What to cook for dinner: 7 recipes from Jamie Oliver for the whole week

Tuesday: tajine with vegetables

Tajin - one of the most famous national dishes of Morocco. In this African country, it is commonly prepared with lamb, chicken, fish or vegetables. But, as you probably indulge yourself a sufficient amount of meat and other vkusnyashek weekend, start with a vegetarian option. You will have a flavorful dish that seems equally delicious both warm and cold.

Bonus: the morning of Tuesday tagine can be put in a lunch box and take with you as office lunch. Unless, of course, something else will be left of it.

Ingredients

• 400 g of canned or 200 g dry chickpea;
• 8 small bulbs;
• 2 carrots;
• 2 zucchini;
• 1 large potato;
• 5 small eggplant;
• 500 g of gourd;
• ½ fresh leaf parsley;
• ½ fresh mint beam;
• 30g ginger root;
• 1 generous pinch saffron;
• 1 teaspoon cumin seeds;
• 1 tablespoon coriander seeds;
• 1 tablespoon of tomato sauce;
• 1 liter of vegetable broth salted (can be replaced simply salted liter of water);
• 300 g couscous (available replace the a round polished rice);
• sour or tangy ketchup - to taste.

preparation

We start with chickpeas. If you use a dry, soak it for 8-10 hours. Then rinse under running water, put into the large pot, pour boiling water, bring to the boil and simmer over medium heat until ready (about one hour). Drain.

Onions put in a deep bowl, cover with boiling water and let stand for a couple of minutes. Then, remove the bulbs and clean them carefully.

Peel the carrots, zucchini, potatoes, eggplant, Cut into large (about 2 × 1 × 1 cm) cubes. Just coarsely chop the pumpkin.

Parsley and mint, rinse under running tap water and coarsely chop.

Peel the ginger, roughly chop it with a knife and place in a large saucepan. There also send saffron, cumin seeds, coriander, mint and most of the parsley (leaving a little for dusting), tomato sauce, cover with vegetable stock (water). Bring to the boil, then add the onions, carrots, pumpkin and potato.

Cover and allow the mixture then at a medium heat for about 10 minutes. Then add the remaining vegetables prepared boiled (or preserved) chickpeas, back cover, and leave for 20 minutes on low heat, stirring occasionally.

While vegetable mixture comes to preparedness, you prepare the couscous according to the instructions on the package (or boil riceWithout forgetting podsolit water).

Put on each plate 1-2 tablespoons couscous (rice), top cover with 3-4 tablespoons Tazhin, sprinkle the remaining herbs and serve. Optionally, you add to the dish a little sour cream or ketchup.

Thursday: Pasta with spinach Peachey

If you have kids, they will love the recipe that Jamie Oliver offers for Tuesday: bright green homemade pasta with a useful and nutritious spinach. They can cook everything together, from arranging dinner a real culinary teambuilding family.

Ingredients

• 200 g of young spinach;
• 300 g of sifted flour;
• 1 l of salted water;
• 2 tablespoons olive oil;
• 4 garlic cloves;
• ¹/₄ teaspoon ground chili pepper;
• 200 g of young squash;
• 300 g of cherry tomatoes on a branch;
• 50 g of treated pine nuts;
• ¹/₂ beam basil;
• 50 g of grated Parmesan cheese;
• olive oil feed.

preparation

Chop the spinach in a food processor and flour until, until you have a dough. Make sure the dough does not stick to hands. If it does stick, add a little more flour.

Peachey pasta do this: from the pinch off test a piece of such a size that from each could roll the ball diameter of about 2 cm. Balls roll in a long, thin sausages. In this you can help the children, if they are also involved in the preparation of dinner. Peachey can be prepared at once, but you can give them to dry for a few hours - do as you wish.

Bring water to a boil. At the same time, put over medium heat a large deep frying pan with 2 tablespoons of olive oil. When the oil is heated, add thereto peeled and finely chopped garlic and sprinkle everything chilli.

Finely chop and place in a pan squash. Tomatoes free from greens, rinse under running water, cut into halves, and also send it to the pan. Cook vegetables 5 minutes, then mix, add pine nuts and pour 200 ml hot water from the pan. Cover the pan with a lid and allow to warm up on a low heat while you prepare the pici.

Peachey immerse sausages in a pan with the remaining water and cook until tender - about 8-10 minutes. Drain, reserving 50-100 ml in a separate beaker.

Peachey ready add to the pan with the vegetables.

Coarsely chop the basil and also send it to the pan, leaving a few leaves for dusting.

Sprinkle the contents of the pan with grated Parmesan cheese, cover and how to shake the contents mixed. If the dish is rather dry, add reserved water in it.

Serve on a large plate, sprinkle with olive oil and sprinkled with basil.

Environment: salmon salad

This recipe is designed for four servings, but do not have to arrange a family dinner. Remains of lettuce can be taken as lunch at the office the next day he is perfect in taste and cold.

Ingredients

• 160 g of quinoa (can replace white rice);
• 2 lemons;
• salt, ground black pepper - to taste;
• 2 medium-sized zucchini;
• 1 bunch herbs (parsley, dill, basil);
• 4 tablespoons unsweetened yogurt;
• olive oil;
• 4 salmon fillets with the skin.

preparation

Cook the quinoa according to package instructions (boil rice), squeeze into a container with groats ¹/₂ juice of lemon, salt, pepper.

Wash zucchini, cut them lengthwise into thin (less than 0,7 cm) plate. Fry grilled for 2 minutes on each side, put on a dish.

In a separate bowl Put the finely chopped herbs (leaving a little for dusting), squeeze the juice of the remaining lemon, add the yogurt, 2 tablespoons oil, salt, pepper and stir.

Salmon fillets with salt and fry on the grill or frying pan for 3-4 minutes on each side until cooked.

Serve on a large plate, laying out the first quinoa, then a few slices of courgette and sprinkled with a mixture of greens and all disassembled salmon slices. Top you can sprinkle with remaining chopped herbs.

Saturday: crispy beef Asian style

This dish just seems exotic. In fact, it is nutritious, prepared quickly and is poised to become one of your favorites.

Ingredients

• 1 tablespoon unsalted peanuts;
• 2 garlic cloves;
• slice ginger length: about 5 cm;
• 1 tablespoon sesame oil;
• 2 stars anise;
• 200 g of minced beef;
• 1 teaspoon of liquid honey;
• 1 teaspoon of soy sauce;
• 2 Lime (can be replaced by small lemon);
• 150 g of rice noodles;
• 2 small onions;
• 1 small chili pepper;
• 200 g of any fresh vegetables (carrot, radish, spinach, etc.);
• 4 sprigs fresh coriander.

preparation

Lightly fry the peanuts on a dry frying pan, crush in a mortar and pestle.

Garlic and ginger peel and finely chop.

Place the pan over medium heat, add 1 tablespoon of sesame oil and anise, heat. This also send forcemeat and half of the existing garlic, ginger and honey. Stir fry for about 5 minutes until stuffing is coated with a crispy crust. Turn the meat and knead, the crust was uniform.

The remaining garlic and ginger mash in a mortar, add the soy sauce, squeeze the lime juice and stir.

Cook the rice noodles according to package instructions. Chop the onion into slices, chop the chilli.

Cut the vegetable mixture, it was more convenient to have.

Spread on each plate layers mixed vegetables, noodles, garlic and ginger with soy sauce, crispy beef, onions, chili peppers, chopped peanuts. From above, you can decorate the dish with coriander.

Friday: tacos with salmon and spices

Prepared quickly, it looks good, the taste - just a fairy tale!

Ingredients

• 4 fillets salmon with skin (About 125 g each);
• 2-3 teaspoons spice mixtures;
• salt, ground black pepper - to taste;
• any vegetable oil;
• ¹/₂ beam fresh coriander;
• ¹/₂ fresh mint beam;
• 150 g skimmed unsweetened yogurt;
• 1 cucumber;
• 2 shallot bulbs (can replace conventional);
• 1 chili pepper;
• 1 pinch of sugar;
• 1 tablespoon white wine vinegar;
• 4 tortillas.

preparation

Rub in salmon meat mixture spices, salt and pepper, butter drizzle. Leave on for 10-15 minutes.

Put the pan with non-stick coating on a medium heat and fry the fillets for 8-10 minutes on each side until the meat is tender, and the skin - crispy.

Set aside a few sprigs of coriander, the remaining finely chop and mix with chopped mint and yoghurt.

Cucumber cut into thin strips spirally, Put in a bowl. There also add peeled and finely chopped shallot and chopped chilli. Season with salt, sprinkle with sugar, add the vinegar, spices and knead gently with your fingers cucumbers that they have absorbed and blended in itself smells.

Place the tortilla on each plate. Put on top of large chunks of filet. Add the yogurt with herbs, sprinkled with any oil put cucumbers and garnish with the remaining coriander leaves.

Saturday: sea fish curry

For Saturday, Jamie has prepared something special - and spicy at the same time gentle curry is traditionally prepared in the far fairy Ceylon.

Ingredients

• 500 g of any sea ​​fish (Perch, pike, cod), cleaned and eviscerated;
• 1 teaspoon ground turmeric;
• salt, ground black pepper - to taste;
• 2 limes (can substitute lemon);
• 400 ml of coconut milk;
• 400 ml salt water;
• 200 g of brown rice (however, suitable and conventional).

For the sauce:

• 2 small onions;
• 2 garlic cloves;
• ginger piece of approximately 5 cm;
• 2 fresh green chili peppers;
• 10-12 small cherry tomatoes on the vine;
• 1-2 tablespoons liquid peanut oil;
• ¹/₂ bundle of fresh curry leaves;
• 3 cardamom;
• 2 teaspoons mustard seed;
• 1 teaspoon cumin seeds;
• ¹/₂ teaspoon ground turmeric;
• ¹/₂ 1 teaspoon lemon juice.

preparation

Clean the fish from bones, cut into large chunks and place in a deep bowl. There also add turmeric, a pinch of salt, squeeze the lime juice. Stir and refrigerate for at least an hour.

Pour into pan 100 ml of coconut milk and 300 ml of water to a boil, add the rice and boil until ready.

To prepare the sauce, peel and finely chop the onion, garlic, ginger, add the chopped chilli. In a separate bowl coarsely chop the peeled green tomatoes.

Heat a saucepan over medium heat, put him in the peanut butter, chopped onion, ginger, garlic, chillies and curry leaves. Cook, stirring occasionally, for 5-10 minutes, until the onion softens and begins to acquire a golden color. Then remove the pan from the heat.

Grind the cardamom in a mortar, add the seeds to it mustard, Cumin and turmeric. Put the mixture into the pan with the spices and then put it on a medium heat for about 1 minute. Do not forget to stir.

Add chopped tomatoes to the pan, lemon juice, the remaining 300 ml of coconut milk and 100 ml of water. Simmer the sauce for about 10 minutes on low heat until the tomatoes begin to break down.

Add the fish to the sauce and simmer until tender.

Serve directly in the pan. Next to put a plate of rice.

Sunday: fried chicken in Moroccan

This exotic, fragrant, truly festive dish - a fitting conclusion "weeks dinners" for Oliver. Enjoy!

Ingredients

• 2 lemons;
• salt, ground black pepper - to taste;
• 1 tablespoon seasoning races el hanut (may be replaced with a mixture of ground ginger, cumin, coriander, anise, clove, nutmeg, black pepper, etc.);
• 1 dry chilli;
• prepared (cleaned and washed) chicken carcasses weighing about 1.6 kg;
• olive oil;
• a few sprigs of fresh coriander.

preparation

Preheat oven to 180 ° C. With the lemons, remove the zest. One of the citrus finely chop, pepper, salt, add the Ras al-hanut and chopped chilli. Mix thoroughly. Marinade ready.

Remaining lemon cut into thin plates, baking of Shots in the place where it will lie chicken.

Make several shallow cuts on the surface chicken carcassCarefully rub it in the marinade. Drizzle with olive oil and place on a baking sheet.

Cook until tender - about 1 hour and 20 minutes until the skin is not become golden and the meat - soft. Before serving, sprinkle with coarsely chopped coriander leaves.

see also

• 7 delicious dinner recipes for 30 minutes →
• Quick dinner option: pasta carbonara for 15 minutes →
• Cook Jamie Oliver 6 brilliant dishes Chicken →
• 10 delicious dishes pork →
• 10 stunning dishes beef →