Jamie Oliver is most definitely my idol when it comes to chefs and cooking! So this will definitely NOT be the last recipe I post coming from him… I’ve made tons of recipes of his and you’ll see lots of them posted here in the future because his recipes are so good and healthy! Usually he also adjusts the recipes a bit according to his likings, like adding the courgettes to a carbonara in this particular recipe.
I chose to post this particular recipe today because I’ve had it in a book called ‘Jamie At Home’ for a long while now but never tried it.
This is a cheap recipe ideal for people on a budget, like students etc.
So here is the recipe for Jamie’s Courgette carbonara:
- Salt & pepper
- 2-3 normal sized courgettes, cut roughly the same size as the penne
- 500 gr penne
- 4 large free-range egg yolks
- around 70-80 ml of cream
- small handful of freshly grated parmesan
- olive oil
- 200-300 grams of pancetta or smoked bacon, cut into lardons (or as much as you want to add)
- a bunch of fresh thyme, leaves picked and chopped
- Optional: I also added a small white onion and a glove of garlic, both finely chopped to add a little more veggies
- Put a large pot with salted water to the boil (make sure to use enough salt when boiling pasta) and add your pasta. Cook it according to the packet instructions
- While the water is coming to the boil, start cutting your veggies and lardons
- Add the yolks, the parmesan and the cream to a bowl and mix together
- Fry the lardons in a large pot, which can fit the entire dish, until dark brown and crispy
- Add the onions and garlic and allow them to soften a bit
- Add the courgette and a good big pinch of pepper to give the pasta a kick
- Sprinkle over the thym leaves en give everything a stir until they are lightly golden and have softened a bit
Get the next steps exactly right or your carbonara could be ruined completely!
- When the pasta is cooked, drain it and keep some of the cooking water
- Toss the pasta in the pot with the courgettes etc
- Take the pot from the heat and wait until it has stopped frying (you can hear the pot making less and less noise)
- Add the carbonara mixture and a ladleful of the cooking water to the pot and mix this together quickly until it forms a silky and shiny sauce (add more cooking water if needed)
- Have one last quick taste and adjust the seasoning if needed
- Serve quickly
This has to be my favorite recipe!!! If you can even call it a recipe, it’s just so easy and takes no time at all to prepare.
The really beautiful thing is that you can mix things up whatever way you want it! Add different herbs & spices, use other veggies, … It’s also great for using up leftovers of veg lying around in your fridge.
Here’s the version I made:
-remember, this is just an example of this recipe… You can add or leave away any veggies and herbs you want-
- 1/2 bulb of fennel
- 1 sweet potato
- 5-6 leftover asparagus
- 2 carrots
- 5-8 mushrooms
- 1 small red onion
- 1 clove of garlic
- 1 teaspoon of coriander seeds, crushed
- few sprigs of rosemary and thyme
- Olive oil
- Balsamic vinegar
- Salt and pepper
- Preheat the oven to 250° C
- Wash and peel all the veggies
- Cut them into rough pieces but be smart about it. By this I mean do so that all of your veggies will be cooked at the same time.
- Place your veggies in a large roasting tray and cover them with the coriander seeds, rosemary, thyme, pepper and salt. Squash the garlic clove with your hand and also add it to the tray
- Drizzle everything with olive oil, add a good lug of balsamic vinegar and mix it up to get everything coated
- Place in your oven for about 40 minutes or until everything is cooked through, but have a look and toss around your veggies every now and then
- Serve this with some chicken, steak, lamb, … Everything will taste great with this!
Some extra tips:
- Don’t overcrowd your tray! This will stop your veggies from roasting and they’ll start steaming because they’re not getting enough heat. If this is the case, divide your veggies over 2 trays
- Wash your rosemary and thyme under HOT water to get them going before you add them to the tray
- I always make to much of this. Have the leftovers the next morning with some eggs, delicious!
This is the dish I made today coming from a little cookbook I have about stews. I used the recipe in their as a base and then added things to my taste…
I hope you like it!
Ingredients for 1 person:
- roughly 200 gr of lamb cut into bite-size chunks
- 1/2 onion, finely diced
- 1/2 clove of garlic, finely chopped
- 1/4 teaspoon of cinnamon
- 1/2 teaspoon of grounded coriander seeds
- 1/2 teaspoon of grounded cumin seeds
- 1cm piece of ginger, finely chopped
- 1/2 tablespoon of flour
- 1 sweet potato, cut into pieces of roughly the same size as the lamb
- Stock, just enough to cover the meat. I used beef stock
- Vegetables you want to add extra (I added 1 normal carrot, 2 sticks of celery, some asparagus and some cherry tomatoes. I used these vegetables just because I had them lying around in my fridge. Any veg you like will do just fine, but you don’t have to add them)
- Optional: Small handful of dried apricots or dates, chopped
Preparation (takes about 1h20min with 30 min of actual preparation and cooking):
- Heat up some oil in a casserole type pan and add the meat with the flour. Brown the meat on all sides
- Add the onion and garlic and cook gently for about 5-10 minutes
- Add some salt, pepper, all the spices and vegetables if you choose to use them. (I added my carrots and celery now) Cook gently for another 5 minutes
- Add the stock until the meat is covered. Bring to the boil, put the lid on and let it simmer for about 40 minutes, stirring occasionally.
- Add the sweet potatoes and let is simmer for another 15 minutes, or until the sweet potatoes are almost cooked.
- Add other vegetables which don’t need much cooking (if you are using them). I added my asparagus. Let simmer for another couple of minutes until all vegetables are properly cooked.
- Add the optional dried fruit