Foil Roasted Smoked Beets Jamie Oliver Food

FOIL-ROASTED SMOKED BEETS - JAMIE OLIVER

Steps:

• Tear a large square of heavy duty aluminum foil. Place half the beet leaves on the foil. Pile beets and rosemary on the leaves, then cover with the remaining leaves. Wrap foil tightly around beets. Prick package all over with the tip of a small knife.
• Bury the package in hot coals on your grill (or place in a 500 degree oven) for 40 minutes or until tender. Test by poking with the tip of knife; if it slides into the center and then out again without sticking, they're done.
• Discard rosemary and beet leaves. Peel away any very burned areas on the beetroots. Cut into bite sized chunks. Roll parsley and tarragon together and shred into chiffonade. Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley. Serve with medium-rare steaks.

JAMIE OLIVER'S SMOKED BEETS RECIPE - (5/5)

Steps:

• First, light your charcoal barbecue or fire. Wash the beets and snip off the greens, reserving them. Fold a large piece of foil -- about 12-18" (24-36" unfolded), depending on the size of your beets -- in half to form a double layer. Lay the greens, then the beets, then the rosemary on top of the foil. (Note: if you don't have greens with your beets -- or want to save them to cook separately -- that's okay, just make sure the coals are at medium heat, not flaming, when you add your packet of beets.) 2. Roll up the foil, folding in the edges and twisting the ends together. Stab the foil a few times all over with a knife to allow the smoke to get inside and flavor the beets. Lift the rack of your barbecue with tongs and carefully insert your foil package among the coals, making sure you place some coals on top too. 3. Leave it to cook for 30 to 40 minutes, or until the beets are tender, then remove the package and allow it to cool down. Unwrap it and remove the beets, discarding the greens and rosemary sprigs. 4. Once cooled slightly, peel the beets and discard the charred skin. The skins should slip right off, but if they don't, gently scrape them away with the back of a paring knife. Cut the beets into irregular chunks and place in a bowl. Add the vinegar, 3 tablespoons of extra virgin olive oil, plenty of salt and pepper and half the parsley and tarragon. Toss, have a taste and adjust the seasoning if necessary. 5. Put the cottage cheese into a bowl and add the juice and finely grated zest from half your lemon. Stir in 2 glugs of extra virgin olive oil, the thyme leaves and some salt and pepper and gently fold it all together, so the oil and lemon marble through the cottage cheese. Taste the dressing and squeeze in a bit more lemon juice if you like. 6. To serve, divide the dressed beets between four salad plates. Top each plate with a spoonful of cottage cheese dressing. Scatter over the remaining herbs and enjoy!

JAMIE OLIVERS AMAZING PIZZA DOUGH

Steps:

• Sieve flour, semolina flour, and salt onto a clean surface.
• Make a well in the middle.
• Mix oil, sugar, yeast and lukewarm water; leave for a few minutes to activate the yeast.
• Pour oil/water mixture into the well of the flour mixture.
• Slowly incorporate with a fork untill most of it is mixed.
• Get your floured hands in there and knead until a smooth springy dough is achieved.
• Place dough in a floured bowl; sprinkle with flour.
• Cover with a wet tea towel and leave in a warm spot for an hour or until doubled in size.
• Punch down and divide into 6 to 8 pieces. You can freeze at this point if you want to.
• Roll out about 3mm thick.
• Place on an olive oiled, and floured, sheet of tin foil.
• Stack them up for 15 minutes to rest before adding toppings and cooking.
• Preheat oven to its hottest setting.
• Place baking trays inside.
• When the dough is rested, remove hot tray from oven.
• Place dough, without the foil, in the oven.
• Bake for 8 to 10 minutes.
• Yummy.

FRESH SALSA PASTA - JAMIE OLIVER

Steps:

• Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes.
• Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. Using your hands, squish up the tomatoes.
• Meanwhile, prepare fusilli by adding to boiling salted water for 6-8 minutes or until cooked al dente. Drain well and add fusilli to tomatoes. Add fresh oregano and basil and serve.

ROASTED ROOTS - JAMIE OLIVER

Steps:

• Toss everything together until well-coated. Roast in a preheated 425F (220C) oven for 25-30 minutes or until tender.
• You can use almost any combination of herbs and carrots or beets; use your imagination. Mix and match - try orange carrots with sage and white wine vinegar, purple carrots with thyme and orange juice, golden beets with marjoram and red wine vinegar, and purple beets with rosemary and balsamic vinegar, all in the same roasting pan.