The Irish Mail on Sunday - TV Week - - CONTENTS -

From lus­cious lin­guine to per­fect pan­na­cotta: Jamie shows you how to cook like an Ital­ian

1tsp olive oil 1 fresh rose­mary sprig, leaves picked and finely chopped 1 gar­lic clove, finely chopped ½ a free-range chicken, boned by your butcher ¼ of a cos let­tuce, cut length­ways ½ a red chicory, cut length­ways 10g (¼oz) finely grated Parme­san Fresh basil leaves and olive oil, to serve

For the crou­tons

140g (5oz) cia­batta bread 1tbsp olive oil ½ a gar­lic clove, finely chopped

For the dress­ing

2 an­chovy fil­lets, finely chopped 1tbsp fat-free nat­u­ral yo­ghurt 1 gar­lic clove, finely chopped Juice of ½ a lemon 40ml (11⁄ oz) whole-egg may­on­naise 10g (¼oz) freshly grated Parme­san To make the dress­ing, com­bine all the in­gre­di­ents and sea­son to taste.

To make the crou­tons, pre­heat the oven to 170°C/gas 3. Tear the bread into chunks and toss with the olive oil, gar­lic and some salt and pep­per. Bake un­til golden brown.

Mix the oil with rose­mary, gar­lic and some salt and pep­per, and rub into the chicken. Get a grid­dle pan hot, then grill the chicken, turn­ing, till it’s cooked, crisp-skinned and the juices run clear.

Mix the let­tuce, chicory and crou­tons with the dress­ing, top with Parme­san, basil and a driz­zle of olive oil, and serve with the crisp, juicy chicken to the side. Heat olive oil in a casse­role and add onion, chilli flakes and bou­quet garni. Cook over a medium heat, stir­ring, un­til the onions are soft­ened and turn­ing golden. Add the gar­lic and cook for a fur­ther minute or two, then add the lentils and stock. Bring to the boil, then sim­mer for 15 min­utes. Add the beans, broc­coli,

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.