CHEAT'S PAPPARDELLE WITH SLOW-BRAISED LEEKS AND CRISPY PORCINI PANGRATTATO
I've called this great dish, with its slap-you-round-the-face flavors, "cheat's pappardelle," as you can cheat by cutting your own pappardelle from ready-made fresh lasagne sheets. Pangrattato is a rich bread-crumb mixture originally used by poor people in Italy for giving their food extra flavor when they had no Parmesan cheese.
Provided by Jamie Oliver
Categories main-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Halve the leeks lengthways and cut at an angle into 1/2-inch slices. Heat a wide saucepan, add a splash of oil and a knob of butter, and when you hear a gentle sizzling add the sliced garlic, thyme leaves and leeks. Move the leeks around so every piece gets coated. Pour in the wine, season with pepper and stir in the stock. Cover the leeks with the slices of Parma ham, place a lid on the pan and cook gently for 25 to 30 minutes. Once the leeks are tender, take the pan off the heat.
- Whiz the mushrooms and bread with a pinch of salt and pepper in a food processor until the mixture looks like bread crumbs. Heat a generous glug of olive oil in a frying pan. Add the garlic cloves and the rosemary and cook for a minute, then fry the bread crumbs in the oil until golden and crisp. Keep shaking the pan - don't let the bread crumbs catch on the bottom. Drain on paper towels, discard the rosemary and garlic and allow the bread crumbs to cool.
- Bring a big pan of salted water to the boil. Lay the lasagne sheets on a clean working surface and sprinkle with a little flour. Place the sheets on top of each other and slice into 1/2-inch strips. Toss through your fingers to shake out the pappardelle, then cook in the boiling water 2 minutes or until al dente.
- Remove the Parma ham from the saucepan, slice up and stir back into the leeks. Season to taste with salt and pepper, then stir in the Parmesan and the rest of the butter. Drain the pasta, reserving a little of the cooking water, and add the pasta to the leeks. Add a little of the cooking water if need be, to give you a silky, smooth sauce. Serve quickly, sprinkled with some pangrattato, extra Parmesan and any leftover thyme tips. Serve the rest of the pangrattato in a bowl on the side.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
CHEESY LEEKS à LA OLIVER
If you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.
Provided by Jamie Oliver
Categories Sides Jamie Magazine Dinner Party Christmas Thanksgiving British Leek
Time 1h
Yield 12 as a side
Number Of Ingredients 9
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
- Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
- Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.
- At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
- Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
- Season, then spoon it all into a dish, or leave in the pan.
- Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
- Pop in the oven for 15 minutes, or until golden and bubbling.
Nutrition Facts : Calories 151 calories, Fat 12.9 g fat, SaturatedFat 6.8 g saturated fat, Protein 6.3 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.3 g sugar, Sodium 0 g salt, Fiber 0 g fibre
SAUSAGE & LEEK MASH PIE
Enjoy sausages and kale with a cheesy mash topping made with leeks and mustard. You can freeze this pie for busy weeknights when you need to feed a crowd
Provided by Esther Clark
Categories Dinner, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Boil the potatoes for 12 mins or until tender. Drain and leave to steam-dry.
- Heat 1 tbsp oil in a shallow casserole or deep skillet (20-25cm). Pinch the sausages out of their skins into large pieces, directly into the pan, and fry over a medium heat for 7-8 mins or until golden brown. Add the flour and stir everything together, cooking for 1 min. Pour in the gravy and 100-200ml water (depending on how thick you like your gravy), bring to a simmer, then add the kale and cook for 5 mins. Remove from the heat.
- Meanwhile, in a separate pan, add the remaining 1 tbsp oil, then the leeks and fry for 5-10 mins until tender, adding a small splash of water to help them cook. Heat your grill to its highest setting.
- Mash the potatoes until smooth. Stir though the leeks, mustard and milk, and season. Spoon and swirl the mash on top of the sausage mixture, then scatter over the grated cheese and grill for 3-5 mins or until golden and bubbling.
Nutrition Facts : Calories 591 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
TRADITIONAL ENGLISH COTTAGE PIE WITH CHEESE AND LEEK TOPPING
Cottage pie, like its opposite lamb number, Shepherd's pie, was the ingenious idea of housewives many years ago, in order to create another warm and comforting meal usually from the Sunday Lunch left-overs! Cooked beef or lamb were diced or shredded and sometimes the vegetables were added to the meat mixture - such as peas or carrots. This recipe uses raw minced beef, but you could use minced cooked beef if you wish, I have added it as an alternative. The leeks were always added to the mashed potato topping when I was growing up - it was another way of utilising the leftovers! A bit like a Bubble and Squeak topping. I am not a lover of peas being added in my Cottage Pie, so I have suggested them as an option - I always prefer carrots as the vegetable to be added. Try to use mature Farmhouse Cheddar cheese for the topping - a little goes a long way, as it is so strong in flavour. The cheese is very luxurious, but takes this simple and comforting pie to a higher taste level, in my humble opinion! Serve bubbling hot straight from the oven with steamed cabbage, carrots or any seasonal vegetables and a jug of gravy.
Provided by French Tart
Categories Savory Pies
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- To make the pie filling:.
- Fry the onions and carrots if using, in the butter or beef dripping until they are soft.
- Add the minced/chopped beef and cook for about 10 to 20 minutes or until the onion and carrot have browned and the minced beef has taken on some colour and is firm. (It also depends if you are using cooked or raw minced beef.).
- Season well with salt and pepper, then add the mixed herbs. Stir in the flour, and mix well.
- Mix the tomato puree and Worcestershire sauce with the stock and add it to the meat mixture, bringing it all to simmering point. Simmer until the stock has reduced by aboout a third, add the peas if using and take off the heat. Set aside whilst you make the topping.
- To make the topping:.
- Boil the potatoes in slightly salted water then mash them well, adding half of the butter and all of the milk gradually. Season to taste.
- If using fresh leeks, fry the leeks gently in the remaining butter, until soft and slightly coloured.
- Stir the cooked leeks into the mashed potato mixture and give it all a good mix.
- Assemble:.
- Put the meat mixture into a large and deep well greased baking dish and spread the potato mixture on top; then sprinkle with the grated cheese. You can also use 4 - 6 smaller pie dishes if you wish.
- Put into a pre-heated oven, 200C/400F/Gas Mark 6 for about 25 to 30 minutes until the topping is crusty, golden and bubbling.
- Serve with an assortment of fresh seasonal vegetables and a jug of gravy.
Nutrition Facts : Calories 796.7, Fat 42.4, SaturatedFat 23.3, Cholesterol 174.1, Sodium 512.2, Carbohydrate 60.2, Fiber 7.9, Sugar 7.7, Protein 44.3
CAULIFLOWER CHEESE SOUP
This is one of Jamie Oliver's recipes. It is delicious! My whole family loves this, even my 8 year old..and he doesn't usually eat soup at all!! I totally recommend adding the bacon as a garnish, it really finishes it off!
Provided by Sara 76
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Peel and roughly chop the carrots.
- Slice the celery.
- Peel and roughly chop the onions.
- Peel and slice the garlic.
- Cut the cauliflower into 1.5cm slices.
- Put a large pan on medium heat and add 2tb olive oil.
- Add all your chopped and sliced ingredients and mix together with a wooden spoon.
- Cook for around 10 minutes with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
- Grate the cheddar into a bowl and put to one side for later.
- Put the stock cubes into a jug or pan and pour in 1.8 litres of boiling water from the kettle.
- Stir until the stock cubes are dissolved, then add the vegetables.
- Give the soup a good stir and bring to the boil.
- Reduce the heat and simmer for 10 minutes with the lid on.
- Remove the pan from the heat.
- Season with salt and pepper and add the cheese and mustard.
- Using a hand blender or liquidizer, pulse the soup until silky smooth.
- Divide between your serving bowls and grate over some nutmeg, if you like.
- If you want to dress it up a bit, top it with some lightly fried crispy bacon.
CREAMED LEEKS WITH BACON & THYME
Everyone loves creamy leeks mixed with a strong cheddar and streaky bacon, this is the ultimate indulgent side dish
Provided by Tom Kerridge
Categories Side dish
Time 30m
Yield Serves 4 (as a side)
Number Of Ingredients 7
Steps:
- Heat the vegetable oil in a frying pan over a medium-high heat. Fry the bacon for 5 mins, then turn down the heat, add the white wine and simmer to a glaze. Add the double cream and reduce by half. Add the leeks and simmer for 10 mins, then stir in the thyme leaves, cheddar and season.
Nutrition Facts : Calories 381 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 1.2 milligram of sodium
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