Jamie Oliver Salad Dressing Yogurt Food

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JAM JAR DRESSINGS



Jam jar dressings image

I like to make my dressings in jam jars, because it's so easy to see what's going on and you can shake them up easily. With the exception of the yoghurt dressing, they're all based on a ratio of 3 parts oil to 1 part acid (vinegar or lemon). Generally, this ratio is a really good benchmark for making any dressing, but it's always sensible to have a little taste once you've shaken it up. If the seasoning is there but you're finding it a little too acidic, you've cracked it, because once the dressing is on the salad leaves it will be perfect.

Provided by Jamie Oliver

Categories     Cheap & cheerful     Jamie's Ministry of Food     Alfresco     Christmas     Gift     Keep cooking and carry on     Cheap & cheerful

Time 5m

Number Of Ingredients 15

French dressing
¼ of a clove of garlic
1 teaspoon Dijon mustard
2 tablespoons white or red wine vinegar
6 tablespoons extra virgin olive oil
Yoghurt dressing
⅓ cup natural yoghurt
2 tablespoons white or red wine vinegar
1 tablespoon extra virgin olive oil
Lemon dressing
6 tablespoons extra virgin olive oil
1 lemon
Balsamic dressing
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar

Steps:

  • FRENCH DRESSING
  • Peel and finely chop ¼ of a clove of garlic. Put the garlic, 1 teaspoon of Dijon mustard, 2 tablespoons of white or red wine vinegar and 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
  • YOGHURT DRESSING
  • Put ⅓ cup of natural yoghurt, 2 tablespoons of white or red wine vinegar and 1 tablespoon of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.
  • LEMON DRESSING
  • Put 6 tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and black pepper. Squeeze in the juice of 1 lemon. Put the lid on the jar and shake well.
  • BALSAMIC DRESSING
  • Put 6 tablespoons of extra virgin olive oil and 2 tablespoons of balsamic vinegar into a jam jar with a pinch of sea salt and black pepper. Put the lid on the jar and shake well.

Nutrition Facts : Calories 0 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 0 g salt, Fiber 0 g fibre

ZINGY FAT-FREE DRESSING



Zingy fat-free dressing image

Provided by Jamie Oliver

Categories     Quick fixes     Vegetables     Sauces & condiments

Yield 550ml

Number Of Ingredients 9

500 g fat-free natural yoghurt
sea salt
freshly ground black pepper
2 teaspoons English mustard
a small bunch of green and purple basil or coriander
1 clove of garlic, peeled
½ a fresh red chilli
2 tablespoons white wine or cider vinegar
juice of ½ lemon

Steps:

  • Place all the ingredients into a food processor, including the basil or coriander stalks, and blitz for around 30 seconds, or until smooth. Taste and add a bit more vinegar, lemon juice or seasoning if needed. Use a few tablespoons to dress a beautiful garden salad and keep the rest in a clean jar in the fridge - it'll keep happily for a couple of days.

Nutrition Facts : Calories 10 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 1 g protein, Carbohydrate 1 g carbohydrate, Sugar 1 g sugar, Sodium 0 g salt, Fiber 0 g fibre

JAMIE OLIVER'S HOMEMADE YOGURT



Jamie Oliver's Homemade Yogurt image

Homemade yogurt is easy, versatile and healthy. The uses are endless - marinades, baking, desserts, breakfasts, great on top of spicy lamb, curry, rice, couscous etc. The natural live cultures in the yogurt turns the natural sugar in the milk into acid; which again causes the milk to thicken and turn slightly sharp/tangy. Cooking time does not include the 6-8 hours needed for the yogurt to set.

Provided by Deantini

Categories     Breakfast

Time 40m

Yield 4-6 cups, 12 serving(s)

Number Of Ingredients 2

4 1/2 cups whole milk
2 cups natural yoghurt

Steps:

  • Bring milk to a boil in a thick bottomed pot. Turn heat off and leave for about 40 min until the milk has cooled down to body temperature. If you can keep your finger in the milk, you can go ahead and stir/whisk in the yogurt. Cover and leave at room temperature for 6-8 hours.
  • Place in the fridge to chill; it will keep for 1 week.

YOGURT SALAD DRESSING



Yogurt Salad Dressing image

This is an Australian recipe for yogurt salad dressing. It can be used on potato salad, coleslaw or as a dressing on the side for grilled fish.

Provided by Buttercake

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Yogurt Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 5

1 (8 ounce) container plain low-fat yogurt
2 teaspoons lemon juice
1 teaspoon Dijon-style prepared mustard
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives

Steps:

  • In a small bowl, beat together yogurt and lemon juice until smooth. Stir in mustard, parsley, and chives. Refrigerate until ready to serve.

Nutrition Facts : Calories 19 calories, Carbohydrate 2.3 g, Cholesterol 1.7 mg, Fat 0.4 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 35.6 mg, Sugar 2 g

ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK



Asian Style Dressing- from Jamie Oliver's Winter Salad With Duck image

This is a dressing recipe from the new Food Network show Jamie at Home. They didn't list the recipe on Food Network's site, so I'm putting it here for safe keeping. I find it tastes really fabulous over long thin slices of grated carrots as a carrot salad.

Provided by Piaqua

Categories     Salad Dressings

Time 5m

Yield 1/3 cup, 4 serving(s)

Number Of Ingredients 9

4 tablespoons lime juice (or the juice of 2 limes)
4 tablespoons olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
1 teaspoon unrefined sugar
1 small chile
1 small garlic clove
4 scallions (top half only)
1 tablespoon cilantro (or (to taste)

Steps:

  • Juice two limes into a bowl big enough for you to whisk your dressing.
  • Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
  • Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
  • Whisk together.
  • Finely chop the scallion tops and cilantro and stir into dressing.

Nutrition Facts : Calories 150.4, Fat 14.7, SaturatedFat 2, Sodium 255.4, Carbohydrate 5, Fiber 0.7, Sugar 2.3, Protein 1.1

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