Aioli Jamie Oliver Food

GARLIC AÏOLI

Steps:

• Separate the eggs (save the whites for another recipe), placing the yolks in a large bowl. Scrunch up a wet cloth and place it on your surface so you can sit the bowl at an angle without it slipping. Adding it a drip at a time so you don't split the yolks, whisk in the extra virgin olive oil, then the olive oil, speeding up the drips as you go - when it starts to really thicken, add a squeeze of lemon juice to loosen, then continue adding the oil, with more lemon when needed, use your instincts. Season to taste, tweaking with more lemon, if needed. To up the pepperiness, add more extra virgin olive oil, or add olive oil to make it milder. This gives you a nice base.
• Now, peel the garlic and smash it up in a pestle and mortar with a small pinch of salt, then stir it through to create a feisty aïoli, ready to use in lots of different dishes. Sometimes I add an extra flavour, depending on the dish I'm serving it with, making aïoli continually exciting to use. Try smashing up and whisking in 4 anchovy fillets, adding flecks of finely chopped or smashed fresh soft herbs, stirring through chopped fresh chilli, to taste, or even a little saffron that you've steeped in boiling water.

AIOLI

Steps:

• Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you've blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
• Try this: Lemon -or basil- flavoured aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.

AIOLI - JAMIE OLIVER

Steps:

• Grind the garlic and salt in a mortar and pestle (or chop the garlic finely and rub the salt into it with the flat of your chef's knife, smearing it across your cutting board several times).
• Place egg yolk and mustard in a bowl and whisk. Whisking vigorously, add olive oil drop by drop. Once about 1/2 cup of oil has been added, you can start pouring faster, still whisking continuously.
• When all the oil is incorporated, add garlic, lemon juice, salt and pepper.
• You can also add additional accent flavors, such as basil, fennel fronds, dill, or chopped roasted nuts.

FABULOUS FISH STEW

Steps:

• To make the saffron aioli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayonnaise. Taste and season with a little more lemon juice, salt and pepper.
• Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren't tightly closed, give them a sharp tap. If they don't close up, throw them away.
• Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine, tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
• Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don't open.)
• Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra-virgin olive oil and a big blob of saffron aioli.

AIOLI

Steps:

• Smash up the garlic with the salt in a mortar and pestle (if you don't have a mortar and pestle you can very finely chop the garlic). Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit. Once you've blended in a half cup of the olive oil you can start to add the rest in larger amounts. When you've added it all, you can add the garlic and lemon (to taste) and any extra flavors such as basil, fennel tops, dill, chopped roast nuts. To finish just season to taste with salt, freshly ground black pepper and lemon juice.

CANNELLONI BRASSICA - JAMIE OLIVER

Steps:

• Break broccoli and cauliflower into small pieces and boil in salted water for ~6minutes to cook them through.
• Slice 7 cloves of garlic & dice 4 hot chili peppers.
• On medium heat in a frying pan, add 3 tbps of olive oil. When the oil is hot, add sliced garlic to pan to saute. Add thyme leaves, diced chili peppers and 3 anchovies.
• Drain broccoli & cauliflower. Once garlic has begun to turn golden add broccoli and cauliflower to the pan. Stir all ingredients and cook for about 15 minutes until the broccoli and cauliflower has broken down. Assist the process by occasionally breaking it down with a wooden spoon.
• Take the pan off of heat to cool down.
• Prepare the béchamel sauce: grate 1.5-2.5 cups of good parmesean into the crème fraiche. Add a pinch of pepper. Set aside for assembly of cannelloni shells.
• Once the broccoli & cauliflower have cooled down, you need to mash them up together. You can do this a few ways, but the easiest is to bring out a hand blender and quickly give it a whiz or use a food processor until smooth. Once this is done (and it's cool enough!), scoop filling into a piping bag. (Here you can actually use a plastic bag and cut a corner if you don't have a proper piping bag - it works just as well.).
• Prep pan for cannelloni shells: in a large baking tray (large enough for 24 cannelloni shells), put 1/2 centimeter of tomato sauce on the bottom with a pinch of salt and 2 tbsp red wine vinegar.
• Squeeze filling (via the piping bag) into each of the shells. Place in the pan once filled.
• On top of the cannelloni shells, place basil leaves - as many as you'd like.
• Top shells & basil with Béchamel Sauce & season with more black pepper.
• Top with slices of mozzerella and remaining parmesean cheese.
• Bake at 190C for 30-40 minutes or until the cheese is golden brown.

ROASTED RED ONIONS - JAMIE OLIVER

Steps:

• Try to get 6 equal-sized medium or large red onions. Peel away the outermost layer of onionskin. Carefully slice off the core end of each onion to create a flat base. Make two cuts at right angles through the top of the onion, cutting only halfway through.
• Push some chopped fresh thyme and kosher salt down into the cuts, along with a tablespoon of soft butter for each onion.
• Cook in an earthenware dish, or in a roasting pan on a layer of kosher salt or sea salt. Place in a preheated 400F oven for 30-35 minute.
• You can also tuck the onions into the roasting pan with your chicken or lamb as it roasts.