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and garlic cloves in a roasting tray. Cover with a few good lugs of extra-virgin
olive oil. Place the sage and rosemary in a pestle and mortar and gently crush
together until they are lightly bruised and have released their flavours. Add 4
tablespoons of olive oil. Squeeze the flavoured oil over the pork and rub the
herbs all over it. Cook in the oven in a preheated 400 degrees F (200 degrees
C/gas 6) oven for about 4 to 4 1/2 hours. Any leftovers are great to use in
sandwiches the next day.
Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 5 hours
Difficulty: Medium
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
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JAMIE OLIVER
JAMIE OLIVER
THE NAKED CHEF 2
THE NAKED CHEF 2
Summer Crumble
3 Bramley apples, quartered, cored and finely chopped
2 punnets (small baskets, or pints) blackberries
2 tablespoons balsamic vinegar
Small handful basil, chopped
5 heaping tablespoons sugar
4 heaping tablespoons flour
1/4 pound butter
Preheat the oven to 400 degrees F (200 degrees C or gas 6).
Put the fruit into the bowl with the balsamic vinegar, basil, and 2 tablespoons of
sugar. Add a little more sugar if your blackberries are a bit sour. Mix and put
aside to marinate.
Using your fingers, rub together the flour, butter, and the rest of the sugar (you
can also do this in a food processor, just blitz until the mixture resembles fine
breadcrumbs). I prefer to do this by hand as I like to end up with a nice rustic-
looking crumble? with some bits bigger than others.
Put the fruit into an ovenproof serving dish or into individual dishes. Sprinkle
the crumble mix over the fruit, making sure to pile more into the middle of the
dish. Bake it in the oven for about 30 minutes, or until the middle of the
crumble is evenly golden and the fruit has started to bubble up around the edges.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
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and garlic cloves in a roasting tray. Cover with a few good lugs of extra-virgin
olive oil. Place the sage and rosemary in a pestle and mortar and gently crush
together until they are lightly bruised and have released their flavours. Add 4
tablespoons of olive oil. Squeeze the flavoured oil over the pork and rub the
herbs all over it. Cook in the oven in a preheated 400 degrees F (200 degrees
C/gas 6) oven for about 4 to 4 1/2 hours. Any leftovers are great to use in
sandwiches the next day.
Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 5 hours
Difficulty: Medium
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
PDF ‡eöNO(u "pdfFactory Pro" Õ‹(uHr,gRú^ www.fineprint.com.cn
JAMIE OLIVER
JAMIE OLIVER
THE NAKED CHEF 2
THE NAKED CHEF 2
Summer Crumble
3 Bramley apples, quartered, cored and finely chopped
2 punnets (small baskets, or pints) blackberries
2 tablespoons balsamic vinegar
Small handful basil, chopped
5 heaping tablespoons sugar
4 heaping tablespoons flour
1/4 pound butter
Preheat the oven to 400 degrees F (200 degrees C or gas 6).
Put the fruit into the bowl with the balsamic vinegar, basil, and 2 tablespoons of
sugar. Add a little more sugar if your blackberries are a bit sour. Mix and put
aside to marinate.
Using your fingers, rub together the flour, butter, and the rest of the sugar (you
can also do this in a food processor, just blitz until the mixture resembles fine
breadcrumbs). I prefer to do this by hand as I like to end up with a nice rustic-
looking crumble? with some bits bigger than others.
Put the fruit into an ovenproof serving dish or into individual dishes. Sprinkle
the crumble mix over the fruit, making sure to pile more into the middle of the
dish. Bake it in the oven for about 30 minutes, or until the middle of the
crumble is evenly golden and the fruit has started to bubble up around the edges.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Easy
ALL RECIPES COURTESY OF JAMIE OLIVER
ALL RECIPES COURTESY OF JAMIE OLIVER
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