Tag Archives | jamie oliver

jamie oliver’s crispy zucchini flowers stuffed with spicy ricotta & mint

Jamie Olivers crispy zucchini flowers stuffed with spicy ricotta and mint

Stuffing zucchini flowers and frying them to crispy golden deliciousness in tempura batter has been on my recipe bucket list for quite some time. You just don’t see the flowers very often. I would have loved to have the actual zucchini attached to the flowers too, but was so happy to see these, I took what I could get.  The recipe for the batter is really easy to make and works brilliantly to crisp up any vegetables. It also happens to be vegan. I had quite a lot left over so dipped parsley leaves and various other cut vegetables to use it up and put myself in a veg tempura coma. Continue Reading →


fennel and radish salad with lemon and olive oil

fennel and radish salad with lemon and olive oil

I’m posting this recipe again because seriously I can’t get enough of it. It has now become a weekly thing in my house.  It’s hard to believe that a couple of years ago I didn’t like fennel and found the liquorice aniseed flavour intolerable. Now I crunch my way through bulb after bulb adding a variety of things on the side. I love to stuff this salad into toasted whole wheat pitas with left over grilled salmon or roast chicken. I pile it onto open sandwiches with seed bread and hummus. It pretty much goes with most things. Its delicious with raw or cooked fish and grilled chicken. The other day I turned it into a stunning slaw by adding shredded cabbage and a dollop of my easy home-made mayonnaise.

Super healthy fresh, citrussy and packed with flavour and crunch #winning.

It’s a Jamie Oliver recipe and there are a few things you need to do to ensure its a success:

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roast leg of lamb with rosemary, garlic, harissa and lemon + easter feast

Roast leg of lamb with rosemary, garlic, lemon and harissa

When it comes to roasting an expensive leg of lamb I tend to be quite stuck in my ways. The recipe I love and always turn to is Jamie Oliver’s four-hour shoulder of lamb from his book ‘Jamie At Home’, and it’s perfect in its simplicity. Other than the delicious flavour of rosemary and garlic, which is excellent with lamb, it’s the method that I am particularly fond of. Whether you roast a shoulder or a leg, the outcome is the most succulent fall-off the bone meat imaginable. It also requires so little effort it literally cooks itself. Continue Reading →


cauliflower and cheese croquettes

cauliflower and cheese croquettes

I was inspired to make these decadent crunchy bites because I had a dish of cauliflower and broccoli cheese left over after testing Jamie Oliver’s recipe. The cauliflower still maintains some of its texture so works perfectly when rolled into these croquette balls. A tasty little dip on the side finishes the dish off.

I have discovered that if you add a few drops of Worcestershire sauce to mayo it gives it a fantastic flavour. So I did just that with a low-fat store-bought mayonnaise, added a few drops of lemon juice too and a pinch of chopped parsley. Quite tasty. You could go the whole hog and make your own mayonnaise, which is very easy and I love to do, but you need to have a lot of people to feed as it makes a lot. Aioli is also stunning and I wrote about how to make it and ways to flavour it here. A variety of flavours would work well with these cauliflower cheese croquettes. Chipotle, herbs or even something quite zesty. Continue Reading →


jamie oliver’s best cauliflower and broccoli cheese

the best cauliflower and broccoli cheese

I stumbled across Jamie Oliver’s recipe for the best cauliflower and broccoli cheese the other day and felt compelled to give it a go. What struck me as interesting was the method he used to make it. He incorporates the broccoli into the cheese sauce and doesn’t pre blanch the cauliflower which I always do. It takes longer in the oven, but I like the idea of one of my favourite vegetables roasting under a blanket of sauce for an hour. Adding broccoli just somehow makes it seem healthier.

* Cooks notes ~ I used a combination of Gruyere and mature Cheddar and I sprinkled some Parmesan on top of the crumbs instead of almonds. This crunchy topping totally makes this dish. The cauliflower was lovely and firm even after an hour in the oven, and I found it less watery than a pre-blanched version. I liked the broccoli, but next time I will make it without. use whatever cheese you fancy and in whatever quantities you like. I used less cheese than the recipe and it was still very tasty. Continue Reading →


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