;
• 1 large potato;
• 5 small eggplants;
• 500 g pumpkin;
• ½ bunch of fresh leaf parsley;
• ½ bunch of fresh mint;
• 30 g ginger root;
• 1 generous pinch of saffron;
• 1 teaspoon of cumin seeds;
• 1 tablespoon coriander seeds;
• 1 tablespoon of tomato sauce;
• 1 liter of salted vegetable broth (can be replaced with just a liter of salted water);
• 300 g couscous (can be used for round polished rice);
• sour cream or spicy ketchup - to taste.

Preparation

Let's start with chickpeas. If using dry, soak it for 8-10 hours. Then rinse under running water, place in a large saucepan, add boiling water, bring to a boil and cook over medium heat until tender (about an hour). Drain the water.

Place the onion in a deep bowl, pour boiling water over it and let stand for a couple of minutes. Then carefully remove the bulbs and peel them.

Peel carrots, zucchini, potatoes, cut into large (about 2 × 1 × 1 cm) cubes. Also roughly chop the pumpkin.

Rinse the parsley and mint under running water and roughly chop.

Peel the ginger, roughly chop it with a knife and place in a large saucepan. Add saffron, cumin seeds, coriander seeds, most of the mint and parsley there (leaving a little for sprinkling), tomato sauce, fill with vegetable broth (water). Bring to a boil, then add onions, carrots, pumpkin and potatoes.

Cover with a lid and let the mixture simmer over medium heat for about 10 minutes. Then add the remaining vegetables, prepared boiled (or canned) chickpeas, cover again and leave on low heat for 20 minutes, stirring occasionally.

While the vegetable mixture is ready, prepare the couscous according to the instructions on the package (or, remembering to salt the water).

Place 1-2 tablespoons of couscous (rice) on each plate, top with 3-4 tablespoons of tagine, sprinkle with the remaining herbs and serve. If desired, you can add a little sour cream or ketchup to the dish.

Tuesday: pici pasta with spinach

If you have kids, they're sure to love Jamie Oliver's Tuesday recipe: bright green homemade pasta with healthy, nutritious spinach. You can cook them all together, turning dinner into a real culinary family team building event.

Ingredients

• 200 g young;
• 300 g sifted flour;
• 1 liter of salted water;
• 2 tablespoons olive oil;
• 4 cloves of garlic;
• ¹⁄₄ teaspoon ground chili pepper;
• 200 g of young zucchini;
• 300 g cherry tomatoes on a branch;
• 50 g peeled pine nuts;
• ¹⁄₂ bunch of basil;
• 50 g grated Parmesan cheese;
• olive oil for serving.

Preparation

Puree the spinach and flour in a food processor until a dough forms. Make sure the dough doesn't stick to your hands. If it still sticks, add a little more flour.

We make pici pasta this way: pinch off a piece of dough of such size that you can roll each into a ball with a diameter of approximately 2 cm. Roll the balls into long thin sausages. Children can help you with this if they also participate in preparing dinner. The pichi can be cooked immediately, or you can let it dry for several hours - do what suits you best.

Bring the water to a boil. Meanwhile, place a large deep skillet with 2 tablespoons olive oil over medium heat. When the oil is hot, add peeled and finely chopped chili pepper to it and sprinkle everything with chili pepper.

Finely chop and place the zucchini in the pan. Free the tomatoes from their greens, rinse under running water, cut into halves and also add to the frying pan. Cook the vegetables for 5 minutes, then stir, add the pine nuts and pour 200 ml of boiling water from the pan. Cover the pan with a lid and let it steam over low heat while you prepare the pichi.

Place the pichi sausages in the pan with the remaining water and cook until tender - about 8-10 minutes. Drain the water, reserving 50–100 ml in a separate glass.

Add the finished pichi to the pan with the vegetables.

Coarsely chop the basil and add it to the pan, leaving a few leaves for sprinkling.

Sprinkle grated Parmesan cheese over the contents of the pan, cover with a lid and shake well to combine the contents. If the dish is a little dry, add the reserved water.

Serve on large plates, drizzled with olive oil and sprinkled with basil.

Wednesday: Salmon salad

This recipe serves four, but it doesn't have to be a family dinner. Leftover salad can be used for the next day: it tastes great cold.

Ingredients

• 160 g quinoa (can be replaced with white rice);
• 2 lemons;
• 2 medium-sized zucchini;
• 1 bunch of greens (parsley, dill, basil);
• 4 tablespoons unsweetened;
• olive oil;
• 4 salmon fillets with skin.

Preparation

Prepare quinoa according to the instructions on the package (boil the rice), squeeze ¹⁄₂ lemon juice into a container with cereal, add salt and pepper.

Wash the zucchini thoroughly, cut them lengthwise into thin (no more than 0.7 cm) slices. Grill for 2 minutes on each side and set aside on a platter.

Place finely chopped herbs in a separate bowl (leaving a little for sprinkling), squeeze out the juice of the remaining lemons, add yogurt, 2 tablespoons of oil, salt and pepper, stir.

Season the salmon fillet with salt and fry on the grill or frying pan for 3-4 minutes on each side until cooked through.

Serve on large plates, topped with quinoa, then a few slices of zucchini, and topped with a mixture of herbs and sliced ​​salmon. You can sprinkle the remaining chopped herbs on top.

Thursday: Asian Crispy Beef

This dish just seems exotic. In fact, it is nutritious, quick to prepare and has the potential to become one of your favorites.

Ingredients

• 1 tablespoon unsalted peanuts;
• 2 cloves of garlic;
• a piece about 5 cm long;
• 1 tablespoon sesame oil;
• 2 star anise;
• 200 g minced beef;
• 1 teaspoon liquid honey;
• 1 teaspoon soy sauce;
• 2 limes (can be replaced with small lemons);
• 150 g rice noodles;
• 2 small onions;
• 1 small chili pepper;
• 200 g of any fresh vegetables (carrots, radishes, spinach, etc.);
• 4 sprigs fresh coriander.

Preparation

Lightly fry the peanuts in a dry frying pan and crush them with a pestle and mortar.

Peel the garlic and ginger and chop finely.

Place a frying pan over medium heat, add 1 tablespoon sesame oil and star anise and heat. Also send half of the available garlic, ginger and honey here. Stir and fry for about 5 minutes until the minced meat is crispy. Turn and knead the meat so that the crust is even.

Crush the remaining garlic and ginger in a mortar, add soy sauce, squeeze out lime juice, and stir.

Prepare rice noodles according to package instructions. Chop the onion into slices and chop the chili pepper.

Chop the vegetable mixture to make it easier to eat.

Layer the vegetable mixture, noodles, garlic and ginger on each plate. soy sauce, crispy beef, onion, chili pepper, chopped peanuts. You can decorate the dish with coriander on top.

Friday: Salmon and Spice Tacos

It cooks quickly, looks appetizing, and tastes like a fairy tale!

Ingredients

• 4 fillets (approximately 125 g each);
• 2–3 teaspoons of spice mixture;
• any vegetable oil;
• ¹⁄₂ bunch of fresh coriander;
• ¹⁄₂ bunch of fresh mint;
• 150 g unsweetened low-fat yogurt;
• 1 cucumber;
• 2 shallots (can be replaced with regular ones);
• 1 chili pepper;
• 1 pinch of sugar;
• 1 tablespoon white wine vinegar;
• 4 tortillas.

Preparation

Rub a mixture of spices, salt and ground pepper into the salmon meat, sprinkle with oil. Leave for 10–15 minutes.

Place a nonstick skillet over medium heat and sear the fillets for 8 to 10 minutes on each side until the meat is tender and the skin is crisp.

Set aside a few sprigs of coriander, finely chop the rest, mix with chopped mint and yogurt.

Cut the cucumber into thin ribbons and place in a bowl. Add peeled and finely chopped shallots and chopped chili peppers there. Salt, sprinkle with sugar, add vinegar, spices and gently mash the cucumbers with your fingers so that they absorb and mix the smells.

Place a tortilla on each plate. Place the fillet on top in large slices. Add yogurt with herbs, add cucumbers drizzled with any oil and garnish with the remaining coriander leaves.

Saturday: Sea fish curry

For Saturday, Jamie prepared something unusual - a spicy and at the same time tender curry, which is traditionally prepared in the distant fabulous Ceylon.

Ingredients

• 500 g any (perch, pike, cod), cleaned and gutted;
• 1 teaspoon ground turmeric;
• salt, ground black pepper - to taste;
• 2 limes (can be replaced with lemons);
• 400 ml coconut milk;
• 400 ml salted water;
• 200 g brown rice (however, regular rice will do).

For the sauce:

• 2 small onions;
• 2 cloves of garlic;
• a piece of ginger about 5 cm long;
• 2 fresh green chilies;
• 10–12 small cherry tomatoes on the vine;
• 1-2 tablespoons liquid peanut butter;
• ¹⁄₂ bunch of fresh curry leaves;
• 3 cardamoms;
• 2 teaspoons mustard seeds;
• 1 teaspoon of cumin seeds;
• ¹⁄₂ teaspoon ground turmeric;
• 1 ¹⁄₂ teaspoon lemon juice.

Preparation

Clean the fish from the bones, cut into large pieces and place in a deep bowl. Add turmeric, a pinch of salt, and squeeze out lime juice. Stir and refrigerate for at least an hour.

Pour 100 ml of coconut milk and 300 ml of water into a saucepan, bring to a boil, add rice and cook until tender.

To prepare the sauce, peel and finely chop the onion, garlic, ginger, and add chopped chili pepper. Coarsely chop the peeled tomatoes into a separate bowl.

Heat a saucepan over medium heat and add peanut butter, chopped onion, ginger, garlic, chilli and curry leaves. Cook, stirring, for 5-10 minutes until the onion softens and begins to turn golden. After this, remove the pan from the heat.

Grind cardamom in a mortar, add seeds, cumin and turmeric to it. Place the mixture in the pan with the spices and return to medium heat for about 1 minute. Don't forget to stir.

Add the chopped tomatoes, lemon juice, remaining 300ml coconut milk and 100ml water to the pan. Simmer the sauce over low heat for about 10 minutes until the tomatoes begin to break down.

Add fish to the sauce and simmer until done.

Serve directly in the pan. Place a plate of rice nearby.

Sunday: Moroccan Roast Chicken

This exotic, aromatic, truly festive dish is a worthy end to Oliver’s “week of dinners.” Enjoy!

Ingredients

• 2 lemons;
• salt, ground black pepper - to taste;
• 1 tablespoon of ras el hanout seasoning (can be replaced with a mixture of ground ginger, cumin, cilantro, anise, cloves, nutmeg, black pepper, etc.);
• 1 dry chili pepper;
• prepared (peeled and washed) chicken carcass weighing about 1.6 kg;
• olive oil;
• a few sprigs of fresh coriander.

Preparation

Preheat the oven to 180°C. Remove the zest from the lemons. Finely chop one of the citrus fruits, add pepper, salt, add ras el hanout and chopped chili. Mix thoroughly. The marinade is ready.

Cut the remaining lemon into thin slices and line the baking sheet with them in the place where the chicken will lie.

Make several shallow cuts across the surface and thoroughly rub the marinade into it. Drizzle with olive oil and place on a baking sheet.

Fry until cooked through - about 1 hour 20 minutes, until the skin is golden brown and the meat is tender. Before serving, sprinkle with coarsely chopped coriander leaves.