Cannelloni Brassica Jamie Oliver Recipes

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.

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"

Steps:

• Put everything except the beetroot into a food processor and run until slushy. (You will probably want to split the tomatoes into 2 batches to avoid spillage.).
• Place 4 layers of clean muslin cheesecloth in a deep bowl. Pour the tomato mixture into the cloth. Tie up the corners of the fabric. Add the slice of beetroot to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for 6-8 hours (or longer). Discard the beetroot.
• Serve in a pretty clear bowl with an ice cube to keep it very cold, a nice basil leaf, and a few drops of very good extra-virgin olive oil.

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.

Steps:

• Tear a large square of heavy duty aluminum foil. Place half the beet leaves on the foil. Pile beets and rosemary on the leaves, then cover with the remaining leaves. Wrap foil tightly around beets. Prick package all over with the tip of a small knife.
• Bury the package in hot coals on your grill (or place in a 500 degree oven) for 40 minutes or until tender. Test by poking with the tip of knife; if it slides into the center and then out again without sticking, they're done.
• Discard rosemary and beet leaves. Peel away any very burned areas on the beetroots. Cut into bite sized chunks. Roll parsley and tarragon together and shred into chiffonade. Dress beets with vinegar, salt, pepper, olive oil, tarragon and parsley. Serve with medium-rare steaks.

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.