Christmas Dinner

Christmas Dinner

24 December, 2015
Alternative Option
Brighten your table with this healthy, hearty recipe from our guest chef, Jamie Oliver
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“My approach to healthy eating is about achieving that sense of balance: a lot of the good stuff, loads of variety, and the odd indulgence every now and then.”
– Jamies Oliver
 
Not going for a traditional Christmas table? This exclusive vegetarian pasta dish with fresh herbs and produce, tried and tested by our team, is perfect for an intimate evening or family gathering! Enjoy.
 
JAMIE’S PENNE ARRABIATA
Serves 4
 
1. Preparing
PASTA:
- 3 or 4 fresh red chillies, finely chopped
- 6 cloves of garlic, peeled and finely chopped
- 2 x 400g tins quality chopped tomatoes
- 200ml organic vegetable stock
- 400g penne pasta
- a bunch of fresh basil, leaves picked and torn
- 25g Parmesan chees*
- optional: ¼ Scotch bonnet chilli, very finely chopped
- extra virgin olive oil
PANGRATTATO
- 50g sourdough or ciabatta breadcrumbs
- ½ bunch of mixed fresh herbs, such as sage, rosemary, thyme, with leaves picked and chopped
- 1 clove of garlic, peeled and finely chopped
- olive oil
* for a vegan option, try replacing the parmesan with brewer’s yeast seasoning!
 
2. Cooking
Mix all the pangrattato ingredients and a lug of olive oil together in a bowl. Tip onto a baking tray, then spread out evenly and toast under the grill for 2 to 4 minutes, or until lightly golden, giving the tray a jiggle occasionally for even cooking. Leave aside.
 
Add a splash of olive oil to a large pan over medium heat, then fry the chilli and garlic for 1 to 2 minutes, or until softened and smelling fantastic, then pour in the tomatoes and veg stock and bring up to a simmer.
 
Meanwhile, add the pasta to a pan of boiling salted water and cook according to the packet instructions. When the pasta is al dente (still with a bit of bite), drain, reserving a cup of the cooking water.
 
Tip the pasta and most of the basil into the tomato sauce, then cook for a further minute or so, adding a splash of reserved cooking water to loosen, if needed. Divide between your plates, then finish with a few shavings of Parmesan (or Brewer’s yeast), the remaining basil leaves, a sprinkling of scotch bonnet chilli (if using), and some crunchy pangrattato. Finish with a drizzle of extra virgin olive oil, then serve straight away.
 
WANT MORE?
Check out his website for inspiring videos, recipes, tips and more!
 
Still lazy? Try Jamie’s Italian Hong Kong, opened in the buzzing foodie district of Causeway Bay. Designed to offer a fully transparent dining experience that revolves around the fresh ingredients used, the setup of Jamie’s Italian allows guests to see the food being prepared and to chat with chefs, at integrated food-preparation stations throughout the restaurant. We love that the menu includes shared options and a deliziose selection of cocktails!
 
Wish you a very Merry Christmas! 
 
Recipe by Jamie Oliver 
Photography by Matt Russell 
 

By: Ecozine Staff
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