Jamie Oliver’s New Year’s Eve recipes

Here is DA MAN’s roundup of Jamie Oliver’s New Year’s Eve recipes, starting with his “Wicked Champagne Cocktail.”


• 3 or 4 pomegranates
• optional: superfine sugar
• 1 bottle of chilled Champagne

You can use good Prosecco (Italian sparkling wine) rather than Champagne for this recipe, and quite honestly, you’d never know the difference. Also, you get great results from puréed peaches or even strawberries instead of pomegranates, but I always think it’s best to stick to what’s in season.

First of all, cut your pomegranates in half and take their seeds out. The easy way to do this is to hold one half of a pomegranate cut-side down in your hand and bash the top of it with a spatula so the seeds come tumbling out – make sure you’ve got a bowl underneath to catch them all!

Whizz the seeds for 5–10 seconds in a food processor, pour through a sieve and you’ll have some lovely pomegranate juice. If the pomegranates are particularly sharp, feel free to stir in a little sugar to sweeten, although I usually don’t.

All you need to do is put about 2 inches of pomegranate juice into a Champagne flute, then top it up with Champagne.


Bashed-up pine nut, basil and balsamic dressing


• ½ a clove of garlic, peeled and bashed to a pulp
• 1 good handful of fresh basil, bashed to a pulp
• 1 small handful of toasted pinenuts, bashed to bits
• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
sea salt and freshly ground black pepper


Mix everything together in a bowl and season to taste.

Toss it with your favorite greens or pour it over anything else you think it will go with


Beautiful bruschetta (Jamie’s & Gennaro’s)


Gennaro’s bruschetta
• 1 slice of sourdough bread
• 1 piece of leftover roast turnip
• 2 pieces of leftover roast beetroot
• 1 piece of leftover roast parsnip
• sea salt and freshly ground black pepper
• extra virgin olive oil
• balsamic vinegar
• 1 clove of garlic, unpeeled and halved
• 2 sprigs of fresh flat-leaf parsley
• 1 handful of mixed salad leaves, washed and spun dry
• 1 sprig of fresh mint, leaves picked
• 1 lemon
• Parmesan cheese

Jamie’s bruschetta
• 4 slices of sourdough bread
• 2 bulbs of leftover roasted fennel, roughly sliced
• a few sprigs of fresh basil, leaves picked and chopped, smaller leaves reserved
• 1 fresh red chilli, finely chopped
• juice of 1 lemon
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 50g Parmesan cheese
• 1 x 125g ball buffalo mozzarella
• 1 clove of garlic, unpeeled and halved


Serves 4 as a starter
The word ‘bruschetta’ comes from the Italian word ‘bruscare’, which basically means to char. As long as you’ve got some raw garlic to rub on the ’pane bruscato’ (toasted bread) and some good olive oil you can make bruschetta. Anything you put on top after that, from leftover meat, shellfish or even simple anchovies – will be delicious. One of my favourite combos is leftover lamb, fresh mint and a splash of sherry vinegar… come on!

These roasted vegetable bruschetta are delicious and easy. All you have to do is season and dress the leftover roasted veggies carefully to bring them back to life and you’ve got a perfect snack or light lunch. Gennaro has his way, and I have mine!

Gennaro’s bruschetta
Pop the bread on a hot griddle pan and toast it on both sides. While that’s happening, use the back of a fork or knife to roughly mash up the vegetables on a wooden board. Season with salt and pepper, drizzle over some extra virgin olive oil and a little splash of balsamic then mash again. Once your bread has nice char marks on both sides, rub the cut garlic clove all over it for flavour then spoon the mashed vegetables on top. Finely chop the parsley and scatter that on top.

Toss the salad and mint leaves in a bowl with a good pinch of salt, a splash of extra virgin olive oil, a drizzle of balsamic and a squeeze of lemon juice. Put a pinch of the salad leaves on top of the bruschetta then shave over some Parmesan. Finish with a drizzle of extra virgin olive oil and serve right away with the rest of the salad on the side.

Jamie’s bruschetta
Put your slices of bread onto a hot griddle and toast on both sides. Add the fennel to a bowl with the chopped basil leaves and most of the chilli. Squeeze in the lemon juice, add a good drizzle of extra virgin olive oil, a pinch of salt and pepper and a few shavings of Parmesan, then toss everything together. Have a quick taste to make sure the seasoning is right and add a bit more lemon juice or salt if needed.
When the bread is nice and charred, rub the cut side of the garlic all over it. Drizzle with some extra virgin olive oil then top with a small handful of your fennel mixture. Tear the mozzarella into quarters and place one on each bruschetta. Top with some thin shavings of Parmesan, a few little sprinkles of chilli and the reserved basil. And just like that you’ve got a lovely starter.


Beautiful berry cocktail


• 4 handfuls of frozen red berries
• 4 shots of vodka
• juice of 1 lime


Knock up this tasty cocktail while you’re cooking dinner: Whiz the berries and vodka in a blender with a splash of cold water and the lime juice. Once well mixed, divide between 2 glasses and enjoy.


Best tiramisù


• 250g good-quality dark chocolate (70% cocoa solids)
• 50g butter, diced
• sea salt
• 175g sponge fingers
• 400ml good hot sweetened coffee
• Vin Santo or other sweet dessert wine
• 4 large eggs, preferably free-range or organic
• 100g caster sugar
• 750g mascarpone
• 2 oranges
• a few fresh coffee beans, bashed up finely


For me (and Italians would kill me for saying this), tiramisù is the coolest trifle in the world. The Venetians don’t really have many desserts, but this is a classic. It’s usually dead simple and all about the sponge, the coffee and the cream, but I think chocolate and coffee are such good friends that you’ve got to get a bit of chocolate in there. I’ve also used egg whites, which isn’t traditional, but they make it lovely and light and spread the mascarpone about so it’s not so rich.

Put a glass bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Put 200g of the chocolate into the bowl, keeping the remaining 50g in one piece. Add the diced butter and a pinch of salt, and leave for 5 minutes or so until melted and combined. Help it along by giving it a stir every now and then.

Meanwhile, line a large, deep bowl or round earthenware dish (about 30cm in diameter and 12cm deep) with the sponge fingers, then carefully pour over the hot sweetened coffee. Add a couple of swigs of Vin Santo to your melted chocolate, stir it through, then drizzle all over the sponge fingers. Use a spatula to carefully smooth it out to the edges so you’ve got a nice even layer. Put it to one side to cool.

Separate your eggs, putting the whites into one bowl and the yolks into another. Add the sugar to the yolks with another swig of Vin Santo (if you’re feeling naughty!), and whisk with an electric whisk on the highest setting for about 5 minutes, or by hand, until all the sugar has dissolved and the yolks are pale and fluffy. Mix in the mascarpone and the zest of 1 orange.

Clean and dry your whisk, and whisk the whites with a pinch of salt until they form stiff peaks – they should be a similar consistency to the yolk and mascarpone mixture, and should hold their shape when you lift the beaters from the bowl.

Using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites. Spoon and smooth this creamy mixture on top of your chocolate layer.

Scatter the finely bashed-up coffee beans over the top. Using a sharp knife or a speed peeler, carefully shave over your remaining chocolate. Finely grate over the zest from half your remaining orange. Pop the tiramisù into the fridge for 2 hours to set.