Jamie Oliver

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Main dish

Vegan dim sum buns

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Vegan dim sum buns
Soft steamed buns stuffed with Asian-style mushrooms and hoisin sauce – people will go mad for these!
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2 cloves of garlic
  • 1 thumb-sized piece of fresh ginger
  • ½ a bunch of fresh coriander , (15g)
  • groundnut oil
  • 450 g mixed mushrooms , such as shiitake and chestnut
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons low-salt soy sauce
  • 4 spring onions
  • 1 fresh red chilli
  • sesame oil
  • 1 x 400 g tin of light coconut milk
  • 500 g self-raising flour , or 2 filled coconut milk tins of flour, plus extra for dusting
  • 2 tablespoons sesame seeds
  • hoisin sauce , to serve
Instructions
  1. To make the filling, peel and finely slice the garlic and ginger. Pick the coriander leaves and set aside, then finely slice the stalks. Heat a splash of groundnut oil in a large frying pan over a medium-high heat, then add the garlic, ginger and coriander stalks. Fry for around 3 minutes, or until golden. Slice the mushrooms, then add to the pan for around 5 minutes, or until lightly golden brown.
  2. Add the vinegar, chilli sauce and soy, then cook for a further 5 minutes, or until the liquid has boiled and bubbled away and the mushrooms are golden brown and starting to caramelise. Transfer to a bowl.
  3. Trim and finely slice the spring onions, then add the white part to the bowl. Deseed and finely slice the chilli, then add half to the bowl, reserving the rest for later. Stir in 1 tablespoon of sesame oil, then set aside.
  4. Add the coconut milk, 2 heaped tins’ worth of flour and a good pinch of sea salt to a food processor. Whiz to a dough, then transfer to a flour-dusted surface and roll into a thick sausage. Cut into 12 equal-sized pieces, roll into balls, then flatten into rounds, roughly ½cm thick.
  5. Equally divide the mushroom mixture between each of the 12 dough circles (you'll need roughly 1 tablespoon of filling per circle), making sure to leave a 2cm gap around the edges. Pull and fold the sides over the filling, pinching the edges together to seal. Place upside-down (so the scruffy edges are underneath) in double-layered, lightly greased muffin cases and divide between two bamboo steamer baskets.
  6. Place a wok over a high heat, then fill with 1 litre of boiling water and pop the steamer baskets on top. Reduce the heat to medium and steam for around 12 minutes, or until piping hot through and puffed up.
  7. Meanwhile, toast the sesame seeds in a small frying pan over a medium heat. Once the buns are ready, sprinkle over the seeds and the reserved spring onions and chilli. Tear the coriander leaves on top, then serve with hoisin sauce for dipping.

Watch the recipe video here:

Jamie's dim sum buns are vegan-friendly! Who needs this recipe in their life?? jamieol.com/DimSumBun

Posted by Jamie Oliver on Monday, July 15, 2019

Main dish

Best roast potatoes

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Best roast potatoes
Simple as roast potatoes are, there’s a handful of tiny, but important, details – picked up throughout my cooking career – that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.
Author:
Cuisine: American
Recipe type: Main dish
Ingredients
  • 2.5 kg medium Maris Piper potatoes
  • 4 tablespoons goose fat or unsalted butter
  • olive oil
  • 1 bulb of garlic
  • ½ bunch fresh sage
Instructions
  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.
  3. Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
  4. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.
  5. Squash the garlic bulb, then lightly crush each unpeeled clove and add to the tray – this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
  6. Roast for 1 hour, or until the potatoes are crisp and golden all over.
  7. Remove the tray from the oven. We’re nearly there, but we’ve got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
  8. Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven – you could even serve these on their own in a restaurant, they’re so good.

Watch the recipe video here:

How do you like your roasties? ?Throwing it back to this classic recipe… jamieol.com/PerfectRoastie#ChristmasRecipe #RoastPotatoes

Posted by Jamie Oliver on Saturday, December 15, 2018