Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes.
Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes. Using your hands, squish up the tomatoes.
Meanwhile, prepare fusilli by adding to boiling salted water for 6-8 minutes or until cooked al dente. Drain well and add fusilli to tomatoes. Add fresh oregano and basil and serve.
br>Transfer to a 9 by 13 baking dish.
Chop
he side of the loin by going about 3\" horizontally into
Heat oil in large non-stick skillet. Add onions and salt. Sweat onions for 15 minutes until soft, translucent and sweet.
Combine fennel seed, coriander seed and cloves in a mortar, spice grinder or flavor shaker. Grind well. Add to onions with ginger, garlic and chile pepper. Add black pepper and salt.
Quarter tomatoes and add to pan. Tear basil leaves off of stems and reserve. Chop stems coarsely and add to pan. Add tomato puree, vinegar and brown sugar. Bring to a boil, reduce to medium, and simmer 30-40 minutes.
Roughly chop basil ...
Toast both sides of bread under broiler until lightly browned.
Stir together remaining ingredients except chili pepper jam and worcestershire sauce.
Spread 1 tsp chili jam on each slice of bread. Divide cheese mixture evenly between slices and spread to edges. Return to broiler until top is brown and bubbly, 2-3 minutes.
Crisscross the top of each slice with the edge of a knife, just to cut through the crispy cheese. Sprinkle with worcestershire sauce and serve.
Char each of the peppers over a gas flame or barbecue for 3-5 min until blackened on all sides. Place in a large bowl and cover tightly with plastic wrap for 10-15 minutes until softened. Peel away and discard skins. Remove cores, open each pepper and scrape out the seeds. (If you have sensitive skin, use gloves when handling chilis.) Transfer to work bowl of a food processor.
Heat oil in a skillet. Add onions and sweat 10 minutes until soft and translucent and just beginning to color. Add to food processor.
Pulse food processor until ...
Heat a frying pan and fry the pancetta until crispy.
Remove from the pan and set aside.
In the same pan, lightly toast the pine nuts. (This happens quickly, don't abandon them.).
Make your dressing by combining 1 tbsp olive oil and season with salt and freshly ground black pepper.
Taste to make sure your dressing is balanced; add a little more oil or vinegar if needed.
On serving plates, lay out the avocado.
Sprinkle over the spinach leaves, pancetta and pine nuts.
Season well with salt and freshly ground black pepper.
Begin by preparing pastry shells.
Lay
inutes or until tender. Test by poking with the tip of
This is so simple to make. Really it's all about personal taste - the way I look at it is that chickpeas need a good kick up the backside to really get their flavors happening. So by mashing them up and adding a good pinch of cumin for a bit of spice, a little dried chilli for a touch of heat, garlic for a bit of ooorrrggghh, a good squeezing of lemon juice to give it a twang and seasoning to taste, you pretty much hit the nail on the head. Then add extra-virgin olive oil to loosen and flavor. Love it.
ff the cauliflower.
One by one, dip the pieces into
Core the pineapple and cut it into quarters.
Thinly slice of bits of the quarters. Make your slices as thin as possible.
Arrange the slices on a plate in one or two layers. I tend to go for one.
Put the sugar into a mortar and pestle and then add the mint leaves.
Jamie then says to 'bash the heck out of it' until the color of the sugar changes to a greenish color. I find it smells really nice at this point.
Sprinkle the sugar over the top of the pineapple slices and serve.
Chuff them up a bit by shaking the pan.
Get
he pasta should be reday by now, so drain and add
roken down. Assist the process by occasionally breaking it down with
he potatoes in the colander by shaking it around a little
igorously, add olive oil drop by drop. Once about 1/2
Grate the garlic and ginger and put to one side in a bowl. Chop the chillies as finely as possible and mix them in with the garlic and ginger. Heat a good splash of oil in a pan and add the mustard seeds. When they start to pop, add them to the ginger and garlic mixture along with the paprika, cumin, ground coriander and 2 T of the garam masala. Put half of this mix in a bowl, add the yogurt and the chicken pieces to it, stir and leave to marinate for about a half an hour.
Melt butter in the same saucepan the mustard seeds were in and add ...
ive it a bash,\" says Jamie.
I presume he is
live oil and butter.).
Jamie continues to say: once cooked