10 Recipe Ideas For The Weekend By Jamie Oliver
Recipes in this Video
Ingredients
- ●1 lb squid, cleaned and cut into rings
- ●1 cup all-purpose flour
- ●1/2 cup cornstarch
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1/2 tsp paprika
- ●1/2 tsp garlic powder
- ●1/2 tsp cayenne pepper (optional)
- ●1 cup buttermilk
- ●Vegetable oil for frying
- ●Lemon wedges for serving
Instructions
- 1In a large bowl, mix together the flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper.
- 2Pour the buttermilk into another bowl.
- 3Dip the squid rings into the buttermilk, allowing any excess to drip off.
- 4Coat the squid rings in the flour mixture, ensuring they are well covered.
- 5Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 6Fry the squid rings in batches for about 2-3 minutes or until golden brown and crispy.
- 7Remove the squid with a slotted spoon and drain on paper towels.
- 8Serve hot with lemon wedges on the side.
Equipment
Roast chicken has roots in many cultures, often served during family gatherings and celebrations. In various countries, it symbolizes comfort and home-cooked meals, showcasing the versatility of chicken as a staple protein. Today, roast chicken is cherished worldwide, with countless regional variations and seasoning styles, making it a beloved dish for both everyday meals and special occasions.
Ingredients
- ●whole chicken
- ●olive oil
- ●garlic
- ●rosemary
- ●thyme
- ●lemon
- ●salt
- ●black pepper
- ●carrots
- ●onions
- ●potatoes
- ●butter
- ●chicken broth
- ●paprika
- ●parsley
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Prepare the chicken by patting it dry with paper towels.
- 3Rub the chicken all over with olive oil.
- 4Season the chicken generously with salt and black pepper.
- 5Stuff the cavity with garlic, lemon halves, and herbs.
- 6Place the chicken on a roasting rack in a roasting pan.
- 7Surround the chicken with chopped carrots, onions, and potatoes.
- 8Pour chicken broth into the bottom of the pan.
- 9Roast the chicken for 1 hour, or until the internal temperature reaches 165°F (74°C).
- 10Baste the chicken with pan juices halfway through roasting.
- 11Remove the chicken from the oven and let it rest for 15 minutes before carving.
- 12Garnish with fresh parsley before serving.
Ingredient Alternatives
whole chicken
Healthier: skinless chicken breasts
Cheaper: chicken thighs
Thighs are often less expensive and remain juicy.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Vegetable oil is more affordable and has a neutral flavor.
butter
Healthier: margarine
Cheaper: none
Margarine is a lower-cost alternative.
garlic
Healthier: garlic powder
Cheaper: none
Garlic powder is a convenient substitute.
Techniques
Equipment
Also Known As
Ingredients
- ●4 salmon fillets
- ●2 tbsp olive oil
- ●1 tsp sea salt
- ●1/2 tsp black pepper
- ●1 lemon, sliced
- ●2 sprigs fresh dill (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- 3Place the salmon fillets on the prepared baking sheet, skin-side down.
- 4Drizzle the olive oil over the salmon fillets, ensuring they are well coated.
- 5Sprinkle the sea salt and black pepper evenly over the fillets.
- 6Arrange the lemon slices on top of the salmon for added flavor.
- 7If using, place the fresh dill sprigs on top of the salmon as well.
- 8Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork.
- 9Remove from the oven and let it rest for a few minutes before serving.
Equipment
In Uruguay, scallops are a cherished seafood delicacy, often enjoyed fresh from the ocean. They are typically prepared simply to highlight their natural sweetness and tender texture. Scallops are a popular choice in coastal regions and are often served in upscale dining settings. While traditional recipes focus on minimal seasoning, modern variations include a range of sauces and accompaniments, reflecting the global influence on Uruguayan cuisine.
Ingredients
- ●scallops
- ●olive oil
- ●butter
- ●garlic
- ●lemon juice
- ●parsley
- ●salt
- ●black pepper
- ●white wine
- ●shallots
- ●red pepper flakes
- ●capers
- ●vegetable stock
- ●fresh thyme
- ●basil
Instructions
- 1Pat scallops dry with paper towels to remove excess moisture.
- 2Season scallops with salt and black pepper on both sides.
- 3Heat olive oil in a skillet over medium-high heat until shimmering.
- 4Add scallops to the skillet in a single layer, ensuring they are not crowded.
- 5Cook scallops for 2-3 minutes until they develop a golden crust.
- 6Flip scallops and add butter, garlic, and shallots to the skillet.
- 7Cook for an additional 2-3 minutes until scallops are opaque and firm to the touch.
- 8Add white wine and lemon juice to deglaze the pan, scraping up any browned bits.
- 9Stir in capers, red pepper flakes, and fresh herbs to enhance flavor.
- 10Remove from heat and let scallops rest for a minute before serving.
- 11Serve scallops drizzled with pan sauce and garnished with parsley.
Ingredient Alternatives
butter
Healthier: olive oil
Cheaper: margarine
Olive oil reduces saturated fat and is heart-healthy.
white wine
Healthier: non-alcoholic wine
Cheaper: chicken broth
Chicken broth adds flavor without alcohol.
Techniques
Equipment
Also Known As
Ingredients
- ●12 fresh oysters
- ●1 lemon, cut into wedges
- ●1/4 cup mignonette sauce (red wine vinegar, shallots, and black pepper)
- ●1/4 cup cocktail sauce (optional)
- ●Ice for serving
Instructions
- 1Shuck the oysters carefully, ensuring to keep the liquid inside the shell.
- 2Place the shucked oysters on a bed of ice to keep them chilled.
- 3Serve the oysters with lemon wedges on the side.
- 4Drizzle mignonette sauce over the oysters or serve it on the side for dipping.
- 5Optionally, serve cocktail sauce alongside for those who prefer it.
- 6Enjoy the oysters raw for the best flavor.
Equipment
Ingredients
- ●4 lbs shoulder of lamb
- ●2 tbsp olive oil
- ●4 cloves garlic, minced
- ●2 tbsp fresh rosemary, chopped
- ●2 tbsp fresh thyme, chopped
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●1 cup chicken broth
- ●1 lemon, juiced
- ●2 cups root vegetables (carrots, potatoes, parsnips), chopped
Instructions
- 1Preheat the oven to 325°F (160°C).
- 2In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, and black pepper to create a marinade.
- 3Rub the marinade all over the shoulder of lamb, ensuring it is well coated.
- 4Place the lamb in a roasting pan and pour the chicken broth and lemon juice around it.
- 5Arrange the chopped root vegetables around the lamb in the roasting pan.
- 6Cover the roasting pan with aluminum foil and place it in the preheated oven.
- 7Roast for about 2.5 to 3 hours, or until the lamb is tender and easily pulls apart with a fork.
- 8Remove the foil for the last 30 minutes of cooking to allow the lamb to brown.
- 9Once cooked, remove the lamb from the oven and let it rest for 15 minutes before carving.
- 10Serve the lamb with the roasted vegetables and pan juices.
Equipment
Porchetta is a traditional Italian dish, particularly popular in central Italy, known for its rich flavors and crispy skin. It is often served at festivals, celebrations, and family gatherings, embodying the essence of Italian culinary heritage. The dish showcases the use of whole animals in cooking, a practice rooted in rural traditions.
Ingredients
- ●whole pig
- ●salt
- ●pepper
- ●garlic
- ●rosemary
- ●fennel seeds
- ●olive oil
Instructions
- 1Prepare the pig by cleaning and deboning it.
- 2Season the inside with salt, pepper, garlic, rosemary, and fennel seeds.
- 3Roll the pig tightly and tie it with kitchen twine.
- 4Rub the outside with olive oil and additional seasoning.
- 5Roast in a wood-fired oven or conventional oven until the skin is crispy and the meat is tender.
- 6Let it rest before slicing and serving.
Ingredient Alternatives
whole pig
Cheaper: pork shoulder
More affordable cut of meat.
olive oil
Healthier: avocado oil
Higher smoke point and healthier fat profile.
Techniques
Equipment
Also Known As
Fried chicken is a staple of Southern cuisine in the United States, often associated with comfort food and family gatherings. Its origins can be traced back to various cultural influences, including Scottish frying techniques and West African seasoning practices. The dish has become popular across the country and is often served at picnics, barbecues, and celebrations.
Ingredients
- ●chicken pieces
- ●flour
- ●buttermilk
- ●salt
- ●pepper
- ●paprika
- ●oil
Instructions
- 1Marinate chicken pieces in buttermilk for several hours or overnight.
- 2In a bowl, combine flour, salt, pepper, and paprika.
- 3Remove chicken from buttermilk, allowing excess to drip off.
- 4Dredge each piece of chicken in the flour mixture, ensuring an even coating.
- 5Heat oil in a deep skillet or fryer to 350°F (175°C).
- 6Carefully place chicken pieces in the hot oil, avoiding overcrowding.
- 7Fry chicken until golden brown and cooked through, about 15-20 minutes.
- 8Remove chicken and drain on paper towels.
- 9Let rest for a few minutes before serving.
Ingredient Alternatives
buttermilk
Healthier: low-fat yogurt
Cheaper: milk with vinegar
Low-fat yogurt provides similar tanginess with fewer calories.
flour
Healthier: whole wheat flour
Cheaper: cornstarch
Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.
Techniques
Equipment
Also Known As
Ingredients
- ●4 lbs pork shoulder
- ●2 tbsp olive oil
- ●2 tsp salt
- ●1 tsp black pepper
- ●1 tbsp garlic powder
- ●1 tbsp onion powder
- ●1 tbsp smoked paprika
- ●1 cup chicken broth
- ●1 tbsp fresh rosemary, chopped
- ●1 tbsp fresh thyme, chopped
Instructions
- 1Preheat your oven to 300°F (150°C).
- 2In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika.
- 3Rub the pork shoulder with olive oil and then coat it evenly with the spice mixture.
- 4Place the pork shoulder in a roasting pan, fat side up.
- 5Pour the chicken broth into the bottom of the roasting pan.
- 6Sprinkle the chopped rosemary and thyme over the pork.
- 7Cover the roasting pan tightly with aluminum foil.
- 8Roast in the preheated oven for about 4 hours, or until the meat is tender and easily pulls apart with a fork.
- 9Remove the foil and increase the oven temperature to 425°F (220°C).
- 10Roast for an additional 30 minutes to crisp up the skin.
- 11Let the pork rest for 15-20 minutes before slicing and serving.
Equipment
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