This video includes the following exercises:
Hip flexor stretch
“Dead Bug”
Backwards bicycle crunch
Bridge kick
Side plank hip dip
Center plank
Mountain Climber hold
Reverse curl frog kick
Flutter kicks
Victory V Sit hold
This video includes the following exercises:
Hip flexor stretch
“Dead Bug”
Backwards bicycle crunch
Bridge kick
Side plank hip dip
Center plank
Mountain Climber hold
Reverse curl frog kick
Flutter kicks
Victory V Sit hold
http://www.jamieoliver.com/recipes/chicken-recipes/chilli-chicken-with-drunken-pinto-beans/
Ingredients
1 whole free-range chicken , butterflied (ask your butcher to do this)
ADOBO-STYLE RECADO
3 plum tomatoes
6 cloves of garlic
2 dried chipotle chillies
4 dried guajillo chillies
4 dried ancho chillies
1 tablespoon dried oregano
10 allspice berries
4 whole cloves
1 teaspoon cumin seeds
1 teaspoon ground cinnamon
100 ml cider vinegar
2 limes
DRUNKEN PINTO BEANS
1 white onion
6 cloves of garlic
2 fresh jalapeño chillies
olive oil
2-3 fresh bay leaves
2 plum tomatoes
2 x 400 g tins pinto beans
1 x 330 ml bottle lager-style or dark Mexican beer, depending on your preference
6 sprigs of fresh coriander
http://www.jamieoliver.com/recipes/beef-recipes/beef-barley-bun-with-horseradish/
Ingredients
BUNS
500 g bread flour
104 g Tipo 00 flour
44 g sugar
22 g yeast
32 g milk
110 g unsalted butter
BEEF FILLING
3 Spanish or 5 regular onions
12 sprigs of fresh thyme
5 pickled walnuts
olive oil
500 g minced beef
200 ml red wine
200 ml organic chicken stock
1½ teaspoons minced garlic
2 fresh bay leaves
30 g fine oats
1 star anise
2 tablespoons pickled walnut juice
600-700 piece of fillet steak
2 heaped teaspoons French mustard
8-10 tablespoons Worcestershire sauce , plus extra for drizzling
a good drizzle of extra virgin olive oil , plus extra to serve
2 sprigs of fresh rosemary
TO COOK
unsalted butter
olive oil
thyme and rosemary flowers , optional
Get full recipe👇🏻
http://www.jamieoliver.com/recipes/beef-recipes/black-blushing-worcestershire-fillet/
Ingredients
2 onions
2 cloves of garlic
2 carrots
3 stalks of celery
2 fresh bay leaves
½ a bunch of fresh thyme
olive oil
500 g stewing beef (2.5cm dice)
3 tablespoons flour
600 ml Guinness
2 teaspoons brown sugar
450 g potatoes
75 ml milk
1 tablespoon butter
Get full recipe👇🏻
http://www.jamieoliver.com/recipes/beef-recipes/mash-topped-beef-guinness-pie/
Perfect for Father’s Day 😋😋😋😋😋
“The classic flavourings for venison are used here in a warming stew. If you can’t get shanks, diced shoulder would also work. ”
Get full recipe👇🏻
http://www.jamieoliver.com/recipes/stew-recipes/venison-shanks-juniper-amp-redcurrants/
4 venison shanks
1½ tablespoons juniper berries
1 large knob of butter
olive oil
4 red onions
2 celery stalks
2 punnets of redcurrants
300 ml red wine
a few sprigs of fresh rosemary
800 ml organic beef stock
http://www.jamieoliver.com/recipes/cheese-recipes/baked-polenta-chips-with-pesto-dip/
Ingredients
400 ml organic vegetable stock
150 g quick-cook polenta , plus 2 tablespoons for dusting
40 g Parmesan cheese , plus extra to serve
2 teaspoons dried oregano
olive oil
PESTO DIP
50 g pine nuts
½ a clove of garlic
50 g Parmesan cheese
1 bunch of fresh basil
extra virgin olive oil
2 tablespoons white wine vinegar
WITH RICE & CRUNCHY LETTUCE
http://www.jamieoliver.com/recipes/vegetable-recipes/spicy-saag-aloo/
Ingredients
75 g basmati rice
1 bunch of fresh coriander (15g)
1 onion
olive oil
1 teaspoon hot curry paste
400 g potatoes
200 g ripe tomatoes
1 gem lettuce
2 cloves of garlic
1 fresh red chilli
1 teaspoon cumin seeds
150 g spinach
2 tablespoons plain yoghurt
Get full recipe 👇🏻
http://www.cookingclassy.com/stevia-sweetened-strawberry-lemonade/
TOMATO, FRESH BASIL & TOASTED PINE NUTS
Get full recipe👇🏻
http://www.jamieoliver.com/recipes/vegetable-recipes/avocado-on-rye-toast-with-ricotta/
WITH BABY CARROTS & CRÈME FRAÎCHE
Get full recipe 👇🏻
http://www.jamieoliver.com/recipes/chicken-recipes/chicken-tarragon-plate-pie/
rapeseed oil
1 onion
1 clove of garlic
1 teaspoon cumin seeds
1 bay leaf
1 orange
6 free-range chicken thighs , skin off, bone out
150 g baby Chantenay carrots
1 tablespoon plain flour
300 ml organic chicken stock
3 tablespoons half-fat crème fraîche
1 bunch of fresh tarragon
1 large free-range egg
350 g all-butter shortcrust pastry
250 g runner beans
250 g peas