New recipe chocolate avocado mousse egg – Artofit

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NEW RECIPE Chocolate Avocado Mousse Egg

STOP what you're doing because we have a BRAND NEW Easter recipe drop that you have to see.... Chocolate & avocado mousse egg!!! It's deliciously...
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Stephen Fry's Apple Pie | Jamie Oliver | apple pie, Jamie Oliver | We don't know what we love more, this apple pie or watching Jamie cook with Stephen Fry 👏 jamieol.com/ApplePie | By Jamie Oliver | Facebook

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Lemony courgette linguine

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1.1M views · 6.1K reactions | Chicken & Pepper Traybake | 7 Ways | Jamie Oliver | Jamie's chicken and pepper traybake is BIG on flavour and requires minimal effort. A winning Sunday combo! 👏 Who fancies giving this a go???... | By Jamie Oliver | I'm really excited to cook a beautiful tray baked chicken jalfrezi with peppers, garlic, bay, vinegar. So we're going to get this tray we're going to turn this into a frying pan. The first thing we do is give it a little kiss of olive oil, get that on a medium-high heat. Now the chicken is free range, so season the chicken up with salt and pepper and then get that skin side down. We want to start rendering that fat because we want to get it crispy, but also that chicken fat is full of flavour. This is my kind of version, it's not classic. So as the skin gets crispy let's start prepping the garlic and this is not going to be strong because the way i'm going to cook this is going to be creamy and mild and very fragrant. Then we go on to the chillies. Two lovely green chilies cut it in half and use the tip of the knife just to remove those seeds. So we've removed most of the aggressive heat. Let's turn the chicken over, come on we've already got good colour here. Then we're going to go in with the jalfrezi paste. Now you can get the jalfrezi paste everywhere. For me I think this is a really exciting paste because it's all done for you and it'll cling to the chicken. Next up, bay leaves. Of course if you can't get bay leaves, don't stress, you could use rosemary if you wanted to no worries at all. We're going in with eight big leaves, go for it and then peppers right. Just get it put your thumb in the little stalky part here, push it through and then you can get rid of the seeds and I can tear the pepper into like little quarters. So now let's just take a little curve ball, a secret ingredient. Got some onion marmalade here, you can get it in all the supermarkets. So instead of using a fresh onion and chopping it up, we're going to go in with the onion marmalade because it's got seasoning in there- vinegar, sugar. About two tablespoons we put in and then last but not least, two tablespoons of red wine vinegar. I can smell it, it's unbelievable. So what we're creating here guys this is what you would describe as a dry curry. Not dry meat, it's going to be the opposite, succulent meat. But dry as in sort of sticky peppers around it and garlic and all of that sort of lovely stuff. Mix it all up. So look that's it, look at the colours come on. I guarantee you and I promise you epic flavour here. So now we just whack this in the oven for about 40 minutes at 180 degrees celsius, beautiful. Now just let the oven do the work. Come on, look at the colours. Big flavours minimal effort and then all I would do now is just kiss a few little dots of yogurt in and around here. Can you see what happens when you shake it and it just starts to ripple. Right time to plate up, very excited about all of this. Let's get those lovely peppers, look at the colour and the juices are just ridiculous. Stickiness from that amazing onion marmalade. Big flavour in very little time. Wowzers, let's have a chilli. No I've got a chilli, let's have a bit of garlic, I've got two bits of garlic, sorry I'm getting too excited and that is good to go. That is me very, very happy. Yeah man. Sweet and sour, spice, complexity. The bay leaves and the vinegar just do like this magic thing with all the kind of rendered chicken fat it is just scrumptious. It's a one tray dish, the oven does most of the work but you're left with these big, bold, delicious flavours. I just love it.

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