Jamie Oliver Beef Salad Recipes

Steps:

• Preheat oven to 450 degrees F (230 degrees C), and heat a large thick-bottomed roasting tray on the stovetop.
• Rub the beef generously with salt, then add a little olive oil to the tray and lightly color the meat for a couple of minutes on all sides.
• Lay the onions and bulbs of garlic in the tray with the beef on top of them, then cook in the pre-heated oven for a total of 1 1/2 hours.
• While the beef is roasting, parboil your potatoes in salted boiling water for around 10 minutes and drain in a colander. Toss about to chuff them up, this will make them really crispy.
• After 30 minutes, take the tray out and toss in your potatoes and rosemary. With a garlic press or grater, squeeze or grate the cloves of garlic and ginger over everything in the tray.
• Shake the tray and whack it back in the oven for the final hour. Remove the potatoes to a dish to keep warm, place the beef on a plate, covered with foil, to rest, and get your greens and Yorkshire puddings on.
• Remove most of the fat from your roasting tray and you should be left with caramelized onions and sticky beef goodness.
• Add 1 teaspoon of flour to the tray and mash everything together. Heat the tray on the stovetop and when hot, add the red wine. Simmer for 5 to 10 minutes, stirring every couple of minutes, until your gravy is really tasty and coats back of a spoon. Add any juice from the beef and feel free to add some water or stock to thin the gravy if you like.
• Pour through a coarse sieve and push it through with a spoon, pushing it through with a spoon, and serve in a warmed gravy jug. Serve with Yorkshire puddings.
• Preheat oven to 450 degrees F.
• Mix the batter ingredients together. Let rest for 10 minutes
• Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimeter) of oil in each section. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.

Steps:

• So, to make the salad, get yourself a round lettuce, such as Boston or Bibb, and remove each leaf from the core. Wash them in plenty of cold water. Spin dry or blot with paper towels and pile them into a bowl. Make a basic dressing by mixing together 3 parts extra-virgin olive oil, 1 part lemon juice, a pinch of sea salt and freshly ground black pepper. Drizzle the dressing over the leaves and use the tips of your fingers to gently mix the salad together. Be careful not to overdress it, though, or your leaves will go limp! That's it, your basic green salad.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C/gas 8).
• Wash and scrub the beets, trim the ends, and toss into a large piece of foil with a little oil, balsamic vinegar, and seasoning. Wrap and roast until tender. Cooking time depends on size.
• Mix the rosemary salt and pepper on a board. Roll and press the fillet of beef over this, making sure all sticks to the meat. In a very hot, ridged pan, or on a barbecue, sear the meat until brown and slightly crisp on all sides, around 5 minutes. Remove from the pan. Allow it to rest for 5 minutes, then slice it all up as thinly as you can. Lay the slices on a large plate.
• After preparing the beef, sprinkle the roasted beetroots randomly (whole, halved or quartered, depending on size) over the sliced meat. Now mix the horseradish and creme fraiche together. It has to be seasoned well, usually needing a little white wine vinegar or lemon juice. Dribble this over the beetroots. Dress some watercress with olive oil and lemon juice. Then scatter this, along with some small slivers of shaved Parmesan, all over the plate and get ready to tuck in!

Steps:

• Pound the coriander seeds in a pestle and mortar, then mix the chopped rosemary, salt, pepper and oregano and sprinkle on a board or work surface. Roll and press the fillet of beef over this, making sure the meat is completely covered with the coating. In a very hot, ridged pan, or on a barbecue, sear off the meat for around 5 minutes until brown and slightly crisp on all sides. Remove from the pan. Allow it to rest for 5 minutes before slicing as thinly as possible and lay the sliced beef on a large plate. Gather the ginger slices and slice finely across into little delicate matchsticks. Flick these randomly over the beef with the chiles, radishes and coriander. Drizzle with a very small amount of sesame oil, some soy sauce and freshly squeezed lime juice.;

Steps:

• Preheat your oven to 375 degrees F/ 190 degrees C/ Gas 5. Wash your squash then carefully cut it in 1/2. Scoop out the seeds then pick through them and put some of the nicest ones in a small pan with a lug of olive oil. Get rid of the others and any stringy flesh.
• Fry the seeds until golden, then remove from the heat and keep to one side.
• Cut your squash halves into thin wedges and arrange in a roasting tray. In a pestle and mortar, bash up the fennel, coriander seeds, dried chile, oregano with 1 teaspoon salt and a pinch of pepper until fine. Tip these spices all over the squash then sprinkle over the cinnamon. Crumble the chestnuts directly into the tray, then drizzle with just enough olive oil to coat everything. Toss everything together with your hands then pop in the hot oven to cook for 40 to 45 minutes until beautiful, golden, and soft when you pinch it.
• Take the squash out of the oven and sprinkle over a pinch of salt from a height. Carefully tip the golden seeds into the tray, leaving the oil behind in the pan. Put your rosemary leaves on a board with a good pinch of salt and pepper and finely chop them. Roll your beef around on the board until it is well coated in the rosemary. Return your pan of oil to a high heat, and once it is screaming hot, add the beef. Sear it for about 1 minute to 1 minute 30 seconds so it browns, then turn it over and do the same on the other side.
• Meanwhile, make your dressing. Add the mustard, extra-virgin olive oil and lemon juice to a bowl and mix well. Have a taste and check the seasoning then put aside.
• Use a really sharp knife to slice the beef up as thinly as you can without hacking it up or ruining it! Go thicker to do it nicely if you need to. Carefully, push the flat blade of a knife over each slice of beef, flattening it so it spreads out more. Arrange the slices on a large platter and sprinkle over a pinch of salt (the seasoning won't have flavoured the centre of the beef).
• Arrange the roasted squash over the top, then scatter over any roasted chestnuts and toasted seeds left behind in the roasting tray. Drizzle over that wonderful dressing, then lightly dress your salad leaves and pop them on top. Take it to the table with a block of Parmesan for shaving over and let everyone can help themselves.