Cannelloni Brassica Jamie Oliver Recipes

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SPINACH & RICOTTA CANNELLONI



Spinach & ricotta cannelloni image

An impressive yet simple pasta dish that kids can help you cook.

Provided by Laura Fyfe

Categories     Mains     Jamie Magazine     Dinner Party     Italian     Spinach     Pasta bake

Time 1h30m

Yield 6

Number Of Ingredients 14

400 g spinach
extra-virgin olive oil
¼ teaspoon ground nutmeg
1 onion
2 cloves of garlic
2 x 400 g tins of quality plum tomatoes
1 bay leaf
½ a bunch of fresh basil, (15g)
½ a lemon
1 large free-range egg
Parmesan cheese
250 g ricotta
150 g cannelloni, about 14 tubes
2 x 125 g mozzarella balls

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
  • Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
  • Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
  • Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
  • Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
  • Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
  • Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
  • Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.

Nutrition Facts : Calories 348 calories, Fat 18.7 g fat, SaturatedFat 9.7 g saturated fat, Protein 19.7 g protein, Carbohydrate 27.5 g carbohydrate, Sugar 8.3 g sugar, Sodium 1.7 g salt, Fiber 2.7 g fibre

INCREDIBLE BAKED CAULIFLOWER AND BROCCOLI CANNELLONI



Incredible Baked Cauliflower and Broccoli Cannelloni image

Provided by Jamie Oliver

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

Sea salt
1 pound broccoli, washed, florets and stalks chopped
1 pound romanesco or white cauliflower, washed, florets and stalks chopped
Olive oil
7 cloves garlic, peeled and finely sliced
1 small bunch fresh thyme, leaves picked
1 (1-ounce) can best-quality anchovies in oil, drained and chopped, oil reserved
2 to 3 small dried chiles, crumbled
Freshly ground black pepper
2 cups good-quality tomato sauce
Good-quality red wine vinegar
2 cups creme fraiche
7 ounces Parmesan, finely grated
16 cannelloni tubes
1 small bunch fresh basil, leaves picked
7 ounces good-quality mozzarella cheese
Extra-virgin olive oil
4 large handfuls arugula leaves, washed and dried
1 lemon

Steps:

  • This is a twist on the classic Italian dish of orecchiette with broccoli, anchovies and garlic - I've added cauliflower and made it an oven-baked dish. The flavors are amazing.
  • Preheat the oven to 375 degrees F. Bring a large saucepan of salted water to the boil and drop in the chopped broccoli and cauliflower. Boil for 5 to 6 minutes, until cooked, then drain in a colander, reserving the cooking water.
  • Heat a wide saucepan, pour in a couple of good glugs of olive oil and add the garlic. Fry for a few seconds, then add the thyme leaves, anchovies, anchovy oil and chiles and continue frying for a few seconds more before adding the cooked broccoli and cauliflower with around 4 tablespoons of the reserved cooking water. Stir everything together, put a lid on the pan leaving a little gap, and cook slowly for 15 to 20 minutes, stirring regularly - overcooking the vegetables not only intensies their flavor but gives you the texture that you need for this recipe. Remove the lid for the last 5 minutes to let the moisture evaporate, then use a potato masher to crush the vegetables. Take the saucepan off the heat, taste the vegetables and season carefully with salt and pepper. Spread the mixture on a baking sheet to cool. Meanwhile, get yourself another baking dish or roasting pan (the right size for fitting the cannelloni tubes snugly side by side - I test this by actually laying the tubes into the dish, then remove them and put to 1 side) and pour in the tomato sauce with a pinch of salt and a swig of red wine vinegar.
  • Now, to make a really quick and easy white sauce, mix the creme fraiche with half the Parmesan, a sprinkling of salt and pepper and a little of the reserved cooking water to thin it down.
  • Spoon your cooled broccoli and cauliflower mixture into a large sandwich bag and cut off the corner. Twist the top of the bag and squeeze it to pipe the filling into the cannelloni tubes. (If you prefer, use a teaspoon to push the mixture into the cannelloni or use a piping bag.) Fill the tubes up - don't be stingy! - and place them in a single layer on top of the sauce. Lay the basil leaves over the cannelloni and spoon your white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella. Drizzle with extra-virgin olive oil and bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.
  • Dress the arugula leaves with a squeeze of lemon juice and about 3 times as much extra- virgin olive oil. Serve the cannelloni with the arugula and some good crusty bread.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

MUSHROOM CANNELLONI



Mushroom cannelloni image

Provided by Jamie Oliver

Categories     Cheap & cheerful     7 Ways     Mushroom     Cheap & cheerful

Time 1h40m

Yield 6

Number Of Ingredients 9

2 small onions
2 cloves of garlic
olive oil
2 leeks
750 g chestnut mushrooms
75 g plain flour
1 litre semi-skimmed milk
120 g Cheddar cheese
250 g dried cannelloni tubes

Steps:

  • Preheat the oven to 180°C/350°F/gas 4.
  • Peel the onions and garlic, then pulse until very fine in a food processor.
  • Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Trim, wash, pulse and add the leeks. Saving 2 mushrooms for later, pulse the rest and stir into the pan. Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off.
  • Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat. Whisk in the flour for 2 minutes, then gradually whisk in the milk. Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection.
  • Pour one third of the sauce into a 25cm x 30cm roasting tray. As soon as the filling is cool enough to work with, push both ends of each pasta tube into it to fill, lining them up in the tray as you go. Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top.
  • Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.

Nutrition Facts : Calories 489 calories, Fat 22.4 g fat, SaturatedFat 8 g saturated fat, Protein 20.6 g protein, Carbohydrate 53 g carbohydrate, Sugar 13 g sugar, Sodium 0.7 g salt, Fiber 3.6 g fibre

CANNELLONI BRASSICA - JAMIE OLIVER



Cannelloni Brassica - Jamie Oliver image

Make and share this Cannelloni Brassica - Jamie Oliver recipe from Food.com.

Provided by Ennoia

Categories     Cauliflower

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 (700 ml) can tomato sauce
1 ball fresh mozzarella cheese
2 tablespoons red wine vinegar
1 bunch fresh basil leaf
cannelloni prepared stuffing
24 cannelloni tubes, shells (oven ready pasta)
1 head cauliflower
2 heads broccoli (med size)
7 garlic cloves
3 -4 tablespoons olive oil
6 sprigs thyme leaves
4 hot chili peppers
3 anchovies (remove if you want to keep vegetarian, add a little extra salt instead)
salt & pepper
bechamel sauce
1 (170 ml) container creme fraiche
1 1/2-2 1/2 cups parmesan cheese
1 pinch pepper

Steps:

  • Break broccoli and cauliflower into small pieces and boil in salted water for ~6minutes to cook them through.
  • Slice 7 cloves of garlic & dice 4 hot chili peppers.
  • On medium heat in a frying pan, add 3 tbps of olive oil. When the oil is hot, add sliced garlic to pan to saute. Add thyme leaves, diced chili peppers and 3 anchovies.
  • Drain broccoli & cauliflower. Once garlic has begun to turn golden add broccoli and cauliflower to the pan. Stir all ingredients and cook for about 15 minutes until the broccoli and cauliflower has broken down. Assist the process by occasionally breaking it down with a wooden spoon.
  • Take the pan off of heat to cool down.
  • Prepare the béchamel sauce: grate 1.5-2.5 cups of good parmesean into the crème fraiche. Add a pinch of pepper. Set aside for assembly of cannelloni shells.
  • Once the broccoli & cauliflower have cooled down, you need to mash them up together. You can do this a few ways, but the easiest is to bring out a hand blender and quickly give it a whiz or use a food processor until smooth. Once this is done (and it's cool enough!), scoop filling into a piping bag. (Here you can actually use a plastic bag and cut a corner if you don't have a proper piping bag - it works just as well.).
  • Prep pan for cannelloni shells: in a large baking tray (large enough for 24 cannelloni shells), put 1/2 centimeter of tomato sauce on the bottom with a pinch of salt and 2 tbsp red wine vinegar.
  • Squeeze filling (via the piping bag) into each of the shells. Place in the pan once filled.
  • On top of the cannelloni shells, place basil leaves - as many as you'd like.
  • Top shells & basil with Béchamel Sauce & season with more black pepper.
  • Top with slices of mozzerella and remaining parmesean cheese.
  • Bake at 190C for 30-40 minutes or until the cheese is golden brown.

Nutrition Facts : Calories 411.5, Fat 26.1, SaturatedFat 12.1, Cholesterol 63.3, Sodium 1190.2, Carbohydrate 30.6, Fiber 9.5, Sugar 12.2, Protein 20.8

FRESH SALSA - JAMIE OLIVER



Fresh Salsa - Jamie Oliver image

Make and share this Fresh Salsa - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Vegetable

Time 40m

Yield 1 cups

Number Of Ingredients 9

1/2 lb mixed heirloom tomato, various colors
1 teaspoon kosher salt
1 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/2 small fresh red chili pepper, deseeded and chopped finely (optional)
1/2 garlic clove, grated
1 tablespoon fresh coriander
1/2 lemon, juice of

Steps:

  • Cut tomatoes roughly into bite sized pieces. Toss into a colander. Sprinkle liberally with kosher salt. Toss well and allow to drain 15 minutes.
  • Transfer to a serving bowl. Add oregano, olive oil, vinegar, chili and garlic; toss well. Marinate 15 minutes.
  • Roughly chop the tomatoes with the coriander. Stir in lemon juice. Serve with fish or chicken.

Nutrition Facts : Calories 171.6, Fat 14.1, SaturatedFat 2, Sodium 1756.8, Carbohydrate 12.1, Fiber 3.3, Sugar 6.6, Protein 2.3

AIOLI - JAMIE OLIVER



Aioli - Jamie Oliver image

Make and share this Aioli - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Sauces

Time 20m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 9

1/2 garlic clove, peeled
1 teaspoon salt
1 large egg yolk
1 teaspoon Dijon mustard
1 cup extra virgin olive oil
1 cup pure olive oil
lemon juice, to taste
salt, to taste
fresh ground black pepper, to taste

Steps:

  • Grind the garlic and salt in a mortar and pestle (or chop the garlic finely and rub the salt into it with the flat of your chef's knife, smearing it across your cutting board several times).
  • Place egg yolk and mustard in a bowl and whisk. Whisking vigorously, add olive oil drop by drop. Once about 1/2 cup of oil has been added, you can start pouring faster, still whisking continuously.
  • When all the oil is incorporated, add garlic, lemon juice, salt and pepper.
  • You can also add additional accent flavors, such as basil, fennel fronds, dill, or chopped roasted nuts.

Nutrition Facts : Calories 242.4, Fat 27.3, SaturatedFat 3.8, Cholesterol 13.1, Sodium 149.9, Carbohydrate 0.1, Protein 0.2

THE KING OF PUDDINGS - JAMIE OLIVER



The King of Puddings - Jamie Oliver image

Make and share this The King of Puddings - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Dessert

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 6

4 eggs
1 pint whole milk
1 teaspoon vanilla extract
1/4 lb fine white breadcrumb
1/2 lb white sugar
4 tablespoons jam (raspberry is nice)

Steps:

  • Preheat oven to 300°F.
  • Separate 3 of the eggs. Put the yolks in a bowl with the remaining whole egg and beat together. Add the milk, vanilla, bread crumbs, and 3 oz of the sugar.
  • Spread the jam evenly across the bottom of a pie dish. Pour the egg mixture into the pan and spread evenly.
  • Bake in the preheated oven 60 min or until set.
  • Whip the reserved egg whites until stiff. Slowly add the remaining sugar until it is all mixed inches Pile the meringue on top of the pudding, and bake an additional 15-20 min until the meringue is set and lightly browned.

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