Jamie's Christmas Recipes. Jamie Oliver: Jamie's choice. New Year's Eve Recipes Jamie Oliver's New Year's Eve Recipes

12.10.2021

Jamie and Friends is a new book series based on recipes curated for readers by world renowned British chef Jamie Oliver. TV presenter, healthy food advocate, restaurateur and social activist, Jamie Oliver has earned the trust, respect and love of millions of professionals and aspiring cooks of all ages. Each book contains not only recipes chosen by Jamie himself, but also useful information on cooking, information about the nutritional and energy value of dishes, a convenient rubricator and an index that allows you to quickly find the information you need in the book. And colorful photos taken by one of the UK's best team of food stylists and photographers will serve as a bright emotional addition to the wonderful recipes included in the books. Gather the entire collection of recipes and cook for fun. Everyone can cook with Jamie! New Year and Christmas holidays are a time for unity of families and meetings with friends, fun and joy. All this is a must...

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Preparing a festive table for New Year's Eve is not an easy task, this meal is a chance to set the culinary tone for the whole coming year. However, do not be afraid - everything ingenious can be very! Especially if Jamie Oliver himself, the beloved British chef, acts as the ideological inspirer. AnySports presents Jamie's top 5 New Year's resolutions from his Jamie & Friends series of cookbooks, published by EKSMO. Cook with pleasure and enjoy the amazing result!

It is customary to open a festive meal with salad compositions. On New Year's Eve, their set is usually standard. In Russia, preference is given to time-tested classics - Olivier and herring under a fur coat. We do not urge you to abandon traditions, but for the sake of interest, you can diversify this culinary department. For example, a salad with shrimp is a bright and self-sufficient dish; on the New Year's table, it will qualitatively stand out from competitors. And the king prawns in its composition will add royal gloss to the whole feast.

Source: Jamie's choice. Salads»

Servings: 4

Calories: 143 kcal per serving

Ingredients

35 g peanuts
1 garlic clove, minced
2 tsp fine sugar
2 tbsp. l. lime juice
1 st. l. fish sauce
600 g green or red strong
tomatoes, cut into slices
300 g king prawns
boil and clean
3 shallots, thinly sliced
handful of Thai basil leaves
handful of cilantro and mint leaves

Cooking process

Toast the peanuts in a dry skillet over medium heat for 5 to 10 minutes, stirring frequently, until golden brown. Cool, coarsely chop and set aside.
For the dressing, vigorously combine the garlic, sugar, lime juice and fish sauce in a large bowl. Once the sugar has dissolved, add the tomatoes, shrimp, shallots and herbs to the dressing. Mix and transfer to a serving plate. Sprinkle with peanuts and serve.

Improvised Greek Salad

Fresh, light and sunny - Greek salad is by no means only a summer dish. In winter, it will also be very appropriate, and most importantly, it is very easy to prepare. Its versatility will allow you to kill two birds with one stone: as a side dish, it is ideal for both meat and fish, and as ingredients, you can use almost anything that comes to hand, observing the “basic” principle. If there is very little time for cooking, such improvisation will come in handy.

Source: Jamie's choice. Salads»

Improvised Greek Salad

Servings: 4

Calories: 157 kcal per serving

Ingredients

1 cucumber
red wine vinegar
several large handfuls of different
lettuce leaves
1/2 bunch of sibule
1/2 bunch dill
juice of 1 lemon
3 art. l. extra virgin olive oil
1 tsp honey
1 st. l. with a slide of natural yogurt
1/2 garlic clove, minced
3–5 st. l. different seeds, roast
sea salt

Cooking process

On the skin of the cucumber, make grooves with a fork along the entire length to get a relief pattern. Cut the cucumber into thin circles, put in a bowl with wine vinegar and a pinch of sea salt. Mix and leave to marinate.
Place lettuce leaves in a large bowl. Chop the sibulet and dill and add to the salad. Combine lemon juice, olive oil, honey, yogurt, garlic, sea salt and pepper in a small jar. Close the lid and shake well. If it gets too thick, you can dilute it with a little water.
Drain the marinade from the cucumbers and add them to the salad. Pour dressing over and stir. Serve on a large plate sprinkled with seeds.

Chapche

If you love the cuisines of different nations of the world, then you will like this dish. Japchae is a traditional Korean holiday dish made with glass noodles and a variety of vegetables, soy sauce, sesame seeds, and (in this variation) tofu. It turns out bright, spicy and unusual. What you need to celebrate the year of the Red Fire Rooster.

Source: Jamie's choice. World Cuisine»

Chapche

Servings: 4-6

Calories: 358 kcal per serving

Ingredients

250 g glass noodles
Sesame oil
4 tbsp. l. light soy sauce
2 tbsp. l. with a heap of fine sugar
vegetable oil
2 eggs, shake
2 onions, chopped
2 medium carrots, thinly sliced
150 g shiitake mushrooms, chopped
2 garlic cloves, thinly sliced
200g fried tofu, cut into 5cm cubes
200 g baby spinach
4 stalks green onions, chopped, for serving
1 st. l. toasted sesame seeds for serving

Cooking process

Place the noodles in a large saucepan of boiling salted water and cook for about 5 minutes, then drain. Rinse the noodles under running cold water, cut into pieces 10-12 cm long, sprinkle with sesame oil, mix and set aside.
In a separate bowl, mix soy sauce with sugar. Set aside.
Place a large non-stick skillet over medium heat and add a little vegetable oil. When the oil is hot, pour in the eggs and swirl the pan so that the egg mass spreads evenly into a thin omelette. Fry until tender, then transfer to a plate and cut into thin strips.
Return the skillet to the stove and add a little more oil. Saute onions and carrots for 5-10 minutes until soft. Add shiitake, garlic and tofu. Saute for another 2-3 minutes until the mushrooms are soft.
Add spinach, stir and remove from heat. Add noodles, sweet soy sauce, omelet slices and stir to combine. Sprinkle with green onions and sesame seeds. Serve.

The best turkey in the world

On the table for the main winter holiday, I want to cook all the best. And this turkey is what you need! The bird not only looks extremely presentable, but also tastes incomparable - tender turkey is famous for its hassle-free cooking and "compliance" with. There is nothing difficult in preparing the dish, the main thing is to find a good turkey carcass. So feel free to get down to business and get ready for the well-deserved admiration of the guests!

Source: Jamie's choice. New Year's Recipes»

The best turkey in the world

Servings Per Container: 10-14

Calories: 316 kcal per serving

Ingredients

2-4 tangerines or clementines, cut in half
1 turkey (6-8 kg)
a few sprigs of rosemary and thyme
a few bay leaves
2-3 carrots, coarsely chopped
3 onions, coarsely chopped
2 celery stalks, coarsely chopped

Cooking process

Preheat the oven to full power. Put tangerines (clementines) and herbs into the belly of the turkey. Save one sprig of rosemary, tear off the leaves from the end and pierce the skin along the edges of the abdomen, connecting the edges.
If using stuffing, stuff from the side of the neck.
If your gravy is already prepared, you won't need the vegetables. If not, place the vegetables on a baking sheet, place the turkey on top and cover with foil. Put in the oven and immediately lower the temperature to 180°C.
Calculate the cooking time as follows: 35–40 minutes per kilogram of poultry, that is, a turkey weighing 7 kg should spend 4–4.5 hours in the oven. However, consider also the characteristics of your oven and the quality of the bird, so check it every half hour and pour the juice from the baking sheet.
After 3.5 hours, remove the foil so that the skin is browned. If you have a meat thermometer, pierce the thickest part of the breast - the meat of a young bird will be ready at 65 ° C, more mature and tough - at 85 ° C.
Remove the turkey and hold over a baking sheet to drain the juices. Transfer to serving dish. Cover with two layers of foil and two kitchen towels to keep the turkey warm. Let stand a couple of hours. Then cut and serve.

stained glass cookies

The menu for the New Year's table gives real scope for imagination in everything, even in the preparation of cookies. This holiday culinary product can be both a wonderful and pleasant gift for friends or a decoration for the home and Christmas tree. For decor, we recommend using the stained glass cookie recipe - it turns out unusual, elegant, and most importantly - delicious.

To begin with, 2 famous personalities usually inspire me for culinary exploits: Yulia Vysotskaya and Jamie Oliver. The only time a week I turn on the TV for 45 minutes is Sunday morning at 9.15, the Eat at Home TV show. Over the years, I have been drawing Yulina's ideas, advice, and every time I am surprised by her inexhaustible positive energy. The other person is, of course, Jamie, who is simply impossible not to love. I constantly check his instagram to find something new for weekend dinner.

To compile my menu for the New Year, just a couple of days ago I picked up Jamie's magazine (November-December) and flipped through from cover to cover in search of ideas for our New Year's table. I quickly chose holiday dishes for myself and took note of how you can give a second life to the leftovers from the New Year's table (excellent article “Everything without a trace”). All dishes are very homemade, quite simple to prepare - therefore, they are the best suited for our family celebration. Naturally, in the process of cooking, I adapt the recipes for myself and give free rein to my imagination. I promise to post photos! So, here it is our New Year's menu.

Turkey in pomegranate sauce with bulgur salad

For 6-8 servings:

1.5 kg turkey breast
120 g butter
1 tbsp. chopped sage, thyme and rosemary
1 large lemon
3 tbsp pomegranate sauce
1 tbsp soft light cane sugar
natural yoghurt for serving

Bulgur Salad:

300 g small bulgur
70 ml olive oil
juice of 2 lemons
grains of 1 pomegranate
2 garlic cloves
2 tbsp sumac
1 small onion
1.5 tsp ground allspice
1 tsp ground cinnamon
50 g parsley leaves and mint leaves
3 green onion stalks

Prepare a salad. Pour the bulgur into a medium bowl and cover with cold water. Leave for 10 minutes to soften, then drain the water. Mix bulgur with the rest of the ingredients except parsley, mint and green onion. Mix well and leave until serving. Stir in herbs and onions right before serving.

Preheat the oven to 200°C. Place the turkey breast skin side up on a large baking sheet and season well with salt. Separately, mix the butter with aromatic herbs and rub the meat with it. Sprinkle with chopped lemon, cover tightly with foil and bake for 35 minutes. Remove the baking sheet from the oven and reduce the temperature to 170°C.

Remove foil and brush turkey with pomegranate sauce. Sprinkle with sugar and return to the oven for another 30 minutes until the turkey is cooked through and browned.

Remove the breast from the oven, remove the lemon. Cover the turkey with foil to keep warm until serving, or slice thinly and serve immediately with bulgur salad and natural yogurt.

For 6-8 servings

500 g ricotta or soft smooth cottage cheese
2 eggs
50 g parmesan or other hard cheese
60 ml olive oil
1 bulb
240 g savoy cabbage
200 ml cream
200 g smoked salmon
320 g mozzarella
200 g lasagne sheets

Preheat the oven to 180°C. Pour 50ml of cream into a 3L deep mold and line the bottom with a couple of pastry sheets. Put the ricotta (cottage cheese) on top, then again a layer of dough, salmon, dough, cabbage, dough. Cut the mozzarella into pieces and put on top, sprinkle the lasagna with the remaining cream.

Cover the pan with foil and put in the oven for 40 minutes, then remove the foil and bake for another 10-15 minutes.

Quantity: 16 snacks

8 eggs
25 g smoked salmon
2 tsp chopped dill
a pinch of cayenne pepper

1 egg yolk
2 tsp Dijon mustard
20 ml lemon juice
100 ml olive oil
100 ml sunflower oil

Boil the eggs, cool, peel and cut in half. Remove the yolk and mash into a coarse puree.

For mayonnaise, beat the yolk, mustard and lemon juice with a mixer until foam appears. Mix both types of oil and pour in a thin stream into the egg mixture, stirring. Salt

Add 60 g of mayonnaise in boiled mashed yolk puree, stir in salmon, dill and cayenne pepper. Stir until smooth. Spread the filling on the egg halves, sprinkle with dill and serve immediately.

For 4 servings:

6 pears, peeled, cut in half and core removed
600 ml white wine
100 g sugar
strip of orange peel
1 tsp saffron
3 cardamom pods, lightly crushed
2 star anise

Pistachio cream:

250 g sour cream
100 g finely chopped unsalted pistachios
2 tbsp. l. powdered sugar

Combine pears, wine, sugar, orange zest, saffron, cardamom and star anise in a small saucepan. Simmer over medium heat for 30-35 minutes - the pears should become tender. Remove from fire and cool slightly.

Meanwhile, mix the ingredients for the pistachio cream. Divide the warm pears among four bowls, drizzle with sauce from the saucepan and serve with a bowl of pistachio cream.

Bellini is a cocktail invented in Venice in the first half of the 20th century. It is a mixture of sparkling wine (traditionally prosecco) and peach puree.

750 ml sparkling wine (Champagne)
200 ml fresh peach puree
mint leaves for decoration

Send the glasses to the freezer for a few minutes. Put peach puree on the bottom of the glass.

Then slowly pour the puree with chilled champagne. Let's give it some foam. Add champagne and stir with a cocktail spoon. Garnish the glass with a slice of fresh peach and a mint leaf.

New Year is all about tradition, but why not try something for the first time? All these dishes are new to me and I will cook them for the first time. And what is your New Year's menu: traditional for the Russian New Year's feast or did you also decide to add magic and creativity?

Hello!

On the eve of the New Year holidays, many are already starting to think about how and where to spend the holidays and what gifts to prepare. I am among these people.

I want to introduce you to a wonderful book that will immerse you in a delightful New Year's culinary world.

So, Jamie and friends. New Year's recipes.

The publisher writes that:

Jamie and Friends is a new book series based on recipes curated for readers by world renowned British chef Jamie Oliver. TV presenter, healthy food advocate, restaurateur and social activist, Jamie Oliver has earned the trust, respect and love of millions of professionals and aspiring cooks of all ages. Each book contains not only recipes chosen by Jamie himself, but also useful information on cooking, information about the nutritional and energy value of dishes, a convenient rubricator and an index that allows you to quickly find the information you need in the book. And colorful photos taken by one of the UK's best team of food stylists and photographers will serve as a bright emotional addition to the wonderful recipes included in the books. Gather the entire collection of recipes and cook for fun. Everyone can cook with Jamie!

The book itself is hardcover and has dimensions of 249 by 195 mm., with thick non-glossy paper, but without a ribbon. On 96 pages there are 49 mind-blowing recipes for every taste and budget. It is noteworthy that the lack of gloss does not spoil the photos, does not make them "flat".

It is a pity that there are so few recipes, and the price is so high! In total, for 49 pieces you will have to pay from 350 to 600 rubles (excluding various discounts and bonuses). And before telling and praising the presented goodies, I want to immediately note that these recipes are not new and have already been published in Jamie's magazine. Here, of course, I won’t say for sure, because I can’t find my old issue of the magazine, but I remember for sure that many recipes were taken from one New Year or Christmas issue. Therefore, if you are a fan of this magazine and buy every new issue, then I do not recommend purchasing this book, because the magazines themselves are quite expensive, and you will find all the recipes from this book in them.

And now for the recipes themselves. They are just wonderful! And most importantly - correct and without errors in the description (at least I did not see them). Remarkably, Jamie didn't lie when he called baked potatoes perfect. I cooked it, and it really turns out to be the most delicious in the world! In addition, the book contains a lot of interesting things for you. Some will turn their attention to holiday cookies, some to coconut winter wonderland cake or cranberry chilli jam, or maybe Jamie's ham or dark fizz with gin, rosemary and juniper. There are many options and they are well combined with each other.

And it's also a great gift!

New Year and Christmas holidays are a time for family unity, meetings with friends, fun and joy. Naturally, no celebration is complete without delicious and original dishes. In his book Jamie's Choice. New Year's Recipes" chef, restaurateur and TV presenter Jamie Oliver has collected recipes that will help you diversify the holiday menu and amaze your loved ones with your culinary skills. You can try some of them right now!

Ingredients for 12 cookies:

180 g flour + a little more for dusting;
100 g cold butter, cut into cubes
50 g of fine sugar;
grated zest of 1 tangerine;
1/2 tsp ground cinnamon;
1 st. l. milk;
12 pieces of multi-colored marmalade or candied fruits.

How to cook:

1 Preheat the oven to 180°C and line 2 baking sheets with parchment paper. Combine flour, butter, sugar, zest and cinnamon in a bowl. Rub into crumbs with your hands.
2 Add milk and knead to a soft dough. Wrap it in cling film and refrigerate for 30 minutes.
3 Arrange the sweets by color in plastic bags. Release the air and close or tie the bags tightly, then crush the contents with a rolling pin.
4 Roll out the dough on a floured surface to a thickness of 1 cm. With large molds, cut out curly cookie bases from the dough and transfer to parchment. Then make a hole in the middle of each cookie using small cookie cutters.
5 Pour pieces of sweets into the windows (a little, otherwise the filling will spread over the liver). Then, using a cocktail skewer, poke a hole in the top of each cookie so that you can pass a ribbon through it and hang it on the Christmas tree. The dough scraps can be shaped again, rolled out and made into more cookies, but then you will need more sweets. The cut-out centers of the cookies can also be baked and eaten while decorating the Christmas tree.
6 Bake for 12 minutes until the cookies are golden and the filling has melted. Remove pans from oven to cool. After a few minutes, transfer the cookies to a wire rack to cool completely. Pass the ribbon through the holes and hang the cookies on the Christmas tree.

The best turkey in the world

Ingredients:

2-4 tangerines, cut in half
1 turkey (6–8 kg);
several sprigs of rosemary and thyme;
a few bay leaves;
2-3 carrots, coarsely chopped;
3 onions, coarsely chopped;
2 celery stalks, coarsely chopped.

How to cook:

1 Preheat the oven to full power. Put tangerines and herbs into the belly of the turkey. Save one sprig of rosemary, tear off the leaves from the end and pierce the skin along the edges of the abdomen, connecting the edges.
2 If using stuffing, stuff from the side of the neck.
3 If your gravy is already prepared, you won't need the vegetables. If not, place the vegetables on a baking sheet, place the turkey on top and cover with foil. Put in the oven and immediately lower the temperature to 180°C.
4 Calculate the cooking time as follows: 35–40 minutes per kilogram of poultry, that is, a turkey weighing 7 kg should spend 4–4.5 hours in the oven. However, consider also the characteristics of your oven and the quality of the bird, so check it every half hour and pour the juice from the baking sheet.
5 After 3.5 hours, remove the foil to brown the skin. If you have a meat thermometer, pierce the thickest part of the breast - the meat of a young bird will be ready at 65 ° C, more mature and tough - at 85 ° C.
6 Remove the turkey and hold over a baking sheet to drain the juices. Transfer to serving dish. Cover with two layers of foil and two kitchen towels to keep the turkey warm. Let stand a couple of hours. Then cut and serve.

Baked pork leg

Ingredients:

1 pork leg (about 3 kg);
6 onions, peeled;
2 tbsp. l. coriander seeds;
1 st. l. white peppercorns;
6 bay leaves;
extra virgin olive oil;
a bunch of sage and rosemary, leaves only;
30 g flour;
large bunch of parsley, chopped
1–2 tbsp. l. mustard;
sea salt.

How to cook:

1 Preheat the oven to full power. Make zigzag cuts on the pork leg with a sharp knife.
2 Cut the onions in half, arrange on a large baking sheet, put the pork leg on top. Crush coriander, white pepper and 2 tsp in a mortar. sea salt powder. Add bay leaves and stir again. Pour in enough olive oil to make a thin paste.
3 Lubricate the leg with this mixture, without missing a single cut. Bake for 35-40 minutes - the meat should be crispy. Then reduce the oven temperature to 170 ° C and bake for another 3.5 hours. Ready meat should be easily separated from the bone.
4 Mix the sage and rosemary leaves with the olive oil and sprinkle over the pork. Return to oven until leaves are crispy. Remove the pork leg and transfer to the board along with the onion. Cover with foil and set aside while you prepare the gravy.
5 Put the form in which the meat was baked on medium heat, add the flour and mix well with the juices remaining from the meat until a thick paste is formed. Pour in some water to make a rich sauce. Add the baked onion and chop everything in a blender. Return the sauce to the mold, add the chopped parsley and mustard. Season with salt, stir and serve with roast pork.