Leftovers - Chicken mince recipes jamie oliver

Author: Amy Boyd  

We serve these lovely little meatballs hot with a tasty tomato sugo (sauce), but they’re also delicious with pasta and rice, or eaten cold with a green salad and some chilli jam. A good meatloaf with freshly made tomato sauce is great comfort food.

Polpette di pollo

Polpette di pollo
We serve these lovely little meatballs hot with a tasty tomato sugo (sauce), but they’re also delicious with pasta and rice, or eaten cold with a green salad and some chilli jam.
Provided by: The Chiappa Sisters
Total time: 45 minutes
Yields: 4 servings
Cuisine: italian
Number of ingredients: 14
  • 300 g cooked free-range chicken
  • 3 slices of brown bread , crusts removed (plus extra breadcrumbs, if needed)
  • 50 ml milk
  • 1 clove of garlic
  • a few sprigs of fresh flat-leaf parsley
  • 50 g olives
  • 2 tablespoons capers
  • 4 tablespoons grated Parmesan cheese
  • 1 large free-range egg
  • olive oil
  • 3 cloves of garlic
  • 2 x 400 g tins of quality chopped tomatoes
  • ½ a teaspoon sugar , optional
  • Calories: 386 calories
  • Fat: 21.3 g fat
  • Saturated Fat: 4.9 g saturated fat
  • Protein: 30.5 g protein
  • Carbohydrate: 19.4 g carbohydrate
  • Sugar: 7.2 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. Preheat the oven to 180°C/350ºF/gas 4.
  2. Using a large knife, roughly chop up the chicken, giving it some texture, then set aside. Roughly break up the bread into a bowl and pour over the milk, tossing it together, and set aside until the milk is absorbed.
  3. Meanwhile, peel the garlic, and pick and finely chop the parsley.
  4. Put the soaked bread, olives, capers, garlic and Parmesan into a blender and blitz until combined. Add the chicken and break in the egg, then pulse very briefly, until the mixture is blended enough to be moulded into balls but is still a little chunky.
  5. Season to taste with sea salt and black pepper, then roll the mixture into small balls, about 2.5cm wide (if the mixture is a little too wet to work with, add some extra breadcrumbs until it comes together).
  6. Place the meatballs in a greased ovenproof dish. Drizzle generously with oil and bake in the oven for 30 minutes, turning the balls halfway so they’re golden on all sides.
  7. While the meatballs are cooking, make your sugo: heat 2 tablespoons of oil in a large frying pan over a medium heat, peel and crush in the garlic and cook for 3 minutes, or until softened but not coloured.
  8. Tip in the tinned tomatoes, then fill the empty tin a third of the way up with water and add this as well. Cook over a high heat for 8 to 10 minutes, stirring occasionally, until the sauce has reduced and thickened. If your tomatoes taste slightly acidic, stir in the sugar to sweeten. Season with salt and pepper.
  9. Add the sauce to the dish 5 to 10 minutes before the meatballs have finished cooking. Serve with the parsley scattered on top.
Notes: Satay burgers | Jamie Oliver recipes, Using a gloved hand, mix the chicken mince thoroughly with the satay spice paste and egg in a large container. Leave to marinate in the fridge for at least 4

Jamie Oliver's chicken chow mein

Recipe from the Ministry of Food campaign. www.jamieoliver.com Jamie's Ministry of Food Duration: 8:03

Perfect Chicken Meatballs

Gennaro know's you love both, so here is the perfect mixture of the two in a wonderful chicken Duration: 4:01

Jamie’s meatloaf

Jamie’s meatloaf
A good meatloaf with freshly made tomato sauce is great comfort food. It’s made along similar lines to meatballs and burgers, and trust me – anyone who tries it will love this just as much.
Provided by: Jamie Oliver
Total time: 70 minutes
Yields: 6 servings
Number of ingredients: 22
  • 1 onion
  • olive oil
  • 1 teaspoon ground cumin
  • 1 heaped teaspoon ground coriander
  • 12 Jacob’s cream crackers
  • 2 teaspoons dried oregano
  • 2 heaped teaspoons Dijon mustard
  • 500 g quality minced beef
  • 1 large free-range egg
  • 2 sprigs of fresh rosemary
  • 12 slices of higher-welfare smoked bacon or pancetta
  • 1 lemon
  • 1 onion
  • 2 cloves of garlic
  • ½-1 fresh red chilli
  • olive oil
  • 1 tesapoon smoked paprika
  • 1 x 400 g tin of chickpeas
  • 2 tablespoons Worcestershire sauce
  • 2 x 400 g tins of quality plum tomatoes
  • 2 tablespoons balsamic vinegar
  • Calories: 837 calories
  • Fat: 49.2 g fat
  • Saturated Fat: 15.3 g saturated fat
  • Protein: 45.2 g protein
  • Carbohydrate: 48 g carbohydrate
  • Sugar: 11.8 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. Preheat the oven to full whack.
  2. Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
  3. Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
  4. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
  5. Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
  6. Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
  7. You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
  8. Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
  9. Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
  10. Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
  11. Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
  12. Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
  13. Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
  14. To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
  15. Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
  16. Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.
Notes: Easy beef taco recipe, Ingredients · 1 onion · 1 red pepper · 1 green pepper · olive oil · 2 cloves of garlic · 1 pinch of paprika · 1½ teaspoons cumin · 500 g quality minced beef

Mexican chicken chilli

Mexican chicken chilli
The perfect way to warm up without piling on the pounds is with the heat of chilli. For a change, swap the chicken for pork.
Provided by: Kate McCullough
Total time: 60 minutes
Yields: 6 servings
Cuisine: mexican
Number of ingredients: 22
  • 2 onions
  • 4 cloves of garlic
  • ½ a bunch of fresh coriander
  • 2 free-range chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 whole dried chipotle chilli
  • 1 pinch of dried chilli flakes
  • 2 x 400 g tins of chopped tomatoes
  • 1 x 410 g tin of black beans
  • 4-6 flour tortillas
  • 2 gem lettuces
  • 0% fat Greek–style yoghurt
  • 1 lime
  • 1 red pepper
  • 1 red chilli
  • 4 ripe tomatoes
  • 3-4 spring onions
  • ½ a bunch of fresh coriander
  • 1 lime
  • Calories: 547 calories
  • Fat: 7.4 g fat
  • Saturated Fat: 1.3 g saturated fat
  • Protein: 46 g protein
  • Carbohydrate: 69.3 g carbohydrate
  • Sugar: 16 g sugar
  • Sodium: 0 g salt
  • Fiber: 0 g fibre
How to cook:
  1. Peel and slice the onions, peel and finely chop the garlic, and pick the coriander leaves and finely chop the stalks. Slice the chicken into 1cm strips.
  2. Heat the oil in a pan over a medium heat and, when hot, sauté the onions, garlic, coriander stalks, spices, and whole and flaked chilli for 5 minutes, until the onion is soft but not coloured.
  3. Add the chicken strips and cook for a couple of minutes, then add the tinned tomatoes. Bring to the boil, then reduce the heat and simmer, partly covered, for 35 to 40 minutes, or until the chicken breaks apart when pressed with the back of a spoon. Add a splash of water if it looks too dry at any stage.
  4. Next, make the salsa. Blister the pepper and chilli skins by placing them under a hot grill or holding them with tongs over a gas flame. Once blackened all over, place in a bowl, cover with clingfilm and set aside to cool.
  5. Roughly chop the tomatoes, put them in a colander with a pinch of sea salt and place it in the sink for 15 minutes to allow the salt to draw out some of the tomatoes’ water, then give the colander a good shake.
  6. Peel the skins from the pepper and chilli and discard along with the seeds, then place them on a board with the spring onions and chop.
  7. Add the tomatoes and pick over the coriander leaves and continue chopping until you have a fine salsa. Transfer to a bowl, and season with black pepper and a good squeeze of lime juice.
  8. Shred the chicken using two forks, then drain and stir the black beans into the chilli. Continue cooking for a couple of minutes until the beans are heated through, then remove from the heat and stir in the coriander leaves.
  9. Chop the lettuce, then serve the chilli in the tortillas with the lettuce, a good spoonful of salsa and a drizzle of yoghurt, with lime wedges on the side.
Notes: 104 5 Ingredients – Quick & Easy Food, Jamie's new recipes, using just 5 ingredients, will change the way you cook forever.


Use this in any number of Christmas dishes, or even give a jar as a gift.
Provided by: Laura Fyfe
Total time: 20 minutes
Yields: 700 items
Cuisine: https://schema.org/LowLactoseDiet,https://schema.org/GlutenFreeDiet,https://schema.org/VeganDiet,https://schema.org/VegetarianDiet
Number of ingredients: 11
  • 150 g dried figs
  • 1 Bramley apple
  • 2 clementines
  • 2 sprigs of fresh rosemary
  • 100 g dried cranberries
  • 100 g dried blueberries
  • 6 tablespoons agave syrup
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 2 teaspoons ground ginger
  • 5 tablespoons port
  • Calories: 80 calories
  • Fat: 0 g fat
  • Saturated Fat: 0 g saturated fat
  • Protein: 0 g protein
  • Carbohydrate: 17 g carbohydrate
  • Sugar: 15 g sugar
  • Sodium: 0 g salt
  • Fiber: 1 g fibre
How to cook:
  1. Roughly chop the dried figs, coarsely grate the apple and zest and juice the clementines. Pick and finely chop the rosemary leaves.
  2. Place all the ingredients in a large bowl and mix to combine.
  3. Spoon into sterilised jars, seal and store for at least 3 weeks and up to 2 months.
Notes: Homemade chilli con carne recipe, Add the mince, breaking it up with a wooden spoon, then cook for 5 minutes, or until all the liquid has evaporated and the meat has browned. Add the reserved
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