Some of Jamie Oliver's Recipes didn't quite make it into the Showguide at the BBC Good Food Show Birmingham so for any of you who want to have a go at recreating his dishes at home here are the missing recipes. Have Fun! 

1 steak 2 sauces

As a lover of good steak, I had quite a few conversations with people in LA about how they liked to eat theirs. This dish is a result of me soaking up all those vibes. I’m pairing a cooked sauce, made with peanuts and spices, with a fresh green salsathat is going to send your tastebuds into orbit. If you notice that your peanut sauce is lighter than mine, don’t worry. The peanuts I used in LA were just darker. It will still taste delicious.

 

Serves 4

For the steak:

4 x 200g sirloin or rib-eye steaks(approx. 2.5cm thick)

olive oil

a sprig of fresh rosemary

1 clove of garlic, halved

 

For the peanut sauce:

100g roasted monkey nuts,

shelled, skins removed

50g sesame seeds

1 teaspoon dried oregano

1 teaspoon cumin seeds

a few sprigs of fresh thyme, leaves picked

1 smoked chipotle chilli, crumbled(or 1 teaspoon smoked paprika)

3 cloves of garlic, peeled and finely sliced

100ml extra virgin olive oil

a swig of rum

juice of 1 lime

1–2 fresh green chillies, stalks removed, seeds left in

sea salt and freshly ground black pepper

 

For the Mexican salsa verde:

a small bunch of fresh coriander

a small bunch of fresh mint, leaves picked

1 clove of garlic, peeled

1–2 fresh red or green chillies, deseeded

4 large spring onions, trimmed

2 tomatoes, roughly chopped

juice of 1–2 limes

Wine suggestion:

French red – a Syrah such asCrozes Hermitage or Saint-Josephfrom the northern Rhône Valley 

 

Take your steaks out of the fridge and let them get up to room temperature while you make your peanut sauce. Put a dry frying pan on a medium heat and toast the nuts and sesame seeds for a few minutes until lightly browned. Add the oregano, cumin seeds, thyme, chipotle chilli and garlic and cook for another minute or so. Tip into a liquidizer with the extra virgin olive oil, rum, lime juice, fresh chilli, salt and pepper, and 200ml of water. Whiz until shiny and smooth, then have a taste and adjust with a bit more salt, chilli or lime juice if needed. Put to one side.

To make your salsa, get yourself a good knife and a big chopping board. Set aside a few of the coriander leaves, then chop the top of the bunch, stalks and all, with the mint leaves, garlic, chilli, spring onions and tomatoes until it’s all very fine – watch your fingers here! Sprinkle over a generous pinch of salt and pepper, then add most of the lime juice and a good lug of extra virgin olive oil. Mix together on the board, taste it, season with more salt, pepper, lime juice or chilli, and put it into a bowl ready to go.

Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to your liking. I’m going to give you some rough timings, but use your intuition: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour.

When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes. Cut them into 1cm thick slices, spread the peanut sauce all over a large serving platter or divide between your plates, and gently place the slices of steak on top. Finish with a few dollops of salsa, and scatter over your remaining coriander leaves. Drizzle over any resting juices and let everyone tuck in. This goes beautifully with the Mexican street salad (see page 198).

 

Candied bacon green salad

This salad was inspired by two of the loveliest girls, Tamara and Zora, who regularly host an anti-restaurant supper club in Queens. Supper clubs are becoming quite popular in New York, and I think the idea behind them is quite cool. By opening up their homes and serving food at decent prices, people are sort of rebelling against the crowded, overpriced and rushed service of established city restaurants. This is a great twist on your standard warm salad and, although I’m not crazy about ultra-sweet things, it was cleverly done because the candied layer goes so well with the crispy smoked bacon. Add a good green salad and some seasonal fruit and you’re on to a winning combo.

Depending on the season, you can vary the lettuces and salad leaves, and the fruit too: apples, pears, peaches, figs, grapes and strawberries would all be great, so use your imagination. Thanks for the inspiration, girls!

 

Serves 4

 For the creamy French dressing:

 

6 tablespoons good-quality

extra virgin olive oil

3 tablespoons white wine vinegar

1 heaped teaspoon Dijon mustard

1 heaped tablespoon natural yoghurt

sea salt and freshly ground

black pepper

 

For the salad:

 

12 rashers of smoked streaky bacon, the best quality you can afford

1 clove garlic, peeled

3 slices of fresh white bread

olive oil

freshly ground black pepper

2 heaped teaspoons demerara sugar

3 clementines

5 large handfuls of mixed salad

leaves, washed and spun dry

1 pomegranate

a small bunch of fresh mint,

leaves picked

Wine suggestion:

Californian white – a Fumé Blanc 

To make your dressing, put all the ingredients into a large serving bowl, whisk together, and season to taste. You want it to be slightly too acidic, so add a splash more vinegar if you think it needs it. Put to one side.

Get a large frying pan on a medium heat, add the bacon rashers and cook until lightly golden (but not really crispy), turning them every so often. Remove the bacon to a plate. Squash your garlic clove and add it to the pan, then turn the heat up a little and tear your bread into mediumsized chunks. Drop them into the pan so they suck up all the flavours and become crispy. If your bacon didn’t release a lot of fat and you think the bread needs a little help to crisp up, simply add a lug or two of olive oil. Add a pinch of black pepper and shake the bread around until crispy andgolden, then remove to the plate with your bacon.

Wipe the pan clean with kitchen paper, then put the bacon back in with the sugar or honey and the juice of 1 clementine. Concentrate on what you’re doing, and make sure you don’t touch or taste anything at any point because it will burn you. Stir everything around in the pan so the syrup starts to stick to the bacon. As soon as the rashers are perfectly caramelized and sticky, use tongs to carefully move them to an oiled plate and leave to cool down for a minute. Whatever shape you leave the bacon in at this point is how it will set, so give the rashers a bend or a twist. Peelthe remaining clementines and slice them into rounds.

Grab your bowl of dressing and add your salad leaves. Halve the pomegranate and use a spoon to knock the back of each half and pop the seeds over the salad. Add your mint leaves, then use your hands to toss and dress everything thoroughly. Lightly toss your croutons through the salad and lay your candied bacon on top. Place your clementine rounds on top of the salad, then pass the bowl around the table and let everyone serve themselves.

 

Sweet tamales ‘n’ chocolate

At a fantastic out-of-the-way Mexican restaurant called El Metate in Gallup, New Mexico, the very sweet owner, Rebecca, taught me how to make proper Mexican tamales. To see her teaching me how to make these, go to www.jamieoliver.com/how-to. Tamales can be sweet, like these, or savoury. They are basically filled Mexican dumplings – I think they’re brilliant. The cornhusks they’re wrapped in are used throughout Mexico. If you buy corn in season it often comes in husks, but the dried husks I’m using here work a treat. You can pick them up online or at Whole Foods Market stores. Otherwise, things like greaseproof or wax paper will also do the trick.

 Makes about 16 tamales

 

32 dried cornhusks or 16 x A5 sized pieces of greaseproof or wax paper (try www.coolchile.co.uk orwww.mexgrocer.co.uk)

For the tamales:

 

200g fine cornmeal

1 heaped tablespoon plain flour

pinch of sea salt

½ teaspoon baking powder

50g golden caster sugar

50g unsweetened desiccated coconut

½ a pineapple (approx 150g), peeled, core

removed, halved and really finely diced

zest and juice of 1 lime

For the chocolate sauce:

200ml double cream

100g good-quality dark chocolate (70%

cocoa solids), broken into small pieces

25g unsalted butter, cubed

a pinch of sea salt 

 

Soak your cornhusks in a bowl of warm water or, if you’re using greaseproof paper, cut yourself 16 pieces about half the size of a page in this book. In a separate bowl, mix the cornmeal, flour, salt, baking powder, sugar, coconut and chopped pineapple. Add the lime zest and juice and pour in 200ml of water to bring everything together. Mix well, until you’ve got a thick spoonable paste.

Put a large pan of water on to boil – the pan needs to be big enough to fit a colander on top. Take a soaked cornhusk or piece of greaseproof paper and spoon a heaped tablespoon of your pineapple mixture into the middle of the husk or paper; if the husks are thin you might have to layer two on top of each other. Fold the sides in to cover the filling, then twist the ends and use string to tie them so they look like Christmas crackers.

Lay your prepared tamales in a large colander or steamer, making sure they’re all in one layer and not overlapping. Cover the top of the colander with tin foil and seal it nice and tightly. If you don’t have a colander large enough you can always steam the tamales in 2 batches. Pop the colander on top of your pan of boiling water and steam for about 20 to 25 minutes. About 5 minutes before they’re due to be ready, start making your chocolate sauce.

Gently bring the cream to the boil in a pan on a medium heat. As soon as it starts to boil, take the pan off the heat and stir in your chocolate pieces until they’re  perfectly melted and combined. Add the cubes of butter and a pinch of salt and stir well until the butter is melted.

Open one of the tamales to check that it’s perfectly cooked – it should be solid and the wrapping should peel away from it easily. Take them off the heat and let them cool down slightly so they’re cool enough to handle but still warm and delicious. Lay them on a platter next to a jug of your warm chocolate sauce and let everyoneget involved and unwrap their own.

 

The amazing date shake

Makes 2 shakes

This milkshake is a shout out to all the date producers in California. It’s delicious and dead simple. Just chuck 20 stoned dates into a liquidizer with 250ml of milk and blitz until smooth. Add a small handful of ice cubes and a pinch of ground cinnamon and whiz again. Serve straight away in tall glasses.