Recipes: Together by Jamie Oliver

This entry was posted on 03 December 2021.

Try these recipes from the book that takes the stress
out of cooking by teaching you hacks to get organised
and get ahead, Together  by Jamie Oliver.

 

 


 

 

Smoked salmon oat blinis

Beetroot & celeriac remoulade

 

SERVES 8

 

1 tablespoon baby capers in brine

2 lemons

250g natural yoghurt

200g celeriac

200g raw beetroot

1 bunch of flat-leaf parsley (30g)

1 bunch of dill (20g)

1 mug of porridge oats (150g)

1 mug of self-raising flour (250g)

1 large free-range egg

1 mug of semi-skimmed milk (400ml)

olive oil

300g smoked salmon, from sustainable sources

 

GET AHEAD You can prep this on the day, if you prefer. Put the capers into a large bowl, squeeze over the juice of 1 lemon and stir in the yoghurt. Peel and coarsely grate the celeriac, then the beets, add to the bowl and mix well, then season to perfection, tasting and tweaking. Finely chop the parsley leaves and most of the dill, and sprinkle on top – but don’t toss. Put the oats, flour and a pinch of sea salt into a bowl. Crack in the egg, pour in the milk and whisk into a batter. Cover both and refrigerate overnight.

 

TO SERVE Put a large non-stick frying pan on a medium heat. In batches, cook tablespoons of the batter in a drizzle of olive oil for 2 minutes on each side, or until puffed up and golden. Cut the remaining lemon into eight wedges, for squeezing over. Mix up the remoulade, stirring through the herbs. Either take it all to the table with the salmon and let people help themselves, or plate up delicate portions, sprinkling over the reserved dill.

 

EASY SWAPS:

Beets and celeriac are a great combo, but feel free to swap in other crunchy numbers like fennel, carrot, white cabbage, or even a little apple or pear.

 

VEGGIE LOVE:

Torn buffalo mozzarella and crushed toasted hazelnuts instead of the salmon will be a joy.

 

ENERGY

FAT

SAT FAT

PROTEIN CARBS SUGARS

SALT

FIBRE

334kcal

10g

2.9g

19.3g 44.5g 7.8g

1.6g

3.9g

 


 

Epic mixed roast

Stuffed chicken, rolled pork belly & topside of beef

 

SERVES 8

 

3 onions

30g unsalted butter

30g dried cranberries

1 lemon

1 bunch of sage (20g)

30ml cognac

300g panettone or breadcrumbs

1 large free-range egg

1.2kg higher-welfare pork belly, deboned, skin on and scored

1.5kg free-range whole chicken

1 bunch of thyme (20g)

1.2kg higher-welfare beef topside, deboned, fat on, rolled and tied

olive oil

 

GET AHEAD For the stuffing, peel and finely slice the onions, then place in a large non-stick pan on a medium heat, season, and dry-fry for 15 minutes, stirring regularly. Add the butter and cranberries, finely grate in the lemon zest and squeeze in the juice, then pick, chop and add the sage leaves. Cook for 5 more minutes, or until the onions are soft. Add the cognac, carefully flame it if you wish, then let it cook away, turn the heat off and leave to cool. Once cool, tear in the panettone, add the egg, and scrunch together well. Sit the pork belly skin side down on 4 x 60cm lengths of butcher’s string. Pat over half the stuffing, then roll up and tie to secure, poking any escaped stuffing back in. Pack the remaining stuffing into the chicken neck cavity, then pull the skin back over it and tuck under the bird. Put the thyme into the other cavity, then tie the legs together with string, also tucking in the wings and tying it around the middle. Cover it all and refrigerate overnight.

 

ON THE DAY Get all the meat out of the fridge an hour before you start cooking, rubbing each piece with 1 tablespoon of olive oil and seasoning with sea salt and black pepper. Preheat the oven to 190°C. Roast just the pork in a large roasting tray on the middle shelf for 15 minutes, then add the chicken and roast for another 15 minutes. Add the beef, basting the meats with the tray juices, and roast for 1 final hour, or until everything is

cooked through and the juices run clear. Remove the meats to a platter, cover with tin foil and a clean tea towel, and rest for 1 hour. You can use the tray to reheat your gravy – skim off excess fat, then simmer the gravy on a medium-low heat on the hob until hot through, scraping up the sticky bits. Pour any resting juices into the gravy, then remove the string before carving all the meat.

 

ENERGY

FAT

SAT FAT

PROTEIN CARBS SUGARS

SALT

FIBRE

335kcal

17.8g

6.6g

34g 9.2g 2.8g

0.6g

1g

 


 

Sloe gin poached plums

Candied puff pastry, toasted almonds & vanilla ice cream

 

SERVES 10

 

375g ready-rolled puff pastry

1 large free-range egg

175g golden caster sugar

100g flaked almonds

1kg ripe plums

300ml sloe gin

vanilla ice cream, to serve

 

ON THE DAY Preheat the oven to 180°C. Unroll the pastry on the paper it came in, and cut into ten equal pieces. Use your knife to lightly tap a criss-cross pattern into each piece, then lift the pastry on its paper into a baking tray. Beat the egg and brush all over the pastry, then, from a height, sprinkle over 25g of sugar. Bake for 30 minutes, or until beautifully golden and crisp.

 

Toast the almonds in a large shallow pan until lightly golden, tossing regularly, then tip into a bowl. Halve and destone the plums, place cut side down in the pan with the remaining 150g of sugar and the sloe gin, then cover and place on a medium heat. Cook for 20 minutes, or until soft, depending on their ripeness.

 

TO SERVE Spoon the plums on to your plates, then reduce the liquor for a few minutes until syrupy, if needed. Drizzle over the warm plums and serve with the sugared puff and vanilla ice cream, scattered with toasted almonds.

 

ENERGY

FAT

SAT FAT

PROTEIN CARBS SUGARS

SALT

FIBRE

392kcal

15.3g

5.1g

5.7g 50.7g 29g

0.4g

2.1g

 

Extracted from Together by Jamie Oliver, published by Penguin Random House © Jamie Oliver Enterprises Limited (2021 Together).

 

Photography: David Loftus.

 


 
 
 
 

 

YOU MAY ALSO ENJOY

Jamie Oliver Talks About His Brand New Cookbook, Together

 


 

Facebook  Twitter