Jamie Magazine, January 2016 (#65)

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  • Turbo swede (page 23)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Side dish; Winter; Gluten-free; Vegetarian
    • Ingredients: swedes; thyme; sherry vinegar
    show

  • Swede farls (page 23)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Bread & rolls, savory; Winter
    • Ingredients: swedes; baking potatoes; store-cupboard ingredients
    show

  • Swede hash & haggis (page 24)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Egg dishes; Sauces, general; Chutneys, pickles & relishes; Main course; Breakfast / brunch; Winter; Scottish
    • Ingredients: swedes; celeriac; potatoes; smoked bacon; shallots; haggis; eggs; Drambuie; HP sauce; cucumbers
    show
  • Avocado chocolate breakfast trifle

    Avocado chocolate breakfast trifle (page 34)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Mousses, trifles, custards & creams; Breakfast / brunch; Dessert; Cooking ahead
    • Ingredients: avocados; limes; rolled oats; maple syrup; bananas; raw cacao powder; unsalted mixed nuts; yoghurt
    show

  • Grilled chicken with charred pineapple salsa (page 34)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Dips, spreads & salsas; Dressings & marinades; Grills & BBQ; Lunch; Main course
    • Ingredients: dried oregano; chicken breasts; quinoa; white cabbage; salad leaves; pineapple; yoghurt; red chillies; avocados; coriander leaves; pickled jalapeño chillies; limes
    show
  • Mexican-style roasted veg ragu

    Mexican-style roasted veg ragu (page 37)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Rice dishes; Stews & one-pot meals; Main course; Mexican
    • Ingredients: sweet potatoes; pumpkins; carrots; frozen corn; coriander seeds; dried oregano; red chillies; onions; celery; green peppers; tinned black beans; tinned tomatoes; mint; spring onions; limes; Tabasco chipotle pepper sauce; brown rice
    show
  • Fruit-skin tea

    Fruit-skin tea (page 37)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Beverages / drinks (no-alcohol)
    • Ingredients: pineapple; fresh turmeric; oranges; fresh ginger
    show

  • Lemon & chocolate cheesecake (page 38)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Cheesecakes; Dessert; Cooking for a crowd
    • Ingredients: digestive biscuits; cocoa powder; butter; dark chocolate; gelatine leaves; soft cheese; lemon curd; milk; sugar; lemons
    show
  • Smoked salmon & avocado sushi salad

    Smoked salmon & avocado sushi salad (page 41)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Chutneys, pickles & relishes; Dressings & marinades; Rice dishes; Salads; Soups; Lunch; Main course; Japanese; Dairy-free
    • Ingredients: short-grain brown rice; mirin; brown rice vinegar; smoked salmon fillets; avocados; radishes; spring onions; kale; white cabbage; tahini; miso paste; limes; reduced salt soy sauce; mixed seeds; cucumbers; red chillies; coriander leaves; silken tofu; nori sheets
    show

  • Filo pie (page 41)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Pies, tarts & pastries; Lunch; Main course
    • Ingredients: red onions; butternut squash; dried chilli flakes; coriander seeds; cooked pearl barley; baby spinach; parsley; lemons; Parmesan cheese; pine nuts; feta cheese; filo pastry; milk
    show

  • Mexican brown rice soup (page 42)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Rice dishes; Soups; Dips, spreads & salsas; Mexican
    • Ingredients: onions; celery; ground cumin; smoked paprika; ground coriander; red peppers; red chillies; coriander stalks; tomato purée; brown rice; chicken stock; roast chicken; cheddar cheese; limes; avocados; cherry tomatoes; spring onions; chillies; whole grain tortillas
    show

  • South Indian coconut kedgeree (page 42)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Rice dishes; Lunch; Main course; Cooking for 1 or 2; British; Indian; Dairy-free; Gluten-free
    • Ingredients: brown mustard seeds; cumin seeds; garlic; chillies; fresh ginger; curry leaves; onions; Indian curry paste; coriander stalks; sweet potatoes; creamed coconut; cooked brown rice; cherry tomatoes; green beans; frozen peas; smoked mackerel
    show

  • Noodle soup jars (page 46)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Soups; Cooking ahead; Cooking for 1 or 2; Dairy-free; Vegetarian
    • Ingredients: miso; peanut butter; reduced salt soy sauce; chilli sauce; fresh ginger; brown rice noodles; carrots; courgettes; greens of your choice; spring onions; sugar snap peas; coriander leaves; vegetable stock cubes; wasabi peas; sesame oil; sesame seeds; dried chilli flakes
    show

  • South American-style grain pot (page 46)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Lunch; Main course; Cooking ahead; Cooking for 1 or 2; South American; Dairy-free
    • Ingredients: red onions; coriander stalks; ground cumin; sweet smoked paprika; chillies; red peppers; carrots; frozen sweetcorn; tinned black beans; cooked quinoa; fillet steaks; spring onions; avocados; cherry tomatoes; limes
    show

  • Middle Eastern roasted aubergine & cauliflower salad (page 48)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Salads; Lunch; Main course; Middle Eastern; Vegetarian
    • Ingredients: za'atar; ras al hanout; cumin seeds; cauliflower; aubergines; jarred chickpeas; mint; coriander leaves; parsley; pistachio nuts; cooked bulgur; lemons; cottage cheese; red onions; pomegranate molasses; pomegranates
    show

  • Southend chowder (page 51)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Soups; Winter; American; English
    • Ingredients: smoked streaky bacon; onions; celery; parsley; red chillies; potatoes; fish stock; bay leaves; frozen sweetcorn; white fish of your choice; cockles; single cream
    show

  • Hot & sour fish soup (page 52)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Soups; Winter; Thai; Dairy-free; Gluten-free
    • Ingredients: spring onions; green bird's eye chillies; fresh ginger; vegetable stock; lemongrass; kaffir lime leaves; fish sauce; honey; limes; white fish of your choice; mixed seafood; cherry tomatoes; white pepper; coriander leaves
    show
  • Playschool tomato soup

    Playschool tomato soup (page 52)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Pasta, doughs & sauces; Soups; Winter
    • Ingredients: carrots; celery; onions; leeks; vine tomatoes; garlic; chicken stock cubes; basil; tinned tomatoes; alphabet pasta; mature cheddar cheese; sourdough bread
    show

  • Moroccan harira soup (page 55)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Soups; Cooking ahead; Winter; Moroccan
    • Ingredients: onions; celery; carrots; fresh ginger; parsley; lamb legs; ground cumin; turmeric; ground cinnamon; ground coriander; fresh bay leaves; tomato purée; vegetable stock cubes; tinned tomatoes; tinned chickpeas; yoghurt; harissa paste; Moroccan bread
    show

  • British veg, barley & smoked ham hock soup (page 55)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Soups; Winter; British; Dairy-free
    • Ingredients: smoked ham hocks; yellow split peas; onions; carrots; celery; bay leaves; swedes; parsnips; leeks; parsley; pearl barley; English mustard
    show
  • Costa Rican black bean soup

    Costa Rican black bean soup (page 56)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Egg dishes; Soups; Winter; Costa Rican; Dairy-free; Vegetarian
    • Ingredients: red onions; celery; coriander leaves; green peppers; red peppers; thyme; red chillies; tinned black beans; fresh bay leaves; eggs; corn tortillas
    show

  • Bone broth brodo (page 57)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65) by Jamie Oliver

    • Categories: Soups; Pasta, filled; Cooking ahead; Winter; Italian
    • Ingredients: onions; carrots; celery; beef bones; garlic; apple cider vinegar; jacket potatoes; tipo 00 or pasta flour; Parmesan cheese; Taleggio cheese
    show

  • Larb salad with pork, pineapple & crispy shallots (page 61)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Dressings & marinades; Salads; Main course; Winter; Asian; Laotian; Thai; Dairy-free
    • Ingredients: pork mince; rice vermicelli noodles; baby pineapples; carrots; red onions; coriander leaves; basil; mint; red chillies; vegetable oil; bread; Asian shallots; fresh ginger; palm sugar; limes; fish sauce
    show

  • Five-spice duck & cavolo nero salad with sesame cashews (page 61)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Dressings & marinades; Salads; Main course; Winter; Asian; Italian; Dairy-free
    • Ingredients: duck breasts; five spice powder; reduced salt soy sauce; cavolo nero; radicchio; green-skinned apples; spring onions; cashew nuts; ground cayenne pepper; black sesame seeds; sesame seeds; kecap manis; limes; red chillies; fresh ginger
    show

  • Japanese bavette salad with yuzu dressing & lotus crisps (page 64)

    from Jamie Magazine, January 2016 (#65) Jamie Magazine, January 2016 (#65)

    • Categories: Dressings & marinades; Salads; Main course; Winter; Japanese; Dairy-free
    • Ingredients: beef bavette steaks; green beans; watercress; radishes; chives; Japanese soy sauce; yuzu juice; fresh ginger; shallots; lotus root; garlic; vegetable oil; bread
    show

Notes about this book

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Notes about Recipes in this book

  • Pomegranate smoothie

    • eeeve on March 27, 2016

      I hope this smoothie was healthy, because it certainly wasn't nice! Alright, it wasn't undrinkable, but the tahini made this very earthy and overpowered everything else. Not one to repeat for me.

  • Swede farls

    • Agaillard on March 28, 2019

      I had never made farls before so this was definitely interesting ! The texture was less bready and more potato-ey than I expected, but nice anyway! Nice accompaniment for a good meaty soup :) Will make again!

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  • Published Jan 01 2016
  • Format Magazine
  • Page Count 115
  • Language English
  • Countries United Kingdom

Publishers Text

Each issue of Jamie magazine is packed with over 101 delicious and easily achieved recipes both from Jamie himself and a number of other top chefs. Jamie says of the magazine, "This magazine is all about passionate producers, insanely good ingredients and great recipes that can easily be cooked at home. It's a real breath of fresh air." Jamie magazine is not only about recipes but also about talented chefs and home cooks who enjoy creating amazing meals. Each magazine is about places with strong food cultures and it's about Jamie, what he grows in his own garden and what he cooks on the weekend.