Jamie Oliver's Recipes

Jamie Oliver's Mash

8 large potatoes, peeled and cut into chunks
1/2 pint single cream (light cream or half-and-half)
3 good knobs (tablespoons) butter
Salt and freshly ground black pepper
Pinch nutmeg, optional

Cook the potatoes in boiling salted water until tender. Drain and mash until smooth. Add the cream, butter, seasoning, and nutmeg and mix well into your lovely mashed potato. Makes 8 servings

Jamie Oliver's Slow-Roasted Leg of Pork with Spicy Scratchings

1 leg or shoulder of pork
3 tablespoons fennel seeds
3 tablespoons coriander seeds
Pinch dried chile pepper flakes
Maldon sea salt and freshly ground black pepper
Extra virgin olive oil, plus extra for drizzling
1 bulb garlic, skin left on the cloves
1 handful fresh sage
1 handful fresh rosemary

Ask your butcher to remove and reserve the skin and bone from the leg of pork. To make the scratchings, cut the skin into two pieces and score incisions through each piece. In a pestle and mortar, crush half the fennel seeds with half the coriander seeds, chile flakes, and a pinch of salt.

Sprinkle the spice mix over the top and finish off with another good pinch of salt. Pour a little olive oil over the pork skin and bake in the oven, on a rack over a tray to catch the fat, in a preheated 425 degrees oven until very crispy.

Make crisscross incisions all over the pork, on both sides. Crush the remaining fennel and coriander seeds with another good pinch of salt. Sprinkle over both sides of the pork, and finish off with a grinding of black pepper. Place the pork and garlic cloves in a roasting tray.

Cover with a few good lugs of extra-virgin olive oil. Place the sage and rosemary in a pestle and mortar and gently crush together until they are lightly bruised and have released their flavors. Add 4 tablespoons of olive oil.

Squeeze the flavored oil over the pork and rub the herbs all over it. Cook in the oven in a preheated 400 degrees oven for about 4 to 4 1/2 hours. Any leftovers are great to use in sandwiches the next day. Makes 10 servings

Jamie Oliver's Pappardelle with Rabbit

1 pound 12 ounces (800 grams) rabbit joints, seasoned
Extra-virgin olive oil
1 handful fresh rosemary and fresh thyme, leaves picked and finely chopped
1 small red onion, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 wineglasses Chianti
2 (14-ounce/400 gram) tins plum tomatoes
2 tablespoons pearl barley
Salt and freshly ground black pepper
14 ounces (400 grams) fresh or dried pappardelle
3 1/2 ounces (100 grams) butter
2 handfuls grated Parmesan

In a hot casserole-type pan fry your rabbit in a little olive oil until golden brown then add your herbs, onions, garlic, carrot and celery. Turn the heat down and continue to fry for 5 minutes until the vegetables have softened. Add your red wine and continue to simmer until the liquid has almost cooked away but left you with a fantastic colour and fragrance.

Add the plum tomatoes, the pearl barley and just enough water to cover the meat by 1/2-inch/1cm. Make yourself a cartouche of greaseproof paper, wet it under the tap, rub it with a little olive oil and place it over the pan. Put a lid on the pan as well, as this will retain as much moisture as possible while cooking.

Cook on a really low heat for about 2 to 3 hours. It's ready when you can literally push the meat off the bone and it will flake away in tender strands. At this point season carefully with salt and pepper, to taste, and allow to cool slightly before removing the meat from the pan. Using 2 forks, pull apart all the lovely pieces of meat, throwing away any skin and bones. Put the meat back in the pan on a low heat.

It's now ready to serve, so cook your pappardelle in a pan of boiling, salted water for 3 minutes, if using fresh pasta, and according to the packet instructions if using dried. Once it's cooked, drain it in a colander, saving some of the cooking liquid in case the sauce needs a little loosening.

Remove the stewed rabbit from the heat and stir in the butter and Parmesan with a little of the cooking water – this will make it juicy and shiny. Toss together with your pasta and serve immediately. Makes 4 servings

Jamie Oliver's Fish and Chips

For the chips:
3 3/4 pints (2 liters) vegetable oil
2 pounds (950 grams) floury potatoes, like russets, peeled and cut into large chips

For the batter:
1 cup plain flour
1 cup beer
2 egg whites, whipped to soft peaks
Salt
4 (9 ounce/250 gram) fillets haddock or cod, skin on, and pin boned

Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees. Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.

Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350 degrees. Dip the fish in the batter and fry for a few minutes with the chips until golden brown.

Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs. Makes 4 servings

Jamie Oliver's Panettone Bread and Butter Pudding

1 pint (575 milliliters) milk (don't use 2 percent, 1 percent, or skim)
1 pint (575 milliliters) double cream (heavy cream)
1 vanilla pod
4 medium eggs
6 ounces (170 grams) caster sugar (superfine sugar)
Panettone, cut into thick slices and buttered
1 orange, zested
A little icing sugar

To start the custard base, bring the milk and cream just to a boil in a saucepan. Cut the vanilla pod in half, scrape out the seeds and add to the pan with the zest. Whisk the eggs with the sugar until pale. Add the milk and cream and remove the vanilla.

Preheat the oven to 325 degrees. Dip each slice of panettone into the custard and pile into a buttered baking dish. Pour the remaining custard slowly over the bread, place the dish in a roasting pan and fill halfway with hot water.

Sprinkle with the icing sugar and bake for about 45 minutes. When cooked, it will have a slight crust on top, but will still be slightly wobbly inside. Makes 8 to 12 servings

Jamie Oliver's Seared Carpaccio of Beef

1 1/2 pounds (680 grams) baby beetroots
Olive oil
Approximately 10 tablespoons balsamic vinegar
Salt and freshly ground black pepper
1 handful fresh rosemary, finely chopped
3 1/2 pound (1.5 kilogram) fillet of beef
3 1/2 ounces (100 grams) freshly grated or creamed horseradish
7 ounces (200 grams) creme fraiche
1 lemon, juiced, or white wine vinegar
3 good handfuls watercress
3 1/2 ounces (100 grams) shaved Parmesan

Preheat the oven to 450 degrees. Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.

Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.

After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice.

Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in! Makes 6 servings

Jamie Oliver's Christmas Bombe

For the chocolate sponge:
7 ounces (200grams) butter
7 ounces (200grams) caster sugar
3 large eggs
7 ounces (200grams) self-rising flour
1 rounded teaspoon baking powder
3 rounded tablespoons cocoa powder

For the filling:
2 (250 gram containers) ricotta cheese (about 19 ounces)
Around 2 3/4 ounces (80 grams) sugar
1 handful of mixed glace fruit
1 tin cherries, drained
4 ounces (100 grams) chocolate, broken up
1 handful flaked or shaved or thinly sliced almonds
2 heaping tablespoons good coffee beans, crushed
2 egg whites
A good drizzle orange liqueur
Cocoa powder for dusting

Preheat oven to 350 degrees. Line 2 (10-inch) (25 centimeters) cake tins with greaseproof paper and rub with a little butter. In a mixer, beat the butter and sugar together until fluffy. Add the eggs, flour, baking powder, and cocoa powder.

Mix well and divide into the cake tins. Cook for 7 to 8 minutes at 350 degrees F (180 degrees C/gas 4) until firm but soft. So, you have 7 to 8 minutes, while the sponge is cooking, to make the filling. Add the ricotta to a food processor and blitz with the sugar until shiny and smooth.

Scoop into a bowl, add the chopped fruit, cherries, chocolate, and almonds and stir together. Now add the coffee to taste (bash the hell out of the beans using something heavy wrapped in a tea towel, or use a coffee grinder if you don't like too much noise?). Whip up the egg whites and fold into the ricotta mix.

By now, the sponge is probably ready. Turn it out while it is still hot and cut it into 8 wedges. Line a shallow round bowl, about 9-inches (23 centimeters) across, with two sheets of cling film, making sure it fits the shape of the bowl. Then fit half of the sponge pieces neatly around the insides of the bowl (as you would if you were making summer pudding).

Drizzle with liqueur, then pour in the ricotta mixture. Level it out, then place the remaining sponge over the top. Drizzle again with liqueur. Pull the cling film over the top and weigh it down with some plates, pushing down on them before placing in the freezer for at least 4 hours.

Serve this 'semi freddo' (semi frozen), dusted with cocoa powder and sliced into wedges. If it's very frozen then that's fine; just pull it out of the fridge when dinner is served so it can slowly thaw as you are eating. Makes 10 to 12 servings

Jamie Oliver's Pork with Peaches

1 (3 1/2 pound) (1 1/2 kilogram) pork loin, boned
1 bunch fresh thyme, leaves picked
1 bulb garlic
7 ounces (200 grams) butter
2 tins (cans) peaches in natural juice, drained
Salt and freshly ground black pepper
Around 15 slices of pancetta, streaky bacon, or Parma ham
1 glass (about 6 ounces) white wine
A little flour
1 glass (about 6 ounces) water

Preheat the oven to 425 degrees. Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over.

Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.

Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.

Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.

When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat.

Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork. Makes 6 to 8 servings

Jamie Oliver's Marinated Lamb

1 leg lamb, boned
1 large bunch mint, roughly chopped
1 large bunch cilantro, roughly chopped
2 cloves garlic, peeled
17 1/2 ounces (500 grams) natural yogurt
1/2 (14-ounce/400 gram) can chickpeas, drained and mashed
Sea salt and freshly ground black pepper
1 lemon, juiced

Roasted Vegetables:
Baby carrots
Quartered fennel, with its own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into chunks
Jerusalem artichokes, scrubbed and halved
1/2 (14-ounce/400 gram) can chick peas, drained
Ground cumin
Coriander seeds
Nutmeg
Olive oil
Salt and freshly ground black pepper

Lamb: Pre-heat the oven to 425 degrees. Bash up the coriander and mint and mix with the yogurt, garlic, and seasoning. Reserve half to use as a sauce once the lamb is cooked.

Score the lamb pieces, season with the salt and pepper and mix with half the marinade and the chickpeas, so it is all coated. Transfer the marinade and lamb to a plastic bag and seal. Place in the refrigerator until required. To cook, place the meat directly on the oven shelf above the tray of vegetables for approximately 45 minutes.

Vegetables: Pre-heat the oven to 425 degrees. Place all the vegetables in a roasting tray, add the chickpeas, cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil and toss together.

Cook in the preheated oven for 20 minutes then remove the foil and continue roasting for 20 to 30 minutes until the vegetables are tender and golden. Makes 10 to 12 servings

Jamie Oliver's Chocolate Mousse with Sesame Snaps

8 ounces (200 grams) good quality dark chocolate, bashed up
2 1/2 ounces (70 grams) butter, cut into pieces
12 fluid ounces (350 milliliters) heavy cream
2 large eggs, preferably organic
2 tablespoons Scottish Heather honey
1 tablespoon Scottish whiskey
1 pound (455 grams) caster sugar
8 tablespoons butter
7 ounces (200 gram) sesame seeds

In a bowl over some gently simmering water, slowly melt the chocolate and butter together then remove from the heat. In a separate bowl, whip the cream to soft peaks.

In a third bowl, whisk the eggs and honey until light and fluffy then fold in the whisky, melted chocolate mixture and cream, gently, so you don't lose too much air. Pour into small chilled 4 or 6 wine glasses or serving dishes and chill for at least an hour before serving.

Put your sugar and 8 tablespoons of water into a pan on medium heat. Use a spoon to stir together, it will become a syrup. Cook until light golden, then add the sesame seeds and continue to cook until dark golden. Pour out the sesame seed caramel onto an oiled non-stick tray or oiled tin foil.

Use a palette knife to push it out to about 1/2-inch (0.5 centimeters) thick (even thinner if you can). Allow to cool for about 15 minutes and you will have one big sesame seed caramel biscuit. Bash it up as you like! Makes 4 to 6 servings

Jamie Oliver's Lamb Curry

5 tablespoons vegetable oil
1 (5 1/2 pound) (2 1/2 kilogram) leg of lamb, thinly sliced
2 teaspoons mustard seeds
1 teaspoon fenugreek seeds
3 fresh green chiles, seeded and thinly sliced
1 handful curry leaves
2 thumb-sized pieces fresh ginger, peeled and coarsely grated
3 onions, peeled
1 teaspoon chili powder
1 teaspoon turmeric
6 tomatoes, chopped
1 to 2 wine glasses water
1 (14-ounce) (400 milliliters) can coconut milk
Salt

Heat the oil in a pan and sear the lamb. Add the mustard seeds, wait for them to pop, then add the fenugreek seeds, fresh chiles, curry leaves, and ginger. Stir and fry for a few minutes.

Using a food processor, chop the onions and add to the pan. Continue to cook for 5 minutes until the onions are light brown and soft, then add the chili powder and turmeric. Put the tomatoes into the food processor, pulse, and add them to the pan.

Cook for a couple of minutes, then add 1 or 2 wine glasses of water and the coconut milk. Simmer until the lamb is tender and the sauce has the consistency of double cream, then season carefully with salt. Makes 4 servings

Jamie Oliver's Deep-Fried Oysters with Rocket and Tomato Dressing

24 native oysters
3 1/2 ounces (100 grams) all-purpose flour
6 ounces (170 milliliters) cold water
1 egg white, stiffly whisked
1 tablespoon olive oil
1 3/4 pints (1 litre) vegetable oil
2 bags arugula

For the dressing:
12 ripe plum tomatoes
2 tablespoons horseradish, creamed or freshly grated
1/4 clove garlic, peeled
2 tablespoons white wine vinegar
Couple drops hot pepper sauce (recommended: Tabasco)
Sea salt and freshly ground black pepper

Open the oysters and clean the shells or ask your fishmonger to do this for you. To make the batter, whisk the flour with the cold water and fold in the stiffly whisked egg white and 1 tablespoon of olive oil. To make the dressing, whiz the tomatoes in a blender with the horseradish, garlic and vinegar.

Add the hot pepper sauce and season with salt and pepper. Tweak the amounts of hot pepper sauce and vinegar to taste – you want it to be hot and tangy. Pass the mixture through a fine sieve to remove any chunky bits. This will give you a nice smooth dressing. Check the seasoning.

Heat the vegetable oil in a deep-fat fryer to 350 degrees and fry the arugula in small batches for about 25 seconds until nice and crisp. Remove and place on some kitchen paper. Drop each oyster into the batter, then remove with a spoon and fry for around 2 minutes until crisp and golden. Serve each oyster in its shell on a little fried rocket, drizzled with the tangy tomato dressing. Makes 4 servings