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jamie’s Cranberry Spinach Salad Recipe

jamie’s Cranberry Spinach Salad Ingredients

jamie's Cranberry Spinach Salad
jamie's Cranberry Spinach Salad
  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 2 tablespoons toasted sesame seeds
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil

How to make jamie’s Cranberry Spinach Salad

  • In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
  • In a large bowl, combine the spinach with the toasted almonds and cranberries.
  • In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
  • jamie’s Cranberry Spinach Salad recipe is ready to serve.

Prep Time:10 Min
Cook Time:10 Min
Ready In:20 Min

Jamie Oliver Chorizo & Tomato Salad Recipe

Jamie Oliver Chorizo & Tomato Salad Ingredients:

Jamie Oliver Chorizo & Tomato Salad Recipe
Jamie Oliver Chorizo & Tomato Salad Recipe
  • Yorkshire Chorizo
  • Rapeseed Oil
  • Shallot/Scallion
  • Black pepper
  • Sea Salt
  • Sherry Vinegar
  • Parsley
  • globe/tiny basil
  • Garlic Cloves

How to make Jamie Oliver Chorizo & Tomato Salad:

  • roughly chop some Chorizo and add to a frying pan with a glug of Yorkshire cold pressed extra virgin rapeseed oil (Jamie used Spanish Olive Oil but rapeseed oil is very popular with all the TV chefs at the moment and perfect for this version of the recipe)
  • roughly chop some ripe tomatoes (should be at room temperature not out of the fridge) and place in your salad bowl
  • slice a couple of shallots/scallion and to the the bowl
  • sprinkle with a pinch of freshly ground black pepper and a good pinch of sea salt
  • drizzle with rapeseed oil (or olive oil)
  • roll up a few leaves of parsley & basil like a cigar and chop/slice up and sprinkle over salad
  • at the last minute add the finely sliced garlic to the crispy chorizo and oil in the pan and watch carefully as the garlic starts to brown add a couple of tablespoons of sherry vinegar
  • with a slotted spoon remove chorizo and garlic from oil and add to salad, drizzle a little of the chorizo & garlic infused oil over salad (reserve the remaining oil, Jamie suggests keeping this infused oil in a jam jar in the fridge and using to smear on a roast chicken before cooking for amazing results!)