designer John H / RH production controller publication month spine width 33.5mm finish special colours foil reference Kurz Luxor spot varnish
420 gold
emboss inside cover printing Photoshop image Yes files included use images from No previous title if yes, ISBN: ..................... SPECIAL INSTRUCTIONS TO REPRO
FINISHES AS PREVIOUS BLAD
ISBN 978-0-718-15476-9
www.jamieoliver.com 9 780718 154769
photography: david loftus
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This simple little salad can be quite extraordinary, but you’ve got to season it with that Mexican spirit by being brave with the lime juice, salt and chilli, until it’s singing in your mouth. It does a great job of waking up the other things it’s served with – a few spoonfuls of this next to a grilled chicken breast or pork chop would be an absolute celebration. Veg-wise, the onion, coriander and white cabbage are non-negotiable, as they form the base of this salad, but feel free to have a play with the other ingredients and use things like fennel or asparagus. Basically whatever’s in season and available should be a nice addition.
Serves 4–6 ½ a small white cabbage ½ a small red cabbage a small bunch of radishes (about 10), trimmed and finely sliced 2 carrots, peeled and finely sliced a large bunch of fresh coriander, leaves and stalks finely chopped 2 large jalapeño chillies (or other green chilli), to taste, finely sliced 1 red onion, peeled and finely sliced extra virgin olive oil juice of 2–3 limes sea salt Wine suggestion: French white – an unoaked Sauvignon Blanc from the Loire Valley (such as Quincy) or, if serving with chicken or pork, French red – a young red Bourgogne Pinot Noir
The easiest and quickest way to make this is to use a food processor with a slicer attachment or a mandolin. If you don’t have either of those, use a speed peeler, or simply grate everything finely. Shred your white and red cabbage into two separate piles. Put just the white cabbage into a large bowl with the radishes, carrots and most of the coriander. Mix everything together really well, then kick up the flavours by adding almost all the chopped chilli, the sliced red onion and a good few lugs of extra virgin olive oil. Add most of the lime juice and a good pinch of salt, then toss together and have a taste. Just keep adjusting everything, adding more fragrance with the coriander, heat with the last of the chilli and acid with another squeeze of lime juice, until it’s just right for you. When you’re happy, fold in the red cabbage right before serving so it doesn’t stain everything, and tuck in.
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Gordita means ‘little fat girl’ in Spanish and is meant as a sort of cute, cuddly term of endearment. It’s also the name for these sweet little puffy tortillas, which are often made around Easter and other special occasions. Look at the gorditas as a tasty spoon for carrying all kinds of big exciting flavours. Mexicans put all sorts of things, from beans, to meat, to salsa, on them. I’ve gone for quite a delicious and delicate apple salsa here – give it a try.
Makes 16 For the gorditas 500g fine cornmeal or masa harina (which is similar) ½ level teaspoon sea salt 1 heaped teaspoon baking powder 700ml hot water plain flour, for dusting olive oil
Put the cornmeal and salt into a large bowl and make a well in the centre. Mix the baking powder into the hot water and pour this into the well. Using a fork, mix the cornmeal into the liquid, and when it starts to come together use your hands to knead it. Divide the dough into 16 equal squash-ball-sized pieces and dust them lightly with flour. Roll each piece around in your hands, then pat and flatten into a small round roughly the size of the base of a wine glass. Put these on an oiled tray, dust with flour and put aside while you make your salsa.
For the salsa 1 red apple, halved and cored 3 large, ripe tomatoes, quartered and deseeded 2 spring onions, trimmed 1 red chilli, deseeded a small bunch of fresh coriander 1 tablespoon pumpkin seeds 1 tablespoon sunflower seeds 1 lime sea salt and freshly ground black pepper
Finely chop your apple, tomatoes and spring onions, and finely slice your chilli. Put them all into a bowl. Pick the leaves from your coriander and put them into a bowl of water until you’re ready to serve. Chop the coriander stalks up nice and finely and add to the bowl with the other salsa ingredients. Put a large pan on a medium heat and add your pumpkin and sunflower seeds. Toss them around for a few minutes and toast them. Add them to your salsa with the juice of your lime, a good lug of olive oil and a pinch of salt and pepper. Mix well, then have a taste and add a little more seasoning, lime juice or chilli if you thnk it needs more attitude.
To serve 200g Don Francisco Mexican cheese, or feta (which is similar) optional: 1 fresh red chilli, very finely sliced 1 lime, cut into wedges Wine suggestion: French dry white – a Gewürztraminer from Alsace
Put the pan back on a medium heat and add a couple of good lugs of olive oil. Cook as many gorditas as will comfortably fit into the pan for about 2 to 3 minutes on each side, or until they’re golden and puff up a little. Serve the gorditas warm out of the pan with a tablespoon of your beautiful salsa, a little hunk of cheese, a couple of your drained coriander leaves and a few slices of chilli, if you fancy, and with lime wedges on the side for squeezing over.
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As a lover of good steak, I had quite a few conversations with people in LA about how they liked to eat theirs. This dish is a result of me soaking up all those vibes. I’m pairing a cooked sauce, made with peanuts and spices, with a fresh green salsa that is going to send your tastebuds into orbit. If you notice that your peanut sauce is lighter than mine, don’t worry. The peanuts I used in LA were just darker. It will still taste delicious.
Serves 4 For the steak 4 x 200g sirloin or rib-eye steaks (approx. 2.5cm thick) olive oil a sprig of fresh rosemary 1 clove of garlic, halved For the peanut sauce 100g roasted monkey nuts, shelled, skins removed 50g sesame seeds 1 teaspoon dried oregano 1 teaspoon cumin seeds a few sprigs of fresh thyme, leaves picked 1 smoked chipotle chilli, crumbled (or 1 teaspoon smoked paprika) 3 cloves of garlic, peeled and finely sliced 100ml extra virgin olive oil a swig of rum juice of 1 lime 1–2 fresh green chillies, stalks removed, seeds left in sea salt and freshly ground black pepper For the Mexican salsa verde a small bunch of fresh coriander a small bunch of fresh mint, leaves picked 1 clove of garlic, peeled 1–2 fresh red or green chillies, deseeded 4 large spring onions, trimmed 2 tomatoes, roughly chopped juice of 1–2 limes Wine suggestion: French red – a Syrah such as Crozes Hermitage or Saint-Joseph from the northern Rhône Valley
Take your steaks out of the fridge and let them get up to room temperature while you make your peanut sauce. Put a dry frying pan on a medium heat and toast the nuts and sesame seeds for a few minutes until lightly browned. Add the oregano, cumin seeds, thyme, chipotle chilli and garlic and cook for another minute or so. Tip into a liquidizer with the extra virgin olive oil, rum, lime juice, fresh chilli, salt and pepper, and 200ml of water. Whiz until shiny and smooth, then have a taste and adjust with a bit more salt, chilli or lime juice if needed. Put to one side. To make your salsa, get yourself a good knife and a big chopping board. Set aside a few of the coriander leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chilli, spring onions and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice or chilli, and put it into a bowl ready to go. Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to your liking. I’m going to give you some rough timings, but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour. When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes. Cut them into 1cm thick slices, spread the peanut sauce all over a large serving platter or divide between your plates, and gently place the slices of steak on top. Finish with a few dollops of salsa, and scatter over your remaining coriander leaves. Drizzle over any resting juices and let everyone tuck in. This goes beautifully with the Mexican street salad (see page 198).
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Makes 2 shakes This milkshake is a shout out to all the date producers in California. It’s delicious and dead simple. Just chuck 20 stoned dates into a liquidizer with 250ml of milk and blitz until smooth. Add a small handful of ice cubes and a pinch of ground cinnamon and whiz again. Serve straight away in tall glasses.
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