SPRING PIE | VEGETABLES RECIPES | JAMIE MAGAZINE
|1 x 270 g packet of filo pastry|
|200 g baby spinach|
|6 rashers of higher-welfare smoked streaky bacon|
|6 large free-range eggs|
|200 ml milk|
|1 teaspoon mustard powder|
|½ a bunch of fresh chives (15g)|
|3 medium leeks|
- Preheat the oven to 180°C/350°F/gas 4. Lightly grease a 20cm x 30cm baking dish with oil.
- Get the kids to help you cover the baking dish with a layer of pastry, letting the edges overhang slightly. Brush with a little oil, then add another layer of pastry, repeating until you have used it all (there should be 3 or 4 layers).
- Boil the kettle, then place the spinach in a colander and pour over the hot water to wilt it (you may have to do this in 2 batches). Push the spinach down with the back of a spoon, then, when it’s cool enough to handle, have the kids squeeze out any excess water, using their hands. Place the spinach on a board and roughly chop, then place in a large bowl and set aside.
- Put the grill on high and grill the bacon till crisp, then set aside to cool.
- Whisk the eggs in a large bowl with a pinch of sea salt and black pepper. Whisk in the milk and mustard powder, snip in the chives, then grate in the lemon zest.
- Have the kids crumble the cooled bacon into the spinach and then trim, slice and add the leeks. Mix well and scatter into the filo pastry case. Pour over the egg mixture and carefully place the dish on the bottom of the oven.
- Bake for 30 to 40 minutes, or until just set. Leave the pie to cool for 20 minutes before slicing. Delicious served with a crisp green salad.
Calories 332 calories, FatContent 22.5 g fat, SaturatedFatContent 6.8 g saturated fat, ProteinContent 13.4 g protein, CarbohydrateContent 17.8 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
SPINACH & FETA FILO PIE | CHEESE RECIPES | JAMIE OLIVER RECOPES
Provided by: Jamie Oliver
Total time: 30 minutes
Yield: 4 to 6
|100 g pine nuts|
|5 large free-range eggs|
|300 g feta cheese|
|50 g Cheddar cheese|
|1 knob of unsalted butter|
|400 g baby spinach|
|1 x 270 g pack of filo pastry|
|1 whole nutmeg for grating|
- Preheat the oven to 200°C/400°F/gas 6.
- Toast the pine nuts in a large ovenproof frying pan over a medium heat for 1 to 2 minutes, or until golden and smelling fantastic, tossing occasionally.
- Crack the eggs into a large mixing bowl, crumble in the feta, then grate in the Cheddar. Season with a pinch of black pepper and a couple of pinches of dried oregano.
- Finely grate in the lemon zest, drizzle in a little oil, then toss in the toasted pine nuts. Mix well.
- Melt the butter in the frying pan over a medium heat with a drizzle of oil, add half the spinach, stirring until wilted, then when there’s space, add the remaining spinach, stirring regularly until wilted.
- Lay a 50cm strip of greaseproof paper out on a clean work surface, rub lightly with oil and scrunch up, then flatten out again.
- Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof.
- Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
- Stir the wilted spinach into the egg mixture, then grate in half the nutmeg and mix well.
- Slide the greaseproof and filo into the empty frying pan, so that the edges spill over, then push down into the sides of the pan.
- Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover.
- Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp. Delicious served with a fresh seasonal salad.
Calories 830 calories, FatContent 57 g fat, SaturatedFatContent 19.9 g saturated fat, ProteinContent 36.6 g protein, CarbohydrateContent 42.8 g carbohydrate, SugarContent 5.4 g sugar, SodiumContent 4.7 g salt, FiberContent 3.5 g fibre
JAMIE OLIVER FILO CHICKEN KIEV | CHANNEL 4 KEEP COOKING FAMILY …
Provided by: Jamie Oliver
Total time: 45 minutes
Cook time: 45 minutes
Yield: Serves 4
|Broccoli, Chicken, Potato|
Preheat the oven to 200ºC. Peel and finely grate the garlic, finely chop the parsley, stalks and all, then mix both with the soft butter and season with sea salt and black pepper. Use the tip of a sharp knife to slice into the thickest part of each chicken breast and create a pocket. Divide and stuff in the garlic butter, then shape the breasts back into their original form, sealing the butter inside. Gather up one sheet of filo in waves and wrap around one breast. Repeat, lining up the kievs on a large oiled baking tray. Mix 1 tablespoon of olive oil with 1 teaspoon of red wine vinegar, then lightly brush the filo, reserving the remaining mixture for later. Roast on the bottom of the oven for 25 minutes, or until golden, juicy and cooked through.
Meanwhile, peel the potatoes, chop into even-sized chunks and cook in a large pan of boiling salted water for 15 minutes, or until tender, adding the peas for the last 2 minutes. Trim the tough ends off the broccoli stalks, halve any thicker stalks lengthways, toss with the remaining oil and vinegar mixture and add to the chicken tray for the last 10 minutes. Drain the potatoes and peas, then mash with 1 teaspoon of extra virgin olive oil and season to perfection. Serve it all together.
CALORIES 561kcal FAT 16.1g SAT FAT 5.7g PROTEIN 49.2g CARBS 58g SUGARS 5.6g SALT 1g FIBRE 10.2g
JAMIE OLIVER’S 15 MINUTE MEALS: CRACKIN’ CRAB BRIKS WITH COUSCOUS …
Crackin’ Crab Briks with Couscous Salad & Salsa
By Jamie Oliver
Provided by: CBC.CA
|1–2 preserved lemons|
|2 spring onions|
|½ a bunch of fresh coriander|
|400 g crabmeat (a mixture of brown and white meat)|
|2 tsp harissa, plus extra to serve|
|4 large sheets of filo pastry (from a 270 g pack)|
|½ tsp caraway seeds|
|½ a mug (150 g) of couscous|
|2 tsp sun-dried tomato purée|
|½ a bulb of fennel|
|½ a bunch of fresh mint|
|Extra virgin olive oil|
|1 large ripe tomato|
|1 thumb-sized piece of ginger|
|½ a lemon|
|Fat-free natural yogurt|
Ingredients out • Kettle boiled • Large frying pan, medium heat • Food processor (coarse grater)
Finely chop the preserved lemons, trimmed spring onions and coriander (stalks and all).
Mix in a bowl with the crabmeat and harissa.
Lay out a sheet of filo pastry, add ¼ of the mixture and shape into the size of a packet of playing cards at the centre of the bottom of the sheet, then push your thumb into the centre of the filling to make a space for it to expand as it cooks.
Fold in the sides, then fold them up.
Repeat until you have 4 briks.
Put 1 tablespoon of olive oil into the pan, then add the briks and cook until golden and crisp on both sides.
Add the caraway seeds to the side of the pan and toast for a minute, then scrape into a salad bowl.
Put ½ a mug of couscous, 1 mug of boiling water, the tomato purée and a pinch of salt into a bowl and cover.
Pick and reserve the fennel tops, then roughly chop and grate the bulb in the processor.
Tip into the salad bowl, then chop and add the top leafy half of the mint.
Squeeze in the lemon juice and drizzle with 1 tablespoon of extra virgin olive oil.
Season to taste and toss everything together.
Finely grate the tomato and ginger into a little bowl.
Add a pinch of salt and pepper, a good squeeze of lemon juice and 1 tablespoon of extra virgin olive oil and mix together.
Fluff up the couscous, then tip on to a platter.
Pile the salad in the middle, then bash the halved pomegranate over the top so the seeds tumble out.
Scatter over the reserved fennel tops, pop the crab briks on a board and serve with dollops of yogurt and the salsa.
Yield: Makes 4 servings
JAMIE OLIVER’S SALMON FILO PIE
Provided by: Jamie Oliver
Total time: 1 hours 50 minutes
Prep time: 30 minutes
Cook time: 1 hours 20 minutes
|2 large zucchinis|
|2 sprigs of fresh thyme|
|200g leftover cooked salmon|
|100g feta cheese|
|3 large eggs|
|1 x 250g pack of filo pastry|
|15g parmesan cheese|
|1 cos lettuce|
|3 tbsp extra virgin olive oil|
- Trim and roughly chop the leeks and zucchinis and place in a large pan on a low heat with a lug of olive oil and the thyme leaves.
- Cook gently for 30 minutes, or until soft and lightly golden, with the lid on for the first 15 minutes, stirring regularly. Once soft and sweet, season to perfection and leave aside to cool for 5 to 10 minutes.
- Preheat the oven to 180°C/350°F/gas 4.
- Flake the salmon into the cooled leek and zucchini mixture, crumble in the feta, grate over the zest from the lemon, crack in the eggs and stir well to combine.
- Layer the filo over the base of a lightly oiled ovenproof frying pan or dish (roughly 30cm), overlapping the sheets and letting them hang over the edge of the pan as you layer, Brush each sheet of filo with olive oil as you go. Make sure you fully cover the base and allow enough overhang to fully cover the filling once folded in.
- Spoon in the salmon filling, then fold in the overhanging filo to form a lid. Brush the top with olive oil and finely grate over the Parmesan.
- Bake on the bottom shelf of the oven for 45 to 50 minutes, or until cooked through, golden and crisp.
- Meanwhile, slice the lettuce and cucumber. Mix the juice from the lemon, the extra virgin olive oil and a pinch of salt and pepper together, then drizzle over the salad.
- Transfer the filo pie to a board, cut into wedges, and serve.
How do you fill a filo pastry parcel?
Fold a large sheet of filo pastry in half, dollop a quarter of the mixture into the centre, push your thumb into the middle to make a space for the filling to expand as it cooks, then bring the sides up and very loosely pinch into a parcel. Repeat to make 4 parcels.
How long do you cook spinach Filo for?
Pour in the spinach mixture and spread out evenly, then fold the filo up over the filling to cover. Place the pan over a medium heat for 2 minutes, just to get the bottom cooking, then transfer to the top shelf of the oven for 18 to 20 minutes, or until golden and crisp.
How do you make a greaseproof with filo?
Arrange 4 sheets of filo in a large rectangle on the greaseproof paper, overlapping at the edges, so that it’s almost covering the greaseproof. Rub the filo with a little oil, sprinkle with sea salt, pepper and a pinch of cayenne pepper. Repeat until you have 3 layers.
How do you make the perfect Christmas platter?
Slice the lettuce 1cm thick and add to the platter, then sprinkle over the cucumber and onion, drizzle with the extra virgin olive oil and spoon over the contents from the pan Serve the parcels with a good dollop of yoghurt, a good drizzle of honey and the salad