Garlic Bread & Chicken Kebabs Method Pick the rosemary leaves and smash up in a pestle and mortar with a pinch of sea salt. Peel and crush in the garlic, then muddle in 1 tablespoon of oil, the vinegar and a generous pinch of cayenne. Chicken katsu curry This indulgent curry is a real treat and easier to make than expected. The breadcrumbs provide a great texture to hold the rich sauce. 45 minutes + chilling. Jamie Oliver’s chicken fajitas Sticking to super-lean chicken breasts is the key to making healthy fajitas, and also provides us with a great source of protein, ensuring our muscles stay strong. Serves 4 people Time40 minutes, plus marinating Olive oil1 tbsp red wine vinegar1 tsp Tabasco chipotle sauce1 tsp dried oregano2 tsp sweet smoked paprika2 cloves of garlic1 large red onion2 x 200g free-range skinless chicken breasts3 mixed-colour peppers1 large aubergine2 limes1 bunch of fresh coriander (30g)1 ripe avocado4 large seeded wholemeal tortilla wraps 50g feta cheese 01 Put 1 tbsp oil into a bowl with the vinegar, Tabasco, oregano, paprika and a pinch of sea salt and black pepper. Crush in the unpeeled garlic through a garlic press and mix together.
Chicken and chilli noodles* Great for dinner and possibly even better the day after as a salad Method 1. Slice the chicken into strips and coat with the cornflour and a little black pepper. 2. Heat the oil in a non-stick pan and stir-fry the chicken until golden. 3. Finely slice the spring onion and pepper, cut the mangetout into thin strips and crush the garlic. 4. How to make the ultimate steak marinade - Jamie Oliver You just can’t beat tucking into a perfectly cooked steak, seared to perfection and coated in a gnarly, sticky homemade marinade on the outside, and blushing pink in the middle. It’s so simple to make the most incredible steak marinade yourself at home. The trick is to pack all of your ingredients into a sandwich bag along with the steak, then give it a good old rub in the bag to really massage all those delicious flavours into the meat. Leave it to soak and you’re golden – it couldn’t be easier! 1.
Morning After Breakfast Calories Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. Satay noodles For the sauce 4 tbsp smooth peanut butter2 tsp dark soy sauce1 tsp chilli flakesJuice 1 lime For the noodles 1 tbsp sunflower oilSmall handful sugar snap peas, halved1 small carrot, finely sliced2 spring onions, sliced on the diagonal2 x 150g packs soft egg-free ready-to-wok noodles2 tsp sesame seeds, small handful fresh coriander, 1 red chilli, deseeded and finely sliced, and roughly chopped peanuts to garnish 01.To make the sauce, whisk together the peanut butter, soy sauce and chilli flakes along with 200ml cold water in a bowl. Whisk in the lime juice to form a smooth paste, adding an extra splash of water to loosen the mixture if needed.02.For the noodles, heat the oil in a wok over a high heat.
Hungarian goulash Olive oil for frying 250g smoked pancetta (from a whole slab if possible) or dry-cured smoked streaky bacon, cut into small cubes 6 medium onions, sliced 4 red peppers, sliced 1.75kg British stewing steak, trimmed of fat and cut into 3cm chunks 3 tbsp plain flour 6 garlic cloves, finely chopped 3 whole cloves 10 juniper berries, crushed 3 bay leaves Leaves from 6 fresh thyme sprigs 2 heaped tbsp tomato purée 2 heaped tbsp sweet (mild) paprika, plus extra for dusting 2 good pinches of cayenne pepper 1 tbsp caraway seeds 400ml dry red wine 2½ tbsp red wine vinegar 250ml beef stockAbout 250ml soured cream to serve 1. Put a large saucepan (big enough to hold all the ingredients or see Lucas' tips) on the hob and add a splash of oil. Add the pancetta and cook over a medium heat for 3-4 minutes until it has released its fat and started to brown, then mix in the onions and peppers and cook over the heat for about 15 minutes, stirring often, until the vegetables are soft and sweet. 2.
Sweet potato and parsnip gnocchi with blue cheese and pine nuts [v] 500g parsnips, peeled (woody centres removed if large) and cut into small chunks 500g sweet potatoes, peeled and cut into small chunks 2 tbsp olive oil 50g Parmesan, grated 175g plain flour, plus extra for dusting 1 large free-range egg yolk 25g butter 400g spinach leaves or greens 125g blue cheese, crumbled 75g pine nuts, toasted 1. Preheat the oven to 180°C/fan160°C/gas 4. Cook the parsnips in a pan of boiling salted water for 3-4 minutes, then drain and place in a roasting tray with the sweet potatoes. Drizzle with half the oil, then roast for 30 minutes until tender, turning regularly.