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This months NEW recipes -

July
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July… Eggie Weggies!

Eggs are a fantastic source of protein and are relatively cheap, they also contain all the essential vitamins and minerals such as zinc and magnesium. they are in fact a complete food, so we should eat them more often, So, this month’s recipes all contain eggs.

7 sweet potato pancakes
5 Punchy Welsh rarebit (V)
8 Teardrop Gnocchetti
6 Spaghetti frittata
3 Mushroom ramen (V)
1 Crispy potato & egg salad
4 prawn-toast-toastie
2 mega yorkie

Crispy potato & egg salad (V)

serves 4, Kcals 466, Fibre 7.1g

  • 1kg new potatoes

  • olive oil

  • 4 large free-range eggs

  • 1 cucumber

  • 100g radishes

  • red wine vinegar

  • 300g frozen peas

  • 8 tablespoons Greek yoghurt or crème fraîche

  • 2 teaspoons Dijon mustard

  • extra virgin olive oil

  • 1 bunch of fresh soft herbs, such as mint, dill, parsley (30g)

 

  1. Scrub and chop the potatoes into 2cm chunks, then place in a large non-stick pan on a medium heat with 2 tablespoons of olive oil. Season with sea salt and black pepper and cook for 20 minutes, or until golden and cooked through, stirring regularly.

  2. Meanwhile, put the eggs in a medium pan, cover with cold water, then place on a high heat and bring to the boil. Reduce the heat to low and simmer for 6 minutes. Peel the cucumber, then cut it in half lengthwise, remove the seeds and thickly slice on an angle. Trim and finely slice the radishes, then place it all in a bowl with a splash of red wine vinegar and a pinch of salt, and set aside to pickle.

  3. When the time is up on the eggs, carefully remove them into a bowl of ice-cold water. Add the frozen peas to the pan of boiling water and cook for 2 minutes, then drain and refresh under cold water. Add the peas to the pickling bowl.

  4. In a small bowl, mix together the yoghurt, mustard, 1 tablespoon of extra virgin olive oil and 2 tablespoons of red wine vinegar. Finely chop most of the herb leaves, reserving a few small ones for later, then add to the bowl and season.

  5. To serve, tip the hot potatoes onto a serving dish, then make a well and place the drained pickled veg in the centre. Peel the eggs, cut in half and dot over the top. Dollop over the yoghurt dressing and scatter over the remaining herbs.

 

 

https://www.jamieoliver.com/recipes/potato/crispy-potato-egg-salad/

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Mega Yorkie

serves 8, kcals 311, fibre 2.3g

  • 150g plain flour

  • 150ml whole milk

  • 4 large free-range eggs

  • vegetable oil

  • 3 or 4 sprigs of fresh rosemary

  • 180g quality smoked salmon,

  • 2 bunches of asparagus (600g)

  • 1 lemon

  • 500g vac-packed cooked beetroot

  • 8 tablespoons balsamic vinegar

  • 2 heaped teaspoons runny honey or maple syrup

  • 4 punnets of cress

  • 4 sprigs of fresh basil

 

DRESSING

  • 6 heaped tablespoons fat-free natural yoghurt

  • 4 heaped tablespoons jarred grated horseradish

  • 2 lemons

 

 

  1. Place the flour, milk and a pinch of sea salt into a bowl, crack in the eggs, add 50ml of cold water and whisk vigorously to a smooth batter. Pour into a jug and place in the fridge to relax until needed (I like to make mine the day before).

  2. When you’re almost ready to cook, preheat the oven to 200ºC/400ºF/gas 6.

  3. Drizzle 4 tablespoons of vegetable oil into a 35cm x 25cm roasting tray, pick in the rosemary leaves and place in the oven to get hot (make sure that the shelf is lowered so the Yorkshire has room to rise).

  4. Quickly but carefully remove the oiled tray from the oven, spread out the rosemary, then pour in the batter and return to the oven to cook for 25 minutes, or until puffed up and golden – don’t be tempted to open the oven door during that time!

  5. Meanwhile, put a medium griddle pan on a high heat. Trim the asparagus, place in the pan and dry fry, turning until nicely charred on all sides, then transfer to a bowl, squeeze over the lemon juice and season with salt and black pepper.

  6. Put a casserole pan on a medium heat. Drain and slice or dice the beetroot, then place in the pan with the balsamic and honey and cook until sticky, stirring regularly.

  7. Mix the yoghurt and horseradish in a bowl, then season to taste with salt, pepper and lemon juice. Snip the cress onto a serving board, spoon the beetroot on top, then pick over the basil leaves. Pile the asparagus on the board.

  8. Once cooked, slide the Yorkie on to the board, then roll the salmon into roses and place on top. Serve straight away with lemon wedges on the side.

 

https://www.jamieoliver.com/recipes/egg/mega-yorkie/

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Mushroom ramen (V)

serves 4, Kcals 370 fibre 3.9g

  • 400g mushrooms

  • 6cm piece of ginger

  • 1 bunch of spring onions

  • 4 cloves of garlic

  • olive oil

  • 2 tablespoons reduced-salt soy sauce

  • 1.5 litres organic vegetable stock

  • 4 large free-range eggs

  • 300g fine free-range egg noodles

  • 2 pak choi

  • optional: sesame seeds

  • optional: chilli sauce

 

  1. Preheat the oven to 180°C/350°F/gas 4.

  2. Finely slice the mushrooms and place in a large roasting tray. Peel and finely slice the ginger, trim and slice the spring onions, reserving the green tops, and peel and bash the whole garlic cloves. Add everything to the roasting tray, mix with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 30 mins or until gnarly.

  3. Remove the tray from the oven, add the soy sauce and pour over 200ml of the hot stock, scraping all the sticky bits up from the bottom of the tray. Transfer everything to a large saucepan with the remaining stock and simmer on a low heat.

  4. Meanwhile, boil the eggs in a large pan of boiling water for 6 minutes. Remove the eggs using a slotted spoon and cool slightly under running water. Peel the eggs and cut them in half. Cook the noodles in the egg water to pack instructions, then remove to serving bowls with tongs. Blanch the pak choi for 1 minute in the noodle water, drain and slice in half lengthways.

  5. To serve, add 2 egg halves and half a pak choi to each bowl. Ladle over the broth. Scatter over the reserved spring onion tops, and sesame seeds and chilli sauce, if you like.

 

 

https://www.jamieoliver.com/recipes/mushroom/my-kinda-mushroom-ramen/

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Prawn toast toastie

serves 2, Kcals   Fibre

  • 2 spring onions

  • 160g raw peeled king prawns, from sustainable sources

  • 2cm piece of ginger

  • ½ tablespoon low-salt soy sauce

  • 1 large free-range egg

  • 4 slices of white bread

  • 2 tablespoons sesame seeds

  • olive oil

  • 1 tablespoon sweet chilli sauce

 

  1. On a large board, trim the spring onions, then finely chop with most of the prawns (save four for later). Peel and finely grate over the ginger, add the soy and the egg yolk (reserving the white), then chop and mix it all together.

  2. Divide and spread the filling between two slices of bread, then sandwich the other slices on top.

  3. Now, you can use a toastie machine or a non-stick frying pan – either way, get it hot. Brush both sides of each sandwich with the egg white, pat on the sesame seeds, then halve the remaining prawns and press into the bread on one side only. Place in your toastie machine for 3 minutes, or put in the pan with 1 teaspoon of olive oil and a weight on top of the sarnie to toast for 2½ minutes on each side, or until golden and cooked through.

  4. Slice and serve with sweet chilli sauce for dipping, or you could even brush the sauce over your toastie for added joy.

 

Top Tip

If you have any fresh herbs to hand, such as coriander or mint, chop a few leaves into the prawn mix.

 

https://www.jamieoliver.com/recipes/prawn/prawn-toast-toastie/

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Punchy Welsh rarebit (V)

serves 2, Kcals 325 Fibre 2.8g

  • 2 large slices of good bread (1½cm-thick)

  • 1 free-range egg

  • 50g Red Leicester or Cheddar cheese

  • 1 tbsp half-fat crème fraîche

  • 1 heaped tsp English mustard

  • 25g jarred sliced jalapeños

  • 1 eating apple

  • 1 little gem lettuce

  • extra virgin olive oil

  • red wine vinegar

  • optional: Worcestershire sauce

 

  1. Place the bread in the air-fryer drawer and toast for 5 minutes at 200ºC.

  2. Whisk the egg in a bowl until light and foamy, then finely grate in the cheese, add the crème fraîche, mustard and a pinch of black pepper, and mix well.

  3. Remove the bread from the air fryer, flip over, spoon the rarebit mixture over both pieces, then gently poke in the jalapeño slices. Return to the drawer and cook for 5 minutes at 200ºC, or until golden and bubbling.

  4. While it cooks, finely slice the apple into rounds, then across into matchsticks. Click the outer leaves off the lettuce, finely slice the inner base, and slice the inner tender leaves. Gently toss it all in a little extra virgin olive oil, red wine vinegar and seasoning, and plate up with the rarebit, add a shake of Worcestershire sauce, if you like, and enjoy!

 

 

Top Tip

Feel free to swap in any good melty cheese of your choice

 

 

https://www.jamieoliver.com/recipes/cheese/air-fryer-punchy-welsh-rarebit/

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Spaghetti frittata (V)

serves 6, Kcals 502 fibre 6.4g

  • 300g dried spaghetti

  • 500g frozen peas

  • 1 bunch of fresh mint (30g)

  • 2 cloves of garlic

  • 50g ground almonds

  • optional: 75g Cheddar cheese, plus extra to serve

  • extra virgin olive oil

  • 6 large free-range eggs

 

  1. Preheat the oven to 220°C/425°F/gas 7.

  2. Cook the pasta in a large pan of boiling salted water according to packet instructions, then drain and tip back into the pan.

  3. Meanwhile, make the peasto. Cook the peas according to packet instructions in the microwave (or in a pan of boiling salted water), then place in a food processor. Pick in the mint leaves, peel and add the garlic, and tip in the ground almonds. Break in the cheese, drizzle in 4 tablespoons of extra virgin olive oil and blitz. Taste, then season to perfection with sea salt and black pepper.

  4. Toss most of the peasto into the spaghetti pan. Crack in the eggs, beat together with the peasto, and mix into the spaghetti with a pinch of salt and pepper.

  5. Put a 28cm non-stick ovenproof frying pan on a high heat. Tip in the spaghetti mixture, pressing it down with your spatula and letting it sizzle for 1 minute, then transfer to the oven for 25 minutes, or until puffed up and golden.

  6. Carefully turn out, and serve with dollops of the remaining peasto and grate over a little extra cheese, if you like. Delicious with a zingy green salad on the side.

 

 

https://www.jamieoliver.com/recipes/pasta/spaghetti-frittata

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Sweet potato & sweetcorn pancakes (V)

serves 4, Kcals 520 Fibre 6.5g

  • 500g sweet potatoes

  • 1 x 200g tin of sweetcorn in water

  • 150g self-raising flour

  • 6 free-range eggs

  • 50g feta cheese

  • olive oil

  • 1 x 220g jar of pickled jalapeños

  • 2 limes

  • 1 ripe avocado

 

  1. Preheat the oven to 130°C/250°F/gas ½.

  2. Scrub the sweet potatoes, prick with a fork and place in the microwave on high for 10 minutes, or until tender.

  3. Tip the sweetcorn (juices and all), into a large bowl. Add a tin’s worth of self-raising flour and crack in 2 of the eggs. Add a pinch of sea salt and black pepper, then whisk to a smooth batter. Break the sweet potatoes into large pieces and add to the batter, then crumble in half the feta and mix to combine.

  4. Place a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Spoon 4 heaped tablespoons of the batter into the hot pan, shape into thick fritter-style pancakes, and cook for 2 to 3 minutes on each side, or until golden. Once cooked, transfer to the oven on a baking tray to keep warm while you make the next batch. Keep going until all the batter is used up.

  5. Tip the whole jar of jalapeños and brine into a blender, squeeze in the juice of one lime and blitz until smooth. Peel, destone and roughly chop the avocado and place in a bowl, then dress with a little of the jalapeño sauce and mix well.

  6. Place the frying pan back on a medium heat with 1 tablespoon of olive oil, then crack in the remaining eggs and fry to your liking.

  7. Stack the fritters on two plates, top each stack with a fried egg and spoon over the dressed avocado and crumble over the remaining feta. Finish with an extra drizzle of the spicy jalapeño sauce and a wedge of lime, and deliver!

 

 

https://www.jamieoliver.com/recipes/pancakes/sweet-potato-sweetcorn-pancakes/

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Teardrop Gnocchetti

serves 4, Kcals 638 fibre 3.1g

  • 100g ham or ham hock

  • Splash of olive oil

  • 400g plain flour

  • 3 large free-range eggs

  • 300ml semi-skimmed milk

  • 1 whole nutmeg, for grating

  • 12 fresh sage leaves

  • 3 sprigs of fresh oregano

  • ½ a large onion

  • 250ml stock, make using ham or chicken cube

  • 60g Parmesan cheese

 

  1. Shred the ham hock,

  2. Pile the flour into a large bowl, crack in the eggs, pour in the milk, add a pinch of sea salt and a few gratings of nutmeg, then whisk together to make a thick batter.

  3. Bring a large pot of salted water to the boil.

  4. heat olive oil in a large non-stick frying pan over a medium-low heat. Strip in the sage and oregano leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.

  5. To make the sauce,

  6. finely chop the onion and place in the frying pan with a with a little olive oil. Cook gently until onion is translucent.

  7. Add the the shredded ham. Pour in stock and bring to the boil.

  8. Working quickly, pour the batter into a colander over the pan of boiling water and use a spoon to swirl and push it around, encouraging it to fall through the holes of the colander, straight into the water. Cook for just 2 or 3 minutes, or until they float to the surface, then use a slotted spoon to transfer straight into the sauce. Off the heat, grate over most of the Parmesan, stirring to coat.

  9. Transfer the Gnocchetti into a serving platter, grate over the remaining Parmesan and top with the crispy herb leaves, grating over a little extra nutmeg, to serve.

 

 

https://www.jamieoliver.com/recipes/pork/teardrop-gnocchetti

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