1-minute berry ice cream ~ Jamie Oliver

1-minute berry ice cream

servings
4

ingredients

• 1 x 500g pack of mixed frozen berries 
• 150g fresh blueberries 
• 3–4 tablespoons runny honey
• 1 x 500g tub of natural yoghurt 
• a few sprigs of fresh mint
• optional: 4 small ice cream cornets

method

In advance: Put 4 small glasses in the freezer, or you can serve straight into ice cream cornets, if you prefer.

When you're all set up and ready to go, get the glasses (if using) and the frozen berries out of the freezer. Divide the fresh blueberries between the glasses or cornets. Put the honey and yoghurt and leaves from the sprigs of mint into the food processor and whiz, then add the frozen berries and whiz again until combined. Spoon the frozen yoghurt over the fresh berries and serve. Yum.

tea party fairy cakes ~ Jamie Oliver Recipe

Tea party fairy cakes

servings
18 cakes

ingredients

For the sponge:
225g unsalted butter, at room temperature, plus extra for greasing 
225g caster sugar
4 large eggs, preferably free-range or organic
225g self-raising flour, plus extra for dusting 
1 lemon 
For the fresh fruit icing:
100g fresh berries (raspberries, strawberries or blackberries) 
150g icing sugar 

method

These fairy cakes are made using a simple sponge recipe, but then you can take them in so many different directions by making a variety of icings and toppings – far too many to mention here! So I’m going to give you one of my favourites. See what you think then have a go at making up some of your own toppings.

To make your sponge:

1. Preheat the oven to 190˚C/375˚F/gas 5 

2. You can make your cakes like this (by hand), or in a food processor. Beat the butter and sugar together with a wooden spoon, until very light and fluffy. Add the eggs one at a time, beating each one in well before you add the next. Sift in the flour. Finely grate in the zest of the lemon then fold the mixture together.

To bake your cakes:

3. Place 18 paper cake cases into muffin tins. Use tablespoons to evenly divide the mixture between the paper cases. Put the muffin tins into the oven and bake for 15 minutes.You can check to see if the cakes are cooked by sticking a cocktail stick right into one of them. Remove it after 5 seconds and if it comes out clean they’re cooked; if it’s slightly sticky they’ll need a bit longer, so put them back in the oven for another 5 minutes, or until cooked through and golden on top. If you cook them for too long, though, they will go dry so keep an eye on them.

4. Remove the cakes from the tins and transfer to a wire rack to cool

To make your icing and ice your cakes:

5. Mash up 50g of your chosen berries with a fork or whiz them in a food processor. If the fruit has pips you may want to pass it through a sieve to make it lovely and smooth. Sift over the icing sugar and mix until you have a smooth paste.

6. When the cakes have cooled completely, drizzle a teaspoon of your 
icing over each one then top with the rest of the fruit – if you’re using strawberries, slice them up first.

Refer to  Jamie's book:  

The Real Mojito

 

Ingredients

• 10 fresh mint leaves
• 1/2 lime, cut into 4 wedges
• 2 tablespoons white sugar, or to taste
• 1 cup ice cubes
• 1 1/2 fluid ounces white rum
• 1/2 cup club soda

Directions

1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Source: 

Caribbean Chicken Salad

Ingredients

• 2 skinless, boneless chicken breast halves
• 1/2 cup teriyaki marinade sauce
• 2 tomatoes, seeded and chopped
• 1/2 cup chopped onion
• 2 teaspoons minced jalapeno pepper
• 2 teaspoons chopped fresh cilantro
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 1/2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons cider vinegar
• 1 1/2 teaspoons lime juice
• 3/4 pound mixed salad greens
• 1 (8 ounce) can pineapple chunks, drained
• 4 cups corn tortilla chips

Directions

1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
4. Preheat the grill for high heat.
5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Pumpkin Ginger Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/3 cup finely chopped crystallized ginger
•  
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Salt-roasted stuffed chicken

Roasting chicken in salt gives you the juiciest, most tender meat and the crispiest skin imaginable.

More than 2 hours Serves: 4 Recipe Type: Mains Main Ingredient: Chicken

Main Ingredients

1 onion

1 glug olive oil

350 grams free-range chicken sausages

80 grams baby spinach, blanched and finely chopped

1 large free range chicken, (about 1.3-1.4kg)

1 pinch salt and milled pepper

1 lemon, cut into wedges

6 packets rock salt, (500g each)

3 egg whites, beaten

• Halve onion and finely chop one half. Cut remaining onion into wedges and reserve for stuffing.
• Heat a glug of oil in a pan and fry onion until soft. Allow to cool slightly.
• Remove sausage from casing by cutting a slit along sausage and scraping meat out with the back of a knife.
• Mix meat with onion and spinach. Using your fingers or a wooden spoon, carefully loosen skin over chicken breasts and thighs.
• Stuff an even layer of sausage meat under skin, starting at thighs and working up to neck.
• Secure skin over neck with toothpicks. Rub chicken with oil and season well.
• Stuff chicken with lemon and onion wedges and cover cavity with a piece of foil.
• Mix salt with egg whites and place a quarter of salt in the bottom of a small roasting tray.
• Top with chicken and cover with remaining salt.
• Roast for 1 hour and 45 minutes in a preheated 180ºC oven.
• Crack crust with a rolling pin and carefully peel it away. Allow chicken to rest for 10 minutes before serving.

More good ideas

• Roast chicken without salt crust if you prefer.
• Use pork sausages instead of chicken.

Smoked haddock and potato gratin

Fantastic when served with a fresh rocket salad.

Less than 1 hour Serves: 6 Recipe Type: Light meals Main Ingredient: Fish and Seafood

Main Ingredients

6 potatoes, peeled and sliced

2 tubs fresh cream, 250ml each

1 red onion, thinly sliced

500 grams haddock fillets, frozen

250 grams frozen peas

60 ml lemon juice and peel

1 bay leaf

1 dash salt and milled pepper

• Preheat oven to 200ºC.
• Boil potatoes until just tender.
• Drain, season and set aside.
• Heat cream, onion, lemon peel and bay leaf, add fish and gently poach until just cooked.
• Layer potatoes, peas and fish in an ovenproof dish.
• Strain cream sauce and pour over gratin.
• Cover with foil and bake for 20 minutes.
• Remove foil and cook for another 10 minutes.
• Add a squeeze of lemon juice and serve with a rocket salad.