How do you cook squash jamie oliver?

Rub the skin of the squash with a little oil, salt and pepper, and if you've got them, pat on any extra herb leaves you have to hand. Place the squash in the centre of a double layer of tin foil, then tightly wrap it up. Bake for around 2 hours, or until soft and cooked through .

How do you cook savoy cabbage in the microwave Jamie Oliver?

Place it in a bowl with a large splash of water, then microwave on high for 10 minutes . It will open out once cooked, then drizzle it with 1 teaspoon of oil, season and finish with a drizzle of Worcestershire sauce. with the cabbage wedges. full power (800W) for 10 minutes, or until cooked through.

How did the Indians cook squash?

Mature squash were often baked whole in the coals of a fire, or sliced and boiled . Strips of squash were laid in the sun to dry and then stored for use in winter.

How does Gordon Ramsay cook butternut squash?

In a large bowl mix the cubed squash, garlic cloves and ginger with 2 tablespoons of olive oil and 1 tablespoon of the spice mix. Season with salt and pepper and scatter in a single layer in a roasting tray. Place in the preheated oven and cook for 30 minutes until tender all the way through.

How do you cook cabbage so you don't fart?

A few whole cloves added to the boiling water for cabbage impart a delicately complementary flavor and aroma and may help to prevent gas during digestion. Other sweet spices that may be carminative include allspice, cinnamon and ginger.

Why do you soak cabbage before cooking?

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge . Drain well before combining with other ingredients.

Why is my braised cabbage bitter?

What's more, prolonged cooking can alter the flavor of cabbage , making it taste more bitter or bland rather than retaining its natural sweetness and mildness. To avoid these issues, it's best to cook green cabbage until it's tender but still retains some crispness and its vibrant color.

How do you cook squash so it doesn't get soggy?

Tips for the Best Roasted Yellow Squash Recipe A good ½-inch thick disc is perfect, because it becomes tender in the oven, but doesn't turn to mush. If you prefer a more crisp-tender texture, I recommend slicing the rounds even thicker. The other key to avoiding mushy squash is just not over-cooking it .

How do you cut and cook squash?

How to Peel and Cut Butternut Squash Step-by-Step Step 1: Remove the Skin. ... Step 2: Slice Crosswise. ... Step 3: Cut the Top Part Lengthwise. ... Step 4: Cut the Bottom Part Lengthwise. ... Step 5: Scoop Out the Seeds & Strings. ... Step 6: Cut the Top Into Strips. ... Step 8: Repeat with the Bottom Pieces. ... Step 9: Now You're Ready for Cooking. Nov 14, 2023

Squash & paneer flatbreads | Jamie Oliver recipes (2024)

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Squash & paneer bhaji flatbreads

Mango chutney, coriander yoghurt & crispy seeds

Vegetarianv

Mango chutney, coriander yoghurt & crispy seeds

Vegetarianv

Nutrition per serving

Calories 432 22%
Fat 13.9g 20%
Saturates 4.8g 24%
Sugars 10.6g 12%
Salt 1.8g 30%
Protein 14.2g 28%
Carbs 65.7g 25%
Fibre 5.4g -

Of an adult's reference intake

Recipe From

£1 Wonders

By Jamie Oliver

Tap For Method

Ingredients

1 red onion
2 cloves of garlic
1 red chilli
1 bunch of coriander (30g)
75 g paneer cheese
200 g butternut squash
4 cm piece of ginger
350 g self-raising flour
1 lime
2 teaspoons rogan josh curry paste
olive oil
4 tablespoons natural yoghurt
1 baby gem lettuce
2 uncooked poppadoms
4 teaspoons mango chutney

£1 Wonders

By Jamie Oliver

Tap For Ingredients

Method

Peel and very finely slice the onion and garlic, deseed and finely slice the chilli, finely chop the coriander stalks, reserving the leaves. Coarsely grate in the paneer. Deseed and coarsely grate the squash (reserving the seeds for later), then peel and finely grate in the ginger. Sprinkle in 100g of the flour and a pinch of sea salt and black pepper, then squeeze over half of the lime juice, mix in the curry paste and 25ml of water.
Drizzle 2 tablespoons of olive oil into a large non-stick frying pan on a medium-low heat, then roughly divide the mixture into 4 portions and place in the pan, flattening them out into rough rounds about 2.5cm-thick (don’t worry about wispy edges, it’ll mean bonus crunch later!). Fry for 16 minutes, or until golden and cooked through, turning every few minutes.
Meanwhile, mix the remaining flour with 150ml of cold water, 1 teaspoon of oil and a pinch of salt to form a dough. Split the dough into 4 equal pieces, then roll into balls and stretch them with your hands or roll out with a rolling pin to about ½cm thick. Place a large non-stick frying pan on a medium-high heat with 1 teaspoon of oil and, as it heats up, fry the reserved squash seeds until crispy, then remove to a bowl and sprinkle over a small pinch of salt. One at a time, cook the flatbreads in the pan for 2 to 3 minutes on each side, or until golden and puffed up. Wrap in a clean tea towel to keep warm.
Pound most of the coriander leaves to a paste in a pestle and mortar, muddle in the yoghurt, then season to taste. Very finely shred the lettuce and puff up the dry poppadoms in the microwave for 30 seconds.
Divide the coriander yoghurt between the flatbreads, then break over the poppadoms. Place a crispy bhaji on top of each flatbread, add a dollop of mango chutney, a few coriander leaves and the lettuce. Sprinkle over the crispy squash seeds and serve with lime wedges, for squeezing over.

Tips

EASY SWAPS
– Mix up the veg – coarsely grated potato, red onion or carrot would all be delicious.
– If you’ve already got a jar of curry paste in your cupboard or fridge, use it! Feel free to swap in your favourite curry paste here.
– Cooked poppadoms work a treat in place of the uncooked poppadoms, and each portion will still come in under £1.
– Swap the paneer for feta cheese, if you like.

LOVE YOUR LEFTOVERS
– The next time you turn your oven on, pop the remaining butternut squash in to roast until lovely and soft, then you can use cooked chunks in soups, curries, pastas, fritters and salads.
– Freeze any leftover paneer for up to 1 month. Delicious in this easy curry or as a next-level pancake topping.

HOW TO COOK IN AN AIR FRYER
Drizzle the bhajis with 2 tablespoons of olive oil, then place in the air fryer* in a single layer and cook at 200°C for 15 minutes, or until golden and cooked through. If your air fryer has a basket rather than shelves, you should turn the bhajis over halfway through cooking.
*Tested in a 4.2-litre air fryer. All air fryers are different, so results may vary.

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Squash & paneer flatbreads | Jamie Oliver recipes (2024)

Squash & paneer bhaji flatbreads

Nutrition per serving

Of an adult's reference intake

£1 Wonders

Ingredients

£1 Wonders

Method

Tips

£1 Wonders

FAQs

How do you cook squash jamie oliver? ›