Tag Archives: Jamie Oliver

Pasta courgette smash

mint - bunch on bench 22-5-14courgette - close-up 22-5-14This is a quick and easy pasta sauce by Jamie Oliver which you can make with things out of the cupboard, as long as you have a couple of courgettes. Jamie recommends eating it with toasted bread too, though we haven’t tried that yet. The essential ingredients are garlic, lemon, mint and courgette.garlic - close-up of 2 pink cloves 22-5-14

garlic - close-up of root 22-5-14Serves 6-8
Extra virgin olive oil
2 cloves of garlic, peeled and finely chopped [we used 2 cloves of Pablo’s fresh pink Andalucian garlic, very strong!]
1-2 small red chillies, crumbled [I used ½ tsp dried chilli flakes, it depends on how hot you want it]
6-8 small courgettes, unevenly sliced [basically one courgette per person]
Salt and freshly ground black pepper
1 good handful of fresh mint, rinsed and chopped [keep a few whole mint leaves on the side for decoration]
Juice of 1 lemon
Whole almonds [optional]
Dried pasta, quantity to suit you garlic - chopped 22-5-14teaspoon of chilli flakes 22-5-14Put a couple of glugs of oil into a hot pan, one with a lid. Fry the garlic and chillies for a couple of minutes. courgettes - chopped 22-5-14add courgettes to pan 22-5-14Throw in the courgettes, stir to coat with oil. Turn the heat down slightly and put the lid on. Give the pan a shake and stir every 5 minutes, for around 35 minutes, making sure the courgettes don’t catch on the bottom of the pan. Cooking with the lid on ensures there’s a little moisture in the pan.

Meanwhile, toast the almonds lightly and set aside. We always include toasted nuts in a vegetarian dish such as this, as essential protein.almonds - toasting in pan 22-5-14almond - close-up toasted 22-5-14When the courgettes are really soft, with some chunky pieces and the rest pulped, remove from the heat and taste.

Season well, pour in four good glugs of olive oil to flavour and loosen the sauce.

Add the chopped mint, almonds and lemon juice. At this point the sauce can be stored in the fridge, or used as a pasta sauce. add mint, almonds & lemon juice to pan 22-5-14Meanwhile, cook your pasta according to your normal method. When it’s cooked, drain and add the courgette sauce to the pan. Toss to mix, then sprinkle a few whole mint leaves and serve. plateful 22-5-145 to remember
fresco/a – fresh
un copo – a flake
lo agita – shake it
ligeramente – slightly
la tapa – the lid mint - close-up 22-5-14mint - in bowl 22-5-14mint - rinsed in sieve 22-5-14

jamie oliver - the return of the naked chef 22-5-14 (2)

 

‘The Return of the Naked Chef’ by Jamie Oliver

Learning to love fennel

D likes to tease me, that I am an odd kind of vegetarian who dislikes vegetables: I’m a fishy veggie actually. His is a gross exaggeration, there are only a few vegetables I don’t like and fennel was one. Was, not is. Everything changed when we chose a different flight time from Gatwick to Malaga and ended up eating lunch at the airport rather than breakfast. At Jamie’s Italian, at Gatwick North, I had a bit of a brainstorm and ordered fennel and orange salad. I can only put this down to the fact that it was a hot day, I wasn’t hungry, and I wanted something light and easy. learning to love fennel - fennel and orange salad - chopping 4-8-13Now, thanks to Jamie, I love fennel. The one problem here is that our local supermarket Mercadona does not sell anything so exotic. We’ve tried digging up the wild plants here and the bulbs are not the same. But we have discovered we can buy it on the coast, so on our rare visits to Malaga or Marbella we go to Hipercor, the food hall in the basement of El Corte Inglés, and stock up. Thankfully it keeps well in the fridge. learning to love fennel - fennel and orange salad - plateful 5-8-13This is my slight adaptation of Jamie’s salad. The one I ate at Gatwick had pea shoots, that is a step too far for Mercadona but instead I added toasted pine nuts. We’ve eaten this salad either as an accompaniment for pan-fried salmon, or on its own on a boiling hot evening when you really don’t want to eat anything at all: it tastes so fresh it startles your tastebuds to life.
This makes a large salad for two people
1 large orange
1 fennel bulb
1 sweet Spanish onion
Handful of parsley, washed dried and roughly chopped
Olive oil
Salt and pepper
Lemon juice
Toasted pine nuts
Peel and thinly slice the onion, pour over the lemon juice. Thinly slice the fennel and add to the onion. Peel the orange, and cut out the segments leaving behind any white pitch. Add all orange juice to the marinating salad. Toss together and add 1-2 tbsp olive oil, the best you have.
Before serving, add the freshly toasted pine nuts and sprinkle with parsley.
5 to remember
el hinojo – fennel
un gajo – a segment of citrus fruit
el/la vegetariano/a – vegetarian person
el sótano – basement
la adaptación – adaptation