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CONTENTS DECEMBER 2015 41 MEX IT UP!
It’s party season, so Jamie spices things up with a bona-fide fiesta: a Mexicanstyle taco party that will brighten up the middle of winter.
50 SUGAR & SPICE
Get baking with cloves, cinnamon, ginger and all those heady spices that make up the fragrance of Christmas.
98 ALTA BADIA
Head to the snowy slopes of the Italian Dolomites for a culinary ski safari, where chefs prepare off-piste menus of hearty regional fare jamiemagazine.com
THE REGULARS 61 GENNARO’S
FAMILY CHRISTMAS
Sharing is caring, so gather your loved ones round the table and tuck into a sumptuous feast from our favourite Italian chef.
88 NAUGHTY
BUT NICE It’s the
holidays, so if you’re going to do pudding, go all out, with these stunning desserts that will feed a crowd.
13 UPFRONT What’s hot in the world of food
26 KITCHEN HACKS Your new secret weapon: nifty tips, tricks and more
28 SUBSCRIBE Get
Jamie magazine for less!
34 WINE Tim Atkin’s
round-up of wines for the Christmas season
126 NOTES & TIPS Cooking details, T&Cs and useful business info
129 RECIPE INDEX A handy recipe reference
130 MAKE ME
Whip up a batch of your own chocolate buttons
AND MORE…
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24 CELEB Q&A
Baking legend Mary Berry reveals her go-to comfort food, storecupboard staples and the first thing she ever cooked
30 IN SEASON
Jamie’s gardener and Fifteen’s head chef team up to celebrate the season’s cranberries with clever growing tips and some tasty recipes
37 DARLING CLEMENTINE
10 WE LOVE
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Slow-cooked pork adobo, p44 Cranberry bakewell tart, p32 Parsnip & date slaw, p76
From tarting up a pudding to pairing with duck, we’ve got four delicious ways to enjoy this sweet, fragrant fruit
Broccoli & boiled egg salad, p74 Maple & pecan pudding, p90
70 A BIT ON THE SIDE
Brioche mince pies, p90
These big, beautiful salads are just the thing to balance out your holiday menu – serve as a side or double the quantities and make them the star dish
Citrus & cinnamon shortbreads, p56
78 THE REMAINS OF THE DAY
Simple baked greens & spaghetti, p86
Make Boxing Day seriously appetising with these clever recipes that transform your festive leftovers into delicious dishes and tasty treats
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Gingerbread with lemon & ginger glaze , p51 Porchetta di Davida, p65
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EAT THE WEEK
We’ve dedicated our everyday eating chapter to Jamie’s best-loved Christmas classics – from the turkey to perfect potatoes, we’ve got you covered!
122 HOW TO MAKE
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An amazing gravy can take your roast to another level – we talk you through the steps for mastering it every time
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mex it up Stack up the tacos and pin up the piñata – it’s party time! Bring some Mexican heat to the cold season with Jamie’s fantastic feast, packed with that fiesta flavour Recipes Jamie Oliver Styling Georgina Hayden Photography Tara Fisher
FROZEN CRANBERRY & LIME MARGARITAS
o lovely people, I thought we could break up the middle of winter with some optimistic, bright, punchy flavours inspired by the incredible food of Mexico – perfect for a December fiesta or New Year’s celebration. Let’s get the party started! When it comes to feeding a crowd, my twist on these Mexican-style beauties will definitely impress your guests – they’re perfect for sharing and can be scaled up really nicely, if there are a lot of guests to feed. To take the pressure off a bit, both the slow-cooked pork adobo and the chicken mole are jobs you can start days before and just reheat when you’re ready to serve. If you get your mains sorted nice and early, you can concentrate on the super-fresh bits and pieces at the last minute. We’ve got some beautiful salads to knock your socks off and balance out the whole menu, plus a kicking cocktail and get-ahead dessert that adds a bit of retro fun. When it comes to the taco part of the story, I’ve given you a recipe for making your own. With these wonderfully versatile vehicles for flavour, quick and simple is an understatement – they don’t even need proving, so you can just roll out your tacos as and when you need them. Of course you can buy them pre-made, if you prefer, but they really are super-fun to make yourself, and taste ten times better fresh from the pan. Get a couple of non-stick frying pans on the go and in the time your guests take to load up on the other elements, they’ll be ready to go. You’ll have flavour-packed parcels of deliciousness, and big smiles, all round.
FROZEN CRANBERRY & LIME MARGARITAS
Jamie photography: Paul Stuart
Makes 6 • 200ml cranberry juice • 175ml tequila • 75g golden caster sugar • 50ml triple sec • Juice of 6 limes • 100g cranberries • Fine sea salt, to serve
1 Put the cranberry juice, tequila, sugar and triple sec in a blender. Squeeze in the juice of 5 of the limes and add the cranberries. Top up with ice, then blitz until combined. 2 Squeeze the juice of the remaining lime into a shallow dish and put the salt in another. Dip the glass rims in the lime juice, then the salt. Pour in your frozen cocktail and serve. Per cocktail 160 cals, 0g fat (0g sat fats), 0.1g protein, 20.8g carbs, 16g sugars
MEXICAN-STYLE PRAWN COCKTAIL
A spiced-up version of a party classic. Serve these little seafood salads in different cups and glasses – and don’t forget the teaspoons! Serves 6 • 2 ripe avocados, destoned • Juice of 2 limes, plus 1 lime cut into wedges, to serve • 2 little gem lettuces, shredded • 400g cooked peeled prawns • Olive oil • 2 garlic cloves, peeled and finely sliced • 6 large raw king prawns, unshelled • 1 tsp sweet smoked paprika, plus extra to serve • Drizzle of runny honey • 1 punnet of salad cress, snipped Marie rose sauce • 6 tbsp mayonnaise • 2 heaped tbsp ketchup
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• 2 tsp worcestershire sauce • A dash of Tabasco sauce • Juice of 1 lemon 1 In a small bowl, stir together all the marie rose sauce ingredients and season to taste. Set aside. 2 Scoop the avocado flesh into a small bowl. Add the lime juice, season with salt and pepper, and mash together with a fork. Split the mixture between six small dishes or glasses, followed by the lettuce, then the peeled prawns. 3 Place a large non-stick frying pan over a medium heat and pour in a good glug of oil. Add the garlic and fry for 1 minute before adding the king prawns. Sprinkle with the paprika and fry for 3 minutes on each side, until the prawns are pink and cooked through. Finish with a drizzle of honey, then remove from the heat. 4 To finish, spoon over the marie rose
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sugar & spice Cinnamon, nutmeg, cloves and cardamom‌ Let the warming magic of spices perk up your winter baking Recipes & styling Annie Rigg Photography Yuki Sugiura
GINGERBREAD WITH LEMON & GINGER GLAZE
CITRUS & CINNAMON SHORTBREADS
Gennaro’s family Christmas hip over a traditional Raise a glass to kins lian eryone’s favourite Ita ev om fr t as fe e iv st fe o! nettone, it’s bellissim pa to o st pe om Fr . ef ch
Recipes Gennaro Contaldo Photography Myles New
STUFFED ARTICHOKES
CHRISTMAS FOCACCIA
CRANBERRY CABBAGE WITH APPLE & BALSAMIC; ROASTED CAULI SALAD WITH PICCALILLI DRESSING; JEWELLED SPELT & ROASTED VEG SALAD
A bit on the side
CRANBERRY CABBAGE WITH APPLE & BALSAMIC
Nuts, maple syrup and allspice bring warmth and crunch to the table with this side dish, waking up the taste buds with shards of juicy apple. Serves 4 • 50g pecans • 2 cox’s or other crisp eating apples • A squeeze of lemon juice • 1 red cabbage (about 800g), cored and cut into quarters • 2 tbsp vegetable oil • 4 tbsp dried cranberries • ½ tsp ground allspice • 1 tbsp dark maple syrup • 2 tbsp aged balsamic vinegar
Mix up these super duper salads as the sidekicks to your festive mains or to brighten up your Boxing Day Recipes Jane Hornby Photography Will Heap
1 Place a dry frying pan over a medium heat and toast the pecans for 4–5 minutes, keeping an eye on them and moving them around every so often. Once they have darkened and smell fragrant, set aside to cool. 2 Chop the apples into matchsticks, add to a bowl and toss with the lemon juice to stop them going brown. 3 Thinly shred the cabbage with a mandoline (use the guard). Heat the oil in a wok or large frying pan over a high heat, then add the cabbage and season with of salt and pepper. Stir-fry for 5 minutes, until it begins to wilt down a little but still has plenty of crunch. Add the cranberries and allspice and fry for a few seconds. 4 In a small bowl, combine the maple syrup and vinegar to make a glaze. 5 Fold the apple into the cabbage and pour over the maple glaze. Tip onto a platter and scatter with the nuts. This is lovely served warm or cold. Per serving 267 cals, 16.1g fat (1.5g sat fats),
Food styling: Lizzie Harris; Props styling: Linda Berlin
3.7g protein, 27.5g carbs, 25.1g sugars 2014 Leitz Rüdesheimer Magdalener Kabinett Riesling, Germany, £14, Waitrose
ROASTED CAULI SALAD WITH PICCALILLI DRESSING
The heat from the mustard and tang of vinegar in this vibrant salad makes this a belting side for cold cuts. Serves 4–6 • 1 large cauliflower, trimmed and sliced into 1cm wedges • 1–2 tsp dried chilli flakes • 2 tbsp olive or rapeseed oil
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FESTIVE SPICED GRANOLA
THE REMAINS OF THE DAY Transform your leftovers into these lovely little treats and simple suppers – just the thing after the big holiday feast Recipes & styling Phillippa Spence Photography Gus Filgate
TURKEY & HAM POT PIES WITH CHEESY LEEKS
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POTTED SALMON: WITH PICKLED-VEG OPEN SANDWICHES (LEFT) AND IN LITTLE SERVING POTS (RIGHT)
YESTERDAY’S BIG FEAST BECOMES TODAY’S LITTLE MOUTHFULS OF HAPPINESS
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NAUGHTY BUT NICE ‘Tis the season for a little extravagance and these incredible Christmas puds are worth being good all year for Recipes Ed Loftus Photography Martin Poole
MAPLE & PECAN PUDDING
BRIOCHE MINCE PIES
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SUMMIT EATING The chefs of the Italian Alpine region of Südtirol are taking après-ski cuisine to new heights, as showcased in this month’s annual gourmet festival. Andy Harris investigates Photography Sam Stowell
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Mountain huts serve up steaming bowlfuls of goulash soup and other S端dtirol classics to a hungry lunchtime crowd 102
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The annual ‘Taste for Skiing’ season is a chance for rifugios such as Fienile Monte (above) and restaurants including the Rosa Alpina hotel’s celebrated St Hubertus (bottom right) to demonstrate their culinary flair. Many will use ingredients from local producers, such as the mountain cheeses made by the Crazzolara family at Lüch da Pcëi (top right)
blood in bowls to make a popular dish of blood noodles dressed with butter and grated cheese. Wild herbs and greens are added in risottos and gnocchi, and spinach and chard are stuffed into schlutzkrapfen (ravioli) or turtres (round, pan-fried pastries). Cabbage, sausages and pork belly are simmered with wine, ginger, cumin and coriander seeds for crauti (the local version of choucroute), popular at lunchtime on the slopes. Breads are mostly made with rye flour, which can grow at a much higher altitude than wheat; particularly good is schüttelbrot (‘shaken bread’), thin, dried rounds of rye crispbread, spiced with carroway or fenugreek seeds and eaten with slices of salty speck and cheese or crumbled into soups. Nuts and apples make their way into cakes, fruit breads and the apple strudel found on every café and restaurant menu. The area also excels in dairy produce, especially yoghurts, butter and cheeses. At Lüch Da Pcëi, husband and wife Luca and Marina Crazzolara have a herd of 60 cows and produce some notable raw milk cheeses, such as Conturines, Fanes, Setsas and Gran Bracun Dolce, aged in stone cellars beneath their cheese factory and hotel. This distinctive food culture is celebrated in the Gourmet Ski Safari, which kicks off the annual Sciare Con Gusto (‘Taste for Skiing’) season. This year, it’s held on 13 December, when eight Michelin-starred chefs will serve up their dishes at different rifugios. It’s a convivial affair, as you see local stars like ex-downhill skier Norbert Niederkofler from the St Hubertus restaurant in San Cassiano’s Rosa Alpina hotel and Nicola Laera from La Perla hotel’s La Stüa de Michil
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Illustration: Emma Tissier