ROAST NEW POTATO & PICKLE SALAD | JAMIE OLIVER POTATO RECIPE
|1.2 kg new potatoes|
|6 cloves of garlic|
|2 sprigs of fresh rosemary|
|1 tablespoon plain flour|
|100 g radishes ideally with leaves|
|½ a red onion|
|1 teaspoon wholegrain mustard|
|2 tablespoons red wine vinegar|
|½ a bunch of fresh dill (15g)|
|½ a bunch of fresh mint (15g)|
|40 g feta cheese|
- Preheat the oven to 200ºC/400ºF/gas 6.
- Cook the potatoes in a large pan of boiling salted water for 20 minutes, then drain and steam dry.
- Tip into a large roasting tray and drizzle with 2 tablespoons of oil, then add a good pinch of sea salt and black pepper. Bash and add the unpeeled garlic cloves to the tray, then roast for 20 minutes.
- Meanwhile, finely grate the lemon zest and pick and finely chop the rosemary. When the time’s up, scatter the lemon zest, rosemary and flour over the potatoes from a height. Toss together, then squash flat with a potato masher and roast for a final 20 minutes, or until golden and crisp.
- Meanwhile, scratch the outside of the cucumber with a fork to create grooves, then finely slice into rounds. Halve and quarter the radishes, peel and very finely slice the onion, then put all this into a bowl with the mustard, vinegar and half the lemon juice.
- Season to taste with salt and pepper, pick and add the herb leaves, toss together, then place on top of the hot crispy potatoes, mixing just before serving.
- Finish with a crumbling of feta, and extra lemon juice, if you like.
Calories 223 calories, FatContent 6.5 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 6.4 g protein, CarbohydrateContent 34.7 g carbohydrate, SugarContent 4.3 g sugar, SodiumContent 0.7 g salt, FiberContent 4.7 g fibre
INSTANT PICKLED ONIONS | JAMIE MAGAZINE
Provided by: Jamie Oliver
Total time: 30 minutes
Yield: two 1-litre jars
|500 ml red wine vinegar|
|½ a bunch of fresh thyme (15g)|
|500 ml white wine vinegar|
|4 fresh bay leaves|
|500 g red onions|
|500 g white onions|
- Get 2 pans and add 1 tablespoon of sea salt to each. Add the red wine vinegar and thyme to one pan and the white wine vinegar and bay to the other.
- Keeping the colours separate, peel and slice the onions using a food processor, or you can slice them finely with a knife.
- Place both pans over a high heat and bring to the boil. Place the red onions in the pan with red wine vinegar and the white onions in the other pan.
- Reduce the heat to medium and cook for 2 to 3 minutes, pushing the onions down with the back of a wooden spoon to stop them rising to the surface.
- As soon as the onions have softened, use a slotted spoon to transfer them into sterilised jars. Ladle over the vinegar, then close the lids and leave to cool. These can be eaten straight away, but if you leave them for at least 2 weeks they’ll taste even more amazing.
Calories 27 calories, FatContent 0.1 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.6 g protein, CarbohydrateContent 4.1 g carbohydrate, SugarContent 3 g sugar, SodiumContent 1 g salt, FiberContent 1.2 g fibre
SPINACH, BACON, AND PINE NUT SALAD RECIPE
Provided by: WOMANSDAY.COM
Total time: 0S
Prep time: 0S
Cook time: 0S
|6 thick slices of smoked bacon|
|2 tbsp. (heaping) pine nuts|
|12 1/2-inch thick slices of French bread|
|6 medium pickled onions|
|2 tbsp. pickling liquor|
|2 tsp. Dijon mustard|
|4 tbsp. quality extra virgin olive oil|
|Freshly ground pepper|
|4 large handfuls of baby spinach|
|1 handful of seasonal salad leaves|
- Thinly slice the bacon and put into a large frying pan on a medium high heat with a good drizzle of olive oil. Fry until golden, adding pine nuts for the last minute, then scoop out with a slotted spoon onto a plate, leaving the bacon fat behind in the pan. Toast the slices of bread in the fat until beautifully golden on both sides.
- Meanwhile, finely slice the pickled onions. In a large bowl, mix the pickled onion liquor with the mustard, extra virgin olive oil, and a pinch of black pepper. Gently pile the spinach and salad leaves on top, add the crispy bacon, pine nuts, and pickled onions, then lightly toss everything together. with your finger tips, picking the salad up and sprinkling it back down from a height a few times-doing it this way means the salad is perfectly dressed but you avoid bruising the leaves. Add the crispy toast croutons and tuck straight in.
QUICK-PICKLED RED ONIONS RECIPE | BON APPÉTIT
Provided by: Oliver Strand
Total time: 1 hour 5 minutes
Cook time: 5 minutes
Yield: Makes about ½ cup
|½ cup apple cider vinegar|
|1 Tbsp. sugar|
|1½ tsp. kosher salt|
|1 red onion, thinly sliced|
- Whisk first 3 ingredients and 1 cup water in a small bowl until sugar and salt dissolve. Place onion in a jar; pour vinegar mixture over. Let sit at room temperature for 1 hour.
Do Ahead: Can be made 2 weeks ahead. Cover and chill. Drain onions before using.
Editor’s note: This recipe was originally published in our June 2012 issue and first appeared online in May 2012. Head this way for more of our favorite red onion recipes →
SIMPLE WAY TO MAKE JAMIE OLIVER SUPER EASY PICKLED RED ONIONS …
Provided by: Isabelle Allison
Prep time: 33 minutes
Cook time: 60 minutes
|1 medium red onion thinly sliced|
|1 cup white wine vinegar|
|I teaspoon sugar|
|1 teaspoon kosher salt|
|1/2 teaspoon yellow mustard seeds|
|12 whole black peppercorns|
|8 whole allspice|
|1 bay leaf|
|3 sprigs fresh thyme|
- Peel the red onion, cut into 1/4" thick slices.
- Place in bowl and pour boiling water over the sliced onions and let sit for 30 seconds. Then rinse in cold water.
- In a small bowl, combine the vinegar, sugar and salt. Stir until dissolved.
- Place the red onion slices in a jar that has an airtight fitting lid. Add the remaining ingredients and then pour over the vinegar mixture. Refrigerate.
- Delicious served with hamburgers, tacos and salads. Enjoy!
Calories 152 calories