Jamie vs Momo #4 – Stuffed Focaccia / Prosciutto / Celeriac remoulade / Dressed mozzarella / Fresh lemon & lime granita

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Jamie vs Momo #4 – Stuffed Focaccia / Prosciutto / Celeriac remoulade / Dressed mozzarella / Fresh lemon & lime granita

In this weekly series of complete 3 course meals, we’re taking on Jamie Oliver’s 30 Minutes Meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.

One thing’s for sure – there isn’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal. All the previous challenges are availably here.


Serves 4 to 6

Active time: 20 minutes – Total time: 20 minutes (Momo 3 – Jamie 1)

Ingredients:

Focaccia

  • One 400g focaccia loaf
  • 450g jar of peppers
  • 1 tsp capers
  • 6 sun dried tomatoes in oil
  • A large handful of good quality marinated pitted olives
  • 1 fresh red chilli
  • A large handful of cherry tomatoes
  • 3 or 4 cornichons
  • Parmesan cheese, for grating

Remoulade & Prosciutto

  • 600g celeriac
  • 1/2 fresh red chilli
  • 1 pear
  • a bunch of fresh flat-leaf parsley
  • 1 tsp French mustard
  • 1 tsp wholegrain mustard
  • 2 tbsp white wine vinegar
  • 2 x 125g packs of good quality prosciutto

Pesto & mozzarella

  • 2 x 125g balls of mozzarella
  • 100g pinenuts
  • 1/2 clove of garlic
  • 75g parmesan cheese
  • A large bunch of fresh basil
  • 1/2 lemon
  • 1/2 dried chilli

Granita

  • 1 bag of ice cube
  • 3 or 4 sprigs of fresh mint
  • 1 lemon
  • 1 lime
  • 1 tsp vanilla paste
  • 3 heaped tbsp caster sugar
  • 1 pink grapefruit
  • Natural yoghurt to serve
  • A small punnet of raspberry to serve

Preheat your oven to 150C. Check you have room in your freezer for a platter.

Let’s go…

  1. GRANITA – half fill your TM bowl with ice cubes. Add the leaves from 3 or 4 sprigs of fresh mint. Finely grate the zest of one lemon and one lime and add one tsp vanilla paste. Turbo it. Be sure not to over-do it or you’ll end up with a slushie!
  2. Add 3 heaped tbsp of caster sugar and queeze in the juice of one lemon and one lime. Once the mixture is like snow, spread it over a serving platter and put it straight into the freezer.
  3. Wash your TM bowl
  4. FOCACCIA – Put the focaccia into the oven to warm for around 15 minutes.
  5. REMOULADE & PROSCIUTTO – halve and peel the celeriac. Deseed 1/2 chilli, trim the stalk and the base of one pear and halve it length ways. Add all to the TM bowl, together with a bunch of parsley. Mix for 40 seconds / speed 4.
  6. Add one tsp French mustard, one tsp wholegrain mustard, 5 tbsp olive oil, 2 tbsp white wine vinegar and a pinch of salt & pepper. Mix for 30 seconds / speed 2 / Reverse speed while mixing with the spatula anti-clockwise. Tip everything in a large bowl.
  7. Wash your TM bowl and make the FOCACCIA pickle filling: put 450g jarred peppers, 1 tsp capers, 6 sun dried tomatoes, a handful of mixed pitted olives, one red chilli, a handful of cherry tomatoes and 3 or 4 cornichons into the mixing bowl. Add a gulp of olive oil and the juice of 1/2 lemon. Mix for 30 seconds / speed 2.
  8. REMOULADE & PROSCIUTTO – arrange the prosciutto around a serving board, then place your celeriac remoulade in the centre and take to the table.
  9. Wash your TM bowl.
  10. PESTO & MOZZARELLA – drain the mozzarella balls and place them into a bowl. Put 100g pine nuts, 75g parmesan, 1/2 peeled clove of garlic and a large bunch of basil with 100ml extra virgin olive oil into the TM bowl. Mix for 30 seconds / speed 4.
  11. Spoon 2 tbsp of this pesto over the mozzarella then put the rest in a jam jar for another day. Squeeze the juice of 1/2 lemon over the mozzarella, grate over some parmesan, crumble over the dried chilli half, then take to the table.
  12. Take the FOCCACIA out of the oven. Carefully halve it across the middle with a sharp serrated bread knife and open it like a book. Spread the pickle filling over the bottom half, drizzle over any juices left behind in the bowl and finely grate over a good layer of parmesan. Put the top on the sandwich and take it to the table.

To serve – divide the focaccia sandwich and dressed mozzarella up between everyone. Serve with a few slices of prosciutto, some of the crunchy remoulade and a glass of chilled rose!

GRANITA – when you’re ready for dessert, take the platter out of the freezer. Use a fork to fluff up the ice and squeeze over the juice of the pink grapefruit. Take to the table with the natural yoghurt and raspberries.

Take the fruits to the table with the chantilly cream and the biscuits.

How easy was that!

Delicious. Bon appetit x

Jamie vs Momo #3 – chicken pie / French-style peas / sweet carrot mash / berries, shortbread & chantilly cream

Jamie vs Momo #3 – chicken pie / French-style peas / sweet carrot mash / berries, shortbread & chantilly cream

In this weekly series of complete 3-course meals, we’re taking on Jamie Oliver’s 30 Minutes Meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.

One thing’s for sure – there aren’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal. All the previous challenges are available here.

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.


Serves 4

Active time: 25 minutes – Total time: 35 minutes (Momo 2 – Jamie 1)

Ingredients:

Chicken pie

  • 4 x 180g skinless chicken breasts
  • A bunch of spring onions
  • 150g button mushrooms
  • 1 heaped tbsp plain flour, plus extra for dusting
  • 2 tsp English mustard
  • 1 heaped tbsp creme fraiche
  • 300ml chicken stock
  • A few sprigs of fresh thyme
  • 1/3 nutmeg, for grating
  • 1 sheet puff pastry (shop bought or add extra time to make your own)
  • 1 egg

Smash

  • 600g carrots
  • a few sprigs of fresh thyme

Peas

  • 2 little gem lettuce
  • 1 tbsp plain flour
  • 300ml chicken stock
  • a few sprigs of fresh mint
  • 480g frozen peas
  • 1/2 lemon

Berries & cream

  • 400g mixed berries
  • Elderflower cordial
  • 1/2 lemon
  • 2 sprigs fresh mint
  • A few shortbread biscuits to serve
  • 150ml double cream
  • 1 heaped tbsp icing sugar
  • 1 tbsp vanilla paste or extract

Let’s go…

  1. Preheat your oven to 200C. Fill and boil the kettle
  2. CHICKEN PIE – add the roughly chopped spring onions to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
  3. Add the mushrooms. Chop for 5 seconds / speed 3.
  4. Slice the chicken breasts into 1cm strips. Add to the TM mixing bowl, add a bit of olive oil. Cook for 15 minutes / 100C / Reverse speed low.
  5. After 5 minutes, while the mixing is still going, add one tbsp flour, 2 tbsp mustard, 1 heaped tbsp creme fraiche, 300ml chicken stock, the thyme leaves, a few gratings of nutmeg and salt & pepper to taste.
  6. SMASH – in the meantime, peel and slice the carrots in a food processor. Add to a pan of boiling water with a lug of olive oil, a good pinch of salt & pepper and a few thyme tips. Cook for 15 minutes.
  7. CHICKEN PIE – Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small knife to lightly crisscross and score it. Tip the chicken into an ovenproof dish. Cover with the puff pastry, tucking it in at the edges. Quickly beat the egg, then brush it over the top of the pie. Put in the oven and cook for around 15 minutes.
  8. PEAS – slice 2 little gem lettuce and add to the mixing bowl with a knob of butter, 1 tbsp flour, and 300ml chicken stock. Tear in the mint leaves. Add 480g frozen peas, the juice of 1/2 lemon, season with salt & pepper. Cook for 10 minutes / 100C / Reverse speed low.
  9. BERRIES & CREAM – slice the strawberries if using. Put all the fruits into a large serving dish. Add a splash of elderflower cordial and squeeze over the juice of 1/2 lemon. Mix to coat all the fruits, then pick the mint leaves and tear over.
  10. SMASH – Drain the carrots and serve as is or smash up back in the pan.
  11. PEAS – Pour in a serving dish and wash & dry your TM bowl thoroughly.
  12. CHANTILLY CREAM – Insert the butterfly whisk. Add 150ml double cream. Mix for 1 minutes 30 seconds / speed 3 using the simmering basket instead of the measuring cup.
  13. Add 1 heaped tbsp icing sugar and 1 tbsp vanilla paste or extract. Mix for 1 minute / speed 4.

To serve – take the peas & carrots to the table, then get the pie out of the oven and tuck in!

Take the fruits to the table with the chantilly cream and the biscuits.

How easy was that!

To Freeze: you can freeze the pie, peas & carrots as well as the berries. Simply defrost in the fridge before reheating thoroughly

Delicious. Bon appetit x

Jamie vs Momo – Pregnant Jool’s pasta, crunchy salad & little frangipane tarts

In this new series of complete 3 course meals, we’re taking on Jamie Oliver’s 30 minutes meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.

One thing’s for sure – there isn’t 10,000 things to wash up by the end of it!

Tune back in every Thursday for a new 30 minutes meal.

pexels-photo-116738

* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.

Jamie vs Momo – Pregnant Jool’s pasta, crunchy salad & little frangipane tarts


Serves 6

Active time: 28 minutes – Total time: 28 minutes (Momo 1 – Jamie 0)

Ingredients:

Pasta

  • 4 spring onions
  • 1 carrot
  • 1 stick of celery
  • 1 – 2 fresh chillis
  • 400g sausage meat (Jamie uses 6 good quality sausages)
  • 1 tsp fennel seeds
  • 1 tsp dried oregano
  • 500g dried pasta of your choice
  • 4 garlic cloves
  • 4 tbsp balsamic vinegar
  • 1 tin chopped tomatoes
  • A few sprigs of basil

Salad

  • 1 mixed bag of prewashed rocket and watercress
  • Parmesan cheese shavings
  • 1 lemon
  • Extra virgin olive oil

Tarts

  • 150g plain flour
  • 75g butter, cut into pieces
  • 1/2 tsp salt
  • 50g water
  • 1 egg
  • 100g ground almonds
  • 100g butter
  • 90g caster sugar
  • 1 orange
  • 1 tbsp vanilla extract
  • 175g good quality raspberry jam
  • 250g creme fraiche to serve

Let’s go…

  1. Preheat your oven to 190C. Fill the kettle and stick it on.
  2. TARTS – Make shortcrust pastry by adding 150g plain flour, 75g butter cut into pieces, 1/2 tsp salt and 50g water into the bowl. Mix for 20 seconds / speed 4. Wrap pastry ball in cling film and place into the fridge.
  3. Rinse your Thermomix bowl.
  4. Next, make the frangipane filling by adding one egg, 100g ground almond, 100g butter, 90g caster sugar, the zest of one orange and one tbsp vanilla extract to the mixing bowl. Mix 20 seconds / speed 4. Set aside until needed.
  5. Let your Thermomix mixing bowl wash itself, by half filling it up with water and a few drops of washing up liquid. Turn on for 50 seconds / 100C / Speed 5. Rinse thoroughly and dry.
  6. PASTA – Add 4 trimmed spring onions, 1 peeled carrot, 1 stick of celery and 1 chilli, all very roughly chopped, to the mixing bowl. Chop for 7 seconds / speed 5.
  7. Saute for 3 minutes / 100C / speed 1.
  8. In the meantime, put a large deep saucepan on a low heat and fill with boiling water.
  9. Back to your Thermomix bowl. Add 400g sausage meat, 1 tsp fennel seeds and 1 tsp dried oregano. Mix for 10 seconds / speed 4.
  10. Add a dollop of olive oil and cook for 5 minutes / 100C / Speed 1.
  11. TARTS – In the meantime, take your shortcrust pastry out of the fridge. Roll it out on a floured surface and arrange into 6 individual tart tins.
  12. Spoon a small tsp of good quality raspberry jam into each pastry base. Top with a heaped teaspoon of almond filling (aka frangipane), add another small tsp of jam, then another heaped tsp of almond filling. Bake for 18 minutes.
  13. PASTA – Salt the boiling water and add 500g pasta – cook according to packet instructions.
  14. Add 4 unpeeled cloves of garlic, 4 tbsp balsamic vinegar and a tin of chopped tomatoes into the sausage mixture. Cook for a further 10 minutes / 100C / Reverse speed 1.
  15. SALAD – add parmesan shavings on top of the rocket & watercress. Serve with a bottle of extra virgin olive oil and lemon wedges to dress right before eating.
  16. Drain the pasta. Dip them into serving dish. Pour over the sausage sauce. Give it a good mix and serve with grated parmesan and a few basil leaves to sprinkle over.
  17. TARTS – when they’re ready, take them out of the oven. Serve them warm, with a dollop of creme fraiche.

How easy was that!

Delicious. Bon appetit x