Jamie Olivers basic stew four ways

FOR EACH TYPE OF STEW YOU WILL NEED:

• 2 stalks celery
• 2 medium onions
• 2 carrots
• olive oil
• 1 heaped TBL all purpose flour
• 1 x 14-ounce can of diced tomatoes
• sea salt and freshly ground black pepper

Then choose one of the following:

BEEF AND ALE (3 hours)[pictured here]

• 3 fresh or dried bay leaves
• 1 pound diced stewing beef
• 2 cups brown ale, Guinness or stout

CHICKEN AND WHITE WINE (1 ½ hours)

• 3 sprigs fresh thyme
• 1 pound diced, boneless, skinless chicken thighs (you can substitute breasts)
• 2 cups white wine

PORK AND CIDER (2 ½ hours)

• 3 sprigs of fresh sage
• 1 pound diced stewing pork, preferably free-range or organic
• 2 cups medium-dry hard cider

LAMB AND RED WINE (2 ½ hours)

• 3 sprigs of fresh rosemary
• 1 pound diced stewing lamb
• 2 cups red wine

Directions for all recipes:
1. If using the oven to cook your stew, preheat to 350 degrees.
2. Roughly chop celery. Peel and chop the onions. Peel the carrots, slice lengthways and roughly chop.   Put a dutch oven on a medium heat.  Put all the vegetables and chosen herb into the pan with 2 lugs of olive oil and fry for 10 minutes.  Add your meat and flour. Pour in the booze and canned tomatoes.
3. Give it a good stir, then season with a tsp. of sea salt (less if using table salt) and a few grinds of pepper. Bring to a boil, put the lid on, and either simmer slowly on your cooktop or cook in an oven for the times shown.
4. Remove the lid for the final half hour of simmering or cooking and add a splash of water if it looks a bit dry. When done, your meat should be tender and delicious. Remove any bay leaves or herb stalks before serving, and taste it to see if it needs a bit more salt and pepper

Lamb backstrap with moroccan salad

Ingredients

1/2 cup chopped flat leaf parsely
1 tbs chopped coriander
4 garlic cloves finely chopped
2 tsp harissa (or chili)
1 tsp dried thyme
1/2 cup olive oil
1/4 cup lemon juice
2 tsp cumin
2 x 350gm lamb backstrap

Salad
1/2 cup couscous
1tbs harissa (or chili)
100ml olive oil
1 tbs lime juice
1 tbs coriander leaves
1 tbs mint leave choped
100 gms whole blanched almonds
2 butter lettuces, leaves separated
6 spring oninos thinly sliced on an angle

Method
1. For marinade combine parsley, coriander, garlic, harissa, thyme, olive oil, lemon juice and cumin in a bowl.  Add lamb - chill for an hour or overnight.
2. For salad place cous cous in heat proof bowl and add 1/2 cup boiling water, cover and set aside for 5 minutes then fluff up with a fork.  cool.
3. Combine harisaa, 1/3 cup olive oil, lime juice, coriander and mint, set aside.
4. Heat remaining oil in frying pan over medium high heat and cook almonds for 2 minutes until golden.
5. Preaheat chargrill to medium high and cook lamb for 2-3 minutes to your liking - remove from heat and set aside to rest for 5 minutes.
6. Arrange lettuce on a platter, top with couscous and almonds, and drizzle with the dressing.  Scatter wtih extra mint and coriander leaves and spring onions.  Thickly slice lamb and serve with salad.

Tomato Chorizo and bread salad

Ingredients

150gms green beans
1 tbs olive oil
250 fresh chorizo, outer casing removed, broken into bite sized pieces
2 tbs red wine vinegar
250gms cherry tomatoes halved
200 gms ciabatta torn
1 red onion, halved, thinly sliced
1/2 cup flat leaf parsley leaves
100 gms baby rocket leaves

Method

1. Cook beans until tender
2. Heat oil in frying pan over medium high heat, add chorizo and cook for 5 minutes turning until golden.
3. Remove from pan and add vinegar and swirl quickly to deglaze the pan.
4. To serves, place tomatoes, onions on a platter, tear bread and add to platter, add beans, chorizo and cooking juices, parsely, rocket and then gently toss to combine.

Cocoa smoothie

Ingredients

1.5 cup nut milk (almond or macadamia)
1 frozen banana
1 tablespoon cocoa
Splash of vanilla extract

Blend until super smooth.

Add 2-4 dates and some nuts if desired and pulse until roughly blended.

Source  - little bird organics.

Eggplant and almond chicken

Ingredients

2 tablespoons olive oil
1 large eggplant cubed
1 onion finely chopped
2 cloves garlic crushed
1 tablespoon tomato paste
1 teaspoon each of ground cumin, fennel, coriander
2 x 400gms can of diced tomatoes
4 skinless chicken breasts
1/4 cup slivered almonds
Rocket leaves to serve

Method
1. Heat oil in frying pan on high, saute eggplant, onion and garlic for 5 minutes until golden.
2. Stir in tomato paste and spices and cook for 1 minute until fragrant.
3. Add tomatoes and bring to the boil.  Reduce heat to medium, simmer for 5-10 mins, stirring occasionally until sauce thickens.
4. Heat extra olive oil in large frying pan on high, cook chicken for 5-6 minuts each side until completely cooked through.
5. Serve chicken with sauce and sprinkle with almonds.  Accompany with a rocket salad.

Penne Arrabiata

Ingredients
1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
3/8 cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
1/2 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Directions

Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
Stir in parsley. Ladle over the hot cooked pasta of your choice.

Brownies (also gluten free)

Ingredients

1 1/4 cups castor sugar
1/2 cup cocoa powder
125gms dairy free margarine (use high fat)
4 eggs, room temperature
100gm almond meal

Method

1. Preheat oven to 200 Celsius. Line a 26 x16 cm slice plan with baking paper.
2. Combine sugar and sifted cocoa in a bowl.  Add melted dairy free margarine, stir to combine.  Add eggs, one by one beating lightly after each addition.  Stir in almond meal until combined.
3. Pour mixture into slice pan, bake for 20 minutes until edges are set and a skewer comes out clean.  Cool in pan.  Transfer brownie to a chopping board and cut into 16 pieces.

Another option is to top the brownie mixture with 1 cup frozen raspberries before baking.